Thanksgiving Hints
 – Eau Claire Leader | Nov. 22, 1908

Thanksgiving Evening is apt to be a dull time. The day has been spent almost like Sunday and when evening comes- which it does very early at this season of the year- we are apt to be a bit bored with ourselves and each other. The person who gives something to break the monotony is looked upon as a benefactor. Usually, too functions given on these holidays are great successes as every one is looking for entertainment and are ready to jolly up and enter into the spirit of any gaiety offered. Here is a menu for a supper suitable to almost any evening party:
 
Strained Chicken Gumbo in Cups
Lobster a la Newberg
Fried Sweetbreads
Artichoke and Grape Fruit Salad
Peach Surprises
Fancy Cakes, Bonbons, Champagne, Coffee

Strained Chicken Gumbo – Make a rich chicken gumbo from any good recipe strain through a fine cloth and serve very hot in cups.

Lobster and Sweetbreads – Serve both these dishes made after any reliable recipe in the same course, as some persons do not eat shell fish and therefore will not take lobster.

Artichoke and Grape Fruit Salad – This is made from grape fruit prepared in the usual way, and equal quantity of artichoke bottoms cut in half.  These are canned and are procurable at high-class grocers.  Lay the grape fruit and artichokes on lettuce leaves and pour over the whole a French dressing.

Peach Surprises – Line a grape fruit glass in vanilla ice cream, leaving space in the centre to receive a brandied peach cut in half.  Place in the ice-box until the shapes are solid then turn upside down on individual plates and serve with the brandied juice.

Chestnut- Custard Pie – To make thoroughly good puff paste wash one pound of butter in ice water.  Put one pound of pastry flour in a deep dish and make a hole in the centre.  Into this hole put a piece of butter the size of an egg, one-half teaspoon of salt, one teaspoon of sugar and the white of one egg.  Measure one cup of iced water, add it gradually to the flour board, knead like bread until well blended. Then cut in half and roll out, taking care that the motion shall be from you.  Fold the sides and ends toward the centre, roll again, fold once more and stand on ice for fifteen minutes.  Roll twice more as directed, then fold in a cloth and stand on ice over night.  In the morning roll out very thin and like rather deep pie plates.  To make the filling for one pi, boil and wash a sufficient quantity of chestnuts to yield one-half pint of pulp.  Add one pint of milk, the yolks of two eggs, a scant half cup of sugar and one tablespoon of vanilla.  Turn into the paste-lined dish and bake in a moderately quick oven for twenty minutes.  For the meringue beat the whites of the eggs to a stiff froth, add two tablespoons of powdered sugar, flavor slightly with vanilla and spread over the top of the pie.  Return to the oven and when a yellowish brown, stand aside to become cold.

Chad's Take: A Simple Thanksgiving

You may have quickly noticed that this article is not as weird and bizarre as most of the previous articles I have talked about.  This is because I realize that for many of you the holidays are an extremely stressful time, and Thanksgiving Day plays a large role in causing that stress.  So, in order to help you out, I have dug up this simple old Eau Claire Thanksgiving Day recipe from a hundred years ago.  This recipe will transport you back to the easy days of the past where Chippewa Valley families moved at a much slower pace.  This article will help you lower your holiday stress and provide you with an opportunity to sit back and relax and truly enjoy your Thanksgiving.  

I know most of you spend over half of your Thanksgiving Day in a hot kitchen preparing turkey, stuffing, and maybe even a pumpkin pie for your family.  The good news is that this article will show you how to trade today’s crazy schedule of cooking for the easy life of Thanksgiving from one hundred years ago.  

I will help you get rid of all of that stress and work because now if you follow this article you can spend about a full-week baking and cooking your family a simple Thanksgiving meal of Lobster a la Newberg, Strained Chicken Gumbo, Peach Surprises, Fried Sweetbreads, Artichoke and Grape Fruit Salad, Fancy Cakes, Bonbons, and Coffee.  Oh how I love the simpler times that our ancestors lived in. 

I hope you have a great Thanksgiving, and don’t forget the Champagne!

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