On Saturday night at our house, we had beans with salt pork that had heavy strips of meat going through it. Mother used Yellow Eye beans.
She washed the beans on Friday night and put them to soak in the bean pot overnight. First thing Saturday morning, she emptied the water from the beans and covered them with fresh water.
Mom buried the salt pork deep in the middle of the beans. She added spices, molasses, and an onion.
The aroma of the beans permeated the house as they slow cooked throughout the day and promised a Saturday night feast.
I liked the hot beans Mother served on Saturday and any leftover cold beans. My mouth is watering just telling you about this wonderful memory.
After the house was cleaned, Mom and I made home made bread. We made enough bread to last all week. I loved the smell of the yeast as it worked it’s magic and created fat, yummy, beautiful, life sustaining plain white bread for the table.
We cooked the bread and then popped the beans back in for more cooking. That is the good thing about beans, they are very versatile.
Mother made the pie crust and I did the fillings. Pie crust was a specialty and Mother was good at it. Apple pie was a family favorite so we always made extra of those – and – they froze well in the extra large freezer we had.
It was not uncommon to have company on Saturday night. Not only was my Mother an exceptionally good cook, we were one of the first families to have a television. It was a Magnavox. After Saturday night supper, the adults watched TV. My brother and I did the dishes.
Mom Pop Pow – Where You Can Do It If You Try