Good Food Served by the Harvey Girls
In 1876 the passenger trains that came through Oklahoma and other western states did not provide meal service. Consequently, passengers had to provide food for themselves as best they could. What they managed to get was usually of poor quality and overpriced. A man by the name of Fred Harvey saw an opportunity. He saw that there was a need that was not being fulfilled. So in seven western states, including Oklahoma, he established restaurants that he called the Harvey Houses. The Harvey Houses provided excellent steaks, ribs, and chops in clean, comfortable dining rooms for 75 cents, a good price at that time.
The waitresses were known as the Harvey Girls. They had to be attractive, of good moral character, have at least an eighth grade education, display good manners, be neat, articulate, and unmarried. They wore long sleeved black dresses with a stiff collar, black shoes and stockings. The company furnished a full white wrap-around apron that was so stiffly starched that it had to be pinned to a corset. They were hired to work for at least a year during which time they had to remain single. For this, they were paid $17.50 a month.
The passengers placed their food orders while they were still on the train. That information would be telegraphed ahead to the Harvey House where they would stop. As the passengers stepped out of the train, a waitress struck a gong just outside the restaurant door so the passengers would know immediately where to go. Time was important because the train would only wait twenty minutes. The waitresses could get their customers seated, fed and out the door in twenty minutes because they were efficient and hard working.
In Oklahoma, there were Harvey Houses at eight train stations. Those stations were Guthrie, Hugo, Pauls Valley, Purcell, Sapulpa, Snyder, Vinita, and Waynoka.
Harvey House menu from 1888
- Blue Oysters on the Half Shell
- Whitefish Fillets with Madeira Sauce
- Potatoes Francaise
- Young Capon with Hollandaise Sauce
- Roast Sirloin of Beef Au Jus
- Pork with Applesauce
- Stuffed Turkey
- Cranberry Sauce
- Mashed Potatoes
- Boiled Sweet Potatoes
- Sugar Corn
- Salmi of Duck
- Queen Olives
- Baked Veal Pie
- Charlotte of Peaches with Cognac Sauce
- Prairie Chicken with Currant Jelly
- Sugar Cured Ham
- Pickled Lamb's Tongue
- Lobster Salad
- Beets
- Celery
- French Slaw
- Apple Pie
- Cold Chantilly Custard
- Mince Pie
- Cakes
- Ice Cream
- Bananas
- Oranges
- Grapes
- Edam and Roquefort Cheese
- Water Crackers
- French Coffee
Information provided by Walter Eskridge, Curator of Education
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