Friday, December 2, 2011

What Would Laura Eat...for Christmas

I've been feeling rather domestic lately and quite Little House-y, which is actually kind of unusual for me.  As much as I enjoy learning about Laura Ingalls Wilder - reading her books and researching her real life - I am most interested in the grown up Laura that lived in the 20th century, more than the 19th century pioneer girl.  I have little interest in dressing up in a prairie dress and sunbonnet or learning traditional 19th century cooking techniques and crafts.  I went through that pioneer phase in my teens and rarely feel the need to revisit.

Christmas time is different.  Christmas just seems right for Little House traditions and so tonight I've surrounded myself with my Little House and Laura cookbooks, trying to plan the perfect Christmas menu.

I'm intrigued by the recipes for Roasted Stuffed Goose and Stewed Jackrabbit and Dumplings but I think I should probably start with something a bit less frontier.  Now, we'll be traveling on Christmas day but I'm thinking about oyster soup for Christmas eve dinner, which is also a family tradition from my childhood although I didn't like oysters back then.

I also want to try molded cranberry jelly, Swedish crackers, dried apple and raisin pie and fried apples 'n onions.  I might even have another whack at sourdough starter for bread and biscuits.  I tried it as a teenager with rather disappointing (and smelly) results.  Time to try again!

Of course, my Little House-ness only goes so far; no wood burning stoves or campfires for me.  I intend to indulge my inner Laura with modern appliances.  Let's not go crazy or anything.  And no, I'm still not wearing a sunbonnet.

Have you been admiring my cookbook?  It's an original edition from  1979 and one of my prized possessions.  I was lucky enough to meet the author a few years ago and she was surprised to see such a vintage edition.  Apparently it has had a different cover for, oh about 20 years now.

Anybody have other Little House Christmas menu suggestions for me?  How about Pot Roast of Ox?  Oh, I know - Blackbird Pie!

1 comment:

  1. I did a roast goose one year. I've never seen so much fat come off of a bird. No wonder they used goose greese for stuff. And Lisa and I have oyster stew at Christmas: Gary and Eric have chili. Have fun cooking!


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