Tag Archives: food

Life Before the ‘Fridge: Stories of Ice from Josephine Hasse

Ms. Josephine Hasse, a reader of Grand Traverse Journal, was kind enough to write in with a few reminiscences that we are glad to publish. Thank you for sharing your past, Josephine! She turned 96 years-young this past October.

Aerial view of Cherry Growers, Inc., and the Cherry Growers’ wharf on West Bay in Traverse City, 1947. Image from the Local History Collection of Traverse Area District Library.

“My father lived in Traverse City since he was a small child, and I learned much from him. He worked where the Maritime building is now and it was Cherry Growers. He was an engineer and kept the ice machines running.

Since there weren’t ice machines that made ice in people’s homes, people would bring meat that they bought from farmers and had it butchered into family-sized packages. Then they were put into ‘cold storage’ in bins and when families wanted meat he would let them in to get what they wanted.

Workers harvesting ice on Boardman Lake, ca. 1900. Image from the Local History Collection, Traverse Area District Library.

Down the street where the Holiday Inn is there was a huge barn and it was full of sawdust. Men would cut ice from the Bay in large pieces and they would haul it there by horse and sleigh. They would stack it up with sawdust between the layers.

Then with horse and wagon they would go down the streets and sell the ice to people who had Ice Boxes. Homeowners had signs that said 25 lbs. or 50 lbs. and you put it in the front window so the people selling ice would bring in the amount you wanted and filled the Ice Box. It was fun watching for them to come.”

A Sweet Treat from Old Mission, 1884

wilhelmfamily074Care to make a classic Edwardian dessert for your holiday festivities this year? Mrs. H.G. Reynolds of Old Mission has just the recipe for you! Reynolds’ version of a Charlotte Russe was found in a local cook book compiled by “Grand Traverse Housekeepers” and from the Household Department of the Grand Traverse Herald, one of few newspapers published in the Grand Traverse Region around the turn of the previous century.

All subscribers to the Herald were presented with a copy of The Herald Cook Book, copyright 1884. The endeavor must have been popular, as two more cook books were published by the Herald before 1900. All three are available for your perusal at the Traverse Area District Library.

You can imagine a Russe was a popular dessert because of its versatility. You could flavor the dessert with whatever fruit was in season that moment. You could use up any cookies, sponge cake, or biscuit that had gone stale. And, you didn’t have to monitor the dessert in the oven! What a perfect dish for Thanksgiving, when that space is already occupied by whatever main dish you’re serving. Enjoy!

“Charlotte Russe

Line a pan with lady fingers, or light cake. Take a quart of cream, sweetened to taste and flavored with vanilla, then whip it. Pour half a cup of hot water on half an ounce of gelatine which has been soaking in a little cold water. After it is dissolved stir very hard into the whipped cream and then pour it into the mold being careful not to upset the cake. Set in a cold place to harden.  -Mrs H.G. Reynolds, Old Mission.”




“The Bar-B-Que” in Mayfield, 1934

This fun poem comes to us courtesy of the Kingsley Branch Library, where it resides in their local history and genealogy collection. We hope it gets you in the mood for May, also known as National Barbecue Month.

Rowell J. Blackhurst married into the famed Halladay family of Mayfield (yes, those Halladays), and remained a prominent fixture in the community, both in his professional career and philanthropic activities. He was also, clearly, a man of verse and a keen observer on human nature.

These guys are ready to party, beer and barbecue-style. Gentlemen sitting outside the Gibbs and Knight Mill office at Mayfield, 1906. Image courtesy of the Floyd Webster Historical Photograph Collection, Kingsley Branch Library.
These guys are ready to party, beer and barbecue-style. Gentlemen sitting outside the Gibbs and Knight Mill office at Mayfield, 1906. Image courtesy of the Floyd Webster Historical Photograph Collection, Kingsley Branch Library.

His poem is littered with clues that tell us about himself and the era he lived in. Let’s look at one in particular: Why would people in “the autumn of thirty four…thank God that they hadn’t starved to death?” No great famine befell our region during that time. My guess is that Blackhurst felt the nation’s suffering was waning after the stock market crash of 1929 and the Depression, even in rural Mayfield.  Or did the line refer to the end of Prohibition (which took effect in 1934), that unhappy time nudging some to near “starvation”? That might better explain the later references to the volume of alcohol consumed at the picnic.

With those national events framing the celebration the poet goes on to describe, one wonders at the seemingly thanklessness of some of the attendees. But, let’s be real. People have always had opinions, and that will continue, in good weather and bad.

Without further ado, our poet invites us to Mayfield for a good ol’ fashioned Bar-B-Que, with all of his neighbors:

“The Bar-B-Que

In the good old days of the pioneer,
Lots of whiskey and little beer:

Mayfield in 1901, when "Pine was King." Image courtesy of the Floyd Webster Historical Photograph Collection, Kingsley Branch Library.
Mayfield in 1901, when “Pine was King.” Image courtesy of the Floyd Webster Historical Photograph Collection, Kingsley Branch Library.

Up in the northland — Pine was King —
But the head saws’ whine and the axes’ ring
Vanished the ruler, made him feel
The crushing pressure of steam and steel.
But Tide nor Time for none may wait,
And thirty two years roll by my gate.
From Past to Present — a step, no more —
Then came the autumn of thirty four;
Heard the Public with bated breath
Thank God that they hadn’t starved to death.
Now a Bar-B-Que was the general choice
Of a manner whereby they might rejoice.
So they bought a bull from a farmer lad,
And they dressed it out and brought it down
To the Public Grove in the old home town.
Then they hired a guy who was heard to boast
A thorough knowledge of how to roast
A bull, in a manner quite alright
To tempt a pernickety appetite.
The village portals swung open wide
To welcome the entire countryside;
With races and games and a dance and a show —
And a stand where the thirsty could quickly go
In order to aid the spirit of cheer
With an ice-cold bottle of Hi-powered beer.
And all forenoon on the autumn day
The local butcher slashed away;
Pileing [sic] up beef in a puddle of blood
To be washed down with coffee the color of mud.
But alas, and alack, it is sure hard to please
Such a throng as milled restlessly under the trees.
Some stood ’round and argued the critter was raw
While others were busily stuffing their craw;
Some stoutly maintained that the thing needed salt
But nobody noticed a shortage of malt.
Some said that to eat it they’d never be able,
That it would have been warmer left tied in the stable.
Politicians were clamoring loudly for votes
And the beer drinking public was feeling its oats.
The races, the ballgame, and even the show,
went off just as they were intended to go;
But the dance in the evening turned into a race
‘Twixt the hall in the woods and Baldy’s beer place.
But finally it ended as everything must.
Whether it be a success or a ‘bust’;
And though some maintained ’twas a howling success
Others decried it a miserable mess.
Some like it, some didn’t , it’s hard to say who —
For a great deal depends on — The Old Point of View.

-RJ Blackhurst, ’35”