Our Vanishing West, Post #5: The Heart of the Home
By the time a homesteader had been on his land for five years and had “proved up,” the 160- acres had become either friend or foe. If the homesteader had done reasonably well, the size of the original house was gradually increased or was replaced. Usually, the first addition was the kitchen. Along the way, it was nearly certain that the family would have upgraded a key home appliance: the stove.
The Coal Range
Almost everyone started out with the famous “monkey stove,” for the simple reason that it was small enough to be transported easily, and provided heat and a small surface for cooking. After being certain of land ownership, the first item purchased was almost always a big, black coal range, a decided upgrade from the monkey stove. A range typically included a large cooking surface, as well as an oven. Called the “coal range” by homesteaders, this appliance could actually burn a variety of fuel. Majestic was a popular brand.
The range was placed in the room that would become the kitchen. The women of the homesteads were responsible for the cooking, as well as the baking. One day each week was dedicated to baking – pies, cakes and bread, a supply that would last for the week. At every meal – morning, noon and night, the women would make fluffy biscuits, served hot with homemade butter and jam or jelly. By supplementing with biscuits, they were able to bake bread only once a week. Baking bread requires many more steps and much more time than biscuits.
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