by Eleonore Hebal

Several weeks ago, a very loved and very worn cookbook, entitled Ritual of the Hearth, was generously bestowed upon me by a dear friend. As my fingers slowly wrapped around the tattered binding, a wave of tingles washed through my hand and opened up my heart. . . what a treasure. As I flipped through the pages, recipes for some of my favorite dishes passed by: Whole Wheat Challah, Lavender Eggplant, Pumpernickel Bagels, Falafel. Completely enchanted, I laughed as I read the colorful back cover, “Suitable for a picnic by moonlight, a seaside supper, a banquet of colors, an “Oriental Dream,” and Aquarian feast. . .”

I am a most fortunate woman to be receiving such magical gifts as the autumn winds slowly transform the lush, green forests of the heartland into a shimmering mosaic of crimson and gold. Below is a favorite passage and two traditional recipes by Roberta Sickler, sure to enrich the long, spooky October evenings awaiting us.

While we drift in sleep an autumn chill penetrates the night.
Ripe fruits fade and shrink from clinging night shadows.
Apples drop from mother trees, and take their seed to the earth.
I wake at dawn to cool cinnamon smells of mud and overripened fruits.
New morning of an aging year, green forests transformed so soon to scarlet orange.

Pumpkin Soup
Ingredients:
1 small pumpkin (4 cups cubed fresh cut into 1 inch cubes)
1.5 cups boiling water, salted
1 teaspoon salt
1 egg yolk, beaten
3 cups milk, scalded
Black pepper to taste
1 pinch cloves
1/4 teaspoon nutmeg
Croutons
1/2 cup heavy cream

Directions:
In a heavy covered pot, the pumpkin is cooked gently in boiling, salted water, until tender, about 1 hour; it is then pressed through a sieve. The beaten egg yolk is added and the mixture is stirred into hot scalded milk, and seasoned lightly with fresh ground black pepper, cloves, and nutmeg.

Croutons are prepared by browning little squares of rye or wheat bread in a skillet with plenty of butter. Hot Pumpkin Soup is poured into a large tureen, and garnished with whipped cream and croutons.

Ginseng Clove Tea
1 tablespoon minced or powdered ginseng root
1 tablespoon whole cloves
1 cinnamon stick
1 thick slice of orange
1 quart boiling water
4 small pieces of orange rind

The ginseng root, cloves, cinnamon, and orange slice are steeped in boiling water for 15 minutes. The tea is poured into 4 cups, each garnished with a piece of orange rind, and served hot.