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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Aug. 27, 1984)
Page 12F/The Battalion/Monday, August 27,1984 MEMORIAL STUDENT CENTER Cafeteria - Snack Bar You get more for your money when you dine on campus. ‘‘Quality First” IN THE ^HTA^7 845-2611 WOULD YOU RATHER BE SAILING? Come and see what we are all about! General Meeting August 29 at 7:00 p.m. Room 137 MSC /\ Don’t Waist Any Time! Join us now and save with our End of Summer SALE! August 29 ONLY Save on a one month or a three month aerobic exercise membership!!! Join us now and SAVE Sale on selected exercise apparel the waist "basket 402 Tarrow Chimney Hill Business Park 846-1013 E5L ATWf W /NTRMWTION TO INN SMI P/tepOAOtiOH,- Improve Your Reading Speed and Comprehension from 2 to 7 times CALL 696-3196 for complete information KAPLAN EDUCATIONAL CENTER TEST PREPARATION SPECIALISTS SINCE 1938 707 Texas Ave. in Dallas: 11617 N. Central Expressway Shuttle buses transportation barga By Dolores Hajovsky Reporter Riding a school bus isn’t necessar ily an experience which ends in high school. The Texas A&M shuttle buses look like and ride like the ones in high school, but they run all day and well into the night. “The shuttle buses are a better bargain as far as transportation goes,” says Bill Conaway, staff assis tant for the Texas A&M shuttle bus service. Students and faculty can ride the buses to and from campus as often as they wish, Conaway says. The cost is $44.50 for students and $58 for faculty per semester. At 7 a.m. the buses begin taking people to campus at 10- 15-minute intervals. The evening routes begin at 6:30 p.m. with 30-minute intervals and fewer buses and last until 10 p.m. The buses run as close to schedule as possible, Conaway said, but their schedules depend upon the traffic. “This year the routes have been revised to be better situated for the students and the streets,” Conaway said. “The bus that goes by you is your bus and will pick you up. Only one bus will run along a street, so it will be less confusing for the stu dents. This will eliminate empty buses and be a lot easier for every one to understand. “In the past students would watch a bus go by with only 10 people on it and wonder why they couldn’t get on. The bus drivers have their rules and can only pick up students on their designated routes.” There will be eight different routes in the fall. The two northern routes are Villa Maria and Lincoln. The on-campus stop for those routes has been changed to the corner of Bizzell Street and Ross Street, across from the Engineering Research Building. Conaway said the corner will be a good bus stop because it is big enough for three or four buses. The four southern routes are Welsh, Anderson, Southwest Park way and 2818, which serves the South wood Valley area. This on- campus stop is at Throckmorton Street and Joe Routt Boulvard, by Rudder Tower. The two eastern routes are Scar lett O’Hara and Munson. Their on- campus stop is at Bizzell Street and Lubbock Street, by the Commons. To take the bus to campus, pas sengers must have a bus pass or a coupon book. The passes can be picked up in Rudder Tower with a paid fee slip beginning Aug. 20. Maps and time schedules will be available there. The coupon books are $5 for 10 one-ride coupons, which also can be purchased in Rud der Tower. “We don’t replace lost bus passes,” Conaway said. “If passes are lost or stolen, students are given about three days to find them. After that they must purchase another one.” The bus passes bought through out the semester are prorated. They can be purchased until the last week of school. “Last year we sold a shuttle bus pass for $7,” Conaway said. Prorated refunds for bus passes are given during the first four weeks of classes. No refunds are given after that. “We try to do as good a job serv ing the students as possible,” Cona way said. “But we always have peo- le calling with ‘helpful hints’ on ow to improve our service.” Soft cookies taking self-space By RENEE HARRELL Reporter Soft cookies — chocolate chip, al mond fudge, butterscotch, mint chocolate chip, peanut butter ’n fudge, coconut, iced oatmeal... You may have tried one or all of the chewy “homemade” tasting coo kies that are finding their way into Bryan-College Station supermar kets. You also may have noticed the increasing shelf space the new soft cookies are getting. It looks as if three consumer product giants are bringing a cookie war to Bryan-Col lege Station. Soft cookie manufacturers fight ing for shelf space are the Keebler Co., which makes Soft Batch cookies, Nabisco Brands Inc., which makes Almost Home cookies and Procter & Gamble Co., which makes Duncan Hines cookies. P&G has filed suit against Keebler, Nabisco and the Dallas- based Frito-Lay division of Pepsi Co. Frito-Lay does not distribute its Grandma’s Rich ’n Chewy line of cookies in Bryan-College Station. P&G is charging its three rivals with stealing the patented secrets of its Duncan Hines cookies. “The secret behind our soft coo kie is the crispy outside and chewy inside,” said Linda Appleby, public relations manager for P&G. “It’s a mixture of two different sugars. They form two slightly different doughs and one is wrapped around the other. The outer dough turns crispy while the inner dough stays soft and chewy.” Appleby said P&G filed the law suit last June. “We filed suit for a patent in fringement immediately upon rec eipt of the patent,” Appleby said. “We’ve had a patent pending since 1979, but just received the patent in June.” A spokesman for Nabisco said a denial of the charge was filed on July 19. “We have denied all of the allega tions in the law suit brought by P&G,” said Caroline See, a Nabisco public relations manager. “We filed a denial concerning the patent in fringement and unfair competetion on July 19.” Keebler has not yet filed a denial. “We’ve been served with a copy of the complaint,” said Craig Stevens, general counselor and secretary for Keebler. “We find it backs no merit, therefore, we’ll defend it vigorous ly.” Stevens said Keebler hasn’t an swered the suit yet. A Keebler spokesman tells Keebl- er’s baking secret: “They are made with Elfin mag ic,” the Keebler spokesman said. “You know they’re made by Elves. We have eight soft cookies out right now. I think our experience with the product is just too brief at this time to be expanding. The soft cookies are a rather new phenomenon.” A Safeway assistant manager says the three rivals have been strongly promoting their products. “All of them have been promoting their soft cookies,” said K.C. Mitch ell, assistant manager of the College Station Safeway on South Texas Avenue. “All of the soft cookies have been on sale at different times the last three or four weeks. They’re giv ing us in-store specials to put up somewhere else in the store, not just in the cookie section. Keebler has made a successful attempt at getting their stuff on the shelf. Archway is starting to get pushed out, but I don’t think they will. We put up an Archway display last week.” Some of the traditional “hard” cookies are loosing shelf space. Con sumers may have noticed that Moth ers Cake, Cookie Co. cookies and Archway cookies have lost shelf space in most local grocery stores. The Kroger Family Center on South Texas Avenue has removed the Mothers line of cookies. At a Bryan Safeway that carries all three of the soft cookie brands, manager Rick Colby said Mothers and Arch way have both lost shelf space. Williams said that because the en tire cookie market is increasing, Mothers isn’t being affected much. “Mainly we’ve lost a little shelf space,” Williams said. “We have lost a few sales, but it is negligible at this point because the total category has increased. It hurts more on the mar ket share than on actual sales compa rison. In the rest of the markets it has increased the total as much as 21 share points. It should do the same here. It’ll be profitable to the grocers through increased sales.” Archway has begun the fight for more shelf space too. It has started putting up separate displays in some local stores where it isn’t able to to get shelf space. While Duncan Hines and Almost Home cookies go through distribu tors, Keebler is a “store-door” dis tributor for itself. Local distributors say they haven’t stopped carrying any of the traditional cookies yet. Brenham Wholesale, which serves areas of Bryan-College Station, hasn’t discontinued any traditional cookies. Head buyer John Schaer said some stores have just added to their cookie sections. Brenham Wholesale has been carrying Dun can Hines about two months and Al most Home about two weeks. “They were new products so I went ahead and got them,” Schaer said. “We’re real successful with the Duncan Hines. We really can’t tell with the Nabisco yet because we’ve just been carrying them about two weeks. The movement has been more than I thought it would be. They’re ordering every week. I know my sales have tripled on the Duncan Hines.” Promotional measures being taken by Nabisco, Keebler and P&G include coupons and free mailing samples. All three are putting out coupons. Duncan Hines is the only one of the three that has sent out free samples. Homemade ice cream beats heat UNIVERSITY PARK, Pa.- Making and eating ice cream I home is a popular way to beatik summer heat, and with therightu gredients — and a few precautioe — homemade ice cream can rivallk best commerical confections. Raymond Binkley, manager (i Penn State’s milk plant, recommeiB using finely shaved ice in the it cream f reezer. He said many peoji make die mistake of using cubesil coarsely cracked ice in their it cream machines. “Cubes don’t take the heat aw from the mix fast enough,” Binkle said. The shaved ice should be mixtl with rock salt — not table salt-s about three parts ice to one partial The salt helps cool the ice creamfe ter. Philip Keeney, professor of fod science arrd one of the counWi leading ice cream experts, says lit secret to good homemade icecrea is basic: use lots of cream. Soffl home ice cream makers substiw milk for cream, perhaps to cutol ories. Cream contains butterfat aai that’s what separates good icecreaJ from great ice cream. Supermarlf ice cream contains 10 percentbutttt fat, but superpremium ice creaJ such as Haagen-Dazs contains I percent butterfat. “The only way to make good« cream at home is to use lots! cream,” Keeney said. “Somealsoos evaporated milk. Sweetened c® densed milk is better.” Sweetened condensed milk alt provides sugar for the mix, Keetif said. His basic recipe: milk, crean sweetened condensed milk and fe voring. The flavors canbeasimaf nitive as the tastes of the makers. MIGNONE’S Italian Water Ice When you eat Mignone’s Italian Water Ice, you’re doing more than enjoying an icy treat— You’re taking part in an Italian tradition. Water Ice is a mixture of water, ice and the freshest fruit ingredients—like real lemon. All the flavors are delicious and low-calorie. While you’re at Mignone’s, try their other food too Like lasagna and desserts...they’re all made fresh. I BuToNE "gEt’oNE FRiil "I ! (THROUGH) 8-30-84 j Mignone’s Italian Ice—It’s a tradition! -College Station Obstetrics & Gynecological Associates, PA 1701 Briarcrest Drive Suite 100 Bryan, Texas 77802 David R. Doss, M.D. G. Mark Montgomeiy, M,D, Linda S. Dutton, C.N.P Confidential, Comprehensive Women’s Health Care Services By appointment r 75-5602 8:30 a.m.-5:00 p.m. Monday-Friday, Stude physical certain I ther tht clubs. The t tivities, are aval the cosl progran versity f may fir health c price t< and per: “I thii activitie; weight Dennis tramura Texas / fering a us.” The t fitness ; classes, i ball, Cot ity can and un cilites. Weigl campus weight r member Club. 7 Nautilus weights, weights. 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