November 27 is Thanksgiving Day. A poem written by Lydia Maria Child in the 1800s relates the excitement of this special day during her lifetime; the thrill of the journey remains today. The automobile fills in nicely for the horse.

“Over the river and through the wood
Trot fast, my dapple-gray
Spring over the ground
Like a hunting-hound
For this is Thanksgiving Day
Over the river and through the wood
And straight forward through the barn-yard gate
We seem to go
extremely slow
It is so hard to wait
Over and through the wood
Now grandmother’s cap I spy
Hurrah for the fun!
Is the pudding done
Hurrah for the pumpkin pie!”

History books give credit to the Plymouth settlement of 1621 for holding the first Thanksgiving celebrating the harvest. Virginia history corrects this, telling about the Thanksgiving held in Virginia on December 4, 1619 at Berkeley Hundred on the James River, now Berkeley Plantation.

Once the 35 settlers and five crew members landed, they knelt to pray. The day included a light repast. The settlers were instructed by the Virginia Company to observe the day as a yearly and perpetual “day of Thanksgiving to Almighty God.” It was celebrated again before the settlement was attacked.

President Abraham Lincoln designated Thanksgiving as a national holiday in 1863. In 1941 Congress officially made it to fall on the fourth Thursday in November.

References: “Thanksgiving Poems,” “Thanksgiving in Virginia,” and “History of Thanksgiving.”

The centerpiece of the Thanksgiving feast is the turkey, but without the luscious side dishes, the feast is just a meal.
Try these side dishes with yours.

CORN PUDDING

2 cans whole kernel corn, drained
3 eggs
½ tsp. salt
¼ c. sugar
3 Tbs. flour
2 c. milk
Dash pepper

Beat eggs; add milk, flour, salt, pepper, sugar and mix well and then add the corn. Pour into greased casserole and dot with butter. Bake 30 to 35 minutes in a 375°F. oven.

GREEN BEAN CASSEROLE

2 pkg. French-style frozen green beans
2 Tbs. flour
2 Tbs. butter, melted
1 tsp. salt
2 tsp. sugar
2 to 4 tsp. finely grated onion
1 pt. sour cream
1 8-oz. pkg. Swiss cheese
Corn flakes, crushed

Cook green beans as usual drain and set aside. Make a paste of the flour and butter adding sugar, salt and onion, sour cream and Swiss cheese. Gently fold in green beans. Spoon into a casserole covering with crushed corn flakes. Bake at 350°F. for about 25 minutes.

CRANBERRY SAUCE

¾ c. water
½ c. sugar
2½ c. fresh cranberries
1 Tbs. brandy
1 Tbs. orange juice
1 tsp. orange zest

Put water and sugar in a saucepan and stir until sugar is dissolved. Then add the cranberries and bring to a boil. Cook for 5 or 10 minutes or until berries begin to pop. Remove from heat and stir in the brandy, orange juice and orange zest. Chill until serving time. Makes about 4 cups.

This is one of the two most popular uses for Thanksgiving; the other being cranberry jelly.

GLAZED SWEET POTATOES

2 c. sugar
1 c. water
1 c. orange juice
3 Tbs. cornstarch
Pinch of salt
10 whole cloves
3 Tbs. butter

Mix above ingredients except cloves and cook until clear. Add orange slices from one orange and cloves. Simmer 5 minutes. Pour mixture over 8 or 10 medium sweet potatoes that have been cooked and sliced. Let set overnight. Bake at 300°F. for 30 to 45 minutes.

SCALLOPED OYSTERS

2 qt. shucked oysters
4 Tbs. milk, divided
1 can Italian bread crumbs
2 sticks butter or oleo, divided
1 sleeve of crushed saltine crackers
Salt and pepper to taste

Melt 5 Tbs. butter in a 3 qt. casserole. Spread a handful of crushed crackers over butter. Place over this a layer of oysters, salt, pepper, 2 Tbs. melted butter, 2 Tbs. milk and then cover with another layer of crushed crackers. Place second layer of oysters over this and repeat as above omitting crackers. Melt remaining butter and mix with Italian bread crumbs and put on top of casserole. Bake ½ hour at 350°F. until brown and bubbling. Serves 20. This recipe can be halved.

PUMPKIN PIE

1 can pumpkin
2 c. sugar
4 eggs
1 large can evaporated milk
1 c. water
Salt to taste
Pumpkin spice or 1½ tsp. cinnamon
1 tsp. ginger
½ tsp. allspice
½ tsp. ground cloves
A little lemon juice
2 or 3 Tbs. butter, melted

Mix all well and pour into two pie crusts. Bake 10 minutes at 400°F. Reduce heat to 350°F. and bake about 30 minutes longer.

PECAN PIE

2 eggs, beaten
1 c. broken pecans
1 c. dark Karo syrup
⅓ c. white sugar
1-2 Tbs. melted butter
Pinch of salt
1 tsp. vanilla

Mix all ingredients, put in 9” unbaked pie crust. Bake 35 to 40 minutes in a 350°F. oven.