The Huron Expositor, 1963-05-16, Page 1414.. -SHE HURON EXPOSITOR, SEAFORTH, ONT., MAY 16, 1963
LET'S HAVE A RHUBARB PIE ! '
What a treat it is to have fresh, field -grown rhubarb
again: That first fresh rhubarb pie heralds the beginning
of the growing season and is a foretaste of delicious fresh
fruits to come. The Consumer Section, Canada Department
of Agriculture, give their recipe for a simply made rhubarb
pie; 4 cups of rhubarb cut in 1•2•inch pieces added to a mix-
ture of 4 tablespoons flour and 11. cups sugar. Stir and let
stand 15 minutes. Turn into unbaked pie shell and dot
rhubarb liberally with butter. Cover with pastry and bake
in a very hot oven, 425' F., for 50 to 60 minutes., Makes one
9 -inch pie.
FOOD and FIX/N'S
Recipes For the Busy
Homemaker
• RHUBARB
Question: When is a fruit
not a fruit•'
Answer. When it's a vege-
table.
This conundrum really does
make sense when we're talking
about rhubarb. Botanically it
is classed as a perennial vege-
table, but due to its high acid-
ity, i't is regarded as a fruit
for cooking purposes.
These bright pink or rosy red
stalk:, are the first touch of
color to appear in the garden.
The stalks average 12 to 18
inches in length and if not
picked regularly, they grow to
immense size, Freshly picked
rhubarb stalks are firm, crisp,
and tender. Usually well color-
ed stalks have the best flavor.
Small or medium stalks are
more tender than large ones.
When you buy rhubarb, beware
of wilted, flabby looking stalks.
This rhubarb will be stale,
stringy •and a poor.. flavor when
cooked.
It is best to use rhubarb as
soon after purchase as possible
when, it is still crisp and fresh.
Storing it in plastic bags or
wrapping in wax paper in the
refrigerator will help keep it
fresh for a day or two if nec-
essary.
Nothing is more welcome on
the family dinner table than
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WALTON
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the first luscious rhubarb pie
of the season. There are many
versions of rhubarb pies, from
the standard double crust type
to the more elegant meringue
and glazed pies. The home
economists of . the Consumer
Section, Canada Department of
Agriculture, have some new
tested rhubarb pie recipes to
pass on to you. They hope you
will like them as much as the
tasters did:
Rhubarb Meringue Pie
"A winning combination df
meringue and tart, rosy fruit"
1 cup sugar
3 tablespoons flour
teaspoon salt
5 cups cut rhubarb (3:; -inch
pieces)
3 egg yolks
Pastry for 9 -inch • single
crust pie
Meringue
3 egg whites
Few grains salt
6 tablespoons sugar.
Combine sugar, flour and salt
in a large bowl. Add rhubarb
and mix well. Allow to stand
30' minutes, stirring occasional-
ingue to edge of crust. Bake
in a hot oven (400° F.) until
lightly browned, about 5 min-
utes.
Glazed Rhubarb Pie
"An attractive, rosy red pie,
easy to make
1 baked 9 -inch, deep pie
shell
1q, cups sugar
Few grains salt
1/2 cup water
6 cups cut rhubarb (in -inch
pieces)
2 tablespoons cornstarch
Red food coloring
Prepare and bake pie shell.
Combine sugar, salt and wa:
ter in a large saucepan, then
heat until sugar is dissolved.
Add rhubarb, cover and simmer
until tender, stirring gently
once or twice before rhubarb
starts to soften, Pour carefully
into a ,colander, taking care not
to break pieces. Allow to drain
well, reserving syrup. Arrange
rhubarb in baked pie shell.
Measure 11/2 cups syrup, add-
ing water if necessary to give
required amount. Measure corn-
starch into a saucepan, slowly
add syrup, stirring well to
blend. Return to heat, stirring
constantly until glaze thickens
and becomes clear. Add en-
ough food coloring to give light
ly. Beat egg yolks, add to rhu-
barb and mix thoroughly.
Line a 9 -inch pie pan with
pastry, flute edge but do not
prick pastry. Turn rhubarb
mixture into unbaked pie shell.
Bake in a very hot oven (450°
F.) for 20 minutes. Then turn
heat to moderate (350° F.) and
continue baking until filling at
center of pie has thickened, 30
to 40 minutes. Remove pie
from oven, place on a rack and
allow to cool.
Make a meringue of the egg
whites, salt; and sugar. Spread
evenly over' pie, sealing mer -
Mitchell Golf Club Incorporated
1963 SCHEDULE OF FEES
Men $30.00 — Ladies $15.00
OUT-OF-TOWN MEMBERS
Persons Residing Outside 7 -Mile Radius
Men $25.00 — Ladies $15.00
SOCIAL NON-PLAYING MEMBERS
Men $15.00 — Ladies $10.00
GREEN FEES
$1.50 per Day Week Days
$2.00 per Day Saturday, Sunday & Holidays
SPECIAL RATES FOR FAMILIES AND STUDENTS
LICENSED BEVERAGE ROOM
• Limited Membership
Membership Pees are due in full on or before July 1st
r
Morris Council
Advances Drain
Program
Morris Township council met
Monday with all members pres-
ent and Reeve Stewart Procter
presiding. Motions adopted by
council included:
We join the Association of
Mayors and Reeves; we accept
the auditor's report. which
shows a surplus of $1191.34
for 1962: we join the Huron
County Municipal Officers Asso-
ciation; the court of revision on
the Higgins Drain be opened;
there were no appeals to con-
sider, and the court of revision
on the Higgins drain closed and
Bylaw No. 5, 1963. be finally
passed: the court of revision on
the Arbuckle Drain be opened;
there were no appeals to con-
sider, and the court of revision
on the Arbuckle Drain closed
and that Bylaw No. 6, 1963, be
finally passed; the Clerk to ad-
vertise for tenders for construc-
tion of the Higgins Drain, work
not to be started before August
15; Stewart Procter be commis-
sioner on the Higgins Drain:
Walter Shortreed be commis-
sioner on the McArthur Drain.
The following accounts were
OW: General Accounts—Chas.
Souch, warble fly inspector,
$258.40; Murray Reid. warble
fly sprayer, $619.36; Association
of Mayors and Reeves, mem-
bership, $10; Municipal World,
supplies, $16.46; H.E.P.C., 1962
error in Walton Street lights,
$18: Helen Martin. part salary
$65, tax collector $350.00, post-
age, $9.73; relief, $65.00; Ross
Duncan, fox bounty, $4.00; Hur
on County Municipal Officers'
Association. $20; Town of Sea -
forth. High School debentures,
$320.70 ; City of Brantford,
$33.40; Advance -Times, adver-
tising, .$2.55; Callander Nurs-
ing Home, $79.75; General 'Ac-
cident Assurance . C.. re tank
truck. $42.40; Pineerest Manor,
$79.75; B. Petteplace, eave
troughs, Township Hall, $43.80;
John M. Craig, Pease Drain, $25;
Sam Sweeney (Kelly, Drain $30,
Pease Drain $30), $60; Stewart
Procter, •commissioner, Pease
Drain. $3.00, Kelly Drain, $3.00;
Walter Shortreed. court of re-
vision, Higgins Drain, $5.00:
James Mair, court of revision,
Higgins Drain, $5; Ross Smith,
court of revision. Higgins Dr.,
$5; William Elston, court of re-
vision, Higgins Dr., $5; 'Stew-
art Procter, court of revision,
Higgins Dr., $5; Walter Short -
reed, court of revision, Arbuckle
Drain, $5; James Mair, court of
revision, Arbuckle Dr., $5; Ross
Smith, court of revision, Ar-
buckle Drain, $5; Wm. Elston,
court of revision, Arbuckle Dr.,
$5; Stewart 'Procter, court of
revision, Arbuckle Dr., $5; Hur-
on County Road Superintend-
ents' Association, $10.
Road Accounts: Wm. McAr-
ter, wages, bookkeeping and
mileage, $147.83: Joseph C.
Smith, wages, $118.75 ; Mel
Craig, wages, $175; Clarence
White, wages, $51; Ideal Supply,
repairs, $8.83; Pollards Chain
Saw, welding, $13.00; Alex Ink -
ley, fuel oil and tax, $118.20;
Sam Sweeney, bulldozing, $144;
Uddeholm Ltd., grader blades,
$38.93; J. C. McNeil, oil, $82.20;
Thos. Garniss, welding grader,
$16.85; Geo. Radford, pit run
and crushed gravel, $147,80;
Glenn McKercher, loading and
hauling gravel, $164.70; Ross A.
Jamieson, tractor and truck,
$18.64.
red tint. Spoon glaze over rhu-
barb. Chill before serving.
Garnish with whipped cream if
desired.
Rhubarb Bavarian Pie
"A delicious party pie, simple
and quick to make"
1 baked 9 -inch deep pie
shell
4. cups cut rhubarb (1/2 -inch'
pieces)
'14 cup water
11a cups sugar
Few grains salt
11/2 envelope gelatine (11/2
teaspoons)
1/3 cup cold water
Red food coloring
2/3 cup whipping cream
Prepare and bake pie shell.
Combine rhubarb, the, 1/4 cup
water, sugar and salt in a sauce-
pan and cook over medium heat
until rhubarb is tender, stir-
ring occasionally. Soak gela-
tine in the one-third cup water
for five minutes. Add soaked
gelatine to hot rhubarb mix-
ture and stir until dissolved.
Add enough red .food coloring
to.$give a pink tint. Chill mix-
ture until partially set. Whip
the crenm and fold into rhu-
barb mixture. Ttirn into baked
pie shell and chill until firm,
about three hours. Garnish
with whipped cream if desired.
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BRUCEFIELD
SALES — SERVICE
Phone Collect:
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VISIT YOUR GAS APPLIANCE DEALER
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Plumbing - Electrical - Heating
Phone 56 Seaforth
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Seaforth: Phone 585 : Zurich 34
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Phone 70 R 2
•
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Plumbing - Heating ,
Phone 668 R 13 : Seaforth
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Phone 19 Seaforth
Dublin
CONSULT
YOUR HEATING CONTRACTOR
FOR INFORMATION AND ESTIMATES
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