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OooWeekly Times, wej--A.-. 9u-I Helpful Hints .. Red, green and white colour-coordinated paper partyware fromn Halitmark is the perfect choice.for Christmas buffets. Paper platesý, cups, napkins, tableclot/aç, place mats and centre pieces create a bihetv mood and make dlean-up a breez:e. Cored apples with Halmarl< tapered candies create the atmnosphere. New trend ini Christmas entertaining highlights casual With the holiaeaon [uIt a snowfak amas. we're ail loking fo creativ new ener- tainn and decorating. ideas>. Aecording to a reLcntsue' conducted hb\ Hllmarýlk C-ards, miore people areetetinn at homte than ever before. MosI peop)le want t0 be theý- prfclLt host or hostess. But what separ- aies good enitertinersýl fromi theý -1-cat unes isý nut m) munch whlat they serve but how, they serve it. Caaastop cate[rr thne people who mnake parties, their busineýs agree that fir-st im- pressions count. Th1elook )Ifthe room.i the floweris, the table, the seatingarrangementsailsetthe mnood. "Entertaining is lun. It keeps us, i touch withi f riends and famniy, and htelps us, cuiltivate new eainsis"sasAa CamIpaigne, (-ne of Canada's leading interior designers. -"There are m) mnany litle touiches that can maire any holiday gathering a warm and memnorable occa- sion." Campaigne savs the trend t0- day oue on casual entertain- ing with emphsi on ease and convenience. "Duriing the holi- day season. wýhen time, mnoney elegance! and eeg are at a prcmnium, peopl are aking up new and inoaii rules bout decorat- inganid enriing.Nowvadays. paper produ c ebeing used in new\ and uneixpected ways." 1rm casual use 10 the ele- ganice of a dinng room table, paper ciplates arebeing accepted as both companions and alter- ntvsto china. Paper part- ware s iýoiten lended in with silvr. china and linen. Unusuail shapes- octagon- aIs Fr ench scallop edges. deep- dlislh banquet plates- are just a few ofl the features and designs tin the Hallmark partyware line. Today's hostess will discover a variety of festive colours. with both contemporary and tradi- tional motifs. 10 choose from. Be reative; let yourcreativity reflet an atmosphere that is both warmn and inviting. Visit y'our local card and gift store and browse through the wide \variety of entertaining and dcec- orating products to help you show your friends how much you care. CONTACT: Ruth Lewkowicz Donna Piasentini Burson-Marsteller (416) 964-8300 WIEEELY TUM uILII u il U TELEPHONE (416) 9N3-530, P.O. BOX 209, ORONO. ONTARIO LOB1AAO PRINTING AND PUBLISHING Roy C. Forrester PUBLIC NOTICE TO ITS CITIZENS, Mayor.'s Levee Everyone is cordially invited to attend the Mayor's Levee to be held on New Year's Day, January 1sf. 1985, from 12:30 p.m. to 2:30 p.m., in the Council Chambers, Police, and Fire Building, 132 Church Street, Bowmanville. Date of Publication: Decemrber l9th. 1984, David W. Qakes, B.A., A.M.C.T., Town Clerk Town of Newcastle 40 Temperance Street Bowmanville, Ontario LiC 3A6 File: 10.2.20 PO. No. A0345 DON'T OVERCLEAN Don't overclean your leather and suiede garments, says Margaret Loewen, clothing and textiles specialist wjth the Ontario Ministry of Agriculture an]d Food's rural organizations and] services hranch. Frequent dry cleaning re- moves oils which help soften the skins and in time, they become dry and stiff. Prompt attention to spilîs and stains may help you avoid making a trip to the dry cleaners. Use a damp cloth on leather. For suede, let the stain dry and then gently brush the mark with ia suede brush, holding the garmient over a steamling kettle. Store leather and suede in a cool place. Allow air to cir- cu(ilate around them and neyer uise plastic hags for storage. ALL SEASON A blazer, better than any other garment, can perk up last year's skirts, pants, shirts and sweaters, says Margaret Loewen, clothing and textiles specialist with the Ontario Ministry of Agriculture and Food's rural organizations and services branch. A bla zer is warm enough to wear outdoors in spring or fal and yet light enough to wear indoors. FASThN UP When laundering or dry dlean- ing a garment with a Velcro fastener, be sure the fastener is closed, says Mfargaret Loewen, clothing and textiles -specialist wvith the Ontario Ministry of Agriculture and Food's rural organizations abnd services branch. This prevents lint fromi clogging the hooks and keeps the hooks f romt catching the garment (especially knits) and damaging it. CUT ODOR To decrease the odor of cab- bage, drop a whole walnut into the cooking water, says Monica Beaumont, foods and nutrition specialist with the Ontario Ministry of Agriculture and Food's rural organizations and services branch. AGE CAKE Fruit cakes should be aged at least three weeks before serving to imiprove the cake's flavor 4 and texture,. says Monica Beaumont, foods and nutrition specialist with the Ontario Ministry of Agriculture and Food's rural organizations and services branch. To age the cake, wrap in foul or a liquid soaked cloth. (The cloth should be soaked with the samne liquid used to soak the fruits.)I Place in an airtight container and store in a very cool place. After aging, fruit cakes can be frozen for up to 12 months. Wrap in a moisture-vapor-proof paper or plastic and freeze. To serve, remove front freezer and thaw at room temperature for several hours. SUGAR BERRIES To brighten up your Christmas turkey, garnish it with sugared cranberries, says Monica Beau- mont, foods and nutrition spécialist with the Ontario Ministry of Agriculture and Food's rural organizations and services hranch. To sugar cran- bernies, dip into a mixture of two egg whites, slightly beaten with five miillilitres of water then sprinkle sugar evenly over the tops to coat. Air dry for about one hour before using. POTATO MYTHS How mrany timies have you heard people say potatoes are fattening or have no nutritional value? In fact, nothig could be further fromn the tiruth, saysý Monica Beaumont, foods and nutrition specialist with the Ontario Ministry of Ag-riculJtuire and Food's rural organizations and services branch. Potatoes are a source of v ita- min C, thiamin, iron, folic acid and fibre. One mediumn-sized potato contains only 100 calories. 1It's flot the potato that is fattening, but the higb-fat toppings such as butter, sour c-ream and gravy. If you are watching your weight, try low-fat toppings on your baked potato such as wbipped cottage cheese, plain yogurt with chives, grated parmesan cheese, or chopped onions and mnushroomns. CHANGE NEEDLE Synthetic f abrics w%01 duli your sewing machine's needle, s0 change needies every two or three garments, for perfect even stitching, says Margaret Loewen, clotbing and textiles specialist with the Ontario Ministry of Agriculture and Food's rural organizations and services branch. KEEP COOL Canned foods should be stored in a cool, dry place to ensure the best quality and nutritional value. Use stock within a year, says Monica Beaumont,. foods and nutrition specialist wNith the Ontario Ministry of Agri- culture and Food's rural orga- nizations and services hranch. COMMON SCENTS Perfumnes, lotions and deodorants can dainage delicate silks and alter dyes in fabrics, says Margaret LoÀewven, clotbing and textiles specialist with thse Ontario Ministry of Agriculture and Food's rural organizations and services brancis. Allow these products to dry hefore putting on garmients. BATTER 1U1P To prevent fruits and nuts from sinking to tlise bottom of the cake batter, dredge thiem with the measured flouir, says Monica Beaumont, foods and nutrition specilist wiîth the Ontario Ministry of Agriculture and Foodc's rural orwganizations and, services branch. Avo4id, cookinig dried beans in their soaking wvater, says Monica Beaurnont, foods and nutrition specialist with the Ontario Ministry of Agriculture and Food's rural organizations and services brancis. Thse soak- ing water does contain somne nutrients but it also contains sugars which cause flatulence or intestinal gas. GREEN TINGE Avoid potatoes with a green tinge, says Monica Beaumiont, foods and nutrition specialist with thse Ontario Ministry of Agriculture and Food's rural organizations and services branch. Thse green is produced by a bitter alkaloid called solanin produced when the potatoes are exposed to sun- light. Ingestion of large amnounts of solanin may cause a burning sensation in the mouth, stomach upsets, vomit- ing and/or headaches. FIRE HAZARD A fresh-cut Christmas tree can pose a threat as a f ire hazard, sasHorticulture Crop Adviser, Burke McNe-Ill of the Ontario Ministfy of Agriculture and Food's plant industry branch. Keep the tree in the house a maximum of t7wo weeks. Stand the tree in moist sand or in a reservoir filled withi water. Be sure ail decorations on the tree are fire retardant and ail elec- trical lights are iu good repair. Discard the tree as soon as the festive season isovr STORAGE LIFE Improper storage of frozen foods can affect their flavor, texture and nutrient value, says Monica Beaumont, foods and nutrition specialist with the Ontario Ministry of Agri- culture and Food's rural organizations and services brancb. AIl frozen foods should he stored at - 18 degrees Celsius or lower. Any changes in temperature wvill ai- fect the storage 1fr and quality of the food. For every twO degrees Celsius above -1 degrees Celsius, the storage life decreases by 50 per cent. OFFICE HOURS FOR THE HOLIDAY SEASON Closed Monday Decemrber 24th, NOON to Thursday December 27th, 9.00 A.M. Closed Monday December 31sf. NOON to Thursday January 3rd. 9:00 A.MA. Hamiltons Insurance Service FITNESS CENTRE Red Cross and Specialized Swimming Courses for children and aduits will be available twice a week (Tuesdays and Thursdays - exceptions see Aduit Swim for Fit and Synchro) for three weeks trom January 22 t0 February 7, 1985. This session is recommended for people who have partially completed a level or who wish to try a course on a trial basis to see if they like il. Registration: Registration torms with a cheque or money order made payable to the Town ot Newcastle will be accepted in advance if mailed to Town ot Newcastle, Commnunity Services Department, 40 Temperance Street, Bowmanvjlle, Li C 3A6. January 7 - 11, 1985 registrations will be accepted in person at the above address. Registration torms are avaitable at Community Services or the Fitness Centre. Class Pa rent & Tot (6 mos. - 3 yrs.) Pre-Sehool (3 & 4yrs.> Pre-Sehool (3 &4 yrs.) Yellow Orange Red Maroon Blue Green Grey' White Adult Scared Skinnies AdUit Adivanced Beginners Adult Stroke Improvement Aduit Swim for Fitness Synchronized Swimmning Semi-Private (Pre-School -Orange) Semi-Private (Red-White & Adults) Cost Time (Tues. & Thurs.) Code No. 15.00 6:30 - 7:10 P.. 12.50 5:00 -5:40 p. m. 12.50 12.50 12.50 12.50 14.00 14.00 14.00 14.00 14.00 6:30 - 7:10 p-m. 5:00 - 5:40 p.m. 5:45 - 6:25 p. m. 5:45 - 6:25 p.m. 5:30 - 6:25 p. m. 6:30 - 7:25 p.m. 5:30 - 6:25 p.m. 6:3 - 7:25-p.m. 4:30 - 5:25 p.m. MW1O1O121 MW1020121 MW1l020122 MW10301 21 MsW 1040121 MW1 050121 MW1060121 MW1 070121 MW1080121 MW1090121 MW1100121 12.50 7:30 -8:25 p.mn MA1O010121 12.50 7:30 -8:25 p>m MA1 020121 12.50 7:30 -8:25 p. MA1030121 12.50 Mon. 8-9:00 p.m. & Wed. 9-10:00Op. m, (start.s Wed., Jan, 23) 14.00 Mon. & Wed. 5:00- 6:00 p. m. starts Wed., Jan. 23) MA10501 31 MW1190131 15.00 6-25 min, classes Times will be set up dependent on pool space and instructot availability. 30.00 6-55 min, classes For further information cati the Fitness Centre at 623-3392. Aiso watch the papers for information on our next fifteen. week program starting February 18, 1985. Dec. 19,1984 Jane M. Lunn Progr am Director