Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, September 2, 2018

Lunch Bunch for Lunch

Once a month, the ladies I have dubbed
"The Lunch Bunch" 
come to Linderhof for lunch

We "lost" one of our members who moved to
Kansas City
and so we fill in
We're not ready to find a permanent replacement

The "fill-ins" are interesting and it is fun to have a different guest
each month

Our July luncheon was early . . . because of grandchildren visiting
or visiting grandchildren

The August lunch was our regular day
(the fourth Tuesday in the month)

It had been a while since we've seen each other
And we all had grandchildren stories to tell!



The dining room set for lunch


It's summer so we chose lace placemats and table runner
It seemed lighter!


The house all ready for company!


The Spode Blue Room always sets a pretty table,
damask napkins in silver rings
(my newest rings)
Jim's grandmother's cutlery

The menu:


Blue and Bleu Salad --
romaine, blueberries and bleu cheese
With a homemade poppy seed dressing


A mushroom spinach quiche


Carrots with a Creamy Tomato Dressing
is the name of this dish in the cookbook I got it out of --
however, my Mom and I have always known it as
"copper pennies"
It's a good salad and one that we enjoyed for lunch for the next couple of days
In summer, I often like a vegetable salad as a side dish
They're usually make ahead and there is something nice about a cold dish


The quiche slices nicely
(I always cross my fingers whenever I try to get quiche out of the pan!)


The carrots add a nice colorful touch to the plate with quiche
(And I served Sister Shubert rolls as well)


Dessert was black raspberry jam cake with caramel frosting
I "sacrificed" a jar of Lunch Buncher Joyce's jam
to make the cake
But it was worth it!

However, it seemed more of a winter cake to me than a late
summer one . . . but it is a cake that I will make again.

If you don't have a jar of Joyce's black raspberry jam in your
larder, you can us boughten blackberry jam!


Friday, August 31, 2018

Cookbook Book Club -- August -- What's Old is New Again!

Donna was hostess this month
Her choice

Any Cookbook Before 1940!



We had a great meal
But we always do
And I do collect cookbooks from the 20s and 30s
(because Linderhof was built in the 20s)
So I thought it was a fun choice

The food, as always, was fantastic!


Donna's entree was pan broiled pork with gravy
from the original Fannie Farmer
(which is simply called The Boston Cooking School Cook Book!)


Barbara brought a salad
Cream cheese ring with fruit
from Betty Crocker's Picture Cook Book
(can't you just see it on a ladies lunch table in the 30s or 40s)
Salads today don't come like that!


Fannie makes a reappearance
From Sara's grandmother
And Sara's vegetable choice was peas with lemon mint butter


It's not chocolate pie -- it's coffee cream pie!
From the Modern Priscilla Cook Book
which I got in Minnesota in February
It was the oldest book last night published in 1924


And my favorite story
Michelle's husband's aunt's cookbook
Everyday Foods
her home-ec text book from high school
It has her name, date, locker number written on the inside cover
What a treasure that is
And it was published in 1927!

Lots of text, lots of illustration and then recipes
So that every high school girl could learn things properly
And have recipes to make a husband happy!

The recipes:


From The Boston Cooking School Cook Book by Fannie Farmer
Donna used pork instead of beef


The Betty Crocker Picture Cook Book
yielded the recipe for this dish
Barbara used canned fruit for the garnish


A newer version of Fannie Farmer
(named Fannie Farmer -- not Boston Cooking School)
provided Sara's peas with lemon-mint butter



The Modern Priscilla Cook Book
provided the recipe for Coffee Cream Pie
(I did serve it with big dollops of whipped cream)
I've never head of coffee pie and so I was intrigued
(the book also had a recipe for cantaloupe pie and I almost made that!)


Michelle makes lemon meringue pie a lot
But not with this recipe
which she, like me, found daunting in using a double boiler
And she, like me, felt that it took longer than forever for the mixture to thicken!
But we all felt that it was a really good lemon pie!

We had a grand time and are looking forward to our next adventure
which will be with Ree Drummond
The Pioneer Woman
for we're hoping that sometime next year we can do a road trip
to Oklahoma and visit both her restaurant and her lodge.


Friday, August 24, 2018

Two For Lunch

Friend Shirley Ann had her cousin Sharon visiting from Missouri
They decided that a day "out" in Fort Scott would be fun
And so I invited them to lunch


Even though there is just three of us, I still set the table in the dining room
With lace mats instead of a tablecloth, however


 The Aynsley Pembroke, Jim's grandmother's cutlery, my mother's iced tea goblets,
"new" damask napkins in Estate Sale rings

It was a simple lunch
Much as my mother would have served her church ladies
With a definite southern flare as my guests were southerners!


Mrs. Sullivan's Hot Chicken Salad, Pickles Peaches and Sister Shubert's Rolls (why bake when you can buy Sister Shubert's Rolls!)


Lemon Chess Pie
(I adore regular chess pie and I make a mean chocolate version -- the lemon version is absolutely amazing!)


Slices of pie await serving


Lemon Chess Pie
A great lemon dessert

Both Shirley Ann and Sharon asked for the recipes
What better way to share them
than on this blog.
So I can also share them with you.

They're all easy and their presentation on the plate far outweighs
the effort put into the meal!

Lunch for Shirley Ann and Sharon -- The Recipes:

MRS. SULLIVAN'S HOT CHICKEN SALAD

THIS ISN'T MY MOTHER'S RECIPE BUT WHEN THE CHURCH LADIES CAME FOR LUNCH SHE DID SERVE A CHICKEN CASSEROLE DISH THAT SHE CALLED "HOT CHICKEN SALAD" -- I'M NOT SURE OF HER RECIPE BUT THIS IS REALLY GOOD AND OH, SO EASY!

2 c. chopped cooked chicken (you could use a rotisserie one -- a nice size one would probably
                                                 yield 2 cups out of the breast meat)
2 c. chopped celery
1 c. mayonnaise (I like Duke's)
1/2 c. grated Cheddar Cheese
2 t. lemon juice
1/2 c. slivered aldons
salt and pepper to taste
1 c. crushed potato chips

Stir together all ingredients except potato chips.     Top with chips.     Bake in a 2 quart casserole (I used a 9 x 13 pan -- and yes -- you could call it "thin") at 450 degrees for 20 minutes or until hot and bubbly.     Serves 4 (But I think it serves closer to 6)

PICKLED PEACHES

IF YOU DON'T HAVE TIME OR INCLINATION TO PICKLE FRESH PEACHES IN THE SUMMER, THIS WORKS REALLY WELL.   AND IT'S A MAKE AHEAD DISH!

1 can (1 lb. 13 oz.) peach halves, in syrup
1/4 c. cider vinegar
1/2 c. sugar
1/4 t. whole allspice
1/2 t. whole cloves
1/2 stick cinnamon

Drain peaches.    Reserve syrup.    Add vinegar, sugar and spices to syrup.     Boil 5 minutes.    Add peaches.    Simmer 5 minutes.    Chill fruit overnight in syrup.     Keeps well left in syrup mixture and refrigerated.

LEMON CHESS PIE

THIS LEMON VERSION IS ESPECIALLY YUMMY.    IF YOU LIKE LEMON PIE AND DON'T LIKE MERINGUE -- THIS IS THE PIE FOR YOU!

1 1/2 c. sugar
1 T. flour
1 T. cornmeal
pinch of salt
4 eggs, beaten slightly
1/4 c. milk
1/2 c. lemon juice
grated rind of 1 lemon
1 t. vanilla
1/4 c. melted butter
9 inch unbaked pie shell

Mix dry ingredients.    Add remaining ingredients.    Mix well.    Pour into pie shell.    Bake until set. Bake in a preheated  375 oven for about 45 minutes.

Wednesday, August 22, 2018

Celebrating a Birthday


Friend Shirley Ann and I have been celebrating birthdays a long time
In fact, the first birthday we celebrated together was her 27th
When we worked, the birthday girl got taken out to lunch
(on our lunch hour)
After we retired, our birthday lunch became an adventure
We've traveled all over
Way east into Missouri, the Lake of the Ozarks, Carthage, Greenwood,
Harrisonville, Joplin, Springfield, and Kansas City

We look for tea rooms
We try to seek out new tea rooms to try

Old ones are closing
And there are few new ones to replace them

But friend Bernideen had been to Ozark

And she recommended it

We've never been to Ozark for birthdays
Although we've both been to Ozark 
for there are antique malls there

But it's been a long time for either of us
(in fact the black sideboard in my breakfast room came from Ozark --
and that was the last time I've been there!)
And so our adventure began


It's "downtown" -- not out by 65 Highway with the rest of
the antique malls
(which are fewer than the last time we were there)


It's a tea room and antiques
What more could we want


A delightful tea room in the front of the store
A tea room as in my Mother's Day --
which means a place for ladies to lunch

We were told to get there early
(when it opened in fact -- and with instructions of no breakfast for Shirley Ann,
we did get there at 10:30 -- we were seated immediately but as we  sat there
we saw that the tables filled, some tables were turned, and yes --
if you don't want to wait -- 10:30 is the perfect time to arrive)


Typical "tea room" fare
Ladies food
(and they do serve quiche -- but only on Fridays)


We both chose the chicken salad on croissant 
served with chips and we both chose their salad
with homemade poppy seed dressing
(the serving size was perfect, the salad "divine" and the dressing superb!)

And, of course, since it was birthday
Dessert was in order!


We both chose coconut cream pie
We favor meringue instead of cream on the top
(and after getting a few too many pieces with cream instead of meringue,
we always ask.
In our world, it is meringue and only meringue and it must be at Spring Creek as well
for the waitress gave us a "why did you ask that question -- it's supposed to be meringue"
kind of a look)

We didn't dawdle 
(there were people waiting -- lots of people waiting)

We'll be back
(even though it is a 2+ hour drive)
It was that good!

Oh, and the antique part
was a wonderful mall
Shirley Ann found nothing
(although we admired several things)


Me, I found my sixth wee Waterford vase
My limit has always been under $20
and I was thrilled that this one was a mere $6!
(they're nice for individual flowers at a table setting --
or for wee bouquets of pansies or violets in the spring)

We visited the other antique malls in Ozark
and had a grand time
As one should for one's birthday!

Friday, August 17, 2018

Company for Lunch

I love to have company
and today six ladies from Nevada came for lunch
I love when the house is all ready . . . 
to welcome company


the table is set


Lace tablecloth, damask napkins in silver rings, a centerpiece of garden hydrangeas


My Aynsley Pembroke (this is the 100 year old plate)
and Jim's grandmother's cutlery


First course is a favorite salad --
romaine, red onion slices, sliced strawberries and pecans
with a poppyseed dressing


Entree is chicken baked in butter and cream
Because it is!!!!
Served with white and wild rice
And a hot roll


Dessert I found in the September issue of Victoria
Orange Buttermilk Tart


Garnished as they did with orange slices and fresh raspberries

It was a wonderful dessert.
And one that won't be made just this once!
It will be a great winter tart
The orange flavor is wonderful!

The guests had a great time visiting, eating, drinking coffee and peeking into Linderhof's kitchen
all with the remark
"it's so small"!
(And it is for it's a 20s kitchen -- made to be a food factory
without an army of servants)

The tart recipe:

ORANGE BUTTERMILK TART

1 package Pillsbury refrigerated piecrust
1 1/2 c. sugar
3 T. flour
3/4 c. butter, melted
4 large eggs
1 c. whole buttermilk
1 T. vanilla
1 t. orange extract
grated rind of 1 orange
Garnish:    orange sections, raspberries 

Preheat oven to 400.    Spray a 10 inch tart pan with removal bottom with baking spray with flour.

On a lightly floured surface, unroll and stack both piecrust.    Roll into a 12 inch circle.    Press into bottom and up sides of prepared pan.    Line with parchment paper, letting ends extend over edges of pan.    Add pie weights (I use dried beans).

Bake for 15 minutes.     Carefully remove parchment and pie weights.

Reduce oven temperature to 350.

In a large bowl, whisk together sugar, flour, melted butter, eggs, buttermilk, vanilla and orange extract until smooth.    Pour into prepared crust.

Bake until center is set and top of tart is light golden brown, about 25 minutes.     Let cool completely at room temperature.

Cover and refrigerate for at least 4 hours before serving.    Garnish with orange sections and raspberries.

Saturday, July 21, 2018

A Summer Supper for Company

I love summer food
fresh vegetables and fruits
grilled meats
chicken

Last night we had company for dinner . . . 
Friend Shirley Ann and her Husband Jack

We were going out for dinner but I had a chicken and some corn
so we invited them over



With temps in the triple digits it's too hot to eat outside
(which is one of the pleasures of summer)
And so inside we were!

In the dining room  . . . 
with a lace cloth, the Spode Blue Room, napkins in silver rings
And a centerpiece of garden hydrangeas!

A summer meal for sure!




Mashed potatoes
(served with gravy)


Fresh Amish corn on the cob


And iron skillet fried chicken

Oh, and there were slices of garden tomatoes too!


All served family style
Chicken in the middle so everyone could help themselves to their favorite piece
While the other dishes were passed
And passed more than once!

Dessert?


A crumble
This one is blueberry!
A favorite and easy dessert -- fruit, sugar, a bit of cornstarch to thicken, some lemon zest and a tot of brandy with a topping of brown sugar, flour and butter.     All baked until the top is brown and the fruit is hot and bubbly!


Best served with cream
We chose whipped rather than ice or poured
It melted into the warm crumble.
Oh, my, was it delicious!

Monday, July 16, 2018

Iceboxes


Linderhof was built in the 20s
In the back hall, off the kitchen,
there was an


"Icebox"

And ice was delivered regularly -- in the back door (up three steps) and the ice was put in top.

We even had a drain to drain the water from the icebox.

And icebox is what I call the box in the kitchen that keeps food cool.
Because Mom did
Because Grandma did 

Mom never had an "icebox" -- always an electric cooling box
But Grandma did, I am sure, for she was born in 1897
And even though she was old fashioned and called her cooling box
an icebox, I never asked her when she got her first refrigerator!

At Linderhof, I am sure in the late 20s, that there was a fridge . . . 


But whether it remained in the back hall
or got upgraded to the kitchen I don't know!

I do know that in the late 40s
After the war
the owners of Linderhof
updated the house
the light fixtures in all the rooms
And the kitchen went from an unfitted one to
cabinets and the sink was built in
They were wood
And they were PINK!



I wonder if the fridge after that remodel was a pink one!
I'll never know!

Our "icebox" is a big stainless steel one



A French door one
because that's the only way I could get the doors opened
Space is tight in the kitchen!

Back in the day, when Linderhof was young
"icebox" cooking became all the rage
Cookies and cakes

I like icebox cookies -- you can slice and bake
as many as you need
a couple for afternoon tea
A plateful to take somewhere or if you have company for tea

Some of my favorite "Icebox cookies"


Lemon and Basil "Slice and Bakes"
(the 21st century name for "Icebox Cookies!)


Chocolate Shot Icebox Cookies


Orange Ginger Icebox Cookies

And then there are cakes . . . 


Chocolate Mocha Icebox Cake
(I'm particularly fond of this one because it is round and really looks like a cake)


Chocolate Eclair Cake
(Made in a 9 x 13 pan)

Icebox cakes are easy and when summer temps soar are a good dessert to fix for you don't have to heat up the oven!

They're layers of cookies or graham crackers which soften in the icebox since they are enrobed in
a creamy pudding.    After a night in the "icebox", the soften crackers or cookies really taste like cake!

They're old recipes, their icebox desserts . . . dating from that 1920s icebox that once lived at Linderhof.     They were all the rage and housewives proudly served this new type of dessert.

Why "icebox", I wonder . . . for by the time they came along, they were refrigerators and not iceboxes.    Perhaps because icebox seems more descriptive.

Whatever the reason, they are delicious and cool desserts and we love making them
especially in the summer
at Linderhof.