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The pulao is served hot, piled high on a round or oval platter. Crisply fried onion is strewn over the mound. Other garnishes are dictated by taste and might _ include _ raisins plumped in a little hot fat, toasted almonds, and green chilies. The edge of the platter is rimmed with a colorful garnish such as hardâ€"cooked egg halves, tomato wedges, or alterâ€" nating slices of tomato and cucumber. As you might guess, a pulao is an eyeâ€"catching dish and usually the most attractive one of the meal. Other dishes served with it ion food which may -mot have been preâ€" Erked. This frying has the fect of sealing the starch in the rice grains and keepâ€" ing them separate. Hot water or stock is then addâ€" ed and the foods are cookâ€" ed until the rice is soft and the liquid absorbed. Someâ€" umes the rice is colored yellow by the addition of This dish is said to have first come to India with the Moslems in the eighth cenâ€" tury. To prepare it, the Inâ€" dians first sort, wash and soak their rice. Then, they fry it briefly in spiced, ified butter or vegeâ€" wofl, together with the foods is combined with it. Hence, we have peas pulao, mutton pulao, and a host of spelt pulau and pillaw) is a savory rice dish which is a first cousin of the Greek and Persian pilafs. While it may consist of plain spiced and garnished cooked rice, usually some other food or Cor. Lincolin Rd. & Weber North Waterioo nAlIRJTYLING dE C§ady | LINCOLN PLAZA CAFE MOZART ‘‘Your Hair the Way you want it" Decorate Your Dinner with True Authentic Home Made German Cakes and Pastries from 38 King St. South Waterloo BARBER SHOP HAIRSTYLING RON‘S â€" Free Parking â€" 3 BARBERS Garnish savory rice with raisins, onions 578â€"4590 and For further information on savory herbs the home economists at Canada Agriâ€" culture, Ottawa suggest that you request a free copy of Using Savory Herbs, publiâ€" cation 1374 from the Informâ€" ation Division, Canada Deâ€" partment of Agriculture, monly prepared throughout the country and varies in content according to foods available in the different One cannot read old cookâ€" books or folkloreâ€"chronicles without becoming aware of the early associatron of herbs with magic and mediâ€" cine as well as with cooking. Herbs have been coming into their own recently as witness the popularity of herb and spice racks in modern kitchens. To employ savory herbs skilfully in cooking, one must learn about their flaâ€" vor strength and suitability with various foods. Although the choice of herbs is often a personal one, it is wise to use them sparingly, and for the most part, singly. Dried herbs should be crushed to release flavor before adding to a mixture. They should be used to enâ€" hance the flavor of a dish, not to disguise it. vice suggest that you serve this peas and carrots pulao namon, crumbled 4 cardamom seeds 2 cups converted, long grain rice 4 cups boiling water 2 teaspoons salt The imaginative use of herbs opens many doors to those who enjoy fine flavor in foods. Savory herbs are, for the most part, the leaves of aromatic plants. The most frequently used ones are basil, bay leaf, dill, marjorâ€" am, oregano, savory and sage. sliced lengthwise & cup frozen peas Â¥ cup thinly sliced young 4# inch piece of stick cinâ€" 190 Weber North at Schaete! Herbs should enhance, not disguise flavor ©@© Service ©@ Selection © Savings BROADLOOM and ORIGINAL CARPETS Phone 742â€"9 110 The home economists of 2 bay leaves Peas and Carrots Puilae %& cup butter WATERLOO , it is comâ€" thinly * 2 tablespoons raisins Fresh herbs are available in many local markets durâ€" ing August and September. Many of these sweetâ€"smellâ€" ing herbs may be planted in corners of home gardens, where their characteristic scents may be enjoyed durâ€" ing the growing period. For those persons who are interested in p‘anting their herb garden next spring, a companion booklet to the one listed above is available from the same source. It is called Savory Herbs, publiâ€" cation 1158 and is free on reâ€" quest. until all of the water is abâ€" sorbed and the rice is tenâ€" der. This will take about 25 minutes. Meanwhile prepare garâ€" Ottawa K1A OC7. It contains information on buying and using fresh and dried herbs, how to freeze and dry them, as well as which herbs go best with the various foods. â€" saucepan, heat one quarter cup of butter. Add cloves, cinnamon, cardamom seeds and bay leaves. Stir and fry for about 30 seconds. Add the sliced onions. Cook and stir until golden brown. 3 or 4 hardâ€"cooked eggs, halved lengthwise three minutes. Add boiling water and salt. Bring quickly to boil. Reduce (heated) _ 1 small onion, thinly slicâ€" 749 King St. West KITCHENER DELIVERY Cook‘s Pharmacy CALL LET US CLEAN YOUR Rugs & Furniture 2 green chilies (optional) Watch For L o â€"â€"aaw} YOUR BUSINESS AND SERVICES DIRECTORY Mon. to Fri 9 a m â€" 9 p m Sat 9 a m â€"6p m 742â€"8488 8%% to very low. Cover HOMES AT 576â€"9500 HELM fry gently for NWW’ . #e e sn 26 f unke €s 309 i 2 QVRe t . w ulitires _b Papal oo Cns d 48 King St. South Waterloo Crystal â€" China Ceramics Radios â€" Cuckoo Clocks eggs. Makes 12 servings. 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