Warm Weather Eases Strain On Wallet

Posted: March 12, 2014

The Amish Cook

This morning, we had 200 gallons of propane delivered. At a cost of $2.69 per gallon, the bill was the highest since we’ve started using propane, which we didn’t do when we lived in Indiana.


Luckily, with spring and its warmer weather around the corner — and with more daylight — we won’t have to use the propane as much. Using the lights to add heat on the cold days, the tank emptied more quickly.


We had our 500 gallon tank filled just after Christmas, right before the price inflated to nearly $5 a gallon. We sure felt relieved that our supply held out until the price came down. We use propane for our water pump, water heater, refrigerator and the pump house heater.


This morning, it dipped down to 4 degrees, but warmer weather should come this weekend. I hope it does, as we want to butcher four hogs, which we’ll dress Friday evening. We’ll give two to Jacob and Emma, and keep two for ourselves.


Early Saturday morning, the big black kettles will be filled with water to cook all the meat from the bones. All the hams, pork steak, tenderloin, and bacon will be cut out and the meat cut from the bones. The sausage will be ground, pon hoss made and lard rendered.


We decided instead of butchering both at Jacob’s house and ours, we’d butcher the hogs at the same time. We should have plenty of help with Jacob, Emma, and family and sisters Verena and Susan pitching in.


Our oldest daughters’ special friends will also help. It’s hard to believe Daughter Verena is seeing someone. Time does not stand still, that is for sure.


Yesterday, the girls and I had a cold drive to the veterinary clinic and back. We renewed the dog licenses for Buddy, our border collie, and Rover, our rat terrier. Rover came along, as he needed his shots updated. Despite the many other dogs, Rover was very well-behaved. I was glad Buddy didn’t need any shots, as he takes up a lot more space in the buggy.


I can’t wait to start sewing again since my machine is back in working order. Our friend, Terry, stopped in Friday evening, so I asked him if he would look at it. The timing was off, which affected the stitching.


It seems as though we will host church services here in May. Spring cleaning will have to start soon. With March beginning, the planting season isn’t too far off.


I will share the recipe for the doughnuts. These doughnuts taste good for only one day, then they get soggy.

Yeast Doughnuts
2 packages yeast
1 cup lukewarm water
1 cup scalded milk
6 cups flour
2 teaspoons salt
¼ tablespoon shortening
3 eggs
4 tablespoons sugar

Sift flour in a separate bowl. Pour water over yeast and 1 teaspoon sugar. Stir and let stand. Meanwhile, pour scalded milk into a bowl and add salt and then shortening. When lukewarm, add water, yeast and 3 cups flour. Beat until smooth. Add beaten eggs and rest of flour. Let rise until double. Punch down. Cut out into shapes and let rise again.

Then, fry in hot grease until golden.

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



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