Showing posts with label question and answer. Show all posts
Showing posts with label question and answer. Show all posts

Sunday, January 2, 2011

2 January 1957 “Q & A Sunday: Meal Planning and Marketing”

womancooking I often get asked about meals, meal planning, and shopping. How to make lists or plan meals. I think, in many ways, this needs to be a personal thing, based on availability, amount of budget, and the number of people for whom you have to shop/cook.
Some people have their meals planned out to the letter before going to the market. For me, as I like to ‘poke about’ and see what is out there, I simply have a skeleton list. I know that I need enough meat and veg and starch for 7 meals. I know that I need to maintain my pantry list ( a separate list) of things such as flour and spices. When one gets used to simply cooking most of your things in this basic way, it can be rather easy to shop.
For example, I do use frozen vegetables to augment fresh (except in Summer when we eat from the garden). I sometimes use canned things, such as whole plum tomatoes to make homemade spaghetti sauces or casseroles etc. But, for the most part I have found that cooking simple always seems to be the best and truest way to enjoy the food. I do like sauces and other adornment, but still a good pork roast simply glazed and served with roasted potatoes and a green salad is a wonderful meal and quite easy to prepare.
My list, then, will often be broken up into items such as meat and veg. As I will want to choose the best items once there and then the type of veg I might like with the meat I have chosen. By having a running pantry list at home for things such as spices, flours, baking powder, syrup, honey, tea and so on, the main staples of the week are easy to shop for.
We eat no prepared cereal (just steel cut oats and cornmeal) and rarely do I buy things like chips and we do not drink soda. Milk and cream are the only beverages I buy. We drink water with all our meals and usually have a cocktail or a glass of wine.
Here is a sample of the type of food we might eat. As I said, I don’t make the meal plan set in stone before I shop. I simply know to buy for 7 days. I usually use guides such as, I know we need about 4 oz of meat per meal for dinner, so that’s 56 oz or three and a half pounds of meat. This gives me a number when I am looking at meat at a price per pound. I will often buy a bit more than this when meat is well priced.
I honestly believe that simple ingredients cooked well with good seasoning, a pretty presentation, and fresh veg and a good dessert make an easy and happy meal.
Breakfast
Saturday:  Fried Eggs, Bacon (2 slices ea) toast (one each) Grapefruit half (each) Coffee with cream, Jam and butter.
Sunday: Waffles with fresh fruit (Or homemade jam), whipped cream, scrambled eggs, sausage links (one ea) coffee with cream, syrup.
Monday:Steel cut oatmeal (So wonderful-though it takes 30 minutes to prepare) with brown sugar and syrup and bananas. Whole wheat toast (one ea) with Jam and butter. Coffee with cream
Tuesday:Omelet made with leftover veg (or anything. Eggs are a great way to use leftovers, for dinner as well with quiche or soufflé) bacon (2 slices ea), 1 orange sectioned and one apple sliced divided for two. Coffee with cream.
Wednesday:Eggs Benedict on English muffin. sausage link (one ea) coffee with cream
Thursday: Fried Eggs (one ea), pancakes with syrup and fruit. Coffee with cream.
Friday:Corn meal made as hot cereal (simply take corn meal ratio of 1:2 with more liquid. I use milk as it makes it creamier. Let milk just simmer-that’s when it just starts to steam-and add corn meal. stir until thick, about 5 minutes.) Served with warm milk, syrup and fruit, usually bananas/apples and walnuts. Toast with Jam. Coffee with Cream. Friday is a good hot cereal day as it is marketing day for me. We have only one car now so I need to be ready to go and drive hubby in to have car for my marketing and errand day. Easy, good and filling.
Now, for lunch, I simply prepare a ‘third meal’ for hubby’s lunch the next day. So if I were making chops, I would make three and three portions of veg and so on. This way I have made and packed his lunch the night before and can pop it in the icebox for easy morning. For myself I usually eat light. I take an half hour or so and sit down with a pot of tea, a magazine and either tuna sandwich and cottage cheese. Or a salad with crabmeat. Sometimes I have egg salad. I usually have a little slice of whatever dessert I have going, but this I need to lessen so I can drop some pounds. But, not having a child at home and hubby at the office, I really have less cooking mid-day.
Dinner
Saturday:Pork Chops, asparagus with cheese sauce, carrot and celery spears (usually served in a glass with frayed ends. I saw this as a presentation in one of my vintage books and think it a fun way to showcase simple raw veg, so important in our diet) and dessert (usually a slice of cake or pie, or some cookies. We usually have tea in the evening with this and sometimes a bowl of nuts to accompany).
Sunday:Roast Chicken with stuffing, mashed potato and turnips with garlic, green salad with raw veg (carrots, tomatoes), steamed green beans. Dessert.
Monday:Leftover Pie made with Sunday dinner fixins (chicken, stuffing, etc) mixed with eggs and milk and baked in easy ‘pat a pie’ pastry.  The above recipe are the measurements I use for a one crust pie like this. The other is good for a two crust. This is a great way to whip up a fruit pie last minute. Simply mix fruit with some sugar and cinnamon and a bit of flour and pour in. Either top with crust or make a crumble of butter/brownsugar/and flour and sprinkle on top.

1 1/2 C Flour
1 1/2 tsp Sugar
1/2 tsp Salt
1/2 C  Salad Oil
2 Tbs milk
patapie recipe
Tuesday:Chicken soup (made with bones and unused portion of innards of chicken for stock), warm bread and butter, rice with mixed vegetables stir fry. Dessert.
Wednesday:Pork Roast with apples and apple glaze. Potatoes and carrots cooked with roast. Celery stalks and radish and olive dish (fresh veg), gravy. Dessert
Thursday:Fried Chicken thighs (often the cheapest cut),Biscuits, creamed onions, fresh salad, Dessert.
Friday:Either I put the slow cooker on before I leave the house for marketing or errands so it is ready for me when I come home and have time to prepare. Or I might take Thursday’s leftovers and make for example creamed mushrooms on toast with the leftover fried chicken warmed, de-boned and sprinkled on. Veg and Dessert.
I am not sure if this is of any help to any of you. I would be curious to know how you plan your meals and what you like to cook. I will sometimes pull out my Cordon Blue Dione Lucas French cookbook and make Bouillabaisse or other fun things, but often I find these type of things also easy in that you are simply using good ingredients in an easy and pure way. Once you begin eating your own foods and realize how easy it is to cook simple and delicious meals, you will toss away those pre-packaged dinners and meals.
Happy Homemaking.

Sunday, December 12, 2010

12 December 1956 "Q & A Sunday: What does tomorrow bring"

I sort of cheated with today's Q&A because I am really asking myself: "What will next year be".
Honestly, I don't think I have the entire answer right now, nor if it even is of interest to anyone. I had planned to talk more about meal planning and such, but that will have to wait.
I don't know. I have just, this month, been really peculating the past two years in my head. All that I have learned and  accomplished, all the mistakes and successes they are really starting to sort of float to the surface; the cream on my milk if you will.
I know that next year WILL be another project year. It has come to mean to me, these past two years, much to have a very goal driven focused aspect to the coming year. It gives one hope and reach. I feel I need to go there.
What I have been coming to realize is that in many ways, the molding of myself into a middle class homemaker is, in some ways, an almost course of study one needs to become a mother. The need to create and nest to make that place in which to grown and raise children happily and successfully.
However, hubby and I are still very much undecided in that realm. I have sort of given myself a two year time limit to make that final decision. And, I feel in many ways if the idea of an actual child does not pan out, the child of art will still be in me. The need to nurture and create and live within a sort of 'idealized' world that I would want for a child might then be transferred to art. In that I mean, creating tangible things, be it paintings, clothes, what have you. And not, I now find, with any real sense of commercialism.
The one element I have learned these past two years is how much the commercial world DOES play in our modern lives. That element which, though not vanishing, really was diminished here in the 1950's really resonates with me. The idea of creating art simply and soley for its sake, much as I would create a child and help build their life for their sake, not for any future gain or hope other than their happiness. This seems, to my own personality, a very healthy almost freeing realization in the terms of creation.
In many ways I have really begun to see these past two years not only as the best and hardest course of study I have taken, but in a way an almost conceptual art piece. The two years, taken together, in a way are my 'performance piece' and again, not for anyone nor for any grant or recognition or purpose, but because I was driven to know and understand.
In that 'piece' then, I have come to appreciate and realize the art and beauty in the simple. To know the artist in all we homemakers, the sheer talent in the fold of the crease, the steam of the iron, the table setting, the glaze on the ham, the smile on our friends and family at a party we have made or the smell of bread fresh from the oven. These things, these very visceral poignant moments were to me often elevated to the feeling I have got in a great museum or a European Cathedral. Not in their ability to mystify nor make me wonder in my smallness, but to make me relish and enjoy the beauty of the moment in my own small yet amazing way.
I certainly see the term 'artist' in a broader sense. I see the countless mothers and women out there as artists working in the medium of family, home, food, fashion, life; living itself, the making of a home is and should be seen as an art form. And art, in its purest sense isn't done to shock or show off or even be sold, but done because the artist is drawn to do it. It is made becasue the artist cannot imagine NOT doing it and striving to improve it is part of that process. And Homemakers, all of us despite our different takes or various skills, are artists. We all strive daily to improve that piece of art work, that ultimate performance piece: The Home and Family.
So, this is really not a post at all but simply a stream of consciousness I am now feeling. I hope, for those of you who have followed me this far in my journey, will stick around to see what next year, my 1957 might be. I hope, in some wonderful cathartic moment, to know just what that will be come the 31st of December. We shall see.
But, in the mean time, even though my posting for this month has been erratic and not as informative as it has been in the past, know I am thinking of you all and relishing and reveling in all your artistic greatness as homemakers. I salute all of you.

Sunday, December 5, 2010

5 December 1956 “Q & A Sunday: 1950’s Diet and Health”

familycooking This weeks question from one of my fine followers is as follows:
  I have a question about a comment you made in your Lard post.  The way you describe how your eating habits have changed since going back to 1955 is impressive.  Not to mention lowering your grocery bill by doing so.  Have you or your husband received any positive test results or positive feedback from your doctor, if you've discussed this with him/her.  I'm not trying to pry, just wondering for my own health needs.  Seems like we Americans need to get back to real life AND real food.
If you think this would make a good Sunday question/answer post I'd love to see you expand on the topic.

I thought this a good question to deal with as we approach the Holidays. We American’s are now officially over-eaters in our normal day to day life, but add the Holiday to this and look out! Therefore this seems a good time to discuss this.
When many people today consider the 1950’s and food, they often think, “Oh, Bacon and Butter; everything is dripping in butter and lard; Steak and Red meat” and so on. There are even modern commercials that play on this stereo-type. Here we are to “Meet the BUTTERTONS”
This commercial is the perfect example of modern propaganda. It is false in many ways. The first being that in 1950 entire sticks of butter were spread all over everything. First and foremost food in 1950’s was MUCH more expensive than today. Today’s food IS cheaper and more plentiful mostly attributed to corporate farming and the high percentage of imports of goods from foreign markets.
Secondly it is false in its dietary claims. To say that “I can’t believe it’s not butter” (Which I bet were I to taste it I COULD believe it was NOT butter) is better than butter is ridiculous. It is a margarine type spread. It is processed from a variety vegetable fat and is actually grey in color. It is often made from the least nutritious oils, such as cotton seed, which is also used as pesticide. The ‘butter color’ has to be added to give it the appearance of actual butter.
It is also whipped in a can which contains much air and you therefore get less than you would in a solid stick of butter. This is also true of whipped butter. Therefore,  anyone who buys whipped butter : you are paying for air. If you like whipped butter, make it yourself with your mixer and even add a little cream or milk, whip to the consistency you like and store in the ice box! You can even add herbs, garlic or make honey or cinnamon whipped for the breakfast table. But start out with a good solid stick of butter. I actually buy butter in a 1 lb block and simply cut it into the quarters you get when you buy the pre-packed pound with four 1/4 pound sticks. IT is less to throw away and cheaper to buy. But I digress…
Rather than describe the production of margarine in my own words, I found this which does a better job. Here is what we ‘smart modern families’ are eating when we eat margarine (and many other products that contain margarine in them any ‘cream based’ soups, packaged cheese/gravy sauces you name it)
How is margarine made: Step 1
Margarine makers start with cheap. poor quality vegetable oils, such as corn, cottonseed, soybeans, safflower seeds and canola.
These oils have already turned rancid from being extracted from oil seeds using high temperature and high pressure. Rancid oils are loaded with free radicals that react easily with other molecules, causing cell damage, premature aging and a host of other problems.
The last bit of oil is removed with hexane, a solvent known to cause cancer. Although this hexane subsequent removed, traces of it are inevitably left behind.
Unfit for consumption
Moreover, some of these oils are not suitable for human consumption to begin with.
Cottonseed oil, one of the most popular margarine ingredients, has natural toxins and unrefined cottonseed oil is used as a pesticide. The toxin, gossypol, is removed during refining.
Cottonseed oil also contains far too much Omega-6 fatty acids in relation to Omega 3. While both Omega 6 and Omega 3 are essential fatty acids, an imbalance between the two is widely believed to cause various health problems, including heart disease.
Most experts on the subject believe that a healthy ratio of omega 3 to omega 6 is between 1:1 and 1:2. Cotton seed oil, however, has over 50 percent omega 6 and only trace amounts of Omega 3, giving a ratio of 1: several hundred or more.
As cotton is one of the most heavily sprayed crops, there are also concerns that cottonseed oil may be highly contaminated with pesticide residues. However, insufficient testing has been done.
Canola oil, which is widely touted as the healthiest oil of all, has problems as well. Consumption of Canola has been linked with vitamin E deficiency as well as growth retardation. For this reason, Canola oil is not allowed to be used in the manufacture of infant formula.
The oils used for making margarine are also among the Big Four genetically modified crops – soy, corn, rapeseed / Canola and cotton.
----------------------------------------------------------​----------------------
How is margarine made: Step 2
The raw oils for making margarine are steam cleaned. This destroys all the vitamins and antioxidants.
However, the residues of pesticides and solvents – that is, hexane – remain.
How is margarine made: Step 3
The oils are mixed with finely ground nickel, a highly toxic substance that serves as a catalyst for the chemical reaction during the hydrogenation process.
Other catalysts may be used, but these, too, are highly toxic.
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How is margarine made: Step 4
The oils are then put under high temperature and pressure in a reactor.
Hydrogen gas is introduced. The high temperature and pressure, together with the presence of nickel catalyst, causes hydrogen atoms to be forced into the oil molecules.
If the oil is partially hydrogenated, it turns from liquid into a semi-solid.
Trans fats are formed during partial hydrogenation. These are fat molecules that have been twisted out of shape. In liquid oils, the molecules are bent, with the hydrogen atoms on opposite sides of each other.
During partial hydrogenation, the molecules are somewhat straightened and now all the hydrogen molecules are on the same side.
If the oil is fully hydrogenated, it turns into a hard solid that cannot be eaten. It no longer contains trans fats because the "out of shape” oil molecules have all been broken up to form straight chains. But this does not mean they have become healthy again because of all the unnatural steps above.
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How is margarine made: Step 5
What comes out of the partial hydrogenation process is a smelly, lumpy, grey grease.
To remove the lumps, emulsifiers – which are like soaps – are mixed in.
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How is margarine made: Step 6
The oil is steam cleaned (again!) to remove the odor of chemicals. This step is called deodorization and it again involves high temperature and high pressure.
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How is margarine made: Step 7
The oil is then bleached to get rid of the grey color.
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How is margarine made: Step 8
Synthetic vitamins and artificial flavors are mixed in.
A natural yellow color is added to margarine, as synthetic coloring is not allowed!
In fact, early last century, all coloring was not allowed and margarine was white. This was to protect consumers so that they do not get butter and margarine mixed up.
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How is margarine made: Step 9
Finally, the margarine is promoted to the public as a health food – with the full endorsement of many scientists, doctors, nutritionists and health authorities.
Another aspect of the 1950’s diet that is interesting and tied to the higher costs, is the amount they ate compared to we modern people. Food cost more, you had to prepare more from these basic foods and needed to stretch it. So, you ate less of it.
I was at our local farm yesterday at a craft/Christmas fair selling my homemade brittle (made with real butter and no high fructose corn syrup I might add!) when I noticed the sign for the home-made ice cream. They have their quarts marked down to $7 from the usual $8 in the summer. Now, one might think, “Eight dollars for a quart of ice cream! I can go to –insert big chain grocery or Wal mart here- and get it for 2 dollars” But, we must remember, this is made locally with local sourced products. This would be the case in many ways even in the 1950’s. Even as production from the war years turned to creating the home-front 1950’s luxuries, milk and cream were from smaller farms and made in this country. The cost was higher to the customer because of those factors. However, this results in a Better product which we WILL eat less of because of the cost.
It is not a coincidence that the obesity in our country coincides with the low cost bounty of cheaply made and overseas imported products we can get for pennies at Wal-mart and other Big Grocery chains.
And the idea that those in 1950’s ate red meat morning, noon, and night is also a myth. The average middle class diet contained smaller amounts of meat (smaller portions) and things such as Steak were considered a ‘special occasion’. Even the Sunday Dinner roasted chicken was a sort of culmination of the week as a special dinner. The leftovers of which would probably be seen in a meat pie or casserole on Monday’s dinner table and a soup later in the week.
Even as packaged soups and meals became available in the 1950’s they were not as prevalent or the norm as they are today and often served to aide the homemaker in meals rather than stand alone as the entire meal. If mother bought a boxed pizza or spaghetti, it might be for a fun special night for the kids when they were off for a bridge night at friends. Or when the gang was over for soda’s and a night of listening to records. Here this 1953 commercial for chef boyarde (an actual person) even mentions it helps to aid dinners and keep the cost of meals down. Hardly meant to be eaten every night.
A steak dinner would be a special occasion eat out meal, or possibly at a neighborhood or party outdoor Barbeque function. Many nightly meals for the American Middle class were stretched amounts of meat purchased by mother. These cuts of meat cost more, as did the veg, but they more than likely were grown closer to home and not shipped as far. Certainly they were not eating apples and lamb from New Zealand.
Meat consumption is much higher today:
Meat Consumption at Record High
Now more than ever, America is a Nation
of meat eaters. In 2000, total meat consumption (red meat, poultry, and fish)
reached 195 pounds (boneless, trimmedweight equivalent) per person, 57 pounds
above average annual consumption in
the 1950s (table 2-1). Each American
consumed an average of 7 pounds more
red meat than in the 1950s, 46 pounds
more poultry, and 4 pounds more fish
and shellfish. Rising consumer incomes,
especially with the increase in two-income households, and meat prices in the
1990s that were often at 50-year lows,
when adjusted for inflation, explain
much of the increase in meat consumption. In addition, the meat industry has
provided scores of new brand-name, value-added products processed for consumers’ convenience, as well as a host of
products for foodservice operators.
meatconsumption
There is also this idea that we had very little nutrition back then. If I refer to my cookbooks and magazines and homemaking books of the time, as I do, I am told fresh fruit to be served with breakfast raw. I also am told raw fruit such as carrot sticks, celery, tomatoes and the like are to be provided at meal time along with the cooked vegetables. We eat more raw fruit and veg now with our 1950’s diet than we ever did with our modern, milk cereal fozen pizza diet of the 21st century. How many raw fruits and veg do you eat today with meals as a modern family? Do you have children who ‘won’t eat this or that’. Because, that almost did not exist either in the 1950’s. You were expected to ‘clean your plate’ because there were others worse off than you (particularly the staving children in the remnants of war torn Europe.)
What does this mean for us today? Well, if we could wrap our heads around not expecting impossibly low cost foods and therefore allow local farms and in-country production, we could learn to stretch what we have and make more at home. This would also mean restaurants would make more good and local and though it would cost more, we would not over-eat. Then McDonalds and other fast food chains who make 99 cent meals could keep their ill conceived food and we would eat healthier and support our own towns and country and lose weight. The higher cost does not mean more money spent on food, but actually can be less. As we learn to make more ourselves and demand less food per meal, we buy less and better. So, I have found for us, that I spend less than filling the cart with cheap on-sale packaged pizzas, fried chickens, dinners, burritos and so on. And the amount of chemicals in the food is staggering.
Now, add to this the waste and garbage. The amount of packaging from a normal modern American’s diet is immense. The 195o’s counterpart had much less garbage. I found, since 1955, that our over three bags of garbage a week has become one small bag. Much gets composted and there is just not that much packaging. When I make many things from key ingredients there aren’t boxes and boxes of cereal, pre-packaged foods, and packaging for desserts and treats.
Therefore, I think it is safe to say that many eating habits of the 1950’s can even effect our general environment with the amount of waste we create. Now, when we buy less of these things, the market for them decreases and then they will need to make different or market differently to us. It is very much a pebble dropped in a vast pond whose ripples reach far and beyond.
With concern to our health, my hubby’s and mine, we are actually better fit than when I started 1955. Particularly when you consider the current cholesterol myth. Our family physician as well as our best friend who is an ER doctor, have told us that they now have found the cholesterol levels are more associated with ones genetics and that cholesterol levels should not be lowered in many cases. Some people who currently take cholesterol lowering medication (including my Father who has now been taken off it) are actually at risk. I will not go into it now, but the drug companies are tied into the food production companies and the Food/Seed creators such as Monsanto and there is much money to be made in medicine for ‘ills’ such as ‘high cholesterol’. And any Tom, Dick or Harry could get cows, and raise them to sell butter, but if we believe butter is bad that stops that. Then add to that the FDA regulations which continually increase the high cost ‘needs’ of farming which small farmers cannot afford to keep up with. (as an example a law recently passes which resulted in our local farm having to change the way they process their greens by adding 15,000 dollar septic system in lieu of the system they had which drained the water used to clean the greens outside to an area specifically planted with a crop that was meant to use the water and grow vegetation and return nutrients to the soil. Now, instead, they have a huge cement receptacle in the ground that takes the water and keeps it there, not replenishing the soil and basically wasting the water as well as making expenses some farms can’t keep up with. These farms would then find themselves performing ‘illegal’ acts in selling greens to their community.
But, that in and of itself is more than one post. So, back to our health: My hubby, who was never overweight, had actually put some weight on before 1955. Since then he has gone down a pant size and is much leaner. He eats three meals a day prepared by me. A large breakfast of eggs, bacon, toast or pancakes, water, coffee, butter and jam. He then eats about 4 oz of meat with veg and usually cookies or a slice of homemade pie or cake for lunch with water or coffee. (We stopped drinking soda when we saw the cost as well as the soda available in the 1950’s was sweetened with sugar not high fructose corn syrup. Also the soda of 1950’s was often in a 4 or 6 oz bottle. These bottles can sometimes be had made with sugar during one of the Jewish holidays. After waiting to find them we simply found we just didn’t need or want soda. Now when we might have one occasional it might be a treat. Though, I find now, I can’t stomach the stuff. It is too fizzy for my digestion and far too sweet!)
Our portions are 1950’s portions. We eat desserts made with butter and lard, such as pie’s and cakes and biscuits and cookies, but in moderation. I have not lost as much weight as I would like I (as I have the ability to nibble being home all day while hubby cannot as he is at work) But I weigh less than when I started my 1955 project.
I also suffered from a digestive issue which my doctor could not pin down. I had been tested for IBS but was found to not have it. After the first 8 months or so of 1955, I suddenly found I was no longer suffering from my odd digestive feelings. I also used to have odd ‘attacks’ where I would feel almost an anxious panic attack and then feel rather ‘shaky’. These were similar to someone with hypoglycemia or a diabetic who is crashing from too much sugar. These have not made an appearance in over a year now. The only think I have changed is my diet.
I also now find the taste of processed foods, if I am at someone’s home say, is odd. There is a chemical taste I find when I eat a store bought cookie or chip. I also find, if I eat modern potato chips, I cannot stop eating the. The same with Cheese Crackers. Yet, when I make my own cheese crackers (which are SO good) I could never eat more than say 10 or so, as my stomach feels quite full. Mine are made with butter, un-bleached white flour, grated cheese and seasoning. The store bought has so many chemicals I wonder if some of these are set to ‘trigger’ your eating response and therefore one could eat an entire box of cheese crackers without much hesitation.
I am not a physician nor a dietician. I can only share with you what I have found for myself and my family in the past two years of a radical diet change. It seems the more one gets to the source of their food and can create or control what goes into that food, the healthier one feels and the cheaper it becomes. I now can look at eggs, flour, milk, butter, lard, sugar and various baking things as salt, baking soda, baking powder and know I can make a vast variety of things from pies, to breads, to snack foods, and a variety of meat dishes. I even make my own Tortilla’s and find them an easy to make last minute bread to have at any meal.
I really feel if we can manage to embrace modern technology in a healthy way in which it serves us and we remain its master and not the other way round and combine this with a more ‘back to nature’ approach to our food. Now, there may certainly be many 1950’s food that might not be considered healthy but we do not have to live a black or white life. We can take the meal portions, the purer diet of the time and infuse it with modern realizations about food and vitamins.
I think a real look at ‘how we used to eat’ can only benefit our modern approach to diet. If we blindly believe cheaper is better, listen to ‘what is better for us’ by the commercials made to sell corporate made products, we will only continue down our path of obesity and increased diabetes. Just the amount of ill-health we now have due to the calories we drink is staggering to what a 1950 diet would have contained. Children literally drink a day’s worth of calories in just soda alone, now add to that packaged foods such as breakfast cereals, the poor diets in public schools and the fish finger/pizza/batter fried no veg diets of their dinners and you can see we DO eat more poorly than they did in the 1950’s.
Again, looking back to look forward proves to be a good idea. I think this conversation could continue and there is much to learn in the realm of our diets with regards to the past. I don’t think ‘it was all perfect and rosy back then’. But, I also know that there is much wrong with today’s food and diet and the more passive we become, the more we become ‘plugged in’ the easier we are to be sold to. And those who sell to us simply want our money and care little for our health.
Have a wonderful Sunday and Happy Homemaking.

Sunday, November 21, 2010

21 November 1956 “Q & A Sunday: Cooking With Lard”

Today’s Q & A is concerning our old friend lard. I had a recent question in a c0mment from one of you concerning this. I have also received various letters on the subject, so let’s look at that much misunderstood cooking fat: Lard.
Now, to start with, the question I received most recently was concerning a ‘meaty taste’ to a pastry while using lard. There are two possible reasons for that result. The first, and most likely the case, is the quality of the lard. Lard is made from Pig. Any part of the pig that contains fat (lard is rendered fat) can be used in lard production. However, there are ‘better’ parts of the pig for the lard which is better suited for pastry.
The second reason could simply be that maybe one should halve the fat of a pastry recipe between butter and lard, to see if they notice a difference. Perhaps the taste is so new it became more apparent to you. I, however, think it might be the quality of lard, as I have never had my lard pastry taste of ‘meat’.
Here are three levels of Lard: “The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. The next highest grade of lard is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. The lowest grade (for purposes of rendering into lard) is obtained from the soft caul fat surrounding digestive organs, such as small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of pâtés.”
lard Now, I would love to try various types of lard, but so far have only had experience with the simple store bought version by Armour. I am still uncertain if this is Hydrogenated. If so, it might add saturated fat. The good news for lard is that it  has Less saturated fat (the bad kind) and more unsaturated fat (the good kind) and LESS cholesterol than an equal amount of butter by weight.
Lards use in the 19th century was often due to cost. Butter was much more expensive than lard (I imagine the process by which you make butter including the smaller about derived from it as opposed to the large quantity of lard obtained from rendering a pig is vast.)
lard2 As I am uncertain about the lard I use, I found this product which will end up next on my monthly pantry list HERE.
The more research I have done, I have begun to think that I may, when not ordering the lard mentioned above, try my had at rendering my own. It seems simple enough and I am sure I can get it easily enough from a butcher I know of in Plymouth.
This tutorial on CHICKENS IN THE YARD blog is a very good step by step to lard making. Have any of you ever tried making your own?
So, I would say, if you are new to lard use 1/2 butter 1/2 lard. You will find, however, that lard is wonderful for pastry. If any are concerned of the product itself, ask yourself that while you are eating processed chips/Doritos, fast food, any pre-packaged box food in which all kinds of bad ingredients exist. Then ask yourself, ‘Can homemade things with lard, made so you know what is going into it and eaten in moderation be really bad for you?” Also consider the ‘bad press’ lard and even butter and eggs got by our ‘good friends’ the FDA when you consider who is pushing the cheaper made mass produced products of shortening and margarine and spreads.
Now, finally, I thought with Thanksgiving on its way I would show you the carving tutorial in one of my magazines. I hope it will be helpful.carvingturkey
Happy Homemaking.

Sunday, November 7, 2010

7 November 1956 “Q & A Sunday: The Coffee Cake”

I actually received a few questions about my coffee cake. Two people, overseas readers, asked how I made the recipe without yeast and letting it rise. So, I thought this lovely breakfast or tea-time cake deserved some good answers.
First lets address the old fashioned recipe which does include yeast and a rise time. This recipe also makes lovely buns, very like cinnamon buns. This is the recipe I use from my Fannie Farmer Boston Cooking School book from 1955. (note for this recipe, when it refers to yeast cake on pg 67, it is merely telling you to dissolve your yeast in 1/4 warm water.)
fannyfarmercoffeecake
This is really a rather easy recipe, but the wait time and messing about with yeast can be an issue for some or for any new bakers. I know I first approached yeast with some trepidation and fear, wondering if mad scientists or movie-type explosions would result.
There are ‘easier’ or no yeast versions of both Coffee Cakes and Kuchen in my other cookbooks. In fact Kaffee Kuchen shows up most times on the same page as Coffee Cake in most of my vintage cookbooks as well as various magazines of the time. They all are about the same. The difference with a Kuchen versus the Cake, is in the kuchen the yolks are added separately and then the whites are beaten stiff and folded in. My recipe in my Better Homes also includes a ‘Topper’ which is the usual brown sugar, flour, butter made into a crumble. However I have also seen Kuchen recipes that simply have you add a well beaten egg, not separating the whites. But, by and large, the Kuchen tends to use the beaten egg whites.
The basic Coffee Cake recipe I use is basically either of these two. One is from Better Homes and Gardens the other from Betty Crocker. They are basically identical. I, however, use melted better rather than oil or shortening or margarine.
coffeecakebetterhomes coffeecakebettycrocker You can see they are basically the same recipe. I usually make the Streusel filled coffee cake found on the Quick Breads page. This mixes the streusel in the middle and on top, quite yummy.
This is very easy to mix up and does not require your mixer. Just some bowls and a wooden spoon is all I use.
coffeecake1 Here is the sugar, melted butter ( I use stove but you could easily pop butter in the microwave to melt it, even in the same bowl-less clean up), and egg. See what a lovely color it is.
coffeecake2 Here it is after the dry ingredients have been added. I don’t even sift my drys for this, I merely measure it straight in and stir away. A coffee cake is very forgiving. You can see the crumble made up in the bowl next it. Those are my fresh chicken’s eggs, they started laying on my birthday!
coffeecake3 Here you see I have put in half the batter (you can spread this batter with a spoon, it is not runny like a traditional cake, making it rather easy to manipulate). And here it is before baking with remainder of the batter and the rest of the crumble.coffeecake4
And, finally, fresh from the oven:coffeecake5 And straight to the breakfast or tea-time table.coffeecake6 Look at those delicious bits of crumble and warm golden cake, mmm…coffeecake7
So you can see, it is rather easy and sets up nicely. It is a nice cake to have about for a quick snack and it packs wonderfully.
Coffee cake is also a good tea cake. It has the firmness that allows one to eat it with their fingers while holding cups of tea, much like an English Sponge. In fact, I find that an English Sponge, a Victoria sponge and so on, are rather similar to our Coffee cake.
Now a coffee cake can also mean, quite literally, a cake which contains coffee. Today that usually means instant coffee, but I am sure using fresh brewed could work but you would need to adjust it to your liquid ingredients.
The sponge (sponge cake) served with English tea can be a Coffee Sponge. Thus, a Coffee Cake, in that it contains coffee.  Every recipe I have seen for a Victoria sponge seems rather similar to a basic no yeast coffee cake, with varying degrees of complications, such as having to stir in each ingredient in a certain order, to serving the cake layered with jam and cream and dusted with confectioners sugar. Any UK readers out there, please give more information. When you eat ‘coffee cake’ ,if you do, is it a coffee sponge? Or do you eat the ‘coffee cake’ that is the yeast risen similar to our coffee rolls? Do let us know.
Here is a very easy Victoria Sponge recipe. It’s base, much like the coffee cake, seems a great vehicle to make any various forms of cake by simply mixing in. This cake, as well, is usually cut in half frosted with jam and dusted with confectioners sugar, yummy!
victoriasponge Victoria Sponge (if you click the image you will get the recipe in metric measurements, we Americans refuse to let go of our Imperial)
Ingredients
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 cup confectioners' sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8 inch pan. Sift the flour and baking powder into a medium bowl and set aside.
  2. Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared pan
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
  4. This cake is traditionally served unfrosted, just cut in two horizontally and filled with jam or custard and dusted with confectioners' sugar.
Here, then, is a recipe for a ‘coffee cake’ that is a sponge with coffee in. It comes from HERE.
1 Cup Caster Sugar
1 Cup Self raising flour
3 Eggs
2 Tbsp Camp Coffee
For filling:
Butter 3oz
Icing Sugar 3oz
Coffee (to taste)
  • Beat together sugar and eggs until light and fluffy
  • Add coffee then fold in flour
  • Pour into two 8 inch sandwich tins and bake at 180 degrees C for about 20 minutes
  • For the filling: beat together equal quantities of butter and icing sugar, till well mixed
  • Add coffee to taste
  • Sprinkle a little icing sugar on top when put together and finished
So, here is to a wonderful Sunday morning and a nice hot piece of Coffee Cake, Kaffee Kuchen, Sponge, or whatever you like to call it. Happy Homemaking!

Sunday, October 31, 2010

31 October 1956 “Question & Answer Sunday”

I get this question often and in many different forms, so I thought today we could address it: (don’t mind my paraphrasing of the question)
budgetgirl “How should I plan my meals, marketing, and budget?”
Let’s start with the budget for our meal planning.americashousekeepingbook In America’s Housekeeping Book we are told that 25-30% of our income is what should be allotted for food. It also warns against a ‘cookie-cutter’ form of lists and points out, rather smartly, that budget’s and meal planning must certainly be catered to the specific needs of the family.
Now, if we did take that percentage as a starting point and you shop weekly, as I do, then simply break down your household income into the weekly amount. So, if you earn X amount of dollars in one week, 25% of that should go to your food. If you find you spend less than that, great. I find I spend around 12-15% on my food, but I do have two other aspects to my shopping budget. Now if you shop bi-weekly, than you would figure your income that way and go forward with that calculation.
Next, with that dollar amount in mind. We could use this budget aid to now break that down.  budgetingSo, if you were spending $50 dollars on your weekly food budget, say, then you would spend $10 dollars each on the five listed items. This is a good starter list, as it allows you to break your food shopping into sections. I find, however, that I usually spend a higher percentage than 1/5 of my budget on our protein:meat/fish/beans. But, you could adjust yours accordingly.
Now, many people plan their meal for the week down to the day such as MON:Roast beef, mashed potatoes, green beans and so on. For myself, I do not plant this specifically, because budget is first for me, then nutrition, then the selection. So, when I approach the market on a Friday morning, I have my list, but it is often a general list. It will include the reminder that I am shopping for 7 days (including the dinner for that Monday) On that list will first be any things that need resupplying such as flour/sugar/baking supplies. I call this my Pantry List.
There will be a separate part of my shopping list for household items such as light bulbs, toothpaste, Toilet Paper. This is called the Household List.  Incidentally, I have a separate monthly budget for non-edible shopping such as those things. I consider, if you I cannot eat it, it goes into that monthly category. The food (Including the baking supplies as I make many things from these) are included in my food budget though they are listed on the two lists Food and Pantry, if that makes sense. So, basically my shopping list is divided into those three sections on one piece of paper.
Now, for the nutrition aspect of meal planning.basic7The Basic Seven in my earlier Betty Crocker book is much more nutrion based, I feel, than the 4 food groups in my later 50’s version of Better Homes and Gardens
 basic7two You will notice here that even on the ‘adequate’ meals Raw Vegetables are still included. I think there is a misconception today that 1950’s food was all Jell-O molds and fried and mayonnaise. I seem to find that all of my cookbooks, household manuals, and vintage magazines are filled with raw vegetables and including fruit with breakfast.
I know when I started my project I thought the same thing. Packaged food, mayonnaise covered items, and everything suspended in gelatin. The irony being, of course, that the main diets of the average person in 1950’s were much healthier than today’s average diet. We may know more about nutrition today, but most families are not following those guidelines, as prepared food now makes up the majority of what families eat, including what children get at public schools. Combine that with the higher demand on daily exercise in the 1950’s and you have, overall, a healthier way to eat. And, to me, I think it is a more approachable menu plan than what might be suggested for busy family today, who them just decide to fall back on the instant food. Therefore, if one wants to move away from pre-packaged, but the daunting tasks of modern food trends seem, well daunting, a 1950’s food cycle might be a good skeleton to build the meat of your family food and grocery budget upon.
I do not plan each day out with specific meals, as I said, as I like to buy sale items. So, if I know I need protein for 7 lunches, dinners, and breakfasts, I buy what looks good and is on sale that week. I also enjoy cooking, so not knowing my weeks meals before the store is not bad for me. Then, however, it is easy enough to plan that week’s meal after one gets home with the groceries. I can decide what veg with what meat prepared what way. I can try out new recipes, or use good ole’ standbys based on what I was able to fit into my budget.
If one does not care to cook and cares more about pre-planning, than the budget would come second and you could try to cut back on this or that once you get to the store to fill your pre-planned menu for the week.
Another helpful tool we modern shoppers have that our 1950’s counterpoints did not have, is the calculator. It was simply not there and yet today even our phones are equipped with these simple little devices. Tally your food as you put it in your cart. Keep a running tab, so you know you are staying in budget. You can also simply ‘round up’ in this matter. Chops 5.49, call it 6 as you put it in the cart, then you are sure to cover tax. It won’t be as exact but you will be more on budget than you think. I used to just fill it up and see what happened at the checkout. As if it was some game. That seems to be a sign of a very bad shopper and money manager. But, that was how I shopped. As if the total was a Christmas gift, “Oh, $150 this time, what d’ya know! Surprise!”
So, I hope these little tips are helpful. We can at least now share our own tips and ideas or more questions about shopping, meal planning and budgeting the food. Let’s hear it gals and gentleman, how do you shop and plan for those meals?
And if you would like to ask me a question to be answered on Sunday, simply Email me at www.apronrevolution.com and if you want your blog/site mentioned with a link, let me know that in the post and include it, of course, and I shall do so. Otherwise, I merely answer a question or combine similar questions into one post. Thanks.
Happy Homemaking

Sunday, October 24, 2010

24 October 1956 “Question and Answer Day: A Revisit”

I am sorry this post is so late today, but I had a friend who wanted me to go spend the day with her. We went to town and lunch. We stopped at a tag sale and I found a wonderful old ledger like I have been wanting for sometime. It is VERY old (more like 1850 than 1950) but mostly blank and I am excited to use it. I also purchased some lovely little Christmas gifts.
Now, I have reserved Sundays as a day to post my answer to various questions my lovely readers have asked me. I don’t always have time to get back with all who write and I feel bad. Or sometimes a question will be good and I want to use it as a post, but then don’t get to it. So, that will be the new format.
If any of you would like to ask a question for me to address on Sundays, simply go to the contact page of the webiste or just simply email me at apronrevolution@gmail.com. If you don’t give me your blog/site address and tell me to use that and your name, I will post your question as anonymous. If you wish it included, tell me and I shall do so.
So, today, however, I am  merely going to repost a post of mine from last 30 october 1955. It was part of a series of answers I gave to a follower who had ‘interviewed’ me for a Thesis paper/research paper. I figured it would still be relevant to the Q. & A.
If you want to see the original post to see the comments go HERE.

  • How completely have you changed your lifestyle to accommodate the 1950’s way of life.
I changed as much was/is possible and still functional. Obviously, the use of my computer was important in order to document my project. I have found, however, that computer (though once used for entertainment) now serves as a combination typewriter/reference library.
My dress is completely vintage. I wear girdle and stockings  (no panty hose) and mainly dresses and skirts. I have one pair of dungarees (blue jeans) that I wear for work around the yard or sometimes house work. These are high waisted and I can’t believe how much MORE comfortable they are than the modern ‘low rise’ jeans.  Hats and gloves, pocket books, and hankies, all  of these are of the period and many authentic when possible. Although,  my wardrobe of handmade dresses is growing, using vintage repro patterns. I am to the point where I am trying to take a very basic bodice pattern that fits me and then I ‘make up’ the rest of the pattern. If I see a ‘style’ I like in a movie or vintage Vogue, I want to be able to copy in a way that it feels ‘inspired’ by it. I think a sewing homemaker would have most likely ventured into her own pattern making. In fact, I am sure in High School and College level Home Economics, she would have learned pattern making.
  • Where did you source your 1950’s clothing and décor from?
A mixture of local antique/thrift stores and church sales. I also found many things on ebay (my vintage cone bra for example).
  • Has your husband joined in with the 1950’s theme?
As I said, my husband is very easy going and never wonders at what I might do next. He takes it all in stride. He is rather 1950’s in many ways, already, such as his manner of dress. He owns one pair of jeans which he rarely wears. He wears mostly ‘dress slacks’ and even cotton pants for working in the yard. He wears ties, sweater vests etc and has a very 1950’s haircut. He does not wear tennis shoes except to go running, so really he blends right in. He is also a pipe smoker and collects and uses antique typewriters, so it was rather a nice fit. We seem to find ourselves very ‘at home’ in the 1955 role of breadwinner husband and homemaker wife both in clothing and attitudes.
I think our attitudes as two educated middle class people, we are very similar to our counterparts. Though I love vintage clothes and can get rather excited about talking about petticoats and things, we have very real political discussions concerning the period, much the way I think our 1955 counterparts would have.
  • What is your knowledge on Dior’s ‘New Look’ that came out in 1947, following WWII?
belle epoch Considering Dior grew up in a fairly wealthy household and had memories of his mother and female family in the luxury of the Belle Epoch, his New Look (so dubbed by the then editor of Harper’s Bazaar, Carmel Snowharpers who exclaimed, “It’s such a new look”) seems to be his response to what he fondly recalled and what was needed after the war. The New Look.new look1 new look2 new look3
I think fashion will always look back before it looks forward. Any true innovation of fashion always has some nod to the past. roman-statues-2regency In the Regency Period, for example, the look of the classical Greek and Roman statues were copied into the Empire waist.  Napoleon, feeling akin to the Roman Emperors, affected such changes himself.
The idea of copying a previous time period you are fascinated with is not an new idea at all. Even the colors, sleeves and necklines of the 1870’s Victorian period were a direct nod to the French era of Marie Antoinette. 1870s dress 1872 worth gown marie antoinette And so Dior, after the war, wanted to give back to the world some of the beauty and femininity of the world that had been lost in the war. A world he most likely could remember in the tactile sense of youth; the rustle of the petticoat, the sway of full fabric from a small sashed waist. And I really do think that the New Look was a way to bring back some of the good that was lost after the world changed in an almost innocent way. We could leave the ideals of privilege and class in the past, but let there be beauty and femininity again. In a very simple manner he gave back a sense of luxury and innocence that had been lost.
With the restriction of fabric during the war, the look of the 1930s (which was returning to a longer skirt) certainly directed the look. There was only so much fabric.  A new silhouette was really needed in the fashion world. The hard military shoulders and knee length skirts of the war couldn’t be further away from the New Look, with its yards of full skirt, soft sloped shoulders and nipped in  waist.
What I find interesting is at this time and really only until the late 1960’s, what the fashion houses dictated as fashion would affect most people. Even if you were not wealthy, if the ‘fashion’ was a full skirt to mid calf that meant the wealthy in New York would wear a Dior original, but also the young wife in Idaho also would follow suit. That was why there was such an outrage against it by those who wanted the freedom and sensuality of the shorter skirt. When, in reality, they could have simply just worn what they liked. And THAT is the big difference in our two worlds. Today, a woman wears what she likes. And to that, I am happy. Yet, I do wish there was a return to the idea of a ‘style’ that could be set and then copied by those in their own way. Somehow it almost seems as if that allows more originality. Because, it seems when we are given the option to wear anything, we always revert back to jeans and T’s. That is fine if you choose that and it doesn’t choose you, yet I hear from women all the time how they WISH they could wear vintage, or have the nerve to wear hats. It is odd that given MORE freedom we somehow feel more restricted, odd isn’t it.
Now, I am not saying I want to put holds on anyone’s freedoms, but what I am saying, ladies, is that for those of you who long and pine for the days of beauty in clothes, you have the choice our grandmothers DID NOT! So, watch some old movies or read old vogue, look at Edith Head designs and get to sewing! The world around you can be changed. You might be the woman brave enough to wear that veiled 1950’s hat and gloves to the store, party or church and other women will think, “Oh, my, how adorable”. We always do. No matter how removed we can pretend to be from fashion as women, let’s face it, fashion has existed BECAUSE of us. Again, another powerful part of our woman’s history. We WORE the corsets and bustles and farthingales. Men may have manufactured them, but WE gave them life! Embrace it! Sometimes I feel that we as women are so powerful, but we feel the need to hide or suppress it. If it takes nerve to wear a full on 1950s outfit down to the girdle or even an 1850’s, then we can do it! You might affect the style in your own town and honestly wouldn’t you rather be thought of as having your own style than not thought of at all?
Well, I got off topic a little, I am sorry, that bit was more for my post, back to Dior and the New Look.
I have often wondered if Dior was also influenced by a very small trend that occurred right after WWI started. Many fashions then were needed to become practical. . The idea that women would suddenly need, en masse, to take over male roles of work was beyond comprehension up to this point, though we often forget that there was always a class of woman who worked hard physical labor, servants. Their role certainly became easier as fashion became less complicated, but then they slowly were done away with as the century progressed. But, fashion was for the wealthy and then the copiers of fashion, the middle class.  That is why I think the “War Crinoline” look became popular that spring of 1915. We had not yet realized what the new roles for women would entail. The fashions had become rather mannish and stark and this was a response to a need for the feminine form. When you see the fashion plates, you can easily see the new look. Particularly in this image, the navy dress and the pink dress with an overlay could probably have simply had a tight belt at the waist and been worn in 1949 as Dior’s New Look.
1915warcrinolintrend_thumb1 In the spring of 1915, however, fashion changed radically with the introduction of an outline known at the time as the 'war crinoline.' Hemlines crept upward and the skirt was now very full and bell-shaped, with wide collars and sloping shoulders.
So, this odd year of overtly feminized form of course was quickly replaced with the more practical war clothes of WWI.
So, having both grown up with ladies of high society in lush exuberant gowns and having living in Paris during the stark years of the war as well as the severe silhouette of Chanel in the 1920’s, this was really a groundbreaking look. Yet, and I am sure he was aware of it, it was highly influenced by the past. And, even the ‘war crinoline’ of 1915 is merely a reinterpretation of the 1840s-1860s Victorian period of full skirts culminating in wasp waist full skirt and sloped shoulders.
I think, much as I have found with my own project, we can and should look to the past for inspiration and ideas. In a way, those who have already lived have had to make mistakes and it is silly for us not to learn from them. Dior saw a need in both Fashion and probably in his own heart, after the devastation of the war, to a return of gentler more comforting times. The era where ladies had small waists, milled about in full gowns and sat daintily sipping tea under large hats, and thus the NEW LOOK was born. That, anyway, is how I see it.
  • What do you think of this style of clothing, with the 8-inch waist and 25 meters of material in one skirt alone?
For myself, I adore Dior’s look. I am tall and can carry a full skirt mid-calf fairly well. I do recall there being a backlash from women at the New Look because they had to cover their legs after the freedoms of the War and certainly for a shorter frame it might not be as complimentary.
Since I am living in 1955, the New Look is not so new any more. My skirts, for the most part, are very full. I actually prefer a full skirt with petticoat over the pencil skirt, though I do wear those as well. My full skirts tend to run a little closer to the knee, as would be happening now in 1955, and by 1962 you would still have that silhouette but the skirt would be just at the knee, also very flattering. Compared to the later 1960’s short straight A-ling dresses, I think the New Look is a woman’s best friend. There are many ways to hide ‘flaws’ in the New Look, while the mini dresses of the 1960’s bared all.
There is something supremely feminine in the New Look. The fall of the skirt, the way it moves and the sound of the petticoat and crinoline. Even my housedresses that I clean in are full skirted, though often worn without my petticoat, they are a joy to clean in, as I can move about freely, are very comfortable in the summer (when my girdle was only worn ‘out in public’ as I was told my ladies of the time that was correct).
What I can say to any of you who have not worn the New Look, you must try it at least once. There is something etheral about walking into a room feeling the movement of your skirt and the way it falls as you sit. It gives a lovely look, and I have to say, in it’s suit form, is very smart. I love the looks of other time periods, say the 1920’s, but if you are fuller figured, the New Look is for you!
  • What do you think this meant for women? Did you find this a form of oppression and push for conformity for women, or did you find this luxurious and ‘housewife’ ideal appropriate?
I think any intentional form of ‘oppression’ through clothes upon women is rather a modern ideal. Perhaps, other than Poiret’s hobble skirt of the teens, which literally restricted movement of the legs, fashion on women was never ‘inflicted’ in my opinion.
There were certainly those who may have suffered with the corset, probably Victorian servants in upper class households for example, but for the majority of it’s existence it was no more oppressive than a modern bra. In fact, I don’t believe it was until later Victorian (1870s-1900) that the ‘tight lacing’ of the wasp waist was really a infliction on your body.  A corset of say the Regency Period or even Victorian around 1840 was more about holding a shape to conform to the fashion. Now, I am not saying I want us to have to wear corsets or girdles, but I am saying that in the past society lived in a more patterned way. Really, any woman could have stopped wearing her corset, she was not literally being ‘forced’ into it everyday. But the moral fiber and laws of society themselves required you, if you wanted to participate, to follow those rules. Do I think those rules were set only by men, no. This is something that I think really needs further study. I am sure, for every one woman who despised her corset, there were ten ladies reveling in it. This concept that men, until the 1960’s, held us in an iron clawed grip is, to me, a farse. We have more freedoms now and I am glad for it, but we have always had the potential for those, but we chose, collectively, to focus on other aspects of our society. Women, by nature, are nurturers biologically. You have only to look at other mammals to know that. So, we tend to be the ones who quietly allow there to be serenity, to make a comfortable home to live in. What we need to realize now is that equality is not about FORGETTING or throwing away anything we think, as modern women, is servitude: such as homemaking skills! We really do a disservice to our own history in so doing.
I think there were definitely women who had tasted the freedom of the workforce during the war and did not want to go back. Certainly they would prefer a different look and actually the office look at the time was more streamlines, with fitted jackets and pencil skirts, but for the women who did want to return home, it must have been a luxury. As I said, there were many women who actually protested the New Look, but it had nothing to do with ‘men’s oppression’ and in fact most men, had they had the choice, would have not wanted it either, because really the look of the war showed much more leg! And that is another thing I have noticed about modern times. Men obviously like to see women. The new look was more about how we felt as women in being pretty. It covered us up more, but we didn’t care as we were pleasing ourselves not the men. Today, fashion seems to be akin to strippers and lingerie models. Somehow the ideal has become to be as sexy for men as possible. Now, that seems more degrading to me than getting to wear pretty dresses with frou frou and fun, which many women DO enjoy rather men do or not.
So, I can only really speculate what was really felt by the common homemaker. For me, coming from a world of jeans and very few dresses being seen except for ‘nice dinners out and parties’ it was like the joy of a little girl getting to play in her dress up box or her mother’s closet. I would think that must have been true for some women, especially war brides as I would have been. If you are lucky enough to have your husband return home, the thought of making that home, raising children, decorating, going out and looking beautiful meant a great deal to them. Even in my experiment I cannot ever fully know how it must have felt to go from your world exploding around you and the constant fear of death to the reality that you could dress up and be pretty and have parties in your new home with new things and color everywhere! It must have seemed, for many, a magical time.
  • What are your thoughts on women’s role during this era?
I think one of the main elements of my project was to see, was the primary role of women of the time as homemaker (and mother, though I do not have children) a good or bad one?  Though certainly after the war, women were expected to give up their jobs to the men and become wives, many did not or they continued working while being married.
I think what I have found is that one of the main roles of women throughout recorded history has been that of Homemaker in one way or another. It is only after this year that I am beginning to see what a treasure and important aspect this is to Women’s History. Rather we feel, by modern standards, that it was ‘enforced’ upon women, I am afraid that we are now too quick to judge. I have found that the attitude “Oh, Just a Housewife” slaps the face of all our fore sisters in the face. Our role of nurturer, nester, and all that has become homemaking is riddled with skill and accomplishment. I think now that women have CHOICES that Homemaker should still be a valid one. I also feel much of Homemaking skills should be taught to both boys and girls at a young age, as to care for oneself, to be self-sufficient in this way is important. Rather you have a husband making the income or you are single, such skills as cooking/baking, mending clothes, being budget wise, familiar with the working of appliances, making clothes etc, all these are important elements.
So, though we see the 1950’s primarily as a time that woman was a Homemaker or a nurse or schoolteacher, the children of these women were open to more careers. There were also women doctors and engineers etc. I do feel, however, that the role of woman in this era as a Homemaker should be taken more seriously. I feel that role and all it entailed could even help today in our economy and planetary crisis. The green movement could be greatly improved by following the rules of the old homemakers household, where things were reused, repaired and garbage was considered reusable, before becoming garbage. Even the ability to make more things from simple stock ingredients reduces the amount of garbage we make with packaging. I always laugh, particularly now, at bottled water. If we were to time travel to 1955 and tell them that you would have to pay for water in a bottle, I am sure they would have laughed at us. But, we aren’t laughing, we are buying it by the truckloads and many other pre-packaged things and clothing and cheap furniture and the list goes on. I think much of what we make fun of as the role of the homemaker may prove to be a solution for all if we want to seriously restrict our garbage, but unfortunately, our consumer culture does not want that, because then we will buy less, but that also means more savings for us. We really will begin to see the Homemaker’s skills as a remedy for the ills of our current economy and nation.

Saturday, September 11, 2010

11 September 1956 “What is a Vintage Life? Rosie the Riveter or June Cleaver?”

Recently, I received a comment from a follower that said:
I love your blog, but sometimes I think that what you are trying to express is a return to "civility", to the social norms of the first half of the 20th century, rather than to the specific decade of the 1950s. Your homesteading and self-sufficiency seems to be more pre-war than post. After the war we truly did want to forget our home front struggles, just as our men who served rarely spoke of their war front activities.
This got me thinking. Am I living a more pre-war life? rosierivetor Am I more Rosie the Riveter or June Cleaver? junecleaver Does my desire to want to keep chickens, grow veg as well as pretty flowers, and can my own food and sew make me more 1940’s than 1950’s? And it isn’t as if I need to really just choose a decade, I just happen to like the positive feelings of the 1950s and how much ‘hope’ there was in the world. But, I also don’t want to fall prey to the easy plastic world which really was beginning in the late 1950’s.
I met a woman who would have been close to my age in the 1950’s. She lived on the Cape and still does. I met here volunteering at our local church run antique shop in town. I talked with her about this concept, my being more 1940’s than 1950’s because I chose to make more of my own, grow my food, keep chickens. She laughed and told me that the 1950’s must have been different everywhere. She, living in my old town (1600’s is pretty old for the United States) said the 1950’s in the movies was not the 1950’s here.
First of all, as I can plainly see, there were very few ‘new’ modern 1950’s homes in my town. There are some, but they are greatly outnumbered by Capes and Colonials that have seen 1650 as well as 1950. Living here in 1950 may have been the modern world, but plastic, wonder bread and gleaming but sterile green lawns were not the norm. In East Sandwich, a town outside of my own, new developments were started and one might find a row of typical 1950’s ranch, but by and large my town is house much older than the 1950’s.
“Maybe this lady is thinking of the newer parts of the country” she told me “When a town just sprang up out of an old farmer’s field. But here, on Cape, I was keeping chickens and canning in 1950’s.”
My town is, in some respects, a garden lover’s dream. Many people care greatly for their garden and their yards are full of lush roses and hydrangeas as well as pots of annuals and an equal smattering of vegetable. This, at least according to this fine lady, was true even then.
I think what I must remember( not as if I need to validate the ‘true living’ to myself, but I do want to express a true experience) is that much like today or 100 years ago, the decade in which you live is going to be lived differently depending on your area. The middle class homemaker of my age in 1956 here on Cape Cod certainly did not live like a homemaker in Wisconsin in a new suburb of cookie cutter houses. The families living outside of NYC in the growing suburbs also most likely lived a different life. And though many regional dialects and atitudes are all but gone thanks to shared media and tv, in 1956 a Cape Cod wife would have lived a very regional existence.
“Look,” she told me, “We live and breath history here on the Cape.  In 1956 I may have bought a new sofa, but my house was also filled with colonial antiques because they were my families. They were what was available around here. My vegetable garden was as much a pride to me as was my rose garden. I didn’t pack up the chickens because the war ended. They make the best soil for roses. We still canned and even traded recipes and shared jams and pickles amongst one another.”
In trying to recreate as well as study a time period as I am doing, I must remember that there is no one way to ‘be 1950’s.’ There is no one right or wrong way to live “A Vintage Life”. I find myself naturally falling into step with what local ladies in 1950’s would have done here because I AM here. My house is not a 1950’s ranch. I do have old furniture that people have sat in long before 1956. I have a nice little yard with room for veg and chickens and flowers and I naturally fill them with that.
I think, then, if any of us want to live a Vintage Life, no matter to what extreme, getting to know the traditions of our own area will make it all the more rich and real. We might only want to simply where some vintage clothes or perhaps just learn to cook and dress better, but to learn our regions history and social history, rather or not we implement it, is worth it.
As much as I have come to see how important it is for Women’s History to really study and understand the Homemaking arts and skills, so to is it important to understand where and how your community was built. The history of it’s buildings and economy is all worth the effort.
When I asked this lady if it was true,what my commenter said, that the men rarely spoke of their war activities, she laughed and then sort of went quite, thinking. “Well, I suppose we never really heard of the bad things the men must have gone through, but to say they didn’t talk about it is not true. The men, when they got together, loved to swap war stories. And though it must have been horrible what they went through, what they talked and laughed about were the good times. Roughing it and the comradery was always discussed with these men. In fact we women would often say such things as ‘oh, here comes another war story’.”
She told me they even often sang old war songs, such as this line that makes me laugh,
The biscuits in the Army, they say are mighty fine
one rolled off the table, and killed a friend of mine
And the refrain of that song almost brought a tear to my eye
I don’t want no more of Army life,
please mum I want to go, but they won’t let me go
please mum, I want to go home.
Maybe it is the New England spirit. The old curmudgeon who can get a nickel out of a penny if he squeezes hard enough. He remembers ancestors who had to literally fell forests to eek out existence. To them, hardship is merely the very stuff they are made of. Though the war was filled with unmentionable horror, they old New Englander still enjoyed a good gossip about the ‘war’ with the comradery of men around the old wood stove at the local general store.
Much like that song, with the raucous joke combined with the said refrain, ‘I want to go home’. And they did and when they returned they did not complain and go on about the horror of it. But they also recalled the good times, imbuing our communities with the very idea that, even in deadly hardships one can laugh and smile again. That is the never give up spirit I truly love about New England.
I felt better after learning this. I began to realize life, in any form, is really how we make it, but also colored by our town, our culture. We are lucky in this country in that if we do not like or feel any affiliation with our area, we can pick up and move and soon become a part of a different town a different history a different set of local values. That freedom is one thing our country prides itself on. And though we might be thought as an ‘outsider’ if we were to move to a new community, we know we would still be accepted because what is more flattering to a town than to know an outsider would like to be let inside. Just as the ladies at the old antique store are flattered that I have taken a part of my life to re-live and rekindle a time in their life that they not only loved but of which they were proud.
The civility and comradery of the past is like that. It is willing to take you on and, though you don’t really belong there, it welcomes you. Because you have bothered to blow the dust off and care and to realize that what has gone does not have to be forgot. And even though sometimes in the modern world I might fell much like that refrain from the old Army song to return to a time I did not belong: “Please mum I want to go home” I realize, the old adage is true: Home is where your heart is. Corny but sincere. And we can make our homes and our community and our lives the way we like it. That might be different for you than for me, but we can all agree on the love of the past won’t ever steer us wrong.
juneinpants And after all, even June cleaver took off the pearls and got into the garden, didn’t she?
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