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A /̂ r *» Describe Gulf Coasts Dinner As Symphony Of The Sea RECIPE mi v"s" ~'mmM Shritnp and oyster boats dock before (he beautiful St. Michael's church, appropriately called "The Fisherman's Church". (by Father Will iam O. Hanner, rector emeritus of Holy Comforter church. Episcopal , Kcii i lworth). No sooner had 1 sent the last ai tide to the Plaindealer than I left for a stag dinner Glen Swetman had invited me to "Bil l" , said he, "my Lion's club is having a stag dinner on lan. 29, won' t you come as my guest9 ' Now I have been to stag dinners on occasion but not to one by the Biloxi Lions club "It *i i j be at the old Coast Guard sidtion" added Glen, "at 7 p.m.". So al l arrayed in a good bib and tucker 1 sal l ied across the 'oi ig, iong bridge to Biloxi , where during the rum runner days, the Coast Guard had a big M t ion Rum running went out s tyle in 1934 and the Coast ( i i rd turned their s tat ion over to the ci ty of Biloxi for i ts use. Then-, was a convention of a ; < ' ta in brand of family trai lers two weeks ago and that h • and of t rai lers were gathered h'Nivy concentrat ion from . . wide, f suppose so that If"!" owners* could f f .gratulate each other on the g , 'd points of their t rai lers and commiserate with one another (••i tht-« bad points. l l ic dinner was held in a big old sea plane hangar now coptv We used about one ' »• ! i »hof i i . A good many tables i i . td been set out without air : »-uj f ighting equipment on c; i i . They were painted red. >ii t i! j t iv bat tered and had paper i»s of shrimp sauce tor each u oid no chairs on which to i tchne. The evening was not 'cng nn service but oh my We were to have a sea food dinner About 120 men were M J . R o s s e t t i x Co Chairman Of Student Congress MICHAEL J . ROSSETTI Michael J Rossett i , son of I M and Mrs. August Rossett i of ,<y05 W. Grove avenue, McIIenry, has been elected co- chaiiman of the Student Body congress at Campion Jesuit high school, a residential preparatory school for boys at Prai i ie duChien, Wis. Michael is a member of the varsi ty football team and ranks t inong the top twenty in his 0 W- "It 's good tor a mill ion miles. But ' ya got to get i t tuned-up at JERRY'S regularly." MERRY'S "66" 'AUTO REPAIR „ MVS W. Rt. 120 Days 344-1278 Towing after 11pm i85-P258 gathered. There were no stories, no dancing gir ls , no music -- just food - Oh my -- What food! There were oysters and shrimp. They had been gathered that morning. If you want something beyond the gates of an earthly heaven try fresh sea food - just caught. Everyone waited on himself . You got a paper plate. There were piles of shrimp. Fresh caught shrimp -- not a cocktai l of them but al l you could eat . There they lay in huge mounds, with lots more being added when the piles showed signs of deplet ion. Every one pitched in and got himself a good mam­ moth helping. With a plate laden with the pink jewels, you trekked over to a table and started shucking your dinner When a shrimp was shucked you immersed it in a smart tomato sauce with a touch of rather helpful hor seradish added and started in on No 2, and on and on'and on. Now and then you wobbled back to the piled table to replenish your supply. Folks came along to whom you were introduced and you shook friendly, shrimpy, juicy hands. It helps the taste of the shrimp. Was that al l , you ask' . ' Oh my, no' Then you started on fresh opened oysters. Two men were busy opening die l i t t le darl ings. Here the l ines formed and soon you had a plate with eight or 'en of these cherubic faces staring invit ingly up at you with pure trustfulness i t i their l i t t ie smiles. They had never heard of the tale of the Walrus and the Carpenter from Alice in Wonderland and they asked only that their sacrif ice be appreciated The raw oysters stowed away, you could go back for more or turn your at tention to their fr ied brethren . Never have 1 eaten sea food as good as those fr ied oysters Some man from the Coast said they were the best he had ever eaten. "They were in the fat only three minutes", he added. "That is why they are so tender and crisp." These fr ied oysters were succulent , juicy, tasty, sweet and all together adorable. What a feast! Now I saw why we had no chairs and everyone stood. You had to be on your way back for a fresh supply soon. There was no reason to si t down. You would just drip sauce on your clothes and add a cleaning bil l to the inflat ion expenses. After awhile, when everyone was sat iated, we paused and gabbed with each other Father Roberts from Gulfport was over. General Milton Haas was By Sarah Anne Sheridan Tty this ginger cake rec­ ipe and it will probably re­ mind you of coming home from school to that delici­ ous aroma of hot ginger cake in the kitchen. Please note there's no sugar in the rpc- ipe> Ginger Cake 3 c sifted flour lVfc t baking soda V2 t salt 1 t cinnamon 1 t ginger t cloves 1 c butter or shortening 1 c boiling water IV2 c mola&^es 2 eggs, beat > Sift flour once, measure, add baking soda, salt and spices and sift together 3 times. Pour boiling water over butter, and stir until blended. Add molasses, then beaten eggs. Add flour mix­ ture and stir only until blend­ ed. Pour into greased and floured 9 x 13 inch pan with buttered paper on bottom of pan. Bake at 350 degrees, .40 to 50 minutes or until center springs back on touch test. Delicious served hot with your favorite cream topping. hungry. Here was a doctor, here a merchant, there a banker, behind you a teacher -- the call of the sea had gone out. No program was held. 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