CHRISTMAS TRADITIONS ABUNDANT ALONG THE MISSISSIPPI RIVER

In a country as large as the United States all business does not stop because of a holiday, even if it is Christmas. Stores close and banks, schools, government offices, but essential services, hospitals, and the like, important and necessary to keep the country functioning, continue operating 24 hours a day.

Like the Mississippi River they "just keep rollin' along!"

The barges and towboats bound for certain destinations and loaded in winter with coal, grain, salt for icy streets and highways, iron ore for mills, and other heavy materials shipped by water continue their course even as Christmas approaches. The burden of keeping the morale of the crew in tune with Yuletide spirits rests upon the cook.

As the only woman on board, she specializes in preparing the most delicious meals her knowledge of cuisine permits.

Before embarking on a voyage she makes a list of supplies required to produce a special feeling of Christmas in meals she will prepare, and when the towboat stops en route more fresh vegetables, meat, and fruit may be purchased. Attention is given to desserts because crews look forward to sweets at the end of midday and evening meals.

Usually a small evergreen tree is brought aboard and kept out of sight and moist until Christmas Eve, when it is put in the dining area and trimmed with lights and a few ornaments.

On Christmas Eve, the meal includes various meats and vegetables the crew members like. Christmas Eve is the first of the holiday meals and the crew bets on "What's Behind The Door?", a river expression for, "What's for dessert?"

Clara Hines was well versed in what boat crews enjoyed eating, and how to prepare mouth-tempting meals. As a member by marriage of the Hines family of Hines Landing, four miles north of Neely's Landing, Clara became acquainted with Ol' Mississippi in late girlhood. Most of the Hines men worked on the river some time during their life. Clara learned rivermen enjoyed eating. They liked plenty of well-cooked food, especially a delicious dessert at the end of a meal.

Clara cooked on Erlbacher boats for a number of years after her children were grown. Two of the boats were the Robin and the Stantion K. Smith. The meals she prepared were so delicious, one well known Cape Girardeau young man who joined the Robin when he was graduated from high school gained 18 pounds in 30 days during a voyage. His mother didn't recognize him at first when she and her sister met the towboat the day he landed in Cape. The weight so changed his appearance.

"Miss Clara" enjoyed the river and felt at home on the big towboats.

The river was relaxing, and because the water seemed to constantly change, it was interesting, as was the shoreline. She worked on the river until retirement, then she resided in Jackson with her daughter until her death at the age of 96 on Sept. 18, 1990. She never tired of recalling her life on towboats and dishes the crew enjoyed. "It's a different life," she would say. "None of the usual hustle-bustle ladies on land seem to enjoy."

She had a pleasing manner, a way of making friends easily, and in such a natural unassuming way people enjoyed knowing her. "If you ate anything she cooked you wanted to know how to duplicate it."

Johnny-Marie Sumpter, of Cape Girardeau, is from another family of rivermen, all captains of towboats. As a girl she wanted to ride the river too, and was an assistant cook on one of the boats for a year. She agreed to share a never failing "What's Behind The Door" pie crust recipe.

During the last hurry-scurry days of getting ready for holiday guests and preparing food ahead of time, the following desserts will put some of Mississippi River's Magic into your cooking and thus add to your Christmas fun.

NEVER FAIL PIE CRUST

Johnny-Marie Sumpter

IP0,16 cups all purpose flour

1 lb. lard, not shortening

1 1/2 teaspoons salt

1 egg

2 tablespoons vinegar

3/4 cup cold water

IP1,0Mix egg, vinegar and water before adding flour. Knead by hand until well mixed on floured board. Handling won't hurt. Makes 3 double crust pies or 6 single crust pies. Store in plastic bag and use as needed. When making berry pies let crust bake until half done before adding fruit.

GINGER APPLE CAKE

Clara Hines

Melt a stick of butter and 1 cup of brown sugar. Pour in bottom of pan. Peel and slice apples and put in pan over the melted butter and sugar mixture. Mix a box of ginger cake or bread as directions on box. Pour over apples and pour some additional water on top - about a cup to keep cake moist. Bake at 350 degrees. Dot with butter and serve while warm with topping.

PINEAPPLE-BANANA CAKE

MAY BE FROZEN

Clara Hines

IP0,13 cups flour

1 t. soda

2 cups sugar

1 t. salt

1 1/4 cup cooking oil

1 eight oz. can crushed pineapple, juice included

2 cups diced bananas

1 cups chopped nuts

3 eggs

1 1/2 t. vanilla

IP1,0Measure dry ingredients, dice banana and cover with flour. Mix well with rest of dry ingredients. Add oil, vanilla, eggs, and pineapple. Blend by hand. Bake 350 degrees for 1 hr. 20 min. Turn on plate, serve warm with topping.

FRUIT COBBLER

Clara Hines

IP0,11 cup self rising flour

1 cup sugar

Mix together.

Add 1 cup water. This will be a thin batter.

Melt a stick of butter in bottom of pan.

IP1,0Add fruit desired. If frozen fruit add 1 cup water and boil on stove. If dry add more water so cobbler will be juicy. Add 1 t. all spice, 1/4 t. salt, 1 cup finely chopped nuts. Pour into pan and dot with butter, sprinkle with cinnamon if peaches, and cherries, and nutmeg if apples. Bake in 350 degree oven and add a little more water if in cooking the cobbler appears dry. Serve warm with topping.

CARROT PUDDING

Clara Hines

IP0,11 cup all purpose flour

1 t. soda

1/2 t. cinnamon

1 t. all spice

1 cup finely grated raw potatoes

1 cup finely grated carrots

1/2 cup melted butter

1 cup sugar

1/4 t. salt

1 cup chopped raisins

1 cup coarsely broken nutmeats

IP1,0Sift flour three times, then add other ingredients in order. Mix well. Turn into mold and steam 3 1/2 hours. Makes 4 large servings. Put hard sauce on top.

SAUCE:

IP0,11/3 cup butter

1 cup powdered sugar

1 t. vanilla or liquor flavoring

A few drops of milk may be used to moisten hard sauce.

IP1,0