Vintage Moms–Never Out-of-Style

Happy Mother’s Day, vintage moms.  Mother’s Day brings to mind mother and grandmother in floral aprons.  Appreciation for vintage mom has returned–the traditional mom/housewife who cooks from scratch, cleans her own house, does her own laundry,  sews a stitch and tends a garden.  Her skills are not out dated or old-fashioned.  She is just what we need for the now.  The new mom is self-sustaining.

My grandmother experienced the Great Depression.  She told me that those living in the country fared better than those in the cities because farm families were self-sustaining.  They had large gardens and kept livestock.  Grandmother made her own bricks of waxy-yellow soap from lard and lye until I was in high school.  She kept chickens in the back yard of their small town bungalow into her 80′s.  Her garden supplied enough vegetables and fruit to keep her family well-fed all winter.  Canning jars filled her pantry.  Beautiful pies cooled on the counter and twin loaves of fresh bread sat on the table.

If another severe economic depression hits, how well do you think the average family will do today?  If modern conveniences are no longer available or so expensive they are out of reach, can typical housewives make do with the basics?  I want to do more than survive; I want to thrive.

Modern conveniences are wonderful, but I don’t want to become dependent on them.  I was born in 1949 and remember when we purchased our first television.  After that, nothing was the same.  Our days were charted by favorite programs like Maverick and Ed Sullivan.  The test pattern buzzed on Saturday morning as we waited for The Lone Ranger and cartoons.

Are the Millennials tiring of hearing about how different it was in the 50′s?  I think we keep saying it because we aren’t sure just how stable things are now and we want the younger generation to be prepared.

How different is daily life from my middle class childhood?  When the first fast-food drive in opened in town, we thought it was a treat to buy 10 cent hamburgers and French fries in little paper pockets.  Now there are three or four fast food chains at every intersection. There were few restaurants other than in hotels or country clubs.  How things have changed.  On Friday evenings, my husband and I have a hard time deciding from a long list of eateries.  Rarely did families in the 50′s eat out; it was an extravagance.  It may be again.

Well, if the good times quit rolling, I’ll don the apron and follow in grandma’s footsteps as best I can.   Challenges make us stronger.  I think common sense and creativity will also go a long way.  The old adage is still true:  Use it up. Wear it out.  Make it do.  Do without….or make it yourself.

 

Rhubarb Pie – Grandma’s Spring Heritage

Spring officially arrives when the rhubarb is ready to be picked.

 Is there anything more beautiful than a hardy spring perennial breaking ground?  Even better is one that is delightfully edible.  Rhubarb also has fond memories for me of my grandmother’s garden.  Her pies were legendary and fresh rhubarb marked the beginning of fruit pie season.

I am ridiculously proud of freshly baked pies cooling on my kitchen counter.  Have I mentioned that before?  These two double-crust rhubarb pies are grandma’s recipe except I make the crust with solid coconut oil instead of shortening for low cholesterol.  Sugar is sprinkled on the top crust before baking.  Aren’t they pretty?  One is for dinner with friends; the other will star at Sunday dinner following BBQ short ribs and potato salad.

We are not a rhubarb custard family; I did not know that variety of rhubarb pie existed until I ran into Amish and Mennonite tradition.  Grandmother passed along a simple fruit filling recipe.  This amount is for one pie; double for two: 4 cups thinly sliced rhubarb, 2 cups sugar, 1/3 cup flour*, and a dash of salt.  Mix and let sit for 15 minutes to bring out juice.  Mix again; fill crust.  Dot the filling with butter before putting on the top crust.   Dust top crust with sugar.  Bake pie at 400 degrees for 40 to 50 minutes.  Cover the crust with aluminum foil sheet the last 10 minutes or so if crust begins to get too brown.

NOTE:  If the rhubarb is especially crisp because of lots of spring rain, I increase the amount of flour from 1/3 cup to 1/2 cup.  In fact, I usually add more than the 1/3 cup of flour because if the filling is not set, the slices fall apart.  Make sure the pies are cool before serving.

The apple trees are beginning to bloom.    I’ll be baking apple pie by September.  Welcome spring.

Prepping Dry Goods and Sweet Corncake

Working on a basic three-month “stash” of food, water, and alternative cooking and heating sources is just common sense homemaking.  My grandparents survived the Great Depression through basic country living, and I want to be able to do the same, should the need arise.

I read about some things to keep in mind in order to store dry goods such as flour, cornmeal, beans and rice for the long-term.  All natural meals have some larvae or minor infestation.  It is frustrating to open that bag of flour to find it is filled with newly hatched worms or bugs.  Clean glass containers, canning jars, or even sturdy liter soda bottles or PETE bottles can be used to store your flour or meal.  Just fill and add either a dessicant package [absorbent pack] or a bay leaf.  Keeping flour dry will prevent bugs from hatching and bay leaf kills them as well.

Today I’m storing corn meal.  I clean my recycled canning jars and lids for dry storage and also save and use spaghetti sauce jars, fruit jars, etc.  If canning lids are rusted, use a new ring and lid.

Top off the jar with a bay leaf or dessicant package.  I am blessed to have a 15-year-old bay tree which provides all the bay leaves I ever need, plus enough to share with friends.  Dry the leaves before adding to the jars.  I also made my own absorbent packages from a gallon of silica gel formerly used for crafting.  It is the same absorbent material for drying flowers.  Because I had it in storage, I re-activated the silica by placing it in a pan in the oven at 250 degrees for an hour; this removes all moisture.  Make packets by spooning about 2 tablespoons into a small cone-shaped coffee filter.  Turn the top edges in on either side, fold over the center twice, and staple in place.  Make sure there is no leakage.  Silica gel is not harmful if eaten but it is a mineral that is a major component of SAND, so it would not be pleasant as a gritty addition to your cornbread.  [Silica Gel packets or Dessicant packets can be purchased on-line.  Also, save them when they come in medicine bottles, shoe boxes, etc.]

After bottling all the corn meal, I cut the recipes for cornmeal mush and golden cornbread from the back of the bag and taped them to two jars.  If I am cooking under stressful conditions, having the recipe handy will be helpful.  Always date your stored foods and label the contents.  Even though I know what it is, it may be someone else like my children who will be using them; and they need to be certain of what the bottles contain.

In order to be a good custodian of my stash, I am also re-organizing my shelves in order to use older goods first.  It is the classic inventory system of FIRST IN–FIRST OUT.  Try to put newer foods in the back and keep moving storage to the front.  After a few months, buy new and EAT YOUR STASH.

COOKING CORNMEAL IN A CAST-IRON SKILLET:  Our daughter put a cast-iron skillet on her wedding registry.  I think I raised her right!  Cast iron just cooks certain things better, such as southern fried chicken and fresh fish.  It is also ideal for baking cornbread.

If you purchase cast iron, it may include instructions for SEASONING.  This does not mean shaking salt and pepper on it before using.  Cast iron must be treated before use in order to prevent it from rusting and to help foods from sticking.  1.  Rub a thin layer of Crisco or other shortening or lard all over the skillet.  2.  Place the skillet in a 250 degree oven and bake it for an hour or so.  3.  Remove the skillet and wipe with a paper towel to remove any oil residue.  Cool the skillet and store in a dry place.  4.  After every use, clean skillet with soap and water but do not scrub hard as this will remove the seasoning layer.  After hand-drying the skillet, put it back in a warm oven until completely dry.  If worn spots appear, rub with Crisco.  If rust appears, scrub off rust, re-season, and dry completely after every use.

Cast-iron is versatile and perfect for campfire cooking.  A good Dutch Oven and skillet can cook or bake just about anything over an open fire.

WORLD’S BEST MOIST AND SLIGHTLY SWEET CORNBREAD–Sweet Corncake

*Courtesy of Cheri & Bill Campbell of Bishop Hill Colony Bakery http://www.bishophillcolonybakery.com

First published in COUNTRY SAMPLER MAGAZINE, September 2010 http://www.countrysamplermagazine.com

SWEET CORNCAKE

• 1 cup cornmeal
• 3 cups flour
• 1 1/3 cups sugar
• 2 Tbls. baking powder
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 4 large eggs, beaten
• 2 1/2 cups whole milk

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, stir together all dry ingredients.  In another bowl, mix together oil, beaten eggs and milk.
3. Gently mix dry and wet ingredients together just until moistened.
4. Pour batter into a 13″x9″ greased pan. [You may use a greased large cast iron skillet.]
5. Bake 30 minutes.  The bread is done when a knife inserted into the center comes out clean.
6. Serve with butter, honey butter, or maple syrup.  Great with soup, stew, or alone!

We are having Sweet Corncake with ham and beans next weekend for Sunday dinner.

 

 

 

Breaking Ground and Convenient Composting

BACK IN THE GARDEN AGAIN–Preparing the Beds for Planting

I love my John Deere Gator.  It is my trusty companion to do the outdoor jobs around our little farmstead.

 

Instead of burning leaves that have accumulated in my garden, I am partially crushing them and using them as mulch. Last season, I broke off the dried heads of the perennial beds and used it to compost around the plants it came from. It saves having to rake and carry and burn. Although not as cosmetic as wood chips, natural plant material is inexpensive and decomposes into the soil during the summer. I call it recycling winter chaff into spring mulch.

Anything I can do to make spring cleaning in the garden easier is worth it.

Traditional Easter Dinner

Easter was nearly two weeks ago, but I wanted to commemorate it with a few snapshots and one luscious recipe. The table was set with fresh flowers and spring china.  Lambs and bunnies added a touch of whimsy to the centerpiece.

Friends and family celebrated Resurrection Day with us.  Ann and Monica helped in the kitchen.

The feast is ready to serve buffet style:  Honey-mustard glazed ham, fiesta tossed salad, deluxe mac and cheese with herbed Panko bread crumbs, deviled eggs [my Dad's favorite], cinnamon rolls, French Boule’ sourdough, and Dreamsicle Orange Salad with fresh strawberries.

DREAMSICLE ORANGE SALAD

3 oz. pkg. regular vanilla pudding [not instant]

3 oz. pkg. tapioca pudding

3 oz. pkg. orange Jell-O

2 [11 oz.] cans mandarin oranges, drained, juice reserved

3 cups water [Use juice from mandarin oranges plus water to make 3 cups.]

8 oz. carton Cool Whip, thawed

[Fresh Strawberries for garnish]

Combine vanilla pudding, tapioca pudding, orange Jell-O and juice-and-water in a saucepan and bring to a boil, stirring to dissolve.  Let orange mixture cool.  Fold in Cool Whip and drained mandarin oranges.  Spoon into decorative serving dish.  Chill until set.  Before serving, top with sliced fresh strawberries.

Home-baked pies with real whipped cream for dessert–Dutch apple with buttercream glaze and pecan.  Yes, pecan pie is usually more of a Thanksgiving pie, but my aunt baked them for Easter.  Tradition.  It’s a good thing.

Rose Hip Wrinkle Cream Adventure

When I read on a Pinterest pin that rose hips are an effective ingredient in wrinkle cream, my interest peaked.  I have wrinkles and I have rose hips.  Rose hips are the fruit of the Rugosa Rose varieties.  I love picking the ruby red berries from my two bushes in early autumn.  Sprays of branches decorate my barn home in the fall and I dry them to use in potpourri and for a citrus-flavored tea that is high in healthy vitamin C.  An herbalist told me the small rose hips of the Multi-flower Rose that have spread around Central Illinois have the same amount of vitamin C as six oranges, so these larger hips are power-packed.  The blog where I found this recipe, however, said it was the vitamin A that was the “secret” to erasing wrinkles.  I have my fingers crossed.

1.  Assemble ingredients:  Coffee grinder, extra virgin coconut oil, dried rose hips and glass container.  I ground about 1/2 cup of hips in the grinder and placed the grounds in the glass container.  I then filled it with coconut oil to the neck of the container and microwaved the hips and oil for 30 second intervals until the oil was completely melted.

2.  I let the hips steep until the oil was cool, then heated the oil again in order to strain it.  

3. In order to remove as much of the rose hip fiber from the oil as possible, I placed a piece of old silk in a mesh strainer and poured the warm oil into it. 

4.  Strain the oil into a heat proof pan.  Squeeze the silk in order to release as much oil as possible.

5.  I added a teaspoon of shaved beeswax and 1/8 cup of generic facial lotion/cream to the pan, heating it over low heat until the beeswax was melted.  You may use JoJoba oil instead of a bottled lotion. The oils did not mix together at this stage, but the beeswax incorporated into the other oils.

6.  Pour oils into glass container.  Let set until oils cool; they will separate as they cool.  Whip oils together to blend.  You may stir the oils in the container or place them in a small bowl and whip with a hand whisk to form a rich, apricot-colored cream.

7.  Place in container and label.  Use in the evening on those problem spots.  Massage cream into the skin so there is little residue.

I am curious to see if this herb-based cream will diminish my crows feet and the corrugated cardboard that calls itself my upper lip.  Even if it does not work miracles, I enjoyed the process.

HAPPY EASTER GREETINGS

Weathered Barn in Field of Daffodils

Easter will arrive on the calendar this Sunday whether or not the weather will accommodate comfortable backyard egg hunts.  We expect our nine inches of snow will melt quickly in the next few days, bringing the first real hint of inevitable spring, although rain could keep the ground moist.  Can we make the transition from wool to pastels in five days?  If the 57 degree forecast is accurate, we expect to see fashion morph into the new season without fail on Sunday morning.  It is the older generation like myself that continues to dress for comfort rather than style.

I identify with little darlings running around in new shoes and ruffled dresses.  They make me smile.  A new dress for Easter morning was anticipated as much as the candy-filled basket left by a mythical bunny when I was their age.  But more strongly nostalgic were the feelings of awe and excitement we felt in our starched and pressed attire, sitting in wooden pews in a church filled with white Easter lilies tied with purple floral ribbons.  Even in our youth, we knew this was a special day.  The choir sang more grandly, the congregation sang more loudly, and extra chairs were set up in the foyer for the overflow of late arrivals.  “Christ the Lord is risen today…” we sang…only on this special day, once a year.

Although reserved for Easter morning, I know this refrain can be sung year round because it is true year round…I sing it in my heart whatever season.  Because He lives, I will live to sing it to Him.  Happy Easter!