Over the River…….


English: Lydia Maria Child (February 11, 1802 ...

English: Lydia Maria Child (February 11, 1802 – July 7, 1880) was an American abolitionist, women’s rights activist, opponent of American expansionism, Indian rights activist, novelist, and journalist. (Photo credit: Wikipedia)

For this post I don’t have to go far from home to remind me of the holiday season, of  Thanksgiving and Christmas.  I’m reminded of one day in the 1980’s when I toured the home of Lydia Maria Childs’ grandparents who had owned an old Georgian Colonial on the other side of the Mystic River in Medford, Massachusetts in the U.S.A.  I had saved up enough money for a down payment on a house and Lydia Maria Childs’ grandparents old home was for sale.  I toured the house with my husband and I was extremely excited by the prospect of owning such a wonderful piece of American history. I said yes to the real estate agents offer of a purchase price of only $42,000.  Unfortunately, after adding up the costs of owning and maintaining such a large structure, we decided against the purchase and moved on to other options.  At a later date, Tufts University bought the home for a huge sum and the house remains on the U.S. Trust for Historic Preservations’ registered historic homes list.

Lydia Maria Child was a author, abolitionist and activist who was born into a prominent New England family in Medford, Massachusetts.  She was schooled in her early years in Medford Schools.  She would often visit her grandparents at their home and wrote this song as an adult.  Sometimes when the snow is deep and the air is chill, you can almost see the her sleigh coming across the old Craddock Bridge in Medford Square.

Over the River and Through the Woods to Grandfather’s House We Go

By Lydia Maria Child

Over the river, and through the wood,
to Grandfather’s house we go:
the horse knows the way to carry the sleigh
through the white and drifted snow.

Over the river, and through the wood,to Grandfather’s house away!
We would not stop for doll or top,
for ’tis Thanksgiving Day.

Over the river, and through the wood
oh, how the wind does blow!
It stings the toes and bites the nose,
as over the ground we go.

Over the river, and through the wood,
and straight trough the barnyard gate,
We seem to go extremely slow,
it is so hard to wait!

Over the river, and through the wood,
when Grandmother sees us come,
She will say, ‘o, dear, the children are here,
bring a pie for every one.’

Over the river, and through the wood,
now Grandmothers cap I spy!
Hurrah for the fun! Is the pudding done?
Hurrah for the pumpkin pie!

May your holidays be as filled with joy as the young Lydia Maria Childs’ was on that long ago Thanksgiving Day.

Mexican Christmas Eve Salad


English: fresh fruit salad

English: fresh fruit salad (Photo credit: Wikipedia)

Fresh fruit and vegetable of Mexico in Mexico ...

In this salad I use the original beets as it lends a festive air to this Mexican style salad.  If you want to use this for a dessert instead, leave the beets out.  Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained.  Fresh fruit is preferred.  Sugar is the only sweet added or it may also be served with a thinned mayonnaise.  I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.

INGREDIENTS:

1  3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts

Mix all fruit pieces together.  Top with pomegranate seeds and chopped nuts

Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.

This makes a wonderful dessert or dinner starter served before a holiday meal.  It is usually served as part of the Christmas Eve meal in some parts of the world.

Aunt Julies’ Roast Turkey Stuffing


A stuffed turkey

A stuffed turkey (Photo credit: Wikipedia)

As promised, here is Aunt Julie Martins’ turkey stuffing recipe that was handed down for generations.  It is a very simple stuffing and one that does not present too much of a challenge for the everyday cook.  You can vary some of the add-in ingredients to suit your taste and mix them up for different flavor combinations.

YOU’LL NEED:

1  1/2 long loaves of white bread (Giant loaf or sandwich bread, fresh)
1 large onion
2 sticks melted butter or margarine
1 to 2  cups chicken or turkey broth ( or enough to moisten stuffing; homemade stock can be used)
Tablespoon dried sage
1 Tablespoon dried rosemary leaves
2 Tablespoon dried parsley
1  Tablespoon dried thyme
2 teaspoons salt
2 teaspoons pepper
1  1/2 cup raisins (or dried cranberries, light or dark raisins, snipped dried apricot)
1  1/2 cup chopped walnuts

Put washed, dried and dressed turkey on rack in roasting pan.  To prepare stuffing, tear bread into bite size, irregular shaped pieces and place in a stock pot, very large metal bowl or another roasting pan.  Add the large finely chopped onion.  Season stuffing with sage, rosemary, parsley, thyme, salt and pepper.  Add salt and pepper and mix together well.  Put in your choice of cranberries, raisins or dried apricot.  Add chopped nuts.  To this add just enough butter or margarine to moisten.  Add a small amount of broth to this to moisten it just slightly more. Remember that the liquid from the turkey will permeate the dressing, giving it more volume.  Stuff turkey with dressing.  If you have extra mixture, stuff neck cavity by loosening skin to form a pocket.
Cook as directed in previous post for Real Roast Turkey.  After cooling turkey, remove stuffing immediately.  Do not store finished turkey with stuffing inside.  The internal temperature of stuffing should read 165 degrees on a meat thermometer.

I hope you enjoy this turkey stuffing.  We’ve been making it this way in my family for over 100 years.  It’s very simple and straightforward.  This is very good to use in turkey sandwiches after the holiday is over.

An Essay for Veterans Day


Elks National Veterans Memorial

Elks National Veterans Memorial (Photo credit: Wikipedia)

In the United States, Veterans Day falls on November 11th this year.   I am offering this little essay for your enjoyment.  It was written by me when I was just a girl of twelve years old in response to a national contest sponsered by the Lodge of Elks in my hometown.  I won the contest in the girls’ division and was very proud to have attended a ceremony where the essay was read by a group of veterans.  The premise of the contest was to write a piece about ‘Old Glory‘ and how it related to veterans who fought in our many conflicts.  I don’t know how appropriate it is to reprint here, but the sentiment then was heartfelt, and it remains that way to me today.

WHAT OLD GLORY MEANS TO ME

To me Old Glory means just what its famous name says, a flaming glory.  It symbolizes the honor, pride, trust and independence of the United State of America.  Old Glory is not just a flag.  It’s more than that.  It’s more than a piece of red, white and blue cloth made up of stars and stripes.  Maybe it’s a beginning of a deserved liberty and feedom, and a country where the freedoms of press, speech, and worship have a chance to thrive.  It describes a democracy in which no man shall suffer discrimination because of his color or race.  To me it means the freedom of all people to choose religion, jobs, and politics.

Old Glory stands for a nation where no man shall be a slave, denied the education and support that every human being positively must have.

In my heart, it means a free land, in which dignity and authority are maintained to the fullest and best of the country’s ability.  This great flag symbolizes our growing and striding country as a whole, a world power seeking peace which stands ready to defend the rights desired and cherished by every single person and American.  It’s a nation in which important officials of the United States are voted on by the people and are responsible to the people and is not a dictatorship.  Under a dictatorship our country might fall as other have done in past wars.  It may also, to me, stand for the bloody battles of past conflicts.  It means honor for the men and women who have sufffered in order to hold this United States together in time of crisis.  Old Glory means much to me.  It is the symbol of my country.

There is much more to this little essay that is lost in the 40 years since it was written and, of course, the conflicts in the Falklands, Kuwait, Iraq, Afghanistan, and others have taken place since that time.  The sentiment was meant to honor our veterans, and I hope that this year you will not forget to remember the sacrifices that those who have served in our armed forces have made for us.  These are men and woman who realize what their flag means to them.  Please try to give our vets the honor they truly deserve for having given their all to their country.

Have a good Veterans Day.

Old Hartford Election Cake


Cake!

I’ve decided to share with my readers a recipe for  Election Cake that is interesting in that there are a few very old variations that have not differed too much throughout the years.  The citron has been adjusted and you may use an extract in place of the pure brandy.  Just add 1 teaspoon of the extract instead of the 1/4 cup of brandy.

I’m offering this recipe in honor of the upcoming U.S. elections to be held next Tuesday, November 6th.  This will decide who our  next President will be and will shape the course our nation will take for the next four years.  Even though Election Day is not considered one of the national holidays here in America, it is a day of grave decision and reflection as Americans cast their votes.  If you have a night of poll watching or an election day function to arrange perhaps this cake might be a novel treat to serve to your guests.

OLD HARTFORD ELECTION CAKE

1 Tablespoon margarine (or other shortening)
1 package regular rise yeast
1 Tablespoon sugar
1/2 teaspoon salt
1  1/2 cups flour
1/2 cup margarine (or other shortening)
1 cup sugar
1/2 cup warm water
2 well beaten large eggs
1 teaspoon lemon rind (grated fine)
1 teaspoon lemon juice
1/2 teaspoon lemon extract
3/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chopped citron
3/4 cup all-purpose flour
3/4 cup brandy (or omit and use 1 tsp. brandy extract)

Dissolve yeast in lukewarm water. Add one tablespoon butter, salt, sugar and 1 1/4 cups of flour, mixing thoroughly.
Set this aside in a warm place to rise overnight. Blend the 1/2 cup of margarine and cup of sugar and beat until light.
Add eggs, raising, citron, lemon rind, lemon extract and juice. Sift together the flour, salt, baking soda, and nutmeg.
Add this to first mixture, adding some brandy or extract slowly into mix. Combine raised dough with cake dough and pour into greased
pan. Let rise in warm place for one hour or until dough, pressed with finger, indents and is risen. Bake in 350 degree oven for one hour
While the cake is still warm, spread with icing made of confectioners sugar dissolved in enough warm water to make
a spreading consistency.

TO CELEBRATE OUR RIGHT TO VOTE!!

HAPPY HALLOWEEN!


Deutsch: Halloween-Deko, Concord, MA, USA

stiff egg whites
stiff egg whites (Photo credit: She Paused 4 Thought).

Today brings a normalization of the weather here in New England after the monster hurriane, Sandy, hit our shores.  We give thanks to God that we were spared, in my hometown, the devastation that struck the coast farther south of here, especially in the states of New York and New Jersey.  Our prayers go out to those whose lives were disastrously affected by the hurricane everywhere along the eastern seaboard.

Today, for everyone who is able to celebrate this Halloween holiday with some resemblance of normalcy, I simply give you an recipe from an old church bulletin.  I’m unsure where it originated from, but it was being used and copied somewhere around the 1960’s and has been made in my family to celebrate different holidays since that time. It is very good to use at children’s costume parties.

RASPBERRY KISSES

3 egg whites

3  1/2 Tablespoons raspberry gelatin

3/4 cups sugar

1/8 teaspoon salt

1 Tablespoon white vinegar

1 cup mini chocolate chips

Line and grease large baking sheet with parchment or brown paper and preheat oven to 250 degrees Fahrenheit.

Beat egg whites and salt on high speed with electric mixer until light and foamy.  Gradually add gelatin and sugar and continue beating to stiff peaks.  Mix until sugar is totally dissolved or kisses will be sticky.  Add the vinegar.  Fold in the chocolate chips.  Drop by teaspoon onto lined, greased baking sheet.  Bake kisses at 250 degrees for 25 minutes and then turn off the oven, leaving them in oven for additional 20 minutes.  Remove baking sheet from oven and remove immediately to wire baking rack to cool.

Makes 6 dozen.

I hope you find these simple to make, and please have a safe, happy Halloween night.

HALLOWEEN AND THE DRUIDS (with recipe)


The March 1909 edition of The Druid, the magaz...

The March 1909 edition of The Druid, the magazine published by the Ancient Order of Druids. (Photo credit: Wikipedia)

Halloween Costumes

About 2000 years ago in what is now the green lands of Ireland, the nation of France, and the United Kingdom, the new year was celebrated on November 1st.  It was the beginning of the cold, dark weather in those lands.  The winter season was synonymous with death.  The Celts lived in those lands and they held the belief that on October 31st, the night of Samhain, that the ghosts of all the dead came back to life.  n that night, the spirits played pranks and tricks, causing problems by damaging the harvest and reeking havoc in many other ways.  Celtic priests believed that these spirits had come back to earth to ease the Druids’ attempts to predict the future.

To solve this, the Druids built large bonfires to burn sacrifices.  The populace observed this day of the dead by wearing costumes in the form of animal skins or animal heads.  Fortune telling was also done on this night.  When the celebration was done the hearths were relit from the bonfires to usher in a mild winter season.

When the Romans conquer most of the territory in the year 43 A.D., they held rule for over 400 years.  During this time two holidays were merged into one creating the Celtic celebration called Samhain.  One holiday was Feratia, held in late October and the other was name after the goddess Pomona, goddess of trees and fruit.  It is believed that apple bobbing originated with this goddess because she was symbolized by the apple.  Today, children at Halloween parties held throughout the world bob for apples.  The custom more than likely originated in those ancient times.

By the seventeenth century, Christianity had spread to Celt lands.  Pope Benedict IV, in the 1600’s, deemed November 1st as All Saints Day, trying to replace the practice of the pagan festival of  the dead with a Christian replacement.  This day of All Saints was also known as All-hallowmas or, alternately, All-hallows.  The night before it, which once was known as Samhein began to be know as All Hallows Eve. and, as the years went by the night became known as Halloween.

To this day bonfire are lit, in some places, on Halloween night.  Children and adults alike dress in devilish costumes as ghosts, goblins, favorite characters and all manner of ghoulish, frightening dress.  The populace in many nations delight in door to door trick-or-treating and festive, spooky parties.  Little know the true meaning of Halloween night, but all delight in the ghastly activities.

Below is my recipe for Druid Stew.  No one knows from whence this stew came from, but it could have come from the burning hearths somewhere in the land of the Celts.

DRUID STEW

2 pounds stewing beef, cut in cubes

5 potatoes, skin on, chopped into one inch cubes

1  1/2 cups cut up celery, slice diagonally

5 Tbsp. quick cooking tapioca

6 carrots, cut diagonally

1/2 cup beans (northern, pea bean, kidney) – canned

1 package onion soup mix

1 Tablespoon sugar

2 cups tomato juice

4 cups water

two bay leafs

teaspoon parsley

1 teaspoon salt

pepper to taste

In layers with beef at bottom, place all ingredients except tapioca , juice and water, one on top of another (in layers) into a deep oven-proof pot with lid.  Pour liquid on top of dry ingredients and then sprinkle with tapioca.  Put lid on tightly or use tin foil.

Bake at 350 degree for 4 hours.  Do not open the oven door or take lid off pot.  Do not stir the stew – leave the lid on.

Serve with puff pastry pumpkins, witches and ghosts made from Halloween cookie cutters and frozen puff pastry sheets, or with your favorite ghostly bread. (Puff pastry can be found in your supermarkets’ frozen department).