CARDS & LETTERS FOR CHEER

“Hardly anyone writes cards and letters any more,” a friend exclaimed “I always like receiving them from you.”

I grew up in a family of letter writers and enjoy carrying on that tradition. My maternal grandmother (Nanny) wrote letters to her family and friends every Sunday and Wednesday evenings. When I visited, I joined her in this activity.

I still have a letter Nanny wrote to my sister and me – her “little girlies,” as she addressed us.

In going through my paternal Grandma Ella’s memorabilia, I’ve found letters from her grandmother Cynthia (my great grandmother) written in the 1850s. Those were to her parents and described homesteading in western Illinois with her four youngest sons.

Ella also saved letters written by her uncles (Cynthia’s sons) from the Civil War battlefields.

Both grandmothers, plus my mother, saved cards and letters from friends and family. Reading them adds another dimension to my family history.

Mother also wrote regularly to my daughter and me since we lived some distance from her. Midst her belongings I’ve discovered letters she saved from us.

Letters to my Great Granddaughter

Nowadays, I’ve begun designing and writing post cards to my 2–year old great granddaughter. She saves these and displays them with her collection of storybooks.

In this Internet world of texting and AI, we so often forget the joy of sending and receiving letters. They become part of our family history and reveal a bit of the personalities of those involved.

Collecting Recipes

Accumulating the recipes of our family and ancestors adds another dimension to our history.

Aunt Freda’s Nut Bread

Her recipes bring back memories of visiting her and Uncle Charles (my dad’s brother) who lived in another state from our family farm. I encouraged her to write down some of her recipes as well as her life growing up in Canada.

Mix and sift together 2 1/2 cups flour, 3 teaspoons baking powder, 1/2-teaspoon salt, 1/2-cup sugar. Mix together 1 beaten egg and 1/3 cup softened shortening. Stir, with 1-cup milk into dry ingredients. Add 3/4 cup chopped walnut meats.

Bake in greased and floured bread pan at 350 degrees F. for one hour or until inserted pick comes out clean.

(You can add for variation, 1/2-cup raisins, 1/2-teaspoon cinnamon, and 1/4-teaspoon nutmeg.)

(c) Mary Emma Allen

(Mary Emma Allen researches and writes from her woodland NH home.)