IT MUST BE HARD finding a spot for all of them! Benche Murrison holds up two sets of
salt and pepper shakers from her collection of 1,000 sets. She began collecting them 10 years
ago and now has so many, 200 of them are still packed in boxes. She alsohas a collection of

over 1,000 dolls.

KEITH
BORDEN
986-5817

v7

The way you express yoursolf in print is crucial | ot me
do tt for you Let me write fot you those tungs you want to
say but which fot whatever reason you aver get around
lo wetting yourself UE how its said us important to you thers
letene traastorn your Thought tote: Gowerfol words on
portent
f will write so it
sounds like you!
* Business professional fechore al ge senvtitic
Hinton al Licogecpbtic al peescarvual
* Ads letters anticlas topos books ets
“Umsight empathy judgment disc cation
mighes! professional standards
What would It mear to you 10 8@0 your most unportant
Vhoughts pul into pont Be They cout) be read by the
peopte you would mast he lo have coadd then) lenaqgeuie at

HELEN LEITH SAM WILKINSON OEBBIE HEATH

We share 37 years of pro-
fesstonal travel
knowledge and ex-
perience. Let us share it

with you.

October 2, 1983 |

Newsroom 985-2131

SECTION

FASHION « FOOD
TRAVEL

Learn to roast

a 50 pound pig

A PIG ROAST is not for people who like to think

that meat comes naturally in plastic-wrapped
packages.

who can supply a pig for
roasting” on" one week’s
notice is James Inglis Reid
When you roast an entire Ltd. at 559 Granville Street
pig. there is no hiding from — in Vancouver.
the fact that this was once a The price will be about $2
walking. breathing. eating per pound, perhaps less’ —
animal, that possibly went or $80 for a 40 pound pig.
about with a twinkle in its When you add the cost of a
eye and a spring in its curly rented barbeque (you'll need
tail. And now it has been one about five feet across,
killed, gutted, and trussed which rules out most home
up so that you can have your units) at about $40 for a
fill of roast pork. weekend, charcoal (50-70
A pig roast is the opposite pounds worth), and other
of nouvelle cuisine, of foodstuffs and refreshments
spinach quiche and zucchini necessary for a party, you're
blossom omelet. This is looking ata pretty hefty bill.
cookery at its most In these recessionary
primitive. times, it is not something to
It’s also a lot of fun and a be undertaken lightly, unless
good excuse to hold an out- you have your guests join in
doors party on a hot summer the fun, by contributing to
day. the cost of the pig, bringing
Indeed. the sight of 30 or _ the other necessities, turning
40 people standing around _ the spit or whatever.
half-naked, dnoking = pro- Now that you've been
fusely and watching some — suitably scared off, just how
poor creature ona spitslow- do you roast that pig
ly roast over hot coals is a anyway?
sight that should not be miss According to the Ontano
ed. Pork Institute (there does
You won't find recipes for not seem to be a B.C.
whole roast pigs in) most
modem cookbooks (though
some do give recipes for
oven-roasted suckling pigs
— which average about 15
pounds in weight), and it
takes a bit of work to track
down a pig of the nght size
for a party in trendy, food
and weight conscious Van
couver. But it can be done Al
One butcher (there are

FOR A GRAND
BEGINNING TO
FALL '83

‘JUST FOR YOU’
probably others, bul my

fingers got exhausted walk
ing though the Yellow Pages
just tracking down the onc)

OcT. 3-15

% OFF

OUR REGULAR PRICES

equivalent), the first thing to
do is decide on the size of
pig. The imsutute recom-
mends about a poufd of
meat per person. Preparing
the pig for the ordeal entails
washing it inside and out
with running water, drying
it, and then rubbing the body
cavity with salt and pepper.
and possibly thyme and a
clove of gartlic,

Fill the cavity with the
dressing of your choice, and
then sew it up (so the dress-
ing doesn’t fall out while the
pig is turning over the coals.)
Tie the front legs forward
(the feet should be near the
corners of the mouth) and
the back legs so they nearly
touch the forelegs, prop its
mouth open with a small
block of wood or tinfoil the
size of an apple, and cover
the tail and ears with foil so
they do not char.

The barbequeing will take
some time, perhaps 7 to 8
hours for a 40 Ib. pig. Start
with about 10 Ibs. of char-
coal, and = gradually add
more throughout the day to
keep the fire hot. If you
have a meat thermometer it
should read 170° when done

CONTINUED ON PAGE C2

_ SUMMER'S END SPECIAL.

SHAMPOO, CONDITIONER, PERM, CUT.
AND ABEAUTIFUL CLEAR CELLOPHANE FINISH

$/

ny OUR REGULAR VALUE *62.50 4
(APPOINTMENTS NECESSARY)

CLIP & SAVE SPECIALS |

~ BRING THIS AD IN FOR EXTRA SAVINGS.
BEFORE OCTOBER 31, 1983.

00:

ONLY E

ON ALL

HAIRORESSING SERVICES

Explres Oct. 31/83 A |

% OFF OUR REGULAR PRICES |
ON ALL

TECHNICAL SERVICES

Advertizad Specitats)
wea Oct 31/83

OUR REGULAR PRICES a

RETAM HAIRCARE PRODUCTS

ON ALL a
Eaptres Oct 31/83

YOUR RETAIL HAIR CARE CENTRE .
THE UNDER CUTTERS

HOME OF THE $6.00 CUT
1564 MARINE DR. W.V.

now! This ts what locan make possitde for you Wont you
pone now for an appotntimant |

SAVE THIS AD!

You never know when you may Need a Ghostweiter

Whytecliff Travel Ltd.
Commneorly Steote s Travel)
1507 Bellevue Ave WV

let G26 687 1 ttouwis Mon ba Gan opm
Sat lOann Spr