A pilgrimage to resource efficiency 

Recipes from the Great Depression

The Blogging Pilgrim

    Old world self-sufficiency in a new world … 

So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day’s challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.

French Vanilla Mousseline Sauce

This sauce makes an excellent foundation for a mousseline sauce.
Any sauce may be made mousseline sauce by adding the whites of an egg, beaten stiff, to the sauce while hot.
For a could mousseline sauce add to any cold sauce one-quarter cup whipped cream.

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Chocolate Bavarian Pudding

Chilled puddings are a great advantage to the busy housekeeper, as they may be prepared hours before needed, or the day before. There is no last minute hurrying in order to have something ready for a dessert course, and these are delicious in themselves.

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Potted Beef Balls

Otherwise called a meatloaf?
Meat had to be stretched in the 1930’s as much or more than any other food. This recipe was apparently used for sandwiches in the lunches that Great-great-aunt Jess packed everyday for the miners.

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Potted Shoulder of Lamb with Yellow Turnips

Happy St. Patrick’s Day
I thought I would find some awesome corned beef recipes since the sisters were of Scots-Irish decent. To my surprise, they used lamb far more often than beef. They raised sheep and were able to do the butchering themselves.

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Corn Pudding

We think of pudding as a sweet dessert but ‘back in the day’ they were made with fruit, vegetables, bread and/or eggs. I might call this pudding more of a quiche.

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Hungarian Goulash

Soups, stews and casseroles are the best ways to “stretch” meat. Adding vegetables and pastas creates bulk that absorbs and blends with the flavor of the meat. This recipe was obviously used in the boarding house but can easily be cut in half or even quartered for today’s smaller family.

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Apple Rice Pudding

There are six varieties of pudding: steamed, boiled, baked, souffle´, chilled and frozen, Generally speaking, the most popular puddings are the baked, chilled, and souffle´ in the order given.

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