Dear Sun Spots: I am looking for information which may lead me to the records of the former Hargreaves Drugstore in Mexico, circa 1959-60, if there are any left. I need to confirm prescriptions given to my mother while carrying me. We have some of Dr. Elsemore’s records, but need a backup of the drugstore records. – Maureen Wheeler, Canton.

Dear Sun Spots: There was a letter printed on April 1 to Sun Spots from a Margaret R. from Farmington, asking for information about a group collecting Campbell’s Soup labels. Our school PTO (Fairview Elementary in Auburn) does collect them and uses the proceeds for various school activities. We would greatly appreciate the donation of these labels and would put them to great use. Please let me know if they are still available and how I could contact the supplier or retrieve them. Thanks. – Pam Richmond, Auburn.

• To Ann B., South Paris, Sun Spots hopes you and your family enjoy the following Easter/Passover recipes to add to your dining pleasure.

Pale Green Spring Salad with Lime Vinaigrette (pareve) from Salad Ingredients: 2 tart green apples, cored and thinly sliced, juice of two limes, grated zest of one lime, 2 cans artichoke hearts, drained and chopped, 6 scallions, sliced, 2 large cucumbers, sliced lengthwise, peeled, seeded and cut crosswise, 2 stalks celery hearts, thinly sliced, 8 pitted green olives, sliced, salt and freshly ground white pepper, 1 teaspoon horseradish grated, 2 tablespoons light olive oil, 4 tablespoons cilantro or parsley, minced, 2 peeled avocados, sliced, 1 cup seedless green grapes. Method: Coat sliced apples in a large bowl with lime juice to prevent discoloring. Add next 8 ingredients. Coat well with olive oil, cover and chill one hour. Lime Vinaigrette Ingredients: 2 tablespoons water, ¼ cup lime juice, ½ cup olive oil, 2 tablespoons white wine vinegar, salt and white pepper to taste, 1 small garlic clove, minced, 1 tablespoons minced scallions. Method: Combine all ingredients in a jar, mix well and use on salad. To serve: Coat avocado slices with lemon or lime juice or the lime vinaigrette. Arrange over salad with the grapes and sprinkle with cilantro. Pass dressing.

Simnel Cake from Ingredients: 175 g (6 oz) butter, 175 g (6 oz) caster sugar (superfine sugar will also work as a substitute), 3 medium eggs, 200 g (7 oz) plain flour, pinch salt, ½ teaspoon ground cinnamon, 1 teaspoon mixed spice, 50 g (2 oz) ground almonds, 100 g (4 oz) glace cherries, chopped, 50 g (2 oz) mixed peel, 250 g (9 oz) currants, 100 g (4 oz) sultanas, finely grated rind of one orange, 450 g (1 pound) marzipan, 1 egg white. Method: Preheat the oven to 150 C, 300F or Gas Mark 2 and line an 18 cm (7-inch) cake tin with greaseproof paper. (Parchment paper is a good substitute). Cream together the butter and sugar. Beat in the eggs, one at a time. Sift together the flour, salt and spices and gently fold into the mixture together with the ground almonds. Add the dried fruits and orange zest. If necessary add 1-2 tablespoons of milk (or whiskey/brandy if you’re inclined) to give the mixture a dropping consistency. Spoon half the mixture into the cake tin. Roll half of the marzipan into a circle the size of the cake tin and place on top of the mixture. Cover with the remaining cake mixture and bake in the oven 2½ to 3 hours until cooked and firm to touch. Allow the cake to cool. Divide the remaining marzipan in two. Roll out one half to a circle the size of the cake and the other half into 11 little balls. Use some of the egg white, lightly beaten, to brush over the top of the cake. Lay the marzipan on top and set the balls around the edge with a little egg white to hold them in place. Brush the marzipan with the remaining egg white and place under a hot grill for just 1-2 minutes until it browns a little. Finish with some ribbon or a cake frill and little eggs, chicks or flowers. Serves 12.

Simnel cakes were baked and sold on Lenten Sundays in both England and France. The French always baked their cakes muffin-size and drew sugar crossed on the top. These were their equivalent of the English hot cross bun. In England, Mothering Sunday was when children of all ages were expected to pay a formal visit to their mothers and to bring a simnel cake as a gift. In return, the mothers gave their children a special blessing. This custom was so well-established that masters were required to give servants enough time off to visit out-of-town mothers, provided their visit did not exceed five days.

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