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Section Two The Canadian Statesman, Bowmanville. September 7,1983 7 SAVEto50 % on DOLLARSWORTH™ items (See details in store.) Miracle's select Quality Meats Canadian Queen Sliced Lunch Meats Bologna, Mock Chicken or Maccaronl â Cheese 175 g pkg. Canadian Queen Sliced Cooked Ham 175 g pkg. Canadian Queen Pork Sausage Canadian Queen Sliced Lunch Meats 375 a 4 varieties By the Piece Davern or Viking Bologna Canadian Queen Sliced Cooked Ham 375 g pkg. Maple Leal Smoked Pork Shoulder Picnic Style Maple Leal Beef Burgers 750 g pkg. Unbranded Wieners 454 g Cuddy Sliced Turkey Lunch Meats While Roll, White & Dark Roll and Smoked Breast Roll 125 g pkg, Highliner Haddock Fillets isoz. Highliner Fish & Chips 32 02. Bluewaler Boston Blue Fish Sticks 350 g Bluewater Sole in Lemon Butter 902 .59 1.29 395 179 kJ per I per tg lb. 1.69 136*89 «g 2.49 795 179 W per I per Round Herring Dressed Whitefish Head On Frozen Cooked Whole Lobster In Brine 200 g 1.69 1.09 g- 2.79 2.99 1.99 2.39 1S6k:49 1^79 2.59 Country Market Fresh Produce IThe Deli&B.B.Q 6 9 s w Product of Ontario Canada Fancy Grade Early McIntosh ^Apples 3 lb bag Q W, ■**i! Is# K Product of Ontario ' Canada No.1 Grade ^ f Ontario ■ ' : i Potatoes -;| 10 lb bag .. . ■ ' i. r i :J] -j "V.' JrjP*lk ' ' -y V 'j Ready to Eat Cooked Shopsy's Corned Beef or Pastrami Deli Sliced 1!,° fl99 ■tff Shopsy's 11( Black Forest ■ ,{{" Ham Deli Sliced 099 lb. |hops»'s iMj7a I Salami Deli Sliced > «9 Shopsy's 1 "i 42 Bologna Deli Sliced 189 |ptr lb. Shopsy's ioS r i?( Potato & Egg***' Salad Deli Served 3 179 |P«r , "> v Product oi Ontario Canada No. 1 Grade Ontario Green Cabbage Product 0! Ontario ~ Canada No.1 Grade M Ontario ^ Fresh Peaches 4 litre basket Product ol Onlirlo Canada No.1 Grade la Carrots or vF Yellow Onions 2 ib. ba B Product ol U.S.A. California Valencia Oranges 4 lb. beg Product ol Ontario Canada No. 1 Grade Ontario Head Lettuce Product ol Ontario Ontario Pepper Squash Product ol Ontario Fresh Green or Wax Beans S' Product of Ontario Canada No. 1 Grade Ontario Field Cucumbers Product of Ontario Ontario No.1 Grade Green Sweet Peppers Product ol U.S.A. Canada No.1 Grade Sweet CantalOUpeS Large .Ira Product ol Ontario Canada No. 1 Grade Ontario Celery Stalks Product ol Ontario Canada No. 1 Grade Ontario Mini Carrots Product ol U.S.A, Canada No.1 Grade Seedless Grapes Product ol Ontario Waihed and Trimmed Spinach 10 oz, bag V99 1»-59 M .99 * .79 * 1$ok'59 729 149 'S' « .99 Bulk Savings Foodmart s u il : I r Bulk Dog Biscuits ?b'89 Blanched or p (r 4 Spanish 100 g Æ 2 Bulk Peanuts w ID :99 Bulk ' M j1 Long Grain Rice • *5 » co Bulk loo'g^Z Corn Chips 1 lb. 1 \ .99 Bulk Sultana Raisins V 3 *89 Canada «1 Grade per Unpasturlzed 100 g Æ M Bulk White ,„AQ Honey Foodmart ALL PRICES EFFECTIVE WED. SEPT 7 TO TUES. SEPT 13'83 EXCEPT BAKERY, DELI, MEAT AND PRODUCE ITEMS UNTIL SAT. SEPT 10'83 IN BOWMANVILLE AT THE BOWMANVILLE MALL, 243 KING ST. E. WE RESERVE THE RIGHT TO LIMIT QUANTITIES. Newtonville Mr. and Mrs. C. M. Jones attended the fiftieth wedding wedding anniversary for Mr. and Mrs. Bill Gibbie at the Oshawa Shrine Club. Mr. and Mrs. John Goheen and Matthew of Port Hope visited Saturday with Mr. and Mrs. Maurice O'Neill. Mrs. Florence McLeod of Oshawa spent the weekend with Mr. Raymond Bruce. Mrs. Maude Coulter of Minden is spending a few weeks with Mrs. Wm. Milligan Milligan and Berneice and on Sunday visited with Mrs. Rachel Dennis at Marnwood House, Bowmanville. Bowmanville. Mrs. Irene Burley of Bowmanville Bowmanville spent a few days with Mrs. Lena Clysdale and were Saturday supper guests with Mr. and Mrs. Phil Gilmer and family at their cottage at Lake Chemong. Mr. and Mrs. Grant Yeo and Christopher of Orono visited recently with Mr. and Mrs. C. R. Farrow. Mr. and Mrs. Reid Wood spent the weekend at Gananoque and on Sunday toured Upper Canada Village Village at Morrisburg. Mr. Scott Yeo of Orono spent Wednesday with Mr. and Mrs. Wallace Roughen. Mr. Marvin Stapleton returned returned to Guelph to continue continue his Associate Diploma Diploma Course in Agriculture. Mr. Ronald Henderson- ■ who has been spending a few weeks with his parents, Mr. and Mrs. Trueman Henderson Henderson returned home to Lethbridge Wednesday evening. Mr. David and Miss Shawna Henderson, grandchildren grandchildren returned last weekend by plane. Mr. and Mrs. Robert Wood have moved to their home at Sunset Boulevard, Newcastle Newcastle last week. Mr. John Cornish of Whitby visited his grandmother grandmother Mrs. Bea Jones on Friday afternoon. Mr. and Mrs. Bert Tompkins spent a few days last week visiting Mr. and Mrs. Ray Tompkins and family at their cottage at Sunset Bay. Mr. and Mrs. Walter Murphy Murphy of Newcastle visited with Mr. and Mrs. C.. R. Farrow Farrow Saturday evening. Brownie and Girl Guide registration on Wednesday, Sept. 14th from 7:00 till 8:00 at Newtonville United Church Sunday School Hall. Brownies age 6 to 9 years, Guides 9 to 12 years. Fee $10.00; for further information information contact Mrs. M. Knapp 786-2261 or Mrs. L. Farrow 786^2910. An executivè meeting was held in the Sunday school room to make plans for their forthcoming bazaar on Saturday, October 1st beginning beginning at 2:00. Posters and advertising were discussed as well as the workers at the various tables. The regional meeting at Northminster Oshawa on Tuesday,. October October 25th in the evening with knitted articles to be taken to this meeting (Jack Frost Project). Next meeting meeting on Wednesday, Sept. 21 beginning at eight o'clock with Sandra Mclnnis' group in charge of program and devotional. Dorothy and Ray Staple- ton were the greeters at the door for church services Sunday morning. A bouquet of gladioli adorned the altar from the garden of Marlene Stacey. The choir sang "How Great Thou Art." The Presbytery supply speaker, Mrs. Linda King, entitled her sermon "The Challenge of Work." Sunday school will reopen reopen on Sunday, September 11th. KITCHEN KAPERS Heavenly Peach Mousse 1 envelope (10 g) unflavoured unflavoured gelatine Vi cup cold water , 3 eggs, separated Vi cup sugar 8 Ontario Peaches Vi. tsp. almond flavouring % tsp. ginger Vi tsp. cream of tartar Vj cup sugar 250 mL whipping cream Mix gelatine and cold water in small heat-proof dish. Let stand 5 minutes. Set over boiling water and heat until gelatine dissolves. Cool. Beat egg yolks in top of double boiler; gradually add sugar and continue beating until thick and lemon-coloured, Set over simmering water and cook 5 minutes, stirring constantly. constantly. Peel and slice 3 peaches. Mash or puree. Fold into egg yolks along with dissolved gelatine, almond flavouring and ginger. Refrigerate this mixture for about Vi hour or until it barely begins to set, Beat egg whites with cream of tartar until frothy. Gradually Gradually blend in V* cup sugar and continue beating until egg whites are very stiff, Beat whipping cream until stiff, Peel and slice 4 of the remaining peaches. Fold into egg yolk mixture, then fold in egg whites and whipped cream. Spoon into serving bowl, At serving time, peel and slice remaining peach; garnish top of mousse, Makes 8 servings,