..HOW ABOUT AN ITEM FOR THE LADIES EACH ISSUE?

***GRAND-MA'S CORNER***

In the early 1800, (1837), as the women moved west with their 
little families, they left behind the delecacy of the Colonial 
East, no longer was there much in the way of a varied diet. The 
Ladies were hard put to find a change of memu.  There was one pot 
on the fire and in it was what ever a lady might find, which 
included the meat Grand-pa shot. A deer was very tasty, but after 
the steady diet on the third deer, they would settle for a rabbit 
if one could be found. But that was not the worst. What about a 
desert? they had to have sweets. Grand-ma had to make do and 
substitute for the real thing.

(CUSTARD WITHOUT EGGS OR MILK)

6 Tablespoons of cornstarch
Essence of Lemon
Sugar and water

Blend water and cornstarch to make it creamy thick when cooked. 
Add essence of lemon. sugar to taste, and serve in custard cups.

(APPLE PIE WITHOUT APPLES)

1 medium can of soda biscuits (army biscuits) Essence of Lemon
Nutmeg, sugar, water.

Soak biscuits in water, then warm until soft, break carefully but 
not too fine. Add essence of Lemon, blend in sugar and a great 
deal of nutmeg.  Bake in pastry, with a top crust to the pie. You 
will feel sure it is apple pie, (if you don't make it yourself).

Don't knock it! Grand-pa liked it.

Maybe for the fall issue?  (EXAMPLE 2)

***GRAND-MA'S CORNER***

  How many times have you  wished for the good old days? When 
things were more peaceful and slower? However, have you ever 
thought what it was really like to have lived in 1784?
I believe you might be interested in the menu of the Christmas 
dinner at Mt. Vernon on December 25, 1786.
One roast goose, 5 roast ducks
fresh baked bread, with currents and chopped chestnuts inside 
Baked yams and with honey
Sliced turnips with grated cheese
corn biscuits, butter with ground ginger
Wine and ale

It must be remembered  that all the food for the dinner was 
cooked upon an open fire in the kitchen. The meat was turned upon 
spits; Kettles were hung upon hooks in the top of the fireplace; 
bread was baked in the brick ovens built into the wall of the 
fireplace and in dutch ovens.  To cook the dinner of breakfast 
was quite a chore. At Mt Vernon they always had at least four 
women in the kitchen at all times and at dinner time they added 
to the number.
Everyone who attended the party spent the night at Mt. Vernon. 
Sleeping on the floor was reserved for the young people. When all 
was quiet there was still the tinkle and clatter from the kitchen 
as the servants  went sleepily about the routine of cleaning
up the mess left by the members of the party. It was also the 
custom of that period that no one left till after breakfast the 
next day. In fact the party was never officially over till the 
host and hostess standing in the doorway with the family waved  
good-by to the entire group and saw them out of sight.
So you say "Oh! for the good old days." All I can say is what was 
so good about them?

Love Grand-Ma,
