Sophia Martinez Some families had to rely on basic foods that would stretch their limited budget to fill in the week when the funds were smaller than the week itself. These were not fancy dishes. They hardly found their place in cook books. But they put dishes into bowls, and held all to the table. Others were constructed using pantry food. Some depended on leftovers which required second life. They were silent creative and thoughtful. One pot could boil all day and nourish many faces. Such meals might no longer be widely used. Nevertheless, they keep in mind that resourceful families can also be made when circumstances require prudence and concern.
Bean Soup
A cask of beans would take days. Families would put in onion, carrots and a ham bone when one was in. It thickened gradually and slowly simmered. It was accompanied by bread, hence it was hot and nourishing.
Fried Potatoes and Onions
And potatoes were cheap and reliable. Thin-sliced and cooked on a skillet with onions, they became golden and crisp. A sprinkle of salt was enough. In some cases an egg was put in to give an additional comfort.
Creamed Chipped Beef on Toast
Commonly referred to as plain comfort food, this is a dish that involved the use of dried beef stirred between a simple plain white sauce. It was poured on toast and was sufficient to serve several. It needed plenty of little meat and was filling.
Cornbread and Milk
Quick supper was made of cornbread crumbled in cold milk. It did not require any fancy ingredients. The touch was warm and used to it. To most families, it acted as a reminder that simple food could be good.
Tomato Sandwiches
Sliced tomatoes thick on bread with some mayonnaise was a light lunch. During times of plenty in the gardens, this dish was frequent. It praised already what was outgrowing.
Cabbage and Noodles
Shredded cabbage, cooked with butter and combined with noodles of egg formed a filling meal. It was prepared with cheap ingredients and in a single pot. The low taste enabled the families to enjoy it repeatedly.
Rice and Gravy
Plain rice was used as a foundation of whatever drippings were contained in a previous meal. The gravy was a plain one that spread several portions of meat flavor. It was functional and relaxing.
Macaroni with Stewed Tomatoes
The macaroni mixed with stewed tomatoes in the cans made the bowl sour and warm. It took minimum preparation. Sugar was added in pinch to equal acidity. The food was vibrant even though it was of low prices.
Potato Soup
This light soup consisted of water, chopped potatoes and onion and a bit of milk. It boiled till smooth and white. On top of the crackers it was put. When cupboards appeared almost empty it was served.
Peanut Butter Bread
Hard bread with a lot of peanut butter turned out to be dinner on problematic evenings. It needed no cooking. It provided the required amount of protein and remained cheap. It was complete with a glass of milk.
Leftover Hash
The residual bits of meat and vegetables of the previous meals were chopped and fried. Nothing was wasted. The tastes intermingled with something new. A scrap plate was made content with an egg on top.
