This is today's question.
- As a child how were birthdays celebrated?
- Did you have a big party?
- Was it just family?
- Did your mom make your cake?
- Or was it purchased from a bakery?
- What cake do you remember most?
As a child I don't recall any of my birthdays really. I don't remember parties or birthday cakes although I'm sure there was at least a birthday cake probably one that my mother made. I was just so young when she passed that I really don't remember any celebration at birthday time. I'll have to ask my older brothers and sisters what they remember of their birthdays. As I got older my father would take me out to eat to my choice of restaurant and always got me a gift.
As a continuation of yesterday's blog post... Here are the two excerpts from The Lily Wallace new American Cookbook on Ration Cooking from 1946.
Eggs - Eggs should be purchased by grade. Grade A (top grade) should not be chosen when Grades B or C will do. Grade A need only be used in dishes in which the egg flavor is prominent, poached, scrambled, fried or soft boiled. Grade B can be used for dishes in which the eggs are but one of several ingredients. Brown eggs are every bit as good as white eggs. Eggs kept in cold storage under controlled conditions are no different from farm eggs.
Canned Goods. Canned goods, too, should be bought by grade, and the grade suited to the purpose. Grade C tomatoes are adequate for soups and stews. Vegetables that are to be chopped into salads or cut up with other ingredients and cooked should be the grade B or C cut variety and not the Grade A whole. If left-overs are made use of, large cans are better economy and better conservation than small ones. (I looked at the USDA web site and they still have a grading for canned vegetables however it appears to be voluntary for the producers to place it on the label. Here is the link to the Canned Goods portion of the USDA Site. Should you want to check that out for yourself.
Here's the form to fill in for today's question.
