Every Friday, we blog about new genealogy records online. Do any of the collections below relate to your family history? Look below for early Australian settlers, Canadian military and vital records, the 1925 Iowa State Census and a fascinating collection of old New York City photographs.
CANADIAN WWI MILITARY RECORDS. As of June 15, 162,570 of 640,000 files are available online via the Soldiers of the First World War: 1914–1918 database on the Library and Archives Canada website. This is the first installment of an ongoing effort to digitize and place online records of the Canadian Expeditionary Force service files.
IOWA STATE CENSUS. About 5.5 million newly-added records from the 1925 state census of Iowa are now free to search at FamilySearch,org. Name, residence, gender, age and marital status are indexed. The linked images may also reveal parents’ birthplaces, owners of a home or farm and name of head of household.
NEW YORK CITY PHOTOGRAPHS. About 16,000 photos of old New York City from the New York Historical Society are free to view on Digital Culture of Metropolitan New York. According to the site, “The extensive photograph collections at the New-York Historical Society are particularly strong in portraits and documentary images of New York-area buildings and street scenes from 1839 to 1945, although contemporary photography continues to be collected.”
ONTARIO, CANADA VITAL RECORDS. Nearly a half million birth record images (1869-1912), nearly a million death record images (1939-1947) and over a million marriage record images (1869-1927) have been added to online, indexed collections at FamilySearch.
In honor of our Genealogy Gems Book Club featured author Sarah Chrisman, and her book This Victorian Life, we are publishing a number of Victorian inspired delectable recipes and other sumptuous ideas. This Victorian Thanksgiving turkey recipe celebrates how the holiday came into its own during the Victorian era, complete with a rich, moist roast turkey at the center of the table.
Thanksgiving became a national holiday in the U.S. in 1863, during the Civil War. Over the next few decades, festive cooks dressed up the Thanksgiving turkey with whatever flavors were available to them in season, such as chestnuts, sausage, dried cranberries or other fruits and even oysters!
This recipe for roast turkey with chestnut stuffing is edited slightly from the Fannie Farmer 1896 Cookbook, which you can read on Google Books (click here for more Google Books search tips). We’ve tweaked the wording slightly, separated the instructions into numbered steps and added the modern ingredient list to make it an easier read for the modern cook.
Victorian Thanksgiving Turkey with Chestnut Stuffing and Gravy
Roast Turkey
Ingredients:
10-pound turkey
Salt
1/3 cup butter and 1/2 cup butter
1/4 cup flour
2 1/2 cups boiling water, divided
Parsley or celery tips (for garnish)
1. Dress, clean, stuff and truss a ten-pound turkey. (See quick how-to video tutorial below.) Place on its side on rack in a dripping-pan.
2. Rub entire surface with salt, and spread breast, legs, and wings with 1/3 cup butter, rubbed until creamy and mixed with flour.
3. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add boiling water.
4. Continue basting every 15 minutes until turkey is cooked, which will require about 3 hours. For basting, use 1/2 cup butter buy medication in turkey melted in 1/2 cup boiling water, and after this is used, baste with fat in pan.
5. During cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper [aluminum foil] to prevent burning.
6. Remove strings and skewers before serving. Garnish with parsley or celery tips.
Chestnut Stuffing
Ingredients:
3 cups French chestnuts
1/2 cup butter
1 tsp salt
1/8 tsp pepper
1/4 cup cream
1 cup cracker crumbs
1. Shell and blanch chestnuts.
2. Cook in boiling salted water until soft.
3. Drain and mash, using a potato ricer [masher].
4. Add 1/2 the butter, salt, pepper and cream.
5. Melt remaining butter, mix with cracker crumbs, then combine mixtures.
Gravy
Ingredients:
Turkey drippings
6 Tbsp flour
3 cups turkey stock
salt and pepper to taste
optional: finely-chopped giblets or 3/4 cup cooked and mashed chestnuts
1. Pour off liquid in pan in which turkey has been roasted.
2. From liquid, skim off 6 Tbsp fat. Return to pan and brown with flour.
3. Gradually add stock, in which the giblets, neck and tips of wings have been cooked, or use liquor [liquid] left in pan.
4. Cook 5 minutes, season with salt and pepper; and strain.
5. For giblet gravy, add to the above giblets (heart, liver, and gizzard) finely chopped. For chestnut gravy, add chestnuts to 2 cups thin turkey gravy.
Today’s list of new records has a LOT of Canadian material! If you’re researching Canadian roots, here’s a FREE video for you to watch on our YouTube channel: Lisa Louise Cooke’s interview with Canadian research expert Dave Obee, who shares 10 tips in his effort to help one RootsTech attendee break through her brick wall. This post and tip and brought to you by The Genealogist’s Google Toolbox by Lisa Louise Cooke, newly-revised and completely updated for 2015 with everything you need to find your ancestors with Google’s powerful, free online tools.
In honor of our Genealogy Gems Book Club featured author 
Ingredients: