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Attach spit and turn on motor. Have medium coals at back of firebox and a drip pan under birds. Roast about one hour or until tender, basting frequently with butter and+ lemon juice. Serves six. Art Supplies geo. Brush birds with butter and lemon juice. Truss birds,uskewering openings tying wings to body and legs to tail. Using a long holding fork, mount birds crosswise on spit, alternating _ frontâ€"back _ frontâ€" back. Do not have birds touching. Each bird is served as an apâ€" petizing individual dinner. Stuffed Cornish Hens Thaw six frozen Cornish game hens. Stuff, but don‘t pack, with carrot dressing. GRUMBACHER Home economists at Macdonâ€" ald Institute, University of Guelph, suggest stuffing each bird with a tangy carrot dressing, then slowly roasting them on a barâ€" becue rotisserie. 1 cup dry bread crumbsâ€"lightly browned in butter v» cup chopped walnuts %4 cup butter . cup brown sugar 1 egg 1 cup finely shredded carrots You can usually find them in the frozen food department or in the poultry section of your loâ€" cal supermarket. Get acquainted with Cornish hens. These tender little birds are sold whole, weigh about a pound each, and are all light meat. Carrot dressing gives tang to barbecued Cornish hens Carrot dressing 1 cup allâ€"purpose flour 1 tsp. baking powder V tsp. salt > tsp ginger V tsp. nutmeg l}" 743â€"5283 110 King S. Waterloo The CAC was asked by the board of the food products asâ€" sociation to staff a booth in the Food Products Building at the Canadian â€" National Exhibition in Toronto late this summer. Some 65 CAC members from Southern Ontario conducted the survey and answered questions (A numerical quality grading would be grade one, two ar three instead of the present fancy, choice or standard. ) And the present grade identiâ€" fication of ‘"fancy," "choice" and "‘standard‘"‘ do not meet with the approval of most people surveyed. They opted in favor of a numerical quality grading by 81 .5 per cent. The results of a survey conâ€" ducted by Consumers‘ Associaâ€" tion of Canada indicate that 75 percent of the 20 to 30â€"yearâ€"old group surveyed would like to buy fruit canned in a syrup â€" less sweet than that allowed by present grade requirements. Are Canada‘s grading regulaâ€" tions for canned fruits and vegeâ€" tables out of step with the times? WINDSOR NEWTON Waterloo Chronicle, Thursday, November 19, 1970 Consumers dislike grading system and ) The association‘s statement asked by the said that they believe a less I products asâ€" sweet product in canned fruit a booth in the would sell more Canadian fruit. uilding at the Also requirements for a lighter il _ Exhibition _ syrup could well result in a highâ€" this summer. er quality product with a better ‘"‘This will mean that some conâ€" tracts of junior faculty members teaching in departments where enrolments have been decreasing will not be renewed." ‘"As a result, we will be adding faculty to some departments in order to provide a more satisâ€" factory facultyâ€"student ratio. ‘‘Several courses, such as sociâ€" ology and psychology, have enâ€" joyed a great surge in enrolâ€" ments and it is becoming eviâ€" dent that some areas will have decreased enrolments," he said. Air Conditioned Fully Licensed CITY HOTEL In former years, students workâ€" ing for a bachelor of arts degree at the university were required to take a great many compulsory courses, including a second langâ€" uage. A much more flexible curâ€" riculum was introduced.two years ago in line with similar moves at other Ontario universities. Dr. Frank C. Peters, president of Waterloo Lutheran University, has announced that the change to greater choice for students in course offerings will result in several changes in department faculties next year. WLU plans curriculum changes Downstairs at the City Hotel WATERLOO Draft â€" Pitcher or Mug Entertainment Thursday. Friday and Saturday Cream butter with brown suâ€" gar; add egg; mix well; blend in carrots and parsley. 1 tbsp. parsley flakes Sift flour with baking powder, salt and spices. Stir in crumbs and nuts. RED BARON STEAKS Lightly stir carrot mixture inâ€" to dry ingredients. The ing t sales appeal The results of the threeâ€"part questionnaire indicate public atâ€" titudes toward a number of subâ€" jects including grocery packagâ€" ing and marketing, ‘nutrition, fresh and frozen meats and fish, jams and their containers, frozen foods, food product advertising and cash register operations at checkout desks. is read I executives CAC was assisted in handling the survey by the trade magaâ€" zine, Canadian Grocer, which provided the computer service necessary for such a survey. The detailed results are being published in this magazine which visiting the booth survey showed a surprisâ€" nd toward increased use by most §upermarket Effective Reading Interior Design Closed Circuit TV Receptionist Commercial Art Photography Leathercraft Income Tax Consumer Credit Restaurant Management Waiter & Waitress Training Bartending, Practical Baking Short Order Cooking Basic Cook Training income bracket were the most Those in the overâ€"55 age group and those in the $5,000 to $7,000 The location on the label showâ€" ing the quantity of contents in a can brought responses of 37.2 perâ€" cent favoring it be shown at: the top of the label, 22.8 percent for the middle, 24.6 at the bottom and with 14.5 percent saying they couldn‘"‘t care less. Almost threeâ€"quarters of those surveyed said they redeemed coupons frequently but in a subâ€" sequent question 50.8 percent stated that coupons were a nuisâ€" ance, so the situation is a debatâ€" able one. Why do these more affluent shoppers purchase the lesserâ€" known private brand, CAC asks. The association suggested that it was because they have more money at hand to risk on an initial purchase of an unfamiliar lable, or they are more conâ€" sumerâ€"conscious and less influenâ€" ced by mass advertising. Uni by higher income groups of privâ€" ate label brands in coffee, bakery products, canned goods and deâ€" tergents. COURSES LEADING TO OPPORTUNITIES Typing Shorthand Receptionist Bus. Machines Accounting Data Processing Level III (Grades 11 & 12) Math â€" Mon. Weekly Eng â€" Wed. Science â€" Thurs. English as a second language Weekly Level 1 (Grades 1 to 8) Math â€" Mon. & Wed. Weekly Eng â€" Tues & Thurs. EVENING COURSES â€" Emrour Now! COMMERCIAL CONESTOGA COLLEGE WATERLOO CENTRE SELFEâ€"IMPROVEMENT COURSEsS Weekly ACADEMIC UPGRADING ~ The pupfish, a tiny creature no longer than one‘s little finger, lives in water ranging from freezâ€" ing to well over 100 degrees. old Barnacles have been found firmly attached to other shells that are 15 and 20 million years the normal retail price, or that the total saving was being passâ€" ed on to them in actual fact. CAC said that other informaâ€" tion from the survey would be made available as results are analyzed. frequent users of coupons. __The ‘"‘cents off" deal is still a touchy subject. Consumers showed they were still wary of such claims with an overall averâ€" age of 66.7 percent stating that they doubted such offers did acâ€" tually represent a reduction from $2.50 $2.50 $2.50 $3.00 $3.00 $3.00 $3.00 $1.50 $1.50 $1.50 $4.00 The college reserves the right to cancel any class for which registration does not reach a required minimum. Call Now! 579â€"1060 Information Centre 63 KING STREET EaAst KITCHENER, ONTARIO IN THE WORLD OF BUSINESS! Unit 4 Unit 5 Unit 6 Welding W Machine Shop Drafting Blue Print Reading Offset Printing Electronics â€" Radio & TV Level II (Grades 9 & 10) Math â€" Mon. Weekly Eng â€" Wed. Science â€" Tues. Advertising Merchandising Staff Training ENROLL NOW! For Particulars Contact: Information Centre 63 King East, Kitchener Phone 579â€"1060 9 a.m. to 9 p.m. TECHNICAL 450 Weber St. North Waterloo Helmar Building Office 1 (CEASAR‘s FORUM) Complete Service Of TV, Stereoâ€"Hiâ€"Fi & Components Tape Recorders Bring in your set and save yourself pickâ€"up and delivery charges (Home service available) Karl Schirm â€" Raul Selberg 579â€"3590 Weekly DIO ' ELECTRONICS SERVICES ISUAL $4.00 $6.00 $5.00 $4.00 $2.00 1.50 $1.60