Looking at old pictures of my mother when she was a girl brings forth a flood of emotions and sweet nostalgia for the old days I never got to see. She is in the front row, second from the left. One of thirteen children, seven of whom were girls, her last remaining sibling passed away last month. The other young ladies in the photograph are her sisters and neighbors who later became her sisters-in-law. Back then, people did not travel extensively, and they habitually married folks from around the nearby countryside.
The Great Depression that started with the stock market crash of 1929 sent shockwaves far and wide and among all occupations. Although Florida farm families, such as headed by Mama’s parents, grew most of their own food, hard times still trickled down. People were naturally penny pinching. Meals were cooked from scratch, or created from basic ingredients. Few items were store bought. The frugality that was the natural manner of living became even more pronounced.
Florida farmers worked hard and ate a big breakfast before heading out to the fields. Grits, eggs, fried salt pork, and hot buttered biscuits provided the energy they needed to endure the blazing hot sun. It was prepared on an iron cookstove, with buckets of drinking water toted in from an outside well. At noontime came dinner, the heartiest meal of the day. Crispy fried chicken, beans and collard greens, and cast iron skillet cornbread or biscuits filled the children’s bellies. On special occasions or lucky days, a sweet treat topped off the repast. Sundown brought a simple supper, followed by prayers and “early to bed.” Weekends were filled with more hard work, as well as church, play, music from fiddles, guitars and harmonicas, and singing.
Blackberry Cobbler
Ingredients:
Liquid — 2 quarts fresh blackberries, water, 2 tablespoons cornstarch, 2 tablespoons butter, 1 ½ cups sugar; Dumplings — 2 cups flour, 1/3 cup sugar, ½ cup shortening, 1 ½ cups milk, 3 teaspoons baking powder, 1 teaspoon salt.
Directions:
To make liquid sauce — Rinse berries and barely cover with water in a large pot. Bring to a boil and stir frequently until the berries begin to puff up, usually about ten minutes. Use a colander to strain into another big pot, pressing the berries energetically with the back of a spoon to extract as much purple liquid as possible. (Be careful, as it will dye your fingers and clothes.) Discard the remaining seeds and rough pulp. Reheat the liquid just before you are ready to add the dumplings to it, stirring in cornstarch, butter, and sugar. Allow the ingredients to mix and dissolve.
To make dough – Use a fork to cut the shortening into the flour. Stir in other dry ingredients. Mix in 1 ½ cups milk. Dough will be soft and stretchy. Add the dumplings by spoonful into the hot blackberry liquid, turn into a pan or dish, and sprinkle with sugar. Bake for 30 minutes at 460 degrees. Sprinkle again with sugar. Serve warm, topped with homemade whipped cream.
Cheers & Happy Reading!
Flossie Benton Rogers, Conjuring the Magic with Paranormal Fantasy Romance
That cobbler sounds delicious!
I know– I’d like to have some right now with my coffee!
An intriguing look at the past. I often wonder about those times and find the tales of how people managed intriguing. My mother lived was six when the stock market crashed, and although her family managed well compared to others, some of the tales she used to tell were riveting.
It’s interesting that your mom’s friends and neighbors eventually became sister-in-laws. You always have wonderful vintage Fridays and I learn something new each time.
Thanks, Mae! They somehow were able to make everything stretch and go a long way. Can you imagine feeding and caring for 13 kids?
Crazy! My grandfather came from a family with 12 siblings and I thought that was a lot. Couples certainly had more children in the past!
I do enjoy reading your vintage Friday articles! I might even get round to trying the recipes eventually ; )
Oh, I hope so. I wish we could have tea together with some of that blackberry cobbler!