I Hear From Her At Christmas by Edna Jaques

I HEAR FROM HER AT CHRISTMAS

I hear from her at Christmas,

And oh I am so glad,

To once again renew the warmth

Of friendship that we had,

Although she lives so far away,

We are still friends on Christmas Day.

She writes about her children,

And the way they're getting on,

What they are doing...how they fare,

And all but one is gone,

The house seems empty-like and bare,

Without their happy presence there.

She says that Dad is slowing up,

His hair is white as snow,

And sometimes I feel weary-like,

(We all get old you know)

But Christmas with its happy cheer,

Brings the old friends forever near.

And though she lives so far away,

We are old friends on Christmas Day.

Banana Pecan Nutella Muffins

Nutella
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium ripe bananas
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/4 cup oil
2 teaspoons vanilla
1/2 cup chopped pecans

Preheat oven to 350 degrees.

In a medium mixing bowl, mix flour, soda, powder and salt together.

In a large mixing bowl, mix mashed bananas, sugar brown sugar, egg, oil and vanilla.  Mix in dry mixture.  Fold in pecans.

Fill lined muffin pan 3/4 full.  Add a dollop of Nutella and with a toothpick swirl together.

Bake muffins for approximately 15 minutes, or until a toothpick inserted comes out clean.

Rosettes

2 eggs
1 tablespoon white sugar
1 cup flour
1 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
pinch of nutmeg (optional)

Rosette Iron
Oil at about 375 degrees in deep pot

Combine eggs, sugar and salt and beat well with a mixer.  Add remaining ingredients and beat until mixture is smooth.  Heat Rosette iron in oil for about a minute or two, drain well and dip iron into batter slightly below top of iron.  Dip immediately into hot oil for about 20 - 30 seconds or until golden brown.  Push cookie off iron with a fork or butter knife onto paper towel.  Reheat iron and repeat.  Sprinkle with icing sugar.

Macintosh Cornflake Cookies

2 bars Macintosh toffee
2 tablespoons butter
2 tablespoons cream
2 cups Cornflakes

Break toffee bars into smaller pieces (melts easier, try chilling bars in freezer first, then smashing on counter).  Place toffee, butter and cream into large saucepan and melt on medium low heat.  Remove from heat and add Cornflakes.  Spoon onto wax paper and let cool.

A Shelterbelt Christmas Eve

Excerpt from Shelterbelt, by Mary Ann Seitz   

 "Christmas Eve was very special.  People worked in the morning, but the late afternoon became a holy time, so the boys did the chores early.  Mum helped Francie and the little ones clean the wheat for supper.  All the wheat was poured on the big table and divided into small areas with their fingers.  Then the grasshopper heads and chaff were removed.  The wheat was very important.  It was the Life, and it wold be the first thing they ate that night.
     In the Christmas Eve twilight a knock sounded on the door.
     "Come in," Mum called in a soft, respectful voice.  Harry, the oldest son, carried in an oat sheaf and spoke for it.
     "Dobra vachi," he said to them all.
     "Die Boza zdrowla," their mother replied.
     "Dobra vachi," the sheaf repeated.
     "Die Boza zdrowla."
     After the sheaf had spoken for the third time and received the proper greeting, Harry carried him to the corner of the kitchen and set him on a chair.  No one could move him until New Year's Day when he would be carried to the barn and spread for the cows to eat, the old year no longer of any use.
     "Go feed the old jeedo," their mother directed.  They hid apples and nuts and candies in the sheaf's beard.  The old year had to have his supper first.  Old people always ate first.
     Then Joe came in with the hay.  With the proper words he greeted his mother, and she replied again.  She took the hay from him and lifted the tattered oilcloth off the table.  Over the scarred wood she spread the scented grass in thin wisps, then replaced the cover.  Jesus had been born in a barn with hay all around Him.  Could little babies smell?  Francie thought that she would have liked to be born in a barn too, where the hay smelled so fresh and clean."

Cranberry Sauce

1 cup sugar (white, or for a more distinctive taste, you can use brown)
1 cup water
1 1/2 cups (12 oz) fresh cranberries, rinsed

Combine the water and sugar into a saucepan on the stove.  Bring to a boil.  Add in cranberries, return to a boil and then reduce heat, simmer for about ten or fifteen minutes, stirring occasionally.  When thickened, cover, cool and serve.

First Snowfall by Edna Jaques

First Snowfall

The kids are racing up the street,

Squeeling and jumping up and down,

While snowflakes weave a magic spell,

As lovely as a wedding gown,

'Broidered in pearls with spangled lace,

To frame a happy girlish face.

Two little tots went riding by

On a new sleigh that seemed to glide

On silent runners up the street;

The baker's horse careened and shied

At every step and covered post,

Decked in white garments like a ghost.

The cars went by on muffled wheels,

Like coaches wrapped in carded wool,

The postman looked like Santy Claus

With his old knapsack bursting full,

And every street and boulevard

Was lovely as a Christmas card.

Here in a corner of the fence

A clump of scarlet berries glow,

Like jewels at a pagan feast;

The roofs are quilted down in snow,

And the old house across the way,

Is decked in royal robes today.

- Edna Jaques

Bacon and Maraschino Cherry Appetizer

Jar of Maraschino Cherries
Sliced bacon cut in half
Toothpicks

Roll one maraschino cherry in bacon.  Skewer toothpick through end of bacon and through center of cherry.

Place on parchment paper on baking sheet.

Bake at 350 degrees for approximately 30 minutes or until bacon is crisp.

'Tis The Season!

"As a young girl growing up in rural Saskatchewan, the mail being picked up was always an exciting time.  This usually happened during Saturday; so Saturday evening had the whole household scurrying about for letters, newspapers or cards - mail from friends and family abroad.

The events were usually shared in this writing method and one usually felt loved and certainly thought of by a stroke of a pen, seeing your name written across an envelope.

One's worth was measured by writings inside these envelopes where you were told how much you meant to someone, news of birth, marriage, death or activities.

However, your worth was never more evident than at Xmas time when many, many cards came rolling in from family, parish priest, government, business or neighbours close to you or just an acqaintance who knew you.  I remember running for these and stringing them along the wall near the Xmas tree or kitchen table so as they can be reviewed over and over again.

There were cards from grandma and grandpa, uncles, aunts, godparents, close neighbors, friends and Joe Who??  

What a lost art!  Joe Who even reflected for a moment, at least long enough to sign his name across an envelope, stamp and mail it.

How special we were!"

- Georgia Churko

Elie Wiesel: NIGHT

ELIE WIESEL: Author, Nobel Peace Prize Winner, Auschwitz and Buchenwald survivor.


Never shall I forget that night, the first night in camp, that turned my life into one long night seven times sealed.
     Never shall I forget that smoke.
     Never shall I forget the small faces of the children whose bodies I saw transformed into smoke under a silent sky.
     Never shall I forget those flames that consumed my faith forever.
     Never shall I forget the nocturnal silence that deprived me for all eternity of the desire to live.
     Never shall I forget those moments that murdered my God and my soul and turned my dreams to ashes.
     Never shall I forget those things, even were I condemned to live as long as God Himself.
     Never.

Taken from the novel, Night by Elie Wiesel

On November 11th, take the time to remember all who were affected by war. 

Wear a poppy.

Choux Paste (Cream Puffs)

1/2 cup butter
1 cup boiling water
1 cup pastry flour (all-purpose will do)
3 unbeaten eggs

2 cups whipping cream
1/4 - 1/2 cup sugar

Measure 1/2 cup butter into a saucepan.  Add 1 cup boiling water.  Bring to a rapid boil.  Add the flour all at once and mix thoroughly.  Cook, stirring constantly, until the mixture leaves the sides of the saucepan.  Cool but do not chill.  Add eggs, one at a time beating the mixture.  Cover and chill.

Set oven at 425 degrees.  Drop chilled dough by the spoonfuls on greased baking sheet.  Bake at 425 degrees until puffed, about 15 minutes.  Turn oven to 375 degrees and continue baking for about another 15 minutes longer.  Remove from heat and let cool.  Slice across and fill with whipped cream.

Whipped Cream:

2 cups whipping cream
Mix on high in medium glass bowl.  Add sugar according to desired sweetness of cream.

Stories of War: Rural Saskatchewan

"On August 10, 1914, a seven o'clock in the evening King George formally declared war upon Germany.  'When England is at war, Canada is at war,' Sir Wilfrid had said when he was Prime Minister.  So Canada was at war."

"In 1914 bad news shook the world.  War broke out and all the terrible things connected with it kept up for four years and put so many mother's sons in early graves, besides the many wounded and crippled ones that were left to be taken care of."

"The use of sugar, wheat flour and some other commodities was regulated so that each person was only allowed a certain quantity."

"November 11, 1918, the war came to an end.  I will never forget that day.  We had moved into town a few day before.  On the 11th in the early morning hour the fire whistle blew loud and long.  We though there was a big fire in town, but soon found out it brought glad news.  The war was over."

"During 1918 the war had come to a victorious end.  Our boys would come home, but now we were confronted with another matter and that was unemployment."

"In 1939 the great calamity of a major war broke on this world again.  After 21 years of peace the futile, merciless slaughter of mankind must go on again because the appeals of peace and sanity had gone unheeded.  Canada answered the call and declared war on the German Reich on Sunday, Sept. 10, 1939."

"As a war measure tea and coffee had already been rationed in 1942.  The rations were one pound of tea and two ounces of coffee per person per week."

"There were 450 volunteer workers looking after the needs of 900,000 people in Saskatchewan.  A member of the Local Rations Board was just as important in one's life these days as a doctor, undertaker or minister.  Your local Ration Board received applications for a book for the new baby and kept him supplied as they were issued."

"When 1941 came our biggest and only concern was that of winning the conflict and bringing the war to a successful end.  While our boys were fighting, the men and women at home were doing their part to help by way of organizing such as the Red Cross, I.O.D.E. and others.  One of the most active was the Independent Order Daughters of the Empire.  These ladies were constantly knitting socks, fixing clothing, collecting magazines and arranging to have them shipped."

"The war with Germany and Japan had now been brought to a successful end.  Germany surrendered unconditionally on May 8, 1945; and Japan August 14, 1945.  Our boys were now able to come home, but too many had paid the supreme sacrifice.  This merciless slaughter of mankind was over.  We are justly proud of our men and women who answered the call of their country."

Source: A History of Canora and District by J.F. Paul Barschel
Photos: The Second World Wary by Richard Overy

Buttermilk Cheese Biscuits

2 cup flour
2 tbspns. sugar
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cream of tarter
1/2 cup cold butter
1 cup buttermilk

1 cup shredded cheddar cheese for cheese biscuits.

Mix first six ingredients into bowl.  Rub in butter with hands until crumbly.  Pour in buttermilk.  At this point, fold in shredded cheese if desired.  Dough should be soft. 

Roll out on floured surface to about an inch thick or so.  Cut into squares and in small greased rectangular baking dish, place so sides are slightly touching.  Brush with milk and/or top with shredded cheese if desired.  Bake for 12 to 15 minutes in 450 degree oven.

Banana Bread

1/2 cup butter or margarine
1 cup sugar
2 eggs
3 medium mashed very ripe bananas
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar together.  Beat in eggs until smooth. add mashed bananas and mix in.

In another bowl, stir flour with baking soda, baking powder, salt and nuts.  Add banana mixture stirring only to moisten.  Transfer to greased loaf pan.  Bake in 350 degree oven for about an hour until inserted toothpick comes out clean.  Let cool 10 minutes.  Remove from pan to completely cool before slicing.

Variations: add 1 cup semi-sweet chocolate chips or walnuts to final batter.  Also, top with chopped walnuts, pecans, butter and a bit of brown sugar.

In Flanders Fields

In Flanders Fields

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the dead.  Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe.
To you from failing hands we throw
The torch; be yours to hold if high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

- John McCrae

Happy Halloween!

I don't know that there are real ghosts and goblins, but there are always more trick-or-treaters than there are neighborhood kids!

- Robert Brault

EAT, DRINK AND BE SCARY!

Halloween Hot Chocolate

5 tablespoons good quality dutch cocoa (powdered)
1/3 cup sugar
1/8 teaspoon salt
1/4 cup water
2 cups milk
2 cups light cream
1 teaspoon vanilla extract

Whipping cream to top


In a medium pot, combine cocoa, sugar, salt and water.  Mix well.  Bring to a boil over medium heat, reduce and simmer, constantly stirring for about two minutes.

Stir in the milk, light cream and vanilla.  Heat, stirring constantly until mixture is almost to the boiling point.  Remove from heat and serve.

Top with whipped cream.

The Mason Jar

Since the beginning of time, acquiring, harvesting and preserving one's own food had been essential to one's survival.  The process took on many methods including salting, brining, drying and the use of different variations of seasonal and cold storage.  In 1858, the invention of the home canning jar by tinsmith John Landis Mason (who invented a machine that could cut threads into lids, which made it possible to make a jar with a reusable, screw-on lid) took the art of the preservation of food to a new level.

Farmers, pioneers, settlers and even urban families quickly adopted this 'mason jar' method of preserving food.  The popular transparent storage container was ideal for readily identifying its contents and for the proper monitoring of the preservation process to ensure food safety.

In fact, home canning spiked during the World War II years, with Americans buying more than three million jars.

Yet, sadly, during the 1950's the popularity of mass food production in tin cans and plastic containers along with the invention of the home freezer as an alternative preserving method and the migration of people into urban centers caused the decline of the home preservation of food using mason jars, or more pointed, as a necessity to survival.

Alas, in less than a century, the beautiful mason jar's hardcore, purposeful life was over.

Nowadays, there are still a number of believers whom still preserve their home grown produce and flavours using the mason jar method - and why shouldn't they?  A mason jar full of fruit, jam, pickles or relish is visually appealing, customized to one's particular taste and healthy in ensuring that one knows exactly what is in the jar they are eating.

The mason jar has also found other uses as excellent alternatives to modern storage systems, and still, the romantic, organic symbolism - possibly, the representation of a more simple time - of the old vintage jars combined with the sheer purpose of the physical design makes for great arts and crafts and has influenced many designers in their modern home and restaurant decor.

Stew and Dumplings

This is the easiest, most economical and most hearty meal anyone can make. You can be creative and add a variety of spices, vegetables, grains and meats to this dish, but the following recipe is the most basic of stew recipes. 

Beef Stew

2 stalks celery
4 carrots
3 potatoes
1 onion
1/2 cup each corn and peas
1  large steak, or favorite cut of beef for stewing.

3 cups beef broth
1/2 - 1 cup water to cover

1/2 cup cream

Wash celery.  Peel potatoes, onion and carrots.  Brown beef.

Cut beef, celery, carrots, potatoes and onion into large chunks and place in large pot.  Add in 1/2 cup peas and 1/2 cup corn.

Pour in broth, then water just to cover beef and vegetables.  Bring to boil then simmer on med low heat until vegetables are soft and stew has slightly thickened.

Bring down to low simmer, mix in cream just to heat.

Serve hot.

Steamed Dumplings

1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 cup milk

Stir dry ingredients together in medium bowl.  Rub or cut in butter.  Add milk to make a soft dough ( use more milk if necessary ).  Drop by heaping spoonfuls into boiling stew.  Cover and simmer for about fifteen minutes.

Best and Easiest Chocolate Cake (With Orange Butter Icing)

2 cups white sugar
1 - 3/4 cup flour
3/4 cup cocoa
2 teaspoons baking soda
1 tsp baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
(If you don't have buttermilk, substitute 1 cup milk with 1 tbsp of lemon juice or vinegar)
1 cup cold coffee
1/2 cup oil
1 teaspoon vanilla

Mix dry ingredients together well.  Add in remaining wet ingredients and blend until smooth.  Pour into greased 9 x 13 inch pan and bake at 350 degrees for 35 to 40 minutes or until inserted toothpick comes out clean.

Cool then ice.

Also makes 24 cupcakes.

Orange Butter Icing

grated peel of one orange
4 teaspoons fresh squeezed orange juice
1 tablespoon fresh squeezed lemon juice
1/4 cup butter
1 egg yolk
2 to 3 cups icing sugar - depending on desired stiffness
1/2 teaspoon vanilla

Beat together zest, juices, butter and egg until creamy.  Beat in icing a cup at a time until desired consistency.  Beat in vanilla.  Frost cooled cake or cupcakes.

Grandma's Pie Crust

Grandma taught me how to make pie crust one afternoon many years ago.  Her recipe is almost identical to one that I found from the 1830's in a book dedicated to American pioneer village recipes - or receipts - as they called them back then.  Her simple recipe is also now called "Old Time Pastry" in modern cookbooks.

1 cup Crisco (lard, I use Tenderflake)
2 1/2 cups flour
1/2 teaspoon salt
7-8 tablespoons cold water

In large mixing bowl, cut lard in with flour (Grandma used her hands to 'rub' the lard in with the flour, as I still do) until well blended.  Mix in salt.  Slowly add water until dough forms a soft ball.  Adjust amount of water until desired consistency - in other words, sometimes you'll need a little more or less.  Place on floured surface and roll out large enough to cover pie plate with a little hangover.  Trim for open pie or repeat to make top layer. 

Farm Kitchen At Night

Farm Kitchen at Night

The kettle sings a low contented tune,

The dog snores in her sleep behind the stove.

There is a mingled odor in the air

Of apple pie and cinnamon and clove.

Beyond the pantry door I catch a glimpse

Of shiny milk pans on a narrow shelf,

A row of plates - the old brown cookie crock;

A brimming water pail all by itself,

A little bracket lamp beside the door,

Makes a small halo on the kitchen floor.

An old grey cat is sleeping on a chair,

Paws folded in below her snowy chest,

She looks the picture of contented peace,

Like an old lady waiting for a guest,

Her eyes blink softly as if half awake,

Pale green like water in a mountain lake.

The kitchen has a fragrance of its own,

Of porridge simmering in a blue pot,

Of kindling wood drying beneath the stove,

And red coals glowing beautifu and hot,

There is a sense of joy and comfort there,

In the old stove and cushioned rocking chair.

A feel of home and peace and fireglow,

That lovely modern kitchens do not know.

- Edna Jaques

(photo from Saskatchewan: A Pictorial History, Edited by D.H. Bocking)

Freshy Squeezed Lemonade Syrup

4-6 lemons
4 cups sugar
2 cups water
pinch of salt

Finely grate or peel the zest of 4 lemons.

Extract juice from lemons to equal 1 cup of fresh lemon juice (depending on size about 4 medium lemons)

Pour the lemon juice, sugar and 2 cups of water into large saucepan.  Bring to a light boil and continue cooking until sugar is dissolved.  Remove from heat, add lemon zest and salt to taste.

Cool, store syrup in mason jars in refrigerator.

By the glass: In a large glass pour 1/4 cup lemonade syrup, add 1 cup cold water and ice.  Garnish with lemon wedge or sprig of mint.  Also see variations below.

By the pitcher:  Depending on the size of the pitcher, begin with 2 cups syrup to 4 cups water and lots of ice.  Adjust to taste.  Garnish with slices of lemon or lime, sprigs of mint or lemon thyme.  See variations.

Variations:

• Add frozen saskatoons, blueberries, raspberries, strawberries, blackberries or your favorite fruit.
• Substitute commercial lemonade for a portion of the added water.  The added citric acid gives the lemonade a nice kick.
• Add green tea to make green tea lemonade.

"We live in a world where lemonade is made from artificial flavoring and furniture polish is made from real lemons." 
 - Mad Magazine

Lemon Roasted Potato Wedges

8 yellow potatoes (Yukon Gold), skin on and scrubbed
1/2 cup of fresh squeezed lemon juice
1/3 cup extra-virgin olive oil
4 cloves minced garlic
2 tbsp dried lemon peel (optional)
2 tbsp dried oregano
2 tsp salt
1 tsp pepper
parchment paper

In large pot, boil potatoes in salted water until slightly tender.  Cut into wedges.

In large bowl mix together lemon juice, oil, minced garlic, lemon peel, oregano, salt and pepper.  Add potato wedges and toss to coat.

On parchment paper lined baking sheet, arrange potato wedges and bake at 400 degree F (200 degrees C) for about 45 minutes or until potatoes are tender and crispy on the outside.

photos by Jacklyn Waronek

Apple Butter

apples (tart)                4 lbs
granulated sugar         2 cups
fresh lemon juice       4 tbsp
cinnamon                   1 tsp

Remove stems from apples.  Quarter.  Place everything (core, seeds, peeling included) into pot.  Add sugar, lemon juice and cinnamon.  Stir and let stand until apples release juice.  Cover, heat slowly and bring to a boil.  Cook gently on steady (not high) heat until apples are soft.  Press through a food mill into a large pot on top of stove on low-med heat stirring often until desired thickness and consistency.  Pour into hot sterilized jars to within 1/4 inch form top and seal.  Makes about 4 half pints.

Chocolate Dipping Sauce

2/3 cup heavy cream
1 tbsp superfine sugar
5 oz semisweet bakers chocolate, chopped
2 tbsp Canadian Maple Whiskey

Boil the cream and sugar together over medium high heat.  Stir often.  Once mixture comes to a boil remove from heat and stir in bakers chocolate.  Mix until smooth.  Add in Canadian Maple Whiskey.

Serve warm.

Makes about 1 cup.

Flavored Sugars

Flavored sugars are super easy to make.  A variety of herbs, spices, edible flowers, citrus fruits or an aromatic blend of any of these can be combined with either granulated, superfine, or any type of sugar you may want to experiment with.  I use flavored sugars to add a punch of flavour to hot or iced tea, coffee, hot chocolate, smoothies and punches.  They can be added to zest up your cakes, cookies, squares and puddings. Spoon some over your grapefruit in the morning or add just a touch to your bowl of hot oatmeal.  Sprinkle a little in your plain cream cheese spread or drop some in a jar of fresh chocolate dipping sauce.   

For every 1 vanilla bean pod, whole or sliced and scraped, use 2 cups of sugar.  Let sit in airtight container for about a week or two.  


"For flavored sugars, combine 2 tbsp. of chopped fresh mint, or grated orange or lemon rind, with one lb. of superfine sugar in a tightly closed jar for a week.  Sift before using in tea."

Betty Crocker's Guide to Easy Entertaining, Wiley Publishing Inc. Copyright 1959

Brethren Cheddar Bread

Brethren Cheddar Bread
An Old Recipe From The Hancock Shaker Village, Hancock, Massachusetts

Makes 4 loaves (each 7 3/8 x 3 5/8 x 2 1/4)

4 cups sifted all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup unsalted butter
4 cups coarsely shredded sharp Cheddar cheese
1 tablespoon minced fresh dill or 1 teaspoon dill weed
2 eggs, lightly beaten
2 cups milk

Sift together into a large mixing bowl the flour, sugar, baking powder, and salt.  Using a pastry blender or two knives, cut the butter into the dry ingredients until crumbly - about the texture of uncooked oatmeal.  Stir in the shredded cheese and the dill.  Combine the eggs and milk, then add all at once, stirring just enough to moisten the dry ingredients uniformly.  Divide batter among 4 very well-greased 7 3/8 x 3 5/8 x 2 1/4-inch loaf pans and bake in a hot oven (400 degrees) for 35 to 40 minutes or until loaves are nicely browned and sound hollow when thumped.  Coll loaves upright in their pans on wire racks for 10 minutes, then invert and remove from pans.  Slice fairly thick (about 1/2-inch thick) and serve.

Taken from Recipes From America's Restored Villages. by Jean Anderson.
Published by Doubleday & Company, 1975