Family Recipe Friday: Pry open those oysters, because Mary left us a clue

Genealogical Mysteries in the Pages of an Old Cookbook

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 (particularly with shellfish)!

Jump to . . .

Salmon Loaf | Scallop of Oyster and Macaroni | Oysters in Batter
Pan Baked Oysters | Oysters Bouchees | Pigs in the Blankets
Mrs. Wm. Post | Mrs. S. T. Rorer

Pages 15-17

Oysters & Fish

WV WC cookbook (011) a

WV WC cookbook (011) b

Transcription

Oysters and Fish

“Small fish should swim twice,
Once in water, and once in oil.”


SALMON LOAF.
One large sized can salmon, minced, with skin and bone removed; one teacup cracker crumbs, one egg, well beaten; the juice of half a lemon, one-half teacup water. Season with white pepper and salt, stir well together and put in greased quart can with tight lid. Put on in covered vessel of boiling water and boil for one hour. When cold slice and garnish with parsley and lemons cut in quarters.
–Mrs. Wm. Post.


SCALLOP OF OYSTER AND MACARONI.
Break four ounces of macaroni into pieces two inches long; throw into boiling water; boil rapidly thirty minutes; drain; throw into cold water for fifteen minutes; drain again; drain fifty oysters. Put a layer of these oysters into the bottom of a baking dish, then a layer of the boiled macaroni, another layer of oysters and macaroni, dusting a little salt and pepper over each layer; continue until the dish is filled, having the last layer macaroni. Cut a tablespoonful of butter into bits; put the bits over the top and dust thickly with bread crumbs. Pour over this four tablespoonsful of cream, and bake in quick oven about twenty minutes.
–Mrs. S. T. Rorer.


OYSTERS IN BATTER.
Beat one egg, without separating, until light; add six tablespoonsful of milk, one tablespoonful of olive oil, two spoonsful of water, a saltspoonful of salt, a dash of cayenne, add sufficient flour, about six rounding tablespoonsful, to make a batter. Drain and wash the oysters and throw them into a saucepan; bring to a boiling point, drain, and when cold dip each in the batter and fry in deep hot fat. Drain the oysters, pile on a napkin, garnish with parsley and lemon, or serve with cream sauce.
–Mrs. S. T. Rorer.


PAN BAKED OYSTERS.
Drain twenty-five oysters free from all liquor. The oysters should be good-sized and fat. In the bottom of an individual baking dish put one square of nicely toasted bread. On top of this arrange about six oysters; sprinkle over them a quarter  teaspoonful of salt and a dash of pepper, and then pour over four tablespoonsful of cream. Stand these dishes in a baking pan, then run in a hot oven and bake for ten minutes. Serve at once in the dishes in which they were cooked.
–Mrs. S. T. Rorer.


OYSTERS BOUCHEES.
Wash and drain twenty-five oysters; thrown them into a saucepan with ten chopped mushrooms; bring to boiling point. Rub together one tablespoonful of butter and one of flour; add a half cup of milk and the oysters; stir until boiling; add a half teaspoonful of salt, a saltspoonful of pepper. Serve in bouchee case or pate shells.
–Mrs. S. T. Rorer.


PIGS IN THE BLANKETS.
Slice breakfast bacon very thin; place a pint of large oysters to drain; take one at a time and wrap in strips of breakfast bacon, pinning together with wooden toothpick. Fry on both sides until bacon is brown and oysters ruffled. Serve on thin hot buttered toast.
–Mrs. Wm. Post.

Who were they?


Mrs. Wm. Post: Anna Lee Hurst was born August 21, 1869 (1, 2) to cattle merchant John L Hurst (1, 3) and Mary C/Marion Reger (1, 3) in Upshur county, West Virginia (4). She was raised in Buckhannon WV (5, 6).

She married William Post of Upshur county, probably shortly after their marriage license dated September 2, 1890, if not the same day (4). Their sons were William Louis Post, born September 5, 1891 and died July 22, 1892 (7); Isaac Hurst Post, born July 17, 1893 (8, 9) and died January 4, 1936 (9); and John Hawthorne Post, born October 15, 1894 (10, 11) and died April 20, 1974 (12).

Mrs. Wm. Post’s ties to West Virginia Wesleyan College actually helped me ascertain that this was the correct family of several “William Posts” in the Upshur county area. She served on the board of trustees from 1917-1926 (13, pages 156, 159), and both of her surviving sons were alumnae (14, 15, 16). In fact, I was able to find a good bit more about Annie Hurst Post and her family, which I’ll share along with her Fish Chowder and Baked Fish recipes in a few weeks.


Mrs. S. T. Rorer: Each search for the contributors to this cookbook begins in the same place. Name as given, residence in Buckhannon WV, timeframe 1900-1910. In the case of Mrs. S. T. Rorer, that didn’t help. Initials can be tough on search results, and “Rorer” proved vulnerable to misreadings in the indexes. I found more than a few “Rover” listings who turned out to be Rorers on closer inspection.

S. T. Rorer may be Samuel Theodore Rorer, born October 16 of 1875 (1) or 1876 (2) in Philadelphia PA. He lived in Fairfield NJ with his father and sister by 1900 (3), and he married Mary between 1900 and 1905 (3, 4, 5). And I couldn’t find much of anything about Mary. She was born in New Jersey in about 1876 (4, 6, 7).

Initially, I doubted whether I had the right family. Fairfield NJ isn’t exactly within spitting distance of Buckhannon WV, and I couldn’t find a connection.

Then again, Buckhannon WV isn’t exactly oyster country, and if we know one thing for certain about Mrs. S. T. Rorer, it’s that the woman loved oysters.

Like a good amateur genealogist, I consulted a map, and I learned that Fairfield NJ is right on top of the Delaware Bay, which neighbors the more famous Chesapeake Bay. That, friends is definitely oyster country.

I confess to an assist from an online family tree here, which suggested that Mary’s maiden name was Miller (8). I try not to use this tactic on my personal searches because it biases what I expect to find, but I knew I had a deadline to get this post up! So I tried to back into the same findings. Was there a Mary Miller of the right age and in the right place?

In a word, yes. The daughter of John S. and Martha Miller lived in Fairfield in 1900 (9), in the very same district as her husband-to-be, Samuel Rorer (3). He’s enumerated on page 1, and she on page 14–so they lived in the same community. Mary’s siblings Mabel and George (9) strengthen the case with onomastic evidence when compared with her children of the same names (5, 6, 7). I also checked for John and Martha Miller’s household in the 1905 New Jersey State Census to be sure that Mary wasn’t still listed at home (10). She wasn’t; the theory about her identity holds up to that test. Still, I don’t have a primary source naming “Mary Miller” as Samuel Rorer’s wife or as the mother of any of the Rorer children.

Mary lived to be about 90 and is buried at the Zion Cemetery at Bargaintown, Atlantic county, New Jersey with her husband and her son George (11).

Circumstantial, uncertain? Absolutely–but cracking the oysters was still crucial to cracking her case.

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

Tweetables

“Small fish should swim twice, once in water, and once in oil.”

Family Recipe Friday fun: cracking oysters for clues!

What to eat when you’re in oyster country

Question for You!

Let’s have some fun and get a little conversation going this week. I want to know…

If all you left behind were your cookbooks or recipes, what would future generations guess about you?

See you next week with more seafood specials

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!

Genealogy, Passion & Wasted Paper: “How I Write” Blog Hop

Let's go to the hop!

“I don’t always hop blogs, but when I do,
I hop these author blogs.”
(Image courtesy of Michelle Meiklejohn / FreeDigitalPhotos.net.)

Here’s a fun way to get introduced to me and a few other writers. My friend and fellow author C. Joy Allen tagged me to participate in this blog hop

What are you working on? At the moment, I’m gathering ideas for a new book and I don’t want to reveal too much of underdeveloped baby idealets . . . but I will say that the Pennsylvania Death Certificates database on Ancestry.com have me thinking about a medical history mystery. What if a character with no interest in genealogy or family history got roped in by a discrepancy with what she thinks she knows . . ? (That happens quite a bit anyway, doesn’t it?)

How does your writing process work? Generally, I brainstorm or outline on paper . . . then type the scenes . . . then print to rewrite/revise/edit . . . then rinse and repeat until it’s done. I believe it was a piece by Anne Lamott run by Writer’s Digest some time in 1996 or 1997 that first gave me permission to waste a lot of paper, and no one can take that from me now. Anyway, I really believe a pen engages different nodes of my brain than a keyboard, and I try to make the most of my brain. I’m a 21st century reader, writer, and genealogist. As a consequence of my generation, I tread the margins of both paper and digital texts.

How does your work differ from others in its genre? I write contemporary women’s fiction from a Christian worldview. However, my work differs from most other contemporary women’s fiction authors because it includes an ancestral twist–a historical subplot. In my debut novel, there’s a homefront 1942 story undergirding what’s happening in the present day. That being said, the timeslip category of women’s fiction is pretty popular. If you like Karen White or Sarah Jio (general market) or Nicole Seitz, Susan Meissner or Lisa Wingate (inspirational market), then you might know just what I mean.

Why do you write what you write? Oh, two main reasons, I suppose. First, it’s what God called me to. I used to read horror (Stephen King), speculative/teen horror (Christopher Pike), thrillers/murder mysteries (Dean Koontz, Iris Johansen) and dystopian (mainly classics in this category). I don’t necessarily turn my nose up at those now, but at this point in my life, the workings (and failures) of relationships, particularly in families, frightens and fasincates me much more than ghosts or governments. And this leads to the second reason: I an only write compelling stories where I am frightened and fascinated. When people tell me book ideas to write, I say, “Great! I think you should write it.” Passion (and the lack of it) shows in writing whether you mean for it to or not. I incorporate my faith in Jesus and my personal interests into my books because I know my future readers (it’s getting so close! Arg! :) ) will sense my passion, and hopefully share in it.

And now, check out these authors as they pull back the curtain on their writing lives!

C. D. Gill – C.D. Gill writes contemporary fiction focusing on international cultures and issues like human trafficking and other injustices that we face today. As a member of ACFW, she enjoys connecting with other Christian authors and learning the craft. She is represented by Dan Balow of the Steve Laube Agency and currently lives in Atlanta, Georgia with her husband and two dachshunds, Blade and Callie. Motorcycling, gardening, and reading take up a lot of her time when she is not enraptured in the writing world. Follow her on Twitter (@cgill6410) to stay connected to what’s going on around the world and to read different travel advice. She’s always looking for interesting travel and culture stories from others who want to share on her blog, cdgill.com.

Heather Weidner – Originally from Virginia Beach, Heather Weidner has been a mystery fan since Scooby Doo and the Saturday morning cartoons. She and her friends raced through all of the Nancy Drews, Hardy Boys, and Agatha Christies at the Kempsville Library. And that just started a life-long love of everything mystery. Heather currently lives in Central Virginia with her husband Stan and a pair of Jack Russell terriers. When she’s not reading and writing, Heather enjoys kayaking, photography, and visiting the beach as much as possible. She is a member of Sisters in Crime International, SinC-Central Virginia, SinC-CV Critique Group, and Guppies. Visit Heather’s blog, Crazy for Words or her Facebook site: Heather Baker Weidner Author. She also tweets @CrazyforWords13. (Her answers for the blog hop are here!)

Family Recipe Friday: Turtle Soup–but there seems to be one missing ingredient…

Turtle Soup, anyone?

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 14

Old Fashioned Turtle Soup & Cream of Celery Soup, 1909.

Transcription

TURTLE SOUP.
To 1½ quarts soup add 1 ounce mace, 1 dessert spoonful allspice, 1 teaspoonful cloves, pepper, black and cayenne, and salt to taste. Tie up a bunch of parsley, thyme and onion in a cloth, and throw into soup when boiling. When nearly done thicken with two tablespoonsful flour. To give a good color take one tablespoonful brown sugar and burn it, add a wine glass of water and put two tablespoonsful in soup.

CREAM OF CELERY SOUP.
Four roots of celery, one quart of milk, one pint of water in which celery was boiled, three level teaspoonsful of butter, six level tablespoonsful of flour, about three level teaspoonsful of salt and white pepper to taste, one slice of onion. Wash the celery and cut into small pieces; cover it with boiling water and boil about one-half hour, or until tender, then press it through a colander. Put the milk on to a boil in a double boiler, with the onion. Rub the butter and flour together and stir into the boiling milk; stir a moment, then remove the onion and add the strained celery and water, also the salt and pepper. When thoroughly heated, serve. This soup is improved by using one-half milk and one-half veal or chicken stock.

I don’t think we’ll find him in the census, do you?

Since there are no credited contributors on this page, I thought we might investigate the missing guest of honor instead.

I read through the turtle soup recipe no less than three times before typing it up here. No mention of a turtle. Neither hide nor . . . shell.

Quite honestly, on the first reading when I saw allspice and the word “dessert,” my frame of mind shifted to something sweet. I thought it was going to be some kind of soupy, nutty, praline treat. Y’know. Turtles.

For a sec, I thought we were talking about these kinds of turtles. Wrong.

Photo credit: TheCulinaryGeek via flickr.com. Altered/modified (cropped). Creative Commons license.

Upon closer inspection, however, I think I found our meaty little friend. The recipe begins with a quart and half of soup–not water. It seems the cook expected you to know how to soupify your turtles, and chose to delicately avoid describing the process.

I can’t say I have a problem with that. And actually, that probably means the recipe above would be suitable to season other kinds of meaty stock–just in case your neighborhood butcher doesn’t trade in turtle meat.

(Excuse me if I am unbecomingly interested in the poor turtle. I don’t normally think about whether my food has a face, but this one is proving an exception.)

Back to the neighborhood butcher . . .

It’ll be a while before we reach the advertisements printed in the cookbook’s last pages, but I can tell you now that Cowles & Latham boasted themselves the leading grocers in Buckhannon, West Virginia–claiming to be the “headquarters for everything that’s GOOD TO EAT.” No word on whether that includes turtle meat. (Sorry, sorry!) They were, however, “Agents for the Famous Blue Label Canned Vegetables and Fruits put up by Curtice Brothers, Rochester N. Y.” They also sold fine china and took special orders for cut flowers.

William F. Cowles (1) and Charles O. Latham (1) seem to be the gentlemen behind Cowles & Latham, and while they weren’t contributors to the cookbook, they indeed contributed to the fulfillment of any number of the recipes inside.

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

Tweetables

Old-fashioned Turtle Soup. Step one: catch a turtle & soupify him…

Family Recipe Friday: Peeking back in time at 1909 recipes & the grocers who supplied the original cooks.

Next week, we’ll dive into some Oysters and Fish recipes.

That’s it for the Soups section! See you seafood-lovers next week. And if you love antique cookbooks and old-fashioned recipes, go ahead and subscribe via email or RSS reader for weekly Family Recipe Friday updates!

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

Family Recipe Friday: Laura’s death in 1904 poses a question about her soup recipe…

Historical Recipes and the Women Who Shared Them

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 13

historical soup recipes

Most of the pages from here on out are in better shape than the first few.

Transcription

CLEAR TOMATO SOUP.
One quart cooked tomatoes, 1 pint water, ½ onion, 2 bay leaves, 4 cloves, 2 teaspoonsful salt, ¼ teaspoonful pepper, 3 tablespoonsful cornstarch, 2 tablespoonsful butter. Add the water to the tomatoes, with the onion, bay leaves and cloves; boil about ten minutes, then put through a sieve. Return to the fire; add the butter, pepper and salt; moisten the cornstarch with a little cold water, put in the soup and cook till transparent. Then it is ready to serve.
–Mrs Laura D. Pickenpaugh.

NOODLES.
Three eggs, beat light; 2 teaspoonsful baking powder, pinch salt, flour enough to make a stiff dough; roll thin. Then make in a small roll, cut very fine. Let stand several hours before cooking. Cook in any kind of broth about twenty minutes.

GUMBO SOUP.
Cut up two chickens, two slices of ham and two onions into dice; flour them and fry the whole to a light brown; then fill the frying pan with boiling water, stir it a few minutes, and turn the whole into a saucepan, stir it a few minutes and turn the whole into a saucepan containing three quarts of boiling water; let it boil forty minutes, removing the skum. In the meantime soak three pods of okra in cold water twenty minutes. Cut them into thin slices and add to the other ingredients; let it boil one hour and a half. Add one quart of canned tomatoes and a cupful of boiled rice half an hour before serving.

Who was she?

Mrs Laura D Pickenpaugh: Laura Dering was born to William M. Dering (1, 2) and Sarah Glisson (1, 2, 3) on May 2, 1831 (4, 5) in Monongalia county, VA (1), now part of West Virginia. She married merchant Daniel C. Pickenpaugh on July 13, 1864 at Morgantown WV (1). Both she and Daniel lost their fathers while they were young adults, he at age 17 (6) and she at 25, well before they married (7). I do wonder if that was a point of connection for them.

Laura’s sister Harriet Dering lived with them in Morgantown WV when the 1870 Federal census was taken (8), but the Pickenpaughs remained childless until their daughter Sarah was born in July of 1871 (9). Sadly, Daniel died of consumption the following year on June 18, 1872 (10). Laura did not remarry. In 1880, Laura and 9-year-old Sarah remained in Morgantown WV (11). Incidentally, 1880 was the only available Federal census in which Laura is found living separately from her sister (2, 5, 8, 11, 12). It makes sense—in 1880, Harriet was a newlywed, having married Frank Woods on July 9, 1879 (13).

I might not have found Laura in 1900 without the help of the Library of Congress Chronicling America project—but on July 4, 1903, she’s warned in the Advertised Letters column of the Washington DC Evening Star that she has mail on its way to the Dead Letter Office (14). I then located Frank and Harriet Woods and Laura Pickenpaugh in Baltimore MD in 1900 (5). The census reports that Laura’s only child is no longer living; Sarah died in 1891 at about age 20 (9).

Laura passed away on March 18, 1904, and she is buried at the Oak Grove Cemetery at Morgantown WV (4).

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

Now that’s interesting…

Laura’s death in 1904 poses a question: who submitted her recipe to be included in the West Virginia Wesleyan College Cook Book, which is presumed to have been published around 1909?

I’ll guess that she probably gave the recipe to a friend who later submitted it to the cookbook committee. Did the friend offer Laura’s recipe as a memorial, or as a delicious dish that ought to be shared? As we continue through the pages, I’ll be watching for other contributors with ties to Morgantown WV.

Tweetables

Sound off, #glutenfree experts! Can this 1909 homemade noodle recipe be adapted for GF life?

Laura contributed to this cookbook–5 years after her death. What does THAT mean? #genealogy

Bet I can make this gumbo without dirtying *4* pots & pans! #cooking

Thanks for stopping by and we’ll see you next week

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 in this cookbook, please email me. I’d love to hear your story!

 

Family Recipe Friday: Oyster Soup, Bouillon, Croutons and more

Welcome to Family Recipe Friday: the West Virginia Wesleyan College Club Cook Book Edition!

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.)

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

Pages 9-12

WV WC cookbook (004)

WV WC cookbook (005)WV WC cookbook (006)WV WC cookbook (007)

Transcription

Soups

Blest be these feasts with simple plenty crown’d,
Where all the ruddy family round
Laugh at the jest or pranks that never fail,
Or sigh with pity at some mournful tale,
Or press the bashful stranger to his food,
And learn the luxury of doing good.
–Oliver Goldsmith.

SOUP.
Two lbs. upper round of beef, 1 whole beef shin and 1 knuck of veal; add to this 1½ gallons cold water and a little salt. Put on back of stove and simmer gently nearly all day. Keep skimming until no more skim rises, then add 1 carrot, 1 onion, 1 turnip, 1 parsnip, 1 bay leaf, 2 cloves and a little nutmeg, with pepper to taste. When all is thoroughly cooked remove the vegetables and strain the soup, with meat, through a wire sieve, using a potato masher to extract all meat juice. When cold take all grease from top. When ready to serve reheat and season more if necessary.
–Mrs. C. L. Barlow.

LIMA BEAN SOUP.
Boil lima beans with a slice of bacon until perfectly  tender. Run through a colander to remove skins. Flavor with tomato juice, salt and pepper. If not thick enough to suit taste, add a little butter and flour mixed together.
–Mrs. C. G. Doney.

OYSTER SOUP.
Wash 1 quart of oysters; season with salt, pepper and a small lump of butter, and let heat until oysters ruffle, then add 1 quart of hot milk, or 1 pint each of milk and water which have been brought to the boiling point; add a generous lump of butter and serve as soon as they come to the boiling point.
–Sue W. Lindsay.

TOMATO SOUP WITH STOCK.
One quart of tomatoes, 2 slices of onion, 1 tablespoon of sugar, pinch of sayenne [sic] pepper, salt to taste. Cook thoroughly and strain. Have ready 2 quarts of stock; add tomatoes and thicken with full tablespoon of cornstarch or 2 tablespoons of flour.
–Sue W. Lindsay.

BOUILLON.
Two pounds of lean beef, 1 quart of cold water, 1 small onion 1 bay leaf, 1 stalk of celery, 1 sprig of parsley. Free the meat from all fat and gristle; put the meat in the soup kettle with the water, onion and celery, and put kettle on the back part of the range for two hours; then place it over a good fire and skim at the first boil. Now place it over a moderate fire and let simmer for four hours, then strain, put it in the kettle and add salt and pepper. Beat the white of one egg with one-half cupful of cold water until well mixed. Wash the egg shell, mash it and add it to the white. (In breaking the egg be careful that none of the yellow gets into the white, as the smallest portion will prevent the bouillon brom being clear.) Now add the white of egg, shell and watter to the bouillon; let it boil hard ten minutes; then throw in one-fourth pint of cold water and boil five minutes longer. Take the kettle of the fire and strain through flannel bag; add salt to taste. Color with caramel–one-half teaspoonful to a quart.
THE CARAMEL.–Put one cupful of granulated sugar in an iron or granite sauce-pan; stir it over the fire until it melts and burns; as soon as it begins to smoke and boil add one cupful of boiling water; let boil one minute; put in bottle and cork tightly. This is used for coloring soups, puddings and sauces.
–Mary Cooper.

CROUTONS TO SERVE WITH SOUP.
Butter slices of stale bread; cut into dice, set in oven to dry out well and toast quickly a rich brown, or for extra occasions use a doughnut or jumble cutter that has an inch hole in center. With this cut rounds from stale bread. For each of these rounds cut two strips a third of an inch thick and about three inches long. Toast all a pretty brown and put two sticks through each round and lay on bread and butter plate with butter ball.
–Mary P. Barlow.

FRUIT SOUP.
These soups may be made from currants, oranges, cranberries, or a mixture of currants and raspberries. One pint of juice, one pint of boiling water, one tablespoon of arrow root, sugar to taste. Moisten arrow root in a little cold water, add the boiling water and sugar, boil a moment and add the fruit juice. At serving time half fill a punch bowl with cracked ice, pour in the fruit juice, and it is ready to serve. Serve in punch glasses. Fine for hot weather.

BEEF SOUP.
Take a soup bone with plenty of meat upon it. Put on in cold water, boil several hours, skim off grease; put in one hour before serving, turnips, carrots, onions, cabbage and potatoes, chopped fine, in quantity as desired, a few tomatoes and a little celery, three tablespoonfuls of rice; drop in a few noodles.

DROP NOODLES.
One egg, two teaspoonsful baking powder, small lump butter, four tablespoonsful of milk, flour enough to make a stiff batter; drop in soup; cook twenty minutes.

Who were they?

Oliver Goldsmith: The epigraph for the Soups chapter was written by Oliver Goldsmith, an Irish novelist, playwright and poet.

Mrs. C. L. Barlow/ Mary P. Barlow: Born Mary Poundstone to Alexander M. Poundstone and Arminta/Araminta M. Mccormick (1, 2) in about 1858 in Ohio (2), she married Chas./Charles L. Barlow on June 1, 1881 at Upshur County, West Virginia, where they also resided (3, 4). They were parents to Wilson Palmer Barlow (4, 5). She died May 13, 1922. (1) She left a will that highlights many family connections, and proves her dedication to the College Club with a $200 endowment for the Agnes Howard Hall (5). (A cursory review of West Virginia Wesleyan College: the first fifty years, 1890-1940 indicates her father was deeply involved on the College’s Board of Trustees and building committee (6).) More importantly, her will also captures her seemingly gentle and loving voice.

Mrs. C. G. Doney: Jennie A. Evans was born to Hugh and Rachel A. Evans (1) in Granville, Ohio, date uncertain but around 1864-1866 (1, 11) or in November 1869 in Ohio (2),  She married Carl G. Doney on September 6, 1893 in Franklin County, Ohio (3). Following them through the Federal Census proves interesting: they lived in Delaware OH in 1900 (2), Buckhannon WV in 1910 (4), Salem OR in 1920 (5) and 1930 (6), and Columbus City (in Franklin County–home again!) OH in 1940 (7). A stillborn daughter was born to them at Columbus OH on October 23, 1905 (8). They had two surviving sons, Paul H. Doney and Hugh A. Doney (4, 5) and a son, Carl H. Doney (9) and daughter, Emily M. Doney (10), who perhaps died young. And here’s a point of interest: the Doney family sailed from Liverpool and arrived at the Port of New York on August 22, 1914 (11), maybe returning from visiting family, as her father was born in Wales (1).

Sue W. Lindsay: Susan W. Quarry, born about July 1862 in Ohio, was a daughter of Mary Quarry (1, 2). She married Lemuel H. Lindsay at Harrison County, Ohio on February 20, 1890 (3). They lived at Buckhannon WV in 1900 (4) and 1910 (2), but by 1920 had relocated to Orlando, Orange County, FL (5). In 1922, a “Sue W Linsay” died in Orange County FL (6), but a lack of detail prevents me from stating for certain that she is the same person as the cookbook contributor.

Mary Cooper: Mary Josephine Cooper was born to George Cooper and Louisa Lorentz on June 30, 1856 in Upshur County, West Virginia (1). Her parents married June 21, 1855 at Lewis County (then VA, now WV) (2, 3), and her grandparents were Samuel and Mary Cooper and John and Rachel Lorentz (2). On November 13, 1857, the Columbia Lodge No. 98, I. O. O. F. ran a series of resolutions lamenting George F. Cooper in Cooper’s Clarksburg register (4; please note that no relationship between the family and the newspaper has been proven or disproven). Whatever happened to them, I’ve been unable to find, but by 1880, Mary lived with her uncle Levi Leonard’s family (5). He was the spouse of a Mary Cooper (6) who was probably Mary Josephine’s father’s sister. The Federal Census suggests she passed the years in Buckhannon WV with her spinster cousins, Florence Leonard (who passed away in 1935 (6) and Olive C Leonard (7, 8, 9, 10, 11). Her will turns up an interesting detail: a sister named Georgie who was to receive all of Mary’s estate, only on condition that neither Florence nor Olive were left alive to receive it (12). Mary died in Buckhannon WV on June 9, 1945 (1), three weeks shy of her 89th birthday.

(All numbered sources are cited and linked in the index.)

Tweetables

Blest be these feasts with simple plenty crown’d, Where all the ruddy family round…  -Oliver Goldsmith #soup #nomnom

Fruit Soup, 1909. “Fine for hot weather.” #history #foodie

Use 2014 food handling safety practices when attempting to make 1909 #recipes! #protip

Thanks for reading and see you next week

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, please email me. I’d love to hear your story!