VIVITAR contoured camera case for activi
photographers - $31.50 while the supply
lasts. CHARGEX ACCEPTED. J&W Sales,
299 Carmacks Street. Box 480, Cassiar.

Cthni¢ Cookeyy...

Klondike Days are soon upon us. Join in by making...

SOURDOUGH

Sourdough is a yeasty starter for leavening hotcakes,
waffles, muffins, bread and even cakes. It was used by
those who lived alone, or in small groups.--miners, trap-
pers or homesteaders. Sourdough became the basis
for the “Staff of Life”, Bread could not be made with-
out it, so the ‘starter’? became a precious possession.

STARTER

To make sourdough starter, for best results use glass
or pottery containers. Never use a metal container or
leave a metal spoon in the starter.. A good starter con-
tains only flour, water and yeast. It has a clean, sour
odor and the liquid will seperate from the batter after
standing several days, but this doesn’t matter.

INCOME TAX RETURNS PREPARED

For professional, confidential service, call

78-7380

This is your Sourdough Starter. The remaining bat-
ter can be used immediately for pancakes, waffles, or
what you will. Sourdough Starter will keep almost in-
definetely in the clean glass or pottery container. The
starter may also be dried for easy storing or sharing.

To dry Starter: Drop by teaspoonfuls on wax paper.

f Turn frequently until dry. Store in covered jar. To re-

constitute crumble two or three circles of starter in
¥% cup of warm water. Let stand overnight or until
bubbly. Then add % cup water and % cup flour. Let

stand overnight or until bubbly. Use as directed in

recipes,

SOURDOUGH HOTCAKES...for three people

Set aside “%cup of sponge in the refrigerator for your
sourdough starter for use next time. To the
remaining sponge add:

1 or 2 eggs

1 tblsp oil

1 tsp soda dissolved in 1 tblsp water
1 tsp salt

1 tblsp sugar

Beat with a fork and blend in all ingredients. If
wished, you may add several tablespoons of non-fat dry
milk powder to any of the sourdough recipes at this
point. Add soda/water mixture just before baking. Bake
in a hot pan, turning only once. Serve hot with your
favourite syrup, honey, jelly or butter.

For interesting variations add “cup whole wheat
flour, cornmeal, wheat germ or branflakes to the batter.
(Two eggs will provide the liquid for this addition.)

In a bowl, mix well:
2 cups flour
2 cups warm water ° ‘
1 pkg. dry yeast or 1 yeast cake
Place in a warm spot or closed cupboard pone
In the morning put % of the starter in a sterilized pint
jar, cover and store in a cool place or refrigerate for fut- | SOURDOUGH BREAD

ure use. Leave lots of room for expansion in the con- | get the sponge as for Hotcakes and let stand in a warm
tainer. place overnight or for 6 to 9 hours. Save % cup for the

Subscriptions |
ORDER TODAY

SUBSCRIPTIONS ARE ONLY $5.00 A YEAR
FOR 12 FULL ISSUES OF THE CASSIAR
: COURIER.
It’s the easiest way to ‘make sure you see each issue! It will pop up in your mailbox
around the first day of the month.

The Cassiar Coufier would make an interesting and unique gift, also, and we'll send a

_ gift card along in your name. Just indicate on your coupon the message you’d like sent,
and we'll handle it from here! t

MONTREAL STUDENT GROUP RECEIVES 1.00

Cassiar students have offered to handle the complicated job of addressing, labeling, &
bundling subscriptions to the Courier. We’re donating $1.00 of your subscription to their
fund for the trip to Montreal in March ’77. We thank them for their effort and support.

Cassiar Courier

SOURDOUGH WAFFLES

Use the basic Hotcake recipe adding two extra
tblsps of oil. Add the fat, then the soda water mixture
and bake at once in your waffle iron.

Cassiar Couri
Box 100
Cassiar, B.C.

ef

Name
Address/Box
City

Bea Bode

Province-

D$Senclosed OBill me
DAs a gift- details enclosed

CLASSIFIED ADS PAY! Turn your unwanted
items into cash! Find items that you want that
others want to get rid of! Cost? 10 cents a
word, with a minimum of $1. Send your
classifieds to Box 100, Cassiar, B.C. VOC 1E0

FOR SALE- Anyone interested in Tupper-
ware, please phone 778-7247 or call at
223 Kennedy Street. DeDe Roblin.

next starter. To remaining sponge, which should be
“about 2 cups, add:
4 cups sifted flour (or more)
2 tblsps sugar
2 tblsps fat
1 tsp salt
(% tsp soda added later)

Sift dry ingredients into bowl. Make a well in the
center. Add fat to the sponge and mix thoroughly.
Pour into the well with flour. Add enough flour to
make a soft dough for kneading. Knead on a floured
board for 10 to 15 minutes. Place in a greased bowl.
Cover with a towel and let rise ina warm palce for 2.
to 4 hours or until size is doubled. Dissolve the % tsp ”
sodain a tblsp of warm water and add to dough. Knead
thoroughly. Shape dough into loaves in pans and set
to rise. When doubled, bake at 375 degrees F for 50 to
60 minutes.

SOURDOUGH MUFFINS

In the evening, or 6 to 8 hours before using, set the

sponges as for hotcakes. Save 4 cup for the next starter

and to remaining sponge add:
1 tsp salt
¥% cup non-fat dry milk
¥% cup melted fat
1 or 2 eggs -
“1 tsp soda dissolved in 1 tblsp water
1% cup whole wheat flour
¥ cup sugar
% cup raisins (optional)

Sift dry ingredients into a bowl making a well in the
center. Mix egg and fat thoroughly with sponge. Add
this to well in the flour. Stir only enough to moisten
flour. Add soda water mixture just before filling muffin
tins.

The addition of % cup raisins, blueberries or cran-
berries gives a special creat ‘Fill greased muffin tins
% full. Bake at 375 degrees F for 30-35 min.
Courtesy-Alaska Cooperative Extension

211 Smith St.

RIDDLE _
oe EIN PERERISES
ARCTIC CAT SALES

MACHINE REPAIRS

PARTS ORDERED

778-7502

A licensed Raffle is being held for the bene-
fit of the Community Hall at Good Hope Lake.
PRIZE: A Thaltan Parka, hand-tailored for the
winner by Mrs. Evelyn Rattray. Raffle chances,
$l. each. Contact E. Rattray on 778-7411.

ARE BEING COLLECTED FOR COMMUNITY
PROJECTS BY YOUR LION S ci tR: CALL

REG ASH

“ — —, ie . Saat 00 a ny 98 an or
eae ee BS te Sica MME SOR I