I’ve been an antique lover for as long as I can remember and
every now and then, just have to make a foray into a shop of collectibles for a
breath of the past, a bite of nostalgia, a shot of history. I grew up with all
things old, used or handed down. The day my Dad would approve of a new piece of
furniture, a lamp or tchotchke, was the day Mom and I high-fived each other and
grinned from ear to ear. I have used this space before to share her Gold Bond
stamp redemption items, but they were never substantial pieces. A blanket, a
wall hanging, a toaster. Hardly something you would build a room around.
What we DID build our rooms around was USED. Dad wasn’t NOT
generous, but he WAS frugal and careful of expenses. I guess it paid off, for
his estate upon his death was nothing to be sneezed at. When I was young,
however, our family often made junkets after church on Sunday, to Koch’s, a
massive arrangement of barns and sheds near New London. Purveyors of everything
from household items to car parts, it was really a second hand store but, for
some reason, had such buyer appeal that it seemed to be swarming with shoppers
every time we stopped in. We got much of what we owned at that time from this
location. I even, at age 13, got my first eye shadow collection from a used
Avon dealer. How did I dare apply “Sapphire Blue” or “Smokey Haze” to my
juvenile lids? We were not too good to
be second hand shoppers and never wasted anything. It just made sense to “buy used
as long as there’s wear in it.” And that eye shadow had lots of wear in it.
I recently went back to one of my favorite antique stores in
the area and found, not one but two, wooden spice chests. Marked in primitive
stamp, each of the 8 drawers in the little cupboard is marked. Allspice,
cloves, cinnamon, mace, baking powder, soda, salt and pepper. I bought them
both and gave one to my daughter for her birthday. Now we have matching spice
chests in our kitchens and she also loves to hunt with me for yet another fine
addition to our collections. There is something sweet about knowing that
somewhere, most likely out here on the prairie, a housewife in the 1920’s was
adding a pinch of salt, a teaspoon of cinnamon or a dash of mace to her
cooking. In that era, I’m more than certain, she would have ascribed, as well,
to the idea of old, used or handed down.
HERITAGE BUTTERMILK DOUGHNUTS
3-1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 scant teaspoon nutmeg
2 eggs
1 cup sugar
1 cup buttermilk
2 tablespoons butter, melted
In a large bowl, sift together flour, baking powder, salt
and nutmeg. In a separate bowl, beat eggs, sugar and milk together and stir
well. Add sifted dry ingredients to this mixture. Stir in melted butter. Roll
out on flour-covered board. Deep fry at 375 degrees until browned on both
sides. Remove from pan and drain on paper towels. Dredge in sugar, cinnamon
sugar or powdered sugar.
SPICE CHEST GINGER CREAMS
1/4 cup lard
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup cold water
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon cinnamon
In a large mixing bowl, mix together lard and sugar. Beat in
egg. Stir in molasses. Add water. Blend in flour, soda, salt, ginger, nutmeg,
cloves and cinnamon. Cover bowl and chill dough for 2 hours. Drop by spoonfuls
onto baking sheets. Bake at 375 degrees for 7 to 10 minutes.
CREAMY FROSTING
3/4 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon (or more) heavy cream
Combine all ingredients in a small bowl. When cookies are
cool, spread frosting over tops. Store in a tightly covered container.
SPICY MOLASSES CAKE
2-1/4 cups flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup brown sugar
3/4 cup butter
1 tablespoon molasses
1 cup buttermilk
3 eggs
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