DEAR SUN SPOTS: Thank you for your column. It is a great place to turn to for help.

I have been working on my husband’s and my genealogy for the past five years. Because of our French heritage, I have been able to use the Maine Franco-American Genealogical Society in Auburn. What a great source for us with French ancestry!

I have traced my lines all the way to France and the 1600s and almost have my husband’s side done except for one line. I was wondering if someone would have some clues to help me.

My husband’s grandmother was Yvonne Drapeau, who was married to Joseph Paul Beaulieu. I am running into a roadblock with the Drapeau line. Yvonne’s parents were Henry Drapeau and Hilda Valliere. I have the Valliere family line done.

It is Henry’s parents that I am having a problem with. It lists his parents as Henri Drapeau and Christine. No last name is given and without the woman’s maiden name, I cannot continue. I did find that Yvonne had at least two brothers, Albert and Ernest.

If anyone has any information on this Drapeau line, I would greatly appreciate it. Any little bit of information would help. Please call me after 4 p.m. Thank you so much. — Marie Beaulieu, 754-4231, [email protected]

DEAR SUN SPOTS: Thank you for all the help you give your readers.

I need to get in touch with an optometrist who last practiced in Bath. Her name is Carol Farrar. If she sees this or if anyone could tell me how to get in touch with her, I would appreciate it. — [email protected]

DEAR SUN SPOTS: In response to Nancy Roy’s request for matzo balls (March 3), here’s my grandmother’s recipe.

3 tablespoons margarine, melted

2 eggs

1 cup matzo meal

1/2 teaspoon salt

1/2 cup water or as needed

In a medium bowl, whisk together margarine and eggs until well blended. Combine the matzo meal and salt; lightly stir into the egg mixture until the liquid is absorbed, and the meal is damp. Gradually mix in the water so that the mixture holds together, but is not too wet. Cover and refrigerate while bringing the water to a boil.

Bring a large pot of lightly salted water to a boil. When the water is at a FULL boil, remove matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too tightly.

Drop balls into the boiling water and boil for 15 minutes. Remove from water and serve in soup. Do not let the matzo balls sit out too long, or they will harden. — Pam Crawford, Pahrump, Nev.

DEAR SUN SPOTS: I am interested in cake-decorating equipment that someone might have and is no longer using and would be willing to sell. I used to do this in years gone by. Now that I am retired, this might be an interesting project to pick up again. — Sally, Norway, 744-9212 or 713-4173

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