Friday, November 19, 2010
Thanksgiving Planning Tips
Advertisers made sure readers of the 1949 Plain Dealing Progress knew that their tasty products were available for the Thanksgiving feast. The above ad for Jolly Time Popcorn has a pilgrim encouraging shoppers to remember to pop some Jolly Time for the holiday.
The 1949 Plain Dealing Progress wanted to be sure its readers were ready for the upcoming Thanksgiving holiday. Their November 17th issue presented tips and recipes:
"It won't be long now before one of the biggest of holiday meals will grace your table: golden brown, done to a turn turkey, chicken or other fowl, with the trimmings, topped off with a dessert of glistening pumpkin pie or spicy mincemeat.
The market list will be a long one, the preparations extensive and the planning careful. Start early and make an outline of all ingredients to have, and just what should be done when. Then even a Thanksgiving dinner will be well organized and efficiently executed."
Sweet Potatoes with Oranges (serves 8)
8 boiled sweet potatoes, sliced thin
2 oranges, peeled, sliced thin
1 lemon, peeled, sliced thin
One-third cup brown sugar
One-third cup butter
Two-thirds cup water
Arrange potatoes and fruit in layers in a buttered casserole. Sprinkle with brown sugar, dot with butter and add water. Cover. Bake in a moderate (350 degree) oven until tender.
Oyster Soup (serves 8)
2 tablespoons onion, grated
1 tablespoon celery, minced
1 tablespoon parsley, minced
2 tablespoons butter
1 tablespoon flour
1 pint bouillon
1 pint oysters
Simmer vegetables lightly in butter. Add flour and brown. Gradually add oyster liquor and bouillon. Season and cook for 5 minutes. Just before serving, add oysters, either cut or whole, and cook only until they curl.