The Independent-News, Volume 100, Number 10, Walkerton, St. Joseph County, 4 October 1973 — Page 9

COMMUNITY CALENDAR Thursday, October 4 4:30 p.m. — North Liberty cross country team to host Fairfield. John Gknn will host the Marshall County cross country meet. 4:30 pm. — The John Glenn GAA will play Elkhart Central in volleyball. St. Fa’.lick's Women's Club to meet. 8:00 p.m. — Epsilon Chi Chapter of T; i Kappa will meet with Christmas Bazaar Show and Tell night. 8:00 p.m. — Walkerton Masonic Lodge to meet. 8:00 p.m. — Walkerton American Legion Auxiliary to meet. Friday, October 5 Walkei ton Woman’s Community Club to meet. 7:30 p.m. — The John Glenn Falcon- will host the North Liberty Shamrocks in a Northern State C' nference game. This is a share game. Saturday, October 6 10:30 - 11:30 a.m. — Story hour at the Walkerton Pubilc Library. 6:00 p.m. — Tina Miller benefit chili supper at the Plymouth Armory. Sunday, October 7 World Wide Communion Sunday. Monday, October 8 Columbus Day. 4:00 p.m. — The John Glenn cross country team will travel to Culver. 4:30 pm. — The North Liber, ty Shamrocks reserves host the Glenn Falcon reserves in football. 4:30 pm. — The North Liberty cross country team will travel to Marian. 7:00 p.m. — North Liberty Lions Ladies Night. Tuesday, October 9 North Liberty Voleyball team to host Clay. 6:30 pm. — Th a John Glenn GA A volleyball team will travel to Jim town. Walkerton Rebekah Lodge. Walkuton Lions Board to meet. Oiegon Twp. Home Economics Club to meet at the Koontz Lake Conservation Club. Uedn,*day, October 10 4:30 pm. - The John Glenn cross country team will travel to South Central. • 00 p.m. — The Koontz Lake

CROSSWORD

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Boy Scouts will meet. The Koontz |Lake Firemen’s Auxiliary to meet. North Liberty volleyball team to host Adams. 7:00 p.m. — North Liberty Tri Kappa initiation of new members will be held in the United Methodist Church. Thursday, October 11 12:00 noon — Tire Walkerton Chamber of Commerce to meet. 4:30 p.m. — The John Glenn GAA will host Plymouth in volleyball. 4:30 p.m. — Tire North Liberty Shamrock cross country team will come to John Glenn for a meet. Walkerton Amrican Legion to meet. NL BOY SCOUTS TO HOLD OPEN HOUSE Troop 241 North Liberty, will hold an open house Saturday, October 6. at City Park North Liberty. Come to see what the troop has prepared for the open house. See how the scouts prepare a camp .site and much more. Boys ages 11 and over are invited. Bring your parentr along. Enlistments will be handled at this time. Scouting is camping, citizenship, hiking and helps the young man grow. Remember and see us at city park, Saturday, October 6 from 10:00 a.m. to 3:00 p.m. — -RR' ' NOTICE A Fried Chickea Supper and Bazaar sponsored by the Presbyterian Fellowship .Club will be held at the Walkertpn Presbyterian Church on Saturday, October 13 from 5:00 to 8:00 p.m. Chicken will be fried by the Tyner Odd Fellows. Adults, $2.25; children 6 to 12, $1.00; preschoolers, free. CARDS W THANKS I wish to thank everyone for the lovely cards and flowers that I received while in the hospital and while at home. Thank you so much. i. Esther Dearing ST. PATKICK WOMEN’S CLUB TO MEET St. Patrick Women's Club of Walkerton will meet on Thursday, October 4 at 7:30 p.m. in the school hall. Members should note the departure from Hit usual Wednesday meeting. This gathering

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will feature the installation of the 1973-74 officers in a candle, light ceremony. New officers are president, Mrs. Alex Laskowski: vice-presi. dent, Mrs. Frank Jackson; secre. tary, Catherine Keefe; and treasurer, Mrs. Al Klinger. The speaker for this event is Father John Vandenßossche, C.S.C. He will relate his experiences as a teaching missionary

FISH FACTS AND FANCIES

” “Truth is stranger than fishin,” the learned angler Izaak Walton once punned. Truth is certainly stranger than fiction when it conies to fishing. While you may scoff at “fish stories,” some of the actual facts about the world of marlin, ininnow and muskcliunge are more amazing than any fisherma ’’s yarn. Alfred Dean doubtless “reeled" when he saw what was at the end of his line one day in 1959 at Ceduna, South Australia: a white shark weighing 2.664 pounds, on record as the biggest fish ever caught with a rod. Dean vasjust scratching the piscatorial surface, however—some whale sharks are said to weigh o\cr 130.000 pounds. The largest fresh-water fish, the giant Russian sturgeon found in the Volga River, has weighed in at as much as 3.221 pounds and measured up to 26 feet in length. Some fish, not many, live long enough to earn Social Security benefits. European pikes are no pikers when it comes to longevity; some grow to an age of 50 to 70 years. An 81-inch long, 215 pound sturgeon caugnt some years ago in the Lake of the Woods, Ontaria. Canada, was believed to be 150 years old! Some communities that are dependent on fish for their diet or commerce hold special ceremonies. Many western Europeans spit on the hook to insure a catch. In Alaska, the first fish of the season is especially honored, and in France, the coastal clergsmen bless the sea. Scientists also have a special

SPARERIBS AND STIR-FRIED CABBAGE - A CHINESE TREAT

According to the Chinese, a well-prepared dish should appeal to more senses than the one of taste. Its colors should be pleasing to the eye, the ingredients should be of uniform size and it should be fragrant. There should be contrasting tastes and textures within the meal; if one dish is crisp it should be offset by another that is smooth; a bland dish is paired with a spiced one —always the effort to create a balance. - i Stir-Fried Cabbage and Braised Spareribs meet these requirements for well-pre* pared dishes. Both are cooked in a Wok but by two different methods — stir-fry. ing and braising. You can prepare more than one recipe in the same Wok-at dis- ' ferent times, of course. When you finish cooking one dish, just swish some water around in die hot Wok with a stiff brush; rinse and dry, then start using the clean Wok to cook the next dish on your menu. < For family cooking inChina peanut oil is the favorite choice because it is considered the “best tasting”' —that is, it is least likely to disturb the taste of the food prepared with it. Planters Peanut Oil is the favorite choice in this country for ( hinese-stylo cookery. As the most subtle of the polyunsaturated cooking oils, it wakes up the flavor of other ingredients without imparting a taste of its own.

OCTOBER 4, 1973 — THE INDEPENDENT-NEWS —

in Dacca, Bangladesh. Father Vandenßossche was raised in St. Matthew's Parish, South Bend, received his BS and MS from Notre Dame University and has recently been assigned to St. Pius Church, Granger. Hostesses for ine evening will be Mrs. Michael Kochanowski. Mrs. Donald Hay. M-s. Walling Rose and Mrs. James Chase.

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inletest in fish. Under a contract from Southern California Edison to assess the impact on marine life of warm water and any accompanying effluents being pumped into the sea from a shoreside steam generating plant, Lockheed environmental survey teams have found that counting fish noses is not always the best indicator. This is because many kinds of species die off, but the , hardier ones increase in numbers , due to greater nutrientsand living space available to them. Therefore, to test the waters and monitor the species distribution, there are marine ! ecologists at Lockheed’s Ocean Laboratory who have mounted an I all-out effort to enumerate, i identify and classify marine life in > an area covering nearly a square t mile of (Kean, surf and beach, r 1 hey go out for 24 hours at a time ! to measure the temperature and . outgoing tides. Their ships troll 1 for fish. their scuba divers pick

wmnwish I HhM B i 1 IglgS 1 ■■ ■ • ■ STIR-FRIED CABBAGE S tablespoons Planters Peanut Oil S cups (about 1 pound) shredded cabbagft 2 tablespoons sugar 1 teaspoon salt I Dash pepper 1 tablespoon white vinegar V Measure peanut oil Into Wok. Add cabbage. Turn heat MB moderate. Stir-fry cabbage for 3 minutes. Add sugar, salt, pepper and vinegar. Cook, stirring constantly, uutil - u - k ng> 1* tender, but erisp, about 3 minutes. Makes 4 servings* BRAISED SPARERIBS 2 pounds lean spareribs, separated gad cut * crosswise into 1-inch lengths M cup Planters Peanut Oil 2 teaspoons sugar 1 cup water 2 tablespoons' soy sauce ’ 2 cloves garlie, crushed 1 tablespoon cornstarch 2 tablespoons water Hot cooked rice Remove excess fat from spareribs. TTeat peanut off In Wok over a high fiatue about 30 seconds. Add sparcribs ami stirfry until lightly browned. Stir in sugar, 1 cup water, soy sauce and garlic. Bring to a boil; reduce heat to low. Simme* uncovered, until ribs are lender, about 1 hour 15 minutes. Stir occasionally. _ . 1 sing slotted spoon, remove spareribs to heated sen log platter. Combine corn-larch and remaining 2 tablespoons waf< r. Stir into mixture in VI ok. Cook, stirring, until sauco is thickened and clear. Spoon over spareribs, if desired* serve with hot cooked ricr. Mukes 4 servings.

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invertebrates off the ocean floor, their crews dredge up liters of ocean bottom sediment populated by as many as 150 different species and tour acres offveach to see what lives in the sand. The numbers and classifications of these species are then compared on a regular basis with the wa»er temperatures to see how marioe life is doing. Fish are not only a source of sport and scientific interest, but of mystical meanings sometimes attached to the denizens of the deep. The fish early became a Christian symbol: Christ fed the multitude with five loaves and two fishes, and He made His disciples “fishers of men.” In parts of India, the belief persists that fish are the favorite fixxl of ghosts. In the Carribean the notion still flourishes that men who live on fish will never grow old, because fish are always young, But try to tell that to the European pike, or that I,ake of the Woods sturgeon who hit the 150-year-old mark .' with little urgin'.

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