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Lethbridge Herald Newspaper Archives

- Page 60

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Lethbridge Herald, The (Newspaper) - June 28, 1974, Lethbridge, Alberta Page 27 Be a courteous driver Courteous drivers are generally safe drivers and since the two go hand in hand, the Candian Highway Safety Council is passing on some tips to help the travelling driver on our highways. 1. Be ready to give direc- tions, when asked. 2. Make allowances for a visitor who does not know local traffic rules. 3 Stop to see if you can help when the motorist seems to be in trouble. 4. Always lower your high beam lights when meeting an oncoming car. 5. Always lower your high beam lights when close behind a car. 6. Don't tail gate and don't cut in sharply. 7. Always use directional signals or hand signals when moving from lane to lane, or when you turn. 8. If a motorist fails to yield, don't insist on your right of way. Remember the saying "he was right, dead right, as he sped along, but he's just as dead as if he were wrong." 9. When another car moves to pass, don't make it more dif icult by speeding up. Would you walk faster is someone passed you on the street? 10. When a passing driver seeks a place in your lane, slow down and let him in. 11. Drive as though the other fellow has a be there, too. Some tips for frying your catch right to Strange rock formations at Writ ing-On-Stone Holidays and fishing go hand in hand and a few tips on how to handle and prepare your catch for cooking this summer would be in order When you have landed your fish, make sure it doesn't lose its flavor and freshness. Kill the fish immediately and keep in a cool place, well out of the sun. Clean the fish as soon as possible. To do this, slit the fish down the belly and remove, the contents of the body cavity. Wash the cavity clean, making sure not to miss anything. It's a good idea to remove the gills at the same time as this will help prevent spoilage. Keep the fish cool on the trip home A refrigerated box is a fairly inexpensive, convenient way of doing this. There are other effec- tive ways for short trips. The fish can be wrapped in wet newspaper, ferns, damp moss or burlap. Ice, if it is available, keeps fish in good, moist condition for lorsgor periods. At home, try to use the fish while it is still at the peak of its freshness. If this is not possible, give some to. the neighbors or freeze the surplus if you have the facilities. If the fish is to be cooked whole, remove the scales first. The scales will come off more easily if the fish has been dipped in boiling water. To scale the fish, hold the tail firmly, and loosen the scales with a dull knife or sealer held at a 45-degree angle. Push the knife against the skin from the tail towards the head. This is best done under running water so that the scales do not scatter. To remove the fins, make a slit at the base of both sides of each fin and then jerk the fin towards the head of the fish. It is not necessary to scale a fish and remove its fins if the fish is to be filleted and skinned. Large fish can be filleted. Cut through the flesh along .the centre of the back from the tail to behind the head. Then cut across just below the head. Turn the knife flat and starting at the head, cut the flesh to the tail, easing the knife over the rib bones. Remove the fillet. Turn the fish over and repeat the operation. If you wish to skin the fillet, place the fillets skin down on the cutting board. Cut the fleshlrom the skin with quick, short strokes. Point the blade towards the skin so that no flesh is .wasted. You may want to cut your fish into steaks. Cut slices cross-wise, about one inch thick, right through the backbone. Whether you are just passing through or are spending your holi- days here in Lethbridge, you'll be welcomed by fine accommoda- tions and service at any of our newly renovated Hotels. THE NEW COAL BANKS INN 312-5th St. South Phone 327-5754 HOTEL PLAINSMAN 1st Ave. 4th St. South Phone 327-2278 GARDEN HOTEL 510-3rd Ave. South Phone 327-3104 ALL LOCATED IN DOWNTOWN LETHBRIDGE ;