Greensburg Daily News, Greensburg, IN

May 8, 2013

June flowers on the way?

Alice Woodhull
Greensburg Daily News

Greensburg — It looks like the April showers are carrying into May.

If April showers bring May flowers, do May showers being June flowers? The May flowers are certainly pretty. The red buds hung on so long but are fast fading; the apple trees spread such a sweet fragrance and sounded like a bee  hive with all the bees buzzing around them. There must be bee hives close by as many as there were on the trees. My columbines have started blooming and I think they usually last most of the summer. I love this time of year. Of course, the garden looks good after the rains, and it won’t be long now until I can go out and bring veggies in for supper.

Wednesday was our 100th Anniversary Tea, and I was certainly looking forward to it.

At the time of this writing, a couple days prior to Tuesday’s tea, I have my tea cup picked out. I don’t know much of its history, but it is a family heirloom. It will be nice to see all the tea cups that everyone brings.

I was cleaning over the weekend and found a Hard Times Recipe Cookbook. I don’t even know where it came from, but I had to stop and read through it. I thought you might like to see some of the recipes from hard times. I’ll give them to you just as they were in the book. If you want to try them, do it at your own risk.


Wash and drain a batch of firm green beans. Remove ends and strings. Use a large darning needle with heavy white thread and thread through the pod near the middle of each pushing them along the thread so that they are about 1/4-inch apart. Hang up the strings of beans in a warm, well ventilated place to dry. They will shrivel and turn greenish gray. To cook in the winter time, as the pioneers did, cover with warm water and soak over night. Drain, renew water, and parboil slowly for a half hour. Drain again. Cook slowly with ham hock or salt pork until tender. Serve with cornbread.


They can be used until they bloom. Pick over them carefrully, wash in several waters. Put in boiling water with a piece of salt pork. Boil 1 hour. Drain well. Add salted, boiling water, boil two more hours. When  well done and tender, turn into colander and drain.


One half cup of butter, two cups sugar, one cup sour cream, three cups flour, three eggs, half teaspoon  of soda; bake in layers and spread with jelly.


1 cup hominy grits

1 teaspoon salt

5 cups boiling water

Cook slowly, 25 to 30 minutes, stirring frequently. Serve with gravy or with butter or with cream and sugar. Chill the leftovers, slice and fry in butter until golden brown.


2 cups sifted flour

4 teaspoons baking powder

1/2 teaspoon salt


1 tablespoon sugar

3 tablespoons shortening

1 cup milk

1/2 teaspoon vanilla

Sift together flour, salt, and baking powder. Cut in shortening. Stir in milk to make stiff dough. Stir in cup of sweetened fruit and vanilla. Drop from tablespoon into rapidly boiling salted water. Cover and cook about 12 minutes. Drain well and serve with your favorite pudding sauce.

Sort of makes you glad you’re not living in those kind of hard times, doesn’t it?