Christmas Cabin Supper

For Easterners, a dinner of beans and sour dough over an open fire in a log cabin was a vision of the good life.  Pioneer chores were more endurable than an eon of winters in Boston.  Hardships were seen as more desirable than employers and creditors back East.


Tonight cozy up to the blazing fire in the cabin and enjoy a little "Holiday Fixins" for Christmas.
The cabin is small, crowded, warm and happy.  We forgot the chill, the snow and hardships of this year as we sit at the plank table across from the wood stove.   There is a whole lot of living in this single room - utensils hung from hooks and at the back a teakettle hums softly.  Pine garlands brighten the windows and candles line the sill, placed there by hands careful to guard against unwelcome fire.  Even the kerosene lamp, sports a bright red bow to make it a festive sight.

The Christmas tree is small, just cut and carried from the woods out back, crowded into one corner  where the rocking chair usually sits.  Strings of popped corn and crimson cranberries decorate its branches and sugar cookies are hung with loops of sewing thread on the branches ends.

Spice scents drift from the corner cupboard - cinnamon, nutmeg, cloves, cardamom.  Gingerbread and corn muffins fill the earthen jars on the floor.  Spicy applesauce hot on the stove, sage stuffing - just waiting on the bird.  Hand churned butter and cream, still warm from the cows that are well sheltered in the hay filled barn, are for once in ready abundance for the partakers.  Fluffy whipped potatoes, rich gravy and wild cranberry sauce are paired with this season's root vegetables for a delicious and splendid treat.

 Here's what's on the Menu and the recipes to make a couple of them:

The bird of choice could be duck, goose, partridge and quail or farmyard fowl like turkey or hen.

Apple Stuffing
6 cups dry bread crumbs
1 cup washed cubed and unpeeled apples
1/2 cup raisins washed in hot water drained
1/4 cup chopped pitted prunes
1/4 cup melted butter
2 teaspoons salt
1/2 teaspoon of pepper
1/4 teaspoon of cinnamon
1/8 teaspoon ginger
Trace of sage
Mix all ingredients.  If too dry add a tablespoon of water until moist enough to form a ball.

Parsnips and Carrots
1/2 to 1 dozen carrots
1/2 to 1 dozen parsnips
2 tablespoons butter
2 tablespoons chopped parsley
Wash vegetables, peel and cut into finger lengths.  Steam or boil until they begin to soften.  Since parsnips do not take as long to cook as carrots, you can cook the carrots separately.  Melt 2 tablespoons butter in frying pan and place parsnips and carrots in pan and gently heat over low to medium heat. Stir once or twice, being careful not to break them.  Place in a serving bowl and sprinkle with chopped parsley.  Make 6 to 8 servings.

 Golden Custard in Vanilla Sauce
2 eggs
1 cup sugar
1 cup heavy sweet cream
1 teaspoon soda, dissolved
pinch of salt
2 teaspoons vanilla
2 cups flour
 
Lightly beat eggs, add sugar and stir in cream.  Add remaining ingredients one at a time.  Stir together until thoroughly blended.  Spoon into lightly greased muffin cups.  Bake at 350 degrees for 20 to 30 minutes until golden brown and springs to the touch.  Place in dessert serving dishes and spoon hot sauce over each top.

Vanilla Sauce
2 tablespoons butter
1 cup sugar
2 tablespoons cornstarch
1 cup water
2 teaspoons vanilla
1 tablespoon white vinegar
In frying pan, melt butter without allowing it to bubble or scorch.  Mix sugar and corn starch, add to the melted butter stirring often to prevent burning.  Add water gradually and once smooth, allow to boil until the mixture turns clear.  Remove from heat and stir in vanilla and vinegar.
Garnish with fresh cherries. Serve warm. Makes 1 dozen.

Happy Holidays and Peace on /Earth to All!