Imperial Sugar Company,
I was born in 1922, in rural Arkansas. We had no electricity until 1938 and no gas service. Our cooking was done on a wood cookstove. I not only had to learn to cook the food but to build the proper fire. For baking bread, you needed a hotter fire than baking cookies or cakes. That was quite a trick for beginners. After many trials, I eventually mastered the art of proper fire building. My mother mixed biscuit dough by hand. I tried a time or two and gave up to use a spoon and mixing bowl. My biscuits turned out much better but my mother never approved my method.

Sincerely,
Lucy Staton