THE AMISH COOK
BY LOVINA EICHER
6:30 a.m. Our day begins. The girls and I start with breakfast while my husband Joe and the boys do the morning chores. Joe also starts a fire in the stove since it is chilly in the house. Our thermometer shows 30 degrees and it looks like it has frosted in some places. Hopefully it was not enough to effect anything. We are just burning wood instead of coal since we only need heat in the house on some days. The warmer weather in March sure spoiled us.
8 a.m. Breakfast is ready which consists of eggs, fried potatoes, bacon, cheese, toast, milk, and grape juice. Also peanut butter cookies which Loretta made. We will take some to church services at our neighbors home tomorrow. Joe usually doesn’t eat breakfast during the week since he goes to work so early. He eats something at break-time. On weekends he always enjoys a good breakfast which I think is the most important meal of the day.
9 a.m. Joe at the boys go outside to cut and haul some wood. The girls and I do laundry, weekly cleaning, and the dishes. Verena mixes up a batch of chocolate chip cookies and bakes them. She is doing a science project at school about seeing the difference in dough that has been refrigerated 48 hours and then baked from fresh. She was asking everyone to see if they tasted a difference. When the boys were in for a break they tasted some and she asked them. They kept saying they needed another cookie since they forgot to taste the first one. I think Verena figured out that they just wanted more. They kept saying they forgot to taste the first one so they could get more cookies.
1 p.m. We have a light lunch of grilled cheese sandwiches and leftover pizza.
2:30 p.m. Everyone took a break and is now back to work. We get the clothes in off the lines. We also do some ironing. I don’t like to do laundry on a Saturday but yesterday was Good Friday so we went to Jacob and Emma’s for dinner. They had a very good meal of barbecued hot wings, mashed potatoes, gravy, corn, potato salad, hard boiled eggs, carrots and celery sticks, green onions, cheese, rhubarb dessert, pudding, peanut butter cookies, and ice cream. Jacob’s had eggs hidden outside for an egg hunt. The eggs were filled with candy and coins. A “grand prize” egg was hidden and was found by Jacob and Emma’s son Steven, age 4. He was so proud to be the grand-prize winner. His prize was $10 but I think he would have been happy just knowing he was the one who found the egg.
6:45 p.m. Susan leaves with her friends to go to the community building where the youth will gather. Joe is grilling chicken and hot wings with our supper. Everyone else is getting cleaned up for church services tomorrow. Elizabeth’s friend, Timothy, joined us for supper.
9 p.m. Everyone is ready for bed. It has been a long day and enjoyable week having the children home for spring break. Monday they go back to school. Only 9 more weeks until the children’s school is over.
We hope everyone had a blessed Easter. With rhubarb season in full swing, try this easy pie recipe!
Rhubard Custard Pie
1 pint of milk
1 teaspoon flour
3 beaten eggs
1/2 cup sugar
Pinch of salt
2 cups rhubarb, finely chopped
Preheat oven to 400. Heat milk just until warm. Rub flour with enough
water to make a paste. Add mixture to hot milk. Pour the mixture over
the eggs mixed with sugar and salt. Cover bottom of unbaked pie shell
with finely chopped rhubarb.
Pour custard over rhubarb. Bake slowly, never letting it boil, at 400
for 10 minutes then 350 for about 30 minutes.