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. —

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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

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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,

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_ 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.

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968-6412.

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we have. the largest. |

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