Calling 'ail RED CROSS Blood oalPonors VOUR VACATION- You'Il have more fun if we plan it. WESLEY'S WORLD 0F' TRAVEL INC. 668-1955. PAINTING & WALLPAPER HANGING lnside &outsile work. 42 years experience. For f ree estimnates phone 985-8677 & 579-5010 St. George's <Big BINGO Every Mon. at ZOLLIE'S FORUM Oshawa Centre 7:30 P M. It's Air Conditionedl Lic. No. 238399 COME GARDENINO wlth Doc Hartnol NOTES ON TRANSPLANTS, WEEDS AND PEONIES About this time of year many home gardeners ýsee problems in the lawn or flower border and in the vegetable garden. When you can't identify the problem, it becomes worse. This month, based on letters from readers, we'll try to solve these problems. Before I answer those questions, l'Il remind everyone to apply plant food to the vegetable garden prior to planting or trans- planting, and again after crops are producing. Well fed plants, cither flowers or vegetables, will respond to balanced fertilizer. Remember too, that grass is like everything else that grows, but it requiresfeeding with a different formula to stimulate good growth and to keep that growth lush and greeîu all summer long. Tbat's why you should use a lawn food like Golden Vigoro.. QUESTION: "I have a lot of weeds iiimy vegetable garden. Can I. use weed control here?" ANS WER: I don't recommend it. Weed control is designed for Iawns. Weeds grow as quickly as crops, and I suggest you control them w ith a garden hoe. I strongly suggest NOT using a weed killer,.either granule or water soluble. Besides the garden hoc provides good exercise. QUESTION: "I've tried everything to have a good lawn, but the 'dem' weeds continue to grow. What's the easy and most effective method you can recommend?" ANS WER: There are a number of produets on the market for lawn weed control, some designed for spot killing. What's often overlooked is that when a weed becomes fulli grown, it's not the only one there. It's the start of a whole crop. A gencral weed controller both kilis visible weeds and stops their roots from spreading. QUESTION: "My transplants always 'keel over and die.' Will you please offer some suggestions?" ANS WER: Annual seedings and perennial divisions are subject to transplant shock unless you help them become established. Give them a better start in your garden with a cupful of Instant Vigoro water soluble fertilizer. An eight- ounce package should last for a year or more. I like to use this when I'm transplanting vegetable seedlings as well as to boost growth. QUESTION: "What do I do now that the peonies have finished blooming? Do I cut the plant to the ground, as a neighbor has told mie to dor~ ANSWER: DONT cut the foliage back to the ground. Let it grow to make up food for the ront system. However, you would be wise to remove the spent flowers. If left on the canes, they'll develop seeds, which you won'î be planting anyhow. In the faîl you can eut the plant back. There's always the chance of cane borers so put the canes in the garbage. QUESTION: "What arn I going to do to rid my lawn of brown spots? Some are quite large and others about the size of silver dollars. Do I have some sort of Iawn disease?" ANSWER: Several things can cause that condition. Dog urine can brown lawns so turn on the hose and water thc area well. The spots could also be from white grubs which ct the tender Young roots of grass. You may have found the turf dug up by skunks in search of grubs. Apply something like Vigoro Ant A Grub Killer for white grubs, ants, sod web- Kitchen Talk. by Joan Fielden Ii Home Economiist Consultant Visit your local cIinic today. Keeping if dlean Summertime and the learnin' is easy.. School may be out for the summer, but for these 400 Ontario students, environ- mental learning is defmite- ly in. They're tackling more than 125 projects for the Ontario Ministry of the Environment as part of Experience '77, the Ontario Youth Secretariat's student employment program. The program will provide $M0,000 in funding for projects submitted by environmental agencies, universities and eommuntiy colleges. They include a study of the împact of recreational development on water quality by students from Bellevilles Loyalist College and an exainination of thse feasibility of converting Ontario passenger cars t0 diesel fuel. Other projects in nons-. ern Ontario will find students from Thunder Bay's Lakehead University investigatig alternate energy and chemical sources froin pulp and paper residuals. "Experience '77 offers students more than just a summer job," says Bill Vance, Environinent Ontario's program co- ordinator. "It's important on-tise-job training where students can apply special skils, talents and educational backgrounds. "They're helping thse environment and thein- selves to an environinental education at thse saine time.t WHITBY FREE PRESS, WEDNESDAY, JULY 5, 1978, PAGE 17 slipped between a bun and served with a healthy portion of salad, glass of- milk, and apple for dessert il is a weII-balahiced meal since it contains a food from ecachi of the four food groups in Canada's Food Guide -- beef and cheese from the meat and alternates group, salad and apple from the fruit and vegetable group; hamburger bun' fromn the breads and cereals group and miilk fromi the rnilk and mnilk products group. Avoid the line-ups, make your own fast foods at home. Start witli this "Oven-Barbecued Chicken". You'1l see, it lias that appetizing, oven-freshi good- ness. 125 15 250 125 50 OVEN-BARBECUED CIIICKEN Serves .6 mL chopped onion 25 mL Worcestershire sauce clove garlic, crushed 5 mL saIt mL fat 10 mL prepared mustard mL catsup Dash tabasco sauce mL water 1 cut-up chicken broiler mL brown sugar (about 2 kg) 25 mL fat Sauté onion and garlic in 1 5 mL fat until onion is trans- parent. --Combine with catsup, water, sugar, Worcestershire sauce, saIt, mustard, and tabasco sauce; simmer 10 minutes. -Place chieken pieces skin side down ini shallow pan. Brod i5 cm from heat until lightly browned (about 10 min- utes). Turn, baste with 25 mnL fat and continue broiling until skin browns (about 5 minutes more). -Pour barbecue. sauce over chicken. Bake at 1 60'C until chieken is tender (50 to 60 minutes), basting occasion- ally with sauce. "Eat Out At Home" As warm weather approaches, line-ups start forming outside burger and fried chieken outiets; phones ring off the hook at pizza parlours. Fast food chains are "ini" and home cooking is "out". If this present trend continues, by 1980 Canadians ma y be eating haif their meals away from home. But, habits can change. Who says burgers, fried chieken or pizza can't be a real taste experience if they're made in your own kitchen? You can create that beautiful burger by starting with ground beef and adding a raw egg and milk for extra juiciness. For six burgers, combine 700 g ( 11/2 pounds) ground beef with 25 mL milk and 1 egg. Season with sait and pepper and shape into 2 cm thick patties. Pani- fry and drain off the fat or broul to reduce the fat even more. An now for the creative part! Top the burger with a slice of process cheddar or mozzarella cheese, a slice'of tempting tomato and onion, a dash of diii and seasonings of your choice. For that "(secret sauce"ý recipe, try mixing mayonnaise with sweet pickle relish. Slip everything between a toasted sesaine seed bun and you've got yourself a first rate homemade burger! Furthermore, you're only paying for the food, not the other cost that profit-making resta'urants are faced with. According, to a report put out in May 1977, by the Anti-Infla- tion Board, in the burger industry, approximately 38% of what you paid for a cheeseburger "to go" covers thé cost of the food and wrappings. The comnpany's employees get 32% for -their labour. The rest covers overhead, including advertising, plant costs, taxes and profit. Whiat about lieinade pizza? The key is the crust. 1It should be a -dry yeast crust that is allowed to rîse just enougli, and shaped in the pan or for aý real timie saver, try frozen dough. Then pour over that tomnato sauce and top with a custoniary combina- tion of food that could only corne froin your own kitchen! l-low about bacon bits, hiam, or fruit such as peachi or pincapple cubes and cottage cheese instead of the usLIal mnozzarella. And finally, the popular fried chickeni. Try this recipe for "Oven-Barbecued (?hicken". It will coin- pete witli any take-out fried chicken and because it's barbecuied 'and cooked in the over, it contains inuch less fat than fried chicken. This is an impor- tant'consideration since à ll of us should be watch- ing the amnount of fat in our diet. One final plus for homeinade fast foods. You hold the upper hand ini the ingredients and hlence the nutritional value of the food. Take the hamburger as an examnple; if made witli ground beef and chieese Carpet'Saâvings 12' x 21l'O"; 100% NYLON; Green and green tartan effect. 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