You are currently browsing the tag archive for the ‘Carol Callahan’ tag.
John and Frances Glessner were among the most generous and loyal supporters of the Chicago Symphony since the Orchestra’s founding in 1891. They extended that generosity into their own home in the Prairie Avenue District, and Theodore Thomas and Frederick Stock, their families, along with members of the Orchestra and visiting soloists, were frequent guests, especially during the holiday season (see here).
Frances meticulously kept journals—detailing menus, decorations, guests, and seating arrangements—providing a glimpse into the family’s entertaining. According to these journals, Frances often served her famous fudge brownies. Here’s her recipe:
Fudge Brownies
makes 25-30
4 squares of unsweetened chocolate—melted
1/2 pound butter
4 eggs—beaten
2 cups sugar
1 cup flour
1 1/2 cup chopped walnuts
2 teaspoons vanilla
Mix sugar, vanilla, and eggs. To this add butter and chocolate melted together (in double boiler). Fold in flour. Then add nuts. Pour into buttered pan (9-by-12 inches). Bake for 35 minutes at 375 degrees. Cool before cutting.
Another favorite recipe—received from Rose Fay, Thomas’s wife—was for a punch specially named for the Orchestra’s founder and first music director. Frances recorded it in one of her “menu books,” where she would document menus served at dinner parties and other events, occasionally also including recipes. (One former resident of Prairie Avenue recalled that the punch “pack[ed] a wallop.”)
Theodore Thomas Punch
1/4 Burgundy
1/4 Moselle (a light, Rhine wine)
1/2 champagne
The fractions are proportions to be used in mixing any quantity of the punch, rather than fractions of one wine bottle.
Both recipes appear in Carol Callahan’s 1993 Prairie Avenue Cookbook: Recipes and Recollections from Prominent Nineteenth-Century Families.
Special thanks to William Tyre, executive director and curator at Glessner House.
This article also appears here.
John Glessner and his wife Frances were among the most generous and loyal supporters of the Chicago Symphony Orchestra since its founding in 1891. They extended that generosity into their own home, and both Theodore Thomas and Frederick Stock, their families, along with members of the Orchestra and visiting soloists, were frequent guests, especially during the Christmas season (see here).
Frances meticulously kept diaries, detailing menus, decorations, guests, and seating arrangements, giving us a glimpse into the family’s frequent entertaining. According to her diaries, during the holiday season she frequently served one of her favorite cookies—Hermits. Here’s her recipe:
Hermits
Makes about 1 1/2 dozen bar cookies
3 cups flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon soda
1/2 cup nutmeats (chopped coarse)
1/2 cup dates (chopped or diced)
1 orange rind grated
1/2 cup butter or shortening
1 1/2 cups brown sugar
2 tablespoons sour milk
2 eggs (beaten well)
Cream together butter, sugar, and orange rind. Sift together flour, salt, nutmeg, cinnamon, and soda and set aside. Add beaten eggs to butter and sugar mixture. Alternate adding dry ingredients and sour milk, then fold in dates and nuts. Spoon into (greased and floured) 9-by-13-inch pan and bake at 350 degrees for 25-30 minutes. Cut into bars when cool.
Modern cooking tip: sour milk can be fabricated by adding a few drops of lemon juice to milk.
(from Carol Callahan’s 1993 Prairie Avenue Cookbook)
Keeping with the Glessners’ holiday traditions, the Glessner House was beautifully decorated for the holidays this year. It recently was open for docent-led candlelight tours, complete with executive director and curator William Tyre playing carols on the late nineteenth-century Steinway grand piano in the parlor.
**********
And a footnote . . . we couldn’t share the recipe without trying it ourselves . . . delicious success!
from the archives 