The Wingham Advance-Times, 1974-10-10, Page 246Tubsroa etober 10 1974 --
WCAN 1"?
my
Ainuf Airs
Q. How eau II preparemy own
rug shampoo at home?
A. Mix up a bucket of lake
warm water with rich, mild soap-
suds. Soak a cloth an the suds,
wring ow partially, and scrub
a small area of the rug with it.
Dip another rough cloth into a
bucket of clear lukewarm water,
to which powdered alum has
been added, and wipe the suds
of Ohe rug with this.
Q. Is there anything at all I
can do about removing small
scratches from the glass tops of
furniture?
A. These can often be obliter-
ated with a little toothpaste rub-
, bed over them, then polished off
with another dry soft cloth.
Q. How can I make agood re-
pair on small holes or tears In
canvas?
A By using rubber cement to
apply your patching material!
Weight the patch down for
several hours to be sure it will
stay in place.
Q. How can I make a good ad-
hesive for sticking cut-out gold -
paper letters or similar designs
to glassware?
A. One very good one can be
improvised by dissolving a few
medical capsules in warm' water
just enough water to make a
thick solution.
J.D. (DON) McMILLAN
Ontario
Land Surveyor
144 Wallace Ave. N.
Listowel, Ont.
PHONE
291-1313
•
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4
1
e
C
COOKING CORNER
Gourmet dishes balance old favori
By SUSAN DELIGHT
U you are an average
"diner -outer" yoga are much
more likely to order prime
ribs of beef than Coquilles
Saint -Jacques, says Mrs.
John Cox, co-owner of $ res-
taurant.
Mrs. Cox, who served as
sales manager for a hotel
chain before entering the re-
tairant business, says that
"even though gourmet foods
have risen rapidly in popular-
ity the past few years, the old
favorites still are the most
popular items on restaurant
menus in this country."
"A good menu offers long-
time favorites along with
well-chosen gourmet clas-
sics."
Mrs. Cox shares ownership
of a San Diego, Calif., restau-
rant, Cafe del Rey Moro, with
her husband.
Among gourmet dishes she
has put on the menu are Co-
quilles Saint -Jacques and
Baba Au Rhum.
Mrs. Cox says that Co-
quilles Saint Jacques is best
when fresh parsley, onion,
lemon juice, mushrooms and
herbs are fresh.
"Canned or dried ingredi-
ents alter the flavor some-
what," she explained. "The
dish can be made earlier in
the day and heated for final
browning just before guests
arrive."
fi
The Baba Au Rhum should
be made the day before serv-
ing, she said. She explained
that the baba will not rise cor-
rectly if the oven, is not pre-
heated properly or if there is
any delay in putting it in the
oven after adding the mills.
"The dessert is very, very
rich -land a small serving is
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For an original Oil Painting or a
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ONTARIO!S LARGEST CLOCK GALLERY
%allyy enough for even V ►
hearty eaters," she s'a
COQUILLIES
SAINT-JAC',QUES
2 cups dry white wine
Herb Bouquet (Below)
2 pounds scallops
1 tap. salt
1 pound sliced mushrooms
ys cup minced onion
2 tbsp. water
1 tbsp. minced parsley
3 tbsp. butter
1 tsp. lemon juice
Roux j,BelOvir�
Buttered dry -bread crumbs
Heat wine in saucepan with
herb bouquet made by enclos-
ing four sprigs parsley, one
sprig thyme and 1 bay leaf in
cheesecloth. Wash and quar-
ter scallops and add them to
the vine along with 1 tea-
spoon salt. Cover and simmer
until tender (about 10 min-
utes). Remove scallops and
herb bouquet, saving wine. In
another saucepan cover and
simmer together t1e sliced
mushrooms, minced onion,
two tablespoons water,
minced parsley, butter and
lemon juice. Make a roux by
blending one-fourth cup but-
ter with one-fourth cup flour.
When mixture bubbles, slowly
add the reserved wine and
cook over low heat until mix-
ture thickens. Remove from
heat and rapidly stir in two
egg yolks and one-fourth cup
cream. Add scallops, 'mush -
row-, and WOOL
Fill SIX scallop shells w thit
i li sire and tOp with butt
dry bread cnobs. Place in
4504egree oven and bake
til brown, about eight, to. 10
minutes. Serve immedlat+ .
Serves six.
BAA AU R
2�t capssugar
cream
�
2 eggs
1 tap. salt
1 cup plus 2 heaping tbspi.
flour
11 tsp, baking powder
1 tsp. vanilla
1/2 cup very hot milk
Mix together until smooth
the sugar, cream, eggs and
salt. Sift together the fleas
baking powder. Mix well withr
other ingredients. Add vanilla
and rapidly mix hot milk with
other ingredients. binned'.
ately pour batter into large
muffin this that have been
greased with butter and put
into pre -heated 350 -degree
oven (don't delay after adding
the hot milk or baba will not
rise properly). Bake for 15 to
25 minutes. Remove baba
from pan and place in larger
rectangular pan. When slight-
ly cooled, cover with Rum
Sauce (below) and allow to
soak for 24 hours. Pan should
be covered and placed in re-
frigerator. Just before serv-
ing place baba on a plate,
spoon remaining Rum Sauce
over baba, then top with Al -
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Gerald H. Wolfe
Representing
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Kitchener, 1-519-744-6251
Member of Ontario Mortgage Broker's Association
There's Something New
in Furniture
W.T.T.I.
What's W.T.T.I.? It's a well
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If you hove a good piece of furniture
but really want something new, we
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HOME FURNISHINGS
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WALKEwON
364-3000
HANOVER
FRENCH CLASSIC — Mrs. John Cox evaluates Coquilles
Saint -Jacques, a French classic featuring scallops in a
wine -and -herb -flavored sauce, which she features on the
menu of her restaurant.
CHILD'S PLAY
.1" boy eritielesi
weer* pertees *a
when 1 *ea estplepod,
realty improper?
A, 1t may be that
a_
ALIIII TM MUM
Neakiiimers, of Ohmiiii Mid* Moho, WW1*
uaCArIO V4 NuUE WOW at H►AY
mit
dot. Alli i (
rum ea
toted),
i
noted), ALMONDw 1
CHUM
Just before serving,
pint { whipping cream,
third eup autarand 1
spook* of 0110114 flavor*, •
Whip until Stift.
Spirit llfier
By Ru'1'!tA0RD
prme
God is very generous, with -
bolding no good thing. .
Never hesitate to ask for
His blessing. Develop a faith
that is able to receive.
"... ask, and ye shall re-
ceive, that your joy may be
full." John 10:24
* dainty a d deli t
far,, not .a heavy cloying
4.. L am * Irl ,about to be
married, but have no tether,
brother, or other male relative to
tilvs me away. My fiat has
ausseeted that his father would
like to: serve IA this capacity.
Would this be pr er
A. This would be quite *0
right.
Q. When a woman's husband
is a ."junior," should she also use
this affix in her correspondence?
A. Yes, certainly, She is
"Mrs George W. Hanison, Jr."
Q. At an 'informal dinner in
someone's home, who : is
responsible for starting, any
particular dish around the table?
A. The person or guest
nearest that dish.
H. GORDON
GREEN
For today a little history lesson
abOut eggs and the prices thereof
for the special enlightenment of
Mrs: Beryl Plumptrearodall the
rest of you people Who bellyache
at the breakfast table because
you think that eighty or ninety
cents a dozen is highway robbery.
And that the chief highwayman is
the Hon. Gene Whelan.
Just 40 years ago when I was a
country school teacher my salary
for governing rail eight elemen-
tary classes plus first year high
school was $525 a year: Which, so
the trustees warned me, was a
pretty generous figure for some-
one fresh out of teachers' college.
Meaning that I shouldn'tget any
wild ideas about asking for a
raise come next contract time.
But even in those days when a
dollar was real, . $525 a year.
wasn't a hell of a lot of money
after you had paid for your bed
and board. Especially if you had
a girl friend who had no job at all.
So on Saturdayd I worked in a
'oceerstoredown `town I got
82.00 a day for that, the day be-
ginning at seven and ending at
some ill-defined point in time
after midnight. Considering the
fact that a buck a day was the
going rate then • for digging
ditches or helping a carpenter,
that two -dollar stipend wasn't a
bad deal either.
Anyhow., as part of my grocery
job I learned' how to grade. eggs
according to the official sten-
dards which were just then being
introduced. I would take the crate
out of the Model T or the buggy
and lug it to the back room where
A litter bag chases gloom
By BUROKER do
HUNTSINGER
Everyone, nowadays, is
ecology and conservation
minded. And all of us heed
Smokey the Bear's advice as
well as wise warnings not to
be a Litter Bug.
Even though most cars are
equipped with various types
of containers for holding
trash, it's amazing how quick-
ly the stuff accumulates, par-
ticularly when on a trip. Have
you ever noticed how quickly
papers and messy matter
manage to pile up?
So the next time prepara-
tions are under way for a car
journey, whether a .picnic or
vacation journey, do your
part by making an extra litter
bag, one that is both practical
and perky. In fact, since this
one can fold into a flat little
package, hide it away and
then, when it can really prove
useful, surprise everyone by
producing it.
Use an ordinary, plane gro-
PERKY-A personalized litter bag is both practical and
perky as well as easy to make.
eery sack, the size that is 5 .,
and a half by 11 gnd a half
inches in size. This supplies
the base container. If you tuck
a supply of plastic bags such
as used for refrigerating food,
it will make this practical
holder last longer as well as
taking care of wet items such
as fruit remains and soggy
bits of sandwiches.
Smaller brothers and sis-
ters will find driving dol-
drums disappear and can
have some fun naming the lit..
ter holder or even making
companion ones. Use bright
scraps of paper to cut out fa-
cial features which are then
glued into place. The accom-
panying illustration suggests
fringed paper eyelashes, but
your container character can
have glasses, a moustache,
hair, or whatever else you
wish to paste or crayon onto
the sack.
If you know of friends or
relatives who are going on a
long car trip, this project
proves a practical gift item,
one that is sure to bring a
Smile, for instance, when you
wave goodbye to your neigh -
bots after presenting such a
sack just before their depar-
ture. Also, since the paper is
so light and folds readily, it's
an inexpensive item when it
comes to mailing gifts nowa-
days with postage rates so
bigth
You can even have fun writ-
ing lighthearted messages u
well. Remind the recipient of
itch a gift that they no lunge r
need to worry about "bulge
' the scenery. And when
get out of their ciu, all
t liber can now be "In the
•
I would,candle, grade and count
the eggs and then I would fill out,
the credit slip wh elethe farmer's
wife could either turn in for cash
or use to pay her grocery bill. The
price per dozen Grade A Large
would vary a little according to
the season, but it would nvPrage
around thirty cents. '
Thirty cents a dozen, mind you,
when the price of grain was a
cent a pound and the annual wage
of an average elementary school
teacher was $525. Today that
average elemnentary school
teacher, fresh out of teachers'
college, would earn at least ten
times that, and even at 85,000
plu§, the union would cry shame
and exploitation. Meanwhile,
Mrs. Beryl Plumptre, salary
843,000 per year, is crying shame
and exploitation about eggs
which have only trebled in price.
They have in fact trebled only in
the price which the consumer has
to pay for them. As far as the pro-
* et is,eftl cerned, the price has
only doubled because the counter
tab for a dozen Grade A.is likely
to be twenty-five cents more than
the producer got for them.
Back in the grocers of 40 years
ago,, eggs bought, for thirty cents
were ti aditionally soldout again
for thirty-two cents. That two
cent margin has now become a
twenty-five cent margin but Mrs.
Plumptre has told us not to worry
about that. That the retail busi-
ness
is not to blame for the high
cost of living.
To get to the point quickly, Mrs.
Plumptre, in the 40 years since
the government first began to
concern itself with the marketing
of eggs, the price of feed has gone
up 700 per cent; wages have gone
up 1,000 per cent; the spread be-
tween price paid producer and
price charged consumer has gone
up 1,200 per cent. So according to
which of these statistics you
choose as your point of reference,
my arithmetic tells me that the
price of a dozen eggs today
should be either $2.10, or 83.00 or
83.60.
Mrs. Plurnptre, are you listen-
ing'
a
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•
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Mr: Chantry
Mr. Chantry
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CHANTRY'S
HOUSE OF LIGHT
488 -10th Ave. Hanover 364-1679
SNOWM
CITY
BILE
7th Ave North
HANOVER
364-1919
Celebrates its Second Annual
OPEN. HOUSE
FREE COFFEE AND DONUTS
mo
'Wdddltatto Melo !"lcl Lrrriliod, All apl;l rg aki
wrvod i l913
SAT., SUN., MON.
OCT. 12,13,14
9 a.m. to 6 p.m. daily
*Now '75's In stock
*Now '74's available
*A small deposit will hold
any item until the snow flies
*All clothing selling at
25% discount to make room
for new styles
DON'T MISS THIS
EXCITING EVENT
•