Cabbage– As recorded in 1930 by William W. Thorup, Son
Now bear in mind we did not have the means to buy our food as we do today. Tin cans were rare if any. We had to put up our food in the season thereof if we expect to eat and have a variety. Cabbage was another food we had lots of. Kale, a curly leaf cabbage was almost a weekly meal cooked in barley to the consistency of a soup. It was good, but I did not relish it too often.
Chicken and Danish Dumplings
As recorded by Eliza A. Thorup Fikstad, Daughter
Danish Dumplings:
1 cup hot water
¼ cup butter
4 eggs
1 cup flour
Cover one whole chicken with water. Cook for 1 hour. Debone meat. Save broth.
Boil water and butter in a heavy frying pan. Add flour and cook until the mixture leaves pan. Remove mixture into a large bowl. Add one egg at a time. Beat very well. Drop by the tablespoon into the hot chicken broth. Cook covered on medium heat for 20 minutes. Do not boil. Dumplings will be puffy and light. They will contract when lid is removed. Serve dumplings in salted broth.(2011 variation: Add 1/8 tsp salt to water when making dumplings; Add frozen peas to soup and garnish with cilantro.)
Chili Sauce
As recorded by Eliza A. Thorup Fikstad, Daughter, and Delaures Fikstad-Harkness, Grand-daughter
30 tomatoes
3 green peppers
3 red peppers
10 large onions
5 cups vinegar
3 tb. salt
2 cups sugar
Put spices in bag:
1 TB whole allspice
1 TB cinnamon
1 T. cloves
1/2 teas red pepper
Cook together 1 1/2 hours (Hot Pack)
Cream Pie Filling
As recorded by Eliza A. Thorup Fikstad, Daughter
For cream pies or chocolate éclair filling
2 cups milk
½ cup sugar
2 1/2 Tsp. cornstarch
2 egg yolks
1 t. vanilla
Mix sugar and cornstarch in small dish. Cook milk and sugar/cornstarch mix in sauce pan. Add egg yolks carefully. (Mix a little of the hot milk/sugar mixture into yolks to heat them before adding yolks to pan.) Cook until thick. Remove from heat and add vanilla. Cool. May add coconut or sliced fresh bananas. Fill prebaked pie crust.
Cream Puffs – Chocolate Eclairs
As recorded by Eliza A. Thorup Fikstad, Daughter
1 cup hot water
¼ cup butter
4 eggs
1 cup flour