Introducing the Model Steel Range at Morley Brothers

As we continue our exploration of Carrie Ives Saunders* career, we have become captivated by descriptions of her presentations and cooking demonstrations. Perhaps, not surprisingly, some of her earliest programs were at Morley Brothers Store on North Washington Avenue. 

Saginaw Illustrated, exterior of Morley Brothers, circa 1888.

An invitation in the December 14, 1894, newspaper announced:

Morley Brothers Stove Display, circa 1900.

“Grand Reception. The Model Steel Range Will be Exhibited and a Practical Demonstration Made of Its Cooking and Baking Qualities. Thursday will be reception day of the Model Steel Range at Morley Bros.’  This range is a famous invention for proper economical cooking and baking of food for man. ‘How we managed to get along with our old stove I don’t understand,’ is a common remark of the many happy owners of the Model Steel Range.

All the good people of the Saginaw valley don’t know the excellent points about this range – it’s comparatively new here – and for this reason Morley Bros. have decided to give everybody a chance to learn about it and invite all to come Thursday and see their exhibit of the various styles and patterns of Model Ranges. They never do things by halves and will have a competent cook [Carrie Ives Saunders] who will give practical demonstrations of the cooking and baking qualities of the Model, and luncheon will be prepared before your eyes and served while you wait.

Not only this, but you can eat to the inspiring strains of orchestral music. Music and luncheon from 2 to 5. Come one, come all and see this greatest promoter of health and domestic happiness and economy.” (The Saginaw Evening News, December 12, 1894.)

Two days later, the paper reported:

Demonstration in Morley Brothers Store, circa 1920. Throughout the store's history, production demonstrations were an important sales tool.

“Feasting and Music

Features of the Model Range Reception. Dame Nature Add to the Attractions, By the Magnificent Floral Decorations.

They Came, they saw, and were conquered. Such was the fate of the thousands of Saginaw’s fair women who attended the Model Range reception at Morley Bros.’ yesterday afternoon and spent a delightful hour as guests of the firm. The opening was the most successful event of the kind Saginaw has ever seen, both in point of attendance and the attractions provided for entertainment of visitors. The floral decorations, under the supervision Jno. B Goetz, are elaborate and beautiful. The sweet strains of music by Boos’ orchestra also lent enchantment to the scene and it is the verdict of every guest that nothing more could be done to heighten the pleasures of the occasion. Of course, the main feature of the exhibit is the Model steel range, but it is an exceedingly attractive feature. Every lady is vitally interested in better and more economical cookery and accordingly finds inspection of the Model range highly entertaining. The Model is

Note the cooking utensils - especially the food molds. Morley Brothers, circa 1900.

without peer today, a fact conceded by all who attended the reception and the fifty or more residents of this city who have purchased and tried them. Some idea of its baking facilities is afforded by the fact that during the rush yesterday afternoon, 100 biscuits were baked every ten minutes, and the total number served to visitors was 2,000. The refreshments were in charge of Mrs. C.W, Saunders and the occasion served to prove her ability and the merits of her ‘High Art’ Baking powder. Some credit for the excellence of the menu is also due the Saginaw Milling Co’s Upper Crust flour and C Star patent from Callam & Son’s mill. Chase & Sanborn’s famous coffees were also used.

The Model Range made many friends as a result of yesterday’s opening. This and the fact that its high qualities are guaranteed by a firm whose reputation is established by thirty-three years of honorable dealing should be placed in every Saginaw home. 

The reception will be continued every afternoon, 2 to 5, and evening 7 to 9 o’clock, for the remainder of the week.” (The Saginaw Evening News, December 14, 1894.)

The Recipe – Carrie Saunders’ Shrimp Salad 

Use the canned shrimp, put up on the coast – those called dry shrimps are best. Open the can a half hour before using, allowing the oxygen to mix with the shrimps, or any canned goods, give to each kind a more natural flavor. Have ready an equal quantity of cleaned celery that has been cut into small cubes, and drained. Mix together, in an earthen dish; pour over sufficient salad dressing to cover each piece nicely; toss up with a fork; serve ice cold on a lettuce leaf or shredded lettuce. (Grand Rapids Press, January 26, 1901.)

Although this is a straightforward recipe, 125 years later, exactly what Carrie Saunders was suggesting by salad dressing is somewhat open to interpretation.  We think she means what was called French Dressing – which in 1901 would have been a vinaigrette

(For the CTK standard recipe for French Dressing. )

The rest is really simple, open a can, let it breath for ½ hour, cut the celery and dress the salad and arrange and present on lettuce leaf. That’s it.  

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CTK Note:

We suggest being tempted by the frozen shrimp case. However, even with canned shrimp – we failed to locate “dry shrimps” – this is a nice simple luncheon dish. You might consider pairing it with last week’s biscuit recipe. 

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*These will take you to additional articles about Carrie Ives Saunders:

https://www.castlemuseum.org/post/carrie-ives-saunders-saginaw-s-own-cooking-expert-part-1

https://www.castlemuseum.org/post/carrie-ives-saunders-high-art-baking-powder-at-the-fair-s