To now think how it was made from scratch with the coal fired oven, warming to a certain temperature. Apple pies, cherry pies, rhubarb pies, BREAD. UMMMMMM!!!Chicken 'n' Dumplings were another favorite. How the fluffing of the dumplings took place, I guess, must have been a family recipe secret, and the chicken gravy ladeled over the dumplings. YUMMMM!!!!
As kids, we ate cracklin's from the rendering of lard -- wonder what the cholestrol doctor would say about that today?!
We did get a gas stove later on, but things being made from scratch remained the same. There were many good cooks in that era. A smidge of this and a sprinkle of that -- who used measuring spoons back in those days?Today, I still clean my plate, as that is what I was taught to do when I was little.
Thanks for the earlier blog -- sure jogs the memory.
--BY DALLAS
Who Taught You to Bake Bread?
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