This week’s column is dedicated to Robert Betjemann, a boat builder and carpenter of highest acclaim.



2 eggs

1 cup sugar

3 tablespoons melted shortening


1 cup buttermilk

Stir in:

3 1/2 cups flour, sifted together with 1/2 teaspoon nutmeg, 1 teaspoon salt, 1 teaspoon soda, 1 teaspoon baking powder. Store in covered container overnight in refrigerator. (This dough may be kept as long as a week.) Roll out dough on a floured board to 1/2-inch thickness and cut with floured doughnut cutter. Fry until golden brown in deep fat heated to 370 degrees. Turn doughnuts once. Drain on brown paper. May be placed in a paper bag with cinnamon sugar mixture and shaken, if desired.

Maine Party Chicken

4 good-sized whole, boned chicken breasts

8 slices bacon

1 package dried beef or 1 small jar

1 can cream of mushroom soup, undiluted

1/2 pint commercial sour cream

Divide each chicken breast in half, giving you eight servings. Wrap each half with a piece of bacon. Butter shallow 9-by-13-inch baking pan, cover bottom with thin slices of dried beef. Arrange chicken breasts on dried beef. Mix soup and sour cream. Spoon over all. Cover pan, refrigerate 24 hours. Bring to room temperature before placing in oven. Bake uncovered at 275 degrees for three hours.

Our thought for the week: Laughter is the sun that drives winter from the human face.

– Victor Hugo