A common meal during the depression and war years. Reminds us to be thankful for the variety and quality of food choices we have on our tables.
Dog (War Time) Soup,
Gilbert 1967
1 tablespoon butter,
margarine
5 fresh sage leaves
bacon drippings, lard or oil
5 fresh green leaves
of rosemarie
1/3 onion chopped
1 ripe tomato
Salt & pepper to taste
Old bread, French
or Italian (pieces)
Fry onion in butter or oil with sage and rosemarie, until onion is golden. Mash in tomato and cook well for 10 minutes. Then add 2 quarts water and seasoning to taste and boil for 5-10 minutes. Put bread pieces in soup tureen and pour boiling soup over the bread and let simmer without further heating for 5 minutes and serve. (Very filling, non-fattening, winter evening meal).
Custardy Popovers
From a Lindsay newspaper clipping, 1981.
While Steve and Nance were here, Steve made his specialty Custardy Popovers. They are a wonderful “almost breakfast in one”. The ingredients call for:
1 cup flour,
1 cup milk
4 eggs
½ teaspoon of salt
2 tbsp of butter
Preheat oven to 375 degrees. Mix eggs and milk, add dry ingredients. Grease custard cups with butter and preheat 5 minutes. Fill dishes 2/3 full Steve used my muffin tins and it made a dozen). Fill with jam, honey or whatever suits your fancy. They are delicious.
Cranberry Apple Relish,
1970’s
Nice substitute for the traditional cranberry sauce.
Grind 1 cup of raw apples, cored but unpeeled,
1 cup of raw cranberries
½ orange, unpeeled.
Stir in 1 cup of sugar, 1 tablespoon of lemon juice and ½ cup chopped walnuts. Store in a covered jar in the refrigerator (Food processor works great). Good side with turkey or chicken.
Pumpkin Pies: I found a pumpkin pie with meringue recipe from the1950’s. It was time consuming to make and the outcome wasn’t exceptional. The baked meringue proved to be a good substitute for whipping cream. Also, put a layer of marshmallows in the bottom of a pumpkin pie, then add the filling. You will have a nice topping as marshmallow will come to the top.
Hints: Dip a new broom in hot salt water before using. This will toughen the bristles and make it last longer.
- Ann Marie Bezayiff is a local food columnist and published author who lives in Strathmore. She can be reached at ambolor@ocsnet.net. You can also find her column at www.annsrecycledrecipes.blogspot.com.
- This column is not a news article but the opinion of the writer and does not reflect the views of The Foothills Sun-Gazette newspaper.
