In Alberta and Saskatchewan, we are starting a summer of centennial celebrations, with many towns having special homecoming weekends. Our first centennial celebration was last weekend when our local Women’s Institute held a homecoming tea for all present and former members of our small rural community. There was a lot of reminiscing. Be sure to take part in these events. You will be glad you did.
As we reminisce, the following article from the frugal homemaker website brings back memories.
Grandma’s apron
The principal use of Grandma’s apron was to protect the dress underneath, but along with that, it served as a holder for removing hot pans from the oven. It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears.
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From the chicken coop the apron was used for carrying eggs, fuzzy chicks and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids and when the weather was cold, grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow while bent over the hot wood stove. Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees. When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that old-time apron that served so many purposes.
Oven baked spareribs
I discovered this recipe years ago in the Canadian Cook Book by Nellie Pattinson that we used as a textbook in high school. It is good for company, because it is prepared long before the guests arrive, is served as is without slicing or last minute preparation, and can be held hot in the oven if mealtime is unsure.
1 teaspoon salt 5 mL
1/4 teaspoon pepper 1 mL
4 pounds spareribs 2 kg
1 medium onion
2 tablespoons vegetable oil 30 mL
4 tablespoons lemon juice 60 mL
2 tablespoons brown sugar 30 mL
1 cup catsup 250 mL
1 tablespoon Worcestershire 15 mL
sauce
1 teaspoon dry mustard 5 mL
1 cup juice from peaches 250 mL
or sweet pickles
1/2 cup celery 125 mL
1/8 teaspoon cayenne 0.5 mL
Sprinkle spareribs with salt and pepper. Bake meat side up at 400 F (200 C) for 30 minutes.
Chop the onion and fry in oil until light yellow. Add the other ingredients to the onion. Heat to boiling. Pour over the ribs. Bake at 350 F (180 C) about two hours, basting every half hour. Serves six.
Apple lentil slaw
There are lots of nutritional, tasty and colour-ful ingredients in this slaw. The dressing is a lower-fat version. However, you could substitute your own favourite dressing. It is a great make-ahead salad for upcoming events.
4 cups shredded cabbage 1 L
1 cup cooked or canned lentils 250 mL
1/2 cup shredded carrots 125 mL
1/2 cup chopped celery 125 mL
1/4 cup chopped green onion 60 mL
1 unpeeled red apple, diced
1 tablespoon lemon juice 15 mL
2 tablespoons raisins or craisins 30 mL
Dressing:
3 tablespoons white vinegar 45 mL
1 tablespoon granulated sugar 15 mL
1 tablespoon lemon juice 15 mL
2 tablespoon vegetable oil 30 mL
1 teaspoon salt 5 mL
1/2 teaspoon celery seeds 2 mL
In a large bowl, combine cabbage, lentils, carrots, celery and onion. In a small bowl, toss apple with lemon juice; set aside.
In a small saucepan, mix vinegar, sugar, lemon juice, oil, salt and celery seeds. Heat and stir over low heat until sugar is dissolved, or heat it in the microwave in a microwavable cup.
Pour hot dressing over cabbage mixture; toss to mix well. Add the apple and raisins. Refrigerate for at least two hours or up to two days.
Source: Canadian Living, April 1995.
Cleaning tip
A friend recommended Mr. Clean Magic Eraser for getting black marks off her walls. I tried it and agree. Simply wet the eraser pad and gently rub on the surface. No fumes, gloves, buckets or chemicals are required. You can use it on marks on walls and floors, patio furniture, car interiors and even car wheels.
Food safety for fiddleheads
The Canadian Food Inspection Agency is reminding consumers that fresh fiddleheads must be properly cooked before they are consumed.
Fiddleheads are the curled, edible shoots of the ostrich fern. They are collected in the wild and sold as a spring seasonal vegetable in stores or outdoor markets. There have been a few reported cases of illnesses in Canada connected with eating fiddleheads. Although no proven cause for this hazard has yet been identified, the agency believes the most likely cause is an unidentified natural toxin present in the
fiddleheads.
It recommends that fresh fiddleheads be washed in several changes of cold water and cooked in boiling water for 15 minutes or steamed for 10 to 12 minutes until tender.
Water used for boiling or steaming fiddleheads should be discarded because it may contain the toxin. Fiddleheads should also be boiled or steamed before sautŽing, frying or baking.
Symptoms usually begin 30 minutes to 12 hours after eating raw or undercooked fiddleheads, and may include diarrhea, nausea, vomiting, abdominal cramps and headaches. Illness generally lasts less than 24 hours. This can result in dehydration, particularly among the elderly and infants.
Anyone experiencing these symptoms after consuming fiddleheads should immediately seek medical attention.
For more information contact the Canadian Food Inspection Agency, media relations, 613-228-6682, www.inspection.gc.ca.
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
