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PAGE 16 â€" WATERLOO CHRONICLE, WEDNESDAY AUGUST 16, 1989 Preserving the harvefi"& If you‘ve ever grown zucchini you‘ll know what it‘s like to have the zucchini fairy visit your garden every night. Try Zucchini Relish, great with hot dogs and hamburgs, meats and salads. Ginger Pears would go well with roasted meats, poultry or game. This recipe calls for wine and fresh ginger. Our Marmalade, a recipe from the author‘s Scottish grandmother, is quick, easy and tart. Herb or mint jellies use one cup of the herb of your choice combined with other ingredients for a jelly to serve with cheeses or cold meats. Homemade vinegars can be made from fruit or herbs. The author makes one quart at a time. Unconventional recipes for the unconventionâ€" al cook offer adventurous eating with mushâ€" room catsup, horseradish jelly and Szechwan pickles. Notes for selecting, preparing and preserving make this timely compact edition a winner. Gourmet Preserves. Judith Choate. Generâ€" al. 176 p. $11.50. Preserving the bountiful harvest is a timeâ€" honored tradition. Whether the produce is from your garden plot or your nearest market, you‘ll want to preserve some of this year‘s crop for the winter months. For preserves with a unique twist, yet in manageable and quickâ€"toâ€"prepare quantities (fourâ€"six pts.), Gourmet Preserves by Judith Choate is a cookbook that will soon become one of your favorites. When frost threatens your tomato plants, pick those green tomatoes for Green Tomato Preserves seasoned with ginger, cinnamon, nutmeg and allspice. If you have lots of basil (eight cups), try pesto which can be sealed or frozen. A great sauce for meats, with its characteristic garlic, Parmesan cheese flavor. Recipes From A French Herb Garden by Geraldene Holt, cookbook author and food authority, has compiled these comprratively simple recipes using herbs combined with readily obtainable ingredients: Wild herbs Herb gardens are enjoying an unprecedented popularity. Whether you grow a few beside your kitchen door or nestle a grouping amongst your vegetable plot, you‘ll want to try a variety of recipes using the herbs you love best. _ * % # â€" §2 278 Noliiiies, ce q 9t o oo o n Pn Roy e v:'â€"f"‘ y ,:’ mmico ong vÂ¥n [.9c9se 205 AOl,_ L 2 c ale k ||TҤ'!_!‘;°.‘;’I° 164 KNAPSACK WEEK UNIVERSITY OF WATERLOO SEPT. 11â€"15 | THE GIFT SHOP Recipes From A French Herb Garden would be an ideal gift for the herb lover. & Recipes From A French Herb Garden. Geraldene Holt. Stoddart. 160 p. $29.95. centuries as well as those inspired by presentâ€" day cooks. Many of these recipes have not appeared in English before, others have been created for this book, and some were given to the author as she cooked alongside friends in grow on the hillsides of rural southern France and have been used for centuries by French cooks. Simple foods. enhanced with herbs elevate them to haute cuisine. Author Holt andgivesadvioeonhowtopowthem.m book is divided into sections: First Courses and Soups, Fish and Shellfish, Meat, Poultry and Game, Eggs and Cheese, Vegetables and Salads, Desserts, Cakes and Preserves. Bean and Vegetable Soup with Pistou, from the Mediterranean area of Provence, is a meal in itself. Sole stuffed with Lime Butter and Hot Salmon and Dill Mousse are two of the many fish dishes laced with herbs. Beef and Wine Stew and Chicken with Tarragon make for hearty main fare. Goats Cheese in Olive Oil will tingle your taste buds and Tomatoes Stuffed with Herbs will go well with any meat dish. Chocolate Mousse with Mint and Roseâ€" and gives advice on how to | mary Shortbread are unusual desserts. These recipes are all versatile and compatible and will not overcome the beginner or bore the gourmet cook. 6 The first chapter outlines the uses of herbs French country life; %ood, markets and herb AT FREE BBROL PENS & CLINGERS World of Books Marg Zavaros KNAPSACKS by U of W CREST Lugger = %] : «e Poveenet Tanch i5 iB Fresh Cut Flowers bage ummuma.p@‘uf to go! ° _ Brand Names â€" _ SKLAR, LAâ€"7â€"B0Y, MAGNUSSEN, SEALY, KING KOIL, SHERMAG & OTHERS! OPEN 6 DAYS CLOSED MONDAYS AMPLE PARKING SPECIAL BUSINESS â€"LUNCHEON DAILY Store Wide Clearout Everything has LY J 54 oN ©D.0909 EXCELLENT DINING IS JUST s MINUTES FROM WATERLOO ~=am SOUP, SALAD, HOT ENTRE THE BLACK FOREST INN : 26 KING ST., CONESTOGO ‘ o. P _ ons L.‘ Avesatil it * *‘ apowe ht muke Ayted