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PAGE 16, WHITY FREE PRESS, WEDNESDAY, MARCIOH 9,'1988 Brand New Just Arrlved I - flExclusive to the,,Durham R.-egion Silver Speed. 800,i Facial Unit j *For afacial tan only or for - our customfers who prefer - a little extra tan on their face.I i PLUS 6,TANNING BEDS j î ~WITH. FACIALS *Beds- 30 min. $7. - 10 sessions $49. Students $4 *Faàciali- 10 min. $2.» 2030 min sessions $89. iWINATRIP FOR 2TO VEGAS j eginning Feb. 1 atter each session you may f ill. in a ballot and -be entered in the Vegas draw. Draw wiliI be held on May, 31.I - Hours: Monday - Friday. 10:00 - 10:00j I Saturdays 10:00 - 6:00- jOPEN* SUNDAYS 10-6 95Bring in this ad and receive your lst facial free. I 95Dundas St. W. (West Lynd lza hty 668-7050 CORPORATION 0F THE ~. ~?TOWN OF WHITBY PLANNING DEPARTMENT NOTICE 0F PUBLIC MEETING Monday, March 21, 1988, 8:130 p.mn. MeetIng Hall, Whitby Municipal Building Whltby, Ontario A Public Meeting. will be held by the Administrative Committee of the Corporation of the Town of Whitby to consider an application to amend the.Town of Whitby and Durham Regional Officiai Plans as submitted by Monarch Construction'Limnited. The subject property Dundas Street West the map below. is located at the northwest corner of and D'Hillier Street, as i'dentified on DUNOS STEETWEST The purpose of the Officiai Plan Amnendment application is to change the land use designation of the subject property from "Residential" -to "Special Purpose Commercial." In addition to- "Special Purpose Commercial". uses, the application also requests that a drug warehouse and a funeral home be permitted uses on the subject property. The purpose of the public meeting is to present the applications to the public and the Administrative Commfittee and to. permit interested persons an opportunity to make submnissions to the applications. If you are unable' to attend the meeting, your written submissions may be filed with the Planning Department on or before March 21,1988. Further information may be obtained by calling or visiting the Planning Department, Level 7, 575 Rossland Road East (416) 668-5803. ROBERT B. SHORT Director of Planning Corporation of the Town of Whitby E c We 0seem to the delightfiul'presen- Iutrin mthe old ntation will thrill, bathý luiin > 'he Cld .Cook and guests! weather months and, sometimes, our culi- nary imaginationgets stretched to the limit and inspiration, is. hard to find! Oranges can add their specia1 magie to' this spectacular yet easy Turban of Sole. Served with its own creamhy citrus sauce, 4UL~,-C..rê4$3*aI or" et af. ~1L &o'~ihp-;...;L~so.2-! cv ~~6d42nrn. - u- bal c>u4 rcVCj Cookà c dcicJ IV& ~OLA c or"WU jL ~e-~I V cjtk $je o-L'tLCk i Cl~vt jVLLè Tcule n Jbepx1 ~ Or àrqc. 1tj+~p.soJ4- pax 4~o~ y~roc l mor - % axe,- i'Ls- u't lv'ý TtheQtcenCupboard Co ffee Special Buyl1pound reguareoffee Ç'Il Receive.fee1/8 pound, -~ flavoured coffe! 7111 Saurday, March 12 .356 Broek St. SouthWhitby 666-1600 I '2 tblsp (25 ml) butter,ý <melted 8 - 10 large sole fillets White pepper SPINACH MOUSSE FOR FILLING, 2 pkgs (10oz' 3009) frozen spinach 2 egg wbites 1/4 cup, (50 ml) whipping cream 1 tsp (5 ml) grated orangerind ~ 1 orange, peeied and sectioned 1/2'tsp,(2 ml) sait >freshly grated nutmneg 1/4 cup .(50 ml) pine nuts, orange twists as uarnish Brush a 1 quart (ILb) glass or metal ring mold with melted butter. Line- the mol d with the sole filuets by aàrranging themû crosswise and slightiy over-, lapping with the ends hanging over the sides. Season them with sait and"white pepper. Defrost ýthe s--p-inach a nd- cook fori iminiute. 'Cool. Squeeze spinach in dry dish toeêl and wring out as much moisture as, possible. In a food processor, or biender- whiri together the spinach, egg, whites, cream, orange, rinid and, sections until smnooth. .-Season ""with Salt and nutmeg and< stir in the pine nuts. Spoon the mixture- into the sole-iined ring mold. Fold the ends of the sole fillets completely' over the 'mousse, encasing filiing. Brush with remaining meited butter. Place the ring mold in a larger pan 'andpour.bot water haifway up the sides of the mold. Cover loosely with a sheet of waxed paper. Place in a 350 degree F (180 degreees C) oven and cook for about 35 minutes, until filling is. springy to the touch.,Remnove from oven. Carefuliy place a baldng rack on top of mousse' and turn mousse over to drain off excess liquid. Turn out onto serving piatter, garnish with orange twists and serve with accom- panying Citrus Butter Sauce. CITRUS BUTTER SAUCE 113 Cup (75 mi) orange juice 1 tbsp (15 mi) fresh lemon juice 4 egg yolks 112 cup (125 mi) white wine 1/4 cup (50 mi) whipping creani W/2tsp (2 mi) sait & white pepper 1/2 cup (125 mi) cold unsalted butter, cut into smaii pieces. In top of. double boiler, combine the orange juice, lemon, juice, egg yoiks andý wine. Gently whisk over sinimering water . until sauce s, lightly thickens. Stir in the cream and season1 wi th' sait and .'white pepper. Whisk in the- butter pieces, a few at a time and serve immediatelY. "SERVES ô nue