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The Goderich Signal-Star, 1969-07-24, Page 15• r Menuof the week . DEVILLED EGGS IN MUSHROOM SAUCE SHOESTRING POTATOES TOSSED GREEN SALAD STRAWBERRY BAVARIAN. CREAM Hard -cooked eggs combined with a fresh mushxoom sauce make an easy, high protein. summer luncheon or supper dish, suggests the Food Council, Ontario Department of Agriculture and Food. This . week - should be the height of the season for fresh Ontario Strawberries. As a variation on the perennial favorite strawberries and cream, try setting one pint of sliced berries and_'one; cup whipped cream in a strawberry flavored gelatin. DEVILLED'EGGS 12 hard -cooked eggs. 2 tsp grated onion 2 tsp Worcestershire sauce 1 tbsp vinegar 1 tsp each dry mustard and salt tsp pepper '/a cup .mayonnaise Cut eggs into halves lengthwise. Sieve yolks and mix with onion, seasonings, mayonnaise, and vinegar. Blend thoroughly. Refill' whites with yolk mixture, - SAUCE 1/4 cup butter '/2 lb mushrooms, sliced 4 green onions, sliced thin '/4 cup flour 1 tsp salt 2 cups milk, scalded Melt butter, add mushrooms and onions,, and cook for 5 minutes. Blend in flour and salt. Add milk and cook until sauce is thick and ?smooth. Arrange eggs in serving dish and add sauce. Warm the combination in oven at 325 deg F. for 15 minutes. Serve over toast ' points, if desired. Serves six. Salads for outdoor meals Salads and outdoor meals go together •when summertime • arrives. Whether the site is a roadside table or under a shady tree in your own backyard, meals eaten outdoors have a special appeal to most everyone. A new leaflet "Outdoor' Salads" has been prepared by the home economists of the Canada Department' of Agriculture. This timely publication has• many hints for families , ° who like salads and outdoor eating. -Suggestions are given regardingthe care of salad greens and vegetables, fruits and main dish salads as well as how to transport them safely. Recipes are- simplified" so that outdoor eating can be a real joy to all concerned. There are recipes for tossed and vegetable salads andi some main dish • salads, one of which is included here. The "Ham and Egg Salad" contains cooked peas, crisp celery, green pepper, etc. which are combined, placed in a tightly w • • • f 0 • covered dish and .refrigerated. Diced ham, hard -cooked eggs and salad dressing are carried along in separate containers to be added to the vegetables at serving time. Washed ° and trimmed salad greens, may be taken in a plastic bag. HAM AND EGG SALAD 1 cup cooked peas '/a cup sliced celery '/4 cup diced green pepper 2 .tablespoons finely chopped onion '/4 cup chopped sweet pickle 2 cups diced cooked ham 3 hard -cooked eggs, chopped 1/3 cup salad dressing Combine vegetables with pickle and toss lightly; chill. Just before serving, add ham and eggs and toss with dressing. 6 servings. Write for your free copy of "Outdoor Salads" to the Information Division, Canada Department of Agriculture,, Ottawa. Questions itt answers. f�r. foOds on paring Q. Is there a general rule for the care of prepared foods, such as baked hain,'meat salads and potato salad when taking them on picnics? A. Yes, keep cold foods cold and hot foods hot until they are served, Lukewarm meats' provide ideal cpnditions for- bacterial growth. Q. Is there any way of preventing a tossed salad from wilting by the time we eat our picnic lunch? A. Place the washed salad ingredients in plastic bags early in the day. Close, and keep them • in the refrigerator until packing time. Prepare your salad just before eating time. STUDIO Specializing In • Weddings • Children Single or Group Portraits; and Passports 524-8787 '118 st.. David Godarich WORK BOOTS • Industrial • Farm • Factory Plain or safety toe. Choice of seven sole materials. ROSS SHOE SHOP 142 The Square Goderich, Ont. 17tf Q. How should we carry steaks for barbecuing at a campsite? A. The steaks should be kept cold until they are cooked. Transport them in -an insulated container so they can ,be kept • ; ebilled. , Often times it's a good idea to carry them frozen. Even if they thaw, they will keep cold longer. Q. Wha :can be done to keep sandwiches and salads cold if there's limited space in the insulated picnic hamper? A. Be sure those foods that must be kept cold, such as cooked meat and meat salds are placed in the cooler. The bread, fruit,• vegetables and seasonings can be carried in a separate basket. Questions on the buying and using of Canadian_ foods may be directed to Food Advisory Services, Canada 'Department of Agriculture, Ottawa. Novelty salad bowl.. A gulrIy cabbage makes. -a -novel• container for -a --salad: The home : economists of the Canada Department of Agriculture -suggest the cabbage head be hollowed out, filled with coleslaw and garnished with green pepper and carrot strips. " I t is delicious served with sour cream dressing. It is a natural for •an outdoor party or a buffet. Novelty salads add to summer eating Any time is salad time but during the month of July most' Canadians will be eating locally grown salad vegetables. July 24th to August 2nd has been officially declared National Salad Week by Agricultural Minister, Mr. Bud Olson. Canadians are eating many more salads than they did twenty years ago. ' This is undoubtedly due to the greater variety of fruits and -vegetables available and more speedy and efficient handling of them. In order. that these foods do not retain the heat of the sunny fields,. they are cooled after harvesting and kept refrigerated. Great effort is taken by producers, processors, wholesalers and retailers to bring this perishable produce to the consumer while it is in top condition. A great variety of salad vegetables goes into salads. This includes various types of lettuce,' endive, and escarole, green onions and peppers, and - of course the ever popular tomatoes; celery, radishes and cucumbers. To assist you in getting salad diversity into summer meals the home. economists of the Canada Department of Agriculture have prepared a new leaflet "Outdoor tiinelyr contains4information on the are of salad ingredients, how to take them with you to your favorite ENJOY THE FINEST FOOD IN TOWN Chinese Food Our ,Specialty , ALSO TAKE-OUT ORDERS OPEN DAILY iti a.m. to 10 p.m. Open Friday and Saturday Until 12 Midnight The Esquire Restaurant "524-9941" _o 1 your hone book listing correct • . Please tell us now, before we print the new GODERICH Directory on August 2lst Look up your listing in the current Directory. If you wish to have it changed, call your Telephone Business Office at 1-271-3911. Bell Canada Built, managed and -owned by Cq,nnrions. • .a outdoor eating location • and recipes for different types of salads. You - may obtain your free copy of "Outdoor Salads" by writing to Information Division, Canada Department of Agriculture, Ottawa. "Salad Week is July 24th to August 2nd" A new law designed to lower prescription drug prices got Royal Assent recently and Consumer and Corporate Affairs Minister Ron Basford said the government • is continuing , its fight against high drug costs. Describing the. Act as one part of the Government's five point program to reduce prescription drug prices, Mr, Basford said the next step in our continuing fight against high drug cdsts was consultation with the pyovincesu ori_ -NOW- to cut — drus costs.at the retail level. The Minister noted that under the Patent Act the owner of a new drug patent has an exclusive right to manufacture for 17 years. Under the Patent . Act, with the amendments just approved; the Commissioner of Patents may give a licence to .others to import as well as manufacture or sell the patented drug and in this way break the 17 -year monopoly that ..the patent holder has. s The purpose of . the amendments is t� create more competition in the pharmaceutical industry. By allowing others to import, manufacture or sell patented drugs in competition with the patent holder, it is expected that those now selling high priced drugs will be forced to reduce their.prices in the face of sharper competition. If rio appreciable reduction occurs, others will -be encouraged to supply consumers with less expensive-- substitutes. T h e Restrictive Trade Practices Commission, the Hall Royal Commission and - the Special Committee of the House of Commons on Drag Costs and Prices all recommended changes in the Patent Act aloe the lines now a OVO PP d• All these changes, culminate a long struggle to have the Patent Act amended. It will take some time for the Drug Bill amendments to take effect. Drug firms and importers require some time to apply, for and receive licences from the Department of Consumer and Corporate Affairs, but there are already strong indications that drug' producers intend to take advantage ' of the, new opportunities to compete with the high priced drugs. Regulations under the revised Patent Act will be passed by the Cabinet immediately and the Commissioner of Patents will deal with applications as quickly as possible. The amenrinienta also inelutl» GOPERIOB SIQNA14:$TAR, amendments to the Food and Drugs Act to ensure, that all domestically manufactured and any Imported drugs must meet the same stringent requirements of the Food fr and Drug Directorate relating to safety and quality. The Special Committee of the House of Commons on Drug Costs and Prices found that the prices of prescription drugs in Canada were higher than need be. The amendments to the Patent. Act will increase competitive • pressures . on manufacturers' prices. The government has already removed the. 12 percent federal safes tax on drugs, reduced the tariff and made it easier to import some drugs, without ...encountering a dumping duty. -Parliament-last-year approved the Pharmaceutical Industry Development Assistance Program (PIDA) to make loans to small, Canadian -owned drug companies to put them in a 1 TI VR$D ► ',.JULY 24, 1969 f* ► • H stronger positions '.to advantage of the 1 atent . Act •amendlnonta and to pro4u a and rn a rhe t lea*. . ex,penlaiv.o prescription {Imp,• The question.- of,; retail. distributiol practicOa inn the, pharmaceutical • industry . largely m within • provincial jurisdiction and diacn ups Will. now commence • with the provinces on what impro otneutsS can be made in the distribUti011 process ,to lessers the spad, in ,, prices between the mapufactuxor: and the ultimate consumer,' ° The fifth • step in :the, government's prggram is `th►h`. development of an informatidn. service relating to the prices and characteristics of drags for the use of doctors so that they 1114.Y. prescribe less ex nsive' prescmit ii dives. 'The Honorable' John Munro, Minister of National Health and Welfare, expects this service to be available to doctors in the autumn. • FOR YOUR FIRE INSURANCE See or Phone MALCOLM MATHERS GENERAL INSURANCE AGENT 46 WEST ST., - 524-9442 A&P's LOW -PRICE POLICY OFFERS YO 10 SAVIN� ON YOUR A&P Choice Quality, Wax or, EEWBEANS' AO Fancy Quality, Whole` Reg. Price 2 tins 39c SAVE 9c 19 -fl -oz tins Reg. Price 2 tins 45c -- SAVE 14c 1 =fI-oz tins Wieners & Beans ANE NE PARKER CHERRY PIE full 8" 24 -oz size- Reg. Price 59c SAVE 4c $-f oz tins FEATURE PRICE! .Delsey To ILET TISSUE pkg of Reg. Price 35c — SAVE 6c rolls • 25c OFF DEAL TIDE - DETERGENT KING 1.49 SIZE BOX Frozen, Excellent for Barbeque Maple Leaf, By the Piece SX. -$rand, -Mack. .. __ • HIC KE N LOAF Schneider MIN SA'ISAGE SIZZLEIRS Fresh Produce Buys! Ontario Grown, Sweet Yellow, v No. 1 Grade California, Salmon Fleik,No. 1 Grade Extra Large Size, No. 27's CORN Cantal�up COBS .. T All' prices shown in this ad guaranteed througlk Saturday, July 26th, 1969. ✓ r for FEATURE PRICE!