(Editor’s note: For years, the cook of the week column has been one of the most read sections of the Mobridge Tribune. It has been a connection to our community, and our history of area families.
In order to keep that connection, periodically, we will be publishing a bit of the stories and recipes from earlier columns.)
Millie Brown, published Jan. 12, 1978, Mobridge Tribune
Millie Brown, taught school before she married, but was the ideal stay at home housewife and mother of the 40’s and 50’s. She kept a spotless house, raised two daughters, Billie and Lorna, and put wonderful meals on the table for her husband, Burrell, and the girls. She was active in the Episcopal Church and St. Margaret’s Guild.
Burrell was a hunter and fisherman and she cooked a lot of fish and wild game, but those recipes are not included here.
Here are some of her recipes.
1 gallon size can crushed pineapple
10 pounds of sugar
2 cakes Fleischman yeast
Place pineapple and sugar in large 8-gallon crock or jar. Pour one-gallon hot water over mixture. Cool, add yeast, which has been dissolved in one cup warm water. Add 5 gallons water.
Stir every day for three weeks, keeping it in a warm place. Then strain and bottle.
Sweet dill pickles
1 qt. dill pickles, drained
2 cups sugar
Cut pickle in halves, fourths or as desired and put back in jar. Add the sugar and seal tightly, Keep turning jar upside down for 3 or 4 times a day for about a week. Ready to eat in a week.
4 cups cabbage, sliced
1 cup diced celery
1 large tomato, cut up
1 green pepper, diced
1 onion sliced
Put butter or oleo in heavy skillet of wok with lid. Melt butter, then add vegetables. Cover and cook over high heat for just 3 minutes, stirring often. This cooks the vegetables, but they retain a crispness rather than cooking soft.
Peach Tree Ice Cream
2 cups finely chopped peaches
1 15-oz. can sweetened condensed milk
1 cup heavy cream, whipped
½ cup slivered blanched almonds, toasted
Drain peaches, reserving juice. To juice, add water to make ¾ cup. Combine peaches, juice mixture and sweetened condensed milk; pour into refrigerator trays. Freeze until firm, break into chunks and beat with electric or rotary beater until fluffy. Fold in whipped cream and almonds. Return to trays and freeze firm. Spoon in sherbet dishes and top with additional almonds to serve.
Armenian Nut Bread
4 cups flour
1 cup sugar
1 teaspoon salt
2 eggs (not beaten)
4 teaspoons baking powder
2 cups walnuts, chopped
2 cups milk
Mix dry ingredients. Sift together, put in nut meats, eggs and milk. Put in greased (full sized) loaf pan. Let stand 15 minutes, then bake in 375 degree oven for 1 hour and 20 minutes. After baking, wrap and keep for a couple days before using. It will slice better and not crumble.