Wedoesday, Junuuey 27, 198M

OLD MOTHER Hubbard has nothing on me. It’s bad
enough to be out of practically everything by way of people
food, but around here, run out of cat food and you're in

trouble.

Cats don't accept excuses at all.
One of mine sits by the empty dish
and squeaks like a run-down
smoke detector.

Another paces the kitchen and
howls while my Emily just stares at
me in disappointment.

Cats are just like people — they
have odd food preferences. Two of
mine love cheese while another cats
turnips and sprouts with gusto,
Spaghetti with tomato sauce is
beloved by all. Who knows what
makes them tick?

[It’s interesting to know that
psychological studies have shown
that children’s cating habits are
more influenced by their father's
than their mother’s. In other
words, you'll have less trouble
with finicky kids if you marry
someone with a good appetite and
wide tastes,

budget
beaters

Barbara McCreadie

For most of us, that bit of ad-
vice comes a little late — but can
you imagine anyone saying, ‘‘I'm
sorry, Hector, but ! can’t marry
you. No, it’s nothing you said,
but what about those Brussels
sprouts?”

So, other than choosing the right
mate, what can a mother do to
keep the kids from turning into
finicks? ; .

The first mistake with kids is
making a big deal out of what they
eat. You're in instant trouble if
you heap a plate and then force a
child to ‘‘clean it’. As a kid, I
once sat in front of a serving of
cooked celery from dinnertime un-
til bedtime, celery uneaten. Thank
God they didn’t reheat it for me
the next day. ;

If you serve a wide variety of
foods right from the start you'll
. have better luck encouraging good

eating habits. A little reverse
psychology doesn’t hurt, either.
Every one of my daughters loves
asparagus. Why? Because I lied.

I told them that they could only
have one piece each because the
stuff was just so expensive that it
was all we could afford. Soow, the
ultimate lunchtime treat was: a
plateful of asparagus on toast with
cheese sauce. Pity I didn’t learn
that trick before f screwed-up on
squash.

RESTAURANT

OPENS MONDAY |
FEBRUARY 1 |

3650 Capilano Road
987-3388

North Store News

F'oop

Cheese Souffle with
Crah Sauce
Souffle:
“4 cup margarine
% cup flour
1% cups milk
Yo teaspoon sult
I cup old cheddar, grated
5 eggs, separated
% teaspoon cream of tartar
Melt margarine and stir in flour.
Add milk and cook gently, whisk-

eat
Another of my family’s
favorites for lunch is this combina-
tion. Since eggs are featured in
several stores this week, this is the
ideal time to economize with a
meatless meal.

spak
’ nen

25'/ OFF Wi

.

nicky

ing, undl smooth and thick, Add
grated cheese and whisk until
melted and smooth. Heat five egg
whites until stiff with the cream of
tartar, Set aside. Beat four egg
yolks lightly, Whisk in about %
cup of the cheese sauce and then
whisk the egg mixture into the
rest of the sauce. Cook gently one
minute. Coal to lukewarm.

Pour the cooled sauce mixture
into the egg white and fold in with

- Ha - =
ae L/ a7 ee, i/

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Park Royal South Mall
(Opposite Super-Valu)

early

a spatula, Don't worry about a bit
of white showing.

Pour into an ungreased souffle
dish and bake at 375°F until puffy
and golden — about 35 minutes.
Crab Sauce

2 tablespoons margarine
4 cup finely diced green
pepper

salt and pepper

See Purchase
Page 33

x

SALE PRICE 74
REG. $31.48 $45’

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