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Holiday Recipes

How Suffragists Used Cookbooks As a Recipe for Subversion

by Nina Martyris  November 5, 2015 from The Salt on NPR

submitted by Shary Templeton

The suffrage cookbooks came garnished with propaganda for the Great Cause: the fight for women's right to vote. The American Suffragist Cookbook was first published in 1886. These cookbooks were a strategic rebuttal to the snide jokes and hurtful innuendo directed against suffragists, who were painted as neglectful mothers and kitchen-hating harridans, busy politicking while their children starved. The cookbooks present that "good cooking and sure voting went hand in hand" quote from the 1909 Washington Women's Cook Book which also stated,  "Give us the vote and we will cook, the better for a wide outlook". Recipes were interspersed with pro-suffrage quotes by famous people such as British politician William Gladstone and abolitionist author Harriet Beecher Stowe. One satirical recipe was included as follows:

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Pie for a Suffragist's Doubting Husband
Pie for a Suffragist's Doubting Husband

1 qt. milk of human kindness


7 reasons:

  1. War
  2. White Slavery
  3. Child Labor
  4. 8,000,000 Working Women
  5. Bad Roads
  6. Poisonous Water
  7. Impure Food

Mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust. 

Upper Crusts must be handled with extreme care, for they quickly sour if manipulated roughly. 


Several of our members have shared some of their favorite Holiday recipes:

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Soft Pumpkin Cookies by Ann Landwehr
Soft Pumpkin Cookies by Ann Landwehr

Soft Pumpkin Cookies
from Ann Landwehr

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter, softened

1 cup pure pumpkin

1 egg

1 teaspoon vanilla extract

1 cup powdered sugar


Line baking sheets with parchment paper or spray with non-stick baking spray.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.

Beat granulated sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.

Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.

Preheat oven to 375 degrees.

Scoop dough into one inch balls. Roll in powder sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.

Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.


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Overnight Eggnog French Toast Casserole by Sharon Cave
Overnight Eggnog French Toast Casserole by Sharon Cave

Overnight Eggnog French Toast Casserole
from Sharon Cave


½ cup butter

1 cup packed brown sugar

2 Tbsp maple syrup

1 loaf French Bred cut into 1 inch cubes

cinnamon

nutmeg

8 eggs

2 cups prepared eggnog

1 tsp vanilla


Grease a 9 x 13 inch baking dish with butter.

In a medium saucepan, melt butter over medium heat. Stir in brown sugar and maple syrup.  Continue stirring as mixture comes to a boil. Remove from heat and pour into prepared baking dish.

Arrange the bread cubes over the brown sugar mixture. Sprinkle bread cubes with cinnamon and nutmeg to taste.


In a large bowl, whisk the eggs and mix in the eggnog and vanilla. Evenly pour this mixture 
over the bread cubes. Press down lightly on the bread to make sure it’s all coated soaked.


Tightly cover baking dish with foil and refrigerate overnight or at least 8 hours.

Remove the baking dish from the refrigerator. Preheat oven to 325. Bake covered for 40 minutes. Increase oven temperature to 375 and remove foil. Bake uncovered for an additional 5 to 10 minutes or until a knife inserted in the center of the casserole is clean and mostly dry and the top is puffy and golden brown.


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Cottage Cheese Yeast Rolls by Ellen Harriman
Cottage Cheese Yeast Rolls by Ellen Harriman

Cottage Cheese Yeast Rolls
from Ellen Harriman

Ingredients

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

2 cups 4% cottage cheese

2 large eggs, room temperature

1/4 cup sugar

2 teaspoons salt

1/2 teaspoon baking soda

4-1/2 cups all-purpose flour


Directions


In a large bowl, dissolve yeast in warm water.

In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, eggs, sugar, salt, baking soda and 2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 30 pieces. Shape 
each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. 


Bake at 350
° for 10-12 minutes or until golden brown. Remove to wire racks.


Makes 2 ½ dozen


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Amish Broccoli Salad by Rochelle Needham
Amish Broccoli Salad by Rochelle Needham

Amish Broccoli Salad
from Rochelle Needham


1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

1/2 pound bacon, fried and crumbled

1 cup shredded Cheddar cheese


Mix all together put in fridge for several hours then serve.


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Party Meatballs by Lyda Hardy
Party Meatballs by Lyda Hardy

Party Meatballs
from Lyda Hardy


1 lb. ground beef

1 cup seasoned bread crumbs

chopped onion to taste

salt and pepper to taste

1 egg

2 Tbsp milk

1 jar chili sauce

1 jar red current jelly

oil


Mix meat with bread crumbs, egg, milk and seasonings.

Form into small balls.

Brown meatballs in a small amount of oil.

While browning warm together chili sauce and jelly in a (crock) pot.

When meatballs are browned, add them to the sauce.

Simmer 20 minutes. Keep warm for a party.

Makes 25 or double for a big party.


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California Fruitcake by Becky Morgan
California Fruitcake by Becky Morgan

California Fruitcake
from Becky Morgan


Preheat oven to 300⁰ F. Grease and line the bottom and sides of one 9x5 inch (8 cup) loaf pan with parchment paper.  [Just parchment paper works fine for me, plus it’s an easier clean-up.]

 

Stir together in a large bowl:

            ¾ cup all-purpose flour

            ¼ teaspoon baking soda

            ¼ teaspoon baking powder

            ½ teaspoon salt


Add and mix thoroughly with your fingers:

¾ cup packed light or dark brown sugar [I used ½ cup coconut sugar and a sprinkle of pure stevia. It is still very sweet; I will experiment with reducing sugar to 1/3 cup & leaving out the stevia]

3 cups walnut halves

2 cups quartered dates

1 cup packed dried apricot halves.


In a small bowl, beat until thick and pale yellow:

            2 large eggs

            1 teaspoon vanilla

 

Pour the egg mixture over the dry ingredients and mix until all the fruit and nut pieces are coated.

Scrape the batter into the prepared pan and spread evenly.

Bake at 300⁰ until the top is deep golden brown and the batter, clinging to the fruit and nut pieces, is set (If the top browns too early, cover loosely with a tent of parchment paper or foil.)

Bake Time: 1:30 – 1:40

Let cool in the pan on a rack for 10 minutes.

Invert the cake to remove the paper liner. Let cool TOP side up on the rack.

Try to store for at least a few days before serving! J [We actually did that, and it’s worth the wait!]

 

About Storing Fruitcakes

Wrap them in plastic wrap or in clean linens soaked in brandy or wine. Place linen-wrapped cakes in plastic or place them in heavy-duty sealable plastic bags. Do not use aluminum foil to wrap liquor-doused fruitcakes as the alcohol-and-fruit combination tends to dissolve foil, with or without spirit-soaked linens. Foil can, however, be used for cakes first wrapped in plastic.


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Cranberry Tarts by Shary Templeton
Cranberry Cakes by Shary Templeton

Cranberry Tarts
from Shary Templeton


Dough for 2 pie crust

1 package of cranberries (12 oz)

1 container of Cool Whip

Pecans (optional)

 

Make dough for two pie crusts.  Roll out and cut into 4” circles using the lid from something that size. Press into muffin tins.  Bake as for pie at 425 but for about 5-8 minutes until golden.  Set aside to cool.  Cook cranberries as per package to make sauce.  You will be adding water and sugar.  Makes a thick Cranberry sauce that can be served by itself or put into fruit salad.  When cranberry sauce is cool, fold into the entire tub of whipped cream in a larger bowl.  Add nuts if you like or leave out. Spoon the cranberry whip cream into the baked tart pie shell.  Refrigerate.  Makes about a dozen.

 

You can fill these tarts with any kind of filling.  (Lemon Pudding, Pumpkin Pie, Cherry Pie Filling, Chocolate Pudding ect.) Top with a spoonful of Cool Whip or real whipping.

 


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Wassail by Narcissa Channell
Wassail by Narcissa Channell

Wassail
from Narcissa Channell


2qts apple cider

2 cups orange juice

1 cup lemon juice

2 #2 cans pineapple juice

1 teaspoon cloves (whole)

10 cinnamon sticks

Come to a boil-cover 30 minutes and simmer

For some holiday zest add 2 cups vodka

                                           1/4 cup brandy


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Nana's Bourbon Slush by Thalia Oster
Nana's Bourbon Slush by Thalia Oster

Nana's Bourbon Slush
from Thalia Oster


1 small can (6 oz) frozen OJ

1 small can 96 oz) frozen lemonade

1/2 cup sugar

3 1/2 cups water

1 cup + bourbon

 

Freeze for at least a day- stirring a few times so that it stays slushy.

 

Serve by filling a glass half full with slush and then top it off with ginger ale and a cherry.

 


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Aunt Dee's Christmas Fruit Cookies by Donna Nielsen
Aunt Dee's Christmas Fruit Cookies by Donna Nielsen

Aunt Dee's Christmas Fruit Cookies
from Donna Nielsen


2 Cups shortening

3 Cups Brown Sugar

2 cups raisins

1 Cup nuts

4 tsp cinnamon

2 tsp ground nutmeg

2 tsp baking soda

4 eggs

½ Cup sour cream (sour whipping cream or any Commercial kind) 


Flour enough to roll out (about 5 cups)

Candied fruit mix (as used in fruit cake)

 

Roll out on floured board and cut into rounds with floured glass. 

Bake 12 to 13 minutes at 375o.


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Spoon Bread Casserole by Pat Jagger
Spoon Bread Casserole by Pat Jagger

Spoon Bread Cassersole
from Pat Jagger


4Tbsp. butter, melted

1can (8.75 oz.) whole kernel corn, drained

1can (8.25 oz.) cream-style corn

1cup sour cream

2eggs

1pkg. corn muffin mix

 

Preheat oven to 375°F. 

In a bowl beat eggs; stir in corns, melted butter, sour cream.  

Add muffin mix and blend thoroughly.                                         

Put in greased ½-quart casserole dish. 

Bake 35–40 minutes, or until center is firm.   

Serve immediately, refrigerating any leftovers. 

Serves 10


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Spiced Pecans by Vikki Roach Archuleta
Spiced Pecans by Vikki Roach Archuleta

Spiced Pecans
from Vikki Roach Archuleta

A favorite to make as gifts

Mix together in a small bowl:

  • 1 tsp. kosher salt
  • ½ tsp. ground cumin
  • ½ tsp cayenne pepper
  • ½ tsp. ground cinnamon
  • ½ tsp. dried ground orange peel

 

Toast 1 pound pecan halves in a large heavy skillet over medium heat for 4 to 5 minutes until they just start to brown and smell toasted.

 

Add 4 tbs. of unsalted butter until it melts and stir to coat pecans.  Then add ¼ cup light brown sugar and 2 tbs. dark brown sugar (or all one shade of brown sugar) and 2 tbs. water.   Stir until mixture thickens and coats the nuts, approximately 2 to 3 minutes.

 

Transfer the nuts to a cookie sheet lined with parchment paper.  Separate nuts with a fork or spatula.  Cool completely on the cookie sheet. 

 

Store in an airtight container for up to 3 weeks.

 

PEACE OUT!


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Christmas Sand Tarts by Susan Ritchey
Christmas Sand Tarts by Susan Ritchey

Christmas Sand Tarts
from Susan Ritchey

 

Ingredients:

1/2 pound softened butter (8oz)

1 cup pecans finely chopped

2 1/2 cups flour

1/2 t salt

1/2 t vanilla

1/2 box powdered sugar

 

 

Cream butter with 1/2 cup powdered sugar

Add pecans and cream until thick and frothy

Add vanilla

Add flour, one cup or 1/2 cup at a time, and cream after each addition.

The mixture should be nice and soft and still be able to hold its shape.

Grab a bit of dough (maybe 2 full tablespoons) and squeeze it 5 or 6 times and shape it into a fat crescent, cigar like and curved.

Bake an hour on greased cookie sheet at 300 degrees

Roll while hot in powdered sugar and roll again when cooled

 

Makes about 26 cookies