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PAGE 14, WEDNESI)AY, AUGUST 31, 1977, WHITI3Y FREE PRESS Centerpieces mode frontiOntario SaadVegetables Perk up youir dinner -tablc on suiiiier nigh ts witlî a novel centerpiece - a salad. For that niglit wlien the barbecue is goilng to be used and you can't ostablisli the exact hour of eating, pro pare a plattor contorpieco. Corn- bine various tiavours, sizos and shapes of raw Ontario grown vegetablcs. Croup thoeni on a platter with a tangy dip at thie center. The next day, niake it a green and red bowl. Toss slivered green peppors wtth tomnato quarters in a bowl. Marinate ini a dressing. ChilI, thon place on the conter of .~ 1 A a the table - just one haif hour before serving. Another idea is to mix a bowl of very crisp Ontario greens of différent shades and textures. Add coins of green (cucumbers) and rings of white (green onions). This ruakes a beauitiful conter- piece. Salad Platter As vegetablos cor-ne into season, select some of each - green onions, cclery, 2uchin- ni, carrots, cauliflowcr and poppers. Cut them into dif- feront shapes and group themi around à tangy dip. Herb Clieese Dip 1 clave garlie, minced 1 tablespoon ihot ciog reiish 1 cli opped lard-cooked egg 2 tablespoons chopped green oflionS i teaspoon prepared mn ustard i teaspo<)fl paprika i tabiespoon Worcester- shire sauce 2 tablespoons mayonnaise 1 cup creatn-style cottage ch eese Combine aIl ingredients in a bowl with a fork. CliilI well. Makes 1 cup. Serve with Ontario vegetables (as showin). Ontario Salad 2 cups (3 lar-ge) peeled, quartered, coarsely diced tomatoes ý4 cup chopped onion ;!1 mediumn green pepper. ct A platter of very fresh Ontario around a tangy dip, makes a W in julienne strîps French dressing (recipe beloiv) Combine vegetables. Add shaken dressing. Marinato at roorn temrperaturo for 2 lîours. ChilI for an hour. French Dressing 1/3 cup vegetabie vil 3 ablespoons wine viniegar 1 teaspoon sait 1 teaspoon sugar 1 teaspoon celery seed salad vegetables groupd eautiful centerpiece! ýV teaspoon dry miustard 1/8 teaspoon pepper Y2 teaspoon paprika (optional) Combine in a jar with lid. Shades of Green Salad BowI 2 cups Romaine lettuce, torn inta bite-sized pieces 2 cups Boston lettuce, tomn into bite-sized pieces 1 medium green pepper, eut into J-inch chunks (J cup) Yý rnediurn cucuinber, pared and sliced (J cup) 2 green onions, finely chopped* k2' cup celer>', sliced diagonailly J cup seedless green grapes Combine first seven ingre- dients in a salad bowl. Toss with sufficient French Dres- sing to coat lettuce pieces. Makes 6 servings. Basic French Dressing 2/3 cup vegetable ail 1/3 cup white vinegar YV2teaspoan sait Y21 teaspoan dry mustard ýV teaspoon paprika Freshi>' graund black pepper Combine ail ingredients in a jar with a tight fitting lid. Rofrigerato. Shako vigor- ously before using. Makes 1 cup. THE ENERGY WASTE WATCHER This columin will look ai pain- less ways of cutling down your fuel and electricity bis ai home. Have any suggestions? Send thern along to the Energy Waste Watcher at Information EMR, ý588 Booth Street, Oitawa KIA 0E4 Today more than haîf a mil- lion Canadian households boast an autornatic dish- washer, and pay between $15 and $25 a year in electricty for the convonierco. On a monthly basis, the average family uses about twice the amount of electricity to op- erato the dishwasher as it uses for washing clothes according to a provincial Hydro osti- mate. Hore are some simple ways to conserve kilowatts when using the dishwasher: " Use the dishwasher doter- gent recommended by the manufacturer - ho knows his product best. " If your dishwasher has special cycles for partial load and short wash, use the shortest cycle that will. suit your load. " A dishwasher is used most economically at full capa- city 50 try to accumnulate the dishes and utensils from several meals for one load. 0 If dry dishes aren't needed immediately after the end cf the cycle, it's a good idea to turn the dishwasher off when the wash portion is completed and to open the door slightly. This can save about one-hall the power consumed in a normal cycle. s - GAIL DORFMAN SOHOOL CF BALLET is now open for registration for 1977-78 classes. A teacher at the National Ballet School of Canada for five years, Gail Dorfman will be offering Cecchetti Sytlabus examination classes as well- as regular ballet classes for children from six years and for adults. A teacher training course will be instituted this year. The school welcormes to its ballet staff Jane Way, National Ballet School trained and former dancer with the National Ballet Company. Carol Daynard, a* specialist teacher of Daîcroze Eurhythmics, Lynd Arklian stuent(music through movement), will Lynd Arklian stuentwork with three to five year olds. FOR FURTHER INFORMATION OR APPLICATION FORM CALL 669-1145 or 668-1251 (Whitbv) M a