We ate with the seasons.
Staples such as yeast, coffee, sugar, cocoa, and for special, peanut butter, were what the store provided; otherwise, we used what we raised on the farm. We did our own butchering and preserving of the meat, either by canning or smoking, for there was no city or home freezers in those days. The cistern was where we stored the cream before it was churned. Also in the cool corners of our basement we stored vegetables we didn't can.
Mama's recipes showed how we lived without
much money. They were very unexpensive and yet
high in food value--we never heard of a vitamin pill in
those days. Most of the time, Mama cooked by "omtrint"
and by "guess" and it was always good. The hard to
resist odors from Mama's kitchen followed us all
around the farmyard. She brought with her
old culture from her beloved Norway. Much of it is now
fast disappearing, though some of her arts are being
utilized today by various offspring. Mama
cooked on the old-fashioned wood range that Papa
and we kids kept well-stocked with wood (when we all
failed, Mama uncomplainedly gathered the wood).