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Getting to meat of the matter

By Lovina Eicher

Oasis Newsfeatures

We are now on daylight savings time again, which means that the children leave for school while it is still dark outside. They were getting used to it being daylight when they left. I wish the time would stay the same all the time, either fast or slow. I don’t like changing the clocks back and forth.

My husband Joe is home today as this will be another four-day week at the factory. We plan to do laundry first and then start processing meat. 

On Saturday, brother Albert, Sarah, Irene and family and sisters Susan and Verena helped us and Jacob butcher three hogs. One hog was for Jacob’s family and two were for us. The hogs totaled 855 pounds live weight.

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It was a day of hard work, but we sure are thankful for all the meat. We now have ham, bacon, pork chops, pork steak, ribs and sausage to pack up in the freezer. We also will process some of the sausage. Our hogs gave us quite a bit of sausage. The meat has to be cut up into small strips for the meat grinder. After the sausage is ground up, it has to be seasoned. 

We processed some liver pudding on Saturday. Pon Hoss (I explained what that was in last week’s column) was also made in a big black kettle. We have already enjoyed some. We usually eat the Pon Hoss sliced and fried until golden brown.

Liver pudding is made from the meat that we take off the bones that were cooked in the big kettle. Some of my children don’t want to taste it because of its name. I told them there isn’t any liver in it. I have often wondered myself why it is called liver pudding. Do any of you readers know?

Joe likes it when I fry liver and onions, but I am not a fan of it. I would like to put some boneless pork chops into jars to process as I like to make pork chop gravy once in a while.

We don’t waste anything from the hog. For instance, this morning I fried eggs, potatoes and pig brains for Joe’s breakfast. He likes the fried pig brains, but I don’t care of them. Maybe I’d think they taste better if I didn’t know what I was eating.

Today, Jacob will come over to take their meat home and help clean up. What a relief it will be when the greasy job is done. We are still thinking about butchering a cow if it stays cold enough. I am running low on beef chunks and hamburger. 

We usually put our Pon Hoss in our coffee soup or eat it with eggs and potatoes. For those of you unfamiliar with coffee soup, here is the recipe.

Coffee soup

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1 cup water

2 heaping teaspoons of instant coffee

4 teaspoons of white sugar

3 cups milk

Crackers or toasted bread

Heat water until boiling and set off to the side. Add coffee and sugar and mix. Put on stove again and add milk. Take off when hot and crumble toasted bread or crackers into it. Or it can be enjoyed without either one.

The Amish Cook is a weekly column written by Lovina Eicher, an Old Order Amish woman who lives in Michigan. To comment, send mail to Eicher at P.O. Box 2144, Middletown, OH 45042.

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