The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Page 6, Terrace Bay-Schreiber News, Wednesday, 'April 3, 1985 Eggs and Easter-W According to the Cana- dian Egg Marketing Agen- cy, it was the egg! The custom of giving eggs goes right back to the times when eggs, as a symbol of renewed life, were ex- changed at spring festivals. Most countries have developed their special Easter fare ... time-tested recipes which were gradually incorporated in- to traditional items on the family menu. And most recipes feature the egg in some form, as the symbol of Easter. The rich Simnel cake, made with eggs, butter and fruit, and decorated with almond icing, is baked for Easter in Great Britain. In Portugal, the tradi- tional dessert is made of fine strands of egg yolk called angel's hair. The Russian housewife bakes a yeast cake, known as Kulich which is wrapped in 'a spotless napkin. for blessing. The Italians bake Col- umba, similar to Russian Kulich, and the regional cooks of Sicily make a rich cake layered with ice cream and topped with chocolate. In Canada, the tradi- tional main course features a sweetened ham or spring lamb, preceeded by delicious, savoury ap- petizer eggs. Whether you choose to adapt a traditional dessert from another land, or simply to delight your family with a fest of egg colouring -- you'll find Sooo that delicious nutritious eggs are never far from Easter's central theme. Whatever activities you choose, share an egg at Easter, and have a happy one! Easter Simnel Cake (Makes one 8 inch cake) Tradition has' this rich Easter cake surrounded by marzipan. balls, each one representing the eleven faithful Apostles, ex- cluding Judas. 2% cups all purpose flour 1 tsp. ground allspice % tsp. baking powder 1 cup butter, softened 1 cup sugar grated rind of 2 large lemons 4 large eggs 3 cups black currants t cup chopped candied cherries 200 to 250 g pkg. marzipan Stir together flour, allspice and baking powder; set aside. In a large bowl, cream butter; gradually beat in sugar and lemon rind. Add eggs, one at a time, beating well after each addition. Gradually blend in' flour mixture. Stir in currants and cherries. Spread batter in a greas- ed and waxed paper lined 8 inch spring-form pan, level off top. Bake in a preheated 275 deg. F oven 2% hours. Cool in pan 10 minutes; remove from pan, cool completely. Topping Roll out 2/3 of the mar- zipan to form a 8-inch round; place on top of cake. Shape remaining marzipan into 11 balls and place around base of cake. Garnish if desired. Easter "Eggies" Cookies (Makes about 9 dozen small cookies) Light n' delicious al- mond sugar cookies that kids of all ages will love! 3 cups all purpose flour 1 tsp. baking soda % tsp. salt 1 cup butter, softened 2 cups sugar 2 large eggs 1 tsp. vanilla 1 tsp. almond extract Stir together flour, bak- ing soda and salt; set aside. In a large bowl, cream butter; gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and _almond extract. Gradually blend in flour mixture. Divide dough in- to 4 parts. If necessary, chill dough for ease in handling. Roll out each part on floured surface to approx. % inch thickness. Dip hollow halves of "Eggies"' in flour and press down very firmly on dough to emboss the designs. Cut" around each "Eggies"' with a sharp knife, or use a 1% inch round cookie cutter. Place rounds about 1 inch apart on ungreased cookie sheets. Bake in preheated 350 deg. F oven 8 to 10 minutes or until lightly browned. Cool on wire racks. Decorating Eggs for Easter has long delighted children and adults alike! OHHH THIS School Board Meeting The North of Superior District Roman Catholic Separate School Board held their regular meeting on Saturday March 23 at St. Martin's School in Terrace Bay. Mr. Kevin Lydon, Supervising Principal, made a very informative presentation to the Board. Due to previous com- mitments Mr. Rocque, Co- ordinator of Curriculum in the French Language was unable to attend. His por- tion of this presentation was distributed to all trustees for their information. Mr. Dave Fulton; Business Administrator made a preliminary presen; tation to the Board. The Financial Statement for 1984 was distributed to all trustees. He noted that there is a 196,000 deficit for 1984 and he hoped it could be paid off in the next three years. All grant monies have increased to 4 per cent this year. A full budget presentation to follow in the April or May meeting. Mr. Fulton also reported tribute the other 50 per cent of costs if the 1985 Budget permits. The Board requested the Township of Marathon supply two school crossing guards in Marathon, one on Stevens Avenue, and one on Pennisula Road. The resignation of Sister Shirley Potvin, Grade 1-2 teacher, Holy Angels School, was accepted, with regret, effective August 31, 1985. The resignation of Mr. Don Pawlett, Accountant, Administration Office, was accepted, with regret, ef- fective March 31st, 1985. The Calendar of Events for May, 1985 was enclos- ed for trustees information only. It was brought to all trustees attention that the musical celebration '"Come Together °85"' will be held on Thursday, May 30th, 1985 in St. Martin School, Terrace Bay, commencing at'7:00 p.m, The Board accepted the Report of the Committee of the Whole and all recom- mendations therein, -in- cluding the Accountant's position in the Board Office be replaced by a half-time bookkeeper with a salary schedule as presented, and that Mr. Bodak's request for Retirement Gratuity be denied. Depending on' cir- cumstances, the next regular meeting of the Board will be held on Saturday, April . 27th, 1985, in either St. Edward School, Nipigon or the Meeting Room at the Marathon High School, Marathon. PIZZA "Vv # Vv Tips for Decorating Eggs: 1. Use only white- shelled eggs for decorating. 2. Hard-cook eggs in spinach water for a green colour, those hard-boiled with: raw beets will turn red. 3. Onion skins wrapped around the eggs and wound with cotton thread given an orange-brown mottle effect. 4. Add a few drops of vegetable dye or food col- ouring to the water to dye the eggs blue, purple or yellow. 5. Narrow strips of masking tape can be stuck onto the eggs in geometric patterns. Peeling them off will reveal white patterns ona coloured background. \ : 6. Boil the eggs before decorating with crayons, vegetable dyes or watercolours. 7. Polish all decorated eggs with a little olive oil for a rich lustre. ATTENTION SNOWMOBILERS The executive and membership of the Aguasabon Golf. Club urge all snowmobilers to keep off the greens at all times and also to keep off the fairways until there is enough snow to prevent damage. Failure to comply with this simple request will result in a total ban of all snowmobiles from the Aguasabon Golf Course property. THE AGUASABON GOLF CLUB EXECUTIVE Churchley SPRINGS HERE & You Can Save! 's Jewellers to the Board that the 10" 12" 14" ' e Township of Schreiber has Small Medium Large T er ry S S ] g h Tt e| n d S O U Nn d a reid a 50 oe -- Plaiin (tomato sauce & cheese).......-.+---- 4.25 5.90 je be OF Ihe Sunes So-veprere DC Pepperoni (cheese & pepperon)........-- 5:75 7.95 ~ 9.95 H | eo hao Be a m Mushrooms (cheese & mushrooms)... .. - ow 7.95 9.95 are h avin g a S p rl i g Sa | e ie - 4. 8 35 & a Green Peppers (cheese & green peppers) . . 4.95 6.95 8.95 watch for details in © ar it ates x © All Dressed (cheese, pepperoni, mushrooms, eS " a Pen, Sas frye Pg ts 6.75 8.75 11.95 next week's "NEWS ¥ : (all dressed plus bacon & onions)...........---- 775 9.75 12.95 ~ _ ee Shite oe 1.00 1.50 2.00 SALE STARTS APRIL 10 $6,000. Trustee Spadoni is Diane's Place Restaurant os Fe a to report to the Township Rae Contre Terrace Bay 825-9262