Jeannie Kure Robertson Bagley, granddaughter of Hans Kure Sr. and daughter of Hans Jr., was born in 1917. They lived in Wilmington during the school year. As soon as school was out in June, Jennie and her four older sisters moved with the family to the beach cottage on Atlantic Avenue and stayed till Labor Day. In the 1920s Jennie walked out of the family summer home, down the bank, jumped on the beach, ran out about 50 feet, and went swimming.
Before the war, the men wore jersey bathing suits. Jennie didn’t wear wool stockings, like most women, but always had a bathing cap. The Kure Cottage had two floors; a bathroom on each floor, and a big porch with a swing, but no phone. Jennie’s mother made bread and pies every Friday – baking day – in a three burner oil stove. Trash was burned in the woods. Jennie’s father drove to Wilmington everyday in his Model T Ford to work at the Atlantic Coastline.
When Jennie’s father died, her mother married Lawrence Kure. LC Kure got the Tidewater Power Company to put in some poles for electricity. He’d make Jennie think she was starting the lights just as it got dark. When they were turned off at 10:00, you sat in the dark if you didn’t have a lantern.
Some Kure Family recipes:
Meat Loaf – 1 lb. ground chuck, 4 slices bread broken up, S&P to taste, ½ cup ketchup, small onion chopped, 3 Tbsp. Worcestershire Sauce, 1 egg. Mix and make into a loaf, Bake at 350 degrees for 30 minutes. (Mrs. LC Kure, Jennie’s mother)
Crab Cakes – 1 lb crab meat, ½ stick melted butter, 2 eggs slightly beaten, 2 tbsp mayonnaise, 2 Tbsp. Worcestershire Sauce, 4 slices bread toasted, ½ to 1 cup hot water. Mix ingredients and add water last so it won’t be too liquid. Bake 350° for 30 minutes in greased pan. (Mrs. LC Kure, Jennie’s mother)
Caramel Icing – 2 cups brown sugar, 5 Tbsp Canned evaporated milk, ½ cup butter or margarine. Stir till melts. Bring to boil and cook 2 minutes. Remove from burner and add 1 tsp baking powder and 1 tsp. vanilla. Whip til right consistency for cake. (Jennie Kure)
Chess Pie – ½ stick butter, 1 ½ cups sugar, 2 ½ Tbsp cocoa or 1 ½ squares unsweetened Chocolate. Combine and blend in 2 eggs, 1 tsp vanilla. Pour in unbaked pie crust and bake 40 to 45 minutes at 350°. (Jennie Kure)
To Cream Fresh Corn – Cut corn off cob. Heat enough bacon grease real hot in skillet, add corn and stir constantly until cooked. Turn down heat. Add canned cream (Carnation) 2 tsp at a time until creamed as you like it. Add S&P and a little sugar. Make sure corn is fresh and milky. (Jennie Kure)