Preparations For Wedding End, Church Services Begin

Posted: June 19, 2013

The Amish Cook

Yesterday was nephew Noah and Ruby’s wedding in northern Indiana. It was a big wedding with lots of friends and family attending from various communities in Indiana, Ohio, Michigan, Missouri, New York, Wisconsin, Kentucky and other states.

Saturday, I went to help with preparations. We cleaned 400 pounds of chicken and baked pecan pies. The rhubarb and blueberry pies were baked Monday. We baked more than 90 pies. On Monday, daughter Elizabeth and I finished sewing our dresses for the wedding. It sure was a relief to have them finished.

The menu included barbecued chicken, mashed potatoes, gravy, noodles, dressing, mixed vegetables, lettuce, salad, cottage cheese salad, sliced cheese, homemade bread, butter and strawberry jam, date pudding, mixed fruit, white angel food cake, with strawberry topping, and rhubarb, pecan and blueberry pies. For the evening meal, there was ham, strawberries and ice cream. They had 16 couples comprised of boy-girl pairs to serve as waiters, including daughter Elizabeth and Timothy.

Each cook was assigned a different job. I sliced loaves of bread and cut cakes.  When our job was finished, there were plenty of dishes to wash. I also served potatoes for supper. It was nice to see and visit with family members we don’t often see.

The remaining part of the week will be spent cleaning in preparations for Sunday’s church services. Our house was cleaned very well before the first services, so we will just have to spot clean where needed.

The boys are weeding the garden. We have had some rain. After last year’s drought, rain is more appreciated. The benches are still stacked up in the basement from the last church services. They will just have to be set again Friday or Saturday.

Daughter Elizabeth will be 19 on June 14. How the years have flown by! Sister Emma and Jacob will have been married 18 years June 15. Elizabeth was a year old the day before their wedding.

It is nice to have the children all home from school for the summer. Before we know it, the seed corn will be ready.

Blueberry Banana Bread

2 cups flour
½ teaspoon salt
1 cup sugar
2 tablespoons vanilla
1 cup fresh blueberries
1 teaspoon baking soda
½ cup shortening
2 eggs
2 medium ripe bananas, mashed

In a bowl, combine flour, baking soda, and salt. Add eggs and vanilla. Mix well. Beat in bananas. Gradually add the rest of the ingredients, beating just until combined. Fold in blueberries. Pour into three greased loaf pans.

Bake at 350 degrees for 30-35 minutes.


To learn more about the Amish Cook column visit amishcookonline.com.


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