druits

Grand Grocery Company. Lincoln, Nebraska, 1942. Reproduction from color slide. Photo by John Vachon. Prints and Photographs Division, Library of Congress

Captured: America in Color from 1939-1943

These images, by photographers of the Farm Security Administration/Office of War Information, are some of the only color photographs taken of the effects of the Depression on America’s rural and small town populations. The photographs and captions are the property of the Library of Congress and were included in a 2006 exhibit Bound for Glory: America in Color.

that-one-random-person19 asked:

Tis not a trick, I very much love you're scones!

Oh! Well, here you are then. Recipe and directions written by yours truly.

1 c water
1 c butter
4 lg. eggs
1 btl WHISKEY
8 oz mixed nuts
1 tsp. salt
juice of one lemon
1 c brown sugar
2 c dried fruit
1 tsp baking powder
Sample whiskey to check quality. Take a large bowl. Re-sample whiskey to ensure it is of the highest quality. Pour one cup and drink. Repeat. Turn on electric mixer, beat one cup of butter in a large fluffy bowl. Add one tsp. of sugar and beat again. Make sure whiskey is still okay. Cry another tup. Turn on the mixerer. Break two eggs and add to the bowl, chuck in the dried fruit. Mix on the turner. If fried druit gets stuck in beaterers, pry loos with a drewscriver. Sample whiskey to check for tonsiscency. Next sift two cups of salt…or something…who cares? Check whiskey again. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turnerer. Throw the bowl out the window, check the whiskey again, and go to bed.