Wednesday, August 16, 2023

Who were the Couriers?

 Now that you have an idea of who Fred Harvey was and why he was important, we can move on to who the Couriers were. Strangely (or maybe not), they get far less press than the Harvey Girls. There are several websites that provide much the same basic information within the context of the Southwestern Indian Detours -- Dudes, Detourists, and Broken Axles, Splendor & Spectacle, Harvey Car Courier Corps -- and with the same inaccuracies. They are mentioned in Fried's book and referred to in articles and museum exhibits, but there's no single book that focuses just on them. D.H. Thomas' The Southwestern Indian Detours (out of print) includes the most information about them, but it also treats them as adjuncts to the more important Detours. 

My guess is that it's because there were fewer of them than Harvey Girls and only those with the financial wherewithal to afford one of the Southwestern Indian Detours had any personal interactions with them. Also, the Detours were restricted to New Mexico and Arizona, and were in business, as it were, only from 1926 to about 1940 -- between the Wars, in other words. And Judy Garland never played a Courier on the big screen.

The Indian Detours had their beginning in 1892 with stagecoach trips from Flagstaff to the Grand Canyon. By 1915, a spur line from Williams had been built and trains ran twice a day from the Fray Marcos Harvey House Hotel to the recently completed El Tovar, a Fred Harvey Hotel. The stagecoach and later train trips were so successful that the Fred Harvey Company soon began offering similar trips elsewhere, beginning with Santa Fe, via that new invention, the motor car. Tourists were given an illustrated brochure with a suggested walking tour, including architectural and historical information. Otherwise, they were left to their own devices. 

Over the next few years, additional one-hour tours were added, designed for the train passengers on layovers. Then, World War I intervened and there was a gap until Major R. Hunter Clarkson, formerly of the Royal Flying Corps joined the Fred Harvey Company as head of transportation at the Grand Canyon. He envisioned large touring cars, full of sightseers, visiting all of the points of historical, cultural, and geological significance throughout Arizona and New Mexico. At least as importantly, he sold Ford Harvey on the idea. The sightseers would arrive on the ATSF, for which Harvey had the dining car contract. They would stay at Harvey Houses in Las Vegas, Albuquerque and Santa Fe (originally -- soon this expanded to include Williams and the Grand Canyon) and they would pay for the privilege of being driven around. 

In order to justify the high prices, they decided to employ tour guides, but not just any tour guides. The Harvey Girls were already renowned for their training and customer service skills. Why not hire and train "girl guides" for the Detours (as they were now called)? They hired Erna Fegusson, whose highly successful Koshare Tours had done just that. She was given total control over the hiring and training process. Candidates had to be college graduates. They had to be at least 25 years old -- but not much older. They had to be single (that kind of went without saying). They had to learn basic conversational Spanish. Another non-English language, such as French, German, or Italian, was a plus. And they had to be willing to go through a six-week training course in every subject under the sun. 

Ultimately, they also had to assist the driver with changing tires, pushing cars that were stuck, providing meals and snacks to passengers, as well as first aid. It's suggested that they were the model for later airplane stewardesses (yes, it was gendered). 

The tours were all expenses-paid -- and the Couriers were responsible for booking the hotel rooms and paying the hotel and restaurant bills, which, btw, included their own expenses. They wore a uniform that identified them as Couriers -- a long-sleeved velvet blouse, similar to that worn by Navajo women, a skirt with a kick pleat or trousers for climbing the ladders at pueblo ruins, walking shoes or boots, and a soft-brimmed cloche with the Thunderbird logo pinned on it. They were expected to buy and wear a silver concho belt and squash blossom necklace, at the very least. 

https://www.hiddennewmexico.com/blog/detourists

The training was far from cursory. The teaching staff included Dr. Edgar Lee Hewett, director of the School of American Research, Dr. Alfred V. Kidder, Andover Academy, Dr. Sylvanus Morley, Carnegie Institute, Frederick Webb Hodge, American Museum of the American Indian in New York, Charles Fletcher Lummis, journalist, historian, and founder of the Southwest Museum in L.A., and Paul A. F. Walter, New Mexican Historical Society. It will not escape your notice that these are all men -- white men -- mostly old. 

The requirements that they be college graduates meant that all of the women were middle-class, the daughters of professional men. Those who had any work experience at all were primarily teachers, although many of the women had no work experience at all. 

Personally, I want to know more about these women, who they were, and why they decided to become Couriers. I want to know more than their names (Thomas gives quite a few names, but no other information) and who their father was. I also want to know what they did afterward. 

I want to know more about what they were taught as Couriers, given that the classes were constructed and taught by old, white American men. I'm making a trip to the University of Arizona in Tucson later this year to work with the Farona Wendling Konopak papers, which consist primarily of her Courier training materials. 

And once I've done that, I'll start on volume three of the Couriers series -- or maybe volume four. 😉

Sunday, July 30, 2023

Who was Fred Harvey?

 Some people ask "Who were the Couriers and why are you writing about them?" In order to answer that question, I have to go back to "Who was Fred Harvey?" The most complete answer to that question can be found in Stephen Fried's "Appetite for America : Fred Harvey and the Business of Civilizing the Wild West -- One Meal at at Time." Fried also hosts the Fred Harvey History website and there's a Wikipedia article on Harvey as well, so I'm just going to give you the quick and dirty (well, not really dirty; that's just the way the idiom is phrased) version and you can check out those sites and others for more info. I highly recommend Fried's book, btw. It reads very well. 

Fred Harvey was an English immigrant to the US in 1853 at age 17. His learned the restaurant trade from the bottom up, starting as a busboy in a New York City restaurant. Long story short, post-Civil War, the railroads were expanding across the continent and he saw an opportunity for providing quality food at a reasonable with excellent customer service. He contracted with the Atchison, Topeka and Santa Fe Railway to build and staff restaurants and hotels at all of their major stations from Chicago through to northern California and, not long after, convinced the Railway to give him the contract for the dining cars on the longer routes. Thus was born the Harvey House chain of restaurants and hotels,  the very first such chain. It lasted until the 1960s. In 1968, it was bought by Amfac, which is now Xanterra, which operates (and often owns) all of the hotels and restaurants in the National Parks. Which is why the El Tovar in the Grand Canyon has a permanent exhibit on the Couriers, but that comes later. 

At the time, trains stopped for about half an hour at isolated stations that might provide appallingly bad food at high prices in dirty conditions, if they provided any food at all. Passengers paid up front for a meal that they frequently were not given time to eat. The "restaurateurs" took as long as possible to bring the food out and sold the same plates of beans to different passengers all day long. 

Well before Henry Ford, Harvey developed an efficient system that allowed food to be served as soon as the passenger stepped into the restaurant. Orders were taken on the train and wired ahead; ingredients were shipped via rail, so the restaurant always had adequate, fresh supplies; recipes were developed for their ease of preparation. There was something of an assembly-line about the way that passengers were moved through, but everyone who paid for food was able to eat that food.

And the food was served by a corps of Harvey Girls -- young, working-class women of high moral character who were thoroughly trained in efficient service with a smile. They wore ankle-length black dresses with long sleeves and high necklines -- Harvey did not want any hint that they were, ahem, "saloon girls" -- covered with a long, white bib apron. Their hair was pulled back into a bun and they wore a big, white bow at the back of their head. 


(Three Harvey Girls in original uniform: Patti Dail, Oreva Kangun, and Edna Nation (NAU.PH.95.44.135.2).https://library.nau.edu/speccoll/exhibits/fredharvey/themes/harveygirls.html)

They were so famous that, in 1946,  MGM made a musical, "Harvey Girls" starring Judy Garland, based on a 1942 novel of the same name by Samuel Hopkins Adams. Again, if you want more details, there are dozens of sites online, as well as Lesley Poling-Kempes' "The Harvey Girls: Women who Opened the West." What is particularly significant for us today is that being a Harvey Girl expanded the options of young, working-class women at a time when their choices were pretty much limited to service work such as a maid in a private home or possibly hotel, laundress, retail sales, or marriage. Harvey paid good wages and Harvey Girls were given a free ticket on the Santa Fe railroad every six months, so they got to travel -- and meet a wider range of young men than they would have at home, although they were contracted to work for a full year. So, no getting married until your year was up, because, of course, married women did not work outside the home. 

When Fred died in 1901, his son Ford Harvey took over, but the company retained the name Fred Harvey, which is why "Fred Harvey" is often credited with activities that took place decades after he died. 

The Corporation is credited with inventing cultural tourism, as well. At some point, someone (Ford? I can't remember) starting collecting Native American artifacts. The collection was ultimately housed in the Indian Building at the Alvarado in Albuquerque and the La Fonda in Santa Fe. After World War I, with the increase in disposable income leading to an increase in rail passenger tourism (people were no longer traveling on business or to relocate), passengers were often faced with layovers of several hours in New Mexico and Arizona. Around 1925, someone in the Corporation (yeah, I should remember, but I don't) got the bright idea to take advantage of the new automobile and sell short "detours" to scenic areas to these well-heeled tourists. They called them "Southwestern Indian Detours." And they hired middle-class college-educated young women to lead them. Rather than calling them "Tour Guides" they called them "Couriers," as in "diplomatic couriers." They were liaisons between "Americans" and "Indians."

The Detours were not cheap (in today's dollars, running around $200/day) and the Corporation wanted to make certain that Detourists (or Dudes) got their money's worth. The Couriers went through a six-week training program that crammed their heads full of geographical, historical, anthropological, and cultural information. Like Harvey Girls, they were trained in customer service and they wore a uniform that identified them as Harvey employees (no, it was not an ankle-length black dress and apron!). Unlike the Harvey Girls, it was unusual but not unheard of for a Courier to get married and keep her job. 

(https://www.hiddennewmexico.com/blog/detourists)

As with the Harvey Girls, there is quite a bit of information available online, although some of it is inaccurate. There is only one book written on the Couriers and it's really more about the Detours themselves, Diane H. Thomas' "The Southwestern Indian Detours: The Story of the Fred Harvey/Santa Fe Railway Experiment in "Detourism."" And, as with the Harvey Girls, this expanded the career options for college-educated young women beyond teaching, nursing, and librarianship. They were the experts and the authorities on the people and places the Detours visited. They and the driver were responsible for the safety of the Detourists, as well as their education and entertainment and even feeding. Every car carried lunch boxes with food, beverages and ice. It has been suggested that they were the model for airline stewardesses (and yes, the gender-specific term is appropriate and relevant).

Thursday, July 13, 2023

New blog header

 Where did I get that amazing watercolor, you ask. From the brushes of my husband, Mike Lambert. Just as I've taken up fiction writing for my retirement, he's turned to watercolors and other forms of painting. Here's another of his paintings of the desert southwest. 



Sunday, July 9, 2023

Welcome to the Original Las Vegas

 If you're like me and most people I know, you've never heard of Las Vegas, New Mexico. And the sad fact is that it isn't what it once was, but in its heyday, it outshone that other place over in Nevada. It was founded in 1835, when what is today New Mexico was still Mexican territory under a land grant from the Mexican government. 

The original settlement -- today's Old Town (well, duh!) -- was on the west side of Gallinas Creek. It soon became a stop on the Santa Fe Trail, which is what led to its growth and prosperity and also the reason that General Stephen Kearny selected the Plaza of Las Vegas as the site from which he would claim New Mexico for the United States in 1846. A year later the town was also the site of the Battle of Las Vegas (again, duh!) during the Taos Revolt. 

And on July 4, 1879, the Atchison, Topeka and Santa Fe Railroad built a depot and railroad yards one mile to the east, creating New Town, or East Las Vegas, a primarily white, English-speaking community. Old Town, or West Las Vegas, remained Hispanic and Native American. 

As usual, the railroad brought new residents, new businesses, and those who prey on them. East Las Vegas was soon known as a "wide open town," where lawlessness thrived. Among the desperados and outlaws who graced Las Vegas with their presence were such notorious figures as Doc Holliday and Big Nose Kate, Jess James, Billy the Kid, and Wyatt Earp, and a host of other lesser-knowns.

By 1900, this Las Vegas was one of the largest cities in the Southwest (not that it means all that much -- most cities were barely towns) and most modern. The Plaza Hotel, opened in 1882, was considered "the Belle of the Southwest." 

(https://www.newmexico.org/listing/historic-plaza-hotel-las-vegas-nm/1620/)

Four years later, the ATSF built the luxury hotel and spa, Montezuma Castle near the Las Vegas Hot Springs, to be managed by Fred Harvey

(https://www.stephenfried.com/blog/?p=613)

By the early 20th century, Las Vegas featured all that plus an electric street car system, an opera house, a Carnegie library (built 1904), 


the Hotel Castañeda, the Meadows Hotel (now the Historic El Fidel), 


and the New Mexico Normal School (now New Mexico Highlands University).

Not surprisingly, the anti-colonist Las Gorras Blancas (The White Caps) was active in the area during the 1890s. They opposed what they saw as Anglo-American squatters occupying traditional Native and Hispano lands. In particular, they were a response to the Santa Fe Ring of corrupt attorneys, politicians, and land speculators based in Santa Fe who orchestrated the theft of these lands -- among other crimes.

In 1899, Teddy Roosevelt's Rough Riders held their first annual reunion in Las Vegas.

Ten thousand spectators attended. Events included a re-enactment of the charge of San Juan Hill, speeches, a parade with marching bands, a rodeo, and fireworks. Beats me how many years they held it there, but more than one, as far as I can tell. University of New Mexico has a collection of materials that go through 1966. There's Rough Rider Memorial in the City of Las Vegas Museum, but it's closed until further notice. The building its in was built by the WPA in 1940, making it doubly historic.

In 1915, local ranchers and cowboys, soon organized as the Las Vegas Cowboys' Reunion Association, hosted the first of the Cowboys' Reunions in the city. They were held annually from 1915-1931 and 1939-1967. They were a combination rodeo-county fair, with parades, barbecues, and balls, as well as the rodeo.  Celebrities such as Tom Mix, big-name bands, and famous rodeo riders attended. In 1952, the Cowboys' Reunion merged with the Rough Riders reunion. 

And then, in the 1950s, the car became king and we all know what happened to passenger trains and the cities they served. One bright spot was the filming of "Longmire" is Las Vegas. His "office" is on the Plaza and can still be visited today. "Outer Range" is currently filmed there. I'll have to check it out. 😀

I've visited twice. It's a wonderfully walkable city, the Castañeda has been restored and is open for business. The Meadows is operating as the Historic El Fidel (no website, just a FB page). The 1881 Dr. H. J. Mueller House was the Crow's Nest B&B, but I can't find a website for it. The latest Trip Advisor review is 2017.  Charlie's Spic & Span Bakery & Cafe offers homemade Mexican and American breakfast and lunch, and pastries ... I'm tempted to retire there just for Charlie's. 


Sunday, May 21, 2023

A teaser from the prologue to "Fried Chicken Castañeda"

 After dinner, Prudence and Wally insisted that Mrs. Bates leave them to clear up. As she washed the dishes and Wally dried, they continued their discussion from dinner.

Wally began, “Look, Pru ... I know I’ve asked this before and ...”

She turned to him as she handed him a clean plate, “Wally, you know what my answer will be.”

“I know, but like I told you – you’re the only girl for me. You’ve been the only girl since we were six years old.”

“And I’m very fond of you, Wally. I always have been. I’m just not ready to settle down to a white picket fence, a couple of kids, and pot roast every Sunday.” She sighed and looked pensive. “Dad told me just before he died that the only regrets he had were for the things he didn’t do. He and Mother married so young, and then he worked so hard to provide for us. If it hadn’t been for us, he probably would have joined up in 1917, just to see Europe. He planned for them to travel when he retired and was saving toward that. He’d bought the house and started Mother’s annuity when they got married, and he got steady promotions and things were going well for us financially, but he got sick and the travel money went into a trust fund for my education. I don’t want to have the same regrets, Wally. I’ve still got some money left in the trust fund. The house is paid for and Mother’s annuity is plenty for her to live on and I will always be able to support myself as a librarian, so I’m going to use it in a way that I know he would have wanted me to.”

She stopped and stared out of the kitchen window, then continued in a different tone of voice, “Come with me, Wally!” She turned toward him, her eyes sparkling, “Come with me! Just for a few months! We could have an adventure together.”

“Now, Pru ... that’s not very practical. I’d have to give up my position at the motor company and I’m due a promotion before the end of this year. Besides, what would people say?”

“Oh, who cares what people would say?” She rolled her eyes. “Besides, we’d be in the company of other Detourists and Couriers. It’s not as if we would be going off into the wilds together, just the two of us. As for your job, you’re young, and you’re good at what you do. A few months wouldn’t be the end of your career ... and think how much fun we could have!” She smiled enticingly at him, inviting him to change her opinion of him.

He shook his head and changed the subject, trying to console her by offering her a bribe, as if she were a child who had been denied a treat. “Friday night, how about we go to that new speakeasy in Short Vincent that I’ve heard good things about?”

She smiled regretfully and looked back down at the sink. “All right. It’s been ages since we’ve been dancing.” How many chances was she going to give him to show that he was – that he could be – the kind of man she wanted to spend the rest of her life with? Or even that he understood her and what she wanted?

They talked about the speakeasy as they finished the dishes, then Prudence walked him to the door. Wally slipped on his coat and took his hat in his hand. “Look, Pru,” he said, in a low voice, “I know you want to do this and I know you’ve made up your mind, but, if you won’t think about us, think about your mother. You’re all she has. Leaving her all alone to go gallivanting after Indians ...”

Prudence glared at him. “I won’t be “gallivanting after Indians,” as you put it,” she hissed. “I don’t even know any Indians. I’ll be expanding my horizons. And when have I not thought of Mother? I wanted to go to one of the Seven Sisters, but instead, I went to Western Reserve, because it was close to home. I earned a master’s in library science because Western Reserve offered one and I could get a job here in Cleveland and I got one. I’m twenty-five years old, Wally, and I’ve never been farther from Cleveland than Chicago, and then only for a couple of nights. I wanted to be an anthropologist and study primitive tribes, like Margaret Mead, not just read about them. It’s too late for me to do that, but I could do this.”

She paused for breath. She refrained from adding that she had maintained a close friendship with Wally in part because her mother doted on him and he cared about her mother almost as much as she did.

“Ah,” Wally nodded. “So that’s what’s got you all het up. That woman’s book that came out last year.”

She gritted her teeth. “It certainly brought it all home to me how little I’ve done that I really wanted to do. And now I have this opportunity – possibly my last opportunity – and all you can say is “think about your mother.” When do I get to think about myself?”

He looked down at the hat he held in his hand. “I never realized you resented your mother so much, Pru.”

“I don’t “resent” my mother!” Prudence hissed through clenched teeth. “I love my mother and I’m grateful for everything she’s done for me. I just don’t see why that has to mean that I can’t have a life of my own!”

“Now, Pru,” Wally put out a hand to her arm. “We only want what’s best for you, you know that.”

“And this IS what’s best for me!”

“Are you sure?”

“The only way to know that is to do it, Wally. At least I have to try. And it’s not as if this is a permanent change. It’s only for a year or two.”

“Even if it means leaving your mother all alone for that year or two?”

“Mother is not “all alone.” She has her ladies’ club and her church group and the neighbors.” She paused in exasperation. “And she has you. You know you’re like a son to her.”

He looked at the ceiling. “Like a son to her, Prudence, not a son.” He shook his head in exasperation. “I could be a son to her, if you’d just say the word. Agree to marry me and you can go off on your adventure, leaving your fiancé to look after your mother. That’s the proper way to do it. And I won’t even ask you to set the date until after you get back.”

She moved closer and put her arms around his neck. “I might consider it,” she said and pulled him closer, pressing up against him, lifting her face toward his.

He brushed a chaste kiss on her lips, then pulled his head back and pushed her gently away. “Now, Pru,” he chided, “We both know you’re not that kind of girl. So, what’s it to be?”

“No, Wally, it’s no. Not even for Mother.” And never for someone who couldn’t see her as a woman, not a girl and a rather staid and colorless girl, at that.

He shrugged. “You’ll change you mind one of these days, Pru. Well, I guess you know that I’ll look after her, regardless, and I’ll still be here waiting when you get back.” He settled his hat on his head and opened the door. “Night, pumpkin. Don’t take any wooden nickels.” He grinned as he left.

She stared through the glass at his back as he walked down the sidewalk. “Not that kind of girl? You don’t know me at all ...” she muttered to herself. “That was your last chance, Wally Carver. Now I’m going to go out and find someone who is ‘that kind of boy.’ Or better, that kind of man.” And if she didn’t, well, Wally would still be there waiting for her when she got back. She hoped she’d be able to do better, but if not, she knew that she could do a lot worse.

Friday, May 19, 2023

French Toast à la Santa Fe

Another breakfast offering from Fred Harvey -- and the title of my upcoming second novel in the Couriers series. As with the others, this is not a "healthy" dish. Avoid the temptation to use skim milk and whole grain bread, but you can serve it with just applesauce if you want to make a nod in the direction of healthful eating. 

Although the ingredients in this recipe will be familiar, the technique elevates it above our usual weekend-morning French toast. Again, I have made several modifications. There is no way that I am going to deep-fry anything these days, let alone French toast. And it isn't necessary. Also, I used milk rather than cream -- whole milk, so it wasn't entirely lacking in richness, but we're rather "creamed out" at the moment after this past week.

Be sure to use thick-cut bread, 3/4 of an inch thick. Yes, I stood in Trader Joe's with my little measuring tape measuring the width of bread slices 😂 None was thick enough, but, serendipitously, Costco was giving out samples of their la Brioche sliced bread. Not only are the slices 3/4 of an inch thick, it is an eggy sweet bread ideal for French toast. I suspect that King's Hawaiian would work equally well. Or, of course, you could bake and slice your own. 

Modern store bought loaves tend to be smaller than the bakery loaves of an earlier generation, so I used twice as many slices and merely cut them in half on the diagonal. Even at that, I found that I had enough egg batter to do two more slices. If you're making your own or have access to a bakery, start with just two slices and do more as you have batter.

In order for the bread to puff up in the oven, it must be saturated with the batter (and probably needs the cream). Our modern supermarket bread falls apart when soaked to that degree. You'll need bakery or homemade bread for that. I do pop in it the over, nonetheless, so that it can be served piping hot. 

Original recipe: 

Place one-half cup cooking oil in skillet, heat to hot. Meanwhile, cut two slices white bread three-quarters of an inch thick diagonally to form four triangles, and set aside. In a small bowl, combine two eggs, one-half cup light cream, and salt. Beat well. Soak bread thoroughly in egg/cream mixture. Fry soaked bread in one-half cup hot cooking oil to a golden brown on both sides, about two minutes per side. Lift from skillet to clean paper towel and allow to absorb excess cooking oil. Transfer to baking sheet and place in oven. Bake four to six minutes, until bread slices have puffed up. Serve sprinkled with powdered sugar and cinnamon and apple sauce, currant jelly, maple syrup, honey or preserves. (https://www.penguinrandomhouse.com/books/56650/appetite-for-america-by-stephen-fried/?fbclid=IwAR1QKi0poC7QYWnNM2o9nOoiBtl8R_j_jgu503qsWs9WSI84KdMrxf8xUhk)

For modern cooks: 

Makes 4-6 slices 

4-6 slices of thick cut (3/4") white bread, cut in half on the diagonal 

2 large eggs

1/2 cup milk or cream

1 teaspoon granulated sugar (optional)

1/2 teaspoon vanilla extract (optional)

1/4 teaspoon cinnamon (optional)

Pinch of salt

Oil for frying

Powdered sugar and cinnamon for serving

Applesauce, jelly, maple syrup, honey or preserves, served at the table

Heat oven to 400 degrees. Line a rimmed baking sheet with foil. 

Heat about a tablespoon of oil (enough to coat the bottom of the pan) in a large skillet. 

In a shallow bowl, beat together eggs, milk, sugar, vanilla, cinnamon, and salt until frothy. Soak each triangle of bread thoroughly in mixture. Let excess drain into bowl, then fry in skillet until brown golden brown on both sides, about 2 minutes per side. Cook as many at a time as will fit without crowding. Add oil to pan as necessary to keep toast from sticking.

Lift from skillet and place on prepared baking sheet. When all pieces are cooked, place sheet in oven. Bake 4-6 minutes or until bread slices have puffed up. 

Place on a platter or individual plates. Sprinkle with powdered sugar and cinnamon. Serve with diners' choice of applesauce, jelly, maple syrup, honey or preserves. 

Thursday, May 18, 2023

Chicken Maciel

In the vernacular of today's food culture, this is an elevated recipe for good old chicken and rice casserole and looks suspiciously like the inspiration for Chicken ala King. As I mentioned in my previous post, I made it primarily to put the remaining quart+ of cream sauce from the Fried Chicken Castañeda to good use. I bought pulled cooked chicken breast from Costco, so putting it together was relatively quick and involved very little labor. 

The updated recipe takes into account our modern food preferences. I could feel my arteries hardening just reading about using 1/2 cup of butter, especially when considering the butter in the cream sauce! I cut it to 1/4 cup, and think it could be cut even further, to 2 tablespoons. 

The cream sauce can be as made with as little as 1 cup of cream or as much as a quart. Obviously, the more cream, the richer, but also the more calories, fat, and cholesterol. A combination of chicken stock and whole milk is a good compromise. I heat the liquids in glass measuring cups in the microwave. You can heat them in saucepans on the stove. If you don't heat them, it will just take longer for the sauce to come to a boil.

I also assume that, like me, you have glass or Corelle casserole dishes. If you happen to have one that can go under the boiler (ceramic, porcelain, cast iron) -- go for it. Or use a kitchen torch (the one you use for crème brûlée) to brown the cheese. 

One other note -- you could add cooked broccoli or cauliflower or green beans if you wanted a one-dish dinner. I'd avoid peas, mushrooms, and red bell pepper unless you want it to look like Chicken ala King. 

Original recipe : 

Preheat oven to broil (or four hundred degrees, if casserole is glass). Dice one pound cooked chicken breast meat into one-inch squares. In large skillet over medium heat, melt one-quarter pound butter and stir in two teaspoons curry powder and one-quarter cup sherry wine. Add chicken to this mixture and sauté five minutes. Meanwhile, cook two cups boiled rice. Using a two-quart saucepan, heat one quart cream sauce. Carefully blend chicken and cooked rice into hot cream sauce. Stir carefully until well mixed. Place in casserole, top with three-quarters cup grated Swiss cheese, and place under broiler until browned, about four minutes, or bake in glass dish at four-hundred degrees until browned and bubbly, about ten minutes. (This was the signature dish of the Kansas City Union Station dining room, named for its longtime manager Joe Maciel.) (https://www.penguinrandomhouse.com/books/56650/appetite-for-america-by-stephen-fried/?fbclid=IwAR1QKi0poC7QYWnNM2o9nOoiBtl8R_j_jgu503qsWs9WSI84KdMrxf8xUhk)

For modern cooks :

Serves 3-6

1 lb cooked chicken breast, cut into 1-inch squares

2-4 tablespoons butter, butter substitute, or oil (according to your preference)

2 teaspoons curry power

1/4 cup dry sherry

2 cups cooked rice (2/3 cup rice plus 1 1/3 cups water)

1 quart medium cream sauce (recipe follows), reheated if necessary

3/4 cup grated Swiss cheese (or more if using individual casserole dishes)

Heat large skillet over medium heat. Add butter and melt. Add curry powder and sherry, mixing well. Add chicken pieces and stir to coat. Sauté five minutes. Add rice and mix well. Add hot cream sauce.

Spoon into a 2 1/2-3 quart casserole dish or into three 2-cup or six 1-cup individual dishes (or any combination that equals six cups). Top large casserole with 3/4 cup cheese; top individual casseroles with 2 tablespoons - 1/4 cup cheese. 

Bake 400 degrees until cheese is browned and filling is bubbly, 20-30 minutes. 

Medium cream sauce

1/2 cup butter, butter substitute, or oil

1/2 cup flour

1 teaspoon salt

1/2 teaspoon white pepper (you can use black, but you'll have little black specks throughout)

3 cups chicken stock, whole milk, or cream, warmed 

1 cup whole milk or cream, warmed

Melt butter in a 1 1/2-2 quart sauce pan over medium heat. Add flour and stir until thoroughly incorporated. Add salt and pepper. Cook an additional two minutes so flour loses its raw taste. Slowly add stock, whisking constantly, then add cream. Cook, stirring occasionally, 5-8 minutes, until thickened.