The Beginning – Chapter 30, the end

One morning out my window.

One morning out my window.


Chapter 30
Well, it is the end of the old year and what a year it has been. The world has come to an end, as we knew it. As far as I can tell, there will be no commerce or government as such, any time in the foreseeable future. Whatever supplies we have on hand in anything, is going to have to last, and last, and last. There will be no running to the store if something runs out. We are going to have to find alternatives for just about everything. If not for ourselves, then for our children and grandchildren. In some ways, the future looks grim, in others, maybe the best that could have happened to us. There has been murder, there has been new lives enter our sphere. There will be more in the future. It is human nature. I am going to get married sometime in the spring. That is if we can wait until spring.

Some recipes used in the story, from my cookbook, “Don’t Use A Chainsaw In The Kitchen”

LAUNDRY SOAP
1 bar grated Fels Naptha soap, Heat on the stove in a large pot of water until melted. (About 1 gal of water) 1 C. Washing Soda, 1 C. Borax Add the hot Fels mixture to a 5 gal bucket, mix in the soda and borax, fill about 3/4 full with hot water. Cover the bucket with a lid and store it in a cool dry place. It gels. Keep a small plastic bucket full where you do laundry and use a 1/2 Cup dipper to measure into the washing machine. It doesn’t foam up like detergent, but does a good job cleaning clothes.

SWEDISH SAUSAGE
5 lb pork
5 lb beef
5 lb of veal
5 lb of potatoes
5 large onions
nutmeg 1 to 2 nuts grated, about 2 Tablespoons 2 tsp all spice 2 tsp cinnamon salt and pepper to taste grind all together starting with the coarse grind working to the smallest grind you have then stuff in casings.

MOCK CHICKEN FRIED STEAKS
To 1 pound of any ground game meat, add 1 raw egg, 2 slices of bread and 1/4 cup milk or water. Mix very well, but not until mushy. May beat egg, bread and liquid well, before adding meat. Form into 1/2 inch thick patties. Coat with flour, dip in milk or water, then into fine bread or cracker crumbs. Allow to set for 5 to 10 minutes, brown in 2 T. hot oil on each side, season with salt, garlic and pepper to taste. Serve with cream gravy. I usually use a coarsely ground game meat for this recipe. Bear, moose or venison works very well.

CANNED COLESLAW
1 head shredded cabbage 1/2 c chopped onions 2 cups sugar 2 tsp salt 1 tsp celery seed 1 tsp mustard seed 1/2 scant cup vinegar optional: shredded green peppers Mix, let sit 4 hours. Pack into jars, to 1/2 inch of the top. Process in boiling water bath 7 minutes – DO NOT OVER COOK!! This makes a sweet-sour pickle, served like slaw. You can drain and add some oil before serving if you want or creamy salad dressing. It is good just like it is, though.