30 ~ Wednesday, July 6, 1988 — North Shore News LIFESTYLES REGISTER TAPE a ae EVERY NOW and again I buy a one-litre plastic jug of freshly squeezed orange juice. If | weren’t as lazy as a bed- bug, I’d buy the oranges and squeeze the juice myself, but everyone deserves to slack off once in a while. Watch the labels. The last jug I bought had two — one correct and the other for the two-litre size. [ still had my bill and, sure enough, the cashier had run the incorrect label over the scanner and J] was charged the higher price. eee This is one of my major objec- tions to packing my own groceries. The prudent shopper watches every item as it is run into the register. Errors happen much more fre- quently than you'd believe, but it’s impossible to bag groceries and watch the till at the same time. When we were first married our combined income was well below the poverty line. To give you some idea, our rent took more than half our income, leaving so little for everything else that we practically starved, For vears, long after we gradu- ated to living wages, | compulsive- ty checked every item off the grocery bill as | unpacked. I found many errors but never one in iny favor, Today, I’m not so compulsive about checking every bil), but I try to keep a running total in my head as I fill my grocery cart. If my head-count and the register tape are widely different, the tape gets checked when I get home. att One of my daughters worked for a while as a meat packer in a supermarket. She is now a compulsive date checker on. pre-packaged meats (and everything else!) knowing how easy it is for a packer to overlook an out-dated item. She’s a pain in the neck to shop with, but it’s a darn good habit. eee Are you still manually cleaning your oven? Our house has a self- cleaning one, but the condo has the other kind. 1 hadn’t scrubbed an oven in years and dreaded the job, remembering the fumes and the mess. But, there are some jobs that can only be postponed for so long before they scream for attention, and this week I cleaned the oven. May 1 recommend Arm & Hammer Heat Activated Oven Cleaner? It doesn’t smell, it doesn’t burn your hands but it CLEANS. My oven hadn’t been cleaned for over two years and the whole wipe-out process took less than 10 minutes. eae 1 don’t see much point in prin- ting recipes for outdoor cooking. With the current weather pattern no one is doing much backyard visiting, much less cooking. Somehow, the strawberries and raspberries have survived, and we’re seeing lots of them in the stores and at roadside stands. Here's a very old recipe for a strawberry dessert that is especially good on a hot day — if we ever have one. Frozen Strawberry Custard 4 cups fresh strawberries, hulled 1 cup mitk 4 epg yolks T cup sugar . Y teaspoon vanilla extract 2 cups whipping cream Mash the berries, cither using a potato masher or a food processor. Chill. Scald the milk and remove from the stove, Beat the egg yolks and sugar together until very thick. Gradually beat in the slightly cooled milk. Return the mixture to the saucepan and cook over low ELECTROLUX FILTER QUEEN COMPACT KIRBY ¢ Hoover * Panasonic « Sears % ° Eureka © Baycrest ¢ Viking AN BE WRONG heat, stirring constantly until thickened. Do not boil. Chill until very cold. Whip the cream and add vanilla. Fold the berries and the cream into the custard and freeze until firm. Too busy to make jam or jelly when the berries are in season? budget beaters Barbara McCreadie Freeze them in pre-measured lots and make the jam later. Every time a recipe calls for egg yolks we’re stuck with the whites and never seem to find a use for them. I don't know of anyone who airy deliberately washes them down the sink — at feast, until they find them two weeks later when they’re defrosting the fridge. Here’s an easy recipe that you can prepare at the same time as the above custard. Since it’s also frozen you can serve it on another occasion. Raspberry Sherbet 1 cup sugar 2% cups water juice of one lemon 1 {b. fresh raspberries, cleaned and hulled 4 egg whites Mix the sugar and water in a saucepan and bring to a boil. Add lemon juice and simmer 10 minutes. Crush the fruit thoroughly. Combine with cooled syrup and freeze until mushy ~— a fiat plastic container with a lid works best. Beat the egg-whites until stiff. Combine with the semi-frozen fruit mixture and tlend thoroughly. Freeze until firm! 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