Show k rr 7 J s ll Y Yer er I 1 fir r t t ManU Mantl boasted one of the finest baseball teams in Utah back 60 years ago They played many of the traveling teams such as the Sioux Indians the Occidentals a traveling Negro team and the Bloomer Girls They not only defeated these groups but the teams of Sanpete were no match for this squad The Recipe for Finker Some weeks ago I promised to supply the Enterprise with witha a recipe for tinker linker In response to a request from Deveda Hansen Hansen Hansen Han- Han sen Taylor Enterprise Dec 4 p r 1969 I now have two of them one provided by our former good neighbor and friend Ruth Jensen Anderson the other other one called to my attention by former 2 Snow College student and librarian librarian li librarian li- li Marge Madsen Margelen Marge left len Ephraim In 1930 Is now Mrs Howard H H. H Riley and lives In Salt Lake City The recipe Marge sent Is s found In The Pioneer Cook Book first published published pub pub- by the Daughters of Utah Pioneers In 1961 On page 12 we find this paragraph When that well-fed well and properly taken 7 11 men on the team were all Imported and paid a salary by bythe bythe bythe the sports-minded sports citizens of Mantl Manti The team was managed by M. M D. D Dick Dalley Dailey father of Katie Maylett Tl This s team was organized In 1911 and played for three years Their exploits on the diamond are remembered by many fans C Mini sketches of maxi living By HAL GREAVES care of pig was slaughtered near Thanksgiving time the whole family became busy and Interested in preparing the meat for the many different kinds of menus The kidney leaf fat-leaf and fat tat sides were cut and rendered for lard care was taken not to the cracklings be because because because be- be cause they were made into a tasty dish by adding liver which was ground the boiled heart also ground diced apples seasoning seasoning seasoning sea sea- salt salt pepper and onion to taste It was called Finker and served warm with vegetables vegetables vegetables vege vege- tables as a side dish Ruth Andersons Anderson's recipe ismore ismore is ismore more detailed and sounds better bet bet- ter We used the heart the brisket bone and part of the liver They had been soaked in salt water first also cleaned of all extra fat chunks Then the heart and brisket bone were boiled tender The liver was boiled by Itself All of it had lots of onions boiled with it Then the meat was picked out and cooled over night The next day it was ground up put on on the stove to seasoned with whatever anyone cared for It would simmer for several days then put In a container and pressed Oh yes some of that soup the meat was cooked in was added to thin it out a bit We would slice pieces of this Finker and put vinegar on if you wanted It Also you could warm It up and have an egg with It ft It was lovely It was indeed and Ruths Ruth's letter was lovely It was filled with more fine reminiscences of Ephraim especially of our old neighborhood than you could shake a stick at I hope to report some of Ruths Ruth's recollections recollections In another sketch-hoping sketch of course that she will not mind my doing so But to return to tinker finker I checked two other cook books that I guessed might have recipes one published In Brigham Brigham Brigham Brig- Brig ham City along time ago theother theother the theother other published by the Enterprise Enterprise Enterprise Enter Enter- prise in 1941 My own recollections of this wonderful old Danish Danish Danish Da Da- nish my mother was Danish delicacy are so vivid I found it hard to believe that neither book contained the recipe |