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The All-American Stuffing

The All-American Stuffing


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For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

Ingredients

  • ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
  • 1 9x13-inch pan cornbread, torn into 1-inch pieces (about 10 cups), dried out overnight
  • ⅓ cup coarsely chopped pecans
  • 12 ounces breakfast sausage, casings removed
  • 4 cups collard greens, tough stems removed, torn into 2-inch pieces
  • Kosher salt, freshly ground pepper
  • ¼ cup apple cider vinegar
  • 2 large eggs, beaten to blend
  • 2 cups turkey or chicken stock (preferably homemade), plus more

Recipe Preparation

  • Preheat oven to 400°. Butter a shallow 3-qt. baking dish and a sheet of foil. Toast cornbread pieces on 2 rimmed baking sheets until browned, 8–10 minutes; place cornbread in a very large bowl.

  • Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Let cool; add to bowl with cornbread.

  • Meanwhile, heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with cornbread with a slotted spoon.

  • Add onions, celery, and collard greens to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Transfer to bowl with cornbread.

  • Reduce heat to medium and cook vinegar in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over cornbread mixture.

  • Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Season with salt and pepper and gently toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared baking dish and dot with remaining ¼ cup butter.

  • Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.

  • Do Ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

Reviews Section

Recipe Summary

  • 12 tablespoons unsalted butter
  • 4 onions, (2 pounds), peeled and cut into 1/4-inch dice
  • 16 celery stalks, cut into 1/4-inch dice
  • 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
  • 6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
  • 2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
  • 2 teaspoons salt
  • 4 teaspoons freshly ground black pepper
  • 3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
  • 2 cups pecans, toasted and chopped (optional)
  • 2 cups dried cherries (optional)

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.

Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock mix to combine.


How to Make American Cornbread

Granny would call the results of this American cornbread recipe either “Johnny Cake” or “hoecake”. Hoecake, according to Wikipedia, is “is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened”. Our version is much more appealing than that description!

Click to buy our favourite cornmeal, Natco.

Traditionally, American Cornbread is made in a cast-iron pan (like this one) but we like to make ours into muffins. Mostly, for portion control. A whole pan of cornbread can quickly disappear and muffins can be easily counted so we know to stop at two (or three).


Reviews about this book

Brandy snaps

Kitchn

The brandy snap is a great cookie and one that isn't too hard to whip up once you get the hang of it. The crisp itself is delicious and addicting.

  • ISBN 10 0679450815
  • ISBN 13 9780679450818
  • Linked ISBNs
    • 9780553568813 Paperback (United States) 8/1/1994
    • 9780553208146 Paperback (United States) 11/1/1993
    • 9780394567884 Paperback (United Kingdom) 9/30/1994

    Stove Top Stuffing Cheat

    Do you call it stuffing or dressing? We call it stuffing in our household, and Stove Top is the family's favorite. It seems like a cheat to use stuffing from a box on the holidays, but my family won't use anything else. I think doctoring it up slightly, is a great way to dress it up and hopefully your guests won't be able to tell its from a box! Happy Holidays to you and yours!

    Our Featured Post this Week:


    The All-American Stuffing - Recipes

    More coming soon — but I just wanted to post that I have finally found a Golden Rod Cake pan (as seen here)! When it gets here I will post some photos. And soon, I’ll actually try baking some Golden Rod Cake or Waldorf Triangles.

    This lithograph dates to 1918. The Boston Public Library, who kindly posted this on their Flickr feed, note that corn stepped in during WWI to substitute for wheat and sugar, which were both rationed.

    Now rationing is long over, but corn products are more plentiful than ever in the American diet.

    The Northwest is beginning to stir, however. The Crescent Manufacturing Company changed the needle on the victrola when it demonstrated that Mapleine was desired by national retailers as soon as they learned of it through the national advertising campaigns started twelve years ago. In 1910 Mapleine advertisements appeared in Good Housekeeping, The Designer, Women’s Home Companion, Ladies’ Home Journal, and Ladies World. Carnation Milk used a loud toned needle, and became a national product about the same time.
    — “Advertising Matters,” The Washington Newspaper, May 1923.

    In Part 1 of our series about Mapleine, I gave you some of the background of the product and the Crescent Manufacturing Company’s battle with the US government over labeling. After they made a deal with the Feds that allowed them to keep using the name Mapleine, there was no holding them back. As the above quote indicates, they started advertising nationally, and Mapleine took off.

    The first part of the 20th century saw two World Wars and a Great Depression. A product that allowed homemakers, campers, and all other maple fans to make syrup that tasted good but was much cheaper than true maple was perfect for the times, and Crescent made darned sure everyone knew it.

    In the early 1910s Mapleine was promoted as “The Flavor De Luxe.” Ads, then and later, often featured recipes. Here’s a 1912 ad from Literary Digest with a simple recipe for cake filling.

    • 2 cups granulated sugar
    • 3/4 cup milk
    • walnut-sized piece butter
    • 1 teaspoon Mapleine

    Jessie: a strawberry variety illustrated in The ABC of Strawberry Culture for Farmers, Village People, and Small Growers, by T. B. Terry and A. I. Root, published in 1902.

    It’s June, which means that it’s strawberry season! (Well, usually it is. This year, the Northwest weather has been unusually cold, and so I bet the strawberries are running late.) If it’s strawberry season, it’s time for a strawberry festival, with some strawberry recipes and menu ideas!

    110 years ago in June 1901, Good Housekeeping published “XXth Century Festivals: The Strawberry Festival,” suggesting that festivals should be held on a moonlit evening and furnished with tables with fine white linen tablecloths and fern decorations. The dishes should be strawberry red, green, and white.

    The suggested centerpiece (which “should have a place of honor”) sounds quite lovely for a summer twilight party:

    “In a conspicuous place set a table holding a glass bowl of strawberry frappe or lemonade, to be served in small glass cups. A block of ice hollowed out, with a lighted pink candle inside, may be put in the center of the bowl, and the frappe heaped around the ice, insuring coolness. Decorate the table with strawberry vines or ferns, and have two white-robed maidens to serve the frappe.”

    Here is the recipe given a few pages later for the frappe:

    • 4 cups water
    • 2 cups sugar
    • Juice of 6 lemons
    • 4 cups mashed fresh strawberries

    Good Housekeeping‘s suggested menu for the event might be slightly different from a modern menu, but not terribly so:

    STRAWBERRY FESTIVAL MENU

    Cold ham Cold tongue Rolls
    Saratoga potatoes Tomato salad Crackers
    Pickles Radishes Pimolas
    Individual sweet shortcakes Strawberries and cream
    Strawberry ice cream Strawberry eclairs
    Sponge cake Angel cake Small cakes
    Coffee Chocolate

    The magazine also provided some recipes for cakes and preserves to sell at the festival. Here is one example:

    • 1 cup boiling water
    • 1/4 cup butter
    • A speck salt
    • 1 cup flour
    • 4 eggs
    • sweetened strawberries or jam
    • boiled icing colored with strawberry juice

    I plan to try this one and will report back.

    (Editorial note 1: Pimolas appear to be what we’d probably call pimientos today — olives stuffed with sweet peppers. Perhaps the word is a portmanteau of “pimiento-olives”? Many menus of that period list them as “pim-olas.”)

    (Editorial note 2: The formatting of the recipes is intended to be compatible with Google’s new Recipe View system. Though the formatting is slightly different than the 1901 original, the wording of the recipe instructions is unchanged.)

    Don’t worry, parts 2 and 3 of “Oh, Mapleine!” are coming soon. But I found a couple more things that I thought would be of interest, and didn’t want to wait to post them.

    Last year I posted about the cookbook Mexican Cookery for American Homes (1936 edition), and later tried a recipe from the book for “Enchiladas, Mexican Style” that turned out to be excellent.

    Flickr user Eudaemonius has posted a complete version of the 1932 edition of the same cookbook. It is much more colorful and flamboyant in design than the 1936 copy I have—mine, perhaps, reflects a bit more Depression-era austerity. It doesn’t include the bilingual titles that the later edition contained. The 1932 copy also does not contain all of the recipes. It may be shorter (I can’t find mine to double-check at the moment), but it definitely doesn’t include the stacked enchiladas I made from the other book. It does have recipes such as “Mexican Rarebit,” “Chili and Rice Cones,” and “Mexican Chop Suey.”

    Yes, you read that correctly. Here you go!

    • 4 T. butter
    • 2 small onions, chopped
    • 3 pieces celery, chopped
    • 1 green pepper, chopped
    • 1 lb. hamburger
    • 1 No. 1 can tomato puree
    • 1 t. salt
    • 1 No. 2 can Gebhardt's Spaghetti

    Mexican? Probably not so much. But it reminds me of some of the casseroles my mom cooked in the 1970s.

    One other site I wanted to point you to is La Cocina Historica, a project of the University of Texas at San Antonio Special Collections Department. The blog features recipes from the university’s Mexican Cookbook Collection. They have more than 900 Mexican, Texan, and Southwestern cookbooks in Spanish and English, dating from 1789-2010. The collection includes printed cookbooks and also handwritten manuscripts. The bloggers (multiple people contribute to the site) try out the recipes and describe how they turned out.

    I think “Huevos al Estilo Español” (1908) sounds lovely, but that’s probably because it’s pretty close to my breakfast burrito recipe already. I’d just mix up that filling and wrap it in tortillas.

    (Editorial note: This post was changed slightly on May 17, 2011 to include new recipe formatting to be compatible with Google’s Recipe View system.)

    Imitation flavorings tend to be frowned upon these days, or, at least, not respected very much. No one wants “chocolate-flavored” candy if they can have real chocolate instead. But there is one imitation flavor that is commonly eaten without complaint in the US and Canada — maple.

    The “maple” syrup that most people have on their pancakes and waffles isn’t made of maple at all. (In the US, if the label calls it “maple syrup,” it’s supposed to be 100% pure maple. But the majority of syrup sold in grocery stores is plain old “pancake syrup,” and that’s the artificial stuff.) It tastes reasonably similar to maple syrup, and it’s fine for what it is, but it’s still an imitation. Most grocery store pancake syrups, as you can see here on the Aunt Jemima website, are corn syrup with added colorings, preservatives, and natural and artificial flavorings.

    Throughout the 20th century, however, many homemakers made a much simpler artificial maple syrup with only three ingredients: granulated sugar, water, and the flavor extract Mapleine.

    Mapleine was (and is) a product of the Crescent Manufacturing Company in my hometown of Seattle, Washington. In 1905, a Crescent chemist invented Mapleine, “a wholesome, vegetable extract, made from roots and herbs” (according to a 1906 ad in The Pacific Monthly, pictured on the right). The formula has always been secret, but a modern Mapleine package lists the following ingredients: “Water, natural flavorings, caramel color, alcohol (7%), phosphoric acid, vanillin, and sulfiting agents.”

    1906 ad, The Pacific Monthly

    The United States government took issue with Crescent’s packaging, and in 1909, the case of The United States of America vs. 300 Cases of “Mapleine” ended up in court. The government charged that the cases were illegally labeled “Crescent Mapleine” on the outside, and that those words would indicate that the product contained maple. Crescent contended that the labeling on the cartons and bottles inside the cases, which stated “Mapleine, a Vegetable Product Producing a Flavor Similar to Maple,” should be taken into consideration. (This defense of Mapleine from a local Seattle perspective, from a 1909 issue of The Coast, is interesting reading.)

    A jury found Crescent guilty of misbranding, after which the company reached an agreement with the government that the name “Mapleine” could continue to be used, as long as all labeling was modified to plainly show that the product was an imitation maple flavor. The modifications were made, and Mapleine stayed on the market.

    This 1908 ad, published during the same month in which those 300 cases of Mapleine were seized in Chicago on the charge of misbranding, shows that Crescent was already taking pains to clearly label the bottles and ads. The ad leads with the not particularly enticing paragraph “Mapleine has nothing to do with maple syrup—except the flavor. Neither is it a substitute or even an imitation of maple syrup but an original flavoring with the Genuine Maple Flavor.” The bottle pictured now contains a clear disclaimer.

    In 1909, Crescent hosted a large Mapleine display at the Alaska-Yukon-Pacific Exposition in Seattle, and described Mapleine, perhaps with a bit of exaggeration, as a “household word” that “spread the fame of Seattle throughout the Western hemisphere.” The booth at the A.Y.P., standing between booths for Carnation Milk (also a local product, at the time, but currently owned by Nestle) and Jell-O, was proudly marked “Seattle, Wash.” in large letters.* Mapleine is still sold today, but Crescent was sold to McCormick and Company, Inc. of Baltimore, Maryland in 1989, and Mapleine no longer promotes Seattle on its packaging.

    In the next few decades, wartime and depression frugality—along with a lot of advertising and recipe booklets from Crescent—caused Mapleine to grow even more popular. In Part 2 of this series, I’ll post advertising and recipes from Mapleine’s heyday in Part 3, I’ll make a Mapleine Pie.

    Crescent's Mapleine display at the Alaska-Yukon-Pacific exposition in Seattle, 1909.

    *(Editorial note added after this post was published.) On further examination of the picture, it seems possible that the “Seattle, Wash.” lettering on the booth was added to the photo after retouching. However, I cannot be certain of this. The University of Washington has a photo of the same booth, but not only has that area of the booth been clearly retouched in the UW copy, but there are some other small differences that make it seem likely the photos were taken at different times, so the UW photo does not necessarily confirm anything.

    I have a certain interest in old recipes for sundaes and sodas from the soda fountain era. Along with the familiar chocolate sundaes and banana splits that we still find in today’s restaurants, you find more unusual confections such as a Rose Bud Sundae with rose dressing, a Grape Sundae Malted with grape juice and malted milk, and a Fruited Creme de Menthe Salad with lettuce leaves, vanilla ice cream, fruit salad, and creme de menthe syrup.

    The above are a bit unusual to modern tastes, but they don’t seem all that strange, really. (Or maybe I’m just too used to browsing old cookbooks.) But then, I came across this soda recipe in The Standard Manual of Soda and Other Beverages, 1897:

    • Clam juice, 1 1/2 fl. oz.
    • Milk, cold, 2 fl. oz.
    • Carbonated water, coarse stream, sufficient to fill an 8-ounce glass

    Obviously this is not a sweet dessert. Anyone dare to try it and report back? I don’t think I can do it.

    I have seen quite a few recipes for hot drinks with clam bouillon, milk or cream, and hot water (see the old ad below), and that doesn’t seem as weird—it just seems like soup. But the cold, carbonated clam soda?

    Clam bouillon advertised in The National Druggist, 1900.

    The above recipe is from Modern Housekeeping, December 1905. You may find it hard to read. Here’s what it includes:

    Oysters on Half Shell Lemon Slices
    Clear Soup Bread Sticks
    Baked Red Snapper, Parsley Sauce
    Cucumber Salad
    Roast Goose, Apple Sauce
    Riced Potatoes Boiled Parsnips
    Orange Sherbet
    Roast Haunch of Venison
    Barberry Jelly
    Dressed Lettuce
    Plum Pudding, Hard Sauce
    Peach Ice Cream in Sticks
    Cake Coffee

    In December 1901, American Kitchen magazine provided four separate menus for Christmas dinner. Raw oysters, Lobster Newburg and Broiled Quail are included alongside the roast turkey we are more familiar with at Christmas today. Here they are, formatted as they were in the magazine:

    GRAPE FRUIT.
    CHICKEN CONSOMME. SALTED ALMONDS.
    LOBSTER NEWBURG.
    BROILED QUAIL. MUSHROOM SAUCE.
    PINEAPPLE SHERBET.
    ROAST GOOSE. CHESTNUT STUFFING.
    APPLE SALAD. SWEET POTATO CROQUETTES.
    PLUM PUDDING.
    MARLBORO PIE. NUTS. RAISINS.
    COFFEE.

    OYSTER SOUP.
    CELERY. OLIVES. BROWNED WAFERS.
    ONION STUFFING. ROAST GOOSE. APPLE SAUCE.
    GLAZED SWEET POTATOES. TURNIPS.
    LEMON ICE.
    CHICKEN CROQUETTES.
    APPLE AND CELERY SALAD.
    PLUM PUDDING. MINCE PIE.
    LEMON JELLY. LEMON QUEEN CAKES.
    NUTS. DATES. COFFEE.
    APPLES. ORANGES.

    RAW OYSTERS.
    JULIENNE SOUP. CELERY.
    ROAST PIG. STUFFED POTATOES. ONIONS.
    APPLE SAUCE.
    BOILED TURKEY. POTATO CROQUETTES.
    MOLDED SPINACH.
    WAFERS. LETTUCE SALAD. CHEESE.
    NEAPOLITAN CREAM. CAKE.
    COFFEE.

    RAW OYSTERS.
    CONSOMME. ROLLS. CELERY. OLIVES.
    ROAST TURKEY. MASHED POTATOES.
    SQUASH. ONIONS. BROWNED SWEET POTATOES.
    PINEAPPLE SHERBET.
    TUTTI FRUTTI. CRANBERRY JELLY.
    MINCE PIE. PLUM PUDDING.
    GRAPES. FIGS. DATES.
    NUTS. CANDY.
    ORANGES. APPLES.
    COFFEE.

    Lastly, vegetarianism is not new. Meatless Cookery by Maria McIlvaine Gillmore was published in 1914, and includes several holiday menus, such as:

    CHRISTMAS MENU
    Salpicon of Fruit
    Tomato Bisque Rice Biscuit
    Radishes Pine Nuts Ripe Olives
    Curried Vegetables Sauce Diced Cucumbers
    Potatoes à la Maître d Hôtel
    Spanish Onions Cranberry Sauce
    Apple and Celery Salad Wafers
    Caramel Ice Cream Assorted Fruit Creamed Cheese on Wafers

    Perhaps some of these menus will inspire you to add old-style Christmas food to your holiday meals this year.

    Browsing through Google Books (something I spend far too much time doing), I stumbled on an interesting article from a 1914 issue of American Cookery. At the time, World War I had newly broken out in Europe, but the United States remained officially neutral.

    In this article, an American family declares war on expensive imported foods and converts the previous year’s Christmas menu to an American-grown feast for 1914. Consistent with the nation’s stand of neutrality, all traces of foreign content are removed, even the English plum pudding and the French word “menu.” But even in 1914, Americans couldn’t do without their coffee.

    Censoring the Christmas Dinner

    By Stella Burke May, American Cookery, December 1914

    A state of war existed in the hitherto peaceful household of the American John Smith, for Mrs. John Smith, generalissimo of the kitchen, had declared war on foreign food products.

    Among the causes which led to this declaration were, first that the Smith household was being constantly menaced by the air fleet of Imported Products, which had dropped a High-Cost-Of-Living bomb on its commissary department, and second that foreign invasion, during the past twelve months, had well-nigh wrecked the John Smith treasury.

    In proof of this latter accusation, Mrs. Smith produced her Christmas menu from the previous year, which showed the foreign element in strong supremacy.

    Feeling the need of support from a strong ally, she called her husband from his evening newspaper, and showed him the line-up of his last year’s Yuletide dinner.

    “Shades of the Father of His Country,” exclaimed John as he glanced over the card. “No wonder they had war in Europe!”

    This is what he read:

    So, even as the European press censor, pencil in hand, goes over his war dispatches, deleting a word here, a phrase there, lest his own particular country appear at a disadvantage or the enemy profit by the context, did Mrs. John Smith go over her Christmas bill of fare, eliding every foreign combination and condiment, and steering clear of the high C’s of yester-year such as “canapés, consommés and cafés,” this American censor effaced all evidence of foreign domination, and launched her transport upon neutral waters from cocktail to coffee.

    With patriotism coupled with ingenuity, she set herself to the task of preparing a dinner that might stand uncovered as the flag goes by.

    “I will avoid even the appearance of partizanship (sic),” she told herself, “and not even call this a menu. It shall be a bill-of-fare this year.”

    “And there must be no foreign flavor, no paprika, no French or Italian olive oil in the salad, no imported wines or brandies.”

    They both agreed that a canapé was decidedly contraband, and while it might serve if disguised under the title of “appetizer,” felt that Baltimore oysters served on their native shell, with Iowa horseradish, Oklahoma catsup, and thin slices of California lemon would be in strict neutrality.

    The consommé must become a soup not even a bouillon, but a plain vegetable soup, and asparagus seemed to meet all the maritime laws.

    If the market afforded fresh radishes, they would be added to the soup course, but in no event would Spanish olives pass muster. In fact all “hors d’oeuvres” were now “hors de combat.”

    The fish course was abandoned as an extravagance, since oysters were to open the meal, so the maitre d’hôtel butter was thus disposed of.

    “How would it be to buy the turkey on the ‘hoof’ this year?” queried her husband. “I will kill and dry-pick it and you can hang it in the refrigerator for a couple of days before Christmas.”

    “Turkey! Turkey!” exclaimed his wife in supreme astonishment. “Why, John Smith, we’re not going to have a fowl with a foreign name like that. We’re to have roast goose, with chestnut stuffing.”

    For the main course, then, it would be roast goose, with chestnut stuffing and potatoes.

    “Remember,” cautioned John, “there will be no vegetable with a foreign name like Irish potatoes.” So avoiding the belligerent waters in which sailed “‘potatoes a la Hollandaise,’ French fried, German fried, au gratin, O’Brien, Hongroise” she landed at sweet potatoes, Southern style, and added this to her card.

    Brussels sprouts came under the same indictment. “I always have thought Brussels sprouts are just sort of ‘babes-in-the-wood’ cabbages that lost their way, so I think we will just have creamed cabbage and be done with it.”

    “Onions ought to pass without an investigation,” John said, as he watched her writing “baked onions,” “but be sure they’re not Bermudas and have no foreign flavor.”

    Next, cranberry frappé was shorn of its alien looks and appeared in homespun as “cranberry jelly moulded,” and the understanding was that they were to be Wisconsin grown.

    Small light rolls made with Minneapolis flour would be served with the meat course.

    The salad course was quickly disposed of. Following the dinner of the previous year, she chose a salad of apples, celery-and-walnuts in heart lettuce cups. She would insist on New York Jonathan apples, Michigan celery, Illinois walnuts and Florida lettuce, served with a cream dressing. In place of the Neufchatel cheese, she would serve cottage cheese spread between thin slices of brown bread, along with the salad. The “yellow peril” celery was, of course, taboo.

    “I don’t see why they always have English plum pudding, when New England minced pie contains all the ‘stuff that dreams are made of,'” said John, and, his Commissary General agreeing with him, resolved to have New England minced pie with frozen pudding.

    For nuts she selected Georgia paper-shell pecans. These, with Florida tangerine oranges and California raisins would seem sufficiently “censored.”

    And, lastly, of course, coffee in half cups, with Louisiana cut-loaf sugar and home-grown cream. She realized she must call upon her neighbors in South America for the coffee, but they both agreed that Brazil coffee in a Connecticut percolator should pass the most captious critic.

    Assembling her national dinner, this was what she produced:

    Christmas Dinner , 1914.
    American Plan.

    Baltimore Oysters on Half Shell
    Served with horseradish, catsup and thin sliced lemon
    Asparagus Soup
    Salted Wafers Fresh Radishes
    Roast Goose
    Chestnut Stuffing
    Alabama Sweet Potatoes, Southern Style
    Baked Onions Creamed Cabbage
    Cranberry Jelly in Moulds
    Small Light Rolls
    Apple-Celery-Walnut Salad in Heart Lettuce Cups
    Brown Bread-and-Cottage Cheese Sandwiches
    New England Minced Pie
    Frozen Pudding
    Florida Tangerines Georgia Paper Shelled Pecans California Raisins
    Half Cups of Coffee
    Louisiana Sugar Cream

    So, stripped of her foreign garments, and clothed in a brand new gown with a fine domestic finish, we behold the American Christmas dinner for the Americans at home, and while we greet our guests, the American John Smith will insert a new needle and start “The Star Spangled Banner.”

    American Cookery may not have taken this very seriously. The recipes they provide later in the issue contain many of the verboten foreign flavors.

    (Want to see a few more Christmas menus? Stay tuned. I’ll post some more later today.)

    Back in January I discussed the Golden Rod Cake and the pan used to bake it. We did find several recipes, but were left wondering about what the cake was supposed to look like, and about the origin of the name. I have since found a tiny bit more information about this elusive cake.

    This photo of Waldorf Triangles and their triangular pan is from American Cookery, April, 1921, p. 680. It accompanies this recipe:

    Waldorf Triangles

    Beat the yolks of six eggs very light gradually beat into these half a cup of granulated sugar, then two tablespoonfuls of orange juice. Lastly, add half a cup of sifted flour, sifted again with a level teaspoonful of baking powder and a few grains of salt. Put the mixture into Waldorf Triangle pans and bake in a moderate oven. As soon as the cakes are turned from the pan cover the sides with boiled frosting and sprinkle with fine-chopped pistachio nuts.

    This should sound familiar, because it is nearly word-for-word the same as the recipe “Goldenrod Cake for Charlotte Russe Moulds and Waldorf Triangles” that the Boston Cooking School published in an earlier version of their magazine in 1904 and 1905, and that I included in my earlier post. One of the 1904-1905 recipes includes the boiled frosting and pistachio nuts, but the other does not. The older recipes also do not refer to the pans by name as “Waldorf Triangle pans.”

    The title of the early Boston Cooking School recipes seems to be pretty clear that this is a recipe for Goldenrod Cake that can be used to make Waldorf Triangles. Other early recipes, however, do not mention the pistachios, and frequently mention orange icing.

    The Rocky Mountain Cook Book: for High Altitude Cooking (1918 edition of a 1903 cookbook) includes a nearly identical one to the BCS recipe:

    Golden Rod Cake.

    Beat the yolks of six eggs till light gradually beat into these one-half cup of sugar, then two tablespoonfuls of orange juice and one-half cup of sifted flour, sifted again with a level teaspoonful of baking powder and one-fourth teaspoonful of salt bake in small cakes and cover with orange icing.

    This is the same as the BCS “Goldenrod Cake for Charlotte Russe Moulds and Waldorf Triangles” and the later American Cookery “Waldorf Triangles” recipe, with one exception — the end. No mention of boiled icing sprinkled with pistachios, just orange icing. Could the pistachios be the defining characteristic of Waldorf Triangles? One of the BCS recipes doesn’t mention them either. Perhaps the cakes are Golden Rod Cakes if they have orange icing (or none?) and Waldorf Triangles if they have pistachios.

    (Incidentally, the author of The Rocky Mountain Cook Book, Caroline Trask Norton, was a graduate of the Boston School of Domestic Science, so perhaps it should not be surprising that the recipe is similar to the BCS version.)

    The recipe in 365 Orange Recipes: An Orange Recipe for Every Day in the Year is called “Goldenrod Cake” and says “Bake in goldenrod pans and when cold ice with the following Icing,” going on to describe an icing made from orange rind, egg, sugar, water, orange and lemon juice, and “sugar to make as thick as fondant.” The icing is then colored orange.

    There are a couple more references to these recipes that could add clarity to the situation, or perhaps just muddy it further.

    The Boston Cooking-School Magazine October 1905, p.174, has this recipe:

    Waldorf Triangles

    Prepare the goldenrod cake mixture given on page 91 of August-September, 1904, issue of the magazine. Bake this in goldenrod pans (it will take two pans, each holding six triangles). When the cakes are baked, cover the sides with confectioner’s frosting or with fondant, then sprinkle with blanched pistachio nuts, chopped fine.

    The implication here is that Golden Rod cakes become Waldorf Triangles by the addition of frosting and chopped pistachios.

    Then there is What To Cook and How To Cook It 1899, by Mrs. W. A. Johnson of Paris, Kentucky. In the appendix, on page 282-283, we find:

    Waldorf Triangles or Golden Rod Cake.

    One-fourth cup of butter, one cup of confectioner’s sugar, one-half cup of milk, two cups of flour, one level teaspoon of baking powder, two eggs, the grated rind and juice of one orange. Bake in orange quarter baking pans. Put a small quantity in each section and spread evenly. Spread orange icing over each triangle, made by mixing confectioner’s sugar with enough orange
    juice to spread evenly.

    Well, there’s the orange icing. No pistachios this time. And the title calls these either Waldorf Triangles or Golden Rod Cake, implying that they are alternate names for the same thing.

    And then I found this photograph in the 1906 Table Talk Illustrated Cook Book:

    The text reads: “Two new cake forms are on the market. Orange slices and Golden Rod pans. The former cakes are covered after baking with orange flavored icing. The Golden Rod cakes are iced in white and decorated with fancy candies and citron.” Here the Golden Rod cakes aren’t the orange ones, but they don’t have pistachios, either. No reference is made to Waldorf Triangles.

    (I could go on. There are the German-American versions from Praktischer Ratgeber für Conditoren, Cakebäcker und Brotbäcker und Candy-Macher/Practical Manual for Confectioners, Pastrycooks and Bakers and Candy Makers, 1912, that parallel the 1890s versions I found in my previous post, and one of which specifically calls for “three-cornered, long pans” [“long” is left out of the English translation on that page, but it’s there in the German].)

    My thought, after all of this, is that Golden Rod/Goldenrod Cakes are probably the basic triangular cakes, usually iced with orange icing (and perhaps frequently conflated with the Orange Slice cakes which had a slightly different pan, but could also be made in the Golden Rod pan), and that Waldorf Triangles were a variation (presumably originating at the Waldorf Hotel?) that had pistachios and were not orange. This is really only speculation, subject to change as I find more information. I look forward to finding more versions of these recipes and researching this further, and to possibly trying the recipe one of these days.

    I’m also looking forward to finding one of the darn pans! No luck so far.


    ROASTED CHESTNUT STUFFING

    Ingredients
    • 1½ pounds local chestnuts
    • 1/2 cup (1 stick) butter
    • 2 onions, peeled and chopped
    • 5 celery stalks, chopped
    • 1 yellow or orange or red bell pepper, chopped
    • 8 cups cubed and toasted day-old bread
    • 3 tablespoons minced fresh parsley
    • 3 tablespoons minced fresh sage
    • 2 tablespoons minced fresh thyme
    • 1 tablespoon minced fresh rosemary
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1½ cups Chicken Stock or Vegetable Stock

    Directions
    1.
    Roast the chestnuts: Carve an X into each chestnut using a sharp paring knife. Soak the chestnuts for 30 minutes in a bowl of water. Preheat the oven to 350°F. Drain the chestnuts and place them on a baking sheet. Bake the chestnuts for 25 to 30 minutes, remove them from the oven, and immediately peel them, using gloves if necessary. If chestnuts are not peeled while they are still hot, you will have a very hard time peeling them. When they are peeled, chop the nutmeats roughly. You should have about 2 cups.

    2. Reduce the oven to 325°F. Melt the butter in a large skillet over low to medium heat. Add the onions, celery, and bell pepper, and saute until the onions are translucent, about 4 minutes. Add the bread, parsley, sage, thyme, rosemary, salt, and pepper, and toss to blend. Add the chestnuts and the broth, tossing until the bread cubes are moist. Remove the skillet from the heat.

    3. Transfer the stuffing to a 3-quart buttered casserole dish. Cover with aluminum foil and bake for 1 hour. Serve immediately.


    Can you cook stuffing inside the turkey?

    You can, but we suggest you skip it! No one can guarantee that the stuffing will get hot enough to kill off all the bacteria before the bird is done cooking. So make a turkey stuffing casserole, or dressing, instead. The result is the same, but it's easier to manage. Use a deep dish so the stuffing mixture stays moist, and keep it covered. Or, if you want super crispy stuffing, spread the mix out onto a baking sheet for maximum heat exposure (read: ultimate crispiness). If you choose to stuff your turkey, take the bird out of the oven when the meat is done, then scoop out the stuffing and finish baking it in a dish until it hits 165°F.


    This is not your grandma's stuffing recipe.

    A Thanksgiving meal isn't complete without stuffing.

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    Goin' International

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    Intercontinental Flavorfest

    This trip, Guy Fieri's hittin' up world flavors tucked away in the USA. In Los Angeles, the Korean-Mexican mashup serving up short rib tacos and spicy pork chimichangas. Nearby in L.A.'s Chinatown, the New Orleans-inspired joint cooking up Big Easy po' boys and legit crawfish mac and cheese, where he's joined by HGTV and DIY host Alison Victoria. And in Charlotte, N.C., the Serbian pizza place dishing out European-style calzones and a stuffed cabbage specialty.

    Fresh And Funky

    Guy rolls in for food done fresh and a little different. In San Francisco, one of Guy Fieri's favorite ocean-side spots serving up fresh Dungeness crab. In Reno, Nev., the neighborhood cafe doing scratch made granola. And in Charlotte, N.C., whole turkeys . not roasted, but boiled.

    Regional Recipes

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    Delicious Discoveries

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    Takeout: Comin' from All Over the Map

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    Northern Southern

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    Triple D Goes Hawaiian

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