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Confessions of 211 St. Louis Housewives and Bob Hope: Or, What's Going on in Their Kitchens

Description of the entree in Bob Hope's cookbook
Description of the entree in Bob Hope's cookbook
Description of vegetable dishes in Bob Hope's cookbook.
Description of vegetable dishes in Bob Hope's cookbook.
A number of drink recipes were included.
A number of drink recipes were included.
Recipes for champagne meat balls and "weiner special" for cocktails.
Recipes for champagne meat balls and "weiner special" for cocktails.
Recipes for hot clam and cheese spread and "nippy dippy".
Recipes for hot clam and cheese spread and "nippy dippy".
Recipes for avocado mold and mandarin orange salad.
Recipes for avocado mold and mandarin orange salad.
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A cookbook sponsored by the Children’s Hospital Auxiliary in the 1960s was recently donated to the Archives and Rare Books.  It has a very interesting title:  Confessions of 211 St. Louis Housewives and Bob Hope: Or, What's Going on in Their Kitchens

Bob HopeThe strange designation was explained on the first page: “If our book has an unusual title, let it be noted that Bob Hope is an unusual man.”  The famous actor and comedian Bob Hope used his renowned comedic wit to raise money for a number of organizations, but he had a significant interest in St. Louis Children’s Hospital throughout his career.  In 1958, he began hosting a series of charitable golf tournaments in St. Louis, with benefits going to Children’s Hospital.  The Hope Foundation of St. Louis Children’s Hospital was established in 1961, and he made a number of personal visits to the hospital throughout his lifetime.  This cookbook was just one of a number of fundraising activities that Bob Hope sponsored for Children's Hospital.

Confessions was assembled together by the Auxiliary of St. Louis Children’s Hospital in 1967.  It was so successful that a second printing was required in 1971.  AlongBob Hope visits with patients at St. Louis Children's Hospital, 1965. with over 200 pages of recipes were sprinkled in a few colorful cooking suggestions such as:

  • “Choose your vegetables to compliment your entrée as carefully as you choose your jewels to compliment your dress.”
  • “Whether you choose meat, fish, or fowl, make it dramatic.  The dish itself, the manner of its presentation, the garnishing, all lend themselves to the kind of showmanship that can excite your guests.”
  • “Remember that food is like a beautiful woman.  The more enticing it looks, the more inclined one is to approach it with interest.”

Bob Hope contributed his own recipe for lemon pie:

Recipe for Bob Hope's favoriet lemon pie.

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