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36 - Sunday, December 15, 1985 - North Shore News

What's the secret of perfect pickled eggs?

From Page 35

just to tint the meringe to a
lovely gold.

Rice Pudding? Sorry, 1
can’t talk about it. Rice
pudding is forever fraught
with memories of wash day,
because on wash day the
stove (which meant the oven)

had to be stoked to blazing
So as to get the copper boiler
up to steam. Not to waste
the oven heat, Mother would
put in a rice pudding, and
we'd cat it in a hurry, the
windows all steamed up,
Mother short-tempered and
distracted, we’d be glad to
be going back to school. .

Getting names straight

From Page 34

relatives living together to be
non-traditional households?
My, my.

Whether they are
traditonal, unconventional
or positively weird,
households of unmarried

adults are addressed with the
individual names, ladies’
Names appearing before
gentlemen’s, and ladies of
different generations in
order of seniority. When you
put all the names on in that
fashion, you needn’t specify
who gets which grape in the
fruit basket.

Rice pudding? Not from
me. Try the Dickens Buffet.
** ©

Help. Have you got the
perfect recipe for pickled
eggs stashed away in your
callection? Would you
share, please?

There’s a woman out there
amongst you all whose hus-
band has memories of
superb pickled eggs eaten
out of the hand, preferably
backed up with a cold beer,
and she'd like to be able to
renew the pleasure for him.
She paid me the compliment

WHE DE OR aE ar ar as ar ar ae
Christmas Combo

Buy a cultured Douglas

of asking for a recipe, which
proved surprisingly difficult.
The only one I managed
to turn up was from that
sturdy, sensible collection of
Helen Gougeon's ‘‘Good
Food"’. This is hers:
8 fresh eggs, hard-boiled,
cooled and shelled
1 qf. of white vinegar
1 Tbsp. mashed ginger
root (i5mL)
8 whole cloves
1 tsp. whole allspice (5mL)
Va tsp. mace (2.5mL)
2 inch cinnamon stick (Sem)
¥ tsp. salt (2.5mL)

(iL)

3
a

Peel the eggs very careful-
ly, pack them into a jar with
a big mouth.

Tie all the spices up in
cheesecloth and put the bag
into a saucepan with the
vinegar. Cover and bring to
the boil slowly. Boil five
minutes, then lift the pot off
the heat and leave it all alone

for two hours. Strain the ti-
quid, then, and pour over
the eggs. Add the salt, final-
ly, cover tightly, and store in
the cool for two months be-
fore sampling. They'll keep
for four, Helen says.

Okay, but they’re too
sharp. Husband is all
puckered up. Help.

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and receive 1 |b. of
quality shrimp meat
Free
(valued at $8.99 Ib.)

or

’ Mount Seymour
Lions Club

CHRISTMAS TREE

Fest by . Buy a minimum of
BASEICUS $20.00 of seafood and
ATPRYCRTL BAG receive $5.00 of the
; purchase of your
vat Christmas tree at

*,

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at

_ Woolco Garden Shop
Capilano Mall
_All proceeds to
Timmy’s Christmas
Telethon

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