With the lack of refrigeration and a shortage of supplies in the wartime forties, daily shopping was the rule-of-the-day. A short walk to the neighborhood market met most household demands, if the items were available. Not everything was, especially meat and sugar, both of which were rationed. Red stamps were demanded for available meats, fats and dairy products, and blue ones for all the other items on the list of limited edibles. Federal green stamps were needed for the purchase of restricted clothing. Each month, the government issued a book of stamps worth varying numbers of points. If the rationed item cost less than the value on the stamp, you received cardboard-like red or blue tokens “in change.” Special stamps were also required for sugar. (Karen told me that she once gave some to her teacher as a Christmas present that was very gratefully received.)
In small towns you need not drive to the grocery for staples. Rationed gasoline and rubber tires could be conserved by the use of delivery trucks coming to your house rather than everyone traveling to the local store.
The milkman came daily, or perhaps every other day, except Sunday. The delivered milk was left by the back door each morning. There was only one kind of milk; it came from cows and not almonds or soybeans. Each glass bottle contained two visible parts: the milk below and the cream on top. The consumer separated the skimmed milk from the cream or mixed them together for whole milk, unless it was winter and the freezing weather in early morning caused the cream to push out the paper cap inserted into the top of the bottle. A special treat was to eat it like ice-cream.
Bread was also delivered to each house by a daily breadman. The choices were limited: sliced white and sliced whole wheat. No rolls, buns, brioches or croissants. If we wanted Italian bread, we got it from my grandmother who baked it every-other-day in an outdoor, wood-fired, brick-oven behind her house. Pizza, too, on special occasions.
We made our own butter-substitute for the bread. I was given the fun task of turning colorless oleo into a butter-like spread by pinching a red-orange, squeezable capsule found in the cellophane bag containing white lard and by kneading it to produce a uniform, yellow color throughout the margarine.
During the summer months, a pushcart with fresh vegetables plied Cedar Street. The cart was loaded with tomatoes, zucchini or other squash, maybe corn, and, of course, long yellow peppers as well as short green ones. Fried peppers on Italian bread were a worthy replacement for luncheon meat sandwiches, which usually consisted of fried bologna, when it could be found in the grocery store.
All of this was made possible during the summer by the most important home delivery of all: ice for the icebox! Before the existing lump in the icebox became very small, I was directed to put a four-sided, cardboard sign in the front window, with the needed number of pounds (15, 25, 50, or 75) in the upward position. The delivery man would use his shiny tongs to transfer the appropriate block from his truck onto his leather-covered shoulder, haul it into the house and put the ice into our oak refrigerator with its three compartments: the upper one for ice, the lower one for melted water, and the side cupboard with shelves for meat and dairy products. If I was very careful, I was allowed to empty the pan of melted water into the sink. Of course, the ice delivery did not occur during the winter. This was the time for the window box, with a sliding door, to be placed just outside the kitchen window where its contents were cooled by the freezing weather.
Today, folks look toward the future and delivery by drones. Probably few remember when the deliveryman made his daily rounds to the backdoor. E-mail and I-phones have replaced the milkman, breadman, vegetable cartman, and iceman, along with the mailman and paperboy. Who leaves next? Only Amazon can tell.