Fynningley Ancestors of Ruth and Florence Paget by Ruth Paget

Fynningley Ancestors of Ruth and Florence Paget by Ruth Paget 

Ruth and Florence Paget are related to the Fynningley family through their ancestor Phoebe Ann Throop. 

G1 refers to Generation 1 and so on. 

Mother Lines 

G1 – Florence Paget 

G2 – Ruth Pennington (Married Name: Paget) 

G3 – Beatrice May Sawle (Married Name: Pennington) 

G4 – Daisy May Bardsley (Married Name: Sawle) 

G5 – Etta Pearl Carpenter (Married Name: Bardsley) 

G6 – Phoebe Ann Throop 

-daughter of Joseph Allen Throop and Elizabeth Brundage 

G7 – Joseph Allen Throop 

-son of Calvin Throop and Anna Ripley 

G8 – Calvin Throop 

-son of Benjamin Throop and Mary Burgess 

G9 – Benjamin Throop 

-son of Joseph Throope and Deborah Buell 

G10 – Joseph Throope 

-son of Daniel Throope and Deborah Church 

G11 – Daniel Throope 

-son of William Throope and Mary Chapman 

G12 – William Throope 

-son of William Throope, Sr and Isabell (Izabell) Redshaw 

G13 – William Throope, Sr 

-son of Thomas Throope and Elizabeth Smyth 

G14 – Thomas Throope 

 -son of William Throope and Jenett Fynningley 

G15 – Jenett Fynningley

-parents unknown at this time 

Born: about 1544 in Walkerington, England 

Died: Unknown at this time 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

Smyth Ancestors of Ruth and Florence Paget by Ruth Paget

Smyth Ancestors of Ruth and Florence Paget by Ruth Paget 

Ruth and Florence Paget are related to the Smyth family through their ancestor Phoebe Ann Throop. 

G1 refers to Generation 1 and so on 

Mother Lines 

G1 – Florence Paget

G2 – Ruth Pennington (Married Name: Paget) 

G3 – Beatrice May Sawle (Married Name: Pennington) 

G4 – Daisy May Bardsley (Married Name: Sawle) 

G5 – Etta Pearl Carpenter (Married Name: Bardsley) 

G6 – Phoebe Ann Throop (Married Name: Carpenter) 

-daughter of Joseph Allen Throop and Elizabeth Brundage 

G7 – Joseph Allen Throop 

-son of Calvin Throop and Anna Ripley 

G8 – Calvin Throop 

-son of Benjamin Throop and Mary Burgess 

G9 – Benjamin Throop 

-son of Joseph Throope and Deborah Buell 

G10 – Joseph Throope 

-son of Daniel Throope and Deborah Church 

G11 – Daniel Throope 

-son of William Throope and Mary Chapman 

G12 – William Throope 

-son of William Throope Sr and Isabell Redshaw 

G13 – William Throope Sr 

 -son of Thomas Thrope and Elizabeth Smyth 

G14 – Elizabeth Smyth 

-daughter of John Smith and Alice Smyth (uncertain data at this time) 

Born: About 1585 in Nottinghamshire, England 

G15 – John Smith 

-parents unknown at this time 

Born: 1540 

Died: 1589 in Sturton le Steeple, Nottinghamshire, England 

Note: Son John Smyth matriculated Christ’s College, Cambridge, under age in 1589 (date of father’s will) (From Alumni Cambridgeshire, vol 4 p 100) 

Will written, with son John as a minor in 1589. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

Redshaw Family Ancestors of Ruth and Florence Paget by Ruth Paget

Redshaw Family Ancestors of Ruth and Florence Paget by Ruth Paget 

Ruth and Florence Paget are related to the Redshaw family through their ancestor Phoebe Ann Throop. 

G1 refers to Generation 1 and so on. 

Mother Lines 

G1 – Florence Paget 

G2 – Ruth Pennington (Married Name: Paget) 

G3 – Beatrice May Sawle (Married Name: Pennington) 

G4 – Daisy May Bardsley (Married Name: Sawle) 

G5 – Etta Pearl Carpenter (Married Name: Bardsley) 

G6 – Phoebe Ann Throop (Married Name: Carpenter) 

-daughter of Joseph Allen Throop and Elizabeth Brundage 

G7 – Joseph Allen Throop 

 -son of Calvin Throop and Anna Ripley 

G8 – Calvin Throop 

-son of Benjamin Throop and Mary Burgess 

G9 – Benjamin Throop 

-son of Joseph and Deborah Buell 

G10 – Joseph Throope 

-son of Daniel Throope and Deborah Church 

G11 – Daniel Throope 

-son of William Throope and Mary Chapman 

G12 – William Throope 

-son of William Throope Sr and Isabell (Izabell) Redshaw 

G13 – Isabell (Izabell) Redshaw 

-daughter of William Redshaw and unknown mother at this time 

Born: about 1617 in Nottingham, Nottinghamshire, England 

Died: June 22, 1658 in Lound, Nottinghamshire, England 

G14 – William Redshaw 

-parents unknown at this time 

Born: about 1600 in Nottinghamshire, England 

Died: October 17, 1643 in Sutton cum Lound, Nottinghamshire, England 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

Chapman Ancestors of Ruth and Florence Paget by Ruth Paget

Chapman Family Ancestors of Ruth and Florence Paget by Ruth Paget 

Ruth and Florence Paget are related to the Chapman family through their ancestor Phoebe Ann Throop. 

G1 refers to Generation 1 and so on. 

Mother Lines 

G1 – Florence Paget 

G2 – Ruth Pennington (Married Name: Paget) 

G3 – Beatrice May Sawle (Married Name: Pennington) 

G4 – Daisy May Bardsley (Married Name: Sawle) 

G5 – Etta Pearl Carpenter (Married Name: Bardsley) 

G6 – Phoebe Ann Throop (Married Name: Carpenter) 

-daughter of Joseph Allen Throop and Elizabeth Brundage 

G7 – Joseph Allen Throop 

-son of Calvin Throop and Anna Ripley 

G8 – Calvin Throop 

-son of Benjamin Throop and May Burgess 

G9 – Benjamin Throop 

-son of Joseph Throope and Deborah Buell 

G10 – Joseph Buell 

-son of Daniel Throope and Deborah Church 

G11 – Daniel Throope 

-son of William Throope and Mary Chapman 

G12 – Mary Chapman 

-daughter of Ralph Chapman and Lydia Wells 

Born: October 1643 in Marshfield, Plymouth Colony, Massachusetts 

Died: June 6, 1732 in Bristol, Bristol County, Rhode Island 

Note: Mary Chapman is the daughter of Ralph Chapman who arrived in the America Colonies in 1635 on board the “Elizabeth” the next ship to come after the Mayflower. 

G13 – Ralph Chapman 

-son of John Chapman and Grace Bishop 

Born: December 9, 1515 in Southwark (within present London), Surrey, England 

Died: June 4, 1672 in Marshfield (Present Plymouth Colony), Plymouth, present Massachusetts  

-Immigrant to the US onboard the Elizabeth, the ship to arrive after the Mayflower in Plymouth in 1635. 

G14 – John Chapman 

-son of William Chapman (1565 – 1620) and Elizabeth Garrett (1570 – deceased) 

Christening: February 1, 1587 in St. Michael-at-Pleas Church, Norwich, Norfolk, England 

Died: 1641 in Norwich, Norfolk, England Spouse Note: Grace Bishop (Will do a separate file) 

Married in 1608 in Leicestershire, England 

G15 – William Chapman 

 -parents unknown at this time 

Born: 1565 in Finedon, Northhamptonshire, England 

Died: St. Bride’s Parish, London, England 

Spouse Note: Elizabeth Garrett (1570 – Deceased) 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

Church Family Ancestors of Ruth and Florence Paget by Ruth Paget

Church Family Ancestors of Ruth and Florence Paget by Ruth Paget 

Ruth and Florence Paget are related to the Church family through their ancestor Phoebe Ann Throop. 

G1 refers to Generation 1 and so on. 

G1 – Florence Paget 

G2 – Ruth Pennington (Married Name: Paget) 

G3 – Beatrice May Sawle (Married Name: Pennington) 

G4 – Daisy May Bardsley (Married Name: Sawle)

G5 – Etta Pearl Carpenter (Married Name: Bardsley) 

G6 – Phoebe Ann Throop (Married Name: Carpenter) 

-daughter of Joseph Allen Throop and Elizabeth Brundage

G7 – Joseph Allen Throope 

-son of Calvin Throop and Anna Ripley 

G8 – Calvin Throop 

-son of Benjamin Throop and Mary Burgess 

G9 –Benjamin Throop 

-son of Joseph Throop and Deborah Buell 

G10 – Joseph Throop 

-son of Captain Daniel Throope and Deborah Church 

G11 – Deborah Church 

-daughter of Joseph Church Sr and Mary Tucker 

Born: March 13, 1676 in Plymouth, Massachusetts Bay Colony, British Colonial America 

Died: June 8, 1752 in Compton, Colony of Rhode Island, British Colonial America – buried in Lebanon, New London, Connecticut, British Colonial America 

G12 – Joseph Church Sr 

-son of Richard Church and Elizabeth Warren 

Born: March 9, 1638 in Plymouth, Massachusetts Bay Colony, British Colonial America 

Died: March 5, 1711 in Compton, Newport, Rhode Island, British Colonial America – buried in Suffolk, Massachusetts Bay Colony, British Colonial America  

G13 – Richard Church 

-son of Richard Church Sr and Alice Vassall 

Born: February 6, 1608 in London, England 

Died: December 27, 1668 in Norfolk, Massachusetts Bay Colony, British Colonial America – buried in Suffolk, Massachusetts Bay Colony, British Colonial America 

G14 – Richard Church Sr 

-son of John Samuel Church, II and Joane Titerele 

Born: May 9, 1570 in Camps, South Cambridgeshire, Cambridgeshire, England 

Died: 1623 in Barnstable, Massachusetts, British Colonial America -Immigrant to the US 

G15 – John Samuel Church, II  

-son of Lord Knight John Church, of Runwell Hall and Catherine Swann  

Born: 1548 in Essex, England 

Died: November 4, 1593 in Little Sampford, Saffron Walden, Essex, England 

G16 – Lord Knight John Church, of Runwell Hall 

Born: 1519, Runwell, Chelmsford Borough, Essex, England 

Died: April 20, 1577 in Runwell, Chelmsford, Essex, England 

Spouse Note: Catherine Swann (Will do separate file as well) 

Born: 1526, Sanford, Essex, England 

Died: 1582, Sanford, Essex, England 

Marriage: 1547, Essex, England 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

Cabbage Economics: More than Sauerkraut by Ruth Paget

Cabbage Harvest:  More than Sauerkraut by Ruth Paget

I would drive my family bonkers every winter when we lived in Wisconsin by making brats loaded with warm sauerkraut and brown German mustard for dinner on University of Wisconsin football game days and walk around wearing my UW cheesehead.

Laurent and Florence opted for Culver’s cheeseburgers.

If you really want to make sauerkraut at home, this video show the two-ingredient method with cabbage and salt.  I would store sauerkraut in the refrigerator, but this video presents conditions where you can store sauerkraut out of the refrigerator:

Sauerkraut Video

There is actually a lot you can do with cabbage that is not sour like Dijon roast pork with apples and cabbage.  

I wrote a blog on cabbage that details great recipes and cookbook resources for cabbage noted below:

Cabbage Recipes for Winter

Cabbage is full of Vitamin C, a great antioxidant.  That fact makes me like it even with brats.

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Cheddar Bread Recipe by Ruth Paget

Cheddar Bread Recipe by Ruth Paget 

Makes 2 loaves 

Ingredients: 

-1 (0.75-ounce) package instant dry yeast 

-1/2 pound shredded, sharp cheddar cheese 

-1 (10.75-ounce) can Campbell’s tomato soup 

-1 (4-ounce) jar diced pimientos with juice 

-1 cup scalded milk 

-1/2 cup butter 

-6 to 7 cups flour 

Steps: 

1-Dissolve yeast in water according to package instructions. 

2-Mix all ingredients together in a large bowl to form a dough. 

3-Place dough in a warm spot and let rise to double its size. 

4-When the dough has risen, punch it down and knead by hand for 15 to 20 minutes. 

5-Let dough rise again in a warm spot.

6-When the dough has risen again, punch it down and knead by hand for 15 to 20 minutes. 

7-Preheat the oven to 350 degrees Fahrenheit. 

8-Form two loaves. Spray Pam in two bread baking pans and bake loaves for 45 minutes or until a toothpick inserted into the center of the bread comes out clean. 

Cheddar bread tastes great toasted with melted butter and a mug of strong black coffee with warmed milk to drink.

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

No-Bake Fruit Pie Recipe by Ruth Paget

No-Bake Fruit Pie Recipe by Ruth Paget 

For 6 People 

Ingredients: 

-1 pre-baked pie shell made with butter not lard or 1 graham cracker crust 

-3 or 4 cups of chopped soft fruit such as strawberries, raspberries, blackberries, blue berries, cherries, or peaches 

-1 scoop vanilla ice cream or 4 cups whipped cream 

Steps: 

1-Fill pie shell with chopped fruit and top with ice cream or whipped cream.

(A Rosevale Farm Recipe) 

Source: Jeanette Hodgson, mother of Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Pull Candy Recipe by Ruth Paget

Pull Candy Recipe by Ruth Paget 

For 24 Candy Pieces 

Ingredients: 

-2 ½ cups sugar 

-1/2 cup water 

-1 tablespoon vinegar 

-2 or 3 drops of peppermint, winter green mint, or vanilla 

Steps:

1-Boil sugar, water, and vinegar until you can pick up a glob with a spoon when you drop some of the sugar mixture in water. 

2-Pour boiled syrup onto a buttered marble slab or pan. Add a few drops of flavoring.

3-As the syrup begins to cool, lift the edges and drop them into the center of the syrup with heat-resistant gloves. 

4-When the candy is cool enough to handle, pick it up and pull it back and forth until it becomes stiff. 

5-Pull candy into a long piece and cut it with scissors into bite-size pieces.

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Popcorn Balls Recipe by Ruth Paget

Popcorn Balls Recipe by Ruth Paget 

For 18 to 20 Popcorn Balls 

Ingredients: 

-2 ½ gallons of popped popcorn 

-1/2 cup water 

-3/4 cup molasses 

-3 cups sugar 

-1 tablespoon vinegar 

Steps: 

1-Put hot popcorn in a dish and shake it down to remove unpopped kernels at the bottom. Put popcorn back in the pan and place in a warm oven. 

2-Boil sugar, molasses, water, and vinegar until you can pick up a glob when a teaspoon of the syrup is dropped in water. 

3-Dribble syrup over popped corn until well coated. Stir with a big spoon until the syrup begins to set. 

4-Quickly form the popcorn into balls with buttered heat-resistant gloves. Work fast as the syrup hardens quickly. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle - Arena, Wisconsin

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Penuche Fudge Recipe by Ruth Paget

Penuche Fudge Recipe by Ruth Paget 

For 24 Fudge Squares 

Ingredients: 

-2 (2-ounce) squares bitter cooking chocolate 

-2 ½ cups brown sugar 

-lump of butter 

-2 cups whole milk or half and half 

-1 cup chopped nuts 

Steps: 

1-Boil chocolate, brown sugar, butter, and milk or half and half until you can pick up a glob of the mixture when 1 teaspoon of the chocolate is dropped into cold water.  

2-Remove chocolate mixture from heat. When the mixture is cool, add chopped nuts and stir until the mixture thickens. 

3-Pour fudge into a buttered pan. Let the fudge solidify some more. Then, cut the fudge into squares. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Fudge Recipe by Ruth Paget

Fudge Recipe by Ruth Paget 

For 24 Fudge Squares 

Ingredients: 

-2 (2-ounce) squares bitter cooking chocolate 

-2 ½ cups sugar 

-small lump of butter 

-2 cups whole milk or half and half 

-1 cup chopped nuts 

Steps: 

1-Boil chocolate, sugar, butter, and milk or half and half together until you can pick up a glob of the mixture when you drop a teaspoon of it into cold water. 

2-Remove chocolate mixture from heat. When the chocolate mixture is cool, add chopped nuts and stir until the mixture thickens. 

3-Pour fudge into a buttered pan. Let fudge solidify some more. Then, cut the fudge into squares. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Lemon Meringue Pie Recipe by Ruth Paget

Lemon Meringue Pie Recipe by Ruth Paget 

For 6 People 

 Ingredients: 

-1 Pre-bake pie crust 

-For Filling: 

 -Juice of 1 lemon 

-2 egg yolks 

-1/2 teaspoon salt 

-1 cup sugar 

-2 tablespoons flour 

-2 cups water 

 -For Meringue Topping: 

-2 egg whites 

-1/4 cup sugar 

-1 teaspoon vanilla 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Mix lemon juice, egg yolks, salt, sugar, flour, and water together. 

3-Cook the lemon mixture in a double boiler. (A double boiler is basically a smaller pot halfway submerged in a larger pot of boiling water.) 

4-Heat lemon mixture until thick. Pour lemon mixture into the pre-cooked pie shell. 

5-Whip the two egg whites. Add sugar a little at a time. Beat the mixture until it is stiff enough to form peaks. Add vanilla to the mix and turn. 

6-Top the pie with meringue. Bake the pie until the meringue is brownish. Bake for approximately 10 minutes and then check the meringue for color. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Rhubarb Pie Recipe by Ruth Paget

Rhubarb Pie Recipe by Ruth Paget 

For 6 People 

Ingredients: 

 -2 rolled out dough pie crusts for pan and pie top 

 -For Filling: 

-3 to 4 cups chopped rhubarb 

-3/4 cup sugar 

-1 tablespoon flour 

-5 or 6 dabs of butter 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place bottom dough crust in a pie pan and fit it to the pan. Fill pie crust with chopped rhubarb. 

3-Mix sugar with flour and spread it over the rhubarb. Add a few dabs of butter on top of rhubarb. 

4-Wet bottom dough crust edges. Cover pie top with top crust dough. Pinch edges of top and bottom crust dough together. Make slits in the top pie crust to let out steam. 

5-Sprinkle a little sugar on top of the pie. 

6-Bake for the first ten minutes at 400 degrees Fahrenheit. After ten minutes, lower the heat to 350 degrees Fahrenheit. 

7-Bake until the crust is brown and the filling is bubbling. (Bake for 30 minutes and then start checking how brown the crust is and look to see if some rhubarb juice has boiled through the slits.) 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Lemonade Recipe by Ruth Paget

Lemonade Recipe by Ruth Paget 

For 3 quarts of lemonade 

Ingredients: 

-Juice of 2 lemons 

-1 cup sugar 

-3 quarts water 

Steps: 

1-Add the lemon juice and sugar to the water and stir till the sugar dissolves. 

2-Slice the juiced lemons into rounds and add them to the lemonade. Gently crush the lemon rounds to release the oil in their skins.

(Remove the lemon rounds, if you are going to keep the lemonade overnight.)

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Caraway or Anise Cookies Recipe by Ruth Paget

Caraway or Anise Cookies Recipe by Ruth Paget 

For 24 Cookies 

Ingredients: 

-1 stick of butter (8 tablespoons) 

-1 cup sugar 

-1 egg 

-1/2 teaspoon salt 

-1 teaspoon vanilla 

-2 cups flour 

-1 teaspoon baking powder 

-2 tablespoons caraway or anise seeds 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Cream butter and sugar together. 

3-Add the rest of the ingredients to the butter and sugar and mix. 

4-Bake cookies at 350 degrees for 10 to 12 minutes. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Ginger Cookies Recipe by Ruth Paget

Ginger Cookies Recipe by Ruth Paget

For 24 Cookies 

Ingredients: 

-1 stick of butter (8 tablespoons) 

-1 cup sugar 

-1 egg 

-1/2 cup molasses 

-1 tablespoon vinegar 

-1/2 teaspoon baking soda 

-1/2 teaspoon salt 

-2 ½ cups flour 

-1 teaspoon each of ginger, cinnamon, and baking powder 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Mix all the ingredients together. 

3-Roll dough into a cylinder and slice round cookies. 

4-Bake cookies at 350 degrees Fahrenheit for 10 to 12 minutes. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Sorghum Cookies Recipe by Ruth Paget

Sorghum Cookies Recipe by Ruth Paget 

For 24 Cookies 

Ingredients:

-2 ½ cups flour 

-1 cup sugar 

-1 cup sorghum 

-1 cup lard 

-1 egg 

-1/8 teaspoon baking soda 

-2 teaspoons baking powder 

-1 ½ teaspoons cinnamon 

-1/4 teaspoon salt 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Combine all the ingredients into a homogenous mass. 

3-Roll dough into a cylinder and cut into cookies. 

4-Bake cookies at 350 degrees until golden. 

5-The cookies get crisp out of the oven, so do not overcook them. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Dijon: The Mustard Society Game by Ruth Paget

Dijon: The Mustard Society Game by Ruth Paget 

Number of Players: 

Unlimited as long as the mustard lasts 

Materials Needed: All the materials you need for this game can be ordered from the Mustard Museum in Wisconsin (mustardmuseum.com). 

-3 different kinds of mustard 

-pretzel sticks Game 

Preparation: 

-On a sheet of paper, note the name of the three different mustards with a line after it where players will note a number of a matching mystery mustard. Make copies of this game sheet for the number of guests coming to your game 

-Put out a dish with many pretzels so people dip once to avoid double dipping and germ spreading -cover the jars with paper so you cannot see the labels. Number them 1 – 3. 

Game Play: 

-Each guest will use one pretzel stick per mustard jar to scoop out a taste. -Guests will discuss mustards and note on their game sheet what mustard they think the mystery mustards are. 

-Take the white paper of each jar to reveal the mystery mustard. 

Everyone is a winner if you set all the mustards out to go with brats, hot dogs, or kielbasa and potato salad, coleslaw, and chips. 

People who got everything right can take a jar of mustard home, if there is any left. 

Mustards you can order from the Mustard Museum in Wisconsin include: 

-Colman’s Original English 

-Bornier Original Dijon 

-De Echte Zaanse Mustard 

-Löwensenf Bavarian 

-Lakeshore Wholegrain with Irish Whiskey 

-Bacik Spicy Horseradish and Honey 

-Amora 

-Clovis Herbes de Provence 

-Edmond Fallon Honey 

-Delicious Gourmet Big Easy Cajun 

-Pommery Moutarde de Meaux 

-Inglehoffer Sriracha 

-Kocsiusko Spicy Brown Mustard 

-Australian Outback Mustard 

-Baumgarten Horseradish Mustard 

-Löwensenf Extra Hot 

-Sierra Nevada Stout and Stone Ground 

The Mustard Museum has an online catalog that you can request to make unique parties with society games. 

Happy Gaming! 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France 

Click for Ruth Paget's Books

Light Lunch Wisconsin by Ruth Paget

Light Lunch Wisconsin by Ruth Paget

If you ask someone what a light lunch in Wisconsin is they might tell you, “A locally brewed beer and a bretzel” or “a strong black coffee and a pastry.” 

Then, they would wax philosophical and say, “Just appetizers, a casserole, or a spread or dip in small portions, especially in cold weather.”

I agreed with those statements and felt like it snowed nine months of the year when I lived in Wisconsin. Nine months may be too many, but seven months of snow was close to accurate. I do like high-calorie foods like those above in cold weather I have to admit. 

The immigrant groups who have come to Wisconsin have many dishes of German, Polish, Scandinavian, and Irish origin that are great winter fare. There are recipes for of all these immigrant groups in the cookbook The Best of the Best of from Wisconsin Cookbook edited by Gwen McKee and Barbara Moseley. 

Some of my favorite dishes from this cookbook include: 

-creamy horseradish ham roll-ups

-beer spread made with cheddar cheese, Swiss cheese, and beer 

-mini Reuben sandwiches made with rye bread, sour cream, corned beef, sauerkraut, and Swiss cheese 

-baked cheese wings with Parmesan 

-cheddar jalapeño corn bread 

-cheese drop biscuits 

-Danishes made with jam 

-Norwegian sour cream waffles with apple pecan topping 

-Dusseldorfer sandwiches made with rye bread, tarter sauce, dill pickles, liverwurst slices, and Swiss cheese 

-Wisconsin beer cheese soup made with 5 cups of cheddar cheese

 -Polish noodles with cabbage 

-New Glarus cheese and onion pie from a recreated Swiss village town 

-Lithuanian Kugela made with bacon, onion, potatoes, milk, and eggs 

-Potatoes Romanoff made with cheese, sour cream, onion, and shredded cheese 

-Colcannon, an Irish dish, made with heavy cream, garlic, chopped cabbage, and leeks 

-chicken Calvados made with apple schnapps 

These delicious dishes give a good idea of what you make in severe weather to stay warm. Chefs and people of German and Eastern European heritage might especially enjoy Best of the Best from Wisconsin Cookbook edited by Gwen McKee and Barbara Moseley. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books