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Thanksgiving Advertisements from The Star's Archives

Decades ago, the times were different — along with the cost of food, long-distance phone calls, rug cleaning, and table settings.

Nov 22, 2019
Bonac Pumpkin Cake

Faeries may not so much dance as galumph around under the moon after a slice of this rich moist cake laden with fruit and nuts. The directions assume an electric mixer, but you can also beat it together with a wooden spoon.

Oct 27, 1983
Oyster Dressing, 1935

This basic recipe for oyster stuffing, or dressing, for a holiday turkey came from Sidney Snow's syndicated column, "Three Meals a Day," printed in The Star in 1935.

Dec 19, 1935
Potato and Leek Soup

This soup has existed about as long as farming has in western civilizations. It is the mainstay peasant soup of France and can be used as the founda­tion for any number of other vegetable soups. In restaurants this soup is near­ly always pureed, but in the old-fa­shioned country version it is not — the vegetables are simply cooked to near disintegration. My version is a compro­mise because it is intended as a main dish and somehow a pureed soup never seems to make it — the hungry mouth needs something to chew on, I guess,

Serves four.

Nov 3, 1983
Craig Claiborne's cranberry relish recipe continues to get a boost from a long held misconception that it was the recipe of a public radio personality's mother. Craig Claiborne’s Cranberry Relish, Via Mama Stamberg

A somewhat peculiar recipe, and the color is disconcerting. It is a vibrant Pepto-Bismol pink, but it is delicious and I make it every year to go with turkey, and later, roast beef sandwiches.

Nov 16, 2017
Potatoes at Amber Waves Farm Market in Amagansett Long Island Skillet Potatoes

The menu is extensive but only the turkey, squash, and potatoes are prepared from scratch on Thanksgiving Day.

Nov 21, 1974
Beach plums in August showing a hint of blush and their unique flavor when ripe Beach Plum Tartlets

Bread, pies, and tarts can be frozen until ready to use.

Nov 21, 1974
Cranberry Chutney

A few days' mellowing improves the chutney.

Nov 21, 1974
Butternut squash at Amber Waves Farm market in Amagansett Butternut Galette

Galettes are rustic French open-topped pastries, usually made with fruits. Inspired by some reading I was doing on the food of Southwest France, where most of France's pumpkins are grown, I decided to try putting the two ideas together for something new to do with pumpkin or its many cousins (Hubbards, butternut, acorn, Turk's turban, or sweet dumpling [Delicata] squashes).

Nov 9, 2000
Broccoli Puree

Broccoli puree will not only keep for several days, but could be frozen until ready to use.

Nov 21, 1974
Smoke-Roasted Turkey

While I like all poultry headed for the smoker, gas grill, or oven to be brined at least for a few hours, for a more emphatic flavoring, a brine cum marinade works wonderfully. It's also useful when you don't want to cook your bird for a couple of days. This turkey was left in its marinade in a large covered canner (on the floor of a near-freezing garage colder than my refrigerator) for three days. Carved in thin, small slices this 15-pounder goes a long, long way for a buffet or cocktail party fare.

Dec 5, 1996
Basic Turkey Gravy

Make this the day before Thanksgiving and you will have only to add the drippings from the turkey on the great day when you're all hassled anyway. Refrigerate it and reheat it while the turkey is being carved.

Nov 18, 1999