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The First Thanksgiving This following little piece is called "The First Thanksgiving" It is from the book "The Plimoth Colony Cook Book" by the Plymouth Antiquarian Society. Date Unknown. The brave little band of Pilgrims who landed at Plymouth Rock in 1620 almost perished in the long, hard winter because of inadequate supplies and no knowledge of how to conquer the wilderness in the New World. They found unexpected assistance in the last days of the winter when an armed Indian, Samoset, walked into their council meeting and amazed them by saying in English, "Welcome!" Samoset, an Abenaki Indian, had heard of the landing of the English Party. He helped them by acting as ambassador between the Pilgrims and Massasoit, the Wampanoag chief. Later tow other English speaking Indians appeared, Tisquantum, usually called Squanto, and Hobomok. Each in his way was a tower of strength in the early struggles of the Pilrims. They taught them the lore of the forest, methods of fishing and hunting, and first introduced them to the growing of corn which they planted along with their supplies of wheat and rye seed. At the first harvest in the fall of 1621, Indians and Pilgrims joined for a harvest feat and celebration, with the Indian and Pilgrim hunters supplying deer, duck and geese. Although the feast was in October, it was the forerunner of our own Thankgsgiving celebration, first proclaimed by President Lincoln in 1863 for the last Thursday in November. Back
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Plymouth Curiosities Cran Berry or Bearberry, because the bears use much to feed upon them, is a small trayling plant that grows in salt marshes that are overgrown with moss. The Berries are of a pale yellow color after-ward red, as big as a cherry; some perfectly round, others oval; all of them hollow with a sower astringent taste; they are ripe in August and September. The Indians and English use them much boyling them with Sugar for Sauce to eat with their meat; ant it is a delicate sauce, especially for roasted Mutton; Some make tarts with them as with Goose Berries.. From *************************************** Desserts for Easter or Thanksgiving Keep it light and keep it simple. I bake my breads the evening before, but that is the only baking I do. I want to enjoy the holidays, not be a slave to them. Many people prefer plain vanilla ice cream with fresh starwberries or just cake and ice cream. There is no need to bake pies and cookies . Save that type of baking for the Christmas season, and then don't serve them..Choose to give them away to relatives and friends, or donate to one of the many Bake Sales that are held in December to help those in need. A Few Early Thanksgiving Recipes A Pilgrim Breakfast Here are 4 recipes from "The Plimoth Colony Cook Book" These are recipes for a Pilgrim Breakfast that is served at the Harlow Old Fort House in Plymouth, Ma. These breakfasts are served outdoors in the summertime and they are served by waitresses dressed as pilgrims. Harlow House Mulled Cider Ingredients: Add
the
spices and salt to
the heated cider and simmer 10-15 minutes. Makes 24 punch cup
servings. HARLOW
HOUSE DOUGHNUTS Ingredients: Beat
sugar,
eggs and milk together,
add butter. Sift the 3 cups of flour with the rest of the
ingredients
and then add to the first mixture and stir until smooth. Add more
flour, if necessary, to make a soft dough. Chill dough
overnight.
Roll out on floured board and cut with a doughnut cutter. Fry in
fat hot enough to brown a 1 inch cube of bread in 40 seconds,(375
degrees
F.) As doughnuts rise to the top, turn and brown on the other
side.
Remove, drain on
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Native American Prayer
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Thanksgiving Information
and Recipes
Harlow House Fish Cakes Ingredients: Boil together the potatoes and fish until potatoes are tender. Drain, mash and beat in the eggs. Drop by spoonfuls in hot fat (390 degrees F) and fry for 1 minute. Drain on absorben paper. 6-8 servings. ******************************** HARLOW HOUSE BAKED BEANS Ingredients: Pick over,
wash and soak the
beans overnight. In the morning, drain, rinse and cover with cold
water, bring to a boil and cook until the beans can be pierced with a
pin.
Drain, put in bean pot with an onion in the bottom. Add mustard,
molasses, and salt. Scrape and score the pork and bury it in the
beans so that only the top shows. Cover with water and bake in a
slow oven (300 degrees F) for about 6 hours, adding water as needed.
Uncover
the pot for the last hour to brown the pork. 6-8 servings.
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