Family Reunions Then and Now Part 2
Courtesy of New York Public Library
As part of our ongoing series on culinary traditions we turn today to WPA Sources on Maine. We share the content in a paraphrased format when necessary to make them legible and we share illustrative direct quotes as often as possible. We will be sharing an original Donald McCormick documented story. He was a WPA writer covering the state of Maine.
The women folk set the table with plates of both stewed and whole roasted chicken, baked ham, roasts of veal, hot beef pie fresh from the pan. Side dishes included mashed potatoes, squash, cabbage salad, and tomatoes. The adults ate at one large table that the hostess decorated with her finest linen tablecloth and chinaware. The children sat a separate table. Below is an authentic recipe that one would find as a side dish at one of these gatherings:
Red Flannel Hash
4 medium potatoes
Salt
Pepper
3 tablespoons of butter
6 medium beets
1 tablespoon of cream
1 cup of chopped hamburger
Instructions
Chop the potatoes and the beets, mix with the hamburger and season with salt and pepper. Place two tablespoons of butter in a frying pan, add the mixture and moisten with a little hot water. Cook slowly in a covered pan. When nearly ready to serve add the cream mixed with a tablespoon of melted butter. Brown quickly and serve.
Courtesy of New York World's Fair Cookbook
