By Lovina Eicher
Oasis Newsfeatures Inc.
It is 8:30 a.m. on a very nice, breezy day. I just finished washing the breakfast dishes. The mornings are a little more rushy now with school having started. My girls Elizabeth and Susan have to be ready to go to school by 7:10 a.m. My younger children wake up earlier now, too, so I that I can feed them all breakfast at the same time.
I ironed some clothes after my husband Joe left for work this morning, but I still have quite a bit to do yet. I want to get this written before the mailman comes. If the clothes get hung out later today, they should still dry nice with the breeze we have.
Elizabeth and Susan were excited to meet their new teachers and very pleased after they did. Next year my daughter, Verena, will be in kindergarten. She can really be a big help to me here at home, so I'll miss her. She does a very good job of sweeping the floors and wiping off dishes.
ADVERTISEMENT
On Monday after doing the laundry I sewed Elizabeth and Susan each a new dress. I didn't get the aprons sewed yet so hopefully I can do that later today.
I ordered peaches so I'll be busy getting those into jars. I always think peaches are easy to process.
This has been an enjoyable week so far. Our neighbors helped Joe put in our hay, so I think we now have enough hay for the coming winter.
My garden has dried off well, so I want to dig out the rest of the potatoes before we get more rain. I only have had only a few tomatoes this year, but my sister Emma gave me some from her garden. Hers are doing pretty good. My brother Amos gave us some pickles and my sister Liz gave us some sweet corn. I sure appreciated it all! This was the first year my garden was this bad. It had too much water standing in it too often. Last year I had more tomatoes than we could possibly use, and this year I only have a few. It's been such a wet summer, which has not been good for the gardens.
A reader requested a hot ham salad recipe.
Hot ham salad
3 cups diced ham
1/2 cup sweet pickle relish
ADVERTISEMENT
2 teaspoons minced onions
2 teaspoons prepared mustard
3/4 cup mayonnaise
1 cup diced celery
2 hard-boiled eggs
1 tablespoon lemon juice
1/4 teaspoon each salt and pepper
1 cup crushed potato chips
ADVERTISEMENT
Combine all ingredients except potato chips; place in two quart casserole. Sprinkle potato chips on top. Bake covered 20 minutes at 425 until top is bubbly and golden. Yield: 8 servings.
The Amish Cook is a weekly column written by Lovina Eicher, an Old Order Amish woman who lives in Ohio. To comment, send mail to Eicher at P.O. Box 2144, Middletown, OH 45042.
