Historic Cooking: Remake of Butterscotch Brownies from 1973.

After the first batch of Butterscotch Brownies cooled, the texture was perfect but I decided that the flavor was so bland, and too sweet, that I really didn't want to eat any more, and I also didn't want to feed them to anyone else! I grew up making and eating the butterscotch brownie recipe in the _Betty Crocker Cooky Book_, which is a good one, so I decided to re-make the recipe with some changes to see if I could fix it.

I swapped out the 2/3 cup shortening for 1/2 cup salted butter and 1 tablespoon shortening, left out the 1/4 tsp. salt called for in the recipe, and used 2 tsp. vanilla instead of just 1. The re-worked recipe looked like this:

1/2 cup salted butter, softened
1 Tablespoon shortening, room temperature
2 cups dark brown sugar (scant)
2 eggs, well-beaten
2 teaspoons vanilla extract
1 teaspoon cream
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup chopped nuts or chocolate chips (optional)

Preheat oven to 350 degrees F. Combine all ingredients in the above order. Grease an 8-inch square baking dish and scrape the batter in. Spread out to the corners and edges, and level as much as possible. Bake 30 to 35 minutes or until the center is no longer liquid, but just barely set. Remove from oven and let cool in the pan, on a wire rack or a heat-resistant pad for 10 minutes. Loosen from the sides of the pan with a knife as needed, and cut into squares while still warm. Let cool completely before eating to ensure a chewy texture.

Historic Cooking: Butterscotch Brownies from 1973.

 So, in the intervening years since I have posted here, I have not been completely inactive in real life!  I am still researching California women's clothing, women's costume from other places and time periods, and Italian folk dress; I am also still researching and making historic recipes. One of the projects that I have been cooking for, is the Great Rare Books Bake-Off, which is an informal, friendly competition between the rare books departments of Penn State in the U.S. and Monash University in Australia, where they challenge each other (and their respective U.S. and Australian compatriots) to make the greatest number of historical recipes from their archives of antique cookbooks and recipe books.  

The staff of each university selects a group of historic recipes to introduce each year, and they post them on the competition website, https://sites.psu.edu/greatrarebooksbakeoff/ for everyone to see.  Then, the staff and students of each institution, as well as any other interested people around the world, choose recipes from either school's archive (each year's recipes are added to the collection and can be used in following years), make the recipe as written (as closely as possible), photograph the results, and post them to social media with the hashtags #thegreatrarebooksbakeoff, #bakemonash, and #bakepennstate.  The institution with the greatest number of entries in a given year, wins the competition for that year, which involves mainly bragging rights, and a commemorative vintage pie plate which is passed back and forth between the schools each year, as one or the other wins the bake-off.  It's really fun to see everyone's interpretation of the same set of recipes, and everyone's opinion of the recipe itself, and how they would change it for the future. This year I decided to make Butterscotch Brownies from Penn State's recipe collection: 

Butterscotch Brownies, first attempt.

Photo: Elizabeth Urbach

Butterscotch Brownies

2/3 cup shortening

2 c. brown sugar

2 eggs, well-beaten

1 tsp. vanilla

¾ cup chopped nuts

1 tsp. top milk or cream

1 ½ cup flour

2 tsp. baking powder

¼ tsp. salt

Combine in above order.  Bake 30 to 35 minutes at 350 degrees.

--from _A Rare Book Cookbook_, published by Penn. State University, 1973.

Historic Cooking: Fig Bread Pudding from 1907 and the history of Figgy Pudding.

from AntiqueClipArt.com.

Happy New Year!  "Time flies ..." and all that.  I have settled in to my new place -- a vintage Airstream trailer from 1967 -- but haven't got the oven up and working yet (it runs on propane and involves open flame every time you use it ...) so the only historic cooking I've done so far has been on the stovetop (also propane, involving open flame) and I haven't gotten many photos of the projects.  I am working on a Twelfth Night Cake for the coming week (I'll bake it in my mom's regular electric oven), so hopefully I'll get that written up and posted within the month.  One Historical Food Fortnightly challenge which I made this year, I also did last year but didn't get around to posting about it -- Figgy Pudding.  I decided to use a different recipe for figgy pudding, one that didn't take as long to boil as the one I usually use, so the research for that sent me down the rabbit hole of figgy pudding history.  I ultimately decided that I like the flavor of the Victorian recipe better than this one, but it was still an interesting recipe.

Just after Thanksgiving I made another figgy pudding for my Christmas caroling choir – the Lyric Theatre Victorian Carolers – as I have for the past several years, but this year I wanted to try a different recipe.   In researching other recipes, I followed one of the many "bunny trails" that I remembered from my previous research on the topic of figgy pudding: what is it and how old is it? 

Fig Bread Pudding.
Photo: Elizabeth Urbach.

Figgy pudding seems like such an old-fashioned treat, the kind that dates back to at least the 18th century, but my own investigation into period cookbooks has turned up surprisingly few recipes for it -- under the name "figgy pudding" -- that date before the Victorian era. In The Monthly Magazine: Devonshire and Cornwall Vocabulary from 1810, it defines "figs" as: "Figs, raisins. A "figgy pudding"; a pudding with raisins in it; a plumb pudding." Also, there is a somewhat sniffy (in my opinion) entry in The Oracle—A Weekly Journal of Response, Research, and Reference from December 1882, which states, in answer to the question "In Somersetshire the poor people call raisins figs and a plain pudding they speak of as a figgy pudding. Why is this?" that "It would be hopeless to seek a rational explanation of the error. We can only surmise that in the days when communication was less facile than at present, the rural population having little acquaintance with colonial produce, used figs as a convenient generic term for the dried fruits sold by grocers. ... We do not think the error is peculiar to the poor: it is rather characteristic of the rural population." Well, la di da!

The authors of most "history of figgy pudding" articles on the Internet seem to agree that figgy pudding, plum pudding, and Christmas pudding are all names for the exact same thing, that none of those dishes actually contain figs or plums, and that this somehow made sense to the people of the past because they were weird like that way back then.  However, that kind of explanation for "why people in the past did things a certain way" always makes me suspicious, because it so often turns out to be totally untrue!

Historic Cooking: Halloween Fruit Cake from 1920

Halloween Fruit Cakes.
Photo: Elizabeth Urbach

I realized, as I was going through my past food history posts, that while I have made various recipes from the 1920s (like cheese straws and Club sandwiches), I had never written them up or taken photos.  While I will have to re-create the cheese straws and Club sandwiches at another time, I recently discovered a cookbook on VintageRecipes.net: Mrs. Wilson's Cook Book published in 1920.  It has a lot of interesting recipes, but none, as far as I can discover, that contain alcohol any stronger than cider; this is a recipe book for the frugal, teatotal household, not one headed by a "flapper".  It does, however, contain recipes named after various holidays, and since Halloween just happened, I couldn't resist making the recipe called Halloween Fruit Cake.

Historic Cooking: Chicken Saltato con Fungi from 1916

Chicken Saltado con Fungi ingredients.
Photo: Elizabeth Urbach

Since the Historical Food Fortnightly Challenge project officially ended, and no new challenges will be posted, those of us who have completed some of the challenges in the past decided that we would continue the project on an informal basis. We choose a challenge from the whole list of previous themes, and either complete them (if we never got a chance to do so), or re-do them, on our own time, with no requirement (even such an informal one as we had) to complete the recipe and post about it within a certain time period! I've been reading Edwardian Farm by Ruth Goodman, Peter Ginn, and Alex Langlands, so I've been thinking about life in California during the Edwardian period, and the similarities and differences between Edwardian California and Edwardian England. 

Historic Cooking: Moss Rose Cake, ca. 1948.

Orange flower water.
Photo: Elizabeth Urbach.

I recently had a birthday, and as I have been doing for the past several years, I decided to make my own birthday dessert.  My family means well, but for most of my life they always got me those cakes from the grocery store bakery section, which always tasted stale and chemical-y, and I really dislike them; I would always be "forced" to take home the extra cake (usually about 3/4 of the cake, because my family doesn't love grocery store cake, either) because "It's *your* birthday cake", and it would sit in my fridge for over a week as I tried to get my housemates to eat some of it, but it would end up in the trash ... Despite the slight transgression of birthday protocol in making my own birthday cake, I would rather make my own; I like to bake, and when I bake, I get to decide what to make, plus, I know that it's freshly baked, rather than freshly taken from the freezer ...

Anyway, my niece is also a budding foodie and baker, and she bought me a vintage cookbook (ca. 1948) for my birthday a few years ago; the result of her purchase is that I try to have the cookbook with me when I go visit my parents' house, whenever my niece is also there, and we try to choose a recipe and bake it together.  She likes making cake (we made a Devil's Food Cake, before).  This time around, I decided I wanted something lemon for my birthday, and couldn't decide between a lemon pie -- like I made last year for my birthday -- or a sponge cake with lemon curd filling (but I haven't had good luck with sponge cake; last time the cake broke in half when I tried to get it out of the pan).  We thought this recipe sounded interesting, and as a bonus, you don't have to separate the eggs!  Here is the original recipe:

Moss Rose Cake

2 c. sifted cake flour 

½ tsp. salt

2 tsp. baking powder

4 eggs

2 c. sugar

½ tsp. almond extract 

1 c. hot milk

Sift flour, salt and baking powder together 3 times.  Beat eggs, add sugar gradually and beat until thick enough to hold a soft peak.  Add flavoring.  Fold in flour mixture in small amounts and add hot milk gradually, mixing quickly until batter is smooth.  Turn into lightly greased cake pans.  Bake in moderate (350°F) oven 30 minutes.  Makes 3 (8-inch) layers.  

Historical Food Fortnightly: Challenge #7 -- The Best Thing Since Sliced Bread -- Raspberry Jell from 1945.

Calves' feet boiling for jelly.  Photo: Elizabeth Urbach. 

Having tried (and failed) to make jelly the old-fashioned way from calves' feet, it was a very quick and easy job to make jelly with packaged gelatine.  The calves' feet need to be cleaned, covered in water and boiled gently for 4 hours, until the meat and cartilage fall off the bones and are dissolved into the broth.  Then the bones and meat chunks and any undissolved cartilage need to be picked out of the broth and the broth needs to cool and settle overnight.  Then the fat that rises to the top of the broth needs to be cleaned off the top, and the sediment that sinks to the bottom needs to be scraped off as well.  The resulting jelly is a transluscent, meaty brown color that needs to be melted again and strained through a jelly bag or a few layers of cheesecloth or wet muslin to remove more sediment.  Then the jelly needs to cool and settle again, and if it's not yet clear and flavor-less, it needs to be melted and run through a jelly bag again.  Once it's clear, only then can you add the flavorings and pour it into a mold and let it set into its finished shape!  That takes at least a day, just to prepare the unflavored gelatine! 

Catching up -- I'm so behind!

My grandparents' wedding
portrait from 1945.  Photo:
Elizabeth Urbach.

We've been keeping busy around here lately.  My grandma, who passed away last month, wanted to be buried in her hometown of Hibbing, Minnesota, up near the Canadian border with the U.S., and the weather has finally warmed up enough that they can have her interment.  So, several members of my family will be flying out to Minnesota next week and spending a few days there with the family for my grandma's second funeral and burial.  It will be a lot of flying and driving, and hopefully, a really good experience with the family, since it will also probably be the last time we go out to Minnesota, and maybe the last time we see those relatives in person ...

Dress commission, part 2

Well, my friend picked up her dress a few weeks ago, and while it's still not as fully trimmed as she (and I) would like, it looked great on her for her event.  To the left is a photo of the finished dress.  It's so dark that it's hard to see the trim details!  The main body of the dress is navy blue, and it's trimmed in black, with a rhinestone and black beaded clasp at the waist.  Pleated black satin ribbon topped with narrow black velvet ribbon trims the edge of the collar, sheer black flowers are placed in a line down the pleated and pointed satin panel on the front, which is also tipped with a black tassel, and 6 black braid-covered shank buttons follow the line of the skirt overlap, which is actually sewn closed underneath.  My friend also had some plain black velvet ribbon that will probably be used to edge the satin waistband and cuffs, but I really think that the dress needs more silver/rhinestone/bead accents to make it a little less dark!

The pattern also called for a neckline insert, but my friend forgot to bring the fabric for me to make it, so she ended up wearing the dress without the insert and it looked fine.  She was worried that the V-neckline would be too low without it but it wasn't, so that was a relief!

A dress commission!

Hint of History's #101 pattern
with trim options

Occasionally, I make period costumes for people, and I'm working on a dress for a friend this week.  It's #101 Shawl Collar Dress from the 1910s Collection by Hint of History.  To the left is a picture of the pattern, with some trim options drawn in by a friend of mine.

photo: Elizabeth Urbach

I'm making the version in the bottom of the illustration; the original pattern is a one-piece wrap dress with shawl collar and modesty insert (not in the photo!), but I've added extra panels to the bottom of the bodice to make a shorter over-skirt and give the effect of a separate coat and skirt.  I've also added the long sash panel to the front, which will have a tassel at the end.  I'm just tweaking the fit of the sleeves and shoulders (so hard to fit!) and then I'll add the trim.  There's some  plain gray velvet ribbon, plain black velvet ribbon, black velvet ribbon edged with pleated black satin, and some 3-dimensional black tulle roses.  There is also a great black and silver rhinestone and bead clasp to close the jacket at the waist.  I think I'll put the black velvet with pleated trim around the collar, and a tulle rose on either side near the face.  The clasp will go at the high waist, and the hem of the coat will get the plain black velvet ribbon.  The hanging "sash" will have the tassel at the end point, as well as some of the tulle roses on it.  A photo of the almost-completed dress is on the right. It's a lot of navy blue!  It will be very dark, trimmed entirely in black, with only the white insert at the neckline to draw the attention to my friend's face.  But she picked the fabric and trim, and she likes dark colors, so I hope she'll like it! 

_Downton Abbey_, Season 3!

original ca. 1915 cotton dress
from my collection

Who's excited that Downton Abbey is being shown again?  ME!  I'll probably have to see it online like last season because not everyone in my household is a fan, and the television was often busy on Sunday evenings with non-Downton programming ... but I'll be at a friend's house this Sunday for a Downton marathon and tea, where we'll review Season 2 and then watch the first episode of Season 3 together, all while drinking tea and enjoying cake and a variety of tea savories.  So very civilized.  Apparently there will be some heart-wrenching scenes in this season, so I might have to get out one of my vintage lace-trimmed hankies ... 

Thanksgiving preparations, ca. 1915

image from Grandma's Graphics

"How to Select Poultry.

In selecting poultry full-grown fowls have the best flavor, provided they are young.  The age may be determined by turning the wing backward--if it yields, it is tender.  The same is true if the skin on the leg is readily broken.  Older poultry makes the best soup.  The intestines should be removed at once, but frequently in shipping they are left in and, hence, when removed, the fowl needs washing in several waters.  The next to the last water should contain a half teaspoonful of baking soda, which sweetens and renders all more wholesome.  The giblets are the gizzard, heart, liver and neck."-- from The Bride's Cook Book, ca. 1915.

A Victorian recipe reborn -- summer pudding!

Summer pudding.
Photo: Wikimedia Commons

It's "too darn hot" around here! Yet, there are festivities where sweet things are expected.  Ice cream and popsicles are always a good thing (I keep a box of popsicles or fudgesicles in the freezer all summer), but what if you want something a little more elegant, but you don't want to heat up the house?  Summer pudding is a refreshing, no-bake, party-worthy dessert.  Opinions differ as to the origins of the recipe; it seems to be a late-Victorian Trifle combined with a Charlotte.  No matter; it's delicious, and easy, and involves 2 minutes of simmering on the stove, so your house stays cool!  I made a summer pudding for a party on the 4th of July, and it went over really well.  Here is the recipe I used, based on a recipe from a book by Elizabeth David, posted to the Leite's Culinaria blog:

12 oz. frozen sweetened raspberries (thawed)
1 box fresh raspberries
1/2 lb. fresh sweet cherries (pitted)
2 Tablespoons plum jam (could use raspberry or strawberry)
1/4 cup sugar
1 loaf sliced white bread, day-old or dried slightly in the oven, crusts trimmed
heavy cream

Tips for a "Patriotic Evening Affair"

Image from http.clipart.edigg.com

This information is from the Woman's Home Companion magazine from 1919:

“For a Patriotic Evening Affair”

Open Sandwiches, Allied Style
South Park Sweetbreads or Veal Souffle
Pineapple Mousse
Coffee or Shrub Punch

Titanic Survivors' Reunion Picnic and Commemoration

"Wild Blue Yonder" rose

We had a lovely time at the Rose Garden on Saturday.  A small group of us gathered at a shady picnic table and enjoyed a menu inspired by the "Last Dinner on the Titanic" menu, as well as some recipes from Mrs. Rorer's cookbook from 1912.  Unfortunately I didn't get any photos of the table or the food, but you can imagine from the menu:

Ginger Ale and Tea Punch
Iced Black Tea

Cucumber, Mint and Cream Cheese Sandwiches

view of the Rose Garden

Smoked Salmon and Cream Cheese Sandwiches
Creole Sandwiches (cream cheese, cheddar, tomato, and sweet pepper)
Stone-ground Wheat Crackers (standing in for the Cabin Biscuits from the Titanic menu)

Fresh Strawberries
Fresh Cherries
Coconut Cake
Coconut Lemon Sandwich Cookies

I wore my partially-restored antique lingerie blouse, with my walking skirt made from Sense & Sensibility's Beatrix Potter pattern.  It actually has a higher waistline, more in line with 1912 fashions, but because of the drape of the blouse, and the fact that my ribbon belt slid down to my natural waist, you can't tell from the photos.  I'll have to put it on again and take better photos of the line of the skirt.

"Europeana" roses

My friend Sara also wore a vintage dress; she actually took a vintage nightgown, made a slip out of vintage fabric to wear underneath, and wore it as a summer day dress with a vintage hat and parasol!  When I get the photos from the other ladies who were present, I'll post them.

It was extra fun because Saturday was Senior Prom for the local high schools, and there were a bunch of young ladies and gentlemen in evening dress, taking photos in the garden!  

Another Titanic event to attend!

View of the Rose Garden from June 2004.

Although the majority of Titanic commemorative events happened last month, on or around the actual anniversary of the sinking, there are still a few here and there, providing more opportunities for wearing the costumes that everyone worked so diligently to complete.  The next one on the calendar for the San Jose area is the South Bay Ladies' Tea Guild's Titanic Survivor's Reunion Picnic.  Here are the details:

Titanic Survivors’ Reunion Tea: Imagine yourself as someone who might have been a passenger on the Titanic, and survived the tragic sinking.  We'll get together for a picnic to celebrate our survival and remember those who were lost.  Gentlemen and older children welcome!
Date: Saturday, May 12, 2012.
Location: San Jose Municipal Rose Garden (near the Rosicrucian Museum)
Cost: $25 per person
Suggested Costume: day or dressy afternoon dress, 1900 through 1915, all classes.

Greet May 1st with Morris dancing!

Morris dancers in England.  By Kaihsu Tai,
GNU Free Documentation 1.2

My friend Amy is a Morris dancer and says that it's traditional to greet the sun (i.e. get up before sunrise and dance at dawn) on May 1st, "to make sure the sun will rise for the rest of the year."  So, if you happen to be up before 5 a.m. tomorrow morning, and you live in the San Francisco Bay Area, why not go down to one of the following Morris dancing performances?

Berkeley Morris: from 5:30 to 6:45 a.m. at Inspiration Point in Tilden Park.
Mad Molly: at 5:50 a.m. at the Palo Alto Baylands Nature Preserve.
Goat Hill: at 5:45 a.m. in the Twin Peaks parking lot in San Francisco. E-mail goathillsquire (at) oakashthorn (dot) com for more information about the group.
Seabright Morris & Sword: at 5:30 a.m. at the Lighthouse on West Cliff Dr in Santa Cruz.
Apple Tree Morris: at 5:30 a.m. at the Sebastopol Community Center Youth Annex, 425 Morris St., Santa Rosa.

They say that there will be dancing all day long, so you may still be able to catch a performance even if you can't be there at dawn!  

Working on a Titanic costume project.

ca. 1911 day dress

Well, as everyone around here knows, this Sunday marks the 100th year since the tragic sinking of the Titanic, and I'm planning to attend some of the memorial events in the Bay Area.  While the Titanic dinner sounds fabulous, it's way out of my budget, and I didn't have anything to wear to the Titanic Ball last weekend.  A few friends from my costume guild are meeting for tea at a local tea room, and going to see the 3-D version of James Cameron's "Titanic" immediately afterwards.  I don't plan to join them for the movie, because 3-D movies always give me headaches, but I'll be there for tea!  That means a costume from 1912 ...

my vintage "pneumonia blouse"

I made a ca. 1911 shirtwaist and skirt for the California Woman's Suffrage Centennial last fall, so if I don't get anything else made, I can wear that.  I also have a 1912-ish blue lingerie gown that a friend made and passed on to me when she could no longer wear it, and it's just barely big enough (if I pull my corset laces tight!), but I need to put the hem up so I don't trip.  I've also been working on a ca. 1910-ish linen skirt and jacket, and I have a vintage ca. 1912 lingerie blouse that would be perfect with them.  However, the skirt is in the Edwardian high-waist style and I discovered that I don't have the right materials to make the fitted under-waistband that will keep the skirt waist at its proper position.  I haven't even cut the jacket out yet, and the vintage blouse is damaged and needs restoration, including the removal of rust stains.

Then, on top of that, I need the accessories, in particular the hat and hairstyle.  I have white stockings and T-strap pumps that will do, as well as vintage (1950s) elbow-length gloves and a modern handbag that sort of looks Edwardian, but I just have no imagination when it comes to trimming hats.  My hair, while it's very long, is also thin and fine, and won't hold a curl or wave even if I coat my hair with products and sleep in curlers, and it disappears to nothing when I pin it up.  So much for a full, luxurious, Gibson Girl marcel-wave hairstyle!  

Downton Abbey is back for Season 2!

Downton Abbey cast photo.  Photo: Carnival Films.

If you'd like to watch the Christmas Special, click here.

It's on KQED for the next 6 or 7 weeks; the schedule is here.

Lots of costume fun!  

100 years of voting rights for California women!

South Bay Ladies' Tea Guild celebrating the Woman's
Suffrage Centennial at Satori Tea Bar!

San Jose joins the rest of California in celebrating an important milestone: the centennial anniversary of women being granted the vote in California!  In 1911 the Women’s Suffrage Amendment was finally passed by both houses of the California Legislature, and it was signed into law on October 10, 1911 by the governor, under the eye of Clara Foltz, the first female lawyer on the Pacific coast of North America, who lived and practiced in San Jose.

The work began in 1840, when Elizabeth Cady Stanton and Lucretia Mott, along with other female American delegates to the World Anti-Slavery Convention in London, were not allowed to sit in the convention hall and participate, because of their gender.  They realized the many similarities between the conditions of racial slavery and gender inequality, and resolved to address the issue on their return to the U.S.