Eastern Iowa Farmer Fall 2020

country cookbooks
country where women
cooked with what they
had on hand and families
raised much of their own
dairy, meat, and produce.
“There are a lot of
modern recipes that don’t
cook this way anymore,”
Sander said. “Recipes
today contain ingredients
that can be hard to find in
the grocery store, whereas
these old-time cookbooks
rely on basic supplies.”
Whether you are
looking to recreate a
favorite flavor from your
childhood or simply try
out a new dish, these
country cookbooks are
hard to beat. Their rich
histories tell the stories of
our community and with
easily found ingredients,
they just might help your
family create new traditions
around the table. n
Mashed Potato
Biscuits
Dorothy Zeimet
“American Legion Auxiliary
and Friends Good Cook-N
Spragueville, IA 1982”
1 cup mashed potatoes
1package yeast
1/2 cup lukewarm water
1/2 cup of lard or oleo
1 cup scalded milk
3 beaten eggs
3/4 cup sugar
2 teaspoons salt
5 to 7 cups of flour (enough
to stiffen)
Dissolve yeast in lukewarm
water. In a separate bowl, place the
lard and pour the hot milk over it.
Stir until lard is melted. Then add
yeast mixture and potatoes, eggs,
sugar, and salt. Beat well. Add four
cups of flour, beat the batter well.
Stir in the rest of flour and knead.
Place dough in greased bowl,
spread with shortening, cover bowl
and chill 24 hours. (It will keep in
refrigerator a week or two). Take
out of refrigerator two hours before
baking. Shape rolls and let rise two
hours. Bake at 400 degrees for 12
minutes. Makes about 40 (2-inch)
rolls. I always make a double batch.
*Note-These are a favorite of
Fred Beck. He would stop over at
the Thillmony house when Wilma
was making these and take a batch
home with him. He used to hide
them in his truck, so no one else
would eat them!
Refrigerator Pickles
Sandy Sander
“American Legion Auxiliary
and Friends Good Cook-N
Spragueville, IA 1982”
Fill a gallon jar with sliced,
unpeeled cucumbers and two
large onions.
Mix:
5 cups vinegar
5 cups sugar
1/2 cup salt (not iodized)
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1/2 teaspoon turmeric
Stir until sugar is dissolved and
pour over cucumbers. Keep in
refrigerator. They are ready to use in
a week and will keep up to a year.
*Note: This is one of the recipes
I always carry with me because
whenever I bring these pickles, I
get asked about them. They make
great gifts and can always be
found on our table at every holiday.
Strawberry Pie
Irene St. John
“Calamus-Centennial
1876-1976”
1 quart fresh strawberries
Cook until clear and thick:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 teaspoon red food coloring
Remove from heat. Stir in 1
package of strawberry Jell-O. Cool.
Place berries in a 9-inch pie crust.
Pour the cooled mixture into a
crust. Refrigerate.
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11811165_EF_Hard Eastern Work_Osvald.indd Iowa Farmer 1 | fall 2020 6/26/19 eifarmer.com 1:01 PM