Wife of Franklin Eugene Brickey. Married August 23 1908 in Arkansas. They had 11 children. Katie's parents were James Clinton Brewer and Minerva Jane (Arnold) Brickey.

Memories of Katie from a grandchild Clarissa:

I remember sitting in Grandma's little kitchen (redolent with the
aromas of bacon & sage), and tasting
Jasmine tea for the first time (her favorite). I thought it was AWFUL!
But, it was another door opened for me because I had previously believed
that tea was . . . well, TEA. I had no idea that there were different
kinds with different FLAVORS! A real revelation.
I remember bathing in Grandma's little shower. To this day, the
fragrance of Dove soap is really nostalgic for me. Although I've used
other soaps off and on, I keep coming back to Dove -- because of her.
A while after my grandfather (Franklin Eugene Brickey, s/o James
Castleberry Brickey) passed away,
Grandma -- Katie Ethel (Brewer) Brickey -- came to live with us for
several months in our home in Beaverton, Oregon.
I have such clear pictures in my head of Grandma bustling around the
kitchen. I swear, she could create
good things to eat from NOTHING. She took green tomatoes (which we
would have likely thrown away for lack of knowing what to do with them)
and made and canned a batch of piccalilli relish. We ate that stuff like
it was going out of style! It was WONDERFUL! Oh, how I wish I'd gotten
her recipe -- but she was one of those "little o'this, little o'that"
cooks. I wish I'd paid more attention. *sigh*
Her fresh blackberry cobbler still stands as the BEST I ever had. I
learned from my Dad to make a few of the things that she made, like sage
dressing for turkey and red beans cooked with ham hocks. These are things
that I still make today. They are standards throughout our family.
Do you remember the cooked
cornmeal mush with the sausage in it? Dad always just called it "cornmeal
mush" and we knew what he was talking about. Technically, I think the
correct name for this dish is really "Scrapple". You cook up the
cornmeal, nice and thick. Then you add well-seasoned bulk pork sausage
that has been cooked and crumbled until all the pink is gone. Then you
mix the sausage, drippings and all, into the hot cooked cornmeal. You
pour it into loaf pans and chuck 'em into the fridge overnight. Next
morning, you heat up that old cast-iron skillet and lubricate it
liberally with bacon drippings. Then you turn out a loaf of the now
firmly set-up cornmeal stuff onto a cutting board where you slice it
about 1/2" thick. Into the skillet it goes, where you fry it until it is
crispy and brown on both sides.
Slather it well with good fresh butter and DIG IN! Oh man -- I'm making
myself drool :-) Guess it's time to
make a batch of it!! Anyhow, that was something that Dad remembered
from his childhood, something he learned from Grandma Katie.