Shrove Tuesday Doughnuts
Shrove Tuesday occurs right before Ash Wednesday heralding the beginning of Lent.
It was a day of feasting for the fasting that would take place during Lent.
1 cup sugar
1 tsp. soda
1 cups milk
1 cup cream
1 tsp. salt
1 tsp. baking powder
Flour to make a soft dough
2 tablespoons shortening (optional)
Mix and chill. Roll out and cut into 2 by 3-inch pieces. Slit each strip twice in the center and then pull ends through the slits and then deep fry them until they are browned. Sprinkle with sugar or powdered. Sugar.
Coloring Easter Eggs the old fashioned way.
Purple or brown tones – dry onion skins were wrapped around the egg and covered with a damp cloth soaked in white vinegar.
Red could be obtained from red veggies – Beets…
Coffee or tea was used to stain eggs
Also crepe paper – readily tossed around at weddings, showers and other parties in the days before Pinterest.
“Easter time was kuchen and dying Easter eggs. We had all our own eggs and Mom would dye them with egg dye. My dad would, when we were six or seven years old, hide them in his pocket. He would lay them outside so we would come across them. Gosh, we found Easter eggs. Mom dyed them so we didn’t know when we were at school. We thought the Easter rabbit brought them,” Adeline Moch said.
Ellen Tuttle said, “We didn’t have dye for any eggs. But Mom could make the prettiest Easter eggs. Rabbits didn’t get in the house. They laid those eggs under the plows and in the weeds. We would hunt Easter eggs for a whole week. She used tea and stuff like that to dye those. I was 14 before I knew there was no Easter bunny or Santa Claus. I believed until I was fourteen years old.”
Traditionally the Catholics did not eat meat on Fridays during Lent, even meals served at schools observed the traditional no-meat Fridays and fish was often served. Meals without meat also included dishes of noodles and prunes or fleisch kuechla with fruit soup.
“Fry bread done mostly during Lent because you couldn’t have meat on Fridays so that was a meal on Fridays. A guy would come around and sell the fish. It was winter and you could buy a big box full. The guy had the ice in there already and they kept a long time,” Bernice (Kiefer) Nagel said.
“We made noodles and colored eggs and my mother would always make little chickens with eggs. They would have little tail and a beak and she would use allspice for the eyes and she would hang them up in different places,” Mavis Erlenbusch said.
GOOD FRIDAY – prunes and noodles.
HOME-MADE EGG NOODLES
As made by Martha (Rott) Ringering b. 1901 Richville Twp, Logan Cnty, N. Dakota. Recipe from Connie Dahlke
3 cups stirred white flour
1 tsp salt
1 tsp baking powder
1 large egg
9 Tbsp water
DIRECTIONS:Measure flour, salt and baking powder into mixing bowl. Break egg into flour and stir in ½ cup of the water, mixing to form a very stiff dough (will need to mix with your hands toward the end). Only use last tablespoon of water if mixture is very dry. Knead 5 minutes until dough is smooth and elastic. Divide dough into two parts and shape each part into a narrow rectangle no more than ½-inch thick. Cover dough pieces with plastic wrap and let rest 10 minutes.
On lightly floured surface, roll out dough, one part at a time, until very thin – aim for length rather than width of dough strip. Each dough part should make a thin dough strip 6-7 inches wide and 19-20 inches long.
Starting at long edge, roll dough strip into a loose roll and cut with a sharp knife into ¼” wide noodles. Unroll noodles, smoothing out where needed.
When all noodles are ready, drop a handful at a time into 2-3 quarts of seasoned boiling water and simmer for about 20 minutes, stirring once or twice to keep noodles separated. Remove noodles from broth with a slotted spoon and drain well.
May serve as a side dish topped with fried bread crumbs, or use in soup or a casserole.
Easter eggs are made from sweet dough, yeasty and baked in a coffee can… if you can find one.
Filled with candied cherries, almonds, lemon flavoring, other candied fruit
Frosted with loads of sweet colored frosting.
Is Russian in origin
AN XV is marked in the top meaning Christ is Risen.
2 packs yeast
½ cup warm water
¾ cup scalded milk; cool
1/3 cup sugar
1 tsp. salt
½ cup shortening
½ cup raisins
½ cup cut-up mixed candied fruit
¼ cup chopped almonds
1 tsp. grated lemon peel
4-1/2 to 5 cups flour
DIRECTIONS: Dissolve yeast in warm water in large bowl. Stir in milk, sugar, salt, eggs, shortening, raisins, candied fruit, almonds, lemon peel and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1.5 hours. Let rise 40 to 50 minutes.
Punch down; divide into halves. Shape each half into round bun-shaped loaf. Place in two well-greased 3-pound shortening cans; or 46-ounce juice cans. Let rise until doubled.
Heat oven to 375°. Place cans on low rack so midpoint of can is in the middle of the oven. Bake until tops are golden brown, 40 to 45 minutes. If top browns too quickly cover with aluminum foil. Cool 10 minutes; remove from cans. Spoon lemon icing over tops of warm bread, allowing some to drizzle down sides. Tim with tiny decorating candies if desired.
1 cup powdered sugar
1 tablespoon warm water
1 teaspoon lemon juice
Mix powdered sugar, water and lemon juice until smooth; glaze consistency. Add a little water if necessary.
Sue B. Balcom
Writing, or maybe talking, comes naturally to me and under the guidance of a great newspaper editor I have acquired skills that led me to author four books.