Thanksgiving is coming up! Have you ever wondered how differently some meals were prepared over the years? Here’s a novelty from Emily Borie Ryerson’s time: Brown Paper Bag Turkey or Chicken.

“Coat the inside of a large paper bag with liquid oil or melted lard/butter. Oil the skin of the bird, turkey, or large roasting chicken, including inside the wings and under the legs. Sprinkle the bird with salt and pepper lightly and slide the bird into the bag. (Use two bags for a larger turkey on opposite ends of the bird.) Staple the bag or bags or tie the bag shut, being careful that the bag has no holes. Place it on a rack in a roasting pan and place it in a 325 degree oven. Be careful that the bag does not touch any side or top of the oven. Bake for 12 minutes per pound for an under 13 pound bird or 17 minutes per pound for a 14 pound or larger bird. When finished baking, poke a few holes in the bag to let juices run into the pan. Tear the rest of the bag away and place the bird on a plate. Make gravy with the drippings.”