Dona Grace Calder Abegglen
Dona Grace Abegglen, 89, of Vernal, passed away on Tues., Sept. 14, 2010, at her home.
She was born on Nov. 14, 1920 in Vernal to Pontha and Rosella Calder. She married her loving husband Lewis Shelton Abegglen on Dec. 4, 1940. They had four children.
Dona was a woman of great accomplishments. She was a Rotary Club "Business Woman of the Year," belonged to the Beaux Arts Club, Cub Scout den mother, Relief Society president, a mother of four, "gardener extrordinaire," world traveler, liked to hunt and fish, loved to entertain, took food to all she knew, pine cone collector and artist, excellent cook, loved to have fun, co-owner with Lewis of the Dina Campground, an accomplished beauty operator and approached life with class and love.
She was the heart of our family, the one that brought us all together. Dona is survived by three of her children, Robert Abegglen, Juliann Roth and Patricia Abegglen; 10 grandchildren; and 21 great-grandchildren. She is preceded in death by her husband; a daughter, Gwen Abegglen; a great grandson, Dawson Miller; and all of her brothers and sisters.
Funeral services were held on Fri., Sept. 17, 2010, at 2 p.m. at the Vernal 4th Ward Chapel, 235 East 600 South. Friends and family called Thursday evening from 6-8 p.m. at Blackburn Vernal Mortuary and one hour prior to services at the chapel. Burial was in Vernal Memorial Park under the direction of Blackburn Vernal Mortuary.
-Vernal Express, Sept. 2010
-------------
'Ping' is number one tune on the canning hit parade
By Bonnie Lake
Lifestyle Food Editor
VERNAL — When you hear the familiar "ping" of the jar lids sealing, you can be sure it's the number-one tune on the homemaker's hit parade during this busy canning season.
But when that "ping" loses its musical ring and becomes a dull "thud," time to take a welcome energy-break to renew enthusiasm for this canning game.
And what better way to do this than by enjoying a dish of luscious Homemade Fresh Peach Ice Cream. Yum! A peach of an idea? You bet!
Especially when you do as Dona (Mrs. Lewis S.) Abegglen, Vernal, does and combine fresh from the orchard peaches with a little sugar and a little sass (orange juice and lemon juice) then blend with whipping cream and flavoring. Turn to a smooth delectable ice cream . . . then just sit back — and enjoy!
"I have a husband who is one in a million," Dona said. Lewis actually rolls up his sleeves and helps me with my canning. He peels peaches and pears, chops cucumbers, measures syrup or brine and processes like an old pro.
"But, he does get tired and that's where I use all the culinary magic I can muster to revive him fast! Then we can get back to work." The canning Abegglen team has about 200 quarts of peaches, pears, tomatoes, pickles and chili sauce to their credit so far this year, and they're still going strong!
Dona and Lewis arc planning ahead to take care of the winter needs of their three children and two grandchildren. "With the harvest being so abundant this year, we just couldn't pass up the opportunity to stash away for our future needs."
Besides canning and freezing the bounties of the harvest, the Abegglens are gelling their fill of eating the treasures fresh from the garden and orchard.
"Peaches are our favorite and we eat them in pies, cobblers, dumplings, ice cream or simply sliced and topped with sugar and cream. We love them!"
Homemade Fresh Peach Ice Cream is a tongue-tingling specialty good cook Dona makes often at this time of the
year. "We are so fond of this ice cream, I discovered a way we could enjoy it all year long."I simply freeze the mashed peaches with the orange juice and lemon juice called for in the recipe and some of the sugar. Then I thaw the combo and presto — we have Fresh Peach Ice Cream any time of the year!"
Mrs. Lewis J. Abegglen, Vernal, sent her excellent recipe for Homemade Fresh Peach Ice Cream in answer to a request made by Mrs. Byron T. Harter, Provo, along with other good
cooks Mrs. Lee Olsert; Mrs. Donald Ness, Brigham City; Mrs. Frederick Robinson; Mrs. W. A. Cleave; Mrs. Betty Anderson, Cedar City; Mrs. Lulu B. Hiatt; Mrs. Lenore Montgomery; Mrs. Dot Gibbs; Mrs. Betty Harvey; Richfield Reader; Mrs. Paula Porter; Mrs. Frank Zachrison; Mrs. Guy McCune, Logan; Mrs. T. S. Elliot and Salt Lake Reader.
Thanks to one and all!
Homemade Fresh Peach Ice Cream
(Mrs. Lewis S. Abegglen)
3% cups sugar
1/2 cup plus 1 tablespoon lemon juice
Juice of 1 orange
3 cups whipping cream
2 cans (13 ounces)
evaporated milk
I teaspoon vanilla
1 teaspoon almond
flavoring
3 cups peaches, pureed, mashed or whipped in blender
l/2 cup crushed pineapple, optional
1 banana, mashed
Milk
Combine ail ingredients and pour into freezer tub. Add a few chunks of peaches, if desired. Add enough milk to fill tub of 4-quart freezer 3/4 full. Cover and freeze.
Best-Ever Peach Pie
(Mrs. Lee Olscn)
3/4 cup shortening
14 cup boiling water
1 tablespoon milk
2 cups sifted flour
l teaspoon salt
Put shortening in medium-sized bowl. Add boiling water and milk and whip with beaters until fluffy like whipped cream.
Add flour and salt sifted together. Mix quickly until blended. Roll out while still warm between sheets of waxed
paper. Makes two pie shells.
Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Cool.
Glaze
2 cups boiling water
1/2 cup cold water
2 1/2 cups sugar
3/4 cup cornstarch
1/8 teaspoon salt
1 package (3 ounces)
orange - flavored gelatin
1/4 cup lemon juice
Sliced peaches (3 cups for each pie)
Sweetened whipped cream
Bring the 2 cups water to boil in medium-sized saucepan. Meanwhile, make a paste of the 1/2 cup cold water, sugar,
cornstarch and salt. Pour into the pan of boiling water and mix well. Cook over medium heat, stirring constanlly, until mixture is very thick, about three minutes. Add
gelatin and continue cooking for one minute.
Remove from heat and add lemon juice. Chill overnight. For each pie, toss 3 cups sliced fully-ripe peaches with enough
glaze to coat. Return to refrigeralor until serving time. Serve with sweetened whipped cream.
Remaining glaze may be stored in refrigerator.
Peach Dumplings
(Mrs. Byron T. Harter)
Pastry for 2-crusl pie
12 peaches, peeled and halved
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup firmly packed brown sugar
1 1/2 cups water
2 tablespoons butter or margarine
Roll pastry to an 18 x 12-inch rectangle. Cut into six 6-inch squares. Place two halves of peaches on each pastry
square. Combine sugar, cinnamon and nutmeg; sprinkle about 1 1/2 teaspoons of mixture in each cavity of peaches. Moisten edges of pastry. Bring up corners to top of peaches and seal edges together.
Place in 9 x 13-inch pan. In saucepan, combine brown sugar, water and butter. Bring to boil and pour over dumplings.
Bake at 425 degrees for 30 to 40 minutes or until peaches are tender and pastry is lightly browned. Serve warm with cream. Makes six dumplings.
Fresh Peach Cobbler
(Mrs. Betty Anderson)
1 1/4 tablespoons cornslarch
1/4 teaspoon ground
mace
1/2 cup brown sugar
1/2 cup water
4 cups sliced peaches
l tablespoon lemon juice
1 tablespoon butter
Combine cornstarch, mace, brown sugar and water in saucepan. Cook and stir until thickened. Add sliced peaches, lemon juice and butter. Cook just until peaches
are hot, about five minutes.
Topping
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup milk
1 egg, slightly beaten
Sift togelher flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and beaten egg. Add all at once to dry ingredients, stirring, just to moisten.
Pour filling into 8 1/4 x 1 1/4-inch round baking dish. Immediately spoon on Topping in six mounds. Bake at 400 degrees for 20 to 25 minutes. Serve warm with crearn or ice cream. Makes six servings.
-Salt Lake Tribune, September 28, 1975, transcribed by Rhonda Holton
Dona Grace Abegglen, 89, of Vernal, passed away on Tues., Sept. 14, 2010, at her home.
She was born on Nov. 14, 1920 in Vernal to Pontha and Rosella Calder. She married her loving husband Lewis Shelton Abegglen on Dec. 4, 1940. They had four children.
Dona was a woman of great accomplishments. She was a Rotary Club "Business Woman of the Year," belonged to the Beaux Arts Club, Cub Scout den mother, Relief Society president, a mother of four, "gardener extrordinaire," world traveler, liked to hunt and fish, loved to entertain, took food to all she knew, pine cone collector and artist, excellent cook, loved to have fun, co-owner with Lewis of the Dina Campground, an accomplished beauty operator and approached life with class and love.
She was the heart of our family, the one that brought us all together. Dona is survived by three of her children, Robert Abegglen, Juliann Roth and Patricia Abegglen; 10 grandchildren; and 21 great-grandchildren. She is preceded in death by her husband; a daughter, Gwen Abegglen; a great grandson, Dawson Miller; and all of her brothers and sisters.
Funeral services were held on Fri., Sept. 17, 2010, at 2 p.m. at the Vernal 4th Ward Chapel, 235 East 600 South. Friends and family called Thursday evening from 6-8 p.m. at Blackburn Vernal Mortuary and one hour prior to services at the chapel. Burial was in Vernal Memorial Park under the direction of Blackburn Vernal Mortuary.
-Vernal Express, Sept. 2010
-------------
'Ping' is number one tune on the canning hit parade
By Bonnie Lake
Lifestyle Food Editor
VERNAL — When you hear the familiar "ping" of the jar lids sealing, you can be sure it's the number-one tune on the homemaker's hit parade during this busy canning season.
But when that "ping" loses its musical ring and becomes a dull "thud," time to take a welcome energy-break to renew enthusiasm for this canning game.
And what better way to do this than by enjoying a dish of luscious Homemade Fresh Peach Ice Cream. Yum! A peach of an idea? You bet!
Especially when you do as Dona (Mrs. Lewis S.) Abegglen, Vernal, does and combine fresh from the orchard peaches with a little sugar and a little sass (orange juice and lemon juice) then blend with whipping cream and flavoring. Turn to a smooth delectable ice cream . . . then just sit back — and enjoy!
"I have a husband who is one in a million," Dona said. Lewis actually rolls up his sleeves and helps me with my canning. He peels peaches and pears, chops cucumbers, measures syrup or brine and processes like an old pro.
"But, he does get tired and that's where I use all the culinary magic I can muster to revive him fast! Then we can get back to work." The canning Abegglen team has about 200 quarts of peaches, pears, tomatoes, pickles and chili sauce to their credit so far this year, and they're still going strong!
Dona and Lewis arc planning ahead to take care of the winter needs of their three children and two grandchildren. "With the harvest being so abundant this year, we just couldn't pass up the opportunity to stash away for our future needs."
Besides canning and freezing the bounties of the harvest, the Abegglens are gelling their fill of eating the treasures fresh from the garden and orchard.
"Peaches are our favorite and we eat them in pies, cobblers, dumplings, ice cream or simply sliced and topped with sugar and cream. We love them!"
Homemade Fresh Peach Ice Cream is a tongue-tingling specialty good cook Dona makes often at this time of the
year. "We are so fond of this ice cream, I discovered a way we could enjoy it all year long."I simply freeze the mashed peaches with the orange juice and lemon juice called for in the recipe and some of the sugar. Then I thaw the combo and presto — we have Fresh Peach Ice Cream any time of the year!"
Mrs. Lewis J. Abegglen, Vernal, sent her excellent recipe for Homemade Fresh Peach Ice Cream in answer to a request made by Mrs. Byron T. Harter, Provo, along with other good
cooks Mrs. Lee Olsert; Mrs. Donald Ness, Brigham City; Mrs. Frederick Robinson; Mrs. W. A. Cleave; Mrs. Betty Anderson, Cedar City; Mrs. Lulu B. Hiatt; Mrs. Lenore Montgomery; Mrs. Dot Gibbs; Mrs. Betty Harvey; Richfield Reader; Mrs. Paula Porter; Mrs. Frank Zachrison; Mrs. Guy McCune, Logan; Mrs. T. S. Elliot and Salt Lake Reader.
Thanks to one and all!
Homemade Fresh Peach Ice Cream
(Mrs. Lewis S. Abegglen)
3% cups sugar
1/2 cup plus 1 tablespoon lemon juice
Juice of 1 orange
3 cups whipping cream
2 cans (13 ounces)
evaporated milk
I teaspoon vanilla
1 teaspoon almond
flavoring
3 cups peaches, pureed, mashed or whipped in blender
l/2 cup crushed pineapple, optional
1 banana, mashed
Milk
Combine ail ingredients and pour into freezer tub. Add a few chunks of peaches, if desired. Add enough milk to fill tub of 4-quart freezer 3/4 full. Cover and freeze.
Best-Ever Peach Pie
(Mrs. Lee Olscn)
3/4 cup shortening
14 cup boiling water
1 tablespoon milk
2 cups sifted flour
l teaspoon salt
Put shortening in medium-sized bowl. Add boiling water and milk and whip with beaters until fluffy like whipped cream.
Add flour and salt sifted together. Mix quickly until blended. Roll out while still warm between sheets of waxed
paper. Makes two pie shells.
Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Cool.
Glaze
2 cups boiling water
1/2 cup cold water
2 1/2 cups sugar
3/4 cup cornstarch
1/8 teaspoon salt
1 package (3 ounces)
orange - flavored gelatin
1/4 cup lemon juice
Sliced peaches (3 cups for each pie)
Sweetened whipped cream
Bring the 2 cups water to boil in medium-sized saucepan. Meanwhile, make a paste of the 1/2 cup cold water, sugar,
cornstarch and salt. Pour into the pan of boiling water and mix well. Cook over medium heat, stirring constanlly, until mixture is very thick, about three minutes. Add
gelatin and continue cooking for one minute.
Remove from heat and add lemon juice. Chill overnight. For each pie, toss 3 cups sliced fully-ripe peaches with enough
glaze to coat. Return to refrigeralor until serving time. Serve with sweetened whipped cream.
Remaining glaze may be stored in refrigerator.
Peach Dumplings
(Mrs. Byron T. Harter)
Pastry for 2-crusl pie
12 peaches, peeled and halved
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup firmly packed brown sugar
1 1/2 cups water
2 tablespoons butter or margarine
Roll pastry to an 18 x 12-inch rectangle. Cut into six 6-inch squares. Place two halves of peaches on each pastry
square. Combine sugar, cinnamon and nutmeg; sprinkle about 1 1/2 teaspoons of mixture in each cavity of peaches. Moisten edges of pastry. Bring up corners to top of peaches and seal edges together.
Place in 9 x 13-inch pan. In saucepan, combine brown sugar, water and butter. Bring to boil and pour over dumplings.
Bake at 425 degrees for 30 to 40 minutes or until peaches are tender and pastry is lightly browned. Serve warm with cream. Makes six dumplings.
Fresh Peach Cobbler
(Mrs. Betty Anderson)
1 1/4 tablespoons cornslarch
1/4 teaspoon ground
mace
1/2 cup brown sugar
1/2 cup water
4 cups sliced peaches
l tablespoon lemon juice
1 tablespoon butter
Combine cornstarch, mace, brown sugar and water in saucepan. Cook and stir until thickened. Add sliced peaches, lemon juice and butter. Cook just until peaches
are hot, about five minutes.
Topping
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup milk
1 egg, slightly beaten
Sift togelher flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and beaten egg. Add all at once to dry ingredients, stirring, just to moisten.
Pour filling into 8 1/4 x 1 1/4-inch round baking dish. Immediately spoon on Topping in six mounds. Bake at 400 degrees for 20 to 25 minutes. Serve warm with crearn or ice cream. Makes six servings.
-Salt Lake Tribune, September 28, 1975, transcribed by Rhonda Holton
Dona Grace Calder Abegglen
Dona Grace Abegglen, 89, of Vernal, passed away on Tues., Sept. 14, 2010, at her home.
She was born on Nov. 14, 1920 in Vernal to Pontha and Rosella Calder. She married her loving husband Lewis Shelton Abegglen on Dec. 4, 1940. They had four children.
Dona was a woman of great accomplishments. She was a Rotary Club "Business Woman of the Year," belonged to the Beaux Arts Club, Cub Scout den mother, Relief Society president, a mother of four, "gardener extrordinaire," world traveler, liked to hunt and fish, loved to entertain, took food to all she knew, pine cone collector and artist, excellent cook, loved to have fun, co-owner with Lewis of the Dina Campground, an accomplished beauty operator and approached life with class and love.
She was the heart of our family, the one that brought us all together. Dona is survived by three of her children, Robert Abegglen, Juliann Roth and Patricia Abegglen; 10 grandchildren; and 21 great-grandchildren. She is preceded in death by her husband; a daughter, Gwen Abegglen; a great grandson, Dawson Miller; and all of her brothers and sisters.
Funeral services were held on Fri., Sept. 17, 2010, at 2 p.m. at the Vernal 4th Ward Chapel, 235 East 600 South. Friends and family called Thursday evening from 6-8 p.m. at Blackburn Vernal Mortuary and one hour prior to services at the chapel. Burial was in Vernal Memorial Park under the direction of Blackburn Vernal Mortuary.
-Vernal Express, Sept. 2010
-------------
'Ping' is number one tune on the canning hit parade
By Bonnie Lake
Lifestyle Food Editor
VERNAL — When you hear the familiar "ping" of the jar lids sealing, you can be sure it's the number-one tune on the homemaker's hit parade during this busy canning season.
But when that "ping" loses its musical ring and becomes a dull "thud," time to take a welcome energy-break to renew enthusiasm for this canning game.
And what better way to do this than by enjoying a dish of luscious Homemade Fresh Peach Ice Cream. Yum! A peach of an idea? You bet!
Especially when you do as Dona (Mrs. Lewis S.) Abegglen, Vernal, does and combine fresh from the orchard peaches with a little sugar and a little sass (orange juice and lemon juice) then blend with whipping cream and flavoring. Turn to a smooth delectable ice cream . . . then just sit back — and enjoy!
"I have a husband who is one in a million," Dona said. Lewis actually rolls up his sleeves and helps me with my canning. He peels peaches and pears, chops cucumbers, measures syrup or brine and processes like an old pro.
"But, he does get tired and that's where I use all the culinary magic I can muster to revive him fast! Then we can get back to work." The canning Abegglen team has about 200 quarts of peaches, pears, tomatoes, pickles and chili sauce to their credit so far this year, and they're still going strong!
Dona and Lewis arc planning ahead to take care of the winter needs of their three children and two grandchildren. "With the harvest being so abundant this year, we just couldn't pass up the opportunity to stash away for our future needs."
Besides canning and freezing the bounties of the harvest, the Abegglens are gelling their fill of eating the treasures fresh from the garden and orchard.
"Peaches are our favorite and we eat them in pies, cobblers, dumplings, ice cream or simply sliced and topped with sugar and cream. We love them!"
Homemade Fresh Peach Ice Cream is a tongue-tingling specialty good cook Dona makes often at this time of the
year. "We are so fond of this ice cream, I discovered a way we could enjoy it all year long."I simply freeze the mashed peaches with the orange juice and lemon juice called for in the recipe and some of the sugar. Then I thaw the combo and presto — we have Fresh Peach Ice Cream any time of the year!"
Mrs. Lewis J. Abegglen, Vernal, sent her excellent recipe for Homemade Fresh Peach Ice Cream in answer to a request made by Mrs. Byron T. Harter, Provo, along with other good
cooks Mrs. Lee Olsert; Mrs. Donald Ness, Brigham City; Mrs. Frederick Robinson; Mrs. W. A. Cleave; Mrs. Betty Anderson, Cedar City; Mrs. Lulu B. Hiatt; Mrs. Lenore Montgomery; Mrs. Dot Gibbs; Mrs. Betty Harvey; Richfield Reader; Mrs. Paula Porter; Mrs. Frank Zachrison; Mrs. Guy McCune, Logan; Mrs. T. S. Elliot and Salt Lake Reader.
Thanks to one and all!
Homemade Fresh Peach Ice Cream
(Mrs. Lewis S. Abegglen)
3% cups sugar
1/2 cup plus 1 tablespoon lemon juice
Juice of 1 orange
3 cups whipping cream
2 cans (13 ounces)
evaporated milk
I teaspoon vanilla
1 teaspoon almond
flavoring
3 cups peaches, pureed, mashed or whipped in blender
l/2 cup crushed pineapple, optional
1 banana, mashed
Milk
Combine ail ingredients and pour into freezer tub. Add a few chunks of peaches, if desired. Add enough milk to fill tub of 4-quart freezer 3/4 full. Cover and freeze.
Best-Ever Peach Pie
(Mrs. Lee Olscn)
3/4 cup shortening
14 cup boiling water
1 tablespoon milk
2 cups sifted flour
l teaspoon salt
Put shortening in medium-sized bowl. Add boiling water and milk and whip with beaters until fluffy like whipped cream.
Add flour and salt sifted together. Mix quickly until blended. Roll out while still warm between sheets of waxed
paper. Makes two pie shells.
Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Cool.
Glaze
2 cups boiling water
1/2 cup cold water
2 1/2 cups sugar
3/4 cup cornstarch
1/8 teaspoon salt
1 package (3 ounces)
orange - flavored gelatin
1/4 cup lemon juice
Sliced peaches (3 cups for each pie)
Sweetened whipped cream
Bring the 2 cups water to boil in medium-sized saucepan. Meanwhile, make a paste of the 1/2 cup cold water, sugar,
cornstarch and salt. Pour into the pan of boiling water and mix well. Cook over medium heat, stirring constanlly, until mixture is very thick, about three minutes. Add
gelatin and continue cooking for one minute.
Remove from heat and add lemon juice. Chill overnight. For each pie, toss 3 cups sliced fully-ripe peaches with enough
glaze to coat. Return to refrigeralor until serving time. Serve with sweetened whipped cream.
Remaining glaze may be stored in refrigerator.
Peach Dumplings
(Mrs. Byron T. Harter)
Pastry for 2-crusl pie
12 peaches, peeled and halved
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup firmly packed brown sugar
1 1/2 cups water
2 tablespoons butter or margarine
Roll pastry to an 18 x 12-inch rectangle. Cut into six 6-inch squares. Place two halves of peaches on each pastry
square. Combine sugar, cinnamon and nutmeg; sprinkle about 1 1/2 teaspoons of mixture in each cavity of peaches. Moisten edges of pastry. Bring up corners to top of peaches and seal edges together.
Place in 9 x 13-inch pan. In saucepan, combine brown sugar, water and butter. Bring to boil and pour over dumplings.
Bake at 425 degrees for 30 to 40 minutes or until peaches are tender and pastry is lightly browned. Serve warm with cream. Makes six dumplings.
Fresh Peach Cobbler
(Mrs. Betty Anderson)
1 1/4 tablespoons cornslarch
1/4 teaspoon ground
mace
1/2 cup brown sugar
1/2 cup water
4 cups sliced peaches
l tablespoon lemon juice
1 tablespoon butter
Combine cornstarch, mace, brown sugar and water in saucepan. Cook and stir until thickened. Add sliced peaches, lemon juice and butter. Cook just until peaches
are hot, about five minutes.
Topping
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup milk
1 egg, slightly beaten
Sift togelher flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and beaten egg. Add all at once to dry ingredients, stirring, just to moisten.
Pour filling into 8 1/4 x 1 1/4-inch round baking dish. Immediately spoon on Topping in six mounds. Bake at 400 degrees for 20 to 25 minutes. Serve warm with crearn or ice cream. Makes six servings.
-Salt Lake Tribune, September 28, 1975, transcribed by Rhonda Holton
Dona Grace Abegglen, 89, of Vernal, passed away on Tues., Sept. 14, 2010, at her home.
She was born on Nov. 14, 1920 in Vernal to Pontha and Rosella Calder. She married her loving husband Lewis Shelton Abegglen on Dec. 4, 1940. They had four children.
Dona was a woman of great accomplishments. She was a Rotary Club "Business Woman of the Year," belonged to the Beaux Arts Club, Cub Scout den mother, Relief Society president, a mother of four, "gardener extrordinaire," world traveler, liked to hunt and fish, loved to entertain, took food to all she knew, pine cone collector and artist, excellent cook, loved to have fun, co-owner with Lewis of the Dina Campground, an accomplished beauty operator and approached life with class and love.
She was the heart of our family, the one that brought us all together. Dona is survived by three of her children, Robert Abegglen, Juliann Roth and Patricia Abegglen; 10 grandchildren; and 21 great-grandchildren. She is preceded in death by her husband; a daughter, Gwen Abegglen; a great grandson, Dawson Miller; and all of her brothers and sisters.
Funeral services were held on Fri., Sept. 17, 2010, at 2 p.m. at the Vernal 4th Ward Chapel, 235 East 600 South. Friends and family called Thursday evening from 6-8 p.m. at Blackburn Vernal Mortuary and one hour prior to services at the chapel. Burial was in Vernal Memorial Park under the direction of Blackburn Vernal Mortuary.
-Vernal Express, Sept. 2010
-------------
'Ping' is number one tune on the canning hit parade
By Bonnie Lake
Lifestyle Food Editor
VERNAL — When you hear the familiar "ping" of the jar lids sealing, you can be sure it's the number-one tune on the homemaker's hit parade during this busy canning season.
But when that "ping" loses its musical ring and becomes a dull "thud," time to take a welcome energy-break to renew enthusiasm for this canning game.
And what better way to do this than by enjoying a dish of luscious Homemade Fresh Peach Ice Cream. Yum! A peach of an idea? You bet!
Especially when you do as Dona (Mrs. Lewis S.) Abegglen, Vernal, does and combine fresh from the orchard peaches with a little sugar and a little sass (orange juice and lemon juice) then blend with whipping cream and flavoring. Turn to a smooth delectable ice cream . . . then just sit back — and enjoy!
"I have a husband who is one in a million," Dona said. Lewis actually rolls up his sleeves and helps me with my canning. He peels peaches and pears, chops cucumbers, measures syrup or brine and processes like an old pro.
"But, he does get tired and that's where I use all the culinary magic I can muster to revive him fast! Then we can get back to work." The canning Abegglen team has about 200 quarts of peaches, pears, tomatoes, pickles and chili sauce to their credit so far this year, and they're still going strong!
Dona and Lewis arc planning ahead to take care of the winter needs of their three children and two grandchildren. "With the harvest being so abundant this year, we just couldn't pass up the opportunity to stash away for our future needs."
Besides canning and freezing the bounties of the harvest, the Abegglens are gelling their fill of eating the treasures fresh from the garden and orchard.
"Peaches are our favorite and we eat them in pies, cobblers, dumplings, ice cream or simply sliced and topped with sugar and cream. We love them!"
Homemade Fresh Peach Ice Cream is a tongue-tingling specialty good cook Dona makes often at this time of the
year. "We are so fond of this ice cream, I discovered a way we could enjoy it all year long."I simply freeze the mashed peaches with the orange juice and lemon juice called for in the recipe and some of the sugar. Then I thaw the combo and presto — we have Fresh Peach Ice Cream any time of the year!"
Mrs. Lewis J. Abegglen, Vernal, sent her excellent recipe for Homemade Fresh Peach Ice Cream in answer to a request made by Mrs. Byron T. Harter, Provo, along with other good
cooks Mrs. Lee Olsert; Mrs. Donald Ness, Brigham City; Mrs. Frederick Robinson; Mrs. W. A. Cleave; Mrs. Betty Anderson, Cedar City; Mrs. Lulu B. Hiatt; Mrs. Lenore Montgomery; Mrs. Dot Gibbs; Mrs. Betty Harvey; Richfield Reader; Mrs. Paula Porter; Mrs. Frank Zachrison; Mrs. Guy McCune, Logan; Mrs. T. S. Elliot and Salt Lake Reader.
Thanks to one and all!
Homemade Fresh Peach Ice Cream
(Mrs. Lewis S. Abegglen)
3% cups sugar
1/2 cup plus 1 tablespoon lemon juice
Juice of 1 orange
3 cups whipping cream
2 cans (13 ounces)
evaporated milk
I teaspoon vanilla
1 teaspoon almond
flavoring
3 cups peaches, pureed, mashed or whipped in blender
l/2 cup crushed pineapple, optional
1 banana, mashed
Milk
Combine ail ingredients and pour into freezer tub. Add a few chunks of peaches, if desired. Add enough milk to fill tub of 4-quart freezer 3/4 full. Cover and freeze.
Best-Ever Peach Pie
(Mrs. Lee Olscn)
3/4 cup shortening
14 cup boiling water
1 tablespoon milk
2 cups sifted flour
l teaspoon salt
Put shortening in medium-sized bowl. Add boiling water and milk and whip with beaters until fluffy like whipped cream.
Add flour and salt sifted together. Mix quickly until blended. Roll out while still warm between sheets of waxed
paper. Makes two pie shells.
Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Cool.
Glaze
2 cups boiling water
1/2 cup cold water
2 1/2 cups sugar
3/4 cup cornstarch
1/8 teaspoon salt
1 package (3 ounces)
orange - flavored gelatin
1/4 cup lemon juice
Sliced peaches (3 cups for each pie)
Sweetened whipped cream
Bring the 2 cups water to boil in medium-sized saucepan. Meanwhile, make a paste of the 1/2 cup cold water, sugar,
cornstarch and salt. Pour into the pan of boiling water and mix well. Cook over medium heat, stirring constanlly, until mixture is very thick, about three minutes. Add
gelatin and continue cooking for one minute.
Remove from heat and add lemon juice. Chill overnight. For each pie, toss 3 cups sliced fully-ripe peaches with enough
glaze to coat. Return to refrigeralor until serving time. Serve with sweetened whipped cream.
Remaining glaze may be stored in refrigerator.
Peach Dumplings
(Mrs. Byron T. Harter)
Pastry for 2-crusl pie
12 peaches, peeled and halved
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup firmly packed brown sugar
1 1/2 cups water
2 tablespoons butter or margarine
Roll pastry to an 18 x 12-inch rectangle. Cut into six 6-inch squares. Place two halves of peaches on each pastry
square. Combine sugar, cinnamon and nutmeg; sprinkle about 1 1/2 teaspoons of mixture in each cavity of peaches. Moisten edges of pastry. Bring up corners to top of peaches and seal edges together.
Place in 9 x 13-inch pan. In saucepan, combine brown sugar, water and butter. Bring to boil and pour over dumplings.
Bake at 425 degrees for 30 to 40 minutes or until peaches are tender and pastry is lightly browned. Serve warm with cream. Makes six dumplings.
Fresh Peach Cobbler
(Mrs. Betty Anderson)
1 1/4 tablespoons cornslarch
1/4 teaspoon ground
mace
1/2 cup brown sugar
1/2 cup water
4 cups sliced peaches
l tablespoon lemon juice
1 tablespoon butter
Combine cornstarch, mace, brown sugar and water in saucepan. Cook and stir until thickened. Add sliced peaches, lemon juice and butter. Cook just until peaches
are hot, about five minutes.
Topping
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup milk
1 egg, slightly beaten
Sift togelher flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and beaten egg. Add all at once to dry ingredients, stirring, just to moisten.
Pour filling into 8 1/4 x 1 1/4-inch round baking dish. Immediately spoon on Topping in six mounds. Bake at 400 degrees for 20 to 25 minutes. Serve warm with crearn or ice cream. Makes six servings.
-Salt Lake Tribune, September 28, 1975, transcribed by Rhonda Holton
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