The Huron Expositor, 1968-08-08, Page 5•
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AlPhabetically, aspara.gua
comes . feet, .ameng vegetablen
and is alSol Apt .froM.
den. PeVotges " 'the. -`.'gardent
crs' MSc Can Availlhengelves.
of every oPpoftunityto eniay its
succulent geodieess. There Is
never a problem as .to ',how to
use it but rather how egten to
serve it.
When buyIng asparagus, -look
for the bunches wide the stalks
standing straigh.t up. Ther
should be bright green With
tightly closed tips. Check the
bottom of the stalks as well.
There should only be an inch
or two orthe white, woody base
to trim off. Asparagusis, sold
as Canada No. 1 Grade. If Used
tas a Vegetal* along with the
Am* course, one pound
serve three or four Persons.
Mowever, a truelfiFarague Wife
Or will net be satisfied with -that
amount. Buy asparagus often
and lil, quantities that can be
used right away.
Prepare and. Cook Carefully
• Most recipes .start .of with
freshly cooked asparagus. To
prepare it, first wash the itells
to 'remove loose earth. Break off
each stalk as far as it will snap
easily. Remove sales under
which sand can collect and then
wash carefully. Sort stalks ac-
eording to thickness, tie in
Learn the Facts
About Freezing
As theset warm, spirbeg days
"trigger" the eeterb of another
geowing semen, we eagerly leek
forward to the first homegrown
vegetables ifrem the garden ow
local market). HOW fortunate we
are to be .able to freeze and en
-
,ley them all' year round! Plreez-
mg Le cerbainly a quick,. con-
venient and easy method of pre-
serving food. Howeveae .in order
to obtain the beet poesuble froz-
en 'eroded, we should, keep in
.ertind a "few important' points.
The home economist of the Con-
sumer Section, Canada Depart-
ment a Agalcultuee offer the
following tips for successful
.,..treeetiOg Of fresh fruits and veg-
etables,
CHOOSE QUALITY PRODUCE
Freeze only high quality fruits
and vegetables. Ideally they
'should be frozen withina few
hours of gathering. Some var-
ieties freeze better than others,
Choose the varieties that, are
recoramended by the -Provincial
Department of Agnieultues for
..yozir area Select the fruits and
vegetables that are at the ideal
stage of maturity foe good .este
Mg. Do not feeeze any fruit that
jo .green, overripe bruised .or
begimbing to spoil. Vegetables
should be young and tender.
Any vegetable that is tough,
starchy or woody is not suitable
for freezing
PREPARE BY BEST METHOD
Some fruits can be packed
without Fuger, others should be
packed • in dry sugar ' or sugar
syrup. Most vegetables need
blenching for one or more min-
utes in boiling water to destroy
teatime. FollowexactlY the
the reeommendatioais of freezing
authorities as to the blaneiting
time foto each vegetable. A
minute or two over oat under
blanching will make ad.ifferenen •
in the quality of the filial prod-
uct •
PACKAGE CAREFULLY
Packaging materials used fir
frozen foods should be moisture
vapor - resistant, odourless and
tatebelests. Because of the low
humidly and temperature in le
freezer. foods dry out rapidly
elf not well protected. Special
freezer containers and wrappings
ter: best ' results. Reetangular
are available and sheelel be used
freezer carbon with plastic in-
ner bags, plastic freezer bags
for foods packed dry, heavily
waxed, cylindrical freezer cart-
ons with, slipover or slip -in lids,
glass jars, or flexible plastic
containers we all suitable for
freezing fruits and vegetables.
FREEZE AND 'STORE
Freeze foods at crT or lower
as SOINTI as possible after leach -
aging. If it is not possible to do
this, piece each package in the
refrigerator as soon an it has
been sealed. The freezer temper-
ature should be kept at 0°F at
all etimes. Frozen fruits, veget-
ables and limbs -may he stored
successfully for .on -e year
properly, packaged.
The Consume, Section, Cana-
da Deparbemente of Agrieulture,
Ottawa has prepared a helpful
publication on freezing. This
publication discusses methods of •
freezing end storing fruits and
vegetables along -with ether
Canadian agriculture 'Redacts.
It is available free by writing to
Department of Agriculture, Ote
tawa. A.sk for publication 892,
the Infermation Division, Canada
"Freezing Foods". -
bUMileS and give the larger Ones
a head starts Cook carefully. Be-
cause the Stalks take4 longer to
cook than the. tips, it J.'S V/110 t�
stand the stalks upright in a
deo, ,COYered saucepan in boil-
ing, salted water to COMO bat -
Way Ue the -stage By this meth-
od the tender tips Win be -eeek"
lag in steam. Allow them to
cook until tender, about 8 to
d
A-rainidee depending on -on the
size of the stalks. Lift asparagus
out carefully so as not to break
the -tips. The full, true flavor
• of this succulent vegetable is
enhanced by butter but it is
real gourmet fare when accom-
panied by Hollandaise Sauce.
Cooked asparagus is a colorful
ingredient for a springtime sal-
ad and teams well with both.
eggs and- cheese in luncheon
dishes.
Store in Freezer
Select young, tender stalks
with tightly closed tips. Remove
tough butts and scales and then
wash to remove- all sand. Cut
stalks in uniform lengths to fit
containers. If desired, pack tips
and lower stalks. separately.
Blanch medium stalks fer 3
Minutes and larger ones for 4
minutes. ChM quickie', drain
thoroughly and pack dry.
Asparagus Polonaise
1/3 cup butter, melted
1 clove garlic, se eshed
1/2 teaspoon thyme
1/2 cup 1/2 -inch bread cubes
2 hard -cooked eggs, chopped
1 tablespoon chopped pimiento
Ye teaspoon salt
Dash pepper
2 pounds asparagus, cooked -
Comnine butter, garlic and
thyme. Let stand over low heat
for 3 or 4 minutes to blend fee-,
vors. Add bread cubes and saute
gently until crisp and golden,
about 5 minutes. Remove bread
cubes and drain on absorbent
paper. Add eggs, pimiento and
seasoning to pan. Stir until
heated, then sprinkle over hot
asparagus. Top with bread cubes."
6 servings.
Asparagus and Chicken Salad
1 pound asparagus, cooked
11/2 cups diced, cooked chicken
Ye cup sliced radish
1 tablespoon chopped green on-
ion
1/2 cup French dressing
1/3 cup mayonnaise
1/3 cup peeled, chopped tomato
Salt and pepper to season
Lettuce ,
Cut tips from asparagus to
about 3 _inches in length- and
save for garnishing. Cut remain-
der of stalks in .1/2 -inch pieces.
Mix with chicken, radish and
onion. Marinate asparagus tips
and chicken mixture in French
dressing. Chill.
Cornbine Dioyonaolooi #o•V‘fite,
salt an4 popper. V*11i.
Arrange lettuce iiavegk. on
1,0014 dist Ileap chicken mix.- ;
tare in centre and aureinindeiltb
asparagustips. Serve with -
tomstoMairtillopisfo mixture. 4
servo"
Smiles
A shabbily -dressed man /veen.
big dark-et:40mi glasses stood
nem' street_corner and soligit,
ed eoine with a tin cup. A peel%
esletaa dropped neveral comer
into the cup and MS aseolended
to see hine lift p b glaaSen,
look at the eaina, and 'then
pocket Chem. When the fairer
was asked why h • was posing
as a bahrel men he 'said, °Oh,
len just substituting fer thee
megUlar blind men. It's hie atter,'
noon off end he went to the
movies. Me, I'm a mute:"
Doctor: "Your husband must
have rest and quiet: Hetet a
sleeping pill"
Wife: 'When do 1 gime it to
hem?"
Doctor: "Don't give it to him
Take it yourself?'
It was the young man's wed-
ding day. That, in itself, was
enough to make him nervoos.
But here it was three o'clock
and ethe wedding was set for
four / and his trousers hadn't
come back fremethe tailor's yet.
Be paced up and down, smoked
cigeneett after eigaxett and glar-
ed angrily' at the clock. At lasb
he jumped into a pair of old
trousers' and ran down to the
"Where in thunderation • are
my trausetrs?" he shouted. •
I'm soery,. sir," the taelor said
"but the preqciireg madame_ .
out of order."
"What," felled the worieed
groom, "can't you do some
thliyee
'
Were, doing everything in
out power .to get the machine
fixed," explained .the •tailor. ,
"Well, if 1 dont get my tem -
sees rwithin in fifteen minutes,"
steamedthe young man, "rn
sue you for promise of breech-
es." ../
Salesmen: "If 1 threrw you a
kiss across the desk would you
consider me to bold?"
• Petite secretary: "Not at all,
just plain lazy,'
_
itvorinste s tearernsileLeveaintreW90401;:vt_ Itir4
of a kind esesertMent that
r,1WUvT
cea. Yp0000s01OtowtZeo:Qmartiacket17lw.iz
ealige from 37 to 44 • OnlY and
there's a good range of -*edit=
*sizes.
Regular to :29.9 Sale $15
Regular to 89,95 Sale $25
Asparagus
A tasty chicken salad as the hub, with cooked asparagus
spears as the spokes make up this attractive speiname salad,
designed by the Consumer Section, Canada DePariinent of
_Agriculture, for good eating. -
Chicken Salad
r -r",
Gyg,—
eeee41
ee5
"I'm the substitute for both teams!"
tr,
Every week more people dis-
cover what mighty jobs are ' ,' .AR -1.
accomplished by low cost Ex-•
positor Want Ads. Dial 527-02401 "And hire is where therget broken -field running practical'.
., ....
nkatiasny4Frg•
IaY44071,1
•
FINAL. CLEARANCE ,
MEN'S SHORT sLeove
SPORT SHIRTS
Regulai .5.00 5.90 - 0.90
Forsyth Deluxe shirts 14 "mum,
press" quality that sold frone 5.00
to 6.95. Choose from plain shades,
fine checks and seines. All sizes
left, but you'll have tolninee
FINAL CLEARANCE
Regular 3.95 to 4.95
SHORT SLEEVE
SPORT SHIRTS
.88
INCLUDING KNITS IN POLO COLLAR, V NECK OR
TURTLE NECK STYLE
FINAL CLEARANCE OF ,
Regular 13,.95 - 14.95...15.05 •
MEN'S TOPICAL SLACKS
Choose from grey, olive, biewri or blue,
long wearing press -retaining terylene and
wool tropical weight dress pante. Many of ,
these pants are pre -priced at 17.95 — so
save zrow, but hurry. Sizes 32 to 44 only.
188
STEWART BROS.
e..
••••••■••••••40,40.0.41.40.1.1041.40.11.0.41.111.11
e
-a
SELL No LONGER NEEDED ARTICLES THROUGH
WANT ADS
TELEPHONE 527-0240
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