1902 Thanksgiving Menu From Woman's Favorite Cook-Book
Breakfast - Grapes - Oatmeal - Country Sausages - Scrambled Eggs - Browned Potatoes - Wheat Griddle Cakes - Maple Syrup - Coffee
Dinner - Oysters on Half Shell - Mutton Broth - Celery - Turkey, stuffed with oysters - Cranberry Sauce - Mashed Potatoes - Baked Squash - Boiled Onions, with cream sauce - Peach Pickles - Waldorf Salad - Cheese Wafer - Mince Pie - Pudding, Puritan style - Nuts - Fruit - Coffee
Supper - Cold Roast Turkey - Tea Biscuits - Cottage Cheese - Sweet Tomato Pickles - Thanksgiving Cake - Fruit Glace - Tea
Thanksgiving Fruit Cake Mrs. S.D. Hillier
One pound each of butter, sugar and flour, ten eggs, yellows and whites beaten separately, one-half pound of citron, two pounds of seeded raisins, two pounds of currants, two teaspoonfuls of baking-powder, one teaspoonful each of allspice, cloves, nutmeg and mace; flour the raisins and currants so that they will not settle to the bottom of the cake. Bake in a slow oven four hours.
Boiled Christmas Pudding
One pound of stoned raisins, one-half pound of currants, one-quarter pound each of mixed peel, chopped suet and split almonds, one-half cupful of molasses, five eggs, three-quarters of a pound of stale bread-crumbs, two or three tablespoonfuls of flour; flavor to taste and sweeten with brown sugar. Boil five or six hours. Serve with hard sauce.
New Year's Baked Apple Pudding
Mince eight peeled and cored apples, put them in a saucepan with a little water and when partly cooked add one-quarter of a pound of cleaned currants, the same of stoned raisins, the same of shredded citron and same same weight of peeled almonds, cut small, also four ounces of brown sugar, a little cinamon and allspice; cook until it forms a perfect marmalade. Make a paste with one-quarter of a pound of chopped beef suet, one-half pound of flour, a little salt and cold water; roll it out quite thin on a floured table. Grease and strew with brown sugar and cinnamon the inside of a deep yellow bowl, cover the bottom with a round flat of the paste to fit, on this pour a thick layer of the marmalade, then another flat of the paste, and repeat till there are three layers of fruit and flour of paste, finishing with the latter. Place the bowl in a slack oven and let bake slowly three hours. When cooked and partly cold invert on a round dish, strew plentifully with sugar and put it back into the oven to heat thoroughly and glaze. Serve hot.
"Easter Eggs"
Make a blanc mange of milk and corn-starch; sweeten and flavor to taste. Have ready one dozen egg shells which have been carefully opened at the small end and contents removed. Fill these with the blanc mange which has previously been divided into six parts and each part mixed with different color pastes (vegetable colorings, chocolate, etc., can be used). When filled stand on ice until perfectly cold, then remove the shells carefully. Send to the table in glass dish; serve with whipped or plain cream. These "easter eggs" are oftentimes a great joy to the little folks.
Cranberry Sauce
Put the berries, after picking over and washing, into a saucepan just covered with water and stew slowly over a good fire. Stir often, mashing the fruit all you can. When they are mashed, which will take about on-half hour, take them from the fire and add the sugar (nearly a pound to a quart of berries) stirring it till it has all dissolved. Press all the fruit through a coarse sieve, and put what passes through into a dish or mold.
Turtle Sandwiches (For Halloween and Children's Parties)
Cut as many thin slices of brown and white bread as are desired for sandwiches, trim off the crust and shape into three and one-half inch squares. Butter lightly and spread carefully between two slices any filling desired - meat, cheese, nut or fruit. Now slice lengthwise into halves some small cucumber pickles (sweet or sour) and stick one of these in each corner of the sandwich for the feet of the turtle, and a tiny one for the tail. Run a toothpick through a narrow and short piece of bread and stick it in the opposite end of the sandwich from the tail. On the end of the toothpick put a thin piece of a small carrot cut crosswise. Behold! you have the turtle. Serve singly on individual plates with olives.
Old English Christmas Plumb Puddings - Dr. Chase's Recipes 1900
The Harrisburg Telegraph furnishes its readers with a recipe for the real "Old English Christmas Plumb Pudding". After having given this pudding a fair test, I am willing to endorse every word of it; and wish for the holiday to come oftener than once a year:
"To made what is called a pound pudding; take of raisins well stoned but not chopped, currants thoroughly washed, 1 lb each; chop suet, 1 lb very finely, and mix with them; add 1/4 lb. flour or bread very finely crumbled; 3 ozs. of sugar; 1 1/2 ozs. of grated lemon peel, a blade of mace, 1/2 of a small nutmeg, 1 teaspoon of ginger; 1/2 doz. of eggs, well beaten; work it well together, put it in a cloth,tie it firmly, allowing room to swell; put it into boiling water, and boil not less than two hours. It should not be suffered to stop boiling.
The cloth, when about to be used, should be dipped into boiling water, squeezed dry, and floured; and when the pudding is done, have a pan of cold water ready, and dipit in for a moment, as soon as it comes out of the pot, which prevents the pudding from sticking to the cloth.
North German Christmas Cookies - Dr. Chase's Recipes 1900
Six pounds flour, two each of sugar, butter, and molasses, one teaspoon saleratus dissolved in rose water, arrack, or spirits, a few cloves and cinnamon pounded together, one pound raisins pounded in a mortar, half pound citron chopped fine. Warm molasses, sugar and butter slightly, and gradually stir in the flour; knead well and roll out, and cut in various shapes. One-half the dough may be flavored with anise or cardamon, omitting the raisins. This recipe will make a large quantity, and they are pretty to hang upon the tree during Christmas week, and to pass in baskets to holiday callers. This is the bona fide Christmas cookie.
