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butter, butterscotch, butterscotch sauce, cream, gingerbread cake, l. frank baum, molasses, pudding, recipe, sour cream, wizard of oz
More than leaving home or getting that first job, the defining moment of my adulthood was the realization that I could eat whatever I wanted, no longer restrained by the contents of my family’s pantry or my (nonexistent) allowance. “Growing up” meant learning to make your own menu, in a city of unlimited culinary options. And if you decided dinner will be a bag of discounted Snickers bars bought in a post-Halloween binge … that’s when you learned sometimes adults make bad decisions too.
This freedom, though, is temporary; it ends when you open your kitchen to others—a partner, a spouse, a family—and suddenly your meals are influenced by their presence. Someone else starts writing your menu. In the case of L. Frank Baum, that person was his wife, Maud.
Ten years after the stunning success of The Wonderful Wizard of Oz, Baum made the down payment on a grand Hollywood estate, which he and Maud dubbed Ozcot. Visiting the Baum household was like entering the Emerald City itself: the elegance, the parties, the three-oven range. Baum was known to order 100 pounds of cheese for a single soiree. Maud’s niece Matilda later remarked that those evenings “represented to me something that I knew nothing about, I was thrilled with the things they did, their food … everything.”
But while Baum chaired the party-planning committee, Maud ran the family kitchen with the efficiency of a train conductor. According to L. Frank Baum: Creator of Oz, the Baums ate three square meals a day, starting with breakfast at 8 a.m. (fruit, eggs, potatoes, “four to five cups of strong coffee with sugar and heavy cream”) and ending with a hearty dinner (“typically a thick cream soup, roast meat with gravy, potatoes and vegetables, and a rich dessert”).
Such regular mealtimes can sound like paradise to anyone who’s ever stared at the fridge, too tired to whip something up after work. But with it came a mandate: Don’t question Maud’s kitchen authority. Baum learned the hard way when he bought a box of jelly doughnuts for breakfast one morning. As punishment for meddling in the menu planning, Maud served the leftover doughnuts every morning for the next week, until they were so stale that Baum tried to bury them in the yard rather than face them again.
Thinking about Baum hiding the offending doughnuts in his napkin, it’s easy to see him as a grown-up child, living in a world where dinner is always served on time, where appetites are never spoiled. It’s a world that is startlingly like Oz, where (in Ozma of Oz) even the King has to be cautioned “not to eat too much cake late at night, or he would be ill.”
