a small gold mining town in Northern Ontario called Swastika.

I'm of two minds - it's true that the symbol used
to have a benign, even friendly connotation, but
that has changed dramatically and the current and
perhaps permanent dominant meaning can't be ignored.

You're right of course. The symbol has been tarnished beyond repair
except in the minds of a few Hindu and Buddhist scholars and
historians.

But if the residents want to live under that
name, with the consequences attached, they
should be able to. It's not as though it was
newly named by fascists. I know that a bunch
of places have changed their names, but most
of them have been under their own steam and
with the consent of the governed. I thought
that Truth or Consequences (speaking of which),
NM was egregious, but the fact that the
townsfolk voted for the change with an
80% approval is dispositive.

the decision was rightly left to the locals.

The Dept of Highways would put up road signs labeled Winston and
late on a Saturday night after the bars closed they would all came
down. Meanwhile the post offices in the south refused to forward
mail addressed to Swastika. Those sorts of shenanigans went on for
six years.

I can see both sides. Status quo wins.

Title: Bella's Wheels of Fortune
Put the chocolate dough on top of the vanilla dough and roll them
together. Wrap the roll in plastic foil and leave in the fridge
for at least 8 hours. Cut the roll in approx 1/2 cm thick slices
and put on buttered baking-plates.
From: Isabel Brattkull, Gothenburg, Sweden

The cookies could probably be coaxed into a
swastika shape if one wanted to be offensive.

Baked Hawaii
categories: Hawaii, Alaska, dairy, dessert
yield: 12 servings

h - Topping
4 oz butter
1/4 c brown sugar
9 sl fresh pineapple, 1/4" thick
h - Cake
6 oz butter
1 c sugar
1/2 c buttermilk
4 eggs
1 1/4 c flour
1/4 c fine cornmeal
1 ts salt
1 ts baking powder
1/3 c toasted macadamia nuts
3 c vanilla ice cream
h - Meringue
4 egg whites
2/3 ts cream of tartar
1/2 c sugar
h - Caramel rum sauce
3 c sugar
1/4 c dark rum
1 1/2 c heavy cream
4 oz butter

To make topping. Melt butter in saucepan and
add brown sugar, stirring until dissolved. Pour
into greased 9-in square cake pan. Arrange
pineapple slices in pan.

To make cake. Preheat oven to 350F. Cream butter
and sugar, then beat in buttermilk and eggs.

Combine flour, cornmeal, salt and baking powder.
Add gradually to creamed mixture. Fold in nuts.
Pour over topping in pan. Bake 30 to 40 min,
until knife inserted into center comes out
clean. Cool slightly.

Cut cake into squares around each pineapple
slice. Place slices on plates, with pineapple
on the bottom. Top each square with scoop of
ice cream.

To make meringue. Beat egg whites and cream of
tartar until foamy, about 2 min. Add sugar
gradually, beating on high speed until stiff,
glossy peaks form. Cover cake and ice cream
with meringue, sealing meringue at bottom. Brown
meringue using a propane torch. (If you don't
have a torch, put cake in freezer until ice
cream and meringue are firm. Then place in 500F
oven a few minutes until top is brown.)

To make rum sauce. Heat sugar and rum over
medium heat, stirring constantly to caramelize
sugar. Slowly add cream and butter, stirring
until syrupy. Watch closely so sauce does not
burn (remove a little early as sauce will
continue to cook off the heat). Serve with cake.

Hula Grill Kaanapali via Honolulu Star-Advertiser
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