Those Old-Timey Foods

(Page 3 of 3)

November/December 1970
 
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Wild fruits such as strawberries, huckleberries, fox gapes, raspberries, blackberries, sarvis berries, currants and gooseberries were dried and used as we use raisins. They could also be soaked in water and cooked into sauces or made into pies, tarts and cobblers, as were the dried tree fruits. Wild persimmons were gathered in season, carefully pulped and spread out to dry into "persimmon leather." This was a quarter-inch thick, tough, leather-like article (see PERSIMMONS in MOTHER NO. 5) which would keep indefinitely and, when wanted, could be cut into small pieces for soaking and cooking.

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