Elaborate crystal vases full of heady blooms, romantic flickering candlelight, polished silver, exquisite china, and the immense satisfaction of a good meal – these all set the seductive mood at the table.
Setting the scene is easy with a rich wallpaper in paisley or a William Morris pattern, with crown molding and painted trim in a rich, jeweled color: burgundy, saffron, paprika, cinnamon. Hang up a sparkly chandelier and compliment with real candle wall sconces in silver, wrought iron, or glass. On the walls are lush Victorian paintings of food still-life scenes, roses, and dinner parties. A display shelf features photographs and antique cookbooks. Lacy curtains with gorgeous tiebacks and mahogany brackets add sumptuousness to the scene.
A gorgeous round wood dining table and padded Queen Anne chairs are elegant and comfortable. The collection of tablecloths includes velvet, damask, lace, and cotton in paisley and floral patterns. In the corner of the dining room is a pretty mahogany corner cabinet with wineglasses, a wine bottle rack, and a teapot with teacups.
Drawers and shelves conceal tablecloths, napkins, table runners, and holiday dishes. The table centerpiece is a crystal vase of flowers flanked by a pair of antique silver candlesticks with slender white tapers.
It is fun to recreate the beauty and sumptuousness of the Victorian dining table, and there is no time more appropriate than at Thanksgiving. Antique menus were eclectic and included some fun dishes like oyster soup and bon-bons. The traditional apple pie was also a 19th century favorite, as was prepared squash and other veggie dishes. And, of course, the turkey with its stuffing!
To give you, dear reader, a taste of an earlier time, here is an authentic recipe for oyster soup. Both Lincoln and Longfellow were very fond of oysters. They were a popular addition to elaborate 1800s dinners throughout the century due to their plentiful supply and cheap prices!
OYSTER SOUP (Mrs. Lincoln's Boston Cook Book, 1884)
1 quart oysters
2 tablespoonfuls flour
1 pint milk
Salt to taste
1 tablespoonful butter
1/2 saltspoonful pepper
Put the milk on to boil in the double boiler, while you prepare the oysters.
Place a colander over a pan. Put the oysters in a large bowl, and pour over them one cup of water. Take up each oyster with the fingers, to make sure no pieces of shell adhere to it, and drain in the colander. Strain the oyster liquor, which has drained from the colander, through the finest strainer.
Put it on to boil. Remove the scum, and when clear put in the oysters.
Let them simmer, but not boil, until they begin to grow plump and the edges to curl or separate.
Strain the liquor into the milk, and put the oysters where they will keep hot, but not cook.
Thicken the milk with the butter and flour, which have been cooked together; add salt and pepper to taste (the amount of salt depending upon the saltness of the oysters). Boil five minutes; add the oysters and serve at once.
This receipt may be varied by boiling one cup of fine chopped celery and a small slice of onion with the milk ten minutes; then straining and thickening it with half a cup of powdered cracker. Add the butter, the seasoning, and the parboiled oysters. Serve at once.
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