__ Cooki ng perfection

HALLOWEEN to
some, Nos Calan Gaef
to others, the 31st of
October is a great
excuse to celebrate.

Ghosts and goblins rub
shoulders with people of
Celtic origin, whose New
Year’s Eve is marked on this
day.

The practice of leaving out
offerings of food and drink
for masked and costumed rev-
ellers is part of the tradition,
known also as All Saints’ Eve,
the Eve of Ali Hallows, or
~ Halloweven. The next day,
November 1, is celebrated as
., Samhain in the Celtic wadi-

.tion, or New Year's Day.
Foods, especially sweets,
are used the world over as
treats to mark i important
dates, |.
In those gentler days when
: “everyone knew everyone else
-*'in town, special treats would
~-be made.o give to those
ks thar travel door-to-
oor on Hiallowcen night.
--Today weno longer give
ut homemade treats. Instead,
‘everything raust be noticeably
factory sealed, to protect chil-
dren.; ‘Nevertheless we can still

make. some. of those tradition- .

and their friends, or to offer

at Halloween parties for pco-

Pleo of all ages.

a birthday party,
mas, OF Easter,

BURNABY

‘420-3473

” RIGHMOND.
0600 BRSIGEPORY RD.
“276-3481 | 988-3467

GEM THURSOAY UNTE. 8 PM

Wednesday, October 27, 1999 — North Shore News ~ 44

north shore news

{i FOOD

id and young on Hal

NEWS phota Terry Petere

ICE Cream Coneheads are fun to make and tricky to
sat, but stil! a treat for your little ghosts and goblins.

Makin these ice cream
cone heads is pretty basic.
Add a scoop or nwo of ice
cream to each cone, tip it
carefully upside down on a
plate, then decorate it with a
face of sweet edibles of one
sort or another.

That’s it.

Candy Apples

“ Candy apples are a tradi-

_ tion at Halloween. Make
them for your kids, with yoar

kids, of your grandkids, rela-
tives or the. neighbour kids.
The dentist will be forever

- grateful.

6 sharpened popsicle sticks
6 large apples

3c. su; oo.
1 ¢. light corn syrup

. kc, water

1 cinnamon stick
red food colouring

Insert sticks into apples set

Come in
and talk to
our friendly
trained
staff.”
We havea
fireplace to
mB fit any
“4 budgetl

NORTH VANCOUVER

781 LONSOALE AYZ.

on:a greased cookie sheet.
Combine sugar, corn
syrup, water and cinnamon in
a pan and bring to a boil. Stir
constantly, dissolving the

sugar. Continue to cook over

medium heat, stirring, until
the mixture reaches 290
degrees on.a candy ther-
mometer. Remove from heat.
and discard the cinnamon
stick. Stir in a few drops of
red food colouring. Dip and
swiri the apples in the syrup
and place each on the cooking
sheet to harden. Once hard,

wrap each candy apple in plas- 7

tic wrap and store in the
fridge.

‘These apples will keep for
about two weeks.

treat for people of all ages and

Sugared Almonds

Sugared Almonds are a

1 Ib. unblanched almonds
1 tsp. cinnamon
1 tsp. allspice

make a healthy snack ata

Halloween party or after
school.

lc. sugar
lc. honey
4c. water

Mix sugar, honey and
water ina ‘heavy skillet and
boil the mixture tor 5 min:
utes, or until it’s thick.

Add nuts and cook until
the nuts start to crackle.

Appie Strudel

‘e reg. $4.50 Only $995

Westlynn Bakery

1139 LYNN VALLEY RD., LVN VALLEY CENTRE 985-1622

FIRST CLASS
PRODUCE

loween

Sprinkle on the cinnamon and
allspice, reduce heat, and con-
tinue surring until the mixture
ts dry.

— If you have questions ta
ask or recipes to shave, contact
Pint and finde ar: RR. #2, S.
27, C. 23, Peachland, B.C.
VOH 1X0.

_Unlike your shopping,
this can‘t wait until

Christmas. Eve.

Some things can be put off until the last minute.

_ But winemaking is not one of them. Great wine
has to age a while before it’s ready. So now’s the.
time to get that batch going for your Christmas
and New Year’s celebrations. Come in now and ask |
about our specials on the world’s finest wine kits.“

ok
“Hobby winemaking at its best...

-McWines |

“The Winemaker”

1470 Pamberton Ave.. North Van 987-4464
Mon to Fri: 9-9, Sat & Sun: 9-5:30