Farm Women
I Continued from Pin 42)
in about 1860. The Wengers have no children of their own
but Mrs. Wenger became acquainted with (our young men
through their interests in spinning and weaving and now
they call them their boys. They are William Leinbach who
doea custom weaving at his home near Quentin, Tom
Martin who is a manager at Mill Bridge Craft Village,
David Zimmerman who is a librarian at the Lancaster
Public Library, and Gary Gainer who does a scissor
cutting craft known as Scheren Shnitte. He worked at Mill
Bridge Craft Village. He bought his own loom and does
weaving. These boys occassionally have a buffet supper at
Wengers on Sunday night. They show slides, talk about
their crafts and put Jigsaw puzzles together.
William Leinbach had a spinning and weaving booth in
the Hershey Craft Bam and he had Mrs. Wenger to take
over his booth while he had his college graduation in 1972.-
From then on she demonstrated two days a week in the
summer there for him in 1972 and 1973. She also demon
strated Pa. Dutch tufted needle-point at the Pennsylvania
Dutch Days at Hershey one year.
Susan says “I like to demonstrate - that’s my main
hobby. I like to meet the people. I meet people from all
over the world.” For the past three years she has been a
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part time worker at the Ephrata Cloisters and Mill Bridge
Craft Center also. She works four or five days a week in
the summer. At the Cloisters she wears a habit and
demonstrates Saturday evenings. She mostly demon
strates spinning but does weaving when the weaver isn’t
there. At Mill Bridge they have a big round stone run by
water power to mill com meal. She shells the corn, mills
com meal and tells how the water wheel works. She also
demonstrates candle dipping with beeswax and parafin
wax with sterlc acid and makes brooms. She worked there
Tuesdays and Thursdays. It is open from Good Friday
until Thanksgiving weekend. The Mill Bridge Craft Center
is located on Paradise Lane, just off route 741 east of
Strasburg. Besides working at these places she has taught
different people to spin.
Mrs. Wenger is a very good seamstress. She is self
taught except taking a tailoring class at McCaskey High
School in 1972. She makes a clothes such as
dresses, slacks, a pant suit, made slip
covers. She also made a silk pillbox hat. She says her goal
is to grow flax, cure it and preiwre it for spinning then
spin and weave it into cloth ancrrrtoke it Into a dress. It
takes 16 months to complete' ihi^'Whole'process.
Mrs. Wenger’s other crafts include crocheting, knitting
and making wool yam pillows on needlepoint canvas. She
crocheted doilies, a blue wool hat and a brown angora hat.
She knit socks and gloves. She is crocheting a dog hair
scarf now for a friend.
She has about 25 African violets and some other house
plants. Wengers have a Beagle and a Shepherd dog which
they are very fond of. Mrs. Wenger befriended Laddie,
the old Shepherd dog who had become very attached to
her while working at Mill Bridge Craft Center.
Wengers are members of St. Paul’s United Church ot
the Apostles in Lancaster. Mrs. Wenger belongs to
Strasburg Heritage Society which meets once a month in
Fellowship Hall at the First Presbyterian Church in
Strasburg. Its purpose is to keep the center of town as it
was originally. She spins at their flea market. She also
belongs to Pa. Guild of Handweavers. It meets monthly at
Mannings Craft & Suppy Center and Weaving School in
East Berlin.
When asked if she likes to cook she replied “Oh yes, I
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Vz cup vinegar
Vz cup sugar
Vz cup salad oil
1 teaspoon prepared mustard
dash of salt
Put in a bottle and shake well. Serve on salad greens,
For variation snip chives, celery leaves in mix.
OR
TY
Lancaster Farming, Saturday, March 1.19/5
like to cook.’’ Here are some of her recipes;
BREAD
PART I:
2 packs of yeast
4 tablespoons sugar
1 cup warm water
Mix and set aside.
PART II - Put together in a large bowl or dishpan:
% cup sugar
3 cups warm water
4 tablespoons melted butter or vegetable shortening
1 tablespoon salt
10% cups of Occident flour (an unbleached western flour)
Add rest of flour, about 1% cups more, as needed to
form a light sponge. Knead until it does not stick to the
fingers and looks satiny. Put in a greased bowl and cover
and let rise till double in bulk, about 1% to 2 hrs.
Punch down and knead a few minutes and put into bread
pans. Set in a warm place, about 82 degrees and let rise till
double in bulk, about 1% hours. Put in a 400 degree oven
for 10 minutes, then turn oven to 350 degrees for 20
minutes more.
RICE PUDDING
1-3 cup rice (brown or white, not quick cooking)
1 cup water
Bring to a boil and turn to simmer. Cover and simmer
until all water is absorbed or cook until rice is soft. If
necessary add little more water and 1% cups milk and let
it come to the boiling point.
In the meantime mix 2% tablespoons of cornstarch with
4 tablespoons of sugar in a bowl. Break 1 egg yolk into it
and mix in % cup of milk gradually - stirring constantly
until soft. Add to rice and milk mixture and cook until it
thickens. Add 1 teaspoon vanilla.
Beat white of egg until stiff but not dry and add to
pudding, blending well. Pour in sherbets or serving dish
and sprinkle with cinnamon or nutmeg.,
CHOCOLATE CAKE Serves 16
2 cups brown sugar
% cup shortening
2 eggs
% cup sour milk
2 cups flour
% teaspoon cream of tartar
1 cup boiling water
2 teaspoons baking soda
% cup cocoa
1 teaspoon vanilla
Cream sugar and shortening. Add eggs, then the sour
milk and then the flour sifted with the baking soda and
cream of tartar. Mix cocoa and boiling water and add last.
SALAD DRESSING
44 oz. olive oil
17 oz. coconut oil
24 oz. hydrogenated vegetable shortening
10% oz. lye
32 oz. water
Note: For scented soap, add 1 oz. lemon oil which can be
purchased at a drug store or scent from where they make
candles. Use wooden spoon to stir. Container must be
stainless steel or plastic. Measurements have to be exact
and the fat or oil has to be between 95 and 98 degrees and
the lye the same temperature.
DIRECTIONS: Melt all oils and solid fats together and
bring to 95 to 98 degrees temperature. Dissolve lye in the
amount of water and stir until all the lye is dissolved, in a
glass jar or crock. Cool till 95 to 98 degrees, about an hour,
then slowly pour the lye solution mto the melted fat
solution and stir (not beat) real vigorously until it is
consistency of pudding. Pour into molds or plastic dish
pan and set at room temperature until solid. If it is in a big
mold, cut it into desired sized pieces and let set until it is
hard. It can be carved or used as is.
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43