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SSS ee wr eet eae Se. Teenagers Lack Proper Nutrition | REGINA (CP) -- Most teen- don't care about proper tt least not those in pone city nutritionist per cent of red her questionnaire said yaa that amount, den pt wry tha ge i ye ts. t eat breakfast. Reasons include that they were not hun- , had no time, couldn't be or that no one gets breakfastfor them at home. Some students said they found a cup of coffee and a cigarette satisfactory. The survey indicated that Re- gina teen-agers lack a healthy proportion of basic foods includ- whole wheat cereal, fruit or juice, potatoes, meat, fish or try. : Mrs. 'Holland has warned that sporadic meal. schedules and improper diet will result in poor academic. performance, over- weight and a higher accident rate for teen-age drivers. Poor nutrition affects skin condition, teeth, fingernails, hair, posture and body size, she says. STUDENTS WORK FREE MONTREAL (CP) -- Doctors at the University of Montreal dental clinic expect 2,000 chil- dren will get free dental care their summer holiday. The clinic is manned by 32 third- and 'fourth-year dental students and financed by a fed- eral government grant. "| freezer from Clear Out Last Year's | Gamie Before Freezing Any More By JEAN SHARP Press Women's Editor TORONTO (CP) -- If you have any game in your ast year's hunt- ing season, it should be cleared out before anyone shoots any more. The bag limit is actually based on the total 'amount of game in your | possession, Aid 2 rete Ubale tha aivivuges ae game warden 'is going to go looking in your freezer, it's still the law. "Besides, it's not going to improve if you keep it any pee longer," says Frances Mac- Tiquham, an expert on cooking game. "You are not embalm- ing it for posterity. "Meat that has been ex- pertly dressed under ideal conditions should keep a year. But venison is lean and coarse in grain and any such meat tends to lose its moisture. If it has not had a secure air- tight wrap, chances are it has been drying to some degree." Mrs. MaclIiquham' is author of Canadian Game Cookery, a book that has been six years in the writing and is due out in late October, Moose, elk, caribou and | deer are all considered veni- son for purposes of cooking, she says. CUTS CONFUSING "There is some confusion. People say, 'Here's a recipe for venison but how do I cook + moose?' Actually, for cooking purposes you can include an- telope, mountain goat and mountain sheep. Théy're ru- minant and: also lean and coarse compared with domes- tic meat. "But bear should never be included in this class of game. Bear compares to venison as pork does to beef. "Don't worry about what cut you have. Most game cuts are unidentifiable unless you're an expert. "Cook them in moist heat as a pot roast, stew, pie .or ground for hamburger. The ghief thine is ta overcome in- herent drvriess. Cook roasts and steaks without salt be- cause salt will rob them of moisture." Mrs. Macliquham says many. hunters complain that their wives won't cook game, and many wives tell her it isn't fit to be cooked. "There is no recipe for cooking bad game meat," she says, adding that to keep it from going bad '"'you have to be prepared to give it the treatment it should have." "Have it dressed and stored promptly and properly or you might as well leave tt in the field," FAVORS MEDIUM RARE Roasts and steaks are at their best medium rare, she | says. "Thaw frozen roasts only enough for larding. Put them in a hot oven for a quick all- over searing to seal in the juices, then reduce to moder- ate heat, "A meat thermometer is the surest way to determine how well done it is. Follow the beef reading. "Frozen or chilled steaks | and chops should be brought to room temperature for fast, even cooking," To make venison sausage, use 2 Ibs. of lean venison cut into strips, 144 Ibs. beef fat cut in strips and chilled hard, 1 cup fine dry bread crumbs, 1 grated nutmeg, 2 teaspoons salt, a pinch of saltpetre, grated rind of 1 lemon, 4% teaspoon sage, powdered, 1 teaspoon fine herbs, pow- dered. Put venison" and beef fat througn a grinder using a coarse ane: Mix in other in- gredients © and grind again with fine disc. For patties, form into thin round cakes, roll in flour and fry until well browned. Serve with maple glazed fried ap- ples, For finger sausages, press into butcher's sausage cas- ings, press closely so there are no air bubbles, cover and age overnight in refrigerator, then pan fry. THE OSHAWA TIMES, Wednesday, September 14, 1966 17 Wil CLOSED Until FRIDAY, 6 P.M. SEPT. 16 HOUSEHOLD HINT Keep pleats put when press: | ing. Secure them with pin curl) clips. 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