After a sleigh ride ``over the river and through the woods'' on Thanksgiving Day, hearty appetites in earlier New England days welcomed a sumptuous meal topped by traditional desserts. Marlborough Pie -- a tangy, lemony-apple pie -- was as popular as the familiar pumpkin and mince. Marlborough Pie 1 cup applesauce 3 tablespoons lemon juice 1/4 cup lemon peel 1 cup sugar 4 eggs, slightly beaten 2 tablespoons melted butter 1/2 teaspoon salt 1 9-inch unbaked pie shell
Blend together all ingredients. Pour into unbaked pie shell. Bake at 450 degrees F. 15 minutes, and at 350 degrees F. 10 to 15 minutes -- until inserted knife emerges clean. Cool.
My grandmother always made her Currant-Fig Cake for the ``fussy eaters'' on Thanksgiving Day. Currant-Fig Cake 1 1/2 cups sugar 1/2 cup butter 1/2 cup dark molasses 2 eggs 1 cup milk 1 teaspoon each of nutmeg, cloves, cinnamon 2 teaspoons baking powder 3 cups flour 1 cup currants, floured 1 cup or small package figs, floured
Cream sugar and butter. Add molasses and eggs. Add dry ingredients alternately with milk, then add currants and figs. Bake in greased, floured tube pan with wax paper or greased piece of brown paper on bottom of pan. Bake at 350 degrees F. about 1 1/4 hours, or until tester comes out dry. Ice with favorite butter frosting.