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Dessert---It Isn't What It Used To Be
By Frederick Corrigan
It was 1945 and World War II was coming to a close. A visit to my grandparent’s farm was always a sweet treat for this 10 year old boy.
We lived in the White Mountain region of New Hampshire and at that time we didn’t have running water or electricity. These facts are relative to the sweet treats as well as the fact that my grandmother was 60 years of age and my grandfather was 80.
Now for the sweet treats visits, where everything was made from scratch. Imagine, no cake mixes, no frosting in a can, no cookie dough in a bag and no preservatives. All of the cooking was done on a cast iron, kerosene fired, kitchen stove. By the way, if it was a dark winter day my grandmother used the kerosene lamp for light.
Mouth watering sugar cookies and home- made donuts were always there and you naturally had a glass of fresh milk. When you were there for Sunday dinner, you could expect apple pie, lemon meringue pie, rhubarb pie, chocolate cake with white boiled frosting or strawberry shortcake made with home-made biscuits. Naturally the whipped cream came from the cows in the barn so it was sweet and fresh.
Ginger snaps were my grandfather’s favorites and he loved a slice of sharp cheese on his apple pie.
When I think back to what people had to work with, in those rural times, I realize that we all appreciated the simple things. Good family, good grandparents, basic amenities and good desserts made from scratch with love.
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