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44 1111 at Club swinging Millie Whalen left and Barb West right discuss the opening date of ANN LANDERS Opinions vary on Anns new pic fiw the golf season with Joy Glasman centre president of the Business Girls Section Dear Ann Landers Talk about egomaniacs you take the cake Today ANOTHER picture of you appeared with your col umn When do you find time to write It seems you are spen ding all your time in front of the camera Also the new picture looks younger than the last one Ill bet the guy who does the retouching worked overtime on this number love to read what you have to say but could live without your picture especially since Im sure it doesnt look anything like you Riverside Reader Dear Ann Landers Your new picture is great love it It gives your column special flavor like to look at your face when read what you have to say Its like you are talking to me Glad you got new photo taken The old one was getting bit moldy Green Bay Wisconsin Dear Ann Landers like your new picture but youre wear ing an old blouse How do know heard you speak at our high school several years agoand you were wearing that same blouse then Omaha Nebraska Dear Ann Now that have seen two pictures of you am sure you are woman used to think you were man The ad vice you give is so antifemale thought for sure you were cigarchomping guy with bifocals and green eyeshade La Porte Indiana Dear Ann Yor new picture is neat Im glad our paper uses it because it helps me find your column Once in while they leave it out and go crazy looking for my favorite lady Hang in there Newsday Long Island Dear Ann Congratulations on the new mug shot was sick of seeing you with that scarf around your neck It looked like snake And that picture with your hair sticking out like wings as if you were about to take off was awful Im glad you got rid of those clunkers Chicago SunTimes Reader Dear Ann Landers Who do you think youre kidding Your latest picture must have come out of your high school annual How about an honesttogoodness picture of you as you REAL LY are warts and all New York Dear Ann see you stillare wearing your hair likeyou did in the 505 When areyou going to give up thatgoofy dip and those flippedupsides Butte Montana Dear Ann Landers Your new picture is kind of nice but your eyebrows are too thin Atlanta Dear Ann Landers Your new picture is much clearer than the old one In fact it has started an argument in our family My wife and have bet She says you are wearing wig say its your own hair Five bucks is riding on your answer Boston Dear Ann wish theyd leave your picture out and print more of what you have to say You sound better than you look Grangeville Idaho Dear Readers The new picture was taken few weeks ago by SunTimes photographer The blouse IS several years old The lady from Boston owes her husband $5 agree with Atlanta and am letting my eyebrows grow out got the same comment from reader in Coffeyville Kansas My hairdo is the same one Ive been wearing of 20 years and have no plans to change it To those of you who dont like the new picture let me know If get 50 complaints from one paper Ill send another one Skim milk powder tasty convenient Skim milk powder has managed to make front page news in the past month Un fortunately little has been said about the versatility of skim milk how to use it or how to store it Food specialists at the Ontario Food Council Ministry of Agriculture and Food list the advantages of skim milk as being inexpen sive convenient easy to use easy to store nutritious tasty and usable in most forms of food preparation Skim milk powder costs less than fresh skim milk one pound package reconstituted makes four quarts of skim milk It is com act and opened packages can stored at nor mal room temperature for up to two months This factor makes it most suitable for car rying on picnics or camping trips Since skim milk powder is dry it is easy to measure and it dissolves instantly The flavor is the same as that of fresh skim milk especially if it is allowed to sit refrigerated for several hours prior to using Skim milk powder in the dry form can be used for cookin or baking or it can be reli ui ied and used in place of flui milk To give extra body to reconstituted skim milk add 112 tablespoons extra powder to each cup To make your own per cent milk at home reconstitute skim milk powder according to package direc tions and mix it with equal quantities of whole milk Unopened packages of skim milk powder can be stored for several months at room temperature Use opened packages within two months Because the powder absorbs moisture keep the package tightly closed Treat reconstituted milk powder like fresh milk use immediately or refrigerate USED AS FOOD The cicada or harvest fly is commonly used as food in Asia and Australia GROUP FORMED The first Young Womens Christian Association YWCA was organized in London in 1855 SPRING HAS SPRUN of The Shanty Bay Country Club Group activities will begin with pot luck dinner at the clubhouse May at pm Tea and treacle fine Irish snack beautifully simple treat with the oven fragrance still lingering while you eat Ireacle in case some readers are wondering is very refined molasses so in this Canadian version the recipe calls for molasses During St Patricks month as way yonder home you will find treacle bread quick and thrifty surprise for breakfast lunch or afternoon tea treat No yeast so no rising time is need ed No unusual ingredients so no special shopping and this spongy hot bread is baked in the familiar inch square pan The Irish would say that pots of strong hot tea must go with it Perhaps many Canadians associate the famous Irish whisky Through centuries of history the great home brew has been tea The Irish prefer milk and sugar ad ded Through Canadian history we know that tea has been the home beverage that has always brought most comfort to ana dians It has the mysterious gift of warming us in cold winr try weather cooling us through summers heat Today perhaps the happiest thing about tea is that it is still available at such low cost per cup that we can all afford it At present what other beverage can makethis claim IRISH TR EM Ili RR ICAI cups allpurpose flour teaspoon baking soda teaspoon salt teaspoon cream of tartar teaspoon ground allspicc tablespoons butter tablespoons molasses tablespoons brown sugar cup milk Sift flour baking soda salt cream of tartar and allspice together into mixing bowl cut in butter Tombinc molasses and brown sugar gradually stir in milk stirring well Stir liquid into dry ingre dients mixing gently but well Turn into greased trimh square cake pan Bake in moderate oven 350 Il until top springs back when gently pressed Wllh finger ANNOUNCING Ii Real English North Country Style FISH CAKES LL Now available only where Our Name Says It All GOLDEN CRISP FISH CHIPS 62 Napier 7284383 CUSTOM MADE IlllllPElllES and BEDSPBEADS Total Decorator and Coordinating Services Choose from an outstanding selection of excellent quality materials and patterns from Canadas finest suppliers Personal service on large or small inquiries Tracking and installation as required Phone 7268637 or drop into the Studio RR1 Hwy 93 at Crown Hill Only Miles North of Barrie Irish with the tipvabout 30 minutes Cut into squares and serve warm with soft butter Makes squares Cakes lightened with air beaten into egg whites have special airy texture and delicate flavor Sponge cakes contain no fat and no other leavening while chiffon cakes enriched with fat require dual leavening of egg whites and baking powder Use cake and pastry flour ideally suited for cakes to ensure tender pro ducts every time Transform sponge cake into Butterfly Cake for your next party Fill the delicate sponge layers with your favorite pie filling accentuating the amount at two opposite points on the edge to give butterfly effect dusting of icing sugar adds the finishing touch to real conversation piece For dessert spectacular feature Walnut Roll The moist airy sponge cake with nutty texture and flavor bakes in jelly roll pan Lavisth fill with gwhipped cream roll up and dust with icing sugar to com plete this prize BUTTERFLY CAKE egg whites tsp cream of tartar V2 cup granulated sugar egg yolks to cup cold water 31 cup granulated sugar tblsps lemon juice cup cake and pastry flour Preheat oven to 325 degrees Beat egg whites and cream of tartar to form stiff but moist peaks Gradually beat in cup sugar beating until very stiff and shiny Beat egg yolks until thick and lemony Gradually beat in cold water cup sugar and lemon juice Sift flour over egg yolk mixture in portions folding gently after each addi tion until thoroughly combin ed Fold in meringue Turn in to an ungreased 10inch tube Bake in preheated 325 degree oven for 45 to 50 minutes or un til cake springs back when lightly touched Invert and cool in pan When cool loosen edges and remove from pan Split cooled cake into layers dividing top layers in half Fill with pie filling raising top layers at opposite sides to give butterfly effect Dust with icingsugar 6egg yolks cup granulated sugar 11 cup cake and pastry flour 114 cups ground or finely grated walnuts tsp baking powder 6egg whites 11 cup granulated sugar 1l cups heavy cream cup sifted icing sugar Preheat oven to 350 degrees Grease 10x15 2inch jelly roll pan and line with wax paper Beat egg yolks and cup sugar together until very thick and lemony Blend flour nuts and baking powder together and fold into egg yolk mixture Beat egg whites to form stiff but moist peaks Gradually beat in cup sugar WALNUT ROLL beating until very stiff and shiny Fold into nut mixture Turn into prepared pan Bake in preheated 350 degree oven for 15 to 20 minutes or un til cake springs back when lightly touched Turn out im mediately on towel liberally dusted with icing sugar Remove wax paper and any crisp edges Roll up in towel starting at narrow edge Cool Whip cream until stiff Blend in icing sugar Unroll jelly roll and spread with whipped cream Using towel to guide the cake reroll Roll right onto serving plate with seam side down Dust top with icing sugar if desires The Barrie Examiner Tuesday March lb 19767 Cake pastry flour ensures tenderness MARBLE CHIFFON CAKE squares unsweetened chocolate cup hot water 14 cup granulated sugar cups cake and pastry flour ltblsp baking powder tsp salt 3A cup granulated sugar 12 cup oil egg yolks 34 cup water tsps vanilla egg whites 12 tsp cream of tartar cup granulated sugar Preheat oven to 350 degrees Melt chocolate in saucepan Add 1A cup hot water and V4 cup sugar stirring until dissolved Set aside to cool Sift flour baking powder salt and It cup sugar together Add oil egg yolks 34 cup water and vanilla Beat until smooth llz WRAPPED FOR SAFETY GLASGOW Scotland CP Constable William Bell 21 es caped injury by inches when one of two gunmen he was chasing fired bullet that tore through his clothing at hiplevel It lodged in his wetweather oilskin leggings which he had wrapped up and stuffed into pocket The gunmen escaped FINEST JADE FOUND The finest Chinese jade is not found in Chinabut in the Mogaung district of Upper Bur ma and regions of Turkestan WINE DIFFERS Red wine is made from yapes with the skins on while white wine is made from skin less grapes minute with mixer Beat egg whites and cream of tartar to form stiff but moist peaks Gradually beat in 3A cup sugar beating until very stiff and shiny Thoroughly fold egg yolk mixture into meringue Add chocolate mixture to one third of batter Turn into an ungreas ed 10inch tube an alter nating white an chocolate batters Cut through batter with knife to zigzag color Bake in preheated 350 degree oven for 55 to 60 minutes or un til cake springs back when lightly touched Invert and cool in pan When cool loosen edges and remove cake Wedding Photography By Len Marriott For Details Call 7281050 dresses and tops smokes fashion fabrics 60 Polyester Gabardine Suiting An Important fashion look in suits skirts 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