CARAMEL CORN

That evening after all was cleared away, Dad popped two kettlefuls of lovely corn and we sugared one and put taffy over the other. We heaped a large platter with balls till Dad said, “Oh, that’s enough,” for he wanted some left to eat. Well, I sent him off to the living room to eat and read. Ina Dobson, January 13, 1935


My dad loved caramel corn. Occasionally of a Friday or Saturday evening, he would pop corn, prepare the caramel mixture in a heavy iron skillet, then pour the syrup over the popcorn. He was always tweaking the recipe, never entirely satisfied, always trying to improve it. Once, much to my embarrassment, he asked the lady at the KarmelKorn counter to give him the recipe. She declined, apparently none to politely. Of course, things are different today. That recipe -- or a very close imitation -- is now available online if you care to search.

VANCE'S CARAMEL CORN
For a double recipe:
2 cups sugar
1 cup white Karo syrup
1/3 cup Grandma's Molasses
1/2 cup margarine
1 1/2 tsps soda
Combine ingredients except soda in a heavy skillet. Boil to 250 degrees. Dissolve soda in one tablespoon hot water and add to syrup. Pour over two large containers of popped corn, about 5 quarts each. Spread on cookie sheets and bake at 200 degrees until crisp. 


When the syrup was ready to pour, Daddy would call for immediate assistance, and Mother would grab two forks and work quickly to toss the popcorn with the syrup as Daddy poured. It will set up quickly. We didn't always crisp it in the oven, and I prefer not to.


Apparently "sugared" or "candied" popcorn was a holiday treat in Grandma Ina's home, but I was disappointed that I couldn't find her recipe.  


The Christmas card on this page was one of my dad's that wasn't sent. Note the strange little house. The roof line is the same as those on yesterday's card. 


And here's a picture apparently taken just for fun -- a rare thing indeed. I suppose it's Julian and Ina, though I can't say for sure. Note the photographer's shadow.

PEANUT BRITTLE

On Wednesday night before Christmas a big bobsled load of us – nineteen in all and with a four-horse team – went up to the old schoolhouse to the school program and tree. It was lots of fun and I believe the last I went to was when . . .  I was in the program myself back in 1923! I got a great kick out of watching these various kids perform and make mistakes and more fun still to see them eating candy and popcorn balls up front while the tree was being ‘had.’ Shirley Dobson, January 2, 1933

Mike loves peanut brittle and will sometimes come home from the Dollar Tree with a box of the commercial stuff. "They sure don't put many peanuts in this brittle," he noted. I made a mental note to make some for him.

Our Grandma Bennie, Mike's mother, sent us a lovely box of Christmas gifts and goodies every year, and she would include a large coffee can or plastic sack of her homemade peanut brittle. Somehow the peanut brittle always disappeared, and I knew Mike was hiding it someplace for his own surreptitious consumption.

"Mo-om!" came the voice of a little whiner one year, "the peanut brittle Grandma Bennie sent to our family is in the bottom drawer of Dad's desk." I didn't say anything to Mike. After all, I'm sure Bennie sent peanut brittle because she knew her son's fondness for it. We had plenty of other treats for the children to devour. Here's Bennie's recipe for PEANUT BRITTLE:
2 c white sugar
1/2 c water
1 c white Karo
3 c raw peanuts
3 tsp oleo or butter
2 tsp soda
1 tsp salt
1 tsp vanilla
Butter two cookie sheets. In a "heavy boiler," cook sugar, water and Karo slowly to 240 on candy thermometer -- about 20 minutes, stirring occasionally. Add peanuts and stir continuously until brownish gold and thread spins [295 on candy thermometer -- about 15 minutes]. Watch carefully so mixture doesn't burn. Take from fire and stir in butter until melted. Add salt, baking soda, and vanilla. Stir quickly! Pour mixture evenly onto prepared pans. When completely cooled, break apart. Store in covered container.

I admit to editing Bennie's recipe so that the directions are clearer. Recipes abound everywhere but the basic proportions seem to be the same. Some use raw peanuts and add salt to the mixture. Some use salted peanuts and omit the salt.

Some people use a microwave recipe, but I have misplaced mine. I remember an evening conversation with Aunt Chris years ago, in which she mentioned she was about to make peanut brittle. "Isn't that complicated," I asked. She read me her microwave recipe and finished by asking, "What could be simpler?"

"Peanut brittle," noted the cashier as three packages of 10 for a dollar raw peanuts slid over the scanner in my order.

By the way, Bennie, now 96, lives in an assisted care center in Memphis under the watchful eye of Mike's sister, Carol. 

[The card above is just a simple picture on card stock (flat, does not open) and was sent to my dad by his sister, Shirley, in 1946. I am fascinated by the figure carrying the tree. I suppose it's a man, but I see a woman. What do you think? Remember -- this card might have been designed during World War II. It's an interesting presentation at any rate.] KW

"FRUITCAKE SQUARES"

I’ll never forget one Christmas in old Iowa [c. 1875] when all our little Ma had for her expectant brood was a 10-cent package of candy divided between and given out wrapped up in newspaper. We sat on Pa’s toolchest like so many hungry crows and I tried not to see “the hurt” in Ma’s face and to keep out of my own all I could for her sake, too. I think I was 11 years old. But do as we could it was not Christmas, but God put it into the heart of Charley Wiley to “save the day” by slipping in on us with a big breezy “Merry Christmas” and giving me that wonderful candy apple and something in candy of smaller fruit to you girls, too. My, didn’t our spirits come up, tho and the happy relieved look on Ma’s face alone would have repaid him did he only know the whole circumstance. (Silly ain’t I but I’m crying). Ida Jane Dickson Patchen, March 5, 1922

Back in the day, Mother and I found lots of inspiration in magazines published at holiday time. Some were special issue compilations of holiday ideas while others were simply December issues of familiar publications. We watched for them in the fall, and probably added about six magazines a year to the collection. Some years ago I pared the collection to "the best of the best," and I still find it inspirational to review those vintage issues. It seemed like a magic time. Mother and I agreed it just wasn't the same after I grew up. Neither she nor I continued the tradition.  

Mother found this recipe for "fruitcake squares" in a holiday magazine published by Farm Journal in 1968. It's reminiscent of the "seven layer" or "Hello Dolly" bars. I make at least one pan every Christmas.


FRUITCAKE SQUARES

6 tbsp butter or margarine

1 1/2 cups Graham cracker crumbs
1 cup shredded coconut
2 cups cut-up mixed candied fruit
1 cup dates
1 cup nuts, coarsely chopped
1 (14 oz.) can Eagle Brand sweetened condensed milk

Melt butter in jelly roll pan. sprinkle on crumbs (tap sides of the pan to distribute crumbs evenly). Sprinkle on coconut. Distribute candied fruit as evenly as possible over coconut.

Cut dates into a small amount of flour so they won't stick together. Distribute dates over candied fruit. (I usually buy whole dates and just distribute as I slice them.)

Sprinkle on nuts. Press mixture lightly with hands to level it in pan. Pour sweetened condensed milk evenly over top.

Bake in moderate oven (350) 25 to 30 minutes. Cool completely before cutting. Remove from pan.

I vary the fruit somewhat, using fruitcake mix, candied cherries, dates, and golden raisins.

[This card from my dad's collection was evidently unused. The gold in the church windows is a piece of foil set behind the picture, giving this simple card some depth.

These days many people have eliminated their close friends and neighbors from their Christmas card lists, but this was not the case when I was growing up. We exchanged cards freely. And, in my town at any rate, you could simply address the envelope by writing the recipients name and the word "City." Return address labels, now sent to us so freely by every organization with a cause whether we like it or not, were unheard of. You either wrote your return address on the envelope or you didn't, but if you didn't and you forgot to sign the card, the recipient might not know who sent it.]  KW

UNBAKED FRUITCAKE

We promised to have a regular tree and we’ll all be children and have a lot of fun out of it.” Ina Dobson, December 21, 1932

Aha! That was it! I was searching for a recipe for unbaked fruitcake because Mike prefers it to baked. In those days we found recipes by asking around. I finally got up my courage -- I was a newlywed, remember -- and asked my mother-in-law, Bennie, who graciously sent me the two following recipes.




Unbaked Fruitcake ("one I have used for years," Bennie noted)
1 lb candied pineapple
1 lb candied cherries
1 qt. toasted pecans
1 can angel flake coconut
1 lb vanilla wafers, crushed
1 can condensed milk
Mix and pack in waxed paper lined pan. More and varied fruit may be used. Chill and store -- also freezes nicely. Makes approximately 5 pounds.

Unbaked Fruitcake (recipe from a friend of Bennie's)
1 lb candied cherries
1 lb candied pineapple
1 lb dates
1 lb vanilla wafers crushed
2 c walnuts
2 c pecans
1 lb marshmallows
1 small can evaporated milk
1 stick oleo (half cup margarine)
Heat milk, marshmallows, and margarine together until marshmallows melt. Pour this mixture over combined fruit and crumbs. Mix with hands. Pack in waxed paper containers and refrigerate.

For several years I worked with these recipes to make the "ultimate" unbaked fruitcake. Mike loves sweetened condensed milk, which now comes fat free (we watch "sat" fat at our house). But I tell you, I loved that marshmallow / margarine mix -- like Rice Krispie treats. I remember cutting back on the candied fruit and adding golden raisins. I haven't made fruitcake in years, but I'm becoming inspired here . . . KW

[My Aunt Shirley sent this card to her aunt, Mabel Dickson Montgomery, in 1935. It came to my collection some years ago when a second cousin sent me a packet of letters written mostly by Aunt Bertha. To me, the most wonderful cards in my collection are those that just happen to come my way.]

GOLDFINGER

I entered a Blog at the end of last August regarding an injury to my finger. After Nick, Hallie, Clint and I returned from our backpacking trip we went to the farm for a few days before Nick and Hallie had to return to Seattle. In the process of preparing a "Beer Butt Chicken" to grill my extra sharp knife zipped right through the chicken neck and into my left index finger. At the time I splinted it up with a popsicle stick and tight bandage not realizing that I had severed the tendon that straightens your finger. After discovering the severity of the injury I decided to have it repaired upon the doctor's recommendation. I went through all the discomfort of the surgery including having to wear a splint on that finger for two months and as you can see from the picture the results didn't make a whole lot of difference appearance wise.

Now for the bill (and I'm not making this up). Following are the charges: Surgery Center - $5,736; Doctor - $2,432; Emergency Care $114; Anesthesia $469 for a grand total of $8,751! I kid you not, if I had known the cost and that I would have to pay it, given the questionable improvement, I would have said, "Just leave it be or cut off that joint". Fortunately I didn't have to pay nearly that much. Doctors and hospitals have contractual agreements with insurance companies that they will pay certain amounts for certain procedures. So when the insurance company receives the bill they adjust the amounts that they will pay. They are called Contractual Adjustments and written off by the providers. In this case the Contractual Adjustments were $7,256 leaving $1,261 paid to the providers plus the $235 that I paid. Can you imagine having to get that done without insurance? And the fact that it didn't turn out to your satisfaction is just too bad. I wonder why health insurance is such a problem in this country? M/W

KELVINATOR FRUIT CAKE

Out of the welter of Christmas plans comes this letter and how I wish I were coming to you with it or better still that you were coming home. No use to think of these things though, and I hope and trust you'll be with friends and be cheered and happy. Ina Dobson, December 21, 1932

Back in the '70s, I sought a recipe for "no bake" fruitcake. Mother gave me this recipe, commenting that it was a favorite of my brother, Chuck, and maybe so, since he has confirmed that he likes fruitcake. I don't know that I have ever made this fruitcake, but occasionally I see the recipe, most recently when I reviewed a copy of "The Farmer's Wife" magazine from the 1930s – and that's probably when it originated.

KELVINATOR FRUIT CAKE

½ lb Graham crackers

1 c dates chopped

½ c raisins

2 T orange peel

½ c citron (sliced thin)

¼ t grated nutmeg

¼ t ground allspice

1 c cut marshmallows

1 c thick cream

½ c currants

2 T candied cherries

1 t cinnamon

¼ t cloves

¼ t salt

1 c nuts

Crumble crackers fine. Soften currants in hot water and drain. Add spices and salt to dry crackers; add other ingredients. Soak marshmallows in cream and add last. Mix until crumbs are all moist. Pack in mold lined with waxed paper and chill 12 hours. Slice thin and serve with or without whipped cream or hard sauce. Makes a 2 pound loaf.

I can see Mother now, methodically crushing the Graham crackers by placing them, a few at a time, between two sheets of waxed paper and pressing them with her rolling pin. The end product would be a consistently fine texture. To do it right was painstaking work. Today, I would probably buy the cracker crumbs – or crush them in my food processor, substitute miniature marshmallows instead of cutting large ones, and use fruitcake mix for the citron. And how about that thick cream? I don't think we can buy cream as thick as what was bought from "the farmer's wife."

I always thought it was a rather rich dessert. Have you ever had it? KW

[The first postcard was sent to my maternal grandmother, Nina Portfors, from her friend, Mrs. Willis, and I'm thinking the timeframe would have been about 1920. The written message says, "Dear old friend, I intended writing you a letter but do not feel equal to the occasion so will just send a card. Have you ever joined the Eastern Star yet? I have and it is just beautiful."

The second card is blank, but I love the old-fashioned living room setting. Note the electric lamp on the library table.] KW

NEW ADVENT SERIES: NOSTALIGIC CHRISTMAS CARDS & RECIPES

"Well, 'they say' you don't have to answer a Christmas card -- see – till next Christmas. It is more in the nature of a gift, so to speak, tho I've always hated not to do so. My way is to get a supply of New Year cards; then if I'm caught a few lines on the card fixes it or the card alone, see!" Ina Dobson, January 1935


When I was growing up, my mother always provided some sort of advent program for me – counting the 24 days to Christmas from December 1. Usually it was a purchased advent calendar, and our favorites told a little Christmas story. When Christmas was over, Mother would carefully close the little paper "doors" and put the calendar away in a box. I have quite a collection of old advent calendars.

These days I build my own advent projects. This year my focus is old Christmas cards and family recipes – a (mostly) daily blog entry until Christmas. Most of the cards I'll post are those received by my dad in 1946. He evidently read them, slipped them back into their envelopes, and when the holiday was over, put the box away where I eventually found it. I don't know if there was a reason he saved the cards or if it just happened. For years, I toyed with the idea of tossing them, but an antique dealer suggested they had been kept this long, why not continue to keep them? And that's the way we collect useless things. Anyway, that's the history of most of the cards I'll show here, but I also have a few others – Grandma Ina's keepsakes or in some cases, my own. Every year I save a few cards.

And so, today's entries are two postcards, both sent to Grandma Ina from her mother, Lucy Dickson. The first card is undated, the second from 1915. I suspect these lovely sentiments were Ina's only gifts from her mother on the occasions in question.

And the first recipe, entitled "My Favorite Fruitcake," I found in my mother's oldest recipe file. My mother was one who truly loved fruitcake, and her favorite was a cake of mostly candied fruit with just enough batter to hold the fruit together. I can assure you that well before Thanksgiving the fruitcake had been made and stashed somewhere to age. I remember one year when Mother let Daddy poured brandy over the fruitcake, but that didn't happen in later years.

MY FAVORITE CANDIED FRUITCAKE [written by my mother, Dorothy Dobson]

Sift 2 cups sifted flour, 2 tsp baking powder and ½ tsp salt into a large bowl. Add one pound candied cherries, one pound candied pineapple coarsely cut, 1 ¼ pound pitted dates coarsely cut, ½ pound citron. Mix well with hands to coat each piece of fruit with flour.

Beat 4 eggs until frothy. Gradually beat in 1 cup sugar. Add to fruit and mix well. With hands mix 2 cups pecans into half of the fruit mixture. Bake one cake with nuts, one without.

Grease and line two loaf pans with brown paper. Grease paper. Divide batter into two pans and press down firmly with fingers. Re-arrange fruit if necessary to fill corners.

Bake in slow oven (275) about 1 ¼ hours. Let cake stand in pans about 5 minutes. Turn out on rack, pull off brown paper. Cool.

A dear friend at church reminisced once that as a child in the '30s he had been assigned to carry a Christmas gift of his mother's fruitcake to various neighbors. He finished by saying he thought it was a gift of dubious value because he didn't think it tasted very good.

Do you like fruitcake? Is it part of your holiday tradition? KW