PICKING BLACKBERRIES i is like unto the. tests |

endured by those young men of old bent on ‘free-
ing imprisoned princesses. No fiery dragons, but_

thorny whips and’scourges,

nonetheless,- that.

scratch’ their bloody graffiti on bare arms and ~

legs.
The prize is always above
one, . as. heartbreakingly

tempting as the beautiful
_face in the tower's em-

kitchen
ranger

by Eleanor
Godley

brasure. To emerge from the
thickets, lurching. from loss
of blood and savaged about
the head, but with a bucket-
ful of glistening ripe fruit, is
* to taste ‘victory.

MON. TO WED.

Aull wantea/ was some
jam, not a joust to the death.
There is no more delicious

* flavor than that of sweeten-

ed blackberries in pastry or
on one’s toast, and-I was
happy to have wruag what I
needed from the battle. I
like to make freezer-type
jam, for its fresh-fruit-taste
and ease of manufacture,
but the seeds I deplore, as
well as the boring hours
spent scraping pulp through
sieves. This was Hallelujah
time, though — a thoughtful
friend brought my first food-
mill into. my life.

This nifty performer needs
better publicity than it’s
been getting. My potful of
berries was de-seeded within
seconds, and the few that
eluded the mill will simply
lend authenticity to the final
product. It’s apparently dis-
missed along with some
other old-fashioned devices,
and shoved to the back
behind the glitzy new pro-
cessors with spouts and
tubes and slicers and
crushers and kneaders. But
do these prima donnjas take
seeds out of blackberries?

It looks like a big. sauce-
pan with myriad holes in the
bottom, steamer-style,’ with

‘a centre-arm which holds a

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C9 - Sunday, August 28, 1983 - North Shore News

a

for a taste of victory

flange of metal shaped like
the fat half of a lily-pad. One
cranks the handle as the arm
drives. the metal flange
« around, squashing the fruit
and allowing the pulp to
escape through the base
holes. I hope you're holding
it over a bowl? Actually, the
mill has a couple of curled
projections that grip the lip
of the bowl and let you work
unconcerned. It comes apart
in a jiffy and rinses clean
under the tap. Old-fashioned
it may be — so is the safety-
pin.

Blackberries have . so
much innate pectin, the pulp
nearly jams itself, just sitting
around, but because it is the
no-cook type I go through
the business of the sugar and
lemon juice and pectin,

before freezing the filled
jars. Pretty nice stuff on a
piece of hot toast, or with a
slice of cold chicken.

Picking anything wild (and
free!) gives one a feeling of a
simpler time, when finding a
“good patch” filled one with
excitement. Part of the feel-
ing was, of course, relief —
if you filled your pail fast
enough you might be let off
to go swimming later. All
that’s left of those feelings
now is a sort of profound
content and gratitude that
one is here, pail in hand.

ee8

The Tomato Sauce recipe
in Sunday’s News, August
21, should read “3-4 Tbspns.
of brown sugar, not 3-4
Tobspas. of pepper.

Godley gets her
show on the road

ELEANOR GODLEY, the

North ‘Shore News cooking
columnist, is taking the show
on the road. Come
September, her course in
Cookery for Senior Men,
previously only at West Van-
couver Seniors Centre, will
be offered in various parts of
the. Lower Mainland, and,
later on, in the rest of British
Columbia.

Eleanor has taken favorite
recipes used for years in her

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classes for both men and
women, and has made them
into a book, big, black and
bold in print, each recipe
taking one page only, and
using simple instructive .
language.

She will autograph your
copy in Woodward's book
store, Park Royal North, on
the afternoon of Saturday,
September 3, betweeen 2

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