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WHITBY FREE PRESS, WEDNESDAY, SEPTEMBER 4, 1974, PAGE 5 r HIS WEEIWS PATTERNB 3274 This dress thots soit and grocious on the figure hos the raglan should- or, dort-fîied Iipline ond the iree. dom of o front pleat. No. 3274 cornes in iso 12/2 ta 22Y/2. Size 14112 (bust 37J tokes 3V#~ yards of 44.,nch fobric. LMcyBlomu Salmon on Skewers' - 1/4 lb. B.C. Salmon fillets 12 whole mushroom caps Sait and pepper 11/2 cup butter i - 1/3 cup fresh breadcrumbs Juice of 1 lemon Worçestershire sauce 4 Wooden or steel skewers 1 counset thee fa keep the king's commandment, and that in regard to the oath of God. Be not hcisty ta vgo out of his sight: stand nat in an evil thing; for he doeth whatsoever pleaseth him. Where the word of a king is, there is power: and who moy say unto him, Whot doest thou? Whoso keepeth the commandment shail feel no evîl thing: and a wise man's heart discerneth both time and udgment.Ecclesiastes 8.2-5 Flndling Security In Retirement Americans are on the move again, a determined current run- ning agaînst the long-ime floodl fz-om farm to city. Tbey may only be a steady trickle so far, but they are chang- ing heir ways for two kinds of reasons, born of experience.* One-tune rural Aniericans, now that they've seen the big cities and perhaps lived there for sorne years, are heading back to, where tbey came frozn. Ex-city folks, now that they've learned a bit about life down oni the faran, are heading off to where tbey tbink they want to, be. Our nation of villages is a world that has survived rich a.nd wholesome despite a century of1 being drained of its population.1 In 1880, most Americans lived1 on farmns and only 28.2 percent1 in cities with more than 2,5W00 population. At the close of thei century President Woodrow Wil.a son had bis own way of describ- ing America's past: "The history of a nation," be said, 'lis only the bistory of iLs villages writ- ten large." However, since then the mi- gration away from rural America bas continued apace. In 1960, 15.6 million still lived on fanms and small owns. Only 10 years later, there were 9.7 million. Many now believe that the flight froni the fanms bas leveled off. In only the last decade, Ver- mont bas acquired a shadow population of part-Lime residents almost equal Lu iLts permanent population. Many new rural Americans came as greenhorns. A college graduate turned down a promis- îng bank job to become a fledg- ling and then highly successful pig farmer. A picture editor of a city newspaper moved his fam- ily to a New England village and a ncw life of rcpairing cars. Cut salmon fillets into 1 - 1/2 inch squares and place on skewers alternating with mushrooms tossed in some of the melted butter.* Season with sait and pepper and pour over 4 tablespoons of the melted butter. Coat with fresh breadcrumbs. Grill gently in preheated over at 350 de- grees F. for 10 - 15 minutes. Place on serving dish and top with remaining melted butter, chopped parsley, lemnon juice and a dash of Worcestershire sauce. Accompany with steamed rice, asparagus and salad. *Chef I-eske also recommends adding raw onion slices to the skewers if desired. Consumers' Corner Use Care Wben Canning Constant vigilance might well be the watchword for homnemak- ers as they handie, process, pre- pare and eat food. Although certain forms of mold, yeast and bacteria can be important in some areas of food production, other forms tan he quite harmful and even fatal. With canning season upon us. it is important to be alert to the dangers of one of the worst offenders in the whole story of food processing. This organism, a type of bac- terium, produces a deadly poison and causes the discase, botulism. The organisni is colorless, odor- lcss and tasteless. The discase it causes has marked symptoms, including muscular weakness, double vis- ion, dilatcd pupils, swelling of the ongue, and paralysis of the throat and cye muscles, often making it impossible for the per- son to sec or speak. Unlcss the disease, which is sometimes mistaken for tctanus, is diagnoscd correctly within a few hours, it is fatal. Fortunately, this discase can be preventcd. The organism that causes it grows in a non-acid or low-acid medium and ini Uhe ab- sence of air. A jar or can of luw-acid food that has not been properly proc- cessed is a fertile place for bac- terial growth. The organîsmn can survive a temperature of 212 de- grees for 8 to 10 hours. But it can casily be destroyed at a tem- perature of 240 degrees and 10 pounds pressure in a mater of minutes, depending on the food. For this reason, it is import- ant to use a pressure canner that bas been tested and is working properly, when canning low-acid foods. These foods include meats and ail vegetables, except tomatoes. Send you dollars o CARE Canada Dept. 4 63 Sparks St. Ottawa K1P 5A6 ______ This crochet.d locy blouse is ever sa femmn. o nd moy be worn for mony occasions. Potýtern No. 843 gives the instructions for smait, mnedium ond large sizes. Send 50« for eoch dross pattern, 30o for eoch needlework pattern (odd 151 for eoch dress pattern, 10« for eoch neodlework pattern for mailing and hondlingi ta AUDREY LANE BU. REAU,Morris Pleins,Notw Jersey 07950. Hot tip for busy trippers? Take-Along Have dryer - wili trav You may be sure that th( is a mini hair dryer tuck away in the luggage, tol or 'Pockets of the seasor traveler, male or female Today, Indispensal beauty items like the in dryer are a must for a traveler's convenieni Braun's beautifufly des1g ed Uightweight model (o] 12 ounces) is the perfi hair dryer for short trips world wide adventures. in., addition to dual vo age and adapter plugJ use with overseas currer the Braun n1odel feature. a mn-d ryer 'el! f ree. sof t travel pouch plus, ere comb and brush attach- ced ments. One click and there ýtes is Instant heat to dry and ied style long or short hair. Other necessities that are ble dllflcuit to find at reason- imi able prices in stores across Lny the continent are facial c e. soap (don't forget a plastic gn- container), llquld soap for n.ly laundry, sewing kit, travel lect clothes line, tissu.es, dispos- or able llghter or matches and any prescription miedicine îlt- requi.red with a copy of the for prescription. Ats, Have a beautiful trip. Bon ,s a Voyage. Hairstyles go to lengths you like Let's face it, what's new today always borrows a bit from the "new" of yesterday and the dreams 0f tomor- row. Some like It long, whether it be ln hair style or clothes style. The trend in hair styles today is to the smail- er head look, which means shorter hair shaped to the head contour. The professional haïr- dresser and stylist through sophlsticated- training and continuous refresher cours- es know how to create the best possible look for the woman who wants to look her best wlth the length of b.air -he prefers. In clothes fashion, the designer's most Important step is in cuttlng the pat- tern to achieve the effects that wlll be attractive on a woman's form. The same 18 true ln hairdressing, where the hair cut is of' prixary importance as it Is the ba- sis for any good hair style. Today, more than ever, the cut is the thlng and with a good haircut,rmany people find that they don't even have to set their hair to make It look good. This is the wash and wear age, a.nd the new haircuts have been develpped by professionals to let you do just that with your hair. What is important today is that women have a lot of talented people worklng for their best Interests chemists, cosmetologists and manufacturers ... ail devoted to research and the development of products that will enhance, condi- tion and preserve the beau- ty of woman's crowning glory, her hair. Thought For Foodi South African Rock Lobster With MusLard Sauceý Drop 2 packages (8 oz. ca.) South African rock lobster tails into boiling salted water. When watcr rebouls, cook tails for 2 to 3 minutes. Drain imncdiately and drench with cold water, chill. Remove ment in one piece from sheil by cutting down both sides of underside membrane and removing it, inserting thumb be- tween sheil and meat, and pull- ing ment away from shell slowly. Cut into bite-size chunks, replace in shell. Combine % cup light cream, %. cup vinegar, and 1 package instant vanilla pudding in mixing bowl. Mix well, add '/Ï teaspoon saît and 3 table- spoons prepared mustard, beat with egg beater about 1 minute or until wcll mixed. Let stand about 5 minutes to set. Just be- fore serving, stir sauce until creamy. Makes 1-¾/ cups. Serve filled South African rock lobster sheils on appetizer or snack plates, with individual bowls of mustard sauce and Swedish crisp br2ad. Yields 6,servings. High Heat Ruins Meat Use the coals, flot the fire, to cook meat on an outdoor grill. Broiling at low to moderate tcm-" perature makes for juicier and more tender meat. It also means more meat to serve and enjoy since high temperatures increase cooking losses. It is important to let the charcoal burn until cov- ered with a gray ash (30 to 45 minutes) before putting steak, chops or burgers on the grill. If coals are spaced about a haîf inch apart and in a single layer, flare-up is reduced. Chilly Cocktail Have you tried consomme on the rocks? For a cooling first course, mix equal parts of con- somme and apple juice and serve over ice cubes. The melting cubes will dilute to desired potency. For another cool starter. chill cans of consomme thoroughly and serve jellied in bowls. Good Freezers Almost any type of ment stcw, ragout. goulash or casserole com- bination - beef, lamb, pork or veal - can be frozen. Mlost vege- tables included in these combina- ion dishes freeze well. PlenLy 0f Protein? Protein needs arc not apt to be met in warm weather unless cold menus are planned-as care- fully as hot ones, and care is taken to include high quality protein foods such as meat. Our bodies need the same amounts of protein, vitamins and minerals whether it's hot or cold. The SEra to 2,000 A.D. NEWS OF EARTII. ENVIROt4MENT. EINERGY COPPER MINE-t IN OREF$ CON66iS OF 1% COPPER IONS CaEIRICALLY CMwREP AffMs) AN P TRE- REsT MAINL.Y U~iGEESS PiR-r.. CE-65 POESPEVWLOPE0SY -ME )NI VEJSflîCOF CAL. E£NGINa-RS 15 L0V'-C0rNoM--PotLLrlNc PROCE55 FOR RECOVERINe COPPE-R FIZ0M ORE5 ANP -ror 104 harwood, Ajax Plaza, Ajax, Ontario 942-6611