Apr 6, 2023·edited Apr 6, 2023Liked by Jolene Handy
Oh Jolene, I just read again the description of jellied eggs and realize that a) I don’t think that a recipe was included, and b) it’s probably too complicated to do, what with the other dishes I have to make for Passover! I may give them a try in the future; the picture and description is very enticing! Now The Muffuletta Deviled Eggs are another story—those I may be able to pull off. If I make anything photo-worthy, I’ll send you a picture. Happy, Happy Easter!!!! 🐣
Lovely! I recently unearthed a vintage 1959 Gourmet from my archaeological dig through my attic, and found an article by my grandmother. Besides that gem, I’ve been touring the pages of the magazine and yes, the writing is exquisite. And clearly the bulk of their ad revenues came from the alcohol beverage industry LOL. Sign of those times...
(NB: this is a long reply, but so is my family history 😆). My grandmother wrote and published a number of books, both fiction and nonfiction, in the 40s and 50s about her country life on a Pennsylvania farm, most notably the collab between her and Gladys Taber, “Stillmeadow and Sugarbridge.” She and my grandfather hung in the literary circles of the era; my grandfather illustrated the books of Hemingway, Faulkner, Fitzgerald and Marjorie Kinnan Rawlings’ The Yearling. I had never seen that Gourmet article before, nor the ancient scrapbook of my grandmother’s newspaper columns, which were also about country life and gardens with an occasional recipe. It’s surreal that to be carrying on this legacy as the third generation of female foodwriters! I’m happy to share the gourmet article with you via email?
Jolene, have you read The Devil in the White City? You mentioned the 1893 World’s Fair. This book might be helpful to you or just interesting. Oh, and I am so making egg salad and serving it with pickles, black olives, and cherry tomatoes.
Yum, Jolene! Think I’ll make deviled eggs for Passover--maybe jellied ones. Beautiful post! Your research sounds so much fun--can’t wait to hear more! Happy Easter!
I heart old magazine cover photos! I was thinking about making deviled eggs for our Easter feast this year, so you've provided great inspiration. Thank you.
Dear Jolene--Thank you so much for this! I've inherited a deviled egg plate and now I'm inspired to actually use it! Happy Easter! Love, Jamie
I love egg plates! Happy Easter, Jamie! 🐣 💕
thanks! I'm delighted and inspired. Fancy deviled eggs, here I come!
Excellent, Carol!!
Oh Jolene, I just read again the description of jellied eggs and realize that a) I don’t think that a recipe was included, and b) it’s probably too complicated to do, what with the other dishes I have to make for Passover! I may give them a try in the future; the picture and description is very enticing! Now The Muffuletta Deviled Eggs are another story—those I may be able to pull off. If I make anything photo-worthy, I’ll send you a picture. Happy, Happy Easter!!!! 🐣
Yes! Jellied eggs another time! 🤗
Lovely! Very hungry for deviled eggs-luckily there will be some at the Easter potluck this Sunday. Yum!
Thanks, Sarah, enjoy the eggs (I love ‘em, too) and happy Easter!
Lovely! I recently unearthed a vintage 1959 Gourmet from my archaeological dig through my attic, and found an article by my grandmother. Besides that gem, I’ve been touring the pages of the magazine and yes, the writing is exquisite. And clearly the bulk of their ad revenues came from the alcohol beverage industry LOL. Sign of those times...
Oh my gosh, how great! What is the article about? Was your grandmother a food writer? Would love to see it, Amie!
(NB: this is a long reply, but so is my family history 😆). My grandmother wrote and published a number of books, both fiction and nonfiction, in the 40s and 50s about her country life on a Pennsylvania farm, most notably the collab between her and Gladys Taber, “Stillmeadow and Sugarbridge.” She and my grandfather hung in the literary circles of the era; my grandfather illustrated the books of Hemingway, Faulkner, Fitzgerald and Marjorie Kinnan Rawlings’ The Yearling. I had never seen that Gourmet article before, nor the ancient scrapbook of my grandmother’s newspaper columns, which were also about country life and gardens with an occasional recipe. It’s surreal that to be carrying on this legacy as the third generation of female foodwriters! I’m happy to share the gourmet article with you via email?
This is so fabulous, Amie! Yes, would love to see it! email jolene.handy@gmail.com
Jolene, have you read The Devil in the White City? You mentioned the 1893 World’s Fair. This book might be helpful to you or just interesting. Oh, and I am so making egg salad and serving it with pickles, black olives, and cherry tomatoes.
I have and it’s a great book and resource! Also, City of the Century is fantastic, too. Thank you, Randee enjoy the egg salad (and sides! )
I'm so excited for your Palmer book! :)
Thank you so much, Tawni!
Why am I always drooling over the deviled eggs in your newsletter and never MAKING them for myself to enjoy?
You must make and enjoy some deviled eggs, Leigh! 😂 🥚
Love cold deviled eggs in the fridge! Especially with cold fried chicken! Happy Easter Jolene, and happy you have this book to research. So fun!
Anne, I’m now craving cold fried chicken! Happy Easter 🐣 to you and your family! ❤️
I am so intrigued with your research and subsequent book, and I look forward to following along with you. AND the sandwich is a total WOW!!! ❤️
Thank you, Pam! I always so appreciate your support and enthusiasm! ❤️
Yum, Jolene! Think I’ll make deviled eggs for Passover--maybe jellied ones. Beautiful post! Your research sounds so much fun--can’t wait to hear more! Happy Easter!
Ooh, Ruth, would love to see a picture if you jelly the eggs! Happy Passover to you, Jeff and all the family. ❤️
Soooo, reading this post reminds me of an Easy Peel Hard Boiled Egg recipe I saved years ago and promptly forgot to use.
If anyone tries this, please share results. 🤗
1. Boil enough water to cover eggs
2. Add refrigerated eggs
3. Add 1 t. baking soda
4. Boil 12 mins
5. Cool before peeling
Love it, Deborah! Thank you! 😃
Love those doors! How exciting for you and what gorgeous pictures (not just of food).
Thank you so much, Kalpana, it was such a great day!
I heart old magazine cover photos! I was thinking about making deviled eggs for our Easter feast this year, so you've provided great inspiration. Thank you.
Me too, Beth! Deviled eggs are the greatest! Happy Easter!
I love the Palmer House. I still remember the day my aunt brought me there as a little girl, just to walk around the lobby. Magical.
It really is, Sarah. When you visit Chicago, we will go for tea! ❤️ 🫖
Yes please!
You just reminded me how much I love a deviled egg sandwich! I haven't added mustard before.....might give that a try!
Just a little touch! I use Dijon it brightens it up the flavor, Heather!