Settlement Dough-nations - Recipes from The Hoosier State

 

While thumbing through my copy of Settlement Dough-nations, I noticed these three recipes were submitted by the same lady, Anna Reavis, and wondered if she had ties to the Hoosier state herself. After a bit of Ancestry.com research, I discovered that Mr. and Mrs. Reavis hailed from southern Indiana. 

From Indiana Authors and Their Books, 1917-1966: "William Claude Reavis was born in Francisco, Ind., on Aug. 18, 1881. He was the son of Franklin Sherman and Sarah L. Wood Reavis. He received an A.B. degree from Oakland City College ( Ind. ) in 1905 and obtained the following degrees from the University of Chicago: Ph.B. in 1908, A.M. in 1911, and Ph.D. in 1925. He married Anna Lanphar on June 14, 1907. Reavis taught in Indiana public schools, 1899-1905, and subsequently served as a high school principal in Francisco and Hazleton. He became superintendent of schools in Oakland City in 1908; later held similar positions; and was principal of the University of Chicago High School, 1921-27. He joined the faculty of the University of Chicago in 1927 where he was appointed professor emeritus in 1947. Reavis edited many works on education and died on June 2, 1955."

Source: https://webapp1.dlib.indiana.edu/inauthors/view?docId=encyclopedia/VAA5365-02.xml;chunk.id=ina-v2-entry-1998;toc.depth=1;toc.id=ina-v2-entry-1998;brand=ia-books;doc.view=0;query=&text1=ollah&field1=text&hit.rank=

A Dish With No Name

Like last week's recipes, this lovely recipe card was tucked inside my copy of The Mission Cook Book published by The Tabitha Society of Axtell, Nebraska in 1921. With no indication of the recipe's name, I'm referring to it as a Church Potato Casserole.

Recipes for Pickles & Relishes from The American Poultry Journal

I picked up a copy of The Mission Cook Book published by The Tabitha Society of Axtell, Nebraska in 1921. Inside that fantastic cook book were a couple recipes left by a previous owner, including this clipping from The American Poultry Journal for pickled peaches, watermelon pickles, and India relish.

Calla's Ice Box Roll

Calla's Ice Box Roll

Cut one pound marshmallows into quarters; cut one pound pitted dates into halves or thirds; cut coarsely one cup walnut meats. Mix all lightly with a fork and add one and one-half cups finely crumbed graham crackers. Pour one cup coffee cream into the mixture. Mix again lightly with a fork, then with hands mold into two loaves and roll in one-half cup finely crumbed graham crackers. Roll in oiled paper and put in ice box. Let stand until thoroughly chilled, then slice, and serve with a topping of whipped cream. - Mrs. John W. Hughes

Source: Downers Grove Cook Book, presented by The Woman's Society of the First Baptist Church of Downers Grove, Illinois, published in 1933.