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Breakfast Memories of a 99-year-old

4 years ago

I thought some of you might like a look back at life in the 1920's and 1930's.

We lived above our General store. There was a kitchen, dining room, 4 bedrooms, and a screened porch. Heat was from wood stoves. Light was from gas fixtures on the ceiling or portable kerosene lamps.


My mother rose to the clang of a metal alarm clock which had to be set and wound each night.

She dressed hurriedly and went to the kitchen where she added wood to the smoldering fire, put water on to heat, one kettle to be used for faces and hands, another for cooking.


She put the frying pan on the stove to heat, ready for cooking home-cured bacon and fresh eggs. There was always a pan of oatmeal cooking, too. It would be eaten with country cream and sugar.


She then woke us and we hurried, with our clothing, to the kitchen or to the heating stove in the living room. We took turns getting washed at the kitchen sink, using water from the reservoir on the stove. Then it was time for breakfast, always oatmeal, but usually bacon and eggs, too. Occasional treats were cornflakes or puffed wheat or rice.No other dry cereals were available. We children sometimes had very weak coffee or Postum. Orange juice was a treat as was the occasional grapefruit.



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