C4 - Wednesday, October 17, 1984 - North Shore News Ee food WOMEN’S COOKING CLASS Wealth of experience offered UR FALL series of classes has begun well in the newly occupied Continuing Educa- tion kitchen. Eighteen men are registered for Wednesdays, and on Thursday mornings, eight women come ‘round to share their years of experience. All the men who come — (QE e the kitchen ranger oh, don’t worry about the size of the class, we have s1x kitchen stations — all of these men are not totally ig- norant of cookery. Four or five know how to separate an egg, and how to chop an onion, and how to cream flour and fat. The other dozen or so are there to see just what’s in this cooking business for them, and so far seem to find that it is at least entertaining. The women are something else, of course — they can whip and blend and grate and make a roux without instruction. They get through far more during their two hours, as they don’t hold things up by asking, ‘‘Do | break them first?’’ when told it’s time to add the eggs. The biggest challenge with these ladies is to persuade them to see cooking as a chance to be creative, a chance to experiment, an op- portunity for loving. Too often we hear, ‘‘Oh, that’s too much trouble.’’ Nothing, of course, is too much trou- ble when the end result is go- ing to please the eye, the palate and the pocket-book together, for many of the dishes we tackle are based on improving the dreaded left- overs skulking in the refrigerator. Two of the number are in. deed working at fitting themselves into a different experience: one is an English. Free Class Demonstration “Christmas Soft Box a great Christmas idea with) Susan Hs Cpls Bbsies Lil North Vancouver Quilters Lonsdale Ave 4 “by Eleanor — Godley woman, recently immigrated, taking this as a chance to understand our weird bastar- dized version of the metric system, and what to do when you can’t find self-raising flour and sponge fingers. We, in turn, expect to learn a lot from her, and meanwhile enjoy each other’s strange terms and methods. Another is an Oriental lady who has always been served, and who 1s bravely trying to adjust to our do-it-yourself kitchen culture. But amongst them ts years and years of cooking, for tamilies and = parties and 980-4433 Cottage North numberless bake-sales. And I was glad to tap the mother lode the other day after I’d received a letter from a woman fond of the well- known ‘‘Hovis’’ loaf, wan- ting to make it herself. 1 myself couldn't find a thing and when I inquired of Venice Bakery, surely the fount of bread-making wisdom, their spokesman ex- plained that Hovis is like Coca-Cola, or Ernie’s Chicken, it has a_ secret formula. McGavin’s sell it, he said, maybe they can help you. When I called the plant in Langley, their super confirm- ed that the pre-mixed flour came to them from England, and they simply added specified amounts of milk and what not. All very interesting, but no help to my correspendent. That's when my Thursday team came through — Doris was sure she had a recipe for a loaf called ‘‘Hovis’’, somewhere. She realized after what 1 told her that it wasn't the: real McCoy, but she said it was very, very good and might be of in- terest. It was both, good and interesting. Here it is, and it’s a grand quick loaf. I made it late one day to go with a pot of clam chowder that the Resident Taster had requested for a delayed supper, and it was excellent. The recipe makes two conventional loaves, but | used four small pans, easier to freeze and control, as we are not big on bread around here: Set the oven to 375SFk (190C) and grease the pans Mix with a fork: 5 cups of graham or whole- 10:00 am to 11:00 am Van » GIVE BLOOD. GIVE LIFE! Heart patients and Red Cross are counting on you! wheat flour (1.25L) 242 cups of all-purpose flour (0.625L) 5 tspns. baking soda (25mL) 5 tspns. salt (25mL) ¥4 cup sugar (180mL) Now, hold on — that’s too much sugar, 2 or 3 Tbspns. (30-45mL) would be ample. It’s also too much salt — use 2 tspns. (1OmL) maximum. And also, and this is your choice, I used Triticale flour instead of all-purpose, all but the '2 cup (12S5mL) which was indeed plain white. Sur into that 1 litre of buttermilk Divide the batter between the pans, and bake for one hour for conventional loaves, 45-50 minutes for smaller ones. Test in the time- honored way: the _ loaves should tip cleanly out of the pan, when done, and should sound hollow when tapped on the bottom. A superb loaf, chewy and moist and a perfect compa- nion to the thick, fragrant clam chowder. The Wednes- day men will try it soon, too. Visit FASHION HOME INTERIORS, where you will receiv prompt, personal attention and benefit from the experience of our qualified staff. BLINDS ROMAN SHADES - WOVEN WOODS VENETIAN - VERTICAL - ROLLER save up to by 39% on in-home service Experienced design consultants available. Call for appointment. Vente n een iaenee eer es Fe KIRSCH - ABBEY LEVELLOR - JACKSON Custom Drapery Special SPECIAL! 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