Dear Sun Spots: Hope Haven Gospel Mission, 209 Lincoln St., Lewiston, (207) 783-6086, will serve and deliver Easter meals this Sunday. Sun Spots spoke with Priscilla Demers, secretary, who says the more the merrier! Hope Haven also accommodates diabetics. The mission also provides meals for takeout for those unable to get out. Lunch will be served between 11 a.m. and 1 p.m. on Easter Sunday, April 11. Please call by noon Friday, April 9, to have a delivery set up or to reserve your meal. – No Name, Lewiston.

Dear Sun Spots: My daughter is a big fan of “I Love Lucy” and I have been trying to find material with something from Lucy on it or a blanket or sheets. I’ve tried several places with no luck.

I’m also looking for calendar plates so that I can give to my husband, children and grandchildren ones from the year they were born at a reasonable price. I’m looking for the following years: 1935, 1956, 1980, 1997, 1998 and 2001. Any help to locate either of these items would be a great help. Please send to Mary Pulsifer, 461 Station Road, Hebron, ME 04238. – Mary Pulsifer, Hebron.

• To William Ferentz, Lewiston: Your letter was answered in the March 23, 2004, column.

Dear Sun Spots: This is my first time at contacting Sun Spots. But I read it every day and am grateful for its wonderful service.

I am looking for a copy of Mary McBride’s encyclopedia of cooking 1959. It was published by the Homemakers Research Institute, Evanston, Illinois. I would also be interested in index, numbers only. – Christine LaBelle, Farmington.

Answer: In addition to responses from readers, try contacting the following to see if they can special order this for you:

Pepperall Books in Lewiston, (207) 344-6900.

Artios Books at 180 Turner St., Auburn, (207) 786-4007. They are open six days a week.

The Page Turner and Pages Already Turned, 247 Lisbon St., Lewiston, (207) 753-1112. They are open Monday to Friday from 10 a.m. to 5:30 p.m.

In the meantime perhaps you and your family will enjoy the following: Shrimp Cocktail Rolls, from the Mary Margaret McBride Encyclopedia of Cooking 1959/1960. Ingredients: 1 cup lukewarm buttermilk or sour milk, 1 Tbsp. prepared horseradish, 1 tsp. salt, 1 tsp. sugar, 1/4 tsp. baking soda, 3 T. melted shortening, 1 pkg. active dry yeast, dissolved as directed on package, 2 1/2 cups flour, 1 can (5 ounces) small shrimp, 2 T. melted butter or margarine, 2 T. Parmesan cheese, 1 T. cornmeal. Method: Combine buttermilk or sour milk, horseradish, salt, baking soda, and shortening. (If desired, sweet milk may be substituted for buttermilk and baking soda omitted.) Add yeast and let stand 5 minutes; mix well. Blend in flour, half at a time. Mix thoroughly after each addition. Cover and let stand for 10 minutes. Prepare shrimp sauce. Knead dough on well-floured board until smooth, about 2 minutes. Roll out to 1/4-inch thickness. Cut into rounds with 2 1/2 -inch biscuit cutter. Make a crease across each round slightly off center. Do not cut through dough. Place about 1/4 teaspoon of shrimp sauce on each round. Place one shrimp on the larger side of each round. Fold over small side so back of shrimp shows. Press edges together to seal. Twist each end once or twice. Place on greased baking sheets. Curve ends slightly to resemble a shell; press ends flat with floured fork. Let rise in warm place until doubled in bulk, 30 to 45 minutes. Brush with butter or margarine. Combine Parmesan cheese and cornmeal and sprinkle over rolls. Bake in moderate oven (375°F) 15 to 20 minutes, until golden brown. Serve warm. Makes about 3 dozen. Shrimp Sauce: Combine 3 tablespoons ketchup, 2 tablespoons horseradish and 1/4 teaspoon Worcestershire sauce. Mix well.

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