PAGE A26 • MOOSEJAWEXPRESS.COM • Wednesday, July 25, 2018
The ’38 Club ladies celebrate their 80th Birthday party Sarah Catterick
The lovely ladies of the ’38 Club hosted their 80th birthday party on Sunday, July 15th in the auditorium of Timothy Eaton Gardens. This is a yearly tradition for the club, comprised exclusively of women who were born in 1938. Almost 30 ladies were in attendance at this year’s party and they celebrated their 80th birthday with cake and refreshments. Event host and party-planner Ann McNally began the ’38 Club seventeen years ago. “There were only a few people at the beginning. We met up every year for dinner, and now we are close to 40 members. Somebody knew somebody else and invited them to join and so it just grew.” Carolyn Cunanan remembers hearing about the club for the first time. “I was with my husband at a Knights of Columbus meeting and I sat with Ann. She said she’d just had coffee with a
few ladies who were all born in 1938 and I said, ‘I was born in 1938!’ That’s how I got the invitation.” At this year’s event members of the ’38 Club were given placemats showcasing pictures of the many celebrations that the ladies have held since the group began. Finding herself in almost every picture, Cunanan was pleased to note that she has attended almost every event since her original invitation. “And I’ll keep coming back because it’s just a nice group of people to spend time with.” Another member of the ’38 Club, Marg Knapik, enjoys meeting new people at the annual social event. “I’ve been to four parties so far. It keeps you connected. I knew a lot of these people from years before, through church, bowling or dancing and everything else. But coming to the parties is also a good way to meet new people as
The ladies of the 38 Club
well.” While most of the ’38 Club are from the Moose Jaw area, invitations are open to any lady who was born in 1938. Esther McKinty, from Winnipeg, was in the friendly city several years ago visiting her sister-in-law. She was invited to the birthday dinner and ever since then she has been on
the email list. This year, McKinty planned her regular summer trip to the province around this event. “This is a great way to forge friendships. Everyone here already has a bond to begin with because we are all celebrating our 80th birthdays this year, so it is a great way to meet new people.”
From The Kitchen
Be r r y g o o d re c ip e s i n we l l-wo r n b o o k
18074AS0
By Joyce Walter For Moose Jaw Express During a quest to sort through boxes 1/2 cup fresh blueberries or saskaand bags in order to bring order to cha- toons 1/3 cup dairy sour cream os, some treasures keep appearing. The latest find is an elderly recipe book Preheat oven to 350 degrees F. Grease containing yellowed and torn newspa- 12 medium muffin cups. per clippings of recipes that caught the Cream butter, sugar, vanilla and add eye of the original homemaker. That per- peel. Add eggs, one at a time, and beat son diligently pasted the clippings into after each addition. the book and then added hand-written In a separate large bowl, sift flour, salt, recipes that were obviously much loved. cream of tartar and soda. It is easy to imagine her (or maybe him) Combine berries and sour cream and searching through the book for a recipe add to the egg mixture. Add all the moist for a main course, a dessert or a salad mixture to the dry ingredients and stir — there’s a little bit of everything in the until just combined. Do not over mix. book. I have zeroed in on berry recipes Spoon batter into tins and bake for 25this week, considering the season, and 30 minutes. Note: a mixture of cinnamon sugar and crushed nuts may be added the notes that say: “tried, very good.” to the top of mixture before baking. • • • • • • Berry Sauce Peach Berry Pie 1/4 cup white sugar 1 cup sugar 1/4 cup orange juice 1/3 cup all-purpose flour 2 tsps. cornstarch 1/2 tsp. ground cinnamon 2 tbsps. cold water 1/8 tsp. ground allspice 1 cup blue berries or saskatoons In a saucepan bring sugar and juice to a 3 cups peeled and sliced fresh peaches boil, stirring until sugar dissolves. Blend cornstarch with cold water and 1 cup fresh berries (blueberries or stir into the sugar mixture. Add berries saskatoons) and continue cooking and stirring for 1 tbsp. butter or margarine about 2-5 minutes until sauce is boil- pastry for a double crust 9 inch pie ing and thick. Cool and serve with ice milk cream. Note: berries may be mashed cinnamon sugar in sauce and then strained to remove Combine sugar, flour, cinnamon and allspice. Add the peaches and berries and seeds and skins. toss gently. • • • Line pie plate with bottom crust and add Berry Muffins 1/2 cup butter or margarine, melted the filling. Dot with butter. Top with a lattice crust. Brush crust with milk and 2/3 cup sugar sprinkle with cinnamon sugar. Bake at 1 tsp. vanilla 400 degrees F for 40-45 minutes or un1 tsp. grated lemon or orange peel til filling bubbles and pastry is golden. 2 eggs 1 1/2 cups all-purpose flour Joyce Walter can be reached at ronjoy@ 1/2 tsp. salt sasktel.net 1/2 tsp. cream of tartar 1/4 tsp. baking soda