An Old-Fashioned Thanksgiving

An Old-Fashioned Thanksgiving
1898 STRAWBERRY SALAD.
San Rafael Cook Book
Ladies of San Rafael
Lettuce
Strawberries
Mayonnaise
Mrs. McMahon. Choose the heart leaves of nice head lettuce; make cups of 2 leaves with the stems crossed; fill with firm berries. Put a spoonful of mayonnaise dressing on top of berries.
Did we eat it? Yes, but we ate around the mayo.
Would I make it again? No

1881 Lemon & Thyme Stuffing
How to Cook
Frank Tousey
1 quart stale bread
Grated rind of 1 lemon
¼ ounce minced parsley and thyme
Salt and pepper
1 egg
½ cup butter
Hot water or milk
A little onion, finely minced
Mix thoroughly a quart of stale bread, (very finely grated), the grated rind of a lemon, quarter of an ounce of minced parsley and thyme (one part thyme, two parts parsley), and pepper and salt to season. Add to these one unbeaten egg and half a cup of butter; mix all well together, and moisten with hot water or milk. Other herbs than parsley or thyme may be used, if preferred, and a little onion, finely minced, added if desired.
Did we eat it? Yes
Would I make it again? Yes
Notes: Added a little broth as well

1881 Pone-De-Tat.
Illinois Cook Book (1881)
Ladies of Paris
12 potatoes
Crumbed cheese
Butter
Salt/pepper
Ground mustard
One dozen medium sized potatoes boiled, peeled and sliced; put a layer of potatoes, and finely crumbed cheese, with butter, pepper, salt and ground mustard between the layers. Have the last layer of cheese. Put into a quick oven and bake twenty minutes. MRS. K. R.
Did we eat it? Yes
Would I make it again? Yes

1875 TOMATO AND CORN.
In the Kitchen
Elizabeth S. Miller
Tomatoes
Butter
Pepper
Salt
Corn
Grated bread
Peel and slice tomatoes, and stew them a short time with butter, pepper, and salt; thicken, but do not make it stiff, with sweet corn cut from the ear, and see that the whole is well seasoned. Have in a buttered baking-dish a layer of grated bread, add a layer of the corn and tomato, then another of bread, and so on, until the dish is full; the upper layer must be of bread; dot it thickly with bits of butter and scatter over it a little pepper and salt; bake in a moderate oven an hour or more.
Did we eat it? Some of it
Would I make it again? Probably not - some liked, some didn’t.

1881 Mushroom Sauce:
How to Cook
Frank Tousey
1 teacupful mushrooms
1 teacupful milk
3 tbs butter
A little nutmeg
Mace
Salt and pepper
1 tsp flour wet with cold milk
Stew one teacupful of mushrooms in just water enough to cover them; drain them, use a sieve; add one teacupful of milk, three tablespoonfuls of butter, with a little nutmeg, mace, salt and pepper; stew over a good fire until it begins to thicken, then wet a teaspoonful of flour with cold milk, and stir it in until it comes to a boil. Serve in a sauceboat, or pour over boiled chickens or rabbits.
Did we eat it? Yes
Would I make it again? Maybe

1881 To Cook Spinach.
How to Cook
Frank Tousey
Spinach
Salt and pepper
Nutmeg
Butter
1 tbs flour
½ tumblerful boiling water
Hard boiled eggs
Wash and clean the spinach thoroughly from grit, then boil it in salt and water; press the water entirely out of it, and chop it as fine as powder. A quarter of an hour before serving, put it into a saucepan with a piece of butter mixed with a tablespoonful of flour and half a tumblerful of boiling water, some salt, pepper, and nutmeg, and let it simmer fifteen minutes. Serve with hard-boiled eggs on the top.
Did we eat it? Yes
Would I make it again? Probably not.

1894 PUMPKIN PIES
Recipes Tried and True
The Ladies Aid Society
MRS. E. FAIRFIELD.
1 quart pumpkin
1 cup molasses
1 cup brown sugar
1 pint milk
3 eggs
1 tbs each: nutmeg, ginger, cinnamon
1 tsp salt
One quart of pumpkin, one cup of Orleans molasses, one cup of brown sugar, one pint of milk, three eggs, one table- spoon each of nutmeg, ginger, and cinnamon, and one tea- spoon of salt. This will make two large, or three small pies.
Did we eat it? Yes
Would I make it again? Yes

1894 Lemon Cream Cake
Recipes Tried and True
The Ladies Aid Society
MRS. C. H.
½ cup butter
2 cups sugar
1 cup milk
3 eggs, beaten separately
3 cups flour
3 tsp baking powder
Filling
1 cup sugar
2 tsp butter
2 eggs
Grated rind and juice of 2 lemons
Powdered sugar to sprinkle on top
One-half cup butter, two cups sugar, one cup sweet milk, three eggs (yolks and whites beaten separately), three cups flour, three teaspoonfuls baking powder. Filling. One cup sugar, two teaspoonfuls butter, two eggs, and the grated rind and juice of two lemons; mix all together, and boil to consistency of jelly. Spread between layers, and dust powdered sugar on top.
Did we eat it? Yes
Would I make it again? Yes
Notes: This made a lot of cake. I only used half the cake and saved the rest for later. Next time will but the recipe in half.

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