When Thanksgiving comes around each year, I love to cook and become the center of attention like I did at age ten.
My mother Wilma didn’t mind telling people about how she was a terrible cook. This was always accompanied by the explanation that her own mother, Edna Kearns, was a suffrage and women’s rights activist, and not a terribly good cook either. Because Edna had died when my mother was a young teen, even boiling water had been a challenge for my mom. So, in the absence of any of the other young’ins in my family stepping forward to care about Sunday dinners, I vowed to become a good cook.
Lemon meringue was a delicate and delicious dessert surprise –the one thing I could carry from the kitchen and present to everyone at the dinner table, guaranteed to evoke waves of comments and compliments.
Lemon meringue pie was lip-smacking good. Roll out the pie dough. Clean up the flour mess. Make everything from scratch. No lemon pudding mix. Not me.
I dug into the back kitchen cabinet for my mom’s double boiler to prepare the lemon custard with fresh lemons, egg yokes and sugar. Yum. Bake the pie and hold the meringue until the end. Then, beat the egg whites with sugar until they form a stuff peak and spread over the top of the baked custard pie. That’s what I remember. Place the pie back in the oven and toast to a quick brown.
“You’ll make a good wife for some man, someday,” my father said after polishing off every crumb on his plate and standing in line for more. I don’t ever remember making lemon meringue pie for any of my husbands. Nor do I ever remember them making it for me. Perhaps it’s time to search for a women’s suffrage lemon meringue pie recipe as Thanksgiving approaches. There are several great suffrage movement recipe books online. I can see my dad peeking around the corner of some heavenly cloud and wondering if I’m searching for a new husband.
Follow Marguerite’s Musings on Suffrage Wagon News Channel. Postings twice a week and a newsletter four times a year. Suffrage Wagon Cooking School has yet to schedule a lesson on making lemon meringue pie. But stay tuned; you never know!
Photo of meringue by Annie Mole.
An old friend, Chef Cutting, dropped by the Suffrage Wagon Cooking School to show us how to prepare fresh English scones. Check in with the link. He’s not only making them for Frederick Douglass and Susan B. Anthony, but also as a way to remember Elizabeth Cady Stanton.
November 12th is Elizabeth Cady Stanton’s birthday, and it’s also my mother Wilma’s birthday, Olivia Twine’s birthday, my goddaughter Alicia’s birthday, and I’m sure there are many more birthday celebrants out there.
Tea parties are very much part of the suffrage movement. I’ve seen photos of “Let’s Have Tea,” the statues of Frederick Douglass and Susan B. Anthony having tea, a project of the Susan B. Anthony Neighborhood Association (artist Pepsy M. Kettavong) in Rochester, NY. Seeing these sculptures for myself was a highlight of the fall 2013 LetsRockTheCradle blogging tour of the “Cradle” of the women’s rights movement in the Finger Lakes region of upstate NY. It made me think about how the month of November is a great time to dust off the old teapot, make scones from scratch and invite friends over.
These occasions are but two reasons why Chef Cutting’s instruction on English scones from Suffrage Wagon Cooking School fits perfectly into your plans to hold a tea party. And as someone with English roots himself, Chef Cutting reminds us that the English suffragettes were great tea house enthusiasts, as were their American sisters in the movement.
Suffrage Wagon Cooking School is but one reason to follow Suffrage Wagon News Channel. Our 4th birthday is coming soon, and we’ll be celebrating women’s freedom to vote. Also, 2013 is the centennial year of the “Spirit of 1776” suffrage wagon’s first journey back in 1913. This year both houses of the New York State Legislature passed a resolution designating July 1, 2013 as “Wagon Day” in the State of New York. If you missed any of this news, you’ll find highlights in the Suffrage Wagon archive.
Chef Cutting is revealing his secrets at this first lesson of the Suffrage Wagon Cooking School with a step-by-step guide on how to roast corn now that corn’s in season. Let’s go for it. Video.
This recipe is splendid, whether you’re cooking on a grill or in your oven, during the summer or year round. Get rave reviews. If you visit the main Suffrage Wagon platform, you get immediate access to the Cooking School video.
The corn recipe is in memory of Edna Kearns who canned fruits and vegetables and then went on the road to teach canning, as well as campaigning, for the movement.
Quick review: This is the 165th anniversary of the Seneca Falls Convention of 1848. Check out our page on visiting Seneca Falls and the video about the Declaration of Sentiments. Listen to it read, just as it was heard all those years ago.