The Huron Expositor, 1968-11-28, Page 84 .
I 24*,:r.Ttli HURON ,EXPOSITOR# SEAFORTH;ONT NOV 2!)., 1908
CLASSIFIED A
27, Births
'WILLIAMSON — At Seaforth
Community Hospital, on Nov.
28th, to Mand -Mrs. Ronald
Williamson, 'RR 1, Walton, a
daughter.
PEARN — At Seaforth Com-
munity Hospital, on Nov. 23rd,
to Mr. and Mrs Roy Pearn,
RR 3, Mitchell, a son.
0,
Too Late
COMING EVENT — Cabaret
Dance at Beodhagen Communi-
ty Centre, Saturday, Nov. 30,
with music by Ian Wilbee,Or-
chestra. _ 55-1
FOR -SALE — Coal and wood
furnace in good condition, in-
cluding controls, blower and
motor. Ed. Andrews, 527-1978.
55-1
FOR SALE — A large -PI -Oil
table in perfect condition.
Phone 521-0845.' 55-17
FOR RENT — House, apply to
Harry Arts, RR 4, Seaforth,
phone 527-1795. 55-1
Too Lite -
FOR SALE — Baby crib, $10;
play pen, $5; in good coudition.
Mrs. .Jim McNairn, phone $27-
0428. 55-1
NOTICE
TO CREDITORS
In the Estate of
MABEL LAWSON
All persons having claims
against the Estate of Mabel Law-
son, late of the Town of Sea -
forth, in the County of Huron,
Housewife, de.ceased; who died
on the 14th day of October, 1968,
are hereby notified to send in -
full particulars of their claims
to the undersigned on or before
the 26th of December, 1968, af-
ter 'which date the assets will
be distributed, having regard
only to claims then received. •
DATED at Seaforth, this 27th
day -of November, 1968.
McCONNELL & STEWART
SEAFORTH, Ontario
Solicitors for the Executors
22-55-3
-0- OBITUARIES
MRS. GEORGE HILLS
Mrs. George Hills, 87, RR 4
Walton, died Monday in Seaforth
Community Hespital. She had
been the former 'Agnes Jane
Kyle, and was a native of
Wroxeter. She married Mr. Hills
in Eginondville in 1905 and re-
sided there until after the death
of her husband in 1940. In re-
cent yeOes she had been living
at the home of her daughter,
Mrs. G. L. Smith, RR AtWalton.
Mrs. Hills was a member of
First Presbyterian Church, Sea -
forth and a life member of the
WMS of the church.
Surviving are one daughter,
Mrs. George L. (Ria) Smith, RR
4 Walton; onesister, Mrs. G. M.
(Nell) Cram, Edmonton, Alta.
The body was at the R. S.
Box funeral home, Seaforth,
Rememberi it takes but a
moment to place an Expositor
Want Ad and be money in
...pocket. To advertise. just Dial
Seaforth 527-0240.
where the service was held Wed-
nesday at 2 p.m. conducted by
her minister Rev. D. 0. Fry.
Burial was in Egmondville cem-
etery.
Pallbearers were John Cald-
well, Ron McClure, Ross Mc-
Clure; Ken Beattie; George Case,
Harold Dodds. Flowerbearers
were Robert Smith and James
Neilans.
ALBERT BAKER
Funeral services for the late
Albert Baker were held at the
G. A. Whitney funeral home on
Thursday afternoon conducted
by his minister Rev. J. C. Brit-
ton, assisted by Rev. D. L. Pat-
terson.
Mr. Raker died November 18
following a lengthy illness. In-
terment followed in Maitland -
bank cemetery, pallbearers be-
ing Norman Scoins,'D. Sills, Bev
Thomson, Walter McCluee, Gor-
dan Papple and Clarence •Mal-
one. Flowerbearers were John
Baker, Ross Baker, Wayne Kin -
pear and Paul Kinnear.
Choosing And Stuffing
The Holliday Poultry
Some like a turkey, seme like
a duck or a goose, but whatever
your choice for Christmas din-
ner, make it a feast to remember
-
Plump turkeys and chickens
of various weights vie with duck
and goose for the place of honor
at the festive table. Once the be
cision has been naade, the
shopper wants the assurance
that she is purchasing a whole-
eome product. When, ehe sees
the round. "Canada Approved"
stamp, she knows the poultry -
has bean examined by a federal
veterinary inspector in an in-
spected plant and that it has
been declared healthy. This
round .stainp is found) only -on
whole "eviscerated", ready -to -
cook poultry.
The informed shopper usually
buns a graded bird. In the grad-
ing of Canadian poultry there
is one national standard for each
grade. The best quality common_
ly available on the retell, market
is "Canada Grade A". The grade
mark is on, a metal tag on the
breast or is printed on a trans-
parent hag Or insert inside the
bag.
HOW MUCH TO BUY
Mist shoppers when choosing
poultry buy more than they want
for one meal. Since poultry is
PoPolor and economial, leftovers
are a real delight to prepare and
serve.
Cheek the weight of the var-
ious classes of birds to estimate
the number of servings. Hoene
economists provide some useful
information foe holiday shoppers. For dinner a large famillo
of twenty Or so persons you will
Awed a mature turnkey of 16 to, 20
pounds. This should provide
from 20 to 30 servings, Remeenfb-
er some of your guests will want .
a secured helping!
For the smaller family with a
few guests, a young turkey or
goose of 7:10 12 pounds can be
connted on to Iprovide 8 to 16
servings. Whene the family con.
sists of four persons more thole -
es are possible. A turlpe.y broiler
of less ,than, 10 ,pounds or a 5 to
8 pound chieken capon will pra..
vide 6 to 10 eervings- Young
docks weighing 4 to crpounds
will give 4 to 6 servings If you
are planning on "a ...dinner for
Iwo, a roasting Chicken, a van
ter turkey Or a Young :duck will
Provide • enougb for one meal
and allow- fqr leftovers.
For more information on roa.
sting the holiday turrkey and,
using the leftovers send for
your copy of the leaflet "Turk,*
for everyoneelt is available on
nequest from the Information
Canada_ Department of
Agriculture, Ottawa.
•
SAVORY STUFFINGS
. Most homemakers -make their
own favorite stuffing, others may
prefer a prepackaged variety.
The bags of most drawings is
soft bread crumbs', from bread
easy way to make crumbs is to
which is several days old. An
remove the crusts, place part at
the loaf in a clean teia towel and
rub the bread .vigoroUsly bet-
ween your hands. From a 24 -
ounce loaf you will get 7 to 8
cups of crumbs. One cup (Calif -
Eng is usu:ally stiffieient for
each poonel of eviscerate.d poult-
rY-
If You wish a really special
stuffing for the 1968' turkey,
home economists invite you to
try "Mushroom and Net Stuff-
img". This is delicately seasoned
With savrory herbs so the musle
room flavor prevails. If your
choice is duck ar.,goose, try the
"Sage and Onion Stuffing".
POULTRY POINTERS
— Select a bird large enough to
allow for after-Ohristmas
sneks and casseroles
— Allow time for the bird to
thaw in the referigerator, 5 hrs.
for every pound
— Buy the bread early, and pre.
Pare the stuffing ingredients the
flay before roasting.
— Do' not stuff the bird till
cooking time..
—Sharpen the carving knife.
;— Select p platter large enough
to enhance the festive bird.
Provide a second sanaller
SATIN
ihR
MARGARINE 19c lb. or 61i$1.00
3 -Ib. PACKAGE
STACY'S VIM
FACELLE ROYALLE — Reg. 2 rolls 59c
TOWELS
200'sOR 300's
KLEENEX TISSUES
FACEOLE ROYALLE
qte
TOILET TISSUE
99c
4 rolls, 89.
61s1.00
rolls $ 1 .00
RED & WHITE — 10 -oz. tins
. AMA
TOMATO, SOUP 1U for $-1.00
COLGATE — keg. $1.15
DENTAL CREML
BEST QUALITY
CFHQUITA BRAND
BANANAS
SUNKIST 180's
ORANGES
10c per Ib.
3 doz. 99c
A LARGE SELECTION OF
First Line
Rubber Footwear
AT LOW, LOW PRICES
Children's — youths' Boys' — Men's
RED' St\,
y GO. ETT
LE'
1311110NE- 345.
WMTE
WItOttls
MA
2420 - DUBLIN
r.r•
MARKET
r.rn'r" r"
R
89
BY THE PIECE
Red & White or .„
Lewis
BREAD
24 -oz. loaves
4 for_ 89c
SWIFTNING
SHORTENING
3-1b. tin
77c
BEEF BOLOGNA - 3 lbs. $1.06
DEVON 1-1b. Pkg.
BACON -
SAUSAGE -
MAPLE LEAF
WIENERS -4- -
6-01. pkgs.
LUNCHEON MEATS
• - 69c
pe
Ib. 49c
per lb. 49c
2 for 49c
HAUGH'S LINED — Reg. 8.98
JACKETS
$7.9
platter to hold the White and
dark slices,
— Time the roasting process so
that it will be continuous and
complete in one session.
— Remove the stuffing front the
bird after the meal and refirg-
erate it
— Refrigerate leftover poultry
as soon as it has cooled.
MUSHROOM AND NUT
STUFFING
10 cups soft stale bread crumbs
(one and a half 21- oz. loaves)
1 teaspoon' salt
14 teaspoon PePPer
1 teaspoon sage
1 teaspoon savory
Ili cup chopped parsley
1/41 cup chopped cashew nuts
1 cup butter, melted
2/3 cup chopped o,nion
pound m-uslfrokms, chopped
rooms, drained and chopped.
OR 1 can (10 - ouxice) mush-
rooms, drained and chopped
Mix' bread crumbs, season-
ings, parsley and nuts. Saute the
onions and mushrooms in butter
and add to the crumbs. Toss
lightly but thoroUghl Makes 10
cups stuffing - enough for a 12
10 20 pound turkey.
SAGE AND ONION STUFFING
FOR DUCK AND GOOSE
UL cup buttear
1% cups chopped onion
1 finely chopped duck or goose
liver (optional)
4 cups soft stale :bnead crumbs
teaspoon salt
14 teaspoon pepper .
2 teaspoons crushed fnesla sage
or powdered sage
1 beaten egg -
, Melt butter in a fryipg pan
and saute the onions until trans-
parent but not 'brown, about 4
minutes. Add the ehopped liver
'arid cook about a minute long-
er.
In the meantime mkt bread
crumbs, 'salt, pepper and sage
then combine sauteed liver and
onions with the seasoned bread
crumbs. Addt he benten eggg;
toss lightly, but thoroughly.
Makes 5 cuPt diletssing.
NOTE: 4 cups dressing were
-used to stuff a4 ponmd 11 ounce
duck. ee.
•
"
er "r"r ^r'"r"^r r' er"r-'r` r -"r
1 but they still believed him
when he talked about the ser-
vice he found at VINCENT'S.
-,After seeing for themselves,
they.always trust him.
SEE THE ALL NEW 69 otioto-ski LINE NOW 1
11 MODELS FROM WHICH TO CHOOSE
How Thls Newspaper Helps Advertisers.
With a defined.
audience
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Any speaker knows that in order for him to get his message
to his audience with grea' tmst effectiveness, he must at boo
familiar with that audience.
That's why ws maks every effort to define our circulatfoi T
Jaudience with absolute accuracy and clarity — with -facia verified by
1 ABC* Audit. W. *ant you to know the size of your tudiano4
where mem-here of that audience live, what they fair, and °this,
information designed to help you prepare more effective
sales messages.
Mk to see this information thki wed.
THE HURON EXPOSITOR
Since 1860, Serving the Community First
SEAFORTH, ONTARIO, CANADA
*This newspaper is a member of the.
Audit Bureau of Circulations, a non-
profit, cooperative association of pub-
lishers, advertisers, and advertising
agencies,. Our circulation is audited at
regular intervals by experienced ABC
circulation auditors and their reports
are made availabIe to our advertiser*
without Obligation.
MIEASURE
OF SERVICE'...1111ARK OP INTEGRITY