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.

Slowly catching up ...

photo from www.e-Cobo.com.

AUTUMN DAYS.  BY LOTTIE LINWOOD.

‘Tis Autumn time! the summer flowers

Have faded ‘neath its golden feet;

The birds have left their shady bowers,

And winds chime mournfully and sweet;

The maple boughs, whose folded leaves

Have whispered through the summer days

Like bright-winged birds, around the eaves

Are flitting in the sun’s pale rays;

I hear their rustling low and sweet,
As if an angel floated o’er;

They seem to me like friends I meet,

And love, then part forever more. 

The dreamy lull of limpid streams;

The azure haze that floats above,
Enshroud earth as mysterious dreams,
O’er all our spirits softly move. 

Spirit of dreams! oh, I would bless

Thy soft luxurious charms for aye,

And fold thee in my soul’s caress,

Now and forever till I die!

Oh, chide me not! the low wind rhymes,

Full many a plaintive trembling lay,

And I could listen to her hymns,

Till I had breathed my life away. 
-- from Godey's _Lady's Book_, October 1855. 

Gardening operations for October, ca. 1858.

Nikolay Dimitrov, www.e-Cobo.com

1040. OCTOBER.—Flowers of the month.—China-aster, holly, and ivy.
1041. Gardening Operations.—Sow rose-tree seeds and fruit stones, also larkspurs and the hardier annuals to stand the winter, also hyacinths and smooth bulbs, in pots and glasses.  Plant young trees, cuttings of jasmine, honeysuckle, and evergreens.  Sow mignionette in pots for winter.  Plant cabbages, &c., for spring.  Cut down asparagus, separate roots of daisies, irises, &c.  Trench, drain, and manure.

-- from Inquire Within for Anything You Want To Know, by Dr. Chase. 

Gardening operations for September 1858

Grandma's Graphics.

This is from one of the many long-winded instruction books available on Google Books: Inquire Within For Anything You Want To Know, from 1858.

1038. SEPTEMBER.—Flowers of the month.—Clematis, or traveller’s joy, arbutus, and meadow saffron.
1039. Gardening Operations.—Plant crocuses, scaly bulbs, and evergreen shrubs.  Propagate by layers and cuttings of all herbaceous plants, currant, gooseberry, and other fruit trees.  Plant out seedling pinks.  Sow onions for spring plantation, carrots, spinach, and Spanish radishes in warm spots.  Earth up celery.  House potatoes and edible bulbs.  Gather pickling cucumbers.  Make tulip and mushroom beds.

Autumn bonnet fashions from September 1855.

The Monitor, 1855.  Image from The Costumer's Manifesto.

The following is from Godey's Lady's Book, of course!

“PEOPLE,” in the Grundy sense, are beginning to arrive from watering-places and the country, with the first demand of absentees, fall bonnets.  Belgian straws, satin straws of mixed colors, as brown and white, black and white, or Leghorns, are the decided favorites.  The first is trimmed with a mixture of ribbon and black blonde as simply as may be, with perhaps a few field-flowers inside the cap, or a bouquet on one side, mixed with lace.  One of the most elegant we have seen had a large crimson poppy, with a black heart; buds and leaves arranged around it, as above; the strings were, of course, a rich crimson and black ribbon.  This bonnet was appropriately worn with a black silk dress and mantle.  Leghorns are much trimmed with straw in bands, bouquets, rosettes, etc.  Black and white satin straws are the favorite bonnets in half mourning; they have black taffeta ribbon and straw gimps, mingled in loops, bands, and bows.  Those who have had transparent straws through the summer sometimes prefer to have them made up over dark shades of blue or green to purchasing entirely new bonnets.  Most of the fancy braids will do up to look almost as well as new for a second season, particularly French lace straws, and even Neapolitans.  The autumn ribbons are, as usual, very rich in color and variety of shading.  Plaids and strips or moire and velvet, with taffeta, either in the same or contrasting colors, are the favorites.  Never was there a season when ribbons were more in use for dresses, mantles, even chemisettes and  undersleeves.  In all our large cities, “ribbon stores have become a feature.”  They sometimes have embroideries also; but other establishments deal in nothing else.  Every hue of the rainbow—every shade of heaviness or delicacy in material is represented.  Velvet, moire, taffeta, gauze, and mixtures of all these, in widths from half an inch to six inches, are to be found."

A new post (finally!): "Autumn Days" -- a poem from 1855.

Image: Nikolay Dimitrov.
www.eCobo-com

AUTUMN DAYS.  BY LOTTIE LINWOOD.

‘Tis Autumn time! the summer flowers
Have faded ‘neath its golden feet;
The birds have left their shady bowers,
And winds chime mournfully and sweet;
The maple boughs, whose folded leaves
Have whispered through the summer days
Like bright-winged birds, around the eaves
Are flitting in the sun’s pale rays;
I hear their rustling low and sweet,
As if an angel floated o’er;
They seem to me like friends I meet,
And love, then part forever more.

The dreamy lull of limpid streams;
The azure haze that floats above,
Enshroud earth as mysterious dreams,
O’er all our spirits softly move.
Spirit of dreams! oh, I would bless
Thy soft luxurious charms for aye,
And fold thee in my soul’s caress,
Now and forever till I die!
Oh, chide me not! the low wind rhymes,
Full many a plaintive trembling lay,
And I could listen to her hymns,
Till I had breathed my life away.

-- published in the October 1855 issue of Godey's Lady's Book. 

What to do with fresh peaches? Have them with tea!

1895 "Berry" peach from Wikipedia.

While peach season is technically in August, they are still available in September around San Jose! Don’t forget to enjoy them right now, either fresh (with cream and sugar), or made into savory dishes and salsas to accompany meat, and many delectable desserts. Why not even give a tea party featuring peaches? You can purchase any one of the many peach flavored tea blends available in the supermarkets or online, or you can make your own. I suggest a nice Taiwanese oolong tea as the base for your peach tea.

To make your own peach tea at home, you should have:

• fresh or dried peaches, or peach juice
  
• granulated sugar
  
• fresh water
• unflavored oolong tea (from Taiwan, if you can get it), or other unflavored tea
  

First, fill your kettle with fresh water and put it on to boil. Meanwhile, pour hot tap water into your teapot, swirl the water around inside to warm it, and set it aside for a few minutes. If using dried peaches, chop them into small pieces. If using a fresh peach, take out the pit and chop it into small pieces, then sprinkle a few tablespoons of sugar over the fruit and let it sit for a few minutes. When the water in the kettle boils, take it off the heat. Empty the hot water out of your teapot, and measure 1 tablespoon of tea leaves, and at least 1 tablespoon of chopped peaches into the teapot. Pour the just-boiled water over it and let it steep for 3 minutes, then strain into teacups. You can add some more peach pieces to the bottom of each teacup before you pour in the tea, if you want. If using peach juice, omit putting peach pieces into the teapot with the tea, and brew the tea as usual. Strain the peach juice through cheesecloth, if desired, to remove the pulp, and add a teaspoon or two of juice to each teacup after you've filled it 3/4 of the way with tea. Add more peach juice or sugar as desired, to flavor the tea, and enjoy!

Here are a variety of menu choices for your own Peach Tea party!

Oolong tea or Peach flavored tea

Clotted cream or Mexican crema
Peach jam
Peaches and Cream Scones

Grilled Peaches Wrapped in Prosciutto
Peach mint salsa on crostini
Sliced peach and turkey sandwiches

Peaches and cream
Peach cobbler
Individual Peach Pies
Peach ice cream
Peach pound cake

More links:
“Tea tasting 101: characteristics of good quality oolong tea”
“What should I keep in the pantry for tea parties?”
“Which foods go with oolong or pu-erh tea?”
Peach Iced Tea recipe
Prize-winning Peach Pie recipe
Pickled Peaches recipe
The Lady & Sons Peach Cobbler recipe