Corn Cob Jelly "...hey, If you add enough sugar, even corn cobs can turn out tasty." Ingredients corn cobs (about 12 cobs per batch of jelly desired) 1 box pectin 3.5 cups sugar 1 T lemon juice water
If you run short on corn cobs try making a batch of apple scrap jelly from the peels and cores of apples used to make a batch of pies. Go easy on the water, just enough to cover the scraps. https://www.thespruceeats.com/apple-scrap-jelly-1327811
I wonder if sugar was too expensive during the depression. At least you can substitute cornstarch for pectin. You wouldn't even notice it in corn cob jelly. One more....the recipes are all the same, except the main ingredient. Kudzu Blossom Jelly The one nice thing about kudzu is the blossoms. They smell really good, just like fresh grapes. I don't think there was any kudzu here during or before the depression. You need at least 4 - 6 cups of blossoms. Pick out all the bugs and trash. Or you can just buy it now.
I don't think sugar became expensive or in short supply until WWII. It might have even been a commodity food distributed to the needy by the federal government. The old cooks used to make their own pectin from apples, very similar to apple scrap jelly. http://www.pickyourown.org/makeyourownpectin.htm
I have trouble understanding what Miss Clara says, but do watch what she does. That salad looks pretty good. I've tried a few fresh poke leaves in salads before. I remember my grandmother talking about "ramps" a lot. Just now found out they are wild onions! We've got enough of those here to last a lifetime.
They look pretty. Nice if you're having company for dinner. If someone else does all the slicing, I'll take mine fried.
Those do look DELICIOUS! As much as I don't care for rice, I LOVE potatoes! Don't eat them too often anymore though