Oshawa Times (1958-), 29 Aug 1962, p. 37

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"ices aaa i age iptin et New Zealand! Diets Awe Visitors - By J. C. GRAHAM Canadian Press Correspondent AUCKLAND (CP) -- The frequency and size of meals in New Zealand are a matter of amazement -- and sometimes alarm--to visitors from other countries. Figure-conscious women from No America are particularly envious of the apparent blithe unconcern over calories »n the part of their New Zealand sis- ters -- especially since cream, butter and rich cakes figure so prominently in the diet. Most New. Zealanders. eat seven meals of various sizes daily. Some are usually little more than snacks, but all can be made the occasion for sub- stantial intake of food by any- one who has been able to work up an appetite since the pre- vious meal. The process begins with early morning tea, taken in bed to give enough strength to get up for breakfast. It is served by son, daughter, husband or wife, depending on which is currently most open to blackmail. The tea is always accompanied by crackers and usually by bread and butter or toast. NORMAL BREAKFAST Breakfast normally consists of cereal, followed by bacon and eggs, toast and marma.! lade and coffee. A mid-morning break for tea or coffee is religiously observed in shops and offices at about 10:30, again with biscuits or cakes, At home this snack often expands to an elaborate spread, especially if visitors are calling. Lunch is a snack or sand- wichés for some office workers. But many New Zealanders make it a full repast of séveral courses, including a meat dish vegetables -- followed by a --steak, chops or ham, with steamed pudding or pie Mid-afternoon sees a repeli- tion of the morning coffee break, with sandwiches or cakes. This is the major social occasion of the day for women entertaining at home, Friends come in for "afternoon tea" 'and the more important the gathering the greater variety of dishes expected to be provided. CAKES AND BISCUITS | As a minimum a hostess sup-| pliés a large sponge cake, a similar large sliced cake with cream filling and sugar icing, several varieties of small cakes, scones or biscuits, sandwiches and a_ selection of novelty dishes. The New Zealand hostess would feel insulted if guests did not sample most of the items offered, This "afternoon tea' is usu- ally served about 3:30 to 4,-yet by 6 or 7 the New Zealander approaches the Mal Méal of the day with undiminished zest. Early dinner is likely to con- sist of soup, a large portion of steak, roast beef or lamb, or some Other meat dish with sev- eral vegetables, and a pie' or) fruit. | Even this does not éxhaust the gastronomic possibilities of the day. New Zealanders in- variably consume a substantial supper before retiring. If out on the town or at a party they like a good solid meal of steak or bacon and eggs to see them through until early morning tea the following day. It is hardly surprising that visitors who are able to last the distance in company with their New Zealand hosts invariably report startling gains in weight. 9-Year-Plan Drawn Up By Kenyatta NAIROBI, KENYA (Reuters) The Kenya African National Union, headed by former Mau Mau terrorist Jomo Kenyatta, has drawn up an ambitious five. year plan aimed at dealing with Keyna's serious unemployment problem and mobilizing the) country's agricultural and in- dustrial resources when it be- comes independent. As short-term remedies for} the unemployment situation, the! party proposes slum clearance programs and housing develop- ment, and the building of more roads and bridges. / The party also wants to draft out-of-work youths roaming Nai- robi streets into a young cru aders' brigade to engage in community projects Each project 'would be fi anced separately, but the party says it would cost £20.- 00,000 to eliminaté Kenya's serious unemployment problem, In agriculture, the party ad- vocates extensivé peasant sét. tlement projects and the sub- division pf farms of European settlers leaving Kenya among peasant farmers. CO-OPERATIVE FARMING The plan takes into account the inevitable drop in cash-crop productivity when peasant farm- érs take over from the whites. But this. can be avoided, it adds, by the development and reclamation' of lahd in other areas and by the introduction of co-operative farming. The party program stresses the need for the integration of the Negro in commerce and in. dustry. Foreign investors would be asked to take in local business- men as partners or shareholders no matter how small their con. tribution to the joint venture might be. The variety of spaghetti dishes is countless. Main dishes such as spaghetti and meat balls are nour- ishing and tasty, offer the homemaker an oppor- GAVE during the CANT stock-up-the-pantry: SALE! DALTONS MARASCHINO DALTONS FANCY OCONUT ribs 4. 5: tunity for variety and are inexpensive, especially during A&P's "Stock-Up-The-Pantry" sale. Salmon Loat Appetizing For an appetizing and nu- tritious change-of-pace, many homemakers turn to flavorful fish menus for at least one evening meal of the week, And of all the varieties offer- ed, salmon is perhaps one of the most popular and easy-to- prepare. Here's a salmon loaf recipe that happily combines the flavor of salmon with mushrooms, lemon juice and dill 2 1-pound cans salmon 2. cups soft bread crumbs % cup chopped celery % cup chopped onion One-third cup chopped parsley 2 eggs, slightly beaten, % cup evaporated milk One-third cup . bottled ReaLemon lemon juice % cup melted butter 1 tsp. Worcestershire sauce Drain and flake fish, Com- bine remaining ingredients; add fish and mix well, Pat into a 9%x5%x2%-inch loaf pan or & 1%-quart casserole, Rake in a moderate oven (375 degrees) for 35 to 40 minutes or until firm, Suggested gar- nish; parsley sprigs and sliced hard-boiled egg. Serve with Lemon Mushroom Sauce. Makes 6 to 8 servings. Lemon Mushroom Sauce 1 can condensed cream of mushroom soup 2 tbsp. bottled ReaLemon lemon juice % cup water, Combine all ingredients and heat, GAVE daring the AN stock-up-the-pantry-SALE! BABY CEREAL Delicate Flavort Inviting Smoothness! Quality And Freshness Emphasized THE OSHAWA TIMES, WEDNESDAY, AUGUST 29, 1962 Two key words represent the foundation of A&P policy of provid- ing the best for its many shoppers. These words are quality and fres'- ness, and they apply to every item in your A&P Food Store. To assure shoppers of nothing but the finest in top quality produce items, A&P takes several important steps. ; First, the company buys only the freshest foods. from farm or factory. Second, A&P facilitates quick turnover of produce items by buying only in the quantities for current needs. -- Foods are 'shipped quickly to your local A&P Market and they are kept under proper conditions of temp- erature and humidity at all times. Finally, these items are savings --priced to move quickly from the store to the consumer. "A&P guarantees that all of its foods reach you fresh and flavorful. ROBIN HOOD EASY MIX CAKE MIXES Your Choice White, Chocolate, Banana, Golden, 34 Honey Spice SPECIAL GAVE curing the HAN stock-up-the pantry: SALE! For Your Pet -- Better Get - "SOR.BALLARDS CHAMPION FOOD 3 VARIETIES GAVE curing tee HAW] stock-up-the-pantry: SALE! ) Save with A & P's Low, Low Prices CATELLI COOKED SPAGHETTI 15 oz. Tin | STOCK UP Save THe PANTRY SPICIALS. Foods Available At All Times! /

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