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A9k - FiD^, A^^oayl^J Cmcf ***** {j** Z^ ^llba bMWHOcd cm jamy e/^-,MsMM The Party booster...... f LOBSTER/PHILl DIP OR SPREAD 1 large Philadelphia cheese 2,3oz. cans of lobster paste dash of Angustura bitters dash of Worcester sauce pepper and salt to taste Whip to desired consistancy with milk. <*y~-yyf P PINK,iS BEAUTIFUL! .^* :. ■ : . ■ ' . 1 tin undiluted pink lemonade (use this tin to measure other ingredients) 1 tin light table cream 1 tin gin 1 tin club soda 2 tins crushed ice Put ail ingredients in a blender and until frothy. blenl A SPECIAL SWEET TREAT-from a Jewish cookbook. 1, GRILLED ALMONDS. 1 cup sugar 1 cup almonds 1/k tsp. sftlt lA cup water Put into frying pan. Heat slowly, stirring constantly until the lumpy mass becomes melted again. When completely melted pour quickly onto slightly greased cookie sheet. They taste great.' rA For that exotic touch.... *j- BAKED CRAB MEAT WITH COCONUT CREAM |\ vl <~V-*' 8 oz. fresh or cooked crab meat 1 medium size onion 1 T. paprika 2 t. lemon juice 1 small garlic or ginger 1 medium size green pepper 2 cups of coconut cream Method Buy unsweetened coconut, soak in luke warm water and squeeze the milk out. cut onion and pepper in 1/2 inch cubes. Crush garlic or ginger, paprika, mixx all ingredients with crab meat. Add lemon juice. Add salt and pepper (white) to taste. Bake for 45 min. in 350 degrees, and serve with sweet potatoes. Prawn, shrimp, or any other fish could be substituted for crab meat. ^\Ajy4^\ JiA -.Is-) y?/yZA H Christmas Eve Snack.... CORN FONDUE 1/4 cup bread cubes 1 1/2 cups creamed corn 2 tsp. minced onions 3/4 cup grated cheese 1/2 tsp. salt 2 eggs well beaten 1/2 cup hot milk Combine in order given. Put into greased baking dish. Set in dish of hot water in 350c Bake about 1 hour. Serves 4. oven. •dw- fc> MARZIPAN (ALMOND PASTE) CANDY 1 lb almonds (blanched) 1 lb confectioners sugar small quantity rosewater Finely chop the almonds. Mix in sugar. Slightly moisten the mixture with rosewater until it forms a heavy dough. Shape as desired into loaves, patties etc. Dough can also be shaped into small cups. Fill these cups with confectioners sugar moistened with lemon juice. Put in broiler for a moment until crust is golden brown. Just the recipe for that left over ham and ham bone. 7 BORSCHT 1 lb. -leftover roast beef 1 beef bone 1/2 lb. coarsely chopped red cabbage 1/2 doz. beets 1 large potato 1 small onion salt and pepper bay leaf 2 tb. sugar 1 quart water 1/4 cup vinegar Cut meat into 1" cubes. Simmer in water with bone, bay leaf, salt and pepper for approx. 1 hour. Cook whole beets separately. Peel potato. Cut into 1" cubes. Coarsely chop anion. Add onion to simmering beef. Peel cooked beets; slice; add to beef with potato and cabbage. Simmer 20 min. more. Add sugar and vinegar during last 5 min. of cooking time. Remove bone. Serve hot or cold with sour cream. lUIlllllli^M 8 . SUNDAY LUNCH GUT-BUSTER 2 cups creamettes macaroni cooked according to directions on the box. tomato juice chopped green onion _ grated cheese %?A>if~^* salt and pepper In a casserole dish put layers of macaroni, salt and pepper, grated cheese. Continue by layers, finishing with the onion. Cover trith tomato juice. Garnish with cheese. Bake in moderate oven until bubbly. Very good with sausages or meat pies and sliced cucumber. pa^ipv'-^ ^feiaf7 SAVORY APPITIZERS. (BITTERBALLEN) Amount: 25 1 cup thick white sauee - 2 cups chopped cooked meat (roastbeef of veal or ham or a mixture of all three) - 1 tbsp. minced parsley - pepper - salt - Worcestershire sauce - 1 egg - fine dry bread crumbs - cooking oil - wooden picks - mustard. Mix sauce, meat, parsley. Add pepper, salt, and sauce to taste. Chill. Shape into balls ( 1 inch) Roll in bread crumbs. Dry for two hours. Mix egg with 2 tbsp. water. Dip balls in egg, again in bread crumbs. Fry in hot deep fat (400 F) for 1 to 2 minutes. Drain. Serve piping hot, on a wooden pick. Mustard can be handed round or put on a small dish. The word "bitter" comes from "gin and bitter" and does not mean the opposite of "sweet". The people in the Netherlands serve these, when drinking their "Dutch gin", before dinner, called "Borrel". But always serve "denever" (Dutch gin) iced!.Not "with ice'.'! ^yy-.^ a \0 STEAMED FISH _cquid make a welcome change from that rich holiday fare 1 fish spring onion ginger ham oil light & dark soy sauce pepper (Garoupa or any kind 12 to 15 oz.) 2 stalks 6 small pieces 6 small pieces 2 tbsp. each of 2 tsp. 1/2 tsp.- 2. 3- k. Clean fish and rub it dry with a piece of clean cloth. Pat fish on a plate. Put 2 stalks of spring onion, ginger and ham on top. Sprinkle a little salt and oil. Steam fish on boiling water for 15 minutes. When fish is ready, take out and drain water away. Pour the light and dark soy sauce and pepper on top. Heat oil to boiling and pour on ton. 'A; ~sS.*. *\ . ■ p J Bl'mfsi Ho. 1 — Boi! ] pt. milk and set to cool. Info a large bowl put 2 heaping t. sugar and 1 t. salt. Add 1/3 of the cooled milk and 1 'A c. flour. Mix well. Then odd 1/3 of the rest of the milk at a time and about '4 c. flour. Beat with rotary beater after each addition. Beat 3 eggs slight- / and stir into the batter. Dissolve Vi t. soda in 1 tb. milk and add to batter. Add I heaping t. baking powder, and mix well. Have a heavy iron skillet hot. Rub with paper napkin dipped into butter or crisco to grease slightly. Use same before frying each Blintsi. Do not add more grease to napkin. Use Vz c. batter to each Blintsi. Fry until bubbles appear over top. Turn for a few seconds. Remove from skillet, brush with melted butter. Fold onto warm plate and keep in warm oven until all are ready to serve. Serve with melted butter, sour cream, jam, honey or syrup. • y ^ry !Z GAJAR HALWA «—-""tSweet Carrot dessert) To serve 6 to 8 6 medium-sized carrots (about 1 lb.) scraped and coarsely grated. 1 quart milk 1 cup light cream 1 cup jaggery (raw cane sugar) or substitut dark-brown sugar combined with dark molas 1/2 cup sugar 1 1/2 cups whole blanched almonds (about 8 oz.) pulverized in a blender or with a nut grinder 1/4 cup ghee (butter oil) The seeds of 10 cardamom pods or 1/2 tsp. caradamom seeds, wrapped in a kitchen towel and crushed with a rolling pin 1/4 cup unsalted pistachios, toasted 1/4 cup unsalted, slivered blanched almonds, toasted In a deep heavy 5 to 6 quart saucepan, combine the carrots, milk and cream. Stirring constantly, bring to a boil over high heat. Reduce the heat to moderate and, stirring occasionally, cook for 1 hour, or until the mixture has reduced to about half its original volume and is thick enough to coat a spoon heavily. Stir in the jaggery (or brown sugar and molasses) and the sugar, and contirue cooking for 10 cu.ri.utes. Reduce the heat to the lowest possible point, add the pulverized almonds and the ghee, and stir for 10 min. more, or until the halva mixture is thick enough to draw away from the sides and bottom of the pan in a solid mass. Remove the pan from the heat and stir in the cardamom. With a metal spatula, spread the halva on a large heatproof platter, mound it slightly in the center, and decorate the top with pistachios and slivered almonds, 'gerve warm or a room temp. In India, gajar halva is al§o sometimes decorated with a special edible silver leaf. 10 For the outdoorsy ones. \% CAMPPIRE TROUT & RAW FRIED POTATOES. brook trout prepared for cooking bacon slices all purpose flour or cornmsai potatoes Wash trout and pat dry, Dip trout into flour or eornisieal to cover all surfaces. Cook bacon to desired crispness. Drain and reserve. Saute trout quickly in hot bacon fat. Do not overcook Taste for seasoning, add salt to taste. Peel potatoes and cut Into 1/8" slices. Soak in water until slices are crisp. Drain and dry on paper towel. Heat fat until very hot. Add potatoes and fry slowly until crusty and brown turning occasionally. It CAFE ROYALE for the festive season or any other season . 1 tbsp. extra fine grind light French coffee 1 tbsp. extra fine mocha coffee l-f jiggers Bushmills Special Old Irish Wiskey ( a lesser quality may be substituted) 1 tsp. confectioners sugar 2 tbsp. hand whipped cream Use coffee to make 6 oz coffee in a warmed mug Add whiskey and sugar. Place cream on top. Sip through cream. Make annther 11 /A AN EGGLESS, NO-FAIL CHOCOLATE-CAKE DESIGNED FOR THE INCOMPETENT MALE COOK 1 1/2 cup flour 1 cup sugar 1 tsp. baking powder 1 tsp. baking soda 3 tbsp. cocoa 1/2 tsp. salt Put above ingredients into 9" x 9" baking pa holes In mixture and put in: 1 tbsp. vinegar 1 tsp. vanilla 5 tbsp. melted butter or margerine o_r salad oil. Pour 1 cup-warm water over all and mix well. Bake at 350c for 1/2 hour. BIBLOS CHRISTMAS COOKBOOK CONTEST Match the numbered recipe to the name. Maria Horvath (Humanities) Luther Chew (Info. & Orient.) Bill Bell ( Administration) Pat LaVac (Law Library) Inderjit Bhugra (Cataloguing) Sui Cheong Siu (Math) Anna Leith (Woodward) Matthew Hartman (Cat.) THIS IS MY ENTRY: Sue Morita (Front Office) Eleanor Mercer (Biblio.) Charlie Tully (Cataloguing)_ Tom Shorthouse (Law) Rein Brongers (Science) Percy Fryer (Bindery) Muna Prasad (Cataloguing) Name Division -. J « ;■ ■ - g - - I- % ^ y -* r •»» // '"' ■' f"! r- --- /5 ,v N"x -^fl/"^:,c . «-•■* * A fy2> -.3 i - f i ™~<% \ • p.- j [, »* o }Ayj ^,..-«: -/W} f y^i ^>'\ipp' %J -'"e-cl'5 \.i ww *-> z 4
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Biblos 1972-12
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Title | Biblos |
Alternate Title | UBC Library Staff Newsletter |
Publisher | Vancouver : University of British Columbia Library |
Date Issued | 1972-12 |
Subject |
University of British Columbia. Library |
Geographic Location |
Vancouver (B.C.) |
Genre |
Periodicals |
Type |
Text |
FileFormat | application/pdf |
Language | English |
Identifier | Z671 .B5 Z671_B5_1972_09_04 |
Collection |
University Publications |
Source | Original Format: University of British Columbia. Archives. |
Date Available | 2015-07-13 |
Provider | Vancouver : University of British Columbia Library |
Rights | Images provided for research and reference use only. Permission to publish, copy, or otherwise use these images must be obtained from the Unviersity of British Columbia Library. |
CatalogueRecord | http://resolve.library.ubc.ca/cgi-bin/catsearch?bid=1216361 |
DOI | 10.14288/1.0190786 |
AggregatedSourceRepository | CONTENTdm |
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