No matter whether it's served as a palate cleanser before the maintourse of as an clegant ending to a sumptuous meal, this delightful sherbet wins laurels for its refreshing flavor and lighttexture. B and B Sorbet 1 cup sugar ‘4 cup water 4 egg whites (at room temperature) 2 pints lemon sherbet, softened 1 tbsp. of B and B Combine sugar and water in a 1 quart saucepan. Place over medium heat and stir until sugar dissolves. Then cook without stirring until temperature reaches 238 on candy thermometer or until syrup forms thin threads when dropped from a spoon on to waxed paper. In large mixing bow! beat egg whites until soft peaks form. Beating. constantly, begin adding hot syrup in thin steady stream. When comletely -mixed, blend in sherbet. Divide evenly among 1!2 stemmed glasses. Cover and freeze at least 6 hours. To serve, pour 1 tbsp. of B and B (Benedictine and Brandy) over top of each. Makes 12 servings. EVERY ONCE IN A WHILE it's fun to induige in the many and tasty treats aveileble through the excellent restaurants on the North shore. Don’t you think you would like to indulge yourself tonight? Park Royal North FROM OUR SALAD PANTRY served with roll and butter FRUIT VENDOR — A profusion of fresh and preserved fruits, on a base of Lettuce with Cottage Cheese or Ice Cream 5.50 HEIDI — A trio of Salads, Shrimp, Chicken and Fruits with Cottage Cheese tn Crisp Lettuce Cups 6.25 GREEN GROCER — Crisp Mixed Greens with Tomato, Cucumber, Green Pepper. Celery, Swiss Cheese, Egg and Asparagus Spears 495 FISHERMAN — A Catch of Local Pacific Shrimp on Lettuce with Asparagus. Egg. Tomato and Cucumber, Thousand Island Dressing 6 50 COTTAGE — An arrangement of Fruits with Fresh Cottage Cheese 375 FROM THE SANDWICH BOARD MONTE-CRISTO — Ham and Swiss Cheese, Egg dipped and golden fried, decorated with fruit, served with french fries 4.15 ALPBURGER — Double Hamburger, Fried Egg, Cheese, Deluxe Garnish and French Fries 4 50 EMMENTHALER — A Hamburger toped with Creamed Fresh Mushrooms Melted Cheese 3.60 REUBEN — Stacked Comed Beef, Souerkraut, Swiss Cheese, Grilled on Rye 3.80 SHRIMP FONDUE — Shrimp. Pimento, Cheddar Sauce, Glazed tn the Oven 5.25 LORRAINE — Swiss Cheese, Diced Ham, Grilled on Rye ALSO FEATURED DAILY 310 GENEVA SCHNITZEL — Topped with Smoked Ham, Fresh Mushrooms in Creme tin Melted Swies Cheese FRESH MUSHROOMS ALA CREME — Spears, Sliced Egg and Today's Vegetable & MANY MORE In a Butterflake Patty Shell with Asparagus 4 GIZELLA’S FAMOUS PASTRY AND CAKES Licensed RENE’S Park Royal South _ CHINESE FOR LUNCH WEST VANCOUVER’S | ee ie counMeT CaN CANTONESE eerie As ° ah Oe TEE SOUARE . ss &GELLEVUE = (NEXT TO LIQUOR STC STORE) E) DINNER & HOME DELIVERY 926-7371 MONDAY-SATURDAY 4:30-11:00, SUNDAY 4:30-10:00 LUNCH COMBINATIONS $3.95 PHONE AHEAD 926-7371 FOR PICK-UP, WE’!ll PACK YOUR LUNCH . TOTAKE TO THE BEACH OR BACK TO WORK OUR FULL DINING MENU IS ALSO AVAILABLE SERVED 11:30-4:30 MONDAY-FRIDAY MONDAY _ TUESDAY Bean Cake Ham & Mushroom Soup Chicken Puree* Cream Corn Soup Beef & Broccoli Mushroom Chop Suey Mushroom Foo Young Chicken Chow Mein Shrimp Fried Rice Sweet & Sour Pineapple Pork WEDNESDAY Pea & Egg Swirl Soup Chicken Chop Suey THURSDAY White Jelly Soup Beef Chop Suey Mushroom Chow Mein Lemon Chicken PICK YOUR DAY & WE’LL SEE YOU FOR LUNCH Cantonese Fried Rice Sliced Bar-B-Q Pork FRIDAY. Winter Melon Soup Cashew Nut & Chicken Guy Ding Mushroom Fried Rice WITH LUNCH YOU GET A FREEEGG ROLL EXPIRES AUG. 29, 1980 DETACH THIS COUPON AND PRESENT IT: AT ANY LUNCH AND WE'LL GIVE YOU ONE OF OUR TASTY CRISPY EGG ROLLS SERVED WITH SWEET PLUM SAUCE DAILY LUNCHEON SPECIALS MON.-FRI. 11 a.m.-2 p.m. Low-cal Lunches - Waffles & many more SENIOR CITIZENS MENU , also DINNER SPECIALS Mon.-Fri. Soup or Salad Entree 8 $A425 Dessert 4G. Seniors $ 399 & DON'T FORGET SUNDAY BRUNCI all the buttermilk pancakes you can eat 1 So undays -from 10am -2pm Telephone 922-8215 with Coftee 1010 Park Royal South 5-A supplement to the North Shore News - - Wednesday, August 13, 1980 Blackbean & Garlic Steamed Spareribs