Bazaar, Dinner A Long Tradition At Trinity Methodist

No one can quite remember when the craft bazaar and turkey dinner tradition started at Trinity United Methodist Church.

The 135-member church at 1725 E. Bridgeport is actually a product of three congregations that merged - Hays Park, Hillyard and Metzger.

“I’ve been here 20 years and they were doing it long before I got here,” said Kathy Briggs, 52, making change from an old wooden cigar box.

“Oh my land,” said Hazel Lewis, 84, sitting behind the craft table. “We’ve done this every year since I’ve been here - 1922.”

But those involved remember every detail of putting the event together, down to the number of pies (30) and how soon before dinner they have to be cooked.

There were also eight turkeys, nine pounds of string beans, 70 pounds of potatoes and three pots of gravy. Each of the 17 tables had eight folding chairs, and each table had a white plastic covering, a table setting, a bowl of cranberries and a scoop of margarine.

Coffee was brewing on the counter and there were four stacks of plates with matching blue plastic coffee cups. In the sale area there was a table for pies, fudge, cookies, rolls and pastries, and several for plants and homemade crafts.

“We set up the tables and chairs pretty much how the ladies want. They tell us what they want,” said Woody Hawkinson, 68, who would help serve the turkey and then clean the dishes.

Back in the kitchen, the ladies were clearly in charge.

Six huge pots were boiling on the stove.

“Potatoes, potatoes, potatoes. Gravy, gravy, gravy,” explained Ethel Oatney, 78.

A bit late, Oatney was standing over Jim Brash, a burly Boy Scout leader who was drafted for mashing duty. He stood over a kettle of potatoes, pounding away with both hands.

“Looks a little dry yet,” said a woman.

“You need a little more moisture,” said Oatney. “How’s it taste?”

“Needs a little more salt,” responded Brash, 65.

“Just keep mashing, keep mashing, whip them up and get a little air in there,” said Oatney.

Back in the pie room, Iva Helland, 77, stands watch over the 21 pumpkin pies, placed on shelves in a refrigerator, and the nine apple pies laid on tables and already cut in slices.

Last year some pies were made at home, but Health District guidelines now mandate they be baked in an area that can be inspected for cleanliness. Hence the sudden switch to apple, which doesn’t need to be refrigerated.

Helland also had to pass a test on sanitation regulations and pay $8 to be certified by the county Health District.

“I went down last week and passed with flying colors,” she said.

Minister Phyllis Todd said the annual dinner draws from both the church and the neighborhood, and the $6 price supplements church activities.

“Everybody knows what good cooks they are,” Todd said.

Added Hazel Lewis: “Nobody’s ever gone away hungry.”

, DataTimes ILLUSTRATION: Photo