Every once in a while, someone will drop off or hand me a clipping from my mother’s column. It’s usually something they’ve come across while cleaning out old files.
I’m always glad to get these items, even though I have bound volumes of every article DotMom ever wrote. Those are kept in plas-tic containers in storage, so I don’t ever take the time to go through the big books and peruse her various writings. It also tickles me pink that people thought enough about something DotMom wrote to clip it and keep it. Such was the case during a recent yoga class.
Fellow exerciser Jan Lowe brought me a clipping that she thought I might find interesting. It has no date, but I would guess it was penned sometime in the late 1950s or early ’60s. Sharer Jan is one of the “four fems” referenced in the article.
Mixing & Musing by Dorthy Rickers
Isn’t this a typical supermarket scene these days? — Market carts groaning under their loads of watermelon, lugs of fruits, bags of canning sugar … a puzzled papa, grocery list in hand, sighing, “Where can I find pickling spices?” … frenzied mom, juggling a stack of freezer containers into her cart with one hand, trying to keep miniature mischiefs in tow with the other hand.
Along with stocking freezer and fruit shelves for winter, we need to take full advantage of the abundance of fresh fruits for the family table right now. Rita (Mrs. Don) Hanson has discovered one sure way of encouraging tiny appetites — a luscious fruit plate.
Rita arranges on a tray melon balls, cantaloupe slices, fresh peach and pear halves, orange segments, grapes, plums or whatever else the refrigerator has to offer, sprinkles the fruit with confectioner’s sugar and then listens to the squeals of delight from her four fems — Jan, Karen, Lynn and Robin.
Sometimes Rita serves the fruit tray with an assortment of crackers. Or, for an added treat, some of her light, tasty refrigerator rolls. This recipe for refrigerator rolls was a hand-me-down to Rita from Ruth See, former Worthingtonian. They are delicious!
1 cup milk
½ cup sugar
3 well-beaten eggs
½ teaspoon salt
4 cups flour
½ cup butter
1 cake or package yeast
Scald milk. Add butter. Soak yeast in 3 tablespoons warm water with ½ teaspoon sugar. Add salt and sugar to butter and milk. Cool. Add eggs, 2 cups of flour and yeast mixture. Then add the rest of the flour.
Place dough in greased bowl in refrigerator. When ready to use, shape rolls and allow to rise 2 to 3 hours. The dough may be kept in the refrigerator about five days.
For those of you who are now expecting baking instructions, there are none. The column segues into another novel way of serving fruit (which is cut off in the clipping.) I guess bakers were supposed to know how long and at what temperature to bake these rolls. I’ll have to ask Jan at our next yoga class.