The Candy-Maker: A Practical Guide to the Manufacture of the Various Kinds of Plain and Fancy Candy. 1878
I found these recipes for Molasses candy in “The Candy-Maker: A Practical Guide to the Manufacture of the Various Kinds of Plain and Fancy Candy.” 1878. Please reply in the comments section if you try any of these and which you like best. Also, if you have any memories that involve molasses candy I’d love to hear them. At the end of the story, it is saying to “boil to the ball.” I did some research and this seems to mean that when you drop the molasses into cold water to cool it down it will form a soft ball.
From one of my favorite vintage image sources, freevintageillustrations.com
This entry is the first in a series about candy making. With summer and salt water taffy season around the corner I thought this would be a useful starting point to find out the vintage way of making some favorite candies. I found this overview in “Scammer’s Universal Treasure-House of Useful Knowledge. An Encyclopedia of Valuable Receipts in the Principal Arts of Life,” compiled and edited by Henry B. Scammell. Assisted by Experts in Every Department. 1889. Keep in mind that when referring to “bladders” I found that this means small air bubbles. I also tried in vain to find a definition of what “flirt” means in terms of cooking. If anyone knows what this was referencing, please comment in the section below the story.
Design for a Chimney Piece in the Gallery, now Dining Room, Harewood House, Yorkshire (Elevation)
Everyone needs to know a little marble maintenance, right? Maybe. But you never know when this will come in handy. As taken from “The Household Encyclopedia; or, Family Dictionary of Everything Connected with Housekeeping and Domestic Medicine.” By an association of Heads of Families and Men of Science. Volume II. London: 1859
Vintage table setting courtesy of freevintageillustrations.com
As Easter dinner approaches it is a good idea to keep these tips on etiquette as found in the 1869 book “Good Manners; A Manual of Etiquette in Good Society” close at hand.
A few of the tips I found interesting. In this time period, etiquette advised to start eating as soon as you are “helped.” It’s interesting how these habits have changed. I’ve always been under the assumption that you wait to eat until everybody is served. Murphy’s Law always states that the slowest eater at the table (usually me) is served last. I’ll also have to try to remember not to “bend the head voraciously over the plate.” I don’t want to convey a “shocking want of good breeding,” right mom?
These are for your enjoyment and in the hopes that you become “a very expert fruit eater.” If there is ever one out there, I’d truly like to meet them!
Vintage Easter image courtesy of thegraphicsfairy.com
In researching old-time potato recipes for Easter, I came across “The “Home Queen” Cook Book, Two Thousand Valuable Recipes on Cookery and Household Economy, Table Etiquette, Etc.” Contributed by over Two Hundred World’s Fair Lady Managers, Wives of Governors and Other Ladies of Position and Influence, edited by James Edson White (1893). The World’s Fair would be referring to the World’s Columbian Exposition in 1893.
I found the qualifications for submission interesting…
“In the preparation of the Recipe department of the “Home Queen” the plan has been to secure a few choice and well-tried recipes from each of hundreds of individuals scattered throughout every State and Territory in the Union… The recipes are not necessarily all original with the contributors, but are such as have become favorites by long use.
When choosing a time to start planting in the Spring the soil should be dry, so that when you grab a handful, it slowly falls apart after being released. Heavy soils and clay should not be worked when wet. After these conditions are met, the upper 3 inches of soil should be worked and made fine by using a steel-tooth rake or hoe. All stone and debris should be cleared away, making an even surface that is sufficiently compact and level.
Paw paw, Asimina triloba with Yellow-Billed Cuckoo. Birds of America [double elephant folio edition], Audubon, J.Yellow-Billed CJ., (1826-1838) [J.J. Audubon]If you were to set me loose in a forest and told me that I had to feed myself I wouldn’t know where to begin. Fortunately, Native Americans and early settlers were familiar with a unique fruit called the pawpaw which was an important food source in the late summer.
The pawpaw is the only temperate member of the tropical custard apple family not found in the tropics and it grows wild in 26 states in the U.S, from Louisiana to Ontario, Canada (I know – not a U.S. state) and from the Atlantic to as far west as Nebraska. It’s the largest edible fruit tree native to North America. They are quite hardy in snow and icy conditions and grow to about twelve feet with a slim tree trunk and branches with long, green leaves. The trees produce greenish/black fruit that ranges from three to six inches long.
And if you’re in the business of name calling – the pawpaw has been variously named a Hoosier banana, Indian banana, custard apple or a Quaker delight.
Where, oh where is dear little Nellie?
Where, oh where is dear little Nellie?
Where, oh where is dear little Nellie?
‘Way down yonder in the paw-paw patch.
Come on boys, let’s go find her,
Come on boys, let’s go find her,
Come on boys, let’s go find her,
‘Way down yonder in the paw-paw patch.
Picking up paw-paw, puttin’ ‘em in your pocket,
Picking up paw-paws, puttin’ ‘em in your pocket,
Picking up paw-paws, puttin’ ‘em in your pocket,
‘Way down yonder in the paw-paw patch.
One of the questions that’s been bothering me was how did our ancestors preserve their food? Our nice stainless steel refrigerators were not an option so what was the secret? I’m finding there are many secrets to food preservation, but the one that surprised me the most was just simply burying food to preserve it.
Burying food helps to protect it from light and oxygen. The soil should be dry and salty and you should dig deep enough to be below the frostline. The hole should preferably be in a dry, sheltered area. Fruits and root vegetables were the most common food products to be stored using this method. Cabbage (Rio Verde or Danish Ballhead buried upside down with roots intact) was also traditionally preserved this way during the Fall in northern climates and it can be dug up at anytime until the Spring.
