In 1913, at the age of 15, she wrote personals for the Daily Chronicle in Manhattan, Kansas.
In 1919, she took first place in the Collegian contest with 234 inches of material accepted and published. She also took first place in the Industrialist contest with 90 inches of material accepted and published. (The Kansas State Collegian, January 7, 1919.)
Paddleford worked as women's editor of Farm and Fireside in New York from 1924 to 1929. In the 1930s, Paddleford wrote articles for Christian Herald using the name Clementine Paddleford and C. P. Haskin. Paddleford also wrote articles under the name of Mrs. Clement Haskin, Clemence Haskin, and Clementine Haskin. In 1934, Clementine served as editor for Home Echo magazine. Throughout her career, she continued to produce articles as a freelance writer, selling to a wide variety of publications.
In 1936, Eloise Davison hired Clementine as the Food Market Reporter for the New York Herald Tribune at $40 per week. At the time less than one third of a page was being written about food. Clementine turned in so much copy that in six months she was advanced to $80 a week. Her popularity grew with additional readership. Clementine found that men liked to read about food while women were readers of recipes and methods and table procedures. She wrote for the New York Herald Tribune until its demise in 1966 then wrote for the World Journal Tribune until her death in 1967.
In 1940 Clementine joined This Week Magazine writing a weekly food column until her death in 1967. In 1948, her assignment was to tell "How America Eats." From 1948 to 1967, Clementine traveled approximately 50,000 miles per year traveling around the world interviewing and writing about how other people live and eat. By 1960, This Week Magazine was distributed in 42 metropolitan newspapers with over 13 million readers. The same year Charles Scribner and Sons published Clementine's seminal work How America Eats taken from her interviews during the first twelve years of the "How America Eats" series. This Week Magazine became defunct in 1969.
From 1941 to 1953 Clementine wrote a monthly column titled "Food Flashes" for Gourmet Magazine. The articles highlighted food, food companies, spices, gourmet shops, butcher shops, import shops, grocery stores, international foods and spices, individuals who sold items from their home kitchens, orchards, and kitchen equipment and appliances. Ask Clementine about ham and she would tell you about Smithfield ham from "Ole Virginy." What about bacon? Forst's Catskill Mountain would be the answer. The bacon came from selected corn-fed hogs, "the bacon cured not for days but for long weeks, then smoked to a turn over hickory embers." What about good tea? Ye Ole Herb Shoppe sold tonics "made of bark, seed, and berry to turn into teas to quicken the blood. Here are boneset and elder flowers, and bark of the sassafras, the red clover heads. But Waldmeister for us, the herb for May wine." (From Gourmet Magazine, May 1949, pp. 53-54)
1947 Edited Twelve favorite dishes: with his nine magic rules on how to be a good cook by Duncan Hines, recipes tested by Gertrude Lynn
"Duncan Hines, America's Number One food connoisseur, has spent 11 years traveling a million miles hunting good dishes for dinner. He has visited 9,000 eating places and collected some 2,000 recipes. He has selected 12 sectional favorites to pass on to THIS WEEK readers.
"Before trying your hand with the Hines specialties, read his magic rules on how to be a good cook. Then memorieze the last golden rule: "Cook with loving hands." Duncan Hines says if women put more love into cooking, they could chase the pill-makers and the Reno divorce lawyers right out of business. That's a challenge for every skillet-holding American housewife."
(Clementine Paddleford, Page 1.)
Recipes from Antoine's Kitchen (New York: This Week Magazine), 1948.
"Next to going to heaven to dine on ambrosia is going to New Orleans to eat at Antoine's. The fame of the foods of this century- old restaurant has belted the globe. Recipes have been handed down word-of-mouth from Founder Antoine Alciatore to his son Jules, to Jules's son Roy, now maestro of the house.
"Nowhere else in the world is eating so surrounded by mystery, by legend; restaurant of a thousand dishes and each a guarded secret - that is, until now."
(Clementine Paddleford, Page 2.)
How America Eats Best Recipes of 1949 Selected and Tested by Clementine Paddleford, Food Editor, This Week Magazine (United Newspaper Magazine Corporation), 1949.
"The 20 recipes in this booklet have been chosen from the many regional discoveries, tested and tasted, which I collected during a 12-month tour around United States kitchens. The dishes and the stories of their origins have appeared as a series in THIS WEEK Magazine under the title "How America Eats." The trip isn't ended; it is only beginning."
(From the Foreword by Clementine Paddleford.)
Belgium, A Land of Plenty (New York: Belgian Government Information Center), 1955.
"French cooking is superb, but Belgian cooking is divine."
(Clementine Paddleford, Page 5.)
Clementine Paddleford. A Flower for My Mother (New York: Henry Holt and Company), 1958.
"Once in a great while, a piece of writing comes along which is so clear and truthful and spontaneous that it seems almost like a revelation. In bringing a human being wonderfully to life, the writer adds to our understanding of the entire human experience. I think Clementine Paddleford has done just that with a A FLOWER FOR MY MOTHER."
"It is a Mother's Day bouquet, a tribute to a Kansas mother, lovingly remembered by her daughter, whose life was an epic of quiet courage. But it is more than that, too. It sums up the growth and greatness of America as expressed in the lives of quiet people who drew strength from the sturdy traditions of the frontier."
(William I. Nichols, Editor and Publisher, This Week Magazine, Page 63.)
Clementine Paddleford. How America Eats (New York: Charles Scribner's Sons), 1960.
Clementine Paddleford was often referred to as America's No. 1 food editor. She traveled indefatigably around the country and sampled food in American kitchens from Maine to Hawaii, Florida to Alaska and brought the very best recipes she could find to her millions of readers in this book.
In assembling the material for this book, Paddleford went through thousands of recipes in her files and chose some 800 which were among the most popular printed her in columns and represented American cooking in all sections of the country. All the famous regional specialities are here: Pennsylvania shoofly pie, New Orleans prawns and pralines, Idaho potatoes, Kansas pancakes, California fruit, Long Island ducklings, Wisconsin cheese, Maryland Lady Baltimore cake and many more.
Besides the recipes, Paddleford described how she collected them in country kitchens and city restaurants, in governors' mansions and trailer camps, at seashore picnics and clambakes, at barbecues on ranches and at beautifully appointed tables in some of America's famous old houses, detailing each incident with the warm and enthusiastic friendliness which made her welcome wherever she went.
Clementine Paddleford Tells How U.S. Eats
By Ken Carnahan
I told you about a new cookbook called "How America Eats" in my Christmas check list but I didn't really tell you enough about it. Clementine Paddleford, who writes the weekly column about food for "This Week" magazine, has written a cookbook which is not only full of excellent recipes but which really gives a picture of life in our United States.
She has a nice way of leading into her regional recipes by introducing the reader to the particular person who is giving the recipe and it thus becomes a book which is a joy to read as well as a valuable book to add to your cookbook shelf. This is probably the first cookbook to cover the states in regional recipes. The color plates are beautiful and the publishers (Charles Scribner's Sons - $10), have given the book a distinguished format. It contains over 800 choice recipes gathered by Clementine Paddleford in more than 200,000 miles of travel.
(Berkely [California] Daily Gazette, Book Review, December 24, 1960.)
Clementine Paddleford. Clementine Paddleford's Cook Young Cookbook (New York: Pocket Books), 1966.
"Young is the world. Young is everything-fashion, recreation, reading, travel-and certainly food. High-spirited, high-geared young people are the trail blazers. They signal change. Where they adventure everyone follows, regardless of age."
"Looking for 'cook young' ideas for my "How America Eats" series in This Week Magazine, I introduced a nationwide recipe swap of timesaving dishes. The result was an avalanche of letters. These came from children under twelve, teenagers, career girls, young brides, mothers, grandmothers. In all, there were over 50,000 recipes, every one using short-cut ingredients-meaning those convenience foods that account for more than 15 percent of today's food sales. Whatever science has developed to make cooking easier 'is for us,' the letters said. Many reported, "I am a grandmother, but I cook young in heart." A testimony of the times."
(From the Foreword by Clementine Paddleford.)
Clementine Paddleford's New, Easy Ways To Cook With Rum (New York: Bacardi Imports, Inc.), n.d.
"That obliging spirit-rum-is always willing for adventure. It's a very Don Juan among the liquors, dispensing its favors with easy graciousness, an inspiration to the guileless little fruit cup; it holds in thrall a modest cutlet. The strawberry omelet is never more ravishing than in rum's hot embrace."
(Clementine Paddleford, Page 1.)
The Best in American Cooking recipes collected by Clementine Paddleford (The Chase Manhattan Bank, Executors of the Estate of Clementine Paddleford), 1970.
"All the recipes in this book appeared in an earlier volume, How America Eats by Clementine Paddleford (Scribner's, 1960), now out of print. The material, based on her articles in the New York Herald Tribune and This Week, was arranged regionally and the recipes were part of a narrative telling how and where they were acquired. For the present volume, only the recipes are given, with a notation of their origin, and they are arranged by food categories instead of state by state."
Foreword - The Best in American Cooking
"To my Little Girl, Remember and remember." That is what Clementine inscribed in my copy of "How America Eats." On school vacations I was her tag-along, sharing so many of these eating events, listening to her interviews, eagerly helping out on the tasting. Clementine was a cracker-jack reporter and a skilled writer, working from early dawn until late night to achieve the reputation that seemed to grow up so easily around the end of her pencil.
She is gone now, and I do remember. I see her yellow pencil racing across the soft-back steno books as she took down recipes that had come mother to daughter, friend to friend. Recipes that had begun on the farm, moved to the city, and then out to the suburbs. Recipes carried in heads and in worn suitcases from lands around the world; recipes that fell into our national melting pot and emerged with a special flavor-American regional cooking. Her home files grew and grew until they overflowed our apartment, marching down the hall and into a second apartment, the walls soon lined with cabinets packed with recipes, unpublished and painstakingly gathered.
These regional recipes, now arranged under food categories, are the harvest of Clementine's interviews, the windfalls of her food reporting for over thirty years.
Arrowsic, Maine, 1969