This recipe card is one of a collection I have that belonged to my late great-grandmother. Grandma died in 1974 just before her 90Th birthday. The 1930's then, when this card and many of the others in the collection was written, was mid-life for her. It was also the time of the Great Depression.
When grandma and grandpa weren't off in a foreign country doing missions work, they lived in the parsonage of whichever church grandpa was pastoring at the time. Grandpa was always there, wearing a clean, long-sleeved, white shirt with the sleeves rolled up and a pair of suspenders. At a moment's notice, he could roll down the sleeves, add a tie and a suit jacket and be ready to preside over any ceremony necessary. As my mother told me, "You have no idea how many weddings he performed right there in the parsonage."
Being a pastor in those days often meant being paid in food, which was not so bad an idea, really. Grandma would have to entertain quite a bit and extra food certainly helped. Meat was a real commodity, though, so recipes had to be adapted and worked around what a person could afford. Grandma never served anything, even Creamed Peas and Carrots on Toast, that wasn't pretty enough to photograph.
|Creamed Peas and Carrots on Toast|
This recipe reflects the life of a preacher during the Depression better than any other in that stack of recipes.
Creamed Peas and Carrots on Toast
As written on the card.
Take equal parts of cooked peas and carrots. Make a white sauce; using
1 cup milk,
2 tbs. flour,
2 tbs. butter,
Add white sauce to carrots and
Peas and return to fire and heat.
Pour over toasted bread.