Thanks to everyone who joined me on Friday for Food History Happy Hour live on Facebook. This week we discussed the role of riots and boycotts in history and food history, touching primarily on the food boycotts and riots and high cost of living protests of 1916/1917 which occurred around the globe. We also talked about women's suffrage and farmerettes, midnight suppers, Frank Meier, inventor of the bees' knees cocktail and his role in WWII, poison candy and the Pure Food and Drug Act of 1906, food and riots or protests, including the role of food and cooking in the Civil Rights movement, Laura Ingalls Wilder and the Little House Cookbook, L. M. Montgomery, requests for next week, and a brief introduction to the history of gelatin, beaten biscuits, and other formerly upper-crust foods which became inexpensive convenience foods.

If you want to watch back episodes you can check them out on right here on the blog or I am hoping to upload full episodes to YouTube now that my channel is officially verified!

In 1936 Frank Meier published "The Artistry of Mixing Drinks," a beautifully designed little bartender's guide based on his time as the head bartender at the Hotel Ritz Carlton's Cafe Parisian, which opened in 1921. Frank had purportedly trained at the Hoffman House in New York City before taking on his new role at the Ritz. He served as head bartender and host for over twenty years and even played a role in the French Resistance during WWII, when the Ritz became German headquarters. Meier was a well-known originator of cocktails, including the famous "Bees' Knees," which he invented sometime in the 1920s. It became popular in the United States during Prohibition, likely because the honey and lemon masked the taste of bathtub gin. 

Frank's original recipe reads:
"In shaker: the juice of one-quarter Lemon, a teaspoon of Honey, one-half glass of Gin, shake well and serve." 

A more modern recipe might be:
Juice of 1/4 lemon (or half a tablespoon)
1 or 2 teaspoons of honey
1 or 1 1/2 ounce gin

Shake over ice and serve in a cocktail glass. 

One teaspoon of honey definitely wasn't enough for me - I couldn't taste the honey at all! Perhaps "a dollop" might be a better descriptor. 

Here are some resources on some of the topics we discussed tonight:

• Lower East Side food riots of 1917
• Fruits of Victory: The Woman's Land Army of America in the Great War
• Meet The Fearless Cook Who Secretly Fed — And Funded — The Civil Rights Movement
• Koinonia Farm
• Allied Cookery, British, French, Italian, Belgian, Russian (1916)
• The Woman Suffrage Cookbook (1890)
• Frank Meier, The Paris Ritz’s Mysterious Bartender Spy
• This Legendary Bartender Served Hemingway and Aided the Resistance Against the Nazis
• The Little House Cookbook
• Jane of Lantern Hill by L.M. Montgomery
• Beaten Biscuits: Sound of the South

Next week we'll be discussing Easy Bake Ovens, Jello and aspic, foods of the 1950s and '60s, and all sorts of other fun stuff. See you then! 

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Many of my fans and patrons have been interested in and asking for more of what I call "sturdy salads" - lovely things made of vegetables and legumes and occasionally meats that can be stowed away in the fridge and eaten warm or cold or room temperature. One of our favorites is the Herbed Red Bean Salad I've made many times before. But it was very hot the other day, I was feeling green bean-ish, and was inspired by this little cookbooklet: Good Housekeeping's Book of Salads to heighten appetites and brighten meals (1958). 

When I made this salad I couldn't find the recipe that I KNEW had inspired it, but I finally tracked it down in this lovely little cookbooklet. Now, there are definitely a million recipes in here for gelatin-and-whipped-cream-based "salads," but there are a surprising number of sturdy vegetable salads - just the kind I like. 

Here's the original recipe, in case the print is too small to read!

2 lb. green beans, cut on angle into 2" pieces
1 small onion, minced
1/2 cup salad oil
1/4 cup wine vinegar
1 teasp. salt
1/4 teasp. pepper
1/2 cup grated Parmesan cheese
2 tablesp. chopped anchovy fillets (optional)

Cook beans in 1" boiling salted water, covered, until tender - about 15 min. Drain; cool. Toss beans with rest of ingredients. Refrigerate.

My recipe was a riff on that original. I wanted something a little more substantial for a supper dish, and I thought lemon would be a nice addition to the vinaigrette with the Parmesan. I will say, if I were to make it again, I would actually remember this time to include either minced white onion soaked in lemon juice, or thinly sliced scallions (which I had! But forgot to put in). Diced celery would also not be remiss in this salad - it needs a little extra crunch. 

2 cans white cannelini beans, drained and rinsed
1 pound green beans
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons cream (optional)
1 tablespoon dijon mustard
1/4 to 1/2 cup finely shredded Parmesan

Bring a few inches of water to boil in a large stock pot. Snap the stem ends and any bad ends off the green beans. Add to the boiling water and cook, covered, for 3-5 minutes (15 is too long!) until bright green and tender. Meanwhile, mix the olive oil, lemon juice, cream, and mustard in a serving bowl and fold in the white beans. Add the hot green beans and mix thoroughly to coat with the dressing. Add the Parmesan and toss to mix well.

Serve room temperature with toast.

I will say - this would probably be better if you mixed the dressing and the white beans the day before to let the beans fully marinate before adding the green beans. 

Don't have cannellini beans? Substitute boiled cubed potatoes, steamed cauliflower florets, small white navy beans, or even pasta.

Don't have green beans? Substitute asparagus, snow peas, frozen garden peas, or even broccoli.

​And if you're trying to stay away from carbs altogether, try a combination of just the green vegetables in the sauce. 

In these days of quarantine cookery, sometimes you run out of pasta. But no worries! If you happen to have semolina flour on hand (I use it for dusting pizza crusts - works like a charm), or even if you have some spare Cream of Wheat lying around, you can make these delightful gnocchi. They are also a good way to use up any milk that needs using as it uses 2 cups (a.k.a. a pint). 

Simple Italian Cookery was one of the first vintage cookbooks I ever cooked from, and it was this recipe. Published in 1912 by Antonia Isola, Simple Italian Cookery is considered one of the first Italian cookbooks published in America. Except, "Antonia Isola" was a pseudonym for Mabel Earl McGinnis, a New Yorker who had spent several years living in Rome before turning her hand to cookbook authoring. Simple Italian Cookery​ was her only known published cookbook and little else is known about her. Despite a fairly thorough search, I was able to turn up little more than references to her pseudonym. She apparently married a Norvell Richardson at some point, and a Mr. & Mrs. Norvell Richardson show up in 1956 in a Virginia newspaper, but simply in a list of guests. 

I did find this little reference in my newspaper searches as well. It's an interesting advertisement for the book, published February 24, 1912 in the New York Sun. McGinnis is touted as an "expert" and the reference to "Italian cookery is far from being all 'garlic and macaroni'" is an interesting a slightly racist reference to the cuisine of Italian Americans. By framing this book as "authentic" Italian, rather than the Americanized version of impoverished Italian immigrants, the publisher is setting Simple Italian Cookery in an interesting position - touting its social palatability by associating it with Europe and romantic Italy, trying to convince "American housekeeper" (i.e. white Anglo middle-class women) that the food is simple to prepare and affordable, and also distancing itself from connections to immigrant Italians, who were counted among the "undesirable" immigrants flooding New York (and other locales) in droves during the early 20th century. 

Mabel's recipe is really a version of "Gnocchi alla Romana," made from semolina cooked on the stove top, cooled, and then baked again. They predate potato gnocchi, of course, and I vastly prefer them to the potato version. Plus, they're easier! The original recipe doesn't call for tomato sauce, although they are delicious that way. Parmesan cheese would be traditional, but any kind of aged cheese would work. 

The recipe above is fairly straightforward, especially if you use a pint canning jar to measure. Be forewarned, however, that two hungry adults can eat this whole pan by themselves (with seconds). A serving size is about 5 squares, and this recipe makes about 20 squares. So you may want to double it for more people, or if you aren't planning a salad or other side dish to accompany it.

1 pint of milk (2 cups)
pinch of salt
1/2 cup farina/semolina flour/cream of wheat
1 egg
butter 
cheese

In a 2 quart saucepan over medium heat, bring the milk to a boil (watch it - it boils over easily!). Add the semolina gradually and whisk while you're at it. Keep whisking as it thickens up, otherwise it will bubble and spit hot semolina at you. You don't have to cook and stir constantly for ten minutes - but cook it for longer than you think, to get as much of the moisture absorbed as possible - the semolina should be quite thick.

Pour out onto parchment paper, aluminum foil, or a wooden cutting board, pat into a rectangle a little more than an inch thick and let cool. Preheat the oven to 375 F. Once cool, cut into squares and layer in a buttered baking dish. Dot with butter and sprinkle with shredded cheese between layers (you'll get about 2 layers). Bake about 20 minutes, or until hot and bubbly. 

Serve hot with your favorite "gravy" or tomato sauce, or any other kind of sauce you like, or none at all. The gnocchi will be meltingly tender and delicious. 

Clearly I used a meat sauce with this, but you could easily make this a Meatless Monday dish - use plain marinara, vodka sauce, pesto, or go the cacio e pepe route and add pecorino (or parmesan) and plenty of black pepper. 

This takes a bit of preparation, but if you've been craving something hot and comforting but are out of pasta at home, gnocchi di semolina makes a great substitute. 

What comfort foods are you cooking while on stay at home orders? 

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Thanks to everyone who joined me last night for Food History Happy Hour live on Facebook. This week, inspired by the cold, rainy weather we've been having lately, we "visited" the American Southwest with help from the Desert Healer cocktail from the 1946 Roving Bartender. We discussed Mexican food in America, including the cookbook California Mexican-Spanish Cook Book, published in 1914 by home economist Bertha Haffner-Ginger. We also talked about burritos, corn and nixtamalization (including hominy and tortillas), savory fruit salads, sauces, including celery sauce, macaroni and cheese, 19th century pickles, jicama, pickled herring, lutefisk and cod (small correction, mahi-mahi is dolphinfish, not tilapia), and we decided that next week's topics will be 19th century sauces and pickles!

Although cocktails called "Desert Healer" are all over the internet, I couldn't find any history behind either the name or the cocktail. I'm guessing it's just one of those cocktails that someone made up and it took off. If you like your cocktails on the sweeter side, but still with some complexity of flavor, you will probably love this one.

I found this recipe in the Roving Bartender (1946). I did get the recipe slightly wrong and only did a third of an ounce of cherry brandy, but more cherry brandy would have been even better!

2 cubes ice
3 oz. orange juice
​1/2 oz. cherry brandy
1 oz. gin (I used American gin, but any is fine)

Place ingredients in a 10 oz. glass in order, then fill with ginger ale. Drink with a straw. 

I found this to be quite delightful and would definitely make it again, especially since it's such a nice way to use up the cherry bounce I made. 

And, of course, given all of our discussion of celery and someone's idea that I make a cocktail with celery sauce (yuck), I thought that infusing gin with celery was a delightful idea, and it just so happened that I had cut up the remains of a head of celery for crudite to go with supper. So I had lots of delightfully fresh leaves and a few stalks leftover. Into a half pint jar they went with some gin poured over top and we'll let it steep until next week, when I'll have to decide what kind of gin cocktail I want to make with it. 

As mentioned last week, the bar cabinet tour is still on the list, but I might do a recorded tour instead of a live one as I think it will be easier to manage. So stay tuned, and hope to see you all next week!

​If you liked this post and would like to support more Food History Happy Hour livestreams, please consider becoming a member or joining us on Patreon. Members and patrons get special perks like access to members-only content.

Thanks to everyone who joined me last night for Food History Happy Hour live on Facebook. I had a blast and everyone asked such great questions!

In this week's episode, we covered a LOT of ground and discussed how applejack is made, shrub, eugenics, Americanization of immigrants, comparisons between modern issues with dairy farming, dumping milk, and plowing under fields of vegetables and what happened during WWI and the Great Depression, types of dairy cows and how dairy farming works (including a discussion of veal), Victory gardens, agricultural policy history, historic baking, and flips (including Tom & Jerry). WHEW! The hour flew by and I had so much fun. You can watch the whole thing below.

And of course, I made a vintage cocktail! This week's cocktail is the Applejack Rabbit and it comes from the 1946 cocktail book, The Roving Bartender by Bill Kelly. 

We talked a little bit about cocktail glasses and serving sizes because of course this week I did NOT use a Collin's glass, but rather a small martini glass. In his introduction to The Rover Bartender, Kelly writes, "As the drinks are shorter now, the glasses for mixed drinks should be shorter and the drink recipes in this book are especially for cocktail glasses of not over 2 1/2 ozs. If a larger glass is used, the proportions will have to rise. You may serve a pony of cognac in a 20 oz. snifter glass, but if a cocktail glass is not near full it is unsatisfactory to the customer." 

I can certainly agree! But as someone who prefers a cocktail to be only a few ounces, I can't say I enjoy the generally much larger glasses of modern bars and restaurants. They may be easier to handle and clean, but they're too big! 

The original recipe is as follows:

1/2 spoon brown sugar (I used about half a tablespoon)
1/2 oz. orange juice
1 dash lemon juice
1 oz. applejack brandy

Pour over ice in a cocktail shaker and shake for longer than you think you should to make sure the brown sugar is dissolved. Strain into a small cocktail glass, such as martini glass or old-fashioned champagne glass. Sip cold. 

And, since we talked about historic baking, I thought I would share the recipe for apple cake I found recently in my copy of Virginia Hospitality (1976, my copy is the 1984 reprint). This particular Junior League cookbook is quite good with many of the recipes arranged by region and with decent head notes for many. Alas, this "Apple Cake" has neither headnotes nor region assigned. But it looked intriguingly easy and used up quite a bit of apples.

However, as I discussed in the episode, it really is a strange cake. As such, while I've included a photo of the original recipe, I've written my own version to help walk you through how the recipe should work. 

2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt (note - I would add 1 teaspoon next time, the cake tasted a bit "flat")
4 cups apples, peeled and finely diced (about 3 medium apples)
1/2 cup walnuts, chopped
1/2 cup (1 stick) butter, softened
2 eggs slightly beaten

Preheat oven to 325 F. Grease a 9"x13" baking dish (I used metal). Whisk dry ingredients in a bowl, then add apples and walnuts and stir to coat. If butter is refrigerated, microwave in 10-15 second intervals until very soft but not totally melted. Add butter and eggs to the dry ingredients and mix/fold with a wooden spoon until no loose flour remains. It will seem like not enough moisture - just keep folding, it will come together. The batter will be very thick. Do not overbeat. Spread evenly in the pan. Bake for 1 hour or until done. (I baked mine for 1 hour and 5 minutes, as the middle still seemed a bit soft). 

In all, my husband LOVED this recipe, but it was not my favorite. Next time I would definitely add some extra salt as the cake tasted a bit "flat" without it. In retrospect, I also MIGHT have accidentally added 2 teaspoons of cinnamon instead of one? Oops. It was too much cinnamon for me, but as I said, my husband loved it as it reminded him of carrot cake.

Baking it for an hour at 325 seemed like way too long, but it did result in nicely caramelized edges (all that sugar). However, all the apples melted into the cake! So next time I would probably cut them a bit bigger. I did almost mince them in some cases. 

So what did you guys think of this week's episode? Are you going to join me next Friday on Facebook? I hope to see you there! Thanks again to everyone who watched live and remember, if you have any burning food history questions, you can send them to me in advance, message The Food Historian on Facebook, or ask live during the broadcast. See you soon!

If you liked this post and would like to support more Food History Happy Hour livestreams, please consider becoming a member or joining us on Patreon. Members and patrons get special perks like access to members-only content. ​

I haven't felt like cooking or baking much lately, except, of course, until I do. I wanted to bake an easy from-scratch cake and thought I would peruse my vast cookbook collection to see what I could find. 

Published in 1897 in Lowell, Massachusetts, Hood's Practical Cook's Book: For the Average Household, is delightful. My particular copy is in near-mint condition in part because it was printed on high quality paper. It's also quite small, almost pocket-sized. 

What a delightful little description! And indeed, it IS the "easiest cake in the world to make," in part because it uses melted butter. In modern kitchens, where butter is almost always kept in the fridge, softening it for a typical cake recipe takes forever. 

BUT - I did make a few teensy tweaks, and of course the original recipe as written doesn't include any instructions for the oven temp, baking time, or type of cake pan to use. So, I figured I'd give my own version, especially since, in a household of two adults, I think we qualify as a "small family," so I cut the recipe in half, as suggested. I also added a "pinch" of soda as I wasn't sure the eggs alone were enough to leaven the cake.

And despite the fact that it probably would be great without frosting, I felt like frosting, and blackberry jam seemed like the perfect fit for a simple buttermilk cake.

For the cake:
1/2 cup butter (1 stick), melted
1 1/2 cups granulated sugar
3 eggs
1 1/2 cups all-purpose flour
pinch of salt
​1/4 teaspoon baking soda
1/2 cup buttermilk

For the frosting:
3 tablespoons butter, softened
1/4 cup blackberry jam
powdered sugar

Preheat the oven to 350 F. Grease an 8"x8" metal baking pan.

Stir sugar into melted butter and add beaten eggs, flour, salt, baking soda, and buttermilk. The batter will be quite thick. Pour into baking pan and level with a spoon or spatula.

Bake for approximately 45 minutes (check after 30), or until the cake center is firm and springs back when gently depressed. 

While the cake is baking, make the frosting. Beat the jam and butter together, then add powdered sugar, 1/4 cup at a time, until the frosting thickens. 

When the cake is done, remove from pan and cool on a baking rack. Once cool, frost the top. This is a rustic-looking cake and mine got quite a dome, but if you CAN slice it in half, feel free to do so and fill with frosting (double the recipe). 

I couldn't wait for my cake to cool completely before frosting, so the frosting got a bit melty, but it was still delicious!

The cake wasn't too sweet, despite all the sugar in it, and closely resembled the taste and texture of Lazy Daisy/Hot Milk Cake, but somehow even lazier? Delightful.

I will definitely be making this again, but I might experiment with one fewer egg (or two extra large eggs), as the cake did taste a bit eggy and obviously rose quite high. I'm guessing it's because eggs in the late 19th century weren't quite as large as today's standard large eggs. 

So what is everyone else baking during home confinement? Anything interesting? Share in the comments!

As always, if you liked this post, consider becoming a member or joining us on Patreon. Members and patrons get special perks like access to members-only content. ​

Given the prevalence of COVID-19 around the world, the comparisons to the influenza epidemic of 1918, and a reduction in my hours at work, I finally spent some time today familiarizing myself with the "flu." 

Folks, it wasn't pretty. The origins of what became known as Spanish Influenza is disputed, mostly because influenza mutates frequently, especially when humans are housed in close contact with animals. Some researchers claim British army camps in France, some claim Austria, some China, many as early as 1917. But one instance is believed to have occurred in Haskell County, Kansas, in January, 1918 (Barry, 110-112). It was a strange new version of the well-known influenza - violent coughing, nosebleeds, pneumonia, and in some cases, skin that turned so dark blue it was difficult to tell if a person was Black or White. And most concerning of all, the disease seemed to strike young, healthy people more than the typical infants or elderly. 

The influenza ran through crowded conditions during the very cold winter and spring in Army camps in Kansas, including Camp Funston, and then seemed to disappear. But it was spreading across the globe. In May, 1918, it reached Spain and sickened Alfonso XIII, the King of Spain. Unlike the United States and other European nations, Spain was politically neutral. And unlike its neighbors, who refused to reveal any sense of weakness that news of an epidemic might bring, Spain reported about this new strain of influenza in its newspapers. Hence the name, "Spanish flu." 

By August, 1918, a more virulent strain appeared in France, Sierra Leone, and Boston. By October the disease had become a global pandemic. The vast majority of those who died were under the age of 65. One theory as to why older people, who are typically first victims, would have been spared is that they may have developed immunity as young adults due to exposure to the "Russian flu," an influenza pandemic from 1889-1890. In addition, modern research has determined that the Spanish flu caused a violent immuno-response. The stronger the immune system, the more violent the response. Other factors in the high mortality rate may have included aspirin poisoning, as many of the worst death rates in the United States coincided with the US Surgeon General's recommendation that mega-doses of aspirin be used to treat the symptoms of influenza. 

Few public records of influenza remain, in large part because few were ever created. Like his counterparts in Europe, President Woodrow Wilson feared negative press and its impact on national morale. By the fall of 1918, he was determined to hammer home victory by sheer force. By that time, the American press, influenced by George Creel's Committee for Public Information and the threat of censorship law, published nothing Wilson wouldn't like. So few references to the influenza epidemic exist in newspaper references, it is almost as if it didn't happen. But happen it did. 

The public denial of a problem extended to government assistance as well. State and municipal governments were largely left to fend for themselves. The only real advice came from the Surgeon General:

"Surgeon General’s Advice to Avoid Influenza 

• "Avoid needless crowding. . . .
• Smother your coughs and sneezes. . . .
• Your nose not your mouth was made to breathe thru. . . .
• Remember the 3 Cs, clean mouth, clean skin, and clean clothes. . . .
• Food will win the war. . . . [H]elp by choosing and chewing your food well. . . .
• Wash your hands before eating. . . .
• Don’t let the waste products of digestion accumulate. . . .
• Avoid tight clothes, tight shoes, tight gloves— seek to make nature your ally not your prisoner. . . .
• When the air is pure breathe all of it you can— breathe deeply."

Many cities began to enforce the closure of public places. In recent news, the parable of Philadelphia and St. Louis have come up frequently. Philadelphia didn't shut down public spaces and in fact held an enormous parade, despite the risk. Within three days, people started dying. St. Louis, by contrast, took extraordinary measures to reduce crowds in public spaces, in the face of intense criticism, but had much lower infection and death rates. 

New York City, although the most populous city in the nation at the time, fared better than neighboring Philadelphia and Boston for two reasons. First, as the major maritime port for the whole Eastern seaboard, it started quarantining influenza cases as early as August, 1918. Second, the New York City Board of Health in early October recategorized influenza, allowing it to be reported as other infectious diseases. This allowed the city to monitor the situation and make decisions such as a staggered business schedule to reduce traffic on public transportation. 

On October 15, 1918, the New York Times published "Will District City in Influenza Fight," outlining how the city was to be divided up into districts for better organizing. That day, there was a meeting of the Emergency Advisory Committee, including Dr. Lee K. Frankel, who was at the meeting to represent social services organizations in the city. Of the plan to district, he said, "We shall try to find districts with a physical plant where cooking can be done, so as to supply families where there is illness, and the people are unable to care for themselves in connection with supplying food."

This is one of the few indications of city-wide organization of cooked food for victims of influenza and its effects. But the pandemic did have a huge effect on the general population, not the least of which was orphaning children and leaving families without a breadwinner.

​From the 75th Annual Report of the New York Association for Improving the Condition of the Poor [what a name!]:

“In handling the influenza epidemic, the report says, the association tackled one of the heaviest problems it has ever had to face in its seventy-five years. As an indication of the widespread effects of the disease the report points out that during the epidemic it cared for 355 families which had never before received aid from any relief organization. From Oct. 1 to March 1, the association took charge of 600 homes where influenza was prevalent. The work still continues. The association is spending $3,000 a month to care for families whose wage earners died during the epidemic. 

"In reviewing the year’s work, Bailey B. Burritt, the general director, in reference to the influenza epidemic said: “This has meant greatly increased drafts upon the energies of our nursing and visiting corps. It has meant many additional families which have had to be cared for, and some of these families will have to be cared for for many months because of the death of the breadwinner. It has meant the opening of an additional convalescent home for the after care of influenza cases. It has meant also greatly increased expenditures."

​At Vassar College, one of the Seven Sisters colleges where upper class white women attended, was also involved with pandemic relief efforts. In the November 27, 1918 issue of Vassar Miscellany News, the weekly(ish) Vassar campus newspaper, Helen Morton, Chairman of the General Service Committee of Christian Association, wrote an article entitled "The Epidemic That Was:" 

"Perhaps you remember? Yes, and the Poughkeepsie people probably do too! Poughkeepsie was well organized to meet the emergency and they were kind enough to let us help where we could. The College as a whole responded wonderfully. Old clothes fairly showered into the box in Main, mixed with toys for the orphans at Wheaton Park. Sheets monograms and all were sacrificed at a moment's notice. Hundreds of swabs and masks were made within half an hour; dozens of night gowns and a few layettes were made within a week. Six hundred odd dollars were collected in three days. One sick freshman even sent a generous contribution from the Infirmary for those who had influenza. With this money We were able to contribute to the support of the City Club "Kitchen." We were able to send food there every day: vegetables, cereals, orange juice, custards, etc.: we were able to help Miss Oxley with her splendid work in Arlington, to help the Associated Charities, and now we can start in on the reconstruction work with substantial support. The Associated Charities said—"It has given us the greatest pleasure to serve as stewards of the Vassar girls in the distribution of the comforts you gave us, and we are anxious to pass on to the owners the grateful thank- of the recipients." Members of the faculty helped us out in carrying things to and from town, and a few, willing martyrs, allowed their car- to be used for everything imaginable. In fact, everybody seemed willing to pitch in and work wherever they were given an opportunity. Was the college always so wonderful — or is the power to adapt ourselves to an emergency, which was so apparent during those trying weeks, one of the lessons of the Great War?"

It's not clear why the article is written in the past-tense, as the pandemic continued for several months after November, but perhaps the worst was over in Poughkeepsie by that point.

In the December, 1918 issue of Vassar Miscellany News, The Associated Charities of Poughkeepsie wrote a thank-you letter to "the young women of Vassar College," for their donation of $147.59, which was used to purchase food for needy families in the city for Thanksgiving dinner. Elsie Osborn Davis, General Secretary of the Associated Charities wrote, "Many of these families were either past sufferers or still convalescent from the influenza epidemic. *** In no instance where we gave was there an able-bodied man in the family. Households were either fatherless, or else the wage earner was hopelessly ill in hospital or sanitarium, or languishing in jail, or still convalescent from influenza."

Although there is a fair amount of information about responses to the epidemic itself, and some references to the fact that food was needed or was delivered, very little is mentioned of what food was used for patients during this time. 

Cooking for patients at this time was generally called "invalid cookery" (invalids are sick people, rather than people who are not valid). Typical invalid cookery in the early 1900s was focused on soft, liquid, and/or easy-to-digest foods including beef tea and other meat broths, blanc mange and other milk-based puddings, eggs, and cooked cereals like farina (aka cream of wheat), oatmeal, and milk toast.

In January, 1919, the American Journal of Nursing published an article titled, "Food Conservation and Invalid Cookery." Although the war officially ended in November, 1918, voluntary food conservation was urged well into 1919 to help feed the Allies - and defeated Germany - through the winter. Author Alice Urquhart Fewell, a home economist who specialized in invalid cookery, outlined how cooks may deal with rationing, including how to cook cornmeal instead of wheat cereals, to use chicken and eggs in place of beef and to avoid other protein substitutes as being too difficult to digest, and how to use sugar substitutes like honey, corn syrup, and maple sugar. 

In North Carolina, nurses and invalid cooks suggested that patients with fevers be fed an all-liquid diet, advice that was repeated elsewhere. In addition to beef or chicken broth, buttermilk, and malted milk, albumen water was also suggested. Albumen water is water mixed with raw egg white, and sometimes fruit juice, and served chilled. It was sometimes recommended as an alternative to milk for children. Gelatin was another popular suggestion for invalids as it was easy to swallow and gentle on the stomach. 

Perhaps the best-known resource available to women and nurses during the Spanish Flu epidemic was written by a very famous person indeed. In 1904, Fannie Merrit Farmer (yes, that Fannie Farmer) published "Food for the Sick and Convalescent." Farmer herself suffered a "paralytic stroke" as a teenager and was forced to drop out of school as she convalesced. She eventually relearned how to walk, though she walked with a limp for the rest of her life and used a wheelchair near the end of her life. 

Perhaps because of this, she became an expert in invalid cookery and was a frequent lecturer on the topic at the Harvard Medical School. 

Farmer's invalid cookery is very typical of the period, with its focus on broths and other fortified liquids, cooked grain dishes, eggs, custards, fruits and fruit juices, jellies (gelatin), and frozen desserts, with forays into meat, vegetables, and breads. 

What is unique about this cookbook is the amount of scientific material in it. Farmer's very first chapter starts in on the current, up-to-date nutrition science of the period, outlining information about essential minerals (we hadn't quite discovered vitamins yet) and listing a chart created by William O. Atwater, an influential nutrition science and the person who turned the calorie not only to use in nutrition science, but also into a household term.

Today, we know that this chart isn't QUITE right, although it is on the right track. For instance, "albuminoids" is an old-fashioned term for what today are called "scleroproteins," such as collagen, elastin, and keratin - the insoluble structures of proteins. 

Farmer also discusses how the body absorbs and metabolizes proteins, fats, and carbohydrates. Her second chapter is all about calories, and even includes a math equation for how to determine the caloric values of any food. Her third chapter discusses digestion (a favorite topic of dyspeptic Victorians), and chapter four, which is quite short, puts forth the somewhat radical idea that eating wholesome food, well prepared, and plenty of rest, fresh air, and exercise were far more essential to good health - preventative medicine, if you will - than simply trying to correct existing diseases with drugs. 

This scientific approach is, of course, entirely on purpose. Not only was Farmer the kind of rigorous, exacting cook that gave us level measurements, she was also clearly extremely interested in nutrition science and wanted to share what she had learned with her thousands (if not millions) of readers. In part to convince them of her authority on the subject, but also I think to give women the tools they needed to care for their own families, or to pursue careers as nurses. 

Chapters five and six focus on the care and feeding of infants and children and it is not until chapter seven that we finally start to discuss the ideal diet for the ill, including pictures of some very interesting specialized dishware and glassware for feeding prone patients. 

Some of Farmer's recipes are not as typical as you might expect. For instance, in the chapter on milk (then considered a "perfect food" for its composition of proteins, carbohydrates, and fats), Farmer touts the benefits of koumiss, kefir, and matzoon - all fermented dairy beverages which Farmer claims are more digestible than straight milk. Which, to be fair, they probably were, not the least of which because the vast majority of milk available to Americans at this time was raw and unpasteurized. 

Even alcohol has a role to play in Farmer's cookery for the sick, and alcoholic beverages mixed with milk and/or eggs (milk punch, eggnog, hot cocoa with brandy are a few examples).

Perhaps the most enduring advice from Farmer is that not only should food be digestible and healthy, it should also LOOK and TASTE good as well. A lesson that a lot of hospitals today could learn from. 

​Fannie Merritt Farmer and other home economists and nutrition scientists were all part of the same movement that led American epidemiologists to try to innovate and find cures for pandemics like the Spanish Flu. The Progressive Era was a time when Americans were trying more than ever to understand the world around them and find ways to cure the physical and societal ills of a nation still dealing with the excesses of the Gilded Age. Although they met with varying success, and many of the upper middle-class white professionals leading the charge were far from perfect, they did make strides.

The lessons of Spanish Flu were immediate. In New York City, on November 7, 1918, just days before Armistice, the New York Times published an article entitled "Epidemic Lessons Against Next Time." In it, New York City Health Commissioner Dr. Royal S. Copeland outlined the successes of the city's response, including the immediate quarantine of any cases arriving in the Port of New York by ship, which likely helped curb the introduction of influenza into the city. But most successful of all, perhaps, was the public-private partnership that resulted from the cooperation of private voluntary and relief organizations and city government. Including the mobilization of the Mayor's Committee of Women on National Defense, and its sub-committee on food, to organize food production and cooking for the designated district centers - often located in church basements or settlement houses - and the Automobile Committee, in which wealthy New York women used their automobiles to deliver the food to households in need. 

The Henry Street Settlement, founded and led by public health nurse Lilian Wald, was singled out in the article for special commendation. The Henry Street Settlement still exists today. 

The lessons of cooperation, faith in the scientific method, and reliance on experts are all important ones to remember today. 

One of the wonderful things about being a food historian is not only tracking down and finding wonderful historic and vintage cookbooks for my personal collection, but people also give me vintage cookbooks! This was part of one such gift: a rather large selection of Mary Lee Taylor PET cookbooklets. For those of you not familiar with it, PET is a brand of evaporated milk. First produced in Illinois in the 1880s, PET milk made a name for itself supplying soldiers during the Spanish American War and again in World War I. But following the war, production ratcheted down, and PET was known to be in trouble.  

The 1920s and '30s were a time of advertising innovation and one woman stood out amongst the crowd. Erma Perham Proetz was born in Denver, Coloradio in 1891. After graduating from Washington University and marrying Dr. Arthur Proetz, the couple settled in Saint Louis, MO, where Erma started working in the advertising business, as a copy editor for the Gardner Advertising Company. In 1923 she was assigned to the PET Milk Company account. The company had been foundering after World War I. In 1924  she won the Harvard Advertising Award for distinguished individual advertisements, with its accompanying $1,000 award. In 1925 she took the award again, this time for the best use of both text AND illustration for the PET milk campaign. In 1927 she received the $2,000 Edward W. Bok prize by the Harvard Award Jury for the best planned and executed national advertising campaign for a single product - PET milk. She was the first person to ever win the Harvard Advertising Award three times. In 1930, she was made a director of the Gardner Advertising Company - just seven years after starting as a lowly copy editor.

Erma's true brilliance, however, was the idea of Mary Lee Taylor. ​

Mary Lee Taylor was a pseudonym for Erma (although whether or not they were one and the same is debated). Although Erma remained at the Gardner Advertising Company and eventually became an executive, she wrote for/as Mary Lee Taylor for the rest of her career. Taylor embodied the kind, chatty, experienced home economists that housewives had come to trust by the late 1920s. Combining all of the best advertising opportunities at the time, Erma put Mary Lee Taylor to work in print, including newspapers, magazines, and cookbooklets. Dozens of Mary Lee Taylor cookbooklets were published over the years, and I am lucky enough to have a good chunk of them. 

Unfortunately, particularly with the summer themed ones, there is a fair amount of recipe repetition. And, of course, every single recipe uses PET evaporated milk! But there are some particularly fun favorites, including "'Husband-Tested' Recipes." 

But as you can see from her little "Dear Friend" letter above, Mary Lee Taylor was probably best known for her radio show. 

In the 1920s radio was still a fairly new medium, but mass production made radio sets more accessible to a wide range of Americans. It was a popular way for companies to advertise and product placement and corporate-sponsored shows soon became commonplace. Begun in 1933, the Mary Lee Taylor Show first aired on CBS and was one of the longest running cooking shows ever, ending in 1954.

​On CBS the show was just 15 minutes long, and featured a weekly recipe from Proetz as well as household tips, all using PET milk. 

Erma was a member and leader of many women's and advertising groups, including  the Women's Advertising Club of St. Louis, the St. Louis Branch of the Fashion Group, and the Council of Women's Clubs of the Advertising Federation of America. In 1935, Fortune Magazine named her one of 16 Outstanding Women in Business. In 1938, she attended the 34th annual convention of the Advertising Federation of America in Detroit, MI. An Associated Press article quoted her in a discussion about women in advertising. They wrote, "Ms. Erma Perham Proetz of St. Louis, a member of the Federation board, advised women hoping to enter advertising to take a home economics course, and to obtain some training in writing. 'The field is limitless,' she said."

​And for Erma, it was limitless. She died on August 7, 1944 "after a long illness," and although her obituary is quite short, she had been executive vice president of the Gardner Advertising Company at the time of her death. That same year, the St. Louis Fashion Group, of which she had been regional director, announced the establishment of an Erma Proetz Memorial Scholarship at her alma mater - the Washington University School of Fine Arts "in recognition of her great interest in students and the wide help and encouragement she gave many young girls starting out on their careers."

In 1945, the Women’s Advertising Club of St. Louis established an annual Erma Proetz Award for the most outstanding creative work done by women in advertising. This award was dedicated Erma's memory as she "stood for the highest standards of advertising and whose faith in the ability of women in advertising was well known throughout the country."

​In 1948 the Mary Lee Taylor Show moved to NBC, known as "Mary Lee on NBC" and was expanded to 30 minutes, with a serial drama between "Sally and Jim," a young couple. The show ended with the long-running recipe of the week and the creative addition of "Today's Recipe for Happiness," which included warm wisdom about family and life from Mary Lee herself. 

Although Mary Lee Taylor did survive Erma by several years, but she couldn't quite make the transition from radio to the new medium of television. In 1954, Mary Lee Taylor went off the air. Despite that fact, Mary Lee Taylor and Erma Perham Proetz both left a lasting legacy. In 1952, Erma was posthumously inducted into the Advertising Hall of Fame - one of only a very few women to ever receive that honor. And Mary Lee Taylor lives on in the remaining radio shows and cookbooklets that people like me love to collect. ​

If you'd like to listen to more of the surviving Mary Lee Taylor radio shows, you can do so, thanks to the kind people of the Old Time Radio Researcher's Group on the Internet Archive. Listen to the Mary Lee Taylor Show now. 

Erma's Advertising Hall of Fame listing.

Washington University Archives and an online exhibit

6 Copywriting Takeaways From a Real Life Mad Woman

"Advertising Prize Won By D.C. Man," Evening Star, February 23, 1926. 

"Advertising Men Open Convention," Evening Star, June 13, 1938.

"Mrs. Erma P. Proetz Dies; Advertising Executive," Evening Star, August 8, 1944.

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Friend and Patreon patron Anna Katherine posted the most fascinating article the other day. Architectural historian Sarah Archer (so many Sarahs in history work!) has written a great history of the Frankfurt Kitchen. 

What is the Frankfurt Kitchen, you may ask? Well, you'd be better off just reading the article, but to summarize briefly, it was invented by Austrian architect Margarete Schütte-Lihotzky (1897–2000), who was helping to redesign apartment living in European nations recovering from bombing. 

Her kitchen was a model of efficiency based on the galley kitchens of railroad cars (although, it should be noted that the term "galley kitchen" was first used on ships). 

So why am I writing about this now? Because I've long had a fascination with the time of transition in American history when ordinary middle-class Americans had to shift from having live-in servants to doing their own work. And when "young brides" were thrown to the winds of married life with a high school or college education, but little idea of how to manage things on their own.

Enter, "Kitchenette Cookery," by Anna Merritt East, originally published in May, 1917. 

I stumbled across Kitchenette Cookery on the Internet Archive (bless it forever), and it's a delightful snippet of life at the start of World War I (for the US, anyway). 

Anna Merritt East graduated from the University of Nebraska in 1912 and was, for a time, the "New Housekeeping Editor" for the Ladies' Home Journal. Unfortunately that's about all I can find out about her and "Kitchenette Cookery." 

The book really is designed for young women setting up a household for the first time, probably on a tight budget. Not only are the first chapters about setting up and kitting out the kitchenette, there are also two whole chapters on shopping and budgeting. 

But the recipe chapters are my favorites. "Breakfast on a Time Limit" talks about using the apartment building's hot water system to help hurry up coffee percolating and how to get a hot breakfast on the table in time for the husband to catch the "bus" to work. "High-Pressure Dinners" is a great deal about Anna's beloved pressure-cooker, with which she happily entertains guests who, of course, watch her cook in her tiny kitchen. 

The book itself is delightful from a historical standpoint, although sadly it has some rather poor reviews on Goodreads and elsewhere. Unlike many other books from the period, it has no real introduction to speak of, so sadly we get no real idea of where Anna's kitchen is, or if this is her real, everyday kitchen, although it appears so. 

Her kitchen, pictured above, is really just a closet with two very large doors. The door on the left serves as a sort of Hoosier cupboard, with flour storage/sifter, a folding wooden cutting board/work surface, and narrow shelves holding spices and what appear to be other baking supplies. Another folding wooden shelf lines the other door, with what appears to be an ingenious fabric pocket for silverware. 

Within the closet it an open shelf for dishes above the small sink, with what appears to be a roll of paper towels above. The tiny gas stove is at right and tucked into the corner by the front door (off frame at right) is a rolling tea cart. 

Here we see one door closed to illustrate how the kitchen can be closed off completely when time to dine at the tiny table, also folding. The tea cart is also in use for service. 

Although ingenious, this really is a "kitchenette" in the truest sense of the word - a kitchen in almost miniature, designed to provide the most basic functions. 

Although there is no floor plan for the whole apartment, it really must be either a one bedroom or studio. Apartments in large Eastern cities (this one is presumably in Boston) were often carved up out of former mansions or multi-level apartments (as they still are today), and thus were often cramped into small spaces not designed to be whole living quarters. 

This is another favorite chapter, in which Anna discusses the awful occurrence of having half a can of whatever - usually a vegetable - left over from making dinner for just two. Anna writes,

"One of the difficulties of using canned goods in cooking for one or two is that only part of a can can be eaten at one time, and we do not always know just what to do with the rest. Because I found this trying, I began to play tricks on my canned goods and reduced some of my old-time standard recipes to fit my smaller pans. In this way I learned a variety of ways for using each can, so that there is neither waste nor a needless repetition of dishes. With the necessarily small refrigerator of a kitchenette, it is likewise impossible to keep a lot of left-overs, so by using these recipes I avoid them." 

My other favorite chapter (technically second-to-last, but seeming more apropos to be the end to this little blog post), is "A Bite to Eat at Bedtime," because who doesn't want a midnight snack these days? Her recipes mostly involve a lot of canned seafood, but I thought this fascinating little onion and cream cheese sandwich might actually be delicious, although serving with coffee is dubious - I think a cold beer or cider might be better. Of course, Anna was probably a good Prohibitionist, because as far as I can tell, there's nary a mention of wine or spirits in this little book. 

If you liked "Kitchenette Cookery" as much as I do, you can download the whole book from the Internet Archive. 

Funnily enough, my little kitchen (although MUCH bigger than Anna's) is a roomy galley kitchen. My little house was built about 1941 and out of bits of older houses (narrowboard floors and Victorian glass doorknobs, plus old-fashioned paned wooden windows, and a bluestone fireplace on a side porch), so the galley kitchen may have been inspired by ​Margarete Schütte-Lihotzky and her Frankfurt Kitchen!

What is your kitchen like? Do you have an enormous roomy one? Or a tiny kitchenette like Annas? Let me know in the comments! 

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It's Black History Month here in the United States, and while I firmly believe that Black history should be studied and celebrated year-round, I thought this would be a good time to highlight some of the good articles and important contributions by Black food historians and cookbook authors.

I'll be sharing articles on Facebook all month, but wanted to make some lists for reference, plus links to lots of great books! The following historians are in no particular order, but you should read about them all! And if you want to support them (and, by extension, The Food Historian), you can purchase one or more of their books!

Dr. Jessica B. Harris is considered one of the foremost experts on African diaspora food and has written a number of books and cookbooks on the subject. In 2019, she was inducted into the James Beard  Foundation Cookbook Hall of Fame. She was also featured on "The Food that Built America," along with numerous other television appearances. 

She is probably best known for her 2012 history, "High on the Hog: A Culinary Journey from Africa to America," which links Southern (read: African) food traditions back to Africa and their connections to slavery.

You can learn more about Dr. Harris on her website, or check out one of her numerous books!

Adrian Miller is the Soul Food Scholar. He is a certified barbecue judge and culinary historian whose two books, "Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time," and "The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas," have both won numerous awards. He's currently working on a new book, "Black Smoke," a history of African American barbecue culture. 

I first met Tonya as she was recreating a 19th century African-influenced dinner that Black cook Anne Northup (wife of Solomon Northup - of 12 Years a Slave fame) might have cooked while she was working at the Morris-Jumel Mansion in New York City. I had a wonderful time and Tonya lives up to her "griot" name as a fantastic storyteller. Although Tonya has not yet written her own book, she has contributed to numerous scholarly publications. She is also co-founder of the James Hemings Foundation, named after Thomas Jefferson's enslaved, French-trained chef de cuisine, and consultant on the upcoming exhibit at MOFAD, "African/American: Making the Nation's Table."

Michael Twitty is a bit unique in this group - not only is he a researcher, cook, and writer, he is also a historical interpreter. Twitty first rose to prominence with his 2013 Open Letter to Paula Deen, calling out her racism and appropriation of African American foodways under the guise of "Southern" food. In 2017, he published "The Cooking Gene," which Twitty calls, "a genealogical detective story, a culinary treasure map, a blueprint for finding your roots, a series of history lessons, a revealing memoir and a spiritual confessional sprinkled with recipes." In 2018, it won the James Beard Foundation's Book of the Year Award. You can read more of his work on his blog, Afroculinaria. 

I first heard of Toni Tipton-Martin with the buzz around the publication of "Jemima Code: Two Centuries of African American Cookbooks," which was the 2016 James Beard Foundation Book Award winner. I purchased a copy at an OAH conference and loved it. Toni also had a longstanding career as a food journalist and is a cookbook writer as well. You can learn more about her on her website.

Fred Opie (PhD) is a Professor of History and Foodways at Babson College. He has written a number of engaging food histories, including one of Zora Neale Hurston's WPA-era writing on Florida Food. Fred also hosts a podcast and writes extensively about foodways on his blog, in addition to other projects. 

Psyche Williams-Forson is Associate Professor and Chair of the Department of American Studies at University of Maryland College Park. Psyche is probably best known for her work, "Building Houses Out of Chicken Legs: Black Women, Food, and Power." She has also curated two online exhibits: "Fire and Freedom: Food and Enslavement in Early America,” for the National Library of Medicine and “Still Cookin’ by the Fireside,” an online text and photo exhibition on the history of African American cookery for the Smithsonian Institution’s Anacostia Museum.

​Marcia Chatelain is a Provost’s Distinguished Associate Professor of history and African American studies at Georgetown University. She was a Eric & Wendy Schmidt Fellow at New America from 2016-2018. She spent her fellowship year on a book that explores visions of economic and racial justice after 1968 and the fast food industry. That book is "​Franchise: The Golden Arches in Black America," about building Black wealth and the role of fast food franchising in post-Civil Rights America, and it was JUST published in January, 2020!

Leni Sorensen is a culinary historian and historical interpreter extraordinaire. Consulting with places like Colonial Williamsburg and Thomas Jefferson's Monticello, she is an expert on African-American foodways and Virginia cookery, particularly the work of Mary Randolph, who published The Virginia Housewife in 1824. Leni is now retired from museum interpretation, but continues to work as an independent scholar. You can learn more about her via her website. Or, read this great 2010 interview with Virginia Living. 

I'm sure I've forgotten a few! If I have, please contact me and I'll update the list. If you enjoyed this list and you want to support The Food Historian (and all these wonderful historians!) you can just click on the cookbook images and purchase their books from Amazon! The authors will get their royalties and The Food Historian will get a small commission.

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