Recipes from yesteryear – Ma’s Blueberry Bread

Recipes from Yesteryear:
Ma’s Blueberry Bread: MA GETMAN was the owner and operator of the Getman House in Forestport, NY. Ma tried to make her hotel a home.

Recipes from Spring Trout and Strawberry Pancakes

Ma’s Blueberry Bread

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 125.

Ingredients:

  • 3 cups flour.
  • 1 cup sugar.
  • 1 tablespoon baking powder.
  • ½ teaspoon salt.
  • ¼ teaspoon baking soda. 1 egg.
  • 12⁄3 cup milk.
  • ¼ cup oil (This is substituted from the recipe found in Byron-Curtiss’s cookbook).
  • 1 cup blueberries.
  • ¾ cup walnuts (optional).

Directions:

Mix everything together and bake at 350°F. for 60 minutes (or until done).

blueberry bread

Spring Trout and Strawberry Pancakes
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Spring Trout and Strawberry Pancakes – Old Fashioned Recipes & Cures

Old Fashioned Recipes & Cures: Maybe there was some value to these old fashioned recipes and cures in the past, but I wouldn’t trust them.

Spring Trout and Strawberry Pancakes

Old Fashioned Recipes & Cures

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 81.

ONE WEEKEND, as I was welding a go-devil, a wood splitting axe, at my Adirondack facsimile lean-to, I thought about all the labor it took to cut, split, stack, and dry wood for heating and cooking back in the day. I had thoughts too of the unusual-sounding old recipes I’d read in camp cook- books or heard mentioned. Certainly most dishes had been cooked on a wood-fired kitchen cookstove, although I know for a fact that Doc Latimer, Camp Seward’s renowned chef-owner, relied on a reflector oven, some- times known as a portable stove-top oven, to bake pies and cakes. He’d set it on top of the cast iron lids on Camp Seward’s boxstove, where it would reflect heat. Doc didn’t have a formal camp book of recipes. I learned about his cooking talents from his son, who was also a family physician. Probably because they were doctors, the men were also interested in cures that sound startling today. Who today would even think of putting a mixture of moss scraped from stones and simmered in cream in their mouth for a cold sore?

I would have had no idea what an attack of the ague was, or that wearing a piece of frankincense around one’s neck was the standard cure, except that a friend’s grandfather, Tom O’Donnell, mentioned it in his diary. He wrote about one incident when his friends had arrived to see him. “…I was in the midst of all this when relief came: my regular visitation of shaking ague. Old Pat took over the job of discouraging potato bugs. John Wilsey, who had never believed in so much as the existence of the disease, came in to see me in the grip of the ague, and by good chance at a time when I was putting on one of my more brilliant exhibitions. He looked on in silence at my performance. When the attack was over and the bed had ceased rattling, he said, ‘Gee but that was fun. Do it again, Tom!’”

“…John was asking what started the ague anyhow, and I told him potato bugs. Just one of my casual observations…”

Of course Tom was joking. The violent shakes were brought on by a fever. The cure? Mix one pound of blue vervain stalks and 4 ounces of boneset in with a gallon of good Irish whiskey. One teaspoon three times a day should bring the fever or ague under control.

Another cure out of the past was to wear finely pulverized rock salt be- tween the feet and the stockings for athlete’s foot. The remedy for worms was a teaspoon to a tablespoon of garlic dissolved in Irish whiskey and taken every morning. Wormwood tea or taking a bath in beef’s brine was recommended for rheumatism. A standard cure for the croup was equal quantities of mustard and salt mixed in a half glass of water, or even better, lard and molasses, skunk’s oil and alum in water! One-half pound of lean beef chopped fine added to one-half pint of rain water, a half teaspoon of salt and four drops of muriatic acid was supposed to be good for indigestion and diarrhea, but only after it stood for three hours. Then the clear liquid was taken after it was strained through a cloth. Here is an odd “Corrective for the Stomach:” a small piece of lime soaked in a quart of boiling water with a handful of raisins, with the dish kept covered while decomposition was taking place. A remedy for burns was a poultice made from soot taken from the inside of a stove pipe or chimney and one to three parts lard or fresh butter. This mixture was then spread on linen or muslin and applied to the burn.

The following is taken from an old Malone Cookbook loaned to Genevieve L. Wood by Mrs. Charles Anderson of Gouverneur. The date of publication is not known.

“Cure for Felon:5 Take equal parts of soft soap and best plug tobacco and simmer together. While hot bind on finger. It is frequently necessary for the patient to take a stimulant when this is applied.”

Our ancestors were hardy folk. They lived no life of ease,

But the cures they used for the ills they had

Were worse than the disease.

—From an unknown poet

Check out the recipe for Pickled Fish

Jay O'Hern

The author, William Jay O’Hern, working up firewood.

Author’s Collection

Maybe there was some value to these cures in the past, but I wouldn’t trust them. And, no one reading them should. There are far safer corrective measures today. I would far rather sample some of the old recipes that have equally strange names, such as Glazed Currants and Graham Pudding.

The pudding was easy to make in camp: 1 cup of molasses, 1 cup of milk, 2 cups of graham [whole wheat] flour, 1 cup of raisins, 1 saltspoon6 of salt, 2 teaspoons of soda. Mix these ingredients and steam two hours.

Who today would look forward to a meal of fried cabbage? Its directions: “Chop fine a small cabbage. Put it in a frying skillet with water enough to cover and cook until tender. Then add 1 teaspoon of sweet cream, a piece of butter the size of an egg, pepper and salt. Fry till nearly dry. Serve hot.” I’d far rather look forward to some pickled cabbage, or better yet, pickled fish. Americans today have never chopped wood. Likewise, a good majority of folks might not be able to identify varieties of wood: beech, soft and hard maple, white and red oak, basswood, cherry, and locust, for instance. It all has to do with the needs and exposures of one’s life. I enjoy working up stacks of firewood. The very progress cheers me on. However, I’m glad I have never had to make bread from wood!

When I stayed at Camp Oasis, I learned from my grandparents how to split stove wood with a hatchet without cutting my fingers off. I must have been only six or seven years old. Later I learned the rudiments of how to maintain a wood-burning range. Watching Grandma cook on the cast iron stove-top range was a big thing. It took experience, skill and a bit of knack to boil something over one stove lid, simmer something over another, and keep something warm over still another, all at the same time and with the same fire.

Those cooking techniques have gone by the wayside for the most part. There are those little Everhot ovens that will bake a cake over a campfire.

An outdoor grill would work too, but why bother when the modern kitchen electric or gas oven is so much easier?

My wife and I still bake up some of our grandmothers’ tasty breads in our kitchen today. I’m always amazed by how fast a loaf of wholesome bread disappears. Bread-on-a-stick is about all I’ll bother cooking over an outdoor fire when camping. While the old cookbooks I’ve collected contain oodles of period recipes — Confederate Army Soup, Hickory Nut Pie, Green Corn Patties, Tomato Jam, Spruce Beer, and Parsnip Fritters — one of my favorites — it’s not the cooking lore that pulls my mind back to camp days gone by. It’s the tales that don’t stretch the blanket too far.

Check out the recipe for Pioneer Bread

Old fashioned recipes

1946. Frank Skillman at Camp Seward. Doc Latimer’s Cold River camp was the site for many wilderness gourmet-style meals. Photographer C.V. Latimer, Sr., M.D.

Courtesy C.V. Latimer Jr., M.D.

Spring Trout and Strawberry Pancakes
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Recipes from yesteryear – Pioneer Bread

Recipes from Yesteryear:
Pioneer Bread Made of Wood: As unconventional as these dishes seem today, they pale in comparison to Bread Made of Wood. This recipe was discovered in the Farmers’ and Emigrants’ Handbook, 1845.

Recipes from Spring Trout and Strawberry Pancakes

Pickled Fish

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 81.

Ingredients:

  • Hardwood shavings
  • Leavening

Directions:

As unconventional as these dishes seem today, they pale in comparison to Bread Made of Wood. This recipe was discovered in the Farmers’ and Emigrants’ Handbook, 1845. The tome was “dedicated to John Jacob Astor of New York, an Emigrant from the Rhine.”

In times of great scarcity, and where famine threatens, it is well to know how to prepare a nutritious substance, which may go under the name of bread, from the beech and other woods destitute of turpentine.

Take green wood, chop it into very small chips, or make it into shavings, which is better. Boil these three or four times, stirring them very hard during boiling. Dry them, and reduce them to powder if possible; if not, as fine as you can. Bake this powder in the oven 3 or 4 times and then grind it as you would corn. Wood thus prepared acquires the smell and taste of corn flour. It will not ferment without the addition of leaven. The leaven prepared for corn flour is the best to use with it.

It will form a spongy bread, and when much baked with a hard crust is by no means unpalatable.

This kind of flour boiled in water and left to stand, forms a thick, tough trembling jelly, which is very nutritious, and in times of scarcity may be used to restore life, with perfect confidence.

Pioneer Bread

Spring Trout and Strawberry Pancakes
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Recipes from yesteryear – Pickled Fish

Recipes from Yesteryear:
Pickled Fish: Put the fish in vinegar that is spiced as for pickles. Boil slowly until tender but not broken.

Recipes from Spring Trout and Strawberry Pancakes

Pickled Fish

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 81.

Ingredients:

  • Fish
  • Vinegar
  • Pickling Spices

Directions:

Put the fish in vinegar that is spiced as for pickles. Boil slowly until tender but not broken. Set away closely covered, and in a few weeks the bones will be destroyed.

pickled fish

Spring Trout and Strawberry Pancakes
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A Look Back In Time – A Lifelong Interest in Loggers and Logging History

What current readers of The Northern Logger & Timber Processor might not know is the long-standing magazine’s origin. The Rev. Frank A. Reed was an enthusiastic supporter and proud practitioner of supporting lumberjacks

A Look Back In Time

A Life-Long Interest in Loggers and Logging History

An article printed in “The Northern Logger “, August 2021

William “Jay” O’Hern is an Adirondack-based author. In this new monthly column, he writes about the history of the north woods logging and timber industry, as well as the lives of the men and women who made the industry what it is today. The author’s website: www.adirondackbooksonline.com has a variety of history books that span New York’s Adirondack Mountains, North Country and Upstate, logging, folklore and tales.

Readers are encouraged to share interests, memories, experiences and photos of their own “Long Gone” logging industry involvement at jay@adkwilds.com.

Why do people work in the woods? The question usually has a simple and practical answer: The need to earn a wage. That was certainly what initially drew me to the timber industry as a young man.

My first exposure to the timber industry took place at Crockett’s sawmill in Red Creek, N.Y. during the late 1960s. I had recently quit work at Hammermill Paper Company in Oswego, N.Y. It was during the time when large paper-cutting shears were operated with foot trip pedals. I had taken the job to be one of five men who worked as a “trouble-shooter” or quick-response repair crew. The position involved my crew to resolve the problem when a large semi-liquid sheet of paper broke overhead while in transit over an array of rollers that squeezed and dried. Between learning how to quickly correct a break in the huge (and intimidating) papermaking machine, worrying about the constant danger of negotiating through the machine’s narrow interior passageways, and the daily dose of hearing the crack that meant a gigantic v-belt had broken and was sailing helter-skelter at high speed with enough force to kill a person… well, let’s just say that on-the-job injury or death were pretty much constant risks.

Despite the danger of the environment, I enjoyed the work. My employment at the sawmill exposed me to mill workers, drivers of log trucks, and various lumbermen and women. At the same time that I worked in the sawmill, I got curious about the broader scope of the industry. I learned about it by reading The Lumber Camp News and The Northeastern Logger, predecessors to The Northern Logger & Timber Processor. In keeping up with the times, as one might expect, the magazine’s focus and content changed over the years, and I followed along.

From this early exposure, I became fascinated by the industry’s history. It is my belief that in order to think about the future of the timber industry, we would do well to learn lessons from the past, from the men and women who made logging and processing what it is today.

Rev. Frank A. Reed

COURTESY TOWN OF WEBB HISTORICAL ASSOCIATION

Rev. Frank A. Reed conducting a ministerial service at Gould Paper Company’s Camp 9, 1948.

So, a history lesson:

What current readers of The Northern Logger & Timber Processor might not know is the long-standing magazine’s origin. The Rev. Frank A. Reed was an enthusiastic supporter and proud practitioner of supporting lumberjacks – the young, the middle-aged, the inebriated, the sick, the down-and-out, the homeless and the old-timers. Rev. Reed was also the author of the classic Lumberjack Sky Pilot (North Country Books, 1965). His stories along with pioneering, ground-breaking sky pilots Frank Higgins, Aaron W. Maddox, Charles Atwood and Clarence W. Mason’s and true tales – of spending winter nights in the mountains, experiences with big draft horses, an escape from a falling rock, being lost in the woods – according to Rev. Reed “laid the foundation for the creation of The Lumber Camp News,” a publication Reed established in 1939 for the entertainment and education of men in the lumber camps.

When Rev. Reed began missionary work in the lumber camps in 1915, he recalled, “There were thirty-two log drives on the rivers and streams in the Adirondack area.” With increased reliance on logging trucks by the early 1950s, most if not all of the pulp wood was hauled to the mills over heavy-duty rubber tires. The heavily-loaded trucks have become a common sight on northern highways. Thousands of cords of logs had been driven down the Hudson River from below its start at Henderson Lake north of Newcomb. It is about 75 miles to the log landings at Little Bay near Glens Falls, where the Finch, Pruyn Company had a large mill.

During all the time Rev. Reed was in the lumber camps, he was never denied the privilege of speaking to the workers. He did recall one camp boss early in his career as a lumberjack camp minister in his “The Sky Pilot’s Page” in The Northeastern Logger’s July 1952 issue: “The foreman was pleasant enough and cordial but he had an idea that a church was the only proper place for the preacher to exercise his talents. I did not argue the question with him. It was his camp and he had a right to run it as he saw fit; but, when I bade him good-bye the next morning, I said, ‘I will be around again in a couple of months and I will come in and see how you are getting along.’ ‘Sure,’ he said, ‘come in any time you are in these parts. You will be welcome.’”

Reed had great respect for the men and women who worked in the woods. Religious activities were much more a part of the logging camp scene than one might think. Most loggers grew up in families with some religious background, and so had some early Christian training. Therefore, a minister who came into camp was well-received.

Rev. Reed was proud of his “sky pilot” or traveling preacher status. He traveled from back woods camp to camp on foot, riding “tote teams,” and later by car and in log trucks. He offered Christian education and led bunkhouse congregations in song and prayer; he comforted and consoled, distributed Bibles and reading matter and listened to whatever the men wanted to talk about. Always teaching, always inspiring, Reed told stories that imparted messages that could be applied to one’s life.

While The Northern Logger is no longer a religious publication, it does seek to follow Rev. Reed’s legacy and publish stories about the industry that can help loggers and timber processors live better lives. I hope this column on the history of the industry can be a part of that fine tradition.

Frank A. Reed

COURTESY PHYLLIS WHITE, EXECUTIVE COORDINATOR NYS WOODSMEN’S FIELD DAYS, INC.

Rev. Frank A. Reed being interviewed by WPIBSWatertown, N.Y. about his popular “Lumberjack Sky Pilot” film he made during the 1930s and 1940s.

A Look Back In Time – In Conversation with Adirondack Author William J. O’Hern

The first time I met William J. “Jay” O’Hern, it was in The Northern Logger offices in Old Forge, New York.

A Look Back In Time

In Conversation with Adirondack Author William J. O’Hern

An article by Eileen Townsend printed in “The Northern Logger “, June 2021

The first time I met William J. “Jay” O’Hern, it was in The Northern Logger offices in Old Forge, New York. The Northern Logger keeps an archive of old publications, dating back to 1939, in our basement, and O’Hern was in the office for research purposes. At the time, he was hard at work compiling the stories and photographs that now make up his 500+ page book, Adirondack Timber Cruising. O’Hern is a prolific author whose work is well known in the Adirondacks, and his interests aren’t limited to logging. But he has written several informative and richly detailed volumes that catalogue the lives and times of Adirondack foresters and loggers. The topic clearly remains a compelling one for him.

As the title suggests, Adirondack Timber Cruising is about the development of timber cruising, logging, forestry and our relationship to our physical environment. In the book, through narratives of everyday lives, O’Hern attempts to show that conservation is concerned with our spiritual and mental as well as our material welfare. It is not enough to use forest resources wisely, with the idea that forestry is an end in itself, but rather the end is greater human happiness through wise forest management. O’Hern’s book is concerned with the people who lived and worked in the timber woods before chainsaws and trucks, who witnessed firsthand how mechanization changed everything.

I spoke with O’Hern about his fascination with logging culture and what drew him to write Adirondack Timber Cruising, which followed his earlier book on logging, Life in a North Woods Lumber Camp. As of 2021, the prolific author is looking toward is fourth volume on logging, called The Adirondack Logging Industry. He said that he never meant to write three volumes on the subject, but after he got started, there was simply too much history to relay. As is usually the case in the timber industry, the work continues.

Moose River Plains bridge building

Construction of a bridge over the Indian River in the Moose River Plains by Gould Paper Company, circa. late 1940s.

This interview has been edited for length and clarity.

Northern Logger: What first interested you in writing about logging?

Jay O’Hern: It had to do with my first occupation. When I was 21, I worked at a sawmill in New York. It was hard manual work, but for one reason or another, I enjoyed the work. Listening to the older fellows talk got me more interested in the cycle that the industry had gone through over the decades from horse logging to mechanization. I only worked there for about a year. Unfortunately, their debarker caught fire, the mill burned to the ground, and I moved on. But I was hooked on logging after that. Once I moved to Camden, New York, I met a lot of people who were loggers or former loggers and worked in logging camps. Hearing their tales helped turn back the time and took me away – turning back the years. There were no books to document their memories. These people were dying, and with them the human history.

I started interviewing with really no idea of writing. But as more and more of them passed away, I thought, I’ve got to do something with their stories because I owe it to their memory. So, I just embarked on writing. Luckily, I had written some other books. I’m not trained as a writer at all, but based on my experience with the process of writing, I knew I could put together books that would carry on the life of the people who had passed away.

NL: You’re obviously a very thorough researcher. What have you learned about the relevance of historical research today?

JO: One thing I noted talking to older loggers is how much enjoyment they expressed about their work. It didn’t matter how hard the manual labor was or whether they used powered machinery. They loved their work. Maybe the average person thinks about logging, “Why would they like this kind of work? It’s so darn hard and demanding!” But, as I learned in these interviews, it was just something that they cherished. They also cherish the fact they wanted to have a sustainable supply to timber.

NL: What draws you to writing about everyday life?

JO: I’m fascinated by the memorabilia. I love thinking about how the logging industry has changed over time. There are men and women involved in the logging industry who worked with oxen, then horses, and then from there went to mechanical machinery. I know a number of people who collect vintage logging machinery and equipment. I’ve gone on several trips to unearth what I call “the ghosts of logging.” In fact, one logger called me last night and said he heard there was a Linn tractor back in the woods. I’ve gone on these bushwhacks for years, hunting for these ghosts that are supposed to be left back in the woods. Most of the time we don’t find them. But there have been gems we have found. Loggers and even people who aren’t loggers can appreciate the early machinery and how it functions. I meet people at book signings with white collar occupations and no connection to the logging world at all, but they’re just interested! I’m happy to have put the books together because everything that I’ve collected would have been gone if it hadn’t been published, and people would know very little about the everyday lives of these folks.

NL: Based on your historical knowledge of the Adirondacks, where do you think the industry is headed today?

JO: I’m hopeful that it is headed in a good direction. I’ve seen so many forests that were under the protection of various logging companies go back to “Forever Wild.” But I think the industry is smart enough to survive whatever comes its way. No matter how big and expensive the machinery is, we know we’re going to have logging. For the most part, I think companies that now have large preserves are looking toward the future. That’s only based on what I see around around New York’s Tug Hill region. It’s changing a lot because one man can do the work of many men in the past, and it’s getting very expensive for that one- or two-man operation. You see the cost of the equipment is hundreds of thousands of dollars, and you only hope that the logger isn’t going to destroy the property for the initial cash out.

NL: What else should our readers know about your work?

JO: I love including pictures in my books! Pictures can say a thousand words, and I have been fortunate to be able to collect a large number of pictures taken mostly by people who were in the woods. People want to have books with pictures to help visualize the logging industry, to understand the lifestyle, the hardships and the interest they have in doing that type of work. I want my legacy to be that I’ve taken the time sharing these people’s lives and their type of work and how the industry has changed. That’s the history in me, the history of the average man and woman. You can find political history all over, but you can’t find the kind of human history that I’ve done, which is about the common day people.

When developing my books, I experienced lumber camp life, accounts of river drives, the passing of old-style logging with oxen and horses, shared their remembrances, learned about the rise of diesel and gas-powered machinery and even prepared some popular camp recipes. How cool is that? And, while decades have passed, I still picture Norm Griffin in Camp 9’s bunk room talking about hula girls and his plan of flying to Hawaii; then old George’s story of how he swore the camp cook eliminated gas from his bean soup. There was Ed Raymond’s tale of an American bedbug; tough Rita Chisson’s rules that kept the lumberjacks in line during mealtime. I could go on and on about the work, accidents, light-humored moments and white-water tragedies. I think Conse Delutis expressed the admiration toward all lumberjacks best: “They were a sturdy, hard-talking lot with hearts of gold, men who would give you the shirt off their back if you needed it but show you no mercy if you tangled with them. Men [and women] you’d like to know.”

During the writing process, I also did a lot of thinking about my pastoral homeland and asking, “How important is protecting open space and the nation’s forests for tomorrow’s children?” I confess I am heartsick when longtime farms shut down and plant and wildlife habitat is destroyed with each new development. People must strike a balance between abundant lives, the natural world and leaving a heritage for future generations.

logging road

The Gould Lumber Company followed strict standards when developing their haul road that reached deep into the Moose River Plains

Spring Trout and Strawberry Pancakes – Vintage Cookbook

Anna Brown’s vintage cookbook was typical of the many cookbooks of the day. All were filled with family recipes, dog-eared pages of recipes

Spring Trout and Strawberry Pancakes

Anna Brown’s Vintage Cookbook

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 58.

Spring means new awakenings

In flower, bird, and bee,

But none is a greater miracle

Than the sap in the maple tree.

—unknown poet

Check out the recipe for Maple Sugar Biscuits

ANNA BROWN’S COOKBOOK was typical of the many cookbooks of the day. All were filled with family recipes, dog-eared pages of recipes that must have been darlings and included notations such as, “The following dish was passed down to me by my grandmother of her old days…,” unusual- today dishes, and meals that stretched meat and the dollar but still offered nutritious table fare.

Anna’s cookery was typical too in that the section written in longhand offered complete “lunches, supper or lunch and supper menus,” like the one noted in the previous chapter. All included homemade breads of some kind or other.

Maple syrup is still one of New York’s sweetest harvests. Anna’s memory of a hearty long-ago invitation to “Come on over tonight—we’re a-goin’ to sugar off” surely was a fond one, as were the many recipes she listed: Maple Baked Beans, Maple Sugar Biscuits, Maple Drop Cookies, Maple Ice Cream, and Maple Butternut Fudge.

Check out the recipe for Maple Butternut Fudge

sap making

Sap making in the Adirondacks.

Courtesy Town of Webb Historical Association

DEPENDING ON THE TREES from which the sap is collected and the method used to boil it down, syrups have subtle flavor variations, classified commercially as grades. Nevertheless, anyone who has grown up with real maple syrup — not maple-flavored corn syrup — can instantly tell the difference. Mary Lovejoy Thomas’s first recollection of maple syrup is a sweet one indeed:

Christmas in the 1950s did not mean that my brother and I would find a pile of toys under the tree. I remember one year when my brother got a slightly-used bicycle and took steel wool to the rust, hoping he could pass it off as new to his friends. The same year, I got a doll that drank and wet, but did not “shed real tears” like the Tiny Tears doll I’d wanted, so I was little disappointed.

One thing in which we were never disappointed was the package that arrived from our Aunt Esther, who lived in Vermont. She was the food columnist for their little local newspaper, and had a maple syrup sideline. I don’t know how much syrup the sugar bush produced, but we always knew that our aunt’s Christmas package would contain a big bottle of it. It had a vaguely smoky taste, maybe because it was cooked in a vat outside over an open fire. It was heaven on homemade waffles or pancakes, but what we were really looking for as we pawed through the wads of newspaper in the package was a heavy round tin of what Mother referred to as “Aunt Esther’s Perfect Fudge.” This was a great treat for children who were rarely allowed to eat candy or drink soda pop.

The delicious concoction would make its appearance again when Mother took us to visit our aunt’s camp in the summer. The “no sugar” rules were relaxed for the time we were on vacation. At least once during the visit, Aunt Esther would wink at Mother and say, “I don’t feel much like making supper. Do you think the kids would mind if we just had popcorn and fudge tonight?” Auntie had no children of her own, and she loved to spoil us. Mother would give in without much reluctance, with the caveat that milk and apples would also be included.

It’s still a favorite camp supper, one that makes even an old lady feel positively devious!

Check out the recipe for Aunt Esther’s Perfect Maple Fudge

vintage cookbook

Mom’s 1930s cookbook shows the scars of use, incurred when she switched to a new and unfamiliar electric cooking range.

– Photograph by author

Spring Trout and Strawberry Pancakes
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Recipes from yesteryear – Aunt Esther’s Perfect Maple Fudge

Aunt Esther’s Perfect Maple Fudge: Butter an 8” square pan. Combine syrup, sugar, milk and salt in a medium saucepan. Stirring constantly

Recipes from Spring Trout and Strawberry Pancakes

Aunt Esther’s Perfect Maple Fudge

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 58.

Ingredients:

  • 1½ cup pure maple syrup (not maple-flavored). 1¾ cup sugar.
  • Small can (5 ounce) evaporated milk.
  • ¼ teaspoon salt.
  • ½ stick butter (4 tablespoons). 1 teaspoon vanilla.
  • 1 cup chopped walnuts (black walnuts if you like them).

Directions:

Butter an 8” square pan. Combine syrup, sugar, milk and salt in a medium saucepan. Stirring constantly, bring to a boil over medium-high heat. Once it is boiling, cook without stirring until it registers 238° F. Remove the pan from the heat. Beat in the butter and vanilla. Let the mixture cool slightly. Then beat like crazy until it is thick, lighter in color and loses its gloss. Stir in the walnuts and spread into prepared pan. Try to wait about half an hour before you cut it into squares

maple fudge

Spring Trout and Strawberry Pancakes
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Recipes from yesteryear – Maple Butternut Fudge

Maple Butternut Fudge: Boil until it strings from the spoon; then add 1 cup of chopped butternuts and pour to cool in a buttered pan.

Recipes from Spring Trout and Strawberry Pancakes

Maple Butternut Fudge

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 58.

Ingredients:

  • 2 cups of maple sugar.
  • ½ cup of cream.

Boil until it strings from the spoon; then add 1 cup of chopped butternuts and pour to cool in a buttered pan.

maple butternut fudge

Spring Trout and Strawberry Pancakes
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Recipes from yesteryear

Maple Sugar Biscuits: As every other biscuit is cut, sprinkle bits of maple sugar on top, moisten the next biscuit and press down on top

Recipes from Spring Trout and Strawberry Pancakes

Maple Sugar Biscuits

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 58.

Make a very rich, tender baking powder biscuit crust, using milk instead of water. Roll out about half the thickness of ordinary biscuit and cut into shapes with the cover of a quarter-pound baking powder can or caddy. As every other biscuit is cut, sprinkle bits of maple sugar on top, moisten the next biscuit and press down on top of the sugared one. Lay close together in baking pan so that they will rise instead of spreading. Brush over with milk or melted butter and bake in quick oven till brown. Serve at once with saucers of warm maple syrup.

Spring Trout and Strawberry Pancakes
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