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.

This column is for you, our readers. It’s for your questions and comments. There are only two rules: you must write in the column and sign your name. We will not use it if you ask us not to. Please add your phone number. Messages will not be returned or answered by mail, and phone calls will not be accepted. Your messages will appear as quickly as space allows. Address them to Sun Spots, PO Box 4400, Lewiston, ME 04243-4400. Inquiries can also be sent via email to [email protected].


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