Celebrating History: Society news and Old Glory Bread

By Emily Mayer

Local news was scant in The Havre Plaindealer’s June 23, 1917, issue. Two weddings were announced in the Society column, those of Miss Marjorie Williams and Professor J. Warren Stehman and Miss Anna Johnston to Mr. Virgil Harden, along with the following two entries:

Anniversary Surprise.

Thirty six friends of Mr. and Mrs. A. M. Webber delightfully surprised them Wednesday evening, June 20, the occasion being their 24th wedding anniversary. J. H. Devine in behalf of the company presented Mr. and Mrs. Webber with a beautiful gift as a token of esteem and in remembrance of the happy occasion, after which cards were played. At the close of the evening a delicious lunch was served. At a late hour the guests departed wishing the “bride and groom” many more happy anniversaries.

Mrs. McCammond Honored.

Mrs. A. M. Webber was one of the charming hostesses this week, entertaining a company of friends in honor of her sister Mrs. F. S. McCammond, who expects to leave soon for her new home in Portland, Ore. The afternoon was spent hemming tea towels for the guest of honor, and was concluded with the serving of a dainty luncheon. Covers were laid for twelve.

In the Of Local Interest sectio were these interesting entries:

Mr. and Mrs. L. V. Beaulieu were among the Havreites who attended the Red Cross Dance at Lohman last Saturday night.

“The Hotel Barber shop is now in its new location in the room recently vacated by the Grill café and will in future be known as the De Luxe Shop. A continuance of the public patronage will be appreciated.

“Programs for the Eagles convention to be held in Havre the first week in July are now being printed. Aside from detailed items concerning the order the book will contain announcements from a large number of Havre’s live merchants.

Remember “Freedom Fries” during the second war with Iraq? It wasn’t the first time foods were given patriotic status. World War I saw “Old Glory” bread, with the following recipe provided by Mrs. George M. Reynolds of Chicago, who adopted it from the French:

1 cup rye flour

3 cups whole wheat flour

8 cups white flour

1 tablespoon salt

4 cups water

3 tablespoons shortening

1 yeast cake.

Housewives back then would not have been told how long it would take for the dough to rise, how many times to knead the dough, how hot the oven should be or for how long the bread should stay in the oven before it is done baking. None of that is in the article in which the recipe was printed.