Washington, D.C. Mrs. Mark Bristol and her assistant, Mamie. Photo by Harris and Ewing
Mrs. Mark Bristol baked a couple of Virginia style hams for friends a few years ago. That eventually developed into a lucrative business for her. The flavor of the hams so intrigued the friends that they passed the word on to others and as a result Mrs. Bristol now bakes thousands of hams every year in her kitchen on fashionable Massachusetts Avenue and ships them to all parts of the world. Even the Duke of Windsor is now one of her best customers. It takes Mrs. Bristol four days to prepare a ham according to her specially formulate recipe. It is first soaked and simmered for days and then while baking, it is sprinkled with cloves, pineapple and basted with sherry, brandy or applejack. The hams are originally obtained from a special farm in Virginia where they have been smoked in the real Dixie manner. Mrs. Bristol frequently inspects the ham while is it in the simmering process. Her Virginia cook and first assistant, Mamie, wraps the ham.
Mrs. Bristol is Helen Beverly Moore Bristol (d. 1946) originally from Mobile, Alabama. She was the widow of Captain William Bailey Thomas (US Army) and the wife of retired Rear Admiral Mark Lambert Bristol (died Washington, D.C., 1939). Admiral Bristol was the commander of the U.S. Asiatic Fleet and the first U.S. Ambassador to Turkey. In the early 1930s, Bristol was the Chairman of the General Board of the U.S. Navy.
She is of the “Hebe” type of beauty, her blonde hair and exquisite coloring, her figure, style and grace, modulated, sweet voice, and above all, her loyalty and womanliness, all combine to maker her a woman generally beloved as admired.