I suppose it is natural to remember certain foods and dishes from our early childhood, after all, we all ate immediately after birth. I was a bottle baby; I think it was the new thing in the forties. My mother had me on a strict schedule of having a bottle every 3 hours. I am now 67 years old and I still eat every 3 hours. (Often with snacks in between)
My Mother was not a good cook. Although she cooked three meals a day, she just did the basics. My Dad was allergy to milk and dairy products, except ice cream, so Mother was limited on how she cooked. Ever eat gravy made with water? My folks grew up in the country in the ‘20’s, life was hard, and women made do with what they had. They were married in the depression, raised a family during WWII. Mother used several recipes from that era. I can remember she had recipes for cakes that were made without milk or butter, one without sugar.
However, I do have some fond memories of a few things. My earliest food memory is of her making homemade donuts on a snow day when I was in the early grades. I also remember that my birthday cake each year was a chocolate and white marble cake. I think all meats were fried. (Daddy had oatmeal every morning for breakfast.)
It’s funny how our memories can be triggered about long ago things. A friend of mine has a new online journal called “A Better Cook Journal” In one post she gave a recipe for succotash. I commented that when Mother combined any vegetables, she called it succotash. If she had pasta combined with anything at all it was call goulash.
Another post in this journal talks about bologna sandwiches. (Here in the Ozarks we pronounced it baloney) Vannie remembers they were always made with white bread. You know, I don’t remember any other kind except homemade bread and biscuits until 30 years or so when Roman Meal bread came along. It has been that long since I’ve eaten white bread. When I was a kid my Grandma ran a little country story, much like Ike’s on the “Walton’s”, and there was a big hulk of bologna and cheese in a glass case. Grandma could slice them with the sharpest butcher knife and get the customer exactly the amount they ask for. That was usually enough for one sandwich for then and a half-pound to take home to the family. Others ate their bologna and/or cheese on the saltines that were sold by the cracker or the pound.
Below are links to A Better Cook Journal. Please let her know MissDazey sent you, please and thank-you.
A Better Cook Journal
Fried Bologna Sandwich Anyone?
Quick And Easy Succotash Recipe