February 17, 2010 at 8:31 pm, by Toni Tipton Martin
A month into my study of black women cooking in America’s kitchens and already I can see numerous professional characteristics displayed by slave women. Plantation cooks worked under pressure and still devoted attention to detail. Fashioned a creative style under stone-age conditions from meager ingredients. Possessed exceptional organizational skills.
But, it was their forebearing management style that caught my attention this week, following popular British chef Jaime Oliver’s TED challenge that Americans take back responsibility for educating their children about food. If Oliver’s plans to join the Obamas and others in the fight against obesity and food ignorance seems intrusive, it shouldn’t; we live in an era when many adults become completely depressed by the thought of kids in the kitchen.
Not these women. They supervised a gaggle of helpers, some of them young children, without surrendering their hearts to despair just because of the distraction and hazard of children underfoot.
We all know that slavery’s children were exposed to heavy labor at an early age. From Works Progress Administration interviews, we also learn about the skills and traditions their mothers handed down to them as they worked side by side, which reveals a communal spirit, not weakness.
Imagine Mammy or Aunt Chloe redirecting her feelings, telling herself and her children they were allowed “to “play” in her kitchen or to “help out” with the cooking. At the same time, in an informal way, she taught them basic responsibilities, transferred culinary expertise, and instilled confidence and self-esteem, when she allowed the child to accomplish simple tasks like helping her to put on a pot of rice.
Aunt Mary Graham remembered that Mammy Rose, the cook managed the fireplace and several servants at once, including children on her Washington, Louisiana plantation. Aunt Mary was the “table gal,” who learned from the Missus how to “make it fitten fo’ fine folks ter eat at.”
A small girl, usually the cook’s daughter, carried the food to a small table near the kitchen door, then the table gal would carry the meal into the dining room. Mammy Rose, she said, “Didn ‘low no boys ter wait on tables caise dy rush roun’ so fas’ an’ spill things.”
Mandy Morrow, a former Texas slave who cooked in the Governor’s Mansion, was one also of those early trainees. She recalled carrying food pails to the field, managing the smoke in the smokehouse, making preserves, and “making sorghum molasses every year to sweeten the coffee.”
Aunt Charity Anderson, one of six house servants, explains: “My job was lookin’atter de corner table whar nothin’but de desserts set.”
I have to admit that some nights, these narratives troubled my sleep, but most times, I tried to put on my own mother apron and think about the joy I share with my children at the table. And that brought memories of my son Brandon’s Chocolate Chip Cookies to mind. His recipe is a family favorite that grew out of a challenge when he was in middle school and I was a newspaper food editor. He taunted me into a weekend cookie bake-off, which he proceeded to win with this simple, sweet recipe. I make them with the kids in my cooking classes and we still laugh about it today.
What recipe did your mother use to bring you into the kitchen?
Chocolate Chip Cookies
- ½ cup margarine
- ½ cup shortening
- ¾ cup brown sugar, firmly packed
- ½ cup sugar
- 1 ½ teaspoons vanilla
- 1 egg
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. In a large bowl, stir together margarine and shortening until mixed and light yellow. Add sugars and stir until creamy. Stir in vanilla and egg. Stir in flour, soda and salt. Blend well. Stir in chocolate chips and mix well. Wrap in plastic and shape into a 12-inch log. Refrigerate until firm. Slice cookies about ¼-inch thick or drop dough by rounded teaspoonfuls, 2 inches apart onto a lightly greased cookie sheet (or spray with non-stick vegetable spray). Bake for 8 to 10 minutes or until light golden brown. Immediately remove cookies from cookie sheet to wire racks and cool.
Number of servings: 48