Recently added to our collection of cookbooks, etiquette guides, and housekeeping manuals is a 1911 first edition of Fannie Merritt Farmer’s Catering for Special Occasions with Menus & Recipes (Philadelphia: David McKay). On pages enlivened by illustrations of a series of disturbingly carnivorous cherubs, Farmer suggested two menus for Thanksgiving. The selection of dishes included creamed corn and tomato soup topped with popcorn, oyster soup, celery with caviar, flaming sweet potatoes,  turnip croquettes, squash souffle, chicken pie (in addition to the turkey!), chiffonade-dressed lettuce,  cranberry sherbet, cream-cheese stuffed dates, vanilla ice cream, jelly roll, pumpkin pie, and mincemeat pie.
Feeling tempted to try something new? Here is the entire Thanksgiving chapter of the book – FannyFarmers1911Thanksgiving2
Bon appétit!
