In anticipation of the upcoming Thanksgiving holiday (or, as Abraham Lincoln declared it in 1863, a national day of “Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens”), we pulled two November issues of American Cookery Magazine, one from 1914 and one from 1944.
The 1914 edition has several sample menus for Thanksgiving dinners, including the familiar–“individual pumpkin pies”–and the historically mysterious–“Kornlet, Mexican style, in ramekins”. (For the record, I learned today that Kornlet was a canned green corn pulp that was widely available at the time.)
If you decide to skip the “hot ham mousse” and instead opt for the “roasted chicken, sausage cakes”, you can follow this seasonally-appropriate recipe from the same issue:
I’m not 100% sure which part is the sausage and which parts are the fritters, but I am sure that those chickens seem to be awkwardly swan-diving into the surface of their elegant tray.
Fast-forwarding 30 years to the 1944 issue, we have a recipe for these holiday favorites, porcupine puddings, suggested as an accompaniment to a Thanksgiving “porkchop with peanut stuffing”:
The 1944 advertisements may prove helpful for the Thanksgiving cook, as well. For instance, they guide you toward a possible solution for your Pie Problems:
And finally, apropos of nothing besides that it’s in the same magazine, look at this delicious recipe for pea soup with floating frankfurter slices:
Don’t miss the caption: “Split pea soup warms the cockles of your heart.”