DOCSLIB.ORG

Coffee Bar Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Coffee Bar Menu COFFEE BAR MENU BLACKBURN MARKET HALL Mon—Sat / 8.30am—5pm drinks served until 4.30pm exchangecoffee.co.uk DRINKS COFFEES CAFETIERE / CLEVER DRIPPER Choose from any of our freshly roasted Arabica coffees available in our shop. Please also see our Rarer Coffee menu for our othersingle estate/microlots in stock. All coffees are freshly ground and served in a Cafetiere in a Clever Dripper £2.45 £2.75 per person per person COLOMBIAN HUILA EXCELSO RAINFOREST ALLIANCE One of the great coffees, full mellow body with Coffee growers must promote sustainable a rich and slightly nutty flavour (medium or agriculture with good pay, healthcare and full roast). working conditions. Please ask what we have available KENYA PEABERRY Noted for its wonderful aroma. A pleasant JAMAICA BLUE MOUNTAIN sharpness with a fruity flavour (medium roast). One of the finest coffees in the world combining fine acidity, full body and smooth flavour, MANDHELING BLUE SUMATRA exquisite cup quality. Full roast, very full bodied and smooth with an Cafetiere per person - £6.25 almost chocolatey taste. Clever Dripper per person - £6.55 DECAFFEINATED COLOMBIAN Naturally decaffeinated, so none of the natural flavour is lost. (full roast). FLAVOURED COFFEES Only the highest quality flavours, freshly ground and served in a cafetiere. Amaretto, Caramel & Pecan, Chocolate Mint, Chocolate Truffle, Gingerbread, Irish Cream, Maple & Walnut, Pumpkin Spice, Sticky Toffee, Swiss Chocolate Almond, Toasted Hazelnut or Vanilla Hazelnut. £2.60 per person DRINKS COFFEES Regular BIG 1. CAPPUCCINO £2.35 £2.65 2. ROYAL CAPPUCCINO £2.60 £2.95 3. CAFFE MOCHA £2.95 £3.25 4. CAFFE LATTE £2.45 £2.75 Regular served in French bowl 5. AMERICANO £2.30 £2.60 6. CAFFE BORGIA £2.40 £2.70 7. FLAT WHITE £2.35 8. CORTADO £2.20 9. ESPRESSO £1.85 10. ESPRESSO RISTRETTO £1.85 11. ESPRESSO DOPPIO £2.20 12. ESPRESSO MACCHIATO £1.85 13. ESPRESSO CON PANNA £2.10 14. BABYCCINO 80p CUSTOMISE YOUR DRINK Syrups: Extra espresso shot Vanilla, Hazelnut, Irish Cream, Chocolate, Caramel, Amaretto, Cinnamon, Gingerbread, 40P Toffee Nut Sugar Free: Vanilla, Caramel, Hazelnut. Other Options: Decaf Rainforest Alliance 40P Milk - full, skimmmed, oat, soya, or almond CHOC & CHAI Regular BIG 1. CHOCACCINO £2.40 £2.70 2. ROYAL CHOCACCINO £2.65 £3.00 3. FAIRTRADE DARK CHOCACCINO £2.50 £2.80 4. WHITE CHOCACCINO £2.60 £2.90 5. CAFFE CACAO Malted milk chocolate £2.45 £2.75 6. MALTECCINO £2.45 £2.75 7. CHAI LATTE Spiced or Vanilla £2.60 £2.90 8. STEAMER Steamed milk with a choice of syrup £2.10 £2.40 FRAPPE & ICED COFFEE Regular BIG 1. ICED LATTE £2.45 £2.75 2. ICED AMERICANO £2.35 £2.65 3. CAFFE FRAPPE £2.70 £3.00 4. MOCHA FRAPPE £3.30 £3.60 5. CHOCOLATE FRAPPE £2.70 £3.00 6. VANILLA FRAPPE £2.70 £3.00 7. STICKY TOFFEE FRAPPE £2.85 £3.15 CUSTOMISE YOUR DRINK Syrups: Extra espresso shot Mini Marshmallows Vanilla, Hazelnut, Irish Cream, Chocolate, Caramel, Amaretto, Cinnamon, Gingerbread, 40P 40P Coconut & Toffee Nut Sugar Free: Vanilla, Caramel, Hazelnut. Other Options: Decaf 40P Rainforest Alliance Milk - full, skimmed, oat, soya or almond DRINKS TEAS Choose from our selection of over 50 Black, Oolong, Green or White teas. A variety of leaf sizes are available - large (FOP), medium (BOP) or small (Fannings). The larger the leaf the milder, more delicate the flavour. Please don’t hesitate to ask for our advice. served in a Tea Cafetiere £2.25 per person BREAKFAST CHINA KEEMUN Choose from Great Rift, English, Irish or Very rich aroma with a delicate taste. Large Leaf English. FORMOSA OOLONG ASSAM Soft and aromatic with a peachy flavour. The most powerful of the fine Indian teas Best served without milk. giving a rich malty flavour and bright liquor. GUNPOWDER CEYLON Green teas are unfermented which brings out Has a fuller flavour and colour than the Assam the natural tea juices, producing a more but does not have the power and astringency. subtle taste. DARJEELING DECAF The champagne of teas with a fine flavour and Fannings, Large Leaf or Earl Grey a delightful muscatel aroma. PAI MU TAN £2.50 FRUIT & FLAVOURED £2.25 A sweet, mellow white tea as it was Arctic Fire, Blackcurrant, Blue Lady, when picked. Cinnamon, Citrus Grey, Earl Grey, Earl Grey Blue Flower, Ginger, Jasmine, Lapsang MAO FENG KEEMUN £2.95 Souchong, Lemon, Liquorice, Mango, Orange, Rich amber infusion, honey and Passion Fruit, Peppermint Green, Rose, chocolate notes, one of the Queen’s Summer, Vanilla, Wild Cherry, Winter favourites. FRUIT INFUSIONS £2.25 DRAGON PHOENIX PEARL JASMINE £3.75 Passion Fruit & Orange, Strawberry Green tea pearls open like flowers & Kiwi or Blood Orange with an exquisite flavour. TURKISH APPLE TEA £2.15 HERBAL TISANES £2.25 Traditional sweet Turkish apple tea Chamomile, Elderflower, Rosehip, Rooibos ICED TEA £2.15 Lemon, Peach or Raspberry SMOOTHIEs 100% pure delicious frozen fruit simply blended with apple juice 1. STRAWBERRY SMOOTHIE Mango & Strawberry £2.95 2. IMMUNISER Strawberry, Kiwi & Pineapple £2.95 3. DELIGHTFUL DETOX Raspberry & Pineapple £2.95 4. MANGO TANGO Raspberry & Mango £2.95 5. BLUEBERRY BLUSH Blueberry, Strawberry & Redcurrants £2.95 6. VERY BERRY Blackcurrant, Blackberry & Strawberry £2.95 7. VEGGIE TWIST Ginger, Apple, Spinach, Carrot & Lemon Zest £2.95 8. MIGHTY GREEN Avocado, Mint, Pear, Kiwi & Apple £2.95 sOFT DRINKS PURE SPRING WATER £1.80 Still or Sparkling FENTIMANS PURE SQUEEZED ORANGE JUICE £2.25 VICTORIAN LEMONADE £2.40 COCA-COLA £1.95 TRADITIONAL GINGER BEER £2.40 DIET COKE £1.85 MANDARIN & SEVILLE ORANGE JIGGER £2.40 FANTA £1.50 DANDELION & BURDOCK £2.40 Orange or Lemon FRESH CHILLED MILK £1.45 BELVOIR FRUIT FARM VIMTO £1.35 Served hot or cold ORGANIC ELDERFLOWER PRESSE £2.25 MILKSHAKE £1.95 RASPBERRY LEMONADE PRESSE £2.25 Strawberry, Chocolate, Raspberry, Banana or Vanilla CHEGWORTH VALLEY PURE COX £2.50 ICE CREAM MILKSHAKE JAR £2.95 & BRAMLEY APPLE JUICE Above flavours topped with cream FOOD TOASTS & TEA BREADS SLICE OF TOAST White, Brown or Gluten Free 85p TOASTED FRUIT TEACAKE £1.80 TWO TOASTED CRUMPETS Gluten Free available £1.95 CROISSANT £2.00 add Reedy’s conserve, handmade in Blackburn Strawberry, Blackcurrant or Clementine Marmalade 45p DESSERTS SCONE £1.95 ECCLES CAKE £2.25 with Reedy’s conserve Strawberry CHORLEY CAKE £2.25 or Blackcurrant jam £2.40 SHORTBREAD ROUND £1.60 GINGER BISCUIT £1.60 CAKES PLEASE SEE CAKE FRIDGE FOR TODAY’S SELECTION OF TEMPTATIONS A period dining room for 8 to 20 people, for any special occasion / 9am–5pm Choose from our Coffee House menu BREAKFAST, LUNCH OR AFTERNOON TEA Pre-ordering available. 24 hours notice and deposit required Enquiries: 01254 54258 or [email protected] 11 FLEMING SQUARE, BLACKBURN BB2 2DG COFFEE ROASTING WHOLE BARS SHOPS SALE BLACKBURN BLACKBURN BLACKBURN Market Hall 13-15 Fleming Sq, BB2 2DG The Old Baptist 01254 669195 01254 54258 Chapel Roastery, Islington BB2 2LN TODMORDEN CLITHEROE 01254 665663 Market Hall 24 Wellgate, BB7 2DP [email protected] 01706 839993 01200 442270 SKIPTON 10 Gargrave Rd, BB23 1PJ 01756 795649 exchangecoffee.co.uk .
Load more

Recommended publications
  • A Culinary Dictionary 1
    A Culinary Dictionary 1 AA CCUULLIINNAARRYY DDIICCTTIIOONNAARRYY Compiled by S. K. Dwivedi (February 02) All right reserved by S. K. Dwivedi A Culinary Dictionary 2 Al dente – An Italian cooking term, literally Deleted: ¶ ‘to the tooth’, which is used to describe food, particularly pasta, that is cooked until firm to the bite rather than soft. A Alfafa Sprouts – The fine, short sprouts of A alfafa seeds, with pale stalks and deep green Abalone – A large sea snail with a shallow, tips, used in salads and sandwiches. The earshaped shell. It lives close to the shoreline, sprouts have a nutty taste and a particular clinging to the underside of rocks, ledges with affinity for cheese. The alfafa (or lucerne) a broad fleshy foot. Found throughout the plant was first grown by Arabs as food for world, abalone at one time became so rare in their horses because its high protein and California that it was not allowed to be canned, calcium content helped develop strong dried or sent out of the state; the advent of animals. farm–raised abalone eased these restrictions. In the Channel Islands, when seasonal low tides Allemande, à l’ – A French term for food temporarily exposed the abalone’s rocky cooked in the German style: traditionally, haunts, the locals took part in a frenzied race to dishes containing smoked sausages or gather as many as possible before the waters garnished with sauerkraut and pork. It is also rolled back in, leading to a decline in abalone used to describe dishes served with allemande numbers. In Australia, divers harvest them in sauce, a white sauce made with veal or poultry southern waters.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Dessert Menu
    CAKES & CREAM CAKES Caramel Doughnut Carrot Cake DESSERT 95 Filled with Bavarian vanilla 95 Topped with Philadelphia 3 3 custard cream, topped with cream cheese topping caramel fudge icing Apple & Ginger Cake Vanilla Slice With luxurious toffee sauce 25 Vanilla custard sandwiched 80 MENU 4 3 and vanilla English Lakes ice between puff pastry, coated cream with fondant icing OUR FAMOUS HOT APPLE PIE egan Chocolate Brownie Chocolate Éclair We only use the finest bramley apples, which provide the iconic tangy Warm gooey centred 95 Choux bun filled with freshly 95 3 3 flavour of our traditional apple pie filling. deliciousness, served with ice whipped cream and coated in cream chocolate We serve our apple pie hot and have a choice of: Egg Custard Portion Jam & Clotted Cream Plain apple pie or mixed spice & sultana apple pie. Shortcrust pastry tart filled 75 Fruit Scone 80 2 3 Cream 1 0 with light custard finished Served with: 4 with nutmeg Homemade strawberry jam plain apple pie English Lakes Vanilla Ice Cream 60 75 4 Fruit Scone & Butter 2 available add 40p or Custard Apple Pie Ice Cream Sundae 75 75 TRAYBAKES 2 4 Whipped cream, ice cream, toffee sauce, sprinkled in chocolate Chorley Cake / Eccles Cake Lakeland Gingerbread Shortcrust / puff pastry encasing Soft and chewy version of a Cumbrian FRUIT BREADS syrupy, curranty goodness classic. Cinnamon Swirl Blueberry & Lemon Frangipane Salted Caramel Shortbread Bath Bun 50 Sweet dough rolled in 50 Pastry base, loaded lemon curd, Shortbread, layered with gooey salted A rich sweet dough, packed 3 3 cinnamon, cream cheese almond frangipane and blueberries caramel and chocolate with vine fruits and cherries frosting and walnuts.
    [Show full text]
  • Pemegang Sijil Halal Produk Makanan
    SENARAI SYARIKAT BAGI PRODUK MAKANAN 1 TARIKH BIL NAMA PREMIS PRODUK TAMAT 1. Alagappa Flour Mills Sdn Bhd, 1416, Jalan Permatang Batu, Bukit Acar Limau , Acar Mangga , Tengah, Acar Sayur Campuran , 14000 Bukit Mertajam, Pulau Pinang. Gandum Biji , Papadam, Serbuk Briyani , Serbuk 950 , Simpang Ampat , Bukit Tengah , 30/09/2016 Bukit Mertajam 14000 Pulau Pinang. 30/09/2016 Chili , Serbuk Chili Kasar , 30/06/2017 Serbuk Jintan Manis , No.tel: 04-5381379 30/06/2017 Serbuk Jintan Putih , No.Faks: 04-5392654 Serbuk Kari Ayam , Serbuk Email: [email protected] Kari Ikan , Serbuk Kari Status: Bukan Bumiputra. Kurma , Serbuk Kas Kas , Serbuk Kunyit , Serbuk Lada Hitam , Serbuk Lada Putih , Serbuk Perencah Sup , Serbuk Rasam Podi, Serbuk Rempah , Serbuk Sambar Podi , Tepung Atta , Tepung Beras , Tepung Ghee Urundai , Tepung Idiyappam , Tepung Kacang, Tepung Kacang Hijau , Tepung Kacang Hitam , Tepung Kesari Mix , Tepung Maruku , Tepung Omopodi , Tepung Payasam Mix , Tepung Puttu , Tepung Ragi , Tepung Rava Thosai , Tepung Rava Uppuma , Tepung Suji , Tepung Thosai Tepung Goreng Ayam, Tepung Kuih Ros SENARAI SYARIKAT BAGI PRODUK MAKANAN 2. Koes Dairies (M) Sdn Bhd , 15/08/2016 Full Cream Milk Powder, No 15, 17 & 19, Lintang Beringin Satu Ghee, Skim Milk Powder Permatang Damar Laut Diamond Valley Industrial Park Bayan Lepas No.Tel:04-626 2241/224 No.Faks: 04-626 1973 Emel: [email protected] Status : Bukan Bumiputra 3. Tiga Gajah Cho Heng Sdn Bhd, No.1560, Jalan Nafiri 1, 14200 Sungai Bakap, 30/06/2016 Tepung Beras, Tepung Seberang Perai Selatan, Beras Campuran, Tepung Pulau Pinang. 31/01/2018 Jagung, Tepung Ubi Kayu No.Tel: 04-583 3333 Grit Beras No.Faks: 04-583 3338 Email: [email protected] Status: Bukan Bumiputra.
    [Show full text]
  • Product Guide January - March 2018
    BAKO Select Madeira Cake Mix, Page 2 Product Guide January - March 2018 Create signature sweet treats Chocolate Covered Waffle New Renshaw Belgian Chocolate with our Fruit Fillings and Cake Bites, page 28 Modelling Paste, page 17 Mixes, page 15 VISIT OUR WEBSITE NOW! SIMPLY SCAN ME WITH YOUR SMARTPHONE TO GO DIRECTLY TO OUR WEBSITE. 01884 831920 • www.bakowestern.co.uk • [email protected] CONTENTS Ambient Products Pasta Products 28 Pork Pasties & Pies 44 CONTACTS AT Aerating Agents 7 Pastry Fats 21 Quiche 41 BAKO WESTERN Biscuit Crumb 15 Pastry Improvers & Additives 7 Sausage Rolls 44 Biscuit Mixes 13 Pastry Shells 28 Steak Pasties/Pies/Slices 44 General Manager Bread Fats 21 Pepper 28 Sweet Products 41 Dominic Holland Bread Improvers & Additives 7 Pickles 35 Vegetables 39 SALES Bread Mixes 9 Pizza Bases & Toppings 36 Vegetable Pasties/Pies/Slices Breadcrumbs 10 Potato Stable Agents 33 & Savouries 44 Sales Manager Bun Improvers & Additives 7 Pulses 32 Chris Wreford 07967 971124 Bun Mixes 10 Rice Products 28 Thaw & Serve Commercial Manager Butterfats 21 RTR Icings & Pastes 18 Breads 46 Janet Weeks 07702 806778 Cake Margarines 21 Salt 28 Buns, Biscuits & Cookies 46 Account Manager Cake Mixes 13 Sauces 35 Cakes & Gateaux 46 Sharon Micic 07718 404000 Cereals 15 Savoury Fillings 30 Cup Cakes & Muffins 46 Sales Representatives Cheesecake Mixes 15 Savoury Sprinkles 10 Doughnuts 46 Mark Curtis 07967 971123 Cherries 15 Scone Mixes Fresh Cream 47 Pat Lester 07912 731378 Chocolate 16 & Concentrates 30 Pastries 46 Francis Squire 07974 149054
    [Show full text]
  • Suitable List For
    Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 28 UPDATED: 11 September 2008 Vegetarians PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase.
    [Show full text]
  • Available Whilst You Dine with Two Courses Or More for £15.00 Please
    Served every Saturday from 12 noon until 5pm A LA CARTE SET MENU TO STAR T 2 COURSES..........£22.50 3 COURSES..........£27.50 STEAK TARTARE ....................................................................... £12.50 TO START DESSERT Hen’s egg, pickled mustard seeds, toasted sourdough GRANOLA WARM CHOCOLATE PUDDING SPLIT PEA & HAM SOUP ........................................................... £8.00 Strawberry compote, Greek yoghurt Milk ice cream LONDON OAK SMOKED SALMON ......................................... £11.50 BLACKBERRY BUCKWHEAT BIRCHER BOWL Shallots, capers, lemon & rye bread WARM RICE PUDDING Blackberries, cashews, cinnamon & vanilla Yorkshire rhubarb & ginger QUINOA BREAKFAST BOWL .................................................... £9.00 ENGLISH MUFFIN BUTTERMILK BLUEBERRY PANCAKES Avocado, poached egg, sauerkraut & mushrooms Poached egg, hollandaise sauce: smoked salmon, ham or leaf spinach Blueberry compote & vanilla cream MAIN COURSE CLASSIC CEASAR SALAD MALTED WAFFLES SOUTH PLACE CHOP HOUSE BURGER ................................. £15.50 Anchovies & parmesan Hot chocolate fudge, banana & toasted pecans Caramelised apple & cinnamon cream House relish, brioche roll & hand-cut chips WARM BURFORD BROWN SCOTCH EGG Dry cure bacon & Bermondsey cheese .......................................... +£2.00 Pickled walnut ketchup Add vanilla ice cream +£2.50 FILLET OF COD ........................................................................ £17.00 SMOKED SALMON BAGEL ICE CREAM SELECTION Colcannon, mussels and smoked bacon
    [Show full text]
  • Project No: V5va 1040
    PROJECT NO: V5VA 1040 Steviol Glycosides Exposure Assessment Author: Phil Northing The Food and Environment Research Agency Sand Hutton York YO41 1LZ Sponsor: Coca-Cola Europe Start Date: June 2010 End Date: September 2010 Report Issue Date: September 2010 Pages in Report: 91 Final Report: 29th September 2010 Contents 1. Assessment Objectives ..................................................................................................................... 3 2. Model Specification ......................................................................................................................... 3 3. Food Baskets .................................................................................................................................... 3 4. Maximum Level data ....................................................................................................................... 5 5. Associations ..................................................................................................................................... 5 6. Modelling Approach ........................................................................................................................ 7 7. Exposure Results .............................................................................................................................. 8 8. Conclusions .................................................................................................................................... 12 9. References .....................................................................................................................................
    [Show full text]
  • TRAVELS in the MINISTRY in Canadian Yearly Meeting
    TRAVELS IN THE MINISTRY in Canadian Yearly Meeting JANUARY 10, 2004 - FEBRUARY 11, 2006 JOURNALS By Margaret Slavin CONTENTS Page Ontario Starting out 1 Yonge Street Monthly Meeting. 5 Simcoe-Muskoka Monthly Meeting at Orillia Worship Group 9 Guelph Worship Group 13 Kitchener Monthly Meeting 18 Lucknow Worship Group 22 Coldstream Monthly Meeting 28 YarmouthMonthlyMeeting 32 Pelham Executive Meeting 37 Peterborough Allowed Meeting 42 Wooler Monthly Meeting 49 Manitoba Winnipeg Worship Group (now: Allowed Meeting) 55 Alberta Edmonton Monthly Meeting 60 British Columbia Saanich Peninsula Monthly Meeting 67 Vancouver Monthly Meeting 73 Western Half-Yearly Meeting, etc. 79 Vernon Monthly Meeting, Argenta Monthly Meeting 84 Saskatchewan Regina Allowed Meeting 88 Quebec Montreal Monthly Meeting, Laurentian Worship Group 94 Saskatchewan Saskatoon Allowed Meeting 103 New Brunswick Canadian Yearly Meeting and unwinding in Fredericton 106 Hampton Worship Group 108 Fundy Friends Worship Group 113 Contents ii Nova Scotia Atlantic Friends and friends: Bedford, Dartmouth, Baie Verte, Scotsburn 118 Wolfville Monthly Meeting 124 New Brunswick Sackville Worship Group & New England / Atlantic Friends Gathering 129 Nova Scotia Halifax Friends Meeting & South Shore Worship Group 133 Ontario Thunder Bay Worship Group 141 British Columbia Visiting isolated Friends of South Kootenay Worship Group 146 Steveston, Coquitlam, North Burnaby Worship Groups 151 Visiting isolated Friends in Powell River (now a worship group) 157 North Island Worship Group CLVII Mid-Island Allowed Meeting 160 Alberta Calgary Monthly Meeting 163 Ontario Simcoe-Muskoka return visit Sr Grey Bruce Worship Group 169 Hamilton Monthly Meeting 174 Toronto Monthly Meeting 177 Thousand Islands Monthly Meeting 183 New Brunswick Fredericton Worship Group 187 Prince Edward Island P.E.I.
    [Show full text]
  • Madeira Cake Inch (1–1.5 Cm) Thick
    HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
    [Show full text]
  • ANNEX F Estimated Daily Intake of RS4-Fibre* by the UK Population
    ANNEX F Estimated Daily Intake of RS4-fibre* by the UK Population and Corresponding Intakes of Phosphorus from Proposed Food-Uses in the E.U. ESTIMATED DAILY INTAKE OF RS4-FIBRE* BY THE U.K. POPULATION AND CORRESPONDING INTAKES OF PHOSPHORUS FROM PROPOSED FOOD-USES IN THE E.U. Prepared for: National Starch Food Innovation Prestbury Court Greencourts Business Park 333 Styal Road, Manchester, M22 5LW England August 15, 2005 ESTIMATED DAILY INTAKE OF RS4-FIBRE* BY THE U.K. POPULATION AND CORRESPONDING INTAKES OF PHOSPHORUS FROM PROPOSED FOOD-USES IN THE E.U. Table of Contents Page 1.0 INTRODUCTION 1 2.0 FOOD CONSUMPTION SURVEY DATA 2 2.1 Survey Description 2 2.2 Statistical Methods 3 3.0 FOOD USAGE DATA 3 4.0 FOOD SURVEY RESULTS 4 4.1 Estimated Daily RS4-fibre* and Phosphorus Intake from All Proposed Food-Uses in the E.U. 5 4.2 Estimated Daily Intake of RS4-fibre* from Individual Proposed Food-Uses in the E.U. 8 4.2.1 All-Person Intakes 8 4.2.2 All-User Intakes 9 5.0 CONCLUSIONS 11 6.0 REFERENCES 12 List of Appendices APPENDIX A Estimated Daily Intake of Phosphated Distarch Phosphate from Individual Proposed Food-Uses by Different Population Groups Within the U.K. APPENDIX B Estimated Daily Per Kilogram Body Weight Intake of Phosphated Distarch Phosphate from Individual Proposed Food-Uses by Different Population Groups Within the U.K. APPENDIX C Estimated Daily Intake of Phosphorus from Individual Proposed Food- Uses by Different Population Groups Within the U.K.
    [Show full text]
  • VICTORIAN SENSATIONS H&F Fm 3Rd.Qxd 9/15/2006 4:30 PM Page Ii H&F Fm 3Rd.Qxd 9/15/2006 4:30 PM Page Iii
    H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page i VICTORIAN SENSATIONS H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page ii H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page iii ᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑ VICTORIAN SENSATIONS ķ Essays on a Scandalous Genre EDITED BY Kimberly Harrison and Richard Fantina The Ohio State University Press Columbus ᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑ H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page iv Copyright ©2006 by The Ohio State University Press. All rights reserved. Library of Congress Cataloging-in-Publication Data Victorian sensations : essays on a scandalous genre / edited by Kimberly Harrison and Richard Fantina. p. cm. Includes bibliographical references and index. ISBN-13: 978–0-8142–1031–4 (alk. paper) ISBN-10: 0–8142–1031–7 (alk. paper) ISBN-13: 978–0-8142–9108–5 (cd-rom) ISBN-10: 0–8142–9108–2 (cd-rom) 1. English fiction—19th century—History and criticism. 2. Sensationalism in litera- ture. I. Harrison, Kimberly, 1969– II. Fantina, Richard. PR878.S44V53 2006 823'.809353—dc22 2006005531 Cover design by Laurence Nozik. Text design by Jennifer Shoffey Forsythe. Type set in Adobe Garamond by Jennifer Shoffey Forsythe. Printed by Thomson Shore, Inc. The paper used in this publication meets the minimum requirements of the American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials. ANSI Z39.48–1992. 9 8 7 6 5 4 3 2 1 H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page v ᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑ CONTENTS Acknowledgments vii Introduction: Richard Fantina and Kimberly Harrison ix Part One Sensation: Genre, Textuality, and Reception 1.
    [Show full text]