an:.

There’s.:
among the 40,000 ‘or ‘so.
teachers walking the hallow-.
ed halls of Canada’s . 67
universities these days. The.

' reason: .

schools, university teachers’

jobs are on the line as growth
in student’ enrolment de- :

clines.

“The outlook is decidedly |
gloomy for everyone involved
in the university scene, from

presidents, to professors, to .
“says an

floor sweepers,”’

uneasiness

like their counter-_
parts in public and secondary |

Ontario university admini-

_strator. ‘‘The gravy train is
slowly but surely coming | to
a halt.”

“The so-called ‘“‘gravy
train’’

for the university

‘ community dates back to the .
early 1960s, when officials -

were hard. put to provide
seats - and teaching staff -
for the burgeoning numbers
of students. Free and easy
_ spending was the order of

the day as new universities.

were opened. and_ others
expanded, writes Roger
Worth i in. The Financial Post.

4

During the decade i965-

75, full-time enrolment < at

Canadian universities doub- |

led to more than 400,000
‘students, and the equivalent
number of full-time teachers
in the system tripled to
38,000, reducing: the: pupil-

teacher ratio to about 111

- students per teacher in £975,
from 15 students in 1565.

Ieee

But rapid expansion is fast

coming to an end, and the
outlook for the -university
community is not bright.

Looking. for. ‘something to.
complement that juicy steak

being - prepared by. the

Master barbecue chef? Your
Roquefort |

search is- over.
sesame Loaves - filled with a
mixture of soft butter,
roquefort cheese, sesame or

caraway seeks, and an accent
of garlic. it.is all beautifully ©

seasoned to blend with
enriched French bread.

Besides being pleasing to
the palate, roquefort sesame
loaves _ will nutritionally
round out your steak repast,
says Joan Fielden, Bakery
Council of Canada Nutrition
Consultant. . ““When you

-serve bread -and bakery

_preducts you know that y

are helping to keep sour
family healthy”’,

she says.
66 Dam hid Ss wollen oy io a ee q
PPh w NS re) Sur icnca, especial-

ly with the B_ vitamins,
thiamine, riboflavin and nia-

cin, which are sometimes

lacking in our daily diet’’. .

active traveller

How-about a different kind
of sightseeing trip this year?
Plan to spend more time
outdoors and ‘less time
hermetically sealed in the
automobile, whizzing from
town to town and. from
restaurant to restaurant. |

You will get much more
feel of the countryside if you
get out into it, so take
bicycles along on vacation.
Lash them securely to a rack:
on top or in back of the car,
and cover with canvas. or
plastic for protection. -

Most scenic spots have
trails suitable for bike riding.
Ask the bicycle shop in your
own neighborhood for in-

- formation about bike trails all
along your itinerary. When
you get to an inviting place,
park the car and do some
exploring’’on bicycle or on
foot. Take knapsacks along. |
After an hour or 80, you'll
want to sit down under a tree
or beside a waterfall and
have a leisurely snack.

Cocking isn’t necessary.
Pack high-energy foods such
as dried fruit and nuts, and
modern convenience foods.
A thermos of Carnation
instant breakfast, the official
instant breakfast of the 1976

“less is. more.’

‘Summer Olympics in Mon-
treal gives you as much
nutrition as a tomato juice,
bacon-and-egg meal © when

mixed with whole milk as.
directed. For an easy picnic

lunch, pick up fresh oranges,
French bread and cheese at a

procery store before the hike.

Be sure the whole family is

in shape for vacation activity |
before leaving home. For a

month ahead of time,. try to
exercise at least several

times a. week. The family.
should jog or play tennis,

hike or tide bicycles’ toge-

‘ther. Build stamina in legs

and lungs before vacation to
prevent sore, aching muscles
that can spoil the fun.

There is still another
advantage to this active style
of vacation. It’s cheaper. You
won't cover as many miles in

the automobile when you |
stop. for biking and hiking.

side trips, which ‘means a

savings in gasoline costs.

And although you'll be
seeing fewer places, you will

learn’ so much’ more about .

the places you do visit that
the whole experience be-
comes ; deeply satisfying.

It’s another example of
’ Instead of

TEETH Tey TerrTrrre wer cer rrer rrr rt nr

So, while the Master chef
is doing the steaks to a turn,
- the assistant chef can see the
making. of the ~ flavourful
loaves. Your mouth-watering -
addition to the steak will
surely win praise from all

around the table - and a
satisfied nod’ of approval

- fromthe Master chef himself

(or herself - it depends on
who’s best at the barbecue,
after ali).

ROQUEFORT SESAME
~ LOAVES .

2 (S-ounce) loaves French
bread.

1/2 cup ‘soft butter or
margarine

1/4 cup crumbled roque-
fort cheese —

2 tablespoons
seeds

i teaspoon finely chopped

ses ame

; garlic

Cut each loaf of bread
diagonally,.almost through to
bottom curst, into. 6 or 7
equal-sized slices. Combine

butter, cheese, sesame seeds

and garlic. Spread about 1
tablespoon butter mixture

spending a lot of money to
insure a memorable trip, use
your own energy and imagi-
nation instead. Active par-
ticipation is the key. When
‘the whole family is actively
involved, it’s impossible to

- be bored..

. y

TASTE THE
“DIFFERENCE

ha Miferent ec cotted een
prengioo private blends,
Ideal. for gifts.
Mail orders our
specialty. —

- Pacific. Centre
“'860:-Camble St.
10%, discount’ store”

1008 ROBSON, ST,'681- 2006 |
~ 860 PARK Senate (W. Van.)

B23 FORT ST. Senne
57 RICHMOND SQUARE

ti

is. cut

As the generic
-word for:macaroni, spaghet-

PASTA: ]

variations.

“MACARONI: Is’ hollow

and lengths,

a centre pin creates the hole.

SPAGHETTI: is made the
same way as macaroni except

that the sheoe is rod- fate

eek epee 15 UMN’,

solid and generally of smaller
diameter.

NOODLES: | Are strips,
rolled sheets of dough which
into ribbons, or,
extruded dough pressed into

- shapes.

DURUM: Is the premium
grade of spring wheat used

from the Latin for ‘hard’ and
is not only the hardest known

‘variety of wheat but also has

a higher level of protein than

almost all other varieties of

wheat.

The chief source of durum

wheat, in Canada, is Sas-
_katchewan. The grain is not
‘only used in Canadian pasta

products, but it-is shipped

around the world. Expert

grain buyers | compare the

choosing and judging of

_ durum grain. to a wine
; maker’ s choice of grapes.

SEMOLINA: . While the

grains of common - wheat
‘grind to . powdery flour,

durum ‘wheat Produces a

nT eee q

between ‘each slice of bread.

String loaves on a long

sharp-pointed skewer, | in-.

serting the skewer through
the centre of each one. Heat

over hot coals, or under a
‘broiler, turning to brown. .
bread on all sides.

Yield: 6- -8 servings. |

‘Classified

Direct |
Line

OPEN SATURDAY |
_ OPEN MONDAY: 9-9

,

\i at
: : low

“SEE :
You” :
TONIGHTY”.

North Vancouver
107 Weat Esplanade
{Just west of lower Londdale)
006-2612

noodles—and all their
- ‘of meat of her choice from |

pasta tubes of various sizes, ©
. diameters,
made by rolling a wheat
_ dough through dies in which

Vancouver.

usually flat and made from .

in the making of. quality oe
pasta products. It is named | .
tency of sugar, and which.

_ olina.

.doneness

‘side of the. mnt Ae
.

Stir above over low heat
until dissclved. Stir in 2
. beaten egg. ‘yolks. Add
: chopped | onions, “sprinkle
with. bread crumbs. Bake
30-45 min., 350°. .

“The winner of our recipe .
contest this week is Mrs. Mo
Miyoshi of West Vancouver
with her recipe for ‘‘Baked

Zucchini’’. Mrs. Miyoshi

wins a voucher for $10 worth

the TOWN BUTCHER LTD., .~ a
1254 Lyan Valley Rd., North, DRINKING & DRIVING
| DON'T BRIX -

You could be our next
winner. Send your favorite
recipe along with your name |
and telephone number to the .
North Shore News, #202,
1139 Lonsdale Ave., North

Vanerouver B.C. UTM 2H4,

¥ GehbWwWtb UW» Betws VY FAVE

_ BAKED ZUCCHINI .
1 lige. sliced zucchini. -
steamed 10 min., then
drained ' .
%% cup sour cream
2. tbsp. butter-
i cup grated cheddar cheese
‘4.cup parmesan cheese
Ltsp. salt —
dash paprika |

substance with the consis-

iooks like amber-coloured. |
crystals, and is called sem-

‘It is’ from this. that |
quality pasta is made. 1

AL DENTE: is an “Italian {
phrase that means. ‘to the
tooth.’ Al dente pasta is
cooked so. that there is still
some body. but no starchy.
flavour. Test. ‘pasta for
by pressing a —
strand with a fork against the

© pot, or, by biting

and tasting a strand. Some §#
pasta lovers prefer the
cooked pasta to have a tiny
hard core. It’s a matter of
taste, but quality pasta made
from: durum wheat has a
sweet nut-like flavour.

- 112_W. 15TH, N.V. |
* {at the rear)

968-6412.

ww Wk

we have. the largest. |

setection of:

satamis, tresh ‘sausage
and cheeses; plates ter

2 © a8 Ls
parties layout oT Sy She

pound; 8.8.Q. chicken;

roast -beel,. only top

‘sirloin; 18 fresh salads;

fresh - sandwiches, by
. choice

All Foods Are
FRESH
and
HOMEMADE
special |

FINNISH SKIM MILK
‘CHEESE - $1.49 Ib.

Walk, jog, run,
skate, ski, swim,
4. naddie, pedai .
~ don't let Sife
1? catch you with
“ your head down.

Fitness is fun.
Try some.

HRS. Mon-Thur 8:30-6:00 4
Fri. 8:30-7:00
Sat. 8:30-6:30 7

Jt

A-1 av. wr. 125 Les.

“ aged 18-21 days; cut, wrapped, frozen,
WRITTEN GUARANTEE
price charged on hanging woight

wwe
ITH BEEF ORDERS BREAKFAST |
PORK CHOPS | WhLLse. SLICES
. t ( ¢ . :
BD 25.5, 6% 5}

The Lata aatte ence ece ee eetentear

“PORT MOODY MEATS
461 4866

earmrvemin tet (atte in parnmennaaiegte | 4 RUA RNR AORN HENNE SERIRETT ENON

SAT 0-4 .
89 MORAY. ST.

.

Leeasigtimmeuiasaetions cahr