They had two black heart cherry trees and then they had another cherry tree – I don’t know what the name of it was. It was a white cherry. And my grandmother made the best desserts out of those cherries.
She used to make something called cherry roly-poly. And then she’d fix some kind of sauce to put on top of it. Oh my gosh, that would cramp your tongue. That was so good.
And, of course, everything then – there were no instant mixes. Everything … I’ve seen her many a time get up and make biscuits in the morning for breakfast. Bake them in the woodstove oven.
And then, on Saturdays, she would always make up yeast rolls. [She] didn’t have a yeast cake. There was some way they would … well, they did have a yeast cake, but they’d boil a white potato or something … white potato has something to do with it. And she would make all these rolls up there for Sunday dinner.
Most of the time, you would have chicken – either baked chicken or fried chicken. Young biddies come off or young chickens come off in the spring, and you’d have fried chicken. But in the winter, you’d have baked chicken. And the baked chickens then – it was your laying hens, and they always had a whole cluster of little eggs inside and everybody wanted those eggs. You know, when you bake a chicken, all those little eggs inside. She was a good cook.
She used to make butter, make her own butter. And then, she’d have the milk – she’d leave it setting here, would turn the clabber and honey. Those clabber biscuits would melt in your mouth. She’d use clabber to make her biscuits. They were some kind of good.
I used to love clabber. Did you ever eat clabber? Probably not. … It reminds me of yogurt. You know, the yogurts you have now, except this was – this was the real thing. The milk set out until it soured and then it turned to clabber. And then you’d eat it, put a little sugar on it. [It was] nice and solid, pretty good.
From an interview with Una Holland, summer 2010.