It’s funny how many things we take for granted when cooking today. We find a new recipe that sounds yummy, write up a shopping list and head to the store. But my Portuguese-Hawaiian great-grandma’s mantra (and I’m sure many of her contemporaries) was “Use it up, wear it out, make it do or do without.” As the recipient of many years of her cooking and sewing I can tell you that she really believed in using up & making do.
When I was young she would come and spend time with us, to help out my single, working mother. When she came we had all kinds of “strange” foods that she would prepare to use up leftovers—not a single thing went to waste on her watch! Remembered creations include: Puffed Wheat Cookies, Peach Bread Pudding, Gumdrop Cookies and the following recipe. Now don’t misunderstand me, my great-grandma was an awesome cook and baker. Possibly some day I might even share her recipe for Portuguese Sweet Bread—to die for slathered with butter, warm from the oven.
Make Do Macaroons Rosalie Andre Nation Des Jardin
3 egg whites
1 c. sugar
1/2 t. vanilla
1/2 c. chopped walnuts or almonds
2 c. crushed cornflakes
1/2 c. shredded coconut
Beat egg whites until stiff. Gradually beat in sugar. Add vanilla. Fold in nuts, cornflakes and coconut. Drop by teaspoon onto well-greased cookie sheet. Bake at 350 degrees for 10-12 minutes. This was developed by great-grandma during the depression when coconut was extremely expensive.