Mrs. Cow became startled when I appeared out of nowhere as she had.  So she looked for the nearest exit.  She began her amble off to the east side of the farm to avoid me.

I knew the danger off in the east.  Having no gate across the driveway to the county road left the real possiblity of Mrs. Cow going off to visit the neighbors, or worse yet, getting hit by a car.  I summoned Faithful to my side and they scurried to the roadway to head off Mrs. Cow as she followed the road towards no-cow’s-land. 

I used my farmwife savvy to catch that cow.  I and Faithful positioned ourselves on the road and slowly approached her.  But to our surprise, on this aspect of the grassy, green-carpeted hillside, stood 5 more of Mrs. Cow’s relatives.  They, too, had gotten loose.

 “Yikes!  Now what?” I thought, shaking my head.

My husband and I take a different path each day.  Today my husband headed out to the fields.  I took an outdoor route for my day, too.  I donned my bib overalls and a red flannel shirt as I headed out to make ready the waiting lawn mower.

I stepped out of the basement door only to be greeted by the unlikely sight of a Holstein milk cow!  I stood the hillside right below the farmhouse.  Cows are common on the farm, but generally they come with a fence around them.

I noticed Faithful, the farm dog, on the downhill side of Mrs. Cow.  I reasoned, “One cow out is a handful, but between Faithful and me, maybe we can get Mrs. Cow herded back into the barnyard where she belongs.”  Faithful would be a big help in getting the job done.

Nice thought, but wishful thinking.

Find Faithful, the Cow Dog cards in our store.

Attempting to beat the coming rain, I worked diligently to mow the farm lawn.  Twice when mowing the lot adjacent to the vegetable garden fence, a rabbit darted out and away.  One time is not unusual, nor is it extraordinary, but a second time at the same spot is rather curious.  The rabbit-action ceased as I finished mowing that part of the yard.

Not expecting any more out-of-the-ordinary, I moved on to the next lot – the front yard next to the farmhouse.  As the afternoon went on, rain-filled, gray clouds still loomed over the landscape.  So I worked with urgency to finish this part of the lawn before the sprinkles of rain started to fall.

Typically, this part of the yard is a verdant scene.  Tall, aged arbor vitae and a delightfully pink, blooming crabapple tree bordered the area.   I noticed a brown spot of ground showing through the green blades of lush grass.  Pressing on to finish my task, I began to mow the edges of her plot of ground.

I continued on my normal circuit, going around and around the lot.  As she neared the brown spot, the rumbling lawn mower moved right over the top of it.  And like lightning, out popped four brown, furry bunnies all traveling in different directions!!  I chuckled as I saw the sight and resumed traveling on my path.

Bunnies can be so cute.  They are cutest when they are in their own space, not the in a farmer’s garden.  Sure enough, I investigated and found a round little rabbit hole in the brown spot of ground.  “Hmmph,” I said.  “What will my husband think?  I hope they enjoy lots of dandelions and can find a new home.”

photo credit: Furryscaly via photo pin cc

Jelly Roll
The trick to the making jelly roll is the treatment of the jelly roll pan (a 10” x 14” pan with sides) and the cooling of the cake.

Treatment of the jelly roll pan:
• The pan must be generously greased and lined with waxed paper.
•  Remove the waxed paper from the pan, flip it over and place it again on the greased pan.  Now you have the waxed paper greased on both sides and it is ready to hold the cake batter.

While the cake is baking:
• Place a clean dish towel on a flat surface.  The towel is the tool that will be shaping the cake roll.
•  Sprinkle the towel with powdered sugar.  The sugar acts as a barrier to prevent the cake from sticking to the towel.

Shaping the jelly roll:
• After baking the cake, loosen the edges of the cake while the cake is still hot from the oven.  If it is cool, the cake will not roll, but crack.
• Turn the cake over onto the powdered sugar-sprinkled towel.  It should flop out of the pan nicely.
• Immediately, while the cake is still hot, gently remove the waxed paper from the cake.
• Roll up the cake and the dish towel together, beginning on a short end of the cake.

Cooling of the cake:
• Let it thoroughly cool on a rack with the edge-side down.
• When it is cool, carefully unroll the cake, removing the dish towel.
• Spread the cake with your favorite jam.  It takes about a half cup of jam.
• Reroll the cake.
•Cut off the ends of the roll to make a nice clean cut and to expose the spirals of cake and colorful jam. 

Hint: Strawberry and red raspberry are colorful and delicious.  Blackberry or black raspberry jam are delicious, but seem to discolor the cake.  Peach is tasty, but is not as showy since it is yellow and the same color as the cake.

I like to cut the completed jelly roll in half.  I freeze one half and serve the other.

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Angel Food Cake
After a few years, my husband and I decided to buy some chicks. We bought egg-layers.  The breed we chose provides about 1 egg/day per hen.  We generally have 50 hens.  So you can imagine that we have an abundance of eggs.  We sell some, but there are times when we have more than we can eat.  At those times I am prompted to make Angel Food Cake. 

I remember my Grandmother had made Angel Food Cake in years gone by.  She was quite successful at it.  So, I wondered, “How hard can it be?  If I have the egg whites handy I might as well try it.”  In my favorite old cookbook, I found a recipe for Angel Food Cake.

After trying to make it several times, I have found it to be tricky.  I cannot say that each of my cakes was a success.  But with determination and self-discipline, I set out to master the technique.  As I recall, I have made cakes that were two inches high.  Some fell out of the pan as they cooled.  Some were ragged-looking as they came out of the pan.  But they all tasted pretty good.  Not to be deterred, I kept on trying.

Here are some of the things I learned:

• Lumpy ingredients will affect the height of the cake.  So measuring and sifting are necessary.  Dry ingredients like sugar and flour must be sifted three times before being added to the whipped egg whites.
• Since Angel Food is such a delicate texture, it cannot be beaten too much or too little. Too much beating can make a dry cake.  Beating too little can make a flatter cake.  After the sifted sugar has been added, to decide whether it has been mixed just enough, test it.

THE TEST:  If when you tilt the bowl of egg whites to the left or right and the whites do not slip or slide, they have been beaten well enough.   At this point, the rest of the ingredients must be folded in gently.  If not, the whites will get too stiff or the cake may get flatter.

Some homemakers may not care to go into all of that fuss to get Angel Food Cake.  I would rather not, too.  When I do make the cake, I mass produce the dry ingredients.  I measure and sift 2-3 recipe’s-worth and store them in plastic storage bags.  If the box cake manufacturers can set the dry ingredients on a shelf, so can I.  So the next time I need to bake an Angel Food Cake the tedious work is already done.

My Angel Food recipe calls for about a dozen egg whites.  So what happens to the egg yolks?
I make jelly roll with them.

photo credit: Thom Watson via photo pin cc

Not every housewife chooses to make desserts a priority.  But in our home it comes with the territory.  Farmers work very hard and need enough calories to equip them with enough energy to accomplish their heavy daily workload.

As the young wife of a school teacher, I went to cookbooks for fancy desserts for the first couple years of marriage.  However, when we moved to the family farm, fancy ceased to be the priority.  I worked with the foods on hand.  We had apples, raspberries, crabapples, elderberries, wild grapes, choke cherries, pears and rhubarb.  Many fruits made jam, jelly and sauce.  But pie became a favorite.

Pie
As a child, I recall watching my mom put a pie crust together and roll out the dough.  I especially enjoyed watching her peel and slice fresh apples for pie. What a delight it was to sample the apple slices after they were mixed up with sugar, cinnamon, nutmeg and a dab of flour.  I was always glad when there were enough slices left over for me to eat raw.  The leftover scraps of dough, Mom rolled into a thin pastry and sprinkled it with sugar and cinnamon.  Then she baked it in the oven.  That was as good as a cookie!

With the abundance of fruits, I worked at learning to make a good crust.  The secret to an excellent pie crust is good old-fashioned lard.  I like the pure stuff rendered from hog fat.  It is so rich that it requires one-fourth less of it than shortening in many of today’s recipes.  We often top off our pie slices with fresh cream or a scoop of ice cream.  It is yummy!

For my fillings, some I make fresh.  Others, I mass-produce.  I make 4 fruit pie fillings at a time and freeze them in a freezer container or bag.  Then in the winter when I need a pie, it is already mixed and ready for pop into a pie crust.
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