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FROM THE KITCHEN WITCH Heather McNally Portlandâ€"onâ€"theâ€"Rideau The following is a delicious recipe to either utilize left over ham or use in place of, for a nice Easter dinner. Deluxe Ham Loaf 1 pound ground ham 1 pound ground pork 2 eggs, slightly beaten 11/2 cups milk 2 tsps prepared mustard 1% tsps salt 2. cups dry bread crumbs % tsp summer savory Va tsp Sage pepper to taste 1%: tsp dry mustard Mix ingredients in order given and pack into 9x5x3" loaf pan. Cover with foil and bake at 350° for 1 hour. Uncover and bake 2.0 minutes longer. Remove any fat around loaf with baster and invert on heated platter. Serve with Spiced Cherry Sauce. Note: If soft bread crumbs are used reduce milk to 1 cup. W 1 (15 oz) can sweetened pitted red cherries 1/3 cup water juice of 1/2 orange 2 tbsp white vinegar 1 stick cinnamon, broken 6 whole cloves 2. tbsp cornstarch 3 tbsp cold water Drain cherries, reserving juice. Mix next 5 ingredients with cherry juice and simmer, c0vered for 20 minutes. Remove spices. Combine cornstarch with water and add to juice. Cook, stirring till thickened and clear. Add drained cherries. LYNDHURST UCW The March meeting of the Lyndhurst UCW was held at the home of Iva Sweet. President Marion Warren welcomed everyone to the meeting. Ruby Sweet was in charge of the devotional which included a reading entitled, "Easter is Always in Season". The devotional closed with prayer. The offering was taken and dedicated. The roll call was answered by 12 members and the secretary's report read and. approved. Velma read the treasurer's report. We will continue to sponsor the child in Barbados. A card of thanks from Mrs. Danby was read. It was decided to have a chicken barbecue on July 11 and a bake sale on Aug 15. A report on the Presbyterial Rally was given by Marion Warren. closed with The meeting the Benediction. TOM SCOVIL PORTLAND OFFICE SERVICES 1;! 0. BOX 70, PORTLAND, ONT. K00 1V0 ACCOUNTING. BOOKKEEPING, TAX SERVICES For the Junior Cook Easter Eggs 1/z cup butter, creamed 1 tSp vanilla 1 tsp salt % can condensed milk 5% cups icing sugar (sifted) Mix the first four ingredients. Add icing sugar. Chill. Add 3â€"4 drops of yellow food colouring to a third of the mixture. Form the yellow mixture into yolkâ€"like balls. Cover with the white part. Dip in chocolate. 8 025. semiâ€"sweet chocolate 1/3 bar paraffin wax Decorate with icing. This recipe can also be used to make chocolates. Lemon Chiffon Company Cake I always make this at Easter because my African Violets are in full bloom and I crystalize them and use to decorate cake. If you do not have violets then cut up coloured marshmallows with wet scissors and arrange into flowers. To crystalize violets or pansies just brush with whipped egg white and dip in sugar, they will keep forever if stored airtigh . Basic Skills for a better future. Training. We can all profit from it Ontario Minister. Hon. Gregory Sorbara Premier. Hon. David Peterson Lemon Chiffon Cake 3 cups all purpose flour 1% cups granulated sugar 4 tsps baking powder 1 tsp salt 2/3 cup vegetable oil 10 egg yolks 1 cup cold water 1 tbsp lemon zest (or more to taste) 1 tbsp vanilla extract 10 egg whites 3/4 tsp cream of tartar Combine flour, granulated sugar, baking powder and salt in a large deep bowl. Make a well in the center and add in this order: oil, egg yolks, water, lemon rind and vanilla extract. Beat until smooth. In the large bowl of an electric mixer, beat together egg whites and cream of tartar until stiff. Pour the flour mixture over the beaten egg whites and gently fold in. Do not overbeat. Pour at once into a 10 inch ungreased tube pan. Bake at 325° for 1 â€" 1% hours or until cake shrinks away from pan. Invert cake and allow to hang until completely cooL NORTH LEEDS LANTERN Ic‘ng . ‘A cup unsalted butter 4 cups icing sugar (sifted) 2 tsps lemon zest 2-3 tbsp lemon juice Yellow food colouring (optional) Cream butter until soft. Stir in sugar and lemon rind. Add 2 tbsp lemon juice and beat to spreading consistency. Add more lemon juice if necessary. WORK WANTED Painting, Wallpapering Repairs to Ceiling and Walls, Renovations, Stone- work. Pointed, Cement, Brickwork and Chimneys Roof Repair Shingling Chimney Sweeping Barn Painting FREE ESTIMATES FULLY INSURED Ken Rasm ussen 359-5950 01).").10 8 a.m. Those who need training the most often lack the basic skills they need to get started. The Ontario Basic Skills program prepares adults for a better future in Ontario’s workplace Free courses in three important areas are offered at most community colleges and sometimes through employer associations and unlons. TRAINING READINESS: Counsellors help trainees identify the kind of jobs they want and the starting point for a training plan that meets career objectives. ACADEMIC UPGRADING: Courses provide up to grade 12 level in reading and writing, mathematics, science, and computer skills. JOB SEARCH: Classes deal with how to write a resume, fill out applications, do well at interviews, and follow up on job leads. Trainees are taught how to compete in today’s tough job market. If you, or someone you know, wants to start the Ontario Basic Skills Pro- gram, contact the Ontario Basic Skills Office at your local community college, or call the toll-free HOTLINE at the number below. For those who need them, there are and French.) allowances to help with costs of child- care, transporation and accommodation. Any Ontario resident over 25 and eligible to work in ° this province may apply. HOTLINE NUMBER 1-800-387-5656 (Information is available in English