HomeMy WebLinkAboutgrange 1953 2023 Sue thompson NL ArticleEnfield Valley Grange Cookbook – Sue Thompson, Enfield Historian (historian@townofenfield.org)
Doesn’t this sound like a wonderful start of ghost story, “On a cold and stormy night of February 4, 1875”? It wasn’t though, it was when the Enfield Valley Grange (EVG) No. 295 first
organized. This was the description in the secretary’s minutes from that time. Officers were elected in April 1875 which included 4 women Mrs. Susan Rumsey (Ceres), Mrs. Sarah Theall
(Pomona), Mrs. Luanna Rolfe (Flora) and Mrs. Jennie Rolfe (Lady Assistant Steward). When the National Grange was founded in 1867, it made history by admitting women on an equal footing
with men. It was the first national organization of its type to do so. According to the Ithaca Journal Miss Hazel Rumsey (Updike) was Master (this position conducted meetings and served
on all committees) of the EVG in January of 1924 and was Master during the 50th Anniversary of the EVG in 1925. There were 7 Women Masters listed for EVG before 1995: Mary Louise Brown,
Bridgette Brown, Leah B. Carpenter, Isabella Spencer, Pearle Rolfe, Edith Teeter, Francis Rumsey Carpenter.
Our Enfield Town Historical collection recently received a copy of the Enfield Valley Grange Cook 1953. Myrtle W. Palmer, Lecturer thanked the members for their contributions to the
book and Mrs. Donald Sincebaugh who provided the mimeographing work. There are approximately 137 recipes in the book.I have placed a “pdf” copy of the cookbook on our Enfield Archives:
www.townofenfield.org- Resources – Archived Documents of the Town of Enfield - Archived Documents – Historian, Town of Enfield - Cookbooks. There are actually two Grange cookbooks there,
this one and one from 1975. There is also a history of EVG on this site along with various newsletters from the grange.
Good Graham Bread (Cheap) – Maranda Cornish
1 cup sour milk; ½ cup water; 1 teaspoon baking soda; ½ cup sugar or ¼ cup molasses; 2 cups graham flour; 1 cup white flour; ½ teaspoon salt. Make a soft dough bake in slow oven 300
degrees (45 minutes) add nuts and dates.
Pork Chops – Hazel R. Updike
Take lean pork chops, 1 can mushroom soup diluted to gravy consistency and pour over the pork chops. Season to taste. Bake in moderate oven until pork chops are tender.
Below is a list of the contributors of the cookbook: Bellinger, Helen; Bohach, Bock, Beatrice, Bock, Martha, Browning; Mrs. Stanley; Carpenter, Arlene;
Carpenter, Gladys; Carpenter, Raymond; Cavanaugh, Louella; Cornish, Maranda; Cretser, Gwen; Daharsh, Eleanor; Entriken, Mary; Freelove, Mae; Fuller, Mrs. Donald; Galt, Mrs. George; Gould,
Elsie; Hansen, Susie M.; Harden, Melba; Holley, Minnie; Holley, Mrs. Harland; Hubbell, Irene; Hubbell, Mrs. Robert; Hunt, Florence L.M.; Jones, Lina; Kotmel, Grace F.; Kotmol, G. Emilie;
Lanning, Frannie; Laue, Florence; Laue, Neva; Linton, Nina; Linton, Roy; Lovelace, Janette; Lovelace, Mrs. Carl; Palmer, Myrtle; Ramsey, Warena; Rolfe, Mrs. Wesley E.; Rolfe, Pearl;
Rothermich, Mrs. Myrtle; Rumsey, Cora; Rumsey, Elizabeth; Rumsey, Lela; Rumsey, Mabel; Rumsey, Nellie; SanSoucie, Grace; Schaber, Carrie; Schaber, Helena; Specht, Doris; Spencer, Mazzare;
Stamp, Margaret E.; Stark, Mildred; Stevenson, Mrs. Marjorie; Stoughton, Sivi; Teeter, Isabel; Tilton, Blanch; Tucker, Bernice; Tucker, Blanch; Updike, Hazel; Updike, Martha; Wheeler,
Adeline; Wheeler, Helen; Wheeler, Louis; Wheeler, Mrs. Sylvia; Whitaker, Alberta; Whitaker, Leona; Wilkins, Helen; Willis, Gladys