DEAR SUN SPOTS: I’m looking for a 1966 Saint Dominic Academy yearbook. I can trade a 1965 edition or I can pay a reasonable amount for it if someone has an extra. I can be contacted at 783-6817. — Lorraine, no town

ANSWER: You may want to also try contacting the school and the yearbook index at the website, classmates.com.

DEAR SUN SPOTS: Regarding the request for Corian repair, we’ve received excellent service from Bill Wallingford. He can be reached at 966-2526. — Lorraine, Lewiston

ANSWER: Thank you for the recommendation.

DEAR SUN SPOTS: Regarding the request for a hermit cookie recipe, I have my mother’s recipe from the 1940s. These hermits are really good. In a large bowl, cream 1 1/2 cups shortening with 2 cups sugar. Beat in 2 eggs and 1/2 cup molasses. In a separate bowl, mix 4 1/2 cups flour, 4 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 1/2 teaspoons ginger and 1 1/2 teaspoons cloves. Mix into the wet ingredients. Stir in 1 cup raisins.

Roll the dough out on a floured surface with a rolling pin into strips about 2 1/2-inches wide and 1/2 inch thick, and the length of your cookie sheet. Place these strips on a cookie sheet lined with parchment paper. Brush with egg white.

Bake at 375 degrees until browned on the edges and done in the middle, about 12 minutes. Allow to cool then cut  into squares. Makes 4-5 dozen. — Irene, Auburn

ANSWER: These old-time recipes need to be shared and I’m so glad you took the time to write in with your recipe. No one is sure why these cookies are called “hermits,” but it has been suggested in several cookbooks that it’s because they travel well and will keep for a long time.

DEAR SUN SPOTS: I truly was pleased about the cabbage roll recipes. Now I know many other nations also had them. I remember my dear grandmother making them during World War II. She called them Kohlrouladen.

We were all on rations and she only had a half pound of meat, but she knew how to stretch it by adding an egg, a hard white roll she soaked in warm water, and chopped onion with salt and pepper. This was all mixed by hand and parceled out in as many as six or eight cabbage leaves. She then softened them with boiling water.

She also made Rouladen. This was made by pounding a piece of beef until it was thin. (I still have the pounder with a porcelain roller with a wooden handle). She then took a sour cucumber pickle, cut it in fourths lengthwise, added some chopped onion and rolled it up like the cabbage rolls. She made this very seldom and only for special occasions. The cabbage, though, was a lifesaver during the Blockade of Berlin during 1948-49. Thank you for printing all these different recipes. — Heidi, Dryden

ANSWER: Heidi, you have been such a wonderful contributor to Sun Spots and I always enjoy reading and sharing your stories about the Old Country and I marvel at how well you take care of yourself now. Thank you for always being willing to contribute to Sun Spots.

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 emailed to [email protected].


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