Mondays & Memories of My Mom – Give Me Liberty

Once again, happy Monday to everyone! I continually look forward to Mondays because they are my #52Chances each year, in which I have to share memories of my mom with you! Thus, as always, #TGIM!

This Wednesday, August 26th, will be the centennial anniversary of the passing and ratification of the 19th Amendment to the Constitution, which granted women their voting rights.

But gaining the right to vote, for women, was only the beginning of the Women’s Civil Rights Movement (aka: the suffrage movement), which evolved into advocating for better job opportunities, fairer wages and advancement prospects, higher education opportunities, sex education and even birth control.

#WomensEqualityDay

August 26th is nationally celebrated as Women’s Equality Day, and honors the exceptional struggles that women face on a daily basis. It also teaches us and reminds us of the triumphs of women’s rights activists, such as Susan B. Anthony and Elizabeth C. Stanton.

Let’s not forget Betty Friedan’s “Strike for Equality” and Gloria Steinem, who, in the 1960s and 1970s, lead the feminist movement, known as Women’s Lib, which went on to fight for more rights and equality issues to which women were still denied, compared to men.

For more information about the national celebration for Women’s Equality Day, check out these two websites: http://www.holidayinsights.com/moreholidays/August/womensequalityday.htm and https://nationaltoday.com/womens-equality-day/.

Cartoon written and illustrated by Gloria Pitzer

It was during WWII, when many American men were fighting over seas, that more and more women were needed to work outside of the home in factories and other male dominated industries. In fact, Rosie-the-Riveter became an icon for recruiting women to work in American factories.

Eventually, whether by choice or necessity, more and more women began breaking away from the traditional homemaker roles they were conditioned to assume, such as mothering children, cooking and cleaning. Many found another sense of fulfillment in the “outside, working world”.

The era of the Woman’s Liberation Movement, in the 1960s and 1970s, was a time, very similar to our recent “women-empowerment” campaigns and all of the political upheaval of late. Even today, the WLM still fights for women, as there still exists issues of unequal pay and promotions in the work place. There still remains many discriminations that generations just don’t stop re-generating.

While Mom was always in favor of equal rights for all, she was never fully on board with the whole Woman’s Liberation Movement. Before the Civil Rights Act, Mom’s generation was conditioned to do (or not do) certain things based on their sex, age, ethnicity, and such. Now it’s the 21st century and, as a human race, we are still trying to recognize and shatter the unwitting philosophies and teachings of our past.

FROM MOM’S MEMORIES…

As seen in…

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 295)

A MEAL BY ANY OTHER NAME

FAST FOOD RECIPES were not published in the best-sellers – and these were the restaurants where families were apt to frequent if they wanted a meal that was affordable! Paul and I could take all 5 of the children to Capri’s, an Italian restaurant down the road from us in Pearl Beach, and we could feed the whole family for less than $10, providing we ordered the large pizza with only pepperoni and cheese on it and one soft drink for each of us. It was not for substance that we ate out. It was for entertainment.

We could take the kids to McDonald’s and it did the same thing for us that going to the movies did for our parents. It was an affordable pleasure. It was a diversion from meatloaf and pot roast and peas and carrots. It was a treat. We looked forward to it. We felt good about the experience and even better after it was over. It carried us through a long week of paying the utilities, insurance, house payments and car payments and grocery expenses.

When we had to have our 10-year-old station wagon repaired, we had to skip eating out that week. If one of us had to see the dentist, it might be 2 or 3 weeks before we could afford to eat out again. We made do with what we had. We could make the most of what we had. In the 1950s and 1960s and early 1970s, this is the way parents raised their families, budgeted their earnings and allowed for their pleasures.

Things changed, as well they should. Women went out to work. If they weren’t working to supplement the family income, they went to work for their own satisfaction. Whatever the reasons, families changed. Eating at home became less and less appealing – and less and less convenient. Homes were built with smaller kitchens and bigger bathrooms. Microwave ovens were more affordable – and defrost and heat became more popular.

MORE FROM MOM’S MEMORIES…

As seen in… “No Laughing Matter”; a syndicated column by Gloria Pitzer

(date unknown; circ. 1970s)

GIVE ME LIBERTY OR…

WITH ALL DUE RESPECT to Women’s Lib, I don’t think they can help me. I think they’ve done enough for me already! Frankly, I think I was doing alright before they came along. At least I could get a seat on a bus. Now I’m lucky if a man will offer to hold my packages for me.

I can also remember when cutting the grass was considered “man’s work”. These days my husband flips me two-out-of-three to see which of us gets the lawn mower and who will fix the iced tea and sit on the patio chair to watch.

Last week, I was visited by a new militant group of women in our neighborhood who are protesting the proposed 4-day work week for MEN. They advocated a simple test. If you cannot get through a two-week vacation and the Christmas holidays with a man who over-waters your house plants and alphabetizes your refrigerator then how can you get through a three-day weekend, 52 weeks out of the year?

For you must then decide if you have to run the sweeper [aka: vacuum] while he’s taking a nap, or does he have to take a nap while you’re running the sweeper. Arguing with a husband (especially when he’s your own), is like taking a shower/bath in a scuba outfit. But I have a theory!

There are some things in this liberated life, which a woman just cannot control. You have tasted instant failure when neither of you can agree on who gets custody of the only controls on the electric blanket; and if it’s fair that she who makes the garbage must also carry it out; and whose mother calls more – yours or his?

This is the same man who warned me not to go into labor on his bowling night and who, on Christmas, gave me a monogrammed tool box and a gift certificate from Sunoco for an oil change and lube job, and a can of Easy-Off in my stocking.

The liberating females of our society have missed the joy of knowing what it means to live with a man who claims he’s always out of socks, but YOU know there are two more pairs in the drawer and [of course] only YOU can find them!

Most husbands are generally quite liberal with their wives in spite of the ‘Lib Movement’… I’ll have you know that my husband has always allowed me to make all sorts of important decisions – like: ‘Does that child need a nap?’ ‘Should that baby have her pants changed?’ ‘Do you really need another new pant suit?’ ‘Must your mother call here every day?’ ‘Should we recognize Red China?’ ‘Will they find Howard Hughes?’

The only liberation I want is to get away from the kids once in a while, without having the school counselor label me as a parent who doesn’t care. When you cannot free yourself from the oven encased in molten lasagna and apple pie fossils, you know that liberation is but a piper’s dream in your soap opera saga.

On the other hand, my husband takes a realistic approach to my emancipation. He claims women have never had it so good… (What does HE know?) His trying to tell me about women’s rights is like trying to tell General Eisenhower about World War II. However, I look at it this way: ‘Either give me liberty… OR GIVE ME A CLEANING LADY!

AGAIN, MORE FROM MOM’S MEMORIES…

As seen in… “No Laughing Matter”; a syndicated column by Gloria Pitzer

(original date unknown; circ. 1970s)

JUST A HOUSEWIFE AND A PRO!

As a ‘suburban housewife’, I fail to see how anyone could classify my routine as ‘dull’! For one thing, everyone knows that the mother of an active family has no routine! We’re lucky if we can get our slippers on the right feet first thing in the morning.

In fact, we’re lucky if we can even find those slippers, having to, first, plow through an undergrowth of Tinker Toys and Lincoln Logs on the way to the kitchen, where we must witness testy debates over who gets the [prize] in the box of [cereal] and why a 40-year-old man refuses to take the Donald Duck thermos in his lunch…

What’s wrong with a quest for a roll of Scotch tape that’s your very own or having the phone ring and the call is for you instead of your teenager? [Margaret Mead’s] working definition [of a ‘first-class’ woman, not being a housewife or homemaker,] is a ‘trained, competent, professional woman’.

Now, I’d be the last one to contradict an expert, but in defense of women who become wives and mothers… we have had training (although much of it’s on the job), are extremely competent and are professional [according to Webster’s dictionary] in that we have ‘a vocation requiring knowledge of some department of learning or skill’…

If you don’t think it takes learning or skill to varnish a complex-of-disorder with enough love and efficiency that husbands and children grow up with security and comfort, drop around my kitchen some Sunday night… no matter what they tell us [working-outside-the-home homemakers] about turning our kids over to a day care center, there’s nothing like coming home from school to know that Mom’s in the kitchen, whipping up a pitcher of Tang and a plate of Twinkies.

I am still constantly amazed by the timelessness of a lot of the issues about which Mom wrote in her syndicated columns, newsletters and cookbooks. I guess the old adage is true – the more things change, the more they stay the same because history really does tend to repeat itself!

I’ve mentioned many times in my own writings how much Mom has influenced me. I enjoy writing and would love to make a living at it, as it really does make living worthwhile! Sorry, in advance to the women’s-lib-supporters, but I also enjoy being a homemaker more than working outside the home to make ends meet – I enjoy cooking and cleaning and taking care of my home and family – as long as it isn’t expected of me, simply because I’m a woman.

#NationalWaffleDay

In honor of today, being National Waffle Day, here is Mom’s copycat recipe for waffles like Hotel Astor’s, as seen in The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 41). There’s also a recipe within this recipe for how to make your own homemade cake flour. Happy cooking!

P.S. Food-for-thought until we meet again, next Monday…

#WHBY

My next visit on the “Good Neighbor” show, with Kathy Keene at WHBY-Radio in Wisconsin, is coming up next week! Be sure to check it out on Monday, August 31st around 11am (CDST)/12noon (EDST)!

https://www.whby.com/goodneighbor/

#CelebrateEveryDay

https://nationaldaycalendar.com/national-thank-god-its-monday-day-first-monday-in-january/

…34 down, 18 to go!

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

Mondays & Memories of My Mom – There is a Recipe for That!

Happy Monday to everyone, as we approach the end of August and Labor Day weekend – it’s the “unofficial” end of summer! Although, technically, there are 4 more weeks until fall really begins.

Mom kept a well-rounded library of sources from which to draw upon for inspiration and information. Remember, this was decades before the World Wide Web was available to households. Her favorite “go-to” books and magazines, when she was laying the groundwork for her copycat versions of the famous dishes and products of the food industry, included: Better Homes & Gardens, Good Housekeeping and Farm Home Journal.

Mom also loved her copies of Bob Allison’s Ask Your Neighbor Recipes cookbooks, the Bentley Farm Cookbook by Virginia Williams Bentley, the Blueberry Hills Menu Cookbook by Elsie Masterton, The Complete I Hate to Cook Book by Peg Bracken; and she considered her copy of The Joy of Cooking by Irma Rombauer to be the bible of every good cook. In fact, Mom often recommended it, even though her own cookbook, The Joy of Not Cooking – Any More Than You Have To, was a bit of a spoof on it.

However, Mom’s first two biggest influences in the kitchen were, of course, her own mom; as well as my dad’s mom, as they lived with Dad’s parents for a short while, when they were newlyweds. Below is a picture of the story, which Mom re-printed in one of her last issues of the newsletter that she wrote and published for more than a quarter of a century (Jan. 1974 through Dec. 2000.)

Likewise, my mom was my initial kitchen influence as well. Besides some of the basics, which my high school Home Ec. class didn’t teach me as a teenager; Mom taught me many things in my young adult life as a busy, working-mom with a baby and another on the way – especially about recipe ingredients and substitutions – including “short-cut-cooking”, as she termed it.

Eventually, Mom put a collection of her “short-cut-cooking” recipes together into one cookbook, which she called Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret Recipes©, St. Clair, MI; April 1986). It has always been one of my own favorite “go-to” cookbooks. But, of course, I love all of her books! I have most of them, but not all.

I also have her copy of Peg Bracken’s I Hate to Cook Book and some of her copies of Bob Allison’s cookbooks, called Ask Your Neighbor Recipes. Bob Allison and his “neighbors” were other huge influences on Mom, as that’s basically where “The Recipe Detective” was born, back in the 1970s. Below is a collection of Mom’s writings regarding “short-cut cooking” and ingredient substitutions that work and don’t work.

Radio editorial from Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret Recipes, St. Clair, MI 48079; April 1986, pp. 1-2)

FROM MOM’S MEMORIES…

As seen in Gloria Pitzer’s Secret Recipes© Newsletter, 125th Issue (Secret Recipes©, St. Clair, MI; Mar-Apr 1987; p.3)

You have to learn to be versatile when it comes to ingredients. Some things can be substituted, and some cannot. In [my] 1977 issue of The Second-Helping of Secret Recipes (National Homemakers Newsletter, Pearl Beach, MI; July 1977), I wrote a little poem that pretty well says it all…

SAD RECIPE

I didn’t have potatoes,

So, I substituted rice…

I didn’t have paprika,

So, I used another spice!

I didn’t have tomato sauce –

I used tomato paste –

A whole can, not a half can…

I don’t believe in waste.

A friend gave me the recipe.

She said you ‘couldn’t beat it!’

There must be something wrong –

We couldn’t even eat it!

FROM MOM’S MEMORIES…

As seen in…

The Secret Restaurant Recipes Book (National Homemakers Newsletter, Pearl Beach, MI; January 1977, p. 4 & 6)

HERE ARE SOME TIPS ON HOW TO WRITE YOUR OWN RECIPES!

Most good cooks can whip up a culinary storm in the kitchen but, when it comes to putting a recipe on paper… they forget the basic rules of recipe writing. Remember, there’s a recipe for writing a recipe and it goes like this:

Always list the ingredients in the same order in which they will be used in the method. Some of the greatest dishes are lost in translation when the recipe is given with the ingredients out of order…

If you’re working with canned products, it’s easier to identify them as either ‘drained’ or ‘undrained’ in the list of ingredients, rather than take a complete sentence to direct the cook to do this in the method [instructions] portion of a recipe.

The method should be a double-check against the ingredients listed… It helps, too, suggesting what size utensils to use… [don’t] start to combine ingredients in a bowl that is… too small for the final result… Always give the size of the dish, pan, casserole, etc., in which the ingredients should be baked, cooked, [mixed,] etc.

Give accurate temperature and time for cooking or baking or chilling or freezing. Approximate time for cooking or baking should give the cook a five minute margin within which to work. [Using a Pyrex baking dish and not a metal baking pan requires a lower temperature for a longer period of time.] Identifying the color of a dish at various points of the cooking stages is helpful too. Beating time approximation should be given when it is essential to the success of the dish.

When you write a recipe for cookies and you are not certain how many it will make, you can approximate the yield by allowing one dozen cookies for every cup of flour used, if cookies are about 1-inch in diameter before baking.

Illustrations by Gloria Pitzer

Some recipes cannot succeed with substitute ingredients. Self-rising flour is one ingredient to be careful of when substituting without specifics. Butter can usually be substituted with margarine – but, in pie crust recipes, margarine makes a crust tough and heavy.

Lard may make a crust flaky, but it is difficult for many people to digest and is often greasy. Pure vegetable shortening, such as Crisco or Spry is best for pie crust shortening. ‘Shortening’ is a term used to identify fats or oils in a recipe. It can mean butter, lard, oil, margarine, etc.

If a recipe specifically calls for ‘sour cream’, don’t try to substitute homemade sour milk, as it may cause a failure. Many cheese product ingredients are interchangeable in baked side dishes and main dishes. But, substitutions can not be used in the case of pasteurized cheese spreads. Velveeta is most successful in most combinations, calling for a smooth and mild flavored dish.

Illustration by Gloria Pitzer

Baking powder and baking soda are NOT alike and should not be substituted, one for the other, unless [very] small amounts are called for that will not possibly affect the outcome [in which case, it could possibly be skipped, altogether]. Many bread recipes do call for both, yeast and baking powder; as well as soda, even though some may be reluctant to accept the combination.

Even the size of eggs used in a recipe can determine the success of a cake or souffle or another light dish. Use large eggs, unless otherwise specified – or use 2 small eggs for every large egg called for in a recipe or use 3 medium eggs for 2 large eggs.

Do not reuse solid shortening for deep frying unless it is within 48 hours of the original use. Even though shortening is refrigerated and strained, the solid shortening has a tendency to take on the flavor of the food previously fried in it – even potatoes. However, oil may be used over, up to 10 days or 2 weeks, if it is carefully strained after using, covered and immediately refrigerated until the next use.

Illustration by Gloria Pitzer

Do not mix food flavors with same oil – such as fish and, then, chicken or onions and, then, something else… The best suggestion for reusing oil is to reheat it no more than three times. Discard it and begin fresh the next time.

RESTAURANTS DO NOT ALWAYS COOK FROM SCRATCH

…Don’t be disappointed when you find that a duplicated recipe employs the use of prepared mixes, because that is the way today’s food service businesses do it. Most of what you eat in the corner diner – where the truck drivers stop for good, home-cooked [meals] – is the same basic food you would also be served in a fine hotel, supplied by the same food manufacturing firms that also stock our supermarkets with products for the homemakers. For instance, did you know that Ore Ida offers a large selection to restaurants of the same variety of potatoes that you probably buy from the frozen food counters of your local supermarket?

Cartoon written and illustrated by Gloria Pitzer

#NationalWomensEqualityDay

P.S. Today is also “Women’s Equality Day”!

On this day in 1920, almost 100 years ago, Congress passed the 19th Amendment to the Constitution, which granted women their voting rights. The Women’s Civil Rights movement had been decades in the making, before it finally came to fruition. For more information, check out these two websites: https://nationaldaycalendar.com/national-womens-equality-day-august-26/ & http://www.holidayinsights.com/moreholidays/August/womensequalityday.htm

Cartoon written and illustrated by Gloria Pitzer

IN CLOSING…

BBQ BEEF SANDWICHES, like A&W’s

By Gloria Pitzer, The Copycat Cookbook (Secret Recipes, St. Clair, MI; April 1988, p. 10)

Ingredients:

4 cups shredded, cooked beef roast (or round steak)

1 cup Heinz Ketchup

1 cup apple butter

1 cup Catalina dressing

¼ cup Heinz 57 sauce

2 TB Worcestershire

Instructions:

Combine all ingredients in a 2 ½-qt baking dish.

Cover tightly and bake at 375°F for 45 minutes or until piping hot.

Fill 8 hamburger buns and serve at once!

Photo from Mom’s “free recipes and ordering information” offer (Nov/Dec. 1987)

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available, for sale, at $20.99 each through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; eBooks are also available for $3.99 at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253