“Inglenook Prepare dinner E-book, Inglenook Prepare dinner E-book, Inglenook Prepare dinner E-book.” Say that quick 3 times and see if it doesn’t flip right into a fun-sounding tongue tornado.
Though COVID-19 pandemic considerations induced us to cancel final 12 months’s household Thanksgiving dinner at our farm, this 12 months’s outlook is brighter and we’re planning to assemble as soon as once more with our family members subsequent Thursday. Considering forward to our menu, I made a decision to take a more in-depth have a look at a cookbook that was gifted to me earlier this 12 months by a pal who is aware of my weaknesses for each historical past and cookbooks. That explains how I got here to have a duplicate of the 1911 Inglenook Prepare dinner E-book’s “New and Revised Version.”
Printed by the Brethren Publishing Home in Elgin, Illinois, the ebook’s title web page describes it as “Selection Recipes Contributed by Sisters of the Church of the Brethren, Subscribers and Associates of The Inglenook Journal.” Contained in the ebook’s entrance cowl is an inscription handwritten in pencil that reads, “If this ebook ought to occur to roam, field its ears and ship it house. Anne Amelia Altland, November 27, 1930, Thanksgiving Day.”
Thank goodness for on-line analysis. I used to be capable of study that The Inglenook was a weekly journal revealed by the Brethren Publishing Home between 1900 and 1913. For simply $1 per 12 months, the publication featured academic articles masking all kinds of matters.
“Its pages are clear, its articles instructive, and it’s a becoming companion for the spare moments of the schoolboy and the graybeard,” stated one description of The Inglenook.
I discovered myself questioning the place the phrase “Inglenook” got here from. I had assumed it was a surname or a geographical place, however I used to be mistaken. An inglenook is the title for “a small recess that adjoins a hearth,” in keeping with the web site, inglenookcookbook.org.
As I thumbed by the yellowed pages of this little treasure, I discovered that a lot of the recipes gave very minimal directions and have been written briefly in paragraph kind. Right here’s one which caught my eye: “Clear Pie: Take 3 eggs, 1/2 glass of cream, 1 teaspoon of lemon essence, 1 cup of butter and a couple of cups of sugar. This makes 2 pies. Sister Nora B. Hufford, Rossville, Ind.” Apparently, no instructions as to the crust, how lengthy to bake the pie and at which temperature, have been deemed to be vital.
Probably the most uncommon recipes I discovered was for squirrel croquettes, however I disregarded it, as a result of turkey would be the featured meat on our Thanksgiving desk. A recipe for baked bananas was intriguing as a result of its final line learn, “Bake till the fruit is pink and the syrup thick,” but there was nothing within the addition of sugar, butter, salt and lemon juice that would appear to account for the bananas turning pink.
I used to be pondering it may be time so as to add some completely different veggies to our feast. I discovered a quite prolonged recipe for making stewed cucumbers, to be served on squares of buttered toast. It got here from Sister F. Mae Zug in Mastersonville, Pennsylvania. Pumpkin fritters from sister Daisy Evans in Los Angeles, California, appeared like a attainable Thanksgiving alternative.
Peanut and cabbage salad appeared to be an uncommon mixture in a single recipe; these substances are then topped by a dressing of two crushed eggs, vinegar, butter, cream and sugar. That dish was submitted by a girl from Iowa. I’m simply unsure how these flavors would possibly mesh.
Whereas I usually like the way in which candy and bitter flavors complement one another, a recipe from Kansas for vinegar sweet left me a bit skeptical. It calls for two cups of sugar, 1/2 cup of vinegar and a chunk of butter the scale of an egg. After boiling for 20 minutes, the combination is positioned on a greased plate to chill. The ultimate sentence is a bit baffling, as nicely: “taste however don’t pull.”
On the rear of the ebook was a piece titled, “For the Sick,” which listed a number of kinds of gruels, a information for liquid diets and even a “Weight loss plan Record for Obstetrical Sufferers.” It additionally had house cures for issues like “summer season grievance,” croup, hives and boils. Thank goodness for contemporary medication.
Additionally towards the again of this ebook was a piece referred to as “Menus,” which incorporates three “Thanksgiving and Christmas Menus.” The one which sounded most acquainted got here from Sister Oma Karen of Covington, Ohio. It suggests a menu of roast turkey and dressing, cranberry sauce or baked apples, escalloped corn, mashed potatoes and gravy, cabbage salad, combined pickles, brown and white bread, celery, mince pie, sliced oranges and bananas, satan’s meals cake and nuts.
Whereas I discovered the Inglenook Prepare dinner E-book fairly intriguing, I got here to the conclusion that tastes have modified by the years. I additionally assume that the dearth of exact measurements and directions would possible hamper my makes an attempt at utilizing its recipes. Thus, I made a decision to stay with our standard Thanksgiving dinner menu — in any case, it’s not like we simply ate the identical factor final week (or final 12 months).
I foresee turkey, potato filling with gravy, inexperienced bean casserole, scalloped corn, glazed carrots, cranberry sauce, mince pie and pumpkin custard on our desk. Sounds just like the makings of a cheerful Thanksgiving to me.
I counsel trying out inglenookcookbook.org for his or her cookbooks previous and new, in addition to a wealth of recipes below the hyperlink “Grandmother’s Kitchen.”