-The Saginaw News, January 7, 1967.

For over five decades, Jacobson’s was an integral part of Saginaw’s downtown shopping scene. Beyond offering an exceptional shopping experience, the retailer worked to engage the community and make their store more than simply a place to buy things. Numerous tools were utilized. Examples of these included:  Creating the Jacobson’s Advisory Council or Miss J Board, a group composed of representatives from area high schools; hosting community groups and events in the store and its restaurants; and featuring exhibits of Saginaw area artists.

When the chain’s first South Jefferson Avenue store opened in 1944, it was fairly small and focused on women’s clothing. However, Jacobson’s didn’t hesitate to make room for community events – even making space in 1948 to host First Congregational Church’s King’s Daughters for a combination fashion show and bridge party.  With the construction of a new store on the southwest corner of South Jefferson and Federal Avenue in 1955, they were able to increase the number of events they were offering.

This link will take you on a tour of the Saginaw store in 1955.

By the mid-1960s, Jacobson’s was promoting monthly displays by area artists. Ralph A. Misiak and Samuel Carter, two of the featured artists, focused on documenting Saginaw’s changing urban landscape. Although both worked in a range of media, their serigraphs—a silkscreen print process documenting historical Saginaw buildings—were extremely popular and remain instantly recognizable. In May 1967, Jacobson’s announced an exhibit of the work of Ralph A. Misiak. The advertisement notes:  “His goal in art is ‘The promotion of understanding and acceptance of art and the artist as important contributions to the life of the individual and the community.” (The Saginaw News, May 7, 1967.)

In September of the same year, another exhibit featured “[l]ocal scenes, flowers and landscapes by Samual S. Carter.” Advertising for the show noted he was “co-illustrator with Mr. Ralph Misiak on the book ‘Indian Jack and Pines’” – a book about Saginaw history by Stuart Gross. Carter and Misiak collaborated on several series of prints documenting Saginaw and its buildings. The Castle Museum’s collection includes examples of several of their various sets and includes one documenting the 1884 Saginaw County Courthouse.

The completion of an ambitious expansion in 1976 allowed Jacobson’s to expand its outreach programs.  The store, now covering an entire city block, included two restaurants and a book department – a department that often included titles by local authors.  The same year that expansion was completed, Jacobson’s carried a lithograph by Ralph A. Misiak celebrating Saginaw’s architectural heritage.

The Saginaw Store closed in 2001. Today, the Castle Museum Annex, the museum’s collection storage facility, is located in the 1955 building – where there are carefully preserved examples of the same print sold by Jacobson’s in 1976.

The Recipe: In Search of Jacobson’s Taco Salad

Last December we explored the story of Jacobson’s casual luncheon spot, Le Buffet Café, and the Castle Test Kitchen’s  quest to recreate the seven layer salad that was included on the eatery’s menu in the 1980s. This link will take you to this earlier post and recipe.

Responding to that post, several readers noted they enjoyed the Le Buffet’s taco salad.

While doing research, we stumbled across this period-appropriate recipe which seemed similar to what was served in the café. Although we are certain it is not the actual Le Buffet Taco Salad recipe, it certainly does evoke memories of eating in Le Buffet.

2 heads lettuce – cut up

2 tomatoes – chopped

1 cup shredded cheese

[1] green pepper -chopped

1 lb. hamburger [fried – as you are frying it, break it into small pieces.]

Taco and nacho cheese chips (Broken up) [We substituted unflavored tortilla chips]

Top with Catalina dressing

-From Sear’s ‘”1590” Employee Cook Book. Submitted by Judy Dill.

Preparation Notes: You might consider adding taco seasoning to the hamburger or using seasoned chips; however, we found the rather mild flavoring reminiscent of the version served at Le Buffet.

Yes, the chips will get soggy - even at Le Buffet tortilla chips would become soggy.

Notes:

• The CTK staff member researching and preparing this recipe, unfamiliar with the rich 20th century history of taco salads dressed with Catlina dressing, saw this recipe, and thought he had discovered a Jacobson’s secret. However, what seemed like a cooking epiphany was simply a revelation – Jacobson’s staff had the ability to transform an ordinary 1980s recipe into something that seemed truly special.

The two-story dwelling, will be 49 x 74 feet in size. It will have six rooms, including a living room that extends the full two-story height of the building.” 

-The Saginaw Daily News, March 4, 1936. 

Midland architect Alden B. Dow’s accomplishments were many.  While his life and practice were firmly centered in Midland, he had numerous connections and ties to Saginaw. 

While still completing his studies at Columbia University, he designed the Midland County Club. Not yet registered as an architect, the commission was done in conjunction with the prominent Saginaw firm of Frantz and Spence. When the design was honored in 1935 by inclusion in an exhibit in London, the Saginaw paper reported: “Alden B. Dow of Midland was associated with Mr. Frantz and Mr. Spence in designing the club.”  The writer proclaimed “The Midland club, one of the outstanding buildings of the state, was built in 1931. (The Saginaw Sunday News, February 17, 1935). 

Dow continued his association with Frantz & Spence for about a year and a half. He left in 1933 to study with Frank Lloyd Wright at Taliesin – Wright’s home in Spring Green, Wisconsin, where Wright was establishing a fellowship. 

Returning to Midland in 1934, he established his own practice.  However, this did not sever his ties with Saginaw. He frequently lectured to organizations in Saginaw. In 1936 the Saginaw Daily News reported: 

“Alden Dow, the Midland architect, will speak before the Rotary club Wednesday. Designer of many modernistic homes in Midland, Mr. Dow will discuss the modernistic home. The program is in charge of Robert B. Frantz." 

In that same year, he designed a home at 415 S. Jefferson Avenue for Mary Dow, his aunt. Located immediately to the south of First Congregational Church, the house reflected his client’s desire for “a small house with big rooms.” Taking advantage of a sloping site, the architect organized the residence on three levels. He maximized privacy by careful placement of windows, use of glass blocks and positioning planter boxes to screen views. The garage is placed prominently on the front of the house. Accessed by doors from the master bedroom and a small stairway near the front entrance, the garage roof served as an outdoor living area - a contemporary equivalent of Miss Dow’s neighbors’ front porches. When the home was completed, Mary Dow opened her home to her church - Jefferson Avenue M.E. - Home and Foreign Missionary Society. The Saginaw News reported: ‘It’s perfectly beautiful,’ was the general comment of the Jefferson Avenue M.E. Home and Foreign Missionary Society members when they gathered Friday afternoon to inspect the new modernistic home of Miss Mary E. Dow.  

Mary Dow Home, South. Fireplace inside Dow Home.

After Mary Dow’s death, the home was purchased by First Congregational Church, and in 1957, Frantz and Spence designed an addition joining it with the church. While the connecting wing covers the house’s original entrance, the interior and much of the exterior are intact.  

Dow designed a number of other residences in Saginaw. In the early 1960s, he had another commission on South Jefferson Avenue – a new building for the Saginaw YWCA. 

Founded in 1912, by the late 1950s the Saginaw YWCA’s 1912 home in the 200 block of South Jefferson was inadequate. The organization purchased a new site in the 600 block of South Jefferson and commissioned Alden B. Dow to design a new building. Dow created a design that provided two entrances - a secluded planted terrace that forms a pedestrian-oriented entrance from South Jefferson and an entrance facing the Baum Street parking lot. The interior was organized around an Olympic-sized swimming pool. The exterior is faced with brick components painted white. Along the roof line are suspended concrete planting boxes. The new building was dedicated on April 17, 1966.  

The YWCA ceased operation in December of 1982. Since 1995 the building has been the home of the Wolverine State Missionary Baptist Center. The space formerly occupied by the swimming pool was converted into a central worship space and an additional entrance was added from Jefferson Avenue.  

Dow’s friendships and relationships extended beyond his Saginaw commissions. He was frequently involved in exhibits at the Saginaw Museum – now the Saginaw Art Museum. In conjunction with the institution’s fall 1961 exhibit, Visit to Japan, he screened one of his films in the museum’s garden.  

We could continue on about Mr. Dow’s Saginaw friendships, the Saginaw architects who worked for him or even delve into summers at his cottage at Higgins Lake with Saginaw residents as neighbors; however, we need to leave time for you to make this week’s recipe.  

At this point, we suggest you prepare this week’s recipe. After completing it, you can nibble at – we suggest fresh asparagus—and hollandaise sauce while you peruse these websites: 

This link will take you to a biography of Alden B. Dow: 

https://www.abdow.org/history/ 

For images of the now demolished Midland Country Club: 

https://www.dwell.com/home/the-midland-country-club-by-alden-b.-dow-e7278044 

This link will take you historic photographs of the Mary Dow Home: 

https://www.abdow.org/the-mary-dow-residence-by-alden-b-dow/ 

Or another option - prepare the sauce in advance and take time to use these sites to brush up on your Alden B. Dow history. When your guests arrive, follow Mr. Dow’s serving advice – the sauce need not be hot. However, the vegetables do need to be hot. This should leave ample time for you and your guests to have a wonderful conversation about Mr. Dow, his architecture and his influence and contributions to Saginaw’s architecture.  

Note: The descriptions of the Mary Dow Home and the YWCA were written for a South Jefferson Avenue Walking Tour. 

The Recipe: Alden B. Dow’s Hollandaise Sauce 

This recipe was contributed by Alden B. Dow to Masterpieces from the Saginaw Art Museum, a cookbook, published by the Saginaw Art Museum in 1972. 

1  1/2 sticks of lightly salted butter, well softened at room temperature 

2 T. lemon juice  

Generous dash of cayenne pepper 

5 egg yolks 

Put 5 egg yolks in a medium sized glass bowl. Beat lightly with a wire whisk. Add 2 T. of lemon juice, dash of cayenne pepper, and mix well. 

Put 3 T. of the softened butter into a double boiler over a small amount of hot (but not boiling) water. Water must not touch bottom of pan containing butter. If water should boil, remove upper pan and set in cool water for a moment. 

From here on stir without stopping with a rubber spatula. 

Add lemon and egg yolk mixture [slowly] and [then] remainder of butter gradually, about 2 T. at a time. Be sure butter is melted before additional amount is added. 

Mixture must be stirred constantly until sufficiently thick. 

Remove from stove. Empty hot water from bottom of double boiler. Replace with small amount of lukewarm water. If covered, the sauce will keep perhaps an hour over the warm water with occasional stirring. If left uncovered, it may form a scum. 

This sauce can be made ahead and stored in refrigerator and reheated over a small amount of warm water with occasional stirring. 

Hollandaise sauce does not have to be hot to be good as long as the vegetable served with it is hot. 

In the event of curdling, add about 2 T. of boiling water and beat in with a wire whisk. The above 5 egg yolk recipe makes enough to serve broccoli or asparagus to 4 people. 

Alden B. Dow  

Notes:

The CTK having read Mr. Dow’s specifications for his Aunt’s home, finds that Mr. Dow’s precision and attention are equally evident both in directions to builders and home cooks. However, we will note that Mr. Dow is much more generous with advice for remediating a mistake made by cooks than builders. 

Yet another note: The CTK needed to make two batches. The CTK’s first attempt was a textbook example of an attempt to make Hollandaise in haste. Even Mr. Dow’s advice of adding hot water and beating it with a whisk could not save it.  

-The Saginaw Evening News, September 24, 1901.

Organized in 1898, it would take time before the Saginaw County Club was fully settled into its Gratiot Road home. The day after the original clubhouse opened on June 10, 1902, The Saginaw Evening News reported, “and the wind seemed to come from the coldest part of the compass. And yet the occasion was a joyously festive one, thoroughly enjoyed by all, and made memorable by the openhearted hospitality of the club.”  After detailing the size of the crowd attending the event, naming the board of directors and progress made in developing the golf course, the article provided a description of the clubhouse:

“there has been erected upon this property an ideal country club house, after plans by H.W. Jackson,* the architect. It is a one-story frame building, on brick foundation, low set, with a magnificent stretch of broad piazza, facing the golf links and tennis courts, and giving a fine view of the track in the distance. It is handsomely furnished and equipped throughout to combine every comfort and convenience and quiet elegance. There is a large assembly room, with open fire place; ladies’ parlor; lockers and toilet rooms; a private dining room and butler’s pantry. Provision is also made for ample stable accommodation near the club, and a house for the steward, to be completed by July 1, is being built. This convenience will be specially appreciated by winter driving parties, as will also the fact that John Ardussi, the well known caterer of Frankenmuth,** has been engaged as steward. In conjunction with the club house there is a workshop for repairs, and in the court a windmill***to pump water from the artesian well.” (The Saginaw Evening News, June 11, 1902. P. 4.)

The writer continues with a room-by-room description of the interior and its furnishings and bestows praise upon the food preparation area:

“Of prime importance is the kitchen. It is a model, and equipped with everything necessary. There are steel ranges of large pattern, with broiling attachments; smaller gasoline ranges for quick orders, and all appurtenances to be found in a first class establishment of its kind. J.A. Ardussi, the chef and steward, is proud of his kingdom and exhibits with a great deal of satisfaction his colonial cut glass and other equipment. John has a splendid eye for what is right and his stock of wines, mineral waters, etc., is the best. And those who have visited him in Frankenmuth will bear witness to his skill in the science of mixicologism. When the News man called on John he was especially busy with a magnificent salmon sent to the club by W.B. Mershon and T.A. Harvey from the Cascapedia river, and which was being prepared for the luncheon that was a feature of the afternoon’s entertainment.”  (The Saginaw Evening News, June 11, 1902. P. 4.)

We could continue – and will in future recipe posts; however, we understand that you will require time to prepare this week’s recipe.

*Harker W. Jackson, artist and architect, is perhaps best known for a mural in Saginaw’s water treatment plant and the design of his own home at 1631 Brockway Street – his transformation of the 1864 Abel Brockway.

**This link will take you to the story of John Ardussi and another recipe.

***The windmill was produced in Saginaw by the Wolcott Windmill Company

The Recipe: Stuffed Baked Potatoes Gourmet, A Recipe from the Saginaw County Club

This week’s recipe was included in Masterpieces from the Saginaw Art Museum, a cookbook published by the Saginaw Art Museum in 1972. Contributed by Charlie Muscat, then chef at the Saginaw County Club, it was published three years after the dedication of the new clubhouse. While we cannot assure readers that it was served in the 1902 clubhouse, it certainly would have been a perfect accompaniment to a meal in either of the clubs’ two facilities.

¼ lb. butter

1 large onion, finely chopped

¼ 1b. ham

1 c. sour cream

2 T. dry chives

2 T. Parmesan cheese

3 baked potatoes

1 t. salt

Dash of pepper

Heat butter until melted; add onions, ham, salt and pepper. Saute slowly until onion is done.

Cut baked potatoes in half, and hollow the halves into a bowl. Add ham and onion mixture, sour cream, chives and Parmesan cheese. Mix thoroughly. Stuff potato shells with mixture. Sprinkle Parmesan cheese and melted butter on top, and bake in pre-heated oven at 400 degrees until golden brown.

Serves 6

Chef Charlie Muscat

Saginaw Country Club

Note:

The CTK staff prides itself on striving for accuracy and maintaining the spirit of the original recipe – we boiled chicken for nearly six hours, after all. However, we looked at the pallid jar of dried chives in the grocery store and thought of the luxurious bed at the foot of the stairs leading to the CTK kitchen porch. We could not bring ourselves to embrace such accuracy. We harvested fresh chives.

-The Saginaw News Courier, March 20, 1926.

For over a century, the southeast corner of Kochville and Mackinaw Roads was the home of Jewett School. While it closed in 1973, the final building to house the school still stands.

Jewett School was organized in the late 1850s and named after Eleazer and Azubah Jewett. The Jewetts, pioneer settlers at Green Point and Saginaw City, moved to Kochville Township in 1854. Their farm was located across Kochville Road from the site of the school that carried their name.

Much of the school’s history – especially early history –  was intertwined with that of Kochville Methodist Church. They were the public centers in a closely connected farming community. In 1881, after the northern half of Kochville Township became part of Bay County, Jewett School was one of three public schools in Kochville – the other two were Crane and Liberty.

This link will take you to an article about how the northern part of Kochville Township became part of Bay County

Jewett School was both a place of education and a community gathering place. Originally a one-room school – tradition holds the first part was constructed about 1860—by the early part of the twentieth century, the wood frame building had been enlarged to form a two-room school. Although under county-wide supervision, the school was operated by an elected board of community residents.

In 1953, construction of a new building was approved. Designed by Saginaw architect Frederick E. Wigen, the building, which included two classrooms, an office and boiler room, was designed to supplement the original building. Later in the decade, the 1953 facility was expanded to include three more classrooms. At that time, the original building was demolished.

As a standalone district, Jewett’s students could continue their education at Arthur Hill High School. In 1958, Jewett District acquired a bus to facilitate the commute for high school students. By the late 1950s, the state was addressing the issues associated with a patchwork of individual districts shaped by 19th-century educational policies and required all school districts to offer a K-12 program. In 1966, Jewett School joined Liberty, Crane and Zilwaukee schools to become part of the   Saginaw School District.

If you wish to delve deeper into the history of rural school districts, these are two places to start: (As this week’s recipe is quickly prepared, we suggest an after-lunch study period.)

This link will take you an online exhibit about Michigan’s rural schools

Below you may download a 1933 Bulletin: Rural School Organization in Michigan

The Secret Recipe for Jewett School’s Hot Lunch Sloppy Joes

By the mid-1960s, Jewett School consisted of five classrooms, an office, a teacher’s lounge and boiler room, and a wide corridor connecting these spaces. It did not include a cafeteria\lunchroom or gathering room. Students carried their lunches to school in now-collectable themed lunch pails. Lunches were eaten in the classroom. On some, now forgotten schedule, parents would prepare a ‘hot lunch.’  Room by room, students would line up in the wide hallway. The Sloppy Joes and the other staple, hot dogs, were served from electric roasters. The Sloppy Joes were always the more exciting choice. Although the schedule may have been forgotten, the Sloppy Joes - the signature dish - are fondly remembered.

It has been rumored that students were so fond of them that they would request their parents to contact the Hot Lunch Committee and obtain the perhaps not-so-secret recipe. The secret recipe—that mid-century classic, Campbell’s Chicken Gumbo Soup Sloppy Joes. It came directly from the back of the can of soup. (It is possible that the recipe varied over time; however, this was the c. 1964 version.)

And in the spirit of honesty and a quest for accuracy learned at Jewett School, we went back to the original – or updated version of the original source – the Campbell’s Soup website.

Ingredients:

1 pound ground beef

1 medium onion, chopped, about ½ cup                                                                 

1 can, 10 ¾ ounces Cambell’s Condensed Chicken Gumbo Soup                 

1 tablespoon yellow mustard                                                                

6 hamburger buns, toasted (They were not toasted at Jewett School. They came directly from the bag – there really wasn’t a place to toast them)

Preparation:

Season with salt and pepper, if desired. Cook beef and onion in a large skillet over medium-high heat until beef is well browned. Stir often to separate meat. Pour off fat.

Stir the soup and mustard in the skillet and cook until the mixture is hot. Divide the beef mixture among the buns.

https://www.campbells.com/recipes/chicken-gumbo-sloppy-joes/

Notes:

Although it may not be part of the original recipe, we often add a splash of Worcestershire sauce and ketchup. And on occasion, we add a finely chopped sautéed green pepper.

And for those of you are familiar with Marcel Proust’s description of Madeleine’s in Remembrances of Things Past, Sloppy Joes made from this recipe are capable of being just as evocative as a Madeleine and cup of tea  – capable of connecting past and present. Although that may be an exaggeration, they are quite wonderful.

The serve-self store, operated by officials of the Home Dairy company, of which Charles F. Hack is president, is located in a $30,000 building erected during the past winter by C.K. Eddy & Sons and secured by a 15-year lease. The market is of a type which gained great popularity in Detroit and cities in other states. Parking space for 500 automobiles, including two 60x120 foot lots on the north and south sides of the building, makes it possible for the customer to drive a car to within a short distance of the store.

No ‘Sales Pressure.’  

Entering the market, the customer is given a basket to use in collecting the desired articles. He then begins a survey of the merchandise, piled on 17 tables, each 10 feet long and 52 inches wide, as well as 78 feet of shelves.”

-The Saginaw News, March 11, 1936.

If you remember shopping at a Saginaw Park & Shop Super Market, you were born before 1968 – the company’s three Saginaw stores were sold to Ray’s Food Fair in October of that year.

Park and Shop was a branch of Home Dairy Company, which opened its first store in 1918 in the 400 block of East Genesee. This link will take you to a post about the Home Dairy Company.

Located on the riverbank, directly across the river from the central business district, the first Park and Shop was planned for customers in cars. However, its rooftop sign faced the eastside shopping district and was only a brisk walk from the original Home Dairy. The building was part of the overall redevelopment of the West Genesee area by C.K. Eddy & Sons – it was the site of their mill and later business operations.

The facility was air-conditioned and featured state-of-the-art food display units. Before it opened, it was stocked with nearly 10 carloads of merchandise. The newspaper paper quoted store manager, John McLean:

“Customers will be given every opportunity to inspect all merchandise and prices. It will be the same if to us if they buy one cent’s worth or $10.00 worth.”

Carrying a full line of groceries, the store featured Home Dairy Company’s own trademarked Homade brand products. However, they also carried goods from larger suppliers such as Libby’s, Campbell’s, and Oscar Mayer. When available, seasonal produce from local growers was promoted. Although later Park and Shop stores included a delicatessen counter, the Niagara store does not appear to have included one.

After shopping:

“His basket  filled, the customer returns to the front of the store to have prices checked and his bill totaled by a cashier. He then is given a shopping bag with which to carry his purchases to his nearby car. The proximity of the parking lots eliminate much inconvenience for shoppers who are forced to walk long distances from to stores in busier districts.” (The Saginaw News, March 11, 1936.)

The chain would soon expand, and other Park and Shops were opened in Saginaw and other Michigan cities. In 1961one debuted in Green Acres Plaza. In 1963 the North Niagara Street store closed. Sears converted the building into a service center and named it their satellite store. In 1968 the three Saginaw stores were sold to Ray’s Food Fair. The Home Dairy Store and Park and Shops in other cities were not included in the sale.

This week’s recipe was inspired by a 1949 Park & Shop Advertisement for a Jell-O brand Party Kit.

As we continued our research, we were nearly tempted by the c.1950s photographs of an Oscar Mayer display ore which accompany this article. Featuring Sack’O-Sauce in a Can’O-Meat, the installation includes a product endorsement by members of the Park and Shop staff: Reinhold Riefe, Store Manager; Bert Montiegel, Asst Manager; Eddie Fuller, Department Manager; Mary Callahan, Clerk and Harold Brown, Department Manager.

Although tempted, and the sign does guarantee that we will like the product, we proceeded our exploration of Jell-O.

However, just in case you want to learn more about Sack’O-Sauce in a Can’O-Meat – while you are waiting for layers of gelatin to set, this link features an advertisement.

And just in case you need more to do while you wait for another layer of Jell-O to set, a field trip is an option; 2024 N. Niagara remains standing and now houses Michigan Truck Equipment.

The Recipe: Neopolitan Vegetable Salad

As published in Good Housekeeping, circa 1948.

2 packages Lemon Jell-O

4 cups hot water

3 tablespoons vinegar

3 teaspoons salt

1 1/2 cups finely chopped raw carrots

1 3/4 cups finely chopped raw cabbage

1 1/2 cups finely chopped raw spinach

Perfect for a party--this loaf! Dissolve Jell-O in hot water. Add vinegar and salt. Divide Jell-O into three parts and chill each part until slightly thickened. To first part, add carrots and turn into a 10 x 5 x3-inch loaf pan; chill until firm. To second part, add cabbage and turn out over firm layer in pan; chill until firm. To third part, add onion and spinach and turn out over firm Jell-O in loaf pan; chill until firm. Unmold. Cut in slices and serve with mayonnaise. Makes 12 servings.

Notes:

• We left the chopping up to our food processor. Making this quick and therefore, "perfect for a party."

• We opted to use a Jell-O mold instead of a loaf pan, because honestly, why wouldn't we?

• To aid in unmolding, free the edge of the Jell-O from the mold and dip the bottom into hot water for 20 seconds until loosened. Pray.

-The Grand Rapids Press, July 11, 1916.            

A decade after they were married, Ruth Marshall and Stephen H. Lyttle moved to Saginaw -he had accepted the position of principal of Saginaw High School. They quickly became active members in their new community. Living at 738 Hoyt Avenue, the Lyttles were only three blocks from Saginaw High School and were within easy walking distance of First Congregational Church and the center of the business district.

Ruth Lyttle’s obituary provides an outline of her life and hints at her many accomplishments.

“Mrs. Stephen H. Lyttle, 738 Hoyt avenue, died suddenly early this morning near Shelby, Mich., where she had been vacationing at a cottage on Silver Lake.

Mrs. Lyttle had lived in Saginaw since 1926 coming here from Manistee. Mr. Lyttle is the principal of Saginaw High school. During her residence here she has been active in First Congregational church Social Circle and the P.E.O. society [A national organization for the support of women, by women, formed in 1869].

Besides her husband, she leaves three sons, Douglas, Marshall and Robert.

Mrs. Lyttle was born Miss Ruth Winnifred Marshall at Shelby, Nov. 7, 1890. She was a graduate of the Michigan State College and married Mr. Lyttle at Jackson, in 1916.

Funeral services will be held at Shelby Wednesday and at Saginaw Thursday, Burial will be at Bellevue.” (The Saginaw News, August 16, 1937, p. 1.)

The following day an article in the newspaper provided further details.

“Ruth W. Marshall was born at Shelby in 1890, graduating from Shelby high school in 1903 as valedictorian of her class. Attending Michigan State Normal college, at Ypsilanti, she graduated as an honor student in 1913. She married June 19, 1916 at Bellevue to Stephen H. Lyttle after having taught for two years in the Jacson open air school which she founded. For three years they lived in Three Rivers, moving to Manistee in 1919 and to Saginaw in 1926.” (The Saginaw News, August 17, 1937, p. 2.)

One of the details that stands out is her service as a teacher in the Jackson Open Air School.

“In Europe, new trends in education were emerging. By 1903, Open Air Schools, schools specifically designed to serve the needs of children with tuberculosis, anemia, or other chronic diseases, were popular in Vienna. They quickly spread to England and, in 1909, the Elizabeth McCormich Foundation of Chicago, Illinois first brought the concept to the United States by funding two model projects in the slums of urban Chicago. The first Michigan school was constructed in Detroit in 1912. Jackson launched its first Open Air School in 1914 with principal, Cora Allen, the future principal of the Pearl Street School. By 1930, the use of antibiotics to treat diseases had proved to be successful and research showed there was little actual health benefit from an open air school program compared to a regular school. As a result, the construction of open air schools was discontinued.” (Allen School Historic District Study Report – online .pdf)

Although she did not resume her teaching career in Saginaw, Ruth Lyttle was active in numerous community projects, activities and First Congregational Church – fittingly we found her recipe for cheese custard in the Saginaw Cookbook published by the church.  Also fittingly, her recipe for cheese custard is evocative of the wholesome dairy products served at Open Air Schools. One teacher at an open air school served:

“Sixteen quarts of milk for sixteen children were among the articles comprising the luncheon of the children at school yesterday.” (The Kalamazoo Gazette, April 24, 1913.)

Ruth Marshall Lyttle passed away suddenly in 1937.

The Recipe: Mrs. S.H. Lyttle’s Cheese Custard

“Into a deep baking dish put alternate layers of buttered, salted and peppered bread, and grated cheese. Pour over this a custard made of 4 eggs and 3 cups of milk. Bake in a slow oven until set and nicely browned.” (From The Saginaw Cookbook, published by the First Congregational Church, 1929 edition.)

Castle Test Kitchen Interpretation:

• Approx ¾ loaf of Spatz Bread                                                           

• Approx ¾ lb. Colby cheese, grated

• 4 eggs                                                                                                                        

• 3 cups milk                                                  

• salt & pepper

Preheat oven to 350 degrees.

Butter baking dish (we used an 8” round dish that was about 4” deep).

Place one layer of bread in bottom of dish. Salt and pepper to taste. Add layer of grated cheese. Repeat until dish is full. We had enough room for three layers.

Break eggs into bowl and lightly whisk. Add milk and mix until fully combined. Slowly pour into baking dish over bread and cheese layers.

Bake 50 – 60 minutes. Until properly set and top is browned.

CTK Notes (We Have a Lot of Them):

The observant reader will note that prep photographs differ slightly from Mrs. Lyttle’s instructions and the CTK interpretation – we put the final layer of cheese on after pouring the egg and milk mixture over the layers of bread and cheese. This was a last-minute decision. The CTK staff was terrified of the milk and eggs not penetrating through a grated cheese cap. Although we ended up with an impressive cheese dome- one that quickly deflated, we were denied the pleasure of a crusty top layer. As you may have noted by our foil-covered baking sheet, we were terrified that the cheese custard was going to escape the confines of our baking dish.

In short, we believe it would be better to follow the directions and pour the custard over the last layer. However, we still believe that cheese custard would like to run over during baking and that proper precautions will avoid a cleanup nightmare.

Cheese: There are much more interesting choices than the big, bland block of Colby cheese we selected. Perhaps a combination of gruyere and parmesan? We were overly generous with the quantity of cheese. We would recommend trying about ½ lb. of cheese.

This recipe is quick, easy, and quite wonderful. Although perfect in its simplicity, one could certainly add herbs or other savory elements. However, try it in its original form before you start exploring.

She died Saturday at the Hoyt Nursing Home at the age of 85.

Palma Torchia was born Dec. 27, 1897, in San Mango daQuino, Italy. She was married to Ralph Vescio on March 8, 1923, in Italy.

They came to the United States that year and settled in Saginaw. Vescio worked first as a laborer for the former Pere Marquette railroad and later in the casting shakeout room at a foundry [Malleable Iron]. Each week the couple would set aside a few dollars of his pay for the day they could start their own business.

In 1931 they opened a grocery in a small frame building on Wadsworth near Sixth. Mrs. Vescio tended the store while her husband worked at the foundry, joining her at the grocery when he returned home from the foundry.

She continued working at the grocery for many years and the Saginaw-based family business which became known as Vescio’s Inc. grew to 43 supermarkets in 31 Michigan cities with 1,300 employees and inventories running into the millions of dollars.

Mrs. Vescio was a member of St. Josaphat Catholic Church.

Surviving besides her husband are two sons and one daughter, ten grandchildren, two great-grandchildren, two brothers and one sister.”

-“Vescio Store Chain co-founder dies,” The Saginaw News, February 6, 1983.

Original Store Interior. Family outside Wadsworth Store.

For many of our readers of a certain age, the name Vescio will bring back memories of mid-20th-century grocery shopping. At one time, the stores, located throughout the Saginaw region, advertised daily and the chain was large enough to have its own newsletter – The Vesciogram.

Just a decade after its founding, the Vescio family celebrated the construction of the new store at 1321 Wadsworth. Located next door to their first store, the sleek new building was christened the Vescio Self-Serve Supermarket or Food Market. A newspaper announcement detailed the early growth of the store:

“In 1931  as the depression neared its depths, he looked into the future and opened a small grocery at 1317 Wadsworth, which he managed to operate with the aid of his family, while keeping his job at the foundry. When business increased to the point where the foundry pay check wasn’t necessary, Vescio quit his job and turned all his energy and ability into operating his grocery business.

Quality and service continued to win trade and Vescio found his store too small to meet demands. So construction of a new modern building at 1321 Wadsworth, which he equipped as a self-serve supermarket. The new store’s formal opening is set for Friday, when the once penniless immigrant youth, now proprietor of a thriving business, will great his customers as living proof it happens only in America. (The Saginaw News, January 15, 1941, p.2.)

In 1953 the Wadsworth store was expanded. Four years later, in 1957,  the family acquired a grocery store in Midland. Soon additional units were added, and corporate offices were constructed on Bay Road. At its peak, the chain had over 40 stores, and in 1973, reported 136 million dollars in sales. However, the expansion did not continue, and by the later part of the 70s, Vescio’s had to downsize. On September 30, 1985, the remaining markets were sold to Hamady.

Groundbreaking for Alma Store. Sheridan Plaza Store. Ralph Vescio stocking shelves.

Although the chain no longer exists, there was once a time when the Progressive Grocer proclaimed:

“If You’re ever driving in the vicinity of Saginaw, Mich., turn on the car radio. You may hear a commercial without words – a muted string ensemble playing a theme song. It may Sound only like so much pretty music to you, but thousands of area residents can identify the tune with a local supermarket firm [Vescio’s], and to its employees it means ‘They’re playing our song!’ (Progressive Grocer, March 1965.)

The Recipe: Mrs. Ralph Vescio’s Spaghetti Sauce

1 sm. bottle olive oil

2 cloves garlic

1 lg. onion

⅓ lb. each beef, pork and veal, cut in ½-inch cubes

1 (No. 2½) can tomatoes

⅛ lb. Romano cheese

Pinch of ground cloves

⅛ c. brown sugar

1½ c. water

1 can tomato paste

Cook sliced onion and garlic together for 10 minutes in covered fry pan in ½ of the oil. Remove to large saucepan. Brown meat in fry pan in remaining oil. Place in kettle with onions and garlic. Add remaining ingredients except cheese, cover and cook at least 4 hours over low heat. During last hour, add ½ cup of the grated cheese. Rest may be sprinkled over the sauce when served.

History Note from Savoring Saginaw: As passed from Mrs. Vescio to Mary Kull to Marianne Kull Gilmore.

-“The Science Behind Six Degrees of Separation.” The Harvard Business Review, February 2003, online at https://hbr.org/2003/02/the-science-behind-six-degrees 

While thumbing through a recent issue of The Magazine Antiques, we made an unexpected discovery – Elizabeth Merrill Ring’s brother and sister-in-law commissioned a work from Auguste Rodin.  

Perhaps, this shouldn’t come as a surprise. 

The central portion of the Saginaw Art Museum was originally the home of Elizabeth Merrill and Clark Lombard Ring. Designed by celebrated New York artist, architect and landscape architect, Charles Adams Platt, the building and garden were given to the community by their daughters in 1947.  Beyond the fact that the family’s gift enabled the founding of the Saginaw Art Museum, there are many reminders of the of the Ring family’s passion for the arts -  the Rings commissioned a prominent architect to design their home, Mr. Ring engaged American artist Irving Ramsey Wiles to paint a portrait of Mrs. Ring and painter Barry Faulkner  executed a series of watercolors documenting their garden. Perhaps we shouldn’t forget, “The Ludwig,” the Stradivarius violin Mr. Ring purchased in 1927.  Their passion for the arts was shared by their siblings.  

Mrs. Ring’s brother, Thomas D. Merrill, was born in Bangor, Maine, and came with his family to Saginaw as a child. After graduating from Cornell University, he entered the lumber industry with his father. As Michigan’s forests were cut, his family’s business interests extended operations to the west – Minnesota and Washington State. His obituary noted, he was “at one time prominently connected with the industry in the Saginaw Valley . . .” 

In 1892 Thomas D. Merrill married Elizabeth Musgrave Croswell. The wedding was held in Adrian. After their honeymoon, the couple celebrated their marriage with a Saginaw reception. Hosted by his parents and the Rings, it was held at the Merrill family home at 1209 South Michigan Avenue, described as “one of the finest on Michigan Avenue.”  The Saginaw Evening News proclaimed the event to be “one of the largest and most brilliant receptions ever given in Saginaw.”   

Although Thomas and Elizabeth Merrill lived in Seattle and Duluth, they frequently returned to Saginaw and when Mrs. Merrill passed away, the paper noted: 

“Mrs. Thomas D. Merrill of Duluth Minn., who was well known in Saginaw as the wife of a former Saginaw man, died Wednesday at the Senecca hotel in Chicago, according to telegram received by Clark L. Ring. She was about 65 years old and had been ill a long time. 

Mr. Merrill was her second husband. She was the widow of Gov. Croswell of Charlotte. Although she never lived in Saginaw, she was a frequent visitor here. She leaves two daughters, Marie Merrill Sears of Boston and Betty Merrill Hubbard of Chicago, both of whom now are returning from Europe.”  (The Saginaw Daily News, April 5, 1928.) 

It was tragedy that would lead them to commission a work from Rodin. According to the auction listing for a cast of Mère Et Sa Fille Mourante (Mrs. Merrill Et Sa Fille), conceived in 1908, Grogan and Company notes: 

“This haunting work, a portrait of loss and sorrow, was commissioned by Mr. and Mrs. Thomas Merrill of Duluth, Minnesota to memorialize the death of Mrs. Merrill's daughter Sally. Before marrying Mr. Merrill, Elizabeth was married to Charles Miller Croswell, the governor of Michigan from 1877-1881. Tragically, Croswell died three months before Elizabeth gave birth to their daughter Sally in 1887. After Croswell's death, Elizabeth married lumber magnate Thomas D. Merrill and had two more daughters, Marie and Elizabeth. Mrs. Merrill suffered another tragedy when, in 1904, Sally died at the age of 17. 

Mrs. Merrill was bereft at the loss of her eldest daughter, and, in 1908, she commissioned Rodin to sculpt a work in memory of Sally. The Merrills had traveled extensively in Europe and had made Rodin's acquaintance at Meudon on several occasions. Mrs. Merrill traveled to Paris in the fall of 1908 to sit for Rodin as he began work on the memorial sculpture, creating several plaster busts of Sally and Mrs. Merrill that remain in the Musée Rodin's collection. It was during one of these sittings that he presented Mrs. Merrill with a small relief of young Sally's hand, which today can be seen at the National Gallery of Art in Washington. Upon her return home in December 1908, Mrs. Merrill wrote to Rodin with notes about her wishes for the larger memorial work, including a photograph of her and Sally from when Sally was about six years old. In her letter, she asked Rodin "to reproduce and to make immortal my resemblance and that of my much-loved child." 

The execution of the sculpture –  a memorial and not intended to be a literal portrait of Mrs. Merrill and her daughter -  was a lengthy one. Although payment had been made, the work was included in Rodin’s bequest of his work to the people of France in 1916. It would take a decade for Thomas Merrill to resolve the issue – the Merrills received two bronze casts of the work. The original marble would carry Mrs. Merrill’s name but remain in Paris.  

These links will take you to auction listings and longer histories of the sculpture – and numerous photographs of the work: 

• https://www.groganco.com/auction-lot/auguste-rodin-french-1840-1917-mere-et-sa-fi_AD04BC7BC8 

• https://www.freemansauction.com/auctions/european-art-and-old-masters-1726/lot/42 

• https://www.barrons.com/articles/a-rodin-sculpture-sitting-at-a-family-plot-for-nearly-a-century-heads-to-auction-01640817739 

The Recipe: Mrs. Clark L. Ring’s Lemon Tarts 

Partly bake pie crust shells. Yolks of 4 eggs beaten till stiff. I cup sugar, juice of 1 lemon, 2 tablespoons water. Bake till the filling is a jelly, and slightly colored; then drop a spoonful of frosting made from the whites of 4 eggs, and brown in a hot oven. 

-Mrs. Clark L. Ring. From the Saginaw Cookbook, published by First Congregational Church, 1929 Edition. 

CTK Interpretation 

Pie Crust* 

Small amount of flour to seal holes 

Filling  

4 large eggs separated 

1 lemon, juiced 1 cup sugar 

Meringue  

4 Eggs Whites 

¼+ teaspoon cream of tartar  

¼ + Sugar 

Directions: 

Preheat oven to 350 degrees.  

Make pastry in accordance with your favorite recipe. Line pans with pastry. Pierce bottoms of shells with fork. Prebake until lightly cooked – the CTK cooked the shells for a little over 10 minutes. After removing from over, seal fork holes with flour.  

Separate eggs. Reserve whites for frosting. Beat egg yolks until stiff. Add sugar and lemon juice and beat until fully combined. Pour filling into shells and bake for 10 -15 minutes – until lightly set.  

While the filling is baking, beat egg whites with cream of tartar until they form stiff peaks. Slowly beat in sugar.  

While you are agonizing over the meringue, don’t forget to check on tarts. When set, remove from oven and let cool slightly and continue making meringue. After removing tarts, raise oven temperature to 375 – 400 degrees.  

Using a pastry bag, artfully add a dollop of meringue on each tart.  

Return to oven and bake until meringue is lightly browned. 5 -10 minutes.  

CTK Notes: 

As you are aware the CTK is not noted for empirical testing. While we have started the process of perfecting this recipe, you will need to continue to experiment and adjust. 

The CTK had some British tart pans in the back of our cupboards – each opening is roughly a 2 ½" diameter by ¾" deep. We believe they were purchased at Jacobson’s or in Ann Arbor. Until we made Mrs. Ring’s Lemon Tarts, they had not lived up to expectations. However, they provided a perfect balance of flaky pastry and filling. (We saw a muffin top pan at Meijer’s that would be a great substitute. Just think small and shallow. And adjust the cooking times accordingly.) We would have had enough filling for at least two dozen tarts; however, our pastry recipe only made a little over a dozen shells. We made a crustless pudding of the remainder.  

We forgot to add the two tablespoons of water and it still worked fine.  

We interpreted the frosting made from egg whites as meaning meringue.  

This recipe is absolutely wonderful and quite addictive.  

*Pastry is very personal. We used a basic pastry recipe from the 1950s edition of the Betty Crocker Cookbook: 2 cups sifted flour, 1 tsp salt, 2/3 Cup chilled shortening and 4 tbsp. water. Combine salt and flour. Cut in 1/2 shortening until the consistency of a fine meal. Then blend in the remainder of the shortening until the size of small peas. Then slowly add water and blend with a fork. When correct consistency, roll out on pastry cloth.  

We cheated and were lucky and were able to cut little discs of pasty that were the correct size for our tart pans.  

This is a link to an updated version of this pastry recipe: 

https://www.bettycrocker.com/recipes/pastry-for-pies-and-tarts/e74dfc22-dd54-4564-b653-0f142faf91a2 

“Whereas, the Garden Department of the Saginaw Woman’s Club has requested the City Council to name the Peony as the official Flower of Saginaw, because this plant seems adapted to our soil and is grown very easily here, and for the further reason that the Sagianw Woman’s Club has annually distributed large numbers of peonies until now there is scarcely a Saginaw yard without them.

Therefore, Be it Resolved, that the Peony be designated as Saginaw official flower.”

-Saginaw News Courier, April 2, 1924.

Founded in 1893, the Saginaw Woman’s Club, started as the Home Study Club. Although the original name might suggest a mission of inwardly directed self-education, by the early twentieth century the organization and its members had become a strong, visible force in the community. And the Garden Department  - the garden committee - was one of the most effective groups within the club. This link will take you to more information about the club and a program about Saginaw gardens prepared by members of the club.

The organization’s annual flower shows – they included tulips, iris, gladiola, and peonies - of course, were much more than simple vanity events. They were held to engage the public in civic beautification.

“Flower shows should make an appeal to those interested in city beautification. Possibly from the standpoint of aiding in its commercial growth, they may not seem to add directly to civic advancement, except as they may influence some to enter the field of growing plants and shrubs for profit, but who can deny that fine shade trees and glimpses of home gardens attract the chance visitor to city, and may even prove an inducement to such a one to make his home among surroundings where owners show pride in have their own gardens?”  (Saginaw Board of Commerce Bulletin, August 1923.)

Beyond flower shows and advocacy, the Saginaw Woman’s Club, was pragmatic in its efforts. With the hope of having peonies planted in private yards throughout Saginaw, at various times, they sold collections of peony plants – a collection of four different cultivars for $1.50.

The 1922 Peony Show and Recipe

“Surpassing the peony shows of former years, both in the number of blooms shown and the number of exhibitions the 1922 peony show given the auspices of the garden department of the Woman’s club Wednesday and Thursday in the M.W. Tanner store, was a tremendous success. That the people of Saginaw are greatly interested in these flower shows was demonstrated by the hundreds of people who attended the exhibit from Saginaw and nearby cities.

Winner of ribbon prizes were Will McClelland, Arnold Boutell, both winning first; Mrs. William Wickham, Mrs. C. B. Allen ….Mrs. George H. Boyd . . .” (The Saginaw News Courier, June 9, 1922.)

For this week’s recipe, we are focusing on one of the award winners from the 1922 peony show, Mrs. George H. Boyd. The grounds of her home at 1617 S. Washington Avenue attested to her love of gardening. Her obituary noted:

“Long active in affairs of Saginaw Branch, Woman’s National Farm and Garden Association, she had been its president. The staid old Boyd home’s spacious yard in the Grove, across from Hoyt Park, was a verdant showplace. It attested her love for gardening. She was a member of the state board of Federated Garden Clubs of Michigan. (The Saginaw News, July 13, 1961.)

This link will take you to an earlier post about Lettia Morley Boyd.

The Recipe: Mrs. George Boyd’s Consommé

Today’s recipe is the second course in a seven-course luncheon menu featured in Twelve Menus: A Cook Book published by The Young Woman’s Auxiliary to The Woman’s Hospital Association in 1900. We featured three courses last year. To learn more about the luncheon and Mrs. Boyd, please check the sources below *

The consume recipe as it appears in Twelve Menus: A Cook Book:

Cut the breasts from two large fowls and put them away in a cool place, and then cut the fowls into joints. Wash these and put them into a soup pot with four quarts of cold water; when the broth has heated to the degree at which it boils, skim it carefully and set back where it will boil gently, for six hours. During the last hour and a half, one of the breasts should be cooked with the soup, and it should then be taken out and put away to cool. The soup, after being strained through a colander, should also be put away. When it has become cold and all the fat has been skimmed off, turn it back into the soup pot and add a small piece of mace and of cinnamon, a large onion, two stalks of celery two teaspoonfuls of salt, three dozen pepper corns, the whites of two eggs, well beaten, and the uncooked breast of one of the fowls chopped very fine. Let the soup heat slowly to the boiling point and set back where it will retain that degree of heat for one hour. It should then be perfectly clear; the whites of the egg and other sediment having settled to the bottom of the pot. Taste the soup to find out whether it requires more seasoning. Dip an old napkin** into hot water and place in a strainer, and after consommé has been poured through this it will be ready for use. Serve in Cups.

CTK INTERPRETATION:

After careful consideration, we decided to forgo a “CTK” interpretation and simply present the recipe as given. It is well-written and straightforward.

Health Note: Be aware that this recipe requires care, you are mixing raw and cooked ingredients together. Make certain you adequately cook the soup after the addition of the raw chicken. And be careful not to contaminate work areas and utensils with uncooked fowl.

Remember that this recipe was written prior to the advent of readily available refrigeration.

NOTES:

A perfect consommé is clear – almost like crystal. While the CTK version was fine for a photo op and we came closer to our goal than we expected, we still had more than a little fat and the flavor was not perfectly balanced.

If you decide to prepare a perfect consommé and have never done so before, we suggest watching this video by Jaques Pépin.

Also, we suggest consulting Julia Child’s Mastering the Art of French Cooking. There are numerous recipes of varying degrees of help online. However, Pépin and Child provided the most insight into the process. Note: In Mrs. Boyd’s recipe, the sediment – called a raft – will settle at the bottom of the pan.

Only wishing to  deal with one fowl – chicken, the CTK staff prepared what we believe to be a half batch of this recipe. Before we continue, we need to be honest, we didn’t boil the broth for the full 6 hours. We simply weren’t that patient. We underestimated the amount of time needed to properly prepare this recipe, it takes well-over 10 hours and the CTK only had about 7. (An estimate of active time, which does not include washing chicken fat-covered kettles, bowls, colanders, strainers, and spoons – a lot of spoons, is about two hours of that time. And then there is the matter of cleaning the sunken “raft” from the bottom of the stockpot.

Also, the CTK kitchen only had powdered mace. Our trips to several markets failed to yield blades of mace – the spice in its unground form. And that was a disappointment. One of many.

That said, the slightly spiced flavor of this consommé would be perfect after the first course, a maraschino-laced fruit salad. We imagine it would be  especially wonderful if one were able to locate blades of mace. So wonderful, that one is almost tempted to recreate the entire menu for Mrs. Boyd’ luncheon.

And then we remembered an advertisement we included in an earlier post:

“Wanted – A cook and waitress; must be experienced. Apply Mrs. George H. Boyd, 1617 S. Washington.” 

-The Saginaw Evening News, June 10, 1907.

*Recipes for additional courses from Mrs. George Boyd’s luncheon:

The First Course of Mrs. George H. Boyd’s Luncheon and Mrs. Boyd’s Home

Tomato and Celery Salad

Peonies and Mrs. George H. Boyd's Frozen Eggnog

**We lined our strainer with five layers of washed, damp cheese cloth.

This week’s recipe is a recreation of a simple, child-friendly recipe learned in a c. 1972 Home Economics class at Zilwaukee Junior High  School. Where Home Economics was offered as part of a three-part elective, consisting of Wood Shop, Guidance and Home Economics. Classes were coed.

At Zilwaukee, Margery Bartlett taught Home Economics. Her class focused on fundamental skills of cooking and sewing – they were taught with patience and precision. Born in Lansing in 1921, Margery married Laverne Bartlett of Saginaw in 1944. When she passed away in 1986, her obituary noted that she had taught in the “Saginaw Public Schools for the past six years.”  Before that, during her career at Zilwaukee Junior High School, she taught Language, Physical Education and, of course, Home Economics.

By 1972,  Zilwaukee School was part of the Saginaw Public School District. The building housing the school was constructed in stages, chronicling the development of the school. The oldest portion dated to 1925.

 A history of the Zilwaukee School District published at the time of the community’s centennial celebration in 1954 recounts its history:

“Very early the mill settlements tried to provide for the education of their children. The Zilwaukee area was incorporated successively into several school districts. In 1852 it was part of District No. 5 of Saginaw and Hampton Townships. The first election of officers for a school in Zilwaukee was held on February 28, 1852. Otis Shepard was elected the first School Moderator. He was succeeded by Daniel Johnson himself on May 27, 1854. In this year the title of the district was changed to ‘School District No. 1 of Zilwaukee and Saginaw Townships.’ The first teacher mentioned in the original school inspection record was Miss Celia Ann Hawkins, who was hired on May 31, 1854.

ON SEPTEMBER 27, 1855, the District Board voted the following taxes for the previous school year: ‘$58.00 for School support; $20.00 for the purchase of globes, etc.; $10.00 for the School director's salary; and $3,000.00 to build a new school house.’

District No. 1 of Zilwaukee Township embracing the entire township was formed in 1863. Later two additional districts were established: No. 2 in 1869 for the New York Works area, and No. 3 in 1879 for the territory East of the river (later annexed to Buena Vista Township.) In 1880, these three districts counted 503 children of school age, of whom 374 were reported in attendance. The school houses were frame buildings, with a total value of $8,656, and were conducted by 7 teachers. Districts 1 and 2 were consolidated into one district to be known as Fractional District No. 1 in 1898, because ‘District No. I is not self-supporting to maintain a School.’

The present brick school building at the head of Johnson Street was built in 1925 at a cost of $75,000. A four-room addition was made in 1938 for $4100. Today the school accommodates 326 students from Kindergarten through 9th grade.”1

In 1954, the 1925 building was expanded yet again with a new classroom wing and gymnasium. In 1961 a new Junior High School addition was completed.

Typical of many smaller, community school districts in Saginaw County, Zilwaukee offered Kindergarten through ninth grade – after ninth grade students attended High School in another district – the City of Saginaw Schools. By the late 1950s, state legislation was encouraging all districts to offer a full program from kindergarten through 12th grade, and by 1964 all districts were required to offer K – 12 programs. In June 1966, voters in Zilwaukee and adjoining Kochville township merged with the City of Saginaw. In the 1970s, Zilwaukee’s Junior High classes were transferred to North School.

1.  Eugene A. Forbes, Zilwaukee Where the Woods Come to the Water, [Zilwaukee, MI.]: [Zilwaukee Centennial Committee], [1954]

The Recipe: Bunny Salad or Mock-Rabbit on a Bed of Lettuce

This is a recreation of Mrs. Bartlett’s recipe derived from memory - with some prompting from online sources – perhaps more from online sources than memory.

Bib or other lettuce leaves, washed and thoroughly dried

4 canned pear halves- chilled

8 almond slices

8 whole cloves (While the CTK staff remembers using whole cloves, most online sources suggest raisin pieces – an easier, more edible choice.)

4 red hot candies

4 whole marshmallows (Online sources suggest using whipped cream or cottage cheese to create a more robust tail.)

Assembly:

Create a bed of lettuce on each plate – making certain that the center of each plate contains a flat area appropriate for a nesting mock-rabbit. Place a half pear on each plate cut side down.

Now comes the fun part: Assuming the narrow part of the pear is the head of the rabbit, use two almonds to create ears, one red hot candy to create a nose* and two cloves for eyes. Position the marshmallow at the rear of the “mock bunny” to act a fluffy tail. And that is it. And this seems much easier than it was in 1972 – there were many more distractions in a junior high school Home Economics class.

Of course, following the lead of several online sources, you could garnish your creation with mini-carrots or even edible flowers. And this leads to our spoiler alert: next week we focus on flowers – or should we say rabbit food.

*Note:

It is recommended you add the nose – we mean red hot -  immediately before serving. Otherwise, the red hot will run and make your rabbit blush. And a blushing bunny is an altogether different recipe incorporating cheese and tomatoes.

-Motto of the Saginaw Woman’s Club 

Organized in 1892 as the Home Study Club, the group’s original focus was primarily a literary club. However, soon a new name was adopted, The Saginaw Woman’s Club; their mission quickly expanded, and the organization became an important force in the community. Divided into carefully structured departments reflecting the interests, skills of its members and the needs of Saginaw, a range of projects - from civic beautification to social needs - were undertaken.  

Just a few of the early projects included raising funds for scholarships, furnishing a room at the Woman’s Hospital, and restoration of the painted curtain at the Academy of Music. They were a major force in founding the Home for the Aged and working to have the peony designated Saginaw’s official city flower.  

One of the founding members was Mrs. Albert L. Button – Marion Goldie Button. The Announcement of her death noted: 

“Co-Organizer of the Saginaw Woman’s club, instrumental also in formation of the Saginaw County Republican Women’s League and noteworthy and public-spirited citizen through her long and useful life, Mrs. Marion Goldie Button, 87, died Saturday at her home, 529 North Jefferson. 

Born Dec. 23, 1952, in Caledonia, Ont., Mrs. Button came here with her parents as a girl of 10. She was a member of Saginaw High School’s first graduating class and later taught school for eight years. With the late A.R. Thayer and Mrs. M. Macomber, she organized in 1893 the Woman’s club, for which she twice served as president. Always interested keenly in Republican party affairs, she was honorary president of the Republican Women’s organization here.  

One of the founders of the Home for the Aged, Mrs. Button was an officer on the institution’s board of trustees since its organization in 1917. She was one of the oldest members of First Congregational church and was active in its affairs most of her life.  

She married Albert L. Button here Jan. 2, 1879. He died in 1921. She leaves a niece, Mrs. Charles J. Phelps.” (The Saginaw News, July 28, 1940.) 

To open its 25th anniversary season, the Saginaw’s Woman’s Club held a mock wedding. With members representing Miss Past and Mr. Present and their wedding party, the event focused on the group’s accomplishments and future ambitions. While seemingly lighthearted, the wedding was thoughtful and carefully scripted. Near the end the ceremony, the officiant read:  

“Saginaw Woman’s Club stands for much in this city, and our influence reaches farther than we know, so this year let our aim be to make our work more than ever build for the good things in life and leave our mark on every thing we do, so it will stand out in the future as a credit for our Club, let us be willing to lose our individual interests for the best interests of the Club. Again let me ask you for your co-operation to make this anniversary year red letter year of unity and progress for our club.”  

For decades, the Saginaw Woman’s Club had its own clubhouse on North Jefferson Avenue – the building was demolished with for the construction I-675. The Saginaw Woman’s Club disbanded about 1992. The Castle Museum and Hoyt Library each have archival collections documenting the organization’s accomplishments. (Spoiler alert: The Saginaw Woman’s Club accomplished much, and we have many recipes to explore.) 

The Recipe: Mrs. Albert L. Button’s English Muffins

One small tablespoon of butter, 2 Tablespoons of sugar, 2 eggs. Stir all together, add one 1 cup of sweet milk, 2 Tablespoons of baking powder and flour to make a stiff batter. Put in muffin tins and bake 20 minutes in quick hot oven. 

CTK Interpretation: 

1 Tablespoon room temperature butter, cut into small pieces

2 Tablespoons sugar

2 eggs

1 cup milk

2 cups flour

2 Tablespoons baking powder 

Process:                          

Preheat oven to 350 degrees (We used a convection oven. The next time we will try 375 degrees.) 

Butter muffin tins. 

Place butter, sugar and eggs in mixing bowl and whisk together until ingredients are combined. (Butter will break into very small pieces.) 

Add flour and baking powder and stir until combined. Place into muffin tins.  

Bake until cooked through and slightly browned about 20 – 25 minutes 

Notes: 

Although these are called English Muffins, as you may have noted, these aren’t really an English Muffin. An English Muffin contains yeast and is related to a crumpet. For a place to start your English Muffin exploration:  

https://www.thekitchn.com/the-english-muffin-is-not-english-at-all-234056 

Although this is very close to a basic U.S. muffin recipe, the technique used for combining wet and dry and ingredients is casual – cavalier in fact. And the way the fat – butter – is combined with the eggs and sugar is weird – we can find no better word. We didn’t expect the results to be presentable, let alone edible. They were quite wonderful. As the CTK food stylist kept nibbling on the still life, we were limited on the number of photographs from which we could choose. Sorry. 

Although we are enamored with these muffins - we have fondly named them “Mrs. Button’s Not Too British Muffins,” we caution you that the CTK interpretation was only tested once. Proceed with caution.  

-The Saginaw Daily News, November 7, 1912. 

Mrs. Watts S. Humphrey was a gifted musician and was passionate about the arts. She was dedicated to transforming her community. Last year we explored her pivotal role in a campaign for pure milk. This link will take you to the earlier post.

This year we focus on another organization in which Mrs. Humphrey was active, the Saginaw Art Club, and the group’s annual Arts and Crafts Exhibition.  

Founded in Saginaw City -today’s westside - in 1886, the Saginaw Art Club started as a rather informal gathering for studying the visual arts. As the club matured, according to James C. Mills, it “became a recognized factor in the intellectual life of the city. In 1896 the club was Federated, and in the following year it was duly incorporated with twenty nine members.”  Mills continued, “The papers given at the meetings of the club were prepared with unusual care and thoroughness and rendered even more interesting by the exhibition of art pictures and lantern slide views, bearing directly on the subjects treated.”   Initially, the goals seemed to be for social and for personal edification. However, by the late nineteenth century, the club’s programing came to include public engagement and education. Perhaps, of all the club’s activities, none was more intriguing than their annual Arts and Crafts Exhibition. 

The Exhibition exalted handcrafted work; however, the Saginaw Art Club’s annual Arts and Crafts Exhibition was quite different from what we think of today as an art and crafts show. It showcased an all-encompassing design movement – a movement transcending architecture and furniture and embracing a way of life. We will send you to other sources for further exploration of the Arts and Crafts Movement, such as the Metropolitan Museum of Art.(For a few visual examples of furniture think Gustav Stickley’s Craftsman furniture, mission-style furniture, Rookwood pottery and closer to home, Detroit’s Pewabic pottery.) 

The first Arts and Crafts Exhibition sponsored by the Saginaw Art Club was held on November 7, 1904 – the same year that the famed Detroit Society of Arts and Crafts was founded. The Saginaw exhibition included furniture and decorative arts from Gustav Stickley’s Craftsman Shops. A highlight was a public lecture by George Wharton James,* the editor of The Craftsman, a magazine founded by Stickley. On November 8, The Saginaw Evening News reported: 

“The Art club has done much for Saginaw in the past; will do more doubtless in the future; but it has never conferred a greater favor than in giving the public the opportunity of hearing George Wharton James, who lectured  this morning on the ‘The Ideal Home and its Decorative Art.’” 

The article quoted James at length: 

“He said that he felt almost a feeling of trepidation in standing before his audience for he felt the subject of the Ideal Home was as profound as any that he had ever confronted as a minister entrusted with the care of souls. ‘ Where ever we are, God is life, is religion, and the ceremonies of the churches but the aids to life. Life itself, the life we live, is the real life, The home that is the cradle of the life of children is the most prominent place in the world and should have our best efforts.” 

After noting that James affirmed stereotypical gender roles – 

“Mr. James laid much stress on the value of simplicity of honesty. ‘Ideals differ, but there is one basic principle to which all ideas can be referred, structural simplicity and honesty. We must aim at perfection, even though we know we cannot reach perfection. We must avoid shams and pretense above all things. Horrible indeed if the things of life are shams.’ 

Mr. James was especially severe on the artificiality that would lead an American citizen to buy with money that to which he was not rightfully entitled and which was not appropriate to his life.” 

After commenting on the quality of the images used to illustrate the lecture, the paper lauded the event: “No one should miss the opportunity of seeing the exhibit which has been secured at the cost of much trouble and expense. The beautiful textiles and articles of furniture come largely from the Craftsman Shops at Syracuse, N.Y., of which Mr. James is the representative and Gustav Stickley, the editor of The Craftsman, is the head.”  The perceptive reader was reminded that there was a transactional aspect to Mr. James’ lecture. He was in Saginaw not only to promote a lifestyle – but to sell the company’s wares. 

For about a decade, the Arts and Craft Exhibitions were held each November. Each brought to Saginaw nationally prominent leaders of the Arts and Crafts Movement. 

“It is a well known fact that for several years past the art exhibits in Saginaw have had an important part in developing those inclined along those lines to greater efforts and so it is true with the handiwork of craftsmen. Because of the general response among the residents of the city promoters of exhibits have found little difficulty in securing the best work in eastern and middle western centers. (The Saginaw Daily News, November 5, 1912.) 

The Saginaw Art Club was able to attract national leaders of design as exhibitors and speakers and they utilized the skills of their own members. Often local members of the club and community were included in the program. Such was the case in 1912. When, “Mrs. Watts S. Humphrey gave an excellent address at the Auditorium of the Y.M.C.A. Thursday afternoon regarding the use of precious and semi-precious stones in the arts and crafts work of the present day.”  the article continued: 

“At 4 o’clock Mrs. Humphrey commenced her talk, which lasted for an hour. She explained the various kind of stone available for arts and crafts work, and with the use of Miss Florence Kober’s collection illustrated possibilities of beauty by combination, etc.” (The Saginaw Daily News, November 8, 1912.)  

Mrs. Humphrey opened 1911 with a powerful lecture about creating an ordinance to safeguard Saginaw’s Milk supply through the Saginaw Federation of Clubs and closed the year with a lecture about creating jewelry for the Saginaw Art Club. Her two lectures highlight the diversity of her interests, and more importantly, they testify to the empowerment and effectiveness of the Saginaw Federation of Clubs. The Saginaw Federation, affiliated with the state and national federations, was formed in 1897 “for the purpose of uniting the women’s clubs of the city in any work for civic betterment and improvement that conditions may suggest.” **  

There is much more to explore about the rich history of the Saginaw Art Club and their annual Arts and Crafts Exhibitions. The Local History and Genealogy Collection at Hoyt Library preserves the Saginaw Art Clubs’ archives. While the organization’s records preserve the diversity of the club’s offerings, they provide few details about the annual exhibitions.  

*George Wharton James Saginaw visits included additional public lectures. He seems to have been in Michigan promoting the ideals of an arts and crafts life and developing markets for his magazine, The Craftsman and ware from Stickley’s Craftsman workshops. In the following days he would give a series of lectures at the Ladies Literary Club in Grand Rapids.  

**The Saginaw Daily News, May 1, 1911, p.2. 

The Recipe: Mrs. Watts S. Humphrey’s  Salad Dressing Without Oil 

Two raw eggs, 1 tablespoon butter, 8 tablespoons vinegar, ½ teaspoon dry mustard, Put in a bowl over tea-kettle, and stir till creamy, Season to taste with salt, pepper and sugar. Thin with ½ cup cream, either sweet or sour and whipped if sufficiently thick. Strain before adding the whipped cream.  

-Mrs. Watts S. Humprey, The Saginaw Cookbook, published by First Congregational Church, 1929 edition.  

CTK Interpretation: 

Ingredients: 

2 raw eggs

1 Tablespoon butter

8 Tablespoons cider vinegar  

½ teaspoons dry mustard

2 + Tablespoons sugar

salt to taste

pepper to taste  

½  cup sour cream or ½ cup heavy whipping cream

Place eggs, butter, mustard, vinegar in upper portion of double boiler. Stir while heating. When thickened, pour through strainer into a bowl. Add sugar, salt, pepper, and sour cream (or whipped cream). Whisk until combined. 

Notes:

The base sauce portion of this recipe is closely related to a Hollandaise sauce. The recipe is straightforward and honest – unlike most Hollandaise sauce recipes– and admits the sauce will curdle and directs the cook to strain it.  

Overall, it has a very nice texture; however, the dominant flavor is vinegar. You might consider adding more sugar, trying another type of vinegar, or reducing the amount of vinegar. We used sour cream. Whipped cream might provide a better counterpoint. Then again, one might want a little less vinegar. 

The CTK staff used it to dress a very 21st century lettuce salad. As a dressing for a celery, potato, or chicken salad it may be interesting. Although we hate to repeat ourselves – however, then again one might want a little less vinegar.  

While the CTK team believes this recipe has merits, we encourage you to experiment with it before serving and will repeat:  one might want a little less vinegar. 

The Tuesday Club

“Among the very early clubs, the forerunners of our prominent literary organizations of the present day, was the Tuesday Club. It was a small but very exclusive club of women, all very close friends, who were prominent in the social and religious life of the city. They first met together in the early eighties, and the name was suggested by the choice of Tuesday as the weekly time of meeting. The membership was limited to fifteen, and there was always a waiting list of leading women eager to enter the inner circle of their friends. There was no very formal organization, and the charter members were not enrolled on vellum in letters of gold. The gold they sought were the nuggets of knowledge gleaned from thoughtful study and reading of the best literature. The picture on the opposite page [a copy appears above], taken from a photograph made in 1885,* probably embraces nearly, if not all, the original members.

The members shown in the picture, which was taken on the steps of Mrs. Buckhout's home on North Washington Avenue, are: Mrs. Chauncey Wisner, Mrs. Farnum Lyon, Mrs. C. Stuart Draper, Mrs. Gurdon Corning, Mrs. Edward Mershon, Mrs. Henry D. Wickes, Mrs. William F. Potter, Miss Lizzie Thurber, Mrs. James F. Brown, Mrs. L. A. Clark, Mrs. Sanford Keeler, Mrs. Byron B. Buckhout and Mrs. John J. Wheeler. Mrs. Robert Boyd and another member of the club, not now recalled, were not present at the time this picture was taken.

The work of the Tuesday Club was always conducted very quietly, without the least publicity, but its influence upon the intellectual life of its members, with reference to the sociological and philanthropic side of their natures, was very marked. Through death and removal from the city of its leading members the club at length disbanded, after an existence of more than twenty- five years, but the recollection of its good work still lingers with the few members still living.” (James C. Mills, History of Saginaw County, Michigan.)

Women’s clubs were an important force in Saginaw – as they were throughout the nation:

 “In the years between the 1870s and 1920s, women’s clubs became the major vehicle by which American women could exercise their developing talents to shape the world beyond their homes. Although the twentieth century would deliver increasing educational, professional, and business venues for women to make use of their intellect, training, and creativity, hundreds of clubs continued to function in this country into modern times, providing members with regular meetings in order to network, learn about social issues, identify civic problems, and devise solutions through volunteer power.” (From the Women’s National History Museum website

https://www.womenshistory.org/articles/womens-clubs.)

The Tuesday Club was a member of the Saginaw Federation of Clubs. Formed in the spring of 1897, the Saginaw Federation was created for “The purpose of uniting the women’s clubs of the city in any work for civic betterment and improvement that conditions might suggest.” (The Saginaw Daily News, May 1, 1911.)

The goals of the Saginaw Federation of Clubs were all-encompassing and included:

“Pure wholesome food, good sanitation, a clean attractive city, have ever been the slogan of the Federation. Efforts to secure all of these have been made and these efforts will be represented, until the improvement already made us improved upon, that Saginaw stands the peer of any city in the land.” (The Saginaw Daily News, May 1, 1911.)

Mrs. Farnham Lyon – Caroline” Carrie” Merchant Lyon

In the paper she was always, Mrs. Farnham Lyon. She and husband lived at the Bancroft House, he was the manager.** The paper reported on her activities and the events she hosted at the Bancroft House – including her serving as president of the Tuesday Club. Her obituary outlines her life:

“Mrs. Carrie Lyon, widow of Farnham Lyon, and one of the prominent old residents of Grand Rapids, died Saturday morning in her home, 48 Lafayette ave., S.E. at the age of 86. She was born in Herkimer county, New York, but lived in Grand Rapids and Sagianw more than 50 years.

She was prominent in Grand Rapids in the earlier period of her life. Her husband for many years was the proprietor and manager of the Bancroft House in Saginaw and previously had been one of the proprietors with Charles Lyon of the old Rathburn House in Grand Rapids.

Mrs. Lyon was communicant of St. Mark’s procathedral and was a member of the Women’s city club. During later years she had retired from active social life. (Grand Rapids Press, June 8, 1919, p. 1. as reproduced on website Find a Grave.)

As you recreate Carrie Merchant Lyon’s silver cake -from the recipe, we suspect she may have relied upon the staff at the Bancroft House to cook it, we encourage you to consider Carrie Merchant Lyon’s life, including the role that being a member of the Tuesday Club played in her life. Also, we encourage you to focus on how women’s clubs became a power in reshaping Saginaw and enabled women to transcend proscribed roles and gender discrimination.

*The date of this photograph may be incorrect. According to May 1, 1911, article in The Saginaw Daily News, the club was founded on October 13, 1886.

**In 1889, The Lyon’s telephone number was 260 2 rings.

The Recipe: Silver Cake - Mrs. Farnham Lyon

3 cups white sugar

1 cup of butter

1 cup milk

4 cups flour

whites of 12 eggs

2 teaspoons of baking powder

1 teaspoon of flavoring

Recipe as written: 

Stir sugar and butter together, then the eggs without beating; then add all other ingredients and stir until smooth.

CTK Interpretation:

1. In a large bowl, whip egg whites to stiff peaks. 

2. In a separate large bowl, cream together butter and sugar. 

3. Add milk and vanilla, then stir in flour and baking powder. At this point you should have a thick sugar cookie-like dough. 

4. Fold in your whipped eggs. This will loosen the dough into a batter. 

5. Split batter into three cake pans. 

6. Bake at 350 for 35-40 minutes or until a toothpick comes out clean.

Atherton, Ms. Alice S.,                                                          

Saginaw, Michigan

Wife of W.N. Atherton  passed Saturday  evening, July 21, 1979, at the Hoyt Nursing Home. Age 75 years. Alice S. Hudson was born Oct. r, 1903, in Saginaw and was a graduate of Saginaw High School and the Bliss Alger Business College. She was married here to Mr. Atherton Oct. 10, 1925. She was secretary and director  of the Atherton Electric Co. here for many years. She was a member of the First Church of Christ Scientist and the Mother Church in Boston. She was also a member of the Women’s National Farm and Garden Association,  The Martha Washington Chapter No. 113 O.E.S. and sang with the Saginaw Choral Society.” The Saginaw News, July 23, 1979, p. D. 9.

Alice Atherton* graduated from Saginaw High School in 1921. In the Aurora, the Saginaw High School yearbook; her image is accompanied by the motto “The only way to have a friend is to be one.”  As you read this excerpt from her obituary, among her accomplishments and memberships, you will note, she belonged to the Woman’s National Farm And Garden Association.

The national organization was founded in 1914. When the Saginaw branch was organized in 1929, an article in The Saginaw News announced “A special invitation to the woman of the rural districts had been made . . .” and continued:

“The purpose of this association is to enable women to co-operate in furthering agricultural and horticultural interests, to stimulate an interest in and a love for country life and to co-operate with federal and state agencies for the improvement of rural conditions. It aims to assist the women on the farm and women in the city to a realization of their interdependence and to a better understanding of their mutual and individual problems. Its members are furnished all possible opportunities for the marketing of farm and garden products, including some types of handiwork, and attempts are made to set forces in motion that will bring producer and consumer together, It offers an opportunity for the exchange of members’ ideas by means of correspondence through the official magazine by arranging meetings and forming branches in different parts of the country and aims to help women through scholarships and expert advice to the best training in agriculture, horticulture and the related profession and to develop opportunities for women so trained.

Branches are being organized throughout the state at the present time and under the direction of Mrs. Henry Ford, who is president of the national association. Mrs. Frances [sic.] King, formerly of Alma and a well known in these parts, is honorary president of the national organization.

Tea will be served after the business meeting and the address by Mrs. McKinney, who will tell of the work of the society and assist in the organization of the local branch.” The Saginaw Sunday News, January 20, 1929.

This link will take you to the website of the Woman’s National Farm and Garden Association national organization  As you explore the history and accomplishments of the WNFGA, keep in mind the transformative power that Women’s organizations have had – and continue to have - in the country and in Saginaw. As a tribute of Women’s History Month, over the next few weeks we will focus on the history of a few of Saginaw’s women’s clubs.

This link will take you to the Facebook page for the Saginaw Branch of WNFGA.

*In the first quarter of the twentieth century, Saginaw had at least two Alice Hudsons – that were not relatives. The creator of today’s recipe, Alice Hudson [Atherton], and Alice Kitchen Hudson who passed away in 1931. Alice Kitchen Hudson was a leader in various Saginaw chapters of the Women’s Christian Temperance Union. Although we are without a recipe to share for Alice Kitchen Hudson, we will note, Saginaw had more than once Temperance Hall. In the near future we will explore the W.T.C.U. in Saginaw.

The Recipe: Alice Hudson Atherton's Devil's Food Cake

First Part:

2 squares bitter chocolate

½ c. milk

1 egg

½ c. sugar

Melt chocolate in double boiler, add sugar, milk and beaten egg and cook until thick. Place pan in cold water to cool.

Second Part:

1 c. sugar

½ c. butter or spry

2 eggs

2 c. flour, sifted

¼ tsp. salt1 tsp. soda

1 c. milk

1 tsp. vanilla

Cream sugar and butter, add eggs separately and beat. Sift flour, salt and soda three times and add alternately with milk.

Combine both mixtures and add vanilla. Bake in 350° oven for ½ hour for 3 layers or 50 minutes for single sheet cake pan.

-The Saginaw News, May 22, 1966. 

A May 20, 1941, advertisement announced the opening of Roy’s Bar and proclaimed it was “The newest, most modern spot in Saginaw.”  This was not the first bar to be located at 1810 Court –Roy’s predecessor, Herb’s Bar, had opened in 1936. And next door was the Kozy Korner – an eatery famed for chopped peanut sandwiches.* And we didn’t even research the pre-prohibition history of the site! Roy’s Bar was destined to become a Saginaw destination for several generations. The location was perfect - quite literally where the city and suburbs meet. It was close to neighborhoods and businesses and on the route to many other places.  

It was named after the owner, LeRoy Johnson. Early advertising stressed the quality of the refreshments and the atmosphere of camaraderie. Slogans included: “Meet the Boys at Roy’s” and “Don’t Forget, Neighbor, We Have Pitcher Beer.”  However, it was also clearly noted that food was an important part of the offering. Early menu items included fried fish and chop suey.  

As a bar and restaurant, Roy’s thrived. On October 21, 1960, fire gutted the kitchen and bar portion and caused considerable damage throughout the building. However, now operating as Roy’s Steakhouse, the restaurant was quickly repaired. When it reopened, it featured a party room, new kitchen equipment and all new décor. The Saginaw News described the renovated interior: 

“The bar and restaurant, which have an 1890 decor, utilize a graceful combination of red, black, gold and white accents. All bar and kitchen equipment is new. The building is air-conditioned and adorned with attractive lighting fixtures.” 

The remodeled interior was soon joined by an extensive improvement on the exterior.  

“The lower portion of the building is a combination of paneling and masonry painted a gleaming white. Contrasting appointments are charcoal grey window shutters and wrought iron grill work. Doors have been painted red with white trim.” 

Signs over the front and side entrances are black and of 1890 period style lettering to match the decor of the building.”  (The Saginaw News, October 10, 1963.) 

The restaurant won a Greater Saginaw Chamber of Commerce beautification award in 1963. The décor was fun. A nostalgic assemblage of late nineteenth century design details, it had the feeling of a playful stage set. The restaurant’s logo, a Caricature-like portrait of man – who we assume is LeRoy Johnson – on a high-wheel bicycle continued the theme. A cutout of the logo remained a fixture on the exterior of the building through changing ownership in 1968 and in the 1980s. Also, several members of the staff remained constant. Mary Blakley, who served for years as chief cook, started in the late forties and continued into the 1980s. Constantine “Gus” Makrianis was managing chef for many years – this week’s recipe is one of his.  

In 1986, Roy’s Steakhouse was closed for repairs after a car ran into the building and destroyed the bar area, but it quickly reopened. Competing with nearby competition on Bay Road, by the mid-1990s Roy’s Steak House was struggling, and on Friday, July 25, 1997, The Saginaw News ran an editorial about the then-closed for remodeling Roy’s Steakhouse. The piece called Roy’s Steakhouse an institution and noted: 

“For 56 years, Roy’s has offered the turn-of-the-century ambience suggested by its symbol of a coat-tailed gent atop a high-wheel tricycle [sic], with tablecloths, relative quiet and background music to amplify the solid, real-American culinary fare at Fair prices.” 

Unfortunately, Roy’s Steakhouse did not reopen. 

*Check out our previous blog entry on the Kozy Korner's Chopped Peanut Sandwich.

A Note: For some of us of a certain age, Roy’s Steakhouse brings back memories of a shrimp cocktail coupled with a martini. Both were quite wonderful.  

The Recipe: Roy’s Steakhouse Short Ribs 

We start our exploration of this week’s recipe with an overwhelming challenge, we have found two versions of it. Both come from the same source, Constantine “Gus” Makrianis, a chef at Roy’s Steakhouse 

The recipe for Roy’s Steakhouse Short Ribs that appears in Savoring Saginaw: 

10  lbs. beef short ribs 

2 onions 

¼ green pepper 

1 carrot 

3 ribs celery 

Butter 

1 qt. beef or chicken stock 

2 tsp. tomato paste 

2 bay leaves 

2 garlic cloves 

1 c. tomato juice 

Sliced mushrooms, (opt.) 

Salt and pepper to taste  

Potatoes, pared and cut like French fries 

Brown short ribs in 450° oven about 1 hour, turning occasionally. Pour off fat. Meanwhile dice onions, green pepper, carrot and celery. Sauté in butter until barely tender. Add stock, tomato paste, bay leaves, garlic, tomato juice and mushrooms, salt and pepper. Pour over ribs, add potatoes, cover and continue cooking for ½ hour. When tender, pour stock into saucepan, remove garlic and bay leaves. Thicken to a gravy consistency with cornstarch dissolved in a little cold water. Four over ribs. Serves at least 15. 

As it appeared in the Saginaw News on January 6, 1981, confusingly named Makrianis Swiss Steak [And the CTK is uncertain why this recipe for Short Ribs was called Swiss steak*.] 

4 beef short ribs 

Worcestershire sauce 

1 garlic clove, crushed 

6 small onions 

1 bay leaf 

Salt and pepper to taste 

Dash of cinnamon 

4 small potatoes, quartered 

2-3 small carrots, sliced 

4 ounces tomato paste, watered down (optional) 

Braise short ribs just until tender, about. one hour. During the last 30 minutes of cooking add the carrots, onions and potatoes and cook until vegetables are tender. Remove juice from ribs and skim off fat. Combine juice from meat with one glass of hot water (8 ounces) and the remaining ingredients and mix well. To thicken use cornstarch or a flour roux. Pour gravy over meat and cook for an additional 10 minutes. 

The CTK staff compared the two versions and agonized over the inconsistencies. We really agonized. And then we pondered why The Saginaw News Version was called Swiss Steak. At first, we planned on simply preparing The Saginaw News Version – and not calling it Swiss steak. However, it is a related but distinctly different recipe. In the end we decided to make a one quarter batch of the Savoring Saginaw version – actually we made a half-batch of the sauce roughly and used ¼ the amount of meat. (We will let you decide how to use the remaining 7/8 of a green pepper. The CTK staff simply nibbled while browning the short rib. (The CTK does not serve food to the public and we are allowed to do such things.) 

Notes:

-x-About cooking time: Most recipes for short ribs use a less aggressive braising method and cook them at lower temperature for a much longer period of time. Also, the temperature suggested was based on cooking a much larger quantity. With that in mind, we adjusted the initial temperature to 425 degrees. We used this temperature in both steps of the recipe. (Our decision was finalized by a correction notice we discovered in The Saginaw News: “Opps, don’t burn the pate. When we broke down the Roy’s Steak House recipe for Chicken Liver pate from its original 40 pound beginnings, we neglected to change the cooking time for the smaller amount.”) 

We again agonized – this time about whether to leave the cooking vessel covered or uncovered. We did not do empirical testing. We simply covered it part of the time.  

We were able to retrieve our lost bay leaf and the overall result was quite good. However, it left us longing for a shrimp cocktail and a martini.  

*The CTK staff continued to ponder the definition and history of Swiss steak and found this online: https://www.tastingtable.com/1186830/the-unique-method-that-inspired-the-name-for-swiss-steak/ 

Although the version of the short rib recipe that appeared in The Saginaw News probably doesn’t actually meet the definition of Swiss steak, the CTK staff believes they understand why it was referred to as Swiss steak.  

“Fifty Years of Service to Saginaw will be celebrated this month by the Junior league of Saginaw, Inc.

Last week the league hosted a reception at the Saginaw Historical Museum, highlighted by the presentation of $50,000 to the recently established Saginaw Community Foundation.”  (The Saginaw News, February 14, 1984.)

As we were searching for this week’s recipe, we chose one from the Junior League of Saginaw – a perfect choice for a week in which the Saginaw Community Foundation celebrated the 40th anniversary of its founding. The founding of the Sagianw Community Foundation was directly linked to the 50th anniversary celebration of the Saginaw Junior League receiving its charter.

This early description of the Saginaw Junior League and its activities is from a program for the Junior League Follies of 1936:

“THE JUNIOR LEAGUE OF SAGINAW is presenting for your approval "Bermuda Bound" and takes this opportunity to give you a few facts about the organization which you are supporting tonight. The Association of Junior Leagues of America is composed of 142 Leagues throughout the United States, Canada and Mexico, all having the same purpose, that of fostering interest among their members in the social, economic, educational, cultural and civic conditions of their communities and giving efficient volunteer service. It is non-political and non-sectarian and is not affiliated with any other group of any kind. The 28,000 young women who are members of the Association are seriously endeavoring to fit themselves through training and active work to become intelligent citizens and to assist in promoting community welfare.

There are 82 members of the Saginaw League. All of the active members are required to engage in some continuous form of community service. Local welfare agencies are consulted concerning their need for volunteer workers, since, through the assistance of volunteers, the professional may be free to work on more specialized tasks. Volunteer service to be efficient must be dependable. Through our placement system each member is interviewed to ascertain her qualifications for different types of work and is given training to enable her to perform her chosen work well. As the various agencies usually ask for workers for a definitely scheduled time each week, every volunteer who is assigned to a regular job for the year is required to keep her appointment or provide a qualified substitute.

Among the agencies whose requests for volunteers have been filled are Saginaw General and St. Mary's Hospitals where library books are distributed to the patients, and recreational periods are held in the Children's Wards. Clerical assistance is given the pre-natal clinic at Saginaw General and the three well baby clinics and the dental clinics conducted by the Saginaw Health Department. Other welfare agencies who receive volunteer service are the Canteen, the Y. W. C. A., the Homestead and the Needle Work Guild. Junior League members work in the Welfare League drive, the Red Cross Roll Call and the sale of anti-tuberculosis seals.

The Community Center in the First Ward was established by the Junior League six years ago and, until it was taken over by the Welfare League this year, was maintained and operated by the Junior League. We continue to furnish volunteer workers and make a substantial contribution to the Welfare League for the maintenance of the service.

Our latest undertaking is conducting handicraft classes for the handicapped children at the Handley School. These children come from the deaf class, the sight saving room and the crippled classes. Some of the children are quite talented and it is hoped that with capable instruction they may learn some craft which will make them at least partially self supporting when they leave school.

Our Arts Committee endeavors to bring to Saginaw interesting speakers and exhibits and to organize study groups for League members.

The aim of the Children's Theatre Committee is, through the presentation of plays for children, to provide them with an outlet for their imaginative and creative gifts and to develop in them an artistic appreciation and discrimination. The purpose is to fill a civic need and is not in any sense considered a money raising project.

Money raised by the Junior League from the public is spent only for community welfare. All League operating expenses, including conferences, are covered by the dues of the members.

The Junior League of Saginaw wishes to express its deep appreciation to every member of the cast of "Bermuda Bound", to those business firms which have cooperated so splendidly and to each one of you for your encouraging support. We earnestly feel that our work has been of value to Saginaw and that with your continued interest and understanding we may be of greater service.

ANN BURROWS.”

Over the past nine decades the Junior League of Saginaw – now joined with other communities to become the Junior League of the Great Lakes Bay Region - has impacted numerous facets of Saginaw. The organization has provided leadership and staffing to numerous community projects. Laying the foundation for new projects and supporting existing ones. Their work has been critical to the vitality of Saginaw.

One of the Saginaw Junior League's early efforts, First Ward Community Center, serves as an example of how vision, leadership and support created a foundation for an institution that has thrived and grown:

The birth of First Ward Community Center can be traced to 1930 and 1931 when the Junior League, then known as the Service Club of Saginaw, opened a community house and clinic. The program grew quickly and became part of the precursor of the United Way, The Saginaw Welfare League. In January 1936 Edith Bailey was named the first director of First Ward Community Center and the next year it moved into a refurbished building that had housed the former nightclub known as the Cotton Club.

In the early 1940s increased attendance drove the need for a new center. Wartime material restrictions prevented construction, but the problem was solved by moving two barracks from the National Youth Administration Camp, and a new center was opened at 1410 N. 12th.

A 1961 Saginaw News article published when First Ward Community Center was celebrating a quarter century of service noted that “The 25 year history of the First Ward Community Center cannot be told simply by stating dates, names or locations. Rather it is an accumulation of things…” and then continued to list the objects symbolizing the breadth of the center’s programs. These ranged from equipment in the clinic, works demonstrating the accomplishments of the alumni of the center and a ball of clay still waiting to be “molded by some youngster’s fingers.”

This is just one example of how the Junior League of Saginaw’s efforts have blossomed and inspired others.

This link will take you a more complete history of the Junior League of Saginaw

The Recipe – Adapted from the “Saginaw Junior League Tea Cozy Specials”: Chicken filling for a Tea Sandwich

This week’s recipe is from a photocopied sheet of recipes found in the Jean Beach cookbook collection. Jean inscribed Saginaw Junior League on the top margin of the copy. Jean was the co-author of Savoring Saginaw, the cookbook published by the Castle Museum and was a member of the Junior League of Saginaw.

This recipe was found under the heading “Tea Cozy Specials.”    The introduction to the recipe notes:  “Also, many people wanted to know where to purchase the silver dollar rolls or mini-hamburger buns. They were ordered from Sebald’s bakery.”  As Sebald’s is no longer open, we decided to use the filling to create a classic open-faced tea sandwich. The original recipe was simply the ingredients, the CTK added the preparation and garnish.

Chicken Filling:

1 C. chicken [we used boiled chicken, finely diced]                         

4 T. Miracle Whip                         

1/3 C celery chopped fine                                                                    

¼ t seasoned salt [omitted by CTK]                                                                  

1 T. Onion, chopped fine                                                                       1 T. Walnuts, chopped  

Optional garnish: possibilities include parsley leaves, chives, or edible flower petals.

Thinly sliced bread. We used Pepperidge Farm Extra Thin..

Prepare and mix ingredients. Using a cutter, cut out disks of bread. Spread with filling and garnish.

-The Saginaw News February 8, 1962.

The source of this week’s recipe is Mana From Heaven, a cookbook published by the St. Mary’s Hospital Auxiliary in 1978. By the time the book was published, St. Mary’s Hospital had celebrated numerous milestone anniversaries and was well into its second century of serving the community. St. Mary’s Hospital –Ascension St. Mary’s continues to be a vital resource.

A history of the hospital published in 1949 recounts the hospital’s founding:

IN THE YEAR 1874, Reverend Father Van DerBom, the first Pastor of St. Mary’s Church, now the Cathedral, suggested and discussed with a number of prominent citizens of East Saginaw the proposition of erecting a city hospital for the care of indigent sick. The need for hospitalization for thousands of men then engaged in the lumbering business in the northeastern part of the Lower Peninsula was recognized, principally by the casualties happening to men engaged in the woods and saw-mills. The citizens of the City became interested in the new project and united with Father Van DerBom in his efforts to secure the Sisters of Charity of St. Vincent de Paul, with Mother House for the United States at Emmitsburg, Maryland, to take up the work of establishing and maintaining a hospital in Saginaw. The twenty-second day of August, 1874, four Sisters arrived, and with the aid of the good Pastor and interested citizens the work began. It is impossible to mention the names of all who gave freely of time and aid, especially financial aid at this period, but it is proper to acknowledge that Doctors Chester H. Sample, Benjamin B. Ross and Harvey Williams, then prominent physicians and surgeons, promised loyal support and professional services for such a worthy cause. They also made known to others the need of a hospital in the city, and many joined them in their task by rendering services of all kinds. Dr. Chester H. Sample gave the new hospital its first operating table.

The first hospital was opened in a fifteen room dwelling known as the "Monitor House". This was an old frame building located on North Washington Avenue, between Carlisle and Astor Streets. The house was made as acceptable for hospital purposes as possible, with limited finances. Like all beginnings it was small, but at the end of one year it was found necessary to seek larger facilities and room for more beds. Plans were made and money raised to build on another site. The block now owned by the institution, bounded by South Jefferson St., Owen St., Emerson St. and Meredith St., was chosen and partly purchased. A three story frame structure was erected, accommodating many more patients. The building was completed in 1875.

(St. Mary’s Diamond Jubilee, 1874 – 1949.)

And this simply covers the very first years of St. Mary’s Hospital and we need to leave you adequate time to bake this week’s recipe – appropriately from the Daughters of Charity.

There is much more to the story of St. Mary’s that we will explore in future posts.

*One of the St. Mary’s Hospital Auxiliary’s early signature projects was crafting hand puppets for pediatric patients. The team member writing this remembers receiving one - ‘Co-Co the Clown’ to be precise – before being discharged from St. Mary’s after a c. 1961 tonsillectomy. (The puppet had a dark green robe trimmed in black…)

The Recipe: Sour Cream Apple Pie

6med. apples, peeled and sliced thinly

¾ c. sugar

2 T. flour

1 tsp. cinnamon

¼ tsp. nutmeg

½ c. dairy sour cream

1 tsp. lemon juice

1 9-inch unbaked pastry shell

For Streusel Topping:

½ c. flour

½ c. firmly packed brown sugar

¼ c. butter or margarine

Preheat oven to 350. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Toss lightly. Add sour cream and lemon juice. Spoon into pastry shell.

For topping: In small bowl combine flour and brown sugar. Cut in butter until mixture is crumbly. Sprinkle over apple mixture.

Bake for 40-50 min., or until topping and pastry are lightly browned. Makes one 9-inch pie. (delicious)

 Daughters of Charity

“‘Many have tried to imitate it, but they never have. The three of us [the co-owners] are the only ones allowed to make the dough or sauce. The secret has never been let out.’ Gustin said.” (The Saginaw News, May 17, 1983.) 

For over a half of century, the Royal Palm – for much of its existence its full name was Royal Palm Red Vest - was a State Street landmark. Located just east of North Bond, at 1117 State, the restaurant started as a neighborhood tavern and became a Saginaw dining destination. 

According to an article in the Saginaw News chronicling its history, the restaurant traces its origins back to a gathering Fred B. Spero held to celebrate the end of prohibition. The event was in a room inside a building at the corner of Lapeer and Weadock. However, the business soon moved to the State Street location, and by 1936 it was officially known as the Royal Palm.  

Although food was almost certainly offered from the beginning, it was more of a gathering spot than a restaurant. Advertising from this period notes that they could cash payroll checks and sometimes featured entertainment. By the 40s, takeout dinners were featured: Rabbitt-on-the-Run and Perch-in-a-Package. 

In 1941, John A. Benford bought the restaurant, assisted by his son-in-law, Robert B. Gustin. Gustin took over after Benford’s death. In 1963 he was joined by Jack Mott and eventually, John Gustin, Robert’s son, joined the business. 

By the 50s, an expanded menu was featured and an April 20, 1955, an advertisement announced the arrival of what would become one of the restaurant’s signature items--pizza: 

“The pizza has been a house specialty for 28 years, starting back in April 1955 when opportunity came knocking on Robert Gustin’s door. 

‘I was here counting my receipts on a Sunday morning when a man named Frank Belviso knocked on the door.’ Gustin recalled. ‘I let him in, he said he was from Brooklyn and his in-laws lived here.’ 

‘He said, ‘I’d like to start pizzas in the Royal Palm. Before that I’d seen ads about pizza in the Detroit paper. My Wife (Merle) said, ‘I don’t know what it is, but we ought to get into it.” (The Saginaw News, May 17, 1983.) 

By the 1960s, the Royal Palm was thriving. And a 1966 remodeling helped to cement its position. The restaurant remained open throughout the nine-month construction process. When complete, the capacity was 155 – that included banquet space for 70.  Almost certainly, it was shortly after the completion of this project that the longer name was adopted – Royal Palm Red Vest. Staff assumed uniforms reflecting the name. (It seems unnecessary to note its signature clothing component.) And, although already established and popular, the restaurant was advertised as “Saginaw’s Newest and Most exciting Restaurant and Cocktail Lounge.”   

The interior decor reflected the name. “The ‘Red Vest’ motif, with its deep wood colors and sunken bar, were unique.”*  And the glassware continued the color scheme, shading from clear to red. However, what brought people to Royal Palm was food and service. Prime Rib – was brought to the table flaming for some mid-century glamour. In 1983 the menu featured 28 dinner options. This, of course, included pizza. All carefully prepared. The food might have been great, but what brought customers back was the service. 

In September 1980, a fire gutted portions of the building. However, the restaurant was soon repaired and reopened. However, on June 5, 1987, a two-alarm fire leveled the building. In his column in The Saginaw News, Chris Thompson wrote:  

“The Neighborhood Location of the restaurant has been a distinctive part of its character for the past 50 ye[a]rs. 

Many other restaurants can be found in suburbia – surrounded by huge parking lots and expanses of concrete – away from homes. The Royal Palm has been convenient and close to many of those who patronized it over the years. 

It has spelled City with a capital C, acting like a magnet for suburbanites who had left but were drawn back by food and friendship. 

But will a new Royal Palm rise from the ashes? 

If it is gone forever, Saginaw will have lost one of its few remaining neighborhood restaurants. And another landmark – and some character of this city – will be gone.”   (The Saginaw News, June 6, 1987.) 

The Royal Palm was not rebuilt. Clark Hardware Store was constructed on the site. 

And although we have not located the recipe for the Royal Palm’s pizza, we are able to offer, what we believe, is a somewhat accurate recreation of a Royal Palm luncheon favorite – Cheese Dreams. 

* The Saginaw News, June 6, 1987. 

The Recipe: A Recreation of Royal Palm Red Vest’s Cheese Dreams 

Aside: If you do an internet search for cheese dreams, you will discover a bewildering array of variations of this sandwich – even a few subtle twists that transform it into an appetizer.**  At the Royal Palm, it was – of course - a carefully prepared, precisely plated and popular luncheon favorite. 

Ingredients (per serving) 

2 slices of Spatz white bread**

2 slices of Tomato 4 slices of cooked bacon – well done and crisp

2 slices of sharp cheddar cheese

Mayonnaise  

Procedure 

Toast bread. Spread top of toast with mayonnaise. Place toast on sheet pan and layer in the following order: one slice tomato, two slices of bacon and one slice of sharp cheddar cheese.  

Place under broiler until cheese is melted. 

Cut sandwich diagonally into two pieces.  

At the Royal Palm, four triangles of the sandwich were positioned around the edges of the plate to form a well that was filled with French Fries. The plate was garnished with a lettuce leaf and pickle slice. The plates were oval – leaving a perfect place for a pickle garnish. 

Notes:

-In the Royal Palm kitchen, carefully sourced ingredients of impeccable quality and precise preparation were the rule. Although you might think Spatz bread was chosen simply for convenience, the bakery was directly across the street, the source for each item was carefully vetted. While the source for the bread for this sandwich was convenient, the rye bread for corned beef sandwiches came from a bakery in Detroit. The prime rib was sourced from Kansas City.  

The same care went into each dish served. And the quality of the ingredients may well be one of the secrets of the Royal Palm Red Vest’s pizza 

-And those of you who have carefully over-analyzed this recipe may claim that it is closely related to a classic grilled cheese sandwich. Also, one could argue it is somewhat related to that cousin of a Welsh Rarebit, a blushing bunny – although that recipe normally uses tomato soup… 

 Recipe Notes:

-The tomatoes could have been cut thinner and three slices of bacon provides better coverage. 

The $150,000 store and apartment building housing the theater is finished outside in white porcelain enamel. It was designed in the modern trend by Bennett and Straight of Dearborn, architects. Decorative trim is in brilliant shades of blue, green, red and yellow.”

-The Saginaw News, June 28, 1936.

This week’s recipe is from Foods and Fashions of 1936. Although showcasing the lifestyles of screen stars, it was cleverly conceived so that it could be uniquely customized with advertising for local markets and events – in this case Saginaw and the opening of the sleek, stylish Michigan Theater.

The show wasn’t simply on the screen, the movie experience included the theater itself. The Michigan’s dramatic Art Deco design was meant to impress and transport depression-era customers and create an extension of the world created on screen.

In Foods and Fashions of 1936, recipes from the stars on the screen along with fashion advice and tips for entertaining, made Hollywood glamour seem so real. These stories are seamlessly merged with advertising for Saginaw businesses. The booklet made it seem as though one might run into a famous actor while shopping in Saginaw - perhaps while you were having your hair done at Powder Box Beauty Shoppe (at Jefferson and Federal Streets.) If you missed them while out shopping, at least you could prepare their favorite foods at home.

However, illusions are transitive. By 1969, the Michigan Theater - or Theatre (the spelling is inconsistent) - had ceased operating. In the fall of 1985, The Saginaw News announced that the theater would be demolished, noting:

“Neighborhood families flocked to the shiny, red-and-yellow theater on Saginaw’s East Side and waited in lines extending to the street to see the likes of Clark Gable, the Barrymores, Jack Oakie, Mickey Rooney and Marlene Dietrich for 20 cents.” (The Saginaw News, September 4, 1985.)

This link will take you to an earlier post we featured about the Michigan Theatre.

Of course, we could have digressed into the biographies of the stars highlighted in Foods and Fashions of 1936. In case you want to learn more about the contributor of this week’s recipe – Norma Shearer

The Recipe: Norma Shearer's Jellied Pineapple Salad

 From Foods and Fashions of 1936:

Soak 1 tablespoon gelatine in 1/2 cup cold water for five minutes; dissolve in 1/2 cup boiling water, adding 1/4 cup lemon juice, 1/2 cup sugar, 1/4 teaspoon salt and touch of green coloring. When this mixture starts to thicken, add 1/2 cup small sweet cucumber pickles, 1/2 cup canned pineapple (cut in small pieces), 1/2 cup chopped almonds, 1/2 cup stuffed sliced olives. Slice pickles thin. Place into wet individual mounds, when firm plate on lettuce leaves and serve with mayonnaise.

Castle Test Kitchen Interpretation

Ingredients:

1 T. gelatine (about 1.5 envelopes)

1 C. water

1/4 C. lemon juice

1/2 C. granulated sugar

1/4 t. salt

1/2 C. thin sliced small sweet gherkin pickles

1/2 C. pineapple tidbits (drained)

1/2 C. chopped almonds

1/2 C. sliced olives stuffed with pimento

green food coloring

mayonnaise

Directions:

Pour yourself a glass of champagne, put on your best kitten heels and frilly apron, and prepare yourself to be transported back to Hollywood's Golden Era of gelatine. You may wish to have a velvet fainting couch on standby at any point during the following preparations.

In a medium-sized bowl, pour 1/2 C. cold water. Sprinkle 1 T. gelatine over water and allow to bloom for five minutes. Meanwhile, chop/slice/drain your accompanying almonds, pickles, olives, and pineapple.(Feel free to pour yourself another glass of champagne at this point--you'll probably need it by the time it comes to taste-testing).

After five minutes, to the gelatine mixture, add 1/2 C. boiling water, lemon juice, sugar, salt, and one drop of green food coloring (less is more). Stir vigorously while sighing dramatically until the sugar is fully dissolved. Place bowl to chill until slightly thickened in refrigerator.

This is a good time to turn on your favorite Norma Shearer movie. We recommend The Divorcee (1930) which landed her an Academy Award. Keep in mind that the film is about 90 minutes--and it only took us 45 until our gelatine was thickening.

At which point the gelatine mixture has begun to thicken, unceremoniously dump (much like Norma Shearer's character in The Divorcee does to her on-screen husband (Chester Morris)) the (all well-drained) pineapple, sliced pickles, almonds, and olives into the bowl. Stir to evenly distribute and combine.

At this point, you have several options. Norma recommends scooping the mixture into "wet individual mounds," but our scrupulous research has yielded a better, and slightly less appalling, option--placing the mixture into individual ramekins (or a cupcake pan, etc.) or a stunning jello mold.

Place your choice of display back into the refrigerator to completely set--at least another hour, but what's the rush? Finish the movie, finish the bottle of champagne, and invite a few of your closest enemies over for pineapple salad.

At which time you are mentally prepared and armed with a plate (or platter if you chose the jello mold option) covered in lettuce leaves, unmold your masterpiece. You may wish to soak the bottom of the container in hot water for 10-20 seconds to loosen the concoction. Running a knife around the edge may also help.

Once your jellied salad is properly placed, wait to dig in--until you garnish the salad with mayonnaise. Just like Hollywood magic--you've created a salad out of ingredients that don't seem to belong together!

Epilogue

-Despite the odd ingredients and unfortunate "look" of this salad, it actually did not taste as bad as expected (really!). There is something to be said about the creamy mayonnaise bringing together the salty-sweet jello salad--but the almonds were unnecessary and a disturbing texture.

-Much like Norma Shearer made few public appearances after her retirement in 1942 until she died in the 1980s--you may wish to do the same after serving this salad. Be sure to purchase dark sunglasses and a dark wrap for your hair before heading out again.

.

While a member of the CTK Team was picking up a pizza at Cottage Inn on Bay Road, he couldn’t help but notice a sign with information about the history of the business. The original Cottage Inn, located in Ann Arbor, started serving pizza in 1948 and lays claim to being the first restaurant in that city to offer pizza on its menu. Having eaten at the original restaurant a number of times - long before it was enlarged and remodeled - he had expected it was much older. Which led to the CTK member to pondering a more important question--When did Saginaw eateries start serving pizza? After too many conversations and the realization that the first pizza the CTK team member ate was a Chef Boyardee kit about four years after they were introduced in 1955, we started our exploration.

Our first step was a simple keyword search of The Saginaw News. The word “pizza” has appeared in the Saginaw News roughly 39,377 times since 1881. However, 39,353 of those usages are after 1948. Of the usages printed prior to 1945, only two of them refer to food – the others are names, misspelled words, and issues with digitized type.

Before you continue, it would be appropriate to take a moment to place Saginaw in a National context. This link will take you an outline of the history of pizza in the United States.

The first substantial appearance of the word “pizza” in The Saginaw News was a recipe in what appears to be a syndicated column, “For your Kitchen Today.”  Featured on October 10, 1945, the columnist assumed that readers were unfamiliar with the food and started with pronunciation guidance and a definition:

“Pizza (pronounced peet-za) is an Italian pie with a savory filling usually made of sausage or anchovies and cheese. It the after-the-movie snack favorite of teenagers.”

That article seemed to be a starting signal and pizza would soon become prominently featured in advertisements for Saginaw restaurants. We might note, that perhaps pizza was readily available in Saginaw prior to 1945 and was simply not being advertised. However, if advertising is any indication, pizza quickly became a common and popular food.

On January 24, 1946. The Log Cabin at 496 Shattuck Road – near north Michigan Avenue-  advertised a Fish Fry every Friday night and Pizza, Monday only. This is the earliest Saginaw News advertisement for pizza we have discovered. The Log Cabin advertised other Italian dishes too. Unfortunately, the history of the Log Cabin in Carrolton and its proprietor, Frank Lofaro, is elusive. Also, the restaurant is easily confused with other restaurants in the region carrying the name Log Cabin.

Within a couple of years, two new restaurants in Saginaw were promoting pizza: Lucy’s Italian Spaghetti House, 124 North Baum and Marge’s Spaghetti House, 419 Davenport. The Davenport establishment is the best documented of the three.

Marge’s Spaghetti House:

Turner, Mrs. Margret (Marge), Saginaw, Michigan.

“Passed away Wednesday evening, June 15 [1983] . . .Margaret DeLuccia was born Oct. 4, 1897, in Casamarciano, Italy. She was a member of Our Lady of Mount Carmel Catholic Church and its Altar Society, the Widow to Widow Club. She was a former Waitress at Moonlight Gardens* and a housekeeper at St. Helen’s Rectory for fourteen years. Mrs. Turner owned and operated Marge’s Spaghetti House for eighteen years retiring in 1967.”

(The Saginaw News, June 16, 1983.)

Marge Turner announced the grand opening of her restaurant at 419 Davenport on April 15, 1948. Early advertising proclaimed:

“Have you tried Marge’s Spaghetti House: If you haven’t you’ve

missed a treat. Marge, your waitress at Moonlight* for many years is bringing to Saginaw real Italian dishes.

As every dish is prepared fresh when ordered . . .necessitating some wait …Marge Suggests that you call and say when you will arrive …. Then everything will be all fixed for you.” (The Saginaw News, April 24, 1948.)

Sometimes, the restaurant is listed as Marge and Angelo’s Spaghetti House and Marge Turner’s brother also participated in the operation of the eatery.

Marge’s Spaghetti House was quite literally a house – a residence turned into a restaurant. City directories indicate that Margaret Turner often lived in an apartment in the structure. Today its location on the southeast corner of North Michigan and Davenport has been totally altered by the construction of I-675. Lost under confusing layers of an expressway entrance ramp and street system realigned to accommodate the highway, it is hard to envision the site when the restaurant thrived. It was in a densely built area, a thriving mixture of residential and commercial structures. Nearby was the Northside Theater. Also, Davenport led directly to the Johnson Street Bridge and created a direct link with downtown Saginaw.

Although no menus have survived, an early advertisement lists some of the items included: antipasto, braciola, bairoli, gallline cacciatora, spaghetti and – of course -pizza. No description of the interior survives; however, it was spacious enough to provide space for hosting showers, birthday parties and other special events. A description of one birthday party notes “dancing and games were enjoyed by 50 guests.”

Marge’s Spaghetti House remained in business until the mid to late 1950s – the last year it is listed in the directories is 1959. By the time the business closed, pizza, described only a few years earlier as simply a popular after- the movie snack, would be common throughout Saginaw County – and the rest of the nation. And, in 1955 Chef Boyardee introduced a kit for easily making pizzas at home – in 1957 Saginaw’s Park & Shop advertised them for 49 cents. Before you start on this week’s assignment, we will close with a reminder that restaurants are more than just places to eat:

“They met while Margret was working at her grandmother’s restaurant – Marge’s Spaghetti House – and Junior stopped in one day to eat.

The former Margaret A. Pignatelli and Junior Fobear were married Nove. 11. 1950 in Saginaw. (The Saginaw News, November 12, 2000.)

*For a history of the Moonlight Garden See our Earlier Castle Cocktail Lounge post.

The Recipe –Pizza Filling

As we do not have a recipe from any of the Saginaw restaurants that were the first to advertise pizza, we are focusing on the recipe that appeared in The Saginaw News on October 10, 1945 – perhaps the earliest pizza recipe to be printed in our community. The article claims that the recipe came from “Riccardo, an Italian restauranter of Chicago, noted for his pizza . . .”

Although we have a feeling that the results will be quite unlike what was served at any of Saginaw’s pioneer pizza restaurants, it is an early version of Americanized pizza.

The recipe as it appears in The Saginaw News:

Pizza Filling (Serves 6)

Two cups canned tomatoes, rubbed through a strainer, ½ finely minced clove garlic, whole onion, 1/8 teaspoon thyme, 1/8 teaspoon rosemary, 1/8 teaspoon basil, bay leaf, ½ teaspoon salt, 2 cups water.

Bring to a boil; then turn heat low and simmer 2 to 3 hours. Remove onion from sauce.

Pizza Refrigerator Dough.**                                                     Two cups scalded milk, 2 teaspoons salt, ¼ cup sugar, 1/3 cup melted butter or fortified margarine, 1 cake compressed yeast, 6 cups of sifted flour, ¼ cup lukewarm water.

Measure milk into a large mixing bowl. Add sugar and salt. Stir until dissolved. Allow milk to cool to lukewarm. Crumble yeast into lukewarm water. When yeast pops to surface, stir until well mixed. Add to lukewarm milk. Add half the flour and all melted butter or margarine. Beat to a smooth batter. Add remaining flour, sufficient to make a dough that is soft, but not sticky.

Turn out on floured bread board and knead until light and springy. Place in a well-greased missing bowl and set in warm (not hot) place to rise to double its bulk. Then cut the dough down with a sharp knife until quite a bit of the gas has escaped and the bulk is reduced. Knead again to form a compact ball of dough. Return to greased bowl. Cover lightly and store in refrigerator.

One hour before using, remove from refrigerator. Knead and cut into six pieces. Flatten each into round, very thin pieces about 9 inches in diameter. Arrange on greased pie pans or layer cake tines. Let rise to double its bulk in a warm (not hot) place. Spread the dough with the prepared filling. Over this scatter finely cut cooked sausage or chopped anchovies, and grated cheese. Bake in a 500 degree oven for 15 minutes. Be sure oven is hot when you start.

Usually each guest eats one pizza a piece, piping hot without knife and fork.

Castle Test Kitchen Notes:

**IMPORTANT NOTE: Due to time constraints, the CTK staff only tested the sauce portion of this recipe. We did not test the pizza refrigerator dough. (Honestly, would you trust someone whose first pizza was a kit, to test a 1947 yeast dough recipe?)

In the United States, our understanding, consumption, and expectations for pizza have changed dramatically since 1945.The focus of this recipe is not to create a perfect pizza – which this is not, but simply to recreate an early version of Americanized pizza. Of course, without resorting to a kit - although tempting.

Cheese: We are little mystified by what type would have been used in Saginaw in 1945. In 1950 Jack Provenzano was listing pizza cheese under one of the hard-to-find items his store, at 1115 W. Genesee, carried.

Sauce: The sauce was quite good - I would add a little more garlic. We regretted not making the effort to make the crust from scratch.If you make this recipe, please be aware the sauce reduces greatly. You will have less than one cup.

As you make this, please keep in mind that this recipe was intended for someone who had never made – and possibly never seen – a pizza. 

If you have more information about the history of pizza in Saginaw, or attempt making the dough portion of the recipe, please share your information with us.