Wednesday, November 30, 2011

Holiday Countdown: Old Fashioned Menus

December is almost here, and I've been looking through all my cookbooks, trying to decide menus and baked items to give as gifts this year. I came across two menu suggestions from 1933, and thought it would be interesting to see how tastes have changed. I'm also sharing some of the recipes below the menus. Both are from the 1933 edition of Meta Given's Modern Encyclopedia of Cooking. Many of the recipes for similar dishes can be found on OFL in the recipe section: .

Christmas Dinner No. 1

Broiled Grapefruit
Olives, Celery
Roast Turkey
Oyster Dressing
Cranberry Relish
Mashed Potatoes
Butter Brussels Sprouts
Harvard Beets
Swedish Tea Bread
Sunshine Salad
Fruit Cake
Candied Orange Peel
Candied Grapefruit Peel

Christmas Dinner No. 2

Tomato Juice
Roast Loin of Pork
Mashed Potatoes
Baked Winter Squash
Buttered Greens
Spoon Cornbread
Waldorf Salad
Mince Pie
Hard Sauce

Oyster Dressing

3 1/2 quart coarse bread crumbs
1 tsp. each salt and poultry seasoning
1/2 tsp. white pepper
1/4 pound butter
3/4 finely chopped celery
1/2 medium onion, chopped
1 1/2 cups chopped oysters

Measure crumbs. Add salt, poultry seasoning and pepper, and toss well. Melt butter in saucepan, add celery and onion and saute until onions are softened, then stir in oysters. Pour over bread crumbs and mix lightly with a fork. Stuff lightly in to turkey. Enough for a 12 pound bird.

Sunshine Salad

1 package lemon-flavored gelatin
1 1/4 cups hot water
1 tbsp. cider vinegar
1/2 tsp. salt
9 ounces crushed pineapple
1 cup grated raw carrot
lettuce or romaine

Dissolve gelatin by stirring into the hot water. Add vinegar and salt, stirring to mix well, and chill until mixture becomes syrupy. Add the crushed pineapple with it's juice and the raw carrot. Pour mixture into a 4 cup mold that has been rinsed with cold water, and chill until firm. Unmold onto chilled serving plate. Surround with lettuce and serve with mayonnaise. 5 servings.

Mustard Greens and Spinach With Bacon

2 pounds fresh, tender mustard greens
1/4 pound bacon
1 quart boiling water
1/2 tsp. salt
black pepper to taste
1/2 pound spinach

Wash mustard greens very thoroughly, trimming off roots and tough stems; trim and wash spinach. Put mustard greens into pan with bacon, add water, cover and boil gently for 45 minutes. Add salt and pepper, and put spinach into pan, pressing down well. Again cover and cook until spinach is tender, from 10 -15 minutes. More water may be added as needed, but amount of pot liquor should be just right to serve greens when they are done. Serve piping hot.