If This House Could Talk - Post #19

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Every once in a while, someone takes down one of the books from my library’s shelves. Just think what would happen today if a well-meaning new husband gave his bride the book, “What I Know About Cooking.” Yes, Charles gave Sylvia this collection of practical directions for cooking and household chores. And to think that he purchased it in 1876 while they were on their honeymoon. On the other hand, it was, as inscribed by him on the cover page, a memento of their trip to Philadelphia and the Centennial Exhibition. The shelves also have “The Kansas Home Cook Book.” It has recipes for baking pies and making jams and jellies. Charles always loved the smell in early summer of cherry pies baking. He would be reminded of the cherry trees that were planted by his father when they first arrived in Marysville. I’m not sure that the “Kansas Home Cook Book” was much of a guide, certainly not with the detail of Martha Stewart. For cherry pies, they instructed: “Stone two quarts of ripe, fresh cherries, sweeten them and add a little flour; line a deep pudding dish with paste, pour in the cherries, cover and bake.” When they were a little older, Charles’ daughters Tinnie and Jennie would make jams and jellies from cherries, strawberries, raspberries, blackberries, and peaches, depending on what fruit was in season. They would put up as much as 40 to 45 glasses at a time.