Women’s History Month, Part 25: Martha Lee Anderson (fl. 1930s-1940s)

Let’s start this post off honestly: I don’t know much about Martha Lee Anderson. In fact, I don’t even know if she was even a real person. However, I believe she was, since unlike the legendary Betty Crocker, her name appears in her some of publications as attributed to her as part of the Research Test Kitchen of Church & Dwight Co., Inc. So, while we can’t talk about her in detail, we can certainly see her handiwork.

Good Things to Eat, 1933; Good Things to Eat, 1939

“Chicken Shortcake” and “Fluffy Gingerbread” recipes from Good Things to Eat, 1939

Back cover, Good Things to Eat, 1939

Successful Recipes for Flavor and Texture, 1934

Martha Lee Anderson pamphlets (clockwise from top left): It’s All in Knowing How, 1934; New Fashioned Old Fashioned Recipes, 1949; Good Things to Eat, 1942; New Fashioned Old Fashioned Recipes, 1951

Successful Recipes for Flavor and Texture, 1936

Frosting recipes from Successful Recipes for Flavor and Texture, 1936

Some of My Favorite Things to Eat, 1940

Good Things to Eat, 1942

Martha Lee Anderson authored or edited a LOT of pamphlets while in the employ of Church & Dwight Co., Inc. You might know this company best for a little product called Arm & Hammer baking powder? You can cook or bake with it, as well as clean you home and yourself with it! Quite a versatile product! Anderson’s pamphlets focused more on the eating part, usually compiling recipes for baked goods, though sometimes venturing into more savory dishes. “Chicken Shortcake” led to some interesting expressions when I shared it with colleagues while preparing this post. It’s not generally two words you expect to see together–but its basis is formed by baking soda biscuits!

You might notice a certain trend among the pamphlets attributed to her. Many of them share the same name: “Good Things to Eat” or “Successful Baking for Flavor and Texture,” for example. Historically speaking, many of these pamphlets went through multiple editions. When I pulled the folder from the Culinary Pamphlet Collection relating to Church & Dwight Co., Inc., I found edition number 115 of “Good Things to Eat,” published in 1936. Since the company was established in 1846, that means each year had more than one edition produced. Martha Lee Anderson was responsible, it seems for at least 18 years of them, too. The earliest item in our collection I found with her name was from 1931 and the latest was 1949. It’s possible (and likely) her tenure extended beyond this, but at the moment, we don’t have any particular items after 1949 or anything before 1931 with a name on it.

While details on her identity may be limited today, her prolific culinary pamphleteering, as it were, likely made her name more recognizable in her own time. Most of these were little publications that would have been given away for free to could be acquired for a small fee. Between the four items we have cataloged and the Culinary Pamphlet Collection, we have more than 20 pamphlets from Church & Dwight, about a dozen of which are editions authored by Anderson. The pictures above are just a sampling and even among those, you can seem some variations in covers, recipes, and style. So, if you’d like to learn more about Martha’s recipes, you’re welcome to stop by and see them in person. You might find some inspiration for some cookies, a cake, or even, if you’re feeling bold, Chicken Shortcake!

Women’s History Month, Part 24: “Doris’s” Manuscript Cookbook

This week, I thought we’d look at a manuscript cookbook. At the moment, this particular item is considered unprocessed, but by the time this blog post is over, I’ll probably have done half of the work of describing the collection. So, there may even be a finding aid by the end of the day!

Officially, this manuscript cookbook doesn’t have a title yet. It’s owner/creator, as we can tell from the inscription at the front, was someone named “Doris.” The cookbook was a gift from her mother in 1925. However, we don’t have many other clues as to the identity of Doris. Which, of course, can be the case with manuscript cookbooks. But more on that in a moment.

Front cover of “Doris’s” manuscript cookbook, c.1925

Inside the front cover

One of the first things you might notice about this item is the cover. It’s not the original. Rather, a blank notebook (with nice marbled end papers) has been covered with what seems to be wallpaper. It was hand stitched in at the front and back, probably to protect from food debris.

The cookbook has an index of recipes, which is always a fun trick. One never knows how many pages you might need for recipes of a certain type, so there are often blank segments or spaces. Or recipes for like items don’t end up together, when more get tacked on to the end!

If you’ve spent anytime looking at handwritten recipe books, trends and recipe themes emerge: There is often a preponderance of cakes, cookies, puddings (or, “pudgings” as it appears here), and preserves.

Because some of the pages are already loose and I didn’t want to stress the binding by placing it flat on a scanner, I decided to photograph the pages in today’s post. So, apologies for the addition of fingers and in some cases, less than perfect quality.

Recipes for rhubarb conserve, plum conserve, and orange marmalade

Despite my blurry photo, conserves, it seems, are quite easy to make. Case in point:

Rhubarb Conserve

2 Qts cut up rhubard

1 Large Pineapple

2 oranges

2 lbs sugar

boil until thick

One of our only clues about Doris also comes from a folded up sheet of paper stuck inside the cookbook. On one page, there is a recipe for the every-popular moulded salmon or tuna salad. In addition, there are some recipes from a 1964 Randolph Macon Alumnae Association luncheon.

The cheese strata is attributed to Doris Rogers. While I don’t like to make assumptions, it’s possible this is the same owner of the cookbook. Although the cookbook does have a section of cheese recipes, it doesn’t contain a cheese strata (I was hoping to find a match!). Still, this could be a clue I’ll need to follow up on, if I can find some Randolph-Macon history!

After page 165, the rest of this notebook is blank, which also isn’t uncommon when it comes to manuscript receipt books. Sometimes people lose interest, sometimes they begin collecting recipes in another way, sometimes it gets passed on to someone else (who may or may not continue to add to it). It seems that this particular cookbook did get use–there are loose pages from lots of turning and there are definitely some stains suggesting it spent time open in an active kitchen.

The other reason I chose to highlight this item during my 2018 Women’s History Month series is to play against the posts I’ve already done this month. We started with Betty Crocker who, while not an actual person, is an icon. Last week, we looked at some women’s contributions to cocktail history, some of which were obvious, others a little less so. This week was an opportunity to point out that contributions to culinary history do not have to be identified, attributed, or famous. Rather, anyone can create a piece of culinary history that might just have a longer legacy that you expect. We have no reason to believe that Doris was keeping this cookbook for us to be able to share, but now, 93 years later, we have the option to make her recipes once again.

Women’s History Month, Part 23: Women & Cocktail Books (1893-1928)

This week, rather than profile a single woman, I pulled some of the earliest cocktail books/books with cocktail recipes that we have in our collection that were written by women. In one of these cases, we didn’t originally even know the author’s name, but all three of these books give us a little insight into women and cocktails before the end of Prohibition.

First up, it’s Beverages and Sandwiches for Your Husband’s Friends/by one who knows, published in 1893. We’re not sure who this woman–that it IS a woman–but the anonymity suggests it was likely. These days, however, the book is at the very least attributed to a woman, Mrs. Alexander Orr Bradley. So, we’ll run with it for now…

Beverages and Sandwiches for Your Husband’s Friends, front cover.

Beverages and Sandwiches for Your Husband’s Friends, half title

Beverages and Sandwiches for Your Husband’s Friends, whiskey and gin punches

Beverages and Sandwiches for Your Husband’s Friends, some early classic cockails

Mrs. Bradley’s book is relatively short, only covering some basic communal drinks (aka punches) and a few “well-knowns.” It’s only a couple of years after Harriet de Salis’ 1891 Drinks a la Mode, and it doesn’t have quite that variety, but drinks of course, were not Mrs. Bradley’s only goal. Hers was more a book on entertaining groups of men, and as a result, she relies more heavily on the classics or things easy to produce en masse, as it were. Still, it does have a fin-de-siécle (Or “turn of the century”) flair, as the half title page above suggests. “Fin-de-siécle” was also a term that referred the closing of the century in Victorian culture, a time in which the “New Woman” feminist movement emerged. This new feminism influence social, literary and cultural, and political history into the 20th century. Given the time period, we might wonder if there was a little of the “New Woman” in Mrs. Bradley, as she bravely entered the largely-male-dominated field of cocktails and boldly declared her audience of like-minded ladies.

In 1904, May E. Southworth complied a book called One Hundred & One Beverages. Our copy, below, is the 1906 revised edition. She collected popular cocktail and cocktail-adjacent recipes of the time, largely with an eye toward summer, though there are some hot drinks, too.

One Hundred & One Beverages, compiled by May E. Southworth, front cover

One Hundred & One Beverages, title page

One Hundred & One Beverages, sample recipes

One Hundred & One Beverages, sample recipes

Compiled, of course, is a key word here. Southworth didn’t, in as far as we know, make up any of these drinks, but she did bring them to a new audience of readers and tasters. Many of her choices are drinks we don’t hear about today (the Beaufort or the Barbed Wire, for example), but if you ask me, some of them might just need a revival. Southworth is surprisingly brand-specific, even when talking about ginger ale, cider, or carbonated water, which isn’t something that was very common yet. Whether it’s commitment or actual corporate sponsorship, we can’t know for sure, but it was a growing practice in the cocktail and cookbook world.

Lastly, we’ll take a quick hop across the pond. Prohibition is one of my favorite periods in cocktail culture history. It didn’t do what it intended and it definitely had some unexpected consequences, including a lot of publishing about cocktails abroad. Mary Woodman’s 1928 Cocktails, Ices, Sundaes, Jellies & American Drinks: How to Make Them is quite an eclectic title. With the contents to match.

 Cocktails, Ices, Sundaes, Jellies & American Drinks, title page

 Cocktails, Ices, Sundaes, Jellies & American Drinks, sample recipes

 Cocktails, Ices, Sundaes, Jellies & American Drinks, sample recipes

 Cocktails, Ices, Sundaes, Jellies & American Drinks, sample recipes

Diversity of cocktails was another consequence of Prohibition. After about the 1890s, cocktails may still be talked about in terms of classifications (cups, flips, fizzes, etc.), but they are also becoming individual and Woodman’s book gives us a laundry list of named drinks. In America, Prohibition was leading to cocktails that began to feature soda or juices or homemade syrups to cover up the taste of poor quality base spirits. Which we see in the punches or sugared drinks of the”American Drinks, Etc.” section. Overseas, where production was legal, spirits were being make into new combinations and concoctions like the “Coronation Cocktail” or the “Deep Sea Cocktail” (the latter of which, happily, does not contain seafood, which I half-expected). Woodman, though, ties all of this together into a sort of decadent volume reflecting cocktails and sweets of the time. You need syrups for cocktails, but you can also add them to ice cream. Some ices are a short trip to frappes or later frozen drinks. In other words, Woodman reminds us just how close dessert can be to a cocktail, if you need something sweet. Or sour. 🙂

Even if it wasn’t obvious, women were helping spread the word of cocktails from early on. They knew, as well as anyone, that cocktail were finding a place by the plate at a party or a quiet night at home, and they took on the challenge of incorporating them into their cookbook or tackling them on separately. And I know I can raise my glass to that. Cheers!

Women’s History Month, Part 22: Betty Crocker (1921-present)

For the start of Women’s History Month (or, as we call it on the Virginia Tech campus, Women’s Month), I thought we would, oddly enough, talk about the woman who didn’t exist: Betty Crocker. The idea of Betty Crocker was (and remains) influential. And yet, she doesn’t (and didn’t) exist as a person–Crocker is an identity and a brand. On the one hand, we could argue that perhaps a fictional identity isn’t the way to sell products or best way to represent women. On the other hand, the fact is, it worked. Really, really well. Which is why it seems fair to take a look at just what this character did for culinary history.

We’ve highlighted a couple of specific publications “by” Crocker in the past: Betty Crocker & Salads  and Betty Crocker & Outdoor Entertaining. This week, we’ll add some more to the mix. Special Collections houses 21 books and publications attributed to Betty Crocker, including my beloved Betty Crocker card libraries. If you add in books housed in the circulating collection, that total doubles. You can view a list of the publications online. And that barely scratches the surface of materials attributed to this identity and image. There are books, card libraries, pamphlets (we have those in some manuscript collections, too), flyers/single-page instruction sheets, individual recipes cards, advertisements, and more.

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So, who was Betty Crocker, then? The idea behind her creation in 1921 was to have a female persona/representation for Washburn Crosby (by the end of the decade, the company would merge with others to form General Mills). The company’s advertising department was all male, but their intended audience was, of course, women. They needed an image to sell that. However, this is not to say that there weren’t women involved in helping to build the persona. When “Betty Crocker” got a radio show in 1924, she was voiced by a home economist on staff, Blanche Ingersoll. The publications that began to flow out to the public written by Betty were really the work of Marjorie Child Husted and a team of home economists who created, tested, and marketed the recipes. Husted worked on getting the persona of Betty Crocker to engage with real people for items like “Let the Stars Show You How to Take a Trick a Day with Bisquick” from 1935. The first portrait of Betty Crocker appeared on materials in 1936, giving further credence to the identity.

During decades of change, Betty Crocker’s work was adapted to meet needs of women around the nation: Publications focused on how to stretch foods during the Great Depression and how to cook under rationing conditions in World War II. While all of these things could have also been provided by a single author, radio host, home economist, etc. (or a series of them over time), as we’ve seen with other companies, we might also consider there is something to be said for the consistent image that we’ve seen now for more than 90 years. The idea of Betty Crocker as a constant companion in the kitchen, one who rises to the challenges of changing times and even reflects back some of what is going on for women during that turmoil. (*see note at the end of the post)

If you’d like to know more about the history and evolution of Betty Crocker, there are some resources at your fingertips (and beyond). I discovered the MNopedia article on Crocker, which helped me write this post. There’s a chapter in The Roy Rosenzweig Center for History and New Media has a brief article that contains images of Crocker of time. And Laura Shapiro’s book, Something from the Oven: Reinventing Dinner in 1950’s America, includes at least part of a chapter on Betty Crocker.

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*On a side note, I didn’t know much about Marjorie Child Husted before I started this post, though I had seen the name. It was interesting to learn that in addition to her work with this persona, “during the war, Husted worried that women were not being honored for their work in the home. She developed the Betty Crocker American Home Legion in 1944 to recognize women for their contributions. Husted championed the rights of women in the workplace, criticizing General Mills and other companies for discriminating against their female employees.” (http://www.mnopedia.org/person/betty-crocker) It seems that much of what she did was tied to Betty Crocker, which gives us another perspective on both Husted and what she intended Crocker to be.

Women’s History Month 2018

Women’s History Month is only a few days away and again this year, Special Collections and the University Libraries, in conjunction with some friends around campus, have some plans a-foot!

“Coeds: The History of Women Students at Virginia Tech” (sponsored by University Libraries and Virginia Tech Alumni Association). Virginia Tech first admitted women as students in 1921, but it was a long road to acceptance. Women had to create their own yearbook and unofficial sports teams in the beginning, and it took decades to achieve important student leadership positions in student organizations. Additional barriers prevented women students of color from reaching the same status as white women students for years and sometimes decades, as with the first Black women who didn’t matriculate until 1966, a full 45 years after the first white women and 13 years after the first Black man. This exhibit highlights the many women who overcame these obstacles in order to obtain a quality education and to open doors for others to join the Hokie Nation. Wednesday, February 14th through Friday, March 30th, Monday-Friday from 8am-5pm at the Alumni Museum in Holtzman Alumni Center.

“Courage, Resistance, and Leadership: Women in American History” (sponsored by Special Collections and University Libraries).  Special Collections and Newman Library will be collaborating on two exhibits in two spaces on the first floor of Newman Library. Special Collections will have items from our collections on display in the Reading Room, along with a digital slideshow of additional materials, trivia, and fun facts. In a nearby location on the first floor of the library, there will be a display of posters highlighting women represented in Special Collections holdings, as well as from the Women’s History Month website, which contextualize their roles in American history. Open Thursday, March 1-Monday, April 2, during Newman Library Hours. Posters will be on display on the first floor of Newman Library in the hallway across from classroom 120; the Special Collections reading room is on the first floor near the cafe. 

“Together | We: Troubling the Field in 20th Century Architecture” (sponsored by Special Collections and University Libraries). The Special Collections Department at Newman Library will have an interactive digital exhibition on display focused on materials from the International Archive of Women in Architecture (IAWA).  The exhibit will highlight a number of women working primarily in the 20th century who were practitioners and often pioneers in the field. In addition to their architectural work they often had to overcome significant barriers to entry into the field, including access to the resources and networks of professional organizations. Several of these women became avid organizers and advocates, highlighting the contributions of other women to the profession and working to rectify the disparities in representation across daily practice and professional associations. Open Thursday, March 1-Monday, April 2, during Newman Library Hours. Display will be on the first floor of Newman Library in the hallway across from classroom 120.

For the sixth year running, our “What’s Cookin’ @Special Collections?!” blog will continue its “Women’s History Month” series, highlighting the contributions of women to the culinary and agricultural fields! (You can view the posts to date online.)  New posts should also show up under this category as they are published. So far, we’re planning to look at Martha Lee Anderson (pamphlet author for Church & Dwight, aka Arm & Hammer), the legend of Betty Crocker, and a manuscript cookbook from an alumnae of Randolph Macon College from the 1920s.  And you may see some women’s history-themed posts on our “Special Collections at Virginia Tech“ blog, as well as on our social media channels (@VT_SCUA on Twitter and through our contributions the University Libraries’ Instagram account, @vtlibraries).

We are also involved in a set of individual events in March:

• “Wikimedia Share-A-Thon” (sponsored by University Libraries and the Women’s Center). Come help enhance the visual record ahead of the next two events in this Wikipedia intervention series (see below). The workshop will start with an introduction to Wikimedia Commons and then dive into sharing photos on the platform. As Wikimedia Commons only accepts freely licensed images, there will also be an overview of Creative Commons Licensing. Tuesday, March 20 from 2-3:30pm in the Newman Library Multipurpose Room. 
• “FlowGround Session Wikipedia Editing Workshop” (sponsored by University Libraries and the Women’s Center). Drop in for an informal session to chat with colleagues about intersections between fields that could generate a push to make Wikipedia articles a more complex—yet still accessible—resource for the general public. Set up an account, learn about editing, talk with people from a wide range of disciplines about intervening in social spaces, and just generally share ideas that transcend specific disciplines, technology, tools, and processes. Wednesday, March 21^st from 11:30am-1pm in the Newman Library Athenaeum (room 124).
• “Wikipedia Edit-A-Thon” (sponsored by University Libraries and the Women’s Center). Drop in any time to help edit Wikipedia—or just learn about the process and purpose. Tutorial sessions, online modules, assistance in setting up accounts, and other resources will be provided throughout the day for new editors or anyone who wants a refresher. Share ideas, update articles in your area of interest, work with others to enhance existing materials, and enjoy the experience of coming together to make a difference. Wednesday, March 28 from 11am-8pm in the Newman Library Multipurpose Room. 
• “2018 International Archive of Women in Architecture Symposium” (sponsored by College of Architecture and Urban Studies Diversity Committee and the International Archive of Women in Architecture (IAWA)).  For centuries, women in architecture have been involved in pushing the boundaries of architecture and architectural practice. Whether as registered architects, members and leaders of architectural firms, academics and scholars, or in any of the less conventional capacities, women have helped transform the discipline of architecture and the related design fields shaping the built environment. Wednesday, March 28th: 7pm; Thursday, March 29th and Friday, March 30th: 9:30am-4:30pm

There will be about 45 events going on during March all over campus to celebrate women’s history month and we encourage you to check out the calendar (which will be posted online this week) and get involved where you can!

Women’s History Month, Part 21: Mrs. D. A. Lincoln (1884-1921)

Earlier this month, I had one book from our profiled woman this week on display. It was part of Women’s History Month exhibit and was placed, strategically, with the works of three other women: Fannie Merritt Farmer, Maria Parloa, and Janet McKenzie Hill. Like those three, Mary Johnson Bailey Lincoln (aka Mrs. D. A. Lincoln) was connected to the Boston Cooking School, which is where we’ll start this week.

Founded by the Women’s Education Association of Boston in 1879, the Boston Cooking School (which I will happily abbreviate as BCS to save my fingers a bit of typing) was developed to “offer instruction in cooking to those who wished to earn their livelihood as cooks, or who would make practical use of such information in their families.” Inspired by similar schools overseas, in America, the Boston Cooking School, and others like it, signified a shift in domestic culture. Previously, both women cooking for their families and those making a profession from cooking, learned their skills at home and/or from their own community of women. The BCS was among the first formal education options for women of any age to improve their skills. During its tenure, a variety of culinary educators, authors, and lecturers worked there. In 1902, the BCS was incorporated in Boston’s Simmons College.

As to Mary…She was born in Massachusetts in 1844. Shortly after she graduated from the Wheaton Female Seminary, she married David A. Lincoln in 1865. About a decade into their marriage, with David’s health failing, Mary began cooking in the homes of others. In 1879, she was invited to teach at the new BCS, but she declined, as she had no teaching experience. After taking a few courses at the school, however, that soon changed. She started teaching at the BCS in 1879 and was the first principal, a position she held until 1885, during which time she began programs like free courses for immigrant girls in Boston’s North End to special instruction in “sick-room cookery” for nurses from area hospitals. During this time, she wrote the Boston School Kitchen Text-Book: Lessons in Cooking for the Use of Classes in Public and Industrial Schools, which would go through numerous editions. It represents a small portion of Lincoln’s work in establishing a textbook for cooking school education. Over the course of her career, which continued another 36 years after she left the BCS, she would author cookbooks and columns, continue to help establish the field of domestic science, provide endorsements, and teach at public and industrial schools. She died in 1921.

Mrs. Lincoln was, like many of the other women we’ve profiled, a household name. Her recipes were taken from her own sources and incorporated into generations of other published cookbooks, pamphlets, and community cookbooks, and shared among communities of women. By tying her name to products, like Janet McKenzie Hill, Marion Harris Neil, and others, she gained a certain level notoriety and fame in the culinary world. She authored or co-authored more than 30 individual titles, 10 of which we have in Special Collections (plus other editions of three of those). We have included those items in bold, as well as a sampling of some of her other works. On an interesting side note, from her first publication in 1884 until the time of David’s death in 1894, she published as Mrs. D. A. Lincoln. After his death, she published as Mary J. Lincoln.

• The “Quick Meal” Cook Book, 1892 (Ringen Stove Company)
• Cornstarch Cookery: A Collection of Recipes for Dainty Dishes in which Kingsford Oswego Corn Starch is a Principal Ingredient, 1893
• Boston School Kitchen Text-Book: Lessons in Cooking for the Use of Classes in Public and Industrial Schools, c.1887. Also 1909 edition. 1901 edition available online through Special Collections.
• Twenty Lessons in Cookery: Compiled from the Boston School Kitchen Text-Book, 1888
• Frosty Fancies, c.1898. Available online through Special Collections.
• Mrs. Lincoln’s Boston Cook Book: What to Do and What Not to Do in Cooking, 1898. Also 1901 edition. 
• A Cookbook for a Month at a Time, 1899
• Frozen Dainties: Fifty Choice Receipts for Ice-Creams, Frozen Puddings, Frozen Fruits, Frozen Beverages, Sherbets, and Water Ices, 1899. Available online through Special Collections.
• Dainty Recipes for the Use of Boston Crystal Gelatine, late 1800s
• The Peerless Cook-Book: Valuable Receipts for Cooking, Compact and Practical, 1901
• The Home Science Cook Book, with Anna Barrows, 1902. Available online through Special Collections. 
• What to Have for Luncheon, 1904
• Carving and Serving, 1910
• Home Helps, a Pure Food Cook Book: A Useful Collection of Up-to-Date, Practical Recipes by Five of the Leading Culinary Experts in the United States: Mrs. Mary J. Lincoln, Lida Ames Willis, Mrs. Sarah Tyson Rorer, Mrs. Helen Armstrong [and] Marion Harland, c.1910
• Sixteen Dainty Desserts, with Mrs. C. M. Dearborn and Miss Anna Barrows, before 1930?

In addition to our digitized editions of her works, the Internet Archive has a large selection, many in various editions, available online. Mary was an early adopter of standardized measurements, as well as a proponent of teaching food chemistry and domestic science, and one of the first to push for a structure and organizational model for cookbooks that would be easy to use and easy to follow. If you spend a little time with early 20th century culinary history, you’re bound to come across her original works and her influences.

Women’s History Month, Part 20: Ellen H. (Henrietta) Swallow Richards (1842-1911)

Ellen Henrietta Swallow (later Richards) was born in 1842. In 1870, she graduated from Vassar College with a Bachelors of Science–she focused her studies largely in astronomy. In 1871, far from completed with her own education, she applied to, and was accepted, to MIT. She was the first woman to attend the school, graduating from there with a second Bachelors of Science, this time in Chemistry. The same year, she received a Master of Arts from Vassar.  In 1875, she married Robert Richards, a professor. From 1873 to 1884, she taught MIT and worked as an assistant to professors and researchers, without a title for many of those first years. She was the driving force behind development of the “Women’s Laboratory,” which, in turn, expanded the education opportunities in the sciences for women at MIT until it closed and the school began offering regular undergraduate opportunities for women. During this time, she also began working for the Board of Health in Massachusetts (which would lead to some of her later efforts). Much of her work efforts overlapped: she taught at MIT while working for the Board of Health, and for about a decade in there, also worked for Manufacturers Mutual Fire Insurance Co., and would later consult for companies, too. The history of her employment at MIT is complex, but between 1873 and 1911, she taught in chemistry, biology, and mineralogy, at the very least. We know that in 1879, she was an assistant professor in chemical analysis, industrial chemistry, mineralogy, and applied biology, but may not have been receiving a salary. By 1884, she was known as an instructor in sanitary chemistry. Shortly before she died, in 1910, Smith College presented her with an honorary degree Doctor of Science in light of her life-long efforts. She passed away in 1911, leaving a legacy of education, public health, and as a pioneer for women in science.

Some of her work in chemistry focused on issues of public health and other parts on issues of food and its chemistry. While she isn’t the traditional culinary history writer we often talk about on the blog, her contributions to aspects of the field, and related ones, were ground-breaking. In fact, there wasn’t much of the traditional about Ellen Richards, which is probably a wonderful thing for both her students and those that followed her. Her work and some of her 15 books would feed into the development household management and domestic science/education in the late 19th and early 20th centuries. Which is probably an indication that we should look at some examples!

The work of hers that we’ve actually talked about before is The Dietary Computer, Explanatory Pamphlet; the Pamphlet Containing Tables of Food Composition, Lists of Prices, Weights, and Measures, Selected Recipes for the Slips, Directions for using the Same. I won’t rewrite the post, but if you haven’t followed us since 2012, or if you’ve forgotten, it’s well worth a look.

Title Page

From the introduction

From Table I

From Table V

Appendix I

Supplement Introduction

Blank Price List

Monthly Meal Planning

Her work often appeared within the books of others, since her research led to essays, charts, and even the hand calculated and hand drawn tables included in The Science of Nutrition from 1896:

One of the stand-outs for me is the way in which Richards brought chemistry into the home, using her books as a way to education women who may not have the opportunities to study in a formal setting. She reinforced the importance of knowledge for women and the benefits of understand what she refers to–quite perfectly, I think–as the “Chemistry of Common Life.” The Chemistry of Cooking and Cleaning: A Manual for Housekeepers covers aspects of food science, the chemistry behind cooking techniques and ingredients, the chemistry and public heath values of cleanliness, and even contains research into the addition or adulteration of cleaning products (see page 113 below)!

Richards was an extremely prolific author and co-author for many years. Here in Special Collections five of her books (titles in bold below) and there are another two available through the University Libraries. Many of her works went through multiple editions, too! In addition to the titles we have, she wrote on other aspects of chemistry, food cost studies, public health, education in schools, and contributed to other pamphlets from corporations.

• The Rumford Kitchen: The Exhibit of The New England Kitchen at the World’s Columbian Exposition, Chicago, 1893 (included content by Richards)
• Atkinson, Edward. The Science of Nutrition. Treatise upon the Science of Nutrition…The Aladdin Oven, invented by Edward Atkinson. What It Is. What It Does. How It Does It. Dietaries Carefully Computed, under the Direction of Mrs. Ellen H. Richards. Tests of the Slow Methods of Cooking in the Aladdin Oven, by Mrs. Mary H. Abel and Miss Maria Daniell, with Instructions and Recipes. Nutritive Values of Food Materials,
  Collated from the Writings of Prof. W. O. Atwater. Appendix: Letters and Reports, 1896 (available online)
• The Dietary Computer, Explanatory Pamphlet; the Pamphlet Containing Tables of Food Composition, Lists of Prices, Weights, and Measures, Selected Recipes for the Slips, Directions for using the Same, 1902 (With Louise Harding Williams)
• First Lessons in Food and Diet, c.1904
• The Chemistry of Cooking and Cleaning: A Manual for Housekeepers, 1907 (available online)
• The Cost of Cleanness, 1908
• The Art of Living Right, 1915

On a citation note, I’m indebted to two really great (and compact) biographies of Richards for the information I’m sharing this week, one from the MIT Libraries and the other from the American Chemical Society.  The MIT site also includes the link to the digitized version of Richards’ thesis for her Chemistry degree! I recommend both, since what I’ve presented here is an even shorter version.

Women’s History Month, Part 19: M. L. Tyson

This week’s Women’s History Month profile is going to a little different. Anyone who has followed this blog (or our general Special Collections blog) for a while knows that we deal with mysteries a lot. Sometimes, despite all the digging, people, places, events, and even ingredients can remain shrouded in secrets. And that’s okay. Frustrating (believe me, I know!), but okay. It doesn’t mean they can’t leave a legacy. Which is how we get to Miss M. L. Tyson, the “Queen of the Kitchen,” and her 1,007 recipes.

Published in 1886, The Queen of the Kitchen: A Collection of Southern Cooking Receipts Containing over One Thousand Southern Receipts in Practical Cookery is an anthology of recipes, recipes, and more recipes, along with a few sets of household management instructions thrown in for good measure (because how else will you get rid of that vermin problem?). Our mysterious Miss Tyson doesn’t take credit for writing everything, but she does claim compilation of generations of family receipt books and, as we’ll see from a Marylander, plenty of seafood. (I am deliberately not getting into geographical disputes about whether Maryland is southern enough, especially since we’ll see plenty of southern influence.)

On the “table of contents” surface, The Queen of the Kitchen has the same categories and general topics/subjects we expect in a work of this sort from this time. So, in that sense, it’s not entirely unique. At the same time, it brings together traditionally southern cooking and techniques with a strong Mid-Atlantic coastal influence. First, some recipes:

I started out with breakfast, since I had pancakes on the brain when I launched into this blog post. Whatever you to want to call them–pancakes, cakes, johnny cakes, cream cakes, saleratus cakes, clabber cakes, mush cakes, Washington breakfast cakes, etc.–Miss Tyson has a LOT of them. There’s plenty of seafood in this book, and in my typical style, I found a page with some more…interesting recipes, but for good reason! When we’ve looked at some early American cookery on the blog in the past, we’ve talked a fair bit about the British influence. Eventually, much that started to go away (though not all of it) as America found it’s vast and varied culinary culture. Miss Tyson’s ancestors, it seems, didn’t lose as much of that–suggested by the eel and cod. Cod tongues on its own is a striking recipe. Cod sounds, for those of you not up on your fish biology, are swim bladders. The recipe is a bit more common in British cooking, as is eel, but it also points to an important trend in 19th century American cookery–economy!

I skipped ahead to dessert after that, where we once again see the British influence in the section on custards and jellies. Blanc mange itself was common in the 19th century, but the idea of a “Yellow” one, which seems to be based on the resulting colo(u?)r, rather than the contents, was rather intriguing. I also like the idea of arrow root as a thickener, which has a long history as such. Since we can never escape food preservation technologies in the American culinary history, neither could Miss Tyson. Among her many recipes are TWO for cucumber catsup. We’ve certainly looked a catsup before on the blog, and the fact that it took a long time to get to the tomato kind we know today. I sort of expected cucumber catsup to more like a chow-chow or relish of some sort. In this case, it is kind of a cross between a relish and a pickle and was probably a condiment/accompaniment of some sort.

And lastly, because we’re in Virginia, it only seemed right to end a recipe that would have some weight here: ham! The recipes above are immediately preceded by “To Cure 1000 Pounds of Pork” and succeeded by “Westphalia Mode of Curing Hams,” after the book goes on to the topic of meat. The Westphalia recipe, while referring to a region of Germany, explicitly states that “[t]his receipt was brought from England by a gentleman who used it with great success.” So while Miss Tyson herself seems to be a self-proclaimed American “Queen of the Kitchen,” it’s important to note her somewhat world-wide and nation-wide influences.

Unfortunately, there wasn’t much to go on in terms of identifying our Miss Tyson. “Queen of the Kitchen,” sadly, does not appear on any census records. I wasn’t able to come up with a first name and the initials alone aren’t really enough to narrow down a search. This is also, it appears, Miss Tyson’s only work–a sort of opus, it seems. The Queen of the Kitchen is available online from Virginia Tech, if you’d like to delve further into its 428 pages and 1,007 recipes. There’s plenty of learn about jellies, ice creams, seafood, meet, and more! There was a previous edition in 1882, but, as far as WorldCat indicates, nothing before that.

On a related note, there’s a fun new hashtag out there on Twitter and other forms of social media: #FoodFriday. If you’re a social media user, especially on Twitter, you should keep an eye on it. Since I’ve been posting on Fridays a lot lately and because of this trend, I am tentatively looking at moving my posting schedule toward Fridays. Or at the very least, tweeting about blog posts on Fridays–and maybe some other things! If you are on Twitter and aren’t following us yet, you can find us @VT_SCUA, where we talk about Special Collections generally, as well as our many collecting areas, including culinary history.

Women’s History Month, Part 18: Frances Harriet Whipple Green McDougall (1805-1878)

In the middle of last year, we acquired a book called The Housekeeper’s Book, published in 1837. [Side note: the full title is The Housekeeper’s book : comprising advice on the conduct of household affairs in general ; and particular directions for the preservation of furniture, bedding, etc. ; and for the laying in and preserving of provisions, with a complete collection of receipts for economical domestic cookery, the whole carefully prepared for the use of American housekeepers and the title in our catalog is The Housekeeper’s book:…with a complete collection of receipts for economical domestic cookery, the whole carefully prepared for the use of American housekeepers. So, actually finding this volume and information about it can be a bit tricky, depending on how it’s referenced.] At the time, I sent it on to cataloging, without too much thought. In October of 2016, it popped up on my radar in conjunction with an instruction session I was putting together on antebellum women & cookery. This time, the “By a lady” on the title page caught my attention and, of course, required investigation. When I found out, I wanted to post about it right away, but decided it would be better saved for Women’s History Month, because this was one interesting lady (more on her in a moment–I have to build some suspense)!

The Housekeeper’s Guide was, as far as I can tell, was only published in two editions: one in 1837 and another in 1838. These days, about 24 libraries or so have print copies on their shelves (but it has also been digitized here). It is very much what it sounds like from its extensive subtitle–a household management guide and cookbook. From the preface:

The plan of the present work is so fully set forth in the title page that little is left to be said by the author in any way of preface. It may, however, be proper to remark, that the work has been founded on the results of actual experience, and is intended for every day use; that the receipts, directions, and general advice have all been prepared with strict view to utility, and true economy; and that nothing has been omitted which the author deemed subservient to the general design–the promotion of domestic happiness by attention to the constantly recurring and inevitable duties of good housekeeping.

Intended for middle- and upper-class ladies, and, in some ways, probably for those in their employ, the book has a natural progression: household duties, managing servants, cooking techniques, LOTS of recipes (including homemade cordials and cooking for invalids), flowers, preservation of furnishings, washing, and the ever-common miscellany. A bit out of place, though, it ends with directions for “jointing, trussing, and carving” (with intriguing instructions like “Cod’s Head” and “Half a Calf’s Head.” I guess that gets to the economy aspect of cooking–use everything!

So, just who was the lady behind this semi-obscure household guide that didn’t see the success or continued reprinting of some other similar books of the time? Frances Harriet Whipple Green McDougall. With a name that long, I felt there had to be story here and I wasn’t wrong. First off, The Housekeeper’s Book was never published under her actual name and it was her only domestic-related book…sort of.

She published her other works as Frances H. Green, since she didn’t marry Wiliam C. McDougall until 1860 and most of her writing was done prior to that. But we’re jumping ahead! Frances Harriet Whipple was born in Rhode Island in 1805. By the time she was in her 20s, she was publishing poetry and began her first brief editorial efforts (the Original), which include her own short writings. By 1830, her writing shifted to reformation efforts, as over her life, McDougall would became an activist for/supporter of temperance, labor, abolition, and spiritualism. Her works would be published in newspapers, serials, books, and other projects edited mostly by others, but also by herself.

In 1842, she married her first husband, an artist named Charles Green. After their divorce in 1847, she developed an interest in spiritualism and over the next decade or so, she would write for spiritualism publications and individual tracts. She was also an avid botanist and botany teacher, publishing an illustrated text, The Primary Class-Book of Botany in 1856, which was later expanded and republished with a co-author years later. Around 1860, she moved to California where she met and married William C. McDougall, a California assemblyman-turned-miner and the brother of the state’s second governor, John McDougall. The two remained married until her death in 1878.

Interestingly, there is a published biography of McDougall (O’Dowd, Sarah C. A Rhode Island Original: Frances Harriet Whipple Green McDougall. University Press of New England. 2004.) and she does have a Wikipedia page, but among the most helpful of resources was a brief biography of her on the web, created by a faculty member at the Community College of Rhode Island (which is where I got most of my information above!)

Although–or perhaps because–her works are so varied, it’s hard to come up with a single bibliography.  Her major works include:

• The Housekeeper’s Book (1838)
• Memoirs of Elleanor Eldridge (1838)
• Elleanor’s Second Book (1842), both books were the social conditions of African-Americans in the 19th century
• Might and Right (1844), in defense of the suffrage movement and political upheavals in Rhode Island
• The Primary Class-Book of Botany (1856)
• Shahmah in Pursuit of Freedom: or, The Branded Hand (1858), was an attack on slavery through the narrative of a foreign prince from African visiting the United States
• Beyond the Veil (1878), published posthumously

Her list of individually published poems, articles, tracts, and other pieces is, of course, much longer, as is her list of editorial roles over the years. While she may not have been particularly influential in the culinary world, it’s clear her influence was felt in other places. And her fascinating life story was one I simply had to share!

Women’s History Month, Part 17: Susannah Carter (fl.1765)

Since there are FIVE Thursdays in March this year, you’re getting a bonus gift: Another women’s history month profile!

We only have one book at the University Libraries by Susannah Carter, The Frugal Housewife: or, Complete Woman Cook: Wherein the Art of Dressing All Sorts of Viands, with Cleanliness, Decency, and Elegance, is Explained in Five Hundred Approved Receipts…to Which are Added, Various Bills of Fare, and a Proper Arrangement of Dinners, Two Courses, for Every Month of the Year.  Of course, there’s a good reason we only have one book–it’s the only one she wrote…sort of. On the surface, it’s not as clear as a good broth. The thing about The Frugal Housewife is that is appeared on both sides of the pond with variant titles, most of which have either the same subtitle, or at least part of the same subtitle. Yes, it’s bit confusing, but there’s quite a story to come. But first, the book!!

Oh, and apologies for the use of pictures that includes weights this week. Our 1802 text block is wonderful condition. It was rebound, probably some time in the last 75 years. This will help to continue to preserve the text, but it’s also a very tight binding and using a flat surface (aka a scanner) would be detrimental to the book. I had to get creative.

The Frugal Housewife (1802), detail plates.

The Frugal Housewife (1802), title page.

The Frugal Housewife (1802), introduction and part of index.

The Frugal Housewife (1802), meat recipes.

The Frugal Housewife (1802), Lenten soups.

The Frugal Housewife (1802), tarts and cakes.

The Frugal Housewife (1802), on potting meat, fish, and fowl.

So, back to the story of this book’s many titles. For example, you might also see The Universal Housewife: or, Complete New Book of Cookery. Wherein the Art of Dressing All Sorts of Viands, with Cleanliness, Decency, and Elegance, is Explained in Five Hundred Approved New Receipts, … Together with the Best Methods of Potting, Collaring, Preserving, Drying, Candying, and Pickling. To which are Prefixed, Various Bills of Fare, for Dinners and Suppers in Every Month of the Year; and a Copious Index to the Whole (1770), which was the first version of the book. Or, there’s The Experienced Cook, and Housekeeper’s Guide. Giving the Art of Dressing All Sorts of Viands, with Cleanliness, Decency, and Elegance, is Explained in Five Hundred Approved New Receipts. With the Best Methods of Potting, Collaring, Preserving, Drying, Candying, Pickling, Making English Wines, and Distilling of Simples, with Twelve New Prints for the Arrangement of Dinners of Two Courses, for Every Month of the Year, etc. (1850).

Let’s take a step back for a moment. The first edition of The Universal Housewife probably appeared around 1765 in London and Dublin. The first appearance of the text in America was in Boston in 1772. This early colonial version included engraving by Paul Revere (how cool is that??). Variations on The Frugal Housewife title began as early as 1772. The only versions of The Experienced Cook and Housekeeper’s Guide variants appear to have been published in 1850. While we know nothing about the life of Susannah Carter, she was probably deceased by then. Assuming that she was at least 20 when the first edition came out in 1765, in 1850, she would have been 105 years old. These variants were not always the same book, as some elements were improved upon or edited for different versions. The year after our 1802, another edition was published in America that contains a whole new appendix of receipts specifically for the “American mode of cooking” (both processes and ingredients). Why all the changes? That’s a hard question to answer, but there were probably a lot of factors. Many hands go into writing, editing, printing, and publishing a volume like this, and many people might have been inclined to take liberties with a text. It may have been an attempt to appeal to different audiences, too.

There’s another reason we’re looking at Susannah Carter’s book this week, too. And it has a lot to do with some of the previous posts in this series. The Frugal Housewife: or, Complete Woman Cook was extremely influential in America. Remember Amelia Simmons and American Cookery, or the Art of Dressing Viands, Fish, Poultry, and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves, and All Kinds of Cakes, from the Imperial Plum to Plain Cake: Adapted to this Country, and All Grades of Life (1796)? Part of that title might look familiar now. As it turns out, entire passages of American Cookery came from The Frugal Housewife: or, Complete Woman Cook. (Copyright and publishing was a different business in the late 18th century!) The 1803 appendix to the American edition of The Frugal Housewife: or, Complete Woman Cook that I mentioned? That same appendix appears in an 1805 edition of Hannah Glasse’s The Art of Cookery. And it is probably not original to Carter. It appears to have been translated from a Swedish text called Rural Oeconomy. And, to further complicate things, as you may recall, in 1829, Lydia Maria Child authored a cookbook called The Frugal Housewife. Child’s book was published in different editions America and the UK, which, as you might expect, let to even more confusion. In 1832, under pressure, she changed the title to The American Frugal Housewife (though the old title didn’t disappear abroad until after 1834). This book has quite a history to it, right?

You can view the 1803 American edition of The Frugal Housewife at the Michigan State University Libraries’ Feeding America project, complete with the Swedish translated appendix. You can also see an 1823 London edition through the Internet Archive.

We’ll be back with another post next week. In the meantime, though, remember to make your gravies and sauces a priority. They are, after all,the “chief excellence of all Cookery!”