I talked on the phone tonight with my younger brother…we had a great chat about our years in a one-room school in Upper Sackville, NB. We talked about the children in our grades, the crushes we had, the boys and girls we liked and disliked, the teachers we admired and the ones who struck fear in our veins….it was nice, reminiscing about years gone by, about moments lived that contributed to our overall sense of self growing up.
“Red rover, red rover, send Sylvia right over.” The game ends when the teacher rings her hand-bell, and the rag-tag collection of children comprising grades one to six head into the school to start the day. We swallow our cod-liver oil pills and wash them down with drinks of water from our collapsible drinking cups.
As children in this one-room school we also played “Simon Says”—Simon says take one giant step…Simon says take three baby steps….and we played tag, hopscotch, and flies and grounders. We carried water from a house across the street to the school, and we lined up—boys in one line and girls in the other, when teacher rang her bell at the end of recess. We obeyed rules and we followed instructions; we were children of the early 60s.
One of the cookie recipes I remember best from childhood was “Melting Moments”…a delightful cookie recipe that actually did…melt in our mouths…just like the name suggests. I remember mom making these cookies on a regular basis, and we children were more than happy to gobble them down as after-school treats or bedtime snacks.
Try them out; no matter what school your children attend, no matter what games they play at recess, they will enjoy these cookies.
1 cup shortening
¾ cup brown sugar
1 tsp. baking soda
2 tsp. cream of tarter
2 cups flour
½ tsp. salt
1 tsp. vanilla
Mix together shortening, brown sugar and egg. Add remaining ingredients, mixing well. Form into small balls; roll in finely crushed corn flakes, graham wafers or coconut.
Place on cookie sheet. Press cookies with fork. Press cherry piece in centre of each cookie. Bake in moderate oven (350°F) for approximately 12 minutes until lightly browned.