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Page 2 Saturday, July 2, 1977 "You Make RUSSELL REVIEW, Box 359, Russell, Ont. Circulation: 800, including 100 out-of-town. Editor: Mark Van Dusen (445-2080). Reporters: Karen Bowley, (445-2051); Joyce O'Reilley, (445-2008); Suzanne Schroeter, (445-5709). Photographer: Mary Rowsell, (445-5244). Out-of-town mailing: Kate Pel- the News" ot, (445-2889). The Review, a non-profit news- paper sponsored by the Russell Recreation Association, is pub- lished the first Friday of the month. Submissions, preferably typed, are welcomed publishable at the discretion of the editor. Deadline is the Sunday before publication. Printed at Eastern Ontario Graphics Ltd., Chesterville, Ont. Next Deadline July 3] Next Issue August 5 Editor's Comment... Russell Review Happy Birthday Lions -- Going strong after 30 years of Community Service Hip, hip, hooray to the Russell Lions Club on its 30th annivers- ary. Since the club was chartered in 1947, its members have provided dedicated, selfless service to the community. The club's emphasis is on sports and recreation with donations of $30,000 and $7,000 to the arena building fund and the swimming pool capital debt, respectively. It owns and operates the Russell ballpark and helps finance hockey and_ baseball teams. Before there was an arena, the club ran an outdoor rink. Russell Lions also contribute money locally to scouts, cubs, guides, brownies, senior citiz- ens and victims of disasters. On a wider basis, it donates financially to the Ontario Crip- pled Childrens' Society and the Canadian National Institute for the Blind. These are only some of the club's contributions, without which the community would be seriously lacking. The club's record speaks for itself. The Review would like to extend special congratulations to the four remaining charter members, Dr. Frank Kinnaird, Russell Phair, Elwood Cochrane and George McCaffrey, and wish president Jack James and the 40 Russell Lions continued SUCCESS. Russell Public Library Jean Todd, Russell Librarian helps Linda Danis, age 10, finda book at the Russell Public Library. The Russell Public Library was organized in 1972 by a small group of women, headed by Kareen Woodcock and Jean Todd, who felt that the village would benefit greatly from the cultural experience of a perman- ent facility. The original library, located in the tiny basement foyer of the Masonic Lodge, was_ closely affiliated with the Interlibrary Loan Service (E.O.L.S.) which has its head office in Ottawa. A floating Loan of 500 books from the E.O.L.S. helped the fledgling Russell Library take shape. Within a very. short. time, however, the tiny library began to burst its seams. The Masons, then, kindly offered their newly decorated Banquet Hall, adjac- ent to the foyer so the library could expand comfortably. The vast work of managing the library is organized by a small group of volunteers. The repairing of damaged books and the maintaining of regular hours of service keeps all the staff busy. As a result of the hard work of these concerned women, Russell now boasts a ' comfortable and well-equipped library service, which offers more than ten thousand books. These cover all aspects of Literature from Children's books in both English and French, through Adult Fiction, Non- Fiction, Crafts and a complete Reference section for those tough school assignments as well as "talking books" and magazines for all ages and interests. More than 600 Books are borrowed each month by the almost 900 members. This service is free to all Russell Township residents and a member may borrow three books for a three week period. A popular "children's hour" and several "crafts" programs of- fered through the E.O.L.S. have been included in the Library Service. The Russell Public Library Board, which is presided over by the Reeve, Gaston Patenaude, meets every. two months to discuss the various aspects of managing the facility. The Board recently expanded to open a new library in Embrun which is presently located in the base- ment of the Lapalme Nursing Home. A _ large selection of books, primarily geared to the French reading public is avail- able to all township residents. The Russell Public Library wishes to welcome young and old alike to spend some of the lazy, hot days of summer stretched out in the shade with a good book. For more information § call 445-5331 (Russell) or 443-3636 (Embrun). Russell Hours are: Mon., Fri., and Sat.: 2:30 to 5:00; Tues. and Thurs.: 7:00 to 9:00 p.m.; Wed.: 11:45 to 12:45 (during school term) Most people like some vegetables, some people like most vegetables, and many more people would like many more vegetables if they were always fresh-tasting, attractive- looking and served with just the right seasoning or sauce. And it's well worth while to like fresh vegetables. They are always available in one form or another and are relatively inexpensive, especially in sea- son. If there's a little piece of ground available they can even be home grown. There's plenty of variety in kind, form, flavor, color and price. They are easy to prepare and cook and best of all they are a fine source of several of the vitamins and minerals for which people have a never-end- ing hunger. As if that weren't enough, most of them are low in calories, a fact which makes them doubly popular with the Vegetables weight-watchers. Those with no weight prob- lems can bathe their vegetables in butter or blanket them with a special sauce and experiment with a myriad of exotic flavor combinations to bring out what they consider the very best in the selected vegetable. But even the gourmet will admit that fresh vegetables can hold their own without embellishment. Simple -- but suitable -- seasonings. with or without a bit of butter. will please even the most taste- conscious weight-watcher. Combinations of two or more fresh vegetables whose colors and flavors complement each other add to variety and interest now and then. And the growing popularity of herbs and season- ings presents plenty of opportun- ity for cautious experimenting: one or two all-spice berries in the saucepan while beets or To go with Vegetables FLAVORED BUTTERS Whip "% cup butter until soft and add 1 tablespoon of lemon juice very slowly while contin- uing to whip. Add a little salt if desired. Chill and shape _ into balls or fingers to serve with artichokes, broccoli, asparagus or other vegetable. To the Lemon Butter add one of the following: e % teaspoon curry powder (Serve with new potatoes or grilled tomatoes.) e 2 tablespoons finely chopped mint or parsley or chives (Serve with green peas, potatoes, or almost any vegetable.) e 2 tablespoon any preferred herb (with any preferred veget- able). HOLLANDAISE SAUCE Ye cup butter 1 tablespoon lemon juice 2 egg yolks Salt Put "3 of the butter in the top part of a double boiler over steaming but not boiling water. Add the lemon juice and beaten egg yolks and stir or whisk steadily until the butter is melted and combined with the egg yolks. Then add another "% of the butter and continue stirring. Add the remainder of the butter and when melted and smoothly combined, season with salt and, if desired, a dash of cayenne. Serve at once, with asparagus, broccoli, cauliflower, French artichokes, broiled tomatoes, or other vegetable. Russell, Ontario G. J. (Gerry) O'Reilley TROPHIES & AWARDS for all occasions SEE OUR DISPLAY ROOM Tel. 445-2008 Russell, Ont. DON MAY Electrical Residential Commercial Farm SF = FREE ESTIMATES 445-5332 turnips are cooking, a dusting of basil over the peas or whipped into mashed squash, a sprinkle of caraway seeds over the cabbage or cauliflower, marjor- am with egg plant. or nutmeg with boiled onions or carrots. These are just a few ideas, but a whole world of flavor opens up to the cook who keeps adding new spices and seasonings to the pantry shelf. None of these "glamor" treatments will do anything for vegetables that haven't been properly cooked. It's so simple to cook vegetables right -- and so many people just don't! Here is some information about the preparation, cooking, and serving of twenty-nine vege- tables. Many may be baked, some may be fried, but the most common method is boiling and here is a guide which produces the best results. 1. Prepare vegetables just before cooking 2. Start the cooking in boiling water. 3. Use a small quantity of water 4. Adjust heat to keep water boiling gently 5. Cook, covered. only until crisp-tender 6. Season and serve as soon as cooked. For leafy vegetables, use only the water which clings to the well washed leaves. Cook over moderate heat. Leave uncover- ed for a few minutes at the beginning to preserve color. Season and serve at once. If any one of these points were picked out for special emphasis it would be number five -- cook only until crisp- tender. The most common fault, and it is all too common, is overcooking vegetables. More people would like more veget- ables if the cooking methods of the Chinese were followed: they are masters of the "crisp-tend- er" technique. For Better Beef Buy "Limousin" -- Sides of Beef -- Gov't. Inspected -- Cut & Wrapped to your specifications Call P. Romme 443-5547