Here is another old-timey dessert. It is a favorite of mine because it takes cocoa instead of unsweetened chocolate. I always have cocoa on hand. It's an easy one to do in the oven. Be sure to serve it warm. You can fancy it up with Cool Whip or ice cream.

Boy, oh boy! Here is a recipe straight out of the 50's. I suppose some women during the Great Depression had enough money to fancy up their menus. My mother didn't. It seemed that women's magazines only came into their own around the late 40s time. They were only 10 or 15 cents each. I could afford that. I would pick up a woman's magazine when I did my grocery shopping on the weekend. This recipe reminds me of these days. It has survived the test of time, just brought up to date with the Cool Whip.

if you need a sugar-free snack, this is for you. Unflavored gelatin takes the place of fruit pectin. Give it a try.

Have you ever made hamburger stew? It's easy and cheap to make. Use ground chuck. The last thing you want is having to deal with the beef fat that is tallow. Use whatever vegetables you have, if you don't have the frozen mixed vegetables. That is what I do. The other veggies you always have on hand. Serve it over rice to extend the number of servings you get. It's called creative cooking 101.

A 1936 Ford. This would be the only new car my Dad ever bought. Back in the day, you paid cash for almost everything, and that included a new automobile.
You could buy furniture on a revolving credit plan, but I am not sure about buying a car. Anyway, Dad bought a 1936 Ford, two-door, with six cylinders and painted a nice shiny black. That is what I remember about it. The picture shows Dad sitting on a front fender, a classic pose of days gone by.

No, this is not a soup. It is a delicious baked mess of beans. Yes, sour and cream does get along well with baked beans.

This is not just another filled baked potato. Creamy mashed potatoes are on top, but underneath there is a surprise waiting for your fork. Your family will wonder when you had the time to go to cooking school.

It was the winter of 1941-1942 and the war was just beginning. Dad found a job in Akron, Ohio, at a tire making plant. They would be making butyl rubber. The Japanese controlled all the real rubber coming out of the East Indies in the Orient. A substitute had to be found. Dad brought us a sample of the synthetic rubber when he came home for a weekend. It looked like rubber. It felt like rubber. It would be the only kind available until the war was over.

Back in the day, a country housewife had a supply of buttermilk. After all, she churned her own butter. Now, we pick up a carton at Food City, not realizing how it used to be. Buttermilk Pie was good then and it still is. Use a refrigerated pie crust you have on hand or make your own. If you don't have buttermilk in the fridge, shame on you!

The problem with the French names for some very good dishes is that they sound so fancy and difficult that you are afraid to try them. Don't let the name scare you. A quiche is nothing more than an egg and onion pie. This one is fancied up with chicken livers. Try it.