Townsman, 1991-07, Page 41the Huron County Museum in
Goderich; and immovable folk art
located throughout the county. Direc-
tions for the immovable art have been
included so that the more adventure-
some can take a tour of beautiful
Huron county and enjoy some of the
treasures located within easy viewing.
The clear coloured pieces float on
the pages, unencumbered by back-
ground details. The text is uncluttered
and readers can easily find their
favourites. A quick read will surprise
readers on how many talented people
are living quietly, celebrating their life
through their handiwork. Perhaps this
book will draw more folk artists out
and there may be cause for a second
volume.
I was especially grateful to see some
of my favourites included. I have
noticed the imaginative use of huge
stones on the 11th concession of Hui
lett township and always thought i
looked like Stonehenge. Now I finc
out that it is just what its creators had
in mind when they hauled the old
stones from the barn and set them up
on the front lawn. Now that the site
has been disclosed I wonder if they
will have problems with druids on
mid -summer night's eve.
Stuart Taylor is among the many
artists that are recognized. Although
Mr. Taylor would probably deny that
he is an artist he certainly has a feel
for the life of the wood he carves and
it shows in his choice of subject and
medium. One has to admire the pileat-
ed woodpecker on a tree carved from
sumac. The wood grain pattern
higlights the wing design and the
worm holes seem more like the wood-
pecker's handiwork than the choice of
the carver's.
How fitting in a county where his-
tory plays a prominent part in our
everyday lives. Huron can boast of
having the best pioneer museum in
Canada. There is an active historical
society that publishes Historical Notes
every year and many townships are
busy preparing history books as well
as updates for past books. How fitting
that we are recording these folk artists
that are alive and well in this county
and enjoying the fruit of their labours
as produced in 'Folk Art Treasures of
Huron County'.
Bev Walker, editor, put the push
into the project and with meticulous
help from Merle Gunby and Alan Fal-
coner on photography and clever
design ideas from John Rutledge and
his committee, the project took shape.
Although difficult to name all the peo-
ple involved one look at this book will
quickly tell readers that it was no
mean feat to find and locate all these
folk artists. Folk Art Treasures of
Huron County, published by Gunby-
field Publishing, is on sale at the
Museum in Goderich, and the Festival
Gallery in Blyth. Maps are available
for a tour the immovable folk art
exhibit throughout Huron county.
Rhea Hamilton -Seeger is an Auburn -
area writer and Deputy -Reeve of West
Wawanosh Twp.
cxliM?y Ccgio
The fruits(and
vegetables)
of the land
Early summer has to be one of the
nicest times of the year. The peonies,
day lilies and flowering shrubs are all
in bloom. Rhubarb, asparagus and
strawberries are in good supply from
local gardeners and growers. The
rhubarb custard pie is from an old
family recipe of a fellow food editor,
the asparagus bouchers come from la
belle provinces "Magnificent Snacks
Cookbook" and who can resist mak-
ing a batch of strawberry jelly with its
delicate taste?
RHUBARB CUSTARD PIE
Line a pie plate with a pie crust. Put
a single layer of rhubarb into the pie.
Do not fill too full or there won't be
room for the custard. Mix 1/2 cup of
sugar and 1 tablespoon of flour and
sprinkle on rhubarb.
For the custard beat up 1 egg, add
about 1/3 cup of sugar, 1 tablespoon
flour and 1 cup of milk. Mix well.
Pour over rhubarb and sprinkle with
cinnamon. Bake 20 minutes at 400
degrees. Reduce temperature to 350
degrees and bake for another 20 min-
utes.
A richer type of pie crust makes this
pie even more delicious.
ASPARAGUS BOUCHERS
Boucher Recipe:
Remove four eggs from the fridge
and bring them to room temperature.
Mix 1 cup all-purpose flour and 1/8
teaspoon salt. Bring 1 cup of water
and 1/2 cup of butter to a full rolling
boil. Remove from heat and add flour
mixture. Stir with wooden spoon until
mixture leaves the side of the
saucepan and forms a ball. Then add
one egg at a time stirring very well
after each addition. Continue to beat
after each addition until the mixture
no longer looks slippery.
Place marble size amounts on a
greased cookie sheet and bake at 400
degrees for 10 minutes thcn reduce
temperature to 350 degrees and bake
about 15 to 20 minutes longer. Do not
remove from the oven until quite firm
to touch. Allow to cool on a cookie
rack.
Asparagus Filling
Cook 1 pound of asparagus, drain,
cool, chop coarsely, put into food pro-
cessor or blender and blend. To this
mixture add 6 ounces cream cheese, 6
ounces blue cheese or grated cheddar
cheese, 1 teaspoon mayonnaise and 1
egg and blend.
Slice the bouchers nearly through,
fill with asparagus mixture. Bake at
350 degrees for 8 to 10 minutes and
serve hot.
STRAWBERRY JELLY
3 3/4 cups strawberry juice
1/4 cup lemon juice
7 1/2 cups granulated sugar
1 - 8 oz. bottle liquid pectin
Crush 3 quarts strawberries thor-
oughly or put through food chopper
using medium blade. Squeeze out
juice. Measure sugar, strawberry juice
and lemon juice into large saucepan
and mix well. Bring to a boil, at oncc
add pectin, while stirring. Bring to a
full rolling boil, boil hard for 1/2
minute. Remove from heat and skim.
Pour into scalded jelly glasses to with-
in 1/2 inch of top. Cover with hot
paraffin at once.
TOWNSMAN/JULY-AUGUST 1991 39