Country Fair
19th-century farm fair extravaganza
September 20 & 21, 2008
Presented by
Explore Indiana's farm heritage with all-ages fun!
- Visit a recreated 1886 agricultural fair and the mysterious Tent of Wonders
- Check out the vintage tractors and farm machinery
- Join in a game of historic baseball
- Play pioneer games
- Enjoy delicious fair food including apple cider and caramel apples
Download the Country Fair program and map!
For more information on Country Fair, call Guest Services at 317.776.6006 or
800.966.1836 or e-mail info@connerprairie.org.
Enter to Win
Save heirloom vegetables and flowers from extinction. Make
room in your garden for historic varieties and enter your produce and flowers at Country Fair. See if you can grow a mammoth pumpkin or enter your preserves in the culinary competition. Pick up an entry form in the Museum Shop today. Forms are due by September 15, 2008.
For More information,
view the categories.
Recipes
Gold Cake
1 cup sugar
1/2 cup butter
3 egg yolks
1 whole egg
1/2 cup milk
1/4 tsp. soda
1/4 tsp. cream of tartar
1 3/4 cups flour
Mix the butter and sugar together. Then, add eggs, milk, soda, cream of tartar and flour in the order named. Mix quickly and thoroughly. Pour batter into shallow tin pan, to the depth of two inches. Bake at 350 degrees for about 30 minutes. A white frosting is good with cake.
(Mrs. L. C. A.)Miss Parloa’s New Cook Book, 1880 Edition by Maria Parloa, Washburn, Crosby Co.
Publisher. |
Peach Preserves
4 cups sliced, peeled, pitted peaches (about 2 pounds)
4 cups sugar
Combine peaches and sugar. Let stand until juices start to flow (about 10 minutes). Bring slowly to a boil, stirring gently. Let boil rapidly for 1 minute, stirring constantly.
Remove from heat and skim foam if necessary. Ladle hot preserves into hot jelly jars, leaving 1/4 inch space at the top. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Yield: about 4 half pints. |
For more cake, icing, jelly and jam recipes, click here to download a pdf.
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