As I hold the old oblong wooden chopping bowl in my hands, my thoughts
drift back to my childhood. Many times I sat in our farmhouse kitchen
chopping cabbage and carrots for coleslaw or potatoes and meat for hash.
We couldn't run to the store for ready-chopped cabbage or cans of hash.
Everything was handmade and often mixed in the oblong wooden bowl or a
smaller round one Mother had.
Not many of those old bowls exist today. They were made to be used so
wore out. However, if you have one from childhood, treasure it, more for
it's nostalgic value than anything monetary. It probably will be rough
with use and full of nicks from the metal chopping tool.
Bowls of Great Variety
The bowls of early America were of great variety, ranging from small
salt dishes to round and oval bowls for preparing and even serving the
main dish at the meal. Large round and oblong ones, often 20 inches
across, were used a chopping bowls.
The pioneers shaped the earliest bowls with simple tools, such as chisel,
knife, and plane. Later, especially in the 18th century, as colonial
tradesmen began to make woodenware, they used lathes for turning the
inside of bowls, cups, and mortars. From this came the name of "turner's
ware" for such items.
Restoring Wooden Chopping Bowls
The large chopping bowls, like the one of my childhood, are in great
demand nowadays. They can be restored with little work, but are more
authentic looking when chopping knife marks and chips are left visible.
To obtain a nice finish, sand the inside and out with fine sandpaper,
then rub the outside with oooo steel wool. The outside may be waxed until
it has a high shine, while the inside is usually left as is. You might
rub salad oil over the inside lightly to keep it from drying out.
Decorative Pieces
Wooden bowls make lovely decorative pieces if you don't want to use the
old ones for chopping or serving salads. The oval wooden one we used
during my childhood to make cole slaw and chop vegetables for corned beef
hash occupies a prominent place in our home.
MOCK SWISS STEAK - A simple recipe a family member makes frequently.
Put 2 slices bread in blender and blend until fine crumbs. Add to 1 pound
lean ground beef. Stir in 1 minced onion, 1 tablespoon Worcestershire
sauce, 1 egg, 1 teaspoon parsley flakes. Mix well.
Make patties of desired size and brown in frying pan. Mix 1 can mushroom
soup and 1/2 soup can water. Pour over meat and simmer 1/2 hour. Serve
with the mushroom gravy over rice or potatoes.
(c)2002 Mary Emma Allen
About the Author
Mary Emma Allen has written "Curios of Yesteryear" for publications
since the 1960s. She and her daughter find their trips into the realms of
collectibles enjoyable adventures.
Mary Emma also writes other columns, books, and travel articles. Her
book, "The Magic of Patchwork", takes you into the history of
quiltmaking. Visit her web site for
more information about her columns and books at http://homepage.fcgnetworks.net/jetent/mea.
