12 - Sunday, December 29, 1985 - North Shore News Tidying up the bits and pieces 1 AM A cupboard-door closer. I am a bath-towel folder. 1 am also guilty of straightening both other people’s neckties and other people’s pic- tures. I confess all these boring personal peculiarities as a way of apologizing for this end-of-year column — it’s what you would call a round up. the kitchen ranger by Eleanor Godley fi] These are the tag ends that 1 simply cannot carry into a brand new year with me, so, as they say in executive cir- cles, They Must Be Dealt With. First, Pickled Eggs. A nice; caring woman dug out her old, old Chatelaine Cookbook, hopeful that the -recipe she remembered would help the puckered r husband. It has more daring ingredients, and claims to be ready to eat in just one week: 12 eggs, hard-boiled and carefully shelled 2% cups of white vinegar * (or see below) (625mL) Yeeup of water = (125mL) 2 tspns. of sugar =(10mL) 1 tspn. of salt (SmL) v2 tspn. of mustard seed (2.5mL) half a dozen pepper- corns 2 bay leaves 1 or 2 chili peppers Boil everything (except the eggs) together, briefly, and strain this liquid into the jar which is packed with peeled eggs. Seal and allow a week for ripening. It is suggested that wine vinegars, and herbed vinegars, are interesting alternatives to the usual white, and that a cut clove of garlic wouldn't be a bad idea, Pickled beet-juice add- ed will give you pink eggs. You want pink eggs? Second, Bread Pudding. The account of the Dickens Buffet at the Hotel Van- couver brought me a very clear and positive message over the phone next day. ! quote, ‘That is not Bread Pudding you have described, that is Bread and Butter Pudding. Real Bread Pud- ding has no milk in it, and is baked almost like a cake. Thus: ‘4% Ib. of stale bread crumbs (0.35kg) soaked in cold water, then squeezed well and mixed with 3 oz.of currants (85g) 3 oz. of raisins (85g) 4% oz. of sugar (128g) 3 oz. of melted butter (85g) 1 or 2 beaten eggs nutmeg and = grated lemon rind to suit — When blended, pack it in- to a greased baking dish and bake in a moderate oven un- til golden brown."* So there. Incidentally, I was on a prowl through some cookbooks for something else when | chanced on this one: when you do make Bread and Buiter Pudding slather one sive with peanut butter! The rest of my tidying up lies withthe pile of cookbooks which has ac- cumulated. There are some fascinating dishes in ‘‘West Coast Cel- ebrity Cookbook’? — Terry Frewer’s recipe for Sour Guupes; Pat Carney’s Apple Muffins; the Duck a VOrange that Denny Boyd pinched from his Mother; Herb Capozzi’s daddy's “Favorite Chicken,’ and lots more. The coiored plates and the garnish of provocative aphorisms give the book ex- tra appeal, plus the fact that proceeds from its sale go to support food projects in Africa, through the Mayors Campaign for Famine Relief. Raincoast Distributers dispenses it for $12.95. Then there's the little weirdo written by two Seat- de women called ‘Edible? Incredible!’" which is a well-illustrated guide to stuff on the beach and in the tidal flats which they think you should be eating. After all, it’s free. Everything from Limpets to Bull Kelp, something call- ed Sugar Wrack, Gooseneck Barnacles and Turkish Towel Seaweed, all have a place on the table, according ‘to these indefatigable ladies. Shoes, Boots, Purses By Features SUITS and SPORT JACKETS 20% - 30% - 40% - 50% OFF SALE STARTS FRIDAY DEC. 27th A special early clearance of suits and sport jackets ... to serve you better, suits and jackets only on sale — no other merchandise on sale ... Use Chargex, Master card or Arnerican Express. . | January Clearance GOOD LOOKS N Vancouver" "980-1414 Open Sun. 11-5, Fri, 8:00 p.m. Sat. 9:30 to 5:30 They tell you exactly where to look, how not to be greedy, how to cook a Grunt and how to make your own Seaweed Chips. After reading (J couldn't say “digesting’') instructions for catching, killing and butchering a Moon Snail, | think I'll stick to canned clams! Distributed here by Gardon Soules in West Van- couver. The third is the latest iu a series called ‘*Company’s Coming,”’ prepared by Jean Pare of Edmonton, this one called ‘‘Appetizers.’’ Local agents are Shirley and Gerry Jenvey at 266-2698. There, I can now go bravely into 1986, braced for the unrelenting pursuit of what's good to eat. A Happy New Year to you, food-wise!