Each life has a different recipe for the time they lived. They are shaped by the events that occur in their life. Hardships, good times, joy, grief. Each individual has a different measure of these that make up that life and determine who and what they will become.
Our shelves have many volumes donated by families connected with Tate and surrounding counties. One of those books donated by Deanne Davis and her family now rests on our shelf. It is titled “Come Reminisce With Us HARMONTOWN USA (1977)”. It contains historical facts about the community and the people who have resided there. What I found most interesting is that it also contains recipes provided by many of the residents of the time. Entrees, vegetables, fruits, breads, desserts and more.
If you have similar books, we would very much like to copy or scan them to add to our library or if you wish to donate them, we would be more than happy to receive them.
That brings me to the topic of this article. We all know that in order to survive food is essential. Cooking has advanced greatly, especially in the last century, even in the last few decades.
In Biblical times, cooking was done over open fires and perhaps clay ovens. Later people devised ways to cook over a fireplace. The wood cookstove came into being in 1557. Gas stoves were introduced in the 1820’s. And electric stoves in 1893.
I can’t imagine cooking every meal over an open flame or moving metal pots over a fire in the fireplace. But I can remember food being cooked on a wood stove. Even as an adult when we had an extreme weather situation that interrupted electricity, I used the top of our wood heating stove to prepare food.
Cooking with a wood stove was tricky. You had to make sure the damper was adjusted correctly and that the heat temperature was high enough to use the oven. Many people kept a small fire overnight to make it easy to begin the cooking the next morning. You had to make sure the flue was kept clean. Birds sometimes made a nest at the top and would block the exit for the smoke. And of course, someone had to keep a supply of wood ready. Wood stoves were still used even after gas stoves were invented. Mainly because everyone didn’t have access to gas and the cost made it prohibitive for the average household.
As we moved into the 20th century, gas became more available and affordable, and households began purchasing gas cookstoves and gas heating stoves. I don’t remember exactly when our family transitioned, but I can remember cooking a lot of meals on those gas stoves. I have been accustomed to the electric stoves for several decades. I can only imagine what my grandmothers would think.
It's not just the stoves, but the appliances. I still have an egg beater as well as my electric mixer, but I am more likely to use a whisk to mix most recipes. My idea of frying chicken was a cast iron skillet, not an electric deep fryer or an air fryer. Microwaves wouldn’t have been imagined.
I will let you do your own remembering of ice boxes that eventually became refrigerators and freezers. Just as the community of Harmontown reminisced, I’ll leave you to think about all the changes you have lived through.
In conclusion, I thought I’d share a recipe that my mother passed down. It was one of her favorites.
HOMEMADE CHOW CHOW
12 ½ lbs. green tomatoes
8 large onions
10 green peppers
3 T. salt
Wash vegetables. Chop and mix. Let stand overnight. Drain well and add the following ingredients:
4-6 chopped hot peppers
1 qt. vinegar
1 T. cinnamon
1 T. whole allspice
¼ tsp. whole cloves
3 T. dry mustard
Few bay leaves
1 ¾ sugar
Mix well together. Bring mixture to a boil then reduce heat and cook 15 minutes or until tender.
THELMA HOLLIE
I couldn’t enjoy it because my stomach didn’t like spicy foods, but everyone who ever ate it enjoyed it.
If you’d like to investigate all the recipes in the Harmontown book (and a few other books that contain recipes), you’re invited to visit the library located on the second floor of the Crockett Building, 107 Court Street. We are open on THURSDAY and FRIDAY (except prior to a holiday) from 10 a.m. to 4:30 p.m. (please call if you’ll arrive after 3 p.m.). You may contact us at tatehistory@hotmail.com or call 662-562-0390 and leave a message on voice mail with brief details of your request and we will answer.
