Thanksgiving: Are You a Gravy Snob?

Friday I went over tips for stuffing your turkey, which is a tradition for almost everyone who serves turkey. My mom makes the best gravy, and we always have mash potatoes, gravy, and dressing when we go over there for the holidays. My husband's family tends to go more for dumplings along with mashed potatoes, cornbread dressing and whatever side dishes people bring that year. When I have Thanksgiving dinner just for us and our three kids I tend to go with the potatoes and gravy, and if I do makes dumplings, I use the leftover turkey and gravy the next day for dinner to make them.

So, I wonder, do you make your own gravy? I'm kind of a gravy snob, and I'll admit it. I love homemade gravy and really don't like anything using an envelope, can or jar that is premade. I know many, many people that do, and that's okay. I'm going to share how I make mine, plus give you a recipe from a vintage cookbook. Let's do the cookbook first. I did shorten the instruction somewhat because they were very long.

The Good Housekeeping Cook Book
1944 by J.J. Little and Ives Company
Basic Gravy Recipe

3 tbsp. drippings from chicken or turkey
3 tbsp. flour
2 cups cold water or stock
salt
pepper

Remove the poultry to a platter when it's finished roasting. Pour the fat and drippings into a bowl, but don't scrape the pan bottom. Measure 3 tbsp. of the fat back into the pan it was roasted in. Stir in the flour, place the heat on low, and cook until it forms a paste. Stir in the cold water or stock very slowly, stirring constantly. Allow the mixture to boil gently until it thickens, then season with the salt and pepper. Serve hot. This makes about 2 cups. For more gravy than 2 cups add 2 tbsp. fat and 2 tbsp. flour to each cup of cold water or stock.

My Gravy Recipe

You'll need:
Turkey
Water
cornstarch
Salt, pepper, garlic powder
Chicken or turkey broth, 2 15 ounce cans

I season my turkey very simply with salt, pepper and a dusting of garlic powder. I pour in about 2 cups of water into the bottom of the roaster, put on the lid, and roast according to the weight instructions. The last half hour I take the lid off, and add another cup or two of water if it's dried out. I remove the turkey to a platter and sit the roaster on the front burner on medium heat. I add the two cans of broth to the pan, and more water. I can't give instructions on the amount of water- I add enough to make enough gravy, but not so much that it waters it down.

In a cup I put about 2 tbsp. of cornstarch and I add about a 1/2 cup cold water. I mix it up well with a fork. By this time the broth in the roaster should be boiling. I slowly add the cornstarch mixture to the pan while it's boiling, and mix it in really well with a whisk as I'm pouring it in. I simmer it and IF it's not thick enough I had the same amount of cornstarch again, using the same method.

I taste to see if it's seasoned well enough, if it needs a little salt, I'll add it, but usually it's fine.

Notes: I know this is not an exact recipe. It's what I've done for years and I've never had lumpy gravy. My gravy isn't thin, but it's not really thick either. I like using the cornstarch SO much better than the flour because if you don't have a lot of stock or drippings it can end up with a flour taste to it. This happens more with ham or beef gravy I've found.

What type of gravy do you prefer?

I have a menu on OFL for an alternative to turkey here:

http://oldfashionedliving.com/holidays/dinner.html

~Brenda

Thanksgiving: Stuffing Your Turkey

Thanksgiving Day is a jewel, to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude. ~E.P. Powell

There are so many traditions and variations on stuffing for turkey. My mom loves to experiment and changes a few ingredients each year. I know some cooks love taking shortcuts and using stuffing from a box. I say whatever your family loves best is what you should do. They are the ones that matter:) Before I share a few vintage stuffing tips and recipes, I want to make sure we all know the most recent safety on cooking a turkey with stuff. This is from the USDA:

If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

The stuff recipe below is from the Home Comfort Cook Book published in St. Louis, Missouri in 1948. I love the simple, fresh ingredients that are used and how easy they are to put together. My notes are at the end of the recipe and variations.

Poultry Stuffing

4 cups bread

2 tsp. salt

1/4 tsp. pepper

1 egg, slightly beaten

1/2 tsp. poultry seasoning

1 tbsp. minced onion

2 tbsp. chicken or other fat

1/3 cup hot water or giblet stock

giblets, if desired

Break bread into small pieces and measure, packing down firmly. The bread should be stale but not dry. Add other ingredients, blending together with fork. Last add giblets which have been stewed in salt water, drained and chopped in small pieces. Sufficient for large chicken or small turkey. Use 2 cups bread for 3 pound chicken; 4 cups for 12 pound turkey.

Dressing Variations

Celery: Add 1/2 cup sliced celery to dressing, cooked until almost tender. Use celery water in dressing. Or cook celery with giblets.

Apple: Add 1 cup or more chopped apples to dressing.

Oyster: Add 1 cup drained oysters to dressing and moisten with oyster liquid plus milk.

Potato: Use all of half mashed potatoes instead of bread. One cup sausage meat may be included.

Rice: Use 3 cups cooked rice and 1 cup bread crumbs; 1/2 cup celery and 1/4 cup sliced green pepper.

Chestnut: Shell and skin 1 pound of chestnuts, cook until soft and put through potato ricer or sieve. Measure 2 cups pulp , add to 2 cups bread crumbs and proceed with recipe.

Cornbread: Use part or all cornbread in place of bread in Poultry Stuffing.

My Notes: I love adding apples and cornbread to my stuffing. I am not a fan of giblets, though I know many, many people are. I'm sure most of you know this, but chestnuts are not "water chestnuts".

The chestnuts referred to here are from the American or Chinese Chestnut tree, and the nut meat is frozen to keep it fresh, unless you have access to a grower and can buy them whole.

~Brenda

Economic Recipes from 1938

Today I have recipes to share from The Watkins Cook Book, published in 1938. I'm taking recipes from the section entitled Economy Recipes. I don't know about you, but I'm always looking for cost cutting tips and recipes using inexpensive ingredients. These are simple recipes that are easy for beginner cooks or those who have been cooking for years. I've also put my own tips in the notes after each recipe.

Potato Soup

2 cups mashed or leftover potatoes

3 tbsp. butter

4 cups milk

celery salt

onion powder

pepper

Cook potatoes and milk in a double boiler to just boiling. Beat with a rotary beater, add seasonings and butter. Serve very hot. Sprinkle with paprika right before serving.

Notes: use seasoning salt and ground black pepper to taste instead of the celery salt and onion powder. It's easier to keep on hand.

Swiss Steak

2 inch thick round steak

flour

2 tbsp. bacon fat

2 medium sliced onions

4 medium diced carrots

1 can tomato soup

3 or 4 potatoes

salt

pepper

celery salt

onion powder

Season the steak with salt and pepper. Sprinkle flour on the steak and pound it with a meat mallet to tenderize. Melt the fat and sear the meat on both sides, place in a roaster, pour can of tomato soup over meat, simmer one hour. Cover meat with the sliced onions, potatoes and carrots. Cover. Cook another hour on simmer. Remove meat and vegetables, add a little flour, make gravy. Serve with salad.

Notes: 2 inches is a really thick steak. If you get steak that is closer to an inch you obviously won't cook it as long. You can use vegetable oil instead of bacon fat if you wish.

Cornflake Pudding

2 cups cornflakes

2 cups milk

1/2 cup molasses

1/2 cup sugar

2 eggs, beaten

dash salt

1/3 tsp. ground ginger

1/2 tsp. vanilla

Place cornflakes in buttered baking dish. Blend all ingredients and pour over flakes. Bake in 350 degrees F. oven until mixture sets.

One Egg Cake

1/2 cup sugar

1 egg, beaten

3 tbsp. shortening

1/2 cup milk

1 1/2 cups flour sifted

2 1/2 tsp. baking powder

dash salt

1 tsp. vanilla

To creamed shortening add sugar and beaten egg. Alternately add milk and flour sifted with salt and baking powder. Add vanilla. Bake in square greased tin in moderate oven for about 30 minutes. Frost as desired.

Notes: a moderate oven is usually 350 degrees F. and an 8x8 baking pan will work for this recipe.

On OFL we have some great cakes that are easy to make and have been around for a very long time: Crazy Cake Recipes

~Brenda Jean

Autumn Dinner Recipes

Two sounds of autumn are unmistakable, the hurrying rustle of crisp leaves blown along the street or road by a gusty wind, and the gabble of a flock of migrating geese. Both are warnings of chill days ahead, fireside and topcoat weather. ~Hal Borland

Regular reader and contributor Liz told me about a fabulous Octoberfest dinner she gave for friends and family. I asked for her Sauerbraten recipe a few years ago since she said it was such a success (read below)!

Of everything, I think the gravy for the sauerbraten was the biggest surprise hit. They were about to just eat it like a side dish instead of just over the meat! ~Liz

SAUERBRATEN
Recipe courtesy Alton Brown, 2005, Food Network
4-6 Servings
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional seasoning
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries (natural food stores may have this in bulk)
1 teaspoon mustard seeds
1 (3 ½ to 4 lb.) bottom round roast beef
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps, crushed fine
1/2 cup seedless raisins, optional

In a large saucepan over high heat, combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the roast dry and rub with vegetable oil and salt on all sides. Heat a large sauté pan over high heat, add the meat and brown on all sides, approx. 2-3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade (I used a very large hefty zip lock bag & placed it in a large dish). Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day. After 3 days of marinating, preheat the oven to 325 degrees F. Add the sugar to the meat and marinade, put it in a roasting pan, cover and place on the middle rack of the oven and cook until tender, approx. 4 hours. (Don't leave it in the plastic bag!)

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps (I found if the cookies were crushed super fine enough, there were no lumps). Add the raisins if desired (I didn't). Slice the meat and serve with the sauce (gravy).

Super Deep Dish Baked Apples
From Comstock/Wilderness

Ingredients:
30 oz. can Comstock/Wilderness® More Fruit Apple Pie Filling
1 1/4 cups walnuts, coarsely chopped (divided)
1/2 cup golden raisins
2 tsp. ground cinnamon (divided)
3/4 cup flour
3/4 cup quick-cooking oats
1/2 cup brown sugar
1/2 tsp. salt
1/3 cup cold butter (cut into pieces)

Preheat oven to 425°F. In medium bowl combine fruit filling, raisins, 1 tsp. cinnamon and 1/2 cup nuts; divide and spoon into 4 individual ovenproof serving bowls. Set aside. In a separate bowl, combine flour, oats, brown sugar, salt, butter and 1 tsp. cinnamon. With a pastry blender or fork, cut in butter until a crumbly mixture is formed, stir in 3/4 cups walnuts. Divide and top each of the 4 bowls of filling with crumbly mixture. Bake 30 to 35 minutes or until pie filling is bubbly and topping is crispy. Serve with ice cream if desired. Makes 4-6 servings

Squash with Apples and Dried Cranberries
From Nubella.com

1 lb. butternut squash, peeled and cut into 1 inch cubes
2 Jonathan or Macintosh apples, peeled, cored and chopped
1 cup dried cranberries
2 Tbs. sugar
2 tsp. unsalted butter, melted

Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes or until tender. Remove from steamer basket and set aside. Combine the apples, cranberries and sugar in a heavy saucepan over medium heat. Cook 12 minutes, stirring frequently until juice has evaporated. Add apple mixture to squash. Cook 4 minutes or until liquid has evaporated. Stir in melted butter and salt to taste and toss.

Need a new turkey dressing this holiday season?
http://www.oldfashionedliving.com/turkeydressings.html

~Brenda

Halloween Snacks For Teens

I would rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion. ~Henry David Thoreau

We are having a Halloween party for our teens this weekend so I've been thinking about snack and appetizer recipes that I can make for the crowd. We are asking everyone to come dressed as zombies, and we have decorations I've either saved over the years or I bought after Halloween last year.

I don't go all out for themed food because their friends are 15 through 18 years old, and mostly boys. They do love the decorations but inhale the food too quickly to appreciate anything cute. I do have Halloween and fall themed serving platters and bowls that I use each year. I'm making two pans of brownies, and putting out a large bowl of Halloween candy. I will probably serve tortilla chips, nacho cheese and the fixings. I also love dips and I might serve one or two of the following recipes for those that want something besides nachos.

Crab Dip

Ingredients:
2 packages cream cheese (8 ounce each)
2 cans crab meat (6-8 ounces)
2 tablespoons horseradish
2 tsp. lemon juice
2 tablespoons chopped green onion or chives

Combine all ingredients with a large wooden spoon until mixed well. Cover and chill until just before serving time.

Dried Beef Dip

Ingredients:
3 packages cream cheese (8 ounces each)
4 ounce jar dried beef
1/2 of a large sweet onion, minced

Shred the dried beef, and soak in warm water for 5 minutes to soften. Drain and add to the cream cheese and minced onion. This can also be put into a food processor to blend more completely. Scrape out into a serving dish and serve with bagel pieces, or pretzels.

Clam Dip

Ingredients:
8 ounce block of cream cheese
1 cup sour cream
1 10 1/2 ounce can of minced clams, drained
1 tablespoon minced onion
1/2 tsp. garlic powder
1/2 tsp. dried basil
dash or two of cayenne pepper
1 tbsp. lemon juice

Soften cream cheese at room temperature. Blend with sour cream. Add the clams, onion, spices and lemon juice. Mix together well until smooth. Chill til serving. Makes 2 cups. Serve with vegetables to dip, pretzels or crackers.

I have an article on OFL featuring Halloween entertaining ideas from 1905. Click Here.

~Brenda

1920 Luncheon Tips: No Pots & Pans

Today I have tips from the September 1920 issue of The Ladies Home Journal. I've had it in my vintage magazine collection for probably over ten years now. Back then it was mostly fiction, but there were sewing and entertaining tips as well. One article gives tips on throwing a luncheon without having to use pots and pans.

The first dish is an oyster relish using a lemons.

Cut the lemons into halves crosswise and remove the pulp. Half bury these cups in small paper cases (they look like muffin or cupcake papers) and fill them with with small oysters and a few bits of lemon pulp. At the last moment (before serving) pour over a dressing made of grated horseradish, vinegar, salt and paprika . Cover the top with whipped cream. Garnish with parsley.

I think you could use a prepared horseradish and add the paprika to it for the same type of flavoring.

The next dish suggested is a salmon soufflé served "very hot".

Mix one cupful of finely shredded canned salmon with one cupful of bechamel sauce (most cookbooks have this recipe or you can Google it.) and a cupful of bread crumbs; add to it two well-beaten eggs, a pinch of cayenne pepper, salt and pepper. Turn into paper cases; bake about 25 minutes.

I'm guessing the oven should be set at 325 degrees F., and I would put the paper cases on a baking sheet. The salmon should be picked free of the bones and any larger pieces of skin.

Next, the article suggests serving "Manhattan case muffins" instead of bread.

Sieve two cupfuls of flour, two and a half teaspoonfuls of flour, two and a half teaspoonfuls of baking powder, a half teaspoonful of salt into a bowl. Rub in two tablespoonfuls of butter lightly; add a quarter cup of sugar, one and a quarter cups of milk, two well beaten eggs and a cupful of cold boiled rice. Put into paper cases; bake in hot oven.

A hot oven is usually considered 400 degrees F. and I would guess 15-20 minutes for baking time.

The article suggests a method for preparing potatoes that I love because they serve a whole potato stuffed vertically of all things, instead of on it's side like we commonly do now.

Wash and bake large potatoes in their skins; when cooked cut off the tops, take out the insides and pass them through a sieve. Add two tablespoonfuls of grated cheese, two tablespoonfuls of warm butter, a little pepper and a pinch of salt and mix all together. Fill the skins with this, using a potato ricer, then sprinkle over a little grated cheese, also a few little pieces of butter. Serve in paper cases.

In addition to these dishes the article recommends serving chicken, lemon meringue pie, tea and coffee.

Handy Household Tips from 1915

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. ~George Eliot

Today I have some neat tips from the October 1915 edition of the Modern Priscilla magazine. I've had this copy for many years, and love to get it out each fall.

A Crocheting Help: When crocheting I always have a safety pin handy. When work is left unfinished, put the pin in the loop, close the pin, and many dropped or unraveled stitches are saved.

Making Over Worn Nightgowns: When a nightgown becomes worn at the neck and sleeves, cut the top off under the arms, sew on a band of beading, buy one yard of muslin, cut out neck and sleeves in one piece, sew under arm seams and join to the beading. The neck may be cut round or square and the result is a nightgown which will wear some time.

Pockets for Kitchen Aprons: A good point to remember when making new kitchen aprons is to place the pocket on the left side. It will not catch on the gas range, the food-chopper handle, or the chicken house door. Again, the housewife almost invariably stands with her right side nearest her work and for his reason the pocket is nearly always the first torn spot on the apron.

Old Glove Fingers: Cut the forefingers and thumbs from old gloves. Keep them in a box by the kitchen sink. When you have vegetables to pare, slip them on these two fingers of the right hand. They protect them from the black stains so apt to disfigure the hands after this task.

IN THE KITCHEN

To Prevent Flour Lumping: A spoonful of flour added to a fruit filling for pie, or any other wet mixture, will not become lumpy if mixed with the same amount of sugar before adding. The same is true of cornstarch in making desserts or gravies.

Quick Way to Prepare Coconut: To prepare fresh coconut for any use, in place of using the grater in the old way, just put the coconut through the meat chopper. It comes out light and fluffy and can be done in a few seconds ; and best of all, you have no bruised and bleeding fingers from using the grater.

On OFL I wrote an article on preventing bugs from wintering indoors this winter. Read it here.