PAGE 6, WlEDNE-SDA Y MAY 7, 1980,WHITBY FREE PRESS WOMAN '80 SUPPLEMENT - Cooking with Herbs can be Adventure Parsley, sag rosen ary and thyme . il you think they're only the stuff that songs are made of, you're wrong. Try some of these fragrant herbs in your favorite dishes and drinks and you'll be surprised at the wonderfully subtle flavor they add. After you try these, you might want to go on to other herbs like basil, dill, marjoram, mint, oregano, savory, or tarragon. Popular usage has lumped ail these ingredients under the category of spices, but many cooks still differentiate herbs from other food accents by defining herbs as leafy aromatic plants grown primarily in the temperate zone. Cooking with herbs can be great fun, and you should feel free to experiment with them to create your own unique combinations. How- ever, a few basic guidelines may help you avoid common pitfalls. Generally, you should start with about 4 teaspoon of a dried herb to your favorite six-portion recipe. Stir in the herb, taste your dish, add more to suit your taste. Don't overdo it; adding too much of one kind of herb or combining too many herbs can kill a dish. A little usually goes a long way. Most herbs, except bay leaves, should be added during the last 10 minutes of cooking to obtain the freshest flavor. Too much cooking dissipates them. Generally speaking, it's not good practice to repeat a herb you're already using in a dish when you choose herbs for the rest of the menu, like soups or salads. Most herbs have a lifespan of a year. Old herbs are useless; often they add a bitter taste to a dish. Go The Priceless Gift There's a gift that only you can give and it is one that has no price: time. You can give Mother some pre- cious free time with just a little thought: Offer to take over baby- sitting chores for one after- noon, so Mom can take in that movie she's been want- ing to see, or do some lei- surely shopping. Give Mom an I.O.U. for K.P. duty for a week ... she"ll appreciate the extra time for relaxing after din- ner. Take over meal prepara- tions for one whole day, even if it means "taking out" from a fast-food place! Offer to do for a week ... delighted! laundry duty Mom will be Babies Need Visual Stimuli Research shows that infants who receive visual stimulation develop more quickly when it comes to reaching for and grasping objects. through your spice shelves and get rid oftany herbs that have lost their color and aroma. It's a good idea to date herbs so you-know their age exactly. Store your herbs in tightly sealed containers and keep them away from stoves, ovens, radiators and win- dows. Heat and light will destroy your herbs over a period of time. What herbs go well with what? A good cookbook will tell you in detail, but here are a few combinations you might want to try: Basil is great in tomato juice cocktails, egg dishes, cheese souffles and fondues, Italian dishes, most tomato dishes, roasted poultry and most meats. Bay should be used sparingly with smoked fish, fish chowders and shrimp, with corned beef, spaghetti, pot roasts and stews. Try dill in fish sauces and cream sauces, with broiled chops and steaks, in tossed green salads, with fish soups and chowders and some vegetables. Marjoram adds a delight- ful flavor to stuffed or sauteed mushrooms, creamed fish dishes, rabbit and game birds, tossed green salads and cooked vegetables. Use mint for a refreshing accent in hot or cold fruit and wine beverages, lamb and veal, fruit salads and some vegetables. Oregano tastes great in pizza and mushroom dishes, in Spanish sauces for eggs, vegetables and fish, in spaghetti sauces, meat marinades, with game birds, and in mushroom, vegetable and lentil soups. Parsley makes a great garnish for canapés, egg dishes, court boulion, braised dishes and stews, practically all soups and vegetables. Try rosemary in jams and jellies, fruit cocktails, with most meats, chicken dishes, minestrone soup, in cabbage, broccoli and brussels sprouts. Sage tastes great in cheese spreads, souffles and sauces, in poultry and vegetable stuffings and in sausage, pork, veal and lamb. Savory adds flavor to tomato juice cocktails, egg dishes, cheese souffles, fish chowders and stuffings, poultry and poultry stuf- fings, sweetbreads, pork and veal, soups and certain vegetables. Tarragon should be used lightly in tomato juice and fish cocktails, egg dishes, fish and shellfish dishes, veal and rabbit, poultry, in Some "Dos and Don'ts" For Women Wine Buyers According to a recent study, many women are drinking more wine now than in the past. The Newsweek Magazine re- search reports show that 27% of the women ques- tioned drink more wine now than a year ago, as opposed to 23% of the men question- ed. More importantly, more women than men drink wine exclusively. As relatively "new" members of the work force, women are deciding for themselves which wines to buy and how much to spend for business as well as personal home entertain- ing. Yet selecting a wine - particularly an imported brand - may be a confusing task: white or red, dry or sweet, Italian, German or French? One imported wine which eliminates some of the con- fusion and is appropriate for almost any drinking occa- sion is Folonari, a consisten- tly reliable family of Italian table wines that provide ex- cellent taste at a reasonable price. And, for women who like to "experiment" with dif- ferent brands, there are five varieties - Soave, Bardo- lino, Valpolicella, Rose and Lambrusco - under the Folonari label. Although the four "s's" of wine drinking - see, smell, swirl and sip - heighten enjoyment of any boule of wine, there are a few other tips to help nake selection. storage and serv- ing of wine easier: The old rule - red with meats and white with fowl - is obviously more a mat- ter of personal opinion than necessity. However, red wines generally are more compatible- with heavier meals, such as roast beef, steak or pasta, while white wines complement lighter meals, such as fresh fish or chicken. If more than one wine is being served at a dinner, a good rule of thumb is fuller- bodied wines first, followed by lighter wines. Sweet wines go well with desserts. Wine should be poured slowly *and should fill the glass only half way to allow the full bouquet to gather. One glass can be used for a variety of wines served at home. The glass should be clear and thin so the color of the wine may be observed, and it should have a stem so it isn't held by the bowl, which would warm the wine. Although 55 to 60 degrees is reconmended for storing wine, a consistent rather than specific temperature is the key to proper wine stor- age. Wines also keep best when stored in a dark area. Predictions for the growth of imported wines in the near future are extremely optimistic. Folonari, along with other fine Italian wines, should continue to be a top choice as more wine con- surners - especially women - become. familiar with quality wines. t FORE vinegar, chicken and fish soups and in Hollandaise sauce. Thyme can blend with strong cheeses, scrambled eggs, fish soups, meats, poultry and many vege- tables. Most of the herbs listed above are great in herb butters, which add won- derful flavorings to meat, vegetables and eggs. The butters are easy to make. .. . .e Just combine one stick of softened butter (14 lb.) with one tablespoon of fresh minced herb ¶or one tea- spoon of dried herb)and one teaspoon of lemonjuice, and you have a great taste treat! Experienced cooks claim that once you try fresh herbs in vour foods, you'll never want to use anything else. Many of the common herbs listed here are easy to grow on a windowsill in your apartment or home. LADY GOLFERS ON MOTHER'S DAY u GOLF BALLS TOP-FLITE LADY TITLEIST GOLDEN GIRL 14.95 15.95 15.95 GOLF BAGS & CARTS McGREGOR SPALDING DAIWA WILSON CARTS BAG BOY CARTS from 29.95 48.50 43.95 44.95 54.95 BAGBOY CLUBSTER 129.00 (BAGICART COM. BINATION) LADIES CLUBS PENFOLD PROMADE $149.00 GOLDEN PRO $169.00 SPALDING FUTURA $229.00 TNT 100 $279.00 RAM GOLDEN GIRL $349.00 LYNY TIGRESS $369.00 ACCESSORIES HEADCOVERS from 5.95 UMBRELLAS from 5.95 BALL RETREIVERS from 6.95 LADIES SHOES 59.95 (SOFTIES BY DEXTER) WE ALSO HAVE A GOOD SELECTION OF LADIES CLOTHING GOLF-O-TRON 668-9671 1450 Hopkins St. Whitby 1SAMO TOSA ýr FRSHID5 52 SIMCOE STREET N. OSHAWA ONTARIO HOURS Sat Mon Tues 9:30 an to 6:00 pin W'ed Thurs Fri 9:30 am 0to 9:00 pm 9L BA -mi Li cpç-jý- a