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In the depression, it was common to eat meat no more than once a week, if at all. Some meals were:

bread and baked beans [recipe below]
bread and gravy
breaded tomatoes (
garden tomato sauce on bread - sugar and butter can be added)
buttered noodles baked with croutons
chicken and dumplings [recipe below]
cornbread in buttermilk
creamed eggs on toast [recipe below]
dropped dumplings in broth
fried cornmeal mush (ash cakes) [recipe below]
fried egg sandwich (mayo can be added)
fried egg with a slice of onion [marinated onions recipe below]
fried eggs on toast
gnocci (pasta made with flour and mashed potatoes)
ketchup egg sandwich
noodles and tomatoes (onions optional).
pasta and bean soup (pasta y fagioli, pronounced pasta fazool), made with garden tomatoes
potatoes and gravy
potatoes fried in bacon fat
raw onion sandwich [marinated onions recipe below]
sauerkraut and boiled potatoes
scrambled egg with potato and onion [recipe below]
sour milk pancakes (raw milk sours and does not go bad like pasteurized milk)
spaghetti and tomatoes
spaghetti and sauerkraut (dpression era spaghetti -- recipe below)
tomatoes and onions on toast
tomato sandwiches
tomato and cheese sandwich [recipe below]

The meat once a week course:

Sunday Dinner: Fried chicken or bacon, blackeyed pea soup, mashed potatoes and gravy, parsnips. Dessert: bread pudding with cream

The Irish dinner of corned beef, potatoes, cabbage and carrots would also fit in well, but make the cabbage sauerkraut rather than eating it boiled. No mention is made of the traditional cheap dessert, but peach cobbler would be a good choice.

Restaurant meal for the price of a cup of coffee:
Order a cup of coffee, extra light, and a cup of hot water (which should be free). Put ketchup in the hot water to make "tomato soup", and then crumble saltine/crackers into it (assuming restaurant has cracker packets at the counter). Salt and pepper to taste.

Breakfast:
Tear up a slice of bread in a bowl, add sugar and milk.


Comments:

Raw milk
Many depression-era families had access to raw milk from a goat or cow-owner in walking distance who would sell excess milk from the cow inexpensively. Many families owned the goat or cow themselves.

Pickles and sour cream
All these carb-heavy menus would be greatly enhanced nutritionally if a raw, lacto-fermented pickle or sauerkraut were added to them. Cucumber and apples can be made into a pickle easily, either sweet or salty.
[recipe below] and are inexpensive. All these meals would be better with "a raw, lacto-fermented pickle or pickled fruit or veg and some raw, cultured or clabbered milk or cream."* added to them. (*raw sauerkraut and yogurt basically, but there are many variations once you learn how to make pickles/sauerkraut and culture dairy)

Many families grew tomatoes, probably because they preserve so well which can then be stored through the winter.

Beans were bought in large quantity (25-50 pounds) from a dry goods store, white flour was bought in 50-pound sacks. White flour doesn't need refrigeration like whole grain flour, can be kept in a cool storage area. That much whole grain flour would have to be kept in the freezer. Whole grains can be kept in a cool storage area if you have a way to mill them into flour when you are ready to use the flour.

Rice was not popular during the last depression but it would make a good addition to the list.

Bad as this diet may sound to people used to meat every day, studies have shown that children fed a depression-era diet were healthier than children fed a modern diet high in processed foods, and many children who were fed these depression-era diets loved them, and grew to have fond food memories when they became prosperous, often having a favorite comfort food being a food from their impoverished past.

The best foods to grow for a depression are tomatoes, cabbages and onions. Buy beans and rice at a dry-goods store, and milk from the nearest cow or goat.

Bacon should not have nitrates in it. If you butcher the pig, have the butcher cut the bacon area of the pig into chunks,. It is not necessary to have bacon long and thin slice. Be sure to include all the fat and any surrounding areas meat that is otherwise less expensive.

What to expect
If you are a woman with children, you will most likely be living in a house -- someone will take you in -- but it may be as a charity case and you will be expected to appreciate it and contribute to the work of the house.

If you are a man with a family to support, you will be more likely to keep your job, but you will be paid less money.

If you are a single able-bodied man, you may be living in a tent city. You won't do much of your own cooking beyond coffee on a communal campfire, but will get most of your food from the community your tent city is in. There will almost  always be a campfire going. If it gets really cold, you'll go sleep in a shelter. At that shelter, if you want coffee and doughnuts in the morning, you'll either have to do some work beforehand like chopping wood or you'll have to listen to a religious-oriented lecture while you get your coffee and doughnuts.

If you live in a house, you will have to provide occasional meals to hungry beggars. Since you're going to have to do it anyway, you may as well believe you're doing it out of christian charity rather than for fear of an unfortunate accident to your property. When your children are old, they'll fondly reminisce how "Mom could never turn away someone hungry."

Hopefully, you have a home and can save your mortgage, but, if worse comes to worst, here are some options to consider.

You can live in a car, so if you have neither job nor income and are running out of money, consider spending the last of dwindling resources to invest in a car. If you get a van or a vehicle that can accomodate a porta-potty, you can "boondock" or camp on any nice-looking land you find and consider your time of homeless destitution as part of an extended vacation. If you can afford to drive it south for the winter, that would be a plus.

Hooverville
In the first Depression, shanty towns were built with tin and wood. Because of the prevalence of old cars, it is likely the next Hoovervilles will inlude a lot of car living. Blue tarps can be spread over a couple cars to make a home plus sheltered area. Lots of blankets or sleeping bags in your car will help keep you warm through all but the coldest (below freezing) temperatures.

Depression era grocery list:
Buy in large quantity:
flour, beans, rice, sugar,
cornmeal, potatoes, sea salt
Grow in garden/front lawn:
tomatoes, cabbages, onions
Get from a farmer:
Raw milk and cream, (make your own butter from the cream.),
bacon or pork with fat (fatback/back fat), eggs, soup bones

Whole grain/brown flour/rice or white?
The human digestive system needs fiber to move food along. The best source for that tiber is the carcasses of the bacteria and microbial symbionts that digest the food, making its nutrients available to us. The second best source is plant fiber, whole grain flour and brown rice. If you have a superlative digestive system (unlikely in anyone growing up on a modern diet), you could get away with white grains. If not, it is probably better to stick to whole grains. There are some anti-nutrients in the fiber areas of the grains, so whole grain foods should always be soaked overnight before consuming. If pre-soaking is not possible due to the particular recipe involved, then unbleached white is better.






http://lowmoonglowing.googlepages.com/book_commend.gif 

Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Concise Guide to Self-Sufficiency by John Seymour.  Has a recipe for honey mead
The Dandelion Celebration: A Guide to Unexpected Cuisine   by Peter Gail 



Rice


Sugar

Flour, whole wheat

Cocoa



http://windintheroses.googlepages.com/rose_inpink.gifhttp://windintheroses.googlepages.com/rose_inpink_reverse.gifSee Grocery List to download a depression-era style grocery list
See Frugal Healthy Eating for more tips on low-cost living.
See Survivalism for tips on surviving through a famine.
Cleaning Stuff -- instructions for making inexpensive, home-made cleaners
Chocolate -- homemade is less expensive and less toxic than store bought
If you eat grains, you should take Minerals
Living On Less --  Grocery List, Recipes and Menu Suggestions
Wild Food Is Local, Free and Organic
How To Brew Your Own Soda Pop
Preserve Food The Traditional Way In Brine
Inexpensive, Less Toxic, Home-Made Cosmetics
Survivalism -- Tips on Living During A Famine

Table of Contents
adding raw egg to hot liquid || adjust alcohol || airlock || ale || antibiotics questions || apples || arthritis || avatars || balaclava || beans and rice || beets || bone broth || book suggestions ||  bread beer || bread kvass || brew by bottle || cabbage water || carrot cake || casserole || chocolate || cholesterol || chutney || clay || cleaning stuff || coffee || coloring pages || container gardening || cookware || cosmetics || cream of wheat || culturing milk and cream || dandelions || dehydrating || depression era living || dmso diy || edible leaves & flowers || eggs || elderberry syrup || EM || evolution || evolution 4 children || exercise || fast food || fermented sun tea || fish, how to filet || fish head soup || fizzy drink || flu || food allergies || frugal ``healthy eating || grains || green tomatoes || gruit ale || hard iced tea || health search || healthy eating || healthy lifestyle ||  heartburn and indigestion || home remedies || how to not get sick || ice cream || instant NT || japonica quince, identifying || kefir whey || kelp || kimchi & sauerkraut || kombucha || kvass || lard || lemon pickles || lemon pudding || liver || living on less || lunch meat || make animated gif || make lunchmeat || make whey || magnesium || magnesium diy || magnesium oxide || magnesium sulfate diy || mead || mincemeat || minerals || mold || moldy lemon uses || msg || mustard plaster || my drawings || near beer || oneil's shebeen || pekmez || penicillin diy || pesticides || physic garden || pickles || pie crust || plums || POGs || poor richard's ale || pork pie || powwow || preserving || preserving eggs || quince cheese || quince curd || quince honey || quince jam || quince soda || quince syrup || raw beer || raw corn beer || raw fermented fish || raw milk || recipes ||  roots beer || salsa || seafood || search on health topics || search this site || separating egg yolk and white || seven day ale || small beer || snacks || soda pop || song of ninkasi || soughism || soup || sourdough beer || sourdough bread || spores || sprouting || substitutions || sugar syrup || supplements || survivalism || tea || timeline || tree oils || umeboshi || using frozen || using unset jam || vegetables || vertigo || vitamin C || water || way to lose weight || wild food || wild yeast harvesting || wine || yeast starter

Recipes For Depression-Era Type Food


Apple Pickles
Peel apples. Throw away peels and continue peeling apple with potato peeler into thin slices. Put in a glass jar. Add whey from a cultured dairy or liquid from a batch of sauerkraut or previous batch of apple pickles. Add brine to cover (salt water with a ratio of 1 pint water to 1 teaspoon sea salt or other full array salt). Put water into a plastic baggie. Tie or knot baggie so water doesn't leak. Put on top of apple slices to hold apples under water (or see sauerkraut to see how to use leaves to hold fermenting vegetables under water.) Cover with a piece of plastic secured with a rubber band and leave overnight at room temperature (that's about as "instant" as you can get with raw, lacto-fermented food.)  In the morning, eat the apples, drink the liquid and reserve about a quarter cup of the liquid as your starter for the next batch. You can also peel and thin slice cucumbers or any other soft fruit or vegetable that you could eat raw and add them to the apples. Eat some apple pickles with every meal until your sauerkraut is ready to be eaten with every meal.

Apple cider vinegar
Peel, chop and core the apples. Put in blender with water and blend on high. Strain through a flannel jelly bag and save the juice. Add a few raisins to the apple juice, cover with an airlock and allow to ferment. When the juice has become an alcoholic/hard cider, put a mother of vinegar or a mother of kombucha matrix into it. Cover with a cloth to keep out insects, and then let it set at room temperature for a couple weeks.

Ash Cakes or Fried cornmeal mush
Mix 1/2 cup of cornmeal and 1 cup of bone broth or water in a glass or ceramic bowl and let set over night. Pat into a bread loaf pan and refrigerate. To cook, slice and fry in bacon grease. Instant cornmeal mush: mix cornmeal and boiling water half and half, shape into patty and fry in fat.

Baked beans
Soak beans for at least24  hours in water with lemon juice, vinegar or whey added. Drain, rinse and drain again. Put in slow cooker, cover with bone broth and simmer at low temperature for a day or until beans are soft. Add extra bone broth if needed to keep beans under liquid. When beans are soft, add some tomatoes or tomato sauce, onions and garlic cloves fried in lard, sea salt, pepper, a little molasses and some cooked bacon or pork with fat on. Continue to simmer on low heat for another day or until all ingredients have blended together.

Baked onions
Hollow out some onions and fill with sugar or honey. Bake at medium-low temperature until soft.

Broiled tomato and cheese sandwiches
Put a slice of tomato and a slice of cheese under the broiler until the cheese is melted.

Chicken and dumplings
Get an old chicken that would be too dry and tough for a roast, put in a pot of water, bring to a boil and then simmer until cooked. Remove chicken and set aside. Make dumplings and drop into simmering water, cook for about 15 minutes. Remove dumplings, add more dough and repeat until you have as many dumplings for however many people you are feeding. Meanwhile, remove the meat from the chicken, set aside skin and bones. When all dumplings have been cooked, return to pot with chicken meat. Use skin and bones to make more broth for more dumplings during the week, or make into biscuits and gravy. Dumplings: 1 cup flour, 1 egg, 1/2 tsp cream of tartar, 1/4 teaspoon baking soda, 2 teaspoons melted butter, 1/4 cup milk. Mix until smooth and drop by tablespoonfuls in broth. Cook 15 minutes, covered. Do not lift lid while cooking. Other birds or fowl may be used.

Creamed Eggs on Toast
Take 1 tablespoon butter, lard or tallow, 1 1/2 tablespoons flour, 1/4 teaspoon salt and 1 cup milk. Melt butter in baked enamel or cast iron saucepan over low heat. Add flour and salt, stirring constantly until smooth and frothy. Cook about 2 minutes stirring often to prevent browning. Gradually stir in milk. Increase heat to medium and simmer, stirring constantly, until mixture is smooth, thick and boiling. Shell and slice 4 hard-boiled eggs. Gently stir into cream mixture and spoon of 4 slices of toast.

Creamed Peas on Toast
Make a white sauce (see cream below). Add a cup of peas and cook over medium heat. Add salt and pepper to taste. Pour over toast.

Depression Era Spaghetti:
Boil a pound of spaghetti. Add cabbage slaw or drained sauerkraut when nearly done. Continue cooking until cabbage slaw is done to your taste if that is what you used. Drain and add some chopped chicken and butter. Stir and add some cheese. (If using raw sauerkraut, drain boiled spaghetti and add sauerkraut, chicken and butter. No need to cook further except to heat.)


Marinated Onions
Thinly slice 2 onions and separate into rings. Mix the following ingredients (amounts can be varied according to taste): 1 ounce of extra virgin olive oil, 1 cup raw apple cider vinegar or extra sour kombucha, 1 tablespoon sugar, 1 teaspoon sea salt or other full-array salt, 1/4 teaspoon pepper, 1 tablespoon finely chopped chives, 1 garlic clove, chopped and crushed.(Hot pepper optional.) Put all in a glass jar with a cover and store in refrigerator for at least 1 day. Liquid can be re-used to marinate more onions.

Scrambled eggs with fried potatoes and onions
Slice potatoes and fry in hot lard in a baked enamel or cast iron skillet. Add onions and continue cooking until both potatoes and onions are cooked. Scramble some eggs (you can add pieces of bread to the egg if you want), then add to the potato mix and fry until eggs are cooked.

Cream/white sauce. To make a creamed anything:
Take 2 tablespoons butter, lard or tallow, 3 tablespoons flour, 1/2 teaspoon salt and 2 cups milk. Melt butter in baked enamel saucepan over low heat. Add flour and salt, stirring constantly until smooth and frothy. Cook about 3 minutes stirring often to prevent browning. Gradually stir in milk. Increase heat to medium and simmer, stirring constantly, until mixture is smooth, thick and boiling.

Fried egg sandwich
Fry an egg in lard, bacon grease or other animal fat. Place on bread. Add salt and pepper. Mayonnaise optional.









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