Carrol Daily Times Herald from Carroll, Iowa on April 26, 1976 · Page 5
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Carrol Daily Times Herald from Carroll, Iowa · Page 5

Carroll, Iowa
Issue Date:
Monday, April 26, 1976
Page 5
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Recalls Early Days in the Roselle Area T!m« Herald, Carroll, |a. Monday, April 26, 1976 By Mary Lee Hagert ROSELLE — A large, rusty model airplane hanging from a tree points towards the Mrs. Louis (Carrie) Rupiper farm home. Colorful banty chickens scatter as cars approach the lane. A long-haired cat perks up its head to see who has come for a visit. The two farm dogs bark nervously as the visitors approach. It's hard to predict where the guests will find Mrs. Rupiper. She may be busy planting flowers around the lawn, gathering eggs in the hen house, feeding the ducks and geese, or cooking in the kitchen of the large, white frame house. The 81-year-old widow runs the place by herself. She has rented the 240 acres of rich farmland to Marvin Eischeid for the past 15 years. But, she takes care of all her own financial business. "I do all my own banking, etc.," she said proudly. She has lived on the Rupiper family farm for 61 years. Her late husband was born on the place 86 years ago. He died in 1974. Her association with the Roselle and Halbur communities is filled with many experiences and memories. "I'm the oldest living lifetime member of the Roselle Church," she said. "My whole history is tied up in that church. I was baptized there, received my First Communion, was confirmed and married in that church," she said. Over the years, she has seen changes in the Roselle community. The present Holy Angels Church was built when she was eight- or nine-years-old, she recalled. "I remember teeter tottering on the planks used to build the church, "she said. She has vivid memories of walking to the Roselle School as a child on cold March days. "Some days the bread in our lunch pail froze. So did our toes!" she said. "By the middle of May, we walked barefooted to school." She remembers the days when Roselle had both a Catholic and public school, three taverns, an implement store, a blacksmith's shop and two general stores "which carried everything from nails to walnuts." "Back then." she continued, "you didn't have to go to town to buy groceries. You had a big orchard with apple, plum and cherry trees, grape vines and a big garden. You raised potatoes by the wagon load." "Also you grew corn, oats and wheat, which were taken to the mill and exchanged for 200 pound bags of flour. Eggs were either traded for groceries, like sugar and coffee, or for work clothes, which every general store had, "she said. Bread was baked two or three times a week. She said she had been married 25 or 30 years before she bought her first loaf of bread. Working hard was a way of life back then she explained. The energetic great-grandmother is still very busy. She raises laying hens,, ducks, geese, a goat and banty chickens. She characterizes the farm animals as -INDIAN JEWELRY- Genuine Handcrafted Chokers — Necklaces * Santo Domingo Earrings : — Bracelets — Rings * Zuni & Navajo A new shipment — come in and see these interesting pieces The Alley on Fifth "something for the eye, more than for the stomach." The animals keep her busy, she said. Last fall she butchered 18 geese and 27 ducks all alone, she beamed. For each one of her granddaughters she has made feather pillows, embroidered pillow cases and a quilt. Throughout her life she has made more quilts than she can count, she said. For many years she ran the lunch stand at the Roselle baseball park. The Rupipers built the diamond, paying for the grading of the site and the installation of the lights. "Louis wanted to make the park for the next generation. He wanted the kids to have a place to go," she recalled. Now her granddaughters run the food stand arid Mrs. Rupiper is a spectator. Her life has slowed some these past few years. "I finally decided I just couldn't do everything," she said. Since the death of her husband, and since she cannot drive, she stays home more. Last year she spent several weeks in Florida. She is still an active member of the parish Altar Society and the Catholic Daughers of America in Templeton. She participates in the bingo nights at Manning and Carroll. "Only won once; I go for the fun," she laughed. Mrs. Rupiper prides herself in being a good cook. She has certainly had plenty of years of experience. These are a few of her favorite recipes. The recipe for Pickled Eggs is the one she has used for many years. She used to sell pickled eggs to the Roselle Tavern, she said. Pickled Eggs 1 doz. eggs 1 med. onion I 1 2 cup white vinegar 1 2 cup water 3T. sugar Boil eggs in salted water for 15 minutes, cool and peel. Thinly slice onion. Layer boiled eggs and onions alternately in a 2 quart jar. Heat vinegar, water, sugar (add salt and pepper to taste) and pour over eggs and onions. Let set for 12 hours in the Counter Talk -Staff Photo Mrs. Louis (Carrie) Rupiper, rural Roselle, trims the Bridal Wreath bush in her yard. tightly closed jar. Good with crackers for an afternoon lunch. White Lemon Cookies 1 cup white sugar ''2 cup shortening ''2 cup butter 2 eggs 3 4 tsp. soda in 3 T. sweet cream ;l /4 tsp. nutmeg 3 4 tsp. salt 3 cups flour 3 <4 tsp. baking powder 1 tsp. lemon extract Cream sugar, shortening, butter and eggs together until light and fluffy. Stir in sweet cream and lemon extract. Sift together dry ingredients: stir into creamed mixture. Shape as walnuts, roll in sugar and press with fork. Bake in a 350 degree oven. They brown very easily and do not bake too brown. Potato Soup 1 pkg. 24-ounce frozen hash brown potatoes 2 cups water 1 T. minced or chopped onions 1 can cream of celery soup 2 cups milk IT. butter or oleo pepper salt Simmer potatoes in the 2 cups of water and onions from 5 to 7 minutes until potatoes are well done and tender. Add celery soup, milk, butter, salt and pepper. Cook to boiling April has something else going for it besides April Fool's Day, Easter, and the showers that bring May flowers. It's also "National Pickle Month." It is believed that more than 2.000 years before the birth of Christ inhabitants of northern India brought cucumber seeds to the Tigris Valley, where preservation of vegetables and fruits soon become common practice. Use of pickles spread quickly throughout Europe and Western cultures. Pickles were regarded highly by American pioneers because, under frontier conditions, they were the only green, juicy, succulent food available for many months of the year. Pickles, of course, are a produce of natural fermentation of cucumbers in the liquid surrounding them. The amount of salt, herbs, spices, temperature and other factors in the process develop their flavor, color and texture. While most pickles may be found on the grocery shelves, the crunchier ones are in the refrigerated cases. The difference is in the processing; the latter are not cooked or heated. Pickles, of course, taste good right from the jar. But here are several different serving suggestions: Pickle Pops Place small whole pickles on sturdy wooden skewers. Spread each with peanut point. Serves 6. If you prefer, you can mash your potatoes before you add the milk. By Jewel Tooley butter and roll in crushed peanuts. Or. decorate the pickle with aerosol cheese spread. Use a whole head of cauliflower or cabbage to hold the Pickle Pops. Stuffed Pickles Core out center of pickle and stuff with braunschweiger. Chill several hours. Slice stuffed pickes in chunks for delicious party appetizers. Bologna Holl-ups Spread your favorite cheese on the surface of slices of bologna. Top with pickle, roll and chill; cut into one-inch pieces to serve. Hot Dog Relish For a good tasting hog dog topping with crunch, combine equal parts of chopped dill pickle and shredded Cheddar cheese. Dilly Deviled Eggs Remove yolks from three hard cooked eggs. Blend yolks with 2 T. mayonnaise, 2 T. chopped pickle, 1 T. prepared mustard and 1 T. pickle juice. Fill the six egg white halves with the mixture and garnish with dill weed. Tomato Juice Cocktail In blender, combine 2 cups tomato juice, 1 dill pickle cut in chunks, M> cup pickle juice and '/j tsp. Worcestershire sauce. Add crushed ice. Blend until slushy. Thkc 5 ^ . stocky Join the Payroll Savings Plan Permanent Hair Removal UNWANTED HAIR ON FACE, ARMS & LEGS REMOVED ^"^ QUICKLY and PERMANENTLY JANICE SCHULZE Phone 386-3311 508 N. Elm - Downstairs Jefferson, Iowa FIRST TiMt EVER SEWING MACHINE THE FIRST ELECTRONIC HOME-SEWING MACHINE IN THE WORLD! Select your stitch, touch a button, and sew...instantly! 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