Battalion/Page 7 March 1, 1982 state Feels so good [Freshman petroleum engineering major ness major from Cleburne. Smith and Kenn Smith, from Alice, enjoys a mas- Gibbs were participating in the MSC All sage from Tena Gibbs, a freshman busi- Night Fair on Friday night. Search for missing family i, who presentri . said he would a; tig immediately.] i~gued that Gta »uld pay the m consumer and;: »nipany fromai||§ • Teto« rsf “ r " continues over weekena dealers wantisot'l 'endent Schooll IjIc the numbtf achers in the tf Today’s Almanac lean-American®, said it is possiwi United Press International Today is Monday, March 1, m . P ossl the 60th day of 1982, with 305 to Mexican-Anie|f 0 [| ow 1 noted more The moon is approaching its r»g certificatesm. st quarter spanics in the*- -pj ie morn i n g stars are Mer cury, Venus, Mars, Jupiter and Saturn. I There is no evening star. Those born on this date are under the sign of Pisces. I American singer-actress Di- ipah Shore was born on March I, ^920. I On this date in history: In 1781, the American col- [nies adopted the Articles of onfederation, paving the way me f Dr. for a federal union. In 1932, famed flyer Charles Lindbergh’s 20-month-old son was kidnaped. The boy’s body was found May 12, and Bruno Hauptmann was electrocuted for the kidnap-murder in 1936. In 1954, five congressmen were wounded when Puerto Rican nationalists began firing from the gallery of the U.S. House of Representatives. In 1961, President J ohn Ken nedy formed the Peace Corps for overseas aid and service. A thought for the day: Amer ican writer Henry Thoreau said: “It is characteristic of wisdom not to do desperate things.” Ken’s Automotive 421 S. Main — Bryan 822-2823 "A Complete Automotive Service Center" • Tune-Ups • Brakes • Clutches • McPherson Struts • Front End Parts Replacement • Standard Transmission Repairs Ail American Cars YW-Datsun-Honda Toyota (Master Card & VISA Accepted) Corn chips Americans still munching bunches of Fritos United Press International DALLAS — In 1932, Elmer Doolin stopped for lunch in a small cafe in San Antonio. He spent a nickel for a sandwich and then paid another nickel for a small bag of homemade corn chips. Doolin liked the tasty chip and bought the recipe from its maker, a Mexican who wanted to return to his native land, for $100. Included in the sale were 19 retail accounts for the pro duct and the manufacturing equipment. Doolin’s decision to spend that second nickel, it turned out, brought great changes to the American snacking habits and laid the cornerstone for a huge corporation. Frito-Lay Inc. now produces about 170 million pounds of Fritos a year — about V-x of a pound for every man, woman and child in the United States. Doolin produced his first batch of corn chips, which he called Fritos, in his mother’s kitchen in San Antonio. He was able to produce about 10 pounds per hour and sales ran between $8 and $10 per day. And he often cooked the chips at night and peddled them by day. Now Fritos are among 30 pro ducts turned out by Frito-Lay, which is a subsidiary and the largest profit-maker of PepsiCo Inc. Frito-Lay is the largest com pany in the snack food industry with 15 percent of the total sales. Although Fritos aren’t the largest seller in the Frito-Lay line — Doritos are — they are the most consistent seller, com pany officials say. The chips, which have changed very little in 50 years, are produced at 21 plants throughout the United States under such exacting standards that a Frito purchased in Maine is almost sure to taste the same as a Frito bought in Dallas, Seattle or Miami. Quality control — making every batch of Fritos taste exactly the same as those sold years before — is a high corporate priority. The company moved to Dal las from San Antonio in 1933. Doolin rapidly expanded, even while working on a shoestring budget. Frito-Lay Inc. now pro duces about 170 million pounds of Fritos a year — about V4 of a pound for every man, woman and child in the United States. But by World War II, Fritos had become so popular they were canned and sent to U.S. military forces. However, ef forts to sell Fritos overseas have failed, and now the only Fritos sold outside North America are in the post exchanges of American military installations. Not surprisingly, they are very popular in Mexico. Fritos are basically corn — Texas corn, in fact. Eighty-five percent of the corn used in the manufacture of Fritos still is grown in Texas — most of it in West Texas near Lubbock. Ship ping this food-grade corn by rail from Texas to plants through out the nation is costly and Frito- Lay has tried, with only minor success, to grow the same corn in other states. Frito-Lay says it uses more corn than the cereal industry. More than 60,000 acres of Texas farmland is used in growing corn for Frito-Lay. About 85 percent of the Fritos produced are the regular varie ty, but Fritos also come in king size, barbecue and light varieties. Each Frito is about 1.75 inches long and about half an inch wide. Anything longer than two inches and the chips tend to crumble in the packag ing process, manufacturing Vice President Jim O’Neal said. Production of Fritos is the same at all 21 plants. The hard kernels of corn are first boiled in water and lime in a softening process. Then it goes into a cooking kettle for 30 to 50 minutes and from there to a soaking process for 12 to 15 hours, long enough for the corn to absorb moisture and cool. After washing to remove husks and other materials, the corn is taken to a mill where it is ground between a stationary stone and a revolving stohe — thus creating the texture of the finished product. The ground meal that comes out of the mills is forced through an extruder, which makes the ribbons that are cut into Frito- size lengths. These are dropped into vats of hot vegetable oil that is kept constantly moving so each chip gets exactly the same exposure. Fritos are salted as they leave the frying oil and are ready for packaging. Most plants make about 1,000 pounds of Fritos an hour. The product is tested and retested all along the line. If it does not mea sure up, the entire batch is dis carded. ’cJVTiOatti The Best Pizza In Town! Honest. WE DELIVER 846-3412 Mr. Gatti's Pizzamat AFTER 5 P.M. — MIN. $5.00 ORDER Italian Cuisine MONDAY NIGHT — VEAL PARMIGIANA $g25 Tower Dining Room Serving Luncheon Buffet $ 4 50 + tax Sunday through Friday 11:00 a.m. to 1:30 p.m. Top Floor of Tower Dining Room Sandwich & Soup Mon. thru Fri. $ 2 19 + Drink and tax Open to the Public “Quality Oriented, Service Dedicated” there life after the Residence Halls? You bet your dorm room there is. And for easier transition cosiae to one of these informative programs : Monday, March 1 Tuesday, March 2 7p.m. 7-30 p.m. A‘1 Lounge Commons Sponsored by THE OFF CAM n US CENTER Department of Student Affairs