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. 

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."