The Brussels Post, 1970-10-29, Page 6that
row
Buy )(Ours today where you work bank or invest
GS 70 23 •
tossing with lettuce or use one Of
the new vegetable jelly mixes ecutive had a
made especially for salads. office. The guy
the Wick to was Another tempting idea is to add
slivers of Swiss cheeSe,
The. father was explaining his
hernia: wartime deeds to his small
son, Replied the boy when asked
if he Understood all he had been
told: Yes, daddy, but why did
we need ell those othet soldiers?" •
Read the classified aria.
hard day at the
he usually pagses
home sick.
• The rising yoUng business ex'. It used to take, two bales of
cottton to make a woman's dress.
Now a silk worm can do it on his
day off.
VARIETY FAIR
SATURDAY NOVEMBER 7th — AT 2:30 P:Mi
CAKE SALE and TEA ROOM
MOMING STAR REBEKAH, LODGE
."-
Tam BRVIIIMILII P0111% BRI71181414 DRUM, TithriSDAY, OCT: 29th,
"Immomme
(OVERFINISHING MEAT
.NOT GOOD PRACT;CE
"it is poor practice to overfinish
'meat animals, says Dr. 'W
Usborne, Department of Animal
Science, University of GRelph,
speaking to participants at a Vac.
rac Short Coarse recently held, at
'the University. With the current
surplus of feeds, averanished
meat with 'more fat than is. need-
,Ed for goad meat quality is being
marketed.
Dr. Usborne pointed out that as
'long as a "packer was willing to
pay mere for excess animal fat
'than farmer could get for an
iequkvalent amount of feed, the
Vroblem of excess on marketed
animals would continue. irlw
auction of tallow and greases in
Canada last year, for eXample,
was up 13% over 1.968.
In adarets, entitled 'The
'BaSic Properties of iVIeat", Dr.
Usbotne Stressed that some fat
'<m meat is desirable. A thin cover-
Ing of tat on a carcass prevents
'.shrinkage and protects the meat
contamination when it is
handled.
Fat also adds to meat palat-
ability. Research has shown, said
Dr. Dsborne, that all meat com-
pletely devoid of fat tastes exact-
ly the same; it is the fat that
makes beef taste like beef, lamb
`taste like lamb, and so on. Chem-
ical compounds iethe lean meats
and fat interact when meat is
zooked to produce the unique
'meat flavors. Fat protects meat
from drying during cookihg, since
it retains the moisture inside the
meat. Cooked fat also stimulates
the salivary glands and thus en-
hances the sensation of Juice-
ness.
Finally, animal fat is .a prime
source of human nutrition. It
serves as a source of energy for
bodily activity. as a solvent car•
rier for the fat-soluable vitamins,
and as a source of the essential
fatty acids.
THREE BEAN
SALAD IDEA
• Ever get a bit tired of conven-
tional salads? Well, here's a
fascinating change that's as
mouth-watering in the Cool, crisp
days as it is in July. It's a tant
alizing combination of three delic-
ious verities of beans — green
beans, wax beats--and deep red
kidney beans: Prepared in a
tempting tart, sweet sauce, ere.
hellished with onions, sweet red
peppers, sugar and spices. Now
you could of course, make this 3
Bean combination in your own
kitchen by buying the different
verities of 'beans and marinating
them overnight in the sauce
you've prepared. But this would
he very time-consuming and, tin,
less the family is very large, the
net result (with tight refrigerator
space) is usually a much larger
quantity of salada ' than can be
readily ccinsiimed.
It is therefore quite pleasing to
find that a 3 Bean. Salad exactly
as described, and said to be Most
deliciouS, can be purchased in
a 14 oz. Can under the jolly Green
Giant's Le Blom' label, This Inn.
tity is just right for the average
family and the salad is all ready
to chill and serve, It's a great
time-saver and you can serve it as
a Main salad course, as an ap-
petizer: as a side dish )or as a
garnish. If you want to go Hawaii
ion, use 3 Bean Salad af.; 58 for a
backyard Lust.
Here are some interesting var.
lotions: Drain off 1/4 cup of the
sauce, replace with 1,4. cup White
wine and marinate.
Make Mexican salad by adding
chili powder and ebbed ham.
Drain and use as a bed for sweet
aPt1 sour yegetahle dishes Try
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