Southern Sweet Potato Recipes (1906)

The Little Potato Peeler by Albert Anker (1886) Link

Southern Ways of Cooking A Southern Vegetable

By Anne McQueen

From The Delineator, January 1906

To us of the South...the sweet potato is the staff of life from digging-time in the Autumn till planting time in the Summer. I have just dined with some of our new neighbors--settlers from the North--and they served our favorite yams boiled, and ate them with salt and pepper! They are nice people, and they had a good dinner, with a heap of French dishes--consommés and souffles and frappes, which we simple country folk regarded with admiring awe--but they don't know the first principle of cooking a sweet potato.

That those who are unenlightened may know the possibilities contained in them, I will give some "native" ways of cooking potatoes. If you are camping out or picnicking, there is no better way than to "roas' 'em in de san' " and eat them with ham gravy.

Children of Sharecroppers With Sweet Potatoes Photo by Russell Lee (1938) (Courtesy of Library of Congress)

Ordinarily, we bake them--unpeeled, of course--till they are soft and wrinkled, with candied juice breaking through the skins. To steam or boil them is wasting the Lord's good gifts. Eat them with butter or gravy, or without as you choose, but for goodness sake don't pepper and salt them!

The soft, sweet yellow varieties are best for baking; the dry white kinds for frying or making custards, etc. To fry potatoes, pare and slice rather thin, dropping the slices in salted water; fry well covered in boiling lard, turning frequently till well done. Serve hot--cold fried potatoes are an abomination. Some other ways of cooking them--time-honored Southern ways--are:

Mrs. Adams, Wife of Farmer Near Morganza, Louisiana Preparing Sweet Potatoes for Dinner Photo by Russell Lee (1938) (Courtesy of Library of Congress)

 

POTATO CUSTARD--One pound potato, same quantity each of butter, sugar and eggs, allspice to flavor. Use half or a quarter of this if you wish, only use the "pound for pound" proportions. Boil, peel, mash through colander, and weigh potato, cream, butter and sugar and mix with it, then add egg yolks well beaten; flavor with spice or any extract you prefer. Add the egg whites beaten stiff and mix well; have your pie-plates lined with good puff paste, pour in the mixture about an inch thick, or less if you like, and bake. Eat cold.

POTATO PUDDING--Two cupfuls grated potato (raw), one cupful sugar, one cupful milk, three eggs, tablespoonful butter, any flavor you like. Set the frying-pan on the back of the hot stove and melt the butter in it. Mix the ingredients together--eggs well beaten--and pour into the hot frying-pan; cook slowly on top of the stove, breaking up the crust as soon as it forms, and stirring it through the pudding. Continue to do this till it is done, which will take about an hour. Eat with whipped cream, or "dry so."

SLICED POTATO PIE--Line the inside of a baking-pan with good pie paste, then pour in a layer of cold sweet potatoes, peeled and sliced; sprinkle thickly with sugar, bits of butter and a little cinnamon-stick. Add another layer, more sugar and butter, and cover with hot water, and half a cupful of good wine; or if preferred, a tablespoonful of good white vinegar. Cover with an upper crust, spread with butter, sugar, and a sprinkling of cinnamon, and bake. This has juice enough without extra sauce.

Illustration by Louis M. Glackens, from Puck (1903)

Traditional Foods-- Before Lent Begins

Carnival in Berlin, Germany (source)

 

 

Tomorrow, Tuesday February 9, is the day before Ash Wednesday. Known by many names (Fat Tuesday, Mardi Gras, Shrove Tuesday, Pancake Tuesday,), it is the day before the Christian season of Lent begins. It is the culmination of the traditional Carnival season, celebrated in most famously in New Orleans, and in many other places around the world. In New Orleans, it is an exciting annual event marked by costumes, beads, parties, parades and excessive eating and drinking. There are many local customs and traditions around the world, and most are far more sedate, but involve foods considered rich and decadent.

German Doughnuts, Similar to Pennsylvania Dutch Fastnachts (source)

"Shrove Tuesday" is derived from the word shrive, meaning confession and absolution of sins. It is observed by many Christians, and is intended to be a day of reflection, examination of conscience, and asking for God's forgiveness and assistance to live a better life. Traditionally, Christians have observed the season of Lent, the forty days leading up to Easter, by engaging in fasting and prayer, giving to charity, and by living more simply in order to come closer to God. For example, Catholics fast during the day of Ash Wednesday, and eat a light meat-free meal for dinner. They also abstain from meat on Fridays during Lent. Many Christians observe Lent by eating more modestly, minimizing meats and sweets. Today many people give up something that they consider to be a "vice" for Lent, such as smoking, drinking or eating chocolate, and develop healthier habits as a result. Traditionally on Shrove Tuesday, people have indulged on fattening and delicious foods, such as doughnuts and pancakes, made to use up the last of the sugar, lard, butter and other fats, which would be avoided for the next several weeks.

Eating Donut by Ryan McGuire (source)

In Southeastern Pennsylvania where I live, the Pennsylvania Dutch tradition of Fastnacht (or Fasnacht) Day is alive and well. It began with the original German settlers of this region, and today is enjoyed by people of various backgrounds. These doughnuts can be round, but are usually square, or triangularly shaped, and normally do not have a hole. Some recipes are made with mashed potatoes; some use yeast and some do not. They are usually dusted with powdered or granulated sugar. Some churches use Fastnacht day as a fundraising opportunity, selling the traditional doughnuts, and holding church socials. Variations of these doughnuts can be widely found in area bakeries and supermarkets, and someone invariably brings a bunch of these doughnuts to every workplace on Fastnacht Day!

 

 Pennsylvania Dutch Kitchen (1942) Courtesy of Library of Congress

There are other delicious doughnuts and similar foods that are traditional on Shrove Tuesday, including New Orleans' famous Beignets and the jelly-filled Polish Paczki. A wonderful article with historical information and  traditional recipes for these and other Fat Tuesday delights is called Fat Tuesday: The Many Different Doughnuts of Mardi Gras. It is found on npr.org. Please click on the following link to this article: http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras#fasnacht

Beignets and Coffee by Tahoemike10 (source)

In The UK, Ireland, Australia and Canada, Shrove Tuesday is traditionally observed as Pancake Tuesday. Many Americans continue to also follow this custom, and numerous churches hold special pancake suppers in celebration. It is especially common among Episcopal churches. The following is adapted from an article which appeared in The Delineator in February 1921. It features some unusual pancake recipes and suggestions to give variety to Pancake Tuesday and to meals year-round.

"Pancake Tuesday" falls on February the eighth this year (1921), as the Lenten season begins on the ninth,  ushered in with Ash Wednesday, the first day of fasting. It may be well to explain that this jolly-sounding name for the day before Ash Wednesday is now almost forgotten, as Mardi-Gras...,the French for "fat Tuesday" is the popular name and stands sponsor for the many Mardi-Gras carnivals held on that day.

Heart Shaped Pancakes -Photo by Cbaquiran (source)

Such feasting and revelry have quite supplanted the baking of Shrove Tuesday pancakes and having them ready to serve to the itinerant singers who roamed through the streets on the night before lent. The revival of this name gives the wide-awake housewife a good excuse to do a little experimenting to see what can be done in the way of pancakes other than the ordinary breakfast-table variety. 

Potato Pancakes

 A good way to begin is to introduce your family to the vegetable pancake served with the main course of the meal. The potato pancake stands out prominently in this list of vegetable pancakes and is always a favorite with the men of the family. With pot roast and plenty of brown gravy, there is little else to be desired at a meal than crispy-edged potato pancakes. (To make:) Pare, wash and put into cold water three large potatoes. Let soak overnight if convenient, but at least three or four hours. Grate them into a bowl and add one well-beaten egg, one-half cup flour and one teaspoon baking-powder. Season with salt and pepper and add milk to make a pouring batter. Bake like ordinary pancakes on a griddle and serve with sausage, stew or ham with a cream gravy. These potato pancakes are also good with syrup, sugar or jelly.

 Sweet Potato Pancakes

Sweet potato pancakes are delicious when served with chicken or veal. The same recipe for white potatoes may be followed, or for a change, try finely-chopped boiled sweet potatoes stirred into an ordinary batter until it will take no more.

Photo by Holgers Fotografie (source)

Tomato and Rice

Tomato and rice make such a delicious combination that it is well to try them in the novel form of a somehat thick pancake as an accompaniment to "Liberty Steak", which is the after-the-war name for "Hamburg". Place a portion of the steak on a tomato-rice pancake and pour a generous tablespoon of savory tomato sauce over all.

Corn Pancakes

Canned corn is excellent made into thick pancakes and served in the same way, as the tomato sauce beings out the flavor of the meat. This arrangement makes an attractive-looking platter for the table, as the meat cakes may be placed on the pancakes and the thick tomato sauce, garnished with parsley, used as a border.

Apple Pancakes

Apple pancakes as an accompaniment to roast pork or pork chops are always greeted as a welcome change from apple sauce. These are made in two ways, one by the addition of as much finely chopped raw tart apple as the batter will take. The other method results in a cake more like an apple fritter, as a thin slice cut from a pared and cored apple is taken up with each spoon of batter.

Poster 1918 (Courtesy of Library of Congress)

Holland Pancakes With Sausage Meat

Just because the rolled pancake is generally associated with jelly or some other sweet filling, there is no reason to limit these fancy pancakes to the list of deserts. A popular tea-room has built up a reputation for a delicious breakfast dish which is nothing more nor less than a novel way of serving griddle-cakes and sausage. Here's the way it is done: A rather large, thin pancake is first brushed with fat from the pan in which the sausage meat has been cooking. This is an advantage in this as it saves butter! Then hot sausage-meat is spread over one side of the pancake and it is quickly rolled and laid on a hot platter waiting for its mate, as two of these constitute a portion. If there is not too much filling and the rolled pancake is laid with lapping side next to the plate, there is no chance of it unrolling. For luncheon or supper spread the pancake with creamed ham or chicken, a savory force-meat (chopped meat)  or any other appetizing mixture made from left-overs. Roll each pancake quickly and keep at the door of the oven until all are ready.

Fort Kent, Maine. (vicinity). Mrs. [Leonard] Gagnon Making Buckwheat Pancakes
   Photo by: John Collier (1942) (Courtesy of Library of Congress)

French Pancakes

The popular jelly-filled pancake, known as French pancake, is so casually made and so good that it should figure more frequently on the family table. Follow any good recipe for pancakes, spread each with softened tart jelly and roll while hot. Place side by side on a platter, lapped side down to prevent spreading, dredge with sugar and, last of all, with a red-hot wire toaster or fine broiler burn lines on the sugared pancakes, so that the brown lines show distinctly. For a change, flavor the batter with orange, spread with orange marmalade and mix grated orange-peel with the sugar sprinkled over the rolled pancakes. A hot jelly or marmalade sauce may be served with these pancakes, if desired. Or try making the pancakes as large as a dessert-plate, and, when five or six are ready, arrange like a layer cake with plenty of butter and scraped maple-sugar or jelly between the layers and a generous supply of syrup or jelly sauce to pour over each portion as it is cut like a pie.

source

Alsatian Pancakes

Make a batter of one-half cup milk, three well-beaten egg-yolks, two teaspoons sugar, two tablespoons melted fat, one-half teaspoon salt and one cup flour. Beat thoroughly and add another one-half cup of milk and the stiffly beaten whites of the three eggs. More flour or milk may be needed to make the batter just right. Grease bottom and sides of a large shallow frying-pan. Pour in the batter and tilt the pan in all directions, so that a rim of batter is formed all around the edge of the pan. When firm, remove to hot oven until center puffs and edges become crisp. To serve, dredge with powdered sugar and squeeze over it some lemon-juice. Break down the puffed center of the pancake, fold one side toward the middle, add more sugar and lemon-juice and then fold over the other side. Cut in three or four portions. This is a splendid dessert to serve with coffee and is a great favorite with men.

Adapted From An Article By Helena Judson From The Delineator, February 1921

 

Mrs. Orville White Making Pancakes For Breakfast Near Northome, Minnesota
    Photo by Russell Lee (1937) (Courtesy of Library of Congress)

 

Homemade Vegetarian Soups

Photo by James DeMers (source)

In honor of National Homemade Soup Day, I'm sharing some recipes for warm vegetarian soups. The first three are my versions of classic soups; the fourth is adapted from a vintage creole recipe. Bon appetit!

CREAM OF BROCCOLI SOUP

§         8 ounces frozen chopped broccoli

§         2 tablespoons minced onion

§         ¼ cup flour

§         3 cups milk

§         1 tablespoon butter or margarine

§         Salt and black pepper, to taste

Cook broccoli according to package directions; drain, and set aside cooking liquid. In bowl, mix flour with milk until smooth.  Add to broccoli in saucepan and stir well. Add reserved cooking liquid, butter, minced onion, and seasonings. Cook over moderate heat, stirring occasionally, until soup is slightly thickened and flavors are well blended. Serve with croutons, if desired. Yield: 4 servings.

TOMATO BISQUE SOUP

• 1 large (28 ounce) can crushed tomatoes
• 1 can condensed tomato soup
• 1 soup can full of milk
• ½ small raw onion, chopped
• ¼ cup grated Parmesan or Romano cheese
• Seasonings to taste (garlic powder, basil, oregano, salt, black pepper, cayenne pepper, crushed red pepper flakes)

Place tomatoes and onion in blender or food processor and blend until just slightly chunky. Heat mixture in saucepan, and add condensed tomato soup, 1 can milk, and herbs and spices as desired. If you would like it spicy, add crushed red pepper flakes and/or cayenne. Stir frequently over low heat until done.  Just before serving, stir in cheese. Serve with croutons, if desired. Yield: 4 servings

PASTA E FAGIOLI

• 1 cup olive oil
• Crushed red pepper flakes, to taste
• 3 garlic cloves, crushed
• 1 stalk celery, chopped (optional)
• 1 large (28 ounce) can crushed tomatoes
• 2 cans cannellini beans (or one can of these and one can of red kidney beans)
• ½ pound of uncooked small pasta, such as tubetti, ditalini or broken spaghetti
• Salt and pepper, and dried basil, to taste
• Grated Parmesan or Romano cheese

Coat bottom of small stock pot or Dutch oven with olive oil. Sauté garlic and red pepper flakes until garlic is golden. Add celery if using, and sauté a few minutes more. Then add crushed tomatoes and cook on low heat for 25 minutes. Add salt, pepper, and basil, and the beans with liquid. Let cook about 10 minutes more over low heat. Then add 4 cups of water and let come to a boil. Add uncooked pasta and let cook until pasta is al dente. Serve topped with grated cheese and more crushed red pepper, if desired. Yield: 4-6 servings.

 

POTATO   AND   WATERCRESS   SOUP (Potage Cressonniere)

§         5 Tbsp butter

§         2 medium onions, sliced

§         6 medium potatoes, pared and sliced

§         1 clove garlic, minced

§         ¾ cup water

§         2 bunches watercress, coarsely chopped

§         3 cups milk and water in equal quantities

§         1 cup light cream

§         Salt and pepper, to taste

Melt the butter in a deep saucepan. Add onions, potatoes, garlic, three quarters cup water, salt, and pepper. Cook very slowly until vegetables are soft and mushy. Add three quarters of the watercress. Add the milk and water and stir over heat until soup comes to a boil. Press mixture through a coarse strainer; or allow to cool and place in blender or food processor to puree. Return to the pan with the rest of the watercress. Add the cream, season to taste, and heat thoroughly. Yield: 4 to 6 servings

Adapted from The Art of Creole Cookery (1962)

The Modern Kitchen Circa 1910

Woman With Chafing Dish  by Coles Phillips (1911)

The following passages on labor-saving kitchen devices are adapted from The Los Angeles Herald Sunday Supplement from March 13, 1910, and from a wonderful British multi-volume work called Every Woman's Encyclopedia published between 1910 and 1912, which covered every aspect of life for a middle to upper class woman of the era, including fashion, beauty, etiquette, the arts, society, marriage, childcare, needle crafts, cooking, and care of the sick. Some of the devices mentioned in these articles are still in use today in more modern form, and some are long forgotten. I am curious about the triplicate sauce pan that was mentioned, but I have been unable to find a picture of one.

Comforts For the Kitchen

Comforts for the kitchen! There was a time when every other room in the house received thought before the kitchen, as far as comforts were concerned. The kitchen was simply the workshop, and it was large and contained a range, a table and chairs. But to the housekeeper, who gave thought to matters pertaining to comforts in the house, there was something about the compactness of the dining car kitchen or the kitchen aboard ship that appealed to her. It showed that things could be concentrated and made more convenient as far as steps and time were concerned....Of late years inventive minds have sought to find labor saving devices for the housewife. The applied uses of electricity did a great deal, but there are many other things outside of electrical helps that have lessened the drudgery of kitchen work....The perfect kitchen is one which helps the housewife to do things as quickly as possible in the most comfortable way. The kitchen should be the laboratory of the household, not the place of drudgery. 

From the San Francisco Call (1911)

    

Among labor-saving utensils we find the bread mixer, an invaluable help in making bread; the oven indicator, which assists in getting the right temperature for baking; the meat grinder, which is most helpful for making hash, casserole, etc.; the spatula, measuring cups, potato parer, good knives, a pair of scissors, a set of skewers and a few good brushes. To these we may add the handy kettle which cooks quickly without scorching the food. Then we find the triplicate sauce pan, consisting of three pans in one; it is clover leaf in shape and permits three articles of food to be cooked at one time, with no more fuel than would be required to cook one. Each division may be detached from the other two if desired.

From the San Francisco Call (1911)

                                             

A double frying pan or omelette cooker is another interesting and convenient kitchen comfort. An omelette is prepared, and when cooked and ready to fold the pan is closed and the omelette folded in perfect shape. This appeals to every woman who has had trouble in doubling an omelette. It has other uses as well, besides being servicable for warming over two kinds of food at one time. The double pan is used over one burner, and therefore saves fuel and , best of all, saves dish washing. With all these helps work must be lighter. In addition, help yourself. Have all utensils handy. Utilize wall space, reach rather than step. Keep everything that you use often in sight. A small closet where one may keep brooms, ironing board, mops and things used only occasionally is desirable. The supply closet for reserve groceries, canned fruit, etc. should open into the kitchen....Have all the labor-saving devices that you can afford to have and teach your head to save your heels.

Adapted From The Los Angeles Herald Sunday Supplement from March 13, 1910

From the San Francisco Call (1911)

Labour-Saving Ideas In Kitchen Apparatus

There are hundreds of women who miss golden opportunities of providing their domestic staff with time and labour saving articles, owing to the fact that they have not yet realised the difference that a few good household tools make to the worker, and often to the family purse as well. The following utensils are eminently practical.

Take, for instance, the steam cooker. A cook is expected to serve up a dinner of several courses every evening; this usually entails the use and washing up of many saucepans, also a large fire or several gas boiling-rings. Buy one of these handy steamers, and at least four articles of food can be cooked over one pan of water, in which potatoes or a pudding can be boiled. They are constructed on scientific principles, giving concentrated heat with steam pressure. Each compartment is separate, and any number can be used, as food is as thoroughly cooked in the top compartment as in the bottom.

A Steam Cooker With Four Compartments

Soap was a source of constant waste in a house, but now there is no excuse for this state of things, when it is possible to purchase an excellent contrivance known as a "soap-saver." It consists of a wire basket into which all odds and ends of soap may be put. Close the basket securely, and shake it about in the water in which the articles are to be washed, when the water will soon become soapy. Used occasionally while washing up plates, etc., it will prevent any grease remaining, and will make the articles bright and clean in much less time than without its use. Another advantage, and by no means least, of this soap-saver is that all risk of finding soap adhering to the cups, forks, etc. is done away with. This saver...can be obtained at most good ironmongers.

A Clever Convenience By Which Soap Can be Saved

In houses where the cook has much work to do which takes her out of the kitchen, the "automatic meat-baster" will be found invaluable. If she is particular about basting the joints (of meat), much time will be wasted running backwards and forwards to the oven, while, if she is unconscientious in this matter, meat will often be dry through lack of basting. The automatic baster thus supplies a great want. It can be adjusted to any baking-tin, and to various heights to suit large or small joints (of meat). It consists of a tray with small holes in the bottom. Into this are put small pieces of mutton fat, beef suet, or, if preferred, drippings. With the heat of the oven these melt, percolate through small holes, and drip on the meat, thus keeping it thoroughly and continuously basted without taking up the cook's valuable time.

Automatic Baster

In our various recipes instructions are constantly given to "Rub through a sieve," or a "fine sieve," or perhaps a "coarse sieve"; obviously it is supposed the kitchen is provided with more than one. In these days of small flats and limited kitchen space, where every inch is of value, in few kitchens is there sufficient room to store three medium-sized sieves. Here is an invention which solves that difficulty. It consists of one frame with interchangeable bottoms. These can be changed instantly from coarse to fine, and are very easy to keep clean. The frames...vary from 8 inches to 18 inches in diameter...As shown in the illustration, the bottoms are quite flat, and, therefore, will take up very little room.

A Frame Sieve With Interchangeable Bottoms

Bread-making used to be a long, tedious process, and for that reason home baking became unpopular, and baker's bread was used instead of the more nourishing and satisfying home-made variety. With the invention of the "three-minute bread-maker," which mixes and kneads bread perfectly in three minutes, home-made bread is again becoming popular, to the great advantage of health and purse....

The Quick Bread Maker

Each year vegetarians and fruitarians are greatly increasing in numbers, and as nuts play a very important part in their diet, the grating machine illustrated comes as a great boon to them. It also deserves a place in every kitchen, for it greatly lessens the time and labour required for grating bread, cheese, nuts, etc. It is made in two sizes-- one, specially for grating bread, cheese, etc., and one for almonds and other nuts. It can be fixed to any ordinary kitchen table in the same way as a mincing machine.

A Useful Grating Machine

In houses of doctors and clergymen, who are often late for meals through no fault of their own, the fireproof dish with spirit lamp attached is a great boon, for dishes of all kinds can so easily be kept hot in it. The dishes are made in either green or brown fireproof china (in an oval or round shape.)

Fireproof Dish With Spirit Lamp

Adapted From Every Woman's Encyclopedia, Vol. 2, Circa 1910

The Chafing Dish

The chafing dish which became popular some few years ago, and which still remains popular, is not so modern an affair as many fancy it is. It figured on the table of the Greeks and Romans more than two thousand years ago, and occupied so prominent a place at banquets that several prominent Romans of those days did not consider it beneath their dignity to mention it. The dish of that day may have been less useful than the modern chafing dish with all its helpful accessories, but it was more elaborate. Like all utensils and ornaments, the chafing dish was exquisite in workmanship and beautiful in design.

Chafing Dish from Mrs. Beeton's Book of Household Management (1909)

Today this useful commodity belongs to all nations. It did not appear in America until 1720. The story goes that a rich father wishing to bestow upon his daughter at her marriage "a truly elegant outfit," ordered from England six small chafing dishes. It is today quite a necessary feature of the household. Many things for luncheon or informal occasions can be prepared in the chafing dish. It can be manipulated by a man or woman. A chafing party is the sincerest expression of the most perfect hospitality and expresses the most hearty good fellowship.

Two Cooks by Clarence Underwood (1908) source

Recipe For Welsh Rarebit

Melt butter the size of an egg in chafing dish; when melted put in three cupfuls of grated American cream cheese with about one-third pint of beer or ale. Keep stirring. Put in a half teaspoon of prepared English mustard. When cheese is melted add two well-beaten eggs and cook for a second only. Be sure that the eggs are well mixed with the cheese and butter. Salt to taste and serve on hot toast.

Adapted From The Los Angeles Herald Sunday Supplement from March 13, 1910

Birds In Winter

From a Painting by Henry Bright

FROM YOUNG OBSERVERS: The Bird Story

 (From Bird Lore Magazine, 1913)

     

     My mother and I take great interest in the birds. There have been a number of doves that have lived in our barn, and Mr. G.'s this winter. I have fed them bread crumbs many times, and they are such pretty birds one can not help but like them.
     Auntie and I have had a piece of meat hanging on a tree, so that the birds could help themselves to it. The birds will come and peck away at it, and they seem to enjoy it so much, and I have spent lots of time watching them. We had cups of water for them to drink out of until it got to be such cold weather.

     

     One Sunday morning I saw a little Nuthatch go into a bird house and get its breakfast, and then it came out again. They are such nice birds, I think. I have seen a Woodpecker several times. They like to pick up the crumbs, too. I have seen just one Robin this winter. There have been so many Sparrows that I think they have kept the other birds away, but I have fed them, for I didn't like to see them hungry. Lots of them pick away at the meat every day.
     I have so much enjoyed feeding the birds and watching them eat, this winter, that I shall try and see how much I can do for them after this.

--by Gertrude M. Young (aged 9). Third grade.

***

It's just as much fun to watch the birds today as it was in 1913!

Although many birds fly south to warmer climates for the winter, a number of our feathered friends remain here throughout the coldest months of the year. Songbirds that spend the winter in the Northern and Mid-Atlantic U.S. include cardinals, blue jays, black-capped and Carolina chickadees, and downy woodpeckers. Canada geese, turkey vultures, red-tailed hawks, and many varieties of ducks, can also be seen at this time of year.

Cardinal -Photo by Henry Doerksen (U.S. Fish and Wildlife Service)

     
To survive the cold, many birds have developed remarkable adaptations. The feathers which cover a bird's body help to protect it from the elements. The outer contour feathers provide protection from wind, rain and snow, while the fluffy under layer of down feathers acts as insulation against the cold. 

Birds are often seen preening. In preening, oil that is secreted by a special gland at the base of a bird's tail is spread by the beak or bill over the outer feathers, helping to protect them from wind and water. Some birds also puff themselves up, which acts as a warming mechanism. By using muscular movements to control the position of their feathers, birds create pockets of warm air near the skin, which act as insulation.

Chickadees have an interesting adaptation which helps them to conserve energy. Their body temperature drops about 12-15 degrees overnight, which reduces their rate of fat consumption by about 25%
    
Since a bird's legs have no feathers, the arteries and veins in the legs of many birds work in a way that provides protection from the cold. In these birds, the arteries and veins of the legs remain in contact with each other, and the warm arterial blood from the heart conducts heat to the cool blood of the veins. 

 

Chickadee- Photo by Donna Dewhurst (U.S. Fish and Wildlife Service)

There is less food available to birds in the winter, but birds that can switch from a diet of insects to a diet of seeds are able to find food. Feeding birds in the winter helps them to survive this harsh time of year, and putting up bird feeders is an excellent way to attract beautiful birds to your yard. Just a word of caution: unwanted guests such as squirrels, mice and raccoons may also come looking for food. 

In the above passage from 1913, a piece of meat was hung out for the birds. Giving birds leftover food is not recommended today, as it can breed bacteria and even cause the birds to become sick. Also, preservatives and artificial ingredients in foods such as bacon can be harmful to birds as well. Very salty foods, such as salted peanuts, are also not recommended for birds. 

 ***

The following is a traditional recipe for Scandinavian Seed Cakes, adapted from Sunshine Magazine, December 1964. The original called for bacon fat, but lard or suet is a better choice. 

The people in the Scandinavian Countries have a custom of giving gifts to the animals and birds at Christmas time. These people have been making a special bird treat for hundreds of years. It is easy to make and will delight the birds. To make:

1. Melt fat, about 1 cup
2. Cool, and stir in a cup of wild birdseed, or some nuts and corn.
3. Scoop into muffin tins, and allow the cakes to harden.
4. Remove from the tins and tie on tree branches, or on a long pole.
5. Place the pole in a clear area where the birds will feel safe.

Make a dozen or more of these cakes at a time. Store them in a tin can and at various intervals throughout the winter, especially when the snow is on the ground, treat your birds. This is a small compensation for the comfort and joys they bring to you all year long.

 

Postcard Image circa 1900 (Courtesy of tuckdb.org)

A wonderful basic guide to feeding birds from the U.S. Fish and Wildlife Service is available at the following link. It is a single page PDF file, and can be printed out for easy reference.

http://www.fws.gov/southeast/ea/images/pubbck3.pdf