The Bigger Picture: Visual Archives and the Smithsonian
Thanksgiving is gone and over
The Turkey is in the stew
When the pot is empty
What then, will you do?
Mayhap, glance at the calendar
And conceive with joyful delight
That the furious little snowflakes are here
And Christmas is almost in sight
The bearded man will soon take leave
To make place for the young
And soon we'll all be gaily caroling
A happy Easter song.
By Leroy Wells, Biological Sciences International Exchange
From The Torch, December 1956 - Record Unit 371 - Office of Public Affairs, The Torch, 1955-1960, 1965-1988, Smithsonian Institution Archives
HAPPY THANKSGIVING FROM THE SMITHSONIAN INSTITUTION ARCHIVES!
Are you looking for a new recipe for your Thanksgiving feast? How about an older one from the Archives?
Thirty years ago, the docents at the National Museum of Natural History came together to publish a cookbook (learn more in this previous blog post). It includes many recipes for side dishes and desserts that would be perfect accompaniments to a holiday dinner. With Thanksgiving a few days away and half of a Hubbard squash sitting in my refrigerator, I decided to try the Gourmet Golden Squash recipe submitted by Shirley Adams, a docent with the Junior Highlights group.
Gourmet Golden Squash
- 12 cups - Cubed Pared Hubbard Squash
- 1/4 cup - Butter or Margarine
- 2 cups - Dairy Sour Cream
- 1 cup - Finely Chopped Onion
- 2 teaspoon - Salt
- 1/2 cup - Milk
Place squash in saucepan with small amount of boiling salted water. Cover, cook 15 minutes or until tender. Drain squash and add remaining ingredients; mash. Mound mixture into 2-quart casserole. Bake in 400 degree oven 20-30 minutes or until heated. Serves 12.
Peeling and chopping the thick-skinned squash required a lot of effort and the recipe only required about one-quarter of a Hubbard. Butternut squash, either whole or pre-chopped, might be a good alternative to save time and minimize leftover squash. Otherwise this recipe was rather easy.
So how was it? I brought the finished dish to the office for a taste test. The general consensus was that it was a little too tangy. If you try this at home, I would recommend reducing the amount of sour cream and adding some black pepper or other spices.
- A Recipe: Elephant Hide and Ivory, The Bigger Picture blog, Smithsonian Institution Archives
- Accession 10-239 - National Museum of Natural History, Office of Education and Outreach, Docent Program Records, 1974-2004, Smithsonian Institution Archives
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