Page 14 - Wayne Dispatch Pages

Historic Recipes

for Thanksgiving

At the museum we have a few old
cookbooks and several recipe books
put together by ladies of the various
churches. They include some inter-
esting flavors and some timeless
classics. Included below are several
recipes from historic Wayne cook-
books, try one this holiday season
for a historic flare.
Chocolate Ginger
Corn Relish
2 doz. Corn (cut off cob) Rum Pie
2 bunches Celery Crust
1 small Cabbage Smash 14 ginger cookies
1 large Onion Mix with 5 tbsp melted butter,
5 Green Peppers line pie pan, bake 10 mins
1 Red Pepper Filling
2 tbsp salt 1 3/4 c. milk
4 tbsp mustard powder 1Tbsp cornstarch
4 cups brown sugar 4 Tbsp cold water
2 quarts vinegar 1 Tbsp Gelatin
1 tsp Turmeric powder 1/2 cup sugar
(Combine all together, boil 20 4 egg yolks
minutes) Pinch of Salt
Chocolate Layer
2 squares melted chocolate
Sandwich Loaf 1 tsp Vanilla
1 loaf of bread cut lengthwise Rum Layer
1 can of crab or ground chicken 4 egg whites
3 boiled eggs 1/2 cup sugar
salad dressing 1/8 tsp cream of tartar
1 can asparagus 1 tsp. Rum flavoring
1 cup creamed butter (spread on Instructions - Soak gelatin in cold
each side of bread) Water. In double boiler scald milk,
1 pkg. pimento cheese add sugar, cornstarch, pinch of
mustard, salt and pepper to taste salt and egg yolks. Stir constantly
until a custard is formed. Stir in
Layer 1 - Mix boiled egg, salad Gelatin. Divide custard in half. To
dressing, mustard, S&P to taste half, add chocolate and vanilla,
Layer 2 - Mix meat and salad pour into crust while hot. Let re-
dressing maining custard cool, beat egg
Layer 3 - Asparagus and salad whites, cream of tartar, sugar,
dressing blend into cooled custard, add rum
Stack layers and frost loaf with flavor. Spread over chocolate layer,
pimento cheese. Slice crosswise. chill pie and serve.

Thanksgiving 1907 at the Warner home
14 · November 2025 · The Wayne Dispatch