Volume 5 Article 2 Number 6 The Iowa Homemaker vol.5, no.6 1925 The aTh nksgiving Dinner Barbara Dewell Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Dewell, Barbara (1925) "The aTh nksgiving Dinner," The Iowa Homemaker: Vol. 5 : No. 6 , Article 2. Available at: http://lib.dr.iastate.edu/homemaker/vol5/iss6/2 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. THE lOW A HOMEMAI(ER "A Magazine for Homemakers from a Homemakers' School" VOLUME 5 NOVEMBER, 1925 NUMBER 6 The Thanksgiving Dinner By BARBARA DEWELL VER three hundred years have and the way she sets the table. Attract­ O elapsed since the first Thanksgiv­ "With steadfast and unwavering faith, ively served meals help to make the meal ing was held here in our United with hard and patient toil, more appetizing. States. Early that bright cold morning The Pilgrims wrung their harvest from The table decorations for Thanksgiv­ our Pilgrim fathers arose and went to a strange and sterile soil. ing are many. Brilliant autumn leaves worship and gave thanks to God for His And when the leaves turned red and gold are especially attractive arranged as a many blessings. The privations, loneli­ beneath the autumn sun, centerpiece, or if the table is long they ness and hardships of that day are hard They knelt beside the scanty sheathes may be stretched down the center from to imagine now with our modern conven­ their laboring hands had won; end to end. Pine boughs and combs or iences. Perhaps sometimes we forget And each grave elder, in his turn, with bittersweet may also be used. A large how much Thanksgiving day really meant bowed and reverent head, pumpkin may be hollowed out and filled to our Pilgrim forefathers. We remem­ Gave thanks to bounteous Heaven for the with red apples, white grapes and oranges ber instead the bountiful meal they pre­ miracle of bread. and used as a centerpiece. Simplicity is pared for their Indian friends and them­ the keynote of a beautifully decorated selves. We must not forget the real God grant us grace to look on this, our table. When an atmosphere of warmth meaning of Thanksgiving day, but nat­ glorious native land, and good cheer, such as is secured from urally homemakers today are all inter­ As but another princely gift from His an open fire, is desired in the dining ested in that first Thanksgiving meal. almighty hand. room, candle light is used. Good cheer We all know the wonderful wild bird, May we prove worthy of His trust and should always be associated with Thanks­ the turkey, which the Indians and Pilgrims keep its every shore giving day. hunted for that dinner. Thanksgiving Protected from the murderous hordes The finishing touch to a meal comes in and turkey are nearly synonymous terms, that bear the torch of war. the garnishing. Parsley is one of our best especially to the housewife. Lucky in­ And be the future bright or dark, God "standbys". A sprig on the salad plate deed is the woman who can have a good grant we never may or around the croquettes adds a great plump turkey around which she can plan Forget the reverent spirit of that first deal to the appearance of the table. Of her meal. There are many varieties of Thanksgiving Day. course parsley is not our only garnish. foods that go well with turkey. Here -James J. Montague. Pickled fans are novel. Red apples baked are three sample menus with the turkey and arranged around a roast of pork as "king": - make as appetizing a combination as it is attractive. Sliced stuffed olives, celery Clear Soup with Croutons book as heavily as turkey. We should count the cost. It is not right from any curls and radish roses always make love­ Roast Turkey ly garnishes. Celery point of view that a man and woman should have to spend weeks of labor to Here are recipes for some of the more Baked Cranberries unusual dishes: Steamed Squash Mashed Potatoes make up for the extravagance in time, Creamed Peas strength and money of one day. Skillet Cake Fruit Salad Of course, there are many variations that can be used with these same menus. 2 c. brown sugar Pumpkin Pie or Mince Pie The turk;ey may have bread stuffing, lh c. butter Coffee Nuts chestnut stuffing, oyster stuffing, or a 6 pineapple rings 1 c. black or English walnuts Oyster Cocktails sweet stuffing made of raisins, nutmeats, Pickles Celery apples, dates and figs. The sweet pota­ Carmelize butter and sugar in a large Roast Turkey Crab Apple Jelly toes can be baked or boiled or candied. loaf cake pan. Then add finely cut pine­ Baked Sweet Potatoes The celery may be served, or stuffed with apple and nutmeats. Pour over this a Creamed Onions a mixture of cottage cheese, American plain cake batter. Bake in a moderate Fruit Salad cheese, mayonnaise, pimentos and nut­ oven for 30 minutes. Turn pan upside Steamed Pudding Coffee meats. There is no end to the com b;na­ down so caramel is on top. Allow it to tions of fruits for fruit salads. White cool, serve with whipped cream. Baked Oyster in Half Shell bread, brown bread, steamed brown bread, light rolls, or small baking powder Baked Cranberries Roast Turkey Chestnut Stuffing Cranberries are very appetizing when Sweet Potato Croquettes biscuits may be served. If the meal seems too heavy, plain ice cream or sherbet prepared in this way. Line a baking dish Creamed Cauliflower with cranberries, then sprinkle over with Coffee molded in turkey shapes would be a good substitute for the steamed pudding or sugar and dot with butter. Repeat this Skillet Cakes until dish is full, then add just enough Cranberry Ice pies. Before the days of meal planning, water to cover. Bake in a moderate oven Turkey at the present time is very high mince pie was served along with the tur­ until tender. and there are a great many of us who key as another meat dish. These pies For a variety in fruit salads here is feel we cannot afford one. There are were baked in oblong pans and often something very attractive: many substitutes for turkey; substitutes times were from three to four inches Peel ripe pears and cut in half. Stain that are just as appetizing and attractive thick. Now they are almost universally the back a blush rose with fruit coloring. when properly prepared. Goose, duck, served as a dessert. Fill the cavity where the seeds were chicken, shoulder of pork, stuffed fore­ The serving of the meal is as import­ with a ball of American cheese. Place quarter, or a good roast of beef would ant as the preparation. A good hostess half of pear on a crisp lettuce leaf with certainly grace a Thanksgiving table, and is particular about the appearance of her tinted side up. At the stem end of the would not draw upon the family pocket- table; the linen she uses, the silverware, (Continued on page 19) THE IOWA HOMEMAKER 19 apple sections to syrup. It is best to use as they are called. The Thanksgiving Dinner a shallow pan so that apple sections float We finally come to machine-made laces. (Continued from page 1) on the surface. Cook slowly till apples The Nottingham looms of England were pear stick several green leaves, at the are transparent. Carefully lift apples the first lace-making machines made, and other end stick in a clove. Make a little from syrup. To 1 cup syrup add table­ it is said they were evolved out of the mound of dressing at one side. Let this spoon gelatine softened in a little cold stocking loom. Improvements have been stand on ice until ready to serve. This water. Let cool. Add 1 teaspoon lemon made on this loom, until now an imitation salad may be served as a separate course juice. Put the apple sections into a glass lace almost defies detection. Frequently or along with the meat course. or aluminum mold. Pour over the gela­ it is said that unless one can afford real To summarize, it would be well to re· tine mixture. When firm, turn from mold lace, one should not use lace at all. I member that even though Thanksgiving and serve with whipped cream. think this is an incorrect statement. comes but once a year, we should try to Apple Fritters have as well balanced a meal on that day 1lh cup flour Emily Hunting '19 and Julia Kessel as we have at any other well planned 2 tsp. baking powder Shackleton Ex'17 are now enrolled in Mrs. Prince's school of salesmanship at meal. We must not think that to have 14 tsp. salt a bountiful meal we must have several 1 egg Boston. duplicates as potatoes, rice, squash, 2-3 cup milk sweet potatoes or two or three different 2 sour apples ·~-~~-~-a-~(ct kinds of pie. If we have a carbohydrate, Sift flour, baking powder and salt. Beat as potatoes, a protein food as our meat the eggs and add the milk. Mix the wet dish, a relish of some kind at least one and dry ingredients.