Mom was fortunate in that she was able to work as bookkeeper for Southwestern Motor Transport and do her work from the house. She had an office set up in a corner of hers and Dad's bedroom where she processed the billing and took calls and whatever else was required of the job.
I still remember standing on her office chair and punching the keys of that old adding machine and pulling the handle of it forward to make it work. It was a great memory for me, but she probably would have just as soon we left it alone. She was good about giving us old misprinted freight bills though and letting us play office!
Working at home with four kids can be a challenge but she did that and she kept house and kept up the garden as well.
One of the many ways Mom would economize in the area of feeding our family of 6 was that she always had a pot of cabbage cooked and as part of lunch and dinner we were expected to eat a bowl of cabbage before eating the rest of our meal. Why? Cabbage was cheap and cabbage would help fill us up so we didn't eat so much of the main dish.
Yeah sure I got tired of eating cabbage but it was also just part of growing up in my household and now that I have learned that cabbage can help prevent certain diseases, I am glad I learned to eat it.
Mom also would portion out our food and we always had enough even though it might not have been as much as we would have liked.
The recipe below is for a family of 6. This was one of Mom's recipe mainstays and I still make it exactly the way she did years ago.
Chicken and Rice
1 fryer, cut up
1 pkg. onion soup mix
3 ½ cups water
1 ½ cups white rice
Place fryer pieces and rice in 3 quart casserole dish. Sprinkle with salt and pepper. Add soup mix and water. Then bake 1 ½ hours at 375*F
**note if you want to use brown rice you will need to pre-cook it to be at least half done before mixing for this recipe. Brown rice takes longer to cook.