I don't have any very early memories of Grandma. Perhaps my earliest ones are from when we lived in California. Grandma and Grandpa would come to visit us from time to time. When they were at our house, I remember racing to practice the piano before my sister. Grandma loved to hear us practice. Grandpa would ask us to play for church at the cabin after we got a little older. Grandma liked to go to the beach. We liked that too. When we came to Salt Lake in the summers, Grandma would take us to town to hear the organ concerts at the Tabernacle. She was a guide at the Beehive House and would give us personal tours. I remember driving with them to go to the cabin. We would often stop at either Hires for a root beer float or at the Spring Chicken Inn in Wanship for a treat. Sometimes we had to wait until we got to Wanship if they wanted to take ice cream to the cabin. Grandma would tell us Cannon family stories and we would sing songs. I remembe singing "When it's Springtime in the Rockies. Grandma was so elegant on her horse in her riding clothes as she and Grandpa went out for a ride on their horses.
I remember that she liked to eat- or should I way- drink strange things. She juiced all kinds of things, especially vegetables. She would give us samples to try. The mixed concoctions were OK, but the straight parsley juice was awful. Carrot juice was OK and celery juice was tolerable. Grandma was a good cook. I remember some Sunday meals in the dining room on 12th East. As one of the children, I had wax paper under my place so that I would not ruin her breautiful tablecloth. I remember her making turkey soup from the left overs and serving it to us in the breakfast room. She also had whole wheat bread and tiny whole wheat crackers. The soup was so good.l I have tried to make it, but it never tastes the way she made it. I remember breakfast at the cabin with her whole wheat pancakes. We have the recipe, but it never tastes like it did at the cabin. I have many of her recipes, but I cannot find some of the ones I remember best- tomato aspic, cole slaw. I'm sure she was one of those cooks who tasted and adjusted as she went along.
Date Nut Bread
1 c. chopped dates
1/2 c. raisins ( seeded, muscats preferred)
1/2 c. walnut pieces (black walnuts are best)
1/2 c. brown sugar
1/4 tsp salt
1/2 tsp soda
1/2 tsp baking soda
1 tbsp butter
1 egg
1 c. whole wheat flour
Add soda to boiling water and pour over dates, raisins, brown sugar and butter. Let stand until cool. Add sifted dry ingredients. Add nuts, beaten egg, vanilla. Stir only to mix. Pour into prepared pans. Let stand 5 minutes. Bake at 375 degrees for 45 minutes to 1 hour for large loaf. Makes 2 small or 1 large loaf.
Mint Sauce
1 scant c. mint leaves, measured after put through food chopper
1 c. lemon juice (canned OK)
1 1/4 to 1 1/3 c. sugar, depending on how sweet you like it
1 level tsp salt
2 tbsp red wine vinegar
Put in heavy enamel saucepan or casserole and heat to below boiling point. It can be reheated a time or two to advantage. Let stand a day or over night. This standing warm draws out the flavor of mint as steeping does to tea. The high sugar content makes it keep a long time- maybe indefinitely. Keep it in the refrigerator or freezer. Thickness of sauce can be varied by adding more or less mint.
Chicken A La King from her sister Anne Silver
1/3 c. chicken fat or butter
1/2 c. green pepper cut in thin strips
1 c. (about 1/4 lb) mushrooms, sliced
4 tbsp flour
1c. chicken stock
1 c. milk- 1/2 c. cream
1/2 c. sliced pimento (or less according to taste)
2 - 3 C. diced cooked chicken
salt, pepper ( can use bouillon instead of salt)
2 egg yolks, slightly beaten (This is rich, may be omitted)
Heat fat, add green pepper and mushrooms. Cook over low heat about 5 minutes or until soft. Add flour and stir until blended. Slowly add stock and milk. Stir over low heat until thick and smooth. Add cream, pimento and chicken. Heat thoroughly and season to taste. Into slightly beaten egg yolks stir a little of the hot sauce; slowly add to remaining sauce, stirring constantly. Serve immediately on buttered toast or patty shells. Makes 6 large servings if 3 c. chicken is used.
Green Onion Salad Dressing
1 bunch green onions with tops cleaned, dried in towel and chopped fine
juice of 1 lemon ( canned OK)
2 tbsp red wine vinegar
1/3 to 1/2 tsp salt
about 2 rounded tbsp honey
Size of onions bunches and lemons varies greatly. Taste for amounts. It should have a sour sweet taste. Let stand in bottle in refrigerator. Add a little olive or safflower oil to salad when tossing.
Lemon Chiffon Pie
Grated rind of 1 large ripe lemon (when not ripe lemon rind can be bitter)
1/3 c. lemon juice (Grandma used a little more than this)
1/2 tbsp unflavored gelatine
1/3 c. cold water
4 large eggs
1/2 c. sugar
pinch of salt
Graham cracker crumbs moistened with butter or margarine
Whipping cream to top pie
Soak gelatine in water 5 minutes. Heat lemon juice and rind in top of double boiler. Add gelatine and water mixture. Stir until dissolved. Add egg yolks, well beaten and combined with sugar and salt. Stir until it thickens to thin gravy like consistency. Fold hot mixture into beaten egg whites. Pour into moistened graham cracker crumbs lining pie dish. Chill to set. Before serving add whipped cream sweetened to taste and flavored with vanilla.
Mother's Orange Ice Cream (Zina B. Cannon)
6 quart freezer full
Grated rind of 1 or 2 lemons
3 qts. whole milk
3 c. sugar
8 eggs
1 qt orange juice
juice from 3 lemons
1 pt. whipping cream, whipped
Cook rind, milk, sugar, eggs together in double boiler. Add orange juice, lemon juice, whipped cream when cold in freezer.
Mother's Plain, Vanilla Custard Ice Cream
About 4 qts. milk
6 tbsp flour
2 c. sugar (use brown for variety and rich flavor)
6 eggs, slightly beaten
1/2 tbsp salt
1 tbsp vanilla
1 pt. cream, whipped
Cook 1 1/2 qts. milk in double boiler. ( Add what is necessary after cooled and in freezer) Mix flour, sugar, eggs, salt and stir into scalded milk in double boiler. Add vanilla and whipped cream after custard is ice cold in freezer.
Ginger Snaps (I don't know if this is the recipe, but my father loved this kind of cookie and reported that they always had them to eat when they were young.)
1 c. molasses
1/2 c. shortening
3 1/4 c. flour
1/2 tsp soda
1 tbsp ginger
1 1/2 tsp salt
Heat molasses to boiling point and pour over shortening. Add dry ingreients mixed and sifted. Chill thoroughly. Roll out thin and cut. Bake on cookie sheet in moderate oven.
Much later in my life, my children and I lived in her basement for several years. Grandpa died while we lived there. As Grandma got older and more forgetful, her stories began to change. We loved her anyway. She would often come downstairs and just walk in. That was true even if I was in the bathroom. She was lonely and just wanted to be with people. I quickly learned that if I was to get anything done, that I would have her follow me around as I did my work and she talked. We spent many happy hours together before we moved to our home on Gilmer Dr.
Grandma was a grand lady and I am greatful that I was able to know her when she was much younger and quite spry and also when she was old and feeble. It's great to be an Evans!
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