Wednesday, March 2, 2011

MY MOTHER'S PEOPLE/ERMA IRENE (RENSLOW) JUELFS

ERMA IRENE (RENSLOW) JUELFS
It is important to me and to my Mother, Ora Jean (Hardcastle) Juelfs to tell the story of My Mother's People, and there is no better place to start than with my Grandmother, Erma Juelfs, and because I loved her so, it is imperative that her story, as far as my mother and I know it, is presented accurately and in the light that she deserves. For that reason, it won't be published quickly, but rather will remain a draft as we add to and edit it. It may be a series of small stories, but we need to begin, while my mother, (her daughter) is able to recall them.
Some of these pieces may eventually be added to my genealogy site as well.

One thing Mom wants to make known, above all else is how hard her Mother had to work during the depression to put food on the table for the family, and keep house for all it's members. And she starts by talking about the food they enjoyed on the farm during the "dirty thirties", and it's preparation.

But now on to my mother's remembrances in her own words:

Note: The following stories were written by my mother, Ora Jean Juelfs Hardcastle and taken word for word from her journal:

"This book contains some old recipes we ate in the 1930's."
by Ora Jean Juelfs Hardcastle


CUSTARD

We liked custard and had it often because we had milk from our milk cows. Cathy always liked
custard when she was a little girl. She still does, I think.

BAKED CUSTARD AND VARIATIONS

2 EGGS OR 4 EGG YOLKS 1/8TH TSP SALT
1/3 CUP SUGAR 2 CUPS MILK
1 TEASPOON VANILLA OR NUTMEG

Beat eggs slightly, add sugar, salt, milk and vanilla. (If nutmeg is used, it should be sifted over the top of custard mixture.) Strain mixture into individual molds, set them in a pan of hot water and bake in a slow moderate oven (325 degrees) for about 30 minutes. Custard is done when knife thrust into center comes out clean.
Amount: 6 individual custards

HONEY CUSTARD:

Use 1/3/ cup honey in place of sugar and omit the vanilla or nutmeg.


COCONUT CUSTARD

Use vanilla flavoring in making custard. When custard is partially baked, sprinkle coconut over top and return to oven.

FOR FIRM CUSTARD:

Use 3 eggs instead of 2 for custard. It will stand alone when turned out of baking dish.

CARAMEL CUSTARD:
Caramelize (melt and brown) 1/2 cup of sugar. Pour a little into each custard cup; move cups about so that caramel will coat the sides. When caramel is hard, fill cups with 3 egg custard mixture and bake. When custards are unmolded, the caramel which has melted in baking will run down the sides, forming a sauce.



MOM'S CHICKEN AND NOODLE DINNER ON THE FARM
(I WONDER IF THIS IS WHY PEOPLE CHOOSE
TO BE VEGETARIAN)
by Ora Jean Hardcastle Juelfs

When we wanted to eat chicken, my mother would have to catch one and kill it.

She would have a roaring fire in the kitchen stove with
a pail of water heating on it. She would dip the dead chicken in it. This was called "SCALDING". This would loosen up the feathers
so they would be easy to pluck off.

After the feathers were removed, she would wad up a piece of paper and put it on top of the kitchen
stove and set it on fire. She would hold the chicken over it to burn off the
hairs on it. This was called "SINGEING".

She would then cut off it's head and feet and take all it's innards out.
This was called "CLEANING".

After that, she would wash it inside out and stuff it. Recipe follows for "Stuffing."


ERMA JUELF'S STUFFING

BY ORA JEAN JUELFS HARDCASTLE

Stuffing was made by breaking up a loaf of dry bread into small pieces, and adding salt and pepper and a teaspoon of sage. (We didn't have poultry
seasoning, as such during those days). Hot water was poured over this and an onion was chopped and put in the mix.
Finally, the stuffing mix was moistened with hot water to which a little butter had been added.
Then the chicken was stuffed and baked a couple hours.

Note from Cathy: There was still work to be done, after the chicken was put in the oven, because it was then that my Grandmother, made the egg noodles to serve with the chicken.
Mother remembers Grandma Erma rolling them into a long strand and then cutting them with a scissors, into a boiling pot of water.
She also remembers enjoying the chicken and noodles dinner very much, and not fully realizing at the time what effort was involved in
getting this dish prepared.











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