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Bl/5 CAKESPOPUUi
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MAhITCBA
MANITOBA
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• While th re isn’t a gourmet 1a
the world vho isn't familiar with
Winnipeg Co’do:/e, a fish that 1*
excius- - to t;.f> waters of proving Mani¬
toba, liousowi-, s of the
pride tli-m:-:ei-es on their nun
cakes a; the dessert of all dee
serts. There's nothing quite lQts A
Manitoba rum cako anywhere else
In the wo- la rbsy say.
While the Ucldaye, smoked fish.
Is a specialty on the Canadian Na¬
tional lh , v, .- s dining cars oper¬
ating in *hc V«: tern Provinces, ths
Manitoba n cake, however, to
to be had . almost any private
home in the province. Here’s how
the Prairie Province housewives
make their rum cakes:
ft cu_ butier or margarine
XH cups liivwn sugar
\ 1 lb dates )
1 cup chopped walnuts, coarse* 1 '
/ I teaspoon baking soda ft
X well beaten v
I eggs,
Vi cups sifted all-purpose
% teaspoon salt
k * i l tablespoon rum tor
flavoring)
X cup boiling water t
Grease an angel cake or It IB
t" pan. Cover bottom with
wax paper. Cut up dates,
walnuts. Cream butter and brow*
sugar until well blended; then
add the dates and nut* to this
mixture. Add the baking sod* t*
boiling water, pour over the
creamed butter, brown sugar end
dates. Stir until coot Add t egga,
well beaten. Gradually stir t*
sifted flour and salt, flavoring. heating Turn until
smooth. Add rvm
batter into prepared pain Bsko I
hour and IS minutes at 100*7. «
Cool in pan on wire rack f*g
20 minutes. Remove from pan. -
Frost vi g rich butter icing,
flavored wiiu 1 teaspoon non
flavoring and <4 teaspoon maoe.
If desired, decorata with
halved maraschino
HOW THEY SPOIL
STEAK If!
alberta
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The people In Canada’* Prov¬
ince of Alberta, noted for Its flno
i inches, petroleum discoveries,
wheat and home of the Conti¬
nent's largest national park, Jas¬
per. in the heart of the Canadian
Rockies, are partial to outdoor
living with attendant barbecues.
Ted Van Dyke. Manager of Jas¬
per Park Lodge, celebrated moun¬
tain resort In Jasper Park which
ia larger In area than the State
of Connecticut, haa come up with
an Alberta specialty which does
honor to a province where beef
and steak dLhe3 aro a specialty
Htre’a Van Dyke’a recipe for
Alberta style charcoal broils!
steak:
t alrloln strip steaks
1 tablespoon dry mustard
1 taljlespoon butter
2 drops Tabasco sauce
* 'i teaspoon garlic salt
t tablespoon vinegar crushed
1 small fine buy leaf,
Place very outdoor grill
steaks ou an
four inches above white hot bri¬
quettes. For rare steaks, broil six
to ten minutes on each side
Spread mustard sauce over steaks
while last side Is broiling.
To make mustard sauca. com
bine mustard, Tabasco sauce, gar
lie salt, vinegar and bay leaf. Mix
to a smooth paste. fits
NATION At I^DHOSlAw
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NATIONAL *OA*D O* *1*1 UMDMWttTIt* «
f 1*6 PREVENTION WEEK OCTOBER B-l*
" THE CLEVELAND (GA.) COtlHtER ’
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BY BOB BBKWSTER XiUtr,
' 0.Uttr H
at«wn> wtw * 1
* BU® BYES’ «
Spring to-valley* eeason. "valley*’
But to mention tit* of
ia likely to *tlr up s «torm
controversy. Some ltohennen
ve knov won't grant Itlm fl«h; the
stature of a true game this atti¬
others hotly contest
tude. And few call him hy the
same name.
Though opinion* about this
‘particular fish are varied, the
fishing expert* at Meroury that, out:
board* are quick little to disagreement note 1
there to vary
over the walleye’s virtues In a
frying pan. And he’s even better
when broiled over an open fire
- In the lucky. northwoods, If you’rf ■
that &sgp»*r .
The walleye, depending upon 1
the aectloa of the country, goee
under s vide assortment of
monikers: valleyed pike, pick*
erel, Jackflah, jack yellov or blue
pike, and salmon, to .name
• fev. Among men vho say he’s
DO corded fighter, aereral the more—quite walleye to ac¬
un¬
printable.
But the fact* remain—the
valley* hy 1* literally a great, dellcaoy
BO igfers, tight thousands of
&B and spring Is a fine
time to catch him— though you
can get an from argument on this
score, too, those vho say
autumn is best.
The valleye Is a night feeder*
primarily. And the guy vho
works the shallows with small
plugs and flyrod lures after sun¬
down will do okay. To take them
In the daytime requires a differ¬
ent approach, and a switch to
the offshore depths.
Troll at the slowest speed
possible, letting the lure bounce
on the bottom. The Instant you
get a strike, cut the motor and
mark the location. For where
you catch the first walleye,
chances are good for catching
more of this schooling breed.
Watch your fingers, advise
the Mercury folks. The walleye
may be bashful about soma
things, but not about manlpulat.
ing his dentures. Use a net to
haul him aboard. Then a sharp
blow with a small club will
pacify him enough to permit
handling.
J i
Ooldon Alter *
•itft EMaaal WMBto W«*«
THIS THANKSGIVING DAY
YOU CAN CALL ANYWHERE IN THIS LOW RATE IS ALSO IN
CONTINENTAL UNITED STATES EFFECT ALL DAY CHRISTMAS
"(EXCEPT ALASKA) FOR Sl.OO* Oil LESS NEW YEAR', AND • I I
SUNDAYS ALL DAY
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v THK. EF, MINUTE STATION-TO-STATION CALL PLUS TAXES
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WITH DOUBLE-STRONG CONSTRUCTION
Chevy pickups for '66 are built strong to stand up to tough jobs. Cabs, for
example, have double-wall roof construction, a rigid double-wall cowl and husky
framing around door openings. Lower side panels of Fleetside models are.
also double-wailed. Chassis, too, is designed for extra
strength. You can get a 6>/ 2 -, 8-, or 9-ft. body and a big
new 250-cu.-in. Six. Or specify a rugged 327-cu.-in. V8.
Get a doubie-strong pickup that's a glutton for work! NO. 1 WAY TO WORK
Talk to your Chevrolet dealer about ajty type of truck.
Stamey Chevrolet e- V o.
Cleveland, Georgia