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SATURDAY, JUNE 3, 1961 ELLAND, an industrial city neatly bisected by the Welland canal, nas attracted European immigrants since before the First World War. The streets and houses of the city hold many varied nationalities within them. A former Mayor of Welland, Armour McCrae, once stated that Welland has over 67 nationalities with more than 37 tongues spoken daily on the streets. With the foreign ships plying the canal at its door step, Welland can truly call itself one of the most cosmopolitan of Ontario cities. Nowhere can this be seen more clearly than by a visit to the Welland market on a summer morning. One section could have been lifted bodily from any European town. Here the Italian women in their black gowns and kerchiefs contrast with the brighter colors of the Slavic women with their gay dresses and headgear. The flaxen hair and blue eyes of the Nordics contrast sharply with the sloe-eyed French-Canadian housewives. And occasionally one can hear the clump and clatter of wooden shoes from a Dutch farmer who has come to sell his wares, mostly flowers and cheese. Cheese is offered by many nationalities at the market to use with the tasty "old country" recipes, which are part of the daily fare in their . homes. Italian women sell home-made cheeses for pizza and a cottage cheese which is delicious. Sometimes home-made Bulgarian or Hungarian cottage cheese may be bought which has a wonderful nutty flavor to it. Big juicy watermelons prized by many ethnic groups are at a premium during the late summer, as well as cucumbers for dill pickles. Other items used to great advantage by the shoppers would include hot red and yellow re Rs ONTARIO TODAY banana peppers, a special red speckled bean, and cabbage by the bushel, for cabbage rolls and sauerkraut. HE market is made noisy of a morning by the cackling and crowing of the many fowl sold. Geese, chickens, ducks and turkeys are one of the main offerings at the stalls. Many of the people from Europe prefer to buy their fowl live, just as their fathers and mothers did. They heft the bird carefully to adjudge the weight even though scales are nearby. Feathers are parted by softly blowing on them to examine the flesh underneath and comb and feet come under scrutiny to pick out the best bird available. Then it is dumped in a wicker basket or capacious shopping, bag feet bound together, to be taken home and kept until the needed moment arrives. Sometimes some of the vendors at the market will offer freshly caught fish, and if carp are amongst the offerings, the Chinese families consider this quite a delicacy for their table. In the fall Pidonyi may be sold by some farmers. This is a small dark mushroom which dries well and may be kept through the winter months. Herbs which are dried for winter use and sold at the market include sweet: basil, dill, rosemary, parsley and mint, to name only a few. In the center of the market stands the. meat building, Here in winter and summer «alike the buzz and babel of many tongues de- notes a busy place. Smoked sausages of in- finite varieties, cured pork and hams, small porkers, tasty beef and fowl may be bought here. One vender has a county wide renown for his cheddar cheese and each Saturday morning finds a patient queue waiting to purchase it. Customers arrive early at the market. OUTDOOR MEALS CONTINUED FROM PAGE 11 'ing crumb mixture over bottom of 10 inch baking dish. Chill until firm. To make filling: soften gelatin in water, Beat egg yolks thorough- ly in top of double boiler and add % cup sugar and rhubarb syrup. Cook, stirring cons- tantly, until sugar dissolves and mixture thick ens slightly. Remove from heat and add gelatin, Stir until gelatin dissolves. Cool. Beat cottage cheese, blend with lemon juice in large bowl. Stir in cooled egg yolk mixture, then fold in strawberries and rhubarb. Beat egg whites until stiff and add to berry mixture. Lastly, fold in whipped cream. Pour into crumb-lined baking dish and - sprinkle with remaining crumbs, Chill several hours until firm. Garnish with strawberry halves and dot with whipped cream. TRAWBERRY Pie is delicious either cook- ed or in a gelatin mixture. For Straw- berry Chiffon Pie use: 2 cups strawberries, Y4 cup cold water 1 tbsp. unflavored gelatin, 4 cup boil- ing water 2 egg whites, 1/8 tsp. salt 2/3 cup sweetened condensed milk. Soften gelatin mixture and beat until fluffy. water. Stir in 1 cup crushed strawberries. Chill until slightly thickened. Beat egg whites until stiff, and gelatin mixture and beat until fluffy. Add condensed milk and beat again. Place remaining cup of berries on bottom of baked pie crust, pour mixture over top. Chill until firm. Serve with whipped cream as garnish, For cooked Strawberry Pie use: 1 cup sugar, 1 tbsp. cornstarch 1/8 tsp. salt, 1 tbsp. butter 3 cups fresh strawberries. Mix sugar, cornstarch and salt together, add berries. Line pie pan with pastry. Add filling. Dot with butter. Cover with top crust and bake in very hot oven, 450 degrees, for ten minutes. Reduce temperature to 350 dee grees and bake another 30 minutes.