Between The Lines

 

On numerous occasions I’ve said that there is much to found in a community cookbook. Wonderful recipes to be sure, but hidden between the lines and pages are gems that surpass usual bookmarks and cook’s notes.

Every year, just before the spring and fall community garage sales in our area, I glean cookbooks off my shelves for sale. I usually get nowhere fast; I end up reading each book or at least leafing through the pages. Some I know I will never part with. Such was the case this week, when tucked in between two for sale volumes was a small thin one from the 1960s.

A yellowed newspaper clipping was between beef liver with tomatoes and baked cream chicken. Titled ‘The Class of 1922’, it was a reunion photograph of Clark County’s Olive Branch High School. Some of the last names were familiar. Maybe you recognize them, too.

Further on in the book, an auction ad revealed that on Sept. 20, 1969, Mrs. Marion Lucas of Oaklawn St. in Medway, sold her entire estate due to illness. Along with that yellowed clipping was found a recipe for no-knead coffee cake and a handwritten one for rhubarb crunch.

A small piece of paper floated out from between the page with fudge cake and the page with pound cake. On it the following unidentified poem:

Your Name

You got it from your father,

It was all he had to give.

So it’s yours to use and cherish

For as long as you may live.

 

If you lose the watch he gave you,

It can always be replaced,

But a black mark on your name,

Can never be erased.

 

It was clean the day you took it

And a worthy name to bear

When he got it from his father

There was no dishonor there.

 

So make sure you guard it wisely,

After all is said and done

You’ll be glad the name is spotless

When you give it to your son.

 

Whether son or daughter, the recipes were passed on in the form of a community cookbook that holds so much more than cookies and casseroles. Perhaps you have such a cookbook, stuffed with friends and family, bits of newspaper with names and dates and photographs of a whole generation of wise adults, mothers and fathers who passed on a name…and a heritage.

Rhubarb Crunch

4 cups diced rhubarb

1 cup sugar

3 tablespoons flour

1 cup brown sugar

1 cup rolled oats

1 ½ cups flour

1/3 cup butter

1/3 cup shortening

 

Toss rhubarb with sugar and 3 tablespoons flour. Place in 2 quart casserole. Mix together brown sugar, oats, flour. Cut butter and shortening in as for pie dough. Sprinkle mixture over rhubarb. Bake in preheated 375 degree oven for about 40-45 minutes. Serve warm with ice cream.

 

 

Apple-Walnut Cake

2/3 cup vegetable oil

1 cup sugar

Pinch of salt

1 teaspoon cinnamon

1 teaspoon baking soda

1 egg

1 cup chopped walnuts

2 cups peeled, diced apples

1 ½ cups flour

 

Mix together oil, sugar, salt, cinnamon. Add baking soda and egg. Mix well. Add walnuts and apples. Lastly, stir in flour until batter forms. Pour into greased 9x9 pan or deep dish pie plate. Bake at 350 degrees for 45 minutes or until done tested with toothpick. Can be frosted when cooled or eaten with ice cream, whipped topping or hard sauce.

 

 

Very Rich Bars

1 cup unsalted butter

1 cup light brown sugar

1 egg yolk

1 teaspoon real vanilla

Dash of salt

½ cup chopped pecans

2 cups all-purpose flour

One 6-ounce bag chocolate chips

 

Mix all ingredients except chocolate chips. Press into a greased pan (13x9). Bake 350 for about ½ hour or until set. Immediately upon removing from oven pour chips over top and let them melt. Use knife to spread the melted chocolate over top. Cool. Cut into bars. These bars are good with dark chocolate chips or a combination of chocolate and peanut butter chips.

 

Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or Box 61, Medway OH 45341.