Utah Public Radio’s “Eating the Past: Old-time Advice on Table Manners” explores a culinary contribution from the 1893 World’s Fair Board of Lady Managers. Dr. Tammy Proctor recently dug out a copy of The ‘Home Queen’ World’s Fair Souvenir Cook Book (George F. Cram, 1893) from Utah State University’s Merrill-Cazier Library. “The emphasis on Progress with a capital ‘P’ at the fair,” Proctor observes, “itself translates well to this imposing volume.” The cookbook reminds readers that “good manners are to the family what good morals are to society, their cement and their security.”
The volume also offers this modest (!) suggestion for Thanksgiving Day meals:
BREAKFAST.
Peaches with Cream.
Cracked Wheat and Cream.
Lamb Chops.
Escalloped Potatoes.
French Rolls.
Rye Bread.
Coffee Cake.
Coffee
DINNER.
Oyster Soup.
Roast Turkey Stuffed with Chestnuts.
Browned Potatoes.
Cabbage Slaw.
Celery.
Stewed Tomatoes.
Steamed Onions.
DINNER, CONCLUDED.
Mixed Sweet Pickles.
Celery Salad.
Olives.
Mince Pie.
Cheese.
Suet Pudding.
Salted Almonds.
Lemon Ice.
Coffee.
SUPPER.
Cold Veal.
Potato Salad.
Fruit Jelly.
Light Rolls.
Baked Pears.
Pound Cake.
Tea.
Turkeys.
Should have clear, full eyes, and moist legs. You may then know they have been fresh killed. The legs of old turkeys are rough, and of a reddish color, while the young ones have smooth, black legs. It is of the first importance to be able to choose young birds, as age changes the flavor more than in most other fowls.
Dressing or Stuffing.
Stale bread sufficient to fill a 2 qt. baking-dish,—half Graham and half white is best—soak till soft; add seasoning to suit the taste. Take a pound of nice beef-steak and cook it rarely, turning all the juice of the meat over the prepared dressing, chop the steaks fine and spread it evenly over the dish; cover closely and steam an hour.
