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Monthly Archives: July 2012

Roll Call Answers

Something that played a big part in Mom’s life was Sunflower club.  Here she was welcomed as another Kansas farm wife for the main purpose of just being social and good neighbors.  The club met monthly in one of the ladies’ home, and as hostess she was likely going to serve a light lunch at the end of the meeting consisting of delicate sandwiches, coffee or punch, a dessert and nut cups all on a glass hostess serving tray with cup.  

The meeting was called to order by the president and roll call was conducted by the secretary.  During the announcements at the end of the business meeting the hostess for next month would suggest the roll call question at her house. This was something you might think about during the month so that you could have something really “good” to answer when you name was called.  Where did those ideas come from?  Mom clipped one of Hope Needham’s columns to help come up with ideas when it came her turn.

Ideas for Roll Call Answers

Dear Hope:  Some one asked for roll call ideas.  Here are some:

• What frightens you most?
• The biggest thrill in your life.
• Who has the last word at your house.
• Recipe for ill temper.
• Strange but true.
• A discourtesy often seen in public places.
• Verse from an old valentine.
• Give a new decorating hint.
• Describe your wedding dress.
•A home courtesy.
• A lesson my mother taught me.
• What I can see from my kitchen window.
• My first day of housekeeping.
• How to remember my neighbor,
• My first day at school experience.
•The town I like to shop in and why.
•My most embarrassing moment.
• A person I have I have always admired.
• What I do when I do what I please.

— Mrs. James L Damery, Illinois.

Aren’t these just great conversation starters anyway?  I would love to hear answers to any of these questions.

 

Ice Cream Cake

Ice Cream packaging has changed over the years.  This recipe talks about using one of those little pint square, cardboard covered, packages.  Today most ice cream is packaged in some kind of tub, usually round(ish) in shape.  To create this ice cream cake you are supposed to be working with a square or rectangular shape, just as the bar of angel food cake.  The ice cream I buy is actually called Kroger Frozen Dairy Dessert in the size we always assumed was the half gallon size.  Alas!  it is only 1.75 qt of liquid.  Even so, one could easily cut this packaged ice cream in the shapes needed to make this dessert.  It might not be quite as easy working with one of those tubs…..tearing apart the container and squaring it up.  Whatever are you going to do with all those odd shapes of ice cream you had to cut off?????? Ha! Ha! Ha!

1. Buy square-cornered packages of ice cream.  Two pints, each of a different color are ample for a 12-inch bar of angel cake.  freeze hard, then cut each pint into three slices.

2. Split the angel cake into three length-wise slices.  Starting with a slice of cake, build the angel loaf with alternate slices of the colored ice cream and the cake.

3.  Wrap the loaf in foil or plastic bag, and store in freezer set at very cold.  If you have a freezer, the loaf can be put together several days in advance.

4.  About an hour before serving, frost the frozen loaf with sweetened whipped cream; return to freezer to hold.  For east of serving, plan to take cake out before the whipped cream is frozen solidly.

Pickle Lore

Here is another clipping about making pickles that was from the Drover’s Telegram.  Sounds like a lot of pickles for one household to consume, but I remember my mother-in-law’s habit of putting lots of jars of condiments and likely pickles on the table each time she presented a meal.  Making really good pickles was something you took pride in if they turned out, especially after dedicating two-weeks of your life to making them.

Pickle Lore

Dear Hope: I read about the girl who is having a time making cucumber pickles.  I had a time learning to make them, too; I found out that I was using home-made vinegar, which was too strong, so that the pickles shriveled. Also, all such pickles made by the long method must be cut somewhere; the big ones in chunks, the medium ones lengthwise and the wee ones cut down about one-fourth to one-half inch cross-wise at the stem end.  Then, regular pickling slat, not table salt must be used.

Here is about the best all-around pickle recipe I have, and it is found in many books:

Place in a stone jar two gallons of cucumbers, large or small, or mixed.  Make a brine of two cups of salt and one gallon of water, and pour this brine boiling hot over the cucumbers; let stand one week.

At the end of the week, drain the cucumbers; cut them in chunks or cut the little ones as needed.  Make a solution of one gallon of boiling water  and one tablespoon of powdered alum; pour boiling mixture over the cucumbers.

Make this solution __________ and fresh three mornings ____________on, in all, and pour boiling ______________(over) the drained cucumbers.

On the fourth morning, drain the cucumbers again and make a solution of 6 cups of vinegar, 5 cups sugar, 1/3 cup of pickling spices, 1 tablespoon celery seed, and pour boiling hot over the pickles.

On the sixth morning, drain the liquid again, put on the stove, add one cup of sugar, and again pour boiling hot over the pickles.  they are now ready to seal.

This is a fine recipe, using all together, different sizes of cucumbers.

Now my very favorite pickles are the Crystals, but they are so rich for just every day use.l  I suppose every year there ia new cook, or someone who has mislaid this classic.

Put 25 cucumbers, dill size, into a jar.  Cover with one gallon of cold water and one quart of salt.  Soak two weeks.  Thy this time they will look like garbage, cut do not worry, they will come back, green and clear.  And that is not a misprint, one quart of salt is right, though it sounds tremendous.

After tow weeks, wash the cucumbers, cut in chucks and put back into ______and two tablespoons alum to one _________ of cold water.  Pour over cucumbers.  Let stand 224 hours.  Again, drain and wash cucumbers.

Now take one quart vinegar, two quarts sugar, and spices as follows:

One teaspoon mace
Two sticks cinnamon
1 tablespoon whole cloves

Boil this and pour over cucumbers.l  drain and boil this solution and pour boiling hot over the cucumbers for four successive days.l  On the fourth morning they are ready to seal.  They are not really quite cured now, but as weeks bo gy, they get better and prettier.  The huge amounts of salt and sugar give some kind of an elusive flavor, and they are truly crystal.  The boiling water does Something.

Fourteen Day Pickles

Mom had a theory:  With any good meal, you need something a little sweet, even if it’s just a pickle! I always thought this was very good advice, not because I shared her sweet tooth, but it seemed like something a connoisseur would surely agree with.  

I share Mom’s penchant for noticing something “new” and the fun it is to try something out I haven’t done before.  There were a couple of summers when I was the only kid at home anymore and Mom had the luxury of experimenting with some of the recipes she clipped from newspapers, etc. She definitely tried this one out as I can still picture the cucumbers steeping in crocks in the north kitchen. These were by no means one of my favorites, but I did appreciate that using alum is what helps to make pickles crisp.  I totally get why Mom needed to try this out, but also why she didn’t need to make these any more the next year…..
Fourteen Day Pickles

Cover 2 gallons cucumbers with boiling water in which 2 cups salt have been dissolved.  Let stand a week.  I put a plate or saucer on top and a weight to keep the pickles all covered with the liquid.

Eighth day, rinse off and cover with clear boiling water.

Ninth day, drain and cover with boiling water in which 4 tablespoons of alum have been dissolved.

Tenth day, drain, rinse off and cover with clear boiling water.

Eleventh day, split in halves or quarters according to size, or prick whole pickles several places with a fork.  If left wholes, 2 1/2 to 3 inches is about as long as they should be.  Cover with boiling syrup made of:

5 pints vinegar
6 cups white sugar
1 oz. stick cinnamon
1 oz. whole allspice

Twelfth day, drain off syrup, heat, add 1 cups sugar and pour again over pickles.

Thirteenth and fourteenth days, repeat the same as twelfth, adding 1 cup sugar each day.  Seal on fourteenth day — they can be left in open crock. — Mrs. Wayne Boysen, Route 3, Cedar Falls, Iowa.

 

Old South Sausage Pie

Gosh, I can’t remember eating anything like this in our house.  But, this is another recipe very similar in nature to the Macaroni-Frankfurter Bake recipe I published earlier.  I’ll bet Mom’s attraction to these recipes was for a really large crowd.  In the states, Mom may have had to cook for harvesters, but never for a really large crowd like a school lunch room or anything.  Before she was married, Mom was a nanny of sorts in Holland.  I’m not sure what additional duties that might have entailed.  I know that she was really a stickler for cleaning according to my oldest sister, but by the time I was around, at the tail end of seven kids, she was probably a lot more relaxed and laid back about what was really necessary in a household.

At least these recipes have ingredients Mom would have been familiar with from her garden or from butchering.  Probably she would have had a hard time convincing anyone in our household that peppers in a recipe were a good thing, but she could hope, couldn’t she? These recipes seem to be more like a pot pie because of the cheese puffs which are more like biscuits than anything else.

Old South Sausage Pie
(Household Recipe)
1/2 pound pork sausage meat
1 cup coarsely chopped celery
1/3 cup chopped onion
1/4  cup chopped green pepper
2 tablespoons minced parsley
1/2 teaspoons sale
3/4 cup tomato paste (6-ounce can)
3/4 cup water
1 cup cooked kidney beans
Cheese Puffs

Brown sausage meat in heavy skillet.  Add celery, onions, green pepper and parsley and brown lightly.  drain off excess fat.  Season with salt.  Combine tomato past and water and add to meat mixture in skillet.  Add kidney beans, mixing well.  Cover, reduce heat and simmer 10 minutes.  Pour into 1 1/2 quart casserole and top with Cheese Puffs.

Cheese Puffs

1 cup sifted enriched flour*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup shredded American cheese
1/2 cup milk

Sift together flour, baking powder and salt.  Cut or rub in shortening until mixture is crumbly. Add cheese.  Add milk, mixing until flour is moistened.  Drop by spoonfuls around edge of casserole. Bake in hot oven (425 ° F.) about 20 minutes.

*If self rising flour is used, omit baking powder and salt.

Old South Sausage Pie
(Large Quantity Recipe)

Measure — Weight or Amount
Pork sausage meat, 10 pounds, 10 pounds
Coarsely chopped celery, 2 quarts, 4 pounds
Chopped onion, 3 cups, 1 pound
Chopped green pepper, 2 1/2 cups, 1/4 pound (about)
Minced parsley, 1 1/2 cups, 2 ounces
Salt, 2 tablespoons, 1 ounce
Tomato paste, 1 1/2 quarts, 10 6-ounce cans
Water, 2 1/4 quarts, 2 1/4 quarts
Cooked kidney beans, 2 quarts, 4 No. 2 cans.

Brown sausage meat.  Add celery, onion, green pepper and parsley and brown lightly.  Pour off excess fat.  Season with salt. Combine tomato paste and water and add to meat mixture.  add kidney beans, mixing well. Cover, reduce heat and simmer 20 minutes.  Pour meat mixture into 2 baking pans, 11 x 16 inches.  Top with Cheese Puffs.

Cheese Puffs
Sifted enriched flour, 2 1/2 quarts, 2 1/2 pounds
Baking powder, 3 tablespoons, 2 1/2 ounces
Salt, 5 teaspoons, 5 teaspoons
Dry milk solids, 1 1/2 cups, 6 ounces
Shortening, 1 1/4 cups, 10 ounces
Shredded American cheese, 1 1/2 quarts, 1 1/2 pounds
Water, 5 cups, 1 1/4 quarts

Sift together flour, baking powder, salt and dry milk solids.  Cut or rub in shortening until mixture is crumbly.  Stir in cheese.  Add water, mixing until flour is moistened.  Drop by spoonfuls on top of meat mixture in baking pans.  Bake in hot oven (425° F.) 30 o 35 minutes.  Makes 48 servings. Provides 2 3/4 ounces cooked protein-rich food per serving.

Macaroni-Frankfurter Bake

Here is a recipe with relatively cheap ingredients.  There are two clippings:  a household recipe and a large quantity recipe.  I’m trying to imagine when a dish like this would have been served to a large crowd.  In our house a large crowd meant Sunday dinner (at noon) or cooking for harvesters.  In either case, you made your best meals which likely included roast beef or lots of fried chicken.  I think Mom wouldn’t have thought hot dogs and macaroni good enough for those occasions.  On the other hand, the large quantity recipe might have been great for a school lunch program.  The first time I had school lunch was when I was in the seventh grade.  The cook was somebody’s Mom and she was great.  Most kids liked the food.  My lunch was free the week that I worked in the kitchen, loading dishes, setting out milk, napkins, etc.  I’m sure there were USDA rules about what was served and probably commodities available, which probably had an effect on what our cook decided to make for us.

Macaroni-Frankfurter Bake
(Household Recipe)

4 ounces elbow macaroni
3 tablespoons fat or drippings
1/2 pound frankfurters, sliced
3/4 cup chopped onions
3 tablespoons chopped green pepper
1 small clove garlic, minced
Dash pepper
1 1/4 cups condensed cream of celery soup (10 1/2 ounce can)
3/4 cup water
1 cup shredded American cheese
1 teaspoon prepared mustard

Cook macaroni in boiling salted water until tender (about 7 minutes). Drain and rinse. While macaroni is cooking, melt fat or drippings in skillet. Add frankfurters, onion, green pepper, garlic and pepper and brown lightly.  Combine celery soup, water, cheese and prepared mustard, mixing until well blended.  Add to frankfurter mixture in skillet and heat until cheese melts.  stir in macaroni.  Pour into 1 1/2-quart casserole and top with buttered bread crumbs. Bake in moderate oven (350° F.) 20 minutes.

OK, so this says to bake in three 11×16.  My cookie sheets are 11 x 16, so I’m picturing a deep dish of three of my cookie sheets.  Yes, I’ll bet it would feed at least 100.  Yes?

Macaroni-Frankfurter Bake
(Large Quantity Recipe)

Measure — Weight or Amount
Elbow, macaroni, 3 pounds, 3 pounds
Fat or drippings, 2/3 cup, 1/8 pound (about)
Frankfurters, sliced, 6 pounds, 6 pounds
Chopped onion, 3 cups, 1 pound
Chopped green pepper, 1 1/2 cups, 1/2 pound
Garlic Cloves, minced, 3 small, 3 small
Condensed cream of celery soup, 3 quarts, 10 10 1/2 -ounce cans or 2 No. 3 cylinders

Water, 2 1/4 quarts, 2 1/4 quarts
Shredded American cheese, 3 quarts, 3 pounds
Prepared mustard, 3 tablespoons, 3 tablespoons
Buttered bread crumbs, 3 cuts (about), 3/4 pound

Cook macaroni in boiling saled water until tender (about 7 minutes).  Drain and rince.  While macaroni is cooking, melt fat or drippings in large skillet.  Add frankfurters, onion, green pepper, garlic and pepper and brown lightly.  Combine celery soup, water, cheese and prepared mustard, mixing until well blended.  Add to frankfurter mixture and heat thoroughly or until cheese melts.  stir in macaroni.  Pour into 3 baking pans, 11x16x2 1/2 inches.  Sprinkle with buttered bread crumbs.  Bake in moderate oven (350° F.) 30 to 35 min.

Cup Cakes

This isn’t a very fancy recipe as far as ingredients or description goes.   I think this recipe came from the cupcake papers package.  I made them quite often and memorized the recipe.  The recipe doesn’t indicate how many it made, but I’m thinking about a dozen.  I usually frosted them with a powdered sugar and cream icing, since we had fresh milk and cream all the time.  They weren’t very fancy and would not have won any cupcake wars, I’m sure.  But a nice little treat to put in our lunch boxes.

Cup Cakes

1/4 cup shortening
1 cup sugar
1 cup milk
1 egg well-beaten
2 cups flour
1/4 teasp. salt
1 teasp. vanilla
3 teasp. baking powder

Sift dry ingredients together; add melted shortening to milk, egg and flavoring.  Mix together.  Combine well.  Hot oven, 20 minutes from 375 to 400 degrees F.

 

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