Wed

nesday, A

ugust 17, 1994 - Norih Shore News - 45

ene mare

Mail-out process is too time consuming

Barbara
WicCreadie

BUDGET BEATERS

ee eee nr

AS MUCH as I'd like to
respond to requests for
recipes by mail, it’s impossi-
bie. First, 1 don't use 2 com-
puter, so to recall a recipe
takes me quite a while
untess it’s one I’ve recently
prepared or grinted.

Neat, | doen't keep copies of
either of my columns -— after 18
years, I'd need another room in
the house.

If I have the recipe handy, 1
would have to retype it for you; 1
don't have a photocopier. And,
every recipe has changes and
modifications so a photocopier
wouldn't be much help.

However, I can — and will —
reprint recipes if they have wide
appeal and haven’t appeared too
recently. Sorry, that's the best I

can do.
Oe

Looking through very old
recipes often reminds me of spe-
cial childhood treats —- often dish-
es we never hear about today.

Try summer

HERE IS another summer
delight from the berry patch.
This berry butter can be made
with many fresh berries
including strawberries, rasp-
berries and those abundant
blackberries.

By Edena Sheldon
Food Columnist

FRESH BERRY BUTTER

Try this delicious fruit butter
slathered over hot scones or bis-
cuits, ic melt over French toast at
breakfast, or even to top a piece of
sizzling, succulent grilled salmon
hot off the barbecue.

Your pancakes and waffles will
never be the same, either!

Can anyone remember Boston
Cream Pie? As a kid, one of the
cafes in town made this, quite
well, considering that the cafe was
a greasy spoon! A girlfriend and t
would often head there after
church on Sunday morning and
wash it down with cherry coke
(and forbidden cigareites).

Boston Cream Pie isn'ta pie at
all — i's a layer cake filled with
creain filling and topped with a
chocolate glaze,

it's said to have originated in
the kitchens ef Boston's famous
Parker House (same place that cre-
ated the rolls). Itis served well
chilled,

Thaven’t the foggiest idea
where Flipper Pie was invented,
but it's an old reeine too. Tl spare

_ you that one: it's pedestrian fare

— unless you can't live without
vanilla custard ina graham crack -
er crust — but | like the name.

BOSTON CREAM PIE
Cak layers:
2 large egas
2 ¢. cake flour
le. sugar
2% (sp. baking powder
% tap. salt
“Yo. oil
”e, milk .
2 tsp. vanilla extract

Prepare two 9” layer tins, Set
oven to 350°F. Separate eggs. Beat
whites with 4c. of the sugar until
stiff and set aside.

Combine dry ingredients in a
large bowl, Add egg yolks, oi! and
half the milk. Beat until very
smooth. Add remaining milk and
vanilla and beat just until mixed.
Fold in egg whites. Divide into
two pans and bake 20-25 minutes.
Cool.

red
1%¢. mitk
2 Tbsp. cornstarch
Ye, sugar

berry butter

4% lb. (259 g) unsalted butter, soft-
ened

% ce. (75 mL) honey

Te. (250 mL) sliced fresh berries

Pinch salt

Process together (a food proces-
sor is ideal) the seftened butter,
honey and sliced berries using
quick on-off turns at first, and
scraping sides down.

Finally, process until butter is
quite fluffy and smooth throughout,
with motor running continuously
for about one minute.

Transfer finished batter to a
sinall crockery bowl. ,

Cover with plastic wrap, and
chill at least cight hours before
serving.

Store, refrigerated, up to five
days.

COLUMBUS FARM MARKET

EDGEMONT VILLAGE

Corner of Edgemont Bivd. & Queens

t4

983-9330

We reserve the right to limi? quanilties. Prices in effact Wed., Aug. 17 to Tues., Aug. 23, 1994

I egy
{ Thsp. vanilla

Bring 1c. of the milk to a boil,
Combine the remaining 4c. with
the remaining ingredients, Whisk
gradually into bor milk and cook
on tow heat, whisking until thick-
ened — it doesn't take fong. Coal,
“Ac. water
2 ‘Tbsp. sugar
he. semi-sweet chocolate chips

Heat the water and sugar to
boiling. Add chocolate chips and
stir until smooth, Cool,

To assemble; Spread the filling
on one tayer aad top with the
other, Spoon glaze overtop, right
to the edge and rejoice if some
trickles down the sides, Chill well,
Serves 10.

No ‘S05 dinner party was com-
plete without @ jellicd salad.

Most of them were bloody
awful and f developed a hearty
dislike for canned pineapple as 4
result of one too many Jello cre-
ations. But, some weren't bad at
all — this mustard ring has a nice
iang and goes well with corned
beef, ham or pastrami. Centre it on
a large round plate, fill the centre
with hot peppers and arrange plen-
ty of meat around it.

MOLDED MUSTARD RING
1 envelope gelatin (unflavored,
Knox)
%¢. cold water
1 c. regular vinegar
3 eggs
% ¢, sugar
2% Tbsp. dry mustard
% tsp. salt
Ic. sour cream
Combine the gelatin and water
in a cup and set aside. Boil the
vinegar. Beat the eggs with the
sugar, mustard and salt.

Whisk in the boiling vinegar
and return the mixture co the
saucepan, Cook over low heal
until mixture simmers, but not te
boiling. Remove from heat and
whisk in the gelatin. Cool until it
begins to set and fold in the sour
cream. Pour into a sprayed ring
mold and chill.

Hf you're on a tight budget, the
mustatd ring is quite inexpensive.
Sliced ham, even if it's Featured,
isn't cheap. To save -yourself a lot
of money, wateh for Toupic hams
when they go on sale.

They freeze for a short time —
a month maximum and they stice
very well. They're even better if
you remove the covering, roll in
this glace and feat ina slow ovet.
The glaze is great on any ham.

APRICOT HAM GLAZE
1 - 6 oz. jar apricot preserves (or
prepare some stewed apricots
now and freeze for later)
%¢. honey mustard
%’c. apricot fiqueur
Stir together and spread thinly
on ham. Repeat every 15 minutes
for the lust hour of cooking.

Here are a few more Ups to
keep entertaining costs down:
f Caesar salad is expensive.
Homemade coleslaw is good and
cheap. Add freshly snipped pars-
ley and sunflower seeds to
coleslaw.
© Devilled eggs are easy to make
and eggs are often featured at rock

bottom prices (98¢ a dozen, fast
weekh

Hint: Keep the yolk mixture
fairly stiff, but beat with a mixer
to get it fluffy. Garnish with plen-
ty of parsley and include raw veg-
etables en the same tray for color.
Y Buy day-ald garlic bread if it's
reduced in price.
™ Mixed bean casseroles (ineat-
less) and bean salads are inexpen-
sive and popular.

3 Plain, old-fashioned macaroni
and gheese {not pre-packaged) is
often forgotten, but so popular,

Add %4 tsp. dry mustard to the
flour in the white sauce per six
servings. You can skimp a bit on
the cheese! Also, stir a little grated
Parmesan into the crumb topping. .
J You'll save a lot of money by
making your own dessert.

Choose one that can be made
ahead and refrigerated — the
Boston Cream Pie is a good
choice. Wt serves 10 for under $5,
Homemade cheesecake will cost
you half of what you would pay
for purchased.

CLEARANCE SALE
of ladies sportswear §&

Thurs - Sun Aug 25-28
10 am - 2 pm
1450 Rupert St.N.Van &
(lane entrance) off Main & Mta. Hwy §

CASH ONLY ALL SALES FINAL i

‘]

THIS WEEK'S

= Pl FEATURE
” FRESH BLACKBERRY PIE

Gaskatcrawa
RESTAURANT

88a538

$@95

Reg. 10.95

located at the “Sundown” end of Park Royal South