13 {Simple} Depression-Era Food Rescue Tips from Grandma!
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- เผยแพร่เมื่อ 2 พ.ค. 2024
- Grandma's Depression-Era frugal food-rescuing tips to stretch a strained food budget!
#simpleliving #homemakertips #basicskills
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Grandma's Depression-Era frugal food-rescuing tips to stretch a strained food budget! #simpleliving #homemakertips #basicskills
Leave your best food rescuing tips in the comments below! ⬇
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I have a brown sugar hack. If you store your brown sugar in a tightly sealed container at room temperature with a marshmallow, the sugar doesn't get hard. I've used this trick for a couple of years, and it works really well.
Hi Angela. In some (very) old cookbooks, there is a sections of substitutes. It will show things like how to make buttermilk from milk and vinegar, what to use in place of an egg, what to use in place of shortening. Newer cookbooks don't usually have this section. Back in the day, ladies knew how to make do with what they had and passed that information on. Like we are doing with you now. We, with you, are forming a new generation of Make Do Ladies
I’m here for this! Our great grandparents would be absolutely shocked to know how much food gets thrown out nowadays.
My tip: if you’re out of brown sugar, add molasses to your white sugar and voila! You’ve got the perfect brown sugar 😊
Use your butter paper wrappers to grease cookie sheets instead of spray when baking
I do this too... one thing that's been passed on since my great grandma. :) My mom and I both just fold the wrapper and put them in the freezer until they're needed.
@@michelleserrano8128 Years ago my dil saw me do this and freaked. She thought I was confused and thought the freezer was the trash can. So, I explained. A couple of months ago my grandson was here while I was doing some baking and when I took the butter out of the wrapper he immediately told me that his family saved that to grease cookie sheets. It was such a sweet and precious moment. I just smiled and agreed with him that was an excellent idea and I needed to try it.
Any meat juices from a roast or frying pan I cool and place in a plastic bag which is sealable in the freezer after it is cold. Any juices. Combine them all and add to a casserole or stew. Amazing rich tasting meal every single time. Just not fish. NEVER EVER FISH. My grandma did it all the time and never added stock of water to her casseroles.
store sour cream, yougurt, cottage cheese etc, upside down in the fridge. An extra seal is created and products can be kept fresh long past their best before dates
This also works for salsa and applesauce to keep them longer. People always try to turn my containers right side up in the refrigerator though!
Always keep your Parmesan rinds and freeze. Toss one in a soup or stew- YUM
Or, cut them in bite size pieces and pop in the microwave for 99 seconds for “Cheetos”! Even better tossed in a little cheese powder!
@@alamryfarms754 oh wow! Yumm!!
Yes the basics have been forgotten! We've had it too good for too long, to quote my grandpa ;)
'Easy times make weak men' 😬
Highly recommend doing a pantry challenge month sometime. When the kids were little I had a bunch of health issues and didnt have the energy to grocery shop most of the time. This was back before delivery options. Shopping once a month taught me so much about substitutions and how long things keep. Any frozen cheese crumbles pretty well, so keepinf cheese in the freezer can let you have cheese for the entire month.
My Spanish neighbour has a big jar of brown sugar. She had a little terracotta piece of a plant pot in it. I asked why. She said it's traditional to get a new terracotta pot a little one.break it I to a few large.pieces. share with other moms that need one or store in. A clean paper bag til you need a new piece. They wet it in a dish of water take out and give a good shake then pop in the brown sugar. Guess whose got a chunky of terracotta in her brown sugar now....
She also taught me to run old baguettes under the tap til nice and wet then rebake for crispy fresh bread
My 7 year old saved the day the other day at grandma’s house. The brown sugar had gone hard, too hard to use or bust with a knife. She read somewhere that you wrap the block of sugar in a paper towel and microwave it. It becomes soft again! Great hack!!
In healthy eating cookbooks and instruction sets, they talk about "sweating" your vegetables. Depending upon how much fluid is generated, you can significantly reduce or even eliminate the fat. You can also simmer your foods in 1/8" to 1/4" fluid such as broth from a can, foil pack, generated via bullion cube, or home made stock. A little fluid from a tomato product or tomato sauce with a kiss of water added works too.
I use a big marshmallow in with my brown sugar. Works great!
Another tip, you can substitute plain applesauce for oil 1:1 in baking recipes. It helps keep cakes and muffins super moist!
Maybe this tip has been shared already, but here goes: place a slice of bread into a baggie with stale cookies overnight and you have cookies that taste like they are fresh from the oven!! Warm them in the micro and set out a cookie tray and your family will think you are baking cookies!! 😅 ❤ Barb D
I make my buttermilk with 1 cup milk to 1 tablespoon white vinegar, let sit for 5 minutes and ooohhh the pancakes are wonderful.
I love to couple meals... so when I make a beef roast and mashed potatoes the next day is beef enchiladas with the leftover beef and the next day after that is Shepards pie with the leftover potatoes. (I do make extra potatoes sometimes to intentionally have leftovers for this but that means a super easy Shepard pie in the coming days.)
My great grandma had one of those picturesque green yards with no dandelions. She was able to achieve this with no chemicals too. In the early spring, when the dandelion shoots are still young and tender (before they flower), she would dig them up, wash them off, and cook them in a cream sauce. Unfortunately I don't have the recipe for the cream cause, but I thought that was so interesting, creative, and frugal.
If your french bread goes hard get a very damp, but not dripping paper towel, and wrap it around the loaf before microwaving for 30 seconds at a time until the desired softness.
Brown sugar can be made with white sugar and molasses. Stir it together then massage with your hands to break up the clumps.
You can also get a brown sugar saver disk to pop into the brown sugar jar. You use it over and over.
Powdered sugar can be made by pulsing 1 cup of granulated white sugar and 1 tablespoon of cornstarch in the food processor.
If you have fresh baked cookies put a slice of bread in the bottom of the cookie jar and then stack the cookies on top. The bread will dry up but the cookies stay soft/fresher longer.
Ohhhh... love that. Of course that's assuming cookies even make it to jar before I eat them all 😂
This works for brownies as well! My brownies are literally better the second day because of this tip and everyone loves them.
Oh my, my mom used to do that, as did I early in my marriage. I totally forgot about this. Thank you for the reminder.
My grandma always kept the bread ends out, once they were hard and dry, she would blend it and use it when she was breading and frying something. Like a schnitzel. Her bread crumbs were always the best for breading probably because it had many types of bread blended giving it the great flavor.
I do this with bread and buns/rolls as well. I keep them hidden above my fridge in an open basket and once it's dry I store it in a bag. Then when I am out of breadcrumbs I blend it all and I am fine till the next time 😁 basically free breadcrumbs. And when I have more of older buns, I cut them, soak them in mixture of milk, eggyolks, suggar and cinnamon, put them in the baking tray, then I shred some apples, nuts, I put that on the top of those buns, (when I want to be a little bit more fancy I boil and add vanilla pudding on top of that as well, then I make meringue with those egg whites to make it look even fancier) and I have perfect filled french toasts in the oven 😂
I'd love your Mac n Cheese recipe, if you're willing to share.
The raw potatoe for too much salt is such a game changer.... My grandma told me this!
I NEED your Mac and cheese recipe!
Can you please make a video showing how you make your Mac & Cheese please? ❤
Hello, my grandma is from the depression era as well. I got a few frugal tips for you from her that are delicious & easy enough to make.
Any bread that went bad or if she baked a loaf that didn’t turn out right, my grandma would use it to make bread pudding or monkey bread.
Another idea for stale bread, is she would make something similar to biscuits & gravy. She called it “Sh.. on a Shingle” or “S.O.S”.
You can make cakes without milk, butter, or eggs. Recipe:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
1 teaspoon baking soda (not baking powder)
1/2 teaspoon salt
1 cup cool water
6 Tablespoons vegetable oil
1 Tablespoon fresh lemon juice or distilled white vinegar
1 teaspoon vanilla
Mix it up, bake it about 30 minutes. I use a 9" square pan. If you don't have oil, use applesauce. I have even used strawberry jam instead of most of the oil and it worked fine. Also reduces the amount of sugar you need. I never use a full cup of sugar, maybe half a cup or so.
You should check out the Haley's Hints books. They are chock-full of tips like these.
I learned during the shut down how to make baking powder because the stores were out:
Ingredients
▢1 part baking soda (usually 1 teaspoon) baking soda (sodium bicarbonate)
▢2 parts cream of tartar (usually 2 teaspoons)
Freeze flour to stop weavils from growing in it.
Use a beeswax wrap to extend the life of your produce by weeks.
Cut fresh herbs that are going a bit limp and place teaspoons into a freezer cube tray. Add a little water and these can be used in soups, sauces and casseroles. Just pop them into a labelled freezer bag so you know what they are.
You can make brown sugar with molasses + white sugar.
Putting unripe fruit with a banana will help it ripen faster.
Putting ripe fruit in the fridge will slow down the ripening process.
Cream of tartar and baking soda is a sub for baking powder
Great tips! Thank you for sharing!
Putting unripe fruit in a brown paper bag will make it ripen faster.
I love this video! Sugar will also counteract heat. So if you make something too spicy, a little sugar will tone it down. We use this trick if the salsa is too spicy at Mexican restaurants too. Lol. Also, please share your macaroni and cheese recipe! I'm looking for a good one.
Hadn’t heard some of these. Pretty fun. Eggs can also be replaced with applesauce in some baking recipes.
Also a good replacement for oil or butter in some baked goods like cookies and cakes.
I use powdered milk and powdered buttermilk for recipes. Sometimes Amazon has very large containers of powdered milk for $2.00 / gal. It lasts forever and you don't have to reconstitute it for a recipe. Just throw the powder and water separately into the mixing bowl.
How do you find those deals?
@@learningaswego7706 You have to keep checking (about once a week) because different sellers come on and suddenly you have a new low price. I also discovered a weird thing. Not sure if it is reliable, but I've searched for a product on Amazon and could not find a good price for it ( if you bought it before, always check the last price you got it for, for comparison). I searched for it in Google. Google pulled up an Amazon listing that was a great price. Clicked on that into Amazon and bought it that way.
I always buy extra buttermilk and put one in my freezer. Once it's been defrosted, if shaken well, it is comes back together again👍🙂
That's a great idea!
I never go through enough buttermilk before it goes bad, so I've started buying the powdered buttermilk to reconstitute as much as I need when necessary. The dried stuff in a vacuum sealed jar lasts a very long time.
One of my aunts would always add a pinch of salt to her gallon of milk and shake it up - she said the salt kept it from going bad so fast. My grandmother used to keep sticks of Doublemint gum stuck in her container of flour to keep the weevils out. For baking you can make your own self rising flour by adding1.5 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of flour.
An amazing egg substitute….1/4 cup water with 1tbsp ground flax. It congeals and helps to bind in baking.
You can use chia seeds too.
If cheese is dried put around the edges box grate it or micro plane it and add to dishes like casseroles, spaghetti sauce, sloppy Joe sauce, or soups brought to a rolling boil.
Please share the macaroni recipe!
You can wrap your cheese in foil. It makes it last much longer than usual. Or you can pre-grate your cheese and freeze it.
You can also use the whey from yogurt or ricotta, etc, in the place of buttermilk in your biscuit or other baking recipes. The biscuits are so tender!
As an egg replacement, you can whip up the liquid strained from a can of beans, like garbanzo beans. It whips up like egg whites! Its wild. It's called aquafava (or maybe aquafaba?)
An old friend of mine had a serious egg allergy and this is how we made baked goods for her family!
The water from cooked beans can have toxins in it, are garbanzo beans different?
Stick regular granulated sugar in the blender or food processor and voila...powdered sugar!
I keep bay leaves in the cupboard where I store those as well. You can use aquafaba as a substitute for eggs. 2T as a substitute for an egg white, 3 T as a substitute for a whole egg
Great tip!
What is aquafaba?
Aquafava is the juice from canned beans preferably garbanzo beans.
A weird one my mom just recently started doing (and I now do it...) is adding a pinch of course salt to your coffee. It takes the bitterness out of it and it tastes really smooth.
I also add some rice to my salt shaker to prevent the salt from clumping.
I would love the biscuit recipe but I can find the recipe link. Great video.
I ALWAYS have added salt and oil to the pasta water before the noodles go in 👌🏻
And the “windex” reference 😂
I have heard that adding oil to the water prevents any sauce from sticking to the pasta. I have never had that problem,
I’ve never had issues with sauce and noodles so maybe it depends how much oil is added?? I just drizzle a little in the water; noodles come out perfect every time 😊
I've always added salt but never oil. Never saw the need for it.
Gummy or even overcooked rice works in soups and also egg custard based rice pudding. Depending upon how much it can be throughly mixed with ground meat and turned into a filler.
I keep a ziploc freezer bag in my freezer door and every time I have the tops of carrots, onions, or peppers, I throw them in the bag. Once I have a good amount and a chicken or Turkey carcass, I throw all of them in my slow cooker, fill to top with water, add some parsley, rosemary, and thyme, and cook for 18 hours to make delicious broth. Once broth is cooled, I pour into empty & washed plastic peanut butter jars and freeze. (We go through a ton of peanut butter.)
Also, if you don’t have peanut butter but do have peanuts, throw the peanuts in your food processor-natural peanut butter!
I just found you and watched this video. My mother always had 2-3 grains of rice in our salt shaker so the salt wouldn't clump. Also, here's a great tip for buttermilk. While lemon juice or vinegar might help milk pass for buttermilk in a recipe, it will never be buttermilk. If you have actual cultured buttermilk that you've used up, don't wash the container. Fill it with regular milk, shake it up, put the lid on and leave it on the counter for about 24 hours. The cultures will turn your milk into real buttermilk. Way better than fake buttermilk.
I just throw a piece of bread in with my brown sugar bag or canister in the pantry. The brown sugar gets the moisture from the bread and the bread dries and hardens :) nothing fancy
smart! 💗
I love doing it. It also works with cookies.
@@angela.braniffyou can put a piece of bread in with your homemade cookies to keep them soft for longer.
Question... does the bread ever get moldy?
This always works. It’s amazing.
You can also use applesauce or a banana for an egg replacement in baking.
If you oversalted your soup, you can put put a few cabbage leaves in it, let it cook for 5ish minutes, take them out and toss. Cabbage takes a lot of salt.
Tip: if you have a lot of extra bread for some reason and dont want it to go bad, break bread into smaller pieces and make Budin(bread pudding), the whole family is sure to eat this delicious dessert 😋
Homemade mayo is oil, egg, and a bit of mustard to help it emulsify. That is why it helps if it is separating.
I store bread in the freezer so I don’t have to worry about it going stale 😁
I've tried that, I can never get mine to thaw well. I'm probably doing it wrong, loL!
You can also use marshmallows, and you don't have to worry about it molding.
You can put it straight into the toaster without thawing
Agree with @bearclaire, don’t thaw, just pop it in the toaster!
I buy dry buttermilk and keep it in fridge. That way I don’t have to buy liquid buttermilk that will go bad before I would use it up.
Any fruit that's starting to get a little too ripe, throw it in a pan with a little sugar and lemon juice and you can make refrigerator jam! We cant get through grapes fast enough sometimes so I do this with them alot. You can chop some apples up and add those or an orange. Bananas I slice and lay flat in the freezer on a plate with wax paper. I use those slices for smoothies.
I live alone and the stale bread hack is a classic. I also make french toast with it.
Fabulous idea for a video! I actually always use that milk and buttermilk trick for all recipes requiring buttermilk…but I learned a number of new tricks in this too! I’m here for bringing back all the old kitchen tips!
I learned the pasta trick from Rachel Ray too and have always done it! Totally forgot the origin of that habit until you talked about it, too funny 😂
Ive been amazed at how easy it was to make yogurt and sour cream at home. We use the Friendly Farms full fat greek yogurt as our yogurt starter, and you can separate it into jars to freeze in case you miss getting it made with your last batch. Super mild flavor and works really well. My lactose intolerant kiddo can have my homemade but not the storebought. We are draining a gallon of it right now. And they sell big things to drain it, best system I have found is taking it from the instant pot to quart jars, and then I have a couple of sprout lids, and I put those on 2 jars, then stand them upside down in a bread pan to drain the whey and thicken it up. I used Nancy's brand sour cream as a starter when I was making that, but we dont use much sour cream.
If you have a recipe that calls for sour cream, you can substitute PLAIN yogurt for the sour cream. I would think you could substitute blended cottage cheese as well?
Great idea!
I've done the blended cottage cheese and it's great. I often buy smooth cottage cheese now instead of sour cream.
My Mamaw always stored a piece of bread in with her homemade cookies or fudge and it did the same thing. Kept them soft till they were all gone! Love these tips
Great tips! Thanks for sharing
Just like you mentioned bay leaves, cloves also help keep bugs away. I regularly use them in rice, dry beans, etc.
Thanks!!
When bread goes hard I put it in the microwave with a glas of water for 30 sek and the bread is soft again.
Also chickpea spade can replace egg in baking. :-)
Turmeric and coconut oil is great for whitening teeth :-)
Your grandmothers seemed lovely. Did they cook? Did they hoard? I love the tips you gave about the mayo!!! That was neat. Crazy! I had no idea. I have never had curdled mayo before though.
My one grandmother, born 1916, was rich in the depression due to her dad being the only plumber in the area and the only one who owned a car too so he could get around to do his job town to town (Wish we got something out of it too but my dad was the youngest and was a result of an affair so we are the black sheep, oh well). She was a penny pincher though. She also didn't like stuff. She was a neat freak and I am just like her in that way (though she was worse). She was very curated about what she owned and she also NEVER cooked. She was also artistic and creative until she became blind in her sixties. Wish she could see well enough to teach me things but she had way too many grandkids, great-grandkids, and great-great grandkids to want to spend time with me.
My other grandmother, born in 1922, was dirt poor during the depression, was a hoarder, also never cooked, never had money when she married, worked a job unlike many in that time, spent it all on alcohol and cigarettes, had six kids she neglected, married to my grandfather who worked odd jobs when he felt like it. . .anyway so my grandma was disgusting about food. She would eat moldy food and save everything because the Depression taught her to not waste a thing. It was nasty how she lived. Her 2nd-4th children did all the cooking though (my mom being the 3rd - so she had to figure it all out as a child).
Wow. Could I sit and talk with you. Fascinating family history! Thanks for sharing 😊
I love those tricks and tips;) recently I was researching how to keep fruit and veggie longer and I was surprised that there are many tips regard that too and I am able to keep my fruit and veggie longer since then😃
I knew some tips, but was amazed by others! Thank you so much for this video! I will have to use this knowledge. So many helpful comments from your viewers also!
As someone who has to eat gluten free due to Celiac, I have to put oil in my pasta water or it ends up a giant lump. Like you say, hey it works
You can freeze cheese.
You can put celery in a bread bag and you will not get mold on it.😊
I keep powered sour cream, cream, milk, eggs etc. so I have dried items if I’m out of an ingredient
I've recently added those to my food storage list - do they taste good?
If you don't have sweet and condensed milk just add some sugar to milk in a sauce pan and cook down until it's thick and there it is ❤️
You could also for the brown sugar to stop getting hard mush for jumbo size marshmallows on top and then seal it
Best thing with brown sugar is to make your own.
One cup sugar to 1 TBS molasses for light brown sugar. One cup sugar to 2 TBS molasses for dark brown sugar. Use a fork to mix together. Fantastic and no brick to find again. 🙂
Old school used soured milk and other older dairy products.
The buttermilk hack I found out years ago because I needed some and didn't want to buy a whole thing lol.
I’m totally feeling this…I feel like I waste so much money on “impulse buys” I kind of hate going to the physical store for that very reason, buyers remorse 😬
If your brown sugar gets hard you can pop it in the microwave for just a little bit 20-30 seconds and it will soften up. If you have a hard cheese that gets a bit of mold you can cut that part off and still use the rest on it. You don't want to do that with soft cheese but it won't hurt hard cheese. To prevent bugs in dry goods freeze them for 2-3 days when you bring them home before putting them in your canister. If you want fluffy rice run cold water over it to rinse excess starch before cooking it. Just rinse it until the water runs clear. If you need powdered sugar you can make it by putting regular sugar in a food processor and blending it until it the consistency you want. Brown sugar is just white sugar with a bit of molasses, the more you add the darker the sugar.
Yea i have terracotta in my brown sugar jar as well. Works better than marshmellows or bread.
A small amount of applesauce is also a substitute for an egg when you're baking
A really good tip for hard brown sugar is to put a lemon in it or marshmallows
In Europe a lot of people also put salt and a bet of oil in the water before cooking pasta, rice etc. Italian people may not all agree about it (especially Virgin olive oil Price nowdays is going over the roof + Olive Oil should never be used to Grease a pan. ...)
Every time I cook sausage or bacon, I save the grease in a glass jelly jar, pop it in the fridge, and then every time I need to cook eggs or onions or something that could use that pork flavoring, I use the grease, rather than nonstick spray or butter.
Great video! Looking forward to the upcoming video!!❤
thank you! 💗
I don't see the link for your biscuits. Would love the recipe as that is one item I have not mastered yet. Thanks
Start with an "empty" spaghetti sauce jar and put it in the freezer. The next time you "empty" a jar put a small amount of water in the jar, make sure the lid is on tight and give it a good shake. Then pour that tomato-ey water into the jar in the freezer and return it to the freezer. Do the same with ketchup bottles. When the original jar is full you have a jar of tomato product to add to soup, stews, chili - really anything that calls for tomato sauce.
Can I make scrambled corn starch for breakfast when I don't have any eggs? haha
Haha Angie, all of us old folks know those things 😂❤
If you need brown sugar, just mix regular sugar with molasses ❤
1 cup milk = 1/2 heavy cream + 1/2 water
I skip sour cream and use yogurt instead
Would you share your mac and cheese recipe?
That's when I used to buy brown sugar now now I just make brown sugar as needed with molasses and white sugar
Baking powder is cream of tartar and baking soda.
The bay leaf will keep the bugs at.... bay 😂
Sorry lol
Put stale chips n warm oven!
Windex IS vinegar!😂😂😂😂