Reader Comment
I noticed an old recipe here for making Applebutter. However, it did not say how long to cook it. Can anyone offer me some ideas as to how I can tell when it is finished. Does it get thicker after it cools off, etc.
Thanks
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I can remember going to an all night restaurant and paying 10 cents for a cup of coffee, 20 cents for a LARGE order of fries, 25 cents for a LARGe hamburger. Then I would go to a full service gas station and pay 20 cents for a pack of name brand cigarettes and 25 cents for a gallon of gas, so we could cruise the main drag.
For 1 dollar, I could eat, smoke and drive.
Wages were OK, too. I was working at a factory getting $5.00 per hour and still living at home rent free.
There are a lot of fond memories of the 60’s.
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Speaking with an Accent
My grand-mother, Lizzie F Hostetter nee Long, was PA Dutch. My mother, Verna Wike nee Hostetter, used to tell a story about her grandmother’s accent.
My mother said she was helping her grandmother by setting the dining room table. Her grandmother wanted her to get a particular tablecloth out of the buffet. So, she told my mother to get the one with the “etch” on it.
My mother proceeded to the buffet and came back with a tablecloth with a nice embroidered edge on it.
When my great-grandmother saw what my mother had brought back, she said, “No, I want the one with the nice “etch” on it.” She then walked over and pointed to a tablecloth with a big H” on the corner of it.
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Hofius-Hovis from PA
I am researching my ancestors from Lebanon County, PA. I am Trying to track down information on Johan Hofius ( John T. Hovis) who came to Lebanon County in 1765 from Philadelphia. He emigrated from Prussia that same year. Johan was a reverend and became pastor-school master of the Refoemed Church School. In 1800 he moved to Mercer County. In 1820 he married Nancy Baker who he may have met on Lebanon. Are there any church records on Johan Hofius? Does the Reformed Church School still exist? I would be greatful for any assistance you can provide.
Thank you.
J.D.
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Sprig of Parsley
I just posted a recipe that called for a “sprig of parsley.” Does anyone know how much a “sprig” would be, using measuring spoons?
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RE: Sprig of Parsley
A sprig of Parsley is generally the fresh tip of the plant. A sprig is generally between 2 and 4 inches long. In a recipe, about 1/2 teaspoon of dried parsley can be substituted for a sprig.
Anonymous
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Re: Hairstyles
When I wore a flat top, we used “Butch Wax” to make your hair stand up in the front. It came in a rounf container, about the size of the old style deoderant containers. On the tip of the container, it had teeth, like a comb and you would apply it to the front of your hair, just like you would deoderant. It not only made your hair stand up in front, but it smelled good, too.
Shane
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Jelly vs Preserves
Can anyone tell me what the difference is between Jelly, Jams and Preserves?
Shane
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Purple Tail Lights
On the old hot rods, “cars from the 4-’s” we would take a little touch of blue paint, “about the size of a dime” and place it on the tail light lens. This would make the entire tail light look purple at night.
Shane
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Sock Hops
My grandson wanted to know what a sock hop was, so I figured others may want to know also.
The reason they called it a sock hop was because the dance was held in a school gym on the basketball court. We were not allowed to wear shoes on the gym floor, so you had to dance in your stocking feet.
Thus the name “Sock Hop.”
Has anyone gone to a sock hop that was held anywhere other than a school gym?
Shane
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Provided by U S Legacies Magazine
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