Village Squire, 1976-11, Page 34the two naives. This is done by bending back until it cracks.
Remove and discard the flippers. Push the meat out of the
body by pushing from the flipper end with your fork. Unhinge
the back, leaving the body to lie contemplated. The greenish
liver is delicious. It is called coral or "tomalley" by the
homers". Crack open the body to find bits of meat and suck
the meat from each small claw. It's time now to clean up but
you should have enjoyed one of Nature's finest foods.
The chowder at Dipper Harbour was lunch on a windy, cold
but bright day right by the sea. This small village is close to
the new power station and not far from the World's largest
whirlpool off Deer Island.
Chowders are as varied as the location, the ingredients and
the maker. They can be thick or thin, with or without tomato,
single basic ingredient or a mixture. This memorable chowder
contained lobster, scallops, haddock and potato, a little onion,
lots of butter and a thick white sauce. There were yeasty hot
rolls and crisp warm crackers to float, mix, or drink. The day
was warmer and brighter afterward.
Coquelle St. Jacques is a dish of scallops served on half a
scallop shell. The scallops are cut into about 1/2 inch slices
and simmered very gently in white sauce and shallots. Cream
is added and the whole piled on the shells, topped with
buttered crumbs and baked until the top is brown. Serve with
the rest of the white wine. A column on seafood will describe
these recipes in detail at a later date.
Here is a recipe for cookies that are real melt -in -the -mouth
treats from the Netherlands Via Ottawa, Camp Borden and
Oromocto. Melt one cup of butter and mix in three cups of
brown sugar. Add an egg and beat well. Add three cups of
oatmeal, a pinch of salt and a tablespoon of vanilla. Beat very
well and drop by half teaspoon on well buttered cookie sheets,
or on teflon pan. Be sure to space well since these spread.
Bake at 325° F for 20 minutes.
As a very last offering this time here is a delicious way with
carrots. Boil ' , -inch carrot rounds in water slightly salted and
sweetened. Drain and cool. Add a few raw mushrooms thinly
sliced and a scrap of finely chopped onion. A little green
pepper adds some colour. Cover with sour cream flavoured
with curry powder to taste. Chill and serve with baked chicken
or anything else that suites your fancy.
That's all for now. See you soon.
K hael Ward Queen &Westmoreland
Potterydesign opposite Bainton's Old
Studio() Mill in Blyth
An Invitation
Starting on the fourth of December through
Christmas, we are having our first show, our
Christmas collection of pottery.
All of the peices are made individually and
many are one of a kind.
We look forward to your visit!
Phone 1-519-523-4203
32, Village Squire/November 1976
The Arbor
Proudly presents it's new addition "THE BATH
HOUSE".
Please drop into "THE BATH HOUSE" and
preview our new fall colours in FIELDCREST
Towels as well as soaps and many other Bath
Accessories.
May we suggest - Christmas Lay Away
Don't Forget - We Do FREE Gift wrap.
Monday through Thursday 10:00 a.m. • 5:30 p.m.
Friday 10:00 a.m. to 8:30 p.m.
Saturday 10:00 a.m. to 5:30 p.m.
Sunday 1:00 p.m. to 5:30 p.m.
THE ARBOR
43 Albert Street
(JintOn,Ont.
482-3876