Savory & Sweet

Our Savory for the day would be Hannah Glasse’s Pea Soup with Grilled Emmer Flatbread. This workshop certainly concentrated on the sweet side. But Hey! Everyone wants lunch.  

All the ladies arrived and each chose a receipt (recipe) that needed to be started first. The Pea Soup would take the longest and we would be having it around noon for our lunch.  Rachel and Cindy began by reading  Glasse’s receipt and then started chopping all the ingredients. Stephanie  whipped up the batter for The Right Dutch-Wafers from Mary Kettilby 1724 cookery book. The receipt contains yeast so it  would need to sit and expand and bubble before it was ready to use. Then she washed and chopped fresh strawberries, added  sugar, and put them aside to be used on the waffles at lunch. The Grilled Flatbread receipt also need to rise so Lisa popped open the dark beer and added the yeast and sugar. Once that was ready she added the oil, salt and flour. We used emmer flour. Emmer flour is an ancient wholegrain flour much like whole wheat. It has a sweet, rich nutty flavor.  Marsha made the Lemon Cheese from the receipt of “The Cookbook of the Unknown Ladies.” We will use this in our wafers, cones, and rolls later.

Natalie is a pie crust master and began on Lydia Maria Child’s Common Pye Crust receipt while Cathy prepared Hannah Glasse’s Marzipan To Make a Hedge-hog.

Rachel and Cindy scooped up all the ingredients at various times and put them into the soup kettle, and, every so often, made sure to stir it well so nothing stuck to the bottom. With the final step they would be adding some more butter, ham, and Worcestershire sauce.

The marzipan and pie dough, made by Natalie and Cathy, was ready to wrap and rest until they were needed in the afternoon.

Several of the girls worked together to cut the candied angelica, citron, lemon peels, orange slices and almonds for Frederick Nutt’s Millefruit  Biscuits.

Cindy whipped the egg whites and orange flower water with the birch whisk. She wanted everyone to see how amazing it was that you could get such nice peeks from a wooden whisk.  The cut-up fruit and chopped almonds would be added to this and dropped onto parchment paper to dry in the oven.

The pie crust would be used for Richard Bradley’s, 1732 receipt, To make a Tart of Ananas, or Pin-apple. Rachel cut a fresh pineapple into small pieces for the pie. You could small the aroma of the sweet-scented juices as she sliced. The pineapple then went into a pot with sugar and sherry placed on the crane, high over the fire, and left to stew.

After about two hours of simmering, the soup was done and taken off the fire. The flat bread had risen and Cindy and Lisa oiled it before it went on the grill over the hot coals.

Everyone was working hard on a variety of items and it was time for a well-deserved break. The day was lovely and perhaps too warm for, however, this gave us a chance to remove ourselves from in front of the fire and sit on the porch and have our lunch. I had opened the porch door a bit, as the sun was shining in, and this made it cooler.

Sitting comfortably, Natalie and Rachael enjoy the hearty pea soup and flat bread, (not pictured) on the cool porch. The fragrant soup had many wonderful flavors as well as textures. The combinations of  dried peas, cabbage, leeks, onions, carrots, potatoes, ham and spices made it an epicurean delight. The flat bread was dense but had a nice reddish brown color  and a  nutty taste that is much more mellow and more pleasant than the typical whole wheat bread. Next time I think I’d have it rolled out flatter. I do wish we had a picture of it on the table. However, I can tell you it did taste wonderful dipped into the pea soup. 

Lunch on the porch gave us all time to chat and talk about what was to be done next. There were several receipts that were started in the morning that needed to be completed. One was our dessert. With lunch consumed, everyone went about getting the next part of their receipts ready. Stephanie had made the strawberries and  the waffle batter when she first arrived in the morning. Once the waffle iron was hot, she started making The Right Dutch-Wafer.  The “Right” means authentic or true and  the wafers batter contains yeast. These ‘Wafers’ what we would call waffles nowadays. 

As she made them they were put into a pan and hung on the crane over the fire to keep warm.  

The batter was just right and made perfect waffles. The strawberries , with their sugar added, had macerated and had just the right amount of liquid to drizzle on the waffles. The waffles were crisp on the outside and soft on the inside and had a nice taste of orange flower water that complemented the strawberries. And, yes, we had whipped cream to go with it.

The simmering pineapple was not losing much of its liquid, perhaps making more as it stewed. I was afraid that additional heating would break down the pineapple and we would have just liquid. I decided to have Natalie add sago. Sago is almost a pure starch that comes from the sago palm and has been used for centuries to solidify puddings. It’s like tapioca. This worked and the pineapple thickened and was no longer watery.

Lisa puts the Millefruit  Biscuit in the bake oven. Later in the day, we took them out and they still had to dry some. I put mine back into the oven for the rest of the afternoon, and they were fine by the time I went to bed. They do take a long drying time. I liked the taste of the fruit, however, the nuts got lost, so next time I’ll double the amount.

In the morning, Marsha and Lisa had made the dough for the  Dutchess of York Biscuits from Joseph Bell’s 1817 cookery book. Now it was time to  roll, stamp and dock the biscuits. Everyone got into the swing of it, and seemed to have their favorite mold.

Stephanie was back at the fire melting chocolate for our Chocolate Drops. Lisa and Marsh helped Stephanie with the drops. We left a few without sprinkles of nonpareils for Marsha.

While the biscuits baked, two wafer irons were made hot. We used  Elizabeth Moxon’s 1764 receipt for To Make Goffer Wafers. I’ve found that this works every well with my irons.  Cathy and Natalie teamed up to pour the batter and work the two wafer irons.

Rachael  helped to roll the wafer into shapes. She used a tin cream horn mold and a wooden dowel. She had to work fast. They were hot when the came off the iron, nevertheless they cooled quickly and became rigid.

With  all the receipts completed it was time to sit down and make marzipan. Stephanie mixed colors and I showed a few samples that I had already made and some pictures.  Everyone sat down and let their creative juices flow.

Rachel made this wonderful Medieval dragons and  Cindy put some cinnamon on the face of her hedgehog.

As adults, it is always enjoyable to play with food that feels like play dough. The ladies let their artistic abilities soar. The marzipan turned into strawberries, apples, lemons, limes, hedgehogs, dragons, pears, oranges, pumpkins and a malamute dog (made by Natalie) .

From the oven came the Tart of Ananas. Once again we see the creativity of Natalie, she took the extra dough and made a pineapple shape and when it came out of the oven she added a few sprigs of rosemary on top. A show-stopper for sure.

Next, the pretty-looking Dutchess of York Biscuits were done. This is a simple receipt made with butter, sugar, flour and water. It has very little in the way of flavor. However, that said, I did enjoy mine dipped in my tea and also tried it in my wine, as they would have in the 19th century. I liked it best in my tea.

Marsha piped the lemon cheese into  the wafer cones and a bit of chocolate was dipped on the ends of the rolled wafers.

It was an enjoyable, busy, and productive day. Everyone had fun, learned some new receipts and went home with containers filled with soup, flatbread, and desserts. I’m sure there were many happy husbands that evening.

Sandie

“Mama usually made pea soup. On Sunday nights she cooked it – and not just enough for one or two repeat performances. She made enough to last until the following Saturday. Then on Sunday, she’d cook another one. Pea soup, bread, sometimes a small portion of potatoes or meat. You ate it up, didn’t ask for more, and you didn’t complain.”   The Book Thief

Stressed spelled backwards is desserts. Coincidence? I think not! ~ Author Unknown

 


























TAIL OF TWO RABBITS

(Dear readers, We are still having technical difficulties. To see all post please go to the HOME button. Thanks You for your patience.  Sandie)

 PART TWO

In 1722 Edward Kidder published his cookery book, called “The Receipts of Pastry and Cookery”. At this time he was already teaching the techniques of cookery in his school  in London and to wealthy ladies in their own homes.

His receipt for A brown Fricassee of Chicken or Rabbit, was going to be my number two Rabbit receipt.  As you  know I was not happy with the first one. After reading this receipt, I decided to alter it to my taste. Instead of white wine I would use sherry, and, because we have enough rabbit tenders to eat, I would eliminate the ‘Shiver’d Pallats’ (sliced cooked beef) and savory balls. Yes, this will change the taste somewhat, however I’m not feeding an army just the two of us. And I do want to have the flavor of the rabbit to really be the highlight of the dish.

One of the treats growing up  was to bake potatoes in the fireplace. They were wrapped in foil and everyone took turns rolling them around so the sides baked evenly. We did this every week. And ate them by the fire while we watched Lawrence Welk, Ed Sullivan Show or Ted Mack’s Original Amateur Hour.  Once we even watched my sister Phyllis sing and duke it out with another contestant. My sister came in second.

I haven’t done potatoes like this in a long time so with a brisk fire going and coals ready, Allan made a nice pile of them in the corner and I put the foil wrapped-potatoes on the coals.  Okay, back to  Kidder.

Earlier in the week I took out all the packages of chicken gizzards, and backs I had cut from Cornish hens and  tossed in the freezer.  They come in handy when you need a quick gravy. I put them in a pot with some chicken broth, onion, parsley, garlic and salt and pepper then simmered them (with the exception of the liver). This cooked for about 45 minutes then I strained it  I then made a roux and added it to the broth and I had a nice gravy ready for the Rabbit Fricassee .

In the afternoon, I took out from the freezer, the French rolls that I had made the week before. I put four on them in a dish covered with a cloth and let them defrost. When they were beginning to warm I dampened the cloth and put them in a warm place to rise. I must say I was surprised how much they rose, and I was really happy with the results. When the potatoes began to get soft, I brushed the tops with butter and started them in a bake kettle.

I floured the rabbit tenders, and sautéed them in  browned butter in the skillet. When they had a nice color, I removed them to a plate to keep warm. I poured a little broth into the pan to deglaze it than added  more butter, the  leeks, mushroom, thyme, garlic and parsley. I let this all cook over the heat until the mushrooms and leeks were soft. While the pan was hot I added the sherry and burned off the alcohol, the taste would remain in the sauce. The gravy and some chicken broth went in next and then another lump of floured butter to thicken it up.  After I mixed this about, I squeezed a little lemon juice on it.Allan poked the potatoes and they were ready. The beans were al dente, the way we like them, and the rolls a wonderful golden hue. The rabbit was cooked to perfection.

Well, I did not hold true to Kidder’s receipt. However, I think the beef and savory balls would have perhaps added a  overwhelming flavor to the delicate rabbit. I likes this dish and will make it again.

Coming up: Savory and Sweet Workshop blog. Stay tune.

Sandie

“You cook good rabbit, pilgrim.” from the film Jeremiah Johnson (1972)

Receipts

Pastry and Cookery  1722

TAIL OF TWO RABBITS

(Dear readers, We are still having technical difficulties. To see all post please go to the HOME button.  Thanks You for your patience.  Sandie)

PART ONE

                                                                   Francisco Goya

I grew up eating wild game meat.  My dad owned a fishing and hunting store. He, my brother Jim and sister Joan hunted all the time.  It was a great way to stretch the food budget of a household of nine.  One of my favorite was rabbit. My mom cooked it two ways, in a stew or deep fried.  I loved them both. So, while looking through Williams Verral’s cookery book, I came across “Collops of Rabbit in Champagne wine” and it looked interesting. Being that we don’t hunt, Allan and I took a ride up RT 4 to Loudon and the Hungry Buffalo. They sell all kinds of wild game. We purchased enough rabbit tenders for two meals.

A few days before I wanted to make this I printed Verral’s receipt and read it over twice. I recommend that everyone read early receipt at least  twice. This way you will understand what you need to do to change it into a modern equivalent and save yourself from a cooking catastrophe. Also, I need to decide what else would go with it. I felt that cranberries would complement the rabbit and, being that there would be a bit of a sauce, I decided to have French rolls to accompany it. Then I picked a dessert that Allan has been asking for, baked custard. Along with the custard I thought it would be nice to place a tiny Madeleine on top.

I made the cranberry sauce and the Madeleine the day before our meal and sealed them in a tight container. The next afternoon I made the Cream Custard  from Lady H in Richard Bradley ‘s 1732 cookery book, and put it in the refrigerator until later.

The next day arrived and I made the custard in the early afternoon in a nice water bath. Then I started the French rolls  from Hannah Glasse receipt. We are only two people here so I froze most of the rolls. This is an experiment I’ve been wanting to try to see how will they come out the next time I want to use them.  I also froze some of the cranberry sauce for later use.  That evening I assembled all the ingredients for the collops. I chopped the green onions and  shallots put the herbs and seasoning into a small bowl and poured out the right amount of broth. I salted and floured the collops and I was ready to cook.

The fire had been going for a while and the coals were ready.  I sautéed the rabbit tenders to a golden brown and then took them out and put the plate aside to keep warm. In the same pan used for the rabbit went some butter, the mushrooms, green onions and herbs, salt and pepper.  When they were softened and the mushrooms had turned a nice chestnut color, I added a knob of butter mixed with flour and stirred it in to make a roux, then cooked it. If you don’t cook a roux long enough the flour taste remains. I stirred in the white wine and lemon juice and some chicken stock and let this  simmer a while. The rabbit was then added in, tossed around to coat and cooked for a few more minutes. I moved the pan from the coals and covered it.

My French rolls would be baked in the new reflector oven that I recently bought, this was the first chance I had to use it. When the rabbit was out of the way, I moved it closer to the fire so they would obtain a crispy golden  top.

Dinner was ready.  With everything on the table, we began to plate.

We sat  leisurely eating while the custard heated up in a warm kettle by the fire. I like my custard warm. After I took them out I toasted the top with a hot iron out of the fire.

With the custard ready I placed a mini Madileine on it. Allan was in heaven.

Now the review on this meal is complicated.  I loved the cranberry sauce and the rolls were flaky and moist.  The custard delicious and the Madeleine on top was a perfect compliment.  The rabbit sauce I did not like. They say if you’re going to use wine in a recipe use one you love. Well, I am not a fan of white wine and should have thought about this.  I found the sauce to be overly sweet from the wine and the lemon didn’t help the matter. I did like the rabbit. After scraping off the sauce I found it very tender and tasting somewhere in-between white and dark chicken meat.

Now Allan, he loved it. The next day he had it for lunch and said it tasted even better after sitting  overnight. Don’t be reluctant about trying this rabbit receipt, if you like white wine.  You may love it like Allan did.

Our next rabbit receipt will be from Edward Kidder.  I’ve read this receipt and with a change or two I’m sure I will like it.  I’ll post it soon.

Sandie

“My dinner is still in the woods.” -Unknown

Receipt

William Verral, 1775

“The Complete System of Cookery”

 

SAUSAGE MARATHON


Credit: Wellcome Library, London. Wellcome Images

What could be better in the fall or winter months than a meal built around homemade sausages. We love them, and I decided to make different type. Looking over many receipts, I found several rather interesting ones.

lcanian sausage is a true old-world sausage and can be found in literature in the 4th century. Ten surviving  cookbooks of the Greco-Roman world survive under the name of Apicius and are the works of several authors.  One receipt included in this work is lcanian sausage which is the forerunner of the Greek Loukaniko. Loukaniko may have originated in Italy, however, it became popular in Portugal in addition to Greece and a few other countries.

Loukaniko is comprised of pork and lamb and a laundry list of spices, wine, and grated orange.  It was often served as a mezze (appetizer). I also came across a receipt for Saulcisses en Potage in  Lancelot de Casteau, Ouverture de Cuisine, 1585. This was a  “Tourney Dish” of sausages with apples, onion, cinnamon and nutmeg eaten at the mock battles during the Middle Ages. I thought this would be great to do together. In addition, I found a German venison receipt from the manuscript of Sabina Welser, 1553. It was edited by Hugo Stopp and published as Das Kochbuch der Sabina , 1980.This was timely, as I was given venison by a friend.

I made the two types of sausages,(receipt below) and  I took each receipt and divided it in half. one half I added pink curing salt; these sausage would be cold-smoked.  After the four different types of sausage were stuffed into their casings, they went into the refrigerator to sit overnight.

The next day I got out the Cameron’s Original Stove top Smoker and hickory chips. Once this started to smoke, the two different sausages with the curing salt went in and stayed for 4 hours on a low heat. I was careful to keep the two sausage separate  so I’d be able to know which was which. After two days, and help from Allan, my sausage making was complete; now to share them.

For the first night we had our neighbors in.  We always like to have them taste test things for us.  The menu would be Loukaniko  with pottage, Emmer flour Flat Bread. sautéed Brussels sprouts with New Hampshire elixir (maple syrup), and sautéed apples, onions, garlic and cabbage slaw. Now Allan dislikes Brussels sprouts, so I needed to do something a bit different so they would be not be as bitter as he recalls. I was hoping the maple syrup would do the trick.

 The first thing I had to prepare for the dinner was the dough for the flat bread.  Emmer flour is a rich and nutty, ancient, wholegrain flour, and I thought I would try it to see if I liked it.  After they were flattened I put them between strips of plastic wrap and stored them in the refrigerator.

The Saulcisses en Potage does not have cabbage, however, my Russian heritage was screaming put it in! Also I remembered similar receipt from Hannah Glass that I have made.  So I incorporated them together. As a result I made a slaw with cabbage and carrots to be added to the apples, onions and garlic all to be sautéed in butter, spiced with nutmeg, cinnamon, a tad of sugar, and a bit of dry white wine.  This also sat in the refrigerator ready to go.

Allan built the perfect fire, the neighbors arrived and we all enjoying appetizers, which included the smoked Loukaniko. The cooled smoking made the sausage firm and enhanced the flavoring of the spices and orange zest. Served with crackers and cheese. All in all a thumbs-up for sure.

When the coals in the fireplace were ready, it was time to get cooking. The  sausage went on the  gridiron first. The pottage and Brussels sprouts went into three-legged pans to sauté. Last but not least the flat bread went on the hanging griddle.

When everything was done and put on the table we just dug in, so, sorry no pictures. We took the flat bread and use it as a roll adding the sausage and the pottage on top.  OMG!!!  It was an epicurean delight, if I have to say so myself. A distinct flavor of lamb in the sausage then a subtle hint of the leeks and garlic hit with the zesty orange and herbs all exploding on your palate, glorified by the pottage all wrapped in a soft and fragrant flat bread. The Brussels sprouts being sautéed in oil and butter with the addition of syrup had a nice brown and sweet nutty finish, And all did try them. The meal was a success.

 A few days later we had our friends, who gave us the venison, over for dinner. On this occasion we sampled the cold-smoked venison sausage as an appetizer. To accompany the grilled venison sausage, I chose to serve sautéed wild mushrooms and oven roasted vegetables. Once again I use the fireplace to cook almost everything. (I put the roasted vegetables in the oven).

The venison sausage had just enough of a noticeable gamy taste, with a hint of the clove and the tart taste of the juniper berries was spot on. This time I wanted to try the three-legged griddle to cook the flat bread.  It cooked better, I think, as they browned better than on the hanging griddle. We tried the sausage and mushroom in the flat bread and it was good, however my choice would be the sausage with pottage. Again thumbs-up on this one. And what can you say about, farm-fresh, roasted vegetables except yum!

I was happy with the turnout of all the sausages and the wonderful sides that accompanied them. We were able to share this with friends by the hearth with a good glass of wine and beer and an evening of wonderful conversation.

 May you have many warm and happy winter days cooking,

Sandie

 “…no one is born a great cook, one learns by doing.”
― Julia Child, My Life in France

PS. Its nice to have the blog working again. Thank you all for putting up with all the tests.  And keep your fingers crossed.  Next blog will be two meals of Rabbit.

 

RECEIPT

 LOUKANIKO SAUSAGE

1 pounds pork shoulder, cubed

3 pound boneless leg of lamb, trimmed of silver skin and cubed

1 pound pork fatback, cubed

3 tablespoons kosher salt                     

2 tablespoons extra-virgin olive oil

4 whole leeks, trimmed of dark leaves and finely chopped

3 tablespoons minced garlic (about 9 medium cloves)

2 tablespoons freshly grated orange zest from about 3 oranges

1 tablespoon coriander seeds, toasted and finely ground

1 tablespoon freshly ground black pepper

1 tablespoon dried oregano (preferably Greek)

1 teaspoon dried thyme

1/3 cup red wine, chilled

3 tablespoons red wine vinegar, chilled

Hog casings

Lancelot de Casteau, Ouverture de cuisine, 1585

 SAUSAGES IN POTTAGE.

Sausages in Pottage. Take sausages, & fry them in butter, then take four or five peeled apples & cut into small quarters, & four or five onions cut into rings, & fry them in butter, & put all of them into a pot with the sausages, & put therein nutmeg, cinnamon, with red or white wine, sugar, & let them then all stew.

 The Art of Cookery Made Plain & Easy, Hannah Glasse (1796)

 FRIED SAUSAGE

Take half a pound of sausages, and six apples, slice four about as thick as a crown, cut the other two in quarters, fry them with the sausages of a fine light brown, lay the sausages in the middle of the dish, and the apples round. Garnish with the quartered apples. Stewed cabbage and sausages fried is a good dish.

Das Kuchbuch der Sabina Welserin

 TO MAKE VENISON SAUSAGE

 1 lb. ground venison                    6-8 oz. bacon          1 tsp. salt                 1 tsp. pepper

1/4 tsp. mace                                 1/2 tsp. cloves       1/2 tsp. ginger                  

1/2 tsp. grains of paradise         1/2 tsp. cubebs      pinch ground saffron

1 oz. water                                      casing                                   

 To this recipe I added 1/2 tsp of juniper berries ground

 Did you know that during the Middle Ages the word “venison” referred to any wild animal with edible flesh?

Side Track Museum Exhibit

In the summer I don’t use the hearth often and like to keep busy with other interests. And what a summer it was! Not only record breaking heat, I co- produced an exhibit of wedding gowns with Kimberly Alexander for the Newmarket Historical Society. Along with this exhibit we had three programs.

A Wedding Tea, Gallery Talk and  Wedding Foods “Talk and Taste,”

where I paired food with the gowns.

We began this project by borrowing manikins from University of New Hamshire (UNH). Here, Astrida Schaeffer, who manages the collections at the Museum of Art at UNH, and I take out a gown to be fitted for a manikin.

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It took a week to set the risers, cover them and put them in place. We had plenty of help.

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 Kimberly,Kris, Barbara, Jeff and others all pitched in to staple the cloth on the rises, hang the walls with white fabric, steam iron gowns and dress the manikins. Then we needed to find out where they should go.

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Robert Irwin said “There’s no way to really mock up or simulate what I’m doing until I’m there. An exhibition for me is not a statement but an experiment.”

This was true with our exhibit, it wasn’t until we had all the gowns ready and on the manikins did we truly have a plan for their placements.

Thirteen gowns in all, plus the display cases

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We had a reproduction 1775 gown worn for a recent wedding, a Victorian turn of the century linen embroidered gown and a flapper gown with shoes and hat.

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Two early 1800 farm wife’s everyday gowns that we put in the agriculture section, and a few Victorian gowns in our vignettes.

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There was a dress worn in the 70s that causes quite a stir in the church, a Hot Pants number.

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A stunning silk Laotian gown in gold and red that was breathtaking.

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We had several cases filled with shoes and other wedding objects also.

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Along with our exhibit Kimberly’s gave a Gallery Talk, one Sunday, that was well attended.

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Next came the “Victorian Tea” with Kandie Carl, the Victorian Lady, who did an amazing performance dressing from chemise to stays and then into a lovely mother of the bride Victorian outfit. We sold 93 tickets and there was so much food, it was piled high.

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And last but not least the Wedding Food “Talk and Taste” presented by Colonial Table. Starting with the 1770s, I made a rum punch and served it with navettes. This cookie began its life in Marseille, France, and some became popular with the English.

November, December, and January were the most popular months in which to marry as farm obligations were less pressing than during the summer. Family and friends, gathered in the morning at the minister’s home or in the bride’s parlor for the wedding,

In 1770, there were over 140 rum distilleries in the colonies cranking out 4.8 million gallons of rum every year, so for this wedding we served a punch of rum.

For 1843, I picked orange jellies as they are so festive and would show the skill of the host. Champagne began to be served as a wedding beverage in the late 1800, and in Newmarket, we had a population of French from Canada, so I thought it would be fun to make a croquembouche. This cone of pastry started being used as a French wedding cake in the early 1800s.

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Along comes the 1900s and rationing, and Hello Refrigeration. However because of the war foods were rationed. This spurred homemakers to stretch their ingredients as far as possible. Savory as well as sweet food were encased in gelatin. I made aspic that encased hardboiled egg slice, ham and cornichons.

During prohibition, the speakeasies catered to the urban “upper crust,” and served small bites to their patrons, so they would not leave the building staggering down the street. These were called canapés, sometimes they were finger sandwiches or stuffed mushrooms something that could be carried in one hand and a drink in the other, while guests socialized. This was the beginning of the hors d’oeuvres.

With the popular cooking show of Julia Childs, quiche became the rage. I made my quiches of spinach, and cheese.

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The late 1960s were filled with bright, psychedelic colors, and long hair. Woman wore unbelievably short skirts. To represent our Hot Pants wedding outfit I made cheese fondue, that was introduced to the United States, and really took off, in the sixties.

2000 the new millennium

Things are moving fast we have new ways to get information quickly and wedding planners are showing all the new trends, Sushi went Global and was found at a buffet station near you.

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So it’s time to move over and get ready for Generation Z

Already they have food truck weddings, fresh locally sourced food and family style food stations. What next!

While wedding styles come and go, some things endure, the things that will stay are the traditional white dress, the wedding cake and a celebrating with family and friends.

This exhibit and the tea were worked on by the whole Board of Directors and its members. It was teamwork that made it so successful. A job well done! We took the gowns down packed them up and looked back at how this exhibit was so well-received. It brought in many new people to the museum some as guests and some who became members.

So after a long three months it was over. And we were all as tired as this manikin looks.

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It was a fun exhibit and I enjoyed working with all the participants in making it a success.

To see more, stay tune and see.

Kimberly Alexandria’s blog , Silk Damask at http://www.silkdamask.org/

Sandie

WILTON HISTORICAL SOCIETY

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SCHOOL SHOW

I received a call from the Wilton Historical Society. They were in need of a hearth cook who could work with children during their school program.

So off to Connecticut I went. I would be there for the week, working at the hearth in the Sloan-Raymond-Fitch house

I stayed at the very comfortable home of Lola, the museum educator the first night, Sunday. I needed to make vegetable soup and little cakes for 92 students and their teachers and parents. The way I had set up the program was to have the children divided into two groups for a hands-on experience, making 18th century food. I had two parents who stayed in the room for the whole day, helping and that was wonderful, plus there was a teacher or other parent with the group as the moved from station to station .

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The students arrive at the kitchen and wipe their hands with wipes, then divide into two groups in front of the table. I gave a 5- to 10-minute discussion on the hearth, bake oven and its door, peel, toe kick toaster, butter churn and chores that boys and girls would do in the 1700s, and I had put a chicken spinning on the hearth as one of the talking points.

5 to 10 minutes was about as long as they could stay still.

One group of six did the vegetables a the other one group was divided into two to make two batches of little cakes and one student started on the butter churn.

One mother helps with the cutting of the carrots, celery, onions and field greens.

The students managed a small knife, and everything they cut went into a large bowl. With 92 students each day we were very lucky to only have two, slight, finger cuts.

 

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The other side of the table was busy making oatmeal jumbles and butter. Students took turns with the butter, changing places as they went.

 

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When the bell rang we put the cookies in Tupperware, stashed it in the pantry , cleaned the table cloth and set up for the next group that was already filing in and washing their hands.

This procedure was repeated for each class.

Then came lunch, however no rest for the weary. It was time to regroup and wash some of the bowls and get ready for the afternoon students.

The cookies and soup I made the night before was served to the children by a parent or teacher to have with their lunch in the big hall. That is why I made them the night before.

While we were having lunch, Mario Pedone, the maintenance man, whom I could not have done without, kept the fires going for us, and sat in from time to time, which helped keep some of the boys in order.

 

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Then came 2:15 and everyone was back on the bus. The parents left and I cleaned up the things in the room and the best thing is that several ladies from the museum came and helped me cart thing s to the real kitchen and wash them up so I could reset for the next day.

I left and went back to Lola’s and began baking the little cakes that the students made, making sure there were 150 for the following day. I didn’t have to do the soup, as that was being done at the museum the next day by the ladies.

So it went for five days about 92 children a day and each day was different. Some classes were very well behaved and others not so, parents very helpful and other not. It’s the name of the game when doing school groups.

I enjoyed myself, and hope I instilled, in some of the students, an interest in early American life and how their ancestors worked hard, took nothing for granted, and didn’t waste anything, if possible.

Sandie

“Education is not the filling of a bucket, but the lighting of a fire.”

– W.B. Yeats

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FORT 4

I had the opportunity to spend a “‘Women’s of the Fort” weekend at Fort 4 in Charlestown, NH, this month. This weekend, the women would demonstrate what it was like to be a women living there. The Fort at Number 4 was the northernmost British settlement along the Connecticut River until after the French and Indian War. Construction began in 1740 and by 1743, there were 10 families settled in a square of interconnected uses, enclosed in a stockade with a guard tower.14581419_10157584623395344_286759128099649110_n

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Many of us arrived on Friday. Wendy, who was residing in Parker House, gave a wine and cheeses get-together. Everyone contributed, and there was so much more than that, foods of all kinds, I brought some of my Greek and venison sausage to share. We began to run out of chairs as more and more ladies arrived.20161007_191911

At the end of the evening we went off to our sleeping quarters in Willard House. I got the rope bed and the girls both brought a cot. The next day we moved it all together in the back of the room so we were not in the way of visitors.20161008_095352

For the Foodways presentation, I was accompanied by Patty and Rhondda in the Sartwell house. This was a large room with a great fireplace and bake oven. We would be showing how food was preserved during the winter months.

After a nice breakfast by the fire, we did the final setting up of the demonstrations.

For mine, I brought things that children would have done to helped out their mothers. It’s always nice to have something they can have that’s hands-on at a museum.

As visitor entered the room they saw our displays. My side of the demonstrations started with many herbs that were bundled and hanging from a small ladder. On a bench were pole beans dried and ready to shuck, corn to take off the cob and grind in the mortar and pestle, a pumpkin along with pumpkin leather and dried pumpkin pieces that looked like teeth. Last came the eggs, both free range and quail. These were to be covered in lard and put in sifted ash to last for the winter in the root cellar.

Also behind that were the apple press and the barrel with hops on top. This gave me a chance to talk to the parents about the fact that women did make the cider and small beer for the home, after all beer and bread making went hand-in-hand.display

On the other side of the room, Patty was demonstrating how roots vegetables were put away in hay or wood shavings in boxes and barrels. She had wonderful colored carrots and many other early variety vegetables. We even had a cabbage, with the roots on it, hanging from the ceiling. Next to that was a table with dried fruit and vegetables in glass jars along with some crocks, one with a bladder on top so they could see that some things were dried or pickled.

Rhondda did a wonderful demonstration of the importance of vinegar-making and what uses it had. She turned some into Switchel, or Haymakers punch, the Gatorade of the times. She was also making rye bread.

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There was to be a potluck dinner on Saturday night, so we were also cooking on the hearth. Here I am with a chicken skewered on an iron cross.20161008_125447

There were also other activities happening that weekend. The wool blanket that was finished on the loom was taken off and brought out for felting.20161008_135359

We were using the 1, 2, 3, turn method, and I mentioned that there must have been a song for this. Everyone piped up with their knowledge of songs and out came the fiddle. I wonder if in the past they had as much fun as we all did working together to make a felted blanket1

Then it was back to work in our own houses. I decided to do a meat and rice stuffed pumpkin for our pot luck.

We all took turns keeping the chicken spinning and I poked my pumpkin to make sure the inside was getting soft. untitled-4-copyI also brought pumpkin spiced Springerle cookies that I had made at home, and frozen manchets. As a side note, I forgot to take pictures of the cookies and their unique raised forms. However, they were a big hit, and the next day many of the ladies were looking for more.

Now the manchets were an experiment. I had read somewhere in a medieval website,  long ago , that someone made manchets and, before the last rise, they froze them to take to an event. So I made them at home froze them and gave it a try. And it worked.

I used this receipt – The making of Fine Manchet –

The good Huswifes Handmaide  for the Kitchin. London 1594, 1597

I did the first rise at home, then formed the dough into rolls. The timing was a bit off with the second rising. Even though I had the buns in the cooler with lots of ice they started to rise. By morning they were puffy and I had to peel them apart. The fire was not going to be ready until later in the day. So I put them on a tin sheet, greased them well and covered them. By late afternoon they had a crust on them. If I had the right size wood for our bake oven I would have baked them myself in the morning; however, we did not, so I had to wait until the large outdoor oven was ready.

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Everyone’s bread and some apple pies being cooked by master baker Angela in the fort’s large outdoor bake oven. Surprisingly the manchets came out very well. I’d do this again if needed, however, I’d make arrangements to have then cook sooner.

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There is a group there that are called the MOLLYS. These ladies have guns and know how to use them. It was not unlikely to find a woman in a household back then, a woman who knew how to protect her family and/or shoot game to sustain them. Twice a day they put on a wonderful demonstration of their skills.

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So the Fort closed for the day, and this was the time to get all our food ready for the evening. Rhondda had an Indian pudding in the kettle baking, Patty put baked apples in hers and my pumpkin and the stew inside were done. We took the chicken off the fire but it still needed a bit of cooking, so Patty cut it up and we cooked it over the fire to make sure it was done perfectly.

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At 6:00 sharp everyone began to arrive at Hastings House laden with the bounty of the day’s food preparation. It was all lined up in a row with the dessert at the end. As people mingled waiting for the last dishes to be placed, cheeses, crackers and wine were served.

Everyone brought a chair, their eating equipment and wine glass. When we were all seated at the tables, the dinner began.

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The hall was full of talk and camaraderie as we filled our plates and discussed the day’s events. There was so much food, and all of it delicious.14581551_10154684222094165_3382728269725161282_n

A punch was made and passed around the room table by table, and then around again. Here Rhondda, Patty and I partake of the wonderful elixir.untitled-2-copy

It was a perfect ending to a wonderful day. I thank all the amazingly talented and diverse ladies who were so kind to include us in this, our first venture to Fort 4untitled-1-copy

Enjoy the beautiful fall weather and colorful leaves,

Sandie

“We are all different, which is great because we are all unique. Without diversity life would be very boring.”— Catherine Pulsifer

Photos were taken by many of the ladies at the Fort.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

things

  Do to unforeseen circumstances this seasons workshops have been cancelled.

I will be posting some blogs and in the new year a

New Schedule of Workshops

 

 

 

 

 

Fall and Winter Workshops

 

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Oct 1, HARVEST WORKSHOP I

This is a beginner’s workshop, nothing too complicated but lots of fun and great food. You will get to experience a range of traditional hearth cooking techniques and equipment using recipes to make period dishes

Oct 15, HARVEST WORKSHOP II

– For the advanced cook. A changeling day of cooking seasonal favorites in unique way, a time to test your skills with marvelous, little-known recipes worth getting acquainted with

Nov 5, JUST DESSERT-

Christmas parties are just around the corner.  We will create a selection of Sweet Treats for the Tea Table that you can take home, marzipan, wafers, imprinted cookies and more, some to eat some to freeze.  While we bake these confections we’ll share a nice pottage and bread for our midday meal.

Workshops run from 9:30 to 3ish

To register or for more information please contact

Sandra Tarbox at sandie@colonialtable.com

 

FALL WORKSHOPS

The hearth  is waiting in slumber for the cool weather to return and with it the sounds and smells of Fall and Winter cooking.

Come and join us for this years workshop offerings.

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Oct 1, HARVEST WORKSHOP I

This is a beginner’s workshop, nothing too complicated but lots of fun and great food. You will get to experience a range of traditional hearth cooking techniques and equipment using recipes to make period dishes

Oct 15, HARVEST WORKSHOP II

 For the advanced cook. A changeling day of cooking seasonal favorites in unique way, a time to test your skills with marvelous, little-known recipes worth getting acquainted with

Nov 5, JUST DESSERT

Christmas parties are just around the corner.  We will create a selection of Sweet Treats for the table , marzipan, wafers, imprinted cookies and more, some to eat some to take home and freeze.  While we bake these confections we’ll share a nice pottage and bread for our midday meal.

Workshops run from 19:30 to 3ish

To register or for more information please contact

Sandra Tarbox at sandie@colonialtable.com