Rll Sibsary Mews The Cassiar Library has a new librarian, and so certain changes have been made. LIBRARY HOURS: Monday § Thurday Wednesday afternoon To become a member of the Library, you must pay a $10. deposit. This deposit will be refunded to you when you leave. However, if the library is not open, and you wish to get your refund, take your books and Library Membership card to the Town Administration Office wh- ere you will receive your refund. The $10. deposit is to cover damaged or lost books. Once you are a member, you may take out: ceeeeeee 1) Non-fiction books 2) Fiction books 3) Paperbacks These books may be taken out for a 2 weeks period. This restriction is for the very new members only. New me- mbers must present membership cards when borrowing books. After two months you may take out as many books as you may require. Reference books such as Atlases, mag-' azines and encyclopedia may not be taken out unless you have special permission from the Librarian. You are allowed to keep each book for a two week period. If you would like to keep a book for a longer period you are allowed one two-week extention. If you have an overdue book you will receive a notice. The Public Library has a variety of reading material. There is something for everyone of all ages. There is a good selection of fiction and non-fic- tion in hard covers. Paperbacks incl- ude mystery, science fiction, romance, westerns, suspense and thrillers. Mag- azines range from Asbestos Sheets over the years to the National Geographics. All of these are in strict alphabetical ardery<. We appreciate all donations to the Public Library. For further information or answers to your questions contact your Librarian. Sherry Witwici ——————_—_————"—- Firemans Ball The ninth annual Fire Department Ball was held in October, sponsored by mem- bers of the Cassiar Volunteer Fire Bri- gade to raise funds to purchase distin- ctive jackets for identifying members of the Brigade. In a report on the event, Fire Chi- ef Borsato said, '' The Northernairs Ba- nd from Whitehorse has played at 9 con- secutive Fireman's Dances in Cassiar. Some of the band members are firemen on the Whitehorse Fire Dept., and they play for Cassiar at a reduced rate." "On behalf of the members of the Fi- re Dept., I would like to thank Bob Sm- ith and his cafeteria staff for the wo- nderful dinner. They served 196 dinne- rs in great style. A special thanks to Gary for the Sparky Fireman display. "Thanks to W.S. Electronics, and WS- TV for the model snorkel fire truck. We appreciate your presentation and we enjoyed Lo Kruitoffs style. | "We thank all the firemen that help- ed make the evening successful, and an- other special thanks to Julian St. Geo- rge for a job well done at the door. 'We thank all those lovely ladies for wearing formal gowns. This was an inspiration for other organizations to sponsor more formal social evenings. ‘We'll see you next year!" Thank you, Chief, for the report. ———_— Ethnic Conky. by Vivian Cousins What better way to start in the Cas- Siar Courier than to present .... A Traditional Canadian Christmas Dinner Submitted by: Marvel Nitti MENU Turkey with bread and sausage stuffing and gravy... Whipped potatoes... Whipped turnips and carrots... Peas or Brussel Sprouts.... Cranberry Sauce... Jellied salad, of your choice Bot. biscutts<.> Dry White wine for desert... Plum pudding with hard sauce... or, Mince meat tarts with hard sauce... \or Christmas cake accompanied by a fresh~fruit salad... Coffee Brandy eoecoeweereeeeeeveeeeeeee STUFFING FOR 20 to 24 1b Turkey 10 cups of bread cubes in a frying pan: 8 slices bacon, chopped fine. 1/4 1b sausage meat 1/41b butter 1/2 cup chopped celery 1/2 cup chopped . onions Simmer slowly till onions and celery are soft. Add these ingredients to bread cubes: 2 beaten eggs 1/2 tsp salt §& pepper to taste 2 tsp poultry seasoning chopped parsley Stuff the turkey, Roast at 350°F for 6 1/2 to 7 1/2 hours, {or 20 min. to the pound) :Place a cap of Foilwrap or brown paper lightly over the turkey betore roasting. TURNIPS AND CARROTS - Boil equal amounts of cubed carrots and turnips ‘with a little salt until ten- der - drain. Add butter and whip with beater until fluffy. _CRANBERRY SAUCE In large saucepan put 2 cups sugar and 2 cups water and stir until sugar is dissolved - bring to boil and let boil for 5 min. Add 1 pound of cranberries - cook un- til skins pop- about 5 min. CHRISTMAS FRUIT CAKE - DARK 1 1/2 lbs cherries (red §& green) halved 16 oz. currants 1 1b pkg mixed peels 4 oz. glazed pineapple, cut up 2.1/2~1bs: raxsins 2/3 pkg dates, cut fine Pour over these ingredients... 12 oz Dark Rum - seal tightly with Saran wrap and let stand overnight. Ssumis: Maree i aes kart » Waiawn aS bins then 1/2 1b blanched almonds - halved 1 1b butter 2 cups sugar 12 eggs, seperated 4 cups flour 1 tsp cloves 1 tsp cinnamon __. 1 tsp mace 1 tsp allspice 1/2 tsp salt 1/4 tsp baking soda Cream butter until soft. Add sugar gra- dually and mix until light and fluffy. Add well-beaten egg yolks. Beat egg whites till still and fold into cream- ed mixture. Combine together flour, spices, salt and baking soda. Add dry ingredients gradually to cream mixture - Blend th- oroughly. Add fruits and nuts, gradually, until all well mixed. Line cake tins with three layers of wax paper - grease well with margarine and flour light- ly. This recipe makes the standard three cakes, small, medium and large. Fill the tins about 1/2" from the top. Bake 4 hours in 250° oven...checking the smaller cakes sooner. ' After the cakes have been thorough- ly cooled and removed from their tins, moisten double thicknesses of cheese cloth in dark Rum (don't squeeze out) and wrap around each cake, Then wrap cakes in double foil, seal and let st- and in a dark, cool, place for about | three weeks. After using portions of cakes, you can again dip cheese cloth into rum and rewrap. This will keep your cakes moist and very flavorful. FRUIT SALAD Any fresh fruits available...Melons, cantaloupe, Honey dew melons, bananas, pears, apples, small grapes, frozen or fresh strawberries 2 tins of mandarin oranges w/juice 1 small jar marischino cherries all fruit cubed Pour over this: - 1/2 cup apricot brandy, or Kirsch liquer Make early in the afternoon, do not refrigerate - cover and stir frequent- ly and gently. BRANDY HARD SAUCE 1/2 cup butter 2 cups sifted icing sugar 1 beaten egg yolk 2 tblsp Brandy 1 tsp vanilla 1 stiffly beaten egg white. Cream butter, sugar, till fluffy. Beat in egg yolk, brandy and vanilla. Fold in egg white....chill...garnish with orange peel.. - Congratulations” Congratulations to Renato and Kerstin Rosche, united in marriage October 12, 1976. Renato and Kerstin Eleanore Ruscha: ski appeared before Marriage Commission- er Frank Buckley at the District Regis- trars office in a civil ceremony witnes- sed by Mr & Mrs. Paetschke. 1. -te-T. - Mrs. Paetschke, ees: eer y.stin; Mr. -Paetschke. ;