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May 14, 2021

Tune into this episode to hear the Marshal and the Madam discuss frontier women, who were the gentle tamers of the west.

The Madam discusses their influence included sophistication, churches, schools, and beautification of the American frontier. Marshal talks about women on the trails, Mary Kidder Rak, and Nellie Cashman. 

This show's lagniappe:

In October 1881 Joseph Pascholy partnered with Nellie Cashman to take over the management and ownership of the Russ House. The Epitaph reported, “the homelike features of the Russ House will be appreciated in a land where homes are scarce, and where bachelors are unpleasantly numerous.” The Russ House Hotel, under this management, served its first dinner on October 3 where more than four hundred people dined. Even though the business was prospering, just one month after opening, Cashman announced that she would be selling her interest in the Russ House for personal reasons. It would not, however, be the end of Cashman’s association with the Russ House. Nellie left the Russ House in April 1882 to open the American House with her sister Frances Cunningham.

In 1883 Pascholy sold the Russ House back to Nellie and her sister Frances "Fannie" Cunningham so he could open the Occidental Hotel. Then, in 1884, Nellie sold the Russ House’s and its contents to her sister Fannie and Kate Ward. Her we well-stocked pantry included cases of oysters, fresh squash, salmon, salt, coconut cakes, lard, port wine, raisins, barrels beer, 100 lbs. rice, 1/2 barrel vinegar, 20 dozen whiskey, eight gallons catsup, grapes, 2 1/2 barrels mackerel, 500 lbs. dried apples, 60 lbs. dried corn, seven gallons brandy, two barrels blackberry brandy, and 500 lbs. ham. The sale included flavoring extracts, macaroni, yeast, canned pie fruits, and spices.

Coconut Cake


2/3 cup butter

1 3/4 cup sugar

3 cups flour

3 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

4 eggs

1 teaspoon lemon extract

1 cup coconut, shredded

mint leaves for garnish


In a large bowl, cream butter and sugar. Beat until light and fluffy.

In a small bowl, sift the dry ingredients together.

Alternating with the milk, eggs, and lemon, gradually add the flour mixture to the butter and sugar. Beat on high for 2 minutes.

Pour the batter into three greased and floured 9-inch cake pans. Bake at 350°F for 25 minutes. Remove from the oven and allow the cake to cool in the pan for 10 minutes. Turn the cake layers out onto cake racks to cool completely.

Spread the coconut and whipped cream between the cake layers. Next, spread whipped cream on the top and sides, and sprinkle with coconut.

Refrigerate for a minimum of 20 minutes. Garnish with mint.


Whipped Cream

Makes 2 cups


2 pints heavy cream

4 tablespoons sugar

1 teaspoon vanilla


Combine all the ingredients in a chilled bowl and whip until fluffy.


Your Hosts:


To learn more about Sherry and her books, visit her website

To learn more about Marshal and his work, visit his website.


Experience History:


To find information about antique roses, visit 

To find information about Victorian products, visit