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The Wingham Advance-Times, 1965-07-22, Page 4Page 4-Wingham Advance*Times, Thursday, July 22, 1965 features from The World of Women Home and The Housewife Secrets from the Blue Barn Kitchen By Kay Grose Listowel DELICIOUSLY COOL SALAD MOULDS ARE PERFECT FOR SUMMER DAYS Comes warm weather, the clever homemaker applies a bit of elementary psychology to her menu planning. Lesson number one: there is nothing quite so good as a cold salad on a hot day. It not only tastes cool, it looks cool. There is this distinct advantage, too. You can make it early in the morn- ing and then put it in the re- frigerator until meal time. Of course there is nothing more appealing to the eye or the palate than a shimmering salad mould surrounded with bright radish roses and crisp salad greens. CHICKEN SALAD RING 2 envelopes ( 2 tbsp. unflavored gelatine) i cup cold water 2 cups chicken broth 1 can (about 4 oz.) whole mentos 3 cups diced well -seasoned cooked chicken 3/4 cup finely diced celery 1 tbsp. chopped sweet pickle 1 tsp. chives 1 tsp. grated lemon peel salt and black pepper to taste 1 cup mayonnaise Soften gelatine in the cold water. Bring to a boil about half of the broth; dissolve gela- tine in it. Combine with re- maining broth. Lightly oil a 5 cup fancy or ring mould. Pour about a cup in bottom. Chill. To set. (a pan of ice and water does it quickly). Cut pieces of pimento with a tiny cutter or use plain strips; place these in a design and let set. Keep cool until filled. To remaining gela• tine add the chicken, celery, sweet pickle, about 1 tbsp. of the remaining chopped pimen- to, chives and lemon peel. Add salt and freshly ground black pepper to taste. Chill until it starts to set. Fold in mayon- naise. Spoon chicken mixture over gelatine layer with design, to fill mould. Chill until set. Unmould on platter; garnish with slices of tomato or as de- pi- ELLIOTT'S BEAUTY LOUNGE COLD WAVE BODY PERMS HAIR COLORING MAIN STREET, WINGHAM Phone 357-2981 sired. Serve with Orange -Sour Cream Dressing. Makes 8 to 10 servings. ORANGE -SOUR CREAM DRESSING 2 tsp. grated orange peel 1 tbsp. water 1 tsp. sugar 2 tsp. lemon juice 1 envelope Sour Cream Sauce Mix a cup milk A- cup mayonnaise Combine orange peel, water, sugar and lemon juice in a small howl. Let stand a few minutes. Empty sour cream sauce mix into bowl. Add milk gradually, beating until smooth. Blend in the mayonnaise. Chill until ready to serve. Makes about 1 cup. LAYERED CUCUMBER AND SALMON MOULD Cucumber Layer: 1 pkg. (3 oz.) cream cheese, room temperature 1 envelope Sour Cream Sauce Mix i cup milk 1 envelope (1 tbsp.) unflavored gelatine 1 tsp. grated lemon peel 1 tsp. flavour salt 1 tsp. instant minced onion 1 tsp. cider vinegar 1 large cucumber To make cucumber layer: with a fork mash softened cream cheese. Sprinkle sour cream sauce mix over cheese. Add milk gradually; beat with fork until all is smoothly blend. ed. Soften gelatine in the cold water; dissolve over very low heat. Add to the sour cream mixture. Blend in the lemon peel, flavour salt, minced on- ion and cider vinegar. Cut 12 or 14 thin slices from unpeeled cucumber. Place in an over- lapping row in the bottom of a lightly oiled 11 qt. loaf pan. Remove peel from remainder of cucumber. Chop fine. Add to the cheese mixture. Spoon all over cucumber slices. Smooth top. Let chill while preparing salmon layer. Salmon Layer: 1 can (1 lb.) red salmon liquid from salmon plus wa- ter to make 3/4 cup 1 envelope (1 tbsp) unflavored gelatine cup cold water 2 tsp. instant minced onion tsp. grated lemon peel 2 tsp. prepared mustard 3/4 cup finely diced celery Trousseau Tea At Johnston Home A trousseau tea was held at the home of Mrs. SparlingJohn- ston on Saturday in honor of her daughter, Shirley. Receiving at the door with Shirley andher mother was Mrs. Jack Nichol- son, mother of the groom -to - he. Those pouring tea at a table centred with roses were Mrs. M. Sharpin, grandmother of the, groorn-elect and Mrs. Chas. Johnston and Mrs. Mabel Harris, both aunts of the bride-to-be. Others assisting were Mrs. Keith Nicholson, Mrs. Neil McGavin and Miss Kathy Craig serving; Mrs. Ken Johnston showing the wedding gifts; Miss Marlene Nicholson, Mrs. Clarence Bish- op, Mrs. Murray Johnston and Mrs. Glen Johnston displaying the trousseau. Exchange Vows at Blyth Baskets of white gladioli and bridal taffeta. The bodice was blue tinted baby murns with styled with a chantilly lace lighted cathedral candles in sabring neckline and long lily - bronze candelabra, formed a point sleeves. The semi sheath lovely background in Blyth Unit- skirt with appliques of chantilly ed Church, Saturday, July 10, lace had a detachable watteau for the noon wedding of Nancy train edged with chantilly lace. Patricia, daughter of Mr, and Her bouffant veil was held by Mrs. D. Charles Johnston, a tiarra of crystals and pearls, Blyth, to Edward Charles Daer, She carried a crescent bouquet son of Mr. and Mrs. Bert Daer, of pink roses with stephanotis R.R. 1, Auburn. Rev, W. O. and fern. Her necklace was a Mather officiated for the gold locket, the gift of the double -ring ceremony. Mrs. groom. Ray Vincent, Blyth, played"O Mrs. Donald Craig, Blyth, Perfect Love" and the "Wed- sister of the bride, was matron ding March" and accompanied of honor. She chose a dress of the soloist, Miss Susan Wight- copen blue bemberg organza man, Blyth, as she sang, "Be- over taffeta. The bodice was cause", "Wedding Prayer" and styled with scoop neckline, cap "I'll Walk Beside You". sleeves and an empire band at Given in marriage by her waist. The A-line styled skirt father, the bride was lovely in featured a detachable watteau a floor length gown of white train at back. Her pillbox hat organza and chantilly lace over had two bows at back and three -tiered veil. She wore a pearl necklace a gift of the bride, and carried a basket of white mums with white tulle and ribbon. The bridesmaids were Miss Laura Daer, R. R. 1, Auburn, sister of the bridegroom, and Miss Sharon Jackson, London. Their dresses and flowers were identical to the matron of hon - Ann Landers Dear Ann Landers: I am a 17 -year-old boy who has lived on welfare for almost ten years. I wish a lot of people weren't so stuck up when it comes to folks like us. Sure, some people on welfare drink, but a lot of folks who aren't on welfare drink, too. Yes, it's true that some unmar- ried girls from welfare families have babies, but the same thing has happened to some of the richest girls in town. The lady from the govern- ment welfare office whocomes to check on us has nose so high in the air that if it rained, she's drown. She makes us feel like beggars. My mother gets very sad, My •dad just gets mad. Please print this letter to let the public know that some nice people are on welfare and it is nothing to be ashamed of.—C FROM C. 2 tbsp. diced sweet pickle a cup mayonnaise To make salmon layer: Drain liquid from can of sal- mon; add enough water to make 3/4 cup. Remove skin and bones from salmon; flake. Soft- en gelatine in cold water, In a saucepan combine salmon liqu- id and water, onion and lemon peel. Heat to boiling. Add softened gelatine; stir to dis- solve. Add mustard. When mix- ture has cooled add flaked sal- mon, celery and sweet pickle. Chill until it starts to set. Fold in mayonnaise. Spoon salmon mixture over cucumber layer. Chill until firm. Unmould on a platter. Garnish with radish roses or as desired. 8 servings. When You Care Enough to Serve the Best %4V 1 IIM __ MEAT MARKET FEATURING SCHNEIDERS BLUE BRAND STEER BEEF 10 TIMES OUT OF 10 TENDER BLADE ROAST BONELESS BEEF STEW 4 BONELESS ROAST POT 9 SHORT -RIB ROAST NEILSON'S ICE CREAM JERSEY 1/2 -GALLONS A REAL WARM WEATHER TREAT 79C EACH Dear C from C: I agree that many fine people are on wel- fare and that it's nothing to be ashamed af. Spme fine folks would starve if they didn't get help, I detect a tone in your letter, however, Which suggests that you accept welfare as a way of life—and after 10 years of it I'm not surprised. But such an attitude is unhealthy. Instead of defending welfare (which needs no defense) you should make every effort to get the proper training and education so you won't be the second generation of your family on the dole. 0--0--0 Dear Ann Landers: Last month our daughter was mar- ried, The groom's cousin, who is an amateur photographer, asked if he could •take pictures of the wedding. We agreed. Our daughter and her hus- band returned from their honeymoon a few daps ago. Last night they brought the pictures over to the house and we are just sick, There are 63 picturea of THEIR side of the family and only 21 pictures of our side. The cardids of our side look as if he waited to catch us looking like Imbeciles. It's hard to believe he got pic- tures like: that by accident. Our daughter says we should give him $2C "for his trouble." I say we should give him a punch in the mouth and a book on how to take nictures. What do you say?—VERY DARNED DISAPPOINTED. Dear Very: I say it's unfor- tunate that the pictures were disappointing but I'm sure the young man didn't do a poor job intentionally. Buy him a modest gift and say "thank you," And next time you want pictures of a special occasion hire a professional photographer. 0--0--0 Dear Ann Landers: It's after midnight and for the ump- teenth time my next door neighbors have awakened me saying good-bye to guests. It's always the same routine — "Good night Josephine, Good night Newton, We had a lovely time, We'll give you a call. Next time our house," Then the guests give a final toot on the horn, and the dog puts in his two cents worth, In addition to the noise, these neighbours have spotlights in their backyard, which would blind a person, Should I write them a letter, give them a phone call, pay them a visit or shout some obscenity out of the window and see if that doesn't shut them 'p? BLEARY EYED LOUISE, Dear Bleary: Obscenity shouting is for fishwives. A letter or phone call is coward- ly. Talk to your neighbors in person. Some people only deed to be told, or, Miss Debbie Craig, niece of the bride, was flower girl, wearing a dress of white nylon lace over copen blue taffeta with a blue bemberg organza cummerbund. Her headdress was similar to that of the brides. maids and she wore white gloves and a pearl necklace, a gift of the bride. She car- ried a basket of white mums with a pink rose in centre. Master Ricky Elliott, son of Mr. and Mrs. John Elliott, was ring bearer, wearing a blue flannel jacket with grey trous- ers. Robert Daer, Auburn, cous- in of the groom, was best man, and the ushers were Kenneth Daer, brother of the groom, and Donald Craig, brother-in- law of the bride. The Starlight Circle of the U.C.W. served the wedding dinner with neighbours and friends as waitresses. The as- sembly hall was decorated with blue and white streamers with white bells. On the tables were blue and white flowers and can- dies. The bride's table was centred with the wedding cake iced in blue and white, flanked by blue and white candles in silver candelabra. The bride's mother received the guests wearing a dress of beige nylon lace over beige taf- feta with turquoise accessories, and a corsage of pink roses. She was assisted by the groom's mother wearing a navy and white dress with white acces- sories and a corsage of pink ros- es, For a wedding trip to Dele- wanna Inn, Georgian Bay, the bride travelled in a blue bro- cade sleeveless dress with jac- ket of three-quarter length sleeves and white accessories, and wore a white gardenia cor- sage. On their return they will reside in Harriston. Hold Reception For Newlyweds FORDWICH—A presentation and dance was held in the Community Hall on Friday night in honor of Mr. and Mrs. Garfield Gibson (Audrey Ruttan). Miss Margaret Ann Wilson read the address and the young couple was presented with a china cabinet, bathroom ham- per and a purse of money. Au- drey and Garfield thanked everyone and music for dancing was supplied by Ken Schaefer's orchestra. Home Economist Is Appointed Miss Dianne Liddiard of Beaconsfield, Que, , a 1964 graduate of Macdonald College, has been appointed home econ- omist for Huron County. She replaces Mrs. Patricia Squires, home economist in Huron for the past two years, who is be- ing transferred to Halton and Peel counties. Miss Liddiard completed her hospital dietetic internship at Montreal General Hospital and attended summer school on a Danforth scholarship. A native of Ottawa, she resided in Ham- ilton before moving to Montreal in 1955. Tearing lettuce leaves pre- vents bruising and adds "shape interest" to any salad. RECIPE OF THE MONTH By the Ontario Tender Fruit Institute "Buy Canada Choice Canned Fruit" HONEY PEAR SALAD refreshing one -course salad — pretty fare for party or lunch 8 prunes 1 tin Canada Choice canned pear halves (buy your favourite brand of Canned Canadian pears) 6 tbsp. golden honey 1 lettuce 8 slices cooked tongue Soak and soften prunes. Remove pits and drain prunes dry. Place one prune in centre of each pear half. Brush pear with honey. Chill in refrigerator. In a bed of shredded lettuce, arrange sliced tongue, rolled up and secured with toothpick. Alternate with chilled honey pear, star fashion. Two tongue roll -ups and two pear halves make a good in- dividual serving. Serve with hot rolls and Swiss cream cheese, if desired. Serves 4. 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