The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1912-11-21

place were large ovens in which bak-
ing and roasting were done.
There were no tin utensils in those
old days and brass kettles were
worth SIS piece. The utensils were
mostly of iron, wood, pewter or lat
| tern ware. Glassware was practically
unknown and bottles were made OF
leather. Wood played a great part
in kitchen and tableware. Wooden
trenchers from which two ate wes'e
used on the table for century 1fter
the settlement at Plymouth. Wood
was also used for pans and bread
troughs and host of other things
displaced by tin in the modern kitch-
en-. Of wood were made butter pad
dies, salt cellars, noggins. keelers,
rundlets, and many kinds of drinking
bowls which were known under the
names of mazers, whiskins, piggins,
tankards and kannes, words many OF
which have disappeared from use.
The dining table of these old days
was the old Anglo-Saxon board placed
on trestles, and the tablecloth was
known as the "board cloth" Thus
we have the origin of the time-worn
phrase: Gather around the festive
board" And the furnishings of the
board" were simple, inventories OF
that period mentioning only cups,
chatting dishes. chargers, threnchers'
salt cellars, knives and spoons. The
table fork was an innovation not yet
in general use; the fingers Of the
eater were used to thrust the food
into the mouth. The spoons were OF
wood and pewter mostly. Silver
spoons were rare There was nc
chinaware on the tables of the early
thanksgiving feasts; for no china
ware came over on the Maytiower
, That and the lack of glassware anc
silver would make thanksgiving
table of the seventeenth century looe
J impossible to a housewife of today
) Complete the picture by imagining
large trenchers, square blocks OF Woot
followed out by hand, placed arount
the board" from each of which tWt
: people dig their food out with the!l
fingers, and you have an idea OF TN
D 7 manner in which our ancestors cele
brated Thanksgiving three centuries
ago.
But If the kitchen and table furn1
, ture would appear strange to house
wife of today some of the dishe
served would appear even stranger
How many housekeepers Of today ca
} cook "suppawn' and "samp" fror
corn mealo Or bake manchet, SIN
mels, cracknels, jannacks, cooke
bread. cheat loaves, or 'wasef bread
, The colonists did not take klndl
at first to the pumpkin, which In tn
pie form has become distinctive res
ture of the modern thanksgiving feas
They called them "pomlons' the1
and this is awe-inspiring recipe fro1
which the colonial housewife mad
"pompion" pie:
, "Take a half pound of Pumpio
and slice it, handful of Tyne, Ii
tie Rosemary, Parsley and sweet Ma
ioram slipped off the stalks, then tn
? cinnamon, nutmeg and pepper and 81
cloves, and beat them. Then mi
them and beat them together and pl
in as much sugar as you see fit; the
fry them ike d lloiA. TAA'SA ~
fried let it stand until it be cold. TAX
sliced apples, thinne rounde ways an
Law a row of the froiZe and layer
annles with currents betwixt the laye
/ while your pie is fitted, and put IN
good deal of sueet butter before yc
close it. When the pie is baked TAI
six yolks of eggs, some white VIII
] ! 1yn
hit not too thick Cut up the lid an
nut it in. Stir them we'll togeth'
whilst the eggs and the pomplons
/ not perceived and serve 1t up.
| Thus saith the old cook book, ar
the modern housewife who falthfr
w follows this recipe can have
! least a unique ccEooction, fear1ui
and wonderfully made, to grace N
3 Thanksgiving table.