Grandma Betty

Jim's mom, Betty, was a tremendous baker and cook. She had numerous recipes in her

collection. Some were written on index cards, but there were almost an equal number of them

scrawled out on small pieces of scrap paper. She also had a great many old cookbooks. The

oldest one, under the fried chicken recipe began: "After killing the chicken, soak it in warm

water until the feathers are able to be grasped easily." Betty would take delight in telling how

her grandmother wouldn't let her in the kitchen until she (Betty) was able to wring the chicken's neck and get all the feathers off, including the pin feathers. Betty said her grandmother didn't think any one should be allowed to cook in her kitchen unless they had learned the business from the ground up.

Betty's cousin, Carol, enjoyed Betty's apricot fried pies so much that when she visited her in

California she either brought a dozen with her to or was not allowed to leave until she made

them in Carol's kitchen. I remember with fondness Betty's white coconut cake with seven-

minute frosting. The remarkable thing was, I didn't think I even liked coconut until I tasted

that cake.

Jim looks forward to her graham-cracker butterscotch bars, but will only request them at

Christmas time. One year, Betty decided to follow a semi-sweet version that called for the

dark chocolate morsels to be shaken over the crackers while they were still hot, and then

spread evenly as they melted. At first Jim despised the idea of changing the original bars,

but after about 5 years, he was able to enjoy both versions.

Betty made elaborate birthday cakes for Diane and Sally every year, no matter how

outlandish the request. One year, Diane wanted a "birthday-wedding cake" with at least

four layers. Betty made it.