Letters to the Editor From Our Readers

Readers write in letters to the editor regarding the articles and recipes in Capper’s Farmer magazine, talking about American heritage, Topeka, Kansas, and vintage postcards.
Letters to the Editor
2013 Capper's Farmer Winter

Mailbox on rural lane
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New Look Is Impressive

While shopping at Price Chopper in Harrisonville, Missouri, many months ago, I looked at the magazines and was drawn to your Winter 2012 issue.

I don’t know when I’ve enjoyed a magazine like I did this issue. I have never had so much fun looking through a magazine.

I wish I knew exactly what it was that attracted me so much. It just seemed to bring back warm, loving feelings of holidays past.

Whoever put it together did so beautifully, making every page, article and recipe make me appreciate my country and my American heritage. In spite of all our country is going through, I’m so grateful for all we have.

I was born in 1937 in Dover, Kansas. I grew up in Topeka, and I remember Arthur Capper in the community.

In thinking of holidays past, namely Thanksgiving, I’d like to share a recipe from my past.

Every year in the 1940s and ’50s, my father’s family, the Firestones, would have a reunion on Thanksgiving. Each year, my Aunt Lily made a salad the whole family loved. She wouldn’t share the recipe. However, she said just enough about the dressing that my mother worked on it and finally figured it out.

Then our family enjoyed it every Christmas.

Here’s the recipe.

Aunt Lily’s White Salad

1 can (No. 2) crushed pineapple, drained, 1⁄2 cup juice, reserved (A No. 2 can in 20 ounces)
1 1⁄2 cups sugar
2 tablespoons vinegar or lemon juice
2 egg whites, beaten

Combine reserved pineapple juice, sugar and vinegar in a saucepan. Boil gently for 8 to 10 minutes, or until it thickens and spins a thread (10 minutes works for me).

Beat egg whites until soft peaks form. Slowly add boiled ingredients to egg whites. It will look similar to boiled icing. (This may be stored in the refrigerator for up to 2 weeks before using.)

1 head cabbage
1 cup slivered almonds
3 cups miniature marshmallows
1 cup whipping cream, whipped

Shred cabbage into a bowl. Add almonds, marshmallows and whipped cream. Fold icing into mixture. Enjoy!

Thank you for letting me ramble. I just wanted to thank you for the beautiful magazine.

Kay (Firestone) Schrock
Harrisonville, Missouri 


Old-Time Postcard

I have a lot of old postcards that a relative gave me, and when I saw this one (top right), I thought maybe you would like to have it. You may already have several, but it is yours to keep. I hope you enjoy it.

One question: Is your business creed (as shown on the back of the postcard, above) the same today as it was when the postcard was printed?

Penny McCreedy
Ainsworth, Iowa








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