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

WV WC 25 Cannelon, Hamburg Steak, Tomato Sauce

WV WC 26 Rolled Beefsteak, Cannelon of Beef, Roasted Chicken

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

WV WC 23 Meats and Poultry

WV WC 24 Braised Steak, Beef Loaf, Meat Loaf, Cannelon

Another Bookmark!

WV WC 24c Cousin Flora's Doughnuts

WV WC 24b list of names

 

And A Detail For Closer Examination

WV WC 24a Cousin Flora's Doughnuts

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!

Wisdom Wednesday: Happy 100th Birthday, Gramma Rosie

“You have to eat a peck of dirt before you die.”

Today would have been my Great-Gramma Rosie’s 100th birthday. She was a loving and wonderful grandmother, but I never knew her to be one to restrain herself from speaking her mind. This old saying is mild compared with some of her gems.

you have to eat a peck of dirt before you die 

So what does it mean exactly? According to The Free Dictionary, “You have to eat a peck of dirt before you die” just means that life deals us each a share of woe. I recently learned that a peck is the equivalent of 8 quarts. That’s a lot of dirt to eat, but spread out over a lifetime? Eh, maybe not as bad.

Gramma Rosie’s share came from Norwich PA where she was born, as well as a handful of other places she lived–Lockport NY, Liberty PA, the Randolph Children’s Home where she and her siblings stayed while their mother sorted out a rough patch–and Olean NY, where she lived for most of her life.

She married young, became a young mother and a young grandmother, was widowed young, and retained her youthful spirit into her nineties. She loved dollies and garage sales and chattering birds–both the kind kept as pets and the ones meant to twitter away in the lilac branches. She worked many years at the Olean Tile Plant–I’m not sure what her job was there, but I assume a good bit of her peck of dirt came from there. I want to say I’ve been told that ladies who worked at the tile plant could be pretty salty when it pleased them.

But never mind that. Until we meet again, here’s to one hundred years. Happy birthday, Gramma Rosie. There’s another little saying I remember you used, and I’ll send it back to you now: I love you, a bushel and a peck.

REVIEW: Top Hat Photo Repair (and a story)

We’ve all got that one dogeared, tattered photo that needs repairing.

Time is a destructive force. You know this. And I’ll bet, whether you’re an amateur genealogist or a professional or a family historian of any stripe, you’ve got (at least) one old photo that needs repair. One in such terrible condition, you can’t even understand how it would have gotten damaged in the first place. Am I right? Got that photo in your mind? Okay, then. Hold that thought.

Meet John C. Smith

John C Smith before restoration

 

My mother and I thought this picture was a hoot. Nursing a pig with a baby bottle! On the dining room chairs! In a jacket and tie!

“That picture’s been wadded up and flattened out again,” Mom observed. “And look how angry he looks!”

There’s a story there, we figured. And really, isn’t there always?

The Smith family memorabilia came to us digitally, via CD filled with photos of old photos. If anything was known about the photo’s subject, it was in the file name. If not, then not.

John C. Smith was the son of Henry Smith and Sarepta Metzgar of Groton, Tompkins county, New York. They came to West Union, Steuben county, New York, between 1870 and 1875. In 1870, still in Groton, Henry Smith listed his “Personal Estate” at $2000, but had no real estate. By 1875, he had moved his family to West Union and earned a tick mark in the “Owner of Land” column. The siding you see behind John is part of the grand old farm house before it was very old–and which is still standing today.

John C. Smith married Nellie Cornell around 1912. There’s a complementary photo of Nellie with their first two children, Esther and Virgil, taken about 1915. The nice clothes and dining room chairs are present. Thankfully, the baby bottle isn’t.

Nellie Virgil & Esther Smith  abt 1915

If the picture of John C. Smith was also taken in 1915, then he would have been around 40. Looks about right to me.

It’s just kind of weird: a creased and tattered picture of Pa coddling a pig, and one perfectly intact of Ma clutching her babes without him.

Were we reading too much into it?

Part of the mystery was solved when Mom and I learned that it wasn’t such an unusual thing to bottle feed a pig. It didn’t mean the animal was a beloved pet–more likely, a runt needing a little extra attention before making it to the dinner table. (As my Grandma once told me, the only thing lost on a pig was the squeal.)

Maybe the damaged photo wasn’t the story at all. (Click to Tweet this.) Here was an almost-one-hundred year-old piece of our family’s history. Maybe we were seeing the wrong things.

Top Hat Photo Repair to the Rescue!

When Michael of Top Hat Photo Repair initially approached me about a review, I hesitated. I don’t really do reviews here on my blog, and if I did, I’d review books. I was going to say no.

Out of curiosity, I visited their website. Right there on the front page was a gallery of repaired and colorized images–historic photos brought to life. Faces teased out of obstructions like fading and creasing and given clarity once more.

And of course, then I wanted badly to see one of my pictures restored.

The Website: Simple and Stylish

The homepage immediately communicates what Top Hat Photo Repair is about: a side-by-side comparison of a Before photo and the After showing their work. The gallery puts image after image at your finger tips. I appreciated that the site does NOT include an annoying slideshow functionality to manage my rate of review. I could take all the time I wanted to look back and forth between images, studying the details before moving to the next.

The menu at the top of the page is straightforward, linking to the Order Form, Gallery, FAQ, and Contact pages. I wished there was an “About Us” page for that little extra boost of confidence of knowing a bit about who I am sending my treasured image to, even if it is “only” a digital version.

The Order Form designates the pricing for each level of service: Minor Repair, Major Repair, Minor Repair and Colorize, Major Repair and Colorize, and Colorize Only. Realizing the kind of time and skill that goes into each image, I would say the prices are quite fair.

The Gallery, similar to the home page, is my favorite part of the site. I’m the sort who rescues cabinet cards from flea markets to blog about them. Of course I love seeing photos–some that I would have guessed were beyond repair–made to look new.

The FAQ page covers ordering and payment policies and offers technical advice on scanning and uploading. The least you need to know: you pay (via PayPal) when you’re satisfied with the work, and pictures scanned at 600 dpi will yield the best results.

The Contact page is a simple email form, but for those who prefer to retain a sent copy of their messages, the contact email address is given as well. (I liked this. Contact forms are not my favorite thing in the world.)

The site is minimalistic and clean, and as such I didn’t see any social media links or icons. However, a quick search led me to their Facebook page and even more restored photos. So fun.

The Service: a quality service experience

Of course I had to ask a few questions beyond what was covered on the FAQ. Most pressing:

Q1. If 600 dpi is recommended, does that mean my unfortunate collection of 72 dpi photos can’t be saved?

A1. While 72 dpi photos “should be okay” to work with, the pictures can’t be blown up for large copies without looking grainy. As with all digital graphics, no one can manipulate pixels that don’t exist. Scan quality copies of your historic photos, particularly if you only have one chance to do so, ever (she said ruefully. Sigh.)

Q2. Would they be willing to supply an image release allowing me to use the repaired photo in whatever capacity I choose, uncredited if necessary?

A2. Top Hat Photo Repair doesn’t claim any rights to the finished and restored pictures. Though Michael said no one had ever asked for such a document, he indicated he would be willing to provide one, should a customer require it.

Once I sent over the photo, Michael turned it around for me in about a day. At this point I had overcome my skepticism and was pretty excited about it. I had no expectations that it would be so fast, so it was quite a pleasant surprise to get the picture back so quickly.

As for the results–what can I say? Another thousand words, when a picture would do?

The Results: Drumroll, please!

John C Smith after restoration

 

As I looked back and forth from Before to After, just as I had with the anonymous pictures in the Gallery, I realized Michael had actually repaired damages I hadn’t even noticed! The yellow stain in the lower left corner. The heavy shadows on John C. Smith’s face. The chunk of photo paper that’s evidently missing from the pig’s ear.

Pig's Ear before and after

 

I was so pleased. I could hardly wait to show my Mom the finished product!

John C Smith before and after

 

I did kind of want to find something to nitpick, knowing that I was going to do a review, after all. The one and only thing I found was the stains on John C. Smith’s clothes were completely gone from the repaired image.

I grinned and called Mom. “I’m guessing it’s tough to stay clean when you’re nursing a pig in your lap. Should I ask him to put the stains back?”

“Yes,” she said. No hesitation.

I emailed Michael with my belief that the stains were on the clothing rather than the photo, and within hours, he sent me the revision (shown above). Again, I was very impressed not only with the quality of the work, but the quick turn-around. For me, the whole experience truly put the company’s words into action:

Started by Michael McCarty in 2012, Top Hat Photo Repair is dedicated to the historically accurate restoration of photographs.  They take pride in the careful way they work with the owner of each photo to bring back what time has damaged.

Now, back to YOU and your photo that needs repair

Remember I told you to hold that thought about the dinged-up, dogeared, faded, torn and stained photos in your collection? Well, I’m all thrilled, because I get to make a special offer: use the promo code “brandy” to receive 20% off any order through the end of August. There is a space for the promo code on the Order Form.

(Side note: this is the very first time my name has been a promo code, and I can’t help thinking that’s sort of awesome.)

I received a free photo repair in exchange for an honest review of Top Hat Photo Repair’s website and service. My opinions are my own.

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

WV WC 22 Oyster Cocktails

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!