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Monthly Archives: June 2012


Guetta (pronounced “Goo-tah”) was served for breakfast during the winter until we ran out.  Guetta is made by first boiling off the really bony pieces of beef (or pork, sometimes) like the neck and organ meats, grinding the meat and returning it to the “soup”, then thickening the mixture with oatmeal.  It was stored in 3 gallon or 5 gallon stone crocks and kept in the cellar.  Early in the morning Mom would go to the cellar and scoop out a frying pan full of Guetta, put it on the gas burning stove to warm and usually get a yummy crust on the bottom of the pan.  I usually ate a serving of it over a slice of home-made white bread along with a glass of fresh milk.  I always loved fresh warm milk almost straight from the cow.  (When I tell people that they are usually like “Ewwww”, but I don’t care. I like it).

Since Mom spoke broken English (term used in the day for someone whose second language was English), the “r” at the end of a normal word wasn’t often pronounced.  Think “but-ta” for “butter”.  I assumed that what Mom was saying was actually “gutter”.  Now, telling your friends you had “gutter” for breakfast just wouldn’t do.  My sister said to refer to it as “head-cheese”.  I can’t say that sounded particularly more refined, but probably better than “gutter”.

My best friend, Wilma, came from north central Kansas in a German Lutheran community.  When I described “Guetta” to her, she knew what I meant.  “We call it ‘Knip’ and we eat it with syrup on top,” she said.  Eventually I read something in a magazine about something in Philadelphia that they call “Scrapple”.  I don’t think I ever read this clipping in Mom’s cookbook referring to Scrapple, but here it is.  I think Mom thought it was interesting that it could be made with chicken.


Someone was asking about scrapple, and I guess most folks think of it as being a cornmeal much with bits of pork or cracklings in it, and that is a very good kind; but I also make it with chicken. When we freeze our chickens, we put up some packages of just necks and backs, to use for soup, sandwich meat, etc.

Sometimes I cook up a package of these bony parts, save and strain the broth and add enough water, if needed, to make the amount of mush I want to make.  I take the meat from the bones, discarding skin, and set aside  Then I make the must and cook for about 15 minutes, than add the chicken bits (you can grind them in a food chopper if you prefer), and season well with salt, pepper, and whatever you like, and cook 15 minutes longer.

Then pour into a loaf pan and cool.  Place in  refrigerator over night, or at least for several hours.  We like it for breakfast.  Slice in half-inch slices and fry brown in hot fat.  Serve with butter and syrup.  If you happen to have some chicken fat to fry it in, that is fine, but most any good sweet fat will do; pork or beef or vegetable oil.

Hmmmmm….any good sweet fat…. pork fat rendered is “lard”, from beef fat rendered is “tallow”….vegetable oil……what would be a fat that isn’t “sweet”…..and how would it be classified…bitter?….sour?….hmmmm


Her Fried Chicken

Getting baby chicks was always an exciting part of the farm year for me.  Mom had to order them and bring them home in cardboard crates.  She usually ordered at least 200 baby chicks or more, some pullets and others for butchering; the majority of those chickens ended up on our table, but pullets were going to replace older chickens culled out from the flock last fall.  The baby chicks were moved to the brooder house, a really small wooden building Dad built.  The first week they lived under the brooder stove, a conical-shaped aluminum device that radiated heat underneath its cone.  A corrugated cardboard perimeter was also set up for those first days until the chicks began to get their feathers.  

As they grew, they weren’t as cute which is a good thing because so many were going to end up on our dinner table.  Early summer daily routine was chicken for dinner, so as were doing chickens for our meal we were also putting up chickens for the freezer. Mostly Mom pan-fried chicken and finished it in the oven.  It was understood that I, as the youngest, always got a leg and the gizzard.  I don’t know what pieces were the privilege of my sisters, but I still like a fried chicken leg and the gizzard.

Here’s a clipping in the style of the Drovers Telegram so I’m assuming that’s the source.  Mom didn’t really do casseroles, so I’m thinking she collected this one as merely “interesting”.

Her Fried Chicken

Dear Hope:  Since we are having a run on foreign-type recipes I thought I would send in my way of serving fried chicken, which guests often think must be some special Mexican or Italian recipe, though I developed it myself, just combining parts of other recipes that I liked.

First, I season flour not only with salt and pepper but with ginger, and shake the pieces of the fryer in this flour.  If I have a clove of garlic on hand, I put it into the fat to season; otherwise I also add a little garlic powder to the seasoned flour.  Then I fry the chicken in the fat until it is tender.  Meanwhile I cook some rice and season it with salt and a little curry powder.  Than I put the rice in a casserole and arrange the fried chicken over it.  At this time of year when the garden vegetables are so young and tender, I sometimes cook some small onions and carrots and arrange them on top of the rice, too.  Then I sprinkle the chicken with paprika, and set the casserole in a moderate oven till good and hot and I am ready to serve.  I make milk gravy with part of the fat from the frying, and pass this with the casserole.  A little parsley on top of the casserole adds a bright bit of color, if you have it handy.  My family really likes this way of serving fried chicken.  Annabella, Illinois.

Make Your Own Ready-Mixes for Short-Cut Cookery

I am wondering about what was on grocery shelves when this article appeared.  Was Bisquick there?  Well, I researched it online and it looks like it was invented in 1930 and was on grocer shelves in 1931. Cake mixes originated in the 1920’s…..but it was probably not available in Frankfort, KS for some time after that..  I’ve experimented with baking mixes myself.  A biscuit mix comes to mind.  

The caption under the apple pie triggers memories of Mom belonging to the “Sunflower Club”.  What did they do and what was their purpose?  I think the purpose was mainly social, an organized way of the neighbor ladies getting together.  The organizational part of it was that the club had a President, Vice President, Secretary and Treasurer.  It met monthly, I think even in the summer.  When it was Mom’s time to have club, that meant we were going to re-paper somewhere in the house and we were going to clean like mad to show off a perfect household.  I don’t think this was unique to Mom….all the other ladies did it, too, I’m sure.  

Being the baby in the family, I needed to go with Mom in those early years.  If club was at our house during the summer, we were going to be part of the serving staff.  As I remember, a club meeting always had some sort of game they played after the business meeting.  It might be a series of 10-12 questions after which the person with the most correct questions won the prize.  Mom kept her eyes out for little “contests” she could use when she was in charge of entertainment.  When “lunch” was served it was usually finger sandwiches, some kind of dessert and nut cups. Sunflower club hosted a card party with the spouses and families at least once a year.  I know they had dues and occasionally would contribute to a local charity event.  

When I married, I joined a chapter of Epsilon Sigma Alpha Sorority in the Frankfort community; later when we moved to McPherson I was able to join a chapter there.  Eventually I joined one in Topeka.  Some of my best friends were made through that sorority.  Same premise as Mom’s Sunflower club, I think, but maybe a little more modern by then.

For farm wives at this time, you still had the responsibility of getting supper on the table.  Play if you want to during the afternoon, but you still had your responsibilities at home.  A clear separation of labor in that day.

In case you want a copy of their leaflet about these mixes you could order one by sending three-cents (to cover postage) along with your name and address…..I actually remember when the postage on a letter was three cents.

Make Your Own Ready-Mixes for Short-Cut Cookery

Go to club in the afternoon and still have a fresh, warm pie for supper to serve to the hungry gan trooping in from school and work.  It’s no trick if you have your own ready-mixes on hand.

There are times when all of us like to dawdle in our kitchens and make special dishes with an artist’s loving care.  Then again, we need to whip up something tasty in record time and get on to something important or interesting.

When the hurry-up mood is one, it is so very convenient and economical to have a supply of your own ready-mixes on hand.  Among the mixes you can keep in your kitchen to help you in a pinch are biscuit mix, pastry mix, muffin mix, cornbread mix, gingerbread mix, bran muffin mix and plain cake mis.

If you haven’t used your ready-mixes before, why nt start with a pastry mix that will make four pie shells or two two-curst pies or two dozen tart shells?  See how you like not having to start from scratch every time you want a pie for dessert

Pastry Mix

4 1/2 cups sifted all-purpose flour
2 teaspoons salt
1 1/2 cups shortening

Sift flour once, measure and add salt.  Cut in about three-fourths of the shortening very thoroughly, using light strokes with a pastry blender.  (Mixture should first become fluffy and fine like meal, then start to clump together.)  Add remaining shortening in several pieces and chop in lightly, just until divided into pieces the size of large peas.  Place in a covered container and store at room temperature.

When you are ready to make one of your pies — and if it is a two-crust pie — merely measure three cups of your mix into a bowl and stir in about five tablespoons water.  Mix lightly and roll as usual on a floured board.


It is also possible to make a pie filling mix of tapioca, granulated sugar and brown sugar to use in thickening fruit pies.  The following recipe is for use with fresh peach, blueberry and plum pies.  Cherry and apple pies need a little more sugar and a little less tapioca.

Pie Filling Mix

6 tablespoons quick-cooking tapioca
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon

Combine all ingredients, mixing well.  Place in covered container and store at room temperature.  The brown sugar hardens if placed in the refrigerator.  Yields enough for two nine-inch pies.


If you like having your own mixes ready to use, double or triple these recipes.

“Mix Your Own Time-Saving Baking Mixes” is a handy leaflet containing recipes for biscuit, pi, muffin, cornbread, gingerbread and cake mixes. Prepare a mix for as many as eight dozen biscuits or four gingerbreads at once!  We think you’ll like these time-saving methods.  You may have a copy of the leaflet simply by sending your name, address and three cents to Food Service……..

Get at the Bottom of a Good Cookie Crumb Crust

Oh, OK…I had to make up a few words in the title of this clipping because it’s missing.  Mom liked vanilla wafers and I remember her making desserts that incorporated them.  I like them, too, so a crust using them sounds just yummy.  Since Mom was a sucker for “something new”, I’m sure she would have been a big fan of ready-made crusts like we can buy now. 

Making a great dessert without heating up the kitchen would likely catch any homemaker’s attention because there was no air conditioning in the average subscriber’s home.  I remember being glad when Mom was going to stop at the Westy IGA to buy groceries because for that tiny bit of time we would get to be in AIR CONDITIONING. 

Get at the Bottom (of a Good Cookie) Crumb Crust

Pie crust has long been the test of a good cook.  But now comes a crust that outwits the cruelest of critics, for how can a homemaker go wrong when she has only to combine cookie crumbs with melted b utter and sugar for a never fail crust.  Yet ease alone can’t account for the rise in popularity of crumb pie c rusts; their crunchy goodness and delightful texture contrast also make them a winner.

Although graham crackers were used in the first crumb crusts, vanilla wafers, ginger snaps, and chocolate cookies have also proved themselves equally acceptable.  Just remember that the richer and sweeter the cookie, the less shortening and sugar you’ll need.  Whereas 1 1/4 cups of vanilla wafer crumbs call for 1 tablespoon sugar and 4 tablespoons of butter, graham crackers need 2 tablespoons sugar and 6 tablespoons butter; ginger snaps, 3 tablespoons sugar and 4 tablespoons butter; and brownies, no sugar and 4 tablespoons butter.

Delicious any time of the year, crumb crusts are especially wonderful for the summer months for they let you make a pie without heating up the oven, the kitchen, and yourself in so doing.  For the filling, add a prepared pudding mix or any cream filling.  One of the best is this applause-winning banana cream pie with a tapioca base.

Banana Tapioca Cream Pie

1 1/4 cups fine vanilla wafer crumbs
1 tablespoon sugar
4 tablespoons (1/2 stick butter or margarine, melted)

1 egg yok
2 cups milk
1/3 cup sugar
1/8 teaspoon salt
3 tablespoons quick-cooking tapioca
1 envelope unflavored gelatin
1 egg white, stiffly beaten
1/2 teaspoon vanilla extract
2 bananas, sliced
Whipped cream

Mix vanilla wafer crumbs and sugar. Stir into melted butter or margarine and mix well.  Press firmly on bottom and sides of 9-inch pie pan. Chill 1 hour before filing. Or, bake crust in moderate oven (375 degrees F,.) about 7 minutes, and cool before filling.

Mix egg yolk with 1/4 cup milk in saucepan.  Stir in 3 tablespoons sugar, salt, tapioca, gelatine and remaining milk.  Stir over medium heat until mixture comes to a boil.  Beat remaining sugar into beaten egg white.  Blend hot mixture quickly into this.  Add vanilla and cool 20 minutes.  stir well and pour into chilled or baked pie crust.  Chill until firm.  Just before serving, garnish with sliced bananas and top with whipped cream.


Alternate layers of rich marshmallow cream and bright raspberry sauce fill a graham cracker crust to perfection in this recipe from Audrey Couch of Orchard, Neb.  you may wish to save back a few of the raspberries to garnish the top of this dessert masterpiece

Raspberry Layer Pie

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
1/2 pound marshmallows
1/2 cup milk
1 cup cream, whipped
1 cup raspberry juice
3 tablespoons cornstarch
1 tablespoon lemon juice

Combine graham cracker crumbs, melted butter and sugar.  Pat into 9-inch pie pan; chill.  Combine marshmallows and milk.  Heat to melt marshmallows.  Cool.  Add whipped cream.  Cook raspberry juice with cornstarch until thickened.  Add lemon juice and red raspberries.  Fill the pie shell with alternate layers of marshmallow mixture and raspberry mixture until all are used up.  Chill several hours before serving


Oatmeal Date Cookies

I think oatmeal cookies are the best.  Now, I suppose you’re wondering which kind, because after all, they come in lots of different textures.  Mom and Dad usually stopped and had coffee at around 4 in the afternoon if he was anywhere near the house and not out in a field.  If I wanted to join them, I’d get a cup of coffee too.  I put lots of sugar and cream in mine, though, and probably didn’t drink much of it, but it was really great for dunking hard cookies.  Often the cookies we dunked were “store-bought” and those were pretty hard and needed a good dunk.  

I have several recipes for oatmeal cookies, and some make a nice soft and chewy one.  Another Betty Crocker recipe has vegetable oil in it and is one of her “Stir and Drop” versions.  That crispy version has peanuts in it.  

My chewy variety usually involves raisins, but this Drover’s Telegram clipping has dates.  Actually this cookie has a date filling, so more work is involved with cooking the filling,  rolling out the dough, using the cookie cutters to make a top and bottom for the cookie, then sealing the edges.  I guess you are just supposed to know how to seal a cookie, but I think I’d use a table fork to press around the edges of the cookie. Probably a pretty simple cookie cutter should be used with the filling and all.   We didn’t have dates around much unless we needed some for a new recipe.  I suppose this recipe prompted Mom to put dates on her list for that week.  Mrs. Schwanz is pretty vague about the amount of flour needed for the recipe, but since this is a rolled cookie you are aiming for a stiffer dough.

Oatmeal Date Cookie

Dear Hope:  “Lauretta” of Oklahoma wanted a soft oatmeal date cookie recipe  This is one I have used.

1 cup butter
1 cup brown sugar
1 egg, beaten
3 cups quick oatmeal
1/2 cup sweet milk
1 teaspoon soda
1 teaspoon vanilla
Enough flour to make dough stiff enough to roll.

Cream butter and sugar, add egg and vanilla.  Combine milk and oatmeal, add soda and flour.  Mix all together and roll thin.  Cut with cookie cutter.

Spread date filling on one cookie, top with another, and seal edges.  For the filling:

1 lb. dates
1 cup sugar
1 cup water

Cook until thick. Remove from stove and cool.l  Add vanilla, and ground nuts if you like.  Bake unti light brown in 350 degree oven.  — Mrs. Wailliam Schwanz, Route 1, Vail, Iowa.



Cream Puffs

The first time I ate cream puff’s that Mom made I thought they were wonderful.  I was under the impression it was the first time she had made these; but maybe not depending on when she clipped this recipe.  Of course, I like pudding a lot, so eating it with the buttery puff around it was about as wonderful as you can get.  Making the puff is quite a fascinating process where the dough sort of seizes up into a ball.  I’ve had these with a whipped cream type of filling, but it’s not quite as wonderful as good old vanilla pudding.  I have made these with cheese in the dough and a filling of Sloppy Joe mix, but again, not as wonderful as the pudding.

This recipe doesn’t mention that you can put the puff dough in a sturdy plastic bag, cut the corner, and make long shapes to bake….fill with pudding and drizzle with melted chocolate but then we’d have to call them  Éclairs, wouldn’t we?  I don’t think that word was in my mother’s vocabulary.

Cream Puffs

Makes 24

1 cup boiling water
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs
Confectioner’s sugar

Melt butter or margarine in boiling water.  stir in flour until all flour leaves side of pan and forms a ball.  Remove from heat, cool, and beat in eggs one at a time.  Continue beating until mixture is smooth.l  Drop from spoon three to four inches apart.

Bake 15 minutes at 450 degrees.  Lower temperature to 350 degrees and bake 35 to 40 minutes longer.  Cut top in form of flap for filling.  The filling requires these ingredients:

1 pint milk
1/3 cup sugar
Pinch salt
1 Tablespoon flour
2 eggs
1 teaspoon vanilla

Scald milk in top of double boiler.  Blend sugar, salt and flour and beat in.  Pour scalded milk over egg mixture, stirring constantly until smooth.  Return to top of double boiler.  Cook over low heat, while stirring constantly, until creamy.  Cool.  Add vanilla.  Pour into puffs, replace tops and dust with confectioner’s sugar.

How to Make Nylon Flowers

The homemaker of the 1950’s was nothing if not frugal, and I’m sure Mom thought this clipping interesting and resourceful.  

I couldn’t wait to be old enough to shave my legs and wear “Nylons”, or “hose”.  There were usually worn with a garter belt (for practical reasons, not exotic) because they were stockings that came up to about three-fourths of your thigh.  They had a seam up the back and you had to make sure your seams were straight.  By the time I was a junior in high-school, you always wore them with a girdle (on my skinny little 110 lb. body!!!) because you didn’t want to “jiggle”.  Panty hose didn’t become a part of my wardrobe until several years after marriage.  Who knew we would come round to 2010 when wearing hose is out of fashion.

My first recollection of artificial flowers would be tiny papery buds on a hat.  Since Catholic women needed to cover their hair when going to church, we used that as an excuse to wear a fashionable hat.  However, the instructions in this clipping are geared towards making flowers for a corsage.  If a woman wore a corsage like this, it was likely an adornment on a suit she wore to church .  I doubt Mom or any of us girls ever really tried to make one, but I might try to now.  In 1979 my parents celebrated their 50th anniversary.  Craft stores were a new idea and Frankfort had one.  My oldest sister and I used packages of petals, centers and stems from the craft store to make the corsages for the celebration.  It was only then that the general population would debate whether to use artificial or fresh flowers for a celebration.

This clipping has some damage.  Of the three recipes on this page of the cookbook, the one for Cream Puffs looks the most familiar to me….so likely, those spills occurred while making them.  Some words either aren’t there or are hard to determine, hence the parentheses.  It likely came from the Drovers Telegram and is one where the author’s name and address are listed at the end, but no zip codes. Although zip codes were first introduced in 1944, they didn’t become mandatory until 1967.

How to Make Nylon Flowers

Mrs. L.J. Sayre asked for directions for making nylon flowers recently.  I sill send them in as they were given to me.

For the hose use a color remover that requires no boiling.  They dye with all-purpose dye.  (Cut) a (nine) inch strip of copper screen and (then) unravel. Use the wrinkled wire (for) shaping petals and leaves and (make)  nine-inch lengths (stems).  Cut nylon in three to ten-inch squares depending on the desired size of petals.  Place crinkled wire across square from corner to corner; fold nylon (half) over wire and gather base of petal, twist wire to hold in shape of a circle.

After making the desired number of petals, assemble them with a straight piece of wire for stem and space and shape petals evenly.  Wrap hanging ends of nylon with florist’s tape, wrapping it to end of stem. Make as many flowers as desired, then shape into corsage and add green leaves made the same as single petals.  Buds made by wrapping nylon over a bit of cotton make a pleasing addition.  For centers use bought stamens, pretty buttons, beads, or short lengths of floss or crochet cotton with ends dipped in paraffin or sealing wax or a tiny ball of cotton covered with nylon may be used.  Each corsage needs a yard of ribbon, half to three-quarters of an inch wide, in harmonizing color.  __Louise Schaber, Route 3, Wisner, Neb.

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