22 — Wednesday, October 22, 1997 — North Shore News

DRIVING and holi-
daying in the beautiful
Kootneys, visitors are
often reminded of
Doukhobor culture.
These industrious and
peaceful people have
been a significant com-
ponent of the ethnic
mosaic of Western

Canada for over a cen-
tury.

Bread, salt and water have
been chosen ae material
objects placesi'én the table in
front of the congregation at
the time of worship. Thosc
items have symbolized peace,
welcome and hospitality
amongst the Slavic people.

In 1895 on June 29 ina
demonstration of their oppo-
sition to war and and vio-
fence the “Spirit Wrestlers”
burned their firearms and
weapons. This was a symbolic
renunciation of taking the
life of another human being.
After a series of conflicts with
the imperial] authorities they
— en masse — departed to
Canada.

One aspect of Doukhobor
cooking is vegetarianism.
Decades ago this gastronom-
ic direction was chosen for
religious and ethical reasons.
Today, vegetarianism is

becoming a mainstream way
of life for many Canadians.

In the past 100 years con-
serves and jam, flour mills,
orchards, farms and success-
ful cottage industries testify
to the hard work and busi-
ness acumen of the
Doukhobor community.
Over 30.000 Doukhobor
reside in Canada today. A
great majority of them are in

B.C. while a smaller number
have found domicile in
Saskatchewan.

Brilliant, Grand Forks,
Ootishenia, Nelson, Tarrys,
Shoreacres, and Castlegar are
just a few cities and towns
with signs of the great
Doukhobor heritage. This
heritage of peace and hard
work is as relevant today as it
was in the past century. It
can be summed up with one
of the credos of Doukhobor
life: “The welfare of the
whole world is not worth the
life of one child.”

Our recipes this week are
but a minute sampling of
their rich culinary tradition.
Try these formulas and enjoy
the flavors and textures of
B.C.’s Doukhobor comnuuni-

ty.

Haloonki Dumplings

3 cups all purpose flour

¥ cup whole wheat flour

1 cup onions chopped very

fine and one tsp. butter

4 large eggs

lL cup milk

3 tsp. baking powder

1 tsp. salt or to taste
Method: Selec: a small

frying, pan,melting the butter

and sauteing the onions for

two minutes. Remove from

the fire and coof. In a large

stainless steel bow] whisk the

north shore news

{fe FOOD

NEWS phate Cindy Goodman

HALOONKI dumplings make a simple and wholesome meatless luncheon when served with a salad. Sour

cream adds extra richness but a lot more calories.

eggs and the milk. Mix
together all the dry ingredi-
ents, add to the egg and milk
mixture. Mix with a wooden
spoon, add the onions. Make
a soft dough. It should hold
its own shape. Cover and let
stand for 15 minutes. Bring
3 quarts of water to boil in a
large soup or stock pot. Add
a little salr. Spoon the rested
dough into plum size
dumplings and gently drop
into the boiling water. Cook
for 5-7 minutes. Remove
onto a heat proof serving
platter. When all are cooled,
pour over melted butter and
broil in an oven until service.
These dumplings can be
served with sour cream and a
salad. A simple and whole-
some meatless luncheon
item. Serves 6.

Lentil Soup
See Savory page 26

/ j
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