In the small town where I grew up, there were three food stores: a First National Store, resembling today’s supermarkets only much smaller, where you walked up and down the aisles, selecting your own groceries; and two other food stores–both of which sold liquor as well. These assembled your purchases for you and even delivered them to your house. You could even call in your order.

What I purchase on an average shopping trip today wouldn’t fit into my mother’s kitchen. It was small and utilitarian: a stove, a sink, and a refrigerator. She had a small pantry closet that held mixing bowls and a few cans. My mother shopped frequently and did not keep much food on hand. I don’t remember how old I was when we replaced the old icebox with a modern refrigerator, however I can remember the ice man clip-clopping down the street with the big chunks of ice in his wagon.

Except in the summer, fresh green vegetables were rare. A cellar closet held the glass jars of beans and other vegetables my mother had preserved, as well as jellies she made from summer fruit. Winter squash was stored to eat later on, as were potatoes. One of my tasks was occasionally to pick the sprouts off. We ate canned peas. Frozen food was not commonly available in the early forties.

One of my favorite recipes from my mother’s limited dessert menu (she didn’t believe in giving children many sweets) is Cottage Pudding. While it does not have the consistency of a pudding, it has acquired that name. A simple muffin type batter baked as a cake it is served with either strawberries or chocolate or lemon sauce. Try this when you are seeking some comfort food and see if it doesn’t do the trick.

Cottage Pudding and Sauces

Preheat oven at 400 degrees and grease an 8 inch square pan or six cupcake tins.

Ingredients: 1 1/2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup sugar

1 well beaten egg

1/2 cup milk

1/2 cup melted butter

1 Teaspoon Vanilla

Sift together flour, baking powder, sugar and salt. Mix egg, milk vanilla and melted butter. Stir gently into flour mixture–like for muffins, only enough to moisten ingredients. Do not beat. Pour into greased pan or muffin cups. Bake until browned and pulling away from pan. (20 to 25 minutes) Serve WARM with the sauce of your choice. This is not as good the next day unless you warm it up.

Choice Sauces

Strawberries and Cream (Avoid pesticide laden inorganic berries!)

Slice up strawberries, mix with a little sugar, let sit for half day or if the berries are large and tough, cook for about 15 minutes then cool and serve with whipped cream or topping.

Bittersweet Chocolate Sauce

Melt together 2 squares unsweetened chocolate, 1/4 cup butter. Add 1 cup sugar, stir well. Sprinkle in a few grains of salt and add 1/2 cup water. Cook and stir until sauce is as thick as you like. Cool slightly and add 1 teaspoon vanilla. Serve warm or cold.

Mary’s Lemon Sauce

Melt 1/2 cup butter over moderate heat. Stir in 1 cup sugar, 4 Tablespoons water, 1 beaten egg, 1/4 cup lemon juice, and the grated rind of 1 or more lemons, to taste. Cook and stir until it boils and thickens a bit and then remove from heat. It will thicken further as it cools.

A poet and writer, I publish a free weekly blog, Heartwings Love Notes for a Joyous Life. My Books: Up to my Neck in Lemons, and Heartwings, Love Notes for a Joyous Life are available on Amazon. My latest publication available there is my first chapbook, Poems and Prayers, and I have two more in preparation. You can sign up for my blog at http://tashasperspective.com.