Provincial parks to delay opening

Campers looking for a respite from the COVID-19 pandemic and social distancing procedures will find themselves waiting awhile longer – and that includes Buffalo Pound and other provincial campsites in the Moose Jaw area. Saskatchewan Provincial Parks announced last week they will delay campsite reservation launch until further notice from the original date of Apr. 13, and that parks throughout the province will remain closed through the May long weekend. “We are continuing to monitor the COVID-19 situation closely and will follow the advice of health officials to adjust our business practices as needed,” Parks, Culture and Sport Minister Gene Makowsky said. “The health and safety of our visitors and staff is the priority. We know campers will be eager to enjoy the outdoors in our beautiful parks, and we look forward to welcoming everyone back when it is safe.”

Group campers with reservations in May will have their reservations automatically cancelled and fees refunded. In the coming weeks, Sask Parks will assess the situation and will provide an update.

Parks throughout the province remain closed for the season, meaning there is no access to washrooms, visitor centres, picnic areas as well as campgrounds and websites.

Staff remains available to answer questions at 1-800-205-7070 or by email at parks.info@gov.sk.ca. For the latest information and for updates on potential openings, visit www.saskparks.com.

Birthdays are always special occasions in our house — eating out with friends, planning a meal at home, maybe a cake, or a muffin festooned with a single candle. This year various circumstances come into play as Housemate’s birthday looms and that means perhaps a virtual celebration. Or a celebration in which he cooks his own birthday meal.

In preparation for his birthday, I asked: “If you could pick what you want to eat for your birthday dinner, what would you pick?”

He thought a minute then came up with strudel noodles, risen dumplings, lasagna, veal cutlets and fried chicken. For dessert he selected chocolate cake and cherry preserves. I was shocked at his choices, thinking he might choose one or two dishes that I know how to make. I’ve got chocolate cake, fried chicken and lasagna covered and I probably

German Risen Dumplings

2 pkgs. active dry yeast

4 tsps. sugar

1 cup plus 2 tbsps. warm milk

1 LB. flOUR

1 tsp. salt

2 LARGE EGGS, AT ROOM TEMPERATURE

3 tbsps. butter, melted

In a small bowl, dissolve yeast and sugar in milk. Combine with 1/2 cup flour. The mixture should be the consistency of heavy cream. Cover and let rise until doubled.

In a large bowl combine remaining flour, salt, eggs and yeast mixture. Mix by hand for about five minutes or longer until it pulls away from sides of the bowl. Add cooled melted butter and mix well.

Let rise in bowl until double in size. Turn out onto a floured surface. Knead in more flour if too sticky. Pat out to one inch thickness

could manage the veal cutlets. But risen dumplings and strudel — give me strength and someone who has a reliable German cookbook, time and patience.

As a young bride I was in awe of his grandmother as she prepared the strudel dough. She stretched it like a piece of elastic from one corner of the table to the other, without it breaking. Then she raised her arms and swung that dough around and around. If I tried that, it would no doubt land on my head. So needless to say, I have never attempted this dish that Housemate cherishes from his childhood.

I’ve made dumplings but not the risen ones he prefers. Mine, when I take the time to prepare them, are made from a Bisquick mix and quite often are heavy and could be used as street hockey pucks.

So, if Housemate decides to help with his own celebratory meal, I’ve found him a recipe for dumplings, and for a chocolate cake that will be candle worthy. In case he decides the dumplings will be too much work, there is a box of Bisquick in the cupboard.

and cut with a 3 inch cutter or glass. Re-roll scraps and cut again. Cover cut pieces and let rise until doubled.

Fill a large pot to 3/4 full with water. Place splatter screen on top of pot and place as many dumplings as will fit on the screen without touching. Cover. Steam about 15 minutes. Do not lift lid during steaming because dumplings will collapse. Transfer to a wire rack to cool or if eating immediately, serve hot with roast beef juices or gravy. Makes about 16.

For a sweet treat, after dumplings have been boiled, fry in butter until both sides are golden. Sprinkle with sugar and cinnamon and eat hot.

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Chocolate Cake

1/2 cup butter

2 CUPS BROWN SUGAR

2 eggs

1/2 CUP SOUR MILK

During the 1918 flu epidemic, individuals in Moose Jaw took precautions to protect themselves from the epidemic. Gayle Jones of Moose Jaw provided this photo of her mother at 3 years old (front of picture) and her 2 sisters (Jean and Alice) on the right and two of their friends on the left. The picture was taken on Skipton Road on South Hill.

Submitted by Gayle Jones

2 TBSPS. COCOA dash salt

1 1/2 CUPS flOUR

1 TSP. VANILLA

2 TSPS. SODA

2/3 CUP BOILING WATER

Cream butter and sugar then add eggs, sour milk and vanilla and cream thoroughly.

Mix flour, salt and cocoa and add to butter mixture. Dissolve soda in boiling water and add to mixture. Mix well. Grease and flour a 9x9 inch pan then pour in batter and bounce out bubbles. Preheat oven to 350 degrees F and bake until a toothpick comes out clean. Do not over bake. Cool on rack then frost, or sprinkle top with icing sugar. Serve warm with ice cream.