Soft Gingerbread from _The Bride's Cook Book_, 1915.

photo: Elizabeth Urbach.

 Since I've had this week off between Christmas and New Year's I've had a bit of time to do some baking.  There is construction going on in the kitchen, so I have to wait until the workers go home in the evening before I can clean up all the dust and grime, and cook anything; I've also been fighting a bad cold for over a week anyway, so I've been spending my time compiling historic Christmas-season recipes from all the files on my computer and the books on my shelves.  I haven't quite gone through them all, but some of the gingerbread recipes have begun to catch my eye.

I made the dough for some gingersnaps, and made 2 batches of gingerbread cake; one divided between small pans, to give as belated Christmas gifts to my family (when I see them), and the other in a loaf pan, for my housemates and I to eat at home. *I also have a plan to make some gluten-free cookies for my cousin and aunt when they come to visit, as well as a Twelfth Night or New Year's Cake, but more on that later*

Thanksgiving preparations, ca. 1915

image from Grandma's Graphics

"How to Select Poultry.

In selecting poultry full-grown fowls have the best flavor, provided they are young.  The age may be determined by turning the wing backward--if it yields, it is tender.  The same is true if the skin on the leg is readily broken.  Older poultry makes the best soup.  The intestines should be removed at once, but frequently in shipping they are left in and, hence, when removed, the fowl needs washing in several waters.  The next to the last water should contain a half teaspoonful of baking soda, which sweetens and renders all more wholesome.  The giblets are the gizzard, heart, liver and neck."-- from The Bride's Cook Book, ca. 1915.