WITH.SO much of the stuff in your cupboard

boasting of its light qualities (or even lite, for
heaven’s sake), you’d have to be pretty thick-
skinned to plan on traditional plum pudding with
which to conclude your Christmas meal.

Better to have something
light after that extraordinary
dinner, and to save the Old
Pud for the night you offer
the turkey casserole, or even

the turkey soup. Such a
handsome dessert would
make an equally handsome
Requiem for a Noble Bird,
eh?

Heavenly Pie, that airy
very lemon-meringue com-
bination, has been found. a
good solution to a less op-
pressive finish.

When I gave you that rec-
ipe, 1 should also have told
you that it came out of a
collection from local. men

and women bent on raising.

funds for the North Van-
couver Memorial Centre. It’s
called ‘‘Our Best Recipes,’’
and opens with a story of
Indian lore frora Captain
Charles Cates, and includes
recipes from Jack Loutet,
Aila Sowden, Mrs.
Goldsworthy, Mrs. Scanlon,
all well-known names, as
well as from Joan’s Daddy
and an old old Indian named
Pulquaylum.

Nowhere, though, does it
show a date of publication,
but there’s an ad headed
B.C. Electric, and Marian
Vanstone’s recipes give her
- address as Queen’s Market,
so my guess is the very early
1950s. Telephone numbers
quoted have between two
and four digits, and only the
prefix North.

There’s a very com-
prehensive choice offered,
ranging from Foreign Cook-
ery (Celery Alla Crema, Ova
Buttata), to Old Country
(Haggis, you bet, and Scotch
Currant Bun). There are
probably lots more than my

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copy about, still providing
help for the daily business of
eating.

It was in another book,
similar vintage, that | found

the kitchen ranger

by Eleanor Godley

this recipe that bade me sug-
gest alternative desserts.
Helen Gougeon makes this
when kids are to be included
at the table:

CANDY CANE
PARFAIT:
1 standard size candy cane
1 cup of whipping
creaamm
1 tre Jess 1 cup
of whipping cream

(750mL)
1 cup of icing
sugar (Q250mL)
2 or 3 extra candy canes

(250mL)

Melt the first candy cane
in the one cup of cream in
the top of a double boiler.

Whip the rest of the litre,
add in the sugar gradually.
Pour the melted candy cane
into the sugared whipped
cream, while you continue to
beat. Pour the result into a
loaf pan, or into freezer
trays, and freeze to mush.

Bring it out, break the

other canes into small pieces ,

and stir into the mush, and
serve with chocolate sauce.

THE SAUCE IS EASY:

just melt together in the top
of a double boiler -

8 oz. of semi-sweet

chocolate (227g)

% cup of water (60m)
Y% cup cf sugar (?)

(60mL)

stir until it’s smooth, then
blend in

% cup ofcream (60mL)

33 - Sunday, December 8, 1985 ~ North Shore News

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Now that may be all right
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you might try them on:

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See Desserts
Page 36

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