Created By: North Dakota State University
Bonanza farms had large crews of workers who helped with all aspects of farming, from planting to threshing, but women had an impact on bonanza farms as well. They were most often responsible for feeding the crews of 20, 30, or even 50 men. During threshing, crews sometimes moved from farm to farm working and cook cars like this one, and the women who did the cooking, would follow, making sure the men were fed.
The menu was kept simple, but it was cooked in large quantities. Typical menus included: Homemade bread, roast pork (up to 15 lbs for one crew!) or fried potatoes, stewed tomatoes, slaw, stewed turnips, peas, corn and gravey, and bushels of beans. For breakfast there was baon, eggs, hash browns, and coffee. Dinner was served at 11:00 am, with lunch at 3:00 pm. Supper was usually cold meats, potatoes, salads, and cake for dessert.
This cook car was built in 1904 adn was used near Finley, North Dakota. It was donated by the Bakken family.
This point of interest is part of the tour: Bonanzaville Full Village Tour