-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> In my youth - before home freezers became common there were "locker
 DD> plants" which sold pork and beef  "on-the-hoof", processed it, then
 DD> rented a "locker" in their industrial freezer to store the pig carcass
 DD> or side of beef after it had been slaughtered, processed and wrapped.

 JW> My parents first house was a decrepit rural log house on a 50 acre
 JW> bush lot that was mostly beaver ponds. (There has nothing else with
 JW> in easy driving distance of the mine where they both worked). They
 JW> bought it in 1947 and  Dad installed a big enough generator to have
 JW> electric lights and hot water. Back then they rented a locker at a
 JW> combination butcher shop with lockers and grocery store. They gave
 JW> up that locker in 1951 when our road got power and they wired the
 JW> house and bought their own chest freezer.

Was the generator petroleum or wind powered? Our family farm had several 
windmills - mostly for pumping water into stock tanks for the cattle.
But there was one near the house that was used to generate electricity
to charge a bank of batteries. IIRC it put out 32 volts. And my granddad
had bought a selection of things that ran on the 32V direct current.

After WWII the Rural Electrification Authority brought easily available
(and inexpensive) AC power to the countryside. But we still used the
Alladin (kerosene) lamps and the wood stove in the front room.

 JW> My first job was as a grocery store clerk there in 1964, which was
 JW> by then an IGA with no lockers any longer.

About the same time period IGA was the "big gun" stupormarkup in that
area. Most neighbourhood groceries (remember those Mom & Pop places?)
were affiliated with Red & White. There are still a few small town 
stores of that affiliation - which started in 1908 to compete with A&P.
The last smidgen of which disappeared in 2016.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: THE A & P Original Spanish Bar Cake
 Categories: Cakes, Desserts, Fruits, Cheese, Nuts
      Yield: 12 servings

      2 c  A-P flour
  1 1/2 c  Sugar
  1 1/2 ts Baking soda
      1 tb Cocoa powder
      1 ts Cinnamon
      1 ts Salt
      1 ts Nutmeg
      1 ts Allspice; ground
    1/2 c  Oil
      2 c  Applesauce
      2 md Eggs; lightly beaten
      1 c  Raisins; plumped in warm
           - water, drained

MMMMM-------------------------FROSTING-------------------------------
      8 oz Cream cheese; softened
      4 tb Butter; softened
      2 ts Vanilla extract
  1 1/2 c  Confectioners sugar
    1/3 c  Milk
      1 tb Fresh lemon juice
           Walnuts or pecans; chopped

  Gather your spices and the other ingredients together.
  In a large bowl, mix flour, sugar and baking soda. Then
  add the cocoa, cinnamon, salt, nutmeg and allspice. Mix
  well.

  Next add the oil, applesauce, and beaten eggs. When all
  of the above is mixed, Add the plumped raisins. Put in a
  greased and floured 9" X 13" cake pan.

  Bake @ 350§F/175§C for 30 to 35 minutes.

  FROSTING: Mix the cream cheese,butter,vanilla,
  confectioners sugar, milk and lemon juice together.
  Spread on the cake. Sprinkle nuts over the top. 

  YOUR OPTION: To make a layer cake, just like the
  original Spanish Bar Cake cut the cake into 2 pieces,
  then spread the frosting between the layers and on the
  top. Step back in time and enjoy this great cake!

  Last Step: Don't forget to share!

  by Nancy J. Patrykus

  RECIPE FROM: https://www.justapinch.com

  Uncle Dirty Dave's Archives

MMMMM

... "Too few people understand a really good sandwich." -- James Beard
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