C8 - Sunday News, February 14, 1982

STRICTLY FOR MEN
Serious soups and metric bondage

By ELEANOR GODLEY

This time recipes first—the
metric defense can rest.

Pretend you're going to
prepare dinner for a
favourite friend, everything
just right but nothing really
fancy, just good, OK? This
CLASSIC BOUILLON is the
sort of starter that doesn’t fill
up but makes a perfect intro-
duction:

Take a can of bouillon and
to it add not the usual can of
water but half a can of wine,
a decent red, plus a few bits
of celery top and some car-
rot top—['m quite serious--
and fresh parsley, if you can.
Summer all this stuff for 15
minutes, then strain and heat
it to simmer. Just before ser-
ving, add, oh, a shot-glass of
cognac. Well, all right,
sherry will do.

What I like best are the
serious soups, the rich,
thick, tasty, unforgettable
dinner soups that are served

Bread sticks made eas

By JUDITH MATTHEWS

1 guess in all fairness I
shouldn't say any yeast
dough is easy. This is easy in
that the ingredients are sim-
ple and only one bow! is us-
ed.

With ~~ pasta,
nothing nicer.

there 1s

the world over, hike borscht
and minestrone and thick,
hammy pea-soup redolent of
cnion—gee whiz, kids have
been known to put off runn-
ing away, divorce actions
have been junked when the
aroma of one of these grand
soups gets let off in the
world.

Some are quickly made,
some improve with long sim-
mering, but watch for burn-
ing bottoms.

The Travelling Man has
been known to go out on a
horrid day and splash around
a soggy golf-course just so he
could come back for potato
soup. All you do is peel and
quarter some old potatoes
and boil them tll soft with
half the number of onions
similarly treated. Drain and
mash the lot together with a
good lump of margarine and
some pepper, and enough
milk for a soupy condition.
Now taste for salt. Chopped

BREAD STICKS
ITALIANO

In a large bow] put:

}% cups warm water
Sprinkle over and str to
dissolve:

1 tsp. sugar
Then add, by
over:

1 tbsp. yeast (one packet)

spnnkling

the
kitchen

ranger

by Eleanor
Godley

green onion goes well on top
when served, or crumbled

Let stand for 10 minutes.
Now add:

1'/ tsp. salt

i tbsp. shortening

2 tsp. more of sugar
3'A cups flour (more or less)
Dump the whole mess on the
counter, that has been
floured and knead dough 8
to 10 minutes. (until smooth

food

Quick beef buns

By BARBARA McCREADIE
CORNED BEEF BUNS

1 tn cored beef (remove
outside fat)
1'A cups grated cheddar
cheese
‘4’ cup shced green olives
% cup ketchup
6 tbsps. chopped green
omon
ltbsp Worcestershire
sauce

REYNOLDS Gabinet Shop 9 985-952)

C AREFREE OAK

C AGINE T REF ACE

S AMEPFACE ARIMA TE OAR Pune

RET CHEN CRAFT ROYAL (SOUID GAR;
KITCHEN CRAFT MARQUIS (SOLID OA,
KITCHEN CRAFT TRADITIONAL (SOLID Aes -

1 tbsp. chopped green
pepper
12 hamburger buns
Mash the corned been
(potato masher!) and add
everything else bul the buns
Spread the filling on buns

Cover with foul wrap and
bake half an hour at 350
degrees

These freeze and are han
dy to take on a picnic to heat
over a barbecue or open fire

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Let Us Update
Your Kitchen
Cabinets

frazzied bacon.

If you use half cream, half
chicken stock rather than
the milk as above, and blend

everything and chill
thoroughly, you approx-
imate the classic

Vichyssoise. So being very
upper class it wants a blob of
whipped cream and thea the
chopped green onion on top.

Pretty nifty. ;

Back to the metric tangle.
When I write these columns,
I have in my mind the dozens
of men, all shapes, ages and
inexperience, who attended
my night-classes. Most of
them tackle cookery without
the built-in bias of Impenal
measure. The entire situa-
tion is a new one, thougt
many have tried cooking by
the book and have a cloudy
idea of measurement. But to
them “one cup of molasses”
is a cup out of any cupboard;
a “Tablespoon of flour” will
send them hunting for a serv-

and spongy).

Place back in same bowl,
that you have rubbed with
shortening. Cover with a
cloth and let rise until dou-
ble in size, about 40 minutes.
The oven, preheated for
about 30 seconds, is an ideal
spot.

Remove from bowl, and
press air out so dough is its
original size. Now cut into 32
equal size pieces. Between
your hands, roll each one of
these into a “rope” about 10”
long. You will get about 8
sticks on a cookie sheet.
Now brush with milk and
spnnkle with coarse salt,
poppy seeds, sesame seeds
or corn meal.

Bake nght away m a 375°
oven, for about 18 min, or
until ightly browned.

110 FELL AVE,
N. VAN,

*1,500

Ese

img spoon with which they
freely dig into the canister.
They really like the metnc
bondage as a form of defmi-
tion, and eventually use it as
a matter of fact.

Most of the = standard
cook-books on the market
are, however, still caught in
the ambcr of Imperial
measure, and it is tiresome
to have to do the
translations.

In the case of the senior
citizens with whom | work,
hoping to excite their palates
and their appetites, there is a
deep and wide legacy of Im-.
perial recipes in their back-
grounds, and the best recipe
in the world won't lure them
to try it-if they first have to
rewrite it.

Hang tough, Allan—it may
not be as soon as you wish,
but it will come about.

980-1510
SUSHI, SUKIYAKI,
BEEF - TERIYAKI

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apanese restaurant
|.ICENSED PREMISES

180 EAST 2ND ST.
NORTH VANCOUVER

106 West 3rd St
North Van B.C
Phone 984-9741

FU

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OLLDAY

No. 104 W. 13th Ave. at Lonsdale,

N. Vancouver
* FREE UNDERGROUND PARKING

987-7513