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shortbread this side of Scotland, baked in thick rounds to be broken - never cut. The cakes and pudding were made in November on blustery weekends. Dad would sit in the chair by the wood stove, beating the batter with his bare hands while my sister and I stood squirming at his side, waiting for that moment when he would scoop up a lump of fluffy butter and sugar and, to the despair of kitchen purists everywhere, let us lick his fingers, while Mother lamented over the decreasing number of cherries left for the cakes. To my Mother, the cakes were always "a wee bit overfired” (or, "underfired”). To us, they were absolutely delectable. On Christmas afternoon, when visitors came calling, the cakes and shortbread were served in a fine, silver basket, along with a glass of port v?ine, while we sipped Stones ginger beer, deliberately letting the fizzy bubbles burst against our noses. Dad cooked the whole Christmas dinner unaided. It was one of the few days of the year on which we had tomato juice and it was certainly the only day on which we had turkey. The bird took up the whole pan leaving no room for roasting potatoes, which we so dearly loved. My Dad, for reasons unknown to us, detested mashed potatoes so they were simply boiled and served with turnip and brussel sprouts. The heavy, dark plum pudding with its hard sauce finished off the meal and most of the family, too, but when the cleanup was all done and it was almost time to "play with the blankets”, we somehow rallied and then Mother would bring out that year's box of dried fruit, the annual present from her brother in California. The lid of the flat, cedar Mission Pak would be opened, the crisp paper folded back and each of us would select a perfect half pecan or walnut or, with the two-tined, genuine ivory fork, a single plump fig or date. The next morning it would be back to salted porridge again but, popping one last glazed cherry in my mouth, that always seemed very far away. Vr * * * * CORPORATE MEMBERS In our September newsletter, we listed the names of those corporate members who have made donations to our Capital Fund. Somehow or other, we overlooked the names of Watt Real Estate Limited and Capers of Dundarave. We apologize for this oversight. This month, we extend a warm welcome to Joy Realty Inc., our newest corporate member and, as always, we are pleased to acknowledge the continuing support of the business community whose names follow in order of j oining. Chapman, Chapman & Martin, Land Surveyors; The Corporation of the District of West Vancouver; Hollyburn Funeral Home; Peppi's Restaurant Ltd.; West Van Florist Ltd.; Ferguson Transport Ltd.; Wetmore Motors Ltd.; Stong's Markets Ltd.; Murchies Tea & Coffee Ltd.; Big-O-Tires, Dundarave; R.C. Purdy Chocolates Ltd.; The Ambleside Inn; Watt Real Estate Ltd.; Crawford E. Laing Ltd.; West Vancouver Secondary School; Park Royal Shopping Centre; Van City Savings Credit Union; Peake & Richmond Ltd., Insurance Specialists; The Hulbert Group, Architects; William Meek Printing Ltd.; The Park Royal Hotel; Harry J. Webb & Associates, Landscape Architects; Capers of Dundarave; Dr. Jan Easton Inc.; Shiron Photo Lab; BC Rail Ltd.; Great Northern Packing Ltd.; Brynice Agnew Management Consultants; Western Realty Investment Group Ltd.; Community Insurance Brokers; Drs. Rovinelli & McRoberts, Optometrists; Hillside Secondary School, and First Citv Trust.