Beulah had a wicked sense of humor as is evident in the following column, which would have been written about three years into her marriage and a year or so after her daughter was born. The best part is that her husband that she is pulling the wool over on is the publisher and editor of the newspaper she is writing for. She never lost this sense of mischievousness. We used to ask her to tell stories about her amazing life, to write a book. She would get a twinkle in her eyes and say “the best stories i would never tell.”
from The Homemakers Corner – Conducted by Beulah M. Kearney – The Holden Enterprise – 1930
It is not uncommon to read recipes of husband’s favorite dishes. Newspapers often print them. But to date little has been said of those dishes that husbands do not like. Out of poor cussedness, I am going to tell you of the food my husband does not favor. Somehow I always derive the greatest pleasure in preparing these dishes. They challenge one’s ability and at the same time prove that men do not always know what they like. Of course, women do. (I shall have to catch the proof on this myself if it is to see the printed page). If you have not been accustomed to cooking things your husband avowedly does not like try it. You have no idea how much fun it will be to hear him say, “I don’t know what this is but it is awfully good.” Then you may have to give it some fancy name as Florentine Omelet instead of Spinach Omelet or Souffle De Luxe instead of Baked Squash. What’s in a name anyway except to make the meal appetizing?
Among the things my husband does not like is spinach – few men do I guess – and it is a dish I have often. Florentine Omelet has received the biggest success. To one cup of cooked spinach I add 4 beaten eggs, 4 tablespoons of milk, 1/2 of a chopped onion and salt and pepper. I fry a clove of garlic in hot olive oil or butter and before pouring in my omelet batter remove the garlic. The flavor is there in just the right amount. I cook my omelet until it is nicely browned on one side, fold it, and turn it before covering it and finish the baking. If you have time to separate the yolks and whites and fold the stiffly beaten whits in last the result is more fluffy omelet.
The only dessert I know that my husband does not like is apple pie. I am fond of it and make it frequently. I use Mrs. Geneveive Browning Hale’s recipe that was printed in this column last year. A similar recipe was contributed by Mrs. Holiday only a few weeks ago. A number of women here have used it with success, too. My recipe is a variation from both, simplified a little and using grated cheese after the recipe contributed by Mrs. W. A. Clark some time ago. I made it last week “I don’t know what this is,” my husband said a little cautiously but “is just about the best pie I ever ate.” My meaness got the best of me. “Oh, that’s the apple pie you don’t like,” I replied. “Well let me have another piece of the horrid stuff,” he replied and “make it bigger than the first if you don’t mind.”
I have had a request for this delicious pie and reprint the proportions given by Mrs. Hale which are: 22 large size graham crackers, rolled and mixed with 1/2 cup of butter as you would in making biscuits. The cracker and butter mixture is pressed to the pie pan instead of being rolled as the usual case. You will find this quite easy to do, molding a little at a time until the entire surface of the pan is lined with the crust. Then the cooked, sweetened apple sauce is poured in. Care should be taken not to cook the apples too much or add any more water than is necessary to keep the sauce from burning. Bake in a hot oven, about 400 degrees for 10 minutes or until the crust is done. Your will find it will crisp when cool as cookies. do. Top with whipped cream or grated American full cream cheese.
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