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Fred Arthur Linxwiler (1891 – 1967) Retta Emma Hendricks Linxwiler (1894 – 1970) Children: Iva, Verna Lee, Betty, Freddy, Pat, and Chris

I received Grandma Linxwiler’s recipe cards from my mother, Verna Lee, last year. They are all in her own handwriting. Most of the cards are in pretty good shape, but since some are discolored or written in pale blue ink and won’t copy well, I’ll write them out so I can share them with you. My Mom (VH) made some notations on the back of some cards. When I think of Grandma Linxwiler, I remember first her warmth and love …. and then her cooking. She was, by far, the best cook I’ve ever known. She poured love into everything she cooked. Her pies were especially delicious. I remember watching her cook, but never once did I see her refer to a recipe. Nor do I remember her measuring anything. She just seemed to add things together and it all came out perfect. I remember Christmas mornings and the big pans of cinnamon rolls. They were so soft and gooey and good they’d just melt in your mouth. But, alas, there’s not a card. I don’t think she wrote down her recipe. Many of the cards are recipes that were given to her by other people. The everyday cooking was memorized. When Grandma wrote out these recipes, she didn’t write down a lot of steps such as mixing the batter for a cake recipe, pouring it into a pan, cooking time, or oven temperature. She simply listed the ingredients. I won’t add to them, I’ll just copy them for you as she wrote them. You’ll figure it out. Warning – I haven’t tested many of these recipes. Luckily she passed on her “cooking genes” to her children and grandchildren. We have a large family of great cooks. Barbara Taylor

This is an example of a recipe card in Grandma’s handwriting:

My Own Mothers Doughnuts 1 ½ cups sour milk with 2 scant level teaspoons soda beat up: 1 ½ cup of sugar 3 eggs about 1/2 teaspoon salt 2 teaspoons vanilla or lemon extract 1 teaspoon baking powder flour enough to make a soft dough, like a cookie dough Cut out and drop into hot grease. Brown a few minutes. Flip over and brown the other side. Take out and dip into sugar. (Grandma’s mother, Eva Lorena Kneper, died in 1900 when Grandma was five years old. Eva was brought up wealthy and was allowed only to set the table. When she and Grandpa Hendricks got married, she did not know how to cook and it was said “she had to use a cook book to fry potatoes”. Grandma treasured this recipe from her own mother. - VH)

Grandma made these doughnuts for Marsha and me when we visited her one summer. Delicious. +++ Blanche’s (My Sister) Prune Cake 3 eggs 1 cup sugar 1/2 cup butter 4 tablespoons sour milk with 1 teaspoon soda 1 ½ cups of flour 1/2 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon cloves 1 teaspoon allspice mix and add 1 cup cooked prunes chopped with 1/2 cup raisins (Blanche was Grandma’s sister – VH). +++ Seven Minute Frosting Put in top of double boiler: 1 ½ cups sugar 2 egg whites 5 tablespoons water 1 ½ teaspoons white syrup put over boiling water and beat with mixer 7 minutes or until it stands in stiff peaks. Remove from fire. Add a little vanilla and put on cake. (pineapple juice is good in place of the water too.) +++

Strawberry Cake 1 box white cake mix 1 pkg. strawberry jello (dry) 1/2 cup Wesson oil 1/2 cup water 1/2 package frozen strawberries 2 eggs Mix well and pour into 3 cake pans lined with wax paper and greased well. Bake at 350 degrees. When cool, frost with: 1 stick of margerine (creamed well) add 2 ½ cups confectioners sugar, mix and add remaining 1/2 pkg of strawberries until of spreading consistency. (Note: I’ve made this in a 13 x 9 inch greased and floured pan. It turned out wonderful. – BT) +++ Chocolate Cake 2 cups sugar 1/3 cup butter 1 egg 2 cups sour milk with 2 teaspoons soda mixed into the milk 5 teaspoons cocoa 2 ½ cups flour mix together well and add 1 cup chopped raisins dusted with flour vanilla extract +++ Mrs. Seilschott’s Jelly Roll Cake 1 cup sugar 3 eggs well beaten

1 cup flour 1 teaspoon baking powder sifted together with the flour and added to eggs and sugar add 2 tablespoons hot water bake in a quick oven. turn out on cloth dusted with powdered sugar spread with jelly and roll up (Mrs. Seilschott was Grandma’s Sunday School teacher – VH) +++ Pineapple Date Bread 1 beaten egg 1/3 cup milk 1/3 cup melted salad oil or shortening 1 cup crushed pineapple 1 cup chopped nuts 1 cup chopped dates 3 cups sifted flour 3/4 cup sugar 3 teaspoons baking powder 1/4 teaspoon soda Combine egg, milk, shortening, pineapple, nuts and dates. Sift together dry ingredients and add to first mixture. Bake in greased pan 9 ½ x 5 x 3. Bake 55 minutes at 350 degrees. +++ Aunt Het’s Gingerbread 3/4 cups of molasses 1 cup brown sugar 1/2 cup of butter 1 cup sour milk 3 eggs (Took first place in Springfield)

3 cups of flour 1 teaspoon soda 1 tablespoon ginger 1 teaspoon cinnamon (Aunt Het was our nearest neighbor when we lived in the Flitz house where Pat was born – VH) +++ Divinity Fudge 2 cups sugar 1/2 cup corn syrup 1/2 cup cold water 1 teaspoon vinegar 2 egg whites 1 cup nutmeats 1/2 teaspoon vanilla Mix sugar, syrup, water and vinegar and cook slowly without stirring until it forms a very firm ball in cold water. Pour gradually over stiffly beaten egg whites and beat until creamy. Add nuts and vanilla. Pour into buttered pan and mark into squares. Makes about 1 ½ lbs. (I remember the plates of divinity and fudge Grandma set out for all of us every Christmas - BT) +++ Grandma Linxwiler’s Fudge (This recipe comes from Paula. There wasn’t a card for it.) 2 cups granulated sugar 1/2 cup canned milk (like Carnation) 1/4 cup light Karo syrup 2 tablespoons butter

2 squares unsweetened chocolate (grated) 1 teaspoon vanilla 1 cup pecans Cook sugar, syrup, milk and butter to soft ball on a medium or medium high heat, stirring constantly. Remove from stove and beat in chocolate and vanilla and then add pecans. Whip until mixed and creamy looking. Pour into a buttered platter to cool. When cool, cut in squares. Use a buttered knife to make cutting easier. This is a firm Fudge, not one of those soft fudges. +++ (This recipe comes from Verna who carried on the Christmas morning tradition of fresh baked cinnamon rolls for many years. She adapted this recipe from Grandma Linxwiler’s original.) Cinnamon Buns 1 package yeast dissolved in 1 cup lukewarm water 1/2 teaspoon salt 3/4 cup corn oil 3/4 cup sugar 2 eggs 3/4 cup hot water 1 cup raisins cinnamon butter flour Dissolve yeast in 1 cup lukewarm water Pour the 3/4 cup hot water over sugar, salt, raisins and corn oil in large bowl. When cooled, stir in beaten eggs and yeast mixture. Stir in enough flour to make kneadable mixture in an oiled bowl. Let rise until doubled. Knead and roll out to 1/2 inch thick rectangle. Butter the dough and sprinkle with cinnamon. (All the cinnamon roll recipes I’ve seen also call for sugar – either white sugar or brown sugar - to be sprinkled with the cinnamon on top of the dough. I’m not sure how Grandma did this. – BT) Roll up and slice.

Let rise until double in buttered pan. Bake at 350 degrees about 25 minutes. Ice with mixture of 1 box powdered sugar, soft butter, cream, and vanilla. Spread on buns while still warm. (makes 2 dozen buns) +++ Pop Corn Candy put into a kettle: 1 tablesoon butter 1 cup white sugar 3 tablespoons water Boil all until ready to candy. Pour this over 3 quarts of newly popped corn. Stir vigorously until sugar is evenly distributed over corn. (How well I remember this !! - VH) +++ Chocolate Drop Cookies Orah Bandys Recipe

1/4 cup of fat (substitute Crisco - BT) 1 cup sugar 1 well beaten egg 1/2 cup milk 1 ½ cup flour 1/2 teaspoon soda 2 squares melted chocolate 1 cup chopped nuts 1 teaspoon vanilla cream fat and sugar together. Add egg and milk. Sift soda with flour, then add other items. Drop from spoon on a buttered pan about 1 inch apart. (Orah Bandy was a neighbor – VH)

+++ Oatmeal Cookies Cream together: 1 cup shortening 1 cup brown sugar 1 cup white sugar Add: 2 beaten eggs 1 teaspoon vanilla 1 ½ cup flour 1 teaspoon salt 1 teaspoon soda 3 cups oatmeal nutmeats if desired +++ Pie Crust mix Whip 1 egg slightly and fill rest of cup with milk 1 tablespoon vinegar 2 cups lard 6 cups flour salt Mix like ordinary pie crust. Cover lightly and put in refrigerator. Use when you want a pie and put rest back and cover. recipe from Nett Perrings in Springfield, Illinois (Nett Perrings was Grandma’s aunt – VH) (This is not how Grandma made her pie crusts. Wish she’d made a card, but she made so many pies, it was all routine to her – BT) +++

Lemon Pie

from Betty Crocker

Mix: 1 cup sugar and 3 1/3 tablespoons corn starch together blend in 2 cups of boiling water. Cook until mixture boils and thickens stirring constantly. Beat in 2 egg yolks add 2 tablespoons of butter and 2 and 2/3 tablespoons lemon juice and a little grated lemon rind stir all together well and cool and add to baked pie crust Cover with egg white meringue +++ Quince Honey – Aunt Het’s Recipe 16 small glasses of sugar 8 glasses of water bring to a boil and cook to a thick syrup 8 apples not peeled (grind) 4 quinces peeled and grind add to thick syrup and cook until it thickens +++ Cornbread 1 cup flour 1 teaspoon salt 3 teaspoons baking powder 1 tablespoon sugar 3/4 cup yellow cornmeal 2 well beaten eggs 1 cup milk 1/4 cup shortening Bake 400 degrees 20 minutes

+++ Ice Box Rolls Soak 1 package Fleishman yeast in 1 cup lukewarm water Put into a large bowl: 1 1/2 cups of boiling water 2 heaping tablespoons shortening 2 teaspoons salt and 1/2 cup sugar Let cool and add yeast add 1 well beaten egg and enough flour for a stiff dough Let rise until it doubles, then set covered in ice box in a cold place until wanted. Make out into rolls about 2 hours before baking. (Use corn oil on your hands to shape rolls and put them into a well greased pan.) Let rise until double. Bake about 20 minutes at 350 degrees. +++ Apple Salad recipe from Sis

Dissolve 1/3 cup red hots in 1 cup of hot water dissolve 1 package apple jello in mixture Add 1 cup cold water. When starting to jell, add 1 can apple sauce. Chill until firm (Sis is Clara, Mom’s oldest stepsister – VH) +++ Angel Delight recipe from Sis

2 lime jello 2 cups hot water 2 Philadelphia cream cheese 1 cup diced celery 1 cup crushed pineapple

1/2 cup nuts 1 cup marshmallows 1/2 pint whipping cream whip cream and fold in lastly +++ Cottage Cheese Balls Make 3 balls of cottage cheese for each serving. Roll one in hard boiled egg yolks rubbed thru a sieve Roll one in a little red food coloring Leave one white Roll each ball in finely cut parsley and arrange on a lettuce leaf. +++ Mayonnaise Dressing 3 tablespoons sugar 1 tablespoon butter 1 tablespoon flour 1 teaspoon salt dash of pepper yolks of 3 eggs beaten 3/4 cup of vinegar 1 teaspoon mustard stir all together and boil until thick stirring constantly. Refrigerate (This is good as a salad dresssing, for potato salad, or on sandwiches – BT) (This is so good. One time when she visited, she made a batch for me to treat my co-workers – VH) +++

Breaded Pork Chops – Mrs. Preston Sanders 1 quart raw tomatoes 5 or 6 pork chops 1 onion salt and pepper Put 1 layer of bread crumbs on bottom of greased casserole, then chops, then bread crumbs and onion sliced thin. Repeat until chops are used with a row of bread crumbs on top Pour tomatoes over all and bake 1 hour in a moderate oven. +++ Chili Recipe from Sis Grind 2 pounds of meat including some suet Mix well and brown in fresh lard When not quite done, mix in: 2 cups of red beans, 2 onions chopped 1 can of tomatoes (cut small) add chili powder to taste boil for 10 minutes, then let simmer until onions are well done add water to thickness desired You can substitute cooked macaroni for red beans to make chili mac. (This is the chili I grew up on – VH) +++ Kidney Bean Stew 1 pound hamburger 1 onion 1/2 cup cooked rice 1 can kidney beans Pete’s favorite – Verna’s recipe

1 small can tomato sauce Cook rice. Brown hamburger and onions and add to rice with the beans and tomato sauce. Season to taste. Simmer until flavors are blended. +++ Smothered Ham 1 ½ pound slice of ham 1/2 teaspoon prepared mustard 4 cups sliced potatoes 4 tablespoons flour 1/4 teaspoon salt 1/2 of an onion or more 1 ½ cups of milk Spread ham with mustard and put in shallow baking dish. Mix flour and seasonings with potatoes and place on ham. Add milk and cover dish with a lid. Bake for 50 minutes or less in moderate oven, then uncover and bake 10 minutes allowing ham to brown. (I gave this recipe to Grandma – VH) +++ Chicken Pie Stew chicken until tender. Remove bones and place meat in a pan. Stir together and add: 1/2 cup butter 2 tablespoons flour 1 cup rich milk 2 cups chicken broth Make a paste of 1 egg beaten light, 1 cup rich milk, 1 teaspoon baking powder, and 1 cup flour. Drop by spoon over chicken and bake in oven.

I won $3 on this recipe at Springfield – 3rd prize. +++ Deviled Ham Sandwiches mix together: 1/3 cup mayonnaise 1/4 cup condensed milk add and mix: 3 tablespoons of finely diced pickles 3/4 teaspoon dry mustard 1 ½ cups ground ham or beef (cooked) if you use ham, 2 hard boiled eggs may be used to make it go further. This is very good. +++ Pepper Relish 1 dozen sweet green peppers 1 dozen sweet red peppers 15 big onions 3 small hot peppers grind up and scald 10 minutes drain then scald in weak vinegar and water, drain again and add: 2 large cups vinegar 2 cups sugar 3 level tablespoons salt 1 tablespoon celery seed 1 tablespoon mustard seed 1/2 tablespoon tumeric let come to a boil and then seal in jars. +++

Beet Relish 1 quart of chopped cooked beets 1 quart of chopped raw cabbage 1 cup of ground horseradish 1/4 teaspoon of red pepper 1 ½ cups sugar salt to taste vinegar enough to cover. Do not cook. +++ Alice Skaggs Sweet Tomato Pickles Slice green tomatoes, scald in weak brine and drain. For 1 gallon of tomatoes, mix 1 quart of vinegar with 4 cups of sugar, some whole cloves, and cinnamon sticks. Let boil and add tomatoes. Scald until it looks white. Seal into jars while hot. (Alice Skaggs was a neighbor – VH) +++ Cucumber Pickles 2 gallons of cucumbers 1 gallon of boiling water 1 cup salt Pour salt water over the cucumbers and let stand until scum forms – generally from 3 to 5 days. Drain. Add 1 gallon of boiling water and let stand 24 hours and drain. Repeat the the above one more day and drain the next.

Add1 gallon clear water and 2 tablespoons of powdered alum. Let stand 24 hours and drain. Then pour over cucumbers, 1 gallon clear boiling water, let stand 24 hours and drain. Use 3 quarts of white vinegar, 6 cups white sugar, some mixed spices, bring to a boil and pour over pickles. Let stand 24 hours and drain. Reheat and add 1 cup sugar. Let stand 24 hours and drain. Reheat adding 1 cup of sugar every 24 hours until 6 cups have been added, making 12 cups in all. Pickles may now be used or canned. These pickles are well worth the time. +++ For Rheumatism Juice of 3 or 4 lemons 1 scant teaspoon cream of tartar 1 tablespoon salt add enough water to make 1 quart drink 1/3 glass after each meal +++ Lumbago – Mothers remedy - Mc Take 10 drops of oil of peppermint in 1 tablespoon of cream and 1 tablespoon of table syrup. (Grandma McConathy had a bad knee – VH)

+++ A good Liniment from Dr. Hicks 1 pint of vinegar 2 ounches of ammonia 4 ounces of turpentine 2 eggs Put in quart can and shake well. Good. +++ Dr. Hicks Remedy for Inflamation Take a hank of granger twist tobacco pour over it 1 gallon of boiling water and let it seep good. Then wring cloth out of this water, hot as possible, and apply to swollen or inflamed parts. +++ Soap 2 quarts of grease 1 ½ quarts of rain water 1 can Lye 2 tablespoons of Borox 3/4 cup of Ammonia Pour water into a large stone crock or granite pan (never use aluminum). Add lye and stir with a wooden stick or spoon until well disolved. Have grease just warm enough to pour and put it in and stir. Add Borox and Ammonia and stir slowly and evenly until mixture gets thick and ropy like honey. Let set overnight and cut. (Sometimes Grandma used sasafrass to make it smell good – VH) +++

From “Mud and Music” by Verna Lee Hinegardner XLVIII Evenings after supper the big round table was where the action was. The flickering kerosene lamp centered on a crocheted doily drew us like bugs. That’s where we gathered to read and write to sew and color pictures to play games and visit or just eat bread and milk. That’s where we picked out the Black Walnuts and Hickory Nuts that Daddy cracked on a chunk of railroad track tucked between his knees so Mother could make fudge or divinity. That’s where we ground up the sausage made the head cheese and cut up the hog fat. That’s where we played Rum and Pinochle and the losers had to bring in firewood or pop the corn. That’s where we laughed together. And the laughter drifted lazily from rafter to rafter long after everybody had kissed goodnight.