Here's Matthew and his Grandfathers. They are both WWII veterans.
Robby's Great Uncle Billy is also a veteran.
We were honored to have him join us.
We played a game of bingo with information from the war. Instead of just calling out a name, place or date, we asked a question. The answers were on the cards. Well the wartime generation whipped out their answers before the rest of us could even think. "smile" The grandparents then decided to wait and let the kids answer first to see what they knew.My oh my, these questions sparked all sorts of fabulous stories from both the grandmas and grandpas. We got such a chuckle when the grandmas told about nylon rationing. It was impossible to buy hosiery. So they used eyebrow pencils to draw a line up the back of their legs to give the impression that they had nylons on!!
This is HISTORY come alive!
The kids gave reports and some of them dressed the part. Abby gave a great report about nurses during the war. Her Grandmother was with us and Abby wore one of her nursing uniforms.
We had a delicious lunch of food that was cooked during that time of rationing. It wasn't that bad, but of course we didn't have to go through all that it took to find the ingredients for the meal. Now-a-days everything is available and in good supply for us!
Some of our lunchEach family came with parts of the meal that they had prepared to share. They gave an explanation about their food choices. Many of the recipes and information came from this book. It's a great read even if you aren't going to cook anything.
Here's one recipe that was delicious and easy to make. These were gobbled up in no time.
Oat Sticks
2/3 cup milk
1/2 cup old fashioned rolled Oats
1 1/4 cups unsifted all-purpose flour
1 tbsp light brown sugar
2 teaspoons baking powder
3/4 teaspooon salt
1/4 cup vegetable shortening or butter
(or a mixture)
1 large egg. lightly beaten
Heat oven to 400 degrees F. Grease 2 large baking sheets. Warm milk over medium heat in a small saucepan until bubbles appear at the side of the pan. Pour hot milk over rolled oats in a small bowl and set aside 10 minutes.
Meanwhile, combine flour, brown sugar, baking powder, and salt in a medium bowl. Cut shortening into dry ingredients with a pastry blender or 2 knives.
Make a well in the center of dry ingredients. Add milk and oatmeal mixture and stir until mixture forms a ball. Divide dough into 24 equal balls. Roll each with hands to make a 4 inch stick; place 1 inch apart on greased baking sheets. Brush with beaten egg.
Bake oatsticks 12 to 15 minutes or until lightly browned. Cool on pan 5 minutes.
24 Oat Sticks
All our students with our veterans.
