Thursday, December 31, 2009
Wednesday, December 30, 2009
Tuesday, December 29, 2009
The two motifs shown come from a very-much-the-worse-for-wear, four-page remnant of what is probably a Coats & Clarks tatting booklet from the mid-to-late 1940's. I started No. 8917, made a hash of the middle, and am trying it again -- the Mission thrift shop had a basket of vintage #30 tatting cotton last week at two for a buck so I have several colors from which to choose (the shop also had a baggie filled with the World's Ugliest Orphan Earrings for a dollar ninety-nine but that's a post for another day).
Instructions on my Flickr account.
Monday, December 28, 2009
Sunday, December 27, 2009
see more Lolcats and funny pictures
I was trying to get some work done on the computer and someone kept trying to crawl up onto my chest. After I had deposited her back on the floor for about the third time, she went away and left me....
....left me, that is, in order to go into the dining room, drag my new black microfiber raincoat down from the back of the chair where I'd left it, curl her grey-white-and-brown hairy little backside up in the middle of it, and go to sleep.
Friday, December 25, 2009
Thursday, December 24, 2009
Wednesday, December 23, 2009
Tuesday, December 22, 2009
As promised, I have scanned the chapter on using bias tape from a late 20's or possibly very early 30's sewing book from the Spool Cotton Company; it can be downloaded from my Flickr account. Three pages of illustrations on making collars from bias tape are included (left-click on the above for more detail). If I have time this weekend I'll scan the rest of the booklet.
Monday, December 21, 2009
Sunday, December 20, 2009
I’m not rejecting this book out of hand; as the curate said of the egg, parts of it are excellent. Unfortunately the author is a journalist and not a scholar, and a pretty superficial writer to boot. Throughout the book she repeats all of the conventional wisdoms on traditional women’s roles without exploring the history on which said conventional wisdoms are based. Prepare to be annoyed by frequent sweeping generalizations and woolly thinking.
At the beginning of the book Schenone gets a bit too Earth-Mother-Corn-Goddess for me, although I recognize there are those who like that sort of thing (and if you don’t like that sort of thing, skip most of the Introduction). In fairness to the writer, the book is lively and wide-ranging, with interesting recipes and some intriguing bits of American food-folklore…but… this information is tainted (at least for me) by the many, many errors I found.
This is my chief problem with the book. Could her publishers not afford the services of a competent copy editor who might have (among other things), pointed out to Schenone that the word pilgrim is commonly used to refer to 15th century emigrants to New England rather than Virginia, and Martha Stewart is a media icon and not a scion?
When I see silly mistakes like these it makes me wonder what else she got wrong.
Saturday, December 19, 2009
(I am of course wondering what was involved in getting that red nose on the cat. I wish I'd had something similar at the last clinic we had; almost all of the children were there for the second shot and I was wearing a set of brown fuzzy plush antlers to lighten the mood. I was not alone; a very senior member of management from our local Big Corporation was present as a volunteer, and he was wearing a green velvet watchcap with a huge gold star sproinging up out of it. I'm so sorry I didn't get a picture).
Thursday, December 17, 2009
Wednesday, December 16, 2009
What makes them French? Well, there's an Eiffel Tower in the advertisement...
(It has been ten degrees F below freezing since Monday night so I thought instead of the lovely embroidery pattern with the hollyhocks on it, I would post something a bit more seasonal).
Tuesday, December 15, 2009
From Sewing Made Easy by Mary Lynch and Dorothy Sara, first published in 1950. Two pages of ideas on my Flickr account -- Mary and Dorothy's instructions assume you already know how to sew.
(There is a used book store three blocks from my office; I did some serious damage to my wallet last Friday. One of my prizes is a late 20's sewing book with some amazing collars to be made with bias tape. That's for next week).
Monday, December 14, 2009
Sunday, December 13, 2009
At this time of year many of us are looking for tasty dishes to take along to holiday parties. I thought I would list some family favorites.
Cocktail Sausages in Hot Horseradish Cream
2 – 16 oz packages Li’l Smokies or other cocktail sausages
1 cup sour cream
1 cup mayonnaise (I use Hellman's)
2 T. prepared horseradish such as Inglehofer's
Cook the sausages per the package directions and place in a chafing dish or slow cooker to stay warm. Heat the sour cream and mayonnaise together over medium-low heat or on low power in the microwave until the mixture begins to bubble around the edges. Don’t let it boil or the sour cream may separate. Remove from the heat and stir in two tablespoons of horseradish. Pour over the sausages and serve with toothpicks for spearing.
My mother used to substitute little meatballs for half of the sausages. If you use raw grated horseradish, start with about two teaspoons and add to taste. It should make you aware of its presence but not be overpowering.
Cucumbers in Creamy Dressing
“Peel and slice thin 4-6 cukes. “ “ “ 1 large onion. In enamel or pottery bowl sprinkle with salt – leave 1-2 hours. Drain – rinse – drain. Creamy Dressing – 1 ½ c. Miracle Whip, 2-3 T vinegar, ½ c. sugar (I use ¼ ). Pour over cukes – chill 2-3 hours.”
(The above is transcribed from my mother’s handwriting. I haven't had this in years but it's very, very good, and an excellent way to dress those sorry bland excuses for cucumbers that are all you can find in the stores at this time of year).
8 – 10 eggs
2 T. soy sauce
2 t. star anise
1 stick cinnamon
2 t. black tea leaves (about 1 tea bag)
1 t. sugar
1 t. salt
Cover eggs with cold water to a depth of 1 inch. Bring to a boil, cover the pan and reduce the heat. Simmer for 10 minutes. Rinse them in cold water until they are cool enough to handle, and drain. Tap the eggshells gently all over with the back of a spoon until they are a network of fine cracks. Return the eggs to the saucepan and add the remaining ingredients and 2 cups of cold water. Bring to the boil again and reduce heat. Simmer, covered, about two hours, adding boiling water to keep eggs covered, if necessary. Drain and chill well. Peel the eggs before serving them.
Bleu Cheese Dip
From the spousal unit’s mother, and simplest of all. Mix a 2-cup carton of sour cream with half a package of crumbled bleu cheese (about 2 ounces). Allow to sit for about fifteen minutes to let the bleu cheese work. This is delicious with chips, pretzel and raw vegetables but the bleu cheese flavor gets more pronounced the longer it sits. Best eaten the same day, and if you thin this with a little mayo it’s a great dressing for a wedge of iceberg lettuce.
Friday, December 11, 2009
Thursday, December 10, 2009
Wednesday, December 9, 2009
I love this dress, from an unknown mail-order pattern company. From the hairstyle and length of the hem, I'm guessing right at or just before 1935. Left-click to enlarge or go to my Flickr account.
Tuesday, December 8, 2009
Monday, December 7, 2009
Sunday, December 6, 2009
Strawberry Bavarian Cream, 1915
1 envelope Knox Sparkling Gelatine
1 cup cold water
1 cup strawberry juice and pulp
1 tablespoonful lemon juice
½ cup sugar
1 ½ cups heavy cream, beaten until stiff
“Soak gelatine in cold water five minutes, and dissolve by standing cup containing mixture in hot water. Strain strawberry juice mixed with lemon juice. Add sugar, and when the sugar is dissolved set bowl containing mixture in pan of ice water and stir until mixture begins to thicken; then fold in cream. Turn into wet mold lined with strawberries cut in halves, and chill. Garnish with fruit, selected strawberries and leaves. A delicious cream may also be made with canned strawberries.”
Jello Cream Pie, 1993
“Mix 1 package Strawberry Jello with 2/3 cup boiling water. Mix until completely dissolved, about 2 minutes. Add 1/2 cup cold water and enough ice cubes to make 1 1/4 cup. Stir until slightly thickened. Remove any remaining ice. Gently fold in 1 container of Cool-Whip. Refrigerate about 10 minutes, until filling will mound. Spoon into a graham cracker crust. Chill at least 2 hours.”