Christmas at Park Danforth
My cousin, Betty Stearns, invited us again this year on Saturday, Dec. 10, to be her guests at the dinner party at Park Danforth for relatives and friends of the residents there. The chef and his helpers put on a lovely dinner, with a full meal prepared there.
We had a choice of lobster bisque or fresh fruit cup; baked salmon or prime rib of beef, served with a baked potato and asparagus; and for dessert, an array of choices served in a separate room on the first floor.
The dining room was decorated for the season, with pretty, big wreaths, bright lights, and as we entered the dining room, a large display of gingerbread houses on a long table and many candies on the roofs and paths – very clever!
The desserts included lemon cake, a plate with a piece of cake surrounded with fresh strawberries and their juice; a glass dish full of trifle, a combination of whipped cream, chocolate sauce, and other sweets (I want to get the recipe for that). So many tempting choices, and we had to try several. All were made there in the kitchen too.
We joined the group dining at 2:30 p.m. We surely didn’t need much supper at night, after that sumptuous party!
Library celebrates season
The Chopin Club’s Christmas Tea at Westbrook’s Walker Memorial on Dec. 15 was well attended. The musical entertainment, by several club members also included Christmas songs played by the Bell Ringers of Westbrook High School, including 9 boys and 1 girl. They were dressed in black pants with red bow ties, red sashes at the waist, and red caps with white border and tassel – very stylish. Their leader is teacher Walter Hayes. He surely has them well trained and told the audience that they spend many hours practicing. It has surely paid off!
Club members entertaining were pianists Mary Levesque, Jan Usher, and Norma Hall; soloists were Marjorie Cutter, who also played the violin, and Louise Leighton. Kathy Mariano played the flute.
The piano in the library’s Gathering Room, where the party was held, is a Chickering, and was a gift to the library from Roy Robinson, in memory of his wife Ann, whose piano it was.
Pat Larrabee, children’s librarian and acting director at the library, looked festive, wearing a handsome black jeweled and sequined sweater. Many of the guests were wearing Christmassy-looking attire, too. Staff members Julie Peterson, Virginia Switzer, Dory Hawxwell, and Mark Mailhot assisted Pat. We were delighted to see Mark at the desk on the on the ground floor as we entered the building.
The buffet table was full of goodies, including crackers and cheese, fruit bars, stuffed celery, a fruit platter, with green and purple grapes and various melon slices, chocolate cake, and small frosted cakes. The punch, in a lovely cut-glass punch bowl, was popular. It is the recently retired Diane LeConte’s recipe, a family favorite, made of cranberry and orange juices and ginger ale.
We enjoyed talking with Lucien Lebel, who knew my husband when they both worked at the Gannett Publishing Co. He is now a member of the Walker Memorial Library’s Board of Regents. We also chatted with Bev and Gerry Marion, Florence and Marshall Wing, and Mark Mailhot’s mother and his wife.
It was a lovely tea party.
Recipe
Today’s recipe is one served at the library tea Dec. 15, and was prepared by Sondra Taylor, one of the Friends of the Library group. It was a popular treat, and Sondra kindly read the directions to me over the telephone. I must get the ingredients right away. It will be a nice holiday treat to have on hand.
KELLOGG’S FROSTY TREASURES
1 pkg. (6 oz.) semi-sweet chocolate chips
1/4 cup of vegetable oil
1/4 cup of creamy peanut butter
6 cups of Kellogg’s Crispix
2 cups of confectioner’s sugar
In a saucepan, melt the chocolate chips and oil over low heat, stirring constantly. Remove from heat. Stir in the peanut butter.
In a large bowl, place the cereal and pour the mixture over it. Toss until coated. Put the confectioner’s sugar into a large gallon-sized storage bag (a large Ziploc bag would be good to use).
Add the coated cereal and shake until the cereal is coated.
Refrigerate in an airtight container.
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