CARTHAGE – Betsey Collins started cooking when she was 9 years old. “I think 4-H Club was the first time I actually cooked on my own,” she said. “We made biscuits and learned how to make mayonnaise.”

These days, Collins bakes all of the bread she and her husband, Pete, eat, and the couple raise much of their own food. “We scrounge around, especially for berries,” she said. “Maine is wonderful because of all the kinds of wild food here.”

“We eat the blossoms on milkweed. It’s like broccoli, really, before the flowers come out,” she said. They also eat cattails, when green, and enjoy chestnuts (see recipe). “I grew up with a chestnut tree right in our front yard,” Collins said. “There are all kinds of free foods. It’s good to know all that you can eat.”

Fruits, vegetables, whole grains, fish and chicken are among her favorite foods. “We prefer natural food,” said Collins, who especially likes to bake breads, muffins and pies. A favorite cookbook is the “Mennonite Community Cookbook,” which features Mennonite and Amish recipes.

Another of Collins’ favorites is “Stalking the Wild Asparagus,” by Euell Gibbons, offering advice on gathering and cooking wild foods. “We used to take camping trips with our children and bring along the book,” she said, noting one recipe was called ‘Weeds.'”

A farmer’s wife for years, Collins later sold real estate. She and her husband now restore old homes. She enjoys working in her gardens, hiking, cross country skiing and quilting. She takes part in several Bible studies, is a member of the Western Mountain Women’s Connection Christian Women’s Club and is active in the Carthage Historical Society. She savors visits from her three children and eight grandchildren, who are scattered across the country.

Creamed mushrooms and chestnuts

Ingredients:

20-25 chestnuts

2 pounds fresh mushrooms

¼ cup butter

¼ cup flour

12-ounce can evaporated milk

Chopped parsley, salt and pepper to taste

Method:

Boil chestnuts for 20 minutes. Cool, peel, crumble and set aside chestnuts. In saucepan, sauté mushrooms in 2 tablespoons butter for 8-10 minutes, or until browned. Remove mushrooms. Add 2 tablespoons butter and flour to saucepan. Gradually add evaporated milk and cook on low heat until thickened. Add parsley, salt, pepper, chestnuts and mushrooms. Serve as a side dish.

Cranberry holiday steamed pudding

Ingredients:

Pudding:

3 cups raw cranberries

3/4 cup raisins

2¼ cup sifted flour

3 teaspoons baking soda

3/4 cup light molasses

½ cup hot water

Sauce:

1 cup white sugar

½ cup butter

½ cup light cream or evaporated milk

1 teaspoon vanilla

Method:

Rinse and drain cranberries and raisins, and place in a mixing bowl. Sift flour and soda over fruit. Add molasses and water and stir until smooth. Turn into two-pound coffee cans or use a regular steamed pudding mold. Place on a trivet in a deep kettle. Add enough boiling water to come halfway up sides of molds or coffee cans. Steam for 1½ hours. In a saucepan, combine all sauce ingredients. Heat until boiling. Slice the steamed pudding (it looks much like a meatloaf) and serve on a dish, with sauce in a separate dish so it can be added if people choose.

Note: Collins says this recipe is very easy to make. For real flair, soak lump sugar in orange flavoring and arrange on a plate around the uncut pudding. Ignite and carry your flaming dessert to your guests.

Apple pandowdy

(recipe from “Mennonite Community Cookbook”)

Ingredients:

1 quart sliced apples

1 cup brown sugar

¼ cup flour

½ teaspoon salt

1 tablespoon vinegar

3/4 cup water

1 tablespoon butter

1 teaspoon vanilla

Topping:

2½ tablespoons shortening

1 cup flour

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

Method:

Pare and slice apples. Place in bottom of large baking dish. Combine brown sugar, flour, salt, vinegar and water. Bring to a boil and cook 2 minutes. Remove from heat. Add butter and vanilla. Cool and pour cooled syrup over apples. To make topping: cut shortening into sifted dry ingredients. Add milk and stir. Drop by spoonfuls over apple mixture. Bake at 400 degrees for 35 minutes. Serve with rich milk or cream.