From 1923: Candle Salad

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Let’s have some fun. I’ve been stressing out over starting my PhD program, so let’s dial that stress back a little bit and talk about salads. Salads? Yup! Now, I don’t mean “eat-your-greens” salads. That would be too easy, and not really much fun at all. I’m talking about the kinds of salads that first made their appearances on the American eating scene around the 1920s – the kinds of salads whose main ingredients seem to either be gelatin or mayonnaise. Know what I’m talking about now?

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From 1927: Strawberry Jam

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Is there anything more comforting than homemade strawberry jam? Maybe. But, it’s definitely in the running for one of the most comforting things to me. It’s up there with hot tea, chicken noodle soup, and mashed potatoes and gravy. And, of course, I’m just talking about the food category. There are lots of other comforting things I enjoy in other categories! So, why am I talking about comforts? I start my PhD program today… well, I start classes today. I had my orientation yesterday. But, the point is I am NERVOUS.

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From 1908: Lyonnaise Eggs

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You know what this recipe tastes like? A vegetarian version of biscuits and sausage gravy. You get the thick, rich gravy and the taste of butter and onions, but it just doesn’t have any sausage in it. And, you know what? I didn’t even miss the sausage. It was so flavorful and creamy, and over sliced eggs and toast, it’s just as filling, I promise! I guess technically, since there’s no meat and no drippings, it’s probably more appropriate to call it a “white sauce” rather than a gravy. But, it acted and tasted like a gravy to me, so there you have it! Gravy it is.

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From 1923: Fudge Squares

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When I saw The College Woman’s Cook Book, I knew I had to take a look. The title really called out to me. I mean, I’m a woman, and I’m about to start a PhD program (next week… eek!), so I know a little bit about college. It just makes sense, right? I thought so. I wasn’t sure what to expect: Would this be a book of recipes for women to take to college to cook with friends? Was it convenience recipes for busy students?

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From 1895: Orange Water Ice

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I mentioned before that when I was a kid, my brother and I were really interested in the Titanic. So, my parents took us to see the traveling Titanic exhibits that made their ways up and down the east coast. One summer in particular, we went to Atlantic City, New Jersey to see a traveling exhibit that included a piece of the Titanic’s actual hull that was brought up from the ocean floor! And, of course, since we were in Atlantic City for that exhibit, we spent some time on the beach and the boardwalk, too.

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From 1855: Cold Slaw

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Okay, so remember back when I made cherry jam and I told you we’d talk about 1855 another day? No? That’s okay. But, let’s talk about 1855 now!

I think it’s important when talking about history to understand that remembering the bad things is just as important as remembering the good. Sometimes, people or cultures or countries don’t want to remember the bad parts of their histories. Maybe there was a lot of violence. Maybe there is embarrassment over how and why horrible things were allowed to happen. Maybe people just feel like forgetting is the best way to move on. It’s so important, though, to learn about, discuss, and debate about the bad parts of history so we can understand how to keep them from happening again.

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