Lovina Eicher, Amish Kitchen
Tables decorated for Lovina and Joe Eicher's wedding in 1993. (Courtesy photo)
Tables decorated for Lovina and Joe Eicher's wedding in 1993. (Courtesy photo)
Tables decorated for Lovina and Joe Eicher's wedding in 1993. (Courtesy photo)
Tables decorated for Lovina and Joe Eicher's wedding in 1993. (Courtesy photo)
Wedding memories and mothers raisin pie
July 15 was our 27th anniversary. Lots of memories throughout the years since Joe and I were married.
This is what my mother wrote in her column in July 1993 about our wedding. Mother wrote,
The weather was ideal for the wedding of daughter Lovina to Joe Eicher. Lots of work at such a time.
The Tuesday before the wedding, which was Thursday, July 15, about two dozen women came to help. They baked 90 pies (oatmeal, cherry, raisin, and rhubarb) and made 14 batches of nothings. Didnt really want that many pies, but that number came upon us before we knew or thought of it. Well anyways no worry to run out of pies.
Wednesday about a dozen girls came to peel potatoes, cut up vegetables for the dressing and make potato salad for which I had cooked a twenty-quart cooker full of potatoes. Also, the tables were set and the last minute cleaning done. Our wash house or shed saw lots of life out there, as all the work was done in there to prepare for the wedding ceremony. Wednesday evening quite a few of our friends came to see the wedding tables, and refreshments were served to the ones that came. It was an enjoyable evening.
Then came the wedding day. We started to fry chicken (300 pounds) at 4:15 a.m. which was served for dinner. Had enough for supper too and also served boneless ham. Our meals consisted of chicken and noodles, gravy, mashed potatoes, dressing, chicken, buttered corn, green beans (which came out of our garden), pork and beans, potato salad, carrot salad, lettuce salad (plenty from the garden), hot peppers, Swiss cheese, fruit salad, tapioca pudding, pies, cakes, nothings, celery sticks, coffee, bread, rhubarb jam, and butter. There were around 18 skillets used to fry the chicken. We cooked 3 twenty-quart cookers of potatoes for dinner for mashed potatoes and 2 twenty-quart cookers for chicken and noodles. In the afternoon we again cooked over 3 twenty-quart cookers of potatoes to be mashed and more chicken and noodles for supper. Also 16 quarts of gravy. There were 28 women to prepare the meals. We could seat 98 people in the house and 70 in the wash house. The tool shed was cleaned out where the wedding services were held and later used to set up a table for the children for the noon and evening meals. We had quite a crowd here for both meals. Well enough of this for now. What a relief to have it over with.
I have so many precious memories of mother and how much she did for her family.
Joe was called back in to work this week after being laid off since March 23. It sure is a relief to us to have his income coming in again.
Yesterday, son Benjamin turned 21, so he wanted the family to come home for supper. He ordered out pizza and wings for all of us. What a treat is was! Chips, cheeseball and crackers, and ice cream were also added to the menu. I didnt get time to make a cake and didnt for daughter Lorettas birthday either. With son Josephs birthday coming up next week, it looks like we will have one cake for all the July birthdays. Its almost too much cake for one month if we have three. Benjamin said he wouldnt eat cake anyway, so he didnt care that there wasnt a cake.
Since I am running out of space, I will write about our family gathering at sister Leah and Pauls house next week.
I will share the recipe for Mothers raisin pie. God bless!
Lovinas Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.
Raisin Pie
2 (8-inch) unbaked pie crusts
1 cup raisins
2 tablespoons clear gelatin
pinch of salt
1 cup sugar
1 tablespoon apple cider vinegar
1 cup water
Preheat the oven to 400 degrees. Use one crust to line an 8-inch pie pan. Cook the raisins with water to cover in a kettle over medium heat until plump and juicy, about 15 to 30 minutes. In a bowl, make a thickening with the gelatin, salt, sugar, vinegar, and water. Pour into the raisin mixture. Cook until the mixture is thick enough to stick to a spoon. Add more sugar if it is not sweet enough for you. Pour into the pie shell. Cover the top with the remaining pie crust and seal and flute the edges. Cut slits in the center for steam to escape. Bake for 30 minutes, until the top is golden brown. Makes 1 (8-inch) pie.
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Wedding memories and mothers raisin pie - Manistee News Advocate