Lethbridge Herald, The (Newspaper) - January 21, 1972, Lethbridge, Alberta
It THI lITHBKIDOi HIRAID Friday, January 11, YOUR HOROSCOPE By JEANE DIXON SATUHDAY. Jan. Your hlrilula today: Con- solidation is your keyword all thru this fairly normal year of conservative growth, rea- sonably diligent work. What you gain does tend lo stick with you, despite occasional temptations toward frittering away funds on sentimental ventures. Today's natives de- voto their main attention to a fairly narrow group of spe- cialties. ARIES (March 21-Aprll Expect a mixed day with young people not doing quite their share, nor showing up at regular times. Deal leniently. TAURUS (April 20 May There's going to be a full dress review of the past few days or weeks, perhaps a rerun of a quarrel that should be finished. A little contemplation shows you a way to divert its course. GEMINI (May Zl-June Pay your own way amongst casual companions, avoid bick- ering or bowing off. Looking up an old work mate sets off a scries of reflections. CANCER (June 21-July While picking up after others, you hit on an idea which will produce well for you in long- term gains. Partnership prom- ise good results. LEO (July 28-Aug. Much as you may not be disposed to- ward it, you've got mainten- ance, trouble shooting, pre. LAWRENCE E. LAMB, M. D. Which method best for cooling food? Dear Dr. Lamb Should food be left to cool at room temper- ature or should it be placed immediately in the refrigera- tor while still hot? We were taught that bacteria starts' to form if not refrigerated imme- diately and this theory is scorn- ed by a relative, who insists that food be cooled at room temperature and then refriger- ated. I would really appreciate finding out who is right or wrong. Slie also says it is much harder on the refrigerator to put hot food in there, but I'd rather defrost oftener than throw away food at the prevail- ing prices. Dear Reader Adeqivte cooking destroys most bac- teria. Pork, for example, should be cooked beyond the pink state or, if trichinosis is present, a person eating rare pork can be- come infected. Sufficient boiling X-ray president voices concern TORONTO (CP) The new leader of Canada's x-ray specialists has voiced concern about a "cost-quality squeeze in Canadian medicine." Dr. Maurice Dufresne, senior radiologist at the Montreal Notre-Dame Hospital and assist- ant professor of radiology at the University of Montreal, was elected president of the Cana- dian Association of Radiologists today. "On one hand governments and the medical profession itself are saying we must cut the costs of medical he said. On the other hand, everyone is demanding more and better medical care. "For example, in the near fu- ture it may become possible to cut the number of deaths from breast cancer in half. Mammog- raphy, a recently developed spe- cial x-ray of the breast, and other diagnostic tools show great promise but they are very costly. We are going to be on the horns of a dilemma." to cook vegetables, baking or cooking meat to medium- or well-done will eliminate the bac- teria. When food sits for some time, then the bacteria in the air and all around us can begin to grow and multiply at a rapid rate. In a warm room they multiply much more rapidly. In many instances, the bacteria el- aborate a toxic substance which is a poison to the human system and causes illness. Reheating the food will km the bacteria, but not eliminate the toxin that has formed in the food. There will be no harm to the food by refrigerating it as soon as it is cooked. But, In most instances, it won't do any real harm to let the food stand long enough to lose its original peak heat before refrigerating. Milk and items made from milk should be refrigerated and not allowed to stand. It is particu- larly dangerous to let cream pics, custards, potato salad or similar items stand at room temperature. While it is all right to let a fresh-baked cream pie cool initially, it should be refrigerated without undue de- lay to prevent the growth of some types of bacteria that can cause food poisoning. If you must err, do so on the side of refrigerating too soon. Dear Dr. Lamb You state "uncrcamed" cottage cheese is an excellent source of protein. I have looked all over for this product and have been unable to find it. Could you give me the names and addresses of stores where I may find it? Dear Reader The "un- creamed" term is used by the U.S. Department of Agriculture. Any of the cottage cheese prod- ucts that say low calorie are really uncreamed cottage cheese. If you can't find any of these, you can use ordinary cot- tage cheese. All you need to do is place the creamed cottage cheese in a oollander and rinse it with cold water. This will rinse off the cream, leaving the relatively fat free curds. This will be fine for your purposes. GOREN ON BRIDGE BY CHARLES H. GOREN u imi IT m CUOM TIMI) Both vulnerable. West deals. NORTH AKQUS4 0 AKQI EAST WEST 6163 O'Z AKJII754 Q2 SOUTH greenish pods are ready when they turn to purplish yellow. Then harvesters use pole-han- dled knives to chop them, from the boughs. For several days the pods just lie on the ground, while the weather softens their thick, leathery shells. Then th'y are opened to take out the sweet pink pulp and the wad- ded rows of beans Inside It. This too Is left on UK ground. The dry air withers the stringy pulp and causes chemical changes in the beans. Ifhey now look and smell like nug- gets of dark brown chocolate, but they taste very bitter. The beans are sent to a fac- tory to be roasted, so that their papery husks can be removed Rollers, crushers and sifters separate the small seed germs from the rest of the beans which now are called cocoa nibs. The secret flavor is in the nibs, but they must be treated and refined. Heavy rollers crush and melt them on granite slabs. But this dark brown Squid is much loo strong to flavor a candy. Sometimes the bitter syrup goes to other factories for its final processes. It may be squeezed to remove about half of its oily cocoa butter. This fatty substance may be silted and refined, molded and pow- dered to make the necessary ingredient in a cup of hot cocao. Most of the dark bitter li- quid keeps its cocoa butler. It is refined and processed by rollers and crushers that run non-stop through four days and nights. Some of the refined 11. quid is molded into dark brown Blabs of bitter baking choco- late. Some is mixed with other Ingredients and used to add the chocolate flavor to our most popular goodies. Centuries ago, South Ameri- can Indians learned how to bring out the best in the cacao bean. They softened its bitter- ness with vanilla and sweeten- ed it with sugar, .But a little of this strong mixture goes a very long way. We tone it down by adding buttery fats and starchy fillers. But even this mixture is very rich. Perhaps the cacao tree meant us to save the taste of chocolate for special treats. Questions asued by cnndicn of Herald readers should be mailed to Ask Andy, P.O. Box v'65, fluntlngton California 9264B. (Copyright Chronicle Publishing Co. 1971) Find may unlock brain mystery CHICAGO (Renter) Three University of Chicago researchers announced yesterday they have grown living brain tissue from indi- vidual mouse brain cells in the laboratory, opening a new avenue to the study of man's most complex and baffling organ. Dr. Aron A. Moscona, who headed the biological research Five grants for Alberta OTTAWA (CP) Five grants totalling for winter works projects in Alber- ta were announced here by the a g r iculture department. They will create work for 74 people. The grants: of Two Hills, 000, road clearing project, M jobs. of Thorhild, road and brush clearing pro- ject, 20 jobs. and district rec- reation board, for com- pletion of a community arena, seven Jobs. of Lac Sle. Anne, to renovate recreation facilities, 21 jobs. Slave Lake com- munities, for six rink supervisors. The grants arc made under the federal local Initiatives program. team of Dr. Malka Moscona, his wife, and Dr. Beatrice B. Garber, said the cells grown in the laboratory attached to- gether in the same way as normal brain cells and formed synapses communication be- tween the cells. "We don't know if the brain tissue is thinking, because no one knows exactly what think- ing is, but it is certainly com- he said. The research team also re- ported a specific chemical cell-li- been isolated. The compound acts like a glue to fix certain types of brain cells lo one another. Discovery of the compound might help solve the mystery of how individual cells can identify and link up with other cells to form specific organs, he said. Dr. Moscona said his team's findings might eventually lead to new methods of retiring brain damage and brain de- fects. He gave as examples tbe correction ol congenital brain damage, helping brains to grow lo normal size mid the repair of brain injuries. CO-AUTHOR HIRED REGINA (CP) Brian Hill, one of the co-authors of a dis- senting view on Uw federal re- port on poverty, has been hired by the Saskatchewan govern- ment. lUMBLEWEEDS-By TOM K. RYAN HERE, WY! OIMME ITS MY NBW CAMPAIGN ID WOST CIRCULATION, WYf ...SHOWIN'PROMISING- RPSULT5TDO1 WT...PUTJOSSJ YOU'RE THE ePtTORi YOU PONT HAFTAMVA COPV OF YER OWN PAPER J BlONDIE-By Chic Young IF1OURE SELLING RAZOR BLADES, HOW COME lYOUSREW 'ABEARD? j I-.. I OWE OF THESE BLADES, YOU'LL, )_ SROW A w-X BEARP, Trtn i 7X> _ BAILEY-By Mart Walkw IN THE BACK OF THE BUS III ABNER-By Al Copp HATIKI'KIDUKE HONEST SCHOOL-IT5TIME FD'ALDVIM'PAPPV J TO CHECK- CHUCKLE-HE IS MERELY SUPKEKW fUM A CASE O'POPPy LOVE f HIS NEW TEACHER, MK5 ARCHIE-By Bob Montana EVBW TWE DOWN IN THE DUMPS ..I BETA BOTTLE.' ALL THOSE ANTIQUE IN1DUR- WINDOW? MISS SRUNW.' I WAS JUST J, HUH LDOKJN3IN YOUR WINDOW. HI AND LOIS-By Dik Browne LOIS MADE ME WATCH TTWr WCWENB LIB SPEAKS! ON TELEVISION LAST N1SHT DID YOU AND IRMA HAPPEN TO CATCH HER? FOR ABOUT TEN SKDNP5 BEFORE I SWITCHED WER la'PRO FOOT6W-L HI6HU6HTS SHORT RIBI-By Frank O'Neal BUGS BUNNY WHAT'S Y HE WANTS TO WITHTH' PLAV "PATTY Sir, APE? CHIRBKI GO AHEAP, HUMOR HIM! IT'S ONLY A KIP'S SAME!