The Bigger Picture: Visual Archives and the Smithsonian
Category: Collections in Focus
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
Named after the two-year-old daughter of soon to be President John F. Kennedy, the Caroline began its service as the Kennedy family airplane in 1959. The twin engine Convair CV-240 was one of the first planes with cabin pressurization that was manufactured for commercial use after World War II and also holds the honor of being the first private aircraft used during a United States presidential campaign, dramatically changing the future of political campaigning. Caroline served the Kennedy family for nine years and 650,000 miles, ending her run at Washington National Airport where she was donated to the Smithsonian Institution on November 17, 1967. Senator Robert F. Kennedy presented the plane to Smithsonian Secretary S. Dillon Ripley and was accompanied by brother Edward M. Kennedy and other members of the Kennedy clan. The Caroline is currently in storage at the National Air and Space Museum’s Paul E. Garber Preservation, Restoration, and Storage Facility. Click through the slideshow below to see images from the presentation of the Caroline to the Smithsonian.
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