Handmade Gifts: Bandboxes
Bandboxes (or band box), also sometimes called hat boxes, were used primarily by men and women in the seventeenth and eighteenth century to protect, hold and carry their hats or other articles of clothing. Men’s hats during this time period were mostly made out of beaver pelts (beaver hat), which were imported and very valuable. These early … Continue reading
Beating the Heat, Vintage Style
I grew up without central air conditioning. In fact, mostly without air conditioning at all. Actually, come to think of it, I have never lived in a house with central air. And I grew up in a pretty hot and steamy region of the country, where the temperature in the summer routinely reached 90 degrees … Continue reading
Perforated Paper
Perforated paper is exactly that, paper (pliable paper stock) in which holes have been punched to a specific size. Most of what is sold today is 14 count per inch, but perforated paper, invented around the 1820s could be bought up to 28 count per inch. Perforated card-board or card work, as it was called … Continue reading
Grandma’s Ravioli = Cute Men in the Kitchen
Not sure what is sexier than men cooking. I really don’t. I had dinner at the lovely new home of Tim and Suz Pisano recently. Tim: amazing sculptor, painter, etc. and Suz: amazing designer of fashion, bags, hats, etc. Well there was a major ravioli making fest happening. Including the making of fresh dough for … Continue reading
Strawberry preserves
Strawberries grow all across the world both in the wild and in the garden. Since 200 BC strawberries have been a favorite food, most likely because of its abundance, its familiarity to people as they traveled (immigrated) and of course taste! During the 18th century the first cross bred strawberry was created using a Virginian … Continue reading
Boiled Custard
Before the 18th century custard was not what we think of today, rather it was served as part of the second course of the meal and was filled with meat or other foods. Custard recipes were often doubled to make large quantities and for special occasions. In 18th century recipe books the following titles can be … Continue reading
Skillet-sautéed Kale
Hello all! Okay so here is my take, mainly based on the African-American foodways of that time. In honor of the the Fourth of July I wanted to share recipes I like – using a staple of African-American food experience, black-eye peas, greens and other ingredients. In fact, according to Herbert C. Covey who wrote … Continue reading
Coconut Milk + Black-Eyed Peas
Hello all! Okay so here is my take, mainly based on the African-American foodways of that time. In honor of the the Fourth of July I wanted to share recipes I like – using a staple of African-American food experience, black-eye peas, greens and other ingredients. In fact, according to Herbert C. Covey who wrote … Continue reading
Deviled Chicken-Legs
This recipe is taken verbatim from “Recipes from Locust Grove.” It is probably Victorian in origin, or possibly even later, but it sounded so delicious I couldn’t help but include it. Deviled Chicken-Legs 2 tablespoons butter 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon pepper a few grains Cayenne pepper 1/2 cup beef-stock 2 teaspoons … Continue reading
Raspberry Shrub
Shrubs were once common forms of early American “soft drinks” (similar to modern Scandinavian saft). Made of fruit mixed with vinegar and sugar, which was then semi-fermented and added to water as a flavoring, raspberry shrub was among the most popular. This recipe is taken verbatim from “The American Frugal Housewife” by Mrs. Child, which … Continue reading
FarmHouse 