Dickensian Buffet

OASIS isn't the right word. Eft

say oasis, you'll

expect camels, at the very least, and some of those

lissome ladies in the see-through knickers.

it’s not like that.

the kitchen

scat SNe

aah b :
by Eleanor

Godley
be

It is a place of rest, and
comfort for the senses, and

And

restoration of the spirit and
the backbone, and it does
give you a feeling of being
lifted out of thy frantic pace
just for a fitth while. Thit
really should qualify it as an
Oasis.

However, the Hotel Van-
couver isn't big on camels,
even those carrying the
wisest of men, and as for
those flimsy knickers —! So
the proper name for this
particular oasis is the
Dickens Christmas Buffet,
and it's a lovely plaice in
which to escape the rigors of
sh-pping and join in gentle
merriment fora while.

You go from frantic to a
feeling of spaciousness. and
discreet hospitality, and
childish pleasures renewed,
Santa Clans will give you a
canuy cane, and maybe, only
if it is appropriate. a
whiskery kiss, just to prove
it really does pay to be ood!

If you went just for the
food, you would still be

Charlie Brown

Presented by
the North Shore Theatre Society and Greater Vancouver
Operatic Society
at the

CENTENNIAL THEATRE

231d and Lonsdale, North Vancouver
December 11-14 and 17-20 at 7:30 pm ¢ Special Matinee,
Saturday 14 at 2 pm

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Available
VICICBO Tel 280-4444

torin Vancouver Recreation
Centre
23d and Lonsdaie

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happy on a value-for-money
basis. The arrangement this
year is a bit different — both
sides of the huge buffet are
devoted te cold starters,
salads, great displays of cold
fish, pates, cold meats, and
doven there at che end are the
desserts. Over to one side,
on your neat trip vou find
the hot roasts and the noble
bird, with eversthing to help
you go oo merry from the
groaning table.
Desserts? There
everything here, too: cheese-
cake, Turkish delight, fruits,

the handsome dark = plum
pudding, classic bread pud-
ding and rice pudding. deli-
cate brandy-snaps oozing
rich ereain.

The bread pudding always
takes me back. It’s like the
one we used to call Queen of
Puddings. because it’s fan-
cied up with a tiara of mer-
imgue. You can put what you
like in it, of course, nuts,
marmalade, you can make it
sweeter, you can use bread
crumbs or slices of bread.
Set the oven at 350°F
(180°C) and try this:

35 - Sunday, December 14, 1985 - North Share News

is a culinary oasis

4 slices of white bread,
trimmed, halved and but-
tered
4 eggs, separated
some strawberry jam
“2 enp of sugar (Sm)
nutmeg (o suit
2 cups of warm
milk
a dash of salt
1 tsp. vanilla (SmL)
Butter a baking dish and
layer the buttered bread in it
(you can scatter currants, or
whatever, between layers, if
you like).

Beat the yolks with the

(500mL)

milk, and add the sugar,
salt, nutmeg und vanilla.
Pour it all over the bread.
Bake this for 45 minutes tu
an hour, until set.

Spread the jam all over
the top, now, and on top of
that the meringue, made by
beating the 4 whites to stiff
with a quarter cup of sugar
(60mL.) and a dash of salt.

Return the pudding to a
hotter over (425°F-215°C)
for only about five minutes,

See What's
Page 36

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WOODWARD'S

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Brussels Sprouts

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WOODWARD'S

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2.99

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Whole Ham

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2.84. 129.

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