The Goderich Signal-Star, 1972-02-24, Page 17C'x.K;Y,ucr-arK'W"F+a'�Jr.��auM,Nearx�"..1fr„
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/Cold weather getting you down?
Warn up with some go�dh
For over four centuries bouillon and seasdnings. Cover
potatoes have fed both the rich and and simmer 'until potatoes are
poor throughout the world. In tender (about, 15 minutes). Add.
Canada; .potatoes are the most Milk ..and heatwithout boiling.
important vegetable. crop grown .Sprinkle each,. serving with
in Canada, In 1970, total Canadian ' cheese, About 1Q cups.
farmh production•was valued at'a TOMATO POTATO C OWO€R
little offer 1.16 million dollars.
. As early settlers, Canadians • 1' cup chopped onion t,
used potatoes for maw things-, 1 cup diced i e1ery
for: .cad -.<starch „for- the,„2: a i s Cu4,41011. u •te.
family, laundry; corks -for ebttles. pound nu ced beef •
As a food, thelaotato ,had no peer. 1 28-61rnce can tomatoes'
Nowadays "potatoes are used.' 2 cups tomato juice
▪ ' mostly as an accompanying., 1 teaspoon salt
1/8 .teaspoon pepper.
1 bay leaf "
vegetable at dinner. But there was
a time when hearty soups or stews
made, with potatoes were a
frequent and popular meal.,
The home economists with
Canada ' Agriculture, Ottawa
would like to encourage you, to try
some of the foods from our
heritage. Fresh Canadian -grown
potatoes are used in making these
two delicious chowders that ark
meals -in -themselves.
POTATO CHOWDER
1 1/2 cups slices onion
1,2 cup diced celery
3/4 cull sliced -carrot
1 clove garlic, crushed 3
tablespoons melted. butter
4 cups.diced raw potatoes
2• cups chicken bouillon
• 11/2 teaspoons salt ,
•'. 4 teaspoon pepper
'/4 teaspoon tarragon
1/4 cup chopped parsley
" cups milk •
12 cup grated -''Canadian cheddar
cheese
;Saute onion, celery, carrot and
garlic in butter' until onion is
transparent. Stir in potatoes,
•
^.41`01, 1ttelg e,,,rte rr',, ,1.4
•O . �,/�} ..RYA/'♦� �(•j1 JY�
Rf. 1M 1.! s'i'r Til'}! T ,T' RANT T!
Co i umeis, n ton ••expect
attractive prices for Mointosh
apples in the:next 'few -weeks,'sax foodspecraitsts at the
Qntariou Food Council,
Over one million, bushels
• McIntosh apples, were placed in
cold' storage after harvest, and
ample supplies are still available,
The three -pound bag, and
four -quart and six -quart baskets
will beffeatured:,
• ti
For a limited time only -
save hundreds of dollars
on your new home!
'/4 teaspoon oregano
.3 cups 'diced raw potatoes
2 cups beef bouillon
1 14 -ounce can, "kernel acorn,
undrained
Saute onion and celery in butter
until onion is transparent. Add'
beef and brown. Drain' meat if
necessary. Add tomatoes, tomato
juice and.seasonings. Cover and
a simmer 30 minutes. Add potatoes,
and bouillon and .simmer .until
potatoes are tender (about 15
'minutes). Add corn and heat.
About 12 cups.
For recipes and ideas on
serving potatoes inaa variety of
ways, write for the, 18 page
booklet simply entitled
"Potatoes", available free from
Information Division, Canada
Agriculture, Ottawa, Ontario KIA
007. It has information on what to
look for when buying potatoes,
how to'store them properly and
the best methods to cook potatoes
in order to preserve their food
value.
...wN.I/jJAy
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A..
HEARTY POTATO CHOWDER FOR A COLD DAY
There's no better way on a cold day to 'become warmed through and through than to eat a piping hot,
hearty soup. This potato -tomato chowder made by the home economists; Canada Agriculture, Ottawa
is made with`mincedbeef andcanned corn as well as potatoes and canned tomatoes, It certainly is a
meal in itself. -
Best part is the "hole
Home-made " oug'hnuts are a
treat whenever y. are made.
nd only with home-made
doughnuts do you ,get those
•delicrous'-eenters, or ' 'ryholes".
• * The first doughnuts were simply
deep-fried small cakes. Then the
custom developed of punching out
the ho,e before cooking. because
there was a problem of the cakes
not being cooked through to the
centre' Tie "hale was -cooked
separately acid became a favorite
as well.
,d,
another one. If you try to fry too.
,many at onetime, this causes the
temperature „of 'the fat to be
considerably lowered, and may
result ,in the fat bubbling_ up foo'
fast anie overflowing the kettle.,
• Any shortening or oil mays be
used in deep fat frying doughnuts.
After use, the fat may be cooled,
thenstrained and stored covered
in a cool place for use another
' tine. It-ais wise not to reuse-thaF
fat too many times' because after
awhile it does start to break down
ii Plier'a9r'e w•0 >a - ty-pes---Qf tic sTttr ke -- ..um ' -
Adough:ptits'ycj;can'make at home The home economists with
One, the cake -type, is leavened 4, Canada Agriculture, Ottawa have
with baking peMer :tete other is a . •two basic doughnut recipes for
yeast -leavened doughnut.. 'Both you to try: The cake -type doughnut-
olced.the same way in dee be su aced or iced bef
minutes. Turn onto floured board
and knead for'.30 seconds. Roll
'dough 1 -inch thick and cut 3 -inch
doughnuts. Fry in deep fat at 375 F
until browned, turnirrg-once. Make
T r 2 dozen,
DOUGHNUTS -YEAST TYPE
1 teaspoon sugar
44
' cup Lukewarm water
1 package dry Yeast
34 cup hot milk
•- . a,4 gc.Up sugar . -� a
1 -teaspoon salt,
beaten eggs
f-3 cup softened' shortening`
4 cups sifted 'all' -purpose flour
Dissolve one teaspoon sugar in
water and sprinkle yeast over toll.
Let stand 10 minutes. Combine '
next six ingredients and, cool td
lukewarm.. Stir in yeast mixture.
Gradually beat in two cups flour
until dough is smooth and elastic.
Add remaining flour to make soft
dough. Turn onto. floured, board
_ and knead 10 minutes. Shape into
ball and :place in greased howl.
-Brush with melted fat. 'Coven and
let rise in warm'plate`('about85 F)
until double in bulk.(1,12 hours).
Punch 'down. and roll to 1/2 -inch
thickness. Cut 3 -inch doughnuts
and allow to rise until double in
bulk (about 1. 1/2 hours): -Try. in
deep fat at 37'5 F until browned
turning once. Makes about
dozen.
are co , p may g ore
fat. serving and the yeast -type may be
One needs 'to he 1ust•'`a little Stuffed, with jam or jelly.
cautious when deep fat frying. You DOUGHNUTS -CAKE TYPE
should use a fairly large heavy 3 tablespoons butter
kettle but thereis no need to.buy .a 1 cup sug
deep fat fryer. The kettle should 1 teaspoon vanilla m
be filled not more than half -way
with the fat or oil.
Heat the fat gradually to 375 F
.on a ' thermometer or test the
• temperature with a cube of bread
which should brown in about 60
seconds; Be sure'• the fat has
reached.this temperature before
"' you add the first doughnut, Greasy
doughnuts will result if the fat is
not hot enough at the start to form
a crust ontheoutside. If the fat is
smoking, it means that the
temperature is too high and the fat
is starting to break down. Any
doughnuts put in at this time, will
be overt, .owned, before •, being
cooked through.
After .frying one batch„ altways
let the -temperature come up again
to the required heat before, adding
DOGS DOGS
By -Law No. 18 of 1969
Part 1I reads:
Every' owner of a dog in the
Town ot.:.. Goder ich shall,
immediately a dog comes into
his or her possession, cause the
dog to be licensed and registered
in the office of the Tobin Clerk
for the .period which will -expire
on the last day of December in
the current . year'' and shall
thereafter annually on or before
the 28th day of February in
each year, cause such dog to be
again licensed and registered for
.one year from the said first day
of January.. Every' owner 'shall
pay the license fee prescribed in
• Appendix A'A".
• r
Dog tags are available at TOWN
OFFICE
Male dog , $4.00
Spayed female (certificate
• required) ,, $4.00
Female..., ...., $20.00
Dogs ere not permitted to run at
'large within Town limits.
Ihrr�a
Control Officer
An" Animal Control 'Miter has
been engeged to enforce the
Bylaw.
J. Harold Walls, AM CT,
Clerk.
<2 eggs •. .
3 cups sifted -all-purpose flour
4 teaspoons baking powder
' 2 t. aspoon salt
1/4 teaspoon nutmeg or .race
•2-3 cup milk
Cream butter and sugar and.add
vanilla. Beat in eggs one at a'a'
time. Sift dry ingredients and add
alternately with milk to creamed
mixture. Chill dough ,about 30
I I l
eadlinefor
tax savings
on registred
retirement
savings plans
4
Deposits made by February 29, 1972
are tax free for 1973. returns
Victoria and Grey Trust offers you three tax
savings retirement plans.
-an "equity fund plan" designed for greatest
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•
•
RIA and GREY
TRUST 0NlI ANY SINCE 1889
. 9:O0 to 5:00 Monday to Thursday
9:00 to '6:00 Friday
Leitalaild Mill, Manager , ,• 524.7"61
. •EIRirt'and Kingston Streets, doderir i' •
•
Send $1.00 for 32 pg.;
Home Catalog, 50c for
Cottage Catalog.
'524-8383 f,k
4 .
GODERICH BUILDING -CENTRE .° „
Cambria Rd. & Anglesea 51., Gtoderich,
w .
SO.00 EACH
oTINE PRIt ,tLY
fen
f78/14
CAgN Po"
♦ in lieu ort 3'06
coupons
ja
WIDE
TRACK
SIZE
B78 14
C78 14
E78'14
F78.14
G78; 14
H7814
F78/15
078; 15
H78,'15
J78/15
L78' 15
Replaces
Mfrs' Factory
List Door
Price" Price Eack
33 one note)
645 14 41.35
695 14 43.65
735 14 46.35
775. 14 • 50.00
825 14 56.00
855 14 60.45
775 15 50.00
825 15 56.00
855,-15 60.85
885 15 72.20
915 15 75.90
21.95
22.95
23:49
2 4.2 7
26.29
28.23
'24.98
26.69
28.70
30.67
32.29
After
Discount
for Cash
20.85
21.80
22.32
23.0'6
24.98
26.82
25.36-
27.27
29.14
30.68
Get in on the action! Belt ('Glass 2 -f- 2 Polyester tires noted ,l'or,stability, manocuvr-
- ability, mileage-gettilig - reduced from price: -..already much less than manufacturer's
list. Top -quality -1971- :stock cl ,arinpt white they tilt --- jo hurryt
CONSIDER TOO,. THESE EXCELLENT VALUES in
nteGuarantee
perfOrmO ' ,
D
%� (A) ROAD HAZARD AN t r DEFECT -INSURED
IZ •pl.lecinot
DURING S YEARS. (,,,t ,� d current 1•,a
,� to tread ,,,.0;libttr.tr7 Ittl•hcc.
•1Ire g.lnot „lilt,:
✓ 11. price
"catal„,,,P
price. OUT DISCOUNT
WEAR -
A 36 -MONTH -36% we v,a,o, out to leo, thin
GE 11 ,Ll.emcitl lUt' 1,
ALLOWANCE. :t tress ilei ,ti the
month, ,Gltt 1 s+1t,n l A...Wnter pa
,,.hanpe I.., a one prrtcnl
~upClItroot lite lopae prn.e
ppee tl low r,ll•t + Iced 1110 11.
ince rcdu.t,,,n for ca.h ut., p
t TIRE UNDER lAl
IFFEREN IRE U i (A)
q (ci SUPPLYING [1 ,,noon of
or (81; '.when uI R, ,11"1 rtn the l whKh
rrc• ,coffee t,
c ulla. l meat ot c lut,thlc 1 01 t1,, tial to \ will
eheo t+ Ill l ,tibtctl. the , the
t,ll wit` e ,.tin add ill >r Hill
the ortLu tire n an+ COO See ..Il_t1ortie
rd)u,t Illi 111 t:t„1' t�
particular,)
Turnpike 2+2 GBelted . Polyester
Ila the ',ante Vs tote 'Fr,Il l <ilil,.' lichctl t>pc of the that's •heat used o11 new car
models same 1960 at.111,1hle ur uur MS 11 Turnpike h.r,uid. Gives up t� 50% more
miles than e:uher unitin;ll ccluipluent Ilres.•
'MANUFACTURER LIST PRICE „I ,lilt tltanufacturcr
publishys it Iii of prig+. tirade for erode theca prices
Arc Sinlnl.r. soot., •ttllerll,ed tire Niles ,.ler a second tiro
at half price or a Ivurtir lire Ike n11413 Is the saute as
tilT list price ('art.id, ut 1 ire butes are ' ' ; off •
and up to ANC)] tit R 25', oil that'
tfACTORY°DOOR PRICES To ;111 lite prices on Chi,, rape. add
freiEhl Irrtltt iilclort,Toronto ;Ire,' Inc; rims( I'thcr 1„i,lti,,lr+ is
to 601; distant point, up to $1 31) Ic :' Ci,inder, Ncltfouluiland'
5c%o Discount /n, (',ob..in h.0 of .,,upon.. Installation S1:00,
New Vnll,e_nand .Static %heel 11.11anre package ()cal. $1.00,
Most sizes also available in Glass -Belted Nylon of the
same price. t f Glaes-Belted Nylon only.
TURNPIKE 1+ 2, GLASS -BELTED, POLYESTER WHITEWALL
WIDE
t Foctory.
R"Incos • Mfrs' Door
Alter '"
TRACK SIZE
Sire
' Pticet Price ole
_ See note),
D#Or Cash
878,,13
650 13
-
20.95
1.9.90
C78. 13
700 13
-
21,95
20.85
B78 14
645 14
-
21.95
20.85
C78 14,4
695 14
° -
22.95
21.80
' E78 14
Z35 14
43.25
21.75
20.66
F78 14
775 14
46.55
22.55
21'.42
F70 14
.775 14
46.15
24.55
23.32 '
078. 14
825 14
52.20
24.60
23.37
070' 14
82514
• 51.90 ,
26:60
25.27
H78 ,14
e55'14
56.70
26:50
25.17
560, 15
-
• - .r
19.50
1,8.52
F78 15
775 15
46.55
23.25
22.09
078 1.5_..
825'.1.5.
52 Q____
•24..95
_. 23.70 ...
G70 15
825/15
51.10.
26.95
25:60 '
H78. 15 855/ 15
56.70
26.0
.25.60
J78,15' 885/15
- •
28.95
27.50
1.78/15tt1 915/15
20.50
28.98
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