Downriver Dispatches

Congratulations, Comets: The Naselle Comet football team traveled across the state to Pomeroy last weekend and came home with a 72-42 victory. They advance to the state Class 1B semifinals. They'll head to Moses Lake this Saturday for a 1 p.m. game against Almira-Coulee-Hartline. The winner will advance to the state championship Dec. 4, 12 noon, at Mount Tahoma High School in Tacoma.

Sad News: If you didn't read Jacquey Ostervold's obituary in last week's Eagle, I hope you still have your copy. Her history is so interesting. Like many a depression family, hers moved quite a bit in her childhood. Her story is historic and deeply involved with Cathlamet's history. She was 86 at the time of her death. Our prayers are with all the family.

Thanksgiving, then Christmas holidays are upon us. The word for last week was family. That word has been with me for several days, eventually bringing me back to my Grandmother, Nellie. I've been remembering Grandma's dining room and the food she loved to cook. I hunted up her old Joy of Cooking cookbook last night and I've been drenched in the remembered smells of her kitchen, so here are three of Nellie Hammond's recipes taken from her copy of the Joy of Cooking. This cookbook became very popular in the depression years because many of her recipes had minimal ingredients, but they were good tasting. The first edition was published in 1931. Grandma's copy was from 1946 which was the sixth edition. It's still for sale today. How many of you have one?

First: Raisin and Cider Sauce for ham. It makes about 1-1/2 cupfuls. Good with hot or cold ham and ham sandwiches. Combine in a saucepan: ¼ c. brown sugar (firmly packed), 1-1/2 T. cornstarch, 1/8 t. salt. Stir in 1 c. fresh or bottled cider, ¼ c. raisins cut in half, 8 whole cloves, 1 stick of cinnamon. Cook and stir these ingredients for ten minutes. Add 1 T. butter. Remove spices and serve very hot. (I suggest you try this, then double it if you like it.)

Second: Molded Cranberry Sauce. Put through a food chopper, one pound of cranberries. Add the grated rind of one orange, 1 c. chopped walnuts or pecans, ½ c. fresh orange juice, 3-1/2 T. lemon juice, 1-1/2. c sugar. Let stand overnight. Soak one T. gelatin in three T. water. Dissolve one package lemon flavored gelatin in one cup of boiling water. Add the soaked gelatin. Stir it till dissolved. Combine these ingredients with the cranberry mixture. Peel, chop and add three tart apples. Place salad in a mold in frig.When firm, unmold it (set cold mold pan in hot water for a few minutes, then unmold quickly as it loosens) and set on large plate of lettuce leaves.

Third: Sweet Potato Pie. Use a regular pie pan or any baking pan. Peel, then cut into ¼" slices: four red medium sweet potatoes. Put into a stewing pan and boil with one gallon water and ¼ t. salt. Boil them until barely tender. Transfer the slices carefully to a pie pan or baking dish. Do not discard the liquid. Cover slices with the remaining boiled liquid in the pan and add ¾ c. sugar (white or brown), 2-1/2 t. freshly grated nutmeg, 1 t. cinnamon, ½ c. chopped pecans or walnuts, 2 T or more of whiskey, rum or orange juice (or any combination thereof!). Dot the potatoes with butter and place over them a lattice of pie crust. Bake the pie in a hot oven at 450 degrees for about 20 minutes or till the lattice is brown.

Now, from my own recipe collection, for the kids to make if they like to cook, Wacky Cake. Mine is different from Donna Klint's in her book, but they're both just fine. In an 8x8" pan, place 1-1/2 c. flour, 1 c. sugar, 3T. dry cocoa, ½ t. salt, 1 t. baking soda, 6 T. oil, 1 T. vinegar, 1 t. vanilla, 1 c. cold water. Place dry ingredients into an 8x8" pan. Make three wells in dry mixture. Pour oil into first well, vinegar into second, and vanilla into third. Pour water over top and stir with a fork till smooth. Bake in same pan in which batter is mixed. Bake at 350 degrees for 30 minutes.

Photo of the Week: A grinder from my pantry. It's a wonderful tool for tough meat, fruit and veggies. Tighten it to a tabletop, put something on the floor underneath to catch the juice from grinding and place a low dish on table to catch the ground meat or whatever you're working with. I used the grinder for many years to grind moose meat into hamburger in Alaska.

Good news: The Naselle Youth Camp's Aquaculture Program will raise chum salmon from eggs to fry stage to be released in Pete's Creek. This will be the first time since Hank Nelson ran the program that the aquaculture program did salmon enhancement in the creek that runs through the facility.

Calendar:

November 25: Thanksgiving. Two community meals will be offered in the Skamokawa area. Duck Inn from noon to 6 p.m. $25 with $5 of it to the Sheriff's Shop with a Cop program, or Skamokawa Grange Potluck at 2 p.m.

December 1: Senior Lunch Club at Rosburg Hall at noon.

December 4: Art Show at the Grays River Grange featuring local artists, Gail Wahlstrom, Kristo Novoselic, Noreen Fitts, Sandra Prucha and Carol Ervest from noon to 4 p.m. Art will be for sale. Oh, and it's my birthday! Also, an Open Garage Sale will be held at Johnson Park 1-3 p.m.

December 5: Finnish American Folk Festival will host their Annual Christmas Concert at the Naselle Community Center at 1:30, followed by Tour of Homes and Soup Supper at Naselle Community Center.

December 10: Skamokawa Fire Association will offer Sleigh Rides (fire truck) with Santa at 5 p.m. at Johnson Park. Kids can meet Santa and see the fire truck. Bring your camera!

December 11: Craft Day at Johnson Park from 1-3 p.m.

December 12: Kovu Puusii baking at Naselle Community Center from 1-3 p.m. $10, then from 4-6 p.m., Cookies with Katie at the Community Center. $10 per person or $20 per family. And at 6 p.m. the Christmas Story movie at the Naselle Assembly of God. Free. To register for any of the classes, call Haleigh See at (360) 852-3730.

December 18: Appelo Archives hosting kantele classes from 10 to noon. Call to register (360) 484-7103.

December 19: Christmas Bazaar at Community Center from 1-4 p.m. followed by Tree Lighting from 5:30-6:00. For a vendor booth, indoor or outdoor, the cost is $20. Contact Haleigh See to reserve space at (360) 852-3730. From 6-10 p.m., drive the Tour of Lights in Naselle and broader areas to see Christmas lights.

Senior Lunches: Next CAP box lunch will be on December 2 with chicken reuben casserole, roasted potatoes, San Francisco blend, berry orange salad. Pick it up at Rosburg Hall at noon. Call Denise at 360-762-3111 to reserve your box lunch.

Word for the Week: Children.