tecipes that gel Salad days aren't dead yet High food prices have somewhat changed meat eating habits for millions..To ease the budget you may want to select ac- companiments or garnishes such as spiced apple rings and whole crab apples which are ready to eat from the jar. Or, you may want to make a molded gelatin salad to fill out the meal. JELLIED WALDORF SALAD 1 pkg. unflavored gelatin 2 cups apple juice 1 cup mint jelly 2 cups chopped peeled apples 1 cup celery 1 cup slivered blanched almonds Soak gelatin in a cup of apple juice, then place over low heat and _ stir until dissolved. Add mint jelly and stir until it is melted. Remove from heat and stir in remaining apple juice. Chill until slightly thickened. Fold in apples, celery and almonds. Spoon into molds and chill until firm. Unmold and use as garnish for meat platter or salad = ac- companiment. As a variation use one cup apple jelly instead of mint jelly. Food additive Recent findings, that more than 90 per cent of Canadians need to know more about food additives, have resulted in a federal government department decision to provide a special “dictionary” on additives to the public. Officials from Health and Welfare Canada’s Health Protection Branch, the people who established the findings in the first place, have issued the so-called dictionary and are making it available to citizens on a first come, first serve basis. The pocket-sized dic- uonary deals with all ad- ditives permitted in food in Canada. It gives the names of additives and a brief description of their purpose in our food. A Health and Welfare Canada survey showed that 87 per cent of Canadians were concerned about the effect of additives on their health, 60 per cent said they would be willing to pay more for additive-free food. To get your free copy of the dictionary, write to: Health and Welfare Canada Health Protection Branch, 2301 Midland Ave., in Scarborough, Ontario, or telephone 291-4231. Notes on Nuts Notes on the PEANUT (arachis hypogaea) by TROPIK SUN FRUIT & NUT lt is a well Known fact that peanut butter equals steak in tood value, but a little known fact that more than half of our edible crop is used in the manufacture of this popular product Peanuts in any form are an important source of protein and oll which are im- perative to our diet for flesh and muscle formation If only the problem of converting and distributing these huge peanut crops could be solv: ed. millions of Ives” in underdeveloped countries could be saved During harvest the plant is loosened and pulled out, ex posing the peanuts which cling to the stocks Machinery is used In every process of recovering the peanut There are two types of peanut the Virginia an elongated nut and the Spanish a round one The choice group we use tor snack purposes are marked HPS ~ Hand Picked Selected and it is estimated that the North American market alone consumes 500 tons annually Tropik Sun has many sources from which to choose. China, one of the largest growers in the world, Brazil and Peru where they are a native product, india. Spain and Africa from where the US originally obtained Its growing source The United States, now enjoying this crop, considers it so im portant to its development that Congress has declared It as one of the nation’s six basic crops, only recently having received the recogni. tion tt so richly deserves because of the election of a peanut farmer to the office of President The homemaker can add 80 much nutrition to the fam ly fare by using this little nut in all sorts of cooking. bak ing. salads and just plain quick snacks by the handtull NEXT SUNDAY on the Pistachto nut Notes Freshness & Quality The Best Available Under the Sun as TROPIK SUN FRUIT & NUT Gallery Upper Level - Park Royal South HAM AND CELERY SALAD 1 pkg.(3 oz.)lemon _flavor- ed gelatin ‘A tsp. salt 1 cup boiling water % cup cold water 3 tbsp. vinegar ‘4 tsp. grated onion 1 cup finely chopped cooked ham 1 cup finely chopped celery 2 tbsp. finely chopped sweet pickle Dissolve gelatin and salt in boiling water. Add cold water, vinegar and grated onion. Chill until slightly thickened. “Fold in ham, celery and pickle. Pour into 4-cup mold or individual molds. Chill until firm, about 3 hours. Unmold. Serve with crisp lettuce and mayon- naise, if desired. Makes 3’ cups or 6 servings. food C7-Sunday News, October 26, 1980 Canada likes its cognac TORONTO (UPC) - Canada has maintained its position as the ninth-largest importer of cognac in the world by consuming 2,795,000 bottles of the French brandy in a year, the Bureau National du Cognac reported Tuesday. U.S. drinkers drank “The Best Italian Food in Vancouver’’ (you keep saying that, not me!...) IL CAPPUCCINO | RISTORANTE ITALIANISSIMO ..774.DENMAN ST., 669-0545 OPEN 5:30 p.m. Closed Monday 25,130,000 bottles of cognac in the period from Aug. 1979 to Aug. 1980, increased consumption of 58.5 per cent. World sales of the liquor rose to 151,600,000 bottles, up about 4.8 per cent from last year’s total of 144,622,000 bottles. BAKERY THRIFT STORE Where day old breads and slightly damaged products are sold atup to Mon. - Sat. 9:30 - 5:00 Sunday 12:00 - 5:00 288 Pemberton Avenue, North Vancouver Colony Invites You to Put the Finest Oven Next to your Jenn-Air Grill-Range The Exclusive Jenn-Air Convection Dual-Use Oven A perfect companion to Jenn-Air cooktop grill-ranges. The Convection Dual-Use Oven works like a regular oven or cooks “convected” so meats are done-up golden-brown and juicy in up to 30% less time You get ” Finish” convenience, too, for delicious foods without any bothersome thawing Wustrated Single convection walk Oven with twin convertible range | $100 Bonus Q- Bring in this ad now through Saturday November 1st and receive a $100 dis- count on your- choice of Jenn-Air Grill- Top accessories purchased with a con- vection dual-use oven Frozen-to- dU COLON Y HOMIE FURNISTIINGSS 1860 LONSDALE AVENUE (AT 19TH) NORTH VANCOUVER 985-8738 (OPEN EVERY THURSDAY & FRIDAY UNTIL 9)