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18 NORTH LEEDS LANTERN m 1990 THE KITCHEN WITCH Heather McNally Portland-on-the-Rideau I have always enjoyed the availability of waffles while in the United States and they have finally become a fashionable Canadian food. I think they are better than pancakes, lighter, crispier, and the little square pockets hold the syrup so well that you do not use as much. WAFFLES 2 cups flour 3 tsp baking powder % tsp salt 2 eggs, separated 1% cups milk 6 tbsp melted shortening Sift together in a bowl the flour, baking powder and salt. Beat the egg yolks with the milk, add to the dry ingredients and beat. Add the melted shortening, mix well and fold in the stiffly beaten egg whites. Spread the batter in the middle of a very hot waffle iron until it spreads and covers 2/3 of the surface. Cook until no more steam comes out. Waffle batter keeps well for up to 3 days covered. It must be well beaten again before use. I have used the above recipe in a hurry without beating the eggs separately; the result is not as crisp but just as good. Try different. flours and take out the cholesterol by omitting the egg yolks. ENGLISH MUFFINS (1% dozen) These muffins freeze well and are cooked in an electric skillet as the heat is constant for more even cooking. 1 package dry yeast 1/2 cup warm water 2 tbsp sugar 1% cups milk, scalded ‘A cup shortening, melted 1 tsp salt 6 cups allâ€"purpose flour, divided Dissolve yeast in water; add sugar and stir until dissolved. Set aside. Combine milk, shortening, and salt in a large bowl; mix well. Cool to 105°. Stir in yeast mixture. Add 3 cups flour; beat mixture until smooth and elastic. Add remaining flour; knead 8 to 10 minutes or until smooth. Place in a wellâ€"greased bowl, turn dough over to grease top. Cover and let rise in a warm place (85°) free from drafts, 1 hour or until doubled in bulk. Punch dough down. Turn dough out onto a lightly floured surface. Roll dough to 3/4 inch thickness and cut with a 3" cutter; put each round on a 4" square of waxed paper placed on a baking sheet. Cover and let rise in a warm place, 1 hour or until doubled in bulk. Tranfer muffins carefully to a wellâ€"greased electric skillet preheated to 350°. Cook 12 to 15 minutes, turning about every three minutes. ROCK-BOTTOM PRICES! NOW AT BROWN'S MARINA .. V‘REOONDITIONEDV USED SKI-DOOS‘V W»). W 69V ONLY $6500. - .-:~ ,. . . 1989 SKIDOO MACH I â€" englne and susp. mod kits In- stalled. mlnt cond., low mileage, 30 day warranty (only $6500). Only $6500. E7l4-BB-dlsplay 1987 SAFARI â€" 37? electric, twin oil Injection, mint cond., tamily trail sled, 30 clay warranty, Only $3000. EOIS-BB w ,, .. 4 . .’â€". ’1 NEW 1988 STRATOS ELECTRIC IFS SUSPENSION â€" 7 1931 BL'ZZARD 950° ‘ E“;- cond., llquld °°°'ed' ”9" inch rear sus e sion travel. 496 cc rotax sot! rlde onl .ierlormance. last, only $2400. EON-BB “400‘ p n ' Eds-83 ALL 1990 MODELS IN STOCK REDUCED TO DEALER INVOICE PLUS FREIGHT SAVE HUNDREDS OF DOLLARS ON CURRENT SALE PRICES ONLY 13 SKI-DOOS LEFI' wesmm “L211” SMITHS . S FALLS INDIAN LAKE CROSBY OPEN 7 DAYS A WEEK BROWNS MARINA ’7 cm, "t Brown’s , Manna Ltd. (approx. 1/2 way between HWY- 15 Smith: Falls 8 Kingston) Chaffey’s Locks, Ont. (613) o - ‘0.