Herald & Lantern 30 December 01

Feed Birds Regularly Or Not at All

Now that Wilder is upon us and we’ve had the first killing frosts, it's.time to give some consideration to the birds Feeding them isn’t only a rewarding past time for humans, it’s also a life' saving activity rf>r many birds, especially those which range in remote areas where food can become very scarce. But, before you start feeding the birds, the Endangered and Nongame Species Project of the. state Div. of Fish, Game and Wildlife suggests that you consider the following: THE MOST Important thing* to remember is that unless you intend to supply food daily without interruption, you should NOT undertake a feeding, program. The birds depend on the reliability of the food supply and any 'interruption of supply may cause needless hardships and sometimes death for birds that rely upon the food especially in remote areas. Continuity of feeding is less serious in suburban locations where you may be competing with other neighbors for attention of the bihis. THE BEST time to begin

a feeding program is in October or early November. Birds which spend ’ the winter in your area will begin to locate reliable . winter food supplies during this season. Birds which visit feeders can be divided into four major groups. • Seed-eaters which feed either on the ground or close to it. Native sparrows. belong to this group. They prefer seed which has been thrown on the ground or which d/ops to the ground from hanging feeders. •Seed-eating birds which prefer to feed above the ground. Finches > are considered part of this category. Feedera hanging from a branch or which stand on a pole having the staple food of sunflower seed is best. • Insect-eating birds, chickadees and woodpeckers, prefer to feed above the ground. Suet is a good substitute for insects in their natural diet. Many of them enjoy sunflower seeds and peanut butter. • Birds which don’t fit any of the preceding categories and are too individualistic to be lumped in regard to food

Adopt A Pet\

THE HUMANE SOCIETY OF OCEAN CITY INC. at 1 Shelter Rd. of Tennessee Ave. in Ocean City has the two pets below for adoption as well as many other canines and felines. Shots are administered before adoption. The Society is run by volunteers and donations are appreciated. They’re open between l and 4 p.m. and can be reached at 39^-2018.

MAGGIE is a big male grey tiger, 1 years old, neutered short hair. He’s affectionate with cute, floppy ears.

LADY is a I year old female calico. She'svery gentle and has had all her shots.

This lovable orange and white female is 6 months old and needs a name as well as a home.

This 10 month old male Is all .white except for the grtiy "toupee" on top of his head.

THE ANIMAL WELFARE SOCIETY OF CAPE MAY COUNTY INC. is a non-profit volunteer organization. Besides the two animals above, they also have numerous other pets for adoption. In addition, they offer a neutering and spaying progam and provide a lost and found service. All animals have shots before adoption. Call 465-4563 between 9 am. and 4 p.m. for details. Donations are welcomed.

THIS MANGER SCENE of crepe paper and n\arsh grasses won top prize in the Nursing Dept. Division of Burdette Tomlin’s annual holiday decorations contest. The event has become a tradition, begun, and continuing, as one way to bring the spirit of the season to those who have to stay or work in the hospital during the holidays.

preferences. Among these birds are such species as orioles and mockingbirds. If you hang fruit such as raisins, chopped apples from branches, this food will attract mockingbirds. THE . BEST feeder to start with is a tray or platform feeder, either hanging or set on a pole. The ideal feeder should have a roof to protect the seeds, a raised edge to keep them from blowing away, and a hopper to reduce the chore of replenishing. Birds prefer to feed in the sun and out of the wind, and are especially eager to feed

in the morning and late afternoon. Birds will come to ybbr feeders will less hesitation if cover or shelter is nearby. s BIRDSEED can be purchased from many different places - grocery stores, hardware stores, nature centers, etc. Nature centers and Audubon sanctuaries usually haVc a greater variety of seed to choose from. . Purchasing seed from nature centers or conservation groups will aid the group dr center as 'the monies from bird seed purchases go toward conservation projects.

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NEW MEMBERS inducted recently into Stone Harbor Lions Club Include, left to right. Warren Buckingham. Martin Pagliughi, Louis Taylor. Jeff Stonelake. Bob llafele, and Fred Pleper.

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Holiday Hours : Close at 7 P.M. New Year's Eve Re-Open New Year's Day AI9A.M.

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mister Donut.

•1 Deoohvllle Rd.

Cap* May Coart Horn* CMMiia Marpty’i Marl A iemeemry)

^ Open 7 days S AM to I AM

465-9633

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Where the Fare is Extraordinary

by Florence Heal

For over twenty years my husband and I have entertained our family and friends at Christmastime. J will share with you the menu and recipes from one of our typical open houses. It has been difficult, through the years, to c6'me up with something different to add to some of-the regular fare. I try to add at least one new dish per year. The number of dishes stays the same. \ Let’s pretend you are going around the table - pick u{> your plate. First, are two cold dips with fresh vegetables. Then a hot dip with potato chips or crackers: assortment of cheeses...chafing dish with Swedish meatballs or similar type of food...olives, pickles, rolls, breads, butter...baked ham, turkey or roast beef brownies, fruit cake, assorted cookies, .fresh fruit with dip...nuts, candy. Now, pick up napkin and'neccssary silver and stop at the punch table, bar. or coffee table or all three. Make as

many trips back as you wish.

Some of the recipes I’ve served in the past:

FRESH VEGETABLE DIP % cup shredded carrots 1 •

2 tablespoons chopped green pepper ' I tablespoon finely chopped onion

1 (8 oz) commercial soul cream

2 tablespoons mayonnaise ,

1 teaspoon tarragon vinegar

Mix ingrediapts together, cover, and phill. Serve with

fresh vegetables

• DRIED pEEF DIP

8 oz. cream cheese

3 oz. shredded dried beef

2 tablespoons minced green pepper H cup sour cream 2 tablespoons milh.

2 tablespoons minced onion teaspoon black pepper

Heat in oven 15 minutes 350*F. BACON WRAPPED MXJSHROi

Wash small mushrooms

CUt partially cooked bacon slices in half cross Wise wrap around mushroom and seture with a toothpick. Arrange on rack in baking pan. Bake in very hot oven (450'F) until bacon is brown and crisp

ZESTY CHEESE BITS

I stick butter

% pound Cheddar cheese *- H pkg. dry onion soup mix

M teaspoon salt

I cup flour

Bring butter and cheese to room temperature. Mix

thoroughly.

Stir in onion soup, salt, and flour. Mix and form into a

roll, one inch wide. Chill

Just before serving slice into pieces 1/4” thick. Bake at 375*F. for 12 minutes. Serve hot.

(Note: I mostly pass these around to the guests <1 use the other half of the onion soup mixed with sour cream/hs

a dip.)

CURRIB6 CRAB MEAT '/z teaspoon minced onion 1 tablespoon butter - . Vi tablespoon flour ' teaspoon curry powder

1/8 teaspoon salt

cup cream *

Vi cup crab meat grated cheese

Saute onion in butter, combine flour, curry powder, and

salt. j

Add cream, stirring constantly Add crabmeat. Sprinkle with cheese

Broil until thoroughly healed and slightly brown. Serve

hot.^

SWEDISH MEAT BALLS 2 Tablespoon butter or oleo 1/3 Cup minced onion

1 egg

.1/2 Cup Milk 1/2 Cup fresh bread crumbs 1 pound hamburger ' . ^ f 1/2 pound ground pork 2 Tablespoon butter or oleo 1 teaspoon sugar 3 Tablespoon flour 11/4 teaspoon salt 2 teaspoon sugar 1/2 teaspoon allspice 1/4 teaspoon nutmeg 1/4 teaspoon salt ’■] \ / 1/8 teaspoon pepper I Cup water 1/2 cup light cream „ Put butter in large skillet, saute onions until golden brown. Meanwhile in a large mixfhg bowl, beat egg; fttd milk and crumbs. Let stand 5 minutes. Add 11/2 teaspoon salt, sugar, seasoning to meat. Blend well. Shape into sn^all balls and coat with' egg mixture. Heat remaining butter in skillet. Drop balls in a few at a time, until brown on all sides, Remove to a warm casserole, repeat until all meat balls are browned, into fat left in skillet, stir in flour, sugar, salt, slowly add-water and, cream, stir until thickened. Four over the meat balls. ^

Florence L.D. Heal of Cape May is former Home Economist for thy Stole of New Jersey.