Cooking with Clara Ford
Clara Ford reminiscing over her first cookbook, the Buckeye Cookbook, at the Women’s City Club, 1949
“I don’t think Mrs. Ford had any outstanding hobby outside her gardening, except possibly recipes” – Rosa Buhler, maid at Fair Lane.
Clara certainly seemed to enjoy her recipes, from Sweet Potato Pudding to Corned Tongue, Clara collected hundreds of recipes. Some were in the form of cookbooks, some typed up, others cut out of magazines or newspapers, but the majority of them were handwritten, either by Clara or the many friends she gathered recipes from.
By the time the Fords moved to Fair Lane, Clara probably wasn’t cooking much from the Buckeye Cookbook her mother gave her when she married as the household staff now included a cook, but Clara never stopped searching out new recipes to try. According to Buhler, “Mrs. Ford would come down every day to talk over the day’s menu. She always saved recipes from cookbooks or the newspaper.” Clara was also very particular about her food, which led to a high turnover in cooks, so when there wasn’t a cook the other servants had to prepare the meals. John Williams, the Fair Lane houseman (and occasional cook) remarked that “Mrs. Ford had a lot of good cookbooks. Sometimes when I was in the kitchen, she would come out and say, ‘John, I found a good recipe. Sometime we’ll try it.’” Everywhere she went, Clara would pay close attention to the food and would frequently ask hostesses for their recipes. Buhler remembered when the Fords would visit Georgia, “every once in a while they’d spring something new on her in the way of Southern cooking. That intrigued her, and she’d ask about it. She’d probably get the recipe from the lady who served it, and she’d want her cook to try it.” There’s plenty of correspondence between Clara and her friends and acquaintances swapping recipes and menu ideas. Clara responded to one such letter from Charlotte Copeland which included a recipe for “Tongue en Casserole” saying, “thank you so much. I do love recipes from friends that have tried them,” and reciprocated with a recipe of her own. In her collection are recipes from Mrs. Ernest Liebold (wife of Henry Ford’s secretary), Mrs. Gaston Plantiff (wife of another Ford associate), and there’s even a recipe for “Mr. Burroughs’ Brigand Stake” (possibly from the famous Vagabond naturalist himself).
While Henry preferred very plain foods, Clara liked richer fare; cream sauces, butter, and lots of spices. She also preferred the traditional English cuisine and style of cooking of her mother’s family. Not a few of the servants questioned the wisdom of the English methods, and as noted above many cooks came and went at Fair Lane. Buhler said that, “Mrs. Ford stuck to the old-fashioned ways, for instance, plum pudding for Christmas. We always had to have it cooked in a cloth and though it always turned out to be a failure, the very next Christmas we had to do the very same thing over.” Not all the traditional recipes resulted in less than satisfactory results however, John Williams spoke of one particular recipe he became expert at, “Mrs. Ford had a favorite recipe that she taught me how to make. It was her mother’s recipe. The crust was made with sour cream, salt and soda, and the apples were sliced and put in a pie plate. This crust was spread over the top very thinly which made it very light….After it was baked, you would turn it on a platter that it was to be served on, and then you would add your sugar, cinnamon, and nutmeg after it was cooked. It made a very delicious pie. Any time any cook was hired, I would have to show them that recipe,” though he did say “In my way of thinking, you could make a two-crust pie much quicker than you could make this.”
- Clara appears to have had a sweet tooth, the majority of the recipes fall into the dessert category. A variety of cakes, cookies, puddings, and pies appear in her collection with flavors from chocolate and butterscotch to blackberry. Many of the entrees and sides were vegetarian, reflecting on Henry’s preferences for lighter fare and Clara’s love of gardening, there were even recipes for alcoholic beverages (something Henry hardly ever consumed). In all there are recipes ranging from Green Mango Pie and Blueberry Dumplings, to Suet Pudding and Frizzled Oysters. If you’re looking to “Coddle an Egg” or find a recipe “For Crusty Top to Soufflé” Clara Ford has a recipe in her collection for you. The only ingredient that seems to be notable for its lack of representation in the collection is the soybean, only one recipe “25% Soybean Bread” features Henry’s favorite legume. John Thompson, butler at Fair Lane noted “Mr. Ford tried to convince Mrs. Ford she should have an interest in soybean products, but she never did. She never thought much of them...Mr. Ford used to eat soybean soup every day during the period he was interested in those experiments…Mrs. Ford didn’t go for this soup.” Though they could both agree on wheat germ, one of their favorite cookies being Model T’s, and according to Ford employee A.G. Wolfe, “You haven’t had anything until you have had a Model T cookie!”
Ford family, Michigan, Dearborn, 20th century, women's history, recipes, making, food, Clara Ford, by Kathy Makas, archives