Happenings
By Carolyn Adriaansen (926.4436)

In celebration of their 60th wedding anniversary on April 10th for Pearl & Henry Ververs gathered for a family dinner at the Phelps Hotel on April 6.

Today, April 11 - Roast Beef at Marion Legion Home, Witherden Rd.

Sunday, April 13 - Pancake Breakfast (with all the extras), Marion Fire Hall

No cowboy was ever faster on the draw than a grandma pulling a picture out of her purse

Happy Wedding Anniversary Wishes to Ernie and Lena Boss on April 10.

April 9, 1942: Easter vacation finds the faculty of Marion Central School in various parts of the state. Stanley Phillips is staying at home getting better acquainted with his new son, Tommy. Merritt Means is moving to his new farm home on Eddy Ridge. And Mr. Forbes is moving to the house vacated by Mr. Means. The other local teachers who are busy at home include Miss Viola Cook, Mrs. Frances Young, Mrs. Susan White, Miss Mabel Smith, Mrs. Sylvia DeMay, and Miss Ella Horton.

Thank you - Palmyra Curves Fitness Center - for their generous contribution of food products given to the Marion Food Pantry. This will be much appreciated by the folks who are in need of this assistance.

On Tuesday, April 15th, Marion's Birthday, the Marion Museum will be open from 2 to 4 p.m. with a collection of 'salt dips.'

I received a phone call from former Marion resident, Fred Allen of Marietta, GA, who is interested in the Atlantic Hotel. He told me the azaleas and dogwood are all in bloom.

Seconds count - especially when dieting.

Over the weekend, I had a hankerin' for Dutch Krentenbood (currant bread)

Krentenbrood

• 1/2 c. shortening
• 1/2 c. sugar
• 1.5 t. salt
• 3 c. hot milk
• 1 c. brown sugar
• 3 c. raisins
• 2 eggs, well beaten
• 10 c. flour
• 1 tsp. nutmeg
• 1.5 tsp. cinnamon
• 1 oz. pkg. compressed yeast

Krentenbrood, when served for the Dutch bread meal (lunch or supper), is a special treat. It would be limited in quantity and used like dessert.

Put shortening, sugar and salt in large bowl. Add hot milk. When lukewarm, add brown sugar, eggs, raisins, spices, and yeast. Gradually beat in flour and knead for a little while. Put in warm place and let rise until it has doubled in bulk. Work down and let rise again, then re-shape into loaves and let rise until it is ready for the oven. Bake at 300 degrees for 45 minutes. This makes six loaves and a pan of biscuits. (Be sure to start early in the day. It's a big job.)

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