Cedar Rapids Press Newspaper Archives Mar 26 1970, Page 8

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Cedar Rapids Press (Newspaper) - March 26, 1970, Cedar Rapids, IowaPage eight the male bag biplanes by hemlines the Lark commander. A new business and pleasure aircraft known As the biplane seems to go Well with the by hemlines of today s mini and Maxi beauties. One look at the lines of the Lark for 1970, and up goes the pulse rate. It has Pride and Quality and Many extra touches packed into a pleasing package. The head turning impersonal statistics Are 27 x 35 x 10. The Lark is truly a plane with a dual personality and that like today s hemlines is the Long and Short of it. It seats four in Comfort making it suitable As a family plane As Well. It flys up to 138 Mph with a Range of 5go non Stop Miles. This new plane for the business sportsman Pilot is produced by Aero commander one of the general aviation divisions of North american Rockwell. Easter Carl j. Hoffman Hoffman Agency insurance real estate 1710 Wen is Road n. A. Cedar rapids Iowa 52402 phone 365-0956 photo tips by Leland regal Spring is Here and vacation he Points out views Rockford time is just around the Corner. Now is the time to Start making plans for your vacation take nothing but pictures leave nothing but footprints. This bit of philosophy from the National Park service is rein forced by a Beautiful new one of a kind publication. Its goal is to help you get More enjoy ment out of your visits to National Parks and to help you take better and More personal photos so that you can share the Beauty of the Parks with friends and relatives Back Home. The author Michael Frome is one of America s Forteni Ost travel and conservation writers and he knows and loves the Parks As few other people do. Through firsthand experience he directs you to the most picturesque a reas of the Parks and passes a Long his knowledge of the Parks historic and biological Back grounds to Sharpen your appreciation and enjoyment. As you tour each Park with or. Frome actions plants animals and o ther Park features that you will want to include in the p i c t u r e Story of your visit. The Book covers All 34 n a ional Parks and in addition to helping you find the Best p i c Ture spots it gives you tips o n How to make your pictures More interesting and colourful. It also discusses pre trip planning to help assure you a More Reward ing and enjoyable visit to the Parks. The 32 pages of magnificent color photographs Are something to treasure in them selves. The guide to America s National Parks is produced by pop ular Library inc., for Eastman Kodak company. The foreward is written by former Secretary of the Interior Stewart Udall. This Book is available through your photo dealer at a very reason Able Price. If your plans Are Tak ing you through one of our National Parks it is Well Worth your investment. Sports of sorts by Gary Paul i now Ata new location 1210 3rd St. East established 1910 Cedar rapids hat works to i if you re looking for a new fish and a new sport there s one that s been sitting right under your nose for Many years but one that you have undoubtedly promptly rejected As any sort of a sport. The reason is that the fish is called Carp and has for years been berated disclaimed and rejected by fishermen and Cooks a like because it has been classified As a rough fish. Just to prove this Point i asked around the office for a favorite recipe for preparing Carp. The Best suggestion was put the Carp on a Plank stick it in the oven and bake it for three hours at 350 degrees. Take it out of the oven throw the Carp away and eat the Plank. That May be a Good example of what most people think of the Carp but it s hardly a True assessment of the food value and fighting ability of the fish. The Carp is raised commercially in Many countries for food and also provides a Good commercial fishing species in some a was of the United states. At the Iowa conservation commission s fish hatchery at spirit Lake the state is involved in a Carp eradication most caught in state Gill nets Are quickly snapped up by commercial fisheries and wholesale food outlets at five cents per Pound. The Carp was originally indigenous to Asia. It was imported to Europe and then brought from Europe to this country inl877. It now abounds in practically every state. The average Carp will Range from one to five Orsi pounds but catches of from 15 to 25 pounds Are not uncommon and even weights As High As 55 pounds Nave been recorded in the u. S. The Carp is highly prolific and a female weighing 20 pounds May produce As Many As to million eggs in one spawning sea son. One of the characteristics of the Carp is that it has no Teeth in its Mouth but has Teeth or Grinders on each Side of its Throat. While truly omnivorous the Carp usually leans More toward being a vegetarian. The method for taking Carp is a matter of Choice arid leaves the door wide open to All fishermen. The Carp has become a pleasant Pursuit for the Bow and a Row Fisherman but can be equally challenging for the Fly Rod Man. However taken a 20-Pound Carp is going to put up quite a fight. When using a Hook and line it is preferable to use an extremely Small Hook baited Viii Doug balls or a piece of partly cooked vegetable. Likely spots to find Carp besides the Cedar Are on Sandy b of Tom Waters and the fish May be attracted to the area by baiting it with chopped vegetables. The Carp Mouths the bait when taking it so a foot or More of Slack line should be allowed to permit the fish to get a Good bite on the bait. Then set the Hook and you re in business once you have your Carp it takes Little Effort to make it a Fine table fare. Skin the fish and clean it. Put it on its Side and score All of the Way to the Backbone about every one eighth of an Inch the length of the fish. Do the same thing to the other Side. Then Cut the fish into one Inch steaks Rollin mixture of beaten eggs and milk and shake in a bag of seasoned Corn meal and crushed Corn flakes. Cook the pieces in deep vegetable Oil until Golden Brown and serve. The seasonings used in the Cornmeal and Crumb m mixture can vary but should include Salt Pepper and a Little poultry seasoning. Do not use garlic. Some like a touch of Cayenne Pepper

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