Changes through the years
During our lifetime, we have seen and experienced different things and changes that we would never have anticipated. I am going to mention a few of the changes that I have experienced and can recall, although I am sure you will be able to think and mention others that I have not.
Some of these changes are for the good and others are questionable. When I came to Parkersburg back in 1966, our downtown Market Street was flourishing with many stores and businesses, such as Dils Dept Store, Broidas, Cox’s, Montgomery Wards, Broughton’s Dairy, McCrory’s, G.C. Murphy, Woolworth 5 & 10 Store, S.S.Kresge Co, Lerner Shop, Sears’, Pool’s Clothing, Buttermore’s, Reps and Sid’s Furniture Store, Chancellor Hotel, Sun Drug Store, the Parker, Hiehle, Virginia, Smoot and Strand Theater’s, Satterfield Music, J.C. Penney, Stout’s Drug Store. Stern Brothers’ Clothing, Skeet Shaws, Rawlings Optical, Presto Lunch, Mayflower and Travelers Restaurant, The Chancellor Cafeteria and Millers’ Furniture to name a few, which should bring back some old memories.
The mall was non-existent at that time and downtown was the main shopping attraction with many ladies dressing up with their fancy hats and dresses (also fur coats which were very popular at the time) and parading up and down Market Street, especially on Saturdays. I can recall after shopping going to the YUM YUM TREE restaurant on the 2nd floor of the Dils Dept Store for lunch. During those times, families did not have multi automobiles so my mother-in -law and I would always take the bus to and from downtown.
Speaking of major changes, I recall that a person could purchase one dozen hot dogs at the Mayflower Restaurant on the corner of Juliana and 7th Street for $1 and now you are lucky to find one hot dog for $2- $3.
Another big change is that all service stations would put gas in your car, clean your windshield and even check your oil, whereas today I do not know of one place you can go to get service like that. It is all do it yourself today.
Many things have become self service in today’s world, such as going to a shoe store where you pick out and try on the shoe you are interested in whereas before there would always be a clerk to measure your foot and getting your correct size and even putting the shoe on your foot.
Tattoos at one time were something that many soldiers serving overseas would come home with, but today it has become a very popular thing, though I personally would not want something etched into my body that will be there for life.
Back in 1966, I recall the two very popular drive-in restaurants were the Big Boy on Garfield Avenue and the Drive In South Side where Mary B’s is now located, where you would drive in, place your order and your order was brought to you by a waitress on a tray and the tray placed on your car window. Now all this has changed to drive through windows at various fast food restaurants or even pick up windows at full service restaurants.
Another convenience is banking, when all you have to do is drive to the banks’ drive up station and complete your transaction without getting out your car.
Paper and plastic has replaced glass like in milk, and all drinks almost and plastic bags replacing the brown paper bags. Not to mention how hard it is to find help in stores, whereas there used to be people waiting to aid and help you with your selections.
Now the world is concentrating on making money – staying open long hours and even 24/7, where as at one time we had the Blue Laws where stores were closed on Sundays and people had a chance to have a day of rest, spend time with their families and attend church.
Many of these changes makes a person’s life much easier today and even safer, like air bags in cars, back up cameras, seat belts and keyless start in cars, not to mention all the other things such as cell phones, WiFi, voice recognition, CDs over VHS and cassette tapes and the list just goes on and on.
How about all the pre-made food that you order the way you like them online and they come to your house in a box and the only thing you have to do is warm them up. It was a big treat in the family to go out for dinner, now days families eat out if not every night, every other night of the week (especially before the virus started.)
The first thing we do now when we get out of the car, we lock our car, years back the cars left open and nobody would bother them.
Schools were open with no police cars outside and not worrying about all the drugs in and out of the schools. Sad to say no more prayers in the school, to be that is very disturbing.
How about the convenience of paying your bills online. So many stores and businesses closed and new companies opened, prices on merchandise is sky high and car and house prices are unbelievable, and again I’m sure each one of you can tell me more changes through the years, depends on your age. And in another 20 to 30 years, I’m sure our kids and grandkids will be able to tell their kids bigger and more drastic changes, unfortunately life goes on.
Till next week!
Old Fashion Lemonade
1 cup sugar
2 cups water
1/4 cup lemon rind, grated
1/3 cup lemon juice
1 quart cold water
Place the sugar, 2 cups water and the lemon rind in a saucepan. Cover and cook for 5 minutes. Add lemon juice and cold water. Chill throughly and garnish with a sprig of mint or a marshmallow in each glass.
few sprigs mint
1/4 cup superfine powdered sugar
1 quart gingerale
Place the mint leaves and the lemon rind, cut in strips, in a pitcher. With the back of a spoon, crush the leaves and the rind. Add lemon juice and sugar and place in a refrigerator for about an hour to ripen. When ready to serve, add gingerale and pour into tall glasses filled with crushed ice.
Frosted Grape Juice Ade
4 cups grape juice
juice of 3 oranges
juice of 1 lemon
1 pint water
1/4 cup sugar
Combine the fruit juices and water. Add sugar. Dip the rims of tall beverage glasses in lime juice, then in confectioners sugar to make a frosted edge. Allow to dry. Half fill glasses with crushed ice and pour in the beverage.
Summer Tossed Salad
Dip edges of lettuce leaves in paprika and arrange in salad bowl. Add green pepper rings, cucumber slices, radish roses and tomatoes, cut lengthwise into eighths. Toss together with French dressing made as follows; grate 1/2 clove garlic on two tablespoons granulated sugar. Add one tablespoon salt, one tablespoon paprika, one cup salad oil and 1/3 cup lemon juice. Shake vigorously, chill and shake again, before mixing with salad.
1 head cauliflower
1 package frozen peas
1/2 cup red peppers
1/2 cup green peppers
1/4 cup onion, diced
3 stalks celery
1 cup mayonnaise
2 tablespoons milk
1 1/2 teaspoons Lowry seasoned salt
1 teaspoon pepper
Bring cauliflower and peas to a boil. Cool and drain off juice. Add peppers, onions and celery. Mix mayonnaise, milk, Lowry seasoning salt and pepper. Pour over cooled vegetables. Let set at least 12 hours in refrigerator. 24 hours is even better.
Cold Slaw Dressing
1/2 cup sugar
1/4 cup vinegar
1/2 cup water
Beat eggs. Add sugar and mix again. Add vinegar and water, stir well and cook until it boils good. Cool well before putting on cabbage.
Slice zucchini and mix into sour cream. Add dry onion soup mix. Chill.
4 quarts tomatoes, green
3 red peppers
1/2 ounce tumeric
3 tablespoons salt
4 quarts cabbage
3 green peppers
2 ounces mustard
5 pints cider vinegar
6 large onions
1/2 ounce celery seed
3 pounds sugar
1 quart apples
Grind all ingredients. Boil for 1 hour. Fill jars and place in hot water bath canner for 60 minutes.
Frozen Spaghetti Sauce
2 large onions, chopped
2 cloves garlic, mince
1/3 cup oil
12 large tomatoes, peeled and chopped
2 cups cooking wine
2 envelopes instant beef broth or 4 beef bouillon cubes
4 teaspoons leaf basil
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 12-ounce can tomato paste
Saute onions and garlic until soft. Add canned tomatoes, cook 5 minutes. Stir in remaining ingredients. Simmer until thick. Put in freezer containers. To use: thaw and add meatballs or browned and drained hamburger.
Cover peach seeds with water and let stand overnight. Next morning boil the seeds and water 10 minutes. Discard seeds. Add 3 cups sugar and 1 package fruit pectic to each 3 cups juice. Follow directions on pectin package.
Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.