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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - May 16, 1973, Lethbridge, Alberta 22 THE LETHBRIDGE HERALD Wednesday, May 16, 1973 the grab bag MAUREEN JAMIESON D I AD'S BIG DAY is sneak- ing up on us, and if all your creative thinking still produces the same old tie and socks, why not give the cat the canary, and toss in a shirt for good measure? Snirt designer Al Ivler of New York, who says the man most interested in his appearance is always in show business, went to four per- forming pops to ask what kind of shirt they would like to receive as a Father's Day gift. TV comic Alan King re- plied: "I would prefer a striped shirt. I have no gen- uine love of striped shirts, but I won 500 solid-color ties in a contest. Unfortunately, striped shirts are the only tiling I can wear with a solid tie." Paul Anka, singer-compos- er, said: "I'd like to have a lot of ruffles. Call it the Douglas Fairbanks syndrome if you like, but I feel like a swashbuckler in a ruffled Pianist composer Sergio ilendes said: "I like pale blue shirts. I can't explain why. but I feel creative when I'm wearing a blue shirt. I'm aware that whites are coming back, but I'll hold off as long as I can." Jack Cassidy gave this view: ''Hake it a solid color a button-down collar. I have a wild hunch button- downs are on the way back, and big. If I'm wrong, what the heck I got the shirt as a gift, The message we are sup- posed to receive is that what- ever Dad likes, he should get. vrhether or not he really wears the pants in the family, he can at least wear the shirt he wants V The craze hasn't hit Leth- bridge yet or if it has, I haven't heard about it but the newest way to keep slim, trim and what-have-you in New York is belly dancing. The best known school is run by Serena the Belly Dan- cer who took up the profes- sion because her mother was an opera singer from Buda- pest and her father a jazz musician from Manhattan. Her students come from the dear old 'all walks of ranging from a hospital phy- siotherapist who lies about her age to a 74-year-old pen- sioner as limber as a lass of 18 summers. Serena says she empha- sizes grace and not crudeness and blatant sensuality. Dancing is a fine way to keep supple, she claims. And at her studio, gals from 11 to the abovementioned septua- genarian, finger c y m bals tinkling, are learning to enjoy what is usually considered a pretty tedious task keeping trim. Our ever alert fashion hound tells us the styles of the forties are once again being relegated to the attic along with those well-known high button boots. Hot pants, I have been old, have been overtaken by something called rehearsal shorts, a la Ruby Keeler. (No, I never met her either. She was a big singing name of the era. Ask your Grannie about her.) To get back on the track, rehearsal shorts are a bitty bit longer than hot pants, have cuffs on the bottom, and can be bought with matching jackets. Students, young couples who like to entertain buffet style, and any cook with two left hands will love this reci- pe. Prime requirements are good can opener and the pa- tience to wait for the vege- tables and meat to simmer for proper blending. Try serving it with a hearty salad and crisp bread. Easy French Stew with Noodles 1 can (16 oz.) whole tiny carrots, undrained i can (16 oz.) white onions. undrained 1 cup beef bouillon OR burgundy wine lean oz.) cream of mushroom soup, undiluted l cup water 1 pkg (1% oz.) dried onion soup mix 2 Ibs. chuck steak, cut into cubes (trim fat) cup whole pimento-stuffed olives (optional) I 6 oz. uncooked wide egg noodles (about 3 cups) In large heavy pot or dutch oven, blend together liquid drained from carrots and on- ions, plus v.ine or bouillon, mushroom soup, water and soup mix. Stir >n meat. Bring mixture to a boil: cover and simmer two hours or until meat is tender, stirring occas- ionally. Stir in carrots, onions, olives and uncooked noodles. Bring to boil, cover and simmer stew until noodles are tender, about 15 minutes. Stir occasionally. If necessary, add additional water to stew during cooking period to achieve proper con- sistency. Makes six main dish serv- ings. Beating the heat Life in sunny Southern Alberta has taken a turn for the better, but some of us have to take refuge under a pretty parasol occasionally. Protecting their happy-looking freckles from undue exposure are 10-year-old Carlo Rus- ton, left and her sister Lynette, 6. They are the children of Mr. and Mrs. Ken Ruston of 1815 13 Ave. N. Only one bank talks women's rights By JEAN SHARP CP Women's Editor TORONTO As yet, only one Canadian bank has been willing to talk with a women's rights group about its women employees. The Bank of Nova Scotia's chairman of the board. T. A. Boyles, and chief general manager, J. A. G. Bell, have met members of the Ontario Committee on the Status of Women to discuss the bank's practices in employing and promoting women. Sandra Birkenmayer, a member of the status commit- tee, said the officials would not agree to adept specific goals, but did agree to consi- BINGO MOOSE HALL 1234 3rd AVENUE NORTH WEDNESDAY of P.M. Jackpof in 58 Numbers 12 Games in 7 Numbers 8th Games Doubled in 7 Numbers S Cards 3 FREE GAMES FREE CARDS DOOR PRIZE NO CHILDREN UNDER 16 SPONSORED BY THE LOYAL ORDER OF MOOSE SEE THE AMAZING 4-WAY VORWERK The cleaner that will revolutionize house cleaning FAIRFIELD APPLIANCE SERVICES LTD. 1244 3rd AVE. S. PHONE 327-6070 WeeWhimsy H M Saucr receive? the original art for herWee Whimsy Sfid yours to This paM der the committee's recom- mendations in general terms. "They've invited us back a year from now to review the situation." The meeting, which the committee still hopas may be duplicated with other chart- ered banks, was the result of a campaign to improve the lot of women who work in banks. SEEK EQUAL CHANCE Generally, the committee wants women given equal op- I portunity for promotion, for in-service training courses for advancement, and given a better image in the banks publications. The 1970 report of the royal commission on the status of women said about i women worked in the eight banks surveyed, two-thirds of their total -employees. About 90 per cent of them earned less than yearly. Only 29 were bank managers and only 709 were accountants in the branches involved. Mrs. Birkenmayer said there has been no substantial change since then. In February, the status committee, with help from BAKER'S FABRIC CENTRE and SAVE 20% T-Shirt Knits Polyesters, Orlons, and Acetate. Alpaca Sweater Knits Swim Suit Fabrics All in a wide choice of colors and patterns. YOUR BERNINA SEWING MACHINE CENTRE Cleaning and minor adjustments to all makes of sewing machines ONLY 01 about 70 woman, handed out i brochures entitled How Far Can You Go as a Woman in I Banking in all but a few of 1 Toronto's 600 branches of the major charter banks. I The meeting with Scotia- i bank officials was one result. I SOME WOMEN ALOOF "We're working in three I Mrs. Birken- mayer said. "We are taking a I look at federal laws re- s p e c t to discrimination. i Thsr're weak in c e r t a in I areas, so we have liad briefs i in to the minister of labor, though we are letting other groups do most of the legal stuff. "We're trying to get at the women themselves, their atti- tudes and at the executives, the banking policy. "One of the biggest prob- lems we're fighting is the atti- tudes of the women them- selves. The executives keep saying the women don't care, they're not interested, and to a certain extent, that's true. "But some women got in touch with us as a result of the brochure. We've had a few sessions them, as of local kappeninaA There will be a Christian Sci- ence public meeting tonight at p.m. in the church au- ditorium, 1203 4th Ave. S. Ev- eryone welcome. V The Lethbridge Family Y will sponsor tennis lessons from May 22 to June 4 for be- ginners, intermediates and ad- vanced players. Fundamentals of tennis will be taught from 10 to 11 a.m.; 2 to 3 p.m. and 6 to 7 p.m. Advanced and in- termediate lessons will be from 7 to 8 p.m. Lessons will take place at the civic centre courts For further information please contact the Y at 328 7771. Members of the Ladies' Aux- iliary to the Original Pension- ers and Senior Citizens will meet at the civic centre Fri- day at 1 p.m. with the bus to leave at Members are ask- ed to be present no later than Fare is 50 cents. The trip will be to the Coaldale cheese factory and Sunrise Ranch. THE BETTER HALF By Barnes "Maybe you'd like the number 6 It's my lunch. Home Recipe Plan Takes Off Ugly Fat WHY NOT BUY MOTHER A GIFT OF FABRIC FOR A DRESS! BAKER'S FABRIC CENTRE CENTRE VILLAGE MALI "USE YOUR CHARGEX" PHONE 328-4536 It's simple hoxv one may lose pounds of unsightly fat right in your own home. Use this home recipe dietary plan. It's easy, no trouble at all and costs little. Just go to your drug store and ask for Naran Reducing Plan. Pour liquid into a pint bottle and arid enough grapefruit juice to fill the bottle. Take two tablespoonsful twice a day as needed and follow tHo Naran Reducing Plan. If your first purchase docs not you a simple easy way to lose bulky fat and help regain plenrler more graceful curves; if reducible pounds and inches of excess fat don't disappear from neck, chin, arms, hips, abdomen, calves and ankles just return the empty car- ton for your money back. Follow this easy way endorsed by many who have tried this plan to help bring back alluring curves and graceful slenderness. Note how quickly bloat disappears, how much better you feel. More alive, youthful appearing and actim consciousness raising for them, and they're giving ac- curate information to the committee. It's useful both ways, but we're not sure yet where that will lead." Mrs. Birkenmayer said the committee intends to write again to presidents of the other banks to ask them if they are prepared to reconsi- der their refusal to meet with the committee. "If they do refuse, we'll make a public issue oi the re- fusal." They are also working to extend their campaign to other parts of the country. Win. Cahoon places first in contest A winning performance In Calgary last weekend in the Al- berta apprenticeship contest for carpenters has earned Mr. William Cahoon of Lethbridge an entry into an international carpenters' contest in Omaha, Nebraska in August. Mr. Cahoon 36. won out over seven other contestante in the weekend competition sponsored by the Alberta Provincial Coun- cil cf Carpenters and the Cal- gary and Edmonton Contrac- tors' Association. The contest held at SAIT con- sisted of a theory exam follow- ed by construction of a project, Mr. Calioon's choice was a cov- ered picnic table. Mr. Cahoon who resides at 284 7th Ave. S. is employed by Gillett Construction of Leth- bridge. He has recently com- pleted his fourth year appren- ticeship to become a fully- fledged carpenter. and out of town A family reunion at Leth- bridge marked the 82nd birth- day of Herbert Legg, retired collector of customs and Leth- bridge resident in 1916. Attending the gathering at the home of Mr. and Mrs. H. F. Legg of Lethbridge, were: Judge and Mrs. S. V. Legg, Ed- monton: Bettejane and Les Legg, Edmonton: Mr. and Mrs. H. K. Legg, Creston, B.C.: Jim Legg, Nelson, B.C.; and Vicki Peterson, Nelson. South Alberta Presbyte- rial held a president's day at McKillop United Church today from 10 a.m. to 3 p.m. Mrs. Sheila Johnscn, vice president of the Alberta Conference and ndy More from the Canadian Bible Society conducted the piugram. Tasty barbecuing simple to achieve By JUDE TURIC Herald Staff Writer The magic word for the sum- mer season is barbecue, and it doesn't mean a hamburger pat- ty any more. Mealtime on the patio is not only coaler than a spread in the house, but can be as crea- tive, if not more so, than a sup- per off the stove. Sheila Nemens, home econo- mist with the Canadian Natur- al Gas Company, said barbecu- ing is gaining in popularity and is not at all limiting. "Any type of meat may be done very nicely on the barbe- she said, "including chops, steaks, roasts, bams, all kinds cf fish and poultry. "People tend to be braver outdoors and experiment more over the barbecue with unusu- al recipes, and yet they're all so simple to do. It's a matter of using whatever you happen to have around." Proper temperature is the most important thing to re- member when using a regular coal-type barbecue, she said, and experimenting to get to that point is the only way to find out. "You should expect a few mistakes, but eventually you catch on and remember how hot the coals should be for each meat" she added. "If the coals are too hot, the meat cooks too fast and be- comes tough; or if the meat is done too slowly over cool coal', it tastes undercooked whether it's done or not." A common mistake many weekend barbecuers make is piling the coals on top of one another and expecting good re- sults. Arranging the coals in a flat spaced, polka dot pattern in the barbecue produces the most even heat for most grill cook- ing, while an oval effect (slight- ly larger than the bird) is best ior poultry. "If the bird is being done too quickly and the skin seems burnt, the coals should be moved out to form a larger oval to slow the fire she said. To prevent flare-ups and fires which are so common when barbecuing, Miss Nemens suggested that all possible fat be cut from the meat prior to cooking. "When doing hamburgers, a tin foil tray placed directly over the coals will catch the dripping fat and elminate flare-ups. "Keeping a clothes sprinkler of water handy for occasional fires is much better than just throwing water on the coals, as it leaves cool spots and the meat heats she commented. Preparation of the meat is as important as the correct tem- perature, with marinading the most popular and simple meth- od. "Although many sauces may be used on meats, most people prefer to marinade and store the meat in the fridge over- she said. "Using wine and onions is the simpliest, and gives any meat a pleasant flavor. Season- ing with salt and pepper is ef- fective too, or for a really nice roast, try soya sauce, a little sugar and a clove of garlic." Miss Nemens suggested that bam steaks could be cooked quickly on the grill, and glazed with a mixture of honey, brown sugar and cloves for just the right touch. "An extra with ham would be pineapple rings, either fresh or canned, which are just -warmed through on the skewers." Casseroles to complement ev- ery dish are quick and easy to prepare, as well as varied po- tato recipes which stray from the usual potato salad. "A special treat is to take a french loaf, slice in thick pieces but not to cut through to the bottom, and fill it with pro- cessed cheeses and meats. It's wrapped in foil and placed on the barbecue for a few minutes until the filling melts and she added. She concluded saying that steaks and chops take the least amount of time, with four min- utes cooking time on either side; and roasts placed on a spit could take approximately two and one half hours. For a departure from the usu- al patio fare, Miss Nemens suggests: Peppered Steak 4 tblsp peppercorns 4 boneless shell or sirloin steaks SA inch thick salt 1 tbsp minced green onions '2 cup dry white wine OR substitute 1 cup heavy cream 1 tbsp melted butter cup brandy OR lemon juice cup butter or margarine 1 tbsp chopped parsley Crush peppercorns coarsely under rolling pin. Trim excess fat, pat dry and sprinkle with salt. Press pepper firmly into each side of steaks and allow to stand for two hours. Broil three inches from firebed four min- utes on each side. Prepare sauce and combine green onion and wine in sauce- pan. Bring to boil and cook one minute. Add cream, bring to boil, adding melted butter and flour. Stir into sauce until smooth. Add brandy. Remove from heat, add but- ter a tbsp. at a time, rotating pan until butter melts and com- bines. Pour around steak be- fore serving or serve sauce in boat. Sprinkle steaks with pars- ley. Serves four. Potatoes in Foil 3 large potatoes 2 tbsp dry onion soup mix 4 slices bacon, fried crisp and crumbled cup grated parmesan cheese cup butter 1 tbsp water Peel and slice potatoes on large sheet of heavy-duty alum- inum foil. Sprinkle with soup mix, bacon and cheese. Dot with butter. Sprinkle water ov- er and mix lightly together. Seal foil tightly, leaving a little room for food to expand. Set on edge of grill and cook about 1 hour or until potatoes are done, turning the package of- ten. Serves 4-6. TO SAVE FLOWERS BOLZANO, Italy (AP) The provincial council of this north- ern Italian town decided to pro- libit the picking of flowers and mushrooms in the Alto Adige region in order to prevent tour- ists from destroying the plant life. CLIP AND TRY THIS DELICIOUS ROGERS' RECIPE Oriental Barbecue Ribs 3-4 Ibs. country-style spareribs, cut in serving pieces. Marinate 2 hours In sauce below. Sauce: Vz cup soy sauce cup water cup Rogers' Golden Syrup 1 tsp. grated orange rind Vt cup frozen orange juice concentrate 1 tsp. garlic salt (optional] 1 tsp. ground ginger Dash of pepper Mix all ingredients together to make sauce. Place ribs, meaty side down, in shallow roasting pan. Roast for 30 min. Remove meat from oven; drain excess fat from ribs. Lower oven temperature to turn ribs meaty side up, pour half sparerib sauce over ribs, con- tinue roasting for 1 hour and turn, covering with remain- ing sauce and cooking until tender. Serves 6 to 8. Buy ROGERS' In the tin or' popular plastic container For a free ROGERS' RECIPE BOOK, write: B.C. Sugar Refining Co. Ltd., Rogers Street, Vancouver, B.C. ;