B22—Lancaster Fanning, Saturday, September 22,1984
Volunteers prepare food
(Continued from Page 822)
start and then you don’t catch
after,” Edna said.
It is almost impossible to avoid
standing in line, the women said,
because the older people come
early and visit with each other
before the line opens for service.
Because long lines have been a
problem over the years, the food
committee has decided to add
another cash register this year, so
that two cafeteria lines can move
through at the same time. They
hope, Margaret said, that this will
make things move more quickly.
About 200 people can eat at the
same time, with some in the dining
room and the rest in the engine
room, Edna said.
Cooking for a large crowd really
isn’t much different than cooking
for a family, Margaret said. In
i
a
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fact, she prefers to cook for a
crowd.
“When you make a little bit more
it gets better than when you make
a tiny bit,” Edna agreed.
Edna and Margaret say they
seldom use recipes. “You just kind
of go by feel or taste,” Edna said,
adding, “You get somebody to
taste if you’ve already tasted too
many.”
However, Edna says she does
use a basic recipe for the meatloaf
and writes down when things
should be put in the oven and at
what temperature.
The fire house kitchen is
equipped with three large ovens,
but they aren’t enough to ac
commodate all the roasts and
chickens. The overflow is prepared
in 12 big roasters scattered
throughout the building.
What’s the price for all this very
fresh, delicious food.’ Only about
$5.50 if you order everything on the
menu, including pie and ice cream
for dessert.
Despite the reasonable prices,
the fair restaurant is still a good
money maker, bringing in almost
$4,500 last year. The proceeds go
toward improving and maintaining
the fairgrounds
By the time the last hungry
customer has been served, very
little remains except a pile of dirty
pots and pans. Edna said they have
few leftovers, and what is left is
usually sold to the volunteers or at
a cleanup auction at the end of the
fair.
If you happen to drive by the
firehouse on Tuesday and see the
lights on at 6 a.m., don’t be alar
med. It’s just Margaret and Edna
in there getting ready for the fair
to start on Wednesday.
Notebook
Ida Risser
A few weeks ago my husband
and I drove to nearby Lebanon
County to the Annual Harvest Fair
at the Schaeffer Farm Museum.
The weather was fine and the
grounds were crowded with folks
who enjoyed seeing antique farm
equipment.
The first thing that we saw and
heard was a steam engine
operating a 100 year-old saw mill.
We were told that the large round
blade had replaceable teeth. Next
we saw oxen pulling a cart and
later we saw what was called “log
jumping” or log loading. I was
glad that I’d taken my camera
along when the 20 mule team was
driven around the area with a
Conestoga wagon. I’m sure that it
takes a skilled hand to manage all
of those animals.
They made apple cider with
steam power, baked bread in an
old-fashioned bake oven and
threshed gram. In their museum
we saw a wooden foot-driven
milker using human power to ease
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first introduced in 1892. They even
had a dog-powered washing
machine.
Now I remember my mother’s
washing machine that was run by
me pushing a wooden handle back
and forth, back and forth. The
automatic washer is one appliance
that I’d never want to be without.
When I have to wash and wring out
by hand manure coated overalls in
a bucket of water, before they are
even fit for the washer, that is
when I really appreciate it. For
almost 30 years, I did all of my
cooking and baking on a wood-coal
stove and that wasn’t too bad. But
of course, I do really appreciate all
the modern kitchen conveniences
of today.
To help me remember the fair, I
bought two saffron boxes from a
craftsman who was working there.
The one is made of persimmon
wood and the other of mulberry
wood. I’ve managed to find a spot
for them in my old corner cup-
m