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Notes for Hettie Helen Mumma: "My mother, HETTIE HELEN MUMMA, was born west of Mount Joy, close to Kraybill Mennonite Church, on March 24, 1901. Her father Jonas died in 1906. Mother said she didn't remember her father. Grandma Mumma went to work after she was a widow. She spent time in homes after a new baby arrived - they called it 'taking baby cases'. When Grandma talked about things on the farm while Jonas was still living, she just had to have a little cry. She usually tried to sober up quickly, but life was hard for her in those days. I think the 3 older children were married by this time. Aunt Rhoda married John Brubaker. I'm not sure how it happened, but it was decided that my mother would live with them. This put Mother about 2 farms away from the Snyder farm, and she began attending Erisman Mennonite Church where the Snyders attended. Mother's great love was her flowers, indoors and outdoors. We had wide window sills and she filled them up with ferns, African violets, geraniums and gloxinia. The flower beds in the yard were always colorful. Mother's other interest was going to sewing circle at the church. It met on a Tuesday once a month. Of course, if she was away she had to be sure there was something ready for the men to eat at home. From my parents I learned honesty, promptness, fairness, and the importance of helping others in need - all without complaining. During Mother's illness Dad sat by her side most every day until he got sick. When things looked discouraging, he would say, 'We have it good'. Mother's favorite saying in those days, as long as she could talk, was 'There's my good man'." (Written by Thelma (Snyder) Kraybill, October 1998.) Recipe for Hettie's dried snitz pie: 2 cups dried tart apples 2/3 cup sugar 1.5 cups water 1/4 teaspoon powdered cloves 1/2 teaspoon cinnamon pastry for 2 (9-inch) crusts Soak apples in 1.5 cups warm water Cook apples in water in which they were soaked When soft, put apples through a colander Add sugar and spices Put mixture in an unbaked pie shell Cover pie with a top crust and fasten at edges Bake at 400 degrees for 15 minutes and reduce temperature to 375 degrees for another 30 minutes |
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