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Wednesday, June 21, 2023

Newspaper Columnist Interview by Ruth Paget

Newspaper Columnist Interview by Ruth Paget 

When I started high school, I attended a private Friends School in Detroit (Michigan) to learn about my Quaker ancestors from New Jersey and Pennsylvania. 

The Friends School taught standard high school subjects as well as electives such as non-violence workshop where we read the works of Gandhi and Martin Luther King, non-violent games that promoted happiness for all such as caring for an egg for a week, meditation and journaling for conflict resolution, and the World of Work for vocational training. 

For World of Work, we began our studies by reading Working by Chicago writer Studs Terkel, who interviewed people from all sorts of jobs about job satisfaction and the skills needed to perform the job. 

We all took the Myers-Briggs Interest Inventory, which tests on which kinds of jobs you are suited for based on your interests and skills. 

I wanted to be a writer, but my quantitative skills came out first and writing second. The best job for me was accountant. I was mortified! 

However, my Quaker teacher told me, “Just use math when you write.” 

After the Myers-Briggs Interest Inventory, I set up informational interviews to find out about the world for work for jobs I would like and those that used a lot of math. I found some of my interview write-ups recently and think much is still relevant today. I have left the interviews in most of my ninth-grade English. One of my first interviews was with Detroit Free Press columnist JF: 

JF likes his job. He says it is fun to be making a living doing something you like. He finds ideas for his columns everywhere. His is constantly taking notes and reads a lot. JF works in the city room at the Detroit Free Press. 

He spends 25 hours a week typing his column. JF said he is actually working all the time. When he thinks of an idea while he is sleeping, he gets up and immediately writes it down. 

Before coming to the Free Press, he worked on a weekly newspaper – the Lapeer County Press. He worked there for 25 years. The last 15 years, he was the editor. 

JF was an advertising salesman when he got out of college. He wrote a column for the paper entitled “My Customers.” Gradually, it became a general interest column.  Eventually, he became a reporter and, then, editor. JF still continued to write his column while he was editor. Other papers caught on to his column. He was at one time in all the weeklies in Michigan. 

Through the years, the Free Press made him several offers while he was editor. Finally, he decided it was time to make the change and went to work at the Free Press. I was interested in what an editor does, so I asked more about this subject. An editor works 50 to 60 hours a week. It is a time consuming and boring job. The editor takes care of the day-by-day business of running a newspaper. (I thought he was being sarcastic.) 

The Lapeer County Press had 10 people working at it. You only needed the editor to run the newspaper. A newspaper the size of the Free Press has many assistant editors and department editors. It is more fragmented. 

JF wanted to write since high school. There was no doubt in his mind about what he was going to do. He majored in journalism at Michigan State University. He learned more on the job than he did at school. 

JF says he hits dry spells when he just cannot write. It is all a matter of being a professional. You just write your column. It just takes longer. He turns his columns in early to avoid deadline pressure. 

If JF were not a columnist, he would be in some field of writing. If writing were ruled out, he would probably be a postman. In his free time, JF and his wife go to restaurants, nightclubs, movies, and live theater. 

Note: I was one of JF’s regular column readers. He was one of Detroit’s men-about-town. I learned from him how important it is to create a town for yourself to support your life needs and lifestyle in a large city like Detroit. 

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


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Friday, June 16, 2023

Cool Indiana Cuisine by Ruth Paget

Cool Indiana Cuisine by Ruth Paget 

I thought Indiana was infinitely cool as a kid, because I spent long weekend vacations there with my mom, who was doing union organizing and attending International Typographical Union Midwest Conference meetings in places like Gary, Fort Wayne, and Indianapolis. (The International Typographical Union is now part of the Communications Workers Union of America.) 

The ladies auxiliary of the Union babysat me, stuffed envelopes, and wrote letters to the editor poolside while I swam for hours under Indiana’s blazing hot sun that is good for crops and kids, who need Vitamin D. 

Après nage, I looked forward to eating Indiana’s wholesome farm food that still reflects German, Polish, and Italian immigrant heritage. My favorite main dishes were German sweet and sour pot roast seasoned with cranberry jelly and pork loin with cream sauce. Both were served with buttered egg noodles. 

These dishes were different from my mom’s English roast beef and vegetables. They made me feel that Indiana was rather exotic compared to Detroit as we zoomed past signs warning drivers to share the road with horse-drawn Amish buggies. 

These Indiana memories came back to me as I read Best of the Best from Indiana Cookbooks edited by Gwen McKee and Barbara Mosely. 

For decades Indiana was famous for Notre Dame University’s football team coached by Knute Rockne. I thought the following appetizers were just the thing for football game munchies as I read the cookbook:

-beer cheese for spreading on crackers or toast made with cheese, horseradish, hot sauce, and mayonnaise 

-Gouda Wellington – warm croissant wedges made with Gouda cheese and apricot preserves 

-Reuben snacks – baked snack balls made with breadcrumbs, Swiss cheese, shredded corned beef, drained sauerkraut, and melted butter 

-Chocolate chip cheese ball – made with cream cheese, vanilla, cinnamon, powdered sugar, mini-chocolate chips, and chopped pecans 

Two other coffee and football treats include: 

-Mrs. Rockne’s Swedish coffee cake topped with brown sugar, coconut, and melted butter 

-Little applesauce muffins 

Other dishes in Best of the Best from Indiana Cookbooks are surprisingly simple to cook such as: 

-baked and stuffed green peppers that are stuffed with ground beef, tomatoes, and bread crumbs 

-seafood fettucine with a sauce made with whipped heavy cream 

-pork tenderloin with scallion and mustard sauce 

Finally, desserts are always good and plentiful when dealing with people of German descent. Some of my favorites in this cookbook include: 

-mocha and cherry cake 

-lemon cheese bars -pecan bars 

-sesame seed tea cake 

-springerles - anise-flavored cookies 

-pfeffernusse - peppernut cookies seasoned with cloves, allspice, cinnamon, white pepper, and almonds 

-gingersnaps 

Tasty recipes abound in the pages of Best of the Best from Indiana Cookbooks edited by Gwen McKee and Barbara Moseley, making it a good purchase for chefs.

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


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Wednesday, June 14, 2023

Pennsylvania's Value-Added Cuisine by Ruth Paget

Pennsylvania’s Value-Added Cuisine by Ruth Paget 

There is always a little something or two added to dishes in Pennsylvania to enhance flavor such as mashed potatoes with horseradish or sautéed fish with nuts. 

Flavor enhancements like this reflect Pennsylvania’s immigrant background with contributions from English, German, Italian, Polish, and other Eastern European cuisines. Value-added dishes are well-documented in The Best of the Best from Pennsylvania Cookbooks: Selected Recipes from Pennsylvania’s Favorite Cookbooks edited by golfing friends Gwen McKee and Barbara Moseley. 

The value-added ingredients in Pennsylvania dishes usually are not difficult to add and distinguish the dish with a particular culture. Dishes like this include: 

-smoked salmon pâté using canned salmon, cream cheese, onion, lemon juice, and horseradish 

-onion and herb bread made with sherry 

-blender apple pancakes that make the apples part of the batter 

-pierogis – Polish ravioli filled with cottage cheese and topped with melted butter and sautéed onions. I ate pierogis in Detroit (Michigan) as a child with my Polish babysitters who also made French terrines. 

- a non-puréed shredded cabbage soup made with onions, celery, parsley, peas, mushrooms, and diced chicken 

-cream of zucchini soup for when zucchini is exploding into bloom in summer gardens. This soup is made with zucchini, onions, and milk. 

-cream of broccoli soup made with cream and cheddar cheese 

-brie soup, which I am sure the dons of the University of Pennsylvania eat. The brie here is melted in broth with the addition of sliced mushrooms, julienned carrots, green onions, sherry, and heavy cream

-Swiss green bean salad made with green beans, Swiss cheese, olives, red pepper, and almonds 

-Amish macaroni salad made with celery, onions, parsley, carrots, and hard-boiled eggs 

-Pennsylvania Dutch pancakes made onion, scallions, and lemon juice for a tangy flavor 

-wild rice with mushrooms and almonds 

-cranberry chutney with ground cloves -pork tenderloin with orange sauce 

-lemon-apricot chicken 

One dish that is part of my family heritage in this cookbook is Gulielma’s Chicken and Dumplings. Gulielma Springett was the first wife of Pennsylvania’s founder William Penn and the step-daughter of my ancestor Isaac Penington (1616 – 1679). William Penn was also a Quaker and one of the reasons I attended a Friends School in Detroit (Michigan) for part of my high school education. 

Gulielma’s dumplings are made with parsley and chopped mushrooms, which exemplify the value-added character of Pennsylvania’s food. 

(The Pennington’s have left their mark in Pennsylvania. There is a Pennington Road in Philadelphia, which has brown brick row houses lining it. There is also a town named Pennington close to Allentown, Pennsylvania.) 

Other dishes in this cookbook that are just a little different from plain presentations include: 

 -swordfish with pecans 

-roasted red pepper with shrimp grits made with cheese 

-chocolate bourbon cake 

-black walnut cake 

-cream cheese fudge made with Philadelphia cream cheese 

-apple-cranberry cobbler made with an oat topping 

Delicious and historical recipes like these abound in The Best of the Best from Pennsylvania Cookbooks edited by Gwen McKee and Barbara Moseley, making it a good purchase for chefs and historians alike. 

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


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Tuesday, June 13, 2023

Asparagus Mimosa with Rice and Peas Recipe by Ruth Paget

Asparagus Mimosa with Rice and Peas 

Serves 4 

Ingredients: 

-1 pounds asparagus 

-2 cups cooked rice 

-1 pound peas 

-1/4 cup melted butter 

-6 hard-cooked egg yolks 

Steps: 

1-Cut off the tough ends of asparagus stalks. Peel or scrape to remove the outer skin. Wash and tie in serving bunches. 

2-Cook in boiling salted water for 15 to 20 minutes in a deep narrow pot with tips above the water.  

3-Remove the asparagus from the water. Undo the ties and places on top of cooked rice on 4 individual plates. 

4-Cook the peas in boiling water until the largest ones are fork tender. Drain the peas and place peas on top of the asparagus. 

5-Brush the vegetables with melted butter. Garnish each portion with the egg yolks pressed through a grater to form the mimosa. 

Source: Rose Pennington – circa 1950s 

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


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Fish Souffle Recipe by Ruth Paget

Fish Soufflé Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cups cooked white fish (halibut or cod) 

-1 tablespoon butter 

-2 tablespoons flour 

-1 cup milk 

-3 eggs with yolks and whites separated 

-1 teaspoon salt 

-1 tablespoon chopped onion 

-1 tablespoon snipped green onion 

-1 teaspoon paprika 

-1 teaspoon tarragon 

-1 teaspoon marjoram 

-1 teaspoon nutmeg 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place butter in a saucepan. Blend in flour and stir in milk. Cook until the sauce is smooth. Cool. 

3-Add beaten egg yolks, salt, onion, green onion, and seasonings to the white sauce and blend well. 

4-Add flaked fish to the white sauce. 

5-Beat egg whites till stiff and add gently into the fish and white sauce mixture. 

6-Pour fish mixture into a greased casserole and bake for 20 minutes. 

Source: Rose Pennington – circa 1950s 

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


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Monday, June 12, 2023

Buttermilk Ice Cream Recipe by Ruth Paget

Buttermilk Ice Cream Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 quart buttermilk 

-1¼ cups sugar 

-2 teaspoons vanilla extract 

-1 pint sour cream 

-1 teaspoon salt 

Steps: 

1-Pour buttermilk in a large bowl. Add all the remaining ingredients. Stir thoroughly. 

2-Transfer the buttermilk to a freezing tray and freeze until the edge is about 1-inch frozen solid. 

3-Spoon this mixture into a bowl and beat with a rotary mixer until smooth. 

4-Refreeze until solid before serving. 

Source: Rose Pennington – circa 1950s 

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


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Orange Sherbet Recipe by Ruth Paget

Orange Sherbet Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) package flavored gelatin 

-2 tablespoons cold water 

-2 tablespoons sugar 

-1/2 cup corn syrup 

-2 egg whites 

-1/2 cup hot water 

-2 cups orange juice 

-3 tablespoons lemon juice 

Steps: 

1-Soften gelatin in cold water for 5 minutes. Mix sugar and corn syrup in a saucepan and boil until syrup forms a 3-inch thread when dropped from a spoon (approximately 4 to 5 minutes). 

2-Add softened gelatin to hot syrup. Stir until thoroughly dissolved. Cool. 

3-Beat egg whites until stiff and add hot water slowly. Add the orange and lemon juices and blend thoroughly. Blend egg white mixture with the gelatin mixture. 

4-Pour this mixture into a freezing tray. When the sides are frozen, take the sherbet out and mix it. 

5-Return to the freezing tray and let freeze solid before serving. 

Source: Rose Pennington – circa 1950s 

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


Click for Ruth Paget's Books