WWII veteran dog tags and medals may reach his family soon

Dear Sun Spots: A relative of mine sent me information from the June 15th Sun Spots regarding items belonging to Arthur R. Cummings. That was my husband’s grandfather’s name. He was a supply official during World War II and served some time in France. He was born in Union, Maine and I have more information.

I’m not sure how any of these items were lost, but my father-in-law passed away a couple of years ago and his house was recently cleaned, so it’s possible that they were in a box there. – Nora no town

Answer: Howie of Oxford wrote to the Sun Spots to say he has Arthur’s medals and dog tags and would like to pass the items on to a family member. I hope you see this Howie and connect with him [email protected] or 272-3936.

Dear Sun Spots: I really don’t bake anymore but I miss enjoying things like strawberry cake and muffin. I hope you and our readers share strawberry no-bake recipes and ideas. I would really appreciate. – Belinda, no town

Answer: You probably know that you can buy ready-made sponge cake, angel food cake, pound cake, and cookies as a base for strawberries.

Here are some other really quick and easy ideas: Chop or smash those berries, add a little sugar and spoon them over an old-fashioned candy bar that’s been halved and toasted. You can do the same with an English muffin or just a piece of toast to turn something ordinary into something fancy. You can also chop up the berries and spoon them onto a graham cracker or cream cheese shortbread for a cheesecake-like taste.

Fresh strawberries are stir-fried with whipped cream, sour cream, or cream cheese, which also makes a delicious spread for bagels, flour tortillas, and naan. You can also dip the berries in melted chocolate or have them from a pretty bowl with a bit of heavy cream (with store-bought shortbread or a lady’s finger on the side).

You say you don’t bake, but maybe you’re about to make a simple strawberry filling that makes a really delicious dessert. In the baking aisle, you’ll find both full-size graham crackers, spreads, and cookie pie crusts that you can fill, refrigerate, and enjoy. (Don’t forget the whipped cream!)

You’ll start with 5 1/2 cups of washed and peeled berries. Leave 4 cups of berries whole and chop the rest (1 1/2 cups). Place the berries in a medium saucepan with ½ cup water, 1 cup sugar, 3 tablespoons cornstarch, and ¼ teaspoon salt. Cook and stir over low heat until firm. Add 1 tablespoon of butter. Place the whole berries on a pie crust and then pour the slightly cooled berry mixture over the berries. Chill in the refrigerator for 3 hours. 6 services.

Readers, I’m ready to print your strawberry recipes, so write if you have something special you’d like to share. Whether it’s a no-bake recipe or something out of your oven, let’s celebrate strawberry season. It passes very quickly.

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