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Page 14 NORTH LEEDS LANTERN ' CRAB and MUSHROOM m COQUILLE t Cup butter } l Pint mushrooms, cleaned and sliced . t Cup flour 1% Cups dry white wine 1 Uup sour cream 1: Cups shredded Gruyere cheese 1 lbs. crab meat, frozen or canned Salt and white pepper to taste Toasted slivered almonds 1. Sauté the mushrooms in the butter until just golden brown. Remove a few and reserve for garnish. l 2. Sprinkle the flour over the remaining mushrooms. Stir-cook the roux until thick. Do not allow the roux to broth. '3. Remove from heat and slowly add 3the wine. “eturn to heat and stirâ€" icook until mixture is thickened. gStir in shredded cheese. Stir-cook {over low heat until cheese melts. 3h. Add sour cream, crab meat, and iseason with salt and pepper. Do .__._. .r m D .â€" inot allow mixture to boil. 11 $5. Spoon mixture into 1. individual a Q . I . .7. _ ., ' ' (a coquilles (shells) or shallow baking a) .i E gill; :1 I) [X ldishes. Garnish with reserved " ‘ "f ‘ ' I ' S) mushrooms and slivered almonds. Heat uncovered 10 - 15 minutes at 325°, . , , . just until bubbly. Serve immediately. F1ve-Cr1b Here and Two Abutments to carry the Super- Ir d 1 d, 111 b d . , - . . e in 3333.22. afiiqtefrizeii'éed? $522,. structure of the Bridge to be bmlt across an arm of water. bakinz time to,3_0 minutesu ._ .. W at the foot of the Locks, CARAHEL FEARS .._. . ‘ IN 3 large, firm pears _ 0 f. 6 Tblsp. brown sugar ::;»’ - \Muj h Tblsp. butter Kirsch 3”“ The plan and further particulars of the work can be 1. Cut pears in half, peel and core. seen on application to the Lockmaster of that Station. Fla th h l , d id 1 . . w a 3;:110: b21312 pg? 8 e up’ n Tenders W111 have to be sent to the B1deau Canal Office on 2. Sprinkle the pears brown NOVI’ sugar and d t each with butt r. . ' Bake at 1.503 15 - 20 minutes: just The lowest or any Tender not necessanly accepted. until pears are tender. Baste the . ‘/j~" , 1 qéeay if? 3 â€" Altimesiwitg the syrup Bldeau Canal Office, 9E" 7?} â€" nevi/W 20¢ , We a accumu a es n e pan. , ' r v Ottawa. Oct. 3rd,1882. £2397 / Wm, 3. Remove the pears and place "' " in individual dessert dishes, , drizzling remaining syrup over The contract for the above tender was awarded to Charles S. Burtch, grandfather the pear halves. Chill well. Of Herbert BurtCh- DON’T MISS IT! Grand .0pening h. At serving time, pour Kirsch sauce over the pears. If desired, pears can be topped with whipped cream. KIRSCH SAUCE: 2 Egg yolks 1 Whole egg 6 Tblsp. sugar Dash salt 1i Cups milk, scalded i Tsp. vanilla Cup Kirsch * - r . _ Rldeau Plzzerla II 1. Beat egg yolks, the whole egg, sugar and salt together in a heavy “new”! (not alul111mm)- BEDFORD STREET, WESTPORT 2. Gradually add milk, heating with a whisk constantly. Stir- cook over very low heat until sauce costs a metal spoon. Remove from heat immediately and place pan in a bowl of ice water. Stir until partially cooled, then stir in vanilla and Kirsch. Chill thoroughly. Yields: 2 Cups. FORMER STAFFORD BUILDING Phone 273-3133 or 273-3167 * Kirsch is a colourless liqueur made from cherries. Opening 3,801.0, FREE FAMILY DRINK WITH $3.00 and OVER ORDERS JANUARY 24, 25, 29 & 30. u LI.La.HIA-hl\ e: H LL - - ._. A . a a. -â€"â€" â€"â€"-â€"-â€"â€"eâ€"_â€"â€"â€"â€"â€"â€".--â€"â€"â€"â€"