The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

It MARY DELANICY If The Iaininer skilled musician can look at score and not ortly hear the orchestra ltll pick otit the rich notes of French horn lit the same way llclirric ook catr look at recipe and not only taste II but pick out the subtle flavor of tilt tarragon llelame ook is lilll trained it the ordon ltleu school ot brunch cooking lll Paris the most prctigious and respm school of the culinary arts III the world ller ttnikttiz is an art llltl science and to her French mixing is is basic and correct and fine as the works ot Shakespeare would be to graduate of English literature Ihrs she says is the classical food To me it is ab soluter good cooking forte iii the correct fashion This may sound like culinary snobbery coming from woman with the first name llclainc In fact the odd spelling of her French Christian name belies the fact that she is Scottish by birth and the registry office in her native land rnispelled her name in triak ing out her birth cert ificate Iler last name is her married name It was not taken on when she decided to becorrie chef And she resists the urgings of friends and business associates to be cute and play on the name hen she adyert ises for her cooking school THE illtTIlOlSII She calls her newly formed cooking school in llillsdale The Courthouse School oi French ookrng It is spacious wooden building constructed on the back of Ht year old log house next to the old cour thouse and jail Hot buttered scones with pot of am is 44 $5 Heres simple sample of good cooking front the kitchen of Helarrie ookscones known irt North America as tea biscuits The extra touch to make them special rs the custard powder In Britain she says you would serve it with butter and jam and pot of whipped cream And youd just get fatter and fat ter The recipe comes from her own head its closer to instinct by now have never ever measured the ingredients she says But cook known by the texture when the ough is ready For scones you need soft spacious kitchen equipped with all the most modern and attrac tive equipment is the classroom for students at The Courthouse School of French Cooking Antique reproductions and woodwork tho oxnmlmr Wodnoudny Oct 17 1979 Its main feature is an airy kitchen designed for demonstrations The preparation area is bar with countertop stove and bluetiled counter with row of comfortable chair lined next to it The ceilings are high and the smell of good things in the oven is the first tantalizing impression as you walk through the sliding glass doors froin outside Next to the kitchen is small dining area cozy witlr only room enough for serving buffet and round table set with cloth silver arid china Soft curtains hang on the two sets of ttllllllpiltttti windows that allow the colors of the llillsdale autumn to enter In this room the participants in the cooking class are allowed to sample the treats prepared by Helaine in her demonstration Luncheon is always part of the class the icing on the cake so to speak sample menu Would make monks mouth water sounding even rriorc delectable when described in the proper French terms For the beginners course typical lunch menu would be Quiche Lorraine Iojar sky delicately seasoned veal with mushroom saucei and Mousse lAbricot apricot mousse in case you couldnt guessi The gourmet class triiglrt sit down to meal of Souf fle dti Frontage cheese souffle Saumon Poche Hollandaise poached salmon with Hollandaisei and Crepes Suzette crepes with an orange sauce Students in the advance llaute tuisine course would be treated to Truites Vladimir decorated trout in aspicv anard ltlrange duck in orange and cognacI and Marquise Alice chestnut Bavarian creami as Photo by Morcelville of Penetong complement the rustic style of the Hillsdale setting Above Heloine Cook graduate of the Cordon Bleu School of French Cooking works in her kitchen Examiner It you get fat just thinking about Bavarian crew or if you want to learn how to cook properly with the same good old fruits vegetable and meats your mom used dont be put off by exotic names There is basic way of cooking properly says lIelaine that transcends countries and traditions Foods need not be rich they need not be exotic They only need be cooked iii the right way There will always be differences in the traditions of different countries due for example to the predominance of certain foods In countries where mutton is staple the meats will be cooked longer often in stew fasion to make it tender In her native country soups and porridges reflect the need to bolster ones self against cold wet climate In Canada the staple starch product will be breads made from wheat flour while other countries will use rice or pastas And there are other tastes that are purely cultural She cites as an example the French preference for mat so rare that it is blue couldnt eat it like that she says They would say my meat is overcooked None of these styles mean that the food is necessari ly cooked improperly as long as the flavor of the food is brought out The real crime against good food is usually with the eater the typical North American MacDonalds consumer who smother his food ket chup reducing it to one unrecognizable mass rather than trying to extract the subtleties of taste and tex lure If someone did that to one of her creations says Ilelainc would be heartbroken Garden Notes Cookstown seminar By JEAN EABI cozy dining room complete with linen tablecloth curtains and setting of silver and china serves as sampling area where members Must im rovise Dont be timid When it comes to the preparation of the food noone should be put off because they dont have all the most modern equipment or the access to markets with fresh produce and herbs French housewife would never accept battered vegetables says Helaine Cook But we in Canada especially in the winter months if we live away from major centres must put up with bottled herbs and spices and hothouse tomatoes And as far as utensils her advice is simple Dont buy anything Theres always something around the kitchen that will serve the purpose Im kind of mean ie cheap being Scot she says She herself used liquor bottle for rolling pin for years French cooking can be adapted to any type of food any type of kitchen It need not be fancy Often its jtist the names that put people off when searching for recipe Many cooks are scared to experiment scared to attempt something new nd especially scared to try something with name they cant pro nounce good example is Bechamel translated basic white sauce staple for English afternoon tea Below Heloine Cook shares her recipe Examiner Photo Hot scones for tea dough Simply ltll together probably one cup at flour nut spoonful of butter pinch of lt£lil one tsp of baking powder one tsp of custard powder one eg one cup of milk Mix together roll on floured surface and cut with tumbler or cookie cutter Ar range on floured cookie sheet with the sides touching this makes them rise more Bake for tt10 minutes in hot 425i oven Enjoy Once year the 28 horticultural societies that comprise District 16 of the Ontario Horticultural Association have workshop or seminar This year it was held at ookstown United hurch hosted by Thornton Society on Saturday ic tober 13 One hundred and fortyone delegates were there and among them was the President of the Ontario Horticultural Association Roy Carr from Callender and PastPresident Alastair Crawford from Oro along with all the district of ficers This district started btirsary four years ago to honour Dr Ray Ives of Stayner for his years of service over 50 yearsi to this area The bursary is to help any second year student in horticulture from District No lti This year the district presented the bursary of $500 each to two students at the Niagara School of Horticulture The first bursary was presented to Ian Burgess in ear ly September in Parry Sound by Evelyne Moreaii who is the assistant Director for that area The second one was presented to Douglas Keown of Barrie by Penny Sti ver of Baysville who is chairman of the bursary committee One of the conditions of the bursary is that these students when graduated will return to their district to work The 1978 winner was aroline Sweet who is now pcrrria iient member of Barrie Parks Board Staff IISISSI The morning session was taken tip by discussion groups on all the problems of the various officers anti the work in general of running horticultural societies Some helpful ideas emerged front these discussions Cookstown women served lunch to the HI people even though they only expected an In the afternoon Thornton socutys youth group have demonstration of the work they do Almost all the societies have problems to secure leaders for their junior groups nrost amusing skit was put on showing what NOT to do when entering exhibits at flower show PastDistrict Director an accredited flower show judgei played the naughty member who never read the schedule and did everything wrong This was hilarious skit and am sure it will helpthe shows in District No 16in 1980 Bill Markwich of Tottenham and Ever nc Moreau of Parry Sound demonstrated care of fall tubers and forcing bulbs will give you their advice next week TROPHY The Helen and Earl Cox Trophy was presented to Midland for their beautification of block in their town They planted sixteen trees eighteen flower containers were also planted and benches put in Caroline Sweet was the judge It was fl cryear project of the Midland Society The new societies of Elmvale and Gilford were presented with fall bulbs to start project Barrie Horticultural Society will host the District Conven tion on Wednesday April 16 1980 at place to be set Stayner Society will host the fall seminar Saturday tober 18 1980 and second seminar will be held in Parry Sound at date to be set SOCIETY NEWS The tour to Metro Zoo had to be cancelled because the bus was not filling The damp cool weather is to blame the shoe with the beautiful lit Wto DAYS ONLY OCT 1718 19 2M WED THURS FRI SAT All HANDBAGS 20 OFF We is Famous for fit style comfort WALKW EL Put your feet in our shoes 58 Dunlop St Downtown Barrie 7282397 at the class can taste the delicacies prepared by Heloine Cook threecourse meal is always part ofthe class Examiner Photo says Heloine The same one youve been making for years To some people says Helaine anything other than hamburger is gourmet And so they chicken out The point is with the basic techni ques you can do anything Doing things properly doesnt necessarily mean taking more time either She believes that the media advertising in par ticular is responsible for brainwashing people into believing that fastfoods like frozen vegetables are in fact fast The fact is that fresh vegetables as rule take no longer than frozen usually about the same length of time as the meat entree or less Frozen foods cost more and they are worth less in terms of nutrition and taste They taste soggy she says Its all in the technique few simple skills can turn anybody even you into cook of distinction Sure there are some people who have natural wizardry with food just as there are natural musicians or artists But much of it can be teamed by any culinary klutz All it takes is willingness to try Your taste buds will love you Bon appetit