by Sandra Heska King
Sometimes fun stuff hides in the yellowed pages of old books. Like this well-used cookbook that belonged to my mother-in-law and holds many ink-altered recipes.
Mom loved to entertain and often had small groups in her (now our) home. In fact, she had two kitchens because the family lived in the basement for a year while the upstairs was remodeled. I still mourn the loss of pocket doors and wood floors and glass doorknobs and especially the beautiful old molding and corner blocks. Mom wanted modern.
Anyway, she helped serve 190 people at the Charlotte Grange fried chicken supper on October 14, 1941. Apparently, they ran out of chicken and potatoes, so if you got there late, you might have had to fill up on cottage cheese and applesauce--and maybe some pie. I think it's interesting that they diluted whipping cream for coffee.
But my favorite is the plan for the Kieser Farm Face Lifting Lunch on September 15, 1949--planned for 1000 people.
I wonder what a farm face lifting is.
The menu included barbecue sandwiches, hot dogs, fried cakes, home made pies, ice cream, coffee, potato chips, candy, and gum. She seems to have forgotten any fruit or veggies. And how do you eat barbecue sandwiches when you run out of buns? I suppose they used the more expensive hot dog buns.
They got the buns from Holsum Bread Company. I followed a rabbit trail to learn a little about the company. It's got kind of a fun history. And I learned that "t