C4 - Sunday, January 20, 1985 - North Shore News

Discoveries at back of freezer

OU KNOW how it is. Everyone has to clean
out the freezer some time or another. What
pleasure to find that exira pound of butter,

and those tomatoes you froze at the height of the
season and never saw again, to say nothing of the

applesauce cubes.
the kitche
_ ranger

ay ates. rs
Ee) - ites
a a

SUERTE

by Elean :
Godley
Pe]

Sometimes this column
reminds me of my freezer —
bits of good stuff down
there, somewhere. The holi-
day season was hard on it —
one column lost an entire
page, another was rejected in
toto. The page that lost its
way was describing a couple
of attractive cookbooks, Na-
tional Best Sellers, both of
them, done up by a husband-
and-wife team, she the cook,
he the photographer.

Lesley and John
Hasselfield have chosen a
format especially attractive

example

to the novice; both books are
done menu-style, so that the
inexperienced cook doesn’t
have to worry what goes with
what.

A Month of Sundays
presents Sunday dinner
menus and recipes for bet-
ween 4 and 8 people, and
man, they're the kind you lie
down afterward. Here's a
sample:

Corn on the Cob with
Kernel Topper

Sliced Cucumber and
Tomatoes

Pan Buns

Barbecued Pet Roast
Duchess Potatoes

Vegetable Mediey
Gingerbread with Hot Peach
Compote

; Whipped Cream

Coffee or Tea
’ Think you could manage
till breakfast time?

Sunday Brunches are
designed to fill you up on the
other end of the day. Don’t
plan anything too strenuous:
Boston Brown Bread
Fresh Orange Fizz (white
sparking wine with o.j.)
Sourdough Pancakes with
syrup Or preserves
Hash Nests, (eggs baked in
corned beef pockets)

Mocha Cherry Roll, with
whipped cream filling, two
kinds of cherries, and
chocolate

Lesley is a serious cook.
When she suggests ‘‘Fluffy
French Toast’’ she gives you
the recipe for the French

Could have this

Sweater Free

|When you
Buy this Skirt.

bread to make it out of, She's
a Winnipeg native, with
recipes for things like **Hear-
ty Hot Hoagies’* and ‘*Pork
Cream Schnitzel"', and she
describes how to corn your
own beef and then enjoy it
with Potato-Onion Pig and
your own home-made Bugels.

There are recipes here for
food both exotic and basic,
and they are presented in a
crisp, straightforward style
that leaves little doubt of the
outcome. They will work.

If | were allowed a carp, |
would question the position
of the photographs of finish-
ed rood. They are scattered
through the books without

| FURNITURE

regard to keeping them in the
neighborhood of the perti-

nent recipe. One is puzeled to
be reading about Cherry

Cheesecake facing a colorful
platter of Country Beef!

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D
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