dailyantiques

[dailyantiques]

“Friendly” letter (18 Sept, 1951)

Antiques Daily - Day 1 (5/1/20)

[image text below photos]

I want to start this blog off right with one of my personal favorite letters. 

This letter is written by an American named Jane Talbitt to their presumably German friend Egon. I have to give Jane credit for pulling off this wonderfully petty and backhanded writing so elegantly. 

Throughout the letter Jane remarks on the “messy international situation” and makes reference to the fortune and luxury of the USA as compared to other countries at this time. It is unclear whether the clear tension between the two corespondents is due to international politics (perhaps some anti-German sentiment left over from WWII), or simply a personal grudge.

On the back of the letter is printed a recipe for Boston Baked Beans. I have not attempted to follow it, mainly because for something that takes 6-8 hours to cook it just doesn’t sound that appetizing. If any bean fans try it though, please let me know how it turns out. 

Now enough of my commentary and on to what you actually want to read. The full transcript of the letters will be below the photos if you don’t want to try and read Jane’s handwriting (which is quite good, to be fair) through your screen.

[Front page: Illustration of a woman stoking a fire at the top, more flowery patterns and cooking supplies line the border]

[Back page: No illustrations, only writing]

[Third page: No illustrations, only writing]

[Fourth page: Flowery illustrations around edges, pre-printed recipe in center]

Dear Egon

What a nice surprise to receive your card from Switzerland. Aren’t you lucky tho! Did you visit the same people you did last year? Judging from the post card, Lurich is very beautiful. I’m so glad you had an opportunity to have a vacation there.

What are you doing with yourself? I had decided that you did not wish to write anymore - so I stopped too.

Have you been terribly busy at the University? And are you still working the same job you were when we met you?

I almost thought I‘d get to Frankfurt this year - as a teacher for the G.I. children. But the pay was considerably under my present salary and the vacation entirely inadequate. I would hate to come to Europe to teach and not have time to travel rather extensively. Better that I work here and spend my summers abroad, although even that hope is becoming remoter each month. Oh well, one cannot always do what they wish. Right.

Part of my summer was spent at Cape Cod, Massachusetts, a truly lovely old place. This stationary is from there. Quaint isn’t it. The recipe is an old New England one. Mabe your mother would like to try it out. 

How is the messy international situation affecting you personally? Will you be part of the West German Army if there is one? How do you and your friends feel about this? Quite an era we live in, don’t you think! 

The so call Dark Ages could hardly be darker. And yet there is a glimmer of hope - and a challenge to meet. Of course we shall be victorious in the end.

We in the U.S. are indeed conscious of what  is going on in the world - especially with our boys dying in Korea. But what must be done must be done. The price of living is quite high here and our taxes getting more tremendous each year. But with all we are still the most fortunate country in the world and this is still the “good life” in spite of what some disgruntled persons would have you believe.

 I do hope you can get to our lovely America someday Egon, and see for yourself.

Please do write if you get time won’t you. Have a pleasant autumn season.

Your American friend,

Jane Talbitt

--- Boston Baked Beans ---

Soak 3 cups pea beans overnight in cold water. Drain and put in bean pot. Mix together 2 tsps. salt - 3 tbsps. molasses - 2 tbsps. brown sugar and 1/2 tsp. dry mustard. Add to seasonings enough boiling water to cover beans. Mix together and pour over beans in pot. Cut 1/2 lb. salt pork into pieces and bury in beans. One onion or more may be buried in beans for extra flavor. Dried lima, red kidney or yellow eyed beans may be baked the same way. Bake in oven 300 degrees - 6 to 8 hours. Serves 12