Trimming the Christmas tree changes a lonely heart

Trimming the Christmas tree changes a lonely heartBy Barry J. Ewell

A few days ago my wife and me put up the Christmas decorations in our home. It would be different this year, as it was just the two of us in our home.

Our six children, now grown and living in different places, are beginning to establish their own experiences and traditions for the holiday. At first, I really didn’t care whether there was a tree, ornaments or a baby Jesus and manger scene on the piano. Who was going to be there to enjoy it with us? All I was seeing was the emptiness and the home void of our traditional December activities in preparing for Christmas morning. Continue reading

Recipe: Beef Heart Stewed

After washing the heart thoroughly cut it up into squares half an inch long; put them into a Saucepan with water enough to cover them. If any scum rises skim it off. Now take out the meat, strain the liquor and put back the meat, also add a sliced onion, some parsley, a head of celery chopped fine, pepper and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of browned flour with a small quantity of water and thicken the whole. Boil up and serve.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: To Roast Beef Heart

Wash it carefully and open it sufficiently to remove the ventricles, then soak it in cold water until the blood is discharged; wipe it dry and stuff it nicely with Dressing, as for TURKEY; ROAST it about an hour and a half. Serve it with the gravy, which should be thickened with some of the stuffing and a glass of wine. It is very nice hashed. Served with currant jelly. Palmer House, Chicago

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Stuffed Heart

If a stuffed meat is desired, nothing more appetizing can be found than stuffed heart. For this purpose the heart of a young BEEF should be selected in order that a tender dish will result.

After washing the heart and removing the veins and the arteries, make a stuffing like that given for rolled BEEFsteak in Art. 45. Stuff the heart with this Dressing, sprinkle salt and pepper over it, and roll it in flour. Lay several strips of bacon or salt PORK across the top, place in a baking pan, and pour 1 cupful of water into the pan. Cover the pan tight, set it in a hot oven, and bake slowly for 2 or 3 hours, depending on the size of the heart. Add water as the water in the pan evaporates, and baste the heart frequently. When it has baked sufficiently, remove to a platter and serve at once.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)