My grandmother, Elizabeth Odell Welch (Elizabeth Hawley Odell’s youngest daughter) was the assistant manager for The Community Kitchen. “Juney,” nicknamed by family, was also the manager for Alice Foote MacDougall in New York. At the age of 28, she left Evanston and headed for the Big Apple to pursue her own career in the food industry.
Mrs. Welch’s connection with the business began when it was a wartime project using the facility of the Evanston Woman’s club. She became assistant manager when her mother became the owner of the Community Kitchen, and she continued with it until shortly after it moved to Davis Street. In 1926 she joined the staff of Alice Foote MacDougall in the tea shop business in New York. Later she did experimental recipe work for Schrafft’s and before she returned to Evanston in 1947, she was on the staff of General Foods preparing foods for advertising photography.
Source: The Evanston Review Newspaper (May 31, 1951)
Inside the notebook pictured above, are index cards with recipes, notations, food conversions, and my grandmother’s beautiful cursive handwriting. I also found a list of fish entrees. She must have created the list during her work at Schrafft’s. How do I know this you say? Well, at first it was a mystery to me as well.
I looked on the back of the paper, wrinkled from time and tinted with age.
“Fish items Schraffts” was written in cursive. “Fish,” underlined and written in thick black colored pencil, was my first clue. A long double dash, then “– items Schraffts” was written in pencil below the black colored pencil.
I obtained the 1951 Evanston Review article from my mother’s cousin, Mary Liz Hunt. I solved the mystery when I read the article. I soon discovered what Schrafft’s was after reading articles about it in The New York Times.
The more research I do, the more I unearth. This giant puzzle of American women’s history is slowly being put together, recipe by recipe. I fear writing a blog post that is not up to the standards of Elizabeth Hawley Odell and Elizabeth Odell Welch — two women who were extraordinary women in their time, as well as chefs and business women before their time. I do believe it would be safe to say they were perfectionists as well.
Some of the examples of fish entrees from my grandmother’s notebook, with Schrafft’s written on the back, including the price from the typed list include:
- Soft Shell Crabs on Toast a la Schrafft Varies
- Creamed Halibut on Toast (Fresh Halibut) .60
- Grilled Sardines on Toast w. Parsley Butter Sauce .65
- Seafood a la Newburg with French Fried Potatoes .85
- Fresh Lobster Fricassee w. Biscuits Varies
I imagine my grandmother, in New York, preparing these items in the executive kitchen at Schrafft’s headquarters or perhaps at one of their restaurants. She is dressed in a white chef coat, her hair perfectly styled, as it always was — not a hair out of place. Her classic white streak in her hair, which I inherited, showing on the left side of her beautiful thick hair. Her pearls are around her neck; in stockings and heels, dressed glamorously.
Juney’s last words to me were, “Comb your hair, Megan.” She had a stroke prior to this, and we visited her at the Mather Home in Evanston before she passed away. I was only ten years old when she died. Her spirit has been with me since I was born. Juney was strong and elegant. She was confident in a way I wanted to be, even as a young child. Her presence was calming and reassuring. I can only imagine how graceful she was in a kitchen and how elegant she must have been walking on the busy streets of Manhattan in the late 20’s, 30’s and 40’s.
Experimental recipes sounds fitting, as she was a trailblazer and was never afraid of the unknown.
As I begin the journey of writing this powerful piece of American women’s history, I am channeling her spirit. I realize I too, am preparing an experimental recipe.
This is an article about Schrafft’s from The New York Times.
In the kitchen: I am working on a post about contacting the great-grandson of Frank Shatuff — the man who started Schrafft’s.