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The Lucknow Sentinel, 1954-12-08, Page 13T■THE LUCKNOW SENTINEL, LUCKNOW; ONTARIO■ WEDNESDAY, ©EC. 8th, 1954 'Fill In ~<Now!, this ’n’ that . '.. . .W„ \ ; ROSEMARY THYME Whenever I have, ‘sounded toth’ on a certain subject, I be­ gin to think of, it from other angles , ,. as with the column regarding a welcome* for New Canadians. I was speaking mainr ly in regard to this town, which is unusual in its whole-hearted way of making people feel at home. But there are towns and towns, Before we came here we lived for two years in a town in which I felt about as much at home as if I had been a cannibal. We have lived here for two years and I feel as much, a part of the town as if I , were the fourth generation of my family to have lived here. And I knew absol­ utely no one when I came. I still come" home from meetings, or social gatherings with a warm and appreciative feeling for the friendliness shown me, and I say to my husband, “I am not that different to what I was in S . . I know it isn’t myself . . . I camp here prepared to accept a lack of friendliness, and counted on the beauties of the town and sur- roundiing countryside where I might hike by myself, for com­ pensation, but found myself ac­ cepted immediately in the friend­ liest sort of way. In that other town a Dutch family, of a died-imthe wodl Canadian, could stick their necks right out, trying to be friendly, and the settled inhabitants would just peer around it, without see­ ing it. And, you know, I don’t know how such a town has any likelihood of ’getting over an at­ titude of that sor|, since they apparently have no idea that they are so ‘self-contained’. I have sat in meetings when no one jthought to .intr.oduce.-me- to the women on either side, of me, and they talked back and forth in front of me, just as if I .weren’t there. I felt just like a piece of furniture. Sometimes / it was . amusing . . and sometimes if wasn’t. It wasn’t just I who. felt ; that way about this-particular ■ town. Our public - health nurse ’ here spent a . couple of years . there, but didn’t like it. .“I didn’t . think they were very friendly”, said she,. I told her I thought that a niasterpiece of understate­ ment. She has the same enthus­ iasm for' this town £fs I have, and everyone here' likes her, and shows it. I have- heard that. Opin-, ion expressed . regarding that __town-^—many--t4mes—-t-ha-t—I---am- assured that. it was not just my healthy imagination. Any New Canadians settling there, would have little alternative but fo get together with their oWn people if possible. But let us hope that such towns are few in Ontario. Get your New Canadian neigh­ bors to teach you something. Many of them do beautiful hand­ work and make, delicious and dif-: ferent dishes. It will please them no end. Right now Jim and Lindy are teaching us. their favorite Dutch card game, Claverhassen. My liusband said to them one night that we would have to teach them to play Canasta. They were very anxious td* learn, and .-’then.we asked if they had ever played cards, to know the dif­ ferent cards. They had belonged to a Claverhassen Club in Hol- r —lapd,“but-none- of~theother -Du tc h- families here play... Then friend husband, with a nice imderstand- ing> suggested that, they teach us their game first, and then, we would teach them Canasta. They iwere so happy ^to be teaching others soffaething, instead of hav­ ing to learn everything #new themselves^ that their eyes just shoiie, ,We are finding it very interesting, and friend husband keeps telling them that jiext^winj- Clubs all over town. Well . /. there’s the other side i ; .Tn part Howe-ver I do still feel that the mhre they cart manage to join, with us in w activities, the sooner they will fee happy here, and feel at home., • Have you ever tried ah Apple ' Stuffing for foM? Particularly good with goose or duck. 2 tbsp, butter, or ihargarine, 1 slice onion, ¥2 cup chopped celery, cup bread crumbs* % cup peeled, chopped tart apples, salt and pepper. Melt butter in skillet and brown onion, add the rest of the ingredients and mix thoroughly. Heat through. Stuff the'bird. This is supposed to be enough for a duck, but it takes' it all its time! Here’s a tasty Cranberry Sher? bet—1 lb. (4 cups) cranberries, 2 cups boiling water, 1- tsp. un­ flavored gelatin, ¥4 cup cold water, 2 cups sugar, 1 pint gin­ ger ale, Cook cranberries and water, covered, for 15 min. Press through strainer. Add gelatin, softened in cold water, and sugar; stir until dissolved. Cool. Add ginger ale. Freeze in refrigera­ tor tray to mushy consistency. Turn into chilled mixing bowl; beat with rotary or electric beat­ er. Freeze until firm in trays. Christmas Pudding — 3 tbsp, i shortening, one-third cup sugar, 1 tsp. vanilla, 1 well-beaten egg yolk, ¥4 cup chopped dates, ¥4 cup chopped candied cherries, ¥4 cup chopped walnuts, 2 cups gra­ ham crackers, ¥4 tsp. salt, 1 tsp? baking powder, % cup milk, 1 stiffly beaten egg white. Thor­ oughly, cream shortening, sugar, £nd vanilla; add egg yolk, beat well. Stir in fruit and nuts. Mix cracker crumbs, salt and baking powder; add to creamed mixture alternately with milk. Fold in egg white. Fill greased custard cups two-thirds full. Cover tight- PAGE ELEVEN ly with waxed papers Steam 30 min. Or steam in greased 1'¥j quart mold P/2 hqurs. Individual cups may be baked, uncovered, m moderate oven 30> min. Serve with Fluffy Hard Sauce, Thor­ oughly cream % cup butter’ and 2 cups confectioner’s sugar. Add Qgg yolk beat well. Add 1 tsp. vanilla. Fold in; 1 stiffly beaten egg white Until thoroughly blend­ ed. Or serve with Festive Hard Sauce , . . One-third cup butter or margarine, 1 cup sifted con­ fectioner’s sugar, pinch salt, , one tt>sp. maraschino cherries, 1 tbsp, liquid from cherries. We still love chopped candied ginger in hard sauce. How about some old-fashioned Pulled Mollasses Candy. That is one of my memories of Christmas that I like to look back on. It was something my mother did very well, but I am never sure of success myself. ‘Experts’ say that it is well to work with small amounts at a time. Combine ¥2 cup sugar, .1 cup molasses and 1 tbsp, vinegar. Stir to dissolve sugar. Cook to VERY HARD BALL stage* Add one- eighth tsp. soda and 1 tbsp, but­ ter.. Mix well. Pour on well greased platter. When partially cool, fold ■ edges to- centre- with a spatula. When taffy is cool enough to pull, grease your hands and pull taffy till it is light- cdlored and crispy. Roll in twists and’cut with sharp scissors. 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