How we kept Thanksgiving at Oldtown

Harriet Beecher Stowe
Posted 8/21/12

The pie is an English institution, which, planted on American soil, forthwith ran rampant and burst forth into an untold variety of genera and species. Not merely the old traditional mince pie, but a …

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How we kept Thanksgiving at Oldtown

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The pie is an English institution, which, planted on American soil, forthwith ran rampant and burst forth into an untold variety of genera and species. Not merely the old traditional mince pie, but a thousand strictly American seedlings from that main stock, evinced the power of American housewives to adapt old institutions to new uses. Pumpkin pies, cranberry pies, huckleberry pies, cherry pies, green-currant pies, peach, pear, and plum pies, custard pies, apple pies, Marlborough-pudding pies—pies with top crusts and pies without—pies adorned with all sorts of fanciful flutings and architectural strips laid across and around, and otherwise varied, attested the boundless fertility of the feminine mind when once let loose in a given direction…

For as much as a week beforehand, "we children" were employed in chopping mince for pies to a most wearisome fineness, and in pounding cinnamon, all-spice, and cloves in a great mortar; and the sound of this pounding and chopping echoed through all the rafters of the old house...

But who shall do justice to the dinner, and describe the turkey, and chickens, and chicken pies, with all that endless variety of vegetables which the American soil and climate have contributed to the table, and which, without regard to the French doctrine of courses, were all piled together in jovial abundance upon the smoking board? There was much carving and laughing and talking and eating, and all showed that cheerful ability to despatch the provisions which was the ruling spirit of the hour. After the meat came the plum puddings, and then the endless array of pies, till human nature was actually bewildered and overpowered by the tempting variety; and even we children turned from the profusion offered to us, and wondered what was the matter that we could eat no more....

[You can read a longer version at: digital.library.upenn.edu/women/stowe/folks/folks.html#XXVII.]

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