The Westport Victory Cook Book
Regina Murphy
Wednesday, November 5, 2008
Another vintage cook book has come my way, and just in time for Veterans Day.
Dorothy Lee Tobler was a member of the O.E.S. Westport Chapter in 1942. I know because I have her cookbook on loan from her son Blake Eyman. The chapter published this cookbook to raise money to buy war bonds.
Westport, Mo., was the nexus of the Oregon, California, Santa Fe and Lewis & Clark trails, used to settle the western half of the continent. I’m sure all of you know much more about all that than I do, but as a Southerner I do find it fascinating how so many people were channeled through these limited river crossings, and then spread out to the coasts. These crossroads and trade routes made a formidable mixing pot for cultural and culinary learning.
The Order of the Eastern Star is a charitable, fraternal organization dating back to 1850, with roots in freemasonry. According to their Web site, “A deep fraternal bond exists between its members. It is the wholesome relationship of sisterly and brotherly love brought about through high principles exemplified in our lives which makes us near and dear to each other.” Their goal is to live lives dedicated to charity, truth and kindness. Famous past members include Clara Barton, Eleanor Roosevelt and Laura Ingalls Wilder.
So what does this have to do with veterans and Veterans Day? Charitable organizations like the O.E.S were very important on the home front during WWII. These groups raised money and volunteered hours of service to help the Allies win the war.
Blake pointed out an ad for a local caterer called Aunt Millie. In 1942 she was employed by the Newbern Hotel in Midtown Kansas City. Blake says she was considered way ahead of her time, being a black cook, and her photo shows a woman of confidence and pride. I’ve got my feelers out for more information on Aunt Millie, so if you know anything drop me a note.
AUNT MILLIE’S
SOUTHERN DUMPLINGS
1 Cup all-purpose flour
1 Level tablespoon baking powder
1/2 Teaspoon salt
Sift dry ingredients together in mixing bowl; to this add 1/2 cup sweet milk, 1 egg and stir briskly until it drops from a spoon.
Have meat or fruit well done, seasoned and boiling hot. Drop dumplings from spoon into hot mixture, cover and cook for 12 minutes before uncovering. Serve hot.
I hadn’t thought about dumplings in stewed fruit, but it would work about the same as a cobbler, I bet.
This recipe caught my eye, since we have a Peter Pan Park. It came from Juanita Mauss, a Grand Assistant Matron at the time. The directions are a little archaic, so read through a couple of times before you venture forth.
PETER PAN PUDDING
4 Teaspoons gelatin
4 Tablespoons cold water
1/4 Cup boiling water
1 Pint whipping cream
1 Small can pineapple (crushed)
24 Marshmallows
1 Jar maraschino cherries (or less)
1/2 Cup pecans (or less)
Dissolve gelatin in cold water. Let stand for about 5 minutes. Then add boiling water. let cool. Then add to the whipped cream and pineapple mixture and to the marshmallows, cherries and pecans which have been cut in small pieces. Stir and allow to set. This will serve 12 people.
Blake’s mom marked this recipe as “very good” so we may as well give it a try! It came from Mrs. Golda G. Woolston of Sandwich, Ill.
‘MY BLUE RIBBON
DEVILS FOOD CAKE’
1/2 Cupfuls shortening
2 Cupfuls sugar
2 eggs yolks
2 Egg whites
2 1/2 Cupfuls flower (sic)
1/2 Teaspoon salt
2 Teaspoonfuls baking powder
1 Cupful boiling water
1 1/2 Teaspoonfuls soda
1 Cupful sour milk or buttermilk
2 Squares bitter chocolate
1 Teaspoonful vanilla
METHOD-- Cream shortening and sugar until light, add well-beaten egg yolk, then sour milk (sic) or buttermilk alternately with flour, salt and baking powder which have been sifted together. Add boiling water to melted chocolate. Add soda and stir until thick. Let cool slightly and mix well with cake batter. Fold in stiffly beaten egg whites and vanilla. Bake from forty-five to sixty minuets in 350-degree oven in a long cake pan. Ice with Seven-Minute Frosting.
Which I assume she is referring to as the recipe from Mrs. J.B. Gary.
SEVEN MINUTE ICING
1 1/2 Cups sugar
7 Tablespoons water
Pinch of salt
1/2 Teaspoon cream of tartar
2 Unbeaten egg whites
Flavoring extract
Combine sugar and water in a saucepan with tightly fitting cover. Bring to a boil and after it begins to boil rapidly cook for 2 1/2 minutes with cover on. Combine egg whites, salt and cream of tartar. When the syrup is cooked, pour on unbeaten egg whites and beat until stiff enough to spread on cake. Add flavoring. For chocolate icing fold into icing 3 squares of melted chocolate.
Blake’s mom tried this waffle recipe on September 26, 1948 and it also earned a “very good” distinction. The recipe is attributed to Mrs. B.J. Bumgardner.
WAFFLES
2 Cups flour
4 Teaspoons baking powder
1/4 Teaspoon salt
2 Tablespoons sugar
2 Eggs
1 1/4 Cups sweet milk
6 Tablespoons melted fat
Mix and sift dry ingredients. beat egg yolks until lemon colored and add with milk into the dry ingredients, add melted fat. Beat egg whites stiff and fold into batter. Bake 2-1/2 to 3 minutes.
I got a chuckle from a series of recipes submitted by one Carrie Hotsenpiller. She didn’t make just any ketchup, she made “Superior Tomato Catsup”. Her beef-tom-mac was named “Roman Holiday,” and a regular roasted chicken was transformed into “Chicken Alakazann”. Such enthusiasm!
This cookbook has a delightful collection of whatnot helpfuls in the back, and the following “Ode to ‘E’”:
Out of luck, yet--is E the most unfortunate letter in the alphabet? It is always out of cash, always in debt and never out of danger. Still, without it there would be no life, love, nor hope. It is the center of honesty and will always have a home in Heaven.
“E” is twice lucky in “Veteran”, then! What’s next week? Pies, pies, pies. Winter pies made with earthy fruits, nuts and delightful custards. Just in time for Thanksgiving. Let’s get cooking!