The Goderich Signal-Star, 1969-10-23, Page 15v
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44 en.0 of the
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tLIRK MAW./
CZJCUMATO LETTUCE
WEDGE'
CRUSTY ROLLS
PUMPKIN PARFAIT
SOU AR ES
This , week convenience
cookery welcomes leftover
turkey and pumpkin. The turkey
divan is made simply by lining a
greased baking dish with sliced,
• cooked turkey and cooked
broccoli, adding a can of cream
soup or cream sauce, topping
with shredded Ontario Cheddar
cheese, and baking for 20 to 25
minutes at 375 deg J.
For a different salad, toss.
diced tomato, cucumber, and
•
green onions with your favorite
seasonings and dressing. Serve
over crisp lettuce t wedges,
suggests the Food Council,
Pntario Department of
Agriculture and Food.
•
PUMPKIN PARFAIT SQUARES
VA cups graham cracker crumbs
'A cup butter, melted
week
1/4 cup sugar
Vi cup • peons, finely
(optional).
1 qt vanilla ice cream
1/2 cup canned pumpkin
1/2 cup brown sugar
1/2 tsp,salt
1/2 tsp. cinnamon
% tsp. ginger
1/8 tsp. powdered cloves.
Combine crumbs, butter,.
sugar, chopped nuts. Press firmly
against sides and bottom of
9 -inch -square pan. Bake at 375
deg' for 8 minutes. Cool. Soften
. ice cream to custard consistency.
pumpkin, brown sugar, salt,
and spices. Alternate layers of
ice cream and pumpkin in
cooled crust. Place in freezer
until hard. Wrap with foil 'to
store. Remove 20 ,minutes
before serving. Cut into 3 -inch
squares. Serves nine.
Note: This also makes a
delicious parfait! Layer the ice
cream, pumpkin and graham
cracker crumbs in tall, cool
parfait glasses.
chopped
Food'hints
HONEY STORAGE '1
Honey should be toed in a
dry place, ..say food .experts at
Macdonald- Institute, University
of Guelph, Because honey
readily absorbs moisture, it will
ferment in a damp atmosphere.
Solid honey will liquefy at high
temperatures so store it in a
cool, dry place. Liquid honey
will crystallize at low
temperatures, so store it in a
warm, dry place. If honey is
labeled "pasteurized", it has
be.en especially processed to
keep indefinitely.
PREVENT FOOD SPOILAGE
The federal health department
reminds you not to prepare
sandwiches, picificdishes, oe
buffet luncheons more than four
hours before they will be eaten,
unless you.refrigerate the foods.
This is to prevent food poisoning
caused by certain bacteria that
grow in foods if the f9ods are
kept warm enough and contain
enough moisture.
For those who like cheese
Those who consider
themselves cheese connoisseurs
and those who would like to
Tips on
• freezing eggs -
Eggs may be frozen and
stored in the home freezer for
up to four months, say home •
economists at Macdonald
Institute; University of Guelph..
If eggs are a special at the
• grocery or if you have extra
quantities, freezing them for
future use is 'ecOnomical and
handy.
•For best results when
freezing, follow these guidelines:
.ble eggs — Break eggs out,
• of shell. If using eggs in a meat
dish, dressing, - sauce, or for
breakfast, add 1/2 tsp. of salt to 1
cup eggs (about 6 eggs). For use.
in baking or ,desserts, add 1/2 tsp.
sugar to 1 cup eggs. Mix
thoroughly with a fork. Package
• and freeze.
Egg yolks — When using egg
\yolk in desserts or baking,*add 1
tsp. sugar to 1/4 cup egg yolk. Mix
thoroughly.Package and freeze.
Egg whites, No mixing is
required. Package and freeze.
Freeze eggs in packages• /,,,
containing specific amounts. For)
example, one or two eggs for
• baiting; .six eggs for scrambling,
for angel, cake.
trzer cartons ;riot' glass
jar"- for large amounts, leaving
1/4 -inch headspace at the top of
•
cartons ancLilnch at the_top of
jars. For smaller quantities,
individual ice cube trays can be
Fiteze eggs in the tray,
remove when frozen -and pack in
freezer bags.
Thaw eggs at room
temperature or in the
refrigerator. To substitute frozen
f ---egg in place of fresh, use 11/2
'bsp. thawed egg white for 1
white of egg; 1 tbsp. thawed egg
yolk for 1 yolk,of egg; 21/2 tbsp.
thawed whole egg.mixture for 1'
• whole egg.
• 6
•
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0
•
learn more about cheese, will
welcome a new "cheese"
booklet just released by the
Canada Department of
Agriculture. The attractively
illustrated 32 -page booklet
contains much useful
information on labelling,
inspection and grading and
general buying tips. It was
prepared by homefeconomists of
the `departments' food acMsofir
services who tested and
approved the 60 recipes included
in it.
Since there are so many
European -type cheeses now
made in Canada, one may have
the opportunity of trying a
different one almost every week.
The booklet includes a chart to'
help select and serve Canadian
cheese in many ways. It also
offers tips on storing and
freezing.
Wallets
Camel Bags
Coin Pipses
Jewellery
Hasty -Notes
Place -Mats
Braided Mats
Hooked Rugs
Carvings
Candles
Quilts
Pot -Holders
Hot -Pads
Coasters
Aprons
Belts
Knitted Toys
Wood -Turnings
Pottery
-Embroidery- --
PLUS Crafted
items from
Spain
India
Russia
Denmark
Sweden
Greece
Morocco
Portugal
England
Cheese is featured in many
new and interesting dishes from
soup to dessert. There are
recipes for your favorite
cheesecake, Swiss fondue,
lasagna, canapes and dips. Baked
goods are also -enhanced with'
cheese. There are also
inexpensive supper dishes in
which cheese provides the
protein.
Single copies Of this attractive
and useful booklet are available
free of charge in English and.
French from Information
Division, Canada Department of
Agriculture, Ottaja.
WHEN BUYING LIVER
To save money on liver, the
federal health department
suggest you buy pork, lambs' or
beef liver. They are cheaper than
calves' liver ajid all are high in
iron.
The Waxworks
Aufiyue
CANDLES and. CRAFTS
Adjacent to Riverside Park by the
Upper Dam in Wingham
Home of the most interesting
collection of selected" Hind -
crafted iterrisz' from •Wettftn
Ontario, Canadiel find :',af•And
the world.
PLAN A -TRIP TO WINGHAM
THIS SUMMER FOR.A VISIT TO
THE WAXWORKS •BOUTIQUE.
YOU'LL BF GLAD YOU DID.
THE WAXWORKS. f
BOUTIQUE
CANDLES AND CRAFTS ,‘
20 Water Street - Wingham
(Department of
Estate Marketing Services)
ATTENTION: FARMERS
WE.WANT YOUR
BACK TO SCHOOL LUNCHES
If you have children, you
probably pack about 200 school
hinches for eac11.,Aikildf every
year. W.S important that these
lunchessontaiik the right foods.
One third of the day's nutritive
requirements are needed at noon
°to supply energy for a busy
youngster. The nutritionists at
Macdonald Institufe, University
of Guelph, suggest that every
lunch Include milk, a protein
(meat, -egi, -fish;I:io-uTtiy; cheese
or peanut butter), vegetables and
fruits.
Use at least one protein' in
sandwiches or a main dish. For
sandwiches, try different breads
like rye or raisin,' or .even
hamburger or hot dog buns. To
avoid soggy sandwiches, spread
the butter well over to the edges
of the bread.
Include raw vegetables.
Celery sticks, carrot ends,
turnip, radishes, green onion,
pickles — all add texture and
color.
Fruit is a quick dessert. Use
fresh fruit in season — oranges,
apples, grapes, peaches, pears —
or in winter use dried fruits, like
raisins, dates or apricots.
Milk rounds out the menu as
a beverage or in a soup or
dessert. Cream soups pack easily
in a thermos and are excellent
for cool fall days.
Pack lunches in airtight bags
t. or containers to • ensure
freshness.
NottypOlon
Go gourmet! Damson plums
are the highlight of.this delicate
conserve, perfect for fall bazaars
or Christmas gift -giving. Make it
your own specialty, since it is
one of those treats you just
won't find on grocery shelves.
hen making the recipe, food
experts at Macdonald Institute,
University of Guelph,
recommend a ,very large
saucepan' to avoid boiling over.
DAMSON PLUM 'CONSERVE
2 lbs. ripe Damson plums (41/2
cups prepared fruit)
1 orange
2 cups water
1/2 cup.light or dark raisins
1 box powdered fruit pectin
7 cups granulated sugar
1/2 cup coarsely chopped walnuts
Sterilize about 1Ijelly glasses,
Prepare fruit: cut Unpeeled
pluMs in halves,pits and chop
fine: Chop unpeeled- orange very
fine, add water, simmer covered
for 20 minutes. Combine with
plums.
Into saucepan, measure
cups prepared fruit. Add raisins,
then pectin, mix well. Stir over..
high heat until mixture comes to
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Specializing in ...
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* Children
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524-8787
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WELCOME
SERVICE
would like to call on you with
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subscription to •the
SIGNAL -STAR.
Call her at 524-9525
1`.
opt' ntoti SIONA141STAR, TftUti,SriAt ovroas 3k1s
a hard bolt, Stir In ugar at ono,
Bring 'to a full, rolling bon; tfl
hard tor 1. xpinute, . stirring
• constantly. Remove from heat.
Add nuts. With metal spoon,
skim off fOaM. Stir 07
turns for ,5 muutes..
glasoes,,Paratfti:/),b00 444
cover With lids or Papet wrap.
Store in a cool, dry place.
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A.B.S.,Grand Prix is
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S C H A E F ER 'S
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NO FAT ADDED TO BEEF
ROASTS EVER . . . NOT AT A&P!
Porterhouse or Wing
STEAK or ROAST
RUMP or POINT
SIRLOIN ROAST Ba\IELESS
Boneless Bottom Cut
ROUND STEAK ROAST
ROUND STEAK :rued-
SIR.LOIN -STEAK
Fearman, Ely the Piece, Any Weight Cut
(Storage Facilities Available At The Present Time
Please Enquire)
A&P Brand, Pekoe & Orange Pekoe , . Reg. Price 89c — SAVE 4c
1 -LB BAG 85
Price 55c — SAVE*6c
A,
22-0Z rik6-1%'
AN ADDITIONAL 4c AT A&PI
1 -LB BAG 6951
Reg. Price 95c — SAVE 7c
FIVE UNIOADING PITS
GUARANTEE YOU
FAST SERVICE
HIGHEST PRICES PAID
Ws.
Maxwell House Brand SAVE
COFFEE(10c OFF)
61 T110111PSON
AND SONS LIMITED
Phone 262-2527
Hensall
Jane Parker, Sliced, Daily Dated
128 -FL -OZ BTL
Reg. Orice loaf 27c — SAVE 9c
BREAD
CRACKED WHEAT
LOAVES
24-0Z 4sr,
Green Giant Brand, Fancy Reg. Price 2 -tins 55c,— SAVE 11c
SPAGHETTI Catelli Brand — SAVE 5c
Ready Cut, Long 3 16 -az Pkgs 69c(
ALL PRICES SHOWN IN THIS AD GUARANTEED
THROUGH SATURDAY, OCTOBER 25th, 1960