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The landmark concrete bridge at Cochrane's Corner will be replaced during construction of the Boundary Road from Marionville to Highway 417. A second similar bridge will also be replaced with a modern span; the province will pay the full cost of both new bridges. (Paul Rodier photo) "ADVERTISEMENTS | --... If you just sit You won't quit Being unfit. ee \ Pannapacnon ee Lacroix takes oldtimer final Two goals and°one assist by D. Cuderre and a four point effort by B. Gareau powered the Lacroix Sports to a 5-3 come-back victory over the Inkerman Rockets in the a Ceramic Classes eatin (ial a Oe asi The Russell R.A. is now accepting applications from Businesses} or Firms wishing to advertise. All advertisements (signs) must be 4 x 8' x 3/8" supplied by applicant and signed ready for in- stallation by arena staff -- Cost per year $50.00. Please direct your enquiries to Paul Wylie Rec. Div. P.O. Box 9, Russell. Hockey Tournament held April RUSSELL AREA 11-12 at the Dr. Frank Kinnaird Community Centre in Russell. : Cuderre scored the winner at EXPERIENCED INSTRUCTOR 8:28 of the third period and M. AFTERNOON OR EVENING CLASSES 7c Mammal gt eectabeis te! marker less than two minutes later. é To Register, Call Lyn, 445-3421 CUSTOM FIRING Russell's Gaye Ford scored two goals but it wasn't enough as the Jesters beat Hay's A's 3-2. T. Norman, G. Delorme and I. Ross scored the goals for the winners. Open every night Mon. to Fri. until 9 p.m. Saturday 9 a.m. to 6 p.m. ¢ CANADIAN ARTISTS FEATURED ¢ FULL CUSTOM FRAMING SERVICE OVER 300 SAMPLES. TO CHOOSE FROM e ARTISTS SUPPLIES e ART CLASSES AVAILABLE e PORTRAIT ARTIST ON COMMISSION e COME IN TO BROWSE, SAY HELLO In the consultation round, get the chill off and with a pitcher of hot water inside are good Page. 5: @ASTOR CUPBOARDS™@ Basic White Bread °y Mark van Dusen 3 cups milk 1 1/2 tablespoons butter 3 tablespoons sugar 3 3/4 teaspoons salt 1 1/3 envelopes yeast or cakes compressed yeast 3/4 cups warm water (105-115 F. if envelope yeast) or lukewarm water (95 F. if cake yeast). 8 cups all-purpose flour aoe Scald the milk in a saucepan (heat to just below boiling, about 180°F). Stir in butter, sugar, salt, and set aside-to cool to appropriate temperature, depending on type of yeast used (105-115°F. for envelope, 95°F. for cake). Dissolve yeast in water at proper temperature (again according to type of yeast used) in a large mixing bowl. Combine the two mixtures in the bowl. Add half the flour and beat until smooth. Add the remaining flour and mix until it is all absorbed (it will become difficult to mix with a spoon. Use your hands to roll and squeeze the flour into the dough without being too heavy-handed. Use extra flour to keep the dough from sticking to your hands). Dump dough on a floured surface and knead, adding more flour as needed, until the dough has just-lost its stickiness and is rubbery on the surface (the tried and true method of kneading is to fold the top half of the dough over on itself and to press the fold back into itself with the heels of your hands. Turn the dough a quarter-turn and repeat. Should take about eight minutes. Flip dough at the four-minute mark and continue the process. Shape the dough into a ball, place in a greased bowl, flip it once to grease other side, cover with a dish towel and let rise in a warm (not hot) place until it doubles in size'(1-1 1/2 hours). Punch the dough down (hit it dead cen- tre with your fist), take it and press it again into a ball and let rise until double as before (the second rising should take less time (maybe 45 minutes to an hour) but don't worry if it doesn't). Punch the dough down again, squeeze it around the middle with your fingers and pull it in half. Shape each half like a football about eight inches long and let sit, covered with towel, for 15 minutes. To shape into loaves, flatten and stretch each half with a rolling pin and your hands until it is twice as long as wide, then roll fairly tightly along its length toward you. Pinch the trailing flap to the roll to seal and place the roll seam-side down. Using your hands karate-style, flatten each one of the roll into two-inch flaps. Pull the flaps under the roll and pinch around the edges to seal. Place the loaves seam-side down in separate, greased baking pans (place the rolls to one side of the pan, they will fill it out on their own) and let rise, covered, ina warm place, one hour. Brush the tops with melted shortening. and bake in a preheated oven at 400° F. for 50 minutes. After removing from oven, immediately brush lightly with more shortening (to keep the crust soft). (Tips: Don't be intimidated by temperatures. If you don't 'have a baking thermometer, test the liquids on your wrist. But be careful, too cold and the yeast won't activate, too hot and it will expend itself early. A furnace vent, sunny window ledge, woodstove warming oven or an electric range turned on for just a few seconds to places to let the dough rise. Never expose the dough to a draft which will cool the action of the yeast. Don't be too finnicky when shaping the dough into rolls. The dough will pretty well take care of itself and assume the shape of the bread pans on its own). ' Guy Brasseur Ltd. Flooring Contractor Ceramics, Caroets Corlon, Drapes: FREE ESTIMATES 584 Notre Dame St. Box 278, Embrun 443-2155 Nepean, Ottawa Barrhaven Mall Ontario K2N 188 'el.: (613) 825-3077 999 Greenbank Road EMBRUN PLUMBING DISCOUNT SUPPLY STORE EVERYTHING YOU NEED FOR YOUR PLUMBING Repair -- Renovations -- or New Construction Visit our Showroom or Phone industrial Park Embrun 443-5258