~ Wednesday, October 13, 1993 ~ North Shore News

The new cookbook challenge

MY COLLECTION of
cookbooks continues to
grow. They’re my favorite
souvenir wien I travel —
even in non-English speak-
ing counizies transiated edi-
tions of popular cookbooks
are often available.

Translating measures can be a
problem, especially with European
cookbooks. Cooks there rely
heavily on household scales to
measure quantities which is the
systern used here in commercial
bakeries to ensure perfect results.

Flour is particularly tricky when
measured by cups as it packs on
standing. However, for small
amounts as we use in kitchen. _
baking we can get by with our
measuring cups.

Flease note: There is a very
popular series of cookbooks avail-

‘able here published by the

. Australian Women’s Weekly. !
have picked up a number of these
attractive books at various outlets
on the North Shore.

The measurements are in cups,
tablespoons and so on but turn to
the back page for the conversion.
chart! Australian cups equal 14
cups American or British — the
measure we use. :

This change is not crucial wher:
dealing with stable recipes such as
stews but canbe disastrous with’
cakes. You may think that
everything should work out as
long as all is kept in proportion
but the difficulty lies in including
basics such as eggs. It can shoot
-your proportions ont of line.

Check the chart.

eee

New cookbooks are a challenge.

i drop everything else and try

_ them out. Here are a couple of
new recipes I tested on Sunday on
my unsuspecting family. Very
popular they were, too. .

Both are from Christnias Reci- .
pes From The Lion House, com-
piled by Gloria Rytting and:
published by Deseret Book Co.,
Salt Lake City.

CHOCOLATE ANGEL PIE

This is so easy!

Prepare the meringue shell in
the morning to give it a chance to

DISCONTINUED -

BUDGET BEATERS

cool well. Get the filling in place
by noon as it needs the full after-
noon to chill — even then it’s a
bit runny but delicious.

Warning: his is loaded with
calories, sugar, cholesterol and
may be hazardous to your health.
It serves 8.

2 egg whites (room temperature)

Ye teaspoon salt

Ye teaspoon cream of tartar

Ya cup sugar

VY cup fincly chopped nuts (IF used
walnuts}

v2 teaspoon vanilla

1 8-02. milk chocolate bar with

“almonds

1 cups whipping cream

' 1 teaspeon vanilla

Preheat the oven to 300°F.

Beat egg whites with salt and
cream of tartar until frothy. Add
sugar gradually, beating till stiff
peaks form. Fold in nuts and
vanilla.

Spread into greased (sprayed)
9” pie pan, building up the sides
of pan. Bake for 50 minutes. Cool
completely. Break up % of choc-
olate bar into pieces arid melt in
top of double boiler or microwave
in glass bowl.

When chocolate is just luke-
warm, fold into whipped cream
and vanilla. Pile filling into cooled
shell and grate the remaining
chocolate on top to garnish.

Chill well — at least four hours.

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} have adapted this recipe for
my food processor. If you are
making it by regular means, com-
bine all the liquids in a big bowl
and beat in the flour with a hand
mixer as long as you can and then
use your hands. Knead by hand
about 10 minutes.

52 cups flour (plus a bit more to
get the dough moving in the
machine)

2 teaspoons salt

% cup powdered milk

Y, cup soft margarine (heat into
liquids if making by hand)

2 tablespoons yeast (2 packages)

¥4 cup sugar (divided)

2 cups warm water

lege

In the processor bowl
dough blade attached,
the dry ingredients with margarine
and buzz to blend. In a big jug
with pouring spout, stir together
yeast, 1 tablespoon of the sugar
and water.

Let stand until foamy.

Whisk in the remaining sugar
and the ege. Pour liquid through
the feed tube, motor running, very
gradually. If the dough is sticky,
add a bit more flour, a tablespoon
at atime. Knead two minutes.

Turn out into a well-greased
bowl (big!) and turn over to oil
top. Cover with plastic wrap and
let rise in a warm place until
doubled. Punch down and divide
into three pieces.

Rell out each piece in a circle —
about 12” and cut into’ eight
pie-shaped wedges.

Roll up, staviing at the wide
end. Place on sprayed cookie
sheets ~- well spaced — with the
tips tucked underneath. Cover and
let rise again until double.

Brush with melted bnitter and
bake at 400°F, 12-15 minutes.

with

-Makes two dozen. very large
rolls. This dough is. wonderful for
making cinnamon buns or other
sugary creations as well.

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Does it sometimes feel like you're sitting on the
sidelines when it comes to the federal election?
Here's your chance to help shape
the political agenda on the North Shore!
Leading up to. the October 25th vote, we will be
featuring your comments in every issue
of the North Shore News. Look on page three for
our “Your Call” feature, and take this
opportunity to tell local politicians what you think
about the way the country is being governed!

Your Call! 983-2208

Ar VONCE OF MATT AND WERT VANCOUTE

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