In the days of the Pioneers, many things were tough, especially in the remote areas.
During Christmas when the mines were not worked, it was a lean time for everyone.
But, that didn't stop the parents from giving their children something for Christmas.
Would a child of this day and age be grateful for
A stick horse cut from willow branches?
A top to spin that a dad or grand dad had carved from wood?
A pair of warm mittens knitted by a mother or grand mother?
Little clay dishes that your mom had made herself and baked in the over?
A soft rag doll and a cookie?
A cradle for your doll that you pa or grand pa made from a willow tree?
A lump of pine gum to chew, it is like chewing gum?
A small pie made from dried cherries?
A checkeboard of wood, with squares marked and colored with charcoal, and buttons for the checkers?
A lump of sugar and a quarter of an apple?
A small, soft animal skin that your father had tanned for your mother to use to trim the collar of cuffs of your coat?
Would a child of today be happy with just one of these gifts?
Back then the children cherished everything they received for they received very little and they respected their parents, unlike the children of today do.
And for the bad children. You know the stories of a lump of coal, that Santa left for the bad kids in the books? The bad kids in the Pioneer Days received a dry, old corn cob!
Clarissa knew her sister Emily wanted a doll for Christmas. She was also old enough to know that her sister would not get that doll she wanted.
Clarissa went to her Mom and said I would like to make a doll for Emily if you would help me. Clarissa's Mom was very hppy with the kind gesture of her daughter and happy to help.
Clarrisa got a long wooden clothespin from her Mom's clothespin bag. She then found a small square white cloth that she had formed into a ball and with some wool for padding she tied this to the top of the clothespin to form the doll's head.
She then took a piece of charcoal form the fireplace and drew the face and hair. Her mother suggested using berry juice to color the lips and cheeks pink.
Now her mother kept all the clothing scraps and saved those in a bag. made from some of those scraps. They looked through the bag to find the prettiest piece of cloth to make a long skirt for the doll. This lcoth was gathered up and tied under the dolls chin.
There were no arms and legs, but the doll was the right size for a little girl to play with.
Emily loved the clothespin doll. Would a young girl of this day and age be as grateful?
Venison and Roast Goose
Potatoes and Gravy
Corn Cake and Biscuits
Wild Berry Jellies and Jams
Carrots and Dried Corn
Squash Pie and Roly Poly with Cream
And later for in the evening
Flaming Plum Pudding with Egg Nog
Stuffed Roast Goose
10 poound goose, dressed
Carefully wash the goose with cold water.
Dry inside thoroughly with a towel. Leave outside moist.
Cut wings off at first joint. Cut neck into 1 inch sections.
Set aside for later use. Remove some of the fat from the cavity and put in a cast iron skillet.
Fry over low heat. Leave about 3 tablespoons of this goose grease in skillet and prepare stuffing as follow:
1 cup onion, minced
1 garlic clove
3/4 pound chicken livers, chopped
goose liver, chopped
2 1/2 cups apples, chopped
4 cups bread crumbs
1/2 cup brandy
2 eggs, beaten
1 tsp salt
1/4 tsp pepper
1/3 cup parsley, chopped
Put onion in skillet with goose grease and saute for 3 minutes.
Add garlic, chopped chicken and goose livers. Stir while frying for 2 minutes. Set aside until cool. When cooled, dump into large wooden mixing bowl. Add bread crumbs, chopped apples, brandy, beaten eggs, salt, pepper and parsley. Blend everything by tossing with large spoon.
Stuff goose with this mixture. Place goose, breast facing up, on rack of roasting pan. Bake in a quick oven (425°F) for 25 minutes. Now you will need the following.
1 1/4 c celery, chopped
2 c onions, chopped
1 1/2 c port wine
1 1/2 c chicken broth
2 tsp cornstarch
Take goose from roasting pan. Pour off fat. Put chopped celery, onion, neck sections and wing tips in bottom of roasting pan. Return roasting pan to oven and bake in moderate oven (350°F) for 2 1/2 hours.
Lastly, take the goose from the roasting pan and place on a large platter. Put in a warm place. Pour fat from roasting pan into a small pot. Add port wine, stir well, and bring mixture to a boil.
Allow to simmer for 3 more minutes. Then mix cornstarch with 1 teaspoon warm water. Stir this into the mixture. Continue simmering, strring constantly, until mixture thickens. Pour gravy into sauceboat and serve with goose.
Note: For modern times.
The fat that accumulates in the roasting pan — and there will be plenty — should be siphoned off occasionally with a bulb baster so it doesn't catch fire. Remember, don't even think about throwing out the fat.
Goose is not to everyone's taste. It has a stronger flavor than the chicken breast so common in the American diet. Cooked properly, however, it can be a rich, flavorful meat.
You can seperate the liquid from the fat if yu so choose, however keep some of that fat for flavor.
The Goose should cook until the legs move easy, the juices run clear when pierced at the thigh joint and the internal temperature of goose reads 180°F inserted at the thickest point of the thigh.
Spider Corn Cake
2 eggs
1 c sweet milk
1 tsp soda
1 2/3 c corn meal
2 tblsp butter
1/4 c sugar
1 c sour milk
1 tsp salt
1/3 c flour
Put a spider or skillet on the stove. When it is hot, melt the butter. Turn and tip the spider so that the butter coats the bottom and sides of the pan.
Beat eggs and suagr together. Add sweet milk and sour milk in which you have disolved the soda. Add salt. Mix together the flour and corn meal. Pour corn cake mixture into the spider and add one more cup of sweet milk.
Do not stir affterward.Bake in a moderate oven (325°F) for 20 - 35 minutes. When done, the cake should have a streak of custard through it.
Soda Biscuits
4 c flour
3 tsp baking powder
pinch of salt
3 tblsp shortening
2 c milk
Blend flour and baking powder. Sift together in a large wooden mixing bowl. Stir in salt and rub in shortening quickly and lightly. Slowly pour milk in last and stir until smoothly mixed. Knead dough with as few strokes as possible. Too much handling will ruin the biscuit. Dough should be very soft and pliable. If flour stiffens it too much, simply add little more milk.
When ready, turn dough out on lightly floured board (or countertop). Roll dough out lightly into 1/4 to 1/2 inch think sheet. Cut into small 2 inch round biscuits using floured biscuit cutter or upside down drinking glass of appropriate size. Place each biscuit in a shallow, floured baking pan. Bake in quick oven (425°F) for about 12 to 15 minutes.
Note: Split biscuits when ready to eat them and they are still warm. Spread with butter or favorite jams or jellies, honey or molasses.
Makes two dozen biscuits.
