One feature of cooking during the Great Depression, especially in rural areas, was home made kitchen ware. I especially like the flour sifter;
Kerosene was widely used in Australia for heating and lighting, and the empty tins provided the raw material for all manner of makeshift household items, including furniture. In the photo below, the lids have been used as fronts for a little kitchen cabinet.
I admire the spirit of this family from New South Wales, who gave a name to their humble shack. And yes, that’s a kerosene tin in the father’s hand, transformed to a bucket with a wire handle. So useful for carting water for washing and cooking.
I wonder whether they were fortunate enough to have a kerosene stove?
Cookery competitions remained popular, especially those featuring economical recipes. I’m not too sure about the winning entries in a 1929 Truth newspaper competition. Offal might be fashionable these days, but I’m not a fan.
Rabbits were eaten so often during the Depression years that it’s a wonder we didn’t manage to wipe them out! My own family continued to eat them into the fifties and early sixties, though from choice rather than necessity. My mother made heavenly rabbit stew, and stuffed baked rabbit wrapped in bacon rashers. But the dish we loved above all else was…..REEDY MARSH PIE. This was a recipe passed down by word of mouth from my maternal grandmother, who raised a family of ten children in the 1920s and 30’s at Reedy Marsh in Tasmania.
Some years ago my elderly Aunt Leah sent me her own version. It was slightly different to my mother’s, which I’m sure contained peas.
The seasoning for the top that Leah mentions was the best part of Reedy Marsh Pie. It was fresh breadcrumbs mixed with herbs, which became crunchy on top, and soaked with the savoury pie juice underneath.
WHAT’S FOR ‘AFTERS’ ?
When it came to puddings, anything sweet and rib sticking was welcome in those hard times. Winter puddings in my childhood were not much different, although living on a dairy farm meant we had plenty of butter, so dripping could stay in the crock.
Here is a recipe featuring stale bread or cake. It was published in The Central Queensland Herald in 1932;
DEPRESSION PUDDING – Soak stale crusts of bread or cake in milk or water. Squeeze lightly and add 1/2 cup of currants, 1/2 cup sultanas, 1 teaspoon spice, 1 teaspoon soda, 1 cup sugar, and a little grated lemon peel. Melt and add 2 tablespoons butter or dripping, and essence of vanilla. Put into a well-greased basin and steam 3 hours. Serve with boiled custard.
Then everything could be stored away. The doors on the rustic cupboard pictured below were made from packing cases.
A quick clean up of crumbs with the kero tin dust pan and dinner could be served.
Of course men who took the road seeking work had an even more difficult time. Note the kero tins fashioned into a windbreak for the fire, and used as ‘domestic’ containers. No doubt those pieces in the foreground would have come in handy for something too.
At commercial eateries, prices plummeted;
Many free meals were provided by charities, right through the Great Depression. The following appeared in Melbourne’s The Age newspaper in April 1936.
FREE MEAL APPEAL
For a large number of years we of this institution have specialized in catering for the needs of single unemployed men. During the depression period we have supplied approximately 50,000 meals a year. In the cold days of winter a hot soup meal is provided at 12 noon. This service we hope to resume in the cold days which lie ahead of us. May I appeal to the good folk who have supported us so magnificently in the past for a continuance of their good will during the winter of 1936. On behalf of the committee, David S. Colville, Presbyterian and Scots Church Joint Mission, Corner Lonsdale and William Streets.
Of course there were a privileged few whose lives were barely touched by economic hardship. This 1931 menu from the palatial Hydro Majestic Hotel at Medlow Bath in the Blue Mountains shows little sign of restraint. I suspect that for those who sat down to the dinner, belts may have had to be loosened rather than tightened.