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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - May 28, 1974, Lethbridge, Alberta May 1974 THE LETHBRIDQE HERALD White wheel walls But tor those who wish to develop cosmopolitan attitudes in outdoor there's the hibachi tor an oriental touch. Hibachi's come with or without with one to three grills and the price for a touch of the orient ranges from to Even the high-rise apartment dwellers can enjoy barbecued dinners with the hibachi and a variety of conventional portable barbecues ranging in price from to More high-class chefs may be interested in the electric and nataural gas models recently introduced to outdoor cooking. The electric for the discriminating gentlemen making his way up the social is priced around For that figure he will get a watt element and an adjustable chrome plated grill with a high-dome lid to accommodate turkeys up to 14 pounds. For the gentleman who is already at the top of the the gas operated barbecue is a must. He will have a choice of the Mark priced at or the Mark tagged The two are exactly the except the Mark 5 has about 100 square inches more of barbecue space. Both are supplied with turnspits and shish kabob sets. The gas barbecue uses something called a char said to last 3 to 5 years. That's time to cook a lot of steaks. Smoke wagon Photographs by WALTER KERBER and sauce for flavoring The who invented would probably have given a molar tooth for some meat tenderizer. He had to come by his steaks the hard way. Cooking and eating them was just about as tough. His modern day counterpart has it much easier. He can pick up some steaks and barbecue sauce at the same place. The most difficult task for the 20th century caveman is deciding which sauce he'll buy. Aside from the standard mustards and catsups there is a seemingly endless list of barbecue ranging from sweet and sour sauces to fruit and onion sauces. Then there are the old standby's such as hot hickory of regular. The major grocery Stores have set up their barbecue displays and are anticipating better sales in outdoor cooking items than last year. Spring course If barbecue enthusiasts think thai outdoor cooking is limited to hamburger and hot they have another thing coming. Canadian Western Natural Gas in Lethbridge has a spring course in barbecueing. The held the first three weeks of April shows the aspiring chef how to cook vegetables and even desserts on the grill. The course also covers such meats as beef chicken and turkeys. According to the instructor of the there isn't anything that can't be cooked on a barbecue. Kettle barbecue Round nrillAr ;