| Before her husband became the Cattle King of Montana, Augusta Kohrs cooked for the family and hands. As they prospered, a man was hired to cook in the bunkhouse, and a woman to cook for the family. Food was prepared on the wood and coal stove. Meals ranged from a simple toast and bacon breakfast to 'steak tartar' [raw hamburger with brandy, onions and spices] to multi-course dinners. A Chinese produce merchant brought fresh vegetables to the ranch. Augusta liked to buy from him so she could practice her few words of Chinese. German and Danish food traditions lived on at the ranch. Favorite family recipes included German pancakes, grapen zuppe [barley soup], rote grutze, a dessert made with red berries such as raspberries and gelatin. Turkey dressing was livened with apples and white wine. Only family, household staff and friends ate in the main house. Bielenberg, and later Conrad Warren often ate with the ranch hands in the bunkhouse. Family meals in Kohrs' days were semi-formal. They entertained a great deal. |
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