Other dining table decorations included fruit-filled cornucopias and baskets of chrysanthemums and other autumn flowers. If the dinner was served in the late afternoon, the hostess would often close the blinds, illuminating the room with soft, mellow candlelight. A glowing fireplace provided an atmosphere of comfort and good cheer.

 

The meal preparations were similar to the way we plan our Thanksgiving meal today, with much of the cooking done in advance. Items like puddings and mincemeat were made at least a week or two ahead, allowing the flavors to blend. Women’s magazines from the time also recommended never trying a new recipe without first testing it in smaller proportions. The goal was to strike a balance between old and new traditions.

 

Before the mid-nineteenth century, bringing out all the Thanksgiving food at once was customary. But the Gilded Age ushered in the à la russe style of dining, where dinner was served in multiple courses. As a result, the meal would typically start with oyster soup or bouillon, then a second course featuring roast turkey, stuffing, and cranberry jelly, followed by a cleansing sorbet to restore the palate. The next course was chicken pie, stewed corn, mashed potatoes, and squash, followed by celery, wafers, and cheese salad. Desserts were often served in two parts — a first course of Thanksgiving pudding, pumpkin pie, cake, and ice cream, and a final course of fruit, bonbons, and nuts. Coffee was offered at the end of the meal, sometimes at the table, but most hostesses preferred serving it in the parlor.

 

Thanksgiving was one occasion when children, parents, grandparents, aunts, uncles, and cousins came together. The needs of children were considered, including special arrangements such as a large hall or room for them to eat and play. This included a miniature version of the adult table decorated with colorful chrysanthemums and the placement of food and utensils within easy reach. Their turkey was given to them on a separate platter, along with an “abundance of nuts, apples, oranges and wholesome confectionery.”

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and set aside. 

 

Beat butter in a large bowl with an electric mixer until creamy. Mix well with granulated sugar, brown sugar, eggs, and pumpkin.

 

Sift together flour, baking powder, and baking soda. Add alternately with milk to the butter mixture. Fold in walnuts and maple extract.

 

Pour batter into cake pans and bake for 30–40 minutes. Cool on wire racks for 10 minutes, then remove from pans to cool completely. Frost with maple butter frosting

Combine all ingredients in a large mixing bowl. Beat with an electric mixer until creamy, adding another Tbsp of milk if necessary to achieve a good spreading consistency.

Rinse sweet potatoes and pierce in several places with a fork. Wrap each in a paper towel, place on a microwave-safe plate, and cook on high for 5 minutes in the microwave. Check for tenderness with a fork. If still not cooked through, microwave in 1-minute intervals until tender. Remove from the microwave and allow to cool.

 

When cool, scrape out the cooked sweet potato and place in a large mixing bowl. Add the egg yolk, butter, salt, and nutmeg, then mash with a potato masher until smooth. Chill in the refrigerator for 1 hour.

 

Place the beaten egg in a small bowl and the breadcrumbs in a separate low dish (a pie plate works well). Shape the sweet potato mixture into 1-inch balls using a cookie scoop or melon baller. Dip the sweet potato balls into the beaten egg mixture, then roll in the breadcrumbs until completely covered.

 

Add the oil to a deep drying pan or skillet and place over medium-high heat. When the temperature reaches 350–370°F on a candy thermometer, add croquettes and fry until golden brown (about 2 minutes per side), working in batches. Drain on wire racks set on top of paper towels.

 

To serve, arrange on a large plate in a circle and garnish the center with sprigs of fresh parsley.

Preheat oven to 375°F. Sift the flour with the salt into a large bowl. Add the sugar, eggs, and melted butter and stir together, adding cold water a tsp to make a rather stiff paste.

 

Transfer the dough to a pasteboard or clean counter dusted with flour. Knead into a ball and then roll to about 1/4 inch thickness. Cut the dough into shapes with a cookie cutter or roll into a log shape and slice into 1/4 inch thick circles. Place on baking sheets lined with parchment paper.

 

Brush the top of each cake with beaten egg yolk and then sprinkle with sugar. Bake for 10–12 minutes. Cool on wire racks.