C4 - Sunday, January 20, 1985 - North Shore News

Discoveries at back of freezer

OU KNOW how it is. Everyone has to clean out the freezer some time or another. What pleasure to find that exira pound of butter,

and those tomatoes you froze at the height of the season and never saw again, to say nothing of the

applesauce cubes. the kitche _ ranger

ay ates. rs Ee) - ites a a

SUERTE

by Elean : Godley Pe]

Sometimes this column reminds me of my freezer — bits of good stuff down there, somewhere. The holi- day season was hard on it — one column lost an entire page, another was rejected in toto. The page that lost its way was describing a couple of attractive cookbooks, Na- tional Best Sellers, both of them, done up by a husband- and-wife team, she the cook, he the photographer.

Lesley and John Hasselfield have chosen a format especially attractive

example

to the novice; both books are done menu-style, so that the inexperienced cook doesn’t have to worry what goes with what.

A Month of Sundays presents Sunday dinner menus and recipes for bet- ween 4 and 8 people, and man, they're the kind you lie down afterward. Here's a sample:

Corn on the Cob with Kernel Topper

Sliced Cucumber and Tomatoes

Pan Buns

Barbecued Pet Roast Duchess Potatoes

Vegetable Mediey Gingerbread with Hot Peach Compote

; Whipped Cream

Coffee or Tea ’ Think you could manage till breakfast time?

Sunday Brunches are designed to fill you up on the other end of the day. Don’t plan anything too strenuous: Boston Brown Bread Fresh Orange Fizz (white sparking wine with o.j.) Sourdough Pancakes with syrup Or preserves Hash Nests, (eggs baked in corned beef pockets)

Mocha Cherry Roll, with whipped cream filling, two kinds of cherries, and chocolate

Lesley is a serious cook. When she suggests ‘‘Fluffy French Toast’’ she gives you the recipe for the French

Could have this

Sweater Free

|When you Buy this Skirt.

bread to make it out of, She's a Winnipeg native, with recipes for things like **Hear- ty Hot Hoagies’* and ‘*Pork Cream Schnitzel"', and she describes how to corn your own beef and then enjoy it with Potato-Onion Pig and your own home-made Bugels.

There are recipes here for food both exotic and basic, and they are presented in a crisp, straightforward style that leaves little doubt of the outcome. They will work.

If | were allowed a carp, | would question the position of the photographs of finish- ed rood. They are scattered through the books without

| FURNITURE

regard to keeping them in the neighborhood of the perti-

nent recipe. One is puzeled to be reading about Cherry

Cheesecake facing a colorful platter of Country Beef!

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