Lela Nargi - The Farmers Wife Harvest Cookbook: Over 300 blue-ribbon recipes!

OVER 300 BLUE-RIBBON RECIPES! LELA NARGI, EDITOR Voyageur Press HARVEST TIME
Shout cuts July 1936 Tradition has a way of asserting itself at harvest time. In the harvest meal contest conducted last year by the Farmers Wife Magazine, we found that the meals planned by farm homemakers in 35 states fell into pretty general patterns. In this contest we also asked, Do you serve between-meal lunches in the field. Why or why not? Other information which we asked for was for short cuts in preparing and serving harvest time meals. Such helpful suggestions were given that they are worthy of study even though you may not have harvesters to feed, for experiences learned under pressure of a heavy load of work are pretty valuable ones. To the question, Do you serve between-meal lunches in the field? answers were 54 percent no, 40 percent yes, and 6 percent depends.

If there were young lads in the crew, the farmers wives felt they really needed extra food for strength. The pause seemed welcomeIt gives the men extra pep and energy for their hard work; or The men need a few minutes rest and did not need to eat so much supper, so could rest better. Many said, It is (or is not) the custom in our neighborhood, which settled the question. A number served a refreshing cold drink or fruit, which is much better for the men than more cooked food. Some lunches were very simple, as doughnuts and fruit punch, home-canned grape juice and cup cakes, cold buttermilk and ginger cookies. Other lunches included as much as two kinds of sandwiches, cakes, cookies, and coffee.

Some of the comments made by those who do not serve lunches were as follows: this is a dairy section and our day in the field is not so long as in some places, or, I do not serve lunches in the field for I have found that the men prefer good, hearty meals at regular hours to lunching. Another said, I do not serve lunches. It is not customary in our locality and the men say it wastes their time, as well as mine. When the harvesters were a long distance from the house, the noon meal was sometimes taken to the field. A Utah contributor wrote that their ranch was six miles from their home, so a hearty breakfast and evening dinner were served at their house, with a lighter noon meal sent with the men when they left in the morning. H. W. W.

Tanner of Wisconsin says they do not serve lunches in a mixed farming district where farmers exchange work, and quit early on account of chores. When they lived in the grain belt, however, she says, we served lunch both morning and afternoon. Morning lunch always seemed superfluous and especially difficult. The 4 oclock lunch, on the contrary, was a welcome respite. By then work was beginning to lag. It was most satisfactory for the women to take lunch out with the car. It was most satisfactory for the women to take lunch out with the car.

It gave them a bit of change and fresh air, and more important, the food was protected, as far as possible, from drying out and the inevitable dust and flies. Foods were hand foods. Sandwiches were substantial and not messylettuce leaves omitted. Layer cakes were taboo. Cake was baked in paper baking cups or took the form of cookies or fried cakes. Short Cuts and Time Savers Summarized and quoted from these farm womens letters are many helpful ideas which dealt with planning, equipment, and methods of serving. Careful Planning Plan aheadwrite out menus and follow them. Careful Planning Plan aheadwrite out menus and follow them.

Bake and cook a day ahead such foods as cookies, bread, rolls (reheated in paper sacks), baked beans, cakes which keep moist, and salad dressing. Chickens may be cooked unless they are to be fried, and then just dressed, and ham boiled ahead. One reader says to make but not bake apple pies the day ahead, cover with waxed paper and put in the ice box overnight. This makes them extra crisp. Early in the day, before its hot, gather and prepare vegetables, bake pies and fresh cakes. Two-in-one cooking: prepare potatoes for two or three meals at one time.

Cook enough beets to serve pickled the second day. Prepare enough roast beef to serve cold or as a stew for a second meal. Use canned meats, vegetables, and fruits as a time and labor saver for a large crew, especially when help is scarce or when the fresh supply is limited. Gallon fruit may be used for pies. Writes one, I always can at least 25 quarts of baked beans for summer use. Mix dry ingredients and lard ahead of time for pies and biscuits.

Store in a cool place till needed, when liquid is added. An emergency shelf, well stocked, takes care of the unexpected. Use cream as a shortening for cakes and cookies. After dinner is the time to prepare and bake casserole dishes to be used for supper, using the dinner stove. Supper then requires little heat. Convenient Equipment Use casseroles. Convenient Equipment Use casseroles.

Again and again came the comment that baking-serving dishes are a big help. They keep food hot, avoid last-minute dishing up, save dishes, and are the most attractive way to serve hot vegetables. Use a basket for carrying supplies from cellar or storage place. Use trays to carry food from ice box to kitchen and from kitchen to table. Pressure cookers save time, fuel, worry. A pastry blender is invaluable for pies, biscuits, cake.

On dishwashing: Buy a dish drainer and use it. Also, I keep baking dishes washed up. Its not just the notion but a nerve tonic. Have plenty of clean dishtowels and hot water ready. Use a double boiler to keep gravy hot. Quick, Simple Serving Provide plenty of clean towels and wash basins for the mens wash up before meals. Quick, Simple Serving Provide plenty of clean towels and wash basins for the mens wash up before meals.

Have meals ready on time. We always have flowers on the table and find harvest men enjoy them as much as city businessmen would. A serving table in the dining room for cold foods is a big help. Set the table early, draw blinds, and keep dining room cool. We let each man take his plate with meat and potatoes as he passes through the kitchen. Avoid confusion in passing by starting everything to the right. Avoid confusion in passing by starting everything to the right.

Reset the table for the next meal as soon as dishes are washed, and cover with a clean cloth. Or stack clean dishes near the table and cover. If the hostess will be seated with the men, serving is much easier as she can have a tea cart with beverage, dessert, etc. at her side. An occasional word to men to pass things eliminates the necessity of being on her feet constantly when she has no help.

The Farmers Wife was a monthly magazine published in Minnesota between the years 1893 and 1939.Next page