33

Angela Varesano
8/15/72
Mary Washko

For Sunday supper they ate leftovers from dinner, if hungry. It wasn't a big meal. If not hungry, they took cake or pie.
On Tuesday and Thursday they ate pork and sauerkraut with mashed potatoes. If on Monday she washed clothes and didn't have too much time, she fried sausage and served this with mashed potatoes. Kilbasa and stewed sauerkraut was another meal served with mashed potateos. Potatoes were served with meat always. New potatoes were boiled whole, with or without jackets. These were from the garden. The skin was pulled off if they weren't young and tender. Browned butter and onions with a bit of dill cut up and sprinkled over the potatoes. The butter and onions were poured over it.

Sliced potatoes:
Slice, wash, and drain. Dry on a paper towel. Fry in sliced onions and oil or butter till done, tasting crisp when done. You could slice three carrots in round slices and cook them along with the potatoes. The amount of oil used was enough to cover the bottom of the frying pan. They were turned to cook both sides. Whenthey were about three-fourths done, she'd slice mangoes in long slices and cook them with potatoes. Salt and pepper to taste. This was served on a platter with bread if you wished, especially for the men (husband).

With beef roasts she put in chunks of potatoes and carrots. A big roast was usually for a Sunday meal. Veal cutlets were also made.
The roast was prepared by putting washed beef that had been slashed on the surface and haed fresh garlic pieces in the slashen. This was put in a pan. Salt and pepper both sides. Add cut-up onions. Put a good bit of water, about two inches, in and let it simmer. Test the meat. If the water boils out, add more till the meat was done. This takes two hours or so. After it cooked an hour, she'd let the water biol out and brown it. Then when the ater boils out, she adds two eight-ounce glasses of water plus potatoes and carrots. Cook an hour or so. Add water enough to cover the potatoes. There is enough juice to make gravy. Add salt and pepper to season the vegetables.
Gravy was made by putting two heeping tablespooins of flour or cornstarch in a cup and adding some water, enough to make a thin paste. Flour varied according to desired about of gravy. For a large group you ended up adding maybe half of a cup. Before it was ready to be served, the vegetables were removed and put on a plate. Add flour to the beef and stir to thicken in the juice.