HomeMy WebLinkAboutZurich Citizens News, 1961-11-30, Page 4PAGE FOUR.
ZURICH CITIZEN$ NEWS THURSDAY, NOVEMBER 30, 1961
How To Bowl Fivepins
44444
Four Ways To Aim That Ball
A perfect grip, a balanced
stance, a smooth delivery—in
bowling, all these combine to
make the ball go where you
aim correctly. It is probably
the most controversial problem
in bowling. There are at least
four recognized methods of
aiming — Direct Pin Bowling,
Line Bowling, Shadow Bowling
and Spot Bowling. Each sys-
tem has its avid adherents.
Both of us are enthusiastic
spot bowlers, and strongley re-
commend this system.
To choose the method that
gives the best results for your
particular style of bowling, you
should understand what each
system involves. So, with spec-
ial stress on the virtues of spot
bowling, we'll outline all four
methods.
Direct Pin Bowling
By far the highest percentage
of bowlers instinctively adopt
the "Direct Pin Bowling" me-
thod as soon as they start bowl-
ing.
Since the object of ,the gafne
is to knock down as many pins
By Bert Garside and Jim Hoult
Chief Bowling Instructors
Double Diamond
Advisory Council
as possible, it just seems nat-
ural for a bowler to keep his
eyes and his attention fixed on
the pins, and forget about ev-
erything else.
In direct pin bowling, you
should concentrate on the base
of the pin, where the rubber
band goes around it, to give
yourself the largest possible
area to aim at. When deliver-
ing the ball, you keep your
swing and follow-through in a
direct line with the pin.
To scatter the pins best, and
give you the best chance of a
strike, the ball should strike
in the "pocket" on either side
of the headpin. For a "perfect
strike," one half of the ball
Should collide with half of the
headpin.
For this reason, many bowl-
ers aim at the side of the head -
pin, instead of directly at it.
This is a mistake. At a distan-
ce of 60 feet, nobody can aim
that accurately at that small a
target.
Instead, you should try to
"pick" the headpin out with a
dead -centre hit. Even if you
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"pick" the headpin, don't be
discouraged. This means your
aitu is perfect. You must hit
the headpin to score a strike.
By the law of averages you will
get a strike much oftener than
you "pick" a pin.
Although "picking" a head -
pin is one of the most annoying
hazards in bowling, it is very
hard to do deliberately. It is
so difficult, in fact, that in a
recent "Headpin Tournament,"
with many of Canada's best
bowlers trying to hit the head -
pin dead centre, a bowler who
succeeded in doing it seven
times out of 30 frames he bowl-
ed was an easy winner over the
other 160 contestants.
If by chance you do find
yourself "picking" headpins ex-
cessively, still don't change
your point of aim. Instead,
try starting your approach a
little closer or a little farther
back from the foul line. Be-
cause no ball is bowled in a
perfectly straight line, a slight
shift backward or forward will
usually change the point of im-
pact just enough so you no lon-
ger hit the headpin right on the
centre.
If this doesn't help, shift
slightly to one side or the other
of the lane. If you still have
"headpin problems" write us,
care of this newspaper, telling
us precisely how you deliver the
ball.
Next: Line Bowling and Sha-
dow Bowling.
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Recipes for Christmas
FRUIT CAKE
The night before the cake is
to be baked, prepare and mix
together the following fruit:
1 lb. candied pineapple (eut
thinly into strips)
1 lb. each; almonds (blan-
ched and left whole), gol-
den seedless raisins.
1/ lb. each: glaced cherries,
finely cut citron peel,
large seeded raisins.
1/4 lb. each: cut lemon peel,
cut orange peel, currants
(washed and dried).
Pour % cup pineapple juice
over these and let stand over-
night.
In the morning cream togeth-
er until light and fluffy.
1/, lb. butter
1 cup white sugar
1 cup brown sugar
Then beat in one at a time
5 or 6 eggs and 1 teaspoon al-
mond flavoring.
Sift together 2 cups pastry
flour. 1/2 teaspoon each: cin-
namon, mace and baking soda.
Sprinkle 1/ cup of this flour
mixture over the fruits and
mix well; sprinkle remainder of
flour over butter, sugar and
egg mixture and mix until a
smooth batter is obtained. Then
mix this batter thoroughly with
fruits, making certain all fruit
pieces are broken apart.
Line 2 loaf pans or one 10"
The Penny Sale held in the
Ceinmunity Centre, Zurich, on
Saturday night, sponsored by
the C.W.L. of St. Boniface
R.C. Church, Zurich, was a de-
cided success, and proceeds
were most gratifying. Many
lovely prizes were given away
during the evening.
Winners of cash draws, were:
$100, Mrs. Van Raay, Dash-
wood;' $50, George Elliott, By-
ron; $25, William , pucharme;
R.R. 2, Zitric'h..
The tickets were drawn by
Father C. A. Doyle.
Large turkeys were won by
Jerry'Campbell, Mt.' Carmel,
and Ken Farwell, Zurich...
•
tube pan with 4 thicknesses of
waxed paper, buttering the top
one well. Press batter firmly
down in pans and bake at 275
degrees for about 4 hours. Keep
pan with water in oven through-
out baking.
CRANBERRIES
1 package cranberries
11/ cup water
(Boil until broken)
Then put through strainer,
add 2 cups sugar and bring to
a boil
again.
CHRISTMAS CAKE
(STEP 1)
1 cup butter (or margarine)
1 cup white sugar
3 egg yolks (save whites)
2 teaspoons vanilla
1/ cup warm water
(Mix well and set aside)
(STEP 2)
1 teaspoon nutmeg
pinch of salt
1 teaspoon baking powder
2 cups flour
(Mix well and set aside)
(STEP 3)
lb. raisins
ozs. mixed peel
1
8
1 cup baking gum
15c shredded coconut
4 oz. pineapple
1 ib. red cherries
4 oz. green cherries
31/ oz. almonds
Mix all this with cup flour;
then add Step 1 to Step 3, mix
-
drops
well; then beat 3 egg whites
stiff and add to Step 3; then
add Step 2 to Step 3 and mix
well,
Bake until done in oven 350
degrees for one hour, lower
heat to 250 degrees, bake for
one half hour or until done.
Buy the coal that
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Discover for yourself why more people buy 'blue
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CALL
LORNE E. HAY
PHONE 10 — HENSALL
DARK CHRISTMAS CAKE
1 1b. butter
2 cups brown sugar
10 eggs
2 small cups maple syrup
1 lbs. seeded raisins
2 lbs. seedless raisins
2 lbs dates (or more if de-
sired)
2 large packages of red and
green cherries
2 packages of blanched al-
monds
1 lb. mixed peel
2 rings candied pineapple
(red and green)
1 teaspoon each of: cinna-
mon, mace, nutmeg
1 teaspoon each of:almond,
orange, lemon and vanilla
flavoring
1 teaspoon soda and 1 small
teaspoon in 414 cups flour
(sifted)
Method—Cream sugar and
butter well; add well beaten
egg yolks. Beat again and add
maple syrup and spices. Beat
well and then add well beaten
egg whites.
Have fruit well flavored.
Then add (alternately) fruit and
remainder of flour.
Line all pans with brown
'paper or tin foil. Bake in- slow
oven (200 degrees), from 3 to
5 hours depending on size of
cake pan (makes 3 story cake
and one small).
r
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