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6 The Canadian Statesman, BoWmanville, January 29, 1975 Sectiox4 Two L egion Pipe Band Celt New Television Show Starts'on Cablecast 6 A wbole new television show And Gerry Alderden, the has started on Cablecast 6 and gardener, bas some choice the difference is that this show cofliments about what has deals wîth the ordinary guy. happened to Col. Sam Mc- or girl. Laugblin's estate in Oshawa. DURHAM TODAY with Brouwer is the former hosts Peter Brouwer and Ross pblisher of Oshawa This Gibson is shown on Cablecast Wek and Gibson the former 6 every Wednesday at 6:30 and news director of CKLB Radio. Fridays at 7 and, f or example, The two will present a new this week the show revolves guest every week and Cable- around a former Parkwood cast 6 promises "these will be Estates gardener. real peoofle." * e k TELEPHONE 983-5536 ÇCOMMODATION AND FOOD 0F EXCELLENCE LICENCED DINING LOUNGE SPECIALIZING IN ~ngIIntrg Noo HWY. 115 & 35 Vour Hosts EILEEI me9 's otel Restaurant 1Mfiles North d f 401' R.R. 2 ORONO U & GERRY NOONE Mother's is open from, 11:00 a.m. 'tili 1:00 a.m. Monday through Thursday from 11:00 a.m. 'tii] 2:00 a.m. Friday and Saturday, and from 1:00 p.m. "till 1:00 a.m. ýSunday. On1 pickup orders, aflow 15 to 20 minutes. for a perfect pizza. MN/other's Pizza Pirlouir aid Spaghetti House ý' More than just a place to eat" 1208 SIMCOE ST. NORTH - OSHAWA 576-440,1 272 KING ST. EAST - OSHAWA 576-6601 Coroflat10 RES TA URÂNT dit Serving Deliclous Chinese Food Take-Out Orders a Speciality Full Course Meals Atmosphere ENJOY A RELAXING MEAL AFTERA DAY 0f SHOPPING q9 KING ST. W. 623-5412 ebra tes -Bobby Burns" Birthday Cndinand U.S. stars WiI HeIp Durfham's zPhysically Handicapped On Feb. lst and 2nd the top Duhm Reonwîgt As part of this Parade of stars of television and radio behind this worthy cause.Sts on Gmloalfthere!wil b will be on the Global TV "You know, " Dr. -Mcllveen soefiiafcs!Mn Netwrkandthe'llbe akin 'ellydo eed radio personalîties from Netork inthae'll bel g Parid at"we really do needa CKLB-QS and CHOO will be on leia hsae ohl Participation busehean the show, to keep us ail uî aPariciatin Huse I'm delighted that the project u-to-date on what~s happen- here mn the Durham Region as i etn uhago os a residence for the severely hrwihdntns physically handicapped young men and women in our region. Dr. G. Gilchrist, and Mrs.CIt f M. Hopkins, co-chaîrman of 6t ~ th Paticpatin bse ro-A lecture and film series on Various ject, Durham Region, said, Aspects of Photography U"It's not an easy job, but we're 6 Consecutive Mondays at 7 pâti. going to build them a home Satn a.1,17 here, hopefully this 'year. trigJn1397 There are many severeîy THE VISUAL ARTS CENTRE physically bandicapped men (utEtbihd and women here wbo, need (utEtbihd help andwe ae jut ~The Cream of Barley Mill pleased that people 'like Simpson Ave. Bowmanville Wayne and Shuster, Paul Anka and Tommy Hunter, LECTURE NO. 4 - MONDAY, FEB. 3 Ricb Little and Lorne Greene, SPEAKER: LYNN MURRAY Pierre Berton, Barbara Ham- A Documentary, SociaI-Concern Photographer, ilto, ad 50man othr sars WiII Dscuss and Show Her Recent Photoaraphs are going to help us." TknBfr h piigi h e The Participation HbuseTaeBerehUpingiCh. lelethon will urge local people Lynn wiIl Also Speak on Her Concern withî to phone in;' local men and Women's Roleor Non-Role In Photography women will be waiting at the in Canada. BellTowr, sbaw Cetre toFilm: Can Photography Be Art? take the calîs - to give out information, and to take -einrwîoe... pledges and donations. Dr. Charles Mcîlveen, Information: Contact Ann or Neil Newton M.P.P. of their Board of 263-8472 41M1#tGovernors, told us hie knows Admission: $2.50 Per Lecture ail about this project, and supports it 100 per cent and hie $.5frSue hopes that everyone in the $.5frSuet The Bowmanville Branch of the Royal Canadian Legion's Pipe Band celebrated Bobby Burns night Saturday night as members and their wives attended a banquet at the Legion Hall. The Haggis, a heart of sheep boiled in a bag with oatmeal, was piped in and Bob McGowan (centre) recited a tribute to Bobby Burns and the HaggisThe Haggis was then piped out of the hall and back to the kitchen ready for serving. Brouwer comments that. as far as he is concerned, the area's politicians gelt enough ink and airtime and the aim of Durham Today is to bring the viewer "those people who really make the town tick." Next week's DURHAM TO- DAY program deals with, of ail tbings, tires. 11 Norm Barton, a Whitby resident and the operator of Rand Tires in Osbawa, taiks of radials vs ordinary tires, vs sniowtires. Within then iext few weekýs Brouwer and Gibson hope to do a program on the States- man, and how Jobnny James puts it ail t'ogether. Wednesday, January 29th 4:30 Ail About 5:00 Durham Report witb 6:0Bruce MacArthur 6:0,Sports with Dave Stewart and Evening Report with Ron Folk 6:30 Durham To-day witb Peter Brouwer 7:00 Witby Then and Now 7:30 Education Scene witb Geo. Pearce 8:00 Hot Line to Heaven Thursday January 30th 5:0Eduation Scene witb Geo. Pearce 5:30 Whitby Then and Now 6: 00 Evening Report with Ron Folk and Sports witb. Dave Stewart 6:30 Rescue 7:00 The New Leaf 7:30 3R's wîth Geo. Carr and, 1guests 8:00 Golden Horsesboe Media Friday, January 3lst 4:00 Rescue 4:30 The New Leaf 5:00 Vita Italiana 6:00 Sports with Dave Stewart and Evening Report witb Ron Folk 6:30 3R's 7:00 Durham Today with, Peter Brouwer Monday, February 3rd 5:30 Golden Horsesboe Media 6:00 Sports with Dave Stewart and Evening Report with Ron Folk 6:0Counterpoint 7:30 Voice of Gospel 1(Ukranian) 7:30 Council Meeting from City of Oshawa (Live) Tuesday, February 4th 4:30 Soccer Round-up witb Stan Wiggins and. Ian Cooke 6:00 Sports wîth Dave Stewart and Evening Report with Ron Folk 6:30 Vita Italiana: A television production of music, songs and news in Italian Language 7:30 Durham Report with Bruce MacArthur 8:30 Counterpoint 9:00 Hotline to Heaven: "The Devil is Alive and Well" Red Cross reminds you: Snowmobiles are land vehic- les and sbould be kept on land surfaces. If it is essentiai to take a snowmobile over an îce-covered pond, lake or river, the minimumn safe depth is eigbt inches. Stay close to shore - a longer distance around is safer in the long run. Things You Probably D About Fine Qualities ol FRANK LOOK AiT WIENERb Oui% most popular sausage, the wiener or hot dog, as it is commonly known is a whole- some, nutritious protein food with a definite place in the food budget of many familles. Mroethe hot dog may Mwell be the ulimate conven- ience food - easy to prepare and versatile. ,Hot dog manufacture utilîz- es meat and meat by-pro- ducts, of shape or form, which, normally cannot be sold as retail cuts; or have moderate popularity and thus a limited demand, Such meat and meat by-products are neither inferior nor less nutrit- ious than retail cuts. In fact, many of these meats and meat by-products are good sources of vitamins,, minerals and protein. Without hot dog (sausage) production, some non, retail cuts might be wasted. Hence, the cost of meat would increase. The manufacture of hot dogs is a complex scientific proce- dure. Simply stated, it involv- es the production of a stable ment emulsion, curing, smok- ing, cooking and packaging. Various meat and meat by-products -are chopped (comminuted), and mixed with a saît brine. A binder unit containing milk powder, spices and niitrite is added. Proper comminution results in finely dispersed fat part- idles encapsulated by a pro- tein network. A stable emul- sion results. This emulsion is then pump- ed under precisely controlled conditions into cellulosic cas- ing and linked into bot dogs. The hot dogs are smoked and cooked which: (1) firms the bot dogs by protein 'coagula- tion and partial moîsture removal, (2) pasteurizes the hot dogs, thus extending the sbelf life. After cooking, ýthe casings (b a oe are removed and the hotdogs are vacuum packaged. The proximate analysîs of a bot dog is: protein, 12.5 per cent; fat 27.5 per cent; moisture, 55.6 per cent; ash, 3.1 per cent; and carboby- drates, liper cent. Apounidof hot dogs currently costs bt eighty-nine cents. In compari- son, the proximate analysis of a si rloin steak is: protein, 16.9 percent;, fat, 26.7 percent; moisture, 55.6 per cent; asb, 0.8 per cent; and carbohy- dates 0.0 per cent. It costs $1.79 per lb. On first consider- tion sirloin is the better protein source, bowever for a bot dog, 100 grams proteii! costs $1.57; for a sirloin, 100 ï asprotein costs $2.33. And lurther, the quality of a protein from bhot dogs, is similar to that from sirloin steak. The term "filler" or, "bindér" may have a deroga- tory connotation to some g~ eople. However, tbe "filler" as numerous beneficial func- tions. Filler may contain saît, nitrite, sweeteners (sugars) spices and seasonings, milk powder and or grain flour. Salt povds fiavour and retards bctra growth in bot dogs. It also "solubîlizes" proteins during the early stages of bot dog production. This function is beneficial for the production of a stable ment product. Sweeteners harmonize the flavours and spices of the bot dog. Sèome sweeteners îm-j pelability reduces hot dog1 breakage, cutting production waste and tbus reducing product cost. Seasonings provide flavour. Many spices, e.g. ginger,1 blackpeer and rosemary, are antoxdnts and retard rancidity.E Milk powder and cereal1 flour improve cooking quality, MIN G -Minor Hockey- from -1Memorial Arena in Bowmanville -Future coverage of council meetings Durham Report with Bruce McArthur pine rdge Gable tv lirnited 1353 King Street East Oshawa, Ontario L1H 1J4 416-579-2232 CPAIN'S L OU NGV'E A N'EW ENTERTAINMENT POLICY! Her and See These Superb Groups Take Two F ebruary 3rd to 8th Contrast February 1lOth'to :l16th Jason &,val February l7th -to 22nd, Nice &Ea-sy February 24th to Marc h 1 st Mac Duo March 3rd to March 8th Rainbow Road' March 1lOth Marc h l5th flavour and product stability. These ingredients also reduce product cost -- an important factor, considering today's spiraling costs. Nitrite is a very important ingredient in the manufacture of hot dogs. It proniotes the ptink 'curedmeat colour', NSý THE CHARACTERISTIC cured flavour. But most im- portant it acts as a bacterios- tatic agent inhibiting bacteria growth. The federal goverament limits binder addition to 4 percent, determined as re- ducing sugars is a complex analytical procedure. It inv- olves conversion of binder or, filler components into special_ sugars,, having common chemnical properties, and sub- sequent measurement of these sugars. There has been concern about the bacteria counts in hot dogs. At present, federal standards do not- exist, al- though there are suggested levels. Total bacteria counts sbould not be used as the sole q uality criterion. However, tre should definitely be no viable pathongenic organisms present. Hot dogs are pre- cooked and smoked. During the cooking, the internal temp- erature approaches, 160 degre- es F. This temperature is suf- ficient to kill most organisms. The familiar round 'Canada' federal ment inspection stamp on a package of hot dogs is the consumer 's assurance that the ment product is wholesorne and properly labelled. Under federal inspection, govern- ment approval must be secur- ed prior to use of any particular label. Consumers should remem- ber that wieners are a perishable product. The "keep refrigerated" statement on every package should be heeded. The hot dog, while perhaps net Sunday dinner fare, does do the. job it is intended to do very well. They are nutritious, convenient and easy to pre- pare. They are aiso helpful to the homemnaker's ever-in- creasing less elastic food budget. OPP Commissioner Says Traffic Deaths and Injuries Down in '74 Commissioner H.H. 'Gr- arn of the Ontario Provincial Police announces that al- 1ough the total number of notor vehicle collisions within 'PP jurisdiction increased by ipercent to about 76,000 in 974 ' there was a marked ~dcinin injuries and atalities compared with 1973. ýatal accidents were reduced )y 7 percent and personal jraccidents by 10 percent =sit the fact that there vere more licensed drivers on )tario's highways. Commissioner Graham .id , "The Ontario Provincial )lide bas always strived to duce the number of traffic çaths and injuries and it is ratifying to see such a efinite improvement." -' Highwa~T 401 at Liberty St. MOTOR INN Mother's cable 6 Home LISTINGS mammummmmoom 1 , . É miý - a m 1 MUM 1 1 In addition to these groups playing Saturday night, we also feature our DICK VALLEAU QUARTET with BOB HILL - VOCALIST. Look for our Special Dinner Packages Available Nightly. -Flying Dutchman Pizzas and Burgers until il :00 p.m. - Highwaý 401 at Liberty St. v