Christmas preparations.

Italian cuccidate.
Photo: Elizabeth Urbach

I'm gearing up for my annual holiday baking marathon.  I usually make one or two types of traditional Italian cookies, fruit cakes, and gingerbread to both serve and give away as gifts to family and friends, along with homemade jam.  I also like to make at least one historic recipe as well.  I've tried Mrs. Beeton's Seed Cake and Currant Cake with good results, but this year I think I'll try her Christmas Cake.  Here is the recipe:

Mrs. Beeton's Christmas Cake

_Wartime Farm_, the book!

_Wartime Farm_ by Peter Ginn, Ruth Goodman,
and Alex Langlands.  Photo: Elizabeth Urbach.

I may have mentioned my interest in the "Farm" history documentary series on the BBC, including "Tales from the Green Valley", "Victorian Farm," "Edwardian Farm" and "Wartime Farm" on this blog before ... my admiration of the featured historians and presenters knows no bounds!  I wish they would do a documentary here in the U.S. so I could work with them ... Anyway, there are companion books to each "Farm" series, and I recently won an autographed copy of the "Wartime Farm" book!

It's full, not only of an historical overview of what was going on in Britain between 1939 and 1950, but there are short chapters on many aspects of Home Front life in the country, with instructions for making and doing many of the things featured in the text and on camera in the documentary itself.

Home remedies for the common cold, ca. 1870.

Image from ClipartETC.

Aaargh!  With the changing weather -- the usual autumn winds, and unusual amounts of rain -- it's cold season again at The Cup That Cheers!  That means another seasonal foray into the antique domestic manuals and cookbooks for advice.  The following tips come from the Excelsior cook book and housekeeper’s aid, from 1870.  Beware the liberal use of paregoric (opium) and other dangerous ingredients!

TREATMENT OF COLDS.
If feverish, bathe the feet in warm water, take some hot herb tea, or hot lemonade, but use no spirits, as this will only increase the fever.  Get up a perspiration, and be careful about exposure the next day.

Tutorial: Steampunk-friendly millinery flowers

Japanese hana kanzashi flowers turned into
Steampunk-friendly millinery flowers!

I've taken a bit of a detour from my Victorian and 1912 day dresses and started to flesh out an idea I had for a Steampunk hat trim.  I usually don't make my own hat trims -- heck, I have trouble using pre-made trim and silk flowers on my hats -- because I just don't have the right kind of imagination to come up with something that looks good.  A few years ago I was at Costume Academy -- a one-day costume conference put on by the Greater Bay Area Costumer's Guild -- and ended up taking a class on hana kanzashi, or the delicate, elaborate flower-bedecked hairpins and headdresses that Japanese geishas wear. Making them involves doing origami with tweezers and 1/2 inch squares of hand-painted China silk ribbon to make the individual flower petals, and is very time-consuming and fiddly.  I didn't really know how I would ever use the information, but because I was getting ready to help with the costumes for a production of Gilbert & Sullivan's Mikado, I thought it might come in handy for making headdresses for the women in the cast.  While I didn't end up making any headdresses at that time, I did start thinking about how to alter the design and production for theater costume purposes.  I ended up with cool Steampunk propeller-flowers for my hat (which I don't have yet, but that's another story)!

Cheery little May baskets!

Photo: Elizabeth Urbach.

Making Victorian-inspired items can require a lot of skill and time, not to mention money, but if you choose the right project, you can make something that's inexpensive and cute, in practically no time!  Well, if you consider 30 minutes "no time" ... Here's what you need to make a Victorian-ish May basket to hang on your doorknob:

an assortment of silk flowers
one sheet of fancy scrap-booking paper
12 inches or so of baby ribbon or other narrow ribbon
hole punch
wire cutters or sturdy craft scissors
roll of floral tape
Scotch tape/regular clear tape
pencil
ruler or compass (remember those from math class?)

How about some homemade orange spice tea?

So many people associate the scent and flavor of spiced oranges with the fall and winter season. Making old-fashioned clove oranges is a lovely pastime that results in a natural and decorative air freshener for the home, but also a delicious garnish for punches, hot beverages, and teas like the blend below. Orange spice tea is one of the most popular blends for cold weather, at least in the United States, but most people purchase theirs, and are unaware that it is a fairly simple recipe to make at home. With all due respect to Bigelow tea company and their classic Constant Comment blend, here is a homemade version:

Homemade orange spice tea (by the pot):
4 cups water
1 tablespoon black tea
1 tablespoon orange marmalade, plus extra
5 whole cloves, plus extra
1 whole cinnamon stick

Bring the water to a rolling boil. Place a tablespoon of loose black tea in the bottom of a warmed teapot, with one cinnamon stick and 5 whole cloves which have been bruised or cracked. Add one tablespoon of orange marmalade. Fill the teapot with boiling water, cover, and allow to steep for up to 5 minutes. Strain into cups and enjoy. Using the same tea leaves and spices, but adding up to 1 tablespoon orange marmalade each time, you can get up to 4 teapots of orange spice tea.

Not only will you have a delicious and popular hot beverage, you can adjust the amount of orange and spice to suit your own taste! Serve with a thin slice or wedge of fresh orange, with 2 or 3 whole cloves pushed into the peel.

Make your own rose water!

image from AuntiesClipArt.com
The South Bay Ladies' Tea Guild is planning another Victorian workshop soon: Making Rose Water the Victorian Way! A rose-themed tea party, and some of the home made rose water, is also included. The tea and workshop will be held at a private home in San Jose, CA, on Saturday, August 8. Tickets are $20 per person; e-mail southbayladiesteaguild@yahoo.com to R.S.V.P. or for details of location, menu, etc. Older girls are welcome to attend, if accompanied by an adult!

For some history behind this activity:

The Victorians and Edwardians were known for their love of roses, and used them for everything from decoration, to perfume, to flavoring for desserts. They were not the first ones to do this, however; they were following several centuries of history and tradition in their culinary and cosmetic use of fragrant flowers.

By the 19th century there were a few simple methods for making rose water. The simplest method is to obtain a glass jar with a tight-fitting lid, fill it with fresh, clean rose petals, cover the petals with water, and fasten on the lid to the jar. Then, set the jar in the sun for several hours, strain out the rose petals at the end of the day, and use the scented water immediately or keep it in a cold place for a few days. To preserve it for a few weeks, you would have to add some spirits of wine or even some white wine vinegar, and make sure to keep it in a tightly closed glass container in the cellar, away from the sun and heat.

Another simple method involves making a rose infusion: fresh rose petals were washed and patted dry with a towel, then added to a pan of boiling water and allowed to boil for a short time; then the pan was removed from the fire, covered, and the rose petals were allowed to steep in the hot water for 20 to 30 minutes or more. When the water was colored, scented and flavored enough, the rose petals were strained out and the liquid was transferred to sealed, clean bottles or jars, and kept in a cool, dark place. Vinegar or spirits of wine would have been added to aid in preservation.

Some old recipes call for attar of roses, spirits of wine and various chemicals whose names are unfamiliar to us today. Attar of roses is, by the way, just rose essential oil, and spirits of wine is vodka, but some other items, like sugar of lead, might not be advisable to use even if it were available! Some recipes called for making rose water by distillation, using beakers, tubes, and other specialized equipment, practical only if you were part of a commercial rose water manufacturing effort back then, but doable today with minor modifications.

However you make it, homemade rose water should be kept in the refrigerator for best results, and will last from a few days up to a couple of months if prepared and stored properly. It can also be frozen and kept for several months, as ice cubes, sealed in a freezer bag. Use and enjoy your rose water the way our ancestors did!

How to make rosewater (distilling instructions)
How to make your own rose water (distilling instructions), by Annie Bond
How to make rosewater and living potpourri (infusing instructions)
How to make herbal cosmetics