DEAR SUN SPOTS: Thank you for being a constant supporter of our need for the hospice and bereavement volunteer programs at Androscoggin Home Care & Hospice. In addition, we are currently seeking office, grocery, transportation and visiting volunteers.

Office volunteers help to file, do computer data entry and other special projects. Grocery volunteers pick up and deliver groceries to home-bound patients. Transportation volunteers transport patients to medical appointments or other needs. Visiting volunteers provide companionship and support to patients recovering from surgery or illness.

A four-hour training class is scheduled for Thursday, Sept. 23, from 1 to 5 p.m. at our Strawberry Avenue location. For more information, please call AHCH volunteer services at 777-7740 or 1-800-482-7412. — Polly Robinson, polly.robinson@ahch.org

DEAR SUN SPOTS: This is in response to the request for pickles made without vinegar. Thirty years ago, a friend gave me his old family recipe for garlic pickles. I don’t think he would mind my sharing it.

First, make the brine. Mix 1/2 cup salt per gallon water (I use kosher salt). Pick cukes just before starting. Scrub cukes and stuff in jars (I use wide-mouth quarts). Add five to six cloves garlic per quart, one or two dill heads and 1/2 tablespoon pickling spice per jar. Fill with brine.

Let stand upside down overnight. Ready in a week or so. I find these keep well all winter in a cool, dark cellar. — Pamela Prodan, Wilton

DEAR SUN SPOTS: I am looking for a recipe for a cake sold years ago at Mohigan Bakery on Main Street in Lewiston. It was a spice cake with butter-cream icing. . . . Anyone out there have the recipe? This would make a 92-year-old person extremely happy! Thanks so much! — P. M. M., pmmcda@aol.com

DEAR SUN SPOTS: Years ago when I was in Lewiston schools, on the lunch menu were peanut butter bars for dessert. They were hard and chewy and very good. Does anyone out there happen to know the recipe? I would love to make them at home. Thank you in advance. — No Name via e-mail

DEAR SUN SPOTS: Recent requests for recipes prompted me to write and say that I have been cooking for more than 50 years and since Day One, my favorite cookbook has been published by the Rebekahs.

I started cooking with a World War II-era book of my mother’s and now treasure my 1964 well-loved edition. They have all of the old recipes, such as Indian pudding as well as the jams, jellies and pickles that are so popular this time of the year. — I.M.R., Strong

DEAR SUN SPOTS: Here is a recipe for Indian pudding that I’m sure everyone will like, and it’s so easy to make.

2 large shredded wheat biscuits

2 eggs

1/2 cup molasses

1 tablespoon butter or margarine

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 cups milk, scalded

Beat eggs until foamy. Add molasses, butter, cinnamon and salt. Mix until combined. Scald the milk and gradually add to the egg mixture. Pour the mixture over the biscuits. Bake in 325-degree oven until knife inserted in center comes out clean. Serve with ice cream.

Good luck. — No Name, No Town

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