C9 - Wednesday, February 22, 1984 - North Shore News

RICH, PLUMP AND JUICY

A GIFT from up-country of some huckleberries,
frozen, of course, but plump with juice and
memories. Wild Northern huckleberries are big and
fat like cultivated blueberries, and they have the
Little Princess crown on top, too.

But there the similarity
ends, for the huckleberry is a
rich plummy color, has fess
*“bloom’’ than the blueberry,
and boasts a lovely, tingly
flavor. It is totally unlike
what passes for
‘*huckleberry’’ here at the
Coast, seemingly not remote-

ly related.

When we were kids, berry-
picking was almost a daily
chore, and we had to go no
farther than the adjacent
bush to find quantities of

Saskatoon berries,
strawberries, even wild
raspberries, the queen of
them all. To get blueberries
and huckleberries, though,
we’d have to go in the car,

wild

heading for the Salmon river, |

or maybe the pine country
around Red Rock. We’d take

S

a picnic, and there’d be pie
for supper that night.
Nowadays, they tell me,
huckleberry patches have
fallen to railway builders and
real estate developers, and to
find them takes earnest
foraging. These that I. had
received had taken a week of

chief wagon-master figured
that what they brought home
cost just under sixty-three
dollars the pound!

They certainly made good
muffins. I had twice what
was needed for my recipe,
but I managed to cram them
all into the batter, so that
each muffin was like an in-
dividual cottage pudding. So
just in case you meet up with
a mess of blue- or huckleber-
ries, this makes 14:

Line the muffin pans, first,

the kitchen ranger

by Eleanor Godley

bush-whacking, they told me.

A proper cavalcade of vans
had set out from Lac La
Hache, creaking urder the
load of groceries, gasoline
cans, potations (that grassy
country could be full of
snakes!), maps and light
hearts, heading off into the

. Matthew River area, towards

Likely. There amidst the
popiar copses and beside the
little jewelled takes,
shepherded by eagles, they

found some few fruits. The

and turn the oven to heat to
375°F (190C).
In one bow!, use a fork to
stir together
% cup whole wheat flour
(180ml)
% cup all-purpose flour
(180ml)
Ya cup sugar (125ml)
3 tspn baking powder (15ml)
Y% tspn salt (2.S5ml)
in another bowl, mix
2 eggs, beaten lightly
With a fork
1 cup “milk

(250ml) |

oerries for baking

% cup melted margarine

(60m!)
and pour this all at once into
the dry stuff. Stir only
enough to dampen all the
flour; the batter should be
lumpy...

Now sprinkle “% cup
(125ml) of flour over your
berries (supposedly 1! cup
{250ml]) and stir them into
the batter. Fill the muffin
cups, now, and bake for 20
minutes before testing with a
toothpick.
chock-full of berries, they
took another 10 minutes.

I kept thinking of the

lemon sauce we used to have |

with fruit pudding, but
before | could make it I got
sidetracked by this recipe
which was in the February
issue of one of the local
magazines. It said ‘Tofu
Topping’, and you know
me.

But just let me warn you —
it’s ghastly. The article in-
troduced it thus: ‘‘This kind
of whip has only 72 calories
per. half cup, and no
saturated fat. Compare that
with the load that whipped
cream contributes. The tofu
tastes just as good.’’ Boy,
that person’s taster must be
broken, but you can see why

i was conned, all that stuff .

about calories and fat. I have

no doubt that his stuff is

skinny, but it’s also horrid:
Put into the blender

4% tspn vanilla = (7.5ml)

wey

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