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Wants investigation for expansion Orono water supply The Town of Newcastle Planning and Developmenf Committee approved a rec- ommendation from Leslie L. Kristof, Planning Director, on Monday evening in wbich the Towni of Newcastle is to ask the Region of Durham f0 direct their Public Works deparfment fo underfake an immediate investigation of the feasibility of providing municipal water to Hamplton andi of expanding the present m~unicipal system witbin tbe Village of Orono. The recom- mendation also includes a feasilibity sftudy for ulti- mately diverting wafer sup- plies fromn Skinners Springs, Tyrone, for use within these two areas, Hampton and Orono. If was poinfed out ini the report from the Planning director that in the preparaf- ion of the hamnlet plans for Hampton and Orono ifl'be- came apparent thaf the availabilify of water'and the disposal of sewerage would present serious development restraints. The planner said fhey were unable to proceed with the plans until such fime as furtber investigation bas identified feasible solutions to existing water and sewage disposal problems. The planner feels there is greater potential in Hampton for greafer development than that of using individual wells. Fancy Christmas cookies such as these Oatmeal Carmelites (back), Candy Mountain Cookies (foreground) and Cherry Dot Cheesecake Cookies (right) are easy to make if you take a sbortcut and start wth refrigerated cookie dougb. Fancy ýCo--okies A.re.. A Holiday Tradition Popular throughiout the year, cookies tradifionally come int o their own durinig Christmas. Thle aromna of freshly baked squares, nug- gets and drops wafting in from the kitchen inevitably mieans that Christmas is around the corner. Whien company comes, fancy cook- ies are served with pride. Unforfunately imany lhar- ried homemnakers forego the pleasure of Christmas baking simply because fhey haven'f the tinie. There is a solution. Start with refrigerated cookie dough and work from there. The dough cani be dressed up in nuinerous ways. You save on the preparation time, and stili get that ho~me- baked flavor and fancy appearance. When baki.ng refrigerated cookies, use cookie sheefs without sides, or invert the pan and bake on the bot- tom. Place oven racks in the center of the oven for best heat distribution and better browning. Remove cookies when lightly l'rown- ed;, they continue to darken as they cool. Allow cookies to cool on baking sheets a couple of minutes before removing f0 cooling racks. CANDY MOUNTAIN COOKIES 1 pkg. refrigerated slice 'n bake cookies, any flavour 3 bars (31 g each) milk chocolate candy Topping: 6- oz. (170 g) package fluffy white frostmng mix '/4 cup plus 2 tablespoons boiing water 2 tablespoons maraschmoe cherry juice ½cup chopped nuts 12 cup drained, chopped maraschino cherries Preheat oven to 350'F/ 1 800C.ý Slice cookie doughi according to package direc- tions. Bake 2? inches apart on ungreased cookie sheet at 350'F/1 80'C for .5 to 7 min- utes until puffy and light golden brown. Remiove from oven. Divide candy bars into squares. Place one square in the center of each cookie. Prepare frosting mix as directed on package, ad- ding cherry juice with water before beating. Fold in nuts and cherries. Swirl one large teaspoon of frosting on each cookie, covering chocolate completely. Retumn to oven; bak e 3 to 5 minutes. Cool slightly; remove fromn cookie sheet. Makes 32 cookies. CHERRY DOT CHEESECAKE COOKIES 1 pkg. refrigerated slice 'n bake cookies, any flavour 1 egg, separated 1 cup finely chopped nuts 4 - oz. package creamn cheese, softened 2 tablespo9ns sugar 1/ teaspoon grated lemnon peel 1/ cup drained, chopped .maraschino cherries Preheat oveif f0 350'F/ 18O'C. Slce cookie dough according f0 package direc- tions; roll each into a hall. Dip halls in slighitly beaten egg white and roll in finely chopped nuts. Place on cookie sheet; press an inden- tation in each cookie with finger. Fil with V2 teaspoon cheese filling and sprinkle wif h chopped cherries. B'ake for 8 f0 10 minutes until golden l'rown. Refrigeraf e any leffovers. Makes 32 cookies. Cheese Filling: In small mixing l'owl, cream sugar and creamn cheese together. Addý egg yolk and lemon peel; blend well. OATMEAL CARMELITAS 1 pkg. refrigerated oatmeal slice 'n bake cookies 6- oz. package (l cup) nilk chocolate or semi-sweet chocolate pieces 14 - oz. package caramels 1/4 cup evaporated milk 1/2 cup chopped nuts Preheat oven f0 375'F/ 190'C. Grease 8 or 9-inch square pan. Slice cookie dough V¼-inch thick and over- lap two thirds of the slices in bottom of prepared pan. Bake for 10 minutes. (Cook- ies will be puffy when removed from oven). Sprin- kle chocolate pieces over warm cookie base. In heavy saucepan, melt caramels and evaporated milk together. Spread one-haîf of caramel mixture over cookie base. Top with remnaining un- baked cookie. sices. Retumn to oven and bake for 15 to 20 minutes until golden brown. Spread remainmng melited caramel mixture over cookies and sprinkle with nuts. Cool. Makes 24 bars. In Orono, he said, growth is- resfricted by the limitations of aquifiers supplIying the existing water system. H-e said further expansion of water supply inOrono would permit additional growth within the hamiet. It was pointed out in the report that the Skinner Spring supplies now used in Bow- manville would at some time flot be required and that this source as a supply for Hampton and Orono should be investigated. The recommendation wl go to council for their consideration at their next meeting. Request moose and deer hides and jaws The bides and jaws from moose and deer successfully harvesfed by hunters are requesfed by the Lindsay District Office. Hunters have been very co-operative in supplying these items in the pasf and this year we are receiving more than usual. We wish to fhank the hunters for their extra effort. Each hunter that turns in a hide receives an orange cap with crest. These bides are tanned and supplied to our native people for the man- ufacture of crafts. When the jaws are receîv- ed, the hunter is given a crest stating that he is a successful deer or moose hunter for 1978. The jaws are used for aging the animais, providirig a valuable tool for manage- ment of our deer and moose herds in Ontario. Christmas art sa le The Margot Samuel Gal- Ludwig, and Lisa Samuel-, lery , Oshawa, will prescritl a phofography by Neil Newton, Chrismotas Sale of works of David Sedmnan and Tom art in all media priced fromn Main; texfured canvasses by $5.00 to $99.99. The exhibition lIrja Kefola; jewellry by will open on Sunday, Decem- Nancy Steele. ber 3 at 2 p.m. and continue until Saturday, December 23. AI] works will be framed suifable for giff-giving, and Some of the artists whose the purchaser will be able f0 work will be included are: take their purchases home. Tim Campbell, Janet Mc- Gbee,- Laurine Sage, Ted The Margot Samuel Gallery Samuel, Don Staples, Sally is located at 899 Nelson Widlman, Sue Tabuchi and Street, Oshawa, and is open Wilma Foley witb wafer Tuesdays through Saturdays colour and tempera works on fron noon until 4 p.m., other paper; printmakers Barbara times by appointment. The Claus, Charles Cooper, Joan- Gallery will be open Sunday Marie Dean, David Smith and affernoons for the montb of Jane Eccles; drawings by December. Caîl 571-1619 for Ber-t Law, Marearet Frlorence furtber information. 248 en ro 1lied i n French irimmersiouln Two bundred and forty- eigbf stuçlents in the North- umb'erland and Newcastle Board of Education systemn are enrolled in the french immersion program. These students attend the C.R. Gummow School in Port Hope and the Ontario Street Public School in Bowmanville. In Cobourg the total enrol- ment is 114 students witb 37 in kindergarten, 25 in grade one, 31 in grade two and 21 in grade four. In Bowmanville the total enrolment as of tbe end of September numbered 134 wifb 56 in kindergarten, 33 in grade one, 26 in grade two, witb only 19 in grade tbree. Discussion at a recent meeting of tbe committee centred around tbe split in Frnech and Englisb instruct- ion in the various grade wîtb some members wanfîng the emphasis toward instruction in french maint ained. A number voicing opinion felt. that at the grade five level instructions sbould l'e on a 50-50 basis between French and Englisb. It was stated to Iearn a second language there was a need to keep a good percentage of french instruct- ion, t was nofed tbat a 30-70 percenfage split was now in effect at the grade four level. If was also noted that the board must soon face the fact that students can only attend one of the kindergartens, eitber the Englisb or the French immersion program. At the present time a student can attend both witb trans- portaion only being supplied by the board for those attending the englisb ld.nder- garten. The quota dilemma: j obs or bargains? Recent changes in Canada's clothing import quotas have caused some concemn about price increases. It is generally acknow- ledged th at there will l'e in- creases in' clothing costs. How- ever, the AIB concludes the increases will result from in- creased production costs and revaluation of international cur- rencies more than from the new quotas. Clothing used to enter Canada witbout import restrictions. However, in November, 1976, in response to the ever increasing share of the Canadian market l'eing faken l'y imports, the federal govemnment imposed quotas on companies importing garments. Imported clotbing, whicb accounted for 10.6 per cent of the market in 1971, had increased to 20.1 per cent l'y 1976. The new restrictions lim- ited importers to their 1975 volume of imported clothing regardless of the country of or-il. In recent bi-lateral neg-otia- tions with the six nations who~ ,fumisb almnost 80 per cent of all clothing imnports, (Korea, Taiwan, Hong Koýng, China, the Phillipines and Poland), a new agreement has been concluded limriting their exports of items of clothing to Canada. Similiar negotiations witb a sevenîh coun- try, Romania, are underway at the moment. In a sense the new quota system is a relaxation of the old rules since now, garments fromn nations other than the seven mentioned will no longer l'e subjeet to quotas. A major factor in the rising price of al imports is the revalua- tion of international currencies. The Japanese are heavy exporters of textiles and plant equipment to clothing manufactuning coun- tries; the strength of the Japanese yen bas increased the prices of these items considerably. These increased costs are passed on to l'uyers and are particularly hard on the Canadian l'uyer who is making purchases with a de- valued dollar. The impact of the revaluation of the two currencies is an increase of 20 to 25 per cent in the price of Japanese goods to a Canadian l'uyer. Another major contribution to price increases is the rising cost of production in tradlitionally low cost production countries. These costs include raw materials, plant equipmient, wages, energy and transporta- tion. Since the new, quotas, resîtrict the number of units of clothing wvhich the mianutfacituring j countrv miay export to Canada, there is a possibility that higber pniced items may be substituted for the traditionally cheaper goods so that exporters can maintain their dollar sales value. The AIB feels, however, -that iftense competi- tion among exporters, inporters and retail outiets will help to prevent large prce increases from taking place. Send UNICEF Cards