-set by the CVMA <and .

Those tender vittles ‘that P

you feed the family pet will
now. come under the scrutiny.
of a certification program —
established by the Canadian

Veterinary Medical Associa- ;

tion.

Up until the
food manufacturer has been
soleiy responsibie for. the
quality of these products.

There has been’ much
concern about the standard
of pet foods for many years
and the CVMA feels that the
move is necessary to safe-
guard pets from nutritional
disorders, and their owners
from the unnecessary ex-
pense of the treatment of
such disorders.

President of the CVMA |
Dr. Pearse Louisy says this
meve reflects the CVMA’s
commitment to safeguard the.
health of pets by ensuring
nutritionally adequate. diets.

The nutritional : ‘quality of.

livestock feed-is regulated by

the Canada Feeds - Act, but “

and cats are”

dogs ‘not:

included in the. definition of ;
- the word ‘livestock.’ are

Pet foods | will be : tested |
against nutritional Standards.

certification — requires |
product must:

1.
growth and development; »

2.

rients;

3. have been consistent -

during a twelve-month
period; - . are

4. be palatable to. ‘the
animal;

3. continue to meet these
Standards.

product's nutritional content,
the actual ©
‘major nutrients the
animal’s body. would be
tested in feeding trials.
However, while pet foods
not certified may be nutrit-
ionally adequate, the CVMA

tests are carried out and
evaluated. |

t

floating restaurant.

Restaurant.

* StaKOOD net

t

| present |
moment the individual pet =

meet the nutritional
requirements at each. cycle: of ;

contain ‘ the required
amount of. balanced, nut-—

| A 1%, cups.
As well as monitoring the

augorntion of |

cannot be sure until its own

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The Bakery Council of |
Canada’s Nutrition Consul-

tant,

Joan Fielden, says -
_ they’re easy to make.
SUGGESTED TRIMMINGS

Thick, butter cream icing

Assorted vegetable food. -

colours»

_ Piping jelly:

An assortment of tiny can-

~ miniature: - marshmallows,’

chocolate. or lemon bits, ete. S

Coloured Sugar.

' _ Divide icing into portions —
~ in’ small bowls..
~- colour

“to

Spring: ‘showings in the

This vegetable noodle dish

-. is quick to prepare, and ideal -

for using up those leftover

“meats. The result is a quick.
‘and tasty ‘supper or lunch

dish.

cup butter» :
cup flour.

1... tsp-dry mustard .

2°: cups milk.
1% ¢ cups grated
cheese

‘diced,
turkey, chicken or ham

1 bunch fresh broccoli or

-1 pkg (10 oz.) frozen.

| 8 oz. broad noodles

Melt butter over ‘low heat:

add flour and mustard and

blend. Gradually add milk
and cook until thick and
smooth, stirring ‘constantly.

Add cheese and stir until
“melted. Add turkey and

season to taste. Cook broccoli
and keep warm. Cook noodl-
es as directed and drain well.

*

On behalf of my famlly & staff
I would like to welcoméd you aboard.

latest trend in do- -it-yourself ~ mings
baking. All you need is an
_ assortment of bakers’ cook-

_ dies, including silver balls, . enriched | flour, brightly col-.

gumdrops, cinnamon hearts : tures and inspiration. You'll

‘be amazed at your own taient
_ when you see the delightful

critics are happily munching made for any special occas-
season -
Add food.

-€ach. portion, °

blending: ‘to pastel shades. ~ getting that extra Dit of

nutrition that comes from

cheddar a

cooked :

‘The winner of our recipe
contest this week is Mrs. I

with her recipe for ‘‘Special
‘Rice.’’ Mrs. Perodie wins a
voucher for $10 .worth of
meat of her choice from the
Town Butcher Ltd.,. 1254
Lynn ‘Valley Rd., North
Vancouver. ~

fee |

winner. Send your. favorite -
recipe along with your name

a. ne

hea
and telephone numc[er te] the

North Shore News, #202-
1139 Lonsdale Ave., North
‘Vancouver, B.C. V7M 2H4.

SPECIAL RICE

| 1 cup regular rice

% pkg. (dry) onion soup mi
culinary field are featuring a > PX ( ry) ont ° a
new kind of creation this

year. And the designer with B vitamins,. thiamine, |
behind _ the production is riboflavin and niacin.
You! ;

- Decorate cookies to ‘repre-
sent Easter Eggs, varying
-colour of icing, and ‘trim-
to make flowers,

Stars of the ‘show are
Easter » Egg Cookies—the

ies, which’ are made with creative urge.

oured -icings, candy minia- co vo oe
~ NOTE: You need not limit
your creative talents to the
Easter season only.

results. | decorated cookies can be

And_ while . your
away, on your creations, you.

jon: or holiday
can be satisfied that they are

throughout the year. And
your grocer always has an
excellent selection on the

eating baked goods, enriched. shelves.

Arrange drained broccoli on
top of noodles. ‘Pour the
cheese sauce over. |

Serves 4-6

-heartier meal, add broiled
hamburger patties, fruit gel-
atin dessert, bar cookies.

Menu suggestion: For lunch - . Lt

or supper: vegetable juice,

broccoli and cheese, green

Tdeal for roles
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‘You could: be, our ‘next (2. tbsp soy sauce

. reheats well. Delicious with A
‘meats and chicken.

scallops, ribbons, frills’ and -
greetings, according to. your

Home- -

salad, cinnamon rolls. For a

, 1977 - North Shore News

The Tudor Room—dine in the
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whole). Drain juice &
re-serve. _

% cup oil plus mushroom
liquid. Add water to make |
2 cups | ;

Mix together and cover. |
Bake at 350° for 1 hour. Stir. :
once or twice during baking. |

This dish freezes well and : .

440 : Clyde Ave.
° “West Vancouver

ar for example:
 DillRye  . ..... 53é-
- French/Vienna 38 |
__ Buttercrust- 35¢
_RaisinRye ._ 45¢

980-461 9

| (look for the orangé awning) |
open Mon. -

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) More than ample food,
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