What’s cooking, Girl Scouts? The latest exhibit at the Nation’s Capital main office answers that question.
The easy way to create the exhibit would be to pull all relevant items from our collection. But I like to have some organization and a common theme running throughout. I decided to use this passage from the 1926 handbook:
The Girl Scout who has earned the Cooking Badge may be a great help at home if she has learned to work quickly and neatly and may get much amusement both at home and on camping parties. If the first trial of a process is not a success, the Scout should have patience to try again and again until her result is satisfactory. If she has learned to prepare a few simple dishes well she should have courage to try unfamiliar recipes which are found in any good cook book. If she is to be ready to take responsibility when it is necessary, she should be able to plan the meals in such a way that nothing is wasted and that the family is satisfied and well-nourished.
When working in the kitchen, the Scout should wear a clean, washable dress, or a washable apron which covers her dress. She should be sure that her hair is tidy, and she should remember to wash her hands before beginning work. She should try to use as few dishes as possible and not to spill or spatter. She should remember that her cooking is not finished until she has cleaned up after herself, has washed and put away the dishes, washed the dish towels and left the kitchen in order.
I divided up the quote into chunks of one or two sentences, then illustrated with pictures taken from old handbooks and vintage postcards.
Then we added a few more instructions from various handbooks and photos.
We used this opportunity to mention the Little House, a model home in Washington, DC, from 1924 to 1945, and the two tea houses once operated by the local Girl Scouts.
Finally, we included requirements for several vintage cooking badges and captions on recipe cards.
These only show the bottom half of the exhibit. To see it in person, visit the Girl Scout Council of the Nation’s Capital office, 4301 Connecticut Ave NW, Washington DC.
Before Girl Scout cookie sales began nation-wide, local Girl Scouts raised money by selling waffles.
The Girl Scouts of Washington DC eagerly joined the tea room fad that swept the United States in the 1920s. The girls operated not one, but two popular eateries in the nation’s capital.
Willow Point/Hains Point
In 1919 the Girl Scouts of the District of Columbia were allowed to open a “tea and refreshment” stand in East Potomac Park. A paved road, known as the “Speedway,” circled the perimeter of Hains Point, making the park a popular spot for leisurely summer drives. The Willow Point tea house began in an old street car under a large willow tree, with tables on the lawn. Many Washingtonians enjoyed the cool breeze from the waterfront while sipping a glass of cold ginger ale.
The Willow Point tea house was a such huge success that in 1922 the Office of Public Buildings and Public Grounds asked Congress for permission to build a larger shelter complete with a “comfort station.” The request was approved, and in September 1924 the Girl Scouts moved into their new facility, known as the Hains Point Tea House. The classical white pavilion housed a restaurant, snack bar, and restrooms.
President and Mrs. Warren G. Harding and, later, President and Mrs. Calvin Coolidge were regular customers at the Willow Point tea house. President Harding (1921-23) was quite the waffle aficionado, and he usually ordered the breakfast dish at every opportunity. With his endorsement, the Girl Scouts became famous for their tea house waffles. (Although they served them with butter and syrup, not the president’s preferred topping: chipped beef gravy. Ewwwwww)
In fact, as the White House Waffle Maker, Florence Harding’s waffle recipe was widely published in 1920. It featured many ingredients that had been rationed during World War I and was part of a national campaign of “Back to Normalcy.”
Florence Harding’s Waffle Recipe
2 tbls. sugar.
2 tbls. butter.
1 teaspoon salt.
1 pt. milk.
Flour to make thin batter. (I used about 2 cups flour)
2 large teaspoons baking powder
Separate the eggs
Beat yolks and add sugar and salt
Melt butter then add milk and flour and stir to combine.
Beat egg whites until stiff (but not dry) peaks form
Stir one spoonful of whites into the mixture to lighten and then fold remainder of egg whites and baking powder
Bake in a hot waffle iron.
(Atlanta Woman’s Club Cookbook, 1921)
Congress restructured park management in 1925, and took over the tea house on January 1, 1926. The Parks Service operated the restaurant until 1962, when it became a visitor’s center, and it was later used as office space. The building suffered from frequent flooding and was razed in 1987.
The second Girl Scout tea house proved more enduring, and the proprietors knew exactly what menu item to feature:
On November 16, 1921, the Girl Scouts of Washington DC opened a tea house at Peirce Mill in Rock Creek Park.
The mill had housed a restaurant before, but the Girl Scouts redecorated it with pale yellow walls, blue tables and chairs, yellow curtains trimmed with blue fringe, and yellow and blue candles on each table. Menu favorites included coffee, muffins with marmalade, waffles with maple syrup, and gingerbread. Though not a financial success, the Council used Peirce Mill for meetings and training sessions for years to come.
Peirce Mill still stands (2401 Tilden St. NW) and even without a restaurant, it remains a popular stop for hikers, bicyclers, and my own Girl Scout troop. It is about a mile from the Nation’s Capital headquarters at 4301 Connecticut Ave. NW.
Girl Scout Cookie Waffles
For a “traditional” Girl Scout breakfast, try making waffles with Girl Scout cookies!
And for those amazing Samoa waffles in the first photo, visit the Domestic Fits blogto get the recipe.