In 1918 and 1919 thirty-seven young women, friends and neighbors of my grandmother Fannie Mae Turner were members of the Edelweiss Club in Montgomery, Alabama. These are snapshots from their lives, place and times. Click on any image to enlarge.
This is the second time Jessie Freeman has hosted the meeting. This time she served a delicious two course luncheon.
I looked for the hours school was in session to answer Anne’s (Anne’s Family History) question – why were they called luncheon when I said they met in the evening. A school day was from 9 AM to 2 PM. Although that is later than the usual lunch time of 12:30 or 1 o’clock, it was too early for dinner, hence “Luncheon.” That’s my guess.
This week we have two delightful dainty delicious dishes.
For a more savory dish, at the suggestion of my sister, we will serve Pimento Cheese on toast. It was sold in the local Montgomery grocery stores but the best would be homemade. I have looked and looked for an early recipe, to no avail.
The classic combination is grated sharp Cheddar cheese, mayonnaise, and diced jarred pimiento. People add various extras – garlic salt, hot sauce, onions, cream cheese. Serve on crustless bread. Make a bread pudding out of those crusts so you don’t waste anything.
For the dessert course, Charlotte Russe, take your pick of flavors.
Two blog posts about ice boxes, which is where these items would be cooled in 1918.
What is pimento? Sorry Irish woman here with no clue
Pimentos are made from small, sweet red peppers. Here they are often stuffed in olives. Do you have those? They are also sold in small jars and were back then too.
Such wonderful history from your family! So glad to read those amazing Charlotte Russe recipes…I would be standing on my head trying to make some of them! Not a fan of pimento cheese, but those who are say homemade is the best! (Allergic to all peppers) I can just imagine the ladies sitting around all dressed up for the luncheon!
I don’t remember ever having any, but I’m going to be on the lookout because I’m wondering what it tastes like.
It’s nice to read about the Edelweiss club again. The Charlotte Russe seems to me more appetizing that the pimento cheese.
They needed a savory course to go before the Charlotte Russe and that one was suggested to me, so I went with it!
They must have had a great time networking at these luncheons. They had so many of them! Love the recipes.
They met about once every two weeks during the school year. Taking off summers.
Thanks for the answer about luncheon 🙂
The Charlotte Russe recipes look terrific and the pimento cheese on toast sounds good too
I just ordered some pimento cheese from my butcher. Looking forward to trying it on toast. Maybe I’ll add a photo to this post.
These are such delightful stories.
Sorry, I’ve missed a few posts. Now playing catchup.
I’ve missed some too. It’s hard to visit and write and comment all at once!
Great blog! Love the stories and food too of course. Thank you. 🙂
Thanks. I tried to comment on your blog, but there was so many hoops that I gave up.
I’ve never heard of sparkling gelatine. Does that mean it’s carbonated in some way, or that it has glitter in it? I suppose it must have been extra elegant, though!
That was the name of it “Knox Sparkling Gelatine” was on ever package. I don’t think it actually sparkled any more than present day jello. Knox says:
“What is in Knox gelatin ingredients?
This result is due to “collagen”, a protein substance which yields gelatine and is found in the bones, skin and connective tissue of animals. In manufacturing, unflavoured gelatine is extracted from the collagen by hot water, then concentrated and filtered for purity and clarity.”
The Basics – Knox Unflavoured Gelatine
Knox Gelatine