WORLD WAR II THANKSGIVING
ON THE HOME FRONT :
NUT-SWEET POTATO CASSEROLE
from : Cooking on a Ration. By Marjorie Mills. Boston : Houghton Mifflin, 1943.
from : Thanksgiving "Over There."
4 to 6 sweet potatoes
2/3 cup dark corn or maple syrup
1 orange, sliced
1/2 teaspoon grated orange rind
2 tablespoons butter or margarine
1/3 cup chopped nut meats
Peel sweet potatoes; then slice into a buttered casserole, arranging them in layers with orange slices and chopped nut meats. Dot each layer with butter and season with salt and pepper. Pour syrup over them. Bake in moderate oven for 1 hour. A little water or orange juice may be added if needed. Serves 4 to 6.
From : Cooking on a Ration,
by Marjorie Mills.
Houghton Mifflin, 1943.SUGAR & SPICE APPLE PIE - 1865
from : An American Family Cook Book, by a Boston Housekeeper.
New York : Oliver S. Felt, 1865.from : Thanksgiving & the New England Pie.
Take eight russetings, or lemon pippin apples; pare, core, and cut not smaller than quarters; place them as close as possible together into a pie-dish, with four cloves; rub together in a mortar some lemon-peel, with four ounces of good moist sugar, and, if agreeable, add some quince jam; cover it with puff paste; bake it an hour and a quarter.
"…it is best to begin by weighing out the ingredients, sifting the flour, pounding and sifting the sugar and spice, washing the butter, and preparing the fruit.… spice should be pounded in a mortar, except nutmeg, which it is better to grate."ROAST TURKEY WITH TRUFFLE GRAVY
from : The Book of Good Dinners. By Fannie Merritt Farmer, 1905.
The Great American Turkey Exhibit
ROAST TURKEY : Dress, clean, stuff, and truss an 8-pound turkey. Spread with thick, sour cream, and let stand in ice box overnight. Put on rack in dripping pan, sprinkle with salt, dredge bird and bottom of pan with flour, and lay thin strips fat bacon over breast. Bake 2 and 1/2 hours, basting every 15 minutes with 1/2 cup butter, melted in 1/2 cup boiling water, and, after this is used, with fat in pan. Turn turkey frequently, that it may brown evenly, removing the bacon after the first hour of the cooking.
TRUFFLE GRAVY : To 4 tablespoons fat remaining in pan, add 5 tablespoons flour and pour on, gradually, while stirring constantly, 2 cups stock in which giblets, neck and tips of wings have been cooked. Add 1/2 teaspoon salt, few grains pepper, 1 tablespoon Madeira wine and 2 chopped truffles.WORLD WAR I THANKSGIVING
ON THE HOMEFRONT :
SUGAR-SAVING MOCK MINCEMEAT
FILLING FOR PIE
from : Foods That Will Win the War & How to Cook Them.
By C. Houston & Alberta M. Goudiss. World Syndicate Company, 1918.
from : Thanksgiving "Over There."
"What are you giving so that others may live? Eat less wheat, meat, fats, sugar.
Send more to Europe or they will starve."
1 cup cranberries, chopped
1 cup raisins
1 cup corn syrup
2 tablespoons flour mixed with 1/4 cup cold water
2 tablespoons fat
Mix all. Bring to boiling and place in double crust pastry.CRANBERRY PIE - 1897
from : Hood’s Practical Cook’s Book.
Lowell, MA : C.I. Hood & Co., 1897.
from : Thanksgiving & the New England Pie.
Line a plate with a plain paste and fill with stewed sweetened cranberries, scatter sugar over the cranberries and cover with strips of paste placed across parallel in two directions to form diamonds.
"Pie is the great American delicacy in the pastry line, and our foreign friends are prone to poke fun at us because of our supposed fondness for it. It is assumed to be somewhat more of a sectional than a national weakness, however, and the ‘pie line’ is usually located somewhere north and east of New York."
(Recipes compliments of Pilgrim Hall Museum