Co - STRI August 8

1982 - North Shore News .

ICTLY FO

You might call it “Have
Recipes, Will Travel”.

On the occasion of their
final class, the participants
in my cooking-for-men
series always have a sort of

. They cook all the stuff
they liked learning,
somebody organizes the
wine, it’s special. The last
one, end of May, was no
exception.

Pastry being one of the
hurdles they had oer-lept,

for this lunch someone made _
a steak-and-kidney pie, —

someone else made ham-
burger pie, and to eke out,
there was a fine celery soup

and suitable vegetables, *

nicely sauced. For dessert,

my responsiblilty, they
wanted lemon pie.
I said I wouldn't do that.

Wanting to make a point,
rather than a pie, I declared
I would make lemon tarts
instead, with a special lemon

, butter recipe that I would

copy for them, using good
old “never-fail” pastry.
Faces fell all over the
kitchen, but after we had
cleaned them up, I pointed
out that a pie, for a man

alone, or
together,

even a man
was an awesome

the
kitchen
ranger

b y Eleanor

Godley
Pe)

lot of dessert and excessively
tempting. Tart shells, on the
other had, can always be
contrived out of the bits of

left-over pastry, baked and:

frozen, and this lemon butter

Canadians are drinking less

OTTAWA (UPC) -
Canadians spent more on
alcohol during 1980-81 but
drank less, Statistics Canada
reported Tuesday.

Spending on alcoholic
beverages rose by 13.7 per
cent during the year ending
March 31, 1981 to reach $5.3
billion, Statistics Canada

a:
Park Royal South

Gallery Level
925-2213

reported. However, sales
volume slipped 1.6 per cent
from the previous year to
reach 2.4 billion litres.

The federal statistical
agency said the decrease in
volume was primarily due to
beer ‘strikes in Alberta and
British Columbia and a
technical change in Alberta's
method of year-end

Now In Park Royal...
Chocolates...for the connoiseur!

Made Fresh daily with 100% pure chocolate From Belgium

Daniel,
Le Chocolat Belge

1133 Robson Street

A true success sto

was a great “keeper” and was
like a container of insurance
in the refrigerator, on
demand to fit one’s im-
mediate needs. They rather
grudgingly accepted this
dictum and did in fact enjoy
their dessert when the time

. Came.

I am getting to the point.
And I won't leave without
giving you the recipe. Dinna
fash.

Soon after this, one of the
men left for an extended visit
with a son who lives in
London, the big London. He
took his portfolio of recipes
with him, and on a recent
evening, after a concert and
a flossy French dinner, his
letter describes how his son
invited the entire party back
to his flat for coffee and
dessert. He was quite at
ease, knowing that that very
morning his Dad had created
numbers of lemon butter
tarts. Let him tell you
himself:

“I tell you, when they sank
their bicuspids into that

never-fail pastry I became an
instant hero on the spot.”
(And, I tell you, David's next
classes are going to be in
tautology.)

reporting.

The value of imported ”
to $311. -
million from $282 million,:’
but Canadian exports also |
rose to $410 million from -

beverages rose

$369 million.

Provincial
revenues also went up during
1980-81, rising 11.6 per cent
to $1.6 billion.

Vancouver
688-9624

government —

He finishes, after
describing the shower of
plaudits, “wha wouid have
thought your little lemon
tarts, like miniature suns,

would light up this Sceptred | ;

Isle, this Britain!”
Want to light

just the immediate neigh-

bourhood? Well, then, take —
out the top of a double boiler —
and melt 4% cup (k25 mL) of ,
butter or margarine over hot oad

water.

Grate into it the rind of ic

one lemon (fine side,
remember.) Add the juice of
three lemons, a dash of salt
and 1% cups (375 mL) of
sugar. Stir it all together and
let it sit while you beat up
three whole eggs plus three
egg yolks. (Save the whites
for meringue.) Add this to
the butter mixture, blending
well, then set the pan over
boiling water and stir it
constantly while it cooks toa
thick satiny consistency.
Maybe 10, 15 minutes.

When cool and spooned
into the tart shells, it can be
served with meringue or
whipped cream or, my
favourite, a small glob of
sour cream. It will keep in
the refrigerator for days, in
one of those plastic tubs, and
makes a great filler for white
cake layers, too.

Remember. fellas, don’t
leave home without them!

up the ~
world? Will you settle for’ ;

ni

FAN

; GOn!1 ISAs”

CANADA'S LARGEST DISPLAY OF CEILING FANS
“THE ORIGINAL FAN STORE"

OCEAN-PACIFIC FAN GALLERY INC.
AT
NORBURN LIGHTING CENTRE INC.

Telephone: 299-0666
4600 East Hastings Street, Burnaby. B.C.

Music by Johnny Fuoco & Patricia
Friday and Saturday

* Weekly Lunch Specials

Lunches: 11:30 - 2 p.m.
Dinners: 6 p.m. - LI p.m.

140 E. 2nd St., North Van.
980-6818

More than a pound of
Barbecued Beef Ribs,
Hot buttered Corn on the Cob,
Baked Potato, and all the trimmings

for only

9.98

(includes our famous Harvest Salad Board,
Hot Bread and Whipped Butter)

Served 5:30-9:30 Sunday to Wednesday

“i iy

Cyber te y PAS ies

foal UIST Er Ly Ting HOuUSe-’

of Fyowtertaad ath Noon
teat i 4