"Cross Village had a rich and varied history, which is known to date back to the 1600's. Members of both the Ottawa (now know as Odawa) and the Ojibwa Indian tribes resided in this area, at least part of the year ~ primarily in the spring, summer and fall. Locally available materials, include birch bark, porcupine quills and black ash were used in the baskets which they then used as a means of trade.
The major early industries were fishing and timber. Other industries and business developed in the area to support these primary industries and the people they employed. Such supporting industries included a mill to process the timber and a cooper to produce the barrels for the storage and transporting of the fish.
In 1855, Father Wiekamp came to Cross Village and built his convent. The convent grew rapidly, and was self-supporting with its agricultural enterprises; it ultimately owned over 2000 acres of land in various townships.
It was the fire in 1918 that completely devastated the town, destroying five large stores, the hotel, the post office, the Presbyterian Church and about 25 houses. Over 300 people were left homeless. Although many merchants had originally planned to rebuild, very few did. The many vacant lots in the heart of Cross Village are still a reminder of the fire."
- Get the last picking of sweet corn of the season. (It tends not to be so milky). Get large kernel corn.
- Husk corn and put it on racks in the oven. Roast the corn 300-350 degrees until brown. Temperature depends on your oven.
- Roll the corn as they roast. The corn doesn't have to be brown all the way around the cob.
- Remove from the oven and let cool in a large pan.
- Use a table knife to remove corn kernels from the cob.
- After you have shelled all the corn from the cob, put it on a clean surface. I use a towel (a large beach towel) and put it in the sun or if you have a pilot light in the oven put corn in several long pans and put in the oven. Stir the corn from time to time. If you decide to use the sun method use a cheese cloth and cover top so bugs and flies don't get on it.
- After it is good and dry put the corn in a large container with tight fitting cover.
- Before you make soup, take the ends off the corn and discard.
- Put 2 cups of corn in a ling pan and take outside. Take the chaff out of the corn by taking the corn in your hands and let it run through your fingers. Use a fan if you like.
- Rinse the corn before cooking, probably a couple of times.
- Mix together dry ingredients. Add milk until the mixture has the consistency of dumpling dough.
- Flour a board. Roll the dough and pat it down into strips. First slice the dough vertically in half down the center. Then slice each half into vertical strips. Then cut the strips in half horizontally.
- In a small frying pan, put 1 inch of oil. Heat oil and fry.