Cheryl St.John: Church Ladies, Drug Dealers & Tornado Insurance

stjohn.jpgYears ago a friend from a writer’s listserv sent me a copy of a cookbook her grandmother had given her. Little did she know that all these years and books later, I would still be gleaning helpful tidbits from a booklet titled COOK BOOK compiled by THE LADIES of the Methodist Episcopal Church, Eureka Kansas, 1896.

 

From this little gem, I have used names, recipes and tips, and created businesses for the fictional towns in my stories. Cookbooks are pieces of history, especially those put together by the women of those early towns and cities. The advertisers who paid for space and thereby funded the ladies’ project were a diverse group. Leedy’s Dry Goods and Clothing House for example boasts the lowest prices guaranteed and quality unexcelled. Their tag line: Good cooking is most appetizing on neat linens. We have them. Chas. A. Leedy sold dry goods, boots and shoes, fancy goods, clothing, and men’s furnishing goods. I have no idea what a men’s furnishing good was, but I am confident Mr. Leedy sold only quality in that line.

 

Interesting that listed among the directors of the First National Bank was none other than C.A. Leedy. Seems men’s furnishings were making him a tidy profit.

 

1_1241462477740H. C. Hendrick called himself a dealer in pure drugs—my how the times have changed. No one admits to being a drug dealer nowadays. H.C. sold medicines, chemicals, oils, varnishes, glass, putty, fine brushes (my husband swears a little putty and a fine brush can conceal anything; he must have descended from the Kendricks). They also sold a full and complete line of fancy toilet articles, fine stationary, choice perfumes, books, dye stuffs and all other articles usually kept in a first class Drug Store. Prescriptions were accurately compounded just like how it will be in IOP rehab. If you’re addicted to drugs, then one of the best ways is to find an expert from novo detox center LA to come out of it or to get treatment from substance abuse nyc center. 

 

Then there was H.C. Zilley, dealer in hardware, stoves and tinware who sold agricultural implements and wagons, with sidelines of furniture and undertaking. Why not get into the undertaking business? He already had the shovel and wagon. For the ones who are concerned about addiction issues can attend IOP Massachusetts or go to experts at WhiteSands Treatment for help.

 

Lewis’ Art Studio did photography in all its branches; proofs are shown and all work guaranteed. VIEWING A SPECIALTY. I don’t know what that means either, I’m just telling you how their ad reads. YOUR PATRONAGE SOLICITED. Those printers liked their capitals, and they had all kinds of fancy fonts. This place was opposite the courthouse, FYI.

 

1874Now, Frank B. Gregg, he sold Fire,…Lightning and Tornado… Insurance – and he liked effusive punctuation. Okay, this was Kansas, so that tornado insurance probably came in handy. Suppose Aunty Em took out a policy with Frank?

 

A.Frazer’s Transfer and Bus Line: Meets all Trains, All Calls Carefully Attended

Your guess is as good as mine here.

 

Miss Nellie Smith was pianist, teacher of piano and organ and a pupil of Rudolf King, Kansas City. Her terms were moderate.

 

W.W. Morris was another dealer in pure drugs and medicines. Also advertised were paints, oils, varnishes school and  miscellaneous books, stationary, window shades, wall paper, musical merchandise, jewelry, fancy and toilet articles. “We manufacture the following specialties and guarantee them to be the BEST articles for the purposes recommended: Calla Cream, Castole, Excelsior Compound.” They were located NO. 23 OPERA BLOCK

 

The church ladies who contributed to this publication had wonderful names like Madella Smith, Eva Downard, Katie Addison, Olive Sample, Hattie Kelley, Lydia Thrall, Cornelia Newman, Mabel Mueller, Lulu Kendrick and Lizzie Bell.

 

eurekaA big percent of the recipes contain lard, and many of them, like biscuits and Boston brown bread, ginger cake and ginger snaps  are items we could whip up in our kitchens today, with the exact ingredients and directions. Others—not so much. Like suet as an ingredient. I’ve only fed suet to the birds. And what is black mustard? It’d required to make cucumber catsup. Another example:

 

Scrapple: Scrape and clean well a pig’s head as directed in pig’s head cheese, put on to boil in plenty of water, cook 4 or 5 hours, until the bones will slip readily from the meat :::are you shuddering yet?:::  take out, remove meat, skim off the grease from the liquor in pot and return the chopped meat to it, season highly with salt and pepper and a little powdered sage if liked, and add corn meal till of the consistency of soft mush; cook slowly 1 hour or more, pour in pans and set in a cool place. This is nice sliced and fried for breakfast in winter and will answer in the place of meat on many occasions.

 

As you can see the Methodist Episcopal Church Ladies have given me plenty of material for my stories. Since receiving this book, I’ve lost touch with Karen McKee, but Karen, if you get a google alert for your name: THANK YOU!

 

Tonight I’ll draw names from the comments for THREE advance copies of my December book HER COLORADO MAN – so leave me a comment!

Cheryl St.John: Rhubarb Cobbler

recipe-boxI’m a firm believer that many of the old ways are the best, and with that theory I include cooking. Finding an old cookbook is a treasure, especially those that are collections created by church ladies—the best cooks ever. Many of my grandmother’s and my husband’s grandmother’s recipes are still family favorites.

Anyone who knows me knows that I frequent flea markets and can’t resist a garage or rummage sale. At a garage sale a year or so ago, I unearthed a fat packet of yellowed recipe cards held together by rubber bands. Eureka! I asked the young woman how much they were. She took them and said, “I didn’t know these were here.” Then turned aside. “Mom, do you know what these are?”

 

“They must have been Grandma’s,” replied the older woman.

My heart sank. They hadn’t meant to toss them out with the junk.

But persistent one that I am, I asked, “How much?”

“Fifty cents,” says the daughter.

“Oh, a quarter,” says her mother.

“Halleluiah,” I say under my breath and snatch them back.

 

In that bundle I discovered newspaper clippings and recipes from old packages and hand-written recipes in the spidery penmanship of yesteryear. I’ve had a wonderful time testing them out.

 

My family loves rhubarb, and it has taken my husband and I several years to establish a good patch of our own. Now I’ve made rhubarb in a good many ways over the years, from plain sauces to crunches and crisps and jellies.  But today I’m sharing with you the recipe that made that purchase a gold mine. It’s Rhubarb Cobbler by a lady named Gladys, and while the process seems a little odd, it’s the best cobbler I’ve ever tried.

 

Back in the day, these ladies weren’t concerned about sugar consumption, but I have experimented with less amounts of sugar and even with substituting part of it for a sugar replacement, and it still comes out great every time.

 

rhubarbRhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, and it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. In more recent history we heard it referred to as pie plant. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.

 

Rhubarb is a perennial plant, which forms large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets. Gourmet cooks prize fresh rhubarb. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states in the United States. Fresh rhubarb is available from early winter through early summer. Winter rhubarb is commercially produced in forcing houses in Michigan and Ontario.

 

RHUBARB COBBLER

From the kitchen of Gladys

 

4 cups (or more) of cleaned and chopped rhubarb

Place in 9×13 pan (lightly sprayed or not)

Sprinkle with ¼ cup (or less) sugar

 

Cream together all at once:

¾ cup (or less) sugar

1 cup flour

3 Tbsp melted oleo (margarine)

½ cup milk

1 tsp baking powder

salt

 

Pour batter over rhubarb.

 

Mix 1 cup (or less) sugar with 1 Tbsp cornstarch.

Sprinkle over batter.

 

Pour 1 cup boiling water over all.

Grind cinnamon over the top.

Bake 30-35 minutes at 350 degrees.

 

Serve plain or with a scoop of vanilla ice cream.

I have used as much as 6 cups of rhubarb with the same excellent results.

I have run out of flour and used pancake mix with excellent results.

I’ve added 2 Tbsp of chocolate to the flour mixture and had yummy chocolate cobbler.

I’ve added ginger and cinnamon to the batter for a change.

You can’t mess this up no matter what you do!

 

stjohn.jpgMy next experiment will be introducing strawberries to the fruit.

Cherries or peaches are also a good combination with rhubarb.

 

Thank you, Gladys!

Great Grandma’s Old Fashioned Sour Cream Chocolate Cake

 My husband, Max, Larry, Tim, Del, Marybelle, tiny Sean in front, Tom, the dad and Keith

 
L-R My husband, Max, Larry, Tim, Del, Marybelle, tiny Sean in front, Tom, the dad and Keith

 

My mother-in-law turned ninety this year and she had perfected this cake before any of you were even a gleam in your daddy’s eye.

That’s a picture of my husband’s family.

A lot of my book Calico Canyon was inspired by tales told me by my mother-in-law.

 My husband is the tiny blonde one on the far left.

Wow he was cute.

 

 Grandma Connealy’s Sour Cream Chocolate Cake

2 C. sour cream (I use a boughten container of sour cream)

1 t. vanilla

4 eggs

Beat well and add:

2 ½ C. sifted flour

2 C. sugar

½ C. cocoa

2 t. soda

pinch salt

Beat well. Bake in 9 X 13 pan at 3500 about 45 minutes.

I never use real sour cream because I can’t bear to eat the cake after I’ve used the disgusting stuff in the recipe so I use boughten or I ‘sour’ the cream by adding a teaspoon of lemon juice to 2 C. of fresh cream and let it sit until it curdles. It takes just a few minutes. BUT I don’t think my cake is as good as Grandma’s when she uses that real sour cream. I still can’t stand to do it. RATS!

Do not bother with layers it’s so delicious all that labor isn’t worth it!

 chocolate-cake

Chocolate Fudge Frosting

Delicious but tricky. Easy to overcook.

1 C. sugar

1 heaping T. cocoa

1/3 C. milk

Boil nearly to soft ball stage. That means a candy thermometer which I don’t own. That might be why I always over cook it. Then it turns to a solid, unspreadable chunk of frosting. Add:

1 t. vanilla

1 T. butter

Cool partially. Add:

Powdered sugar to the right consistency.

I always add too much! The only reason I’m including this recipe is because it’s the one my husband’s mother always uses on her Sour Cream Chocolate Cake and, done correctly, it’s about the best in the world. Good luck.

 

If you’re SCARED, here’s a delicious no fail recipe. Not as good, but still wildly good.

 

 

 

 Chocolate Chip Frosting

The best simple chocolate frosting on the planet! This covers top and sides of 9 x 13 cake. ½ recipe for just top of 9 x 13 cake.

1 ½  C. sugar

6 T. milk

6 T. butter

Bring to boil. Add:

1 C. chocolate chips (don’t use artificial ones)

Spread immediately

Click to buy on Amazon

Winnie’s Hearty Baked Beans

The women in my family take great pride in their cooking.  They also don’t believe in writing recipes down – that would be much, much too restrictive.  And as for precise measurements – we consider those to be tools of  the unimaginative.  When pressed we will speak in terms of a pinch of this, a dollop of that, a squirt of such-and-such, a smidge of thus-and-so.  Our philosophy of cooking is that you learn by watching, doing and experimenting.   Each person puts their own twists on family dishes.  For instance, my mom learned to make a gumbo from my grandmother, me and my three sisters learned to make gumbo from her, and my daughters are learning from me.  Yet if we all made a gumbo to serve you, none of them would taste the same.  

That said, when I present you with this family recipe for baked beans, you should understand that it is merely my version of a family favorite as I imagine it on this particular day, and the measurements are approximations.  Ask me for this recipe a month from now and you will more than likely see some subtle and perhaps not-so-subtle differences.

 

 

1 lb ground beef, browned and drainedbakedbeans
1 c. minced onion
1 c. shredded cheddar cheese
1/2 c.
salsa (may increase to one cup if you like a bit more kick)
3/4 c. ketchup
1/2 c. brown sugar
1 tbsp. Worcestershire sauce

1 tsp prepared mustard
1.5 lb canned pork & beans
1.5 lb canned kidney beans
1.5 lb canned butter beans or navy beans
10 slices bacon, partially cooked

Return cooked beef to skillet and add onions.  Cook until onions are transparent (add small amounts of water as needed to prevent burning).

Remove from heat and add all remaining ingredients except bacon.  Mix thoroughly.

Pour into a 9 X 13 casserole dish.  Top with bacon slices.

Bake at 375 degrees for about an hour (or until bubbly)

Serves a crowd of about 18 hearty eaters

 

American Indian Corn Cakes

cornbread1horseheader11.jpgGood Morning!

Well, I’m a little late this morning — doing taxes all day yesterday — hopefully you’ll forgive me and understand that my mind has been a little pre-occupied. 

This is really a Pueblo recipe.  Here goes:

Start with 2 large handfuls of masa organic cornmeal  (to make masa cornmeal, take some dried corn, put it through the grinder — or buy organic cornmeal — and soak for 7 hours with pickling lime water.  To make the water, pour about an inch of pickling lime in a 2 quart jar and add water — shake and let sit for a few hours.  After 7 hours, dry the cornmeal in either the sun or if you have dehydrator, dry in the dehydrator.  If no dehydehydrator and you are in a cool or humid environment — dry in the lowest setting of your oven until all the liquid is gone.)

Native Americans always traditionally soaked their corn in wood ash or lime (the mineral, not the fruit) — but the pickling lime has the same effect as wood ash.

To the 2 large handfuls of cornmeal add 4 eggs, lightly beaten.

1 heaping teaspoon baking powder

Lard or butter or coconut oil.

Mix this all together with enough water to form a stiff batter.  Then simply shape into cakes aboaut a half inch thick.  Fry in hot fat and let rest on a paper towel.

These are delicious, by the way and good for you.  The soaking of the oorn changes the amino acid balance of the corn and makes it into a fully balanced protein.  Native Americans were pretty smart.adam-beach.jpg

And hansome!

And here’s another recipe that I thought you might like:

This is from the cookbook Cooking With Spirit, North American INDIAN Food and Fact by Darcy Williamson and Lisa Railsback.

green-bean-casserole-11“Pueblo Greens and Beans

Small picese of chopped mutton fat

1 lb. tumbleweed

1/4 cup chopped onion

2 cloves garlic

1/2 cup water

1/2 tsp. salt

3 cups cooked pinto beans

Cook mutton fat until crips.  Add greens, onion, garlic, water and salt.  Cook until greens are wilted and add beans.  Heat through.”

I would add to this recipe to be sure to soak those beans overnight, being very careful to drain all the water before you use them.  All seeds, nuts, grains and beans contain anti-nutrients — called phytates.  These anti-nutrients block your body’s enzymes from working properly.  They are a protective mechanism of all seed, nuts, grains and beans.  Think of it — cows have 3 stomachs — these help to digest these grains.  But we only have one stomach — so the soaking of them overnight — and even fermenting then (using salt and/or whey) for 24 hours, makes them digestible for us (it starts the digestive process).  I’ve noticed that doing this with all beans avoids gas.  🙂

Have a terrific day!

Pioneer Corn Bread

elizname2smallThis recipe is at least 120 years old.  It came from a cookbook of pioneer recipes put out by the church ladies in my hometown.  I’ll confess I haven’t tried it.  If you do, I’d love to know how it comes out.  Not sure about how to sour the buttermilk… 

1 cup (scant) white flourcornbread

1/4 cup sugar

1 teaspoon salt

3/4 teaspoon baking powder

1 cup corn meal

1 beaten egg

3 Tablespoons melted shortening

1 cup sour buttermilk

3/4 teaspoon soda

 

 Sift together flour, sugar and baking powder.  Put in pan with corn meal.  Mix well and add egg, shortening and buttermilk, to which the soda has been added to make it foam.  Mix well and pour into greased muffin tins or 9 inch square pan.  Bake at 400 degrees for about 20 minutes or until it tests done.  Serve with molasses and butter.

Pam Crooks’s COWBOY STEW!

I’ve made this recipe so many times while the girls were growing up, I can just about type it out for you from memory.   It’s great comfort food for a cold day.  Just put it in the crockpot and let it slow-cook all afternoon!

COWBOY STEW

4 medium potatoes, slicedpotatoes-carrots-onions

4 large carrots, sliced

1 green pepper, cut in strips

3 stalks celery, sliced

1 medium onion, sliced in rings

Arrange in crockpot in layers, beginning with potatoes.   Salt and pepper each layer.

Pour one 8 oz. can of tomato sauce on top.   Then combine:

1 lb. hamburger

1/2 cup milk

1 tsp. Worcestershire sauce

1 slice bread, crumbled

Salt and pepper

Mix well.  Press into a circle over vegetables to form a cover.  Pour another 8 oz. can of tomato sauce on top.  Sprinkle with 1/2 tsp. oregano leaves.

May also be baked in 350 degree oven for one hour or until vegetables are tender.

Texas Hash! A Bylin Family Favorite

Vicki LogoHello everyone!  This is one of my husband’s favorite meals.  It’s one of mine, too. 

 You won’t find an easier stovetop recipe, and it can be as spicy as you want.  It also keeps well in the fridge, so you can make enough for leftovers.

Ingredients

1 lb. ground beef

1 medium onion

1 green pepper

2-3 stalks of celery

1-2 tsps chili powder

1 can stewed tomatoes

1 cup cooked rice

A tad bit of salt if you’d like

 cowboy-meal

Start the rice. (I can’t tell you how times I’ve forgotten to cook the rice!)   Next dice the  onion, green pepper and celery.  Saute in a large frying pan in 1 tablespoon oil.  Cook until the veggies are just a tad bit soft.  Add the ground beef.  Cook until browned.  Drain the grease. Add the chili powder and stewed tomatoes.  Cook for about five minutes.  Add the cooked rice. Add salt to taste.

Options: Some people sprinkle it with grated cheddar cheese. It’s good, but we like it plain.  If you like your food spicy, add more chili powder. My  stepdad (a Texan!) likes his T-Hash burning hot! Texas Hash also makes a good burrito filling.

That’s it!  Enjoy!

Roasted Lone Star Pecans by Patricia Potter

 

pecans1         I love cooking and I usually cook to taste, so recipes are difficult to share.  A touch of this and a touch of that is my usual explanation when asked for quantities. I test along the way and add a spice here, more salt there.  In this I take after my grandmother who never measured anything in her life.

       But here goes my best effort.

       One of my favorite recipes is for roasted butter pecans.  I make tons of them during the holiday season and give something around 15 tins to editors, friends and family.  I generally make a huge dent of the Lions Club annual pecan sale. They love me.

          I also take them to every family party.  I think I would be barred without them.  And every year I take several pounds to RWA National which makes my room very popular.

          The recipe is ridiculously simple for the subsequent rewards, but it does take some time and attention. And since Texas is a great source of pecans, I’m delighted to include the recipe in the Fillies’ collection. texas-flag

           Ingredients: pound and a half of pecans.   One and a half stick of salted butter.   Salt.  

           I usually roast about a pound and a half of pecans in a shallow cake-size baking pan.   You don’t want more than that in any one pan because you want to coat them all with layers of butter and salt.     Did I tell you they are fattening?    Frightfully fattening?   And addictive?

            But I digress and here’s the recipe.

            Turn oven on to no more than 200 degrees.  Place pecans in the baking pan along with a three quarters of a stick of butter.    Once butter is melted, move the pecans around until coated in butter.   Add salt.   Make sure every pecan is butter and lightly salted.    Bake for forty minutes in 200 degree oven, then add the rest of the stick of butter, tossing the pecans until once more coated.   Salt lightly again.   Bake at very low temperature for another thirty minutes or forty minutes.    Add just a little more butter and salt, reduce heat to warm and let sit for thirty more minutes.

pecan-stamp          By adding butter in stages, it seeps into the pecans and bakes inside.    

           Taste frequently.  (Alas, keep a larger sized pair of jeans or slacks handy.)

          When finished, dry pecans on paper towels.

          Patience and continuous stirring is the secret here.  I usually take two hours per batch.  If you use a higher oven temperature, they will burn. 

          Enjoy and be prepared to be invited to parties more often.

             

PRAIRIE WINTER VEGETABLE SOUP circa 1887

tracy-garrett-tile

 

 

 

 

One of the hazards of writing historicals (at least for me) is my love of research books. I found The Original White House Cookbook 1887 Editiwhitehouse-cookbookon a few years ago on a list of clearance books. In it you can learn how to fix a tear in a lady’s silk gown, dye cloth, make Rose Water or Bay Rum, even fade freckles. 

The recipes are the typethat would have been made in homes everywhere, including by settlers out west.

This Winter Vegetable Soup is made with ingredients that would be found in the root cellar of most frontier homes. Turnips, carrots, onions and celery were common vegetables grown in kitchen gardens throughout the west. Thethe-leek-welsh-guards-cap-badge leeks? They may not be as common, but I’ve found evidence they can be grown in Texas – plant them in late summer and they can be harvested fresh in the winter/early spring.

As an aside, the leek is a symbol of Wales. It’s even worn as a cap badge by the Welsh Guards. The vegetable would certainly have been brought over in the 1830s by Welsh immigrants to Texas.

 

The directions are exactly as they appear in the cook book.

 

WINTER VEGETABLE SOUP

Scrape and slice three turnips and three carrots, and peel three onions, and fry all with a little butter until a light yellow; add a bunch of celery and three or four leeks cut in pieces; stir and fry all the ingredients for six minutes; when fried, add one clove of garlic, two stalks of parsley, two cloves, salt, pepper and a little grated nutmeg; cover with three quarts of water and simmer for three hours, taking off the scum carefully.  Strain and use.  Croutons, vermicelli, Italian pastes, or rice may be added.

 

I hope you enjoy the soup!

Petticoats & Pistols