It’s no secret that I’m a sucker for vintage, and one of the things I love to find are food pamphlets and small paperback cookbooks from the 1940s and 50s. These little treasures not only offer an array of recipes, but often a little peek into the era–admittedly my favorite part. So today, kicking off our Thanksgiving festivities here on the blog is this little gem from Woo-Woo’s collection: 1953’s How to Carve a Turkey by Duncan Hines. As you’ll see it was distributed by local Gulf stations to patrons all over the country.
And, look at that man. Isn’t he just precious? I’d take that well-suited man with his winking eye at my table any day of the week!
The family and guests gather around the table, admire the bird, join in the prayer of thanks, and settle back in pleasant anticipation of a delicious meal and a good show–the ritual of carving the turkey. Unfortunately, the head of the house, meanwhile, has all too often been suffering the pangs of stage fright and the feeling of being faced with a long, unpleasant carving chore.
When you know how, carving is not difficult, and it is fun to put on the expected show.
Many people have decided preferences and the thoughtful host will inquire what they desire and serve accordingly. When no preference is expressed, the helping should be equal parts of light and dark meat. In all cases, a spoonful of stuffing should first be put on the plate. Serve neatly, as appearance aids appetite.
I just love that line!
A favorite this time of year: Woo-Woo’s Recipe for Old-Fashioned Sugar Cookies
Or, if you’re hosting this year: Thanksgiving Game Plan: 8 Days Out