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The Huron Expositor, 1962-06-28, Page 54 • e • • • • • °• • • • • r • • • • • Although there is no tolling how Many strawberries Cana- dian women, preServe by freez- ing in their homes, it •is a fair- ly sure guess that more straw- berries than any other fruit go into home freezers for use dur- ing the year as desserts or in desserts. The goodness of- these frozen berries and the satisfaction they give depends a great deal on their selection, care in hand- ling and preparation for freez- ing.- So when selecting straw- berries for freezing consider ones that have a full red color as this is essential for quality and also indicates ripeness. Look for bright green caps and a lustrous skin as these mean fresh berries. Try to select strawberries that have a fine grained flesh, few seeds, red centers and with a flavor slight- ly acid, yet distinctively straw- berry. If you can buy straw- ,�av+� •err berry varieties that your Pro. vincial Department of Agricul- tore particularly, recommends as well adapted for freezing, then many of these character- istics can be taken for granted. Ideally, strawberries should be _frozen as, soon as they are picked or at least the day they, are picked. During the waiting. they ,should be stored in the refrigerator or a cool, dry place. If you are buying your straw- berries from local stores or market places, be an early bird and shop for them as soon as possible after they go on dis- play. Berries kept sitting in warm temperatures rapidly be- come overripe, bruised or mold- ed and unsuited for freezing. To prepare the berries for freezing give them a quick dip in cold water. Lift out with fin- gers letting sand and dirt sink to the bottom of the basin. Drip dry on absorbent paper or a clean towai and remove the hulls. (Ao not let berries soak in. water—they swell up, lose flavor and vitamins-) Leave berries whole, cut into quarters or slice. The Consumer Section, Can- ada Department of. Agriculture, Ottawa, recommends two ways to pack strawberries for freez- irtg—the Dry Sugar Pack and the Syrup Pack. In the Dry Sugar Pack, use a proportion of four pounds prepared strawberries (about 12 cups) to one pound sugar (2 cups). /WI berries and sugar gently in a bowl. Fill contain- ers. Seal. Label and freeze. In the Syrup Pack: Make a medium syrup using a propor- tion .of one cup sugar to one cup of water. Stir until sugar is dissolved and a two-thirds to one c for each 16 fluid o er. Cover the herr Allow p of syrup u ce contain - ie' with the LAST CALL • • of an an ELgCTRIC RANG, If You he owner QLD REFRIGETOR OR you could gain nup to 025.00Cash Bonus on the purchase of any KAPPLIANCE �`VINA��Rrefrigerators or trade on ranges will any appli- ance po in ref en they rang turned ll of old workingf $100 when or of $25.00. an owners CASH 'BONUS oldest refrigerator, tor, o 1301•113S be anceiv Y Kelm month will receive anext,ra��"'`` b the during . _ .:,:..:+::;"�..�:•,:::... �f=::. 'i;~v<• KELVINOR REFRIGERATOR The new Kelvinator Refrigera- tors are always at a moneysav- ing price. Now you can gain an extra $100 or more, as well as the exclusive features found on- ly in a Kelvinator. From the smallest model to the gigantic models, there is a size to fit ev- ery need. Visit our store and .have our sales staff show you why your best buy is a KEL- VINATOR. Less For $ 1 00.00 CASH Old Frig BONUS KELVINATOR RANGE ANG Electric Rang- es Kelvinator minute - minder, new signal es nder, feature automatic elements,surfaceeewithout minder, appliance outlet, with ttoor w thout olivhts,ow, full width draw - even 16 additional foUrid er, Plus the Kelvinator Electric 011 evert our store. Check at 00 CASH Less For $ / Q0. gONt15 OId Range l GINGERICH SALES & SERVICE LTD Phone 585 MN OM S Seaforth cold syrup leaving a lieadspace of ohle inc in :glass jars And one-half in in r contain- ers. ,(Be sur rup overs fife berries). Seal, label.a eeze. Many women .favor the Dry Sugar Pack as it allows :the strawberries to be -used more similarly to fresh. berries, For example, as soon as defrosted they may be served with sweet cream, dairy sour cream, ice cream or yoghourt. They are also good in shortcakes, pies or puddings. Weather Adds To Barbecue Fun Wherever the weather is fine, barbecues ,are smoking up the outdoors and chickens, steaks, chops or hamburgers accompan- ied by tossed greens and crusty breads are the order of the day. Everyone has her own idea of how to stage a barbecue. Where there are children with hearty appetites that call for "seconds" and even "thirds", quickly, cooked hamburgers and hot dogs are standard fare When the barbecue involves adults, meats like chicken or small bonless roasts are chosen as they take longer to cook and allow more time for relaxing before eating. From one of the home eco- nomists with Canada Depart- ment,of Agriculture in Ottawa, we get the suggestion for pass- ing two or three little crocks of compound butters for guests to choose from for spreading on hot crusty breads, rolls, salt sticks, or, if you wish, to spoon on the piping hot meat. . And what is a compound but- ter? It is butter whipped until -creamy—but neither melted nor allowed to soften so that it becomes oily. This butter is then flavored or seasoned with a liquid like lemon juice, hot pepper sauce or Worcestershire sauce and/or herbs and spices' alone or in combination. The butter may be packed into small ceramic or wooden crocks, jars, custard cups or any suitable type of container available, covered and set in the refrigerator for a few hours to develop full,flavor. It should be used up with two or three days. How many and what kinds of compound• butters are Served to- gether? Any number desired but two or three different kinds for eight guests make a good choice. The kinds served should go well with both the meat and the bread. With beef, for instance, gar- lic butter, herb butter and shal- lot butter are good. With chick- en, lemon butter, green butter, paprika butter or perhaps hon- ey butter are right. With sea- food, such as lobster, Maitre d'Hotel butter or lemon butter is a nice choice, The kind is limited only by the imagina- tion. The proportions for the var- ious butters are rather a matter of taste but our home econom- ist at the Consumer Section says these amounts may serve as a guide. - Lemon Butter -2 tablespoons of lemon juice to 1/4 cup cream- ed butter. Paprika Butter -1/4 to 1/2 tea- spoon paprika and a few drops of juice pressd with a spoon from an onion to 1/4 cup cream- ed butter. Herb Butter -1 teaspoon dried herbs such as thyme, basil, tar- ragon or mint andt�1/2 teaspoon 7 lemon juice to cup creamed - butter. Honey Butter — 1/2 cup of granulated honey to 1/ cup of creamed butter. Green Butter—This is not as simple to make as other com- pound butters. It is good though and it is different. Blanche for five minutes in boiling water - 6 spinach leaves; 2 chopped - By H.VGH HUFF Supervisor Seaforth I Ions Park On June 29 school will be out for everyone and another sum- mer of swimming, --boating and camping will have officially be- gun. Let's make this a happy summer for everyone by obey- ing the rules of safety for swim- ming and boating, and avoiding needless loss of life. Adult Swimming This year, two nights a week have been set aside for adult swimming at the Lions Pool. In recent years it has been found many adults hesitate to swim when the pool is crowd- ed with youngsters, so to give these oldsters a chance, each Tuesday and Thursday, from 7 to 9 p.m., will be reserved for them. On these nights, chil- dren 12 years or under, unless accompanied by an adult who is swimming, will not be able to use the pool.Individual swimming instruction will also be given adults on these nights. 1 Swim Team This year the competitive, swimming appears to be on the upswing with one or two new entrants into the league. Last year the Seaforth Swim Team competed against Goderich, Stratford, Mitchell, St. Marys and Exeter, and for a first-year club did very well. , Swim team practices will be- gin July 4 and will be held every Monday, Wednesday and Friday at 1:00 p.m., so whether you think you swim well en- ough to enter competition or not, come down and give it a try next Wednesday. . Ornamental Swimming Those who wish to swim, but not in speed competitions, should be interested in this form of the sport. The Orna- mental Swimming Team, under the direction of Ann Troutbeck and Joan Teall, will practice Tuesdays and Thursdays at 1 p.m., commencing on July 5th. This team will perform at the local swim meets, and if they progress quickly enough, per- haps in competition. Diving A diving team, under the di- Seaforth W.I. Final plans are now complet- ed for the Institute bus trip on July 10. The route followed will be to St. Thomas, visiting clay pottery plant; Carnation Milk plant at Aylmer; Cold Springs Turkey Farm at Thatnesford; on to St. George to the Ade- laide Hoodless Home, and re- turn by way of Kitchener. Ladies are asked to pack a picnic lunch for noon, and be at the main intersection at 6:45 a.m. According to the commit- tee, a few seats are still avail- able and interested persons should contact Mrs, Graham Kerr or Mrs. Gordan Papple. green onions; 1 tablespoon fresh parsley; and 1 teaspoon each of chervil and tarragon. Drain well; dry in a clean towel; press through a sieve and cream in gradually to 1/2 cup butter. Shallot Butter -2 tablespoons of very finely minced shallots or green onion tops to 1 cup creamed butter. Garlic Butter — 1/4 teaspoon garlic salt or -1 -to 2 cloves of crushed garlic to 1/2 cup cream- ed butter. Maitre d'Hotel-2 tablespoons each of lemon juice and chop- ped parsley to 1/4 cup creamed butter. rection of 'Tom 'Dick, will prac- tice Tuesdays and Thursdays at *:45 p.m. If you are interested, come down to the pool at 4:45 p.m., July .3. Diijers may have a chance to compete against other towns if enough interest is shown. As can be seen, we are try- ing to have a bigger program this year, but it will only be a success with the support of you, the public. PROMOTION.OF ' IS -.FEATURE-OF ' P Mrs. Dalton - Malcalm, who was :supply teael,er• f'or Mrs;. Ed.: Hocking' ati z 7SS, 'Hibbert, for, time., last avian er,. lithe privilege ofd presenting.:cert s o Orade. a pupils'graduat ing into ldigh. school' when Open House was held Tuesday eve: nihig at the school.. -Recipients were Marion Diebold, Gladys Roney, Ethel Mae Mitchell', San- dra Smith, Bruce Malcolm, John Brown, George Lannin and Donald Gaster. - Bruce was `selected to present Miss Joy McNaughton With. a lovely mirror on behalf of, the pupils and school board, with Ethel Mae reading the, address ;at fioe4 wiahe* for her aro proaehinlg marriage, She hid ` Nen the a school's music teacher fer<jsome years:._ Iiev. 11. M. Hinter . ldrease td . ' he pupils' and their . families eR �'Buitdiag Foundations for Life" 'Derr e?nphasized .that good foundation must be built to make the superstructure safe and that cacti fs responsible to keep :his tools bright share by use. 'There was a .splendid display of crafts,art, writing and Pos ere and a musical progranx of choruses, duets, trios and solos Fergus Lannin was chairman, and the ladies served lunch. The Modern New Dining Room of the QUEEN'S HOTEL Is Now Under the Personal Managen ent of MRS. MARGARET RUMBALL (Mrs. Rumball is shown above in the modern kitchen of The Queen's) OPENING SPECIAL • FRIDAY ONLY FREE DOUGHNUTS and COFFEE We invite you to come in and .visit us - The Queen's Dining Room features Fine Food at Reasonable Prices, ser---ved in a pleasing manner amid relaxing surround- ings. Coffee and Snack Bar Open daily (except -Wednesdays) from 11 a.m. to 1 a.m. SUNDAYS 11:30 a.m. to 8 p.m. Special Sunday Menus o. We ' cater to Wedding Dinners, Banquets and Parties PHONE FOR RESERVATIONS .-.-------,--..-----,,-- THE• ���!EE NS HOTEL. Phone 433 Main and Goderich Streets Seaforth It's all over at Midnight, Saturday! You won't get the chance again! DOWNTOWN EXETER We'll be on the lot until Midnight this S,at remainder of our stock before it goes to de The absolute end ! No more extensions! V get rid of EVERY unit by midnight, June CHANCE to get a carat wholesale! rday to liquidate the er auction.°This is it! re legally bound to 30. This is YOUR HIGHEST BID GETS A DEAL! 13 Cars and 4 Trucks Left From 52's to,62's . 6 Cars At $99 Each PAGE 4 r '29-244 Adbrx�ay,,`' oraaa jr-1 to a p.m. ' Every 'much. ler, taps'and. iuitaltt"