Country Kitchen:
Cook-to-Cook Letter Writing
By Mary Emma Allen
My family has consisted of letter writers throughout the years. I’ve
found letters
from mother to daughter or brother to sister, dating back 100 years. I
have reams of my
mom’s and my correspondence after I married and lived away from home.
In many of the family letters, especially those my grandmother and my
mom
wrote, I find mention of foods cooked, meals prepared, recipes shared.
My grandmother,
who lived with my mom’s sister, often told about Auntie’s bread baking,
butter churning,
canning, pickling, jam making. This was part of their daily life.
Since Nanny was an invalid, she didn’t go out much. But she did
entertain the
many friends who visited. When someone stopped by, they must have at
least a cup of
tea if they didn’t stay for a meal.
So Nanny often wrote about the foods Auntie prepared for these
occasions as
well as for their daily meals.
A Mother Recipe Collector
My mom’s letters throughout the years, when I lived in Texas,
California,
Colorado, and New Hampshire overflowed with tales around foods. She also
clipped
recipes from magazines and newspapers to send me.
Even though she was a busy woman, operating a small grocery store and
cooking
meals for husband and sons working on the farm, she found time to enjoy
her cooking.
She’d tell me what she prepared for them and of the cookies, pies, and
cakes she baked
for the little bakery in her store.
Shared Recipes & New Foods
In my travels and life in other parts of the country, I encountered
recipes we had
never eaten when I was growing up. Mother was fascinated by them and
wanted to know
how they were prepared.
I’m not sure my dad and brothers appreciated some of these foods, but
Mother
was always willing to try something new. She also encouraged us to at
least try a bite of
a different dish as we were growing up.
Encouraged My Cooking Column
Because of Mother, I’ve been writing my "Country Kitchen" column for
newspapers for more than 30 years. She learned a newspaper was starting
up in our
hometown in New York State and suggested to the publisher/editor that I
would write a
cooking column for him.
So my "Country Kitchen" column evolved and later the editor asked me to
write a
weekly column about antiques and collectibles.
Your Letter Writing
You may find that your letters to and from friends and family members
often
mention food prepared or meals enjoyed when dining out. Research into
foods of days
ago may take you to old letters and journals in which, midst other events
in their lives,
the letter writers mention foods prepared and enjoyed.
Among dishes my family has always enjoyed is:
AUNT FREDA’S ICE BOX COOKIES - Cream 1/2 scant cup shortening with 1
unbeaten egg and 1 teaspoon vanilla. Stir in 1 cup brown sugar (or 1/2
cup brown and
1/2 cup white). Sift together 1 1/2 flour, 1/2 teaspoon baking soda and
1/4 teaspoon salt.
Stir into creamed mixture.
When mixed, form into a roll and wrap with plastic wrap or waxed paper.
Put
into refrigerator for one day. Slice and bake on greased cookie sheet at
350 degrees F.
for about 10 minutes.
(C) 2002 Mary Emma Allen
About the Author
Mary Emma Allen has been writing her "Cooking Column" for newspapers
and online publications for 30 years and
has compiled a family cookbook. She’s currently compiling a
cookbook/story book,
"Tales From a Country Kitchen." Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
The Country Kitchen Series
Window to the World
Mud Season Means Spring!
Memories at the Kitchen Table
The Pioneer Kitchen
Fascinating Jelly Jars
