4 PAGE 8, WEUN ESDAY JULY 3U1. 14115, VHIitllt Y 1-itt PHtbb Ont. Hydro hik-e shu'cks council ~viiby Cotiticil witi regis- ter ils concerlu rcgarding the proposed hyd in rati jercases of Ontario Fydîn vith thle organizai ion. The actioni cornes as a resuit of a resolutioti lrorn tie Board of lDirectors of thme Association of Municipalities of Ontario. Ontario Hydro is pro- posing rate increases amount- ing to 30 per cent for munici- pal customers in 1976, fol- lowed by further increases of 25 percent in 1977 and 20 percent in 1978 for a cumula- tive increase totalling 95 percent over the three year spali. The proposed increases are intended to generate $14 billion for Ontario Hydro capital expansion. The effect of the increases will be to double hydro rates for municipal customers. AMO feels that, because the increases wil add &Csubstantially to the infla- tionary spiral..il is incurn- bent upon Ontario H-ydro thoroughly justifying their plans at the (Ontario Energy) Board Hearing". AMO is asking ail of the nîuniicipfflities of t01tai i'io "1register fuhcir Lcoicrii wiiii Ontario Hydro iiid (lie provincial govenîîîueni regard- ing the excessive ra.*tes pro- jccted for hydro consumners in tlhe province and tuit tliey orîge iivcoîstismuers ini ilcir iliSikictIion hio rcgisier tîteir coni iccilv ii Otarin [lydro, ie Miislci- ni' hEergy and Illîi, local MPP, . ('oticil votcd 3-2 in avounr of supportiiig AMO's Most nations are concerned about the health and well-being of their citizens. By promoting personal cleanliness, moderate exercise, adequate rest and good eating habits, each country can corne a Uitile dloser to achieving these goals for its people. To improve eating habits, the Kellogg Nutrition Council recommends the following: 1. Eat a wide variety of foods. Canadians are fortun- ate to have an abundant and varied food supply. Although there's only a single growing season in Canada for fruits and, vegetables, f resh produce is imported f rom the U.S. and Mexico mnaking fresh fruits and vegetables available on a year-round basis. IT'S HERE! THE HERITAGE COLLECTION-..OUR NEW SELECTION 0F FOUR BACKGROUND COLOURS. (See M~otographer for details) SATISFACTION GUARANTEED Al ages: Bai,,es, children and aduits )l One sitting pr subjeci Additional subjects-Groups or individuais in same family- $1.00 per sublect No proofs-Choose trom finished prof essional portraits (poses--ouJI'selection) f66 may select additionai portraits offered et 10w *prices NO EXTRA CHARGES Phoographer on duty 10 A.M. - 8 P.M. 1615 DUNDAS ST. EAST, WHITBV 2. Select foods with the amount of calories required to maintain your same body weight. Children and pregnant women wilI need extra calo- ries each day because of con- tinued growth. -If you are overweight. eat smaller por- tions of foolds rather than re- stricting the variety. If you are underweight _eat larger portions of a wide variety of foods. In addition, you might include nutritious between- meal snacks. 3. Be sure to include foods that supply protein. Children need protein for growth and aduits need, it for maintenance and repair' of body tissues. Some important sources of protein are meats, fish, eggs, milk and milk products, nuts. dried peas and beans, and enriched breads and cereals. 4. Select foods that supply fats and carbohycirates. These nutrients supply energy for body activities. Fats are found in butter, oils, and salad dressings. Carbohydrates can be found in breads, cereals, noodies, spaghetti and rice. WEDDING request with Councillors Gerry Emm, Jim Gartshore and Joy Thornpson in sup- port and Mayor Des Newman and Councillor John Good- win opposed. 5. Choose several servirigs of fruits and vegetables each day. Be sure to include a dark green or deep yellow vegetable to supply vitamin A and a citrus fruit for vitamin C. Vitamin A is important be- cause it helps eyes adjust to dim light, promotes growth, and helps' keep the skin smooth. Vitamin C is needed every day because it helps hold body ceils together and strengthens the walls of blood vessels. 6. Milk and milk products should bc included in the daily diet because they supply cal- cium, an important minerai needed for strong bones and teeth. 7. Be sure to have 6-8 glasses of water or other li- quids each day to aid diges- tion and other body processes. 8. Begin each day with a good breakfast, one that sup- plies one-third to one-fourth the day's total food require- ments. Many people are starving because of the world food shortage brought about by vast population growth and crop failure. With this in mmnd, the Canadians who do have adequate supplies of food should Iearn sensible eating habits that will bring about their own health and well-being and avoid waste. TATIONERI TI1ERM~O.ENGRAVED by the crectors of The. Bouquet Invitation LUne T«HERMfO.ENGRAVING is distinctive roised Iettering.. . rich-looking, elegont. THERbWO-ENGRAVING hos thut indivdual 1look of finest croftsmonship. But it costs only about holl os much as youd expect. Many other styles from which to choose. CALL 668-6l11 .M.B.M. Publilshilng and Photography Imc. The start of something great - Shades of green in a bowl. Ontario Sunimer Salads Since Ontario vegetable gar- dens produce such fantastic vegetabies through July and August, its a good idea to eat a lot of greens 'n other saiad things at this time. As a matter of fact, it's an ideal lime t0 start on an "eat a salad a day" program. To start you off, food specialists at the Ontario Food Cauncil, Ministry of Agriculture and Food suggest the following reci pes. Shades of Green Salad Bowl 2 c. Romaine lettuce, torn inb bite-sized pieces 2 c. Boston lettuce, torn mbt bite-sized pieces 1 med. green pepper cul mbt 1-inch chunks (Il cup) 1/2 med. cucumber pared and sliced (1 cup) 2 gr. onions, finelV chopped 1/2 c. celery, sliced diagonally 1 c. seedless green grapes. Basic French Oressing (see recîpe behow> Combine f irst seven ingredients in a salad bowl. Toss with sufficient French dressing Io coat lettuce pieces. Makes 6 servings. Basic French Dressing 2/3 c. vegetable oil 1/3 c. white vinegar 1/2 tsp. sait 1/2 tsp. dry mustard 1/4 tsp. paprika Freshly ground pepper Combine ail ingredients in a jar with a tight f itting lid. Shake vigorousiy before using. Re- f rigerate. Makes 1 cup. Cucumber Salad 2 med.-sizod cucumbers, unpeeled, thiniy slîced 3 tbsps. sugar 1/2 tsp. sait 1/8 tsp. pepper 2 tbsps. chopped parsley Combine aIl ingredients in a bowl. Stir. Place a plate over the bowi, weigh it down wîth something heavy (such as a bag of water). Chili .for at least 3 hours. stirring cucumber mixture occasionally. Serve with sour cream if you wish. Makes about 5 cups. One-Step Vegetable Salad MId No need to partially set gelatin mixture 'before adding vegetables! 1 large ripe tomnato, blanched peeled and chopped 1 med. cucumber, peeled,-seeded and finely chopped 1/4 c. finely chopped green pepper Ê 1/2 cup finely chopped celery 114 c. fineiy chopped onion 1 envelope unflavored gelatin 1-1/2 c. tomato juice 2 tbsps. white vinegar 1/4 tsp. worcestershire sauce 1 tsp. gariic sait 1/8 tsp. pepper 1/4 tsp. oregano Toss prepared vegetables in a bowl. Set aside. Soften gelatin in 1/4 cup of the tomato juice for 5 min. Meanwhile heat 1 cup of the remaining tomato juice; add gelatin mixture; stir to dissolve. Add. vinegar, last 1/4 c. tomato juice and worcestershire sauce; stir. Add vegetables and seasonings to hot gelatin mixture. Pour intoa 4-cup mold. Chili until firm. To serve, unmold. Makes about 6 to 8 servings. 119 Green St. 6q--9262 ____~-.. 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