as ieee by Joan Kingsbury w-- What is Christmas in 5 * Merry Ole England really : like? This week, Larraine i Leonard, who was born ‘ and raised in Liverpool, ‘England, describes { Christmas in her native » country. i As in every culture, * food plays an important part in the Christmas : festivities. On Christmas ‘Pay dinner includes a » variety of meats and their accompaniments. Acc- i ording to Larraine some type of poultry, turkey, ‘duck, pheasant or par- -tridge is often served. : Other dishes like pork ‘with onion and sage dressing, beef with York- shire pudding, and lamb with homemade mint sauce are included on the holiday table. For dessert plum pudding or Christmas cake: is the main ‘“‘sweet”’, although a Yule log, mince pies or trifle may also be served. Unlike Americans, the English do not bake a lot of cookies at Christmas time. The Christmas Cake is in itself a work of art. This very rich, dark fruitcake capped with marzipan and sealed in royal frosting is decorated as imaginatively as possible. One year Larraine decorated her Christmas cake with an ice skating theme. Using a small mirror for a pond, the scene included skaters, trees and animals, making a truly delightful picture. Both ' plum pudding and Christmas cake can be prepared up to three to four months in advance. As long as they are stored in a cool, dry place both will keep well. Although trifle, a rich dessert, made with custard, cream and rasp- berry jam is a holiday tradition, Larraine’s three children actually prefer eating this cool dessert in the summer months. Larraine says that ‘al- though Englishmen are not always assured a “white” Christmas, rain can be counted on. Santa Claus, who is referred to as Father Christmas, makes his arrival on Christmas Eve with toys for all good children. December 26, Boxing Day, is also a national holiday in England. Another festive day, Boxing Day may be spent visiting or taking guests sight-seeing. A resident of the United States for 17 years, Larraine and her family moved to the Back Mountain in 1972. Larraine met her husband, Bob, an em- ployee at Area Data Processing Center, Wilkes-Barre, while she was visiting the United States on her way to Canada. The ' Leonards have three children, Catherine, Daly-Anne, and John. Catherine, an eighth grader at Gate of Heaven School is a cheerleader and a member of the school basketball team. Daly-Anne, also on the basketball team, is in sixth grade at Gate of Heaven School. Daly- Anne takes art lessons from Sue Hand; Catherine is looking for- ward to resuming art lessons in the near future. Daly-Anne does volunteer work at the Dallas Motel Nursing Home with her Dad. The youngest Leonard, John; is a Kkin- dergartner student at Dallas Elementary. The Leonards are members of Gate of Heaven Church where Larraine is a member of the Altar and Rosary Society. Larraine’s many inter- ests include sewing and working with arts and crafts, decorating and wallpapering. In February Larraine will begin a sculpting class at the Everhard Museum in Scranton. Cooking and baking are also enjoyable activities for Larraine, often with Daly-Anne as her assistant. Last summer, while visiting Canada, Larraine bought a cran- berry cookbook which has encouraged alot of ex- perimentation with cran- berries. For the holidays very Merry Christmas to all. CHRISTMAS PUDDING 23, c. bread crumbs 1c. diced dried figs (about 8 oz.) 1% c. seedless raisins 34 c. candied fruit Y% c¢. dried currants 1 c. toasted filberts, chopped 2 c. gr. or finely chopped suet, about 2 lb. 1% t. salt 3, t. cinnamon t. mace vs t. cloves 1 c. scalded milk 1 c. firmly packed dk. br, sugar 4 eggs 2 T. brandy 2 T. orange juice or red wine sweet white sauce Grease a 2-quart mold and coat with 3 to 4 tables- poons of bread crumbs. Combine fruits, nuts and suet in a large bowl. In another bowl, mix together remaining 2% cups bread crumbs, salt, spices, milk and sugar; stir until sugar dissolves. Add eggs, brandy and beat until well blended. Stir into fruit mixture. Pour into pre- to cover two thirds of the mold. Cover and steam pudding five hours. Add more water as needed. Pour off any excess fat from the top. of the steamed pudding. Cool about an hour before unmolding. Serve warm with Sweet White Sauce. Pudding may be made ahead and reheated in mold before serving. Makes about 12 servings. SWEET WHITE SAUCE 4 T, cornstarch 4 T. sugar 2 pt. milk Mix a small amount of milk to the combined sugar and cornstarch to cream so that there are no lumps. Bring the rest of the milk to a rapid boil; pour into the cornstarch mixture. Return to stove on low heat stirring con- stantly until sauce is thickened to a pouring consistency. TRIFLE 4 individual sponge cakes raspberry jam 6 macaroons 12 ratafia biscuits V4 pt. sherry or brandy and sherry grated rind of » lemon 1 oz. castor sugar TO DECORATE Ys pt. cream 1 oz. castor sugar 1 egg white cherries angelica blanched almonds Split sponge cakes. in two, spread with jam. Place in the bottom of a glass dish with the macaroons and the ratafia biscuits, reserving few for decorations. Soak with sherry or brandy; sprinkle on lemon rind and almonds. Leave for about 30 minutes. To make the custard, warm the milk, whisk eggs and sugar, then whisk in the milk. Cook over gentle heat, stirring until custard thickens. Strain, leave to cool slightly, pour over sponge and add sugar. Whisk the egg white until stiff, fold into cream. Pile on trifle, decorate with cherries, angelica, ratafia biscuits and almonds. Makes 6to8 portions. Dallas Women . of Kiwanis held their Christmas Wednesday, Dec. 17 at Irem ‘Temple Country Club and elected officers for the coming year. Reelected were Mrs. Frederick Anderson, Sr., president; Mrs. John Luke, 1st vice president; Mrs. Reese Pelton. treasurer; Mrs. Leonard Harvey, secretary; Mrs. Robert Lawhorn, corresponding secretary. Mrs. Sherry Nulton was elected second vice president. Mrs. Anderson was and Mrs. Martin Moore on the 24 Thanksgiving baskets given to the elderly = and needy families. Nominating com- mittee was Mrs. Peter George, Mrs. Pelton and Mrs. Nulton. Birthday giftswere given and won by several members. Tables were festive in the Christmas theme. Auditing committee will be Mrs. Andre Billinge, Mrs. Martin Moore and Mrs. Walter Kozemchak. Carols were sung and Larraine did not make mincemeat this year, she does sometime prepare | r | e ; i rs I Ze n S - her own and can it. 3 1 ’ For a touch of Old go England at your ; fe {9 ~ l mme rman 's Christmas table this year Lh aE Tes Larraine has offered Post : rg and readers a choice of either Fu TE ! ; Trifle or Christmas f. > i. M el al J 0S EF ormal F arr Pudding to help celebrate Noo ; the holiday. ; ; From the Post Cook- Invite You to the Wedding of the Year book to our readers, a Extending FASHION SHOW January 6, 1981 at 8 P.M. FACTORY OUTLET in the Rt. 415, Memorial : Gus Genetti Grand Ballroom, Wilkes-Barre, Pa. Hwy, Dallas Pick Up Your Free Ticket at drazens-zimmerman's LIER special thanks and hoping that the treasured moments vou share with those vou love will bring vou much happiness and joy. "CANNON TOWELS | KUNKLE MOTORS or Call 823-4122 a The most intelligent car s a ; : BLUE RIBBON Just off Route 309 a few miles north of Dallas » Display Booths By: 006 & CAT ¥ | Ace Hoffman Photography Salem Hall Livery COIFFURES Larraine Leonard Corcoran Printery Spotless Cleaners Trucksville, Pa. EL : @o @ Hope Chest Srevs Hadock i rma aS As Christmas blooms we hope : mer y ’ . ary Kay Cosmetics roud's Distributors ; ar ) ‘ Nachlis Furniture Sugarman 's Partyland ALLBREED ifs unique brilliance and color Chi istmas bey Resort Valley Travel 2 : Fromme Heptay Reser Ag Florist SERVI will or ighten all your days. Traveling in tandem, we wish 3 . : ¢ -S 58 South Main Street, Wilkes-Barre, Pa. 18701 Ber you a double measure of every (Next to Park 'n Lock — We Validate Your Parking Ticket) Book Now For E : Christmas pleasure. Thank Christmas Grooming and thanks again! AETV EB ETE TAYE RR ET AB BRR BRRVEREVEABVAEAVEER] Christmas Club Gift Value from the LUZERNE NATIONAL BANK GIFT TRAYS - *4° VALUE a Se . Soh dowslers . . emorial Awy., Dallas Hill The Flonist 3 N. PIONEER AVE. SHAVERTOWN 696-1178 OPEN FRI. & SAT. 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STIP STEAKS 4 STUFFED LOBSTER TAIL STUFFED SHRIMP CRABS HADDOCK FILET MIGNON $2, $3 or $4 per week — Set of trays $1 00 SOFT SHELL CRABS FROG LEGS SHRIMP SALMON CHICKEN " DEVILED CRABS SHAD ROE SNOWCRAB RED SNAPPER CHOPS 50° or $1 per week — Set of trays $2.00 COMBINATION DINNERS SEAFOOD SALADS KING CRAB FLOUNDER HAM | : | All These And Much, Much More - Cooked The Way You Like Them - Broiled,Breaded, Sauteed or Fried 5 ia One set per customer or one set for every 3 clubs. TAKE -OUTS 4 : — T i RAW CRABS — SHRIMP — CLAMS — PLATTERS — SEAFOODS CLUBS OPEN Special 5for$1.95 Bag-Med $2.50 | One Order Steamed $3.00 Breaded Stuffed Flounder $3.95 LOBSTER TAHLS Medium -90 Large $1.25 Bag-Large $2.95 1 One Order Steamed with Sea Food Boat $3.95 8oz. — $5.75 i y King Crab Legs Ib.$3.99| Bag-jumbo $350 | F Fries& Cole Slaw $3.75 Breaded Haddock $3.95 90z — $625 BR Snow Crab Claws 1b. $3.99 5Lb. Box Frozen Double Order Steamed ~~ $5.25 Fried Clams $3.95 100z. — $7.25 i Crab Meat-11b. cans Small $18.75 Double Order Steamed Shrimp in Basket $3.95 160z. —$11.25 i Special $6.75 Med $21.25 w/F. Fries & Cole Slaw $6.75 Full Menu For Take Outs 2002. -and up 1 : i} Backfin $8.50 large $24.75 50 Raw Clams © $6.50 & up All Platters Include Haddock Fillet Ib. $250 ] 3 Jumbo $3475 50 Raw Mussels $2.95 French Fries & Cole Slaw : ) Delicious Sandwiches CHOICE - BEERS - WINES LIQUORS and ] MIXED DRINKS 2 612-614 MAIN ST. EDWARDSVILLE, PA. 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Significant historical Pennsylvania newspapers