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Clinton News-Record, 1985-10-02, Page 22Fate 4A--CjoINTON NEWSwRECQIU., W WETOZEBDA. OCTOBER 2,1.985 Little ings M 0 Now that we're approaching that time of year when there's a nip in the air, the Cana- dian Gas Association advises that there are .several low-cost or no -cost steps everyone can take to reduce energy use and costs. Even with natural gas, careful energy management makes sense. In addition to your furnace, the major energy users in your home are the water heater, clothes dryer and the range. The following energy- saving practices will help shave dollars from your home heating bill,. Have your furnace checked and cleaned by a qualified serviceman' before the winter sets in. Clean or change furnace filter every month during heating season. Keep room temperatures at 20 degrees C (.68 degrees F') or lower during winter days and 18 degrees C (65 degrees F) or lower at night. Consider purchasing an automatic clock thermostat which can be programmed for multiple temperature settings. It won't forget to make energy-saving changes even if you do. Make sure you position the ther- mostat so that it is not near a heating or cooling vent, or in a place where the swr could hit it, or on an exterior wall, near a window or an exterior door. During cold weather,' draw draperies at night to limit heat loss; open there on sunny days to let the heat in. • Close off unused rooms. With central forc- ed air heating, first check with a heating ' contractor to balance air flow in the system. Dress properly. Wear clothes (hal suit the weather. A sweater in cold weather means Healthy cooking... • from page 2A The course, she said, observes five basic rules when making menu suggestions. Firstly, food items that are naturally low in fat should be included such as most vegetables. Foods high in saturated fat are the prime cause of heart disease. Also, salt content in foods should b/kept to a.minimum. Salt, she says, contributes In hyper tension and to high blood pressure. Other herbs can be used in it's place to give the food a spicy appeal. Sugar use should . can be kept to a minimum by using fruits which are naturally sweet. Use of whole pro ducts • is encouraged such as most vegetables. She says research has proven a . high consumption of vegetables reduces the • chances of contracting some types •of cancer. • Each lesson'will-have a different theme such as traditional and non-traditi.onal•uses of meats. One of the non-traditional uses of . meats which will be explored is the prepara- tion of to -foo, a Chinese dish using a com- bination of meats and vegetables which is also low in fat. A traditional use of meat •is a new recipe for lasagne. It calls for low fat .cheese, skim milk .and lean ground beef. Tile calorie content drops from 491 to 300 calories and "ypu won't, know the dif- ference," she said, adding that many of the recipes are not only: healthy' but also a good way of maintaining weight control. The Manner in which. foods are cooked is almost as important as what is being cook- ed, she said. When cooking meats, only a small amnwlt of nil should be used when preparing meats so it doesn't result in added calories. • Pal Fletcher Of Centralia, took t he pilin course last year in Exeter and fnwld the course, was not, only useful in preparing • . meals for her familybut also related to her profession as a nurse. . "I found the course useful for personal reasons and because I'm a nurse involved itr health teaching, I can steer people til new ways of preparing food. As a parent, it has helped in feeding my family," site said. What pleased and surprised her about 1lie course is how salt can be replaced by of her spices in meals and still taste gond. "By improvising by using other spices t u can cut out salt. The recipes are really quit t' tasty, and didn't lose any flavor by usiii. other spices," she said. To register for the course, call Cain \ 'I'honison at the I Junin Gault v Heal l it Uoi 11 i Goderich at 524-8301. • can a lot in energy savings that the thermostat will not have to be set as high. Close the fireplace damper when it is not in use. Attach heat deflectors above forced air vents on walls to direct heat downward, since hot air naturally rises. • Keep furniture, drapes and other obstacles out of the way of heating vents, and do not block cold air returns. Limit the use of kitchen or bathroom fans; such fans exhaust heat from the home. Attics should be insulated to a minimum. level of R20. Basement walls, ceilings and floors of crawl spaces should also be in- sulated to retain heat. Check • weatherstripping' and caulking around doors and windows in order to' seal cracks through which heat can escape. ' Consider buying storm doors and windows if not already in place. An inexpensive, easy to install alternative is to use a transparent plastic insulating kit, available at most hardware stores, to help prevent heat loss through doors and windows. CGA also recommends the following energy-saving tips for water heating. A water heater is the second largest energy user in the home. Take showers rather than baths and limit showering time when water is running to about five minutes. Install waterflow restrictors in existing showerheads or replace existing showerheaddwith water-conserving.ones. - Repair or replace dripping faucets. One drip per second from a leaky hot water tap sends 175 gallons of hot water a month down the drain. 11 When using the dishwasher, scrape off dishes first; .pre rinse with cold or lukewarm water. Wash full loads. Let dishes air dry rather than using the dishwasher's heater cycle. When handwashing dishes. avoid rin'inu under continuously running hat water. Reduce the water heater's temperature setting (usually located at the bottom of the tank) to the lowest . comfortable temperature level. Periodically drain sediment from the water tank through the tap located at the bottom of the tank. If hot water pipes travel .a long way, or through unheated crawl spaces, wrap them with insulating tape. Wash full loads of clothes in the clothes washer. Use cold water and cold water detergents whenever possible. Keep the lint filter in the dryer clean. Do not overload the dryer. The load must be able to tumble free- ly for fastest, most wrinkle -free drying. Wash and dry several loads con- secutively. A warm dryer shortens drying time. Do not open the dryer door un- necessarily as waitkn air will escape from the dryer. For those who are fortunate enough to have a natural gas range, CGA has some energy-saving tips for the cook.: It is not necessary to preheat a gas oven Keep pots and pans covered. Adjust burner flame size toit pans. Do not open the oven door unnecessarily. Most gas ranges have a glass viewing port so you can see how things are doing. Try one -place cooking. Prepare an entire meal using only the oven, broiler or top burner. All of these low-cost or no -cost energy sav- ing tips may seem obvious or like little things which couldn't possibly save money. But among all of them, the savings add up. The good old days of inexpensive energy are gone., so anything you can do to save energy will put dollars in your pocket. Look for your home's energy conservation weaknesses. II most cases you can rectify them with minimum of time, effort and expense. Ministry sponsors Personal Challenge Month The Honorable Gregory Sorbara announc- ed the Ministry of Skills Development is sponsoring Personal Challenge Month star- ting Oct. 1 - a do-it-yourself fitness event to help young people across Ontario take an active part in celebrating International Youth Year. INTRODUCING THE FIRST FIREPLACE INSERT GOOD ENOUGH TO COME FROM VERMONT CASTINGS. The FiroPtoceinsert by Vermont Casting is the most advanced hooting system ever to enhance o fireplace. Its superior anglnoerir<g will increase the efficiency of your fireplace dramatically While its classic good looks will odd beauty and finesse to your decor The FirePlace Insert is thermostatical• ly controlled. Fits flush into almost ony fireplace Its cast iron wheels make it easy to install and maintain Come in and look of the new Fireplace Insert Another outstanding product from Vermont Costings Mokors of the FlroPlacos the Defiant' the Vilgilant' the Resolute' . and the Intrepid' "Home is where the Hearth Is" CeIRTIVi lihrteill 666.0384 TERRACE 666-0382 rues.. Sat 10:00 till 5:30 Fridays 10:00 till 9.00 • Prefab chimney • Fireplace Doors • Accessories Located of the OLD SCHOOL HOUSE HIGHWAY 4 IN IIIRR (7 mi. north of London) Formerly the Woodburner Shop challenges young people to get involved in sports and fitness activities to earn points for themselves and their schools. Choosing from a selection of activities, participants accumulate points according to the time or distance covered while taking part in the challenge. "It's participation, not athletic skills. that The theme - Move Your Student Body - count", said Sorbara. "Students are en- couraged to have fun - doing activities they enjoy and competing only against themselves." Special group events such as a tug-of-war, dance-a-thon or relay race, can be held by schools to attain extra bonus points for Per- sonal Challenge Month while atthe same time, the events can be used as fund-raising artivities for local United Way Campaigns. The Ministry of Skills Development has produced and distributed a Personal Challenge Month kit including instructions, charts and a poster to secondary schools participating in the event. "Each par- ticipating student will receive a Personal Challenge Month award recognizing their individual achievement", Sorbara added. RE .SALE 1 FRESHLY. SLICED RIGHT IN THE STORE SCHNEIDERS 9.46 /kg OLDE FASHION HAM 4.29. IDERS BAG SUEMMER SAUSAGE 4.79,b. 90.56 /kg ZIGGYS ROAST PORK 11.22/kg 5:09,bMAPLE LEAF. CHICKEN LOAF1.99th. 4.39 /kg IMPERIAL CORNED .BEEF 63' /kg 2.89th. SHOPSYS PREPARED .84 /kg POTATO SALAD OR COLESLAW 1.291 b. FROZEN - UP TO 7 Kg OR 15 LB. GRADE 'A' TURKEYS 2.62/kg 1.191b SCHNEIDERS HALVES OLDE FASHIONED SMOKED HAM 8.80/kg 3.991b. FROZEN - 4-5 LB. AVERAGE GRADE 'A' DUCKS 3.28/kg 1.491b. SCHNEIDERS 5 kg BOX FROZEN INNER SHORT 10.90 PORK TAILS 2.62/kg 1.191,3. FRESH LOIN CENTRE CUT PORK CHOPS 4.81/kg 2.181b. BONELESS LOIN CENTRE ,.CUT PORK CHOPS OR ROASTS 6.57/kg 2.981b. SCHNEIDERS DUTCH TREAT FRANKS OR RED HOTS 450 g PKG. 1.79 SCHNEIDERS FROZEN SAUSAGE MEAT 149 500 g ROLL FRESH OKTOBERFEST ROLLS 120 DOZ HONEY GRAIN 16 oz, WHOLE WHEAT BREAD 79 DANISH 14 oz. COFFEE RING 1.99 BOSTON FERN f.99 POT TROPICAL HANGING BASKETS 6 4.99 GARDEN MUMS 10 t/�s .99 NO NAME WILD 20 BIRD SEED lb.. '4.99 NO NAME SUNFLOWER sups 10 lb. 4t 99 NOT AVAILABLE IN ALL STORES DRY INSTANT 1.30/kg SOUP MIX ..59b. GREEN 864/kg SPLIT PEAS 39 YELLOW 864/kg SPLIT PEAS 39 b. GREAT WITH BEER 4.39/kg WOW NUTS1.99b BULK 884/kg ICING SUGAR 39b. SPECIALS IN EFFECT UNTIL CLOS114 SAT. OCT. 5/85 FROZEN GRADE 'A' BRETHREN 3.73/kg GEESE UP TO 3 5 kg 8 Ib 1.691b. GRADE 'A' FROZEN 20 oz. AVG. CORNISH HENS 2.29 PART SKINNED BUTT PORTION 3.48/kg SMOKED HAM 1581b. CENTRE PORTION 392/kg SMOKED HAM 178b. BONELESS STEAK OR ROAST RIB EYE 13.87/kg 6.291b. SWEET PICKLED CORNMEALED 5.05/kg BACK BACON CENTRE 2.291b. MAPLE LEAF BRISKET 5.71 /kg CORNED BEEF C2.591b. NO NAME COIL OR LINK 4.83/kg POLISH SAUSAGE 1.1916. SCHNEIDERS - 10 VARIETIES MINI DELI'S 1.99 250 g MAPLE LEAF SLICED COOKED HAM COUNTRY GOLD SMOKED 175 g 1.79 FOUR 50 g CORNED BEEF 2.39 600 g MEAT CHUBS 2.59 NO NAME - 3 VARIETIES WE RESERVE THE RIGHT TO LIMIT PURCHASES TO REASONABLE WEEKLY FAMILY REOUIP'MENTS. PROD. OF ONT. CAN. FCY. BOSC P1100. OF U.S.A. VALENCIA PEARS 174/kg 79, ORANGES o0?:1.E 99 PROD. OF ONT. CAN. NO. 1 PROD. OF U.S.A. CELERY STALKSEA 89° RADISHES 1 Ib. 79° PROD. OF NEW ZEALAND PROD. OF ONTARIO KIWI FRUIT? Ib:199 BEETS BUNCH 790 PROD. OF ONT. CAN. NO. 1 PROD. OF ONTARIO; 8 08. PARSNIPS aAa.179 COLESLAW.2/99# PROD. OF ONT. CAN. N0. 1 WASHED P.E®IN POTATOES 5049 Ib. PROD, OF ONT. CAN. FCY. MACINTOSH PROD. OF ONT. CAN. N0. 1 88C/kg PROD. OF ONT. SPAGHETTI 884/kg APPLES He /kg 39t SPANISH TYPE ONIONS39 SQUASH 39'.