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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Russell Banner
Location
Russell, Manitoba, Canada
Date
Apr 25, 1963
Page
6
On her tour through the printing shop a Silverton W L Ladies group observed a bustling bakery operation and were treated to a spread of goodies. Participants included Mrs Charlie McFarlane Mrs W M Cochran Mrs Wilfred Keating Mrs Alwyn Coulter and Mrs Murray Robertson.
Miss Rene Jennings of Winnipeg spent Easter visiting her parents in Dropmore. Families from Inglish and Roblin areas visited, church services at Dropmore United Church noted, with Rev Glen Stewart preaching May 5 and Holy Communion. Mother’s Day service planned for May 12, plus local dances and community events including a 4H Sewing Club gathering and a farm tour by Phil Zimmer and Douglas Hunter. Sympathy extended to the Alexander family after a death in Roblin district hospital.
Angusville notes celebrate Zink a second year commerce student at the University of Manitoba who earned a post doctorate scholarship of 2400 dollars to be used at Freiburg University and share Easter visits among local families in Winnipeg Russell Fort William Brandon and Lakehead. Also announced the birth of a son to Mr and Mrs Emil Dufrat at Grace Hospital Winnipeg on April 11 1963 and hospital updates for Mrs Goldie Forrest and Mrs Caroline Forrest.
April is National Egg Month highlighting eggs as an economical versatile protein source. The piece notes benefits of eggs, weekly servings guidance, and simple recipes including Eggs Italiano and Zesty Devined Eggs, with tips on boiling times and avoiding green yolks. It promotes eggs as a staple in Canadian diets and cooking.
The Air Cadet League aims to stimulate interest in aviation and space technology among cadets. It encourages development of good citizenship and a high standard of physical fitness, mental alertness, and discipline.
The fragment describes how to use leftover egg yolks and whites in various dishes. It mentions mixing mayonnaise, adding yolks to custards, omelettes, scrambled eggs, French toast, and dessert sauces. It also references quantities and thickening agents like flour and cornstarch and a dipping crumb mix.
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