Celebrating History: Private gatherings and canning recipes

By Emily Mayer

Community-wide news was rather scant this week 100 years ago, so let’s read about some of the private gatherings going on in Havre.

These two articles were found in the August 24, 1924, edition of The Havre Daily Promoter.

“SONS AND DAUGHTERS OF THE MASONS WILL DANCE

“There will be a dance at the Masonic temple Monday evening for sons and daughters of Masons and their friends. The dance is in honor of the young people who will leave shortly for college and is a farewell party for them.

“ENTERTAINS FOR MISS VANVALKENBURGH

“Thursday evening at the home of Mr. and Mrs. H. A. Jackson, Miss Rose Elwood entertained a few friends at a surprise party for Miss Jeanette VanValkenburgh. The evening was spent in music and games after which the table was lighted with four candles and the lights put out, a delicious two course luncheon was served by the hostess.

“Those invited were Rev. and Mrs. VanValkenburgh, Jeanette VanValkenburgh, Dorothy Huston, Mabel Elwood, Naomi Herron, Jennie Yoder, Mrs. Huston, Mrs. Elwood, Mrs. Jackson, Dorothy and Marjorie Jackson and Rose Elwood.”

Reverend VanValkenburgh was pastor of the Methodist church at the time.

The August 26, 1924, issue saw this entry:

“BIRTHDAY PARTY

“Helen Dalman entertained a number of her friends at a birthday party yesterday afternoon. The children played games and a delicious lunch was served later. Mrs. Frank Baron and Miss Beulah Evanson assisted Mrs. Dahlman.

“Among those present were Doris Smith, Helen Larson, Rose Baron, Billie Baron, Bernice Eabelon, Beulah Riggins, Helen Schule, Margaret Schule, Helen Carbrelick, Elmer Carbrelick and Irene Dahlman.”

The August 27, 1924, newspaper contained this short article:

“LUNCHEOON FOR MRS. BROOKS

“Mrs. Julius Stender entertained at a luncheon in honor of William Brooks and her son, George, who left yesterday for Minot.

“Those present were Mrs. Emma Hary and family, Mrs. Ed Jacoby and family.”

The farewell parties continued in the August 28, 1924, Daily Promoter:

“FAREWELL PARTY FOR GUESTS

“Mrs. R. C. Timmons gave a farewell party yesterday afternoon in honor of Elizabeth Adelaide and George Timmons. The afternoon was spent in guessing games. Mary Taylor won first prize, and Charles Daum won second prize.

“Those present were Verna Hanson, Leveda Clark, Elizabeth and Josephine Murphy, Cornelia Clack, Loretta Daum, Charles Daum, Barbara and Dolores Choquette, Mary and Bobby Taylor, Billie and Phoebe Hutchinson, Robert Coutts, Benton Lauer, Dorance, Wanda and Warren VanBuskirk, Lucia Worth, Pauline Timmons and the honored guests.”

And finally, this gathering was recorded for posterity in the August 29, 1924, issue:

“MRS. SCHARFE HOSTESS AT WEDNESDAY LUNCHEON

“Mrs. Charles Scharfe entertained at a luncheon Wednesday afternoon in honor of Mrs. Elizabeth Thomas of Appleton, Wis., and Mrs. L. Barrows of Lethbridge, Alberta.

“The afternoon was spent in sewing after which a delicious luncheon was served. Summer flowers very beautifully decorated the house in a most artistic manner and pansies formed a delicate center piece for the table.

“Among those present were Mrs. A. Pepin, Mrs. L. G. Armstrong, Mrs. S. Weir, Mrs. Thomas Connolly, Mrs. A. Hinck, Mrs. Charles Craft, Mrs. William Blair and Mrs. Fred Hopke.”

Two recipes for canning were found in the August 27, 1924, newspaper, so for all you canners in the Havre area, I hope you enjoy these recipes. For modern canning techniques to ensure food safety and a successful canning season, please contact the Hill County Extension Office at (406) 400-2333 during normal working hours.

“CANNED PEACHES

“Havre (yes, spelled that way!) ready a syrup by boiling sugar and water together until sugar has dissolved, using 1-2 to 3-4 cup of sugar to each cup water. Allow 1 cup syrup to each quart jar of peaches and add 1 peach pit to each quart syrup.

“Scald sound, firm freestone peaches, a small number at a time, in boiling water just long enough to loosen skins; dip quickly into cold water and slip off skins. Cut peaches in halves and removes stones.

“Can-cooked method-Pack the peaches in overlapping layers with rounded side upper most facing glass. Fill each jar with the syrup and adjust rubber cover, and upper clap, thus partly sealing jar. Place jars on rack in hot water that covers the tops to a depth of 1 inch. Bring water to boiling point, and boil pint jars 16 minutes, quart jars 20 minutes. Remove jars, seal and invert to cool.

“Open-kettle method-Cook the peaches in syrup until tender; then with sterilized spoon skil them carefully into sterilized jar; fill jar to overflowing with syrup. Adjust rubber, cover, seal immediately, and invert to cool.

“SWEET TOMATO PICKLES

“1/2 peck green tomatoes

4 onions

4 green peppers

1 cup salt (non-iodized, some brands may call it canning salt)

½ cup white mustard seed

2 teaspoons pepper

3 teaspoons cinnamon

3 teaspoons allspice

3 teaspoons cloves

2 quarts vinegar

1 pound brown sugar

Chop tomatoes, onions and peppers, cover with salt and allow to stand overnight. Drain, and add to vinegar, spices and sugar which have bee heated to boiling Cook 15 minutes and seal in sterilized jars.”