Now that you’re hooked
on. Hollandaise, I .can tell
an

ne. “of -my
ained seven:
ntly after the.

water just simmering. A big
boil will dissipate the white.
To, keep the white from
roaming, add a drop or two
of mild vinegar along with
the pinch of salt.

_water in the pan. If you don’t
cups, use a shallow pan that

pounds. ‘insta

lesson:.:-on™ that -‘delicious To fry eggs you must have
sauce. His pullovers enough fat, either from
wouldn't. bacon or sausages. ‘cooked in

There are some few more the pan, or margarine

notes on eggs, at the risk of
belabouring the subject..but ..
they are so neat, so perfectly _
packaged, so compliant one
can take advantage ‘of them
in countless’“ways. But I
abjure you, be gentle with
them as you woulda. bride.
They respond gloriously ‘to
tender care, but turn tough if
abused. cd

Fresh or stale. makes a.
difference, brown or white.
doesn’t. I love the story of —
the stuffy Master In His Own |
House type who demanded
brown eggs for breakfast,
and always got them — his ee
wife soaked the white ones
in tea overnight! ~~.

When you poach, it isn’t you can manipulate a lifter
necessary to have a lot Gf in, and an inch or two of-

melted. And not tao hot — if
the pan is smoking the eggs
will shrink and toughen the
minute they land in it.

_ .To cook the top, rather
.than flippirig, which can
. damage the yolk or make it
_too hard, tip the pan and
spoon the hot fat over top
- while they are still cooking.
(An electric pan is ideal for
this, as it doesn’t cool off
when tilted.) That is called
“basting”. ;
Hard-boiled eggs make
nifty sandwiches, and. are
most decorative when sieved

cooked green vegetable, and
add extra protein when
chopped into sauces for fish.
Do more than ot

IT WAS FIRST class gourmet food all the way for the Newcomers Club of West
Vancouver as Barbara Miachika, far right, held a special demonstration recently at
her home. The ladies learned how to prepare stuffed chicken breast “Venizig”, rice
Pilaf and for dessert a lemon nougatine souffle.(Elisworth Dickson photo)

.

ICROWAVE OVENS COST LESS

i i

ui

le
Mubtibiteam ce ren

ina
ay
i)

eee,

=

More than 26 modeis to choose trom
including the newest from Panasonic,
Toshiba and Litton/Moftat

all priced
to meet or beat any other advertised
price on the Lower Mainland * Best of

all, you'll like the way we do business —

friendly, personal and downright
helpful

Betore you buy. do yourself and
your budget a favour

COME SEE US AT

a COLONY

HOME FURNISHINGS
1660 LONSDALE AVENUE (AT 19TH) NORTH VANCOUVER

985-8738

(OPEN EVERY THURSDAY & FRIDAY NIGHT UNTIL 9)

‘halves into a_ bowl,

over a green salad or a -

— if they get confused in the
refrigerator, spin the
questionable ones. If they go
lobble-lobble-lobble on the
table topthey're stilraw. ~

To hard: boil, cover. the
eggs in the pot with cold
water and bring it to a rolling
boil. IMMEDIATELY, take
the pan off the heat and let it
sit undisturbed for twenty
minutes. Then run them
under lots of cold water for a
few minutes. They won't
have that black ring around
the yolk.

Deville? they're dandy.
Peel the hard egg, cut it in
half, skilfully tip the yolk
mash
them together with salt and
pepper and Tabasco_ and
Worcester and dry mustard
and mayonnaise and
chopped chives or onion and
curry powder and best of all
a little can of little shrimp.
What a great appetizer!

Make friends with an egg,

is my motto. A good egg. of

course.

ZrGYNOLDS Gabinet Shop

Dinner 6G Lipm.

Specializing in Florentine &
Bolognese Cuisine

C13 - Sunday News, November 29, 198:

_ UPHOLST ERY

~Re- -upholstering. re-styling and ;
custom made furniture to suit your j
te ‘own goodtaste. ~ i
. yo
i

Van and boat cushions and custom: '
drapery.

— , a : ; . a |
i
R & H. Interiors’
Call forfreeestimate 985-0641 ;
104 Donaghy St., North Vancouver | i

his ad
ve

SOLID OAK TABLES
$275 to $520

*Catinatrefacing
* Trad ona: & Luropean sty ong

110 Fell Ave.
-Q597
North Van. 985-9527

Castello
‘RISTORANTE

ITALIANO

Planning a night out?

Join us for an unforgettable
evening in Italy.

‘Dine & Dance Friday & Saturday
in a cozy and friendly atmosphere”

Lunches 11:50 2pm

Reservations recommended

980-6818 988-6711

L40 E.

2nd St. North Vancouver

Metered Parking at rear rcfunded