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Delma Jensen, a resident at Lawrence Presbyterian Manor for six years, shares her favorite Christmas memories, which are focused on family and food:

There were always special meals, turkey dinners and divinity candy. We were living on a farm and there were always plenty of eggs so that made good divinity candy.

A special Christmas I remember as a child is when my father let me put little pieces of candy in brown paper bags to give out at Sunday School to children at our church. That made me feel very special because I got to help.

My family made homemade caramels every year, and I made a raisin cream pie (Chess Pie) that we only had that time of year. That was a favorite of my husband and son. It’s one of those things you just had to have at the holidays.

Christmas means to me … the gathering of families and the Church’s Christmas programs.


  • 1 baked pie shell
  • 1 c. seedless raisins
  • 2/3 c. sugar
  • 2 eggs
  • 2 T. flour
  • 1 c. rich milk (whole or canned)
  • ¼ t. salt
  • 1 T. butter

Cook the raisins in enough water to cover (1/2 c.). Add ½ sugar. Combine flour, salt and remaining sugar. Add milk and egg yolks well beaten. On medium heat, stir everything until smooth and add the raisins and butter. Cook on the stove until thick and then pour into the baked pie shell. Top with meringue.

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