tag:blogger.com,1999:blog-32128095158517546482024-03-28T23:06:48.007-07:00Beth's BobbinsCostume, Fiber Arts, and Living HistoryBethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.comBlogger951125tag:blogger.com,1999:blog-3212809515851754648.post-29077760621093461272024-03-28T22:15:00.000-07:002024-03-28T23:05:52.613-07:00Red Wool Cloak, 18th Century<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2k-zPApKxu6NJcqhYTmlp0XRChJipJ5FlQz37Q5fm51RN58ZbMIVfpaxMG0PUw1V-VCm6Luf-AE5Yliqz4Fzr2AUmmK4dM6WsEq8cHhjUX96HgNHiMkV-v8OrLHpg2l3EYlJX0xjA_MvWl4QfcX9IG-bwRsGpUvRULuAps87ni5WpfUVGk4HdZ0wImcI/s2376/20240328_221353.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2376" data-original-width="1509" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2k-zPApKxu6NJcqhYTmlp0XRChJipJ5FlQz37Q5fm51RN58ZbMIVfpaxMG0PUw1V-VCm6Luf-AE5Yliqz4Fzr2AUmmK4dM6WsEq8cHhjUX96HgNHiMkV-v8OrLHpg2l3EYlJX0xjA_MvWl4QfcX9IG-bwRsGpUvRULuAps87ni5WpfUVGk4HdZ0wImcI/s320/20240328_221353.jpg" width="203" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cloak!</td></tr></tbody></table><br /><p></p><p>Based on an 18th century woman's cloak featured in <a href="https://bethsbobbins.blogspot.com/2020/07/book-review-costume-close-up.html"><u>Costume Close-Up</u></a>. The<a href="https://emuseum.history.org/objects/10123/cloak"> original garment</a> is in the collection of Colonial Williamsburg. As the garment was later altered, I used <a href="https://emuseum.history.org/objects/13118/cloak">this similarly-dated</a> (and similarly-constructed) cloak, also in the Williamsburg collection, for the facing width (2"), placement (on the outside, not the interior) and fastening information (ribbons).<br /></p><p>I used 2 3/4 yards <a href="https://burnleyandtrowbridge.com/collections/woolens-broadcloth-coatings/products/6927-red-fine-wool-broadcloth">red broadcloth</a>, per the original, though I didn't actually have to piece the hood (and the original was comprised of so many little strips that calculating out the sizes would have been more of a headache than actually sewing them together). The facing and hood lining are scrap silk from my collection. Due to the difficulties in finding silk ribbon of sufficient strength, I opted to use a stout <a href="https://burnleyandtrowbridge.com/collections/hooks-eyes/products/reproduction-hook-and-eye?variant=31834819756119">replica hook-and-eye clasp</a> on my cloak.</p><p>Overall, I'm pretty satisfied with the construction and fit of the cloak--all except the exterior silk facing, which looks rumbled no matter how much I iron it. And it was ironed at every stage of the process: after cutting, after the initial pass of sewing, and then as it was tacked down. I cut it along a pulled thread, so I know the silk's on-grain; at this point I'm pretty sure the problem is that I pulled the wool too tight relative to the silk as I was sewing the first seam. Alas. <br /></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-78633585364721935862024-03-01T11:37:00.000-08:002024-03-15T15:48:11.118-07:00Original: Embroidered Pocket, 18th Century<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://s3-us-west-2.amazonaws.com/collections.lacma.org-images/remote_images/ma-11641-WEB.jpg?nWriCPdqNPi212Ht4RU_P2Z_6dgINJY1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="525" height="400" src="https://s3-us-west-2.amazonaws.com/collections.lacma.org-images/remote_images/ma-11641-WEB.jpg?nWriCPdqNPi212Ht4RU_P2Z_6dgINJY1" width="263" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pocket, English, mid-18th century. <a href="https://collections.lacma.org/node/232683">LACMA</a>.<br /></td></tr></tbody></table> <p>I've been reading a lot of Laurel Thatcher Ulrich's <i>Good Wives</i>, and selected this month's antique beauty in honor of this passage at the end of chapter 1:<br /></p><p></p><blockquote>"Much better than a spinning wheel, this homely object [the pocket] symbolizes the obscurity, the versatility, the personal nature of the housekeeping role. A woman sat at her wheel, but she carried her pocket with her from room to room, from house to yard, from yard to street...Whether it contained cellar keys or a paper of pins, a packet of seeds or a baby's bib, a hank of yarn or a Testament, it characterized the social complexity as well as the demanding diversity of women's work." <br /></blockquote>Also, I really like the embroidery.<br /><p></p><p></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-67242123148668531122024-02-29T23:34:00.000-08:002024-03-01T00:48:21.124-08:00HFF 6.26: Party Time!<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/s305/HFF.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Detail from an 1850s painting with a woman's hands gesturing over a table of food." border="0" data-original-height="261" data-original-width="305" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/w200-h171/HFF.png" title="Historical Food Fortnightly Icon" width="200" /></a></div><p></p><p><span style="text-align: center;"><b>The Challenge: </b></span>Party Time!<b> </b>Celebrate completing the challenge year by making a dish suitable for a party.</p><p><span style="font-family: inherit;"><b style="font-family: inherit;">The Recipe: </b><a href="https://books.google.com/books?id=onEEAAAAYAAJ&newbks=1&newbks_redir=0&pg=PA283#v=onepage&q&f=false">Lemon peel, to candy</a> from <u>The Cook's Own Book</u></span></p><p><span style="font-family: inherit;"></span></p><blockquote><span style="font-family: inherit;">Take some lemon peels, and clean them well from the pulp, and let them lay two days in salt and water; then scald and drain them dry; then boil them in a thin sirup till they look quite clear. After which take them out and have ready a thick sirup made with fine loaf sugar; put them into it and simmer them till the sugar-candies about the pan and peels. Then lay them separately on a hair sieve to drain strew sifted sugar over them and set them to dry in a slow oven. </span></blockquote><p>[My favorite winter cakes all call for candied peel, so I'm counting it as a party recipe.] <br /></p><p></p><p></p><div class="separator" style="clear: both;"><b style="font-family: inherit;">The Date/Year and Region:</b><span style="font-family: inherit;"> 1832, Boston </span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Did You Make It:</b> I peeled four oranges and four small lemons; I don't remember the specific varieties, but the lemons were a thin-peel type, which wasn't ideal. Being somewhat pressed for time, I only soaked them in salt water for 24 hours; although the instructions don't say to keep the peels cool, I soaked them in a basin in the refrigerator, just to be on the safe side. The next day, I brought the salt water and peels to a boil, poured off the brine, and put the peel in a syrup of (IIRC) 1 cup sugar to 2 cup water and boiled it again. After removing the peels, I made another syrup, in a proportion of 2 cups sugar to 1 cup water (ratio based on the 'sirup, to clarify' instructions in the same book), and boiled the peel for a third time. When it started getting thick and tacky, I fished out individual pieces of peel, rolled them in more sugar, and spread them on parchment paper on a baking sheet to cool/dry. <br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Time to Complete: </b>A very long evening, and a few minutes prep the day before (really 2 days before).<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Total Cost: </b>About $5 for the fruit.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Successful Was It?: </b></span><span style="font-family: inherit;"><span>The the orange peel tastes exactly like those orange-wedge jelly candies, down to the texture. It's uncanny, but also as far as I can tell, the way this is supposed to go. I only scorched a few pieces of peel in the process, so I'm calling it a win.<br /></span></span></div><p><b style="font-family: inherit;">How Accurate Is It? </b><span style="font-family: inherit;">Better than most of my early attempts where I was zesting the peel, and getting really hard, thin pieces as a result. I ended up guessing a bit on the sugar:water proportions in the syrup (and lost my notes from when I made this back in January <i>before </i>the official challenge window), so I'm not certain about the proportions on the thin syrup, other than that I know it was less than the 1 water : 2 sugar in the thick. Rolling the pieces in loose sugar isn't in the instructions, exactly, but I've found it helpful for keeping the peel from sticking to the parchment paper (or whatever you're drying it on).<br /></span></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QahtXdW27BXIxhgJU5hdAObSZNr2Pl2xzVBsi-Yjr624QvL06vKLI77io8YghQ13vOTBzv8DiM1wb_GAj9s_xm_S5kq5lzTCAN2yp0e-K90wTMVqk0KY0wweSK3QyCE7ZmQFZwOhNBRrNh33c3_SUyi3tn7BqS9Wm7UBLqjQUUl-d7r2E8mSxROdr3M/s2592/17046033420991975789403.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QahtXdW27BXIxhgJU5hdAObSZNr2Pl2xzVBsi-Yjr624QvL06vKLI77io8YghQ13vOTBzv8DiM1wb_GAj9s_xm_S5kq5lzTCAN2yp0e-K90wTMVqk0KY0wweSK3QyCE7ZmQFZwOhNBRrNh33c3_SUyi3tn7BqS9Wm7UBLqjQUUl-d7r2E8mSxROdr3M/s320/17046033420991975789403.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yes, I didn't delete the photo on accident. Like I did with my first write-up.<br /></td></tr></tbody></table><br />Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-21906125036305959642024-02-28T23:59:00.000-08:002024-03-01T00:13:17.945-08:00HFF 6.25: Looking Back<p> </p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/s305/HFF.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Detail from an 1850s painting with a woman's hands gesturing over a table of food." border="0" data-original-height="261" data-original-width="305" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/w200-h171/HFF.png" title="Historical Food Fortnightly Icon" width="200" /></a></div><p></p><p><span style="text-align: center;"><b>The Challenge:</b> </span><span style="text-align: center;">Looking Back. </span>Revisit a dish you've made before, whether to correct a mistake, try an alternative variation, or just enjoy it again.</p><p><span style="font-family: inherit;"><b style="font-family: inherit;">The Recipe: </b><span style="font-family: inherit;">Dessert Biscuits from Beeton's <u><a href="https://books.google.com/books?id=NgPhAAAAMAAJ&pg=PA850">Book of Household Management</a></u></span></span><br /></p><p>I selected this receipt because, despite it being one of my first
and most often repeated recipes, I've never written it up fully. Unfortunately, I can't find the photos this time around.</p><p></p><blockquote>DESSERT BISCUITS, which may be flavoured with Ground Ginger, Cinnamon, &c &c INGREDIENTS--1 lb of flour, 1/2 lb of butter, 1/2 lb of sifted sugar, the yolks of 6 eggs, flavouring to taste. Mode--Put the butter into a basin, warm it but do not allow it to oil, then with the hand beat it to a cream. Add the flour by degrees, then the sugar and flavouring, and moisten the whole with the yolks of the eggs, which should previously be well-beaten. When all the ingredients are thoroughly incorporated, drop the mixture from a spoon on to a buttered paper, leaving a distance between each cake as they spread as soon as they begin to get warm. Bake in rather a slow oven from 12 to 18 minutes and do not let the biscuits acquire too much colour. In making the above quantity half may be flavoured with ground ginger and the other half with essence of lemon or currants to make a variety. With whatever the preparation is flavoured so are the biscuits called, and an endless variety may be made in this manner. Time--12 to 18 minutes or rather longer in a very slow oven. Average cost 1s 6d. Sufficient to make from 3 to 4 dozen cakes. Seasonable at any time. </blockquote><p></p><p></p><div class="separator" style="clear: both;"><b style="font-family: inherit;">The Date/Year and Region:</b><span style="font-family: inherit;"> 1861, London</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Did You Make It:</b> </span>As given (I needed a lot for an event, and so I did a whole batch). I beat 6 eggs in a separate bowl, creamed 8 oz of butter and 8 oz granulated sugar, then added the pound of flour and the eggs. I divided the dough in half, flavoring half with cinnamon and the rest with a handful of currants. I then baked them about 12 minutes per pan at 350F; I ended up with three pans of the biscuits, making a round six dozen.</div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Time to Complete: </b>In the modern kitchen, about an hour (pre-heating the oven while mixing the fough).<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Total Cost: </b>Pantry stables, so I don't have the numbers ready to hand.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Successful Was It?: </b>T</span><span style="font-family: inherit;">asty. As usual, these biscuits are a bit denser than most modern cookies but they go very well with tea. The biscuits keep very well, though they can get a little rubbery after a few days in a damp climate. The receipt is easy to remember and lends itself well to improvising flavors. This receipt also once got me a mock marriage proposal from an Abe Lincoln impersonator. </span></div><br /><p><b style="font-family: inherit;">How Accurate Is It? </b><span style="font-family: inherit;">Revisiting the receipt again, I can see that I'm making my biscuits a little smaller than they are meant to be (almost half the size), but that's also just the size I like them. While I've made them before on a fire, all mixed by hand, this time I used my stand mixer and electric oven. It's easier, but not materially different in outcome--more important was probably the fact that I was working in a climate-controlled room; having made these biscuits in an unheated replica building during the winter, I will say that it is a lot harder to mix the dough when the butter won't warm up.<br /></span></p><br /><br /><br /><p><br /><b> </b></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-53934117170876458932024-01-27T23:53:00.000-08:002024-01-28T00:33:26.533-08:00HFF 6.24: Beverages<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/s305/HFF.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Detail from an 1850s painting with a woman's hands gesturing over a table of food." border="0" data-original-height="261" data-original-width="305" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/w200-h171/HFF.png" title="Historical Food Fortnightly Icon" width="200" /></a></div><p></p><p><span style="text-align: center;"><b>The Challenge:</b> Beverages. Make something to drink.<br /></span></p><p><span style="font-family: inherit;"><b style="font-family: inherit;">The Recipe: </b></span>Claret cup from Lady Elinor Fettisplace's Receipt Book<br /></p><p></p><blockquote>To Make Claret Wine Water<br />Take a Quarte of strong aquavitae, as much of goode Claret wine, a pound of the beste sugar, beat yr sugar small, then powre the wine and the aquavitae to the sugar and stir the sugar and the wine togather untill yr sugar be dissolved, then ad to it whigt pep, ginger, nuttmegg, large Mace, Red jylloflwers...put some bruised Cloves therein when you put in the other spices. <br /></blockquote><p></p><div class="separator" style="clear: both;"><b style="font-family: inherit;">The Date/Year and Region:</b><span style="font-family: inherit;"> 1604 or later, English<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Did You Make It:</b>
I scaled this down to just a cup each of wine and brandy, using a merlot for the claret since I couldn't find anything closer at the store (claret can refer to any red wine from Bordeaux). Being on a 1/4 scale, I used 4 oz of granulated white sugar. The spices don't have specific quanitites involved, so I guessed: a generous dash of powdered mace, 3 white peppercorns, 3 cloves, a 1/2" piece of ginger, and about four gratings of nutmeg. I bruised the pepper and cloves in a mortar and coarsely chopped the ginger, <br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Time to Complete: </b>About five minutes, though letting the spices steep for 1-2 days improved the flavor. <br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Total Cost: </b>In the $5-$10 range. I don't recall the exact prices and was only using a small fraction of each ingredient.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Successful Was It?: </b>Better with time. On the first day, it mostly tasted like wine with a bit of burn from the brandy and some mixed spice flavor; after sitting two days, the ginger flavor came through better and the sugar cut a bit of the burning. </span><b style="font-family: inherit;"><br /></b></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">I tried mixing this with hot water (like the <a href="https://bethsbobbins.blogspot.com/2020/03/hff-46-erin-go-bragh.html">Irish cordial</a>), and while the beverage was nice warm, a 50-50 mixture with water made it taste thin and faint (though it still burned a bit). I'd be tempted in the future to add warmed wine instead of water for cutting this with (or just using a higher proportion of wine to brandy in the first place).<br /></span></div><p><b style="font-family: inherit;">How Accurate Is It?<span style="font-family: inherit;"> </span></b><span style="font-family: inherit;"><span style="font-family: inherit;">I could have worked harder to find a bordeaux, but I think brandy was a reasonable approximation for aquavitae (which the editor's notes indicated to a "neat spirit" distilled from wine or beer). While I didn't notice any grittiness, I expect the texture could be improved by find whole mace and crushing rather than grating the nutmeg, but given the spices available to me, I don't expect I'll be able to try that.<br /></span></span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWIN6zfzcJ0uoxl8YQRrpYRb2bv0gvb0WUl1z0OAAban1_4RcI6VpP5SKlLDSzlTOwlUovNFGX8OR80L1iQJd63NAopXif8BTjCTysgaNVerqFkGQqcO_m7q0l3r-zJtKVsYNsAL6sCkKa5HWSGI-HGQkrKzfhHMqE0vEb_hiBBsu82eE3BlfPDrpLqQ/s2592/17048701208511792415091.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWIN6zfzcJ0uoxl8YQRrpYRb2bv0gvb0WUl1z0OAAban1_4RcI6VpP5SKlLDSzlTOwlUovNFGX8OR80L1iQJd63NAopXif8BTjCTysgaNVerqFkGQqcO_m7q0l3r-zJtKVsYNsAL6sCkKa5HWSGI-HGQkrKzfhHMqE0vEb_hiBBsu82eE3BlfPDrpLqQ/s320/17048701208511792415091.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Served in a cordial glass because that's fun.<br /></td></tr></tbody></table><br /><p><br /><b> </b></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-44343323588211716622024-01-06T23:21:00.000-08:002024-01-28T00:39:59.481-08:00Twelfth Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9nBl_drMM7mlp0xyHdQi1TbbWnmeojFOiZ2xtCqmb5SUZLEy3ivC-ziqu6SHhIgCEj_BB0P2rHTDwCTeI1DnodJdhsE5yEfmLYjnFteTEI_p-OhlvS8t3TZQ17baFg5O3LB9VBE1IqYBdRuQXOXQ4NeJ5Hl_M8rF6iZp2iBjuYb76SeAKKuc6DucBWs/s2592/17046031263811179183272.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9nBl_drMM7mlp0xyHdQi1TbbWnmeojFOiZ2xtCqmb5SUZLEy3ivC-ziqu6SHhIgCEj_BB0P2rHTDwCTeI1DnodJdhsE5yEfmLYjnFteTEI_p-OhlvS8t3TZQ17baFg5O3LB9VBE1IqYBdRuQXOXQ4NeJ5Hl_M8rF6iZp2iBjuYb76SeAKKuc6DucBWs/s320/17046031263811179183272.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yes, those are marzipan squirrels and flowers.<br /></td></tr></tbody></table><p>Revisiting Elinor Fettisplace's <a href="http://bethsbobbins.blogspot.com/2023/12/hff-623-sweets-for-sweet.html">Great Cake</a> for Twelfth Night. In addition to actually baking it as one great cake, this time I made a double-batch of the dough (~1/4 the original scale), and finished it with the recommended sugar-rosewater glaze (actually from the marchpane recipe in the same book). </p><p>This time, I used the exact amount of liquid called for in the modern translation (12 oz each of ale and milk for a double-batch), and that was a mistake. The dough was very tough and I could not work it smooth, however much I kneaded it. Especially once I added in the currants, the dough tended to split and spew dried fruit instead of forming a smooth mass. </p><p>The spice flavor remains nice and not over-bearing, with the cinnamon predominating slightly over the nutmeg and ginger. The sugar glaze added a hint of sweetness and a light rose flavor to some of the cake, but the rest still tasted like unsweetened cinnamon-raisin bread. I would like to keep working on this recipe, but I think from here on out I definitely need to increase the liquids, and likely also the sugar content, in order to get something that will be accepted as 'cake.' For what it's worth, the original instructions call for using 'enough barm to make a light cake', so I think I'm on good historic footing to add more ale.<br /></p><p>To make it more festive, I decorated the cake with subtleties; I used commercially-prepared almond paste, but did bake and glaze the figures as called for in Lady Fettisplace's marchpane recipe. I cut out the upper squirrel and the four-lobed flowers with cookie cutters, but used a candy molds to make the 3D squirrel at the center front. This went easier than I had feared, but it was good that I made two of them, since both fell apart a bit during the baking. I also found that even a few minutes at 350F was enough to start browning the paste, especially at the thinner points of the shapes, before the centers were cooked through; next time, I should use a cooling oven or else see if the bread-proofing setting is high enough to dry it out.<br /></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-60904970583733224462024-01-03T23:24:00.000-08:002024-01-03T23:24:53.565-08:001908 Linen Travelling Suit<p>For the 1909 Suffrage event last summer, I decided to make a summer traveling suit. For inspiration, I trawled magazines c.1906-1910, and decided to base mine on this 1908 illustration from <i>Harper's.</i><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLm5UvDN2mHYkBsXqpDtNb_QLq9onC2QkM18T37PIVYdvnzQRRLQiOtSFMMgeyJ9VDyjY4Q5mbeJaqn9H3RhoFriK48M6WI2tQqjp7BO5iQ-rPn6vSYTycoFhm_3LrYJw4ZPGXc-I_F6Ccz7tx_uOgVVA_Rf0OWrkiAY0nPMK1lKXKJzM8CKh2T8cP0Y/s616/Harpers_travel_suit_june_1908.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="616" data-original-width="278" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLm5UvDN2mHYkBsXqpDtNb_QLq9onC2QkM18T37PIVYdvnzQRRLQiOtSFMMgeyJ9VDyjY4Q5mbeJaqn9H3RhoFriK48M6WI2tQqjp7BO5iQ-rPn6vSYTycoFhm_3LrYJw4ZPGXc-I_F6Ccz7tx_uOgVVA_Rf0OWrkiAY0nPMK1lKXKJzM8CKh2T8cP0Y/s320/Harpers_travel_suit_june_1908.png" width="144" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">"Gray Linen Travelling Suit with bands of old green linen and scarf and tassels of the green." --<i><a href="https://books.google.com/books?id=3nVPAQAAMAAJ&pg=PA565#v=onepage&q&f=false">Harper's Bazaar</a></i>, June 1908</td></tr></tbody></table><br /><p>For the pattern, I opted to draft a single-breasted coat and 9-gored skirt from <u><a href="https://books.google.com/books?id=mso2AQAAMAAJ">The "Standard" Work on Cutting Ladies' Tailor-made Garments: A
Complete Treatise on the Art and Science of Delineating All Garments for
Women Made by Tailors</a></u> by S. Gordon (1908). While the whole suit is not easily visible in the illustration, the placement of the stripes indicate that we're seeing a 7 or 9 gore skirt, which I interpreted as a 9-gore so that I would have two plain panels rather than striped panels meeting in the center back.<br /></p><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniC5mzXk7d_lQpLaieYOrI6hBD-Jtv_7cqV_9bR46y8lvbaQGzkg4DQ2By4cYALxcOm_5xUEgirgw7tIvmDxJzVBgmCXrIljXsOop9Wu-Ozw4vQPUW1vzCaODNjKYhQ_zjnpiJp_WkKXElp2Q4mEwEswD3pwO18vqyQLm6RjTx9cOrsM-PsGFolX0/s2592/1686430861199606022617.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1944" data-original-width="2592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniC5mzXk7d_lQpLaieYOrI6hBD-Jtv_7cqV_9bR46y8lvbaQGzkg4DQ2By4cYALxcOm_5xUEgirgw7tIvmDxJzVBgmCXrIljXsOop9Wu-Ozw4vQPUW1vzCaODNjKYhQ_zjnpiJp_WkKXElp2Q4mEwEswD3pwO18vqyQLm6RjTx9cOrsM-PsGFolX0/s320/1686430861199606022617.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Early steps in the drafting process. <br /></td></tr></tbody></table><div class="separator" style="clear: both;"><span style="display: block; padding: 1em 0px; text-align: left;">Unfortunately, things got a bit rushed, so I didn't have time to put the stripes on the sleeves, which I do intend to add later. I intentionally omitted the tassels, since I wouldn't be able to perfectly match them to the green linen used on the stripes and buttons. Both the green and grey fabrics are medium-weight linen from fabrics-store.com, with cotton grosgrain for the waistband, and the skirt fully flat-lined in tarlatan. I used cotton coutil for the interlining of the collar, which did give a nice crisp form, but also makes the actual fold of the turn-back a little bulky. The coat lining is light-weight scrap linen from my stash.<br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHhmU26Mi4T0j9XlGFlZAUHFTV_JYpXV8m_K4NqqJJXRyleBDxV76n2fWjrUijnW8XGE8x9JucB0HL6FR7nATp64jXFrGVY38lVhpMTUC7BTjilbs3aGwmQ-DKYGHOHAEhQqs1-yxIBIyJ9gl0Lxlv1EQtrAS7QsPdqIMw47vD0Dj3zr-WHFrSwkOZCg/s2461/20231226_220104.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2461" data-original-width="1197" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHhmU26Mi4T0j9XlGFlZAUHFTV_JYpXV8m_K4NqqJJXRyleBDxV76n2fWjrUijnW8XGE8x9JucB0HL6FR7nATp64jXFrGVY38lVhpMTUC7BTjilbs3aGwmQ-DKYGHOHAEhQqs1-yxIBIyJ9gl0Lxlv1EQtrAS7QsPdqIMw47vD0Dj3zr-WHFrSwkOZCg/s320/20231226_220104.jpg" width="156" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It looks a bit better when the dress form isn't stuck on a too-small setting.<br />That's why the shoulders are falling back at that angle.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="display: block; padding: 1em 0px; text-align: left;">All told, this was a really comfortable outfit to wear. It also relatively easy to fit. Despite the book describing it as "front slightly shaped, back moderately shaped at waist", my first mock-up was much too large through the waist. However, the bust, shoulder, and upper chest all fit well from start, so it was a relatively easy revision (taking in the back seams a little near the waist and the front seams a bit more).</span><span style="display: block; padding: 1em 0px; text-align: left;">If I was re-making this ensemble, I'd move the stripes slightly closer together and position them lower on the panels, in order to more closely follow the original. However, I don't mind the placement enough to re-make the whole ensemble (the green bands were applied to the panels before I joined them, which finished the edges neatly, but makes alterations to the trim more difficult). I still intend to add the sleeve trim, but only after I actually finish the hat and make a better stock/chemisette to go with it.<br /></span></div></div></div><p></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-67017706224869703282024-01-02T14:28:00.007-08:002024-01-02T14:28:00.132-08:002024 Costuming Resolutions<p>My big goal for this year is not to be rushing projects at the last minute before an event. I either need to finish any new projects well in advance, or else I need to wear things I already have. For this purpose, I am going to plan that any new items are finished a month before the event I want it for, but will consider it a victory if nothing is finished less than a week before it is needed. </p><p>Fortunately, I believe I'm starting the year with a pretty good supply of basics, except that I still need to make/repair my 19th century cotton stockings and finish those chemises. Unfortunately, I have a Twelfth Night event this week for which I really want to make a new Tudor partlet and sleeves. </p><p>My other big goal is to finish up items in my WIP pile, especially the ones that are already draped, cut, or under construction:<br /></p><ul style="text-align: left;"><li>Summer-weight 1850s dress (green plaid)</li><li>Two 1850s chemises</li><li>Another pair of 1850s drawers</li><li>Dotted Swiss undersleeves<br /></li><li>1912 wrap cape</li><li>Wool and linen skirts/dresses for modern wear <br /></li><li>Maybe the Tudor wool gown<br /></li></ul><p>In the same vein, let's see if I can whittle down the drafts folder here (maybe 80 is a more attainable goal?), and finish up the reviews I intended to write for books acquired in 2023. </p><p><br /></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-87865726882622806832024-01-01T00:01:00.000-08:002024-01-01T00:01:00.149-08:00Original: Wiener Werkstätte Blouse, c.1917-18<p> Happy New Year!<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://s3-us-west-2.amazonaws.com/collections.lacma.org-images/remote_images/ma-250885-WEB.jpg?FI6jjzpkscEWdTryvSuoazeGHt6P2h58" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="522" height="400" src="https://s3-us-west-2.amazonaws.com/collections.lacma.org-images/remote_images/ma-250885-WEB.jpg?FI6jjzpkscEWdTryvSuoazeGHt6P2h58" width="261" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blouse, 1917-18 by Wiener Werkstätte. <a href="https://collections.lacma.org/node/188618">LACMA.</a><br /></td></tr></tbody></table></p><p>I went looking for a 1924 dress to ring in the new year, but got distracted by how comfortable this WWI-era print blouse looks. I had pegged it for a much later design before realizing it was a Wiener Werkstätte piece. And the longer I look at it, the more I like the drape of the garment. Late 1910s styles may be the next era I need to experiment with.<br /></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-40190389071471305592023-12-31T23:50:00.010-08:002024-01-03T23:25:37.411-08:002023 Resolution Review<p>Looking back over the last year's costuming goals, it's time to see how they went.</p><ul style="text-align: left;"><li>1570s:
kirtle [post forthcoming], <strike>gown</strike>, <a href="https://bethsbobbins.blogspot.com/2023/11/typical-tudor-smock.html">3 shifts</a>, <strike>pair of comfortable garters</strike> </li><li>18th century: cloak [post forthcoming], <strike>short gown</strike></li><li>Regency:
No goals, and none completed. </li><li>1850s: new <strike>chemises and</strike> <a href="https://bethsbobbins.blogspot.com/2023/10/drawers.html">drawers</a>. Also lots of <a href="https://bethsbobbins.blogspot.com/2023/09/september-mending.html">corset mending.</a></li><li>1873 ensemble: <a href="https://bethsbobbins.blogspot.com/2023/12/corset-1870s.html">corset</a>, <a href="https://bethsbobbins.blogspot.com/2023/04/horsehair-bustle-pad-c1875.html">bustle</a>, <a href="https://bethsbobbins.blogspot.com/2023/04/gored-petticoat-c1873.html">petticoat</a>, and <a href="https://bethsbobbins.blogspot.com/2023/04/cotton-paisley-dress-c1873.html">dress</a> </li><li>1908/9 "Suffragette" ensemble: corset [post forthcoming], <strike>petticoat</strike>, <a href="https://bethsbobbins.blogspot.com/2024/01/1908-linen-travelling-suit.html">suit</a>, and <strike>hat</strike>. </li><li>20th century: <strike>wool skirts, split skirt for the summer</strike>.</li><li>I made a few things on the knitting machine: <a href="https://bethsbobbins.blogspot.com/2023/01/purple-and-green-stockings.html">stockings</a>, <a href="https://bethsbobbins.blogspot.com/2023/01/more-muffattees-on-csm.html">muffatees</a>, a <a href="https://bethsbobbins.blogspot.com/2023/02/csm-knit-rose.html">rose</a>.</li><li>I did not experiment with shoe making as much as I had hoped. <br /></li></ul><p>Other projects:</p><ul style="text-align: left;"><li>1956 <a href="https://bethsbobbins.blogspot.com/2023/12/striped-dress-1956.html">Stripe Dress</a> <br /></li><li>1903 evening dress (not posted since I want to tweak it a bit before calling it done)<br /></li><li>Finally finished that <a href="https://bethsbobbins.blogspot.com/2020/01/soft-crown-bonnet-1855.html">1858 Soft-Crown Straw Bonnet </a>which had been lingering for years.</li><li><a href="https://bethsbobbins.blogspot.com/2023/03/wool-crepe-dress-1934.html">1934 dress.</a> <a href="https://bethsbobbins.blogspot.com/2023/03/long-sleeved-dress-c1928.html">1928 dress</a>. <a href="https://bethsbobbins.blogspot.com/2023/04/cotton-print-dress-c1895.html">1890s dress</a> and <a href="https://bethsbobbins.blogspot.com/2023/04/corset-c1895.html">corset</a>. </li><li><a href="https://bethsbobbins.blogspot.com/2023/03/bathrobe.html">Modern bathrobe.</a></li><li>Research projects posted: <a href="https://bethsbobbins.blogspot.com/2023/01/wool-apron-research-c1840-1865.html">wool aprons</a>, <a href="https://bethsbobbins.blogspot.com/2023/01/flounced-petticoat-research-c1840-1865.html">flounced petticoats</a>, <a href="https://bethsbobbins.blogspot.com/2023/02/petticoat-quantities-c1838-1865.html">petticoat quantities</a>. Background reading for the <a href="https://bethsbobbins.blogspot.com/2023/04/1870s-cotton-print-dress-research.html">1873</a> and 1909 outfits (later to be posted this week).<br /></li><li>I also wrote up a <a href="https://bethsbobbins.blogspot.com/2023/04/book-review-tudor-children.html">few</a> <a href="https://bethsbobbins.blogspot.com/2023/02/book-review-ladies-in-waiting.html">book</a> <a href="https://bethsbobbins.blogspot.com/2023/09/book-review-housekeepers-tale.html">reviews</a>, though the to-write pile has actually grown this year.<br /></li><li>I did get at least a little <a href="https://bethsbobbins.blogspot.com/search/label/mending">mending</a> done each month, and sometimes even wrote it up!</li><li>I have 109 drafts in the folder; my overly optimistic goal was getting this down to 50.</li></ul><p>All told, I completed more than half of my planned projects, and a comparable amount of unplanned ones. The numbers improve when I reflect that I did, for instance, have a wearable 1909 ensemble for the event that needed one, even if it involved a petticoat from a different era, and didn't include a hat. The main hold-up with posting this year really came down to the actual photography and writing, which usually is the easiest part of the operation.<br /></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-81304199332920232032023-12-30T23:39:00.000-08:002023-12-31T00:04:03.260-08:00December Mending<p>This has been the month of finishing projects, but it started it with a fair amount of mending for my 1850s Christmas events. I tore out the sleeves of my blue plaid (again!) at candlelight, so this time I took them off entirely, reattached the piping by hand, and then reset the sleeves (skipping the epaulets for want of time, on the assumption that I could re-cut them the <i>next</i> time I repair the sleeves). In an unexpected turn, the dress made it through both events with the sleeves intact. So now it just doesn't have sleeve caps. I also re-gauged half the skirt on that dress back in November (which also didn't get a write-up), and removed the watch-pocket at that time, since it had been hanging oddly.<br /></p><p>My linen chemise got a new shoulder seam after I tore it out at the first event. </p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-71846950023612889872023-12-29T01:38:00.000-08:002023-12-29T01:38:46.716-08:00Corset, 1870s<p>Another from the summer railroad events: the corset for my 1873 ensemble. I used the same material and hardware as on the<a href="https://bethsbobbins.blogspot.com/2023/04/corset-c1895.html"> corset for an 1890s ensemble</a>. The pattern is one that was custom-made for me by Marie of <a href="https://fittingroomcorsets.com/">The Fitting Room</a>, right before everything shut down back in 2020. It's based on the corset design on page of <u><a href="https://bethsbobbins.blogspot.com/2018/12/book-review-corsets-and-crinolines.html">Corsets and Crinolines</a></u>.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbDrs1q8G_whUixTFM1GdpDTnEMY5Tq6hZ-nqvNPEd4x4JCQCHWxVnA6-QRXbZJ5zc0HHGyTYRzob81iZnLLH8Wjpdub8L9mI0bAImI5vkT5CNcpesQ1CNl7A055nYsrlBmhlTZiy5PQfIn5x1DBT4BAhQUNTkiWDhQzgkpIG4qT7exap5DWqNTK9ZmY/s2592/17038420222131568770544.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbDrs1q8G_whUixTFM1GdpDTnEMY5Tq6hZ-nqvNPEd4x4JCQCHWxVnA6-QRXbZJ5zc0HHGyTYRzob81iZnLLH8Wjpdub8L9mI0bAImI5vkT5CNcpesQ1CNl7A055nYsrlBmhlTZiy5PQfIn5x1DBT4BAhQUNTkiWDhQzgkpIG4qT7exap5DWqNTK9ZmY/s320/17038420222131568770544.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shaped-seam corset.</td></tr></tbody></table><p>The material is a double layer of cotton coutil, with self-fabric binding, and 1/4" spring steels throughout. Busk and steels from <a href="https://www.wawak.com/garment-construction/boning/corset-busks-1-setpack-white/#sku=mtr3501">Wawak</a>; I forget whether this piece of coutil was from Renaissance Fabrics, Lacis, or somewhere else, which is unfortunate, as I'd prefer not to order it again. It's a decently stout twill, but heavier and not quite as stiff as my favorite coutil.</p><p>On this garment I really tried to improve my ironing technique. Each seam was pressed closed and open,on both sides, with the clapper to help set them. For the more pronounced curves, I steamed and ironed the fabric over a dressmaker's ham to help set the shape. So far it seems to have paid off with a smooth finish and a garment that can't lie flat </p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-40737865088200145792023-12-28T00:49:00.000-08:002023-12-28T00:49:22.130-08:00Striped Dress, 1956<p>This project was drafted from the first design in the <a href="https://mrsdepew.com/shop/ols/products/haslam-dresscutting-book-annual-no-33-1956-vintage-sewing-pattern-e-book-with-31-pattern-draftings">Haslam Book of Full Figure Draftings No. 3</a> (1956). </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArh4QsW6QDGjXL7l8LFyGGkMnGlH0uvUIxXGSmMSxMpmlhcK3yjQUz59s0mQSekcHz_GTRWZJshGtR9GZZQt35bjnVpCIRV8MaTRxkdF1PWTHLJnlb2kZPR7nzJyyB9rLUjYFLnP-j4Vr0faccuClJI_kd2kz1-mGEr7TYYUzMtmN31OZKzynCR5YLm0/s723/haslam_ff3_1956_fig1.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="723" data-original-width="371" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArh4QsW6QDGjXL7l8LFyGGkMnGlH0uvUIxXGSmMSxMpmlhcK3yjQUz59s0mQSekcHz_GTRWZJshGtR9GZZQt35bjnVpCIRV8MaTRxkdF1PWTHLJnlb2kZPR7nzJyyB9rLUjYFLnP-j4Vr0faccuClJI_kd2kz1-mGEr7TYYUzMtmN31OZKzynCR5YLm0/s320/haslam_ff3_1956_fig1.png" width="164" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Goal.<br /></td></tr></tbody></table><br /><p>I used a striped cotton seersucker (white and pale lavender); the three flower-shaped purple plastic buttons (recycled off a pair of pajamas my mom made me c.2001). As usual with the Haslam drafts, making/finishing instructions are sparse, so the sewing was up to my own interpretation. The main issues here was in the closure, which runs down the center front of the bodice, where the skirt is a solid panel. I took this as an offset closure, and made it with half of the front panel attached to a hidden waistband of white grosgrain. The bodice closes with three functional buttons, as shown in the drawing; I worked the buttonholes by hand, because I think they look nicer than my machine buttonholes. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YDk7r8TNq5lwtSTRU5VgWQI0005I7bu3-WI0ifkGs5f3Lnse4MsUBk2qWs64XMT9u3hfHxIC1qlxVkR76JT7YGlm1PXq391ViOtSXVQmuSeup62l0V_QpFXHrpjpKKyQtxaUFUXMGmYAm3mGyDVFXLsh299eyS93lgfw7V3hARfG2QomeFrmdU9nFV8/s2178/20231226_215417.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2178" data-original-width="1271" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YDk7r8TNq5lwtSTRU5VgWQI0005I7bu3-WI0ifkGs5f3Lnse4MsUBk2qWs64XMT9u3hfHxIC1qlxVkR76JT7YGlm1PXq391ViOtSXVQmuSeup62l0V_QpFXHrpjpKKyQtxaUFUXMGmYAm3mGyDVFXLsh299eyS93lgfw7V3hARfG2QomeFrmdU9nFV8/s320/20231226_215417.jpg" width="187" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Still need to fix the mannequin. The dress looks much better on a person.<br /></td></tr></tbody></table><br /><p>Other than the waistband interpretation, my intentional change to the garment was adding a pocket in one of the right side seams. My unintentional change was not lining the lower bodice, which I was tempted to correct after-the-fact. However, I've found the dress comfortable and sufficiently opaque without it, though I wonder if the extra body would help the center front lie flatter. </p><p>I was concerned that this dress's closures are all below the bust, though I've found that the fabric does stay put and provide decent coverage. Where it's giving me problems is actually lower down, as the fabric tends to gape between the buttons. I think I can solve this with the addition of some carefully-placed hooks and eyes. To get a fit more like the model, I'd need to bone the lower center front of the bodice, and possibly add shape-wear beneath it. Instead, I'm leaning towards keeping this dress unstructured, and easy to wash & wear.<br /></p><p></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-30411245221879464012023-12-27T23:46:00.000-08:002023-12-28T01:23:47.006-08:00Christmas Dishes in A Christmas Carol<p>Let's take a closer look at early Victorian Christmas foods, as depicted in Charles Dickens's 1843 novella <u>A Christmas Carol</u>.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkrqtGfT_gzd8marwAeOXdfH5_mylrsfP68snRzE71Blvy_DcKiO0nwk2UFXODcgWQip6v_fBvMv29PofXm9skaJOqWrjoZfdMPmfQSEYdn3sd1zy7gaVd23Xbsdvmi5YMn1Ugpu3R2XcDO6AUVhDkjettxUtphPwzbXBkqMKv0FB8KGWLnjAv9TKKKE/s742/ghost_Xmas_present_.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="742" data-original-width="540" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkrqtGfT_gzd8marwAeOXdfH5_mylrsfP68snRzE71Blvy_DcKiO0nwk2UFXODcgWQip6v_fBvMv29PofXm9skaJOqWrjoZfdMPmfQSEYdn3sd1zy7gaVd23Xbsdvmi5YMn1Ugpu3R2XcDO6AUVhDkjettxUtphPwzbXBkqMKv0FB8KGWLnjAv9TKKKE/w291-h400/ghost_Xmas_present_.png" width="291" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Ghost of Christmas Present, on his throne of seasonal delicacies.<br /></td></tr></tbody></table><p></p><p>There are four places in <u>A Christmas Carol</u> where Dickens goes into detail about food served at Christmas. The first, and briefest, is a list of treats served at Fezziwig's Christmas party during Scrooge's youth: <br /></p><p></p><blockquote>"There were more dances, and there were forfeits, and more dances, and there was cake, and there was negus, and there was a great piece of Cold Roast, and there was a great piece of Cold Boiled, and there were mince pies, and plenty of beer."--<i><a href="https://books.google.com/books?id=f7w4AQAAMAAJ&pg=PA60#v=onepage&q&f=false">Stave II: The First of the Three Spirits</a></i><br /></blockquote><i><a href="https://books.google.com/books?id=f7w4AQAAMAAJ&pg=PA60#v=onepage&q&f=false"></a></i><p></p><p>It's worth remembering that this sequence is not set in the story's "present day" (approximately contemporaneous to 1843), but rather at an unspecified point in the past. I've seen adaptations put this c.1790s-1810s, but all we really know for certain is that Scrooge himself was an apprentice--probably in his late teens or early twenties--at the time of Fezziwig's party, which must have been several decades prior to the story's opening.<br /></p><p>The other important pieces of context for this moment is that Fezziwig's party it is explicitly a private dance, which logistically lends itself more to a standing supper than a traditional Christmas dinner. The presence of cold meats (both 'boiled' and 'roast') fits well with this service model, while <a href="https://bethsbobbins.blogspot.com/2019/10/hff-321-beverages.html">negus</a> is also associated with parties. Furthermore, this is a party being given by a businessman for his family, apprentices, servants, and neighbor's servants. Class distinctions are alive and well in Victorian cookery, and it strikes me that the dishes mentioned here are neither the kinds of cheap food accorded to the very poor nor the especially expensive or impressive dainties laid out to impress middle/upper class guests at an important function. Instead, we're seeing the commonplace luxuries of a middle class family dinner (joints of meat, cake, pie), which would have been rarer treats for the guests at this party, at least one of whom is described as not being fed enough by his employer. The most distinctly Christmas element that I notice here is the mince pies.</p><p>The rest of our food descriptions come in during the Ghost of Christmas Present's sequence. He enters the scene with a horn of plenty, surrounded by Christmas decorations, and enthroned on similarly seasonal food:<br /></p><div><blockquote>"Heaped up on the floor, to form a kind of throne, were turkeys, geese, game, poultry, brawn, great joints of meat, sucking-pigs, long wreaths of sausages, mince-pies, plum-puddings, barrels of oysters, red-hot chestnuts, cherry-cheeked apples, juicy oranges, luscious pears, immense twelfth-cakes, and seething bowls of punch, that made the chamber dim with their delicious steam." --<u><a href="https://books.google.com/books?id=f7w4AQAAMAAJ&pg=PA77">Stave III: The Second of the Three Spirits</a></u> </blockquote>From their close association with Christmas Present (literally supporting him at his first appearance), these would appear to be the foods that Dickens thinks will most represent the Christmas celebration to his readers. Indeed, the exclusive use of greenery, fires, and food suggests that those <i>are </i>the most iconic physical objects of his 1840s English Christmases. There aren't religious or recreational accoutrements, presents, stockings, bells, or any of the familiar modern symbols of Christmas accompanying Christmas Present: just food, light/warmth, and foliage. These items not only arrive with the second spirit, but are also named a second time on their departure: "Holly, mistletoe, red berries, ivy, turkeys, geese, game, poultry, brawn, meat, pigs, sausages, oysters, pies, puddings, fruit, and punch, all vanished instantly." <br /><p>The foods themselves are all <a href="http://bethsbobbins.blogspot.com/2017/12/christmas-dinner.html">seasonal to the middle of winter</a>, including meat, preserved meat products, nuts, shellfish, and hard tree fruit (the easiest fruit to store long-term, along with the citrus which would need to be shipped in from warmer climates). <a href="https://bethsbobbins.blogspot.com/2016/01/twelfth-night-cake-and-wassail.html">Twelfth cake</a>, in the receipts I've found from this period, tends to be made with dried and <a href="https://bethsbobbins.blogspot.com/2019/01/hff-31-twelfth-night-cake.html">candied fruits</a>, which are likewise shelf-stable through this time of the year, while punch frequently features citrus fruit with various alcohols. The foods featured here also also luxurious to some extent: this symbolic and idealized presentation of Christmas feasting doesn't include the bread or vegetables that often accompany the meats (or, in humble circumstances, replace them), but focuses instead on the more aspirational and luxurious seasonal foods: things that would make Christmas meals special or even unique. </p><p>Immediately after this apparition, Scrooge and the spirit move into the streets, where the scene description encompasses the gloomy weather and cheerful countenances of the passersby, but also includes the different shops still open for last-minute customers. This third food description focuses on the ingredients being purchased on Christmas itself:<br /></p><p></p></div><blockquote><div><p>"The poulterers' shops were still half open, and the fruiterers' were radiant in their glory. There were great, round, pot-bellied baskets of chestnuts...There were ruddy, brown-faced, broad-girthed Spanish onions...There were pears and apples clustered high in blooming pyramids; there were bunches of grapes, made, in the shopkeepers' benevolence, to dangle from conspicuous hooks that people's mouths might water gratis as they passed; there were piles of filberts, mossy and brown...there were Norfolk Biffins, squab and swarthy, setting off the yellow of the oranges and lemons, and, in the great compactness of their juicy persons, urgently entreating and beseeching to be carried home in paper bags, and eaten after dinner. The very gold and silver fish, set forth among these choice fruits in a bowl..."</p></div><p>"The Grocers'! ...the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint, and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that <i>everything was good to eat and in its Christmas dress</i>..."--<i><a href="https://books.google.com/books?id=f7w4AQAAMAAJ&pg=PA82#v=onepage&q&f=false">Stave III: The Second of the Three Spirits</a></i><br /></p></blockquote><p></p><p>These different food stores are the only businesses described in this section: there's no last-minute gift shopping, only last-minute food shopping. Once again, the only tangible product worthy of note at Christmas is the food. The ingredients in the shops are given in more detail and variety than in the previous sequence, though the types are the same: we hear about nuts (chestnuts, filberts, almonds), fruit (pears, apples, grapes, oranges, lemons, raisins, figs, plums), and poultry, now joined by fish, drinks (coffee, tea), spices, confections (candied fruits), and finally a vegetable (onions). All that's missing are the pork products and baked goods. Which I abridged this passage, Dickens's language here is evocative of all the senses, conjuring the color and shape and taste and smell of all these special Christmas foods.<br /></p><p>Our fourth and final detailed look at food comes from our introduction to the Crachit household. The material is woven throughout a longer passage describing the family's dress and interactions, but it provides a glimpse of not only what the Crachits were eating, but also how they prepared it (and thus what amenities their house had for cooking): <br /></p><p></p><blockquote><p>"Mrs. Cratchit...laid the cloth, assisted by Belinda Cratchit, second of her daughters...while Master Peter Cratchit plunged a fork into the saucepan of potatoes.. And now two smaller Cratchits,boy and girl, came tearing in, screaming that outside the baker's they had smelt the goose, and known it for their own; and, basking in luxurious thoughts of sage and onion, these young Cratchits danced about the table, and exalted Master Peter Cratchit to the skies, while he...blew the fire, until the slow potatoes, bubbling up, knocked loudly at the saucepan lid to be let out and peeled."</p><p>"...the two young Cratchits hustled Tiny Tim, and bore him off into the wash-house, that he might hear the pudding singing in the copper."</p><p>"Bob...compounded some hot mixture in a jug with gin and lemons, and stirred it round and round, and put it on the hob to simmer, Master Peter and the two ubiquitous young Cratchits went to fetch the goose, with which they soon returned in high procession...Mrs. Cratchit made the gravy (ready beforehand in a little saucepan) hissing hot." </p><p>"Eked out by apple sauce and mashed potatoes, it was a sufficient dinner for the whole family; indeed, as Mrs. Cratchit said with great delight (surveying one small atom of a bone upon the dish), they hadn't ate it all at last!"</p></blockquote><p></p><blockquote><p>"...the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top." </p><p>"The compound in the jug being tasted and considered perfect, apples and oranges were put upon the table, and a shovel-full of chesnuts [sic] on the fire." --<i><a href="https://books.google.com/books?id=f7w4AQAAMAAJ&pg=PA88#v=onepage&q=apple%20sauce&f=false">Stave III</a></i> (pages 88-95)<br /></p></blockquote><p></p><p>To recap, the entirety of the Crachits' feast is a stuffed goose with gravy, apple sauce, and mashed potatoes, followed by a boiled Christmas pudding. After dinner there's fruit, chestnuts and hot punch (shared in three glasses). The narration that I omitted makes it clear that goose is a rare treat for the family, and that the pudding was very small for the number of people eating. </p><p>Interestingly, none of this cooking takes place in a kitchen, or possibly on a stove. The fire in the main room is apparently where most of their cooking takes place: Mrs. Crachit heats the gravy, Peter boils the potatoes, and Bob prepares a festive punch on this heat source, which is called both fire and hob--whether that means a small cook stove, a small heating stove being used for cooking, or a fireplace with some fixture for supporting a saucepan is unclear to me. At any rate, contrary to certain popular adaptations, this cooking area is not sufficient for roasting, baking, or boiling the main menu items. Instead, the goose (stuffed with onion and sage) has been sent out to be baked by a professional, while the pudding is being boiled in the laundry room's copper [basically a proto-water heater: a large, built-in copper vessel over a fire, used to heat water in quantity for washing, etc.]. Both goose and pudding are small, but the Crachits still do not have a designated cooking space that can handle this quantity of food, despite the need to feed at least seven people on a daily basis. Are they routinely boiling their dinners in the copper? Or is their daily hot food limited to the cooking area on the hob? Or, are they among the poor population mentioned in a<a href="https://books.google.com/books?id=f7w4AQAAMAAJ&pg=PA85#v=onepage&q&f=false"> previous conversation between the Spirit and Scrooge</a> who rely on commercial bakers, and may only eat one hot dinner per week? </p><p>We don't get any firm answers to this, though it strikes me that Tiny Tim's miraculous recovery might be related to the family's increased income providing them with better food and the tools they need to cook it.</p><p>And that's a wrap. I didn't have a particular research question in mind with this project, but instead wanted to muse over how food is handled in <u>A Christmas Carol</u>. Dickens is very intentional about using food both to give a sense of place, and as a tangible symbol of Christmas itself, which I think has interesting implications for the importance of food to early Victorian Christmas celebrations. It's giving me an idea for a literature review on cooking facilities across class lines...<br /></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-26325186722050989032023-12-26T07:01:00.000-08:002023-12-26T07:01:00.134-08:00Early Modern Cookery Books<p>On the second day of Christmas: a compilation of medieval and early modern cooking references I've found online. This is more of a gift to myself, in that the eclectic spelling makes it difficult to search for some of these by name, even when I know which book I'd like to use.<br /></p><p><a href="https://gutenberg.org/ebooks/8102">The Forme of Cury </a>(c.1390) </p><p><a href="https://books.google.com/books?id=t0Te8MaCmpoC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false">Two Fifteenth Century Cookbooks</a>: Harleian MS 279 & 4016 (c. 1430-40 & c.1450)</p><p>Wynkyn de Worde's <a href="https://en.wikisource.org/wiki/The_Book_of_Kervynge">The Book of Kervynge/ The Book of Carving</a> (1508) </p><p><a href="https://books.google.com/books?id=M2MgN7-H1c0C&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false">Le Grant Cuysinier de Toute Cuysine</a> (1550, French)</p><p><a href="https://quod.lib.umich.edu/e/eebo/A19957.0001.001?view=toc">The Good Husvvifes Jevvell/ The Good Huswifes Jewell</a> (1582) <br /></p><p><a href="http://jducoeur.org/Cookbook/Cookrye.html">A Book of Cookrye</a> (1584/1591)</p><p>Edward Allde's <a href="https://quod.lib.umich.edu/e/eebo/A03731.0001.001">The Good Hous-wiues Treasurie/ The Good Housewife's Treasury</a> (1588)</p><p><a href="https://archive.org/details/bim_early-english-books-1475-1640_the-good-huswifes-handma_book_1594">A Good Huswifes Handmaide for the Kitchin</a> (1593)<br /></p><p><a href="https://books.google.com/books?id=wnZmAAAAcAAJ">A Boke of Cookerie and the Order of Meates to Bee Serued to the Table</a> (1629)<br /></p><p><a href="https://archive.org/details/bim_early-english-books-1475-1640_country-contentments-or_markham-gervase_1623">Gervaise Markham</a>'s <a href="https://books.google.com/books?id=40CbJOv3g2wC&newbks=1&newbks_redir=0&pg=PP7#v=onepage&q&f=false">English Housewife</a> (1631)<br /></p><p>Hannah Wooley's <u><a href="https://books.google.com/books?id=445mAAAAcAAJ">The Cooks Guide</a></u> (1664) </p><p><u><a href="https://books.google.com/books?id=yc1EAQAAMAAJ">The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened</a></u> (1669) <a href="https://gutenberg.org/ebooks/16441">Transcription.</a></p><p><u><a href="https://books.google.com/books?id=pulmAAAAcAAJ">The Accomplish'd Lady's Delight</a></u> (1677) <br /></p><p> </p><p>W. Carew Hazlitt's <a href="https://gutenberg.org/cache/epub/12293/pg12293-images.html#id_4">Old Cookery Books and Ancient Cuisine</a> (1902) lists additional early cookbook titles, some of which I have not yet found available online.<br /></p><p><br /></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-55342785950191144892023-12-25T00:01:00.000-08:002023-12-25T00:01:00.129-08:00Merry Christmas<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/2/2a/Firstchristmascard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="502" data-original-width="800" height="251" src="https://upload.wikimedia.org/wikipedia/commons/2/2a/Firstchristmascard.jpg" width="400" /> <br /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"> <a href="https://en.wikipedia.org/wiki/Christmas_card">Christmas card</a> (1843) by Horsley & Cole.<br /></td></tr></tbody></table><br /><p><br /> </p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-75149999309263222152023-12-21T23:35:00.000-08:002023-12-22T01:41:41.284-08:00HFF 6.23: Sweets for the Sweet<p> </p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/s305/HFF.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Detail from an 1850s painting with a woman's hands gesturing over a table of food." border="0" data-original-height="261" data-original-width="305" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/w200-h171/HFF.png" title="Historical Food Fortnightly Icon" width="200" /></a></div><p></p><p><span style="text-align: center;"><b>The Challenge:</b> </span>Sweets for the Sweet. Make something sweet!<br /></p><p><span style="font-family: inherit;"><b style="font-family: inherit;">The Recipe: </b>Great Cake (12th Night Cake) from <u>Elinor Fettisplace's Receipt Book</u> (edited by Hilary Spurling)<br /></span></p><p></p><div class="separator" style="clear: both;"><b style="font-family: inherit;">The Date/Year and Region: </b><span style="font-family: inherit;">c.1590, English<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Did You Make It:</b> I followed the modern 'translation', which primarily is a 1/8 reduced scale version of the given ingredients (the main difference is that no specific quantity is given for the sugar in the original). I started by weighing out the flour, adding the ginger, cinnamon and dried currants, then making a 'posset' with ale and milk and sugar, and starting the yeast in that. After the yeast proofed, I combined the dry and wet ingredients, kneaded the dough, and left it rise for an hour. After beating down the dough, I shaped it into individual rolls, and let those rise for an hour, then baked at 350F for about 30 minutes.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Time to Complete: </b>With rise time, about 4 hours.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Total Cost: </b>About $5 for the currants and beer; everything else on hand.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"> </span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Successful Was It?: </b>Fine. It tasted
like cinnamon raisin bread, but not all that sweet. Compared to the later Twelfth Cake recipes I've tried, this one was much more bread-like in texture, as well as being much less sweet, and having much less fruit. Which is to say, it made tasty rolls which kept well, but comes across as rather lacking for a cake. </span><span style="font-family: inherit;">I was hoping to make this for a 16th century Twelfth Night party, and now I'm rethinking whether I should use a 19th century recipe instead. At the very least, I think that adding the rosewater-sugar glaze that the editor suggests (from Lady Elinor's marchpane receipt) would make it a bit more sweet and festive, though I'm tempted to add more sugar and/or some honey to the cake itself to make it sweeter. <br /></span></div><p><b style="font-family: inherit;">How Accurate Is It?<span style="font-family: inherit;"> </span></b><span style="font-family: inherit;"><span style="font-family: inherit;">The historic instructions and modern ones are very similar, save only that the modern ones specify a particularly (small) amount of sugar should be added to the yeast posset, where the historic version just calls for 'some' sugar near the end of the recipe. I read it as rather ambiguous about whether the sugar goes in/on the cake near the end of the process, or if it's meant to be feeding the year from the outset. I did use a 2:1 ratio of ale to milk, simply because I didn't have any use for the leftovers; this didn't cause the cake to have a noticeable ale-flavor or aroma, so I think it was inconsequential. I did intentionally make this up as 12 smaller individual servings rather than a single great cake, but that was purely for ease of serving at my Lord of the Rings party.</span></span><br /></p><p>The only frame of reference I have for early modern Twelfth Cake is Ruth Goodman's version from Tudor Monastery Farm, and while hers is likewise more of an enriched bread with fruit and spice than it is a modern cake, I don't know enough about her sources to make a definite judgement.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRZb7zdIzeLXVVSQe8Z7MoCzjosO0-gQ9OdKNvXLhKjQbFpu_DcGxpIEzfP7GYOPOBerEMzDHn5q2jN2h3WuREkR88XcxRhEecJRR9RaBdk4yy-O9Eyojt797p68CLWDoZ0vKNozohFcpobHPEi4ngFsB6AkTPRnlgVfcw6I85vmct5x_eTersh2_Apg/s2592/20231217_113504(0).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRZb7zdIzeLXVVSQe8Z7MoCzjosO0-gQ9OdKNvXLhKjQbFpu_DcGxpIEzfP7GYOPOBerEMzDHn5q2jN2h3WuREkR88XcxRhEecJRR9RaBdk4yy-O9Eyojt797p68CLWDoZ0vKNozohFcpobHPEi4ngFsB6AkTPRnlgVfcw6I85vmct5x_eTersh2_Apg/s320/20231217_113504(0).jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adequate, if not 'great', cakes<br /></td></tr></tbody></table><br />Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-39393668277852960852023-12-15T02:16:00.000-08:002023-12-26T11:23:45.087-08:00HFF 6.21: Comfort Food<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/s305/HFF.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Detail from an 1850s painting with a woman's hands gesturing over a table of food." border="0" data-original-height="261" data-original-width="305" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/w200-h171/HFF.png" title="Historical Food Fortnightly Icon" width="200" /></a></p><p></p><p><span style="text-align: center;"><b>The Challenge:</b> </span>Comfort Food. The opposite of challenge #20. Try a historic
version of your favorite comfort food, or a new receipt that uses
techniques/tools/ingredients that you are comfortable working with. </p><p><span style="font-family: inherit;"><b style="font-family: inherit;">The Recipe: </b><span style="font-family: inherit;">Gingerbread. I've made different versions for many, many HFF challenges (including my first ever, and last year's "comfort food" challenge), but this year decided to improve my historic technique while also making a classic treat for the holidays.</span></span></p><p><span style="font-family: inherit;"><span style="font-family: inherit;">I used the "all at once" Gingerbread V recipe from <u><a href=" https://books.google.com/books?id=HkDh2k44sYgC&pg=PA147">The Dictionary of Practical Receipts</a></u>:</span></span></p><p><span style="font-family: inherit;"><span style="font-family: inherit;"></span></span></p><blockquote><span style="font-family: inherit;"><span style="font-family: inherit;"> V. Flour and treacle, of each 1 lb., butter 1 oz., carbonate of magnesia 1 oz., powdered ginger and cinnamon, of each 1 drachm, grated nutmeg 1/2 oz., let it be baked after having been made about four hours. This is for thin gingerbread; if for thick you must add more flour so as to make the paste stiffer. </span></span></blockquote><p></p><p><span style="font-family: inherit;"><span style="font-family: inherit;">Since I'm working on the method and shape here, I also consulted with <u><a href="https://books.google.com/books?id=aQCemwE-A_8C&pg=PA89#v=onepage&q&f=false">The Complete Biscuit and Gingerbread Baker's Assistant</a></u> (1854) </span></span></p><p><b style="font-family: inherit;">The Date/Year and Region:</b><span style="font-family: inherit;"> 1857, London</span><span style="font-family: inherit;"><b> <br /></b></span></p><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Did You Make It:</b> I started by weighing out 1 lb of molasses (substituting for treacle), which amounted to 8-10 fl oz judging by the apparent volume left in the container. I mixed this with 1 lb of all purpose flour, while adding the spices (1.5 tsp each of ginger and cinnamon, 2 tsp nutmeg). I then dissolved 1 oz of baker's ammonia aka hartshorn aka ammonium carbonate (substituting for the magnesium carbonate in the menu, since that's one of the few old-style chemical leaveners I didn't have on hand) in a cup of cold water, and added it to the dough. I set the mixed dough in the refrigerator for about 12 hours (not 4, since I had to go to work); later, I rolled it out to ~3/16" thick with just enough flour to keep it from sticking, then stamped and cut into small cakes, pricked with a fork, brushed with melted butter, and baked at 350F for 10 minutes.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"> </span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">[Powdered spices tend to run about </span><span style="font-family: inherit;"><span style="font-family: inherit;">4-5 Tbsp per oz. Here I used 4 Tbsp/oz, so </span></span><span style="font-family: inherit;"><span style="font-family: inherit;">1 drachm = 1/8 oz ~ 1.5 tsp ginger & cinnamon; </span></span><span style="font-family: inherit;"><span style="font-family: inherit;">1/2 oz= 2 tbsp nutmeg</span></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Time to Complete: </b>About 15 minutes to mix up, another 10 to prep, and 30 minutes to bake the three pans, in addition to the hours of waiting-time. <br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Total Cost: </b>I spent about $3 on the molasses, though I actually had everything else on hand.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Successful Was It?: </b></span><span style="font-family: inherit;"><span>Softer than the other batch of molasses gingerbread that I made with pearlash. The reproduction stamp I used didn't give as clear as a picture as I'd hoped (weirdly enough, the forks holes that was almost invisible when made stood out after baking, while the stamped design flattened to almost nothing). I noticed a bitter aftertaste which I attributed to the hartshorn, though everyone else who tried it either denied the taste or attributed it to the molasses (in which case I would have expected it in the pearlash batch as well, where I didn't notice it). I was actually worried that the texture and bitterness would make these unsuitable, but three people still voluntarily asked to try it, and then proceeded to take the extras home. Apparently, it tastes a lot like various grandmothers' German cookies.</span><b><span><br /></span></b></span></div><p><b style="font-family: inherit;">How Accurate Is It? </b><span style="font-family: inherit;">I switched the leavener, though at least to one that was available (if falling rapidly out of fashion) at the time; the extra waiting time was another intentional departure, which doesn't appear to have hurt the final result. I used a replica resin springerle mold (a sleigh scene, allegedly copied from an 1830s original) and a tin cutter sized to it. Letting the dough rest was the real important part of this experiment: it transformed the sticky batter into a very familiar kind of cookie dough, and rolling it thin produced a far superior (as well as better documented) final product. As embarrassing as it is to admit, I've basically been making gingerbread wrong for years, because the waiting/rolling/cutting steps were not spelled out in the first recipes I tried.</span></p><p><span style="font-family: inherit;">Also, I've now got a group that wants to run some parallel experiments comparing early chemical leaveners, which sounds like a lot of fun.<br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9uP5rBc0l0MTiCFa8Px9du-DykjR8vB9W79NOyTt384AUBbkOzj9h7imglAtCjn5rXBJjvswMnJindHEa3EN8iisIK7qK8jvlTigSAmtx9_nUGNLLwrYlMgpLo5D1_iAVAAUrIGaSVuvU9KwiRWPl1pNKxH6r3Q2y4rovAKQwE2ZemO9hZtLhsrfGs4/s2592/17023593341781343296921.jpg" style="margin-left: auto; margin-right: auto;"><img alt="1850s gingerbread recipe in 1830s mold" border="0" data-original-height="2592" data-original-width="1944" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9uP5rBc0l0MTiCFa8Px9du-DykjR8vB9W79NOyTt384AUBbkOzj9h7imglAtCjn5rXBJjvswMnJindHEa3EN8iisIK7qK8jvlTigSAmtx9_nUGNLLwrYlMgpLo5D1_iAVAAUrIGaSVuvU9KwiRWPl1pNKxH6r3Q2y4rovAKQwE2ZemO9hZtLhsrfGs4/w240-h320/17023593341781343296921.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Not sure why the photo rotated like that...<br /></td></tr></tbody></table><span style="font-family: inherit;"><br /></span><p></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-82670352381187236562023-12-09T11:18:00.006-08:002023-12-09T11:18:00.129-08:00Skate-Sail, 1910<p> Finally, an extreme (Edwardian) winter sport that looks fun:</p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAqLk8RzVDYMVvvz73DT9JRZZHp-e4J411_Ws5L6SkwilYRiiSa1ySZB2DZIm5UhtivSmSwsVE8SgwKgdRyiirU3R3nWwnl07NOkZ_0phh1x3YXULZLbFvjKRJ95FUlCasg_WwzQYkA7ESNEhWHpV91-1cPWf0LYGrwh9ztkmYzY8seM6k_sn-8OuR5o/s480/1910_Skate_Sail.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="419" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAqLk8RzVDYMVvvz73DT9JRZZHp-e4J411_Ws5L6SkwilYRiiSa1ySZB2DZIm5UhtivSmSwsVE8SgwKgdRyiirU3R3nWwnl07NOkZ_0phh1x3YXULZLbFvjKRJ95FUlCasg_WwzQYkA7ESNEhWHpV91-1cPWf0LYGrwh9ztkmYzY8seM6k_sn-8OuR5o/s320/1910_Skate_Sail.png" width="279" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Skate-sailing<br /></td></tr></tbody></table> </p><p>I'm torn between the amusement and the injury potential. Though the <a href="https://books.google.com/books?id=HaOgdDiQ8KcC&pg=RA4-PA63#v=onepage&q&f=false">article</a> in <i>Ladies Home Companion </i>helpfully gives instructions for making the sail at home, I do not have any convenient frozen rivers to test it on. Nor do I think the local ice rink has the necessary wind (or would permit it).<br /></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-64339575031295257092023-12-01T01:06:00.049-08:002023-12-01T01:06:00.135-08:00Original: Katharina of Sweden's Doll<p> Ok, one more early modern original. Dolls are very seasonal for Christmas, and this one even has a lovely muff to keep her hands warm in the winter cold.<br /></p>.<br /><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWLUp9JalBiDuzFTxleVZrhJ-dqcD2amCUM9tyZwOzJiPslRu8HnDt_Lq9_yMnvb7MOdC8qh588awjWIeX3gk0XdfAsM9L0X1RWJ6-yaXrIqBtqKudpfz1quOjcQHM7a09wZR0WwoDyNOL07AYeoa9RpI3cWj0MtGikkMsa1eRYdV4p6P4QrAqFxiRds/s440/swedish_doll_1600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="440" data-original-width="400" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWLUp9JalBiDuzFTxleVZrhJ-dqcD2amCUM9tyZwOzJiPslRu8HnDt_Lq9_yMnvb7MOdC8qh588awjWIeX3gk0XdfAsM9L0X1RWJ6-yaXrIqBtqKudpfz1quOjcQHM7a09wZR0WwoDyNOL07AYeoa9RpI3cWj0MtGikkMsa1eRYdV4p6P4QrAqFxiRds/s320/swedish_doll_1600.jpg" width="291" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fashion Doll, c. 1600, <a href="https://samlingar.shm.se/object/3F5D192A-723C-4442-8FBC-691EC64F15C2">Staten Historika Museer.</a></td></tr></tbody></table><br /><p>I'm relying on translation software, but I believe the museum's
website describes this doll as wearing a purple silk gown with gold
lace; red silk sleeves (now faded) with gold mesh and pearls, and
embroidered in red, silver, and gold; silk petticoat with silver;
rose-color tafetta petticoat with gold; and a yellow taffeta bodice
(bodiced petticoat?). The doll's face is silk embroidery on taffeta,
with real hair; headdress of gold lace and pearls. [Additional views,
including the doll's braided hairstyle, are available at <a href="http://isiswardrobe.blogspot.com/2013/09/meet-pandora-fashion-doll-of-1600.html">Isis' Wardrobe</a>.]</p>This doll is attributed to either Princess Katarina of Sweden (daughter of King Charles IX and by marriage the <a href=" https://en.wikipedia.org/wiki/Catherine_of_Sweden,_Countess_Palatine_of_Kleeburg">Countess Palantine of Kleeburg</a>; she was also Gustavus Adolphus's older half-sister and guardian to young Queen Christina) or her mother <a href="https://en.wikipedia.org/wiki/Maria_of_the_Palatinate,_Duchess_of_S%C3%B6dermanland">Maria of the Palatinate-Simmern</a>.
An alternative date range of roughly the 1590s is also given in the
object description; Katarina was born in 1584, and was the only
surviving child at the time of her mother's death in 1589.Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-74785868139264306242023-11-22T19:26:00.062-08:002024-01-04T20:18:55.659-08:00HFF 6.22: Remember, Remember<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/s305/HFF.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Detail from an 1850s painting with a woman's hands gesturing over a table of food." border="0" data-original-height="261" data-original-width="305" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/w200-h171/HFF.png" title="Historical Food Fortnightly Icon" width="200" /></a></div><p></p><p><span style="text-align: center;"><b>The Challenge:</b> Remember, Remember. <strike>It may not be November 5, but</strike> try cooking a dish from minimal instructions. Or try a dish that would be easy to memorize. <br /></span></p><p><span style="font-family: inherit;"><b style="font-family: inherit;">The Recipe: </b><span style="font-family: inherit;">Cucumbers</span></span> "en salade" from Eliza Acton's <u><a href="https://books.google.com/books?id=kXsCAAAAYAAJ&newbks=1&newbks_redir=0&dq=boiled%20pork%2C%20sauce&pg=PA545#v=snippet&q=macaroon&f=false">Modern Cookery for Private Families</a>. </u><br /></p><p></p><blockquote>TOMATAS EN SALADE <br />These are now often served in England in the American fashion merely sliced and dressed like cucumbers with salt pepper oil and vinegar. </blockquote><p></p><div class="separator" style="clear: both;"><b style="font-family: inherit;">The Date/Year and Region:</b><span style="font-family: inherit;"> 1845 (4th edition), London</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Did You Make It:</b> I peeled and sliced two cucumbers, added a small splash of vinegar, drizzle of olive oil (aka "salad oil"), and a dash each of salt and pepper.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Time to Complete: </b>Not more than five minutes. <br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Total Cost: </b>Home-grown cucumbers, and only a token amount of pantry staples, so I don't have a cost estimate.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Successful Was It?: </b>Tasted like fresh cucumber with a hint of vinegar. I think a little more olive oil and salt wouldn't go amiss, since I didn't really notice them changing the flavor, but overall this was a refreshing dish, and simple to make. I will definitely use it again, especially in late summer when I have a surplus of cucumbers and tomatoes.</span><b style="font-family: inherit;"><br /></b></div><p><b style="font-family: inherit;">How Accurate Is It? </b><span style="font-family: inherit;">I used a modern variety of cucumber, since I couldn't find heirloom cucumber starts for my garden, but otherwise I think I followed the recipe. Or description.</span></p><p><span style="font-family: inherit;"><br /></span></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2RCY_1EMjpF5N9UqwXhdMxh21XcoqRfVZj3qpW_6bUx5Ok2s3hJaYqXBPRZLrp0fwmtwmGP06goDySG3Ya2pRLjDaFuxjRbrzE2owE8VOk1jSRYiVDzJCt8HxCCjhi-I8Ui6Muxrf8EewMV6hwz60Go82VuUsmAWm-onMByR2T5Zho2Kh8qQEwLip7U/s2592/20231105_140822.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2RCY_1EMjpF5N9UqwXhdMxh21XcoqRfVZj3qpW_6bUx5Ok2s3hJaYqXBPRZLrp0fwmtwmGP06goDySG3Ya2pRLjDaFuxjRbrzE2owE8VOk1jSRYiVDzJCt8HxCCjhi-I8Ui6Muxrf8EewMV6hwz60Go82VuUsmAWm-onMByR2T5Zho2Kh8qQEwLip7U/s320/20231105_140822.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cucumbers left center, in front of Quin's standing pie.</td></tr></tbody></table><br /><span style="font-family: inherit;"><br /></span><p><span style="font-family: inherit;">[</span><span style="font-family: inherit;">I
technically made it ahead of the challenge window, because I had a
event for which I needed an easy-to-transport savory dish in early
November and also needed to use the last two cucumbers from my summer
gar<span style="font-family: inherit;">den while they were still fresh. I nearly made this with the last of my tomatoes as well, but they were just a little too soft when I went to prepare them. By coincidence, this was actually on November 5.</span></span><span style="font-family: inherit;">]<br /></span></p><br /><br />Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-32349252954205509532023-11-09T00:05:00.000-08:002023-11-09T00:05:07.763-08:00Typical Tudor Smock<p>At long last, the seam finishes are done on my new 16th century smock. It's based on the smock variations in <a href="https://bethsbobbins.blogspot.com/2022/12/book-review-typical-tudor.html">The Typical Tudor</a>; this time I opted for a low square neckline and sleeves gathered into cuffs. The whole smock is made of the same <a href="https://fabrics-store.com/all-fabrics?article=IL019">mid-weight linen</a> with (bleached) <a href="https://burnleyandtrowbridge.com/collections/tapes-trims/products/dutch-linen-tape-natural-sold-by-the-yard?variant=39335178371159">linen tape</a> to fasten the wrists. <br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKiXM1spXlaIWzz_zNZ3dPrvPP6iT2ySobfA2u0WGnpfSQlo1j5qJBgWdPunpHqkkMpa7WcJOnc6hZa6FKZlyxqkAwBh4AZGPpSbMHgDhPib6VMFPfURQ2hVGakHoVEOWde1qjROzqQOjaflJ9RcDHQtxYHDHgbvjQ48l2Y9cLg_dFUEbUqseFqIjmiw/s2592/16995168157161190736886.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKiXM1spXlaIWzz_zNZ3dPrvPP6iT2ySobfA2u0WGnpfSQlo1j5qJBgWdPunpHqkkMpa7WcJOnc6hZa6FKZlyxqkAwBh4AZGPpSbMHgDhPib6VMFPfURQ2hVGakHoVEOWde1qjROzqQOjaflJ9RcDHQtxYHDHgbvjQ48l2Y9cLg_dFUEbUqseFqIjmiw/s320/16995168157161190736886.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Smock.</td></tr></tbody></table><p>The garment is mostly hand-sewn, though I did cheat with some machine sewing on the long gusset seam because I was rushing to have another wearable smock for Faire. It did debut on the final day, but with only half a hem and many raw seam allowances; most of the delay in photographing the smock centered on removing the Faire stains so I could finish all the felling. Two soaks with borax and wash soda got most of the dirt out, while spot-cleaning with bleach was needed for the sunscreen/sweat discoloration.<br /></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-78872636481532787862023-11-07T19:30:00.000-08:002023-11-07T19:30:41.981-08:00HFF 6.20: Fear Factor<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/s305/HFF.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Detail from an 1850s painting with a woman's hands gesturing over a table of food." border="0" data-original-height="261" data-original-width="305" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/w200-h171/HFF.png" title="Historical Food Fortnightly Icon" width="200" /></a></div><p></p><p><span style="text-align: center;"><b>The Challenge:</b> </span>Fear Factor. Try making a dish with an ingredient, technique, or
other element goes a little outside your comfort zone (including an era
or cuisine you're less familiar with). Or make a recipe with a spooky
name.<b><br /></b></p><p><span style="font-family: inherit;"><b style="font-family: inherit;">The Recipe: </b>Deviled Biscuits from Maria Rundell's <u><a href="https://books.google.com/books?id=HMKmN9ZtoksC&pg=PA106#v=onepage&q&f=false">A New System of Domestic Cookery</a></u></span></p><p><span style="font-family: inherit;"></span></p><blockquote><span style="font-family: inherit;">Devilled Biscuits--Butter captain's biscuits on both sides, and pepper them well; make a slice of cheese into a paste with made mustard, and lay it on upon one side; sprinkle cayenne pepper on the top, and send them to be grilled. This may be varied by the addition of chopped anchovies, or the essence diavolo paste, or Chetney.</span></blockquote><p></p><p></p><div class="separator" style="clear: both;"><b style="font-family: inherit;">The Date/Year and Region:</b><span style="font-family: inherit;"> 1844, Philadelphia</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Did You Make It:</b> I started with the Captain's Biscuit, which posed a problem in that there appear to be at least two different versions of this item: one thin and hard (possibly like a cracker or hardtack) and the other a bit thicker and able to be split for serving. </span><span style="font-family: inherit;"><a href="https://books.google.com/books?id=aQCemwE-A_8C&newbks=1&newbks_redir=0&dq=captain's%20biscuit%20bake&pg=PA18#v=onepage&q=captain's%20biscuit%20bake&f=false">The Complete Biscuit and Gingerbread Baker's Assistant</a></span><span style="font-family: inherit;"> (1854) was particularly useful for spelling this out, though as its instructions are given for professional kitchens, I decided to instead follow the recipe in <u><a href="https://books.google.com/books?id=HMKmN9ZtoksC&pg=PA106#v=onepage&q&f=false">Cassell's Dictionary of Cookery</a></u> (1896), which is better suited for me to make at home on a small scale:</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><blockquote>Captain's Biscuits.--Put a pinch of salt with as much flour as may be required, and make it into a paste with a little new milk. Knead it thoroughly till it is firm and stiff, then divide it into balls, and form into cakes about a quarter of an inch in thickness. Prick them with a fork, and bake for about fifteen minutes.</blockquote></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">For this, I used 1 cup of all-purpose flour, added a sprinkle of salt (<1/8 tsp), and then just enough milk to make the dough (1/3 cup). I kneaded this by hand, divided it into six pieces, rolled each into a ball, and then flattened them; despite aiming for 1/4", the biscuits ended up in the 1/4"-1/2" range. I baked these the suggested 15 minutes 350F, and let biscuits cool.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">I then buttered and sprinkled pepper on both sides of each biscuit. I cut one piece of cheese per biscuit and crushed/mixed each with some mustard. I applied the cheese to the biscuits, sprinkled cayenne over the whole, and put them back in the over for another 5 minutes at 400F.</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">The
type of cheese wasn't specified, so I ended up grabbing all the
left-overs from craft night, and make one biscuit with each of: white cheddar, brie, tuscano with black pepper, rosemary asiago, smoked gouda, and double gloucester with chives. I also used
some leftover modern (from a can) basic biscuits to test whether this
recipe works better with a thick biscuit than a thinner one. It's not a
true thick captain's biscuit, but I thought it would be a useful point
of comparison in case I decide to make these again. Also, melted cheese
on bread is delicious in general. <br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Time to Complete: </b>A couple hours, since I was waiting for the biscuits I baked to cool. If one had left-over biscuits and an already-hot oven, I'd put it at closer to 5 minutes prep and 5-10 cooking time.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Total Cost: </b>About $2, though it's hard to say at this small of scale.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Successful Was It? </b>The homemade biscuits were edible, just a bit bland, and also not quite crisp. I think I need to get them much thinner (truly 1/4" or less) and also probably cook them at a higher temperature. A touch more salt might be nice, too. I erred low on the temperature since I knew they'd be getting cooked twice, but I wouldn't go that route again. The ready-mades had a lot more flavor (butter and salt), but also felt like they needed to be crispier, so I think the second bake-standing-in-for-grilling should also be done at more of a broil. I went 400F this time because I was leaning that way, but I think it needs either to go up to 425F and/or to go more than 5 minutes. Maybe I'll try 10 at 400F next time.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"> </span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">All of the cheeses ended up edible, despite my misgivings. Not all of them mashed well or melted nicely, and some imparted more of their own flavor than others. I also ended up using more mustard in some, which meant some tasted like mustard other more like the cheese, and a combination of the two. The g</span>loucester mashed easiest of all and also melted nicely; perhaps because of this, I used a little less mustard and the biscuit tasted mostly of the cheese. The brie also mashed and melted fairly well, and had a mellower taste, which made the mustard more prominent. The smoked gouda was hard to work with, but some of the smokey flavor came through, which was very tasty. Both the tuscano and asiago cheeses were pretty low-key, and blended well into the overall biscuit, even with their extra flavoring agents. The cheddar was perfectly serviceable and melted ok; it was the one I had assumed would work best, but compared to the others it didn't stand out taste-wise. Overall, I'd rate this as another yummy Welsh-rarebit-type recipe, but something about the cracker base makes it seem like a fancy finger food, which could be useful.<br /></div><p><b style="font-family: inherit;">How Accurate Is It? </b><span style="font-family: inherit;">The grilling step in the major change: I had to switch to broiling, which honestly ended up more like baking. The ship's biscuits were not the hardtack disaster I expected, and with some practice I think they could get quite serviceable for when I want to make a more accurate deviled biscuit. I've already explained the cheese and biscuits, which were more experiments than not. For the made mustard, I used a plain yellow prepared mustard.<br /></span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydT-MxjkCFuZGXb5WvfkCXYdgJHHG-MnwBv_o084WMd731R5N3fI9v1ncZ_lNmVnC0aguFFGuSa3qxS549f9o_WoskMGvfTGRBMQD-rB0MPd-7Va_95CX9YFbQVBziouBp2-xIPHUwYiW-OtuktsaEyOwbXRiA5zLDnm4nc0RrV1I79LU2XWesHx3Loc/s2592/16994002555092103420542.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydT-MxjkCFuZGXb5WvfkCXYdgJHHG-MnwBv_o084WMd731R5N3fI9v1ncZ_lNmVnC0aguFFGuSa3qxS549f9o_WoskMGvfTGRBMQD-rB0MPd-7Va_95CX9YFbQVBziouBp2-xIPHUwYiW-OtuktsaEyOwbXRiA5zLDnm4nc0RrV1I79LU2XWesHx3Loc/s320/16994002555092103420542.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Not all the cheeses mashed easily.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtV0cpEKIQLTdFPYbN796xQAVySmZfC-ssQi4q5k3Pn06WLxAXTlSfho13ujr1ml58LiZQete0uaGst3N2qIk_w0V2GOWitfZq73DjvMq5X2rAwyjZ8eBZXqUiBUfx5E5gOvvbsjAOyRvwGenxxntEcJtRwr6EhTRMMDgmG963QPHrnuhSOHfGYpiPj98/s2592/1699400742272123598039.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtV0cpEKIQLTdFPYbN796xQAVySmZfC-ssQi4q5k3Pn06WLxAXTlSfho13ujr1ml58LiZQete0uaGst3N2qIk_w0V2GOWitfZq73DjvMq5X2rAwyjZ8eBZXqUiBUfx5E5gOvvbsjAOyRvwGenxxntEcJtRwr6EhTRMMDgmG963QPHrnuhSOHfGYpiPj98/s320/1699400742272123598039.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Devilled Biscuits.<br /></td></tr></tbody></table><p></p>Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-19633901435482832162023-11-06T17:27:00.001-08:002023-11-06T17:27:09.831-08:00HFF 6.19: Soups and Stews<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/s305/HFF.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Detail from an 1850s painting with a woman's hands gesturing over a table of food." border="0" data-original-height="261" data-original-width="305" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/w200-h171/HFF.png" title="Historical Food Fortnightly Icon" width="200" /></a></div><p></p><p><span style="text-align: center;"><b>The Challenge:</b> </span>Soups & Stews. Make a soup, stew, broth, or anything served in a bowl.</p><p><span style="font-family: inherit;"><b style="font-family: inherit;">The Recipe: </b>Escalloped Parsnips from <u><a href="https://books.google.com/books?id=EbngAAAAMAAJ&pg=PA444">Dr. Chase's Third, Last, and Complete Receipt Book and Home Physician</a></u><u> </u>(I'm counting it, since it was in the middle of a bunch of stew recipes, and I also served it in a bowl.)<br /></span></p><p></p><div class="separator" style="clear: both;"><b style="font-family: inherit;">The Date/Year and Region:</b><span style="font-family: inherit;"> 1890, Detroit, Michigan/Windsor, Ontario<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Did You Make It:</b> Half scale. I started by peeling, and boiling 10 or so small parnsips until they were tender; mashed, they yielded a generous cup. To this I added 1 Tbsp of unsalted butter, 1 Tbsp 2% milk, 1/2 tsp salt, and a dash of pepper, and mixed it all well with a wooden spoon. I tried putting the mixture back on the stovetop to bubble, but it was already so thick that I gave that up in short order--the texture and consistency was comparable to nice mashed potatoes. I buttered a glass oven-safe bowl, put in the mashed parsnip, sprinkled it with plain breadcrumbs, and dotted small pieces of butter over the top. I baked it at 325F for about 13 minutes. <br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Time to Complete: </b>Around 45 minutes, since I started the water boiling while I peeled the parsnips, and cut them small so they'd cook quickly.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Total Cost: </b>Parnsips were out of my garden, and the rest of the ingredients are pantry staples or left over from other dishes, so I don't have figures to hand. <br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Successful Was It?: </b>Tasty. The butter/milk/salt/pepper proportions make a nice, rich mashed parsnip with a good texture. I don't generally care for crust on soft foods, so I was a little scant on the breadcrumbs. If making this for someone else, I'd probably aim for a crisper, more golden crust (not only using more bread crumbs, but also baking at a slightly higher temperature or for a longer time). While it tastes fine as is, I think there's some potential to experiment with different seasonings, particularly in the crust.<br /></span></div><p><b style="font-family: inherit;">How Accurate Is It? </b><span style="font-family: inherit;">Made on an electric stove/oven, and with purchased bread crumbs, so there were a lot of modern short-cuts. I don't think most of these affected the flavor of the final dish, though the choice of baking dish certainly didn't give it's appearance any old-fashioned charm. I did use heirloom parsnips that I grew myself, which is always gratifying.<br /></span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fMku3ptR5-eK2NvVhWv_t3FHpjRypK0cuPrtjbz2prACaFhjFML_MJ_Zut3o2yXYOpkTGejmnKMcPdZ5sw8y2jZ0H25Wyn7aOMOIRpL8khQU-rEY32hGcOKqdRd4VXGlNAUYKCpWRtWle18VryHc1MgeE7d6ZWjcEqCUf3-t4xWi9zRxkFRtBFEnw_o/s2592/16993185823281815014543.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fMku3ptR5-eK2NvVhWv_t3FHpjRypK0cuPrtjbz2prACaFhjFML_MJ_Zut3o2yXYOpkTGejmnKMcPdZ5sw8y2jZ0H25Wyn7aOMOIRpL8khQU-rEY32hGcOKqdRd4VXGlNAUYKCpWRtWle18VryHc1MgeE7d6ZWjcEqCUf3-t4xWi9zRxkFRtBFEnw_o/s320/16993185823281815014543.jpg" width="320" /></a></div>0<br />Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0tag:blogger.com,1999:blog-3212809515851754648.post-45166799250330922522023-11-05T23:36:00.005-08:002023-11-06T02:16:16.117-08:00HFF 6.18: Cake<p> </p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/s305/HFF.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Detail from an 1850s painting with a woman's hands gesturing over a table of food." border="0" data-original-height="261" data-original-width="305" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYoySFQK_o94f868z6ddLkM-JuRCwmE2ECbX3Em6psGCDmWJ60vJZGabbpMNCs1qByjgoErlIsBiuDYbyiUUvdK5l15DmvmW0OaaaLF8a5BfC6g6lRf3LERfM3Uj37yipEJCC-RBvMo0/w200-h171/HFF.png" title="Historical Food Fortnightly Icon" width="200" /></a></div><p></p><p><span style="text-align: center;"><b>The Challenge:</b> </span>Cake. Make a cake or cakes!<br /></p><p><span style="font-family: inherit;"><b style="font-family: inherit;">The Recipe: </b></span>Very fine cocoa-nut macaroons from Eliza Acton's <u><a href="https://books.google.com/books?id=kXsCAAAAYAAJ&newbks=1&newbks_redir=0&dq=boiled%20pork%2C%20sauce&pg=PA545#v=snippet&q=macaroon&f=false">Modern Cookery for Private Families</a>. </u><br /></p><p></p><blockquote>VERY FINE COCOA NUT MACAROONS<br />Rasp a fresh cocoa nut, spread it on a dish or tin, and let it dry gradually for a couple of days, if it can be done conveniently; add to it double its weight of fine sifted sugar, and the whites of eight eggs beaten to a solid froth (see page 543), to the pound. Roll the mixture into small balls, place them on a buttered tin, and bake them in a very gentle oven about twenty minutes. Move them from the tin while they are warm and store them in a very dry canister as soon as they are cold. <br />Cocoa nut, 1/2 lb; sugar, 1 lb; whites of eggs, 8; very gentle oven 20 minutes.</blockquote><p>This is in the cakes chapter, so I think it counts. <br /></p><p></p><div class="separator" style="clear: both;"><b style="font-family: inherit;">The Date/Year and Region:</b><span style="font-family: inherit;"> </span><span style="font-family: inherit;">1845 (4th edition), London</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Did You Make It:</b> 1/4 Scale. This recipe is really nice for that. The ratios work out neatly to 1 oz coconut and 2 oz sugar per egg white. </span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"> </span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">I beat two egg whites to stiff peaks, and then added the 2oz coconut and 4 oz granulated sugar. I used a pre-heated (but turned off) oven as the "very gentle oven" and baked them 20 minutes, then a further 10 minutes since the were still sticky (though at this point the oven was quite cool so any future cooking times will likely be less than the aggregate 30 minutes here).<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Time to Complete: </b>Ten minutes prep, plus baking time.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>Total Cost: </b>About $1 at this scale.<br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b>How Successful Was It?: </b>Tasted fine, though they were still a little under-cooked in the centers. Will definitely try again (and remember how to persuade my oven into actually holding at 180F, which seems the better way to cook meringues). It's very similar to Beeton's meringue recipe, with the coconut providing a nice flavor variation.<br /></span></div><p><b style="font-family: inherit;">How Accurate Is It?</b><span style="font-family: inherit;"> <span style="font-family: inherit;">Modern shortcuts (pre-shredded coconut and electric mixer) made this a quick and easy recipe. Without those, it would be much more labor intensive.<br /></span></span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOt-MHoT94JSGQl9POnxb5wyAH-A3LzMp2D-qc5a7Rh1vZ_IKnQ3YBBwTNCE4k-FQIwuzezflQC2wNbT97qtqKCEs2FKyAXyMuMT_ONBsbygrDJm0Gc3jewL4qbrBlQSiIe-ABE_PSL-KjQJH_rxuk_jggg4FIaFpPqM8CeYh4iK5uLbGx0jAQ_vS6KU8/s2592/20231105_140831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOt-MHoT94JSGQl9POnxb5wyAH-A3LzMp2D-qc5a7Rh1vZ_IKnQ3YBBwTNCE4k-FQIwuzezflQC2wNbT97qtqKCEs2FKyAXyMuMT_ONBsbygrDJm0Gc3jewL4qbrBlQSiIe-ABE_PSL-KjQJH_rxuk_jggg4FIaFpPqM8CeYh4iK5uLbGx0jAQ_vS6KU8/s320/20231105_140831.jpg" width="320" /></a></div><br />Bethhttp://www.blogger.com/profile/12118868244845624977noreply@blogger.com0