Tuesday, December 16, 2014

Knitting - A Vintage Cardigan in Larger Sizes


I think I copied this from one of my late 40's/early 50's yarn company Coats and Clarks pattern books.  Obviously, it was before I learned to insert a footer to track the provenance of the things I was copying.

It's a Word document, no less, and I can't get the columns to line up. If the description tempts you, email me and I'll send you a copy.  

"An elegant cardigan with patterned panels and a V-neck especially designed to flatter a fuller figure."

COATS & CLARK'S "RED HEART" KNITTING WORSTED, 4 Ply, Art E 230-B (2 oz "Tangle-Proof" Pull-Out Skeins):

Sizes 18  20 42 44 46
Skeins No 789 Bittersweet 10 11 11 12 12
Knitting needles No 5 
6 buttons
GAUGE: 
Double Seed st — 5 sts = 1 inch; 15 rows = 2 inches
Stockinette st — 10½ sts = 2 inches; 15 rows = 2 inches
BLOCKING MEASUREMENTS:
Sizes 18 20 42 44 46
Body Bust Size (In Inches) 38 40 42 44 46

Monday, December 15, 2014

"It Was Supposed To Be Dead" And Other Fairy Fables


You know, normal women worry about their husbands coming home covered with perfume.

Sunday, December 14, 2014

An Often-Overlooked Advantage To Being A Grown-up



I can have cinnamon toast for breakfast whenever I want.

Saturday, December 13, 2014

Caturday!


Friday, December 12, 2014

Quote Of The Day


There is nothing that gives a greater sense of comfort than the purring of a cat.  It is the most flattering music in nature.  One feels, as one listens, like a humble lover in a bad novel who says, “You do, then, like me a little – after all?”  The fact that a cat is not utterly miserable in our presence always comes with the freshness and delight of a surprise. ~ Robert Lynd

Tuesday, December 9, 2014

Knitting - a Scottie Toy from 1950


If you're a fast knitter you could probably whip up two or three of these before Christmas!  From the Australian Home Journal.

Monday, December 8, 2014

Sunday, December 7, 2014

Staff of Life



MONTE CARLO BREAD

1 cup shortening
½ cup lukewarm water
9 cups sifted flour, about
2 cups milk, scalded
6 eggs, beaten
1 ½ teaspoons salt
1 ½ cups currants
1 cup sugar

Soften yeast in lukewarm water.  Add milk to salt, sugar and shortening.  When lukewarm add yeast.  Add half the flour 2 cakes yeast and beat well.  Let rise until very light.  Add eggs, currants and remaining flour.  Knead lightly, let rise and when light place in greased bread pans.  Let rise and when light bake as for white bread.*  When bread is 2 days old,  cut into thick slices and toast.  Makes 3 loaves.

(*Bake in hot oven - 400°F - 10 minutes, reduce temperature to 375°F and bake 35 to 40 minutes longer)

CORN BREAD

½ cake yeast
1 ½ teaspoon salt
¼ cup lukewarm water
2 T sugar
½ c. corn meal
1 T. shortening
1 ¾ c. boiling water
2 ¾ to 3 c. sifted flour

Soften yeast in lukewarm water.  Cook corn meal in water 10 minutes; add salt, sugar and shortening.  Coll until lukewarm, stirring occasionally to prevent a film. When cool add softened yeast and beat well.  Add flour and mix well.  Knead, using as little flour on board as possible.  Put into a greased bowl and let rise until almost doubled in bulk.  Knead down and let rise again.  Shape into loaves, place in pan and let rise until it has almost doubled.  Bake as for standard white bread.  Makes 2 loaves.

POTATO BREAD

1 cake yeast
½ cup lukewarm water
½ c. boiling water
1 ½ t. salt
1 T. sugar
1 T. shortening
2 c. mashed potatoes
4 c. sifted flour (enough to make medium dough)

Combine in order given, following general directions for straight dough method.  Makes two loaves.

The American Woman's Cook Book, ed. by Ruth Berolzheimer, 1950.


Saturday, December 6, 2014

Caturday!


Friday, December 5, 2014

Quote Of The Day


It's so beautifully arranged on the plate -- you know someone's fingers have been all over it. ~ Julia Child

Sunday, November 30, 2014

Remains of the Day


As it turns out, we have no leftover turkey.  But if we did, I'd be tempted to make this.

Friday, November 28, 2014

Quote Of The Day


I sometimes wonder what people are thinking.

Tuesday, November 25, 2014

Sewing - A Hood and Capelet, 1949


Just in time for the festive season, a hood and capelet to sew from the Australian Home Journal, 1949.

Monday, November 24, 2014

Vintage Ephemera - An Audubon Turkey


And a couple of bob-whites.  Copyright-free, from Dover.

Sunday, November 23, 2014

Confined to Quarters


Brian saw one of these on the back fence this afternoon.  Reserve Cat is so not going outside.

Alea Jacta Est


He registered for this today.  My one consolation is that he is competing in the "light" category -- full 26.2 miles, but without the 35-lb pack.

(He told me that his surgeon would kill him if he competed in the "heavy" category).

Saturday, November 22, 2014

Caturday!


Sunday, November 16, 2014

They Don't Write Cookbooks The Way They Used To


Heirloom Pumpkin from Burpee's

"PUMPKIN SOUP.  Sometimes I feel that I am very old.  When I consider all the changes which have occurred over the long years since I was a child I feel like a stranger even in the Paris where I was born.

The din of the traffic has put the street songs to flight.  One is no longer woken  by the cry of the groundsel sellers.  The raucous song of the oyster  man no longer reminds one that it is Sunday, which must be celebrated round the family table with a feast of oysters.

The shops have changed too.  Only the windows of the butter, egg and cheese shops have kept their character, and on the pavement just beside the door one can still admire the giant pumpkin with gaping sides squatting on its wooden stool and seeming to say to passers-by, "Why not make some pumpkin soup?  And you will need some milk for it too.  Come inside and buy some."

Certainly in my young days there was no wooden stool.  The pumpkin was balanced on top of two other uncut pumpkins which were the rendes-vous of all the dogs in the neighborhood who stopped there...for a moment or two.  The stool is a triumph of modern hygiene.

If you are making pumpkin soup, buy a slice weighting about 1 lb.  You will need 1 1/2 pint of milk and 2 oz of rice as well.

Peel the pumpkin and cut the flesh into small pieces.  Put them into a saucepan with a tumblerfuil of water.  Boil for about 15 minutes, then mash the pumpkin to a purée.  Add the milk and bring it to the boil.  Now pour in the rice and season with salt and pepper.  Simmer for 25 minutes.

At this moment the rice should be just cooked.  Adjust the seasoning to your taste adding, if you like it, a pinch of caster sugar.  I prefer a sprinkling of freshly-milled black pepper."

Cooking with Pomiane, by Edouard de Pomiane (sometime in the 1930's and translated/reprinted 1975).

Saturday, November 15, 2014

Caturday!