Page 8, The Cassiar Asbestos Sheet, March, 1974, NEW= ARRIVAL Congratulations to Yee Wai and Nga Too Chow for they are the proud parents of young John Chow born in the Cassiar Hospital at 2:12 a.m. February 12th, 1974 and weighed in at the grand total of 3 lbs. l 1/2 ozs. Nga was born and educated in Hong Kong and was married to Yee in Hong Kong three years ago while he was over there on his holidays. Nga followed back to Canada in November 1972 and ‘then came to Cassiar. Both mother and son seem to be doing fine and we certainly wish them all the best. Perhaps now that the big event is over Yee will be allowed to get back to playing pool with the boys. HUGH METCALFE, Plant Maintenance Superinten- dent, his wife Margaret and their two sons, Peter and Glen, arrived in Cassiar on February 9th, 1974, Prior to arriving in Canada the Metcal fes spent 14 years in Zambia. Weatherwise Cassiar is quite a change. Peter and Glen saw snow for the first time. , ANTHONY PINTO, Training Foreman in the Mill, his wife Maria and three children, Suzette, Nelson and Janet, returned to Cassiar after spending two years in Australia. Mrs. Gomes, who is Mrs. Pinto's mother is no doubt thrilled by their return. PHILIP GALE and his wife Cecelia, arrived in Cassiar in December. They left Australia on September 17th, 1973 and spent six weeks in the West Indies visiting Cecelia's family prior to arriving in Cassiar. Hangers B id a Knwell On Wednesday, February 13, 1974, the Locak Rangers held a party in Mickey Hisch's honour at the Ladres Stafé House. and District Guide Leader were in attendance. Everyone had a good time munching on hot dogs, cake, and sipping at-a very delicious punch. Towards the end of the evening the girls gave Mickey a sAmakk jade pendant to mark all the good times and fun srrtendships they had formed together. Best of Luck Michey in your new home. We're all going to misSS You. hd IAADDAAADADAAADADIAAAAADDAAAD MS ROOM AT THE SCHOOL UNDER THE CAPABLE DIRECTION ‘OF ol MRS, BROWN, Cooking plain buttered cabbage wed-{ To keep a dry skin from forming on pud- ges? Try adding a pinch of dill weed, | dings or cream pies, sprinkle with sugar basil, dry mustard or tarragon for de-] and lay a piece of waxed paper on top. Refrigerate until serving time. sz & lightful seasoning. ALL the ginks, as well as, thetr Leaders, L THE SEWING CLUB IS WELL ATTENDED AND THE LADIES ARE|AS 4 GETTING EXCELLENT INSTRUCTION IN SHORT METHODS USING i PY INTRICATE SEWING TRICKS TO PUT IN ZIPPERS IN STRAIGHT Cthuc Kitchens CANADA CVU) MOOSE SWISS STEAK 1 1/2 lbs. moosé round steak 1 _ tsp. celery seeds 1/4 cup flour 2 cups canned tomatoes Lye Stsps Salk 2 tbsp.. Worcestershire 1/4 ‘tsp. pepper Sauce 4 tbsp. cooking fat 3 tbsp.- flour 3 tbsp. onion flakes 1/2 cup cold water 1. Trim all fat from moose steak ‘and wipe with a clean damp cloth. 2. Dredge steak in seasoned flour. Brown. Remove and keep warm. 3. Add onion flakes, celery seed, canned tomatoes and Worcestershire sauce to fry plan and stir till well mixed with drippings from pan. 4. Add the steak, cover, and simmer until the steak is fork-tender, about 1 1/2 hours. 5. Thicken the sauce with a paste made from the flour and water, stirring constantly to prevent lumping. Serves 4. WILD GAME MARINADE 1 bottle domestic red wine or burgundy 1/4 cup red or white wine vinegar 2 sliced carrots 3 large onions, sliced or 4 tbsp. dried onion flakes. 6 chopped shallots (optional) 1/2 tsp. whole black peppercorns or 1/4 tsp. black vep- per. 1/2 tsp. whole cloves 1/2 tsp. juniper berries 1/2 tsp. thyme 1 tsp. salt 5 sprigs parsley or 3 tbsp. dried parsley 1 bay leaf 1. Trim fat from meat, lard it with salt pork is nec- Eee and place in a i porcelain or enamel owl. - 2. Combine marinade ingredients. Mix well and pour over meat. , 3. Refrigerate for 24 hours for small meat cuts or for 2-3 days for large cuts, turning the meat several times if the marinade does not completely cover it, 4. Remove the meat when ready, pat it dry and cook, following chosen recipe. JERKY JERKY is a quick and practical way of preserving caribou, moose or other game meat. It can be carried along on trips to eat uncooked, or it can be cut into paper-thin slices and boiled, or added to a milk sauce and served on hot biscuits. SUN DRIED JERKY Cut fresh meat into long thin strips, one inch wide. Rub strips with garlic or salt if desired. Dry in the sun as quickly as possibly by hanging over a line. Do not let the strips touch. Store in a dry place in clean jars or sacks. : Pie SEWING CLUB AND STRETCH MATERIALS IN EVERY TYPE OF GARMET, SIMPLE METHODS OF MAKING PANT CUFFS, ALTERING PATTERNS FOR EVERY FIGURE AND HOW TO SEW STRETCH MATERIALS AS WELL AS-¥ MANY OTHER EDUCATIONAL LESSONS. THIS CLASS IS FREE AND |e IS HELD EVERY WEDNESDAY EVENING IN THE HOME ECONOMICS