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35 Depression-Era Cooking Tips Worth Trying Today

Cut down your grocery bills and feed your family on a tight budget with these tips from families who lived through the Depression.

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Canning fresh tomatoes with onions in jelly marinade. Woman hands putting red ripe tomato slices and onion rings in jars. Basil, parsley leaves on top of onions. Vegetable salads for winter ; Shutterstock ID 1205461483; Job (TFH, TOH, RD, BNB, CWM, CM): TOHLaineN/Shutterstock

Can and preserve your food

Home canning was a means of survival for many families during the Depression. Fresh fruits and vegetables canned in the summer and fall provided enough wholesome food to last until a new garden was planted the following spring. Many home cooks still preserve their garden’s bounty, putting up jars of jelly, salsa, pickles and more!

Follow these tips to keep fruits and vegetables fresh longer.

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$1 discount coupons ; Shutterstock ID 155204765; Job (TFH, TOH, RD, BNB, CWM, CM): TOHigor kisselev/Shutterstock

Shop around for markdowns

During the Depression, parents learned tricks to cut the food bill. They parked outside the grocery until 10 minutes before closing time on Saturday night and hurried in the snap up bargains on fresh produce priced for quick sale. Frugality still pays off today. Compare prices to see which stores offer the best value. And pay attention to which items are discounted each week. Stock up and plan your meals accordingly. Also, be sure to shop when your favourite stores offer special coupon deals.

These brilliant money hacks will save you a ton on your next grocery bill.

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New York NY/USA-January 15, 2019 The produce department of a supermarket in New York; Shutterstock ID 1285396324; Job (TFH, TOH, RD, BNB, CWM, CM): TOHrblfmr/Shutterstock

Buy less processed food

Food was simpler decades ago, and therefore cheaper. A lot of food we buy today has already been peeled or chopped up, seasoned and cooked, and boxed, canned or frozen. In short, we pay others to do most of the hard work that was once done in the home. Try to chop up your own produce instead of buying the precut fruits and veggies. And focus on eating wholesome ingredients instead of buying takeout or frozen meals.

These are the frozen foods you should always avoid buying.

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Portland, Oregon - Sep 8, 2018 : Costco wholesale warehouse shopping aisle for meats, a members only club.; Shutterstock ID 1176495496; Job (TFH, TOH, RD, BNB, CWM, CM): TOHARTYOORAN/Shutterstock

Try cheaper cuts of meat

Floyd Hedge of Mountain Home, Arkansas, says, “We ate a lot of inexpensive meat then. We had a lot of jowl meat, salt pork and liver—cuts of meat the ‘better offs’ didn’t want. And we were glad to get it.” This tip still works today. For instance, bone-in chicken is usually cheaper than boneless. And chuck steaks (also known as seven-bone steaks) are much cheaper than rib-eyes.

Think twice before throwing out these other underrated cuts of meat.

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Apple Pie KJBevan/Shutterstock

Bake a mock apple pie

With pie pastry, saltine crackers, sugar, water and a few spices, Depression-era cooks could bake a mock apple pie that tasted almost like the real thing!

Check out more grandma-approved cake baking tips!

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urban gardening at tempelhofer feld berlin germany; Shutterstock ID 656036599; Job (TFH, TOH, RD, BNB, CWM, CM): TOHTobias Arhelger/Shutterstock

Join an urban garden or CSA

Group gardens were popular in many communities, with several neighbours pitching in to tend one large plot. “Mom dug up our front yard to plant a garden, and it really thrived,” says Michelle Beffa of Carpinteria, California. “Some of our neighbours did the same thing, so vegetable swapping was a common occurrence. One afternoon I asked Mom what we were having for dinner that evening. She grinned and said, ‘I don’t know, let’s see what the neighbours bring in.'” Nowadays, even urban dwellers can grow a few vegetables in containers, browse the farmers’ market for farm-fresh produce.

Follow these tips to get the most out of farmers’ markets year-round.

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Frying pan of freshly baked pancakes, Ingredients and kitchenware for pancakes making. ; Shutterstock ID 1220762152; Job (TFH, TOH, RD, BNB, CWM, CM): TOHChamille White/Shutterstock

Serve breakfast for dinner

Breakfast foods are like pancakes are affordable and delicious. “My sisters, mother and I ate hotcakes morning, noon and night,” says Donna Shepherd of Anderson, California. “Mother flavoured them differently for each meal. First she used grated orange peel, then vanilla. Finally the exotic aroma of cinnamon—my favourite—would waft through the house.”

Discover the secret ingredient to make the fluffiest pancakes.

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ingredients for baking lie on a light wooden background with a blue kitchen towel. flour, eggs, butter, berries, a bun and wooden tools; Shutterstock ID 1503991832; Job (TFH, TOH, RD, BNB, CWM, CM): TOHMaryna Jack/Shutterstock

Replace an egg

Some farm families used eggs for bartering, so they learned how to make do with fewer. “I learned that cornstarch could be substituted for one egg in any recipe that called for more than one egg,” says Jenese Nelson of Redwood City, California. Mix 2 tablespoons of cornstarch with three tablespoons of water.

Don’t miss these reasons you need to stop throwing away eggshells.

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Taste of Home

Chow down cowboy style

Dried beans are a cheap pantry staple that you should always have on hand. After all, beans and bread kept many cowboys fueled up on cattle drives. Oneta Whitlock of Altus, Oklahoma, says, “We may not have have many material things, but we never went hungry, thanks to beans and corn bread. I still enjoy cooking up a potful of the past.”

Did you know you were eating these foods wrong?

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Japanese Snow Cone; Shutterstock ID 467463122; Job (TFH, TOH, RD, BNB, CWM, CM): TOHkana_hata/Shutterstock

Make snow ice cream

Turn snowflakes into sweet treats. Lela Moll of Allegan, Michigan, says, “One of my favourite winter memories is of making ice cream. We’d scoop some of the rich cream from the top of Grandpa’s milk cans to make our chilly treat. For another wintertime treat, we’d scoop up clean snow and pack it in pie tins while Grandma boiled maple syrup to the point where it would pour in a sticky, thread thin stream. We’d slowly trickle this sweet topping over the tins of snow. Boy did that make great candy!”

Discover why you can never find grape ice cream.

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Vegetable soup in a wooden plate. Useful and tasty food.; Shutterstock ID 538094596; Job (TFH, TOH, RD, BNB, CWM, CM): TOHOlegPandaBoev/Shutterstock

Throw everything in one pot

One-dish meals are easy to cook and cleanup, plus there’s no fancy equipment needed. Grace MacAdam of Whitehall, Pennsylvania, says “We often made a meal of sliced raw potatoes, onion, and on occasion, a few strips of bacon. We added some water and cooked everything together in a covered pot. In fact, we still make ‘Depression soup’ today!”

Make sure you avoid these common slower cooker mistakes.

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Homemade Slow Cooker Pot Roast with Carrots and Potatoes; Shutterstock ID 394255612; Job (TFH, TOH, RD, BNB, CWM, CM): TOHBrent Hofacker/Shutterstock

Cook once, eat all week

If you prepare a larger cut of meat, you can make many meals out of it. “When the banks closed, my parents took the cash in their pockets, went to the store and bought a leg of lamb,” says Marie Shull, Strasburg, Virginia. “We had lamb for a couple of meals, and then Mama made a lamb stew out of the leftovers. At each meal, Mama would throw in more potatoes and carrots and serve it one more time!”

Here are more kitchen mistakes that are costing you money.

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Chicken breast with fresh salad, top view.; Shutterstock ID 1254618559; Job (TFH, TOH, RD, BNB, CWM, CM): TOHTatiana Bralnina/Shutterstock

Eat smaller portions of meat

This tip is healthy and frugal. Fill up your plate with vegetables instead of meat to save money. “When we had ham, we rationed it out to one slice per person to make it last as long as possible,” says Lorraine Neal Lane, Brookfield, Massachusetts.

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Tomato soup in brown bowl on wooden table. Top view; Shutterstock ID 1515744377; Job (TFH, TOH, RD, BNB, CWM, CM): TOHetorres/Shutterstock

Warm up with tomato soup

Tomato soup was a Depression-era specialty. Juanita Killough Urbach, Brush, Colorado, says, “Home-canned tomatoes and milk were heated separately, and a little baking soda was added to the tomatoes to keep the milk from curdling when the two were combined.”

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Glass jar full of honey with honey spoon; Shutterstock ID 1426272716; Job (TFH, TOH, RD, BNB, CWM, CM): TOHFREEPIK2/Shutterstock

Swap out ingredients

Cooks were creative during the Depression because they had to be. If they were out of one ingredient, they substituted another. Flour replaced cornstarch, honey or syrup took the place of sugar, and baking soda and baking powder were used interchangeably.

Consider adding these forgotten ingredients to your meals!

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Soup of nettles on the wooden table; Shutterstock ID 400461808; Job (TFH, TOH, RD, BNB, CWM, CM): TOHminadezhda/Shutterstock

Cook dandelion greens

You might think of dandelions as weeds, but they’re also a widely available food source. Gracie Thomas of Flagstaff, Arizona, says, “One day my mother handed me a small knife and a paper sack. ‘Go to the telephone company and ask if you can pick the dandelions from their lawn,’ she told me. I came back with a whole sackful. Mother cooked the dandelion greens in bacon fat, and they were delicious!”

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Pasta alla puttanesca - Spaghetti with tomato sauce olives and capers; Shutterstock ID 1372335800; Job (TFH, TOH, RD, BNB, CWM, CM): TOHKarissaa/Shutterstock

Perfect a signature dish

Michael Lacivita of Youngstown, Ohio, says, “My father planted several hundred tomato plants in our garden and the empty lot next door. My mother canned more than 100 quarts of tomato sauce, and we had spaghetti with meatless sauce as our main dish at least four times a week. On the other days we had spaghetti with garlic and oil, or spaghetti with beans. When I served in the Navy during World War II, the dish I missed most was my mother’s spaghetti!”

Find out why you should be cooking your pasta in red wine.

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Sliced bread on a wooden board.; Shutterstock ID 1022471170; Job (TFH, TOH, RD, BNB, CWM, CM): TOHSFROLOV/Shutterstock

Cook more meals at home

Almost everything families ate during the Depression was homemade, because few could afford dining out at restaurants. Anthony Cordone of South Weymouth, Massachusetts, says, “My mother made her own dough for crusty Italian bread. We also made our own Italian pork sausage with fennel seed.”

Discover the right way to break pasta.

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Davis, CA/USA 9/5/2019 Bulk food dispensers of organic healthy nuts, grains, dried fruits, pasta, spices and much more in a supermarket aisle; Shutterstock ID 1496915084; Job (TFH, TOH, RD, BNB, CWM, CM): TOHcalimedia/Shutterstock

Buy in bulk

Purchase larger sizes of the products your family uses the most often, or shop in the bulk section at the grocery store, and you may save money. Tony Kostreba, Portales, New Mexico, says, “In the middle of the Depression, the grocery stores in central New Jersey were selling loaves of bread for a nickel. But even at that terrific price, store-bought bread was out of reach for our family of eight. So I’d pull my wagon to pick up our 50-pound bag of Red Cross flour. On the way home, I’d stop at the bakery to buy 1/4 pound of yeast for 10 cents. When we came home from school, a huge loaf still warm from the oven would be on the table.”

Here are more reasons you should be buying in bulk.

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Plate with ugly carrots of different unusual imperfect shapes, viewed from above on grey background; Shutterstock ID 1322445116; Job (TFH, TOH, RD, BNB, CWM, CM): TOHSergii Gnatiuk/Shutterstock

Purchase imperfect produce

Sometimes you can get a good deal if your produce is discoloured, bruised or oddly shaped. Catherine Rogers of Danville, Arkansas says, “After the apples were picked for pies, canning and winter storage, there were usually many culls. These weren’t wasted, though. They were used to make cider. Anyone who owned a cider mill in a rural community was always popular at apple harvesting time!”

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Creamy Italian tortellini wild rice soup with vegetables; Shutterstock ID 1044388684; Job (TFH, TOH, RD, BNB, CWM, CM): TOHEzume Images/Shutterstock

Stretch the leftovers

Get clever in the kitchen and no one will get sick of leftovers on the third day. Freida Farrell of Suitland, Maryland, says, “The first day we’d have beans. The second day, Mother would add water and elbow macaroni to the leftovers. The next day, she’d add a can of tomatoes. If there were any left after that, she’d add more water and drop dumplings into it.”

Don’t miss these genius ways to use leftovers.

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chicken; Shutterstock ID 546329539; Job (TFH, TOH, RD, BNB, CWM, CM): TOHJakkrit Phomwong/Shutterstock

Raise backyard chickens

Families during the Depression relied heavily on their best laying hens. Joseph Galinis of North Royalton, Ohio, says, “Mother’s 25 to 30 chickens kept us supplied with lots of fresh eggs during the lean Depression years. Dad built a small chicken house for them to roots in at night.”

Here’s why you should never wash chicken before cooking it.

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elbow pasta with mince beef meat, onion and cheese; Shutterstock ID 1177862743; Job (TFH, TOH, RD, BNB, CWM, CM): TOHElena Shashkina/Shutterstock

Make a quick casserole

Toss together simple ingredients for a tasty casserole or hot dish to share at your next potluck. Dorothy Rhoads Ness of Annapolis, Maryland, says, “For lunch or dinner, we ate a lot of what Mom called Poor Man’s Dish, which consisted of macaroni, tomatoes and some ground beef.”

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Vertical photo of fresh blueberry and banana homemade ice cream; Shutterstock ID 718026043; Job (TFH, TOH, RD, BNB, CWM, CM): TOHElena Leya/Shutterstock

Save up for a treat

Even if you’re on a tight budget, it’s OK to splurge once in a while. Ron Staudler of Belleville, Illinois, says, “Dad occasionally did some work for the WPA. We were told that whenever one of the Treasury Department checks arrived, Dad would buy us a quart of ice cream. The taste of that vanilla ice cream covered with homemade preserves is something I’ve never forgotten.”

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close up on blueberry picking by hand; Shutterstock ID 452575339; Job (TFH, TOH, RD, BNB, CWM, CM): TOHND700/Shutterstock

Go berry picking

Pick (or grow!) your own berries instead of paying a high price for a small basket at the store. Hazel Miller of Terre Haute, Indiana, says, “We picked wild blackberries, blueberries, strawberries and raspberries for jelly and jam. Mom also made jelly from chokecherry and grape juice.”

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Broth transparent to the broth pot on white background; Shutterstock ID 1230804454; Job (TFH, TOH, RD, BNB, CWM, CM): TOHAhanov Michael/Shutterstock

Make your own broth

Instead of paying for canned broth, make your own from food scraps you likely already have. June Hurlow of Fairborn, Ohio, says, “Soup bones or scraps went into a pot with water and home-canned vegetables and simmered on the wood-burning stove all day. At lunchtime, the broth was skimmed off the top and ladled over dry bread.”

Learn the difference between a stock and a broth.

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Stone, Staffordshire / UK - July 1 2019: Pack of British Regal Vine Tomatoes with discount label from ALDI supermarket. Short dated vegetables on clearance are with label: "Half price, 50% off"; Shutterstock ID 1439340539; Job (TFH, TOH, RD, BNB, CWM, CM): TOHAscannio/Shutterstock

Hunt for bargains

Check those clearance aisles! Hazel Kemp, Forestville, California, says, “My father’s job at the A&P grocery store provided our family with food the store would have thrown out otherwise—bruised produce, dented cans and broken boxes.”

Use these tips to organize your pantry like a pro.

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Female hands chopping vegetables, preparing ingredients for a delicious meal; Shutterstock ID 1394301821; Job (TFH, TOH, RD, BNB, CWM, CM): TOHBranimir Dobes/Shutterstock

Cut down on food waste

“My dear mother raised nine children and knew how to stretch everything,” says Laura Rakickas, Newtown Square, Pennsylvania. “She used up all parts of her vegetables, including cauliflower leaves, which she trimmed, boiled, seasoned and topped with butter or white sauce.”

Here are the food parts you should never throw away.

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Potato cream soup with bacon, green onion and cheese.; Shutterstock ID 1492318622; Job (TFH, TOH, RD, BNB, CWM, CM): TOHnelea33/Shutterstock

Add bacon to everything

This salty, smoky meat is very versatile—it really does make everything taste better. Lois Curnutt of Odessa, Texas, says, “Bacon was added to many dishes—beans, soups, vegetables, even lettuce salad. The drippings were saved for seasoning, frying and baking bread.”

We’re here to help you master the art of bacon-making!

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Shepherds pie with ground meat, vegetables and potatoes in a cast iron pan top view; Shutterstock ID 1329534653; Job (TFH, TOH, RD, BNB, CWM, CM): TOHElena Veselova/Shutterstock

Use up those potatoes

“My mother was a very frugal cook,” says Margaret Kloepfel, Canton, Ohio. “One entree I really liked was potato dumplings made from leftover mashed potatoes, a couple of eggs, baking powder and flour. Mother spooned the boiled dumplings into a bowl with hot water in the bottom, and topped them with sauteed onions.”

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Ham And Poached Egg Sandwiches; Shutterstock ID 1535882378; Job (TFH, TOH, RD, BNB, CWM, CM): TOHRadu Bercan/Shutterstock

Put an egg on it

Eggs enhance many dishes. Betty Gillespie, Hillsdale, Illinois, says, “On our Iowa farm one of Mother’s easy, economical suppers was a meal in a bowl. She’d toast and butter a thick slice of homemade bread, top it with one or two poached eggs, and pour warm milk over the top. I still like this dish.”

Avoid these common mistakes when cooking with eggs.

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Orlando,FL/USA -10/4/19: Bread, rolls, and buns on the baked goods aisle of a Sams Club grocery store with fresh breads ready to be purchased by consumers.; Shutterstock ID 1522390964; Job (TFH, TOH, RD, BNB, CWM, CM): TOHJoni Hanebutt/Shutterstock

Buy day-old baked goods

Bakeries often reduce bread and other baked goods that don’t sell right away, but they’re still delicious. Eve Ernst of Milwaukie, Oregon, says, “One treat, when we could afford it, was going to the bakery and buying a gunny-sack full of baked goods for 25 cents. We never knew what we had until we came home and spread it all out. Each of us would pick out our favourites—bread heels, rolls or cookie pieces, and eat our goodies with a glass of milk from our cow. That quarter’s worth of baked goods lasted us several days!”

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Fried fish with fried potatoes and sauce tartare.; Shutterstock ID 1489907675; Job (TFH, TOH, RD, BNB, CWM, CM): TOHJulia . Nagy/Shutterstock

Cook the catch of the day

Seafood can be expensive, but not if you catch it yourself. “We were lucky to live on Long Island, with access to the local creeks and bays,” says Mabel Zelenka, Griffin, Georgia. “Anyone who was ambitious could find plenty of clams, eels, mussels, scallops and crabs. Fishing wasn’t a pastime for us—it was food on the table.”

Consider trying these brain-boosting seafood recipes!

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Vegetarian roasted cauliflower steak with pine nuts; Shutterstock ID 1342494923; Job (TFH, TOH, RD, BNB, CWM, CM): TOHElena Shashkina/Shutterstock

Make vegetarian swaps

Vegetarians already know how to swap in cauliflower, beans or other vegetables instead of meat, and plant-based meat alternatives are hotter than ever. “When we couldn’t have chicken and dressing, Mama made cabbage dressing. And it was so good,” says Minnie Flaherty of Magnolia, Arkansas. “She cut a head of cabbage in half and cooked it in water with salt, pepper and butter until tender. She made sage dressing from leftover biscuits and corn bread, and served it with the cabbage on top.”

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Homemade Holiday Peanut Brittle Broken into Pieces; Shutterstock ID 532125379; Job (TFH, TOH, RD, BNB, CWM, CM): TOHBrent Hofacker/Shutterstock

Start a sweet tradition

Home cooking sweetens the holidays and makes lasting memories. Myrtle Beavers of Destin, Florida, says, “Homemade peanut brittle was one of our family’s Christmas traditions during the Great Depression. I can still picture Mama hefting her huge iron skillet to the cookstove, dumping in sugar and stirring gently.”

Learn how to avoid the cooking mistakes that ruin your food.

Originally Published in Reminisce