The Wingham Advance-Times, 1974-04-18, Page 2018, 1974—
Mose believe the
' + o01c"g bitthis an i i -
portant facts in selecting
''* mate.
Tivit lam Mate for a person
born k 1974 (The Year of the
I* , believed to be from
the year horse,
o pig.
of
the
Chef of the year recommends veal a
Spanish born Tony Roldan,
executive chef at Torqpto's West-
bury Hotel, is one of the few chefs
in Canada who has achieved truly
international fame. So highly is
he regarded by his colleagues
that in 1973 they selected him to
become Toronto's "Chef of the
Year".
VISIT US
For an originefl Oil Painting or a
Beautiful Grandfather Clock or
Wall Clock
ONTARIO'S LARGEST CLOCK GALLERY
DAVE AUSMA FINE CLOCKS
Hwy. 6, '/2 Mile North of Guelph Phone 822-2485
ROYAL CITY NURSERY
305 WOODL 4.WN ROAD WEST .
(Kitchener Highway)
GUELPH,
SPECIALIST IN EVERGREENS
.15 acres of choice nursery stock
Thousands of evergreens, shade trees, ornamental
trees, flowering shrubs, fruit trees, small fruits, hedge plants,
roses, etc.
- all stockguaranteed
Daily til dark
Sat. til 5:30
Sun. 10:30
BUY DRIECT FROM THE GROWER
FABRIC
INTERIORS
Don't waste
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We afe the best folks to
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*The Colonial Craftsman Collection
*Imported Grass Clothe
10th Si,: HANOVER
364-2090
See as four,.
FOR RATES THAT ARE
ri
�T
%I.v I
ut t
SEE
369-3507
We deliver
MUTT'S FURNITURE KINGDOM
. Open day and night
. Turn left off hwy. #6.
. Watch for the sign and the
large orangeKINGDOM
. We have everything DURHAM
Despite the pressure of his
duties in Toronto, Tony Roldan
still finds time to compete
against the best chefs living
today. Recently he co -captained
the Canadian team of chefs which
won eight gold medals, ffi Pe silver
cups, and two silver trays while
competing in the International
Culinary Olympics held in Frank-
furt.
For the housewife, who would
like to surprise and delight her
family or guests with an
easy -to -prepare gourmet dinner,
Chef Tony recommends two spe-
cial recipes. One calls for Mignon
of Veal Tenderloin au Marsala
and the other is for Le Coq a la
Biere. Neither is difficult to do
and both are delicious. In each
case, ingredients given should be
ample to serve four people.
Mignon of Veal Tenderloin
au Marsala
8 slices of veal, 2 oz. each filet,
rolled in flour
2 oz. clarified butter
2 oz. Marsala wine
1 teaspoon chopped parsley.
1 cup boiling water
2 teaspoons Bovril beef bouillon
cordial
1 tablespoon salted butter
1 level tablespoon flour
Salt and pepper
d chicken recipe
METHOD: Start with slices of
veal, 2, oz. each fillet, which have
been $Card with salt and
pepper and sprue with flour.
In a sautense. pan, put :2 oz.. of
clarified butter and ok'the veal
until lightly brown. Then pat
aside but keep the meat warm.
The next step is to add the Mar-
sala wine to the sauteuse pan and
reduce in half.. Then add 2
teaspoons Of Bovril beef ,bouillon
cordial'tlissolved in 1,eup of boil-
ing water. Reduce to .make a
thick sauce by adding a rook pre-
pared by blending 1 leVel table-
spoon flour with 1 tablespoon of
salted butter.
Pour the sauce over the veal
and sprinkle with chopped pars-
ley. Chef Tony recommends that
this gourmet meal be garnished
with / lb. cooked green noodles
and / lb. of fresh cooked spinach
leaves with butter.
Le Coq a la Biere
212 - 31b. chicken, cut into 8 parts
1 dozen mushroom caps
1 (Wizen small pearl onions
WALL DECORATION — A fine, fat felt snail can decorate a wall and creep into your a
fections.
m
CHILD'S PLAY
Snail moves into picture
By BUROKER &
HUNTSINGER
It's a common expression to
talk about -moving at a
snail's pace" when referring
to someone or something 'that
travels .extremely slowly.
Most persons, however, don't
know that the strong
muscular organ along which a
snail creeps is called a "foot."
The muscles in this foot
move in a backward, wave-
like motion that causes it to
inch forward. As it does so, it
pours out a .sticky liquid.
called "mucus" to create a
path. It is this trait, often seen
in gardens, ;that sends people
off to buy snail bait for plant
protection.
These, of course, are land -
snails. Combined with two
other groups — fresh water
and salt water ones — ober
80,000 kinds of snails can be
found throughout the world.
NEW SPRING FABRICS NOW IN STOCK!
Lome in and see our Inrne selection
*Printed Polyester 60" wide . *plaid checks 60" wide, suiting
Knits - $2.98 yd. weight for slacks, etc. - $4.98Y d.
*Vinyl Upholstery material
with cloth back -
$2.98 and $3.98 yd.
*Drapery Fabrics special
continues at lower than whole-
sale plrices - $1.49 yd.
LISTOWEL TEXTILES
A'MILL ENDS
WALLACE AVE S.
291 2271
LISl"OWEI.
Ample Free Parking - Say It With Sewing
Some are tiny as the head of a
pin; others grow -two feet in
length. Some can live two
years; others survive for
twenty.
Certain types are known as
gourmet delicacies and the
"escargot" is particularly
tasty. Essential to ecology as
bird and fish food, many
snails are beneficial. But
some are poisonous, and cer-
tain sea snails can be typhoid
or hepatitis carriers when
eaten by humans.
Q. How can I prevent the
crust of a meat pie from absorb-
ing the gravy? •
A. Gravy will not soak
through the lower crust of your
meat pie if the white of egg is
brushed over the crust.
Q. When applying new
enamel paint over an already
enameled surface, how can I
prevent it from running?
A. Try adding a little corn-
starch to your enamel.
Q. How can I "set" the colors
in garments?
A. You can usually do a
good job of this with table salt,
although epsom salts are better
for washing and rinsing delicate-
ly colored fabrics. Dissolve a
teaspoonful of the salts to each
gallon of water. The most deli-
cate shades will not run or fade.
Q. What can I do about :hoc:
that have mildewed because of
damp storage?'
A. Scrub with a hand brush
dipped in lukewarm soapsuds,
preferably a castile soap. Wipe
them with a damp cloth, and
then give the shoes a day or two
in the sun before polishing them.
9. What can I do about
krease stains on suede jackets,
bags, hats, shoes, and the like?
A. Try sponging them with
vinegar. Then, when dry*•restore
the nap by brushing with a stiff -
bristled brush.
Q. What is a good way to
warm up leftover meats?
A. Place them in a pressure
cooker, add three tablespoons of
water, let the steam build up to
the starting point,. then remove
from the fire, and let the pres-
sure go down.
An Australian snail, called
"turban" has a shell that
makes pearl -like buttons. The
colorful shells of some salt
water types are prized by
hobbyists and collectors.
A snail made of felt will be
prized as an art project and
can be completed quickly and
easily. To begin, find a piece
of heavy white cardboard
which serves as both back-
ground and frame. Then, cut a
circle from a piece of felt
which will become the snail's
body and shell.
For the head and neck,
practice freehand drawing on
paper scraps. Then, when you
have designed a critter to
your liking, glue its felt shape
onto the cardboard. Contrast-
ing colored rounds of 1 felt
make eyes. Use bits of colored
yarn =- the thick type sold for
packaging or hair bows -- to
add decorative touches.
A twist of yarn atop his
radar antennas give a perky
touch. Another bit can be-
come , a flower stem when
combined with felt cut blos-
• soros or petals.
Once the picture's center is
completed, highlight the
edges of the cardboard frame
with bright rickrack. When
pasted all around, this outline
gives a finished look to a pic-
ture that makes viewers stop
in their tracks — if not the
snail's — for a better look.
PENWARDEN
GUARDIAN DRUGS
Mount Forest 323-1780
CONVALESCENT AIDS
OF ALL TYPES
FOR SALE OR RENT
Wheel Chairs, Walkers, Com-
modes, Quadruped Canes,
Bed -rests, Etc.
A COMPREHENSIVE
STOCK OF SURGICAL
SUPPLIES
OPEN 9 TO9
SIX DAYS A WEEK
PENWARDEN
GUARDIAN DRUGS
Mount Forest 323-1780
1 gall bottle sof beer
1 cup boiling water
2 teaspoons Bovril beef bouillon
coir+ial.
1 tablespoon butter
i level tablespoon flour
Salt and pepper
Additional butter andflour
METHOD: Start with 8 chicken
pieces Seasoned with salt and
pepper and coated with flour. In a
skillet, saute the chicken in
lightly browned butter. Then
remove the eat.
To the skillet, add 1 dozen small
pearl onions and 1 dozen mush,
room caps, cooking until brown.
You should then drain the butter
out of the pan, put the chicken
back into the skillet, and add 1
small bottle of beer. Reduce to
half.
The final step is to add 2 tea-
spoons of Bovril beef bouillon
cordial dissolved in 1 cup of boil-
ing water. Reduce to make a
thick sauce by adding a roux pre-
pared by blending 1 level table-
spoon flour with 1 tablespoon of
butter.
Bake in a preheated 450 degree
oven for 20 minutes. Chef Tony
suggests that you serve Le Coq a
la Biere over buttered noodles.
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Newest ladies
Sportswear
Shop
Featuring Mister
Leonard, Paris Star,
Lady Anne, Baga-
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Third Dimension
Sizes 5-15 and 8-18
master charge
1
•
Open Daily Till 5:30
Open Friday Till 9
Free Alterations
93 Ontario St.
Stratford
271-2140
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Who would believe a thing like a
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It #Ips from the top. The dirt
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But if all the other guys who
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Available at your authorized centre
CHANTRY'SHOLjSE of LIGHT
488 -10th Ave.
HANOVER
1
We're in a good
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SPRING
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There is no RIP-OFF when you dealwith
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DON"
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IN THE HANOVER PLAZA
Sales and Service PHONE 364-1011
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