Recipes are an important part of family history, By TOM LAVENTURE, Staff Writer

Cooking can bond family for generations

Cooking recipes are as important as any family heirloom, especially to succeeding generations who associate the tastes of foods with fond memories of loved ones who have passed on. Preserve this family history as you would with anything else of sentimental value.
Families are now scouring through the crinkly old photo albums of their ancestors, carefully scanning and preserving pictures and yellowing paper documents. Perhaps a look through the kitchen drawers and in those small, ornate boxes on top of the refrigerator, will reveal the recipes for those familiar homemade meals that were enjoyed for a lifetime. If you preserve these recipes, then another generation will be able to experience something very special about the family experience in the days before microwave ovens.
Recipes are sometimes the bonding element for extended families that may meet less often after the grandparents have passed on. A central piece of an elaborate meal, or something as simple as a fruit gelatin can stir memories and brighten holiday gatherings.
To the descendants of Margaret Higgins, her memory as a hard-working family farm mother, was a connection to Depression era thrift and second-generation Irish Catholic values, selflessness, and especially her cooking. She was strict but loving, and would often visit each of her six children to help out during maternity or difficult times.
She loved her several grandchildren, but had no time for mischief. As she could shout, “now, stop all the shenanigans," for wreckless play, Grandma Marge would also quip old-world addages that were relavent to any situation of moral choice, especially when someone was “getting too big for their britches.”
If Grandma wasn't cooking or cleaning then she was enjoying her green tea and white toast, and probably praying her rosary.
She was born Margaret Raleigh in 1902 in Star Prairie, Wisconsin. She married Albert Higgins, and together raised six children on a 120 acre farm in New Richmond. Her four daughters, Rosemary, Kathleen, Rita and Jeanne, all inherited her excellent cooking skills along with a desire to feed everyone they know.
Baking was her special talent, and Grandma Marge was famous for her cinnamon rolls.
"I remember watching her make them and she used real cream, brown sugar, and butter in the caramel part; and used lots more butter and brown sugar in the roll part," said Mary Fruehauf, granddaughter. "I remember sitting at the kitchen table as a kid and being absolutely fascinated while I watched her put them all together."
In 1946, Margaret's brother Jack Raleigh bought the River's Edge Restaurant in Somerset, Wisconsin. Grandma baked bread for the restaurant at home and worked there for around 18 years.
Margaret's bread was as popular as the beautiful setting along the Apple River. John Raleigh and his siblings were raised with the restaurant and took over from their parents. He said having Margaret and other kitchen staff for 20 to 50 years meant that "everything was perfect, all of the time."
"Aunt Marge's bread was out of this world," said Raleigh. "We took it for granted that we would have fresh bread, buns and loaves everyday."
Raleigh said the restaurant still bakes their bread, but, the process is very different today. Frozen rolls of dough are cut into various buns or loaves, then let to rise and bake. He appreciated the lost art of making fresh bread from scratch as he searched for frozen dough that would make consistently good bread.
The Raleigh’s adored Margaret as a beloved aunt and treated her like a queen whenever she came to visit River’s Edge in her later years.
Margaret eventually retired to live with her youngest daughter, Jeanne Kubes, on their farm in New Prague, Minnesota. She had few belongings but brought her collection of recipes and continued to cook for her children when she stayed with them periodically. She passed away in 1999.
"After my mother died I ran across her old, battered, stuffed recipe box," said Kubes. "I didn't want to be the only one in the family to hoard these recipes, so I thought it would be fun to put a booklet together for everyone in the family, plus a few of her friends.
"I changed the cover to read, 'Mother's Recipes', 'Grandma's Recipes', or 'Margie's Recipes', depending on the recipient," she added.
Kubes is especially fond of the Feather Roll recipe.
"It is significant, because, she baked wonderful bread and rolls, which is an art in itself," she added.
Mary Fruehauf became tearful when she received her copy of the cookbook from Jeanne. Her favorite recipe is for fried chicken.
"In the summer, I make her strawberry pie a lot, especially if I'm expecting company," she said. "I always make a minimum of two, because it's so good that most people ask for a second piece."
Debra Armbruster, granddaughter, makes Margaret’s 'Mound's Bars' for pretty much every occasion. More than the dessert itself, the process of creating the bars and watching relatives smile with familiarity, brings something special to any event. The treat reminds her of grandmother and her aunts who carried on the tradition. Jeanne, Rosemary, who passed away in 1981, and Kathleen (Kitty), who passed on in 2006.
"Grandma's recipe book is a very cherished item in my house!" said Armbruster.
So as the various holiday food dishes become associated with the relatives who bring them to gatherings, perhaps ask for the recipes to record them. Create a computer file or some other innovative permanent storage that will have plenty of room to grow. After all, the recipe for something you are cooking now may be something your own children will want to preserve someday. Make it easy for them.

Preserving Grandma’s Recipes

Feather Rolls

2 c lukewarm milk
1 tsp salt
3 tbsp melted butter
1 egg
1 tbsp sugar
pinch of ginger
1 cake compressed yeast
7 c flour

Dissolve yeast in milk, sugar, salt, ginger and melted butter. Add beaten egg. Let yeast foam up, add flour, knead well. Grease container and let rise until double. Mix down, let rise again. Form into rolls and bake at 350 for 1/2 hour.

River's Edge Chocolate Cake

2c sugar
3 tbsp cocoa
1c shortening

Cream
Add:
2 eggs
1c sour milk
1 tsp vanilla

Sift together and add:
3c flour
1 tsp salt
2 tsp soda

Add 1 c boiling water
Bake at 300

Autumn Soup

8 oz ground beef
2 beef bouillon cubes
1 - 3 oz potato, cooked
or, substitute 1/2 cup cooked rice
1/4 tsp pepper
1/8 tsp basil
4 oz onion, chopped
3/4c chopped celery
1/2 bay leaf
2c canned tomatoes

Saute onions in butter; add beef, brown and drain.
Add all other ingredients. Simmer covered for an hour or more.

Mounds Bars

2c crushed graham crackers
1/4 c white sugar
1/2 c butter

Combine and place on greased 9 x 13 pan. Bake 350 for 10 min

7 oz flaked coconut
1 can Eagle Brand milk

Combine and spread over baked layer. Bake at 350 for 15 min
Top with 1 pkg melted chocolate chips, adding 1 tbsp peanut butter

Glazed Strawberry Pie

1 qt ripe strawberries
3/4 c sugar
1 c water
red food coloring if desired
1/4 c sugar
1/8 tsp salt
2 1/2 tbsp cornstarch

Wash and stem berries. Reserve cup of the poorest for the glaze. Cook this cup of berries with the 3/4 cup sugar and water for 5 minutes. Strain

Mix together the cornstarch, 1/4 cup sugar and salt and add to the strained juice. Cook until thick. Remove from heat, add coloring and cool.

Fill a baked pie shelf (9") with the remaining berries, whole or halved. Pour glaze over the berries and chill before serving. Top with whipped cream.

Excellent Refrigerator Pickles
4c sugar
1/2 cup salt
1 1/3 tsp celery salt
3 onions, sliced thin
4 c vinegar
1 1/3 tsp tumeric spice
1 1/3 tsp mustard seed
3 jars cucumbers, sliced thin
Mix sugar, vinegar, salt and spices. Do not heat! Wash and sterilize 3 - 3 lb. peanut butter jars. Slice 1 onion into each jar. Slice cucumber to fill jars. Stir syrup well and pour over cucumbers and onions. Screw on lids. Refrigerate at least 5 days before using. Should be fresh and crisp. Keep refrigerated.