Lecturer’s Night at Presumpscot Grange
Presumpscot Grange was filled Oct. 13 for Lecturer’s Night. Marlene Moore, the president, introduced the visiting officers: Master, Ivonne Johnson of Cape Elizabeth Grange; Overseer, Stanley Douglas, North Scarborough; Lecturer, Phyllis Schroeder, West Baldwin; Steward, David Burnham, Saco; Assistant Steward, Clayton Collins, Cape Elizabeth; Lady Assistant Steward, Jeanne Burnham, Saco; Chaplain, Margaret Farrar, North Scarborough; Secretary, Florence Libby, Cape Elizabeth; Gatekeeper, Gene Libby, Cape Elizabeth; Cares, Janet Hughes, Cape Elizabeth; Pomona, Donna Remillard, Harraseeket; Flora, Shirley Donovan, Harraseeket; and Pianist, L. Jordan Berry, White Rock.
The Lecturer’s program included several interesting readings. Jeannie Burnham spoke of her pleasure in picking buckets of grapes from a friend’s vines in Standish, and Florence Libby recounted all the fun she had with grapes, including making jelly, jams and even grape ketchup! Her husband, Gene, and Stanley Douglas are cousins, and Stanley was smiling as she spoke of these delicacies – he must have enjoyed them, too.
During the program Larry Henry, guest pianist, played and sang two songs from “Snow White and the Seven Dwarfs,” the well-known musical, with music by Frank Churchill. On the first song, “Whistle While You Work,” Larry asked us to whistle at certain times when he played the “whistle” word, and we Grangers joined in. He is an accomplished pianist, and his singing is outstanding, too. White Rock must be very proud to have him as their pianist.
Presumpscot Grange members are happy that its Assistant Steward Ralph Moore is able to attend our meetings again after his illness. He is our Master’s husband, and a helpful member of Presumpscot.
Aren’t Models Supposed to Smile?
In early September, full pages of fashions in both New York City and Boston papers had displays of interesting styles by well-known designers, and not one of the models had even a semblance of a happy look. Are they now warned to frown when posing, or remain poker-faced? I found myself admiring some of the garments modeled, but I didn’t think any of the models were happy to be seen in what they were wearing.
I was quite relieved to see a whole section of fashions by Kohl’s in our Portland paper, and every model – ladies, men and children – were all smiling. The New York Times article had a long description of the gowns and their designers. I thought I might read that the models were told that the outfits they model are more important than their facial expressions, but not a word was written about the models.
Perhaps others have been disturbed by the frowning, or poker-faced looks, too. I hope to see a change for the better soon.
A Thoughtful Gift From An AJ Reader
I am so pleased with a small bottle of maple syrup given me by Bunny Easler’s sister, Gladys A. Pratt of Tampa, Fla. She grew up in Cash Corner, South Portland, and still makes visits to Maine. She was in the American Journal office on Main Street, Westbrook, to renew her subscription to the paper, and she left the pretty little syrup bottle for me there. It is shaped like a maple leaf, and the gold-colored syrup looks so pretty.
Gladys’s sister, Marion Easler, whom we all called “Bunny,” was a very thoughtful lady, too, and we all miss her since she passed away. She was an active Granger, and was generous with her hand-knit potholders and towels, giving them to friends who picked her up for meetings or shopping. She also enjoyed cooking. At Grange suppers her contribution was always a dish of Harvard beets.
Cool recipe
In a cookbook I’ve just received, “Taste of Home,” 2003, the pictures are as tempting as the ingredients. This molded salad is a must-try.
CRAN-RASPBERRY SHERBET MOLD
3 packages (3 ounce each) raspberry gelatin
1-1/2 cups boiling water
1 can (16 ounces) jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tablespoon lemon juice
Cranberries, raspberries, orange segments and fresh mint, optional
In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce until smooth. Refrigerate for 3 minutes or until slightly thickened. Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with nonstick cooking spray. Refrigerate until firm. Unmold to a platter, and fill center with the berries, and garnish with oranges and mint. This is easy to make and pretty for festive occasions.
Submitted by Judith Outlaw, Washougal, Wash.
Send questions/comments to the editors.
