Wednesday’s Child(ren): Much Ado About Macaroni & Kidney Beans

Here’s a hundred-year-old treat for those of you attending graduation potluck lunches in the coming weekends. Tucked between the pages of my antique cookbook, I found this…

1915 Macaroni & Kidney Beans–coming soon to your next potluck.

Transcription:

---

Macaroni & Kidney Beans.

1 cup macaroni

1 teaspoon salt

1 quart water

1/2 pt. cream tom- sauce

1 can or 1 pint cooked kidney beans

Make cream tom sauce as follows

2 tablespoons flour

2 ” butter

3/4 cup milk

1/2 teaspoon salt

1/4 cup strained tom.

Heat milk – Rub flour & butter tog. Pour into milk.

Add strained tom & turn into this sauce the drained macaroni & beans.

---

(Remember to use 2015 food safety practices when attempting to make 1915 recipes!)

Now, can I just tell you how much I love that the recipe was written on the back of this…

A 1915 playbill for the Zanesville High School production of Much Ado About Nothing

Transcription (annotated):

---

 

High School Auditorium
Much Ado About Nothing
presented by
The Class of 1915
Thursday and Friday, May 20th and 21st
eight o’clock
___________________

Dramatis Personae

Don Pedro, Prince of Arragon . . . . . . . . . . . . . . . . . . . . . . . . Karl Weaver
Don John, his half brother . . . . . . . . . . . . . . . . . . . . . . . . . . . Milton Osborne
Claudio, a young lord of Florence . . . . . . . . . . . . . . . . . . . . Fred Perry
Benedick, a young lord of Padua . . . . . . . . . . . . . . . . . . . . . Bernard Garrett
Leonato, Governor of Messina . . . . . . . . . . . . . . . . . . . . . . . Francis McConnell
Antonio, his brother . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Harold Kent
Bulthazar, attendant of Don Pedro . . . . . . . . . . . . . . . . . . . Karl Elliott
Conrade } . . . . . . . . . . . followers of Don John . . . . . . . . . . {Orris Robinson
Borachio } . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . {Karl Leuphold
Friar Francis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Charles Kappes
Dogbury . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Rolland Bateman
Verges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Robert Pinkerton
Sexton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . George Sammons
First Watch} . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Earl Gregg
Boy              }
George Seacole, second watch . . . . . . . . . . . . . . . . . . . . . . . . Bernard Frank
Hero, daughter of Leonato . . . . . . . . . . . . . . . . . . . . . . . . . . . . {Gladys Still
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . {Mary Lillibridge
Beatrice, niece to Leonato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . {Elizabeth Mulvey
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . {Hilda Jones
Margaret, gentlewoman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . {Elizabeth Rei
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . {Ruth Ball
Ursula, gentlewoman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . {Mabel Young
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . {Margaret Foley

Scenes

ACT I.–The tying of the knot.

SCENE I. Garden of Leonato’s palace

SCENE II. Same.

ACT II.–The tightening of the knot.

SCENE I. Garden of Leonato’s palace.

SCENE II. Hall of palace.

ACT III.–The knot tied.

SCENE I. Garden.

SCENE II. Same.

SCENE III. Hall of palace.

ACT IV.–The untying of the knot.

SCENE I. A church.

ACT V.–The knot untied.

SCENE I. Garden.

Time, about 1400. Place, Messina.

NOTE—Music for the song in the second act was composed by Bernard Mechlin.

Furniture loaned by Rowlands.

---

(Annotation links go to Ancestry.com; subscription required.)

A Zanesville newspaper clipping found in situ between the cookbook pages gave me the clue on where to look for these youths, and Milton Osborne’s obituary tells us that they attended Zanesville High School.

Now that this wonderful, unique record is out there, I’ll put it to the researchers who come upon this post in their web travels: if your ancestor is one of these Zanesville Ohio teens, born around 1896-1897, and you have an incomprehensible photo of your quarry in theatrical garb, I hope you’ll share it so it can be added to this post!

Family Recipe Friday: What’s a “Cannelon?” (Or, Uses for Onion Juice)

Historical Recipes: Novice Cooks Need Not Apply

Recall that last week, I left you hanging with the Cannelon recipe, so it only makes sense to lead with this question: What is a cannelon?

I’m ashamed to admit this, but even after typing up these recipes I still didn’t have a clear picture in my head . . . so I let Dictionary.com bail me out again. Cannelon is just another word for a cannelloni, or a “tubular or rolled piece of pasta, usually filled with a mixture of meat or poultry and often cheese and baked in a cream or tomato sauce.”

In my defense, that isn’t exactly what these recipes describe. Instead, they call for a biscuit crust and meat gravy. I’m pretty certain I’ve said so before, but the contributors to this cookbook definitely assumed a minimum level of skill. Still, “like a cannelloni” helps me to visualize what these recipes are aiming for!

Quick reminder: the coupon code Top Hat Photo Repair gave us is only good through the end of August, so if you wanted to take advantage of that, seize the day! :)

This cookbook was published in 1909 and we’re exploring the recipes and the lives of the women who submitted them. (Want to know more? Read the intro here or the previous entry here.)

Please remember to use 2014 food handling safety practices when attempting to make 1909 recipes!

Pages 25-26

Transcription

[Note: For convenience’s sake, of course I’m including the first part of the recipe from page 24!]

CANNELON.
One pound of round steak, chopped fine, yolk of 1 egg, 1 tablespoonful of melted butter, 1 tablespoonful of stale break crumbs, 1 tablespoonful of chopped

parsley, 1 scant teaspoonful of salt, ¼ teaspoonful of pepper. Mix well and form into a solid roll. Butter a paper and tie the roll up in it, place in a pan and bake 30 minutes. Serve on a hot platter with tomato sauce.

Sauce for above: Take a pint of strained stewed tomatoes, place on the fire until it comes to a boil; then stir in 1 tablespoonful of flour mixed with water, a small lump of butter, 1 teaspoonful of onion juice. Take off and season with salt and pepper to suit the taste.
–Cadiz Cook Book

NUT CANNELON.
Six ounces fine bread crumbs, ½ teaspoonful salt, ½ cup milk, a seasoning of sage or thyme, and 2 tablespoonsful chopped parsley; add 1 cup of mixed nuts, chopped fine. Fry one small onion in 3 tablespoonsful butter until slightly colored, and strain into other ingredients. Stir over fire for five minutes, then add 2 well-beaten eggs and stir until mixture leaves bottom and sides of kettle; cool then form into roll. Bake in rich biscuit dough and serve with brown gravy.

HAMBURG STEAK.
Put one pound of round steak through a meat chopper, then add to it one-fourth teaspoonful of salt, one-eight teaspoonful of pepper, one-half teaspo[o]nful of onion juice and a level tablespo[o]nful of chopped parsley. Form into six steaks, being careful not to have the edges thinner than the center of the steak. Broil or saute, and serve with tomato sauce.

TOMATO SAUCE.
Place half a can of tomatoes over the fire; add to them one small onion, one small bay leaf, a sprig of parsley and a blade of mace, and simmer gently for ten minutes, then remove from the fire; press through a sieve to remove the seeds; melt one tablespoonful of butter in a saucepan; add one tablespoonful of flour, rub together until well mixed; add the strained tomatoes and stir a moment; season with half a teaspoonful of salt and four shakes of pepper, and serve at once.
–R. H. M.

ROLLED BEEFSTEAK.
Beat a large tender steak thoroughly. Sprinkle it with salt, pepper, sage, minced onion, minced parsley and bits of butter. Have ready some mealy Irish potatoes, mashed fine and seasoned with a little butter and salt. Spread it all over the steak, roll it lightly and fasten with skewer pins, place in a pan with two teacups of boiling water, place on top a few slices of pork. Baste and roast as you would a duck; sift over it browned crackers, pounded fine. Very nice.
–Mrs. J. W. Heavner.

CANNELON OF BEEF.
Mix well together the following: One pound chopped beef, two ounces butter, one-half teaspoonful salt, one-fourth teaspoonful white pepper, yolk of one egg, ten drops onion juice, one teaspoonful chopped parsley and the grated rind of half a lemon. Form into roll and bake in a rich biscuit crust. Serve with brown gravy.

ROASTED CHICKEN.
Draw, wash well, wipe dry and turn the pinions under; press the wings close to the body and tie to keep in place; make slits each side of the body and force the ends of the legs in; fill with stuffing of bread–

[Note: Yep, leaving you hanging again. Sorry . . . !]

Who (or what) were they?

Cadiz Cook Book: I couldn’t find any information about the Cadiz Cook Book, and I’m disappointed. I’d hoped to find references to a contemporary cookbook–or even a digital copy online–so I could compare dates and see if this recipe was lifted word-for-word from another book. Oh well . . .

R. H. M.: This is the second recipe offered by our mystery contributor, but I’ll tell you a secret: when I scanned upcoming pages, I figured out who she was! So we won’t be in suspense forever as to her identity.

Mrs. J. W. Heavner: When we first met Leeann E. Reger Heavner, we learned that her parents were John W. and Rebecca Reger (1). I noted that there was likely a relationship between her and cookbook contributor Anna Lee Hurst Post’s mother, Mary C./Marion Reger. They were next door neighbors on Main Street of Buckhannon WV in 1880 (3), which quickly shows that Leeann’s and Mary’s ages are eight years apart (with Leeann as the elder at 38). Sisters?

Yep! (Source, and a note: Mollie is a nickname for Marion.)

So, this gives an adorable connection between two cookbook contributors: Anna Lee Hurst Post is the niece and namesake of Leeann Reger Heavner!

(Numbered sources are cited in the index.)

Having fun? :)

Next week we’ll take a look at three (!) Chicken Pie Recipes. Maybe if I get brave, I’ll try one out . . .

I’m hoping to have an update about my novel for you soon, too. Exciting stuff!

Love antique cookbooks and old-fashioned recipes? Subscribe via email or RSS reader for Family Recipe Friday updates every week!

If you are researching one of the ladies credited here, email me! I’d love to hear your story!

Family Recipe Friday: Braised Steak, Doughnuts, and who is Cousin Flora, anyway?

Connections Found in Historical Recipes

As you’re about to see, connections are forming the deeper we go into this cookbook.

I debated about how to present this entry. There’s no good stopping point for pages and pages, and this week I’m sharing an important clue about the owner of the cookbook. Couldn’t lose that in a too-long entry . . . so the answer is to chop this entry mid-recipe. Spoiler alert–I’m going to leave you hanging until next week on the Cannelon recipe!

The cookbook was published in 1909 and we’re exploring the recipes and the lives of the women who submitted them. (Want to know more? Read the intro here or the previous entry here.)

Please remember to use 2014 food handling safety practices when attempting to make 1909 recipes!

Jump to . . .

Braised Steak | Beef Loaf
Meat Loaf | Cousin Flora’s Doughnuts

Mrs. C. H. Bryant | Mrs. C. O. Latham
Nettie J. Reger | Cousin Flora

Pages 23-24

Another Bookmark!

 

And A Detail For Closer Examination

Transcription

Meats and Poultry

There’s no want of meat, sir;
Portly and curious viands are prepared
To please all kinds of appetites.

BRAISED STEAK.
Use as much steak as desired (1½ pounds serves two persons); cut into pieces one inch square, place onion in the bottom of baking dish, then a layer of meat; sprinkle with flour, salt, pepper and bits of butter; so continue until you have used all the meat. Place bay leaf on the top, cover with boiling water, cover closely and bake in a moderate over four hours. If the water evaporates rapidly add more, as it should have a gravy around it when done.
–Mrs. C. H. Bryant

BEEF LOAF.
Two pounds round steak, 1 cup bread crumbs, 1 egg, ½ cup sweet milk, 1 teaspoon salt, 1 tablespoon butter, 1 small onion; pepper to taste. Put beef through chopper; add crumbs, salt, onion, pepper, butter, then pour over milk and beaten egg; shape into loaf; put slices of bacon over top and bake three-fourths of an hour in hot oven.
–Mrs. C. O. Latham

MEAT LOAF.
Two pounds meat, ground, two eggs, two handsful of crackers, ground, a lump of better size of an egg, one onion, if desirable, salt and pepper; bake an hour. (Two slices of breakfast bacon put on top of loaf while baking adds to flavor.)
–Nettie J. Reger

CANNELON.
One pound of round steak, chopped fine, yolk of 1 egg, 1 tablespoonful of melted butter, 1 tablespoonful of stale break crumbs, 1 tablespoonful of chopped–

COUSIN FLORA‘S DOUGHNUTS
1 tablespoon Butter
½ pt. Sugar
½ pt. Milk
2 eggs
2 or more heaping teaspoons b powder
Flour to roll

Mrs. Kelly

(illegible)
” Kessler.
” Lowry.
” Moore
” McCaughey
” McCaslin.
Miss McCann.
Mrs. Timberlake.
” S. A. Weller.
” Walters.

Who were they?

Mrs. C. H. Bryant: Beulah Nettie Herndon was born April 14, 1882 in Preston county WV to Rev. W. D. Herndon and Nancy Catherine Martin (1). She married Clarence H. Bryant at Upshur county WV on December 31, 1907 (2).

Clarence died Dec 8, 1933 (3). He left his estate to Beulah (as long as she remained his widow) and their children. Words to note: his request that his body “be decently buried  a manner corresponding with my standing in life,” and his emphasis that, “It is my desire and wish that, as the responsibilities of rearing and educating my said children will devolve upon my said wife after my death, she shall have the free right to use such part of my real estate and personal property in such manner as she shall deem, according to her best judgment, for the join interests of herself and children” (4).

Beulah’s will dated August 22, 1947 shows the clear influence of Clarence’s–she either similar estate planning counsel, or copied the verbiage she wanted straight from his will. She left her bonds, stocks and real estate to be divided equally between the four children: Hubert H. Bryant, Howard D. Bryant, James W. Bryant, and Matilda c. Bryant Baxa. Matilda also received Beulah’s diamond rings (5).

The will also mentions a husband: Ison T. White. She bequeathed him one dollar (5). (For reference purposes: according to DollarTimes.com, $1.00 in 1947 had the buying power of $10.84 in 2014 money. I’ll try not to read too much into that . . .) I couldn’t find their marriage record, but it would have had to have been after 1940 when he was enumerated with another wife, Carrie (Source.) No word on why the residue of Clarence’s estate wasn’t divvied up when she remarried.

Beulah died August 25, 1948 of cerebral apoplexy (stroke) and is buried at the Heavner Cemetery (1).

Mrs. C. O. Latham: Several weeks ago we investigated the grocers serving the Buckhannon community–and Charles O. Latham was one of them. (And an aside: this death record shows his parents were Geo. R Latham and Caroline Thayre, making him a sibling of Julia Latham.) Now we find his wife, Maude Strother Fisher (1, 2). She was born at Buckhannon WV to John Strother Fisher and Harrett Ann Arnold on January 29, 1866 (3). She married Charles Latham on August 12, 1890 (4), and she bore twin girls on October 26, 1891–though only one (Gertrude) survived (1, 2). Maude died on February 25, 1951 of coronary thrombosis (3).

Nettie J. Reger:  Another Reger! We’ve already met LeeAnn E. Reger (a.k.a. Mrs. J. W. Heavner) and Mary C/Marion Reger (mother of Anna Lee Hurst/Mrs. Wm. Post). Nettie Sue Jeffers (1) was born to Alexander B Jeffers and Alice Ann Farnsworth on January 28, 1873 (2) in Harrison WV (3). She married Edd/Edward John Reger (1, 3) at Buckhannon WV on Sept 20, 1893 (3), and she died on March 14, 1969 of acute coronary occlusion (2). Forgive me for not pressing for more details–at this rate, Regers may end up a separate spin-off project . . . !

Cousin Flora: Is there any way to learn who Cousin Flora is? Piecing together what we already know, I believe so. Remember, this cookbook was a Christmas gift from Cousin Nelson to Cousin Alice. I tried searching for Nelsons in Buckhannon, but simply couldn’t narrow it down. (I looked for Wilsons too, as far as that goes, just in case I was reading it wrong.) However, once I saw this recipe, I made a connection.

In 1910, Nelson and Flora Debarr lived in Buckhannon WV with their two sons, Luther and Ford (1). We have a match.

Her name was Flora May Lane (2). She married Nelson Debarr on March 21, 1889 at Buckhannon WV (3). Her parents were Samuel Lane (4) and Louisa Weatherholt (4, 5)–names which may prove important in learning Cousin Alice’s identity.

My gut feeling is that Alice is a blood-relative to Nelson and an in-law to Flora, based only on the fact that the cookbook was a gift from Nelson (not Flora or even Nelson and Flora). However, I won’t allow this assumption to bias my search for Cousin Alice.

Mrs. Kelly, et al: Mrs. Kelly’s name is barely visible on one side of Cousin Flora’s Doughnut recipe. The alphabetical list of names on the other side could be a Christmas card list or an invitation list. Without a locale for Cousin Alice and her friends (yet!) I can’t begin to search for them, but perhaps these names will become clues later on.

(Numbered sources are cited and linked in the index.)

See you next week

Whew! Lots here–but it’s fun to see the connections emerging. I hope you’ll continue following along.

Love antique cookbooks and old-fashioned recipes? Subscribe via email or RSS reader for Family Recipe Friday updates every week!

If you are researching one of the ladies credited here, email me! I’d love to hear your story!

Family Recipe Friday: Two Oyster Cocktails Recipes for Entertaining

For some, a soiree is serious business.

We’ll round out the Oysters and Fish chapter with two oyster cocktail recipes. Both make use of pepper sauce, so I’d like to note: Tabasco sauce is a brand; tabasco peppers are a variety of chili peppers. The cookbook (and hence, my transcription) names the sauce in lowercase, but that is not technically correct. Tabasco sauce was first produced in 1868 (according to Wikipedia).

This cookbook was published in 1909 and we’re exploring the recipes and the lives of the women who submitted them. (Want to know more? Read the intro here or the previous entry here.)

Please remember to use 2014 food handling safety practices when attempting to make 1909 recipes!

Page 22

Transcription

OYSTER COCKTAIL.
For 1 quart of oysters, 7 teaspoons of horseradish, 7 teaspoons of vinegar, 10 teaspoons of lemon juice, 1 teaspoon of tabasco sauce, 1 teaspoon of tomato catsup, salt to taste. This is sufficient for twelve people. Serve in glasses.
–Julia Latham.

OYSTER COCKTAILS.
Wash, drain and throw into a saucepan 25 fat oysters; cook until the gills curl, and stand aside on the ice to cool. Put into a saucepan a half pint of thick stewed tomatoes, add a clove of garlic, a slice of onion, a bay leave, a saltspoonful of pepper; bring to a boiling point and strain. Add four tablespoonsful of tarragon vinegar, the juice of a lemon, a half teaspoonful of salt, a half teaspoonful of Worcestershire sauce, two drops of tabasco; mix and stand aside until icy cold. At serving time put six oysters in each tumbler, divide the covering into six parts, pour it over the oysters and send to the table. Oyster cocktails may also be served in sweet peppers, packed in bowls of fine ice.

Who was she?

Julia Latham: Also known as Juliet Amelia Latham, Julia was born June 11, 1863 to George Robert Latham and Caroline Amelia Thayer at Grafton WV (1). For a moment I worried how I would discern between her and Juliet Winifred Latham Matheny, until I realized the latter would have been only about 12 or 13 at the time the cookbook was produced (Source.). Hardly an age that one needs her own Oyster Cocktail recipe!

She apparently never married. She did take a trip in 1913–whereabouts she visited and why are anyone’s guess, but she departed from the port of Queenstown in County Cork, Ireland and arrived at the port of New York on September 12, 1913 (2).

Her will is simple. She named her brother J. Frank Latham executor and left him her house, and bequeathed household items to her nieces. Specifically mentioned (and as such, probably prized) was her blue hand painted china (3). I’ll take a bit of license here and assume that Julia loved to entertain. Why else contribute an Oyster Cocktail recipe for twelve to a cookbook, or set aside china as its own separate item in the will?

She died of bronchial pneumonia (with senility listed as a contributing factor) at Neely’s Rest Home on January 14, 1954 (4).

(Numbered sources are cited and linked in the index.)

Question for you

I’d love to get some conversations flowing about this lovely old cookbook, so here’s a question: What’s your go-to appetizer for entertaining? I’ll share mine: around the holidays, it’s hard to beat the wow-factor of a baked brie!

Also, quick teaser: I have something very, very cool for you next Monday, so don’t miss out. ;)

Oh, and by the way…

If you love antique cookbooks and old-fashioned recipes, you can subscribe via email or RSS reader for Family Recipe Friday updates every week!

If you are researching one of the ladies credited in this cookbook, email me! I’d love to hear your story!

Family Recipe “Friday”: A Community Heritage

Historical Recipes and the Story of a Community

This cookbook was published in 1909 and we’re exploring the recipes and the lives of the women who submitted them. (Want to know more? Read the intro here or the previous entry here.)

Annnd, reality check time: We are six weeks into this project and this is at least my second time late. I’m pretty sure Friday is over in all possible time zones.

However, the good news is that I’ve slowly realized over these first few weeks that this project isn’t simply disparate recipes and biographies. It is the story of a community. The Ladies of Buckhannon didn’t contribute to this cookbook in a vacuum. Many of them knew each other. There were neighbors, friends, rivals perhaps. They weren’t stingy with their submissions–and dare I suggest there may have been some competition between them?

I’m seeing some contributors names turning up regularly, which takes away the push to encapsulate their lives in a two-paragraph biography. Their stories don’t have to unfold all at once.

And with that, we’ll resume the journey.

Please remember to use 2014 food handling safety practices when attempting to make 1909 recipes!

Pages 20-21

Transcription

FISH CHOWDER.
To 1 pound sheephead fish (or other variety), parboiled, with skin and bone removed, add 1 pint canned tomatoes or fresh stewed tomatoes, pints hot water, 3 thin strips bacon, cut fine and fried with two chopped onions; season with salt, white pepper and paprika or a little red pepper. Thick with two tablespoons flour rubbed smooth a little luke-warm water.
–Mrs. Wm. Post.

SPANISH OYSTERS.
Place in a saucepan a large piece of butter, add a kernel of garlic and a teaspoon of flour. Brown nicely; add a half can of tomatoes and a few cracker crumbs, with salt and pepper. Boil one-half hour; add oysters, either raw or canned, one quart of oysters to a half can of tomatoes. Let come to a boil. Toast slice of bread, butter, and serve with the oysters on a platter.
–Mrs. J. W. Heavner.

BROILED OYSTERS.
Cut rounds from rye bread with a cooky cutter, butter them lightly on both sides, then dip them for a moment in brown stock and toast them. Set closely together in a tin and cover with oysters, three or four on each round of toast. Pepper and salt, then set under the flame in the gas stove till the frills of the oysters begin to curl up. Serve piping hot. This is excellent.
–R. H. M.

BAKED FISH.
To one medium-sized dressed fish take one teacup of bread crumbs, one tablespoon melted butter, ½ finely chopped onion, pepper and salt. After putting dressing in fish, if drawn from the side, wrap around a few times with white cord and place on rack in baking pan; sprinkle with flour and bake until a nice brown, basting with one pint of water and two tablespoons of melted better. When done clip cord and remove carefully, serving with sliced lemon and oysters ruffled in their own liquor.
–Mrs. Wm. Post.

BROILED OYSTERS.
Drain the oysters well; heat a thin skillet or omelet pan very hot, put the oysters in it and shake over the fire until they curl, which will be in a very few minutes. Dress with a little butter, salt and pepper. These are very nice for a sick person. If you wish to serve these on toast, put them in a rich white sauce after you have broiled them. Oysters for stew or patters are better first cooked in this way, adding them to the white sauce for the patties.

DRESSING FOR OYSTERS.
One-fourth pound of butter in a double boiler; add 3 tablespoonsful of flour and set on back part of stove where it will melt but not boil, shaking it until the butter and flour are well mixed; then add 1 pint of milk and ½ pint of cream. Drop oysters in boiling salt water and let come to a boil; skin and drop them into the dressing, then put into patties. Serve hot.
–Mrs. J. J. Jelly.

CREAMED OYSTERS.
Heat 1 pint of oysters; season with salt, pepper and butter size of large walnut; add 1 cup of milk, thickened with heaping teaspoon of flour. Serve on toast or crackers.
–S. W. L.

Who were they?

Mrs. Wm. Post: A couple weeks ago, I introduced Annie Hurst Post with a promise to share more of my findings on the Post family. Specifically, I’ll share a vignette of her oldest surviving son, Isaac Hurst Post, born July 17, 1893 (8, 9) and died January 4, 1936 (9).

In West Virginia Wesleyan College’s 1917 Murmurmontis yearbook (15), the blurb about Isaac reads as follows:

Isaac Post
Buckhannon, West Va.
“Ike”
He is too wise to be all good.
Wesleyan Academy ’13; Oratory ’15; Wesleyan debating Club; Cheer Leader, ’14-’15; Chrestomathean Literary Society.
“Ike” is one of the boys from Buckhannon who has distinguished himself as a student, especially as a literary student. He has covered himself with glory many times by winning prize contests in oratory and by reading. He has shown his oratorical powers many times by stirring the “pep” and enthusiasm in the students, urging them to help their teams by cheering and yelling, during their hard fought battles. We are expecting great things from “Ike” in latter life. As a statesman, he will sway many audiences by his eloquence in appeals to go “back to the soil” and develop the resources of our country, especially, the orange growing districts of the sunny South. “Ike” will have to cater to the women more than he does at present in order to get the “sufferage vote” of the country, if he ever wishes to be recognized as a leader in the United States Senate, to which he is aspiring.

He never made it to the Senate. On January 4, 1936, he died at Ashville NC. His death certificate stated his occupation as law student, and his residence as Miami FL, and his marital status as single (9).

How tragic but also fascinating, to find a man, stopped short at 42 years of age, doing exactly what he intended at age 24.

Mrs. J. W. Heavner: Leeann E. Reger, daughter of John W and Rebecca Reger, was born at Preston VA in about 1846 (1). She married Jacob W. Heavner on June 1, 1871 in Upshur county WV (1). Interestingly, the Rev. J. W. Reger was on “The Board of Trustees of the West Virginia Conference Seminary,” a local executive committee, and a building committee for the College with A. M. Poundstone, father of Mary Poundstone Barlow (2). Both of these women, then, had familial ties to the College.

I had forgotten until I looked back, but recall that Annie Hurst Post’s mother was Mary C/Marion Reger. In order to catch these connections, I’ll likely create a surname index soon so we can explore the relationships between these women and families.

Additionally, the Heavner family had–and I would imagine, still has!–a large footprint in the Upshur county WV area. We’ll be talking much more about them soon, too.

R. H. M.: Without at least a surname, I have nowhere to start researching this contributor. However, we’ve already seen a few women who submitted multiple recipes using variations of their names. I have a feeling R. H. M. will reveal some clues for us eventually.

Mrs. J. J. Jelly: Mrs. J. J. Jelly might be Effie M. Clay, who married Jerry M. Carpenter on March 18, 1900 at Fayette WV (1), divorced, then and remarried to John Jelly at Mount Carbon WV, about 120 miles from Buckhannon WV on modern roads (2). They married July 8, 1909 (2), which is an important detail given that the supposed publication date of the cookbook is 1909. If she’s the one, the book dates after their wedding.

Effie was born in either Fayette county WV (1) or Wyoming county WV (2) to John and Elizabeth (Lizzie) Clay (1, 2).

S. W. L.: In this case, I’m willing to bet that S. W. L. is Sue W. Lindsay. You can read her other contributions and biography notes here.

(Numbered sources are cited and linked in the index.)

 See you next week

It feels strange to leave so much undone, but I’m confident future connections will continue the story. Next week we’ll have two different versions of Oyster Cocktails. After that, we’re on to Meats and Poultry.

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If you are researching one of the ladies credited here, email me! I’d love to hear your story!