The Wingham Advance-Times, 1974-11-07, Page 22CI W
11
BYUROKERmosuipat
Even though many falces
hove put dawn on the an;
of meat being eaten, it . .
eeay to obtain white plastic
trays in which supermarkati
pottage butcher products,'
Made of Styrofoam,
containers are aures f ly
durable, and it seems a shame
to jut throw them out once
the hamburger or chops have
been unwrapped.
Instead, wash and dry these
holders and transform tie
into decorative wall plaques.
It ,will prove interesting to es«
periment with this std*
tared, porous material,, T,
using tempera paints, water
colors, felt pen, chap 'or
y mak•
plaques
crayons how
owns so
teact4oni.Ire/t.peak, 9P�•#i .-
stance, can produce clearor
designs than crayon* since
.
the tatter's welt" tend* to slip
against the shloY eurface.
The taper. des .o( the
meat tray aa shallow
brace for sting or yarn l
t�t ._ thread* how-
ever,
throes the Styrofoam, •
If you can get the kind of -
contajner that has a waffle-
like pattern", it can serve al -
mat grab. paper* AS a
result, you can Mot pictures
using either square or dingo.
nal` lines ,, the ;base. The ef-
fect #can be as intricate as a
cross-stitch patted such as
ga
tive•
and
and cam. on t C
where they 't be
Count the square; 'rhea light,
ly sketching outline of the
desired tib In Pinta. It for
usually *Nu t to work
the inside out,. ;he
measured and located �.
ture's center.
Unlike maaY other proje
this type of dem. can he,rte
peated on two ,or more tray,
so tdentioal,, tched sets are,
possible. ;
Extremely'
light �tn weights
tray pictures can easily ,
taped to such surfacesas the
sideof a dresser,
s�, re rigrator,
or kitchen, cupboard. Other-
wise, with. 8: curtain hook
. P
TA Christmas
THE Sal
Corn. um our large s'off.
CHILDREN'S SOO
Gifts `& Primps tof your-, Sunday ohI
Wo oleo havo o. d. assortment of
SEE MUSIC AND RECORDS AND TAP
•sKING CORNER
Seafood plays ste
role inpcirty planning
t By SUSAN DELIGHT
There are many ingredients
whichgo into the format for a
• successful party. But, one of
the Most important is the
food. It should intriguingly
different, tasty and eye -pleas-
ing; And, for most hosts and
horses, it should not strain
the budget unduly. If the main
ingredient for'the'entree is 'on
the expensive side, stretch it
with. other ingredients
.Seafood is often overlooked
partyfoodplaniiing..This is
too bad, for many
can a
Wit. for ma
ny' tripressve
enfreee worthy O' a 's
role 'on :the party' menu: ` or
ann after -theater supper you
night .feature a King Crab
Quick Supper Soup. The rich
creamy milk base is flavorful
with onion, green pepper and
clam juice. Rice, colorful
green peas and shredded car-
rot add to _the heartiness. It
can be , accompanied' by
crusty, hot bread and a fruit
and cheese dessert.
Sbrimp Souffle with Lemon
;Herb Sauce is another elegant
supper, or luncheon, dish. Ac-
company it with a . tossed
green salad, hot,' bread. and a
dessert. Remember that you
must be ready to sit down'
when the souffle is ready.
KING CRAB QUICK
SUPPER SOUP
1(6 to 8 oz.) package frozen
Alaska King crab, de -
VISIT US.
For an original Oil 'Painting .or a
Beautiful Grgndfather Clock or
WalItIack
ONTARIO'S LARGEST CLOCK GALLERY
(USMA FINE CLOCKS
WY.`6, V2 Mild North of. Guelph
-Phone 822-2485
We need YOUR fellowship
during our celebration, of Faith
Minister: Re4. Wesley Ball
Organist: Mrs. M. Freeman
Every Sunday at 11:30 a.m.
L d • '• �" "It Iva good Thing to give
thanks. unto the ,Lord, and to sing praises unto
thy name, 0 most high." (Psalm 92; 1)
CARPET CLEANING
Lei' Geddes Flooring
Windham
Wishes to announce the
introduction of
Steam cleaning brings back a carpet's original
lustre and life. Steam cleaning's deep -down extrac-
tion method gently dislodges embedded dirt from the
fibre because steam cleans from the bottom up - not
the top down. You'll actually see dirt, grime, old de-
tergent, etc., removed from your carpets and as, no
residue is left, your carpets will remain clean Longer.
There 'really isn't anything in modern carpet care quite
like steam cleaning.
RESTORE THE NEW LOOK TO YOUR
CARPET, NOW
Contact
LEN GEDDES FLOORING
COMPLETE CARPET SERVICE
Cleaning * ,Silos * Installation
St. Wirt' ham 357.2647
frosted or 1 (71 oz.) can -
Alaska King crab
1 cup chopped onion
,/s cup green pepper -
2 tbsp. butter
1 (12 oz.) can clam juice
3'4 cup frozen peas
1 carrot, shredded
% tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram
1 cup cooked, rice
2 cups half and half
1 tbsp.'chopped parsley
Drain crab and slice..Saute
onion and green . pepper in
butter. Add clam juice, peas,
shredded carrot and season-
ings. Bring to boil and simmer
three minutes, Add crab, rice
and half and half. Heat to sim-
mering, Garnish with
chopped parsley. Makes four
to sit servings.
SHRIMP SOUFFLE WITH
LEMON HERB SAUCE
3✓* pound uncoi►lted Medium
shrimp, shelled and de -
veined
2 cups boiling water
'Ya cup (3/4 stick) margarine
1/2 cup unsifted flour
1 cup milk
;Legg yolks, well beaten
2 tbsp. minced parsley
1 tsp. grated lemon peel
5 egg whites (at room tem-
perature)
Drop shrimp into boiling
water. Cook shrimp only until
they turn pink. Drain shrimp,
reserving liquid. Chop shrimp
very finely.
Molt margarinein large
saucepan. Removefrom heat.
Blend in flour. Gradually stir
in milk and two-thirds cup
shrimp liquid. (Reserve re-
maining shrimp liquid for
sauce.) Cook over medium
heat, stirring constantly, until
mixture comes to a boil. Stir
in chopped shrimp. Remove
from heat. Mix one cup
shrimp mixture into beaten
egg yolks; stir into mixture
remaining in saucepan. Stir in
parsley and lemon peel,
Beat egg whites until stiff
but not dry. Fold into shrimp
mixture. Turn mixture into an
ungreased 11/2 -quart souffle
dish. Run spatula around
mixture in a circle 1 -inch deep
and about 1 -inch from the
edge of the dish.
Bake at 350 degrees F.
about 45 tninutes, or until
done. Serve immediately with
Lemon Herb Sauce (below).
Makes four to six servings.
Lemon Herb Sauce: Melt
three tablespoons margarine
in' small •saucepan. Remove
from heat. Blend inthree ta-
blespoons flour. Gradually
stir in 11/2 -cups reserved
shrimp liquid, two table-
spoons ' lemon juice, 1/2 tea-
spoon salt; 1/4 teaspoon dill
weed and '/a teaspoon mar-
joram leaves, crushed. Cook
over medium heat, stirring
constantly until mixture
comes to a boil. Cook one min-
ute longer. Remove from heat
and stir in one well -beaten egg
yolk,
Man braves fire
to save his teeth
Ian McLean of Nottingham,
England, rescued his two sons
and daughter from his burn-
ing home recently and then
went back for his false teeth
— but they had melted in a jar
beside his bed,
"It was the first time I had
taken them out for several
weeks," McLean, a plumber,.
said.
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