Looking for some good Christmas gift ideas? Here are three “practical gift ideas” in a hundred-year-old magazine.
Mother Goose Cereal Set
Waffle Outfit
1922 Christmas Gift Ideas
Old-fashioned Brussels Sprouts with Cream Sauce
I often hear friends say that they hated the boiled Brussels sprouts their mother made, but that they now love roasted Brussels sprouts. But I must admit that personally I liked those Brussels sprouts of lore, so was intrigued when I saw a hundred-year-old recipe for Brussels Sprouts with Cream Sauce.
I was pleased with how the recipe turned out. The recipe called for cooking the Brussels Sprouts for 15 minutes, so they were more tender and less crunchy than roasted ones – but I liked them. And, they were lovely when served in a cream sauce.
An aside: One reason Brussels sprouts taste different now than in the past is because of changed cooking methods. Another reason is that plant breeders have developed modern varieties of Brussels sprouts that are less bitter than the old-time varieties.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Brussels Sprouts
1 quart (about 2 pounds) Brussels sprouts
2 quarts water
1 teaspoon salt +1/4 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1 cup half and half (or use milk for a lighter sauce)
Wash Brussels sprouts, cut off stems, and remove any wilted leaves. Put into a large saucepan. Cover with the water; add 1 teaspoon salt. Bring to a boil using high heat. Reduce heat and simmer for 15 minutes or until the Brussels sprouts are tender, then drain.
In the meantime, in another saucepan, using medium heat, melt 2 tablespoons butter; stir in the flour, pepper, and 1/4 teaspoon salt. Gradually, add the half and half while stirring constantly. Continue stirring until the Cream Sauce thickens. Remove from heat.
To serve: Pour the Cream Sauce over the cooked Brussels sprouts; stir gently to coat the Brussels sprouts with the sauce. Put in bowl and serve.
1922 Knox Gelatine Advertisement
Do you serve the traditional Thanksgiving foods that family and friends expect? . . . or do you “surprise them” with innovative, creative dishes? Even a hundred-year-ago people must have sometimes tired of the traditional Thanksgiving food, and enjoyed serving new dishes.
HAPPY THANKSGIVING!
Old-fashioned Celery Dressing
Dressing (or stuffing as I often call it) is one of my favorite parts of the Thanksgiving meal, so when I came across a hundred-year-old recipe for Celery Dressing I decided to give it a try. This recipe makes a bread dressing that is embedded with lots of celery, and is nicely seasoned with sage.
Here’s the original recipe:
Most times when I make hundred-year-old recipes, I try to follow the recipe as closely as I can, but with this recipe I ended up making several adaptations. When I updated the recipe, I quadrupled it. The original recipe didn’t make much stuffing.
I used 1-inch soft bread pieces rather than dried bread crumbs. This recipe called for an awfully lot of butter (3/4 cup of butter for every 2 cups of bread crumbs), so I reduced the amount when updating the recipe. Maybe the very large amount of butter would work if I’d used dried bread crumbs – but even then it seems like it would be too much.
Finally, I didn’t have any onion juice, so instead of using the juice, I used finely chopped onions.
This dressing can be stuffed into a turkey. Addiitonal adaptations may need to be made (such as addiing both or other liquid) if cooked in a casserole dish.
Here’s the recipe updated for modern cooks:
Celery Dressing
This recipe makes enough for a 9-10 pound turkey.
8 cups 1-inch pieces of bread or bread cubes (I tore bread into small pieces.)
1 cup butter
4 cups chopped celery
4 teaspoons onion juice or 1/2 cup finely chopped onions
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons ground sage
Melt butter in a skillet, stir in the celery (and chopped onions, if used). Sauté for 5 minutes or until the vegetables are tender. Stir in the salt, pepper, and sage (and onion juice, if used). Pour over the bread pieces and stir to combine. Stuff turkey with the dressing, then roast turkey.
A “Dry” World?
Some ideas that seemed promising in 1922 just never happened. The November, 1922 issue of Good Housekeeping had an advertisement for the current issue of another magazine called Hearst’s International Magazine. The ad listed the feature articles, including one article titled “A ‘Dry’ World?”.
Old-fashioned Coconut Pumpkin Pie
When it comes to planning my Thanksgiving menu I always struggle with getting the right balance between traditional foods and new recipes. New recipes that are variations of traditional foods can be a nice way to strike that balance. I recently came across a new recipe (well, actually a hundred-year-old recipe – but it was new to me) for Coconut Pumpkin Pie, and decided to give it a try.
The coconut gave the pie a lovely milky sweetness that blended nicely with the pumpkin. The recipe called for two spices – nutmeg and cinnamon. My standard pumpkin pie recipe does not use nutmeg, so the flavor was noticeably different from many typical pumpkin pies, but it was lovely. The verdict – this recipe is a keeper and I may make it again for the big day.
Here’s the original recipe:
What is the correct way to spell “coconut:”? The old recipe spells it “cocoanut” though I usually see it spelled “coconut,” so I went with the latter spelling when I updated the recipe.
Here’s the recipe updated for modern cooks:
Coconut Pumpkin Pie
4 eggs, beaten
1 cup pumpkin puree
2 tablespoons brown sugar
2 tablespoons white sugar
1 tablespoon butter, melted
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup shredded coconut
1 9-inch pie shell
Preheat oven to 425° F. Put the eggs in a mixing bowl; beat until smooth and lemon colored. Add pumpkin, brown sugar, white sugar, butter, salt, cinnamon, and nutmeg: beat until combined. Stir in the coconut, and pour into the pie shell. Put into oven and bake for 10 minutes. Reduce heat to 350° F and continue baking until a knife inserted in the center comes out clean.
Fruit Essential in the Daily Diet
People have known for a long time that fruit is an important part of a healthy diet. Here’s what it said in a hundred-year-old cookbook:
Fruit Essential in the Daily Diet
Fruit is really indispensable in a well regulated diet. Formerly it was considered an accessory, rather than an essential food, and was eaten mainly for its flavor and refreshing qualities. The food value of most fruits is not high, but the mineral salts they contain are necessary to good health. A person who eats quantities of fruit is usually in excellent health, and has a clear complexion, due to the body regulating qualities of the various mineral salts and organic acids contained in fruit. These organic acids import an agreeable acid flavor and help to keep the blood in good condition. Most fruits contain a large proportion of water, also of value in the diet.
If the family does not care for fruits between meals, which is really one the best times to eat them, see that fruit in some form is furnished for at least one meal a day, for it is a necessary part of the daily diet. Do not consider fruit an extravagance and accessory. If we are to have healthy bodies, fruit is an essential, and although its actual food value, if fresh, is not high, its health-giving properties are a necessity.
Mrs. DeGraf’s Cook Book (1922)
