By Susan Puckett
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Extra info for A Cook's Tour of Iowa
Beat in enough powdered sugar to make a creamy consistency. Stir in vanilla. Spread over cooled cake immediately. Makes 10 to 12 servings. Maud Stroup's Home Remedy Soup "This was something we ate a lot of and I thought as a child I would never feed this to my family when I grew up. However, I've (or so I believe) improved this dish. Mom always made the soup with four or five diced and boiled potatoes, a large diced onion cooked with the potatoes, and a slice or two of bacon chopped into the boiling potatoes and onions.
The Farmer's Wife's Snickerdoodles 1 cup soft shortening 1 1/2 cups granulated sugar 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons granulated sugar mixed with 2 teaspoons cinnamon Finely chopped pecans or large pecan halves (optional) In a mixing bowl, cream shortening, sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt and add to creamed mixture. Chill dough for 1 hour (this is important because the dough handles much better when chilled).
Without proper plumbing facilities, bathing, an activity which per- Page 30 mitted little modesty, was particularly cumbersome for the miners and their families. Even so, Mrs. Sertich's mother was strict with the boarders when it came to personal hygiene. When the men returned from the mines, the women would drag out washtubs and fill them with warm water. "One boarderhis name was Frankused to tell my mother he couldn't take baths, or else he would rust," Mrs. Sertich said, laughing. '" In the early days especially entertainment was almost nonexistent.
A Cook's Tour of Iowa by Susan Puckett