The Amish Cook by LOVINA EICHER Another week has started and my husband Joe has gone back to work at the factory. His vacation week went way too fast. That 3 a.m. wake up time was here before we were ready. The girls are making eggs and toast for our breakfast. I feel lazy sitting here writing and drinking my coffee while they get breakfast, although I need to get started on this column. It is a good thing that I have a deadline or I'd never get it written. Daughter Loretta had her 9th birthday on July 1, which we celebrated in the evening with chocolate cake and ice cream. Son Benjamin will have this 10th birthday on July 14. Since they are both July birthdays we decided to take both of them into town for a pizza lunch when went into town with the horse on buggy.

For two weeks they will be the same age. Benjamin is always happy once he jumps to the next number. He doesn't like the idea of his little sister catching up with him in age. In our church the boys start sitting up front during services age at age 10. Benjamin is excited that next time he goes to church he doesn't have to sit with Dad.

Get well wishes go to my niece, Arlene, 16, this is one of brother Amos and Nancy's twin daughters. She was in the hospital after she had two broken vertebrae which she received in a buggy accident. She will have a few months before she will be healed. We wish her a complete and speedy recovery.

Saturday morning July 4 we enjoyed having some friends over for breakfast. We cooked everything outside on the grill and over the open fire. Our menu consisted of biscuits, sausage gravy, scrambled eggs, fresh fried red potatoes, homemade bread, rhubarb jam, hot pepper butter, jalapenos, peanut and ranger cookies, pecan and sugar cream pie, rhubarb juice, grape juice, and coffee. It was enjoyable to have everyone over here to visit while enjoying breakfast outside. There were several babies here which kept daughters Verena and Loretta entertained. In the afternoon Joe biked over to help brother in law Jacob put in their hay.

Yesterday we went to church services in the morning. In the evening Joe and I made "campfire stew" over the open fire. We ate outside again which sure keeps the house a lot cleaner. I don't really have a recipe for campfire stew but we usually add beef or pork stew meat. Then we add vegetables from the garden such as onions, potatoes, carrots, celery, green beans, peas, corn, or whatever is in season. We season it to our taste. We always enjoy it. Last night I added a quart of my homemade V-8 juice which gave it an added flavor and made it a bit more spicy.

Many around here are enjoying homegrown raspberries. Brings back memories of when Mom had her own patch of raspberries which would come up year after year. Mom would have red and black raspberries, which she would make into jam. I really liked the jam. She would also make a cold soup with them. She would use cold milk, bread, sugar, raspberries, and bananas, which would make a refreshing cold soup on a hot summer's day. Since the raspberries are in season, try this muffin recipe:

Raspberries are in season, so try this muffin recipes:

Raspberry Muffins

2 cups flour

1 cup sugar

1 tablespoon baking powder

1 /2 teaspoon salt

2 eggs, slightly beaten

1 cup light cream

1 /2 cup oil

1 teaspoon lemon extract

1 1 /2 cup red raspberries

In a large bowl, mix dry ingredients until well blended. Add wet ingredients, adding the raspberries last. Stir until moistened. Do not overmix. Spoon into 18 muffin cups ,greased. Bake at 375 for 20 minutes or until muffins test done. Blueberries can also be used for this same recipe.