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lhe der the least Ihese tamed in sew Women graduate from Academy Teresa Olsen of Pensacola Fla embraces classmate Frances Yates back to camera of Seat tle Wash after they graduated with the first co ed graduating class at the US Merchant Marine documents tabled recently in the toinmons in response to questions asked last November by onseirative The federal owns 830 paper information was just curious he said Monday just wanted to get information papershredding alone has 20 little smite of the is to be found have unit at tidbits of interesting bulky set of government secrecy lilltttl paper shredder FOR SALE NEW 5000 NEW STACKING CHAIRS Sold individually or in lots No reasonable offers refused Call Harry Contract Department NORTH YORK lIQUIDATORS For all its IIaclay ttcntral Nova Why did llaclay want this departments lie said he isnt sure what he will do with the information now that he has it MacKay said he found some inconsistencies in the information supplied by the muchvtouted the department of finance does not own single 850 paper shredders owned by departments of government lliWv li government shredders worth total of more than $750000 lttMl shrtdders scattered throughout its detachments across tanada The most XiKiiSth shred at $7000 in Montreal post office while expensive is owned by the revenue department and other paper shredder trivia are can in the other hand the depart ment of regional economic ex Minister lack liorner replied on behalf of the corporation pansion which deals with ity tradition and as matter fairly innocuous matters of commercial principle rown has 16 corporations have not been re about the The only agency which refus capability ed to answer was the Export Development orp industry quired by Parliament to answer detailed questions on their ad ministration andoperation THE MUNICIPAL SAVINGS DAN CORPORATION APPOINTMENTS DAN HAllIDAY TIM WHAlEN Mr James Burke Senior Mortgage Moioqm is pleased to announce the appointments of Dan Halliday and Inn Whalen as Mortgage Representatives for Stinioe County flotb Dun and Turn will work our of Municipals Head Ollir in Barrie Dan brings to The Muniupol fifteen years of lending experience with heavy emphasis on first and somnd mmiqogw Tim has been with The Municipal Im the past for lltzrfllll and has done extensive travelling in Somme Count pi Ibfllleg the Debenfure Department Academy AP Photo arbecues range in price from few dollars upward You can barbecue on any of them but barbecue with rotisserie and cover is more versatile and lets you cook practically any kind of meat you want outdoors You need heavy apron good quality ouen mitts and long handled utensils 12mg are important for turn ing meat Don use fork Punctunng the meat lets juices out meat therl mometer is great help PREPARING THEFiRE PAN Line the fire pan with aluminum foil shiny side up then cover this with layer of gravel The foil helps protect the pan and radiates heat upward The gravel helps create draft for better burning Light the charcoal preferably briquets 45 minutes to one hour before you want to start cooking For lighting pile briquets in pyramid The fire must be sheltered from the wind for even heat Coals are ready when theyre covered with layer of grey ash Be patient Starting too soon will cause cooking problems When coals are ready spread them evenly over the pan if youre cooking on the grill if youre using spit movethem to the back of the panand place drip pan or shaped fall under the spit to catch drips 8th CHECKEN mwiam Chicken is easy to cook in parts on the grill or whole on the spit it your barbecue has spit we recom mend you use it for whole chickens The chicken basics itself as the spit turns This requires less attention from you and assures moist flavour fulchicken Ciiit ZKEN ON THE GRILL CHOOSING YOUR CHlCKhN You can buy cut up Chicken pieces or have whole broiler chick ens 24 lbs readyvtocaok weight split into halves or quarters with back and breast bones removed Allow ri pound per serving PREPARATION COOKING Rinse chicken and pat dry Place oiled grill 68 above coals giving medium heat Brush chicken lightly with melted butter or margarine Cook skin side up until chicken begins to brownhalves about 10 minutes parts about minutes Thrn haste with melted butter or margarine and Cook skin side down about 10 minutes 4887911 3368 YONGE ST TORONTO These appointments rcllctt Ibo Mllflltlitil critiilitlltiq Of qucntly to keep chicken browning slowly When turning use tongs not fork If meat is punctured juice escapes Brush with favourite barbecue same only last few minutes of cook ing otherwise skirt will char Chicken is done when meat feels fork tender and wing or leg bone twists easily with light pressure Assume about 3550 minutes for halves or 2030 minutes for parts CiiickiinONiHESrrr ClltSlNG Hi1 CHICKEN hicken broilers 24 lbs ready tocook weight are best for cooking on the spit Two or more small broiler size birds may be cooked at once if length of spit permits NOII Remove grill for spit cook ing PRliiARXlltw Rinse chicken drain and pat dry Rub cavity lightly with salt skewer Fold wings over back spit Look for juice bubbling through the skin For extra flavour or if the bird looks dry brush now and then with melted butter or margarine Sweet or tomato barbecue sauces should be used only during the last IOlS minutes They spend up browning and may lead to scorch ing it used earlier Your chicken is done if very light twist on the end of the dniinstirk turns the bone in the meat kirwa URKEY Like chicken turke broilers are easy to cook on the ll or the spit Fasten clean cord around body to hold wings securely in place ti lie drumsticks securely to tail Insert spit through middle of bird Insert holding forks firmly one at each end at right angles to each other lighten securely Test balance by centering bird and holding spit looser at either end in hands If spit turns bird is not hill anced Remove spit and try again BALANCE IS lMlt RIANI Contour llace bird on spit about ti8 the coals Normally chicken ste itself as it rotatws on the on choose birds lbs rcadyto We recommend weighing from cook weight itiitkizt 0N flit GRILL CHOOSING YOUR TURKEY Fmm Wk Ski back Wit If turkey parts are not available in retail stores buy 57 lb broiler turkey Have it split and cut into quarters or parts PRICIARtittiN CooKiNo Rinso turkey and pat dry Place oiled grill as high as possi ble above coals Brush turkey lightly with melted butter or margarine Cook skin side up until turke begins to brown about i5 minutes Turn haste and cook skin side down about if minutes ti Repeat turning and basting fre iiienlly to keep turkey browning slowly If surface is browning too quickly lillllpttl the fire little lcsting loneness of turkey ls best ubllsheil on behallofOntarios good food producers by the Ontario Ministry of miculluieuni done with meat thennometer keep ing thennometer from contact with bone Allow 34 minutes for temper ature to register Meat is done when themiometcr shows 180°F SPC in breast or 185° 85°C inthigh As some about lIfz hours total cook ing time When turning use Longs not fork Puncturing with fork lets juice escape Brush with favourite barbecue sauce only last few minutes of cook ing otherwise skin will char Ginah TURKEY ON THE Sm For barbecuing turkey on the spit follow the same directions as for chicken with the exception of the following insert meat tbemiometer in the breast to test for doneness lurkey is done when thermometer reads l8tl°l 82°C For 610 ll turkey allow 2392 hours BBQ SAUCES FOR CHICKEN ANDTURKEY To prevent chairing brush on during last to 10 minutes of cook ing only FRENCH DRESSING BASTE Basie chicken frequently duriny last few minutes of cooking witi attendvinegar salad dressing MUSTARDHONEY BASTE Mix Vi cu honey Vi cu pre pared mustar tablespoons emon juice Basie chicken frequently during fillfiNHTl to tiller better Sffvlt Within Slim iiitiy COOKOUT ll One of the great meals of an Ontario summer is Ontario chicken orturkeydone outdoors avercharcoal Fora super barbecue speafy Ontalio chicken ortutkey and follow the tips below Inst lew minutes of cooking Britt remaining basting sauce to bat Serve over chicken Nf Tli For lengthy cooking periods tl hr or more it will be necessa to replenish the coals Add fries charcoal to the outside of hot coals As these gradually become grey with ash iitf ive into centre in Adeliciddééiigéé try barbecuing Ontario rabbit or fish Rabbit has been laviiurite around the World for years and is rapidly gaining popularity in Ontario lii barbecue rabbit wrap lmcnn strips around plows suture with tmthpicks llarlxcue about from hot coals turning Allow 2035 IiIlIllllt Ontario fish barbecues beauti fully Small steaks fillets and small dressed whole fish should be done in wire holder on the grill pieces can be placed directly on grill Basti fish frequently with mix ture of melted butter and lemon juice Fish cooks quickly its done when it flakes easily 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