Collecting Cookbooks to Connect With Saginaw’s History
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As we were researching the life and accomplishments of Carrie Ives Saunders,* we stumbled across an advertisement for a cookbook she wrote and published:
“Very Important
The Ten Lessons in Household Economy issued by Mrs. Carrie Ives Saunders.
There are cook books galore – recipes for cooking that were handed down by the celebrated Dr. Chase,** or our great grandmothers, and during their day they sufficed. At the present time, however, they are out of date – behind the times -passe. The demand for a book containing the modern dishes in substantials and delicacies, and how to properly prepare and serve them became universal and Mrs. Carrie Ives Saunders, whose modern and superior ideas in the culinary art are acknowledged by Saginaw connoisseurs, decided to issue one and place its price within the reach of every housewife. For a limited time copies books can be secured at the Courier-Herald office at the extreme low price of 30 cents each.” (The Saginaw Evening News, October 12, 1897.)
Although Carrie Ives Saunders was once proclaimed – as “one of the greatest living authorities on scientific cooking, and household science (Grand Rapids Evening Press, December 16, 1904), no copies of The Ten Lessons in Household Economy are known to have survived – her “Superior ideas in the culinary art” can only be traced through the few of her recipes that were published in newspapers.
Which made us ponder how many Saginaw cookbooks have been published and how few survive. The core of the Castle Museum’s Saginaw cookbook collection was assembled by Jean R. Beach. It was used extensively in the preparation of Savoring Saginaw, a cookbook written by Jean R. Beach and Patricia Shek published in 2007 by the museum – it is the inspiration for the Castle Test Kitchen blog. After Jean’s passing, her collection was donated to the museum. They are often a source for this series.
Like all collections, there are gaps–gaps we would love to fill to build a collection that will more fully represent the diversity of our community and its heritage.
If you have a cookbook published in Saginaw that you would be willing to donate – or at least share with us, contact Tom Trombley at ttrombley@castlemuseum.org or call at 989-752-1861 ext. 304. Even if you think we might have a copy, call and we will check our records.
Although we will be leaving the story of Carrie Ives Saunders, I am certain we will revisit the story of her career and invite you, as were the people who attended her lectures, to “bring your own fork and spoon, and sample the cooking, which is superb.” (Free Lessons in Cooking.” The Grand Rapids Evening Press, December 16, 1904).
*These links will take you to our earlier posts about Saginaw’s own cooking expert, Carrie Ives Saunders
** A Link to Dr Chase’s Recipe Book
The Recipe: Carrie Ives Saunders’ Orange Salad
Orange Salad (For Six) – Peal and divide into sections three navel oranges place lettuce leaves on the salad dish or a small chop platter. Lay on the orange section around the outer edge of the plate on the lettuce leaves. Pare, core and cut into small small cubes enough good tart apples to make one pint. Add one cupful of English walnut meats; cover immediately with salad dressing so the apples will not discolor. Set in the ice chest to cool. At serving time add a little more dressing, turn into the middle of the salad bowl, taking care not to cover the orange sections. Serve as many of the latter as you can to each person at the table. Looks beautiful, tastes delicious.
-“At Cooking School, Timely Recipes Tested by Mrs. Carrie Ives Saunders,” The Grand Rapids Evening News, February 28, 1901.
CTK Interpretation:
3 Navel Oranges – pealed and divided into sections
Leaf lettuce to cover plate
3 – 4 tart apples such as Pink Lady or Granny Smith. Peel apples and remove core. Cut into cubes
1 cup chopped English walnut meats
Salad Dressing*
In bowl, mix together apples, walnuts and dressing. Cover and refrigerate until chilled.
Cover serving plate with lettuce leaves. Arrange orange slices around the perimeter of plate.
Remove walnut and apple mixture from refrigerator. Add additional dressing and neatly place mixture in center of serving plate bordered by orange segments.
*Salad Dressing: We agonized over what Saunders meant by salad dressing. At first glance we thought of mayonnaise – it would have made a Waldorf Salad-type mixture. However, we concluded that Saunders would have specified mayonnaise if that is what she intended. After a great deal of research and agonizing – more agonizing than research, we made a simple vinaigrette: 2 tablespoons lemon juice and 4 tablespoons walnut or neutral oil, whisked together until fully emulsified.
Sometime in the near future, the Castle Test Kitchen will take on the story of mayonnaise, boiled dressing and their cousins.
And, of course, every time we prepare a salad, we will keep in mind:
“Salads are to the stomach what mirth is to melancholy.” (Advertisement for Pure Food Lectures given by Mrs. Carrie Ives Saunders, The [Grand Rapids] Evening Press, May 30, 1898.)