Thanksgiving Dinner circa 1903

thanksgiving-turkeyFor the table I prefer a white cloth with fancy border and napkins to match. A dash of color livens up the table in the bleak November when flowers cannot be had in profusion. Casters in the center, of course, flanked by tall celery glasses. At each end, glass fruit dishes filled with apples and nuts. A bottle of pepper sauce near the casters, a mold of jelly by the platter of turkey, and small side dishes of chopped cabbage garnished with rings of cold boiled eggs. The purple cabbage makes the handsomest-looking dishes.

Serve the soup from tureens into soup dishes, handing around to the guests. After this comes the piece-de-resistance, “Thanksgiving turkey.” A piece of dark meat with a spoonful of gravy, and one of white with a bit of jelly and a baked potato (I should prefer a spoonful of mashed) should be served on each plate, leaving the other vegetables to be passed afterward with the roast pig. After this the salad, and then the plates should be taken away and the dessert served. Then come the apples and nuts, the tea and coffee, well seasoned with grandpa’s old-time stories, grandma’s quaint sayings, and kind words and merry repartees from all.

from Dr. Chase’s Third Last and Complete Receipt Book and Household Physician, 1903


Published in: on November 23, 2015 at 6:00 am  Leave a Comment  
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