First Published in 1962 by The Episcopal Church Women of St. Paul’s Parrish in Queen Anne’s County, this spiral bound cookbook is of a type I come across frequently – the church or fund-raiser “community” cookbook. Usually spiral-bound, printed by various specialty companies, and containing home-grown illustrations if you’re lucky, these volumes are a great resource of recipes of ordinary people throughout several decades of the 20th century. They are also a huge source of frustration to a completist such as myself.
This recipe was contributed to “Queen Anne Goes to the Kitchen” by a Mrs. Janet Gadd Doehler. Mrs. Doehler resided on the historical Sidney Gadd farm in Centreville Maryland, described in this Maryland Historical Trust document as “a very plain mid-19th century three bay; two and one half story frame building. It is unusual for that date in that the original kitchen was in the basement where there is a cooking fireplace.”
It seems possible that Janet is still alive – google turns up an award winning gardener in that general area and a ‘Janet and Sydney Gadd Doehler’ as supporters of Adkins Arboretum, also in that general area. I feel remiss that I did not get in touch with her – when working with newer recipes I sometimes forget that the involved parties may still be available.
Sidney Gadd Farm, Maryland Historical Trust
The first thing that most culinary historians will encounter in the older “receipt” collections or cooking texts is the lack of instructions by modern standards. “Cook it ’til it’s done,” is sometimes the extent of it. As cookbooks progress on to modernity, recipes get more and more informative. Yet even here we see examples of assuming a basic knowledge of cooking skills. “Make a white sauce with margarine, flour, and milk” is part of the instructions.
I used what I had on hand, substituting shallot for onion and cooked thick bacon for ham. Pretty liberal I guess. I also used butter instead of margarine because I don’t F around with the latter. I guess I ought to go post an angry review about how it didn’t turn out.
Actually it turned out tasty and hearty. In fact, using what you have on hand is often an accurate way to get in the spirit of older recipes. I also used stock instead of boiling water because I have to keep the constant kitchen scraps stock cycle going infinitely.∞
- 2 Cups boiling water or stock
- 2 Cups diced potato
- .5 Cup sliced carrot
- 1 Cup celery
- .5 Cup chopped onion
- 1.5 Teaspoons salt
- .25 Teaspoons black pepper
- .25 Cup butter
- .25 Cup flour
- 2 Cups milk
- 2 Cups shredded Cheddar cheese
- .125 Teaspoon baking soda
- 1 Cup cubed, cooked ham
Add water to vegetables, salt and pepper. Cover and simmer for 10 minutes. Do not drain. Make a white sauce with butter, flour, and milk. Add cheese and soda; stir until melted. Cool the stock and vegetables to lukewarm. (Be sure vegetables are not hot. If cream sauce is added to the hot mixture, it will curdle.) Add ham and un-drained vegetables to cream sauce. Heat. Do not boil. Serves 6 to 8.
Variation: Omit ham and substitute 8 slices of crumbled bacon or 1 cup of cooked shrimp.
Recipe Adapted from “Queen Anne Goes to the Kitchen”