You are a true old timer if you remember when mom had the table shown in the graphic. Prior to around 1939 in the Glover home, we preferred un-sliced bread. The reason was perfectly logical. During the Great Depression, an un sliced loaf of bread would have a longer shelf life without air being induced between the slices of sliced bread. How well I remember the scene above. The butcher knife and un-sliced bread: perfect together. This would also be the era when we poor financially embarrassed citizens would take that slice of bread, stab it with a fork, and toast it over our open fired kitchen coal or wood stove.
2 comments:
HI TOM....I SURE ATE A LOT OF UNSLICED BREAD. IN THE 20'S AND 30'S, ALL I TOOK TO SCHOOL OR WHENEVER MY MA MADE NE SANDWICHES. IT WAS BREAD AND TOMATOS. WE RAISED TOMATOS IN OUR BACKYARD AND THROUGHOUT THE DEPRESSION YEARS THEY WERE ALL WE HAD. SLICED BREAD GETS MOLDY MUCH SOONER, AS YOU SAY. MY MA SENT HER BREAD DOUGH IN THOSE DAYS TO THE BAKERY AND THEY CHARGED 5 CENTS A LOAF THAT WOULD LAST FOR A WEEK OR LONGER. I THINK, AT 94 SOON, WHAT I ATE HAD A LOT TO DO WITH IT. REGARDS.
Ahh yes, Ralph; a fellow old timer who remembers depression bread. I wonder how many other visitors had the same experience.
Tom
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