“IT’S: 3 NO longs? ‘nk and f pa’ ‘growing g food for the family. “Ready-to-eat. meals, immense distances between farms and “ kitchens. and -an- astounding number. of food choices are ‘Diatant signs ‘that times have changed. ; Now a variety of substances are production. of even - unheatthy : Ne to‘make foods more™ conve- nient, less susceptible to spoilage, and of higher quality after storage. THE foods. . Some additives: make preparing foods easier. For instance, dough | wogarene “"eessors ‘add: things to our diet we “don't want, while forgetting that. : IN. RESPONSE. ‘to ‘the: Capitano : ; “Chiaicte’s Springtime Recipe _-Comtest, readers sent in a variety “of. tasty-sounding : treats, but uu- ‘fortunately we could only draw one name. to win the Gaggia ‘ espresso/eappucino maker. That honor goes to Jessie MaetKenzie,. who won the appli- ance by submitting her recipe for Pink Summer Punch. = Here is.a selection of readers’ \Pecipes that ; we -at the Capilano Chronicle: wanted to: pass along. Thanks t to all who entered the con- aes testl “\ “Jessie MacKenzie’s . : Pink Summer Punch Ac. cranberry juice cocktail “1c. sugar xe! Jae. pineapple juice “54 ey grapefruit juice. , ; “2 ats chilled TUF or singerale “Heat some..of ‘the cocktail . and ‘sugar until the sugar is dissolved. -) Add’ remainder’ of the ingredients ‘except the. .7UP ‘and gin. Chill 7 “thoroughly. Add gin and 7UP just "> before serving. a Margaret | Protopappas’ Raspberry Bars ~ Bottom layer: “3/4. butter: . cA/4c. white sugar. 21%. four ~ : “raspberry j jam ‘(about 3/4 c.) * Cresin butier, add sugar, add “flour and mix. Spread this layer i in ‘a:8x8 tin. Spread raspberry jam on :. Beat qualities of flour. Naturai- aging ‘takes time, and: doesn't“ always "produce consistent results. Condi- 3/4 c. brown sugar 1/2 tsp. vanilla 1/2 c. shredded coconut egg. white until stiff, add sugar, vanilla and fold in coconut. Spread on top of bottom layer and bake at 325 F for 35 minutes. Ruth Borgerson’s . * Rice Stuffing . with Cranberries and Mushrooms Cook one 16-0z. package of long- Ont0T) bakery . etanberries, 2 c. diced’ 3/4. chopped celery leaves.:Cook tioned doughs’ are less sticky, mix together quickly and result in bet- ter texture, volume and grain in products. . Additives help salt pour, — even when it’s raining. They. may. be added to. baking powder so-.it won’t.. absorb Moisture from the air and react in its container, instead of in our biscuits. .. Preservatives help keep ‘bread . fresh. Antitoxidants in margarines prevent fat from going rancid.- Ethyl alcohol is a carrier solvent for vanilla and other flavorings. Stabilizers such as carrageenan and guar gum keep.ice cream smooth. And humectants keep mar- shmallows, shredded coconut and sausage casings from drying out. - Other food additives, such. as nitrites used in the curing process of many meats, cause controversy. Their‘ inclusion is. not solely for ..improving color and flavor, but also because ‘nitrites combat the ; : ... *- growth of. botulism spores. conditioners improve the baking Botulism is among'the deadliest of poisons. In this case, the use of additives is a trade-off of health concerns. grain tice as directed, : Over low heat, i in 3/4 ce. hot but- ter or margarine,. cook 1% Ibs. sliced mushrooms,. 4 c. fresh chopped onion, 2 c. uncooked celery and about 15 minutes, or until celery is . tender. - Stir in rice. Add 2 tsp. salt and 1% tsp. poultry seasoning, plus 1 tsp. summer savory. Delicious! SPECIAL For 2 weeks only Boucle Sheer Fabric * lvory 118” wide - 1 500 mete CAPILAN 0) DRAPERIES Serving North Shore for past 13 years and over - 500 samples to choose from 114A West 15 St., N.Van. Specializing i in=“Half Day’? Camps for all “school ages and interests. nA Inquire about our.SPORTS, DANCE, BIKE RACQUETBALL, FRENCH, : ART. ‘and our Oe “exciting HALF: DAY CAMPS. me : 988-5621 | 13 Woda, ln 1,909 ind hone ‘Scepticism about additives often escalates through hearsay. Many people. believe that hamburger is colored te look redder and fresher on market. counters. This is not allowed in Canada. All food additives must serve a useful purpose. Their ‘inclusion in food is controlied by government regulation. They. cannot be in-— troduced to disguise a faulty manufacturing process, or to deceive consumers about quality. Each of us must decide the kinds of risks we are willing to accept for. the foods we select. As consumers, we have a choice. Become informed about ad- ditives in . order i to ak sift. facts from fiction.. Write to the: Health Pro- tection Branch, National . Health and Welfare,- for the latest_infor- “mation. Accurate knowledge i is the basis for exercising one’s Aight to choose. Read labels carefully. Additives, -by law, must be included in the in- gredients listed’ on. most prepacxaged. foods. If you feel strongly about certain | additives buy food 2t stores which don’t use them. Buy fewer fast-foods:, more fresh ones.. ’ Food additives aren’t new. But there are more of them, because today our lives are different. Sylvan: beautiful blend * of unique and locally created: Crafts and Pottery. 3080 Edgemont Bld. North ‘Vancouver,: B. c. 986-4863 _ “Mon. to Sat. '10-6pm Fri. until Spm on Join us June 10th fora 1 traditional spinning demonstration, also free facepainting for the children, and a draw for a gift”: certificate at Sylvan. . GARNIER HARDWARE pe Z =a EDGEMONT. E A Te ‘WILLAGE ” BverReady “| GREEN CROSS” ling o! ready-t these ready mixed piaducts requi | .] no measuring and no mixing before ° use, So, for weed in ROSE TOMATO BEN ‘THOMSON GREENCROSS : MASTER GARDENER HEREH : - JUNE 10 2-4) = |; VALUABLE COUPON]; 0 Reachaurt era & Davker’