Tag Archives: Great Aunt Maude Stout Bartlett

Heirlooms Introduce Stone Sisters and Create Mysteries

When I found my Grandma Vera and my Great Aunt Maude Stout’s autograph books, I did not realize that I would also discover a family of relatives that I was unaware of–the Stone sisters.

Will and Maud Stout

Will M. Stout and Mary (Maude) Stout, May, 1881 (Probably taken the day that Vera Stout was born.)

Maude Stout Autograph Book

Maude Stout autograph book cover. 1886. Signatures of the Stone sisters in this book.

I talked last week about Grandma Vera’s autograph book, and showed a picture of her book along with two that belonged to her older sister Maude.  Since the types of inscriptions, drawings, stickers, verses, are similar in both, I won’t share as many of the pages from Aunt Maude’s. The thing that seemed most obvious to me came in comparing the empty pages–one or two in Vera’s book and many in Maude’s book.  Maude seems to have a higher percentage of older people signing her book–along with the “signature” of her little sister Vera. You can see the effort of the 4-year-old Vera in the previous post. By the way, Maude spelled her name without the final “e” when she was younger, but came to use the “e” in adulthood.

Maud’s signature on inside cover of autograph book.

Maude’s smaller book (cover pictured above) measures 3 1/4 ” by 5 1/4″ and has 38 pages (76 writing surfaces). On those page, Maude collected just 18 signatures in 1886 and 1888. (none in 1887).

The larger book measures 4 1/2″ x 7″ and contains 45 pages plus a printed cover page.  In that book, Maude collected signatures in the years 1885, 1886, 1888, 1889, 1890 and 1892, and one in 1895, so from the time she was thirteen years old until she was twenty-three, she would get out her autograph book from time to time.

Autograph book cover

Cover of the larger of Maude Stout’s two autograph books.

The pages are intact with very little wear showing, which indicates to me that she used the book less, and perhaps went back to it less frequently than Vera’s book. In that book the pages are fragile and edges are torn.

Maude and Vera are the two Stout sisters of the title.  In Aunt Maude Stout’s book, I spotted signatures of two Stone sisters from Guernsey County–Mary A. Stone and Hattie (Harriette Stone). That sent me on an interesting search, because although there are many Stone relatives in my line, I was not aware that the Stout sisters were in touch with the Stone sisters of Guernsey County.  Huge thanks to a cousin, descendant of the family of Mary and Hattie for his shared research and many, many photographs.

These children were orphaned when Mary was 14, Hattie was 13, and their brother  just eleven when their father died. Their mother had died three years earlier. This picture of the Stone sisters and their brother could very well be from the day of their father’s funeral.

The Stone Cousins

Mary, Frank and Harriet /Hattie Stone, from collection of pearson1295 on Ancestors.com

The Stone sisters were older than their cousins the Stout sisters. I find it interesting that Mary Augusta Stone, the older sister would have been 23 years old when she signed 14-year-old Maude’s book.

Cousin Mary Stone 1886,

Cousin Mary Stone 1886, Cambridge, OH, Autograph in Maud Stout’s autograph book

Dear Maud Remember that “Practice makes perfect.”  “Cousin Mary”. Perservere.  Cambridge, O. Oct 9th 1886,

This is interesting because I remember Aunt Maude playing the piano  in the 1940s and 1950s after she had moved back to Killbuck Ohio from Buffalo.  According to the census, she taught piano in Buffalo after her husband died in the early 20th century.

Mary signed the book twice on the same day..

Cousin Mary Stone, 1886

Cousin Mary Stone , Cambridge, OH 1886 in Maud Stout’s autograph book

 Elmwood.  Dear Maud

Great deeds are before you and great songs; If crowned or crownless when you fall , It matters not so God’s work is done.  Your loving cousin Mary A. Stone, Cambridge, Oct. 9th 1886.

Hattie Stone, just a year younger than Mary Stone, signed the book at age 22.

Autograph of Cousin Hattie Stone

Cousin Hattie Stone, Cambridge, OH 1886 in Maud Stout’s autograph book.

Maud “Be a good sweet maid and let who will be clever. Do noble things, not drum them all day long, And so make life, death, and that vast forever, One grand sweet song.”  Lovingly, Hattie Stone, Oct. 13th 1886, Cambridge, Ohio.

In Maude’s second book, Hattie signed again the following day:

“Let us press with free and willing fee along the King’s Highway of Holiness.” Lovingly, Hattie L. Stone.  Oct. 14th 1886.  In the margin it says Cambridge, Ohio.

The Stone sisters were not the only relatives to sign Maude’s books. Another cousin from Guernsey County, May Hays, also signed Maude’s book. The Stout girls were related to Lillie May Hays through her mother, the sister of their father Dr. William Stout. I was not surprised to see May Hays signature in Maude’s autograph book, since  I have written about the Stout family’s road trips to Guernsey County to visit their Stout relatives. I also wrote about May (Lillie May) and her mother here.  You may want to go back to read what I have found of the somewhat unusual story of May’s life.  May was 17 when she signed Maude’s book, and Maude was 14.

Mattie Stout's daughter

Mattie Stout Hays’ daughter Lillie May Hays McFarland -Cousin May Hays


Cousin May Hays

Autograph of cousin May Hays, Guernsey County, Ohio, 1889

Aug 14 ’99

Our greatest glory is not in never falling, but in rising every time you fall. Your Aff Coz May Hays

“Remember our horseback ride”

Since the women were all older than Maude, herself nine years older than Vera, it makes sense that Vera did not have these cousins’ signatures in her book several years later.

Although Vera’s signatures almost all come from Killbuck, Ohio, several of Maude’s come from other places.  I am at a loss to explain that, because I don’t have information about her school years. She may have spent some of those years in a private academy away from home, rather than the public school.  These missing years particularly annoyed me when I read in one of the signatures, “Remember the winter of 91-92. Remember May 19 and the sights we seen.” The entry is dated May 20, 1892. And the signer, Lizzie Henderson is from Fredericksburg. (a town in a county neighboring Killbuck). Who is Lizzie?  What were those marvelous ‘sights we seen’? What was special about that winter?  I will never know.

But the page that mystifies me the most is this one.

Signature of Sula Webb

Cousin Sula Webb, Iowa

Who is this mystery cousin? I presently have no Webbs in my family tree, and so far have not been able to locate this Sula Webb.  There is a Sula Webb who is a physician in Iowa. Since she is an eclectic medicine doctor, the same as Maude’s father and her uncle George Stout, that hints at a possible connection. A preliminary search has not turned up very much information.  That is how it goes in research. Every new discovery opens up many new questions.

I am excited to learn about the Stone sisters, but so many new questions now face me in my research.

Cheese Pie Recipe and How to Make a Meringue

One of these days, I’m going to start going through some of the other cookbooks I have on my shelf, like the community cookbooks made by church groups, women’s clubs and especially the Kidron Ohio 100th Anniversary Cookbook.  But for now, I’m happily stuck in Great Aunt Maude’s (Mary Emaline “Maude” Stout Bartlett) Buffalo Evening News The Home Makers’ Cooking School Cook Book. That’s the one where I got this ham and potato recipe and where I found today’s cheese pie recipe.

There are only a few of the pages in the book that bear signs that Aunt Maude actually cooked the recipes therein, and I’ll be sharing those down the road–including Baked Alaska!  But who knows? She may have at least gotten inspiration from some of these recipes. She may have done what I do. See what I have on hand that needs to be used, and look for a recipe.

Cheese pie recipe

Cheese pie with meringue from vintage cook book recipe

That’s how I discovered their Cheese Pie recipe. I had an unused pie shell and some ricotta cheese. The Cheese Pie recipe is pretty much like cheese cake (the kind made with cottage cheese instead of the New York cream cheese variety), except that it is baked in a regular pie shell instead of a graham cracker crust.

The other big difference is that it is topped with meringue. That intrigued me. Although I have some strawberries and was tempted to just make a delicious sounding strawberry sauce I found in the book to top the cheese cake, I decided to stick to the recipe and try something old that is new to me.

Don’t be afraid of meringue, if you’ve never tried it–or if you’ve tried and came up with egg-white soup instead of nice crisp peaks.  Most modern recipes call for a bit of cream of tartar which helps ensure the egg whites stand up firmly.  But I followed this recipe which only uses sugar. Here are my hints for making nice stiff egg whites:

cheese cake recipe mixer

Standard beater attachment for electric mixer

      • Use 3 scrupulously clean bowls for separating the eggs.Not that I’m accusing you of not having clean dishes… but a tiny bead of something greasy will mess up egg whites.
      • Break the egg and let the white fall down into a small bowl. Toss the yolk into a 2nd bowl. Immediately pour the white into a larger bowl that you’re going to use to beat it. Repeat with the second egg.  Experience has taught me not to try to let the white fall into the bowl with other whites–or the bowl where I’m going to beat them.  Too many chances that a bit of yolk will get in there and ruin the whole thing.
cheese cake recipe mixer

Whisk attachment for electric mixer

    • Use an electric mixer (with a whisk attachment if you have one, although it is not mandatory) but do not use a blender or food processor, as it will not fold in air, which is what this is all about.
    • If you’re a back-to-nature type, then use your hand whisk–or one of these things–anybody still use them?
Egg beater

Hand egg beater

  •  Be sure that you beat the eggs until they are frothy all through (not just on the top) before you add the sugar and continue beating until sharp ridges form. (You can overdo a good thing, so stop while you’re ahead.)
cheese cake recipe whisks


  • Don’t overdo the sugar.

I did make one adjustment in the cheese pie recipe.  I used ricotta cheese instead of regular cottage cheese. As usual in these older cookbooks, you’ll notice they don’t say small curd, large curd, low fat, reduced fat, or any other adjectives before cottage cheese. In 1925, cottage cheese was cottage cheese.

The directions for temperature and time are a bit vague, so I’ve added some suggestions to the cheese pie recipe.

Cheese Pie


  • baked pie shell
  • 1 cup cottage cheese
  • 3/4 cups sugar
  • 2/3 cups milk
  • 2 eggs
  • 1 tablespoon melted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon flavoring (vanilla or lemon for instance)


1. Cream cheese and sugar, slowly add milk and egg yolks
2. Add melted butter and flavoring.
3. Mix thoroughly, and put into baked pie shell.
4. Bake in moderate [350 degree] oven until mixture is set. [30-40 minutes]
5. Make a meringue of the two stiffly beaten egg whites, and two tablespoons sugar, and spread over the top.
6. Return to the oven and brown slowly. [Not over 350, 15-20 minutes]
7. This mixture is enough for one pie or six little tarts.


My additions to the original cook book recipe are set off in brackets.

This is a very flexible recipe. I used ricotta instead of cottage cheese, and lemon juice (about one tablespoon) instead of lemon flavoring.

Be sure to spread meringue to very edge of pie.

You could use a store-bought crust--either regular pastry or graham cracker--if you prefer. Next time I'll probably leave off the meringue and top with a fruit topping.

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Vintage Cookbook Recipe for Blueberry Pie

I have a collection of many a vintage cookbook, old cooking pamphlets, etc.  Some are from my early days as a wife and mom (1960s-70s), some are from when my mother, Harriette Anderson Kaser taught Home Ec classes (1950’s), and a couple belonged to my Great Aunt Maude Stout Bartlett (b. 1875- D. 1963). in the 1920’s and 1930’s

Vintage Cookbook:The Rector Cook Book 1928

The Rector Cook Book 1928

Since blueberries were on sale, I decided to make a blueberry pie, and just for kicks, looked in a vintage cookbook for a recipe. So often when I’m in the kitchen, I am reminded of family members. This day made me think of Great Aunt Maude and my sister-in-law’s mother, Norma Haggberg.

The 1928 cookbook, The Rector Cook Book is by George Rector, “Restaurateur, Author, Member Societe des Cuisinere de Paris” and belonged to my “Aunt Maude”.

Vintage cookbook: The Rector Cook Book


I’m guessing that the book, which says “compliments of Cribben & Sexton Company” on the cover, was given away with ranges made by a company called Universal.  The foreword, by George Rector, has praise for the stove:


Heritage Cook Book's Universal Range 1930

Universal Range 1930, for sale at Antique Appliances.com refurbished for $3800.

“Aside from the beauty and the practicability of Universal Ranges, I am particularly impressed with the simple In-A-Drawer broiler.  The house-wife surely must appreciate this one, of the many improvements, that has made the UNIVERSAL famous,” says George.

Universal Range, 1930

Universal range, 1930, with broiler in a drawer.

I like vintage cookbooks because they shed light on how our view of the act/art of cooking changes over the years, how certain dishes and foods find favor or disappear from view.

The Rector Cook Book foreword has a fascinating clue as to how the very modern housewife of 1928 (my Aunt Maude, my Grandmother and others) saw her kitchen. (Original punctuation.)

“In former years the poor kitchen came in for much abuse, broken chairs, old pictures and bric-a-brac were delegated to the kitchen.  Today it is, a kitchen deluxe–everything is modern, cheery and bright.”

Rector’s was a famous restaurant around the turn of the century (from 1899-1914) in New York City. Which of course makes me wonder if Uncle Bill Stout dined there in the gay nineties.

Blueberry pie from The Rector Cook Book

Blueberry pie with lattice top from The Rector Cook Book

This picture of my Blueberry pie is unretouched–broken top crust, boiling over filling, and all. The recipe is vintage in two ways. The recipe from a vintage cook book, and the lattice made with an inherited tool.  When my sister-in-law’s (Norma Haggberg Kaser) mother died and I went to California to help Norma clean out her mother’s apartment, she encouraged me to keep any kitchen tools that appealed.  I took a round plastic lattice-pie-crust maker.  You roll out the dough, then place it on top of the circle of plastic and run your rolling-pin over. It cuts out the little windows you see in the picture.

Blueberry Pie from The Rector Cook Book (with notes)

          • 1 quart berries
          • 1 C. sugar
          • 1 Tablespoon flour (Note: As you can see in the picture, too juicy.
  •        Next time I’ll use 1/4 C flour)
          • 1/8 tsp salt
          • 1/2 tsp vinegar (See below)
          • 1 Tablespoon butter 

Pick over and wash berries. Drain, sprinkle with sugar, flour, salt and vinegar.  Turn into well lined pie plate (deep) and dot with small bits of butter. Put on top crust and bake 45 minutes in moderate oven.

Note: even that small bit of vinegar gave the pie a slight vinegar taste. I prefer the more commonly used lemon juice instead.

The Rector Cook Book is listed in several different forms on Amazon by affiliate sellers.  However, most of them are sold out. The one that looks identical to mine has a list price of $50.00.  Pretty impressive for a giveaway book, wouldn’t you say?

The preface to the book is priceless, and I no doubt will return to it at a later date.  Suffice it to say, I love the man because he claims to have introduced lobster to the American restaurant menu at Rector’s at 44th Street and Broadway in New York City. But George Rector is not the only one to have a high opinion of Rector’s.  Village Voice’s Food Blog listed it as one of the ten best New York City restaurants in the past two centuries. You can learn more about the restaurant and the man in this article at Toque Magazine on line.