The Goderich Signal-Star, 1970-07-30, Page 11A
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ad
A ,
Chuck Steak .Shish Kebabs
Baked Potatoes
• - - Tossed Salad
Ice Cream with
Fresh Cherry Sauce
The Ontario Food Council,
Ontarici . Department . of
Agriculture„ and Foodv advises
consumers ,idb snap up the sour
cherries now appearing on the
market, as they. won't last long.
Extra quantities freeze nicely it
they' are washed under cold,
water, pitted, sugared to taste,
and frozen in . serving -size
portions. The tart, fresh flavor
and firm .texture of sour cherries
make them .. ideal for many
desserts, including the perennial
favorite, cherry pie, as well as
more; simple pastry or biscuit
dough dumplings, deep-fried
cherry fritters, puddings or
sauces.
FRESH CHERRY SAUCE
1-1/2 cups pitted sour cherries`
1/4 cup water -1 j2.cup sugar
1/8 tsp salt • ,.
1 tbsp cornstarch
1/4 tsp mace
1/4 tsp almond flavoring
Crush 1/2 cup of the sour
cherries,: add water and simmer
for 5 minutes. Press mixture
through a sieve to make about
1./2 cup cherry juice."
Mix dry ingredients in
saucepan and blend in cherry
juice. Cook,' stirring constantly,
•until• . sauce. 1..thicke_ ns -and
becomes clear. r.
Add remaining cup of
cherries, cover, and cook slowly
until cherries are tender: Cool:
and add, almond flavoring. Serve
on ice cream, cake or pudding.
Makes about 1-1/2 cups. r
• Economists.giYe. hints....... �„=�,�;p«
about summer preserves
•
Serve something prettyT all C001
;P V
Why not serve something as
- pretty as a slimmer ' day,
Something different and
beguiling that makes you the girl
with a flair for new . ideas. Arid
vby not when tall coolers like
these can be put together so
quickly. So quickly because so
many ' instant type ingredients
are right' at. hand: So smartly
because colourful glasses and
accessories are instant helpers
too. ,
Nowadays you tan dress. up
° instant coffee, tea or chocolate
;in such interesting ways that
Summer hospitality becomes a
`iappening not a work plan.
This fluffy omelet with nut -like Holland cheese in itsfiliingls
'delicious anytime as a Tight main course. '
Country omelet gives
meals a new twist
n,
butter
2 strips bacon, in pieces
1 medium onion, chopped
Preserving problems do arise much juice, too little sugar, not 1 medium 'tomato, ,peeled.
but they- can be solved. Here, enough acid in the mixture, or Cho e&
tablespoon of butter in omelet I n the CHOCOLATE
pan" -dr•T-trini=stit klir, l'''''tItiiller, "`bB;A�1GE-ADE, orange sherbet,
set over high heat. Coat bottom chocolate drinking powder arid
and sides of the pan by swirling milk are blended into a luscious
the butter in it. When foam concoction that should appeal too
and settles pour in the beaten eggs. all ages. And especially served in
.Lightly stir eggs with the flat ,t n glass with_ fresh orange
SUMMER DYNAMITE is iced
coffee with a bold touch of spice
that sets off the action. This
cooler is a natural for golfers and
gamesters. The gentle souls
might appreciate it with cream
and sugar. -
"GkNUGK ICED TEA is a
sweet one and couldn't be
simpler. You don't even have to
put the kettle on because the
instant tea brews in cold water.
This is a clear and golden drink.,
and the special touch, of maple
syrup means., no other sugar is
needed. • -
home conomist�s.at,Macdonatd big'a.batirlfrteli madetat -, �: "v:-nmusftjix * -off rk.while:shale' e,' I, n.
' too
• e'd:
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'--Of'-Guelph;t e: «. c F :. +wr .xr. a w ..
3nstitrxfe, itue t i . � onto un . �ia�rtere'a . _ ._ h h -egg v hi keno spoon s•lice e�eP
-q sTia e%
answer some . of the most Q. What makes jelly too stiff? 1 cup coarsely ' shredded filling across the middle of the
common questions about jam A. Too much pectin or imported Holland Edam or omelet. Lift the closest edge and
and jelly preserves. overcooking are the usual causes. Gouda carefully roll the omelet up to
Q." What makes jelly, cloudy?
A. The most common cause
ti, -cloudy -jelly is.:tsqueezing the
jelly. bag. Underripe fruit, or
pouring the jelly mixture into
containers ton slowly also causes
cloudiness.
AWhat causes weeping jelly?
. Weeping 'jelly , can • be
caused by overcooking, too
much acid, or too thick a layer
of paraffin.
Q. What causes jelly to be too
Q. What males jelly gummy? _ For the filling, saute bacon
A. Overcooking and -too much pieces 2-3 minutes, then add
isugar is the answer here. -,--.....onion, tomato and -mushrooms;
Q. -Why does mold form on,
jelly or jam?
A. An improper seal, jars that
were not sterilized, or storing
• jam in a damp place will cause
mold.
Q. Why does fruit float in
jam? , . •�
A. If jam made with
commercial pectin is not stirred
soft? for five .minutes before pouring
•
A. of the into containers, the fruit will
following cause: too float to the surface. Green or
wide a ur or rut
One or more
may be the
i
Hot bread
vfith .M
*a: afa•d
•
It has long been recognized
that opposites attract or enhance
each other. The same may be
said about serving.. a hot bread
with a cool crisp salad. This
combination is a `natural" for a
main course at lunch or dinner
time.
The choice of bread may,bn
made at the baker's, or in your
own kitchen with a mix. The
simplest way, of course,is to
select a French ,loaf and prepare
it for reheating.••at home. The
home economists of the Canada
Department of . Agriculture
explain how they do it in their
test kitchens.1'he aroma of the,
hot bread* is extremely
appealing!
• , SEASONEDBREADS
Cut one loaf . of French bread
.in thick diagonal slices, or crusty
buns in vertical slices, leaving
bottom crusts intact. Spread one
of the seasoned butters between
slices and wrap tightly in heavy
aluminum • foil. Heat at 350 0
degrees F — 30. minutes for
bread and 15 minutes for buns.
Herb' Butter: Combine '/2 cup
butter and 3 teaspoons thyme
and 2 "" tablespoons chopped
parsley.
Onion Butter: Combine .'/2
,, cup butter and 'A cup finely
chopped onion.
Green Onion. Butter:
Combine '/2 cup butter and 2
tablespoons finely , -chopped
green onion tops.
' Each ,of these is enough for
one loaf of bread or 12 buns.
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urld 'p fr , •t, f 't in
too -large pieces, may also float
to the tops
Q. What causes darkening at
the top of the, container?
A. This is due to an imperfect
Seal—or-storing .,in too warm a
place.
Q. What makes jelly tough?
A. Too slow cooking to the
jellying stage or too little sugar
causes tough jelly.
Q. What causes fading of jani?
A. Too warm storage or too
long storage causes fading of the
jam .color.
cook until tender. Fold in all but
2 tablespoons of the shredded
imported Holland cheese. -
Meanwhile to make the
N , 1,
omelet, beatl the eggs,: •salt and
pepper'with , a fork until yolks
and., whites ' are well. blended
' (about 30, seconds). Place
This PINK PANTHER is a
lovely • summer pink and very
lively. Think of it as something
the oth.er_side of the pan. Allow_., _ elegant for the ladies on a -
it to set for a few seconds then
tiltthe pan and roll omelet out
onto a warmed plate•, ""'
Sprinkle withreserved
shredded Holland cheese. Dot
with " butter. If desired, place
under heated broiler a • moment
until cheese melts. Serve
immediately. Makes one or two
servings.
The Recipe File
TOAST SNOW SQUARES
(Tried and proven)
1 tablespoon gelatine 4 tablespoons cold water
1 cup boiling¢water.. 2/3 cup granulated sugar
3 egg whites(unbeaten) • - 1/4 tsp. salt
1 tsp. vanilla
Soak gelatine in cold 'water for five minutes. Add
boiling water, stir. Add granulated sugar, stir and let cool
slightly. ,Add egg whites, salt "and vanilla to gelatine mix.
Beat at highspeed until mixture is light like thick cream.
Turn into'9"-x 9" x 2" pan. Chill. To serve, cut pudding
into ,-1,inch squares and roll in graham cracker crumbs.
Arrange in dessert glasses and serve with Butler Saude.
(Watch for recipe next week in this column).
summer afternoon. The pink
Grenadine Syrup called for in
:the—recipe' is-available—on the
gourmet shelves of many stores
and adds a dashing extra to the
familiar strawberry and ice cream
combination.
Choose the right drink for the
right people.. They're all pretty
and pretty easy. Better still, save
these recipes and have a sunny
hospitality idea ready for
whoever, or whatever types
you're entertaining.
SUMMER DYNAMITE
1/3 cup instant coffee powder
3/4 teaspoon cinnamon
1/8 teaspoon claves
1 cup boiling water .
3 cups cold water.,
Ice cubes
6 twists lemon peel
GQDERICI'I iIO4SAIA`17!TAR. 1 RTS RSDA'
Fill up asses with chilled coffee
Mixture. Serve with cream and
sugar, if desired. Serves 6
CANUCk ICED TEA
4 heaping teaspoons instant tea
2 cups ice cold water
2 tablespoons maple syrup
Ice cubes- .
Combine instant tea, ice. cold
water and maple syrup; stir well.
Pour oyer ice cubes in stall
glasses, Serves 3 , 4.
CHOCOLATE ORANGE—ADE
1-1/3 cups cold milk
1/2 cup orange sherbet
3 tablespoons chocolate -
flavoured instant drinking
powder
2 unpeeled orange slices
Combine cold milk, orange
sherbet and chocolate:flavoured
instant drinking powder in an
electric blender. Cover arid blend
at low: speed; about 30 seconds
• until smooth. Pour into two tall
re.ne,si
glasses. ' Garnish • with orange
slices, Serves 2, Note; An
electric . mixer can be user
instead of a blender.
PINK PANTHER
1 pint vanilla ice cream
6 heaping. teaspoons
strawberry -flavoured . instant
drinking ,powder •
6 teaspoons grenadine Syrup
drilled, : bottle 02 44, 0,140,
.carbonated lemon -lime drink
Into etch of 6 tall Oases, put,
s odium fed • scoop of l
craa.m, , " 1 teaspoon:
strim berry+flavoured instant
drinking powder an41 teaspoon.
grenadine ° . $ynip. Pont irk
sufficient chilled carbonates
beverage. to fill up each k gl .
Stir,to mix well. Serves 6.,
For Your --
INSURANCE .
see or call
MacEwan & MacE�r�a n
' ° 44 North St. - 524-9531
Donald G. MacEwan
., Peter S. MacErivan
►MA
101�1
tfr
THE TOWN OF GODERICH
MONDAY, AUGUST 3rd, 1970
•
Having Been Fixbd By Resolution As
A CIVIC AND PUBLIC HOLIDAY
All Citizens are requested to govern
themselves accordingly.
DR. FRANK MILLS,_ Mayor
Combine • instant coffee
powder, cinnamon and cloves in
'a one -quart measure; add boiling
water, stirring until ° mixture
dissolves. Stir in cold water.
' Cover and refrigerate coffee
mixture, until serving time. Fill
six glasses • With ice cubes and
• place a lemon twist in each glass.
bui,niost
serva�
can cripif
or kill y�u.
UPPER CANADA VILLAGE
a
•• •
ITITIM11.1-2-al 4.1111
It is 1784.1867. You are there. A time
machine has drawn you back into; the 19th century% hack
to the days before Canada's Confederation. You will see
the' smithy, ,demonstrations of spinning and weaving,
the Upper Canada mail coach clattering over the corduroy
roads of yesterday. You will, enjoy home -cooked meals in
the 1850 surroundings of Willard s Hotel. History comes
magically to life at Upper Canada Village. You will love it.
WELCOME
SERV. ICE:.
•
, woAtd Act• to catlaon-Alouemit.t%,
.
inforfnatioh about your new
location. The Hostess will be
't a m arra,, ur
.Jad
n
�. a
�4 a:
2 t�
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.
SIGNAL -STAR,
Call her at 524.9525
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Close at hind arc lush izrccn parks, .sandy beaches,
marinas, fully equipped can., ing and trailer sites, an
excellent golf course, •nolo; :tables and all sorts of
outstanding recreational f,!cilit;c}. Come to Upper Canada
Village and have a holiday In -history. Upper Canada
Village is just off the h,M.i Donald Carti`r Freeway
(Highway 401). .
to
Tractors, combines, balers, corn pickers and other machines
have made farmers much more efficient.
But the increasing use of machinery has been paralleled by a
frightening increase in farm accidents.
• More Canadians are killed • Accidental deaths --involving '
in farming than in any farm machines have doubled
other single industry.-- . over" the last 10 years.
• The accident rate bri • 20% of all persons
farms is 20% abovethe killed in farm accidents
national averageare under the age of 10.
But machines do not cause accidents.
Farmers do. -
• Less than 5'7( -of farm accidents are caused by mechanical
failure .
• More than. 93% are caused by carelessness.
A thoughtless .act, refusal to use safety features like tractor
roll bars an d power take -off shields, and allowing children to
operate, ride,oii or play near machinery are among the principal
causes of farm accidents.
July 25th to "31st is Farm Safety Week and your Workmen's
Compensation Board urges you to farm safely this week and
every week.
Farmers Covered bythe Workmen's Compensation Act
Farmers desiring information about
the Act should mail this daupon.
All farm employees have
been - compulsorily covered
by Workmen's
* if. Compensation
"�' ''I' since 1966
�• and more. than
i''t"r - $7,000,000
KM has been paid
r,r _�; in compensa
i._r,.:11m,
benefits
pper Canada VilIagc on iigh Highway 2 near Marrisburg is open daily from
ni :MI ID 21:1D DELITinldin
117:49140ittperlitkOniklaitiowvoryvtitiqxe*
TheNI. Lawrence Parks C%nsfrnaissio a.
of
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Workme• n's Compensation Board,
90 Harbour Street, 'Toronto 1, Ont.
is
Please send me "Information for employers
in Schedule 1."
Nair
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Address
...:t J .�, .rl:_:.,..� 'h ..'7'.?:2.17�v�'w ,�t ,r_ ".o�;�t �rkx . x.'_.:••
**Gs 0110....,wow ...Am. .w:rMai OE. J
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The4'Virorkrnen's Conipensation Board, Ontario
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Harbour Street, Toronto
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