Umber (19.9 — Vera’s Story)

March 21, 2012 § 2 Comments

I admit I was getting plenty sick of my own cooking.  Occasionally, when I couldn’t face another dinner of stewed prairie chicken or boiled beef with potatoes, I tried to invent my own dishes.  My experiments, like “sardines with raisins,” were met with little enthusiasm, and I was asked to stick with tried-and-true recipes until I had more experience preparing meals.  So one afternoon I retrieved my mother’s recipe box from the top of the china cabinet, and started shuffling through it.  Reading the names on the index cards was like reciting a holy litany of food: hominy fritters, apple pandowdy, creamed frizzled beef on toast.“  To each name my reverent response was “oh, yes, I liked that.”  When my eye fell upon the words “apricot tarts,” written in mama’s swirling handwriting, I remembered the smile she wore as she rolled out the dough, and the smell of warm apricot jam, and suddenly I was gripped with enthusiasm.


§ 2 Responses to Umber (19.9 — Vera’s Story)

  • surprise3 says:

    Did you mean S.O.S. when you write ‘creamed frizzled beef on toast?’ Love the historical country food references….but, this from a hopelessly addicted foodie…

  • That was a a 1908 recipe that I read online somewhere–I think it was the same as SOS. It’s interesting to see what they did have back then–like Planter’s peanuts…

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