Submitted by: David Redd
I thank you for life, for living, for kindness and love.
For being the mother you are.
You’ve always’ been there at my beckoning call.
When God Put the stars in the sky.
He added you my special star.
You are my Mother, the greatest of all.
Rain brings flowers and I think of you.
So every time I see a flower or star.
I’ll be thinking of you.
I thank you for all you’ve done.
I thank God for being your son.
David Redd
Copyright 2001 David Redd
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Recipes from Women’s Society of Christian Service, Methodist Church,
Grandview, Indiana
1955
Crusty French Loaves
1 cake yeast dissolved in ¼ cup warm water
1 cup warm water
1 ½ teaspoons salt
About 1 Tablespoon butter or shortening
Enough sifted flour to make a smooth dough – about 3 ½ cups
Put salt and butter into the warm water in a large mixing bowl and when the butter has melted and the water is lukewarm, add the yeast mixture. Add the flour, about1 cu at a time, until the dough no longer sticks to the bowl. Turn out on a floured board and knead about 5 minutes, after letting it rest for just a few minutes. Put into a greased bowl, cover, and allow to rise until just double in bulk in a good warm place. This is a heavy dough and takes longer to rise than other yeast does. When dough is ready, punch down and roll out into a rectangle about 12” x 16,” then roll into a long strip. Taper the ends and seal firmly, then place on a greased cookie sheet and sprinkle with corn meal. Gash across the top diagonally in about 6 o 8 places and brush with cold water. Leave uncovered but let rise until double in bulk. Brush again with cold water and bake at 425 degrees for about 10 minutes, then brush again with cold water and reduce temperature to 375 degrees for about 30 more minutes. This makes just 1 loaf or about 16 small rolls. Iuf a high glaze is required, brush with egg white mixed with 1 Tablespoon water, slightly beaten
Eveline Biedenkoff
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Twice Baked Rolls (for Freezer)
Soften 2 packages dry yeast in 1 cup warm water, 2 teaspoon sugar
Place in another bowl, 5 teaspoons salt, ¼ cup sugar, 2 cups scalded milk
Stir to dissolve sugar and salt and cool to lukewarm. Add yeast mixture.
Mix in 6 cups flour, ½ cup softened lard and add 4 more cups flour
Knead until smooth. Let rise until double in bulk. Knead down and divide into 4 parts. Cover and let rest 20 minutes.
Make into desired rolls, biscuits, 4 leaf clover rolls, Parkerhouse, etc.
Let raise ¾ as high as regular rolls.
Bake 40 minutes at 275 degrees. Let stand in pans to cool 20 minutes. Finish cooling, wrap and freeze. Will keep indefinitely. (For bread loaves bake 1 ½ hours.)
Take from freezer and brown 7 minutes at 475 degrees before serving.
Helen Held
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Doughnuts
1 cup mashed potatoes
1 teaspoon salt
¾ cup sour milk
1 Tablespoon melted butter
1 teaspoon nutmeg
3 teaspoons baking powder 1 beaten egg
1 ½ cp sugar
1 teaspoon vanilla
1 teaspoon soda
Flour to make soft dough
Roll out and fry.
Mildred D. Tremper
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Good Dumplings
2 cups flour 1 teaspoon Salt
1 cup buttermilk
½ teaspoon soda
1 tablespoon lard
Mix and roll out thin on floured board. Cut in small strips or squares.
Mrs. Rilla Parker
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Doughnuts
1 sifter soft wheat flour
1 tablespoon grated orange peel
3 egg yolks
5 Tablespoons baking powder
1 ½ teaspoon salt
nutmeg to taste
1 ½ pints sour milk or buttermilk
1 teaspoon soda
add water to eggs to make fluffy
Makes 5 to 6 dozen doughnuts
Maude Armstrong
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Yeast Rolls
6 to 6 ½ cups bread flour
2 cakes compressed yeast
2 cups milk (scalded)
3 teaspoons salt
¼ cup shortening
¼ cup sugar
2 eggs
Soften yeast in cooled milk (lukewarm), add sugar, salt and shortening and half of flour. Beat. Add eggs, slightly beaten. Add rest of flour.
Knead on floured board. Let rise until double in bulk. Work down and make into rolls. Let rise. Bake.
Mrs C H (Unfortunately unable to decipher writing)
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More Recipes for May
Rhubarb Juices
From Maude Penrose
3 pounds cut rhubarb
2 qts water
2 cups sugar
Add water to rhubarb.
Cook until soft.
Drain out, the juice.
Add sugar to the juice.
I like to pour juice through a piece of cloth before I add the sugar to remove all pulp.
Stir and heat to boiling point.
Either chill before serving or can it in hot jars.
Pulp with a little water or juice can be used for jam or pie.
Makes 3 quarts.
Onion Rings
From Verna Wike nee Hostetter
1926-2000
½ cup flour
¾ tsp salt
¼ tsp pepper
½ tsp Baking powder
Mix one well beaten egg with ½ cup milk, then gradually stir in dry ingredients blending well.
Put oil in electric skillet 1 ½ to 2 “ deep.
Dip rings in batter & fry @ 375 until brown & put on paper towels.
Sprinkle on salt.
Short Cake
From Marion Hostetter nee Leedom
1903-1981
2 cups flour
½ tsp salt
2 tb sugar
4 tsp baking powder
3 lb shortening
1 egg
½ cup milk
Mix dry ingredients. Add shortening.
Add milk to egg.
Bake in hot oven 20-25 minutes. (Hot over will be around 375)
Short Cake
Lizzie Hostetter nee Long
1881-1961
( this is great for breakfast)
3 cups flour
½ tea spoon salt
2 table spoons sugar
3 tea spoon baking powder
3 table spoon shortening
1 egg
½ cup sweet milk
(no temperature or time is included in this recipe)
Sassafras tea?
From Florence Rochner nee Kochert
1915-1996
Cook Sassafras tea
Add 8 tablespoons brown sugar
8 tablespoons granulated sugar
2 tablespoons vinegar
8 tablespoons molasses
8 tablespoons honey
4 or 5 pounds of tobacco
We are not exactly sure what the end product will be, so if anyone has any ideas, please let us know.
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Published in U S Legacies Magazine May 2003
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