DEAR SUN SPOTS: The other day a group of us went over to the Green Ladle for lunch and had the most wonderful soup, cheeseburger soup. I have been trying to find it but can’t with the elbow noodles in it. Will they part with the recipe? I’m not a cook but sure want to try that! Thanks. — Judy via e-mail

ANSWER: Most restaurants won’t give out their recipes, but Pat at the Green Ladle said that since they are a culinary school Chef Dan Caron of The Green Ladle/Lewiston Regional Technical Center Culinary Arts Program, is happy to provide the recipe for Cheeseburger Soup as follows:

Saute 1 pound 90 percent ground beef with one diced onion and one diced red pepper. Drain well.

Heat 2 quarts of milk and thicken with a roux. Roux is made with 1 cup of butter and 1 cup of flour. Add the ground beef mixture to the thickened milk. Add 2 cups of cheddar cheese and 1 teaspoon of dry mustard.

Chef Caron would also like you to know that The Green Ladle Cookbook Edition No. 1, which includes many of The Green Ladle customer favorite recipes as well as some from students and instructors, will be available for purchase soon. All proceeds will be used to fund scholarships for our college-bound students.

You can reach The Green Ladle at 777-3199.

DEAR SUN SPOTS: I’m looking for liquid starch used for starching curtains, doilies, etc. I can’t find it in grocery stores nor department stores. Your help is appreciated. — M.H., Livermore

ANSWER: The postings online were very confusing. One poster said that they couldn’t find liquid starch in Walmart, another said they could. One posting said that liquid starch comes in a powder made by Argo. (They may be referring to corn starch.)

According to, you can make liquid starch with regular corn starch. In a large bowl or pot, stir ½ cup of corn starch into 1 cup of cold water. Stir in boiling water (2 quarts for a heavy solution, 4 quarts for medium and 6 quarts for a light solution). Dip the clothing into the starch solution and let dry. To iron, sprinkle the garments lightly with warm water, roll up and place in a plastic bag until evenly moistened, then iron as usual. sells Sta-Flo and Linit liquid starch online. For those who lack Internet access, you can call Amazon at 1-800-201-7575.

DEAR SUN SPOTS: I remember Cooper’s Restaurant on Sabattus Street. The food was super. Could you find out when it closed and also what year the building was torn down? It was painted purple. Now it is a parking lot. Thank you. — No Name, No Town

ANSWER: Sun Spots doesn’t know anything about it. Perhaps other readers will have memories to share.

DEAR SUN SPOTS: I’m looking for early 1950s prizefighter cards from Lewiston. Do you know where or who would have any? There seems to be nothing online. Thank you. —Linda, [email protected]

ANSWER: Did you check eBay? The collectibles market has moved to being mostly online, with eBay as the leader. Other than that, Sun Spots has no suggestions. Perhaps readers will have additional knowledge.

DEAR SUN SPOTS: I read in your column that someone has a rosary that needs to be fixed. I do this. Mary’s Rosary Garden is the name of my business. They can look at my work at I make and repair rosaries. She can contact me at 897-7108 in Livermore Falls or through my website. Thank you. — Sandra Chasse

DEAR SUN SPOTS: We have a gift certificate to The Falls restaurant. We noticed that it is now closed. Is there a place where we can redeem it? Thank you. — No Name via e-mail

ANSWER: According to a story in the Sun Journal, Greg Hird ran The Falls with his son Gregory. Perhaps they will see this letter and respond.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be e-mailed to [email protected]

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