The Amish Cook By LOVINA EICHER Another week is beginning and it looks like a rather busy one ahead. Tonight we plan to put in our fourth cutting of hay. I hope it will make enough to get us through the winter. Meanwhile, we now have two tons of hard coal in the basement but we will still need another two or three tons. It all depends on how cold it will be in the months ahead. We haven't started our coalstove yet and hopefully we won't have to for another couple of weeks. It was very warm and beautiful last week. Thursday morning at 5 a.m. we plan to head to the wedding of my niece, Eliazbeth, and her groom, Levi. I am going to be a cook at the wedding. I still haven't started on my new dress for the wedding yet. I have only three days left to get the dress done but this morning I want to do laundry first.

Yesterday we had a full day with Communion services being held at Emma and Jacob's house. We made a 20 quart and a 12 quart kettle of chicken and noodle soup. We diced potatoes and carrots into it which makes it even tastier. The potatoes were from Emma's garden and I dug the carrots out of mine. I have a very nice crop of carrots this year. Some grew to a very nice size. I want to store some in the canning room.

My mother would always keep carrots in an old milk can and they would keep quite awhile into the winter. Emma also served homemade egg salad with the main church menu. Saturday evening daughter Elizabeth and I cooked 10 dozen eggs for the salad. After shelling them we diced them all up. Daughter Susan and Verena spent Saturday night at Jacob's house so they could help with last minute preparations. It sure seemed empty around here with two of the children not at home. Jacob and Emma's daughters and Susan and Verena diced up 12 packs of hot dogs for the egg salad. On Sunday we could then just mix the hot dogs and eggs together along with the seasoning and dressing. Our children really enjoy egg salad sandwiches.

Last week we assisted Jacob and Emma with their work to prepare for the church services. Joe and Jacob managed to get their new building insulated. Emma and I helped staple on the insulation. It turned out to be a nice, beautiful 80 degree fall day on Sunday. They could turn the heater off before church services began. They had a good attendance, we probably have close to 50 adults and 90 children in our church.

We regret that we were unable to go to the funeral in Ohio of Joe's 23-year cousin Norman who passed away last week. Our thoughts and prayers go to the family. Meanwhile, a teenage Amish boy that works in the same factory as Joe does was killed on his way to work last week. The factory shut down on Thursday in honor of his funeral. Our sympathy goes to the family.

Laundry is washed and hung up now. Looks like a beautiful day to dry. I want to get started now on cutting out my dress, cape and apron. The cutting out always takes more concentration for me than sewing it. Mother taught us to try to save as much material as possible when cutting out clothes. With material being so expensive I'm glad for her tips. I use a material that doesn't need to be ironed too often which saves a lot of time.

Here is the recipe for the egg salad commonly served in church. The recipe ingredients might have to be halved to make an amount for a family of four or so, this recipe is for a larger gathering. This recipe will serve 20 people.

Egg Salad

6 pounds of hot dogs

5 dozen eggs, hard-boiled

6 cups salad dressing (Miracle Whip could be used)

2 cups mayonnaise

Salt and ground pepper

Grind the hot dogs in a meat grinder. In a large bowl, stir the ground meat, eggs, Miracle Whip, and mayonnaise together. Season to taste with salt and pepper. Can be stored covered in the refrigerator for up to three days.

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