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Fort Larned Belles

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Kansas Centennial Commission 801 Harrison, Topeka, Kansas

TOPEKA—The typical Kansas Sunday Dinner menu created by the Fort Lamed Belles ^nn

has been named -winner of the state-wide contest sponsored by the Kansas Press


Association through the newspaper: of Kansas, it has been announced by George Clasen,

editor of THE FLORENCE BULLETIN and president of the association.

The winning menu, which features fried chicken as the main course, Is worth $100 in cash to the Belles organization. It won over a field of about two dozen on the state level and many more than that In the contest which was sponsored by the LARNED TILLER AND TOILER* Mrs. Leslie E, Wallace, publisher of the Tiller and Toiler, said the menu was submitted for the Belles by Mrs. Wanda Eakin.

The menu follows: Fort Larned Oxtail Soup, Kansas Centennial Fried Chicken, Kit Carson Baked Potatoes, Wagon Train Gravy, Cherokee Corn-on-the-Cob, Lean Bear Tossed Salad, Sliced Love Apples, Buffalo Bill Biscuits, Sand Hill Plum Jelly, Pawnee Creek Ice Cream, General Ouster White Cake, Black Kettle Coffee.

The board of judges chosen by the Press Association reported a considerable time was needed to weigh and evaluate all of the entries. The judges were Mrs. Grace Shugart, head of the department of institutional management, Kansas State University; Miss Patricia Beezley, president of the Kansas Restaurant Assn., Topeka; Walter Schimmel, of the Schimmel Hotel chain and director of the Lassen Hotel and Schimmel Inn at Wichita, and Elmer F. Hier, general manager of the Hotel Jayhawk, Topeka.

Menus placing second and third:  "Centennial Menu" submitted through the Oberlin Herald by the Progressive Homemakers Unit, Mrs. Paul Scott, president;  "The Rolling Plains Dinner," submitted through the Florence Bulletin and entered byithe Priscilla Club of Florence,


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Women of  Kansas  are playing a major role  in the  state's  Centennial Year celebration  These pictures  show members  of the Fort Larned Belles preparing a typical pioneer Sunday dinner following the menu the Belles  submitted in a state-vfide contest  and which was  selected the winner.   (A copy of the menu is attached) .

No.   1— The women prepare the main part   of the menu;  Mrs .  E-rl  Hall  is   cutting chicken;  Mrs. L. E. Martin is  preparing Cherokee-Corji-on-the-Cob.  Baked potatoes, Loveapples,   and  ingredients  for  Lean Bear   Tossed salad  are  reacy for  combining, Mra« Alvin A- Row,,   -Jr..,   i making Black Kettle coffee and Mrs.  Fred Martin is s birring  ox-tail  soup,

No,   2— Froin  left,  Mrs.  ^e  R.  Pot-win,  Mrs,  lierman Vbgt  and Mrs. Wanda Sakin are working on EssfeH±±XKKHp General  Ouster White Cake,   cutting vegetables and preparing  ox-tail for  soup*

No.   3— Sirs.  Lola Vogt  holds  a jar  of Sand-hill  Plan Jelly -while Mrs.  Karl Hall checks the wood-burning  stove  oven for temperature prepartory to baking the Buffalo Bill "biscuits.

No.  4— Mrs* Herman Voght,  Mrs.  Bakin and Mrs.   Lola Voght make the Pawnee Greek Ice Cream in front   of the  old  ice  house   at Ft.   Larned   on Pawnee  G

Ho.   5— The five cooks  gather for the desert   course— General  Custejr White Cake, Black Kettle coffee  and,   from outside,   the  Pawnee Greek  ice  cream.   They are, from  lefts Mrs.  Lola E5px Vogt, Mrs* Herman Vogt,  Mrs.  Eakin,  Mrs.  Earl Hall and Mrs,   L0  H0  Martin,

The '-Typical Sunday Dinner menu is being used  in some  15000 restaurants  and cafes •which are members   of the  Kansas  Restaurant Assn.;   at  special dinners  and banquets over the state and throughout the Centennial YearB


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$10  Fort Lamed Belles starting to prepare their Kansas Centennial prize winning


typical Sunday dinner. Mrs. Willis Eakin, President of the Fort Larned Belles who submitted the prize winning menu is shown holding ox-tail for the  Fort Larned    Ox-tail soupo  Cutting vegetables for the  soup is Mrs*   Herman Vogte  Mrs.  Gtt R.  Potwin is shown placing the General Ouster Tfllhite Cake in the oven for baking*

# 2.  Shown preparing the main part of the menus    Mrs. Earl Hall is cutting chicken, Mrs.  LO  Ho  Martin is preparing the Cherokee-Gorn-on the Cob*  Baked Potatoes, Love-Applesj and ingredients for Lean Bear Tossed salad on table ready for combining,, Mrs* Alvin A» Row Jr is making the Black Kettle Coffee* Mrs,  Fred Martin is stirring the Ox-tail soup*

$3» Mrs,  Lola Vogt is shown holding a jar of  the  Sand-hill Plum Jelly  | while Mrs.  Earl Hall checks oven temperature reac^ for baking Buffalo Bill biscuits*

$lu   The  General Ouster White Cake is now finished - Belles display same, Mrs.  Willis Eakin is shown holding  the  cake.  Others from left are: Mrs*  Lola Vogt Mrs.   Herman Vogt; while Mrs.  Earl Hall pours a sample of Black Kettle coffee for Mr a* L.  H. Martin.,

#5o  Fort Larned Belles making the final step of the menus Pawnee Creek Ice Cream. The old ice house at Ft Larned on Pawnee Creek may be seen in the background,,

This is merely to give you names,  change as you please0


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