C4 - Wednesday, May 25, 1983 - North Shore News STRAWBERRIES ONE OF the big surprises this spring season has been the quality of the imported strawberries. They actually taste. It’s the first time I can remember that the berries which precede the lovely the kitchen ranger by Eleanor Godley local ones are worth buying. What a treat. And with the new free-for-all purchase pattern, where everyone helps himself, one is certain of getting ripe ones, and the devil gets the rest. It put me off, at first, elbowing my way around the strawberry lug, picking over the berries, but it beats buy- ing the little baskets so art- fully arranged to disguise the disappointing bottom third. The wretched things decay before they ever ripen at home. When you get them home, put them in a sieve or col- lander and hold them under the cold tap for a few seconds. Well, yes, do turn the water on, too. Seldom do they need further washing, which just softens them and dulls their flavour. When you pull the hulls, try to br- ‘ing out the white core, too, unless of course you plan to offer them surrounding a dish of sugar for dipping. Cut the large ones in half, and then lightly sugar the bowlful and let it stand at room term- perature until needed. Chill- ing diminishes both scent and taste. They are so splendid in themselves that elaborate preparations seem pointless. With cream, or ice cream, or stroked with a little Coin- treau; piled into meringues, or folded into cheese-cake; the only other possible treat- If there's a new or renovated kitchen in your future, talk to us We'll make sure you get the best value possible Our continued success depends on it q KITCHENS LTD ot robe - eye THAT'S OUR GUARANTEE! CQ;ORDINATED UDO GREVE/Owmer Manage: 1lOWEST 13TH (AT LONSDAL 1} } Est. 1974 296 Pemberton Ave., N.Y. 985-9155 ment is the old-fashioned Shortcake. It's glorious. For the biscuit: 2 cups of flour (500mL) 4 tspns. baking powder (20 mL) ‘A tsp. salt (2.5mL) ‘/s cup of sugar (80mL) dash of nutmeg “s cup of butter (80mL) more butter (soft) for spreading % cup of milk (180mL) l egg, well beaten Set the oven at 325F (165C) and grease a round cake pan. Stu together with a fork the first 5 ingredients and then blend in the butter, us- ing your fingers or 2 knives, until the mixture is crumbly. if 7K 689-3471 A pre-summer treat Slowly sur in the beaten egg, then the milk, gathering the dough as it forms, just until it holds together but is still soft to handle. Turn the dough out on to a floured board and pat it into 2 rounds. Put one of the rounds in the cake pan, and spread it with soft butter. Put the other round on top Bake for 12 minutes. Bring the pan out, and carefully separate the 2 rounds. A couple of forks will help. Spread each layer with soft butter, then put them together with lots of the sugared fruit between. Serve it warm with real cream, whipped or not. Save a few spectacular berries for decoration. Try ait for Sunday breakfast, why don’t you? Spring Special Sale May 25 - 31st eChinaware: Sake Set, Tea Set ¢ Kitchenware e Lacquered Chopstick, ¢ Record ¢ Cassette Tapes © Cook Books * 20% = JAPANESE DELICATESSAN Tasty Food - Sushi, Bento, Sashimi, Pastry AND MUCH MORE - EVERY DAY. 10% Open 7 days a week Japanese Food Centre OFF with this ad (Shimzu Shoten) 349 East Hastings St., Vancouver Save *70° $1 4.995 INSTALLED fits most cars See our large assortment of many different Sytles - all greatly reduced Westside Glass Lid. Open Saturdays 9-4 Established Since 1963 RECIPE WINNER Rhubarb cake wins The winner of our recipe contest this week is Mrs. M. Parker with her recipe for Tasty Rhubarb Dessert wins a voucher for $10.00 worth of meat of her choice from NORTH SHORE QUALITY MEATS, 1406 Lonsdale Avenue, North Vancouver, B.c., or LYNN VALLEY MEATS, 1243 Ross Road, North Vancouver, B.C. You could be our next winner. Send your favorite recipe to the North Shore News Recipe Contest, 202- 1139 Lonsdale Avenue, North Vancouver, B.C. V7M 2H4. Be sure to include your telephone number. TASTY RHUBARB DESSEERT 4 cups rhubarb (cut up) 1 cup white sugar 13 oz. pkt. strawberry Jello (use dry) 685-9413 1360 Marine Dr,, W.V, 922-4220 2 cups yellow or white cake mix (dry) 1 cup cold water S tbsp. melted butter or marg Butter a 7x10” pyrex pan. Place the rhubarb in pan, sprinkle with sugar and dry Jello, then sprinkle with dry cake mix. Gently pour the cold water over all and dribble the melted butter or marg over top. Bake 1 hr. at 350°. Serve hot or cold with a favorite topping. Serves 8. Dream Whip or ice cream make a nice topping.