My Grandfather lost his bank at the start of the great depression. He moved his family (9 kids) to the next county onto 2 acres. They started raising chickens and growing potatoes. He sold eggs and in the spring sold chicks. My Dad said for over a decade they had chicken and potatoes 6 nights per week. He said they were grateful to have never gone hungry.
I bake my own bread and use applesauce all the time 1:1 measurement to replace oil. You cannot tell the difference. Oil is so expensive but applesauce is cheep because we can a lot of applesauce every year. Thank you for the good video.
My Dad grew up during the depression and prefers to have pie crust made with lard as his Mom made it that way. As a kid we had rice with cinnamon, sugar and milk for breakfast many mornings because my Dad enjoyed it growing up. We also had popcorn as a snack most nights. My Dad would not go into debit for anything except our house and even that he had paid off in 10 years. Even as an adult if my Dad sees that I didn’t clean my plate he will finish whatever is left. I really enjoyed watching Clara because she reminds me of the Dad. My Dad is still with us and has been an inspiration to me.
My grandmother gave me leftover rice with cinnamon, sugar,and milk for dessert. I still love it. She also made white sauce served over toast for breakfast. Sometimes she added a can of tomatoes to it for lunch. I still make it.
Oh, my mother has passed several years ago, but she was a great source of depression cooking. Creamed tuna on toast, even my grandkids like this super easy go to dinner. My children grew up with this dinner, but they never cook it! Make a white sauce, add tuna 1 or 2 cans even 3 to your taste, add peas and serve over slices of bread. Easy peasy! She also lived in a big family with adult and younger children. Mom said Saturdays was always potato soup for dinner because the older children came home from work later and the soup could sit on the stove and everyone could eat as they came home. I wish she was still around…..I miss her
My mom grew up during the depression and naturally served us six kids many of the same meals she had. Potato pancakes - one of my favorite ways she used leftover mashed potatoes. We also used crushed saltine crackers in hamburger meat to stretch it out. I have a scenic painting that my mom, 15 at the time, painted on the inside of one side of a cracker box. They saved and reused just about everything. Thanks for the great video! New subscriber today.
My favorite meal-in-a-jar to can is pinto beans (½ c), sliced onions and peppers, with cubed pork shoulder (Boston butt). Season with taco type seasonings, fill up to an inch headspace with chicken broth. I do quarts, so I pressure can x 90 minutes. It's so good over rice! You can also use it to fill burritos and tacos. I even used a jar to make chili by adding tomatoes, chili peppers, etc.
You are such an inspiration for young and old ladies alike. . I am an older lady that didn’t grow up canning or anything like that but always wanted to learn that type of skills, so I learned watching videos like yours. Your family is blessed to have you.. You are the Proverbs 31 virtuous woman. I want a a wife like you for my son. God bless you and your family.😊
I look for dandelion almost every spring. It is so hard to find clean ones in the suburb as not only the spraying but so many dogs use our parks for their bathroom. I like the blossoms too.. Dip the blossom in pancake like batter and fry them. They make a nice nutritious snack.
I make ghee from butter, which has a smoke point of 485°. It's excellent for frying. I only use lard, ghee, butter, and avocado oil for cooking due to acid reflux.
Yes! I need to learn how to use lentils! I live in Western NC and, thankfully, my family was fortunate through the effects of Helene, but it has woken me up to the need to have my pantry prepared for worst case scenarios...PLUS, my grandparents were both products of the Great Depression and I absolutely don't want the rich heritage of living off the land to pass me and my kiddos. This is all new to me, but my ears are WIDE OPEN!
Thankful to hear your family made it through safely. ❤️ It was a wake up to many of us! We’ll be working on a lentils video. I have some recipe experimentation to do!
Another cheap egg substitute: 1T flaxseed meal mixed with 2.5 T water. Let sit for 5 minutes before using. Equals around 1 egg. Best in pancakes, muffins, cookies, etc.
@@enna4986 I've stored the flaxseed whole in a vacuum sealed mason jar and only grind what I need at a time. Haven't had a problem yet. I also use flaxseed for other recipes like granola etc.
In the 30s, my mom's cousins' family was so poor that her school lunch was a lard and sugar sandwich. Seconds for dinner in our house as a kid, was gravy on bread and leftover beef roast was made into hash for supper the next night. I thought it was fun turning the crank on the meat grinder!!
My mother had 10 children and we were poor so I learned all those things you mentioned and more. My way grown children won't eat most of what I always cook and learned because they've become spoiled but I sneak all my canning, homemade baking and stuff into the foods I cook them, lol. My favorite is making tallow, lard and homemade things that they buy in boxes, such as rice a roni, gravy mixes ect. I loved your video and so proud somebody as young as you are doing all these things.
My mother grew up during the Great Depression. She only completed through third grade. She had to quit school to help on the farm. Mama said they only ate meat on Sunday and they only had candy at Christmas. She remembered getting an orange, an apple and a large candy cane one Christmas. She said she took care of her candy cane and made it last until almost Easter. She said if they ever got a piece of gum, they'd put it behind the headboard at night, so they could chew it again the next day. Someone wrote a song about that habit called, "Does Your Chewing Gum Lose It's Flavor on the Bedpost Overnight." 😂 Really. You can find it here on YT. I learned frugal ways from my Mama and I'm thankful for her.
I have canned many quarts of beef/vegetable "soup". To make this more filling, I just boil up some pasta or potatoes separately and mix it together. I use any vegetable that is can-a-ble. I time the canning process for the meat, usually 90 minutes. If I don't use meat, then I can for the longest time for a particular vegetable. What a quick meal!
My mother grew up in the Great Depression and she said they never knew there was a depression going on because they lived on a farm. They grew their own wheat and corn and 😊had it milled at the local mill. They had chickens for eggs and meat they butchered a pig every 6 to 8 months and she had this little saying that when they butchered a pig they used everything but the squeal. They had a cow that raised beef for them and also gave milk and they would churn some of the milk to make their own butter the only things they bought at the grocery store was coffee sugar and salt. In regards to using fruit sauce in place of eggs I've never heard of that. I have heard it used in place of oil in a recipe. Love your videos, keep up the good work. God bless you and your family.
My father grew up with rationing in England during WWII and passed down some excellent recipes: semolina pudding is a great dessert and a little selmolina goes a really long way. Cheese pudding can be served as a side or served cold in lunchboxes - it's made with 2 eggs, half pint milk, 2-3oz grated cheese, 1 cup stale breadcrumbs, salt, pepper and a tsp mustard - mix all together and bake in the oven till brown on top. And one of our favourite soups was carrot and lentil - loads of different ways to make that depending on what veg you have left over. We also have leftover soup - basically any leftovers from the night before, heat up in water or stock add seasoning and blend.
DEFINITELY interested in the ways to use lentils. I wasn't raised on beans, lentils, anything that wasn't meat, bread, or fruit really, so I'm still learning how to use them. I LOVE the idea of lentil added to meatloaf.
1 of the things that I read about Using up stale bread Was that they would make the bread crumbs very very fine and then substitute part of the flour needed in a baked good with the stale bread crumbs. I haven't tried it But It's worth trying out.
I have a bag in my freezer and all of the ends of bread and bits and pieces that aren't used get whirred up in a food processor and put into that bag. That becomes bread crumbs. I just don't buy bread crumbs anymore. And they are more delicious than dried bread crumbs. They end up feeling like they're free. You could absolutely blitz them a little bit more to get a flour consistency if you need.
I grew up with either oats or breadcrumbs to stretch our meatloaf. Both of my parents grew up during the depression, I think much of what we learned as kids was a result of that. We did not call our food storage place a pantry we had a fruit cellar at least that is what my dad called it. There must have been a real shortage of coffee during that time because we had cans and cans of coffee, in sealed metal cans, they never wanted to be without it again.
Use your old fruit preserves in the "Filled Cookies" recipe in the 1950s Betty Crocker's Cookbook. Double the recipe and that should just about use a pint of preserves. That way the preserves or butters are cooked before eating. Jelly will work but it runs out of the cookie. Roll the dough out, cut out your shape (circle), put a spoon of preserves and top it with a second piece of dough. They make great grab and goes like Pop-Tarts but less sweet. I could cook on my own but that's the first real recipe Grandma made me read and follow. When she passed (love sent), the only thing I wanted was that Betty Crocker Cookbook.
Where I grew up, in the Appalachian mountains, oats nor wheat was raised by home gardeners or farmers. The land was to mountainous with thick woodlands. Everyone grew potatoes and corn. For our major grain it was corn. Cornbread, cornmeal mush, grits, hominy. Flour, oatmeal, coffee and white sugar were about the only staples that were bought at the store. Edit~ any fields were used for hay for the the animals. ❤
Yes, so would I! It’s funny, but I was thinking of lentils when I picked up my phone and then I saw this as a suggested video, and I listened while making breakfast...then heard her say, “lentils”...just what I had wanted!
Me too! Both how to cook them for a meal themselves, as well as how to use them to stretch or add to meat. I've heard you can grind them up for a flour substitute as well, and that they make wonderful blender pancake/tortilla subs!!
These are great tips on how to stretch your food during these expensive food times we are living in. I am a vegetable, herb, and fruit gardener. I love fresh fruit, and now that apples are in season, I have been dehydrating organic sliced apples with organic cane sugar and cinnamon for sweet snacks instead of paying for expensive organic snacks at the store.
NutriSystem has a great recipe for lentils soup made with higher-protein red/orange lentils. I've offered to send it to Jordan if you can't locate it on their recipe site. Easy, quick and yummy!
I've seen Clara's channel and very much enjoyed it. My grandmother used a lot of oats and raisins, we had bread pudding, rice pudding a lot of oatmeal cookies with raisins for energy. She baked canned and dehydrated everything we made our butter. I do want to mention there is a TH-cam My Kitchen Tanja who talks about what she has learned from her grandmother and mother during the war and how they survived because of all the food prepping they had done.
One of the women that I worked with would look for greens in the wild. She would watch in the early spring for cresses greens. She watched the pastures and would spot them just driving home. She loved them. She remembered growing up with her grandparents from the depression and how to spot the greens so quickly.
Wasn't Clara just a sweetheart? She reminded me of my granny. Clara was born 1915 and my gran was born in 1910. I remember her mother my great-granny she was born in the 1890s, she had 13 kids (that lived into adulthood) she lived to be 97!. My great-gran was the stereotypical mountain hillbilly granny. She wore long dresses, wore her waist length hair in a bun and a pioneer type sunbonnet when she was out in the garden. She dipped snuff too 🥴🤣🤣🤣 this is why I was so puzzled at why anyone would buy the foxfire book when it came out in 1972. Didn't everybody have family like that?🤦♀️🙄🤣🤣🤣🤣
Clara's Kitchen! When she was alive she lived near me, but I didn't know her, only through her book & youtube. My aunt told me how hard the depression was.
My daughter is vegan and I often cook up meals for her and her husband to have on hand. They both have a business and work late. There’s a recipe for sausage but made out of lentils called World War II sausage Patties……very good and I made it into sausage n gravy, also BBQ sausage for sandwiches. I can lentils in pints as add in to make meat go further, such as soups, spaghetti and veggie lasagna. Red lentils are good added into a budda bowl. My son in law adds them into his fried rice on his griddle. One thing I do is dehydrate veggies and then grind. I add it into waffles or pancakes for extra nutrition….bits of bacon or ham in the batter takes them up a notch….we eat breakfast for dinner often because my husband doesn’t eat a breakfast….. How would you preserve cookies or crackers? Candy or snack items? Chocolate, can it be vac sealed to last. I just saw a video whereas someone found 50 yr old cans of war food and there were crackers and cookies in it.
I am Vegan too. So I freeze dry and can a lot of beans. Got 28 pounds worth of freeze dried chickpeas. I love them in veggie stew , stir fried, fried and to make homemade hummus.
Love you content.. I don't have a pressure canner but I water bath almost everything.. Some things take longer but that's how the Amish do it..looking forward to the one pot meals in a jar.
Yes please to the lentil / bean recipes, as they are brand new to me and are, apart from the vegetarian folk, they are slowly getting more popular in the UK.
I have made the flour less milk less chocolate cake. Same with bread pie, bread pudding, custard pie, the list goes on. My mother and mother-in-law made these, because their mothers made these during the Great Depression. Thank you!!
I watched her videos while she was living. Her grandson still has her channel up I think..this was a helpful video because I have lots of applesauce and was trying to figure out out how to use it.
I never use up the buttermilk - so I freeze it in ice cube trays. Measure what each cube holds then adjust as needed. I found trays that hold 1/4 cup. Pop out into ziplock and mark the size like 1/4C on the bag with name and date. Then with a few seconds in the microwave if I forget to thaw ahead I am ready to bake or cook!
My mom used to make a burger patty, dipped in a beaten egg, then stale bread crumbs and fry (much like chicken fried steak I guess). The flavor made up for the thin, sparse burger. Stale bread is also good for dipping in creamy soups or making grilled cheese to dip.
My parents grew up in the great depression and so i grew up with many meals of their time. I love rice pudding and also bread pudding and tapioca pudding. My parents showed us how to feed your family and make food stretch (with no waste). Thank you for this video! I can't wait to see how the cake turns out!
Stinging nettle is so healthy, high in protein and vitamin C and delicious. I like it better than spinach, it has a mild spinach flavor. Made into a strong tea, it tastes like a broth, with a slight buttery taste. I bring it to a boil, cover and let it sit on the stove, reheating and taking from it for a couple days. It’s a good anti inflammatory and grows like a weed. I grow some in my garden, AWAY from the path, lol.
If I could add one thing it would be to learn to make gravy !! I’m not sure why gravy has gotten such a bad rap, people think it so fattening and unhealthy. It is literally a couple tablespoons fat (butter, lard, crisco, meat dripping), a couple tablespoons of either flour or cornstarch and either milk or broth. Makes a whole pan of gravy with little ingredients and stretches meals, fills bellies up and is absolutely delicious !!! I think I could live on gravy, there is no limit to the different kinds you can make with different meals !!!
My 10 year old grandson loves my gravy whether it be bacon gravy, sausage gravy, porkchop gravy, chicken or turkey gravy. I think his favorite is sausage gravy with eggs and biscuits.
Tallow is a good fryer. McDonald's use it use it for their fries. Chicken fat is a better substitute for butter but granted it may be hard to get. We raise layers so can occasionally harvest their fat which is abundant.
By the way, I love your channel because I was raised in the old traditions but lots of time you teach even me a new way of doing things. Everybody can learn something new if they are willing 🤗❤
I’m new to your videos and really enjoying them. I’m 74 getting ready to turn 75 February. My mom used a lot of what you’re talking about even though she was a young girl during the depression once married she kept those traditions so I learned quite a few from her too. I look forward to your next video.
Funny coincidence- I'm experimenting with making a bean patty for the first time ever while watching your video. I'm using my home canned pintos. I added chopped onion, garlic, cumin, pork skin crumbs from my freezer stash (homemade), an egg and a dusting of flour. They're good! The look and texture remind me of a sausage patty, so I think I'll make more with sausage seasonings. I think my husband would do a meatless meal with these- that's my goal, anyway.
My grandma would make a milk soup with pasta that was absolutely delicious or serve (fried) pasta with a fruit sauce / jam for a sweet dish. Or she would mix some flour with an egg and a little bit of salt to a somewhat firm dough, rub it between her hands to create small junks (Riebele) and use them as fillers for soups and stews. Egg drop soups were also very common.
If you are looking for something that has a high burn point, you can use ghee. It is really easy to make, you are just cooking down butter to get the fats and water out. It has a great flavor and a high burn point. I love it. I use it everywhere I would use butter and can cook with it also. My sister and niece just rendered tallow and lard for use.
When butter goes on sale I buy anywhere from 40 to 80 pounds I clarify it and it keeps For at least 3 years running with no problem And it has a 400 and I think it's 70° smoke point higher than most oils
I bought a big jar of ghee put it in the basement like I do other canned foods after 2 years it has gone ran-sent! awful smells I have to throw it all out?
I slice my homemade bread and freeze it, pulling off a few slices to defrost or toast as needed. For a 2-person home, it works well and I never have a problem with moldy bread.
Take a load of bread , open the package and place 1 sheet of paper towel inside the package . And close the package with the bread tie and freeze the package When thawing out to package leave a paper towel in the package. Bread tastes like day one Reason for paper towel is to absorb the moisture
I would greatly benefit from a lentils video. I didn’t even know what lentils were until I was an adult. I would love to learn how to use them more. Thank You so very much for all you do.
Yes, I would be interested in more lentil recipes. And thank you for the tips for the large Stanley thermos. I have ordered one. I think it will be very useful.
I’m interested in your lentil ideas 😊 Awesome tips!! I’m going to get that book! ❤️ Ohhhh dandelion salads are super good! When I was in grade school, my friend and I had the chore of picking them. I’ll never forget that 🙌🏻 I cannot stress cast iron enough! You can restore it, you can “de rust” it, use it on a propane cooker, on a wood fire, etc. etc. I’m restoring mine now. I’m turning it into every day cookware because good pans don’t exist anymore AND they are priced ridiculously! If you need new, I recommend Lodge because they are made in the USA. Even though they come seasoned, I still season them again 🤷🏼♀️ Pray, Prepare, Prep ❤️
Unfortunately Clara has passed away, but I also enjoy her channel. I must get the book….. Also I love recipes from the depression, and menus from restaurants in that era. Lots on Pinterest. Thanks for your research and video. I
Your video was so informative! I just ordered Clara’s book after seeing our library didn’t carry it😢. I especially love canning meals-in-jars so I’d love to see more of those type videos.
I learned from a lady long past: 1 gallon white vinegar, 15 or more jalapeños put sliced peppers in jar and cover. Shake well. Store in cool dark place shake 2 X's a week for six months. Use for dishes calling for heat. And can refill 1x. They called it hot sauce.
My grandma and mom used bread or crackercrumbs in meatloaf and meatballs, the stores sell panko bread crumbs to bread your food to fry this can be made at home with just bread crumbs. They made fried french toast with milk and eggs, my father's mennonite family ate cold milk soup often for supper and we did also when I was growing up because it was simple and good and an easy supper just to tear up bread and put whatever fruit was available on it with milk and eat it as cold milk soup.
What a great and very interesting video. We don’t realise just how lucky we are today. You have fabulous hair, if you use homemade shampoo etc, maybe do a video? Thank you lovely lady. ❤️
Thank you! ❤️ I use homemade conditioner (not shampoo though). It’s just an apple cider vinegar rinse! I put 1-2 tablespoons in a pint-sized mason jar, then fill the rest of the way with water and rinse. 😊
Thank you for this great video! I would love to see meals-in-jars. I am relatively new to canning, so it would be great if you could do some tutorials about this.
Our "Canning Recipes for Beginners" playlist may be helpful to you - th-cam.com/video/f59hJ_8rvJw/w-d-xo.html&pp=iAQB We also have an online, self-paced canning course if you're interested! foodprepguide.com/shop/course/canning-101-master-class/
My Grandfather lost his bank at the start of the great depression. He moved his family (9 kids) to the next county onto 2 acres. They started raising chickens and growing potatoes. He sold eggs and in the spring sold chicks. My Dad said for over a decade they had chicken and potatoes 6 nights per week. He said they were grateful to have never gone hungry.
What an inspiring story of resilience. ❤️
The government or wef doesn’t want us to even have gardens
You sound paranoid. What you say isn't true. You're repeating what other uneducated people say. @@JescaML
I bake my own bread and use applesauce all the time 1:1 measurement to replace oil. You cannot tell the difference. Oil is so expensive but applesauce is cheep because we can a lot of applesauce every year. Thank you for the good video.
@@hhsg11, I love this!😄
I've been canning for about 2 yeas now. Last year I bought a 25-pound turkey and managed to get 58 meals out of it.
That's incredible! Good job!
Fantastic!
My mother taught me how to cook w/next to nothing...im 70ish.....
Canning was of utmost importance.....
Thanks mom !!!
❤❤
❤️🙌
My Dad grew up during the depression and prefers to have pie crust made with lard as his Mom made it that way. As a kid we had rice with cinnamon, sugar and milk for breakfast many mornings because my Dad enjoyed it growing up. We also had popcorn as a snack most nights. My Dad would not go into debit for anything except our house and even that he had paid off in 10 years. Even as an adult if my Dad sees that I didn’t clean my plate he will finish whatever is left. I really enjoyed watching Clara because she reminds me of the Dad. My Dad is still with us and has been an inspiration to me.
Thank you for sharing those memories. Your dad sounds like a wonderful man. ❤️
My grandmother gave me leftover rice with cinnamon, sugar,and milk for dessert. I still love it. She also made white sauce served over toast for breakfast. Sometimes she added a can of tomatoes to it for lunch. I still make it.
Oh, my mother has passed several years ago, but she was a great source of depression cooking. Creamed tuna on toast, even my grandkids like this super easy go to dinner. My children grew up with this dinner, but they never cook it! Make a white sauce, add tuna 1 or 2 cans even 3 to your taste, add peas and serve over slices of bread. Easy peasy! She also lived in a big family with adult and younger children. Mom said Saturdays was always potato soup for dinner because the older children came home from work later and the soup could sit on the stove and everyone could eat as they came home. I wish she was still around…..I miss her
@@robertaorres8019 My mom makes this still today. Me and my siblings love it and ask her to make it for our birthdays.
Thank you for sharing those memories. 🤗 We love tuna toast, too! ❤️
My mother- in_ law called that Tuna Wiggle. Lol it's good.
Try chocolate bread pudding topped with meringue . A family favorite.
My mom grew up during the depression and naturally served us six kids many of the same meals she had. Potato pancakes - one of my favorite ways she used leftover mashed potatoes. We also used crushed saltine crackers in hamburger meat to stretch it out.
I have a scenic painting that my mom, 15 at the time, painted on the inside of one side of a cracker box. They saved and reused just about everything.
Thanks for the great video! New subscriber today.
Thank you for sharing those memories! ❤️ Welcome to the channel. 👋
I remember Clara from TH-cam! She had wonderful content. ❤
Loved her
My favorite meal-in-a-jar to can is pinto beans (½ c), sliced onions and peppers, with cubed pork shoulder (Boston butt). Season with taco type seasonings, fill up to an inch headspace with chicken broth. I do quarts, so I pressure can x 90 minutes. It's so good over rice! You can also use it to fill burritos and tacos. I even used a jar to make chili by adding tomatoes, chili peppers, etc.
Thank you for this recipe!
That sounds delicious and versatile!
@@bradlafferty Hope you enjoy!
Meeeeee toooooo !!! I love to use all kinds of beans !
Are the beans pre-cooked before you can the meal? It sounds delicious!😊
You are such an inspiration for young and old ladies alike. . I am an older lady that didn’t grow up canning or anything like that but always wanted to learn that type of skills, so I learned watching videos like yours. Your family is blessed to have you.. You are the Proverbs 31 virtuous woman. I want a a wife like you for my son. God bless you and your family.😊
Thank you for your kind words of encouragement! ❤️❤️
I look for dandelion almost every spring. It is so hard to find clean ones in the suburb as not only the spraying but so many dogs use our parks for their bathroom. I like the blossoms too.. Dip the blossom in pancake like batter and fry them. They make a nice nutritious snack.
Thanks for sharing!
You can also put cinnamon powder in the rice pudding.
You can also use angel hair instead of rice.
Great tips, thanks!
I make ghee from butter, which has a smoke point of 485°. It's excellent for frying. I only use lard, ghee, butter, and avocado oil for cooking due to acid reflux.
Just made some fried cabbage with bacon and onion! I make french, bread crumbs and dehydrate cubes of bread for croutons!
Yum! 😋
Tallow is good to fry in. Bacon grease is also. We used to fry all our potatoes in it when i was young.
Mmmm I got a jar of tallow for roast potatoes
Yes!
I need to learn how to use lentils!
I live in Western NC and, thankfully, my family was fortunate through the effects of Helene, but it has woken me up to the need to have my pantry prepared for worst case scenarios...PLUS, my grandparents were both products of the Great Depression and I absolutely don't want the rich heritage of living off the land to pass me and my kiddos. This is all new to me, but my ears are WIDE OPEN!
Thankful to hear your family made it through safely. ❤️ It was a wake up to many of us! We’ll be working on a lentils video. I have some recipe experimentation to do!
Lentil dahl
Another cheap egg substitute: 1T flaxseed meal mixed with 2.5 T water. Let sit for 5 minutes before using. Equals around 1 egg. Best in pancakes, muffins, cookies, etc.
Great tip! I believe it works with chia seed, too.
How do you store seed long term though without going rancid?
I've done this and it works well!
@@enna4986 I've stored the flaxseed whole in a vacuum sealed mason jar and only grind what I need at a time. Haven't had a problem yet. I also use flaxseed for other recipes like granola etc.
Yes many vegans 🌱 use this when baking
In the 30s, my mom's cousins' family was so poor that her school lunch was a lard and sugar sandwich.
Seconds for dinner in our house as a kid, was gravy on bread and leftover beef roast was made into hash for supper the next night. I thought it was fun turning the crank on the meat grinder!!
Lard makes a beautiful pie crust, in case you’ve never tried it.
My mother had 10 children and we were poor so I learned all those things you mentioned and more. My way grown children won't eat most of what I always cook and learned because they've become spoiled but I sneak all my canning, homemade baking and stuff into the foods I cook them, lol. My favorite is making tallow, lard and homemade things that they buy in boxes, such as rice a roni, gravy mixes ect. I loved your video and so proud somebody as young as you are doing all these things.
Your children are blessed to have you! ❤️
Thank you for this video. I do believe tougher times lie ahead of us 😔 👵🏻❣️
My mother grew up during the Great Depression. She only completed through third grade. She had to quit school to help on the farm. Mama said they only ate meat on Sunday and they only had candy at Christmas. She remembered getting an orange, an apple and a large candy cane one Christmas. She said she took care of her candy cane and made it last until almost Easter. She said if they ever got a piece of gum, they'd put it behind the headboard at night, so they could chew it again the next day. Someone wrote a song about that habit called, "Does Your Chewing Gum Lose It's Flavor on the Bedpost Overnight." 😂 Really. You can find it here on YT. I learned frugal ways from my Mama and I'm thankful for her.
I remember that song!
@@bradlafferty 😂 Mama used to sing it to us. We thought it was so funny!
Thank you for sharing those memories! ❤️
Yes one pot meals, soups, meals in jars and lentils too! Thanks!
I have canned many quarts of beef/vegetable "soup". To make this more filling, I just boil up some pasta or potatoes separately and mix it together. I use any vegetable that is can-a-ble. I time the canning process for the meat, usually 90 minutes. If I don't use meat, then I can for the longest time for a particular vegetable. What a quick meal!
My mother grew up in the Great Depression and she said they never knew there was a depression going on because they lived on a farm. They grew their own wheat and corn and 😊had it milled at the local mill. They had chickens for eggs and meat they butchered a pig every 6 to 8 months and she had this little saying that when they butchered a pig they used everything but the squeal. They had a cow that raised beef for them and also gave milk and they would churn some of the milk to make their own butter the only things they bought at the grocery store was coffee sugar and salt. In regards to using fruit sauce in place of eggs I've never heard of that. I have heard it used in place of oil in a recipe. Love your videos, keep up the good work. God bless you and your family.
I love hearing stories like yours! Thank you for sharing. ❤️
When I started foraging, I went out into the field with 3 different guides and cross-referenced before I harvested anything new.
That’s a great way to do it carefully.
My father grew up with rationing in England during WWII and passed down some excellent recipes: semolina pudding is a great dessert and a little selmolina goes a really long way. Cheese pudding can be served as a side or served cold in lunchboxes - it's made with 2 eggs, half pint milk, 2-3oz grated cheese, 1 cup stale breadcrumbs, salt, pepper and a tsp mustard - mix all together and bake in the oven till brown on top. And one of our favourite soups was carrot and lentil - loads of different ways to make that depending on what veg you have left over. We also have leftover soup - basically any leftovers from the night before, heat up in water or stock add seasoning and blend.
Thank you for sharing those tips! ❤️
DEFINITELY interested in the ways to use lentils. I wasn't raised on beans, lentils, anything that wasn't meat, bread, or fruit really, so I'm still learning how to use them. I LOVE the idea of lentil added to meatloaf.
We'll be working on that video! ❤️
1 of the things that I read about Using up stale bread Was that they would make the bread crumbs very very fine and then substitute part of the flour needed in a baked good with the stale bread crumbs. I haven't tried it But It's worth trying out.
I have a bag in my freezer and all of the ends of bread and bits and pieces that aren't used get whirred up in a food processor and put into that bag. That becomes bread crumbs. I just don't buy bread crumbs anymore. And they are more delicious than dried bread crumbs. They end up feeling like they're free. You could absolutely blitz them a little bit more to get a flour consistency if you need.
Great tip!
My mom talked about bread pudding and rice pudding. I love both . Also mashed potato pancakes.
We love mashed potato pancakes. ❤️
Thank you. Using applesauce in place of oil is another use that I use often. Egg replacement a 1/4-cup of applesauce per egg.
I grew up with either oats or breadcrumbs to stretch our meatloaf. Both of my parents grew up during the depression, I think much of what we learned as kids was a result of that. We did not call our food storage place a pantry we had a fruit cellar at least that is what my dad called it. There must have been a real shortage of coffee during that time because we had cans and cans of coffee, in sealed metal cans, they never wanted to be without it again.
Use your old fruit preserves in the "Filled Cookies" recipe in the 1950s Betty Crocker's Cookbook. Double the recipe and that should just about use a pint of preserves. That way the preserves or butters are cooked before eating. Jelly will work but it runs out of the cookie. Roll the dough out, cut out your shape (circle), put a spoon of preserves and top it with a second piece of dough. They make great grab and goes like Pop-Tarts but less sweet.
I could cook on my own but that's the first real recipe Grandma made me read and follow. When she passed (love sent), the only thing I wanted was that Betty Crocker Cookbook.
Those sound wonderful - even better when they’re made with love! ❤️
Yes on 5 ideas with lentils.
Where I grew up, in the Appalachian mountains, oats nor wheat was raised by home gardeners or farmers. The land was to mountainous with thick woodlands. Everyone grew potatoes and corn. For our major grain it was corn. Cornbread, cornmeal mush, grits, hominy. Flour, oatmeal, coffee and white sugar were about the only staples that were bought at the store.
Edit~ any fields were used for hay for the the animals. ❤
Forager’s Harvest is an excellent book for wild food hunters. Lots of pictures and how to use the plants. Highly recommend it!
I'll check it out! Thank you!
Alot of people don't know that beet tops are excellent in salads. The smaller are perfect in taste. And we also love beets.
We also dehydrate them and add to our "supergreens" powder for smoothies!
I would like a video on lentils
Yes, so would I! It’s funny, but I was thinking of lentils when I picked up my phone and then I saw this as a suggested video, and I listened while making breakfast...then heard her say, “lentils”...just what I had wanted!
@@wordwalkermomma4 I bought a bunch of lentils lately to "stretch beef" but haven't used them yet. I need a push to do it LOL
Me too! Both how to cook them for a meal themselves, as well as how to use them to stretch or add to meat. I've heard you can grind them up for a flour substitute as well, and that they make wonderful blender pancake/tortilla subs!!
These are great tips on how to stretch your food during these expensive food times we are living in. I am a vegetable, herb, and fruit gardener. I love fresh fruit, and now that apples are in season, I have been dehydrating organic sliced apples with organic cane sugar and cinnamon for sweet snacks instead of paying for expensive organic snacks at the store.
Yum!! I’ve been trying so hard to find a local apple orchard to buy in bulk but no luck so far.
I would like to see a video on lentils. I am wanting to use them more but don’t want to make a recipe that hasn’t been recommended. Thank you.
NutriSystem has a great recipe for lentils soup made with higher-protein red/orange lentils. I've offered to send it to Jordan if you can't locate it on their recipe site. Easy, quick and yummy!
Lentils are super high in protein. Yes! Come up with recipes. I have TEN POUNDS in my prep pantry
We’ll work on it! ❤️
I have 25 lbs of organic green lentils! Plus yellow lentils!!
I've seen Clara's channel and very much enjoyed it. My grandmother used a lot of oats and raisins, we had bread pudding, rice pudding a lot of oatmeal cookies with raisins for energy. She baked canned and dehydrated everything we made our butter. I do want to mention there is a TH-cam My Kitchen Tanja who talks about what she has learned from her grandmother and mother during the war and how they survived because of all the food prepping they had done.
Thank you for sharing those memories and for the recommendation! 😊
One of the women that I worked with would look for greens in the wild. She would watch in the early spring for cresses greens. She watched the pastures and would spot them just driving home. She loved them. She remembered growing up with her grandparents from the depression and how to spot the greens so quickly.
That’s awesome! ❤️
I remember watching her TH-cam channel. She was wonderful.
Tallow for frying. I believe it has a high smoke point and makes the best fried potatoes.
Wasn't Clara just a sweetheart? She reminded me of my granny. Clara was born 1915 and my gran was born in 1910. I remember her mother my great-granny she was born in the 1890s, she had 13 kids (that lived into adulthood) she lived to be 97!. My great-gran was the stereotypical mountain hillbilly granny. She wore long dresses, wore her waist length hair in a bun and a pioneer type sunbonnet when she was out in the garden. She dipped snuff too 🥴🤣🤣🤣 this is why I was so puzzled at why anyone would buy the foxfire book when it came out in 1972. Didn't everybody have family like that?🤦♀️🙄🤣🤣🤣🤣
Lol! ❤️
Clara's Kitchen! When she was alive she lived near me, but I didn't know her, only through her book & youtube. My aunt told me how hard the depression was.
My daughter is vegan and I often cook up meals for her and her husband to have on hand. They both have a business and work late.
There’s a recipe for sausage but made out of lentils called World War II sausage Patties……very good and I made it into sausage n gravy, also BBQ sausage for sandwiches.
I can lentils in pints as add in to make meat go further, such as soups, spaghetti and veggie lasagna. Red lentils are good added into a budda bowl.
My son in law adds them into his fried rice on his griddle.
One thing I do is dehydrate veggies and then grind. I add it into waffles or pancakes for extra nutrition….bits of bacon or ham in the batter takes them up a notch….we eat breakfast for dinner often because my husband doesn’t eat a breakfast…..
How would you preserve cookies or crackers? Candy or snack items? Chocolate, can it be vac sealed to last.
I just saw a video whereas someone found 50 yr old cans of war food and there were crackers and cookies in it.
I am Vegan too. So I freeze dry and can a lot of beans. Got 28 pounds worth of freeze dried chickpeas. I love them in veggie stew , stir fried, fried and to make homemade hummus.
I also freeze dried curried tofu and barbecue tofu both Asian bbq and American style bbq style.
I thought you could not can lentils especially red ones?!
@@susiea1419 you can buy canned lentils
Love you content.. I don't have a pressure canner but I water bath almost everything.. Some things take longer but that's how the Amish do it..looking forward to the one pot meals in a jar.
My grandmother used lard to bake biscuits and fry chicken.
I haven’t tried it in biscuits. I’ll have to try it soon. 🙂
One pot meal ideas yes! Lentil meals (esp a good hide the lentils meatloaf) yes! Ty for this video and saving it!
Yes please to the lentil / bean recipes, as they are brand new to me and are, apart from the vegetarian folk, they are slowly getting more popular in the UK.
I have made the flour less milk less chocolate cake. Same with bread pie, bread pudding, custard pie, the list goes on. My mother and mother-in-law made these, because their mothers made these during the Great Depression. Thank you!!
I watched her videos while she was living. Her grandson still has her channel up I think..this was a helpful video because I have lots of applesauce and was trying to figure out out how to use it.
I never use up the buttermilk - so I freeze it in ice cube trays. Measure what each cube holds then adjust as needed. I found trays that hold 1/4 cup. Pop out into ziplock and mark the size like 1/4C on the bag with name and date. Then with a few seconds in the microwave if I forget to thaw ahead I am ready to bake or cook!
Great tip! 🙂
I Dehydrated it. Blend into a power.
You can use 1 cup of milk and 1/2 teaspoon of vinegar to make buttermilk . Let it sit for 5 minutes and use in your recipes
Yes please on the ways to use lentils, also yellow split peas! I was given several bags of each and would like to use them up in yummy ways!
My mom used to make a burger patty, dipped in a beaten egg, then stale bread crumbs and fry (much like chicken fried steak I guess). The flavor made up for the thin, sparse burger. Stale bread is also good for dipping in creamy soups or making grilled cheese to dip.
Those are great ideas!! Thank you for sharing. 😊
My parents grew up in the great depression and so i grew up with many meals of their time. I love rice pudding and also bread pudding and tapioca pudding. My parents showed us how to feed your family and make food stretch (with no waste). Thank you for this video! I can't wait to see how the cake turns out!
The best bun recipe I have uses mashed potatoes. Carrots can look like ferns in a flowerbed.
Stinging nettle is so healthy, high in protein and vitamin C and delicious. I like it better than spinach, it has a mild spinach flavor. Made into a strong tea, it tastes like a broth, with a slight buttery taste. I bring it to a boil, cover and let it sit on the stove, reheating and taking from it for a couple days. It’s a good anti inflammatory and grows like a weed. I grow some in my garden, AWAY from the path, lol.
A great book “Little Heathens: Hard Times and High Spirits on an Iowa Farm”. Memoirs of a lady who was a child during the Great Depression
This is so practical! Thank you! We lived this way when we first got married in the 1970s. We will see these times again. Hard times are coming.
I believe that, too. 🙏
Look more into fermenting type stuff. Sauerkraut, kefir, kambucha, pickeling. Growing your own sprouts too.
I ferment my garden Jerusalem Artichokes and garlic in a two percent salt brine and serve after a couple of weeks as a side relish. It is delicious!
If I could add one thing it would be to learn to make gravy !! I’m not sure why gravy has gotten such a bad rap, people think it so fattening and unhealthy. It is literally a couple tablespoons fat (butter, lard, crisco, meat dripping), a couple tablespoons of either flour or cornstarch and either milk or broth. Makes a whole pan of gravy with little ingredients and stretches meals, fills bellies up and is absolutely delicious !!!
I think I could live on gravy, there is no limit to the different kinds you can make with different meals !!!
I wholeheartedly agree!
My 10 year old grandson loves my gravy whether it be bacon gravy, sausage gravy, porkchop gravy, chicken or turkey gravy. I think his favorite is sausage gravy with eggs and biscuits.
AMEN TO THAT 😊@@deborahlawing2728
Tallow is a good fryer. McDonald's use it use it for their fries.
Chicken fat is a better substitute for butter but granted it may be hard to get. We raise layers so can occasionally harvest their fat which is abundant.
Great tip! We occasionally harvest our older layers, too, so I'll keep that in mind. Thank you. 🙂
By the way, I love your channel because I was raised in the old traditions but lots of time you teach even me a new way of doing things. Everybody can learn something new if they are willing 🤗❤
I feel like I learn something new every week, and that’s a blessing! ❤️
I’m new to your videos and really enjoying them. I’m 74 getting ready to turn 75 February. My mom used a lot of what you’re talking about even though she was a young girl during the depression once married she kept those traditions so I learned quite a few from her too. I look forward to your next video.
Welcome to the channel! ❤️
I, too, have learned so much from her book and TH-cam videos! 😊❤
Funny coincidence- I'm experimenting with making a bean patty for the first time ever while watching your video. I'm using my home canned pintos. I added chopped onion, garlic, cumin, pork skin crumbs from my freezer stash (homemade), an egg and a dusting of flour. They're good! The look and texture remind me of a sausage patty, so I think I'll make more with sausage seasonings. I think my husband would do a meatless meal with these- that's my goal, anyway.
You can add lentils to these very yummy and sometimes I add shreddded zucchini
Sounds yummy! 😋
My grandma would make a milk soup with pasta that was absolutely delicious or serve (fried) pasta with a fruit sauce / jam for a sweet dish. Or she would mix some flour with an egg and a little bit of salt to a somewhat firm dough, rub it between her hands to create small junks (Riebele) and use them as fillers for soups and stews. Egg drop soups were also very common.
That's definitely good Volga German food!
Thank you for sharing. My mother made dandelion greens. Wilted with vinegar.
My Italian relatives did a spring dandelion green salad with lemon juice, olive oil, salt/pepper.
If you are looking for something that has a high burn point, you can use ghee. It is really easy to make, you are just cooking down butter to get the fats and water out. It has a great flavor and a high burn point. I love it. I use it everywhere I would use butter and can cook with it also. My sister and niece just rendered tallow and lard for use.
I just learned about Clara last night through you tube and reserved her book at my local library! I’m looking forward to reading it.
Hope you enjoy it! ❤️
I have her book too! I love it!
Lentil wraps ( like a tortilla ) used for sandwiches are so quick and so easy ! Be sure to include those.
Apple pie jam recipe in Ball canning book tastes fantastic in oatmeal!😋
Ooh, that sounds good!!
Great idea to use jams & preserves in oatmeal!!!
When butter goes on sale I buy anywhere from 40 to 80 pounds I clarify it and it keeps For at least 3 years running with no problem And it has a 400 and I think it's 70° smoke point higher than most oils
Is that the same as ghee? Do you use it for frying?
I bought a big jar of ghee put it in the basement like I do other canned foods after 2 years it has gone ran-sent! awful smells I have to throw it all out?
I freeze butter when it goes on sale. Keeps a long time!
Do you buy salted or unsalted butter in bulk to clarify?
I slice my homemade bread and freeze it, pulling off a few slices to defrost or toast as needed. For a 2-person home, it works well and I never have a problem with moldy bread.
Great tip!
Take a load of bread , open the package and place 1 sheet of paper towel inside the package . And close the package with the bread tie and freeze the package
When thawing out to package leave a paper towel in the package.
Bread tastes like day one
Reason for paper towel is to absorb the moisture
@melodyreeder9762 I've done that and it really does work ❤😊
I would greatly benefit from a lentils video. I didn’t even know what lentils were until I was an adult. I would love to learn how to use them more.
Thank You so very much for all you do.
Smoke point for tallow is 400 degrees. Might work better in some cases.
Thank you!
My parents were born during the depression. I grew up eating like this. I am just starting to can. Thank you for the one jar meals!
Yes, I would be interested in more lentil recipes.
And thank you for the tips for the large Stanley thermos. I have ordered one. I think it will be very useful.
I hope you enjoy it! I’ll be working on some lentil ideas and recipes for a future video. 😊
My mom was raised during the depression and I am surprised how many of these cooking styles/recipes momma taught me.
These are great, And I for one would love to see a video for how to use lentils, both by themselves but also as a meat stretch or add on
We're working on one! ❤️
I’m interested in your lentil ideas 😊
Awesome tips!! I’m going to get that book! ❤️
Ohhhh dandelion salads are super good! When I was in grade school, my friend and I had the chore of picking them. I’ll never forget that 🙌🏻
I cannot stress cast iron enough! You can restore it, you can “de rust” it, use it on a propane cooker, on a wood fire, etc. etc. I’m restoring mine now. I’m turning it into every day cookware because good pans don’t exist anymore AND they are priced ridiculously! If you need new, I recommend Lodge because they are made in the USA. Even though they come seasoned, I still season them again 🤷🏼♀️ Pray, Prepare, Prep ❤️
Great tips! I love our Lodge pans. ❤️
@@foodprepguide ❤️
Yes to one.pot meals and meals in a jar. ❤ Love you're reviving the old ways.
We’ll be working on some! ❤️ Here’s the one we did for chicken in case you missed it - th-cam.com/video/OZCnZr_mI38/w-d-xo.htmlsi=WOQSdRCY7T389x4W
Unfortunately Clara has passed away, but I also enjoy her channel. I must get the book….. Also I love recipes from the depression, and menus from restaurants in that era. Lots on Pinterest. Thanks for your research and video. I
Your video was so informative! I just ordered Clara’s book after seeing our library didn’t carry it😢. I especially love canning meals-in-jars so I’d love to see more of those type videos.
Wow, glad I found you. Have subscribed and will be buying Clara's book.
Welcome to the channel! ❤️
u can use lard to make bread also save bacon dripping I filter mine .. When I get bacon lol
U can reply ace some flour with zuc
C flour ... Chk internet for amt
Bacon grease is gold! 😁
I learned from a lady long past:
1 gallon white vinegar, 15 or more jalapeños put sliced peppers in jar and cover. Shake well. Store in cool dark place shake 2 X's a week for six months. Use for dishes calling for heat. And can refill 1x.
They called it hot sauce.
Great tip! Thank you. 🙂
My grandma and mom used bread or crackercrumbs in meatloaf and meatballs, the stores sell panko bread crumbs to bread your food to fry this can be made at home with just bread crumbs. They made fried french toast with milk and eggs, my father's mennonite family ate cold milk soup often for supper and we did also when I was growing up because it was simple and good and an easy supper just to tear up bread and put whatever fruit was available on it with milk and eat it as cold milk soup.
Applesauce is substituted for oil or butter in baked goods as well
Definitely! 😋
And for eggs
What a great and very interesting video. We don’t realise just how lucky we are today.
You have fabulous hair, if you use homemade shampoo etc, maybe do a video?
Thank you lovely lady. ❤️
Thank you! ❤️ I use homemade conditioner (not shampoo though). It’s just an apple cider vinegar rinse! I put 1-2 tablespoons in a pint-sized mason jar, then fill the rest of the way with water and rinse. 😊
@@foodprepguide Thank you, I will try that. ❤️
@@foodprepguide Thanks Jordan, I tried it today and felt such a difference. Not the heaviness of having had a conditioner on. 🩷
Great tips! I notice my sourdough bread does not go moldly as fast as regular yeast bread, especially if you have refrigeration available.
Good point!
There is also a Great Depression pie made with oaks and it’s really good
milk with vinegar is clabbered i just learned this and had to pass it along
Thank you for this great video! I would love to see meals-in-jars. I am relatively new to canning, so it would be great if you could do some tutorials about this.
Our "Canning Recipes for Beginners" playlist may be helpful to you - th-cam.com/video/f59hJ_8rvJw/w-d-xo.html&pp=iAQB
We also have an online, self-paced canning course if you're interested! foodprepguide.com/shop/course/canning-101-master-class/
I make red lentil Flatbreads and green brown lentil into burgers or meatballs.Very good.
Love the one pot meal ♥️
Use stale bread for French Toast.
You are such a wealth of knowledge for being so young. Thank you for sharing. Just adore you