16 Terrace Review — Wednesday, September 9, 1987

~Home chocolate

Gardner started about four
years ago. “I attended a
chocolate making party in
Topley, B.C:, just outside of
Houston, where I used to live,”’

Gardner added that chocolate
making was fun to learn and not

at all difficult to do. The method .

is easy and fast, she claims. The
ingredients needed are chocolate
and fine sugar. Gardner recom-
mends Pauline Johnson Can-
dycraft, available at hobby
shops everywhere. The
‘chocolate candy is decorated

with vibrant colors by using
. food coloring which prevents .

chocolate from hardening, said
Gardner. |

Next, a person needs
- transparent plastic molds which
are available in craft outlets,
_ Gardner noted that the molds
come in a wide variety such as
Easter eggs, bunnies,
Clauses, Valentine hearts and
many other designs for holidays
and special occasions including
weddings.

Santa.

_ Five to six glass jars are re-
quired depending on how many
colors you intend to use, she
said. Gardner suggests that the
jars should have a wide mouth
to facilitate working with the
candy, Screw lids are needed to
store the colors away from
humidity and odors, -

Gardner said other items are
needed such as an electric skillet

used for water baths for the jars,

a sharp paring knife which is us-
ed for chopping the chocolate. A

candy thermometer is added to:
-molded chocolate. Place it in the

the list, a metal spoon, wax-
paper or foil; and a smali paint
brush the size of a hobby brush.
Gardner noted that a person
should make sure the brush
doesn’t lose it’s bristles. Gard-
ner suggested this easy recipe for
beginners who would like to try
making perfect chocolate. -

CHOCOLATE COVERED
. CHERRIES.
Gardner said that for this par-

ticular recipe a Bon Bon mold is

needed which is. available at a

craft shop. _

, Coat:the Bon Bon mold with.

semi-sweet : chocolate.” Milk
chocolate flavor can also be
used which is melted, making the
shell of the candy. - os
Place in your freezer until
milk chocolate has hardened.

Then remove from the freezer
and drop a_ well-drained
maraschino cherry in each candy.
shell. a

A soft cream is made by mix-

ing instant mix Dry Candy Fon- |

dant with a small amount ‘of
maraschino cherry juice. A few
drops of vanilla and butter

flavoring is added. Place a sniall —

amount of this mixture on top of

-the cherry, Be careful not to fill

the cavity'to the top. .
' Seal off the candy with melted

freezer, until the chocolate is
firm, which only takes a matter
of minutes:
. After you have removed -your
chocolate covered cherries from

‘the freezer it’s time to unmold

your Bon Bons. This is easily

‘done by inverting the mold over
- waxpaper or foil and gently flex-

ing the mold, .
- If your candy does not release

_If the chocolates are left stan-
ding at. room ‘temperature for

approximately. two hours - the .

cream filled centeres will liquify.

Gardner wishes everyone hap-
py chocolate making on behalf
of herself, her husband Ron.and
herson Robert. —~ |. m

_ Lake resident recalls |
~ hot springs his tory

During a recent tour of Mount
Layton Hot Springs by Tourism
Minister Bill Reid, long-time
Lakelse' Lake resident Lloyd:
Johnstone talked: with authority
about past developments at the
hot springs, =~

by Tod Strachan .

__ Johnstone, a resident of
‘Lakelse Lake for the past 71
. years, told ofa past which in-
-Cluded ‘a railway. roadhouse,
bath houses, and a planned town
Site, parts of the area’s history
unknown to many Northwest
residents. -
-. He explained that the hot
spring’s ‘history -as a tourist at-

. traction began in {907, when his
father, Bruce Johnstone, gained

title to the land as a pre-emption -

| (homestead) site while. he was
working as a federal fisheries of-
ficer in a sockeye salmon hatch-
ery at Lakelse Lake. ts -
- “He. and another’. fellow,
Hank - Boss,
‘operator, went into partners and
' decided to develop an area of the
hot springs,’’ said Johnstone. ...
. He explained that the motiva-
’ . tion for a development, at what
_ was then a relatively remote site,
was supplied by the .Grand
‘Frunk Pacific Railway.

“At that time,’’ said John-
stone, “‘they were building a
railway to Kitimat. It was sup-
posed to come through Telkwa
Pass and was going to go right
by here — where the highway is
now.’

The railway promised a bright
future for the area, according to
Johnstone. His father’ started
building ‘‘what was basically a
roadhouse”’ in anticipation of
the coming rail traffic, the area
surrounding his property was

subdivided into a townsite and.

the railway built a “haul road’?
into the area which is now Old.

a telegraph

Lakelse Lake Road.
-- The boom came to an abrupt

halt, however, when the railway

chose Prince Rupert as a termi-
‘nal rather than Kitimat; but,

Johnstone said, his father still .
~ believed a branch line would be.

built to Kitimat and
_ Money into the hotel.
“He stayed and ran the hotel

put “his

at the hot springs from 1910 un-. .

. til 1929 and it was actually quite
successful. He catered mostly to

people with rheumatics and so

._ on,"” explained Johnstone,
The next phase -of ‘tourist
_ development in the area, accord-
ing to Johnstone, was built by
his father in 1929. 2
“He built a hotel on the

lakeshore just below where Oli’s |

_ Place is,"’ he remembered...
Johnstone described. the ‘de-

velopment as two substantial log -

"buildings, a hotel and a bath-

‘house. © .

-In what must have been one of |
the curiosities of the  time,.
Johnstone explained that, “The

bathhouse had big enamel bath-
‘tubs, and he put a pipeline from
- the main hat spring all the way

‘to the lakeshore with an eight--
_ inch wooden wire-bound pipe.”’.

He said even with the world-
wide economic difficulties’ of
that period in history the opera-
tion was “‘quite successful’’, and

tourists with rheumatic types of.
ailments took advantage of the ©

therapeutic values of the hot
Springs water, ight on the
Shores of Lakelse Lake, from
1929 until 1936 when disaster
Struck.
“The great depression came
along in 1929, just about the
time he built the place, but the
_ final straw was in 1936. We had
*.@ flood in the Skeena and it
‘washed the railway out all the
way from Kwinitsa to Kitwanga.
‘Consequently, nobody could

. get into this country and nobody | A

‘could get out — so the whole Terrace resident Trish Gardner began makin
‘and since then, she says, the hobby has be

summer was written off. He had
a small mortgage on the place
‘ worth about $8,000 and it folded
in 1936, He lost everything.” .
. ‘He said ‘his father developed

from the mold. put it back in the.
freezer for a few minutes more.

g chocolates four years ago,
come a tradition in her home.

“another small resort area on the .

lakeshore. that same. year, but |
‘the -hot- springs laid. dormant.’

. from 1936 until 1958, 0s.
- Johnstone said’ that when. he &

returned to the lake in 1945

following the end of the Second -

World War he “picked up the

pieces’’ by buying back. the .
original 310 acres, «which in- —
‘cluded 13 hot springs, but before ‘|
an Opportunity came to develop |
it to Ray -

the property, -he sold
Skoglund in 1958.

‘buildings and pretty well wrote
them off,".hesaid, = =

"* Johnstone said that ended the
‘second major development on

‘lot number 684, and the hot
springs were dormant a second

time — until Bert. ‘Orleans , A
bought the property and started.

building the Mount Layton Hot’
Springs Resort, Se

It is'a resort that Johnstone
predicts has a future.

“This one is a long-term pro-
ject, and as far as I’m concern-
ed, it's.a great tribute to Bert
and his wife. The job they have
done here is superb and I’m sure
it will be a great asset to. the
north,” he said.

In Court |

In Terrace provincial court on

Friday, August: 21- Metro. Pal-'

~ “Ray Skoglund developed the

- Operation - that ‘most’ people. J
‘would ‘remember, ‘and: it §°
operated.'from about 1960.'to |
about 1978 when the.big flood’ “§.

| Came, The creek:jammed up and *

the. water. came -through the “}

ARIES

BAURUS

‘ “Apr. 20-May 20

GEMINI. |
_ May 2i-June20

CANCER
oan LEO : .
" yIRGO

LIBRA

*  Septe23-06t,22
“ SCORPIO: . : ey and resources eta
1 is brought hometo you, Follow through on original ae

, SAGITTARIUS
_| Nov.22-Dee.21

Oct, 23-Nov.2

"CAPRICORN

AQUARIUS

Jan. 20-Feb. 1B

PISCES

Feb. 19-Mer.20

More21-Apr. t8

June 2i-Suly 22.

7 Suly23-Aug 22

Dee 22atun. 19

 *_ “Fereeast Period:9/13=9/19/87)

‘Menlal and spirilual horizons are broadened, Ob- 7
stacies seem to fall away and you are free ta pur- .

+ Suenewgonls, —

‘Changes in Joint financial arrangements are likely.

it's timeto eliminate some factors no Longer per- -
-"thhent to your progress. _ oe

freedom of action, Social gatherings play an im-
. Portantpart, _ .

Influence. moe,
Finance and romance seems to be in your stars,

_. Olher, § . a
Interesting and ‘unusual h

rings within the

littleeatteriohandle.  -

‘A lessof in the proper use of money

plans.. an : . * :

Subtle changes are taking place in the way you look
at life. Past interests lose meaning, New Vistas -
beckon. a , :
Placing too much trust in one you meet in your:

the facade.
". ’ Makeraom for others to assume responsihitilies
inorgenizational affairs. Turn your attention to.
Fresh newlnterests,
Demonstrating new and unusual methods In your
Professional activities improves your standings —
withthoseincommand, 2 ‘

‘Cooperation with associates is the key to gaining |.

~ Employment opportunity comes out of the blue.
A family member, past or present, has a strong

travels can bring disillusionment, Look behind ;

and you are quite ready to plunge one way or the gs

. —_ A we
vo, Aug. 23-Sept. 22 -farnily circle make the unsetiied conditions at home: ©. oe

Your keen intuition tells you just the right thing oye
ato gay,’ Your position in the community id assured, os

agian was fined $200 for a vio- -

lation of the Federal Fisheries

fy

WE HAVE...
: ‘.@ large.variaty of

meats, cheeses, European

novelties, super

BERT’S DELICATESSEN _

sandwiches, fresh salads.

: We cater for large and
. $Mmall parties and picnics.

ny ete
he