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From turkey to han, traditional dinners are always appeaing By Lorna Martens-Lanza Each year from Thanksgiving to New Year0s day, Canadians feast on an array of tempting holiday foods. Plump turkey with crisp bronze skin, salty-sweet ham, nutmeg-flecked eggnog, sticky dark minoemeat and fr-uitcakes dense with mosale of glacé fr-uit - these dishes are as much a part of the season as gift giv- ing, caroling and trimniing the tree. They satisfy the yearning for familiar flavours we always seem to desire as Christmas approaches. Today's traditional meals are a pale * reflection of what was popular during Victorian times in Canada. These tables groaned beneath their heavy burdens and, afterward, many stomachs groaned, too. The table was set with the finest linens and table decorations were added according to the whim, pocketbook and talent of the hostess. Fresh greenery formed a major part of the decorations - it was always available in the yards and fields of country folk and at the markets for the city dwellers. Bright red cranber- ries, satin and velvet ribbon as well as popcorn added festive colour to the fresh garlands and oentrepieoes. A bunch of mistletoe was hung fr-om the chandelier and a basket of holly with its berrnes adomed the centre of the table. Sprays of holly and mistletoe tied with a scarlet ribbon were placed about the room. Christmas morning began with an early hearty breakfast so the children would see the tree and open their pre- sents before going off to church. In 1890, Louise Knapp urged readers in hier col- unmn The Practical Housekeeper to serve a modest breakfast of "Malaga grapes, Florida oranges, oatflakes and cream, hot roils, fired oysters, waffles, creain toast, beef steak, potato chips, big hominy, fried sausage and coffee". AHl of this woiild be followed six hours later by Photo by Ron Kuzyk Sandy Woodhouse from Spruce Laize Farmhouse at Bronte Creek Provincial Park prepares to cook the old-fashioned way. The historic farmhouse celebrates a Victorian-style Chrsitmas. Christmas dinner. Are you fil yet? Three te four weeks of hard work were devoted te preparing for Christmas dinner, beginning with pluni pudding, fr-uitcakes and cookies. On Christmas Day in a typîcal Victorian household, dinner would begin about 3 p.m. and it was not unusual for it te continue 3-4 hours. The meal started with turkeys roast- ed te polished golden brown and stuffed with oysters, chestnuts and corn bread. This was accompanied with dark gravy, brandied peaches, picles and delicate jellies. At the other end of the table were one or two hanis, a large roast and a heaping plate of stewed oysters. Potatoes of two or three diffrent vari- eties, vegetables such as punipkin, corn, sweet potatoes, squash and cranberries Sée page 10 ,{ringtonys Finest Hîmgh End Audia/Videa Panasonic. o SuperFiat Picture Tube iO Bright and accurate picture Picture-In-Picture$ W Twin Dome Sound System Panasonic. ColurLCD Monunor Te niS.AUDIO HOME THEATRE RECEIVER & DIGITAL SURROUND PROCESSOR *Ready for DVD, Satelite & Digital DO VL5Y TV Die1IT A L * xIOOWV Dolby Pro Logic Surround *Subwoofer Output TECHNCS CM S $59 -iO $I99«»MASH PALMCORDER WMT COLOUR LMD MONITOR * 2 sec. Quock Zoom H-Tech-4 Vdeo Head System *Full Size Head Drum -Auto Lens Cover -Auto Titier Auto Daylight *Preset Date/Tome with Time Zone Select frvlnm $788g om Panasonic. jM Smooth Motion O[J~$9 Scan &Slow OOIA Pnasonic.VOS% *Commeca a *DynAmnoprphous Metal *Auto Clock set - Index Search 892 BRNDM4aivew6lll7 Christmas 1998 11114.. ......................... a taste of the 1holidy