MSGID: 1:229/452 41A55297
-=> Bill Swisher wrote to Dave Drum <=-

 DD> IOW for 9 months of the year you simply leave them out on the porch
 DD> for a day or two before allowing them indoors.   Bv)=

 BS> When I was a kid we lived in Anchorage, yeah I've moved there twice.
 BS> The house had a flat roof.  I remember my mom having a ladder right
 BS> outside the door so she could climb up to the roof and stow frozen
 BS> things in the snow cave she'd made.  Things had to be hidden because
 BS> of the ravens.

My grandparents had a "window box" for use in the Midwestern winters.
It was an apple crate fitted to the outside of a kitchen window. Most
of the time it served as extra cold storage. But, if the thermometer
went into the minus range it could be a freezer. We also had an ice box
(not a refrigerator) at the farmstead where my Granddad and I would
"batch it" in the summertime. That reqired a 50# block of ice from town
every two or three days. And emptying the drip pan every morning.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Icebox Rolls  (1954)
 Categories: Breads, Potatoes
      Yield: 36 Servings
 
    3/4 lb Baking potatoes; peeled,
           - diced
      1 pk Active dry yeast
    1/2 c  Water; warmed
      1 c  Milk; warmed
    1/2 c  Shortening
      2 lg Eggs
    1/3 c  Sugar
  1 1/2 ts Salt
      4 c  All-purpose flour
  1 1/2 c  All-purpose flour
 
  Place 3/4 pound baking potatoes peeled and diced and
  enough water to cover in saucepan. Bring to boil over
  high heat. Reduce heat to low; cover and simmer 15 to
  20 minutes until tender. Drain. Press through ricer,
  food mill or seive.
  
  Dissolve 1 pkg. active dry yeast in 1/2 cup warm water
  (105-115°F/41-46°C), let stand 5 minutes until foamy.
  Heat one cup milk and 1/2 cup vegetable shortening in
  small saucepan over medium heat until bubbles form
  around edge of pan, remove from heat. Cool slightly.
  
  Beat 2 large eggs, 1/3 cup sugar and 1 1/2 teaspoon
  salt in mixer bowl at medium speed. Add yeast mixture,
  milk mixture and riced potatoes; beat til well blended.
  Gradually beat in 4 cups all purpose flour. Stir in
  1 1/2 cups more flour with wooden spoon.
  
  Turn dough onto floured surface and knead 8-10 minutes
  until smooth and elastic, kneading in 1/2 c - 1 c flour
  if needed. Place dough in large greased bowl turning to
  coat top. Cover dough with heavy plate or plastic wrap
  and refrigerate overnight or up to 48 hours.
  
  About 2 1/2 hours before baking time, punch down dough.
  Grease 3 dozen 2 1/2-inch muffin pan cups or 3 cookie
  sheets. Divide dough into 36 equal pieces; roll each
  piece into a ball and place each into prepared muffin-
  pan or on cookie sheets. Cover w/clean kitchen towels
  and let rise in warm draft-free place until doubled in
  size 2 to 2 1/2 hours.
  
  Set oven @ 425°F/220°C. Bake rolls 12 to 15 minutes
  until golden brown.
  
  From: The Meades
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I write to discover what I think. After all, the bars aren't open
thatearly¦

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