BY
BILL BRADLEY
Sudbury residents have looked forward to the St. Andrew's Fall
Fair for the past 31 years and the event keeps getting bigger
and better every year.
This year's fair takes place Friday, Oct. 13, from 11:30 am to
9 pm downtown at 111 Larch St and then continues on Saturday
from 10 am to 3 pm.
"Anywhere from 1,600 to 2,000 people attend our weekend fair
and we have 125 volunteers helping out," said organizer Judith
Traulsen at a promotional launch Wednesday. "That's every
woman, man and child in our United Church congregation."
Every year the fall fair features new booths.
"Several of our members have been busy donating two dozen
vintage and contemporary vases for their booth, Pause for a
Cause. The cause of course is our church here at St. Andrew's -
money raised goes to expenses such as maintenance, heating and
supporting church activities for children including our Sunday
School program," said Jeanne Warwick Conroy, who is also
helping organize the fair.
Last year, the fair raised a net profit of $20,000. Back by
popular demand is the dining room, enhanced by entertainment
while you eat home-baked goods, fudge and ice cream.
Admission is $3 and $2 for seniors and youth under 14 years. For more information, phone 674-0721.
Here's a tasty recipe for St. Andrew's Community Fall Fair Creamy Fudge, given to Northern Life. The recipe, by Carolyn Rayner, can be doubled.
Ingredients:
3 cups brown sugar
1 cup butter
160 ml. Carnation milk (small can)
1 1/2 cup icing sugar
1/4 tsp. vanilla
1 cup nuts (optional)
Method:
In a heavy pot, boil brown sugar, butter and milk for 10-12
minutes. Test in cold water-soft ball stage (holds its shape,
but not hard). Remove from heat. Add icing sugar and vanilla
and nuts (optional). Beat well with beater. Refrigerate (may be
frozen).
