f f
Thursday, September 11, 1174, The New Record 1 Page I f
J-
1 u 1 '
( -mh e mi o
TUNA.
ECHMUT...blKftlN6P.
vrooD
BREAD
TREET
llllll I t'flllfVI MM
UEWI k.U... v K I
V wr - - w
BUTTERS
mote 39
pAwrv hose 79
' '. mwnirrT 1 g 1, . "
37
79
89
3f
MOftprLE.....!
MEW
OSCAR .
COTTO SALAMI
LM1E0N MEAT
3lt.o?rvoRe.
BEEF
rt, JS??iSt! f
694 flflM)MlC0S
694 CSUQCSTEW
89
lb.
jnrr'T n ir r-r-
AMOtCHEESe 79
CAM MHK7
SWfffPEASW
KRAPTT.-Vi 6rAC w
OWJuice 69,
DOfr FOOD 81-
DOG-CHOW I09
SAUSAGE
CAKE MIX
AApr,..26
SALT
TISSUES
r1AAriArlla
VHLMKUW
. - " " . '
CHEESE
in .
39
I0i
99
P
.
&69f
Us (inn
DRIVE TO SAVE FUEL
"With (moUm eMta it re
cord toveb, fuel coaoaijr bM
bwomt iwowsity for Amer
ican motoriiU," aaya Stilling
Mom, the world' foremoat
race driver. "But we can all
cut back on the amount of
fuel we um by knowing a
few basic driving and main
tenance tipa."
Cut down unneceuary
mileage. Have a gaaoline budg
et and a (hopping list ao you
avoid unnecessary trips.
Watch your step on the
gas pedal. Keep a steady
pedal pressure with speed in
creasing or decreasing with
the terrain.
Maintenance help. Clean
out filters every 15,000 miles.
Replace spark plugs every
12,000 miles. This can add as
much as one mile for every
gallon of gas.
A-
Check your tires. Tires
should always be inflated to
manufacturer's recommenda
tions. Underinflated tires can
seriously reduce fuel mileage
on any car.
You can also make a signif
icant contribution to energy
conservation by recycling
worn tires with 232 of an
inch of tread left. Last year
enough casings were discarded
to enc.rcle the earth four
times at the equator. And
each took about seven gallons
of crude oil to produce.
Recent statistics show that
it takes four and a half gal
lons less to retread a tire
than to manufacture a new
one. By these figures, retread
shops conserved millions of
gallons of crude oil last year.
This is a great way for mo
torists to make a direct con
tribution to fuel conservation
while getting their bald tires
off the road.
BONING UP ON TROUT
Modern American meal
makers are always on the
look out for food that's good
tasting, nutritious, yet easy to
prepare. One tempting treat
which is all this and has the
added plus of being an elegant
entree, is trout.
Nowadays trout, plucked
from pure water ponds, are
shipped nationwide in both
fresh and froxen form. These
farm-grown trout are found
in your supermarket fish or
freezer case to provide year
round eating pleasure. What's
more, these speckled splashers
are nicely nutritious-packed
with vitamins, minerals and
plenty of the all-important
protein. And for calorie-conscious
citizens the good news
is that trout has less fat than
other popular protein an trees.
Both sophisticated and
novice cook will find pleas
ure in preparing trout for
at-home dining. Just beware
of overcooking, dont turn
it unless its sauteed, and
keep the scales on. It's even
easy for you to fillet. After
it's cooked, slip a butter knife
along the entire length of the
backbone, steadying the fish
with t fork. Gently lift away
the top fillet, including bones
and tail. With the knife, sep
arata head from the bottom
fillet and lay the top fillet
skinaide down on the plate.
Lift away the tail, bone
structure and head. Sprinkle
boned trout fillets with freshly-squeezed
lemon Juice, epic
it up with eaaaonings each as
aaaarae, chhrea, dill, oregano,
parsley, sage, rosemary or
thyme. Or try jrow troet
poached and aerved with ! a
sauce of 12 cup sour cream,
S teaspoon lemon Juice, 13
Htr" aalt and 14 tea--apooa
diO weed. "; v s i
. ' Good to taste and high m
nutrition, it leal surprising
many people raie (rout high
i . on their treat scale. . '
. WEAR IT
ONE WEEKEND
AT.:0NTH.
v.-