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Monthly Archives: July 2011


I remember Mom ordering the Krumkake iron and her saying that these were New Years cookies.  We made lots of them and didn’t use any filling in them.  Many years later, I ordered a Krumkake iron for myself.  Eventually I  think I gave it to Sister Betty.  You use the Krumkake iron on a burner on your stove top.  Mom always had a gas stove and you could quickly adjust the flame and temperature.  I’ve always had an electric stove, so adjusting the temperature took a while longer.  We usually dusted the delicate krumkake rolls with powdered sugar. On another occasion I filled them with sweetened whip cream having sliced strawberries mixed in.  In the end, I rather enjoyed a plain krumkake that shattered and crumbled when you took your first bite.  Yum.

This recipe looks like Betty’s handwriting.  You have to understand that Mom pronounced “Krumkake” in such a way that the last “e” was another syllable.  I’m sure that to Betty it sounded like “Krumkaker”.  

It’s kind of like when Dad talked about a local fellow in town that he called “Yunk Harper”.  (Lot’s of people in our home town had nicknames, like “Toad”, “Goober”, stuff like that.)  Years later, after I was married, my husband was saying something about “Junk Harper”…… it made sense what Dad was saying.


3 eggs
1 c. sugar
1 c. melted butter
2 Tblsp. Cream
1 tsp. vanilla
2 c. flour

Beat eggs until very light; add sugar.  Add melted butter, then the cream and vanilla.  Mix thoroughly; chill.  Place 2 level tsp of batter in the center of a hot krumkake iron and bake until golden brown.  Remove from iron with a spatula and immediately roll into cone shapes on a krumkake stick or clean dry carrot.  Gently slip off stick.




Refrigerator Ice Cream

I remember Mom making ice cream in the ice cube trays.  We had a Frigidaire refrigerator that had to be defrosted.  It had two trays that were two cubes wide and about 10 cubes in length and an additional double wide tray.  The depth of these were more than an inch.  The dividers were also metal with a lever to pull up to release the cubes.  If you didn’t take the time to let the tray melt a bit, your ice cubes were likely to crack and look somewhat like crushed ice.  Mom made ice cream in one of those trays.  We all loved ice cream and we had plenty of cream from our cows.  This was a good way to use up some of the cream.  Since the contributor begins with “Dear Household Friends” this clipping likely came from Hope Needham’s column in the Drover Telegram.

Refrigerator Ice Cream

Dear Household Friends:
I have a recipe to add to those for a very good ice cream that can be made in the refrigerator.

Vanilla Ice Cream
5 cups milk
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups rich cream

Scald 4 1/2 cups of milk in double boiler. Combine sugar, cornstarch and salt with the other half-cup and add to the scalded milk.  Cook till thickened.l  beat the eggs and add, and cook two or three minutes more, stirring constantly.  Chill.

Whip the cream stiff and add it and the vanilla to the rest.  Pour into three refrigerator trays.  When partially frozen, beat up again.

It’s a very good basic recipe.  To make chocolate ice cream, add a package of chocolate instant pudding before the whipped cream.  For maple, use brown sugar and maple flavor.  Lots of other varieties can be made be making similar changes.

We live on a farm and have one cow for our own use, so we have lots of cream and milk.  I’d like to see some sour cream recipes in the column, especially one for cake.  My mother used to make cakes with sour cream when I was small, and they had such a good flavor.

I still make wood fibre corsages and satin waffle-weave pillows.  Anybody interested in such exchanges?  I make the corsages in two sizes, in rose, carnation, violet, sweet pea, primrose, orchid and apple blossoms.

The memory gems are especially nice.  Best of luck to all of you.

Mrs. John Darr, Arlington, Iowa

I find Mrs. Darr’s mention of wood fibre corsages intriguing, me being a crafter as well.  But I did a search for wood fiber corsages and found one for sale on Etsy, but a “how-to” article from a 1936 issue of Popular Mechanics is out there, too.  In a 1952 issue there was a classified ad from a company that offered, among other craft kits, a kit for wood fibre corsages.  Who knew?

I suspect the satin waffle-weave pillows might be smocking of some sort…..done that! But my search on that topic only reveals waffle weave fabrics, so maybe that’s what she means.

Can you translate this recipe from German to English?

Remember when I said there were some recipes in the cookbook written in German?  What I was talking about were handwritten recipes in German handwriting.  However, on the fifth page is a clipping from a German newspaper.  I know it’s a recipe because I see number, fractions and the word “tasse” which I know means “cup”.  Anyway, I’m looking for someone to translate this for me.  I would type it, but since it’s in German type, I’m not always sure what that pretty little letter is.  If you happen to find this blog, all of us would surely appreciate it……..:)

Orange Cake

Mom liked citrus flavor in things.  I remember she always put a slice or more of oranges in when she was cooking raisins for pie.  She also liked something that had candied citrus fruit in it.

Orange Cake

Cream 1 1/2 cups sugar, 3/4 cup butter, add 3 eggs beaten light and 1 cup milk. Mix ahead of time 1 1/2 cups ground oranges, 1 1/2 cups ground raisins, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons soda, 1 teaspoon salt, 3 cups flour.  Save out 3 tablespoons of ground mixture for powdered sugar frosting. Bake 30 to 35 minutes in two jelly roll pans or cookie sheets. Frost with thin powdered sugar frosting.


Here it is to copy and paste:

Orange Cake

1 1/2 cups sugar
3/4 cup butter
3 eggs, lightly beaten
1 cup milk
1 1/2 cups ground oranges
1 1/2 cups ground raisins
1 1/2 teaspoons baking powder
1 1/s teaspoons soda
1 teaspoon salt
3 cups flour

Mix together ground oranges and raising. Save out 3 tablespoons of ground mixture for powdered sugar frosting. Cream sugar and butter, then add beaten eggs and milk.  Mix in ground mixture.  Add baking powder, soda, salt and flour.  Bake 30 to 35 minutes in two jelly roll pans or cookie sheets. Frost with thin powdered sugar frosting.

Yes, but can she bake a pie?

At the bottom of the clipping on the fourth page is a pie crust recipe. It is oil based and the kind you press into the pie pan, as opposed to rolling it out. I’ve made oil based pie crusts a few times, but they seem to be more crisp than flaky. And, flaky is what I’m out for.

Real Good Pie Crust

1 1/2 cups sifted flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup vegetable or salad oil
2 tablespoons milk

Stir up and press around in pie pan. Don’t roll. — Mrs. Cecil (Janet) Rauch, Deep River, Iowa

To be able to make a great pie crust is truly a talent. Mom decided it was time for me to learn when I was about in the seventh grade. During this phase I would make pies on Saturday afternoons for Sunday dinner. If you’ve messed with pie crust much, you know that during the learning process you will have many failures, or “not-so-good” results. I remember one raisin pie that I had to patch together the top crust. When Daddy saw it he had to laugh…….I was embarrassed! My confidence in making a pie crust didn’t run very deep. I remember on  a visit Vera and Francis, after being married at least 5 years, I confessed I still couldn’t make very good crust. How shameful! Well, anyway, Mom had told me to remember 1-2-3…..1 cup flour, 2 Tablespoons water and 3 Tablespoons lard. So, that ratio is what I compare any pie crust recipe to. As for me, I’m still practicing.

I found this recipe for pie crust in Mom’s handwriting up the side of a page much further back in the cookbook. Looks like a reminder for the proportions to use. This actually works pretty well for me.

Best Pie Crust

1 cup flour
1/2 cup shortening
1/4 cup water

What about you? Do you mix and roll your own? Or, do you get your pie crust in the refrigerated section at the supermarket? I confess, I do that pretty often myself. But, occasionally I experiment with pie crusts again. I had a food processor for a while until I melted it in the dishwasher. I tried the food processor for a few times, but that was too much equipment to fool around with. Besides, another bit of advice from Mom was to not work the dough any more than necessary because it will be tough. I supposed that’s something to do with the gluten in the flour. Working dough is good for bread, not for pie.

When I’m in my experimenting mode research is a big part of it. I find that quite a few recipes call for butter, but for me, that just complicates things. I haven’t used lard for years, although earlier in my marriage I certainly did and the flavor was great. Now I use vegetable shortening. Butter flavored Crisco makes a good flavored pie crust, but my very favorite texture and flavor uses only flour, shortening and water with a bit of salt.


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Real Good Pie Crust

1 1/2 cups sifted flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup v egetable or salad oil
2 tablespoons milk

White Cake by Karen from Iowa

There are at least three white cake recipe in Mom’s cookbook, including one for a Wedding Cake.  Karen’s recipe reminds me more of the method for making a sponge cake, but then I usually think of them as yellow.

White Cake

The method of mixing this white cake is different and turns out well:

1 1/2 cups sugar
1/2 cup lard
2 1/2 cups flour (half cake flour and half regular)
1 cup water

Cream sugar and lard, add flour and water alternately starting with flour and ending with flour. Add 4 egg whites, beaten; while beating them add 3 1/2 teaspoons baking powder and 1/2 teaspoon salt.  Add 1 teaspoon vanilla.  Bake at 375 degrees. –Karen, Iowa.

I made a few edits to the instructions in the version below for you to copy and paste:

White Cake

1 1/2 cups sugar
1/2 cup lard
2 1/2 cups flour (half cake flour and half regular)
1 cup water
4 egg whites
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Cream sugar and lard, add flour and water alternately starting with flour and ending with flour.  Beat egg whites, and while beating them add baking powder and salt.  Fold into to the first mixture, then add vanilla.  Bake at 375 degrees approximately 25 minutes. –Karen, Iowa.


Escalloped Chicken

Well, what do you know?  A recipe that’s not a dessert!  I don’t remember Mom ever making something like this.  I think she would have said that Dad didn’t like casseroles.  I imagine that Elva submitted several recipes to this column, but this is the one Mom decided to clip.  I like Elva’s comments at the end of her recipe submission.  I think she would “get” what I’m doing here with this blog.

Escalloped Chicken

Cut cooked chicken into cubes to make 3 or more cups.  Arrange chicken in layers on bottom of three-quart casserole or 13 by 9 1/2 inch loaf pan. Combine 6 cups cubed bread, 3/4 cup melted butter, 1 1/2 teaspoons sage, 1/4 cup cream or broth, 3/4 teaspoon salt, few grains pepper, 2 tablespoons chopped onion if desired.  Cover the cubed chicken with this dressing.  Make gravy from 1/4 cup chicken fat, 1/2 cup flour and 4 cups chicken broth.  Pour gravy over chicken and bake 30 to 40 minutes at 350 degrees.

I hope these recipes will help others. I do like the recipes in the column.  There are always new versions, and the old ones are even more interesting and hard to find.  Thanks a lot to the rest of you for all your helps. — Elva Bee from Indiana.

And here it is if you want to copy and paste the recipe:

Escalloped Chicken
by Elva Bee, Indiana

3 cups or more cubed chicken.
6 cups cubed bread
3/4 cup melted butter
1 1/2 teaspoons sage
1/4 cup cream or broth
3/4 teaspoon salt
few grains pepper
2 tablespoons chopped onion, if desired
1/4 cup chicken fat
1/2 cup flour
4 cups chicken broth

Arrange chicken in layers on bottom of three-quart casserole or 13 by 9 1/2 inch loaf pan. Combine bread, butter, sage, cream or broth, salt, pepper and chopped onion. Cover the chicken with this dressing.  Make gravy from chicken fat, flour and broth.  Pour gravy over chicken and bake 30 to 40 minutes at 350 degrees.

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