-
as 4

RECIPE REVISITED

THERE MUST BE a hex on it. 7

Has to be. How else to account for its being able
to wiggle its way out into the open again, having
been buried for two and a half years? .

There were at least 250
other recipes piled on top of
it. It’s a veritable. Houdini.
The doggone thing gave me
trouble right from the start,
and here it is surfacing yet
again.

Carrot cake. | wish I'd
never heard of it. From the
day it appeared, July 4, 1981,

it showed a mean streak.
Within the week, I had got a
blast over the telephone
because I’d referred to ‘‘two
squares of margarine’ and
upset a chap who didn’t
translate that into ‘‘1 cup’’ or
**16 Tospns.’’ After that con-
tretemps, a lady down on St.
David’s bawled me out
because her cake was a mess
— she was sure there was an
error'in the shortening. (The
Original recipe called for the

above margarine of il! fame
plus a cup of oil). | made a
fresh cake for the lady,
delivered same, and corrected
the recipe. And turned my
back on it.

That was my third mistake.
It just goes to show the darn
thing has a life of its own,
and was magicked by the

favorite testing station, the
School Board offices.
They’re a very critical bunch,
very discriminating; not only
are their palates highly
developed, they are chary
with praise. You wouldn’t
catch themsparing the cook's
feelings. They said it was
great.

They also ate it all up. So
I’ve been thinking deeply
about the subject, and the
conclusion | have drawn is
this: winter carrots are very
strong tasting, and were one

the kitchen ranger

by Eleanor Godley

bad-tempered godmother
with the wrong kind of wand.
The other day, can you
believe it? Yet another com-
plaint — this time, a letter to
say that the wretched recipe
was quite mistaken in the
amount of leavening re-
quired. She said the cake
“looked delicious — tasted
vilef*’

‘Qnce more into the carrot
cake, dear friends, only this
time 1 delivered it to my

Recipe winning
Dutch delicacy

THE WINNER of our recipe
contest this week is Irwin
Oostindie with his recipe for
Oliebollen (Oil Balls). Mr.
Oostindie wins a voucher for
$10.00 worth of meat of his
choice from ‘‘North Shore
Quality Meats,’’ 1406
Lonsdale Avenue or Lynn
Valiey Meats, 1243 Ross
Road, North Vancouver,
B.C.

OLIEBOLLEN
(Dutch for Oil Balls)

Oliebollen are caten by
95% of the population of the
Netherlands, but anly on
New Year's Eve and New
Year’s Day: My brothers and
I have made them every year
for as long as we can
remember. However, you
may cat them any day you
like.
1 envelope dry ycast
3 tbsp sugar

LEYN

: w ”
wth Se! .

OLDS Cabinet Shop

Y% cup lukewarm milk

2 eggs, well beaten
1% cup lukewarm milk
"% tsp vanilla

1 tsp salt

4 cups all-purpose flour

2 cups seedless raisins

3 apples, diced

frying oil
icing sugar

Soak yeast, sugar and the
% cup mifk for 10 minutes.
Add eggs, 1% cups of milk,
vanilla and: salt. Add flour
slowly. Add raisins and ap-
pie, Cover and let rise for 1%
hours. Drop by spoonful into
the hot frying oil. Turn, if
they don’t turn by themselves
during cooking. Remove
when golden brown. Sprinkle
with icing sugar while hot.
Serve hot or cold with hot
chocolate or coffee, and say:
‘“*Gelukkig Nicuwjaar!’’
(Happy New Year!)

ei

NEW: REFACE; and DO-IT-YOURSELF
985-9527

110 FELL AVE.

N. VAN

930 500 MON FRI

10 4 SAT

to use them in a cake one
would get quite a bitter
flavor, easily confused with
what would accompany an
excess of baking powder, or
baking soda. The big old
ones yield faster than the
young, sweet ones, of course;
what I mean is, you clean and
grate 2 or 3 big ones, you've
got enough for the cake, in-
stead of fooling around with
8 or 10 little ones. But they
are harsh and often bitter this

\

HOURS Mon

time of year, and should be
reserved for horses, or for
putting into stews, not used
as a side vegetable or in car-
rot cake.

In order to exorcise its
awesome power, though,
once again and forevermore
here is the infamous recipe. 1
suggest that if you really
want to wipe out someone on
your current hit list you col-
lect a few of his nail-parings,
some hairs from his comb,
and read this incantation
over them:

Grease a large cake pan
(9"*x13’’), then shake a bit of
flour around in it and bang
out the excess. Set the oven at
350F (180C).

In a large bowl, mix with a
fork
2'2 cups of whole wheat

flour (725mL)

i tspn. of cinnamon(SmL)

“ tspn. nutmeg (2.5mL)

% tspn. ground cloves

(1.2S5mL)

2 tspns. of baking soda

(iomL)
4 tspns. baking powder
(20mL)

Into another bowl,
2 eggs, beaten with your
trusty fork
2 cups grated carrot
(500mL)
t cup of honey (250mL)
1 cup of salad oil (not
olive) (250mL)
"% cup lemon juice (125mL)
Stir it ali about and add it

EVERYTHING
FROM
SOUP TO NUTS

BULK FOOD KING

1400 MARINE DR. N. VANCOUVER PH. 988-5887

10235 KING GEORGE HIGHWAY, SURREY
Tues . Sat. Sun., 9 30-600 — Wed. Thurs Fri.
PERSONAL CHEQUES ACCEPTED

C9 - Sunday, February 19, 1984 - North Shore News

to the dry stuff, blending
well. .

Scrape the batter into your

prepared pan, slide it into the

ready oven, and bake it for
50 minutes. Test then with a
broom straw (it should come
out clean) and decide whether
it needs another 10 minutes.

When it is quite cold,
spread it with an icing made
by adding liquid heney to
soft cream cheese till you like
the taste. You can spread
chopped nuts on top, too, if
you like.

Abracadabra, and ali that
sort of thing.

9 30 9 00

We sell only government
inspected meats at the best |
possible prices, Qur meats are
money back guaranteed!

Farm Town Meats
926-3626
1448 Marine Drive,
West Vancouver

Farm Town Meats
522-4224
7832 6th Street,
Burnaby

Old Orchard Meats
434-6280
4429 Kingsway
(at Willingdon)

Burnaby