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