Show Elizabeth Walker 15 Crossword 16 rJefj f ' ’y4 ' au' a St V Maker '' r Consider the pie Making a food one requires flUUi and through the rotates ingredients thatbave custard-fillewonilfrutt-fllleor these Rodpesfor creations of the kitchen ire handed down from meringue-toppe- d other to daughter (sod son) generation after feneration full flavor and Despite a long history never dtnioirtelWhjhrieira J tarts and lino Boosses appear on the dessert mesa the fickle pie endures whim of fad and fashion the home-bako-d But making a really good pie takes praetiee The fillings are usually a dock It’s mating the erust that challenges “If joa want to make a good pie ke maklngtheni untilyou get a good one” said Kathy Herbert of Logan "That's what ny mother told me You last have to keep doing It” are hallowed traditions In Herbert’s and chanli d d frufe-baMpteha- ve the eggvinegarwater mixture with the flour mixture mixing enough to make a paste Turn the paste back into the rest of the flourshortening mixture It will feel tough but it will turn out - Pie-baki- ng day s lot of baking” Herbert said ‘‘Pies are a big thing In oar We Roll out for pie' Brush top crust with butter or canned ilk and sugar to brown the top - no-fa- il I teaspoon cinnamon: tt teaspoon 'tt : cloves teaspoon allspice ' tt teaspoon salt Cook au ingredients together until thick Season to taste These are Just safe amounts to start with you know Grandma! Pour into unbaked pie crest Add top crest Bake in MOMOT oven for 15 minutes Then turn oven down to JOPfm fg minute ! “The hot kitchen made me work fast” Herbert said “I make all my fifiDgi first so the crusts don’t have to sit You really need to know what you’re going to ( especia lly on hot days " Herbert had never used a wood stove for baking until she began volunteering her time at the Jensen Farm last summer Working in a 1011 kitchen la quite a change from bustling around her ithfMBft “I really like the farm's oven" Herbert said “You have the use of the complete stove to eook boil warm and bake all at the same time I would like to have one at home Our ovens these days are so small But I do miss having running water while I’m baking” Though Herbert was a little skeptical the first time she put one d oven she was pleasantly of Imr ptes into the wood-heate- furprisfd atthe— “R-4fo- I make my best pies in the farm's oven” she said “At that way to me But maybe it's Just the romance of tt seems least JJJLtfce 9®d t nk stove) goodV £ uMi-TgpfsMtssisagSj- “I always like to see pies that have i real nice edge to them I think that if people have an opportunity to make a nice ed they should— instead of just going around me edge of the emit with a fork I learned that from my grandma Herbert and her grandmother mother and sisters share more than baUng tips and the old redpes that have become family favorites though “Whenever we make something that tastes good to us we Just Herbert uid “They are on to the next pass the recipe u — i— aii kavperson” Mrtihi that we’re good at to makeMy mom usually puts out all the ingredients for the pies she wants when I visit and then tells me how many of eachto make becaue she knows I like to make pies She has my brother make pies too My sisters like my brownies so they usually ak me to bring them to family v r” i an the recipes that circulate among Herbert’s family embers some are bound to get lost from time to time Last With Christmas she came up with a solution to the problem “I noticed that I was getting a lot of calls for recipes from my sisters I put aU the family recipes into a bookand gave everyone a copy Now we don't have any excuse for losing a recipe” Despite all the recipes Herbert collects making pies is stfil her favorite baking occupation But she doesn’t just do tt because Mm's good at it “Pie making hasn't changed much over the years — not like leavened baked goods" she said “That what I like about pies I like knowing that lean make the very same pie that my grandmother ate as a young girL” Season in a Woman’s Life bit of food folklore tells us to “never eat the point of a piece of pie first It'D bring bad A But that's not ail Did you know that if a girl takes the last serving of food from a Mate she is doomed to be an old maid or that if yon hold a piece of bread in your mouth when porting onions tt will prevent the juice from irritating your eyes? These are just a few gems from a collection of Utah food folklore compiled by folklorist Jan Anderson of Providence They and more are available on a handout at the Ronald V Jensen Living Historical Farm's special summer programs that focus on traditional Cache Valley women’s folklife The five summer programs are called "One Seasonm a Woman's Life” The folk arts and skills highlighted through the programs include handwork foodways rugbraiding and quilting Two of the programs nave already been presented Rug weaving will be demonstrated at the farm this Saturday Traditional handwork will be featured on Aug II and a quilting bee win be held Aug 37 Women of all ages are invited to participate in the quitting bee Each of them events will take place on the farm from 10 am until 4 pm on the Saturdays noted Call the farm atMHQMformore information Text: Elizabeth Walker Photos: Audrey Shehyn ' Grandma Vera’sSour Cream Pin 1 cup raisins washed and ground 1 cup sour cream ft eup brown sugar 2 tablespoons vinegar makes pies family My nwmmakes pies and my grandmother Bffjffl : two-eiru- st t pie-eati-ng au share oar recipes” Herbert got her pie crest reeipe from her grandmother “Pies are what my grandmother pays attention to moot" she said “I would watch as she made them to see how she did tt She has a special way of doing her crusts She mixes the flour and shortening and then mixes some of the flour mixture into the liquid to make a paste Then she mixes the paste back into the dry ingredients It works back in more easily and the erust doesn’t get teach My grandmother ealls it her ‘footproof pie crust recipe She says it only works if you use Crisco for the shortening” Herbert demonstrated her pie bakingskiUs atUtah State V Jensen Living Historical Farm recently University’s She worked quickly in the hot summer kitchen to get her peach cherry and rich soar cream raisin pies ready for the farm's i ' Is - a tradition In Kathy Horbert’a family Hot grandmother’s recipes haveBeen passed to new generations Plo-maki- ng v |