and feed and water the animals, before his day was completed.

This was a busy season for the cooks, as well, for they provided dinner and supper for the help. At this time, very few people had electric stoves; so the wood range cooked the meals. Nearly everything was home-made. There were no pizzas, “Duncan Hines” cake mixes, or casserole bases to simplify everything for the cook. The number twenty-three remains very vividly in my mind, because we usually fed that many at meal time. We had three tables set up, and everyone was able to eat at the one sitting. They would be so hungry, because fresh air and hard work had whetted their appetites. My first task in the morning would be to get two pans of biscuits prepared and cooked, before the roasts went into the oven, for they had to be ready for a hot meal at noon. The rolls were then set and left to rise, while the vegetables were peeled and cooked. One didn’t have time for a coffee- break, for we had to have everything ready for the noon meal.

Even setting the tables was a chore, since so many dishes and silverware were required to complete the setting. After dinner was over, we were faced with mounds of dishes to wash by hand, since dishwashers were unknown in our area. It would be two o’clock before this chore was completed and, then it was time to prepare for supper. Occasionally, we served fish-cakes at supper. This was difficult, since you had to prepare so many, and the cooking process was time— consuming. It meant that you had to start early in order to have them ready at five o’clock. The desserts were usually pies, because they could be made previous to the harvest season, and stored in the deep freezer.

I can recall one evening placing a basket of rolls on the table, and then going to another table to pour the tea. When I returned to the first table a few minutes later, the basket was empty. All the rolls had disappeared, and this shows how well home-made rolls satisfied

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