Big Cedar Lake, WI – As families prepare to sit down together this Thanksgiving, we highlight a couple of memories from Barbara Johnson’s book ‘Timmer’s Resort at Big Cedar Lake …a journey through time.’
There are quite a few citations in Johnson’s book about food and service at Timmer’s Resort. It was an era that started in the mid-1860s after President Abraham Lincoln delivered his Gettysburg Address and Mathias Timmer married Margaretha Gehl.
“When guests completed their long and rugged journey to the resort and their horse-drawn conveyance deposited them at the Timmer carriage stone, oldest daughter Mary Timmer, in her official capacity as hostess, was there to greet them.
“Caring for guests was as rugged as their ride, as there was no running water, electricity or indoor plumbing. Water for pitchers and bowls in the guest rooms had to be pumped and carried from the hand pump at the well. Hams and bacons were smoked, and bread and pies baked in the ovens in the original stone house which still stands adjacent to the main building.” – Beryl Timmer
Feeding men who came to harvest ice on Big Cedar Lake was a full-time job according to Beryl Timmer.
“Cecilia fed the workers well. The meal consisted of canned beef or pork, which she had canned herself. Potatoes and vegetables rounded out the meal with probably a lot of homemade bread. The vegetables would have been canned beans or cabbage or carrots from their root cellar. Cabbage was also made into sauerkraut in large crocks. By the time Cecilia finished feeding and cleaning up for one meal it was probably time to start fixing the next meal.”
Hotel Timmer: John and Beryl Timmer managed the resort and then became owners in 1952.
“When we took over the resort it was during the worrisome years of the Second World War with the ensuing problems of food and gas rationing. Guests were reluctant to relinquish their precious food and gas stamps as requested by the government so much time was spent by the management on bartering and improvising so (our) guests could be housed and fed.”
“A large garden was planted for fresh fruits and vegetables, but later the surplus was picked and canned and placed in the basement until the hotel inspector said “home canned” foods could not be served to guests… That ended the garden and poor Henry’s (the Gardner) job as well as (my) profession of food processor. The garden was supplanted by badminton and shuffleboard courts.”
LaVonne “Vonnie” (Conrad) Mueller worked as a waitress at Timmer’s Resort through the summers of 1953 and ’54. She shares her experiences from that time:
“We would state our day at 7 a.m. and finished around 7 – 8 p.m. Coffee was made by the waitresses in the large coffee urns (or vats). Miniature creamers were filled for coffee drinkers… juice pitchers prepared. Butter packs were placed on mini butter places (creamers and plates matched the dinnerware). Tables were set and cleared after each meal by the waitresses. The dishes were restaurant style of heavy-duty, plain white stoneware. Thick, sturdy glassware was used.
Breakfast and lunch were served in an informal fashion… paper napkins used. White linens were used for dinner in a more formal fashion. My mother taught me the proper place setting for setting the table. Of course, Beryl gave us specific instructions to: the correct way of serving our guests… “Serve from the left, remove from the right;” the order in which the courses should be served; handling of trays; taking guests’ orders; efficiently serving our guests – always with a pleasant smile!
The waitresses didn’t just wait tables. We also would be called to do certain things in the kitchen like make radish roses or clean the leaf lettuce that was grown in the garden on the property.
Beryl would pick the leaf lettuce and then we’d clean it. Beryl did her major shopping at the A&P in West Bend, and she personally selected for each menu.
We’d serve the three meals a day to the guests who had two choices to pick from breakfast, lunch and dinner. We took our meals after the guests had eaten. Yummy homemade tortes, cakes and pies were a special treat for guests.
Portions of the stories about the history of Big Cedar Lake can be found in the book ‘Timmer’s Resort at Big Cedar Lake…A Journey Through Time.’
The book can be purchased at GPMS, 2412 W Washington St, West Bend (cash or check). Also at Timmer’s Resort or email Barbara Johnson at bigcedarlake@charter.net
