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When cooked in deep, hot fat, it puffs up making big, crisp, â€" delicious bubbles. Like potato chips, poori are at their best eaten warm. The dough, which contains half white and half wholeâ€" wheat flour, mixed with a little water and melted butâ€" ter, is rolled out in circles the size of large cookies. Poori, incidentally, are not potatoes but a type of deepâ€" fried bread which is fun to make and to eat. The home economists of the federal fisheries serâ€" vice have recently been experimenting with Indian methods of fish and shellâ€" fish cookery. They say that if you like fish and chips, you‘ll enjoy this delightfully different Indian variation, Deepâ€"Fried Fish and Poori. ing the spices as an after dressing in place of the acâ€" customed salt and vinegar. Like to try it? Batterâ€"coated, deepâ€"fried fish is popular the world over. Each country adds its own special touch to this dish. India, for example, seasons it with a mixture Repair it. and SAVE We service i all radios, TVs., ;% players, shavers. small appliancesi{a‘ HEARTH RADIO sales & service RED BARON STEAKS 95 King N. Waterioo 745â€"4537 Downstairs at the City Hotel WATERLOO Draft â€" Pitcher or Mug DON‘T JUNK IT Air Conditioned Fully Licensed CITY HOTEL THE Thursday, Friday Tongues may be fresh, pickled or smoked. After cooking, pickled and smokâ€" ed tongues are red, fresh tongues are grey. Tongue is considered a variety meat and like most variety meats, they have superior sources of vitamins and minerals. Tongue is one part of the beef carcass that we tend to forget. But both veal and beef tongues are very deâ€" licious. A picnic is always a speâ€" cial occasion‘! It is usually held outdoors and the food is eaten informally and everyâ€" one always has a good time. Picnics are particularly fun for the young â€" at heart. Picnics can vary from a spur of â€"theâ€"moment _ one where you buy everything en route, to a carefully planâ€" ned barbecue, or even an impromptu picnic held in the middle of the family room floor when the children are inside on a rainy day. 1 small onion, cut in half lengthwise then cut lengthâ€" wise in paperâ€"thin slices 1 tablespoon salt 1% cups all purpose flour 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt . 2 cups cold water Vegetable oil for frying â€" 1 fresh hot eqreen chili, seeded and finely chopped, or 1/4 teaspoon crushed, dried hot red pepper 1 tablespoon finely chopâ€" ped fresh coriander or parsâ€" ley Thaw frozen fillets. Rinse under cold running water. Pat dry with paper towels, and sprinkle lightly with salt. Cut lengthwise and crosswise into strips of uniform size, about 1% by three inches. Drop sliced onion into a small bow! and sprinkle it with one tablespoon of salt. Toss to mix well. Set aside. Combine flour, cumin, chili powder, one teaspoon salt and cold water to make a smooth, thick batter.â€"Drop pieces of fish into batter and turn them until evenly coated. 1/4 teaspoon garam masaâ€" la (optional ) Fry fish strips, four or five at a time, in deep, hot The first step in cooking a Picnics are fun TRIAL LESSONS MAJORETTES Classes ELSIE V. EWALD 22 Charles St. West Kitchener 745â€"8554 or 576â€"7891 NOW FREE FOR INFORMATION Add next five ingredients, cover with water, bring to a boil; cover and simmer 3â€" 3Â¥ hours or until very tenâ€" der. Let cool in stock ; Remove from stock, wrap in foil and keep on ice until ready to slice and serve; Serve on slices of dark rye bread with mustard. Place tongue in deep ketâ€" tle; Sliced Beef Tongue For a picnic lunch try: 1 â€" 3 pound beef tongue 2 carrots sliced 1 onion sliced 1 bay leaf 8 peppercorns 2 teaspoons salt water Place tongue in boiling water for 10 minutes then reâ€" move the skin and root; tongue is to place it in boilâ€" ing water for 10 minutes, then remove the skin and the One pound of tongue will serve 3â€"4 people. andâ€"cook until golden on all Transfer cooked pieces of fish to a tray or baking dish lined with paper towels and keep warm in an oven pre heated to 200 degrees Fahâ€" 1/2 cup wholeâ€"wheat flour 1/2 cup all purpose flour 1 tablespoon butter 6 tablespoons water (apâ€" prox.) Vegetable oil Combine whole â€" wheat and all purpose flour. Rub in butter with the fingers until mixture looks like flakes of coarse meal. Make a well in the center and pour in 1/4 cup (4 tableâ€" spoons) water. Mix. Conâ€" Sprinkle it with chopped chili, coriander or parsley, and garam masala. Garam masala is a mixâ€" ture of ground spices which the Indian cooks prepare by Rinse the onion slices unâ€" der cold, running water, pat dry with paper towels, then arrange in a ring around the themselves. It can be bought, already prepared, in some foreign food speâ€" clalty stores. Its omission is not a serious loss to this Now Forming If dough dries on standing, or if it has not been rolled correctly, it will not puff. Eat poori while,. warm. Above recipe makes 15. Steam acts as the leavenâ€" ing agent so it is important not to let the dough dry out as you work with it. After kneading, place it in a bowl and cover bowl with a dampâ€" ened tea towel. Roll out and fry not more than two poori at a time. When cooked, the poori is a puffed, set, golden bubâ€" ble. Do not brown. Drain on absorbent °* paper. _ Keep warm until ready to serve. puffed and light golden on the under side. Turn and fry on other side, still pressâ€" ing gently into the oil. Total cooking time will not be more than a minute. Press it lightly with the back of a flat lifter into the oil and fry until evenly flat surface and with a rollâ€" ing pin, roll it outwards from the center until you have a perfectly round, thin cake about five inches in diameter. Place cake in deep, hot vegetable oil, 375 degrees to 400 degrees Fahrenheit. The dough should immediately begin to puff, but unevenly. TINY TOTS do KINDER SWIM & GYM 145 Lincoln Road CLASS of TINY TOTS‘ (ages 6 mos. â€" 2 yrs.) and CHILDREN‘S (ages 6â€"13 yrs.) NEW SESSIONS OF THE FOLLOWING CLASSES ARE OFFERED REGISTRATION FOR A NEW SESSION WATERLOO FAMILY ‘Y" CLASSES OFFERED FOR BOYS & GIRLS (ages 6â€"13 yrs.) REGISTRATION DATE: Saturday, July 31st MEMBERS: 2:00 â€" 4:00 p.m. NON MEMBERS: 4:00 â€" 6:00 p.m. (no phone or mail registrations, please) SESSION DATES: Tuesday, August 3rd to Saturday August 14th (10 lessons and test.) Preâ€"Beginner, Beginner, Survival, Preâ€"Junior, Junior, Preâ€"Intermediate, Intermediate, Elementary, R.L.S.S. and Senior 35 yrs. AGE COST : $6.00 per child for nonâ€"members. FREE TO MEMBERS SWIMMING LESSONS STARTS The Look Is L::ther :‘FBWFâ€"‘OU,.,EFI[!L*E announces On freeways and other divided highways both lane markings and pavement edâ€" ge lines will be white. Basically, yellow lines will separate traffic flows in _ opposite _ directions; Lane markings on Ontario pavements will be changed next year to conform with standards being adopted by most provinces and states in North America. On twoâ€"lane high ways the centre line will be yellow and pavement edge lines will be white. On multiâ€"lane undivided high ways the centre line will be yellow and lane markings and pavement edge lines will be white. Waterloo Thursday Aug. 26 Thursday Aug. 26 ENDS $12.00 579â€"3500 Painting pavement markâ€" ings on the provincial highâ€" way system costs about $1.5 million per year and requires more than 200,â€" 000 gallons of paint and 1.3 million pounds of minuâ€" te glass bead reflectors. P white lines separate traffic moving in the same direcâ€" tion; solid yellow lines inâ€" dicate passing is not allowâ€" ed and solid white lines inâ€" Tues. & Thurs. 4:00 â€" 4:30 p.m. Classes on tues. and Thurs. CLASS 1 â€" 2:00â€"3:00 p.m. CLASS 2 â€" 2:30â€"3:30 p.m. CLASS 3 â€" 3:00â€"4:00 p.m. TIMES