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| my great-grandmother and grandfather |
CHRISTMAS DINNER 140 YEARS APART
Well, it’s almost that time of the year again—CHRISTMAS DINNER! Or rather, buying and planning the prep of things for that family dinner. I bought a rump roast and put it in the freezer (it is only Dec. 10th but it was on sale and just what I wanted). I put it in the freezer so that Christmas Eve night I can put it in the oven (frozen, but with enough water in the covered graniteware roaster so that it won’t cook dry) and let it slowly thaw/cook/braise until 7 AM the next morning. The house will smell wonderful, the broth will be just right to make gravy, and it will have time to do whatever meat has to do before cutting it with an electric knife in nice thin slices. My daughter is making the mashed potatoes this year (they have allergies, so it’s best she makes these). About an hour before mealtime, I slide the poppers and stuffed mushrooms (which I prepped the day before Christmas Eve), along with the potatoes au gratin (made from a mix, of course) into the oven. By the way, I have a large oven. When those come out, I will heat the garlic knots and Hawaiian sweet rolls while I get out the different soft drinks everyone wants. As everyone sits down at the table, I take out the bread and put in the Marie Callendar’s Crumb-topped Apple Pie. Yep, Christmas dinner will be a breeze and leave me lots of time to visit with family.
The other day, I came across a Christmas Dinner menu from a book titled Fifteen Cent Dinners, published in 1877—my great-grandparents would have been married for about two years when the book came out. Here is the way they could have done it WA-A-A-Y back then:
A DOLLAR CHRISTMAS DINNER.
IN buying poultry for Christmas-tide I have found that it is better to go market at least three days before that holiday. The prices are very much lower, and the weather is generally cold enough for you to keep your bird fresh until you want to use it. In estimating the cost of this dinner I shall suppose that you buy your turkey in advance at a shilling a pound, instead of waiting till Christmas eve, and paying at least twenty cents for it. If you are obliged to Wait you must add the difference in price to my figures. The following is our bill of fare:
ROAST TURKEY,
BAKED POTATOES,
APPLE SAUCE,
PLUM PUDDING WITH CREAM SAUCE.
Begin your preparations by making your pudding as follows:--
Plum Pudding.—Mix. well together, half a pound of flour, (cost two cents.) four ounces of raisins, stoned and chopped, (cost four cents) four ounces of currants, well washed, (cost four cents,) four ounces of chopped suet, (cost two cents,) three tablespoonfuls of molasses, one teaspoonful of ground spice, (cost one cent,) and one gill of cold water; put in a floured cloth, or a greased and floured mould, or tin pail, and steam until yon are ready to put it on the table. It will cost you thirteen cents, Next, peel one quart of potatoes, and lay them in cold water while you get the turkey ready.
Roast Turkey.—Draw a five pound turkey, (cost five shillings,) carefully enough not to break the entrails, so that you will not have to spoil its flavor by washing it; singe it, and wipe it with a clean, damp cloth, stuff it with about a pound of stale bread, seasoned with salt, pepper and herbs, (cost about three cents,) sew it up, tie it in shape, lay it in a baking pan with one quart of peeled potatoes, (cost five tents,) and put it into a hot oven; as soon as it begins to brown nicely, take it Out, season it With pepper and salt, baste it with the drippings from it; and put it back in the oven; baste it every fifteen minutes until it is done, which will be in about an hour and. a quarter. Then put it on a dish, with the potatoes around it, and set it in the mouth of the oven to keep it hot while you make the gravy; do this by pour ing a pint of boiling water into the dripping pan, letting it come to a boil, and stirring into it a tablespoonful of flour mixed smoothly in half a teacupful of cold water; season it to taste with salt and pepper, and dish in a bowl.
Apple Sauce.—As soon as you get the turkey in the oven, make the apple sauce as follows. Pare, core, and slice two quarts, or five cents worth of cooking apples, put them over the fire with a half cup water and stew them until soft: then stir in four ounces of sugar, (cost three cents,) and one ounce of butter, (cost two cents,) and cool it, or keep it warm, as you like. It will cost ten cents. Next make the pudding sauce.
Cream sauce—Stir together over the fire one ounce of butter, one ounce of flour, and a little spice, (all of which will cost about two cents), put a little mill; into a pint of boiling watt;, and stir t gradually in the flour and but, when it is quite smooth stir in two ounces of sugar, (cost two cents,) and let it boil up once; then set the sauce-pan you have made it in into another containing a little hot water, so as to keep the sauce hot until you want it, without thickening or burning it. It will cost about five cents, and be good enough for the nicest of plum puddings.After you have done with the sauce the rest of the dinner will probably be nearly cooked, and you can get it ready for the table.
I really like my menu better, but then I live in a different time and place. But whatever you have for Christmas Dinner, I hope you have a wonderful day.
