A Traditional Farm Life
By Shasta Hamilton
Greetings
from Enterprise, dear friends! Gray clouds promised rain several times
this week, but unfortunately did not live up to their promise in this
neck of the woods.
Since our last visit I’ve
had the pleasure of doing a little sewing. In an amazing feat of
unusual productivity, I actually completed two projects in one day!
The
first was a prototype sunbonnet for all four of us ladies to wear this
summer. In “Little House on the Prairie” fashion, our bonnets are
medium gray (to hide the dirt without getting as hot as a black bonnet
in a Kansas summer) and have a stiff brim. The brim is stiffened with
something called “bonnet board.” Akin to waterproof poster board, it
comes in large sheets and is cut to fit the size of the brim before
insertion.
I was able to use a commercial
pattern for the first sunbonnet for our oldest girl. I have an adult
size pattern for myself, but the smallest pattern I have fits our oldest
daughter. This means I will spend some time this weekend drafting two
smaller patterns for my two youngest daughters.
While
cutting out the first bonnet pattern, I noticed the girl’s pinafore
also included in the pattern envelope would be a simple alternative to a
tied apron—they take so much time to make!
The
pinafore covers and protects the dress and adds an extra layer of
modesty. It is similar in some ways to a jumper, but buttons in the
back. Among Plain folk, it is often called a “circle apron.” Our choice
of color is black, again because it is a practical color for little
girls, but more importantly because it is a plain, dark color not apt to
draw undue attention.
The pinafore turned out
to be what I was looking for. With no gathers or waistline to slow me
down, it was matter of sewing the shoulders, attaching the facing to
finish the neck and armholes, sewing down the sides and hemming the
bottom. Even though simple in design, it still took me several hours to
complete alongside my other duties as a mother, but I was tickled to
start a project after supper and complete it before going to bed—a rare
feat around here!
Here’s a happy postscript to
the “potato salad saga.” My mother-in-law and sister-in-law were able
to drive up from Wichita Thursday to eat at The Buggy Stop for the first
time. Michael grilled them their choice of sandwich and served up their
sides. My mother-in-law had the potato salad. . . and loved it!
Out
of the mouths of babes: Our four-year-old daughter grabbed my hand
tightly as we went down the stairs this morning and earnestly promised,
“If you fall, I’ll catch. These stairs are dangerous!”
After
last week’s recipe for Lemon Pie, I thought it might be helpful to
share a no-fuss pie shell recipe. If you are pie-crust-phobic, take
heart! Each step is broken down into excruciating detail for the
beginner. If you run into trouble, I’m here to help—just call The Buggy
Stop and we’ll talk you through.
Baked Pie Shell—9”
1-1/3 cups all-purpose flour
3 oz. vegetable oil
1/2 teaspoon salt
1/4 cup cold water
- Preheat oven to 450 degrees.
- Place all ingredients in a mixing bowl and mix with a fork until dough forms a ball. Dough should be moist and easy to work with. If dry, add 1-2 tablespoons water a little bit at a time until evenly moist. There should be no dry flour remaining, and any loose bits of dough should easily squeeze together to form a ball of dough.
- Shape dough into a flattened disk. Roll out between two pieces of waxed or parchment paper. Turn over frequently and remove and replace top sheet to avoid wrinkles. Dough should reach the edges of the waxed paper.
- Remove top layer of waxed paper and place exposed side of crust in a 9“ pie pan. Remove remaining layer of waxed paper. Without stretching, carefully lift edges and press the crust into the pan. With a scissors or sharp knife, trim away excess dough 1/2” away from the edge of the pan. Turn this under to make it even with the rim of your pan. Flute edge of pie shell with your fingers or press flat with the tines of a fork.
- Prick bottom and sides thoroughly with a fork. Cover bottom with aluminum foil, pressing to conform to the shape of the pan, and distribute dry beans in a single layer across the bottom. This step keeps the crust from puffing up while baking.
- Bake 5 minutes; With hot pads, grasp corners of foil and remove foil with beans and bake an additional 5 to 10 minutes, until light golden brown. Watch closely to avoid burning. Remove from oven and cool on wire rack.
Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas. She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children. You can reach The Buggy Stop by calling (785) 200-6385.
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