Kansas girl recalls her mother making homemade cinnamon rolls during the depression era
Growing up we ate lots of rice and raisins cooked together. We then added cinnamon, sugar and cream, and was it ever so good. My mother always had homemade cinnamon rolls to go with it. Lots of times that was our whole meal. Our mom was the best bread baker in the county. She baked every other day for years, for there was 11 that sat down for a meal. Lots of fried potatoes found their way to the table. A favorite meal was fried potatoes served with mustard sardines. We also broke up bread, scrambled a few eggs over and fried it in a little butter. Another favorite was to cook macaroni, then scramble a few eggs and pour over and fry this. We also ate a lot of pinto beans and fried bread dough. To make these, make your bread dough. Heat some oil in a skillet. Cut off small pieces of the dough and drop it in the hot oil. Brown and then turn and brown the other side and drain on paper towels.
Mildred O. Waldren
Back in 1955 a call went out from the editors of the then Capper’s Weekly asking for readers to send in articles on true pioneers. Hundreds of letters came pouring in from early settlers and their children, many now in their 80s and 90s, and from grandchildren of settlers, all with tales to tell. So many articles were received that a decision was made to create a book, and in 1956, the first My Folks title – My Folks Came in a Covered Wagon – hit the shelves. Nine other books have since been published in the My Folks series, all filled to the brim with true tales from Capper’s readers, and we are proud to make those stories available to our growing online community.
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