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I IADL..IAm.~u un - !-I. o y I. WHITBY FREE PRESS, WEDNESDAY, DECEMBER 5,1984, PAGE 27 Current part-time agents can keep their jobs, board says CONrD FROM FG3, 23 but wiil affect future applicants for mem- bership. As of Jan. 1, 1985, ail applicants for member- ship will be required to "become and to remain employed on a full time basis, in the real estate profession." The net effect of the passage Of this regulation wili be that those who wish to become members of the board after Jan. 1, 1985, wili flot 13e allowed to "13e actively or gainfully employed i the day to day management or operation of any other occupation." Since these provisions do not apply to those persons who are mem- bers of the board on that date, those persons will 13e aiiowed to carry on their present in- volvement in other oc- cupations. "However," Witty added, "We feel that the board has taken a big step .forward in an at- tempt to upgrade the professionai standards of the membership of the Oshawa and District Real Estate Board. Knowing that aimost haif of the 48 real estate boards in this province have already passed similar regulatioms, shows that. the industry generally wants to upgrade it's standards and leveis of service to the public. "Such actions can only resuit in positive benefits for those con- tempiating the purchase of sale or real estate, " she continued. "In the same way that I wouldn't want to go to doctors or lawyers who work only part-tîme at their professions, I don't think the public wants to deal with those who do not devote their ful energies to the reai estate profession.~~ COOK'S CORNER Make Yeast Bread -In Haif the Time Making bread can be an ail day effort but, with the help of a new yeast, home- baking is a breeze.' Fleischmann's Quick- Risc, a different type of yeast, makes baking casier and faster than ever be- fore. Ncw technoiogy has produced a highiy active, more vigorous yeast celi which can 13e added direct- Iy to other dry ingredients, combincd with warmer li- quid ingredients, 1200> - 1300F, .(500 - 550C), resulting in an accelerated single rising period for the dough. For those who prefer, Quick-Rise can be dissolv- cd 'or "proofed" in luke- warm water and used in the traditionai method. However, for more time savings - Up to 50% faster, follow ýthe Quick- Risc Method printed on the back- of each package. The seven simple stcps wili adapt to each of your favorite recipes and in almost haif the time you wiii have deiicious, dcli- cate, high-rise resuits. Quick-Rise is preser- vative free, contains only natural ingredients and is produced in Canada. It is available in convenient single use foul envelopes - date stampcd to ensure quaiity and freshness. This recipe from Ficischmann's Test Kit- chen highiights the new Quick-Rise method. ITALIAN HERB BRAID Dried diii or marjoramn (1 tbsp/15 mL, cither) may replace the oregano, basil and thyme or use your own favorite herb blends. 6 V2 cups ail purp ose flour (1625 mL) 3 tbsp sugar (50 mL) 2 tsp sait (10 mnL) 1 enve!ope Fleischmann's Quick-Rise Yeast J tsp EA CH of dried basil, oregano and thyme (5 mL each) 2 cups water (500 mL) 11 cup mil/c (125 ML) 4 tbsp Blue Bonnet margarine (60 mL) Set aside 1 cup (250 mL) ail purpose flour from total amount. Mix remaining fiour, sugar, sait and Fieisch- mann' s Quick-Rise yeast and herbs in a large bowl. .Heat water, miik and 3 tbsp (50 mL) margarine until hot to touch, 1200 130 OF (500 - 55 OC). Stir hot liquids into dry mixture. Mix in enough re- served'flour to make a soft dougli that does flot stick to the bowl. Turn out onto floured board and knead until smooth and eiastic, about 8 to 10 minutes. Cover dough and let rest 10 minutes. Cut dough in haîf and divide one-haif of the dough into 3 equal pieces. Flatten cach piece into a rectangle. Roll cach piece into a long strand the lcngth of baking sheet, tapering the ends., Place each strand on greased baking sheet and braid the 3 strands, pinching the tips of the braid together to seal. Repeat with other haîf of dough. Cover and let risc in a warm place until double in buik, about 40 to 50 minutes. Bake at 4000F,(2000C) for 25 to 30 minutes or un- tii brown. Meit remaining i tbsp (l15 mL) margarine and brush on hot boaves. Remove from baking sheets and cool on wire racks.