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PAGE 6 TERRACE BAY NEWS (continued from page 5. ...Ski Club News) Photo below shows Junior Boys, left to right - Russ McBride, Dan Moore, George Moore. - Photo next column shows Junior Girls, left to right Leslie McBride, Lori McBride, Ann Stephen. APRIL 13, 1972 WE'LL SHOW YOU OW TO SAVE INCOME TAX AVAILABLE AT DOLLARS M. CEBRARIO & SONS Schreiber, Ont. Phone 824-2183 You can save tax dollars by in- vesting part of your income in a registered Retirement Plan, You can deduct registered inv- estments from taxable income. Then you can look forward to a much larger retirement income - partly paid for by tax savings. SUNWORTHY District Manager M. K. Morrison A i Sw" will be at "ences? ED The Terrace Bay Exciting designs for every room Motor Hotel in you home. Tuesday, Wednesday & Thursday of each week during March and April. ALSO sale Glidden PAINT PRODUCT 107% OFF RETAIL Ohoston SYNDICATE LIMITED A COMPLETE PERSONA FINANCIAL SERVICE. Re a THIS OFFER EXPIRES APRIL 30th, 1972 You will need: 6 - 7 individual baking shells or ramekins 2 cups fresh, tinned or frozen crab meat and shrimp (1 Ib. shrimp -- 14 1b. crab meat) 1 medium onion, chopped 4 cup chopped green pepper V4 cup toasted, slivered almonds cup chopped celery 2 cups coarsely shredded Imported Holland Edam or Gouda 1 cup mayonnaise 14 cup lemon juice 1 tablespoon grated lemon rind 1/5 teaspoon salt 4 teaspoon dry mustard 14 cup bread crumbs 2 tablespoons butter, melted Combine fresh, tinned or frozen seafood, Imported Hol- land Edam or Gouda and chopped vegetables. (If you do not have fresh seafood, tinned or frozen varieties may be sub- stituted.) Set combination aside. Mix mayonnaise, lemon juice and rind, salt and mus- tard; combine with seafood mixture. Spoon about one cup into each - shell or ramekin. Combine crumbs and butter for topping and sprinkle over mix- ture in each shell. Bake i 300°F. oven 10 - 15 minuyf#" until just heated. Top wh. more shredded imported Hol- land Edam or Gouda -- (mix- ture may be heated if one 115 - 2 quart casserole for 20 - 25 minutes). 6 servings. 1