tag:blogger.com,1999:blog-24309772284391101032024-03-13T10:03:01.908-04:00Mackin-ArtMackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.comBlogger495125tag:blogger.com,1999:blog-2430977228439110103.post-11211345700952602212016-06-12T20:20:00.000-04:002016-07-20T18:02:11.682-04:00Balmorals<br />
To all of you that have followed Kelly's blog:<br />
Kelly passed away on Sunday, July 10 after a long struggle with cancer. She was a beautiful lady that loved history, especially about clothing. A talented artist and great speaker at period history conferences. But most of all she was ecstatic to live on her island and be able to share her passion with you. She will be missed dearly for she has been my everything for 23 years. Sincerely,<br />
Robin Dorman<br />
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The Balmoral boot was designed for Prince Albert as a walking boot. Albert was looking for a walking boot that he could both wear on the grouse moors of his Scottish estate Balmoral and which would look suitably stylish indoors as well.<br />
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<img alt="Queen Victoria and Prince Albert wearing Black Balmoral Boots in 1854" height="400" src="https://smhttp-ssl-39255.nexcesscdn.net/wp-content/uploads/2015/03/Queen-Victoria-and-Prince-Albert-wearing-Black-Balmoral-Boots-in-1854-344x450.jpg" width="305" /><br />
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The Balmoral boot was waterproofed to protect his feet from the wet gorse. Victoria also took a liking to the style and had several pairs made for herself, as she too liked to walk the grounds of Balmoral. With such distinguished wearers, it should come as no surprise that they became extremely popular with the gentry and later the general public alike. Apart from men, even women adapted Balmoral boots for daywear.<br />
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While made for an essentially rural setting, over time it began to be favored in urban areas as well; in those days the streets of major towns were quite dirty what with all the horse dung etc. lying around.<br />
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I purchased a pair of antique Blamorals and offered them for sale on my <a href="https://www.etsy.com/shop/JustTooMuch?ref=hdr_shop_menu">Etsy shop</a>:<br />
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<a href="https://www.youtube.com/watch?v=vMgAwcWPBHM&feature=youtu.be"><br /></a>
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They have a number of lovely details, including scalloped tops and toe foxing, but I found one detail especially exciting:<br />
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They had never been worn!<br />
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I was (of course) pleased when they were purchased, but even more intrigued when I saw the name of the purchaser - Lauren Stowell of <a href="http://americanduchess.blogspot.com/2016/05/new-civil-war-boots-pre-order-now-open.html">American Duchess</a>.<br />
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And I was ecstatic when I saw this <a href="https://www.youtube.com/watch?v=vMgAwcWPBHM&feature=youtu.be">video</a> on her website!<br />
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Unfortunately, I failed to post about this during the preorder sale, but her video alone is valuable - she outlines very well what to look for in a quality pair of reproduction Balmorals.<br />
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Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com5tag:blogger.com,1999:blog-2430977228439110103.post-87065907773924433302016-05-23T19:53:00.000-04:002016-05-23T19:53:06.458-04:00Random Photos #37 and #38<div class="separator" style="clear: both; text-align: center;">
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<br />Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-79019968288113661572016-05-10T20:18:00.000-04:002016-05-10T20:18:05.759-04:00Historical Food Fortnightly Challenge #9: Mock Food<div class="separator" style="clear: both; text-align: center;">
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This is late, but it couldn't be prevented - we've had no internet service for over a week! I did actually do the cooking and the photography on time, just couldn't do my write up.<br />
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So what exactly is a "mock food"?<br />
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Basically, something edible intend to mimic something else edible, either in taste or appearance.<br />
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And why would you want a "mock"food?<br />
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Maybe the real thing was just too expensive; mock turtle soup was created in the mid-18th century as a cheaper imitation of green turtle soup. It often used such as calf's head or a calf's foot to duplicate the texture and flavor of the originals turtle meat.<br />
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Substitutes in times of scarcity might be needed, for instance, during the Civil War in the southern states, coffee was seldom procurable and when it was available, was outrageously expensive. People tried a variety of "alternates", including acorn, chicory and okra coffees.<br /><br /> Faux food was/is often created for religious or other ethical reasons, such as the fake meat served at Lent throughout the ages.<br /><br /> I was able to find many, many receipts for mock foods in mid-19th century cook books; almost all had examples of mock turtle soup, but not having ready access to a calf's head (ewww!), that wasn't an option.<br /><br /> I also found numerous listings for mock oysters; I was very tempted by those, but again was limited by ingredient availability - no fresh corn right now. I may have to try them this summer though.<br /><br />Another intriguing receipt, for mock ice cream, which sounded more like a jello mold than anything else - might have to try this one at some future point also.<br /><br /> I had made a "Methodist" mincemeat previously (no booze) and when I came upon a recipe for mock mincemeat, I decided that was what I would try.<br /><br />
<b>The Challenge: #9 Mock Food</b><br />
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<b><br />The Recipe: No. 108. How to make Mock Mince-Pies </b>from:</div>
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<i>600 Miscellaneous Valuable Receipts , Worth Their Weight in Gold: A Thirty Years Collection, to which is Added Two Simple Gauging Tables, to Enable Merchants to Take Inventory of Their Stock </i>by John Marquart<br />
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Mix 1 cup sugar, 1 cup molasses, 1 cup breadcrumbs, with 1 cup good cider-vinegar, 4 cups water and 3 eggs; add 1 cup raisins, 1 ounce cloves, 1 ounce soda. This quantity will be sufficient for 3 pies. Bake.<br />
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<b>The Date/Year and Region: 1860 Philadelphia</b><br />
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<b>How Did You Make It:</b><br />
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We have no need for three pies, so I cut the receipt down to a third, which resulted in enough filling for 1 modern sized pie; if I had used my period pie plates, it would have filled at least four, if not five.<br />
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I was a little worried by the amount of cloves (almost a tablespoon!), they have such a strong flavor, but they didn't overwhelm the finished pie surprisingly.<br />
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The filling foamed to an amazing height when I added the soda - I knew it would, but didn't expect <i>quite</i> so much!<br />
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<b>Time to Complete:</b> Mixed it together in just over 5 minutes, baked for 45 minutes.<br />
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<b>Total Cost: </b>As usual for this time of year, all pantry items used, so approximately $5.00<br />
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<b>How Successful Was It?:</b><br />
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When I first opened the oven, I was sure I had burnt it to a crisp - it was VERY dark. But it wasn't burnt at all; that's just how the filling comes out.<br />
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The taste was rather interesting, not too heavy on cloves and not too sweet. The texture was also interesting, but not necessarily in a good way; sticky, lumpy, just off by modern standards. I've never actually tasted true mincemeat, but Robin assured me that it wasn't even close to the real thing, but again, it wasn't unpleasant.<br />
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<b>How Accurate Is It?:</b><br />
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I totally cheated on the crust and used pre-made refrigerated pie crust purchased at the store. Everything else was fairly accurate, except for the modern pie dish and use of the electric oven.<br />
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The "Methodist" mincemeat I made a number of years ago was much better in both flavor and texture, much more nuanced.<br />
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I'm glad I made this, it was a great experiment, but I won't make it again - in fact, there are a number a squirrels with a sugar buzz running amuck in the neighborhood right now!</div>
Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-45386149402960161042016-05-01T17:11:00.000-04:002016-05-01T17:11:14.919-04:001870's Battledore<div class="separator" style="clear: both; text-align: center;">
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This is a find from a recent antiquing trip downstate; I really don't like to purchase images from unbound books, but I couldn't resist adding this one to my battledore and shuttlecock research.<br />
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It appears to be from an 1870's children's book, but unfortunately, it has no title or any identifying information.<br />
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Here's information on making your own battledore and shuttlecock set, <a href="http://mackin-art.blogspot.com/2014/03/moving-with-times-battledore-and_23.html">here</a>.Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-23531605921210814522016-04-20T19:45:00.000-04:002016-04-20T19:45:34.532-04:00In the Mail<div class="separator" style="clear: both; text-align: center;">
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Another (small) batch of rune stones on their way to Traverse City, for the Dennos Museum shop.</div>
Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-23574580047641272922016-04-19T20:24:00.000-04:002016-04-19T20:24:25.393-04:00Compare and Contrast<div class="separator" style="clear: both; text-align: center;">
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I discovered the first wildflower of the year, a hepatica, on the same day my garden shared the first blooms of the year, white crocus.<br />
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I <a href="https://3.bp.blogspot.com/-YwTS1NpSfhM/VxbLX1EAYWI/AAAAAAAAIKk/R-r5Ui-7H1UhtSP1FUjFnriaqKYTzScvwCLcB/s1600/IMG_8899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://3.bp.blogspot.com/-YwTS1NpSfhM/VxbLX1EAYWI/AAAAAAAAIKk/R-r5Ui-7H1UhtSP1FUjFnriaqKYTzScvwCLcB/s400/IMG_8899.JPG" width="400" /></a></div>
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Which is better?<br />
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I really can't decide, each has it's own charm!Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-14338911310323782502016-04-04T20:27:00.001-04:002016-04-06T18:23:58.154-04:00Historical Food Fortnightly: Challenge #7 Pretty as a Picture<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://2.bp.blogspot.com/-yecSbuhHsH0/VwLxxTsiVMI/AAAAAAAAIKI/MyF4T8_jYwADRmiulv-gtZ9Ueh4EuA8qg/s1600/HFF.png" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="273" src="https://2.bp.blogspot.com/-yecSbuhHsH0/VwLxxTsiVMI/AAAAAAAAIKI/MyF4T8_jYwADRmiulv-gtZ9Ueh4EuA8qg/s320/HFF.png" width="320" /></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I just have to start by saying EPIC FAILURE!!!!!!!!!!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Not only is NOT <i>"Pretty as a picture"</i>, it tastes like <b>paste</b>!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I decided to attempt to recreate a mid-19th century molded dessert: jellies, cremes, blancmange or flummery. They are just so pretty!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">However, I don't have easy access to either isinglass or calves feet to make my own gelatine, so I decided to try a flummery.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The original flummery was a kind of oatmeal broth or porridge. Over time, other grains came into use, in particular, rice - probably as the resulting flummery would be a pristine white.</span><div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><b>The Recipe: </b>Rice Flummery from <a href="https://books.google.com/books?q=flummery&id=uk5HAAAAYAAJ&output=text#v=snippet&q=flummery&f=false">The Female's Friend, and General Domestic Adviser: Including a Complete Alphabetical Receipt Book. Instructions in Dress Making, &c.</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">RICE FLUMMERY</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Boil with a pint of new milk a bit of lemon-peel and cinnamon; mix with a little cold milk as much rice flour as will make the whole of a good consistence; sweeten, and add a spoonful of peach-water, or a bitter almond beaten; boil it observing it does not burn; pour it into a shape,or pint basin, taking out the spice; when cold, turn the flummery into a dish, and serve with cream, milk or custard, round, or put a tea-cupful of cream into a half a pint of new milk, a glass or white wine, half a lemon squeezed and sugar.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><b>The Date/Year and Region: </b>1837 America<br /><br /><b>How Did You Make It:</b><br /><br />I looked at many, many receipts for rice flummery; one suggested that rice ground in a hand-mill worked better than purchased rice flour. Another suggested allowing the rice and milk to soak overnight before boiling. Only one suggested using specifically "Carolina" rice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I had several kinds of rice in the cabinet, plain white, jasmine, arborio, brown and even green; I decided to use the arborio, as the point seemed to be extract as much starch as possible.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I soaked it overnight and then boiled it, which resulted in a saucepan of goop. I strained it to remove the lemon peel, cinnamon and larger bits of ground rice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Then into a fancy mold and the refrigerator, until well chilled. My attempts to unmold it failed utterly, so I scooped it into the bowl and surrounded it with cranberry sauce (receipt below) - I found many references to combining flummery and fruit.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><b>Time to Complete:</b> Hands on time, maybe 30 minutes. Complete time, 24 hours.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><b>Total Cost: </b>Unknown, everything came from the pantry or freezer, but probably less than $2.00.<br /><br /><b>How Successful Was It?:</b> HORRIBLE! It looked bad and tasted worse, like lemony paste.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Will NOT be making this again. The cranberry sauce was fine.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><b>How Accurate Is It?:</b> Well, my hand-mill was my blender and, of course, an electric stove and refrigerator. The choice of rice type was a guess, I've not spent any time researching 19th century rice.</span></div>
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<br /><span style="font-family: Georgia, Times New Roman, serif;"><a href="https://books.google.com/books?id=0z8EAAAAYAAJ&dq=cranberry+sauce&source=gbs_navlinks_s">Mrs. Ellis's Housekeeping Made Easy, Or, Complete Instructor in All Branches of Cookery and Domestic Economy : Containing the Most Modern and Approved Receipts of Daily Service in All Families</a>, circa 1843, provided the following receipt for cranberry sauce.<br /><br /><br />"Cranberry Sauce.—Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass full of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like a marmalade when done. Just before you take them from the fire, stir in a pound of brown sugar." </span><br /></div>
Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-26221922018391483742016-04-03T20:12:00.001-04:002016-04-03T20:12:03.378-04:00Fabric for the Ladies: The Civilian Symposium 2016<div class="separator" style="clear: both; text-align: center;">
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The Civilian Symposium is full of highlights, but the most anticipated is the reveal of the "fabric" - each year all the female presenters receive a dress-length of fabric, with the instructions of "make a garment." Gentlemen receive a vest-length of a differing fabric.<br />
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This years fabric was an Italian cotton, in a fairly large scale, woven plaid. It had a very fine hand, much more like a wool challis than cotton.<br />
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The reveal looks a bit like this, except multiplied times 4 or 5!<br />
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<a href="https://2.bp.blogspot.com/-E6kkxHn31YI/VwGmkm7YscI/AAAAAAAAII0/BB4fIlaBEPAUDIH6gmTzcHYITBt9fhJMg/s1600/4ad7cd715df7eb707cd88f95809b2855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-E6kkxHn31YI/VwGmkm7YscI/AAAAAAAAII0/BB4fIlaBEPAUDIH6gmTzcHYITBt9fhJMg/s400/4ad7cd715df7eb707cd88f95809b2855.jpg" width="315" /></a></div>
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Once in a while, the fabric immediately "speaks" and tells me exactly what it would like to become; other times (this time) it remains silent,leaving me to figure it out alone.</div>
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I started going through the many, many photos of original garments I've taken over the years and then through all the books and exhibit catalogs in my library.</div>
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Doing so caused my to notice something: plaids of this scale were nearly always wool or silk, not cotton. But I did come up with some possibilities:</div>
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1.) This one is in the Kent State University Museum collection. I've always liked the "bodice trimmed like a jacket" concept, but haven't yet constructed one. I also happen to have yards and yards of pale blue soutache that I could have used for the trim. But I decided against it; the fabric just seemed to casual for this dress.</div>
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2.) This a wool dress, the plaid being approximately the same scale as the provided cotton. The peplum, is actually a separate belt.It would have been a good choice, but it just didn't thrill me - I prefer something that will be a bit more of a challenge to figure out.<br />
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3.) This was my fall-back: if I didn't come up with any other ideas, I would make this one - at least it had an interesting sleeve! But I did find something else...<br />
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I had a chance to go off Island and took the opportunity to look for some coordinating fabric that might open up the possibilities:<br />
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Which lead to...</div>
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4.) But I came to the conclusion that the plaid was just too big, the sash would have been 20" wide!</div>
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Maybe a late 50's look?<br />
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5.) I drafted out this "tunic body" and even managed to make it fit with some tweaking, but it just would NOT work in the plaid - too many lines and angles coming together in strange ways. I do plan to make this in a solid silk or wool.<br />
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<a href="https://3.bp.blogspot.com/-z5fLAi2yR-Y/VvdDoe-M71I/AAAAAAAAIIY/Me5zd50I-L4MAzdvwKyA5pThu_J3167dQ/s1600/Petersons%2BJanuary%2B1857%2Bconference%2Bdress.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://3.bp.blogspot.com/-z5fLAi2yR-Y/VvdDoe-M71I/AAAAAAAAIIY/Me5zd50I-L4MAzdvwKyA5pThu_J3167dQ/s400/Petersons%2BJanuary%2B1857%2Bconference%2Bdress.JPG" width="400" /></a></div>
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AND THEN I FOUND IT!!!!!<br />
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6.) Something interesting that would provide a slight challenge!<br />
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The fashion plate dates to November of 1859, I wasn't able to find a written description, but I'm fairly certain that either silk or wool was suggested.However, the cotton felt and behaves so much like a thin wool, I decided to go for it.<br />
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Do to fabric constraints, I went with a small 90" hoop. I would have liked to suspend the bottom flounce from the top of the trim fabric, so it would look like a separate skirt, but there just wasn't enough fabric. I also plan on adding one more bow. I decided against going with a true pagoda, but did create a full bottom flounce for the sleeve and added a large open undersleeve.<br />
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And here are the other presenters:<br />
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Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com1tag:blogger.com,1999:blog-2430977228439110103.post-8535163399163675912016-03-08T14:12:00.000-05:002016-03-08T14:12:27.567-05:00Historical Food Fortnightly: Challenge #5 Roasts<div class="separator" style="clear: both; text-align: center;">
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<b>The Challenge: Roasts</b></div>
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The obvious direction for this challenge was meat, but I wanted to do something different. I've always enjoyed baked apples, and decided to look for roast apple receipts; I found a few, but they weren't much different from a modern recipe.<b><br /></b></div>
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<b>The Recipe: To Roast Apples Another Way </b>from <i style="font-weight: bold;">Practice of Cookery and Pastry, Adapted to the Business of Everyday Life </i>by Mrs. I. Williamson</div>
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<b>The Year and Region: </b>1862, United States</div>
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<b>How Did You Make It:</b><b><br /></b></div>
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<i>"Take as many baking-apples as you require, and with an apple-corer core them half way through, beginning at the top; then fill the hole thus made with fresh butter and sugar, previously mixed together. While roasting, be sure to keep the top up in order to keep in the butter and sugar. Serve on a table-napkin".</i></div>
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<b>Time to Complete: </b>5 minutes prep time, 30 minutes in the oven.</div>
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<strong>Total Cost: </strong>All ingredients on hand, approximately less than $2.00.</div>
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<strong>How successful Was It?</strong></div>
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Quite tasty, the butter bastes the apple skin and makes it tender.</div>
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<strong>How Accurate Is It?</strong></div>
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Granny Smith's are definitely not period correct, but were all I had - we haven't been off Island in over a month, and these were the last two apples we had in the frig. I did NOT serve these on a table-napkin.</div>
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As roast apples weren't really much of a challenge, I'm doing a "two-fer" again this month.</div>
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<br /><strong>The Challenge: Roasts #2</strong><br /><strong>The Recipe: To Roast Cheese</strong> from "<strong><em>Mrs. Hale's New Cook Book: A Practical System for Private Families in Town and Country with Direction for Carving and Arranging the Table for Parties Etc., also, Preparations of food for Invalids and for Children" </em></strong>by Mrs. Sarah J. Hale</div>
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<br /><strong>The Year and Region:</strong> 1857, United States</div>
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<em>"Mix two ounces grated cheese with the yolk of an egg, two ounces of grated bread, and about an ounce of butter; beat them in a mortar, with mustard, pepper, and salt, to a paste, which spread thickly on toast, and warm and lightly brown in a Dutch oven."</em></div>
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<br /><strong>Time to Complete: </strong>About ten minutes prep time and 20 minutes in the oven.<br /><br /><strong>Total Cost: </strong>Again, everything in the pantry or frig, maybe $1.50 total?</div>
<br /><br /><strong>How Successful Was It?:</strong> It was...interesting. Not bad, but not what I expected; the paste stayed thick - I had expected it to melt and become saucier. It would make a good light supper or a nursery meal. <br /><br /><strong>How Accurate Is It?:</strong> Purchased, sliced bread; I had planned on making bread, but it didn't happen. Not having a mortar, I smashed it all together with a spoon.<div class="separator" style="clear: both; text-align: center;">
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<br />Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com2tag:blogger.com,1999:blog-2430977228439110103.post-61482420896298343612016-02-28T14:06:00.000-05:002016-02-28T14:06:38.381-05:00Random Photo #36<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-7VdlKjgXcJ4/VtNFA2Kfy4I/AAAAAAAAIGQ/jQtOFEnN3YA/s1600/IMG_6790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-7VdlKjgXcJ4/VtNFA2Kfy4I/AAAAAAAAIGQ/jQtOFEnN3YA/s400/IMG_6790.JPG" width="400" /></a></div>
<br />Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-12417811292689565992016-02-22T18:46:00.000-05:002016-02-22T18:46:19.861-05:00Random Photo #35<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-uKAEmpZD3rg/Vsudi1WmFaI/AAAAAAAAIF8/RQYqeT_UtqI/s1600/IMG_7501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-uKAEmpZD3rg/Vsudi1WmFaI/AAAAAAAAIF8/RQYqeT_UtqI/s400/IMG_7501.JPG" width="400" /></a></div>
<br />
Look who's here already!Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-61965848260861634382016-02-11T20:50:00.002-05:002016-02-11T20:51:48.648-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-8o5WdrBLeP0/Vr0qIx4iivI/AAAAAAAAIEQ/d0H-OdCucXc/s1600/HFF.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://3.bp.blogspot.com/-8o5WdrBLeP0/Vr0qIx4iivI/AAAAAAAAIEQ/d0H-OdCucXc/s320/HFF.png" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><span style="font-size: large;">The Challenge: History Detective</span></b><br />
<div>
<span style="font-size: large;"><b><br /></b></span><b><span style="font-size: large;">The Recipe:</span></b> <b><span style="font-size: large;">Cinderellas or German Puffs From <i>Miss Leslie's Directions for Cookery</i></span></b></div>
<div>
<b><span style="font-size: large;"><i><br /></i></span></b></div>
<i>Sift half a pound of the finest flour. Cut up in a quart of rich milk, half a pound of fresh butter, and set it on the stove, or near the fire, till it has melted. Beat eight eggs very light, and stir them gradually into the milk and butter, alternately with the flour. Add a powdered nutmeg, and a tea-spoonful of' powdered cinnamon. Mix 'the whole very well to a fine smooth batter, in which there, must be no lumps. Butter some large common tea-cups, and divide the mixture among them till they are half full or a little more. Set them immediately in a quick oven, and bake them about a quarter of an hour. When done, turn them out into a dish, and grate white sugar over them. Serve them up hot, with a sauce of sweetened cream flavoured with wine and nutmeg; or you may eat them with molasses and butter; or with sugar and wine. Send, them round whole, for they will fall almost as soon as cut.</i><br />
<b><span style="font-size: large;"><br /></span></b>
<span style="font-size: medium;">The mystery I hoped to solve regarded the name: why "German" puffs or for that matter, Cinderellas?</span><br />
<span style="font-size: medium;"><br /></span>
<b><span style="font-size: large;">The Date/Year and Region: 1851, United States</span></b><br />
<div>
<br />
<b><span style="font-size: large;">How Did You Make It:</span></b> </div>
<div>
<br /></div>
<div>
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-p-VYM16BvqI/Vr0qPYsr0pI/AAAAAAAAIEU/rm_rHmiJ3Vo/s1600/IMG_7489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-p-VYM16BvqI/Vr0qPYsr0pI/AAAAAAAAIEU/rm_rHmiJ3Vo/s400/IMG_7489.JPG" width="400" /></a></div>
<div>
<br /></div>
Putting this together was fairly straightforward, as all the ingredients were normal pantry items.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<a href="https://3.bp.blogspot.com/-wzTp-CnYoZ8/Vr0qSG1Ts_I/AAAAAAAAIEY/cUrYYy7Zqw8/s1600/IMG_7488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://3.bp.blogspot.com/-wzTp-CnYoZ8/Vr0qSG1Ts_I/AAAAAAAAIEY/cUrYYy7Zqw8/s400/IMG_7488.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
What took the longest was grating the cinnamon - yes, I have grated cinnamon in the cabinet, but I was trying to keep this period, and fresh is better anyway.</div>
<div>
<br /></div>
<div style="text-align: center;">
<a href="https://1.bp.blogspot.com/-Y9aMLpOLV3Y/Vr0qUZVZmQI/AAAAAAAAIEg/QP8RK7_b5yQ/s1600/IMG_7490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-Y9aMLpOLV3Y/Vr0qUZVZmQI/AAAAAAAAIEg/QP8RK7_b5yQ/s400/IMG_7490.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
All my teacups are antique, and I wasn't willing to put them in the oven, so I substituted 6 oz ramekins. I wasn't really sure what constituted a "quick" oven, so started at 375; after 15 minutes they were no where close to done, so I increased the temperature to 400 and they cooked for another 15 minutes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Aren't they pretty?</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<a href="https://4.bp.blogspot.com/-z73U5Gmyo_g/Vr0qWV5ROxI/AAAAAAAAIEk/ude41E-UOmQ/s1600/IMG_7492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-z73U5Gmyo_g/Vr0qWV5ROxI/AAAAAAAAIEk/ude41E-UOmQ/s400/IMG_7492.JPG" width="400" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
And then they fell, immediately upon being removed from the ramekins!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-Z4w21uNfCB0/Vr0qX062FjI/AAAAAAAAIEo/-1QunLM6_NA/s1600/IMG_7495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-Z4w21uNfCB0/Vr0qX062FjI/AAAAAAAAIEo/-1QunLM6_NA/s400/IMG_7495.JPG" width="400" /></a></div>
<div>
<br /></div>
<b><span style="font-size: large;">Time to Complete: </span></b></div>
<div>
<b><span style="font-size: large;"><br /></span></b></div>
<div>
About 45 minutes, as I said previously, these were very easy to put together. They would have baked more quickly had I started with a higher temperature oven.</div>
<div>
<br />
<b><span style="font-size: large;">Total Cost:</span></b><br />
<br />
Probably less than $2.00, I had all the ingredients on hand.</div>
<div>
<br />
<b><span style="font-size: large;">How Successful Was It?: </span></b><br />
<br />
<div style="text-align: center;">
<a href="https://1.bp.blogspot.com/-mjh1DRBLbFs/Vr0qZGZfTuI/AAAAAAAAIEs/DLt0F5U-5Ns/s1600/IMG_7497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-mjh1DRBLbFs/Vr0qZGZfTuI/AAAAAAAAIEs/DLt0F5U-5Ns/s400/IMG_7497.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
I chose to serve these with the sweetened cream and nutmeg option; they were quite good, not the super-sweet typical dessert of today, but very pleasant and not as rich as might be expected given all the butter and eggs.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
From a flavor and ease of making standpoint, these were a success. From the standpoint of solving the mystery of the names - FAILURE!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I found versions of this receipt in a number of different published cookbooks, over quite a range of time; the earliest was 1837, the latest 1896. All were remarkably similar.</div>
<div style="text-align: left;">
<br /></div>
<div>
These are obviously what would typically be called a popover today, but all the references I found consider popovers to be an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.</div>
<div>
<br /></div>
<div>
The <i>Encyclopedia of American Food and Drink</i> does have a reference for Cinderellas, defining then as a muffin flavored with wine or sherry and nutmeg and claims the name derives from the muffin;s "fancy" appearance as Cinderella transformed from a servant girl to a princess - these don't look especially "fancy" to me!.</div>
<div>
<br /></div>
<div>
I am inclined to believe these derive from the traditional baked German pancakes or as they are commonly called today "Dutch babies", but I wasn't able to definitively confirm this.</div>
<div style="text-align: left;">
<br /></div>
<b><span style="font-size: large;">How Accurate Is It?:</span></b> </div>
<div>
<br /></div>
<div>
All ingredients purchased at a conventional grocery store and baked in a modern electric oven.</div>
<div>
<br /></div>
<div>
I did cut the recipe in half, as I only had 4 eggs. It was just as well, as this made 6 good sized popovers and there are only two of us in the house.</div>
<div>
<br /></div>
<div>
I'm fairly certain that the wine for the sweetened cream should have been a sherry or Madeira, however, I did not have either, so I substituted a bit of apple ice wine.<br />
<br /></div>
Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com2tag:blogger.com,1999:blog-2430977228439110103.post-34182782921733811982016-02-11T20:50:00.000-05:002016-02-11T20:50:42.440-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-8o5WdrBLeP0/Vr0qIx4iivI/AAAAAAAAIEQ/d0H-OdCucXc/s1600/HFF.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://3.bp.blogspot.com/-8o5WdrBLeP0/Vr0qIx4iivI/AAAAAAAAIEQ/d0H-OdCucXc/s320/HFF.png" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><span style="font-size: large;">The Challenge: History Detective</span></b><br />
<div>
<span style="font-size: large;"><b><br /></b></span><b><span style="font-size: large;">The Recipe:</span></b> <b><span style="font-size: large;">Cinderellas or German Puffs From <i>Miss Leslie's Directions for Cookery</i></span></b></div>
<div>
<b><span style="font-size: large;"><i><br /></i></span></b></div>
<i>Sift half a pound of the finest flour. Cut up in a quart of rich milk, half a pound of fresh butter, and set it on the stove, or near the fire, till it has melted. Beat eight eggs very light, and stir them gradually into the milk and butter, alternately with the flour. Add a powdered nutmeg, and a tea-spoonful of' powdered cinnamon. Mix 'the whole very well to a fine smooth batter, in which there, must be no lumps. Butter some large common tea-cups, and divide the mixture among them till they are half full or a little more. Set them immediately in a quick oven, and bake them about a quarter of an hour. When done, turn them out into a dish, and grate white sugar over them. Serve them up hot, with a sauce of sweetened cream flavoured with wine and nutmeg; or you may eat them with molasses and butter; or with sugar and wine. Send, them round whole, for they will fall almost as soon as cut.</i><br />
<b><span style="font-size: large;"><br /></span></b>
<span style="font-size: medium;">The mystery I hoped to solve regarded the name: why "German" puffs or for that matter, Cinderellas?</span><br />
<span style="font-size: medium;"><br /></span>
<b><span style="font-size: large;">The Date/Year and Region: 1851, United States</span></b><br />
<div>
<br />
<b><span style="font-size: large;">How Did You Make It:</span></b> </div>
<div>
<br /></div>
<div>
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-p-VYM16BvqI/Vr0qPYsr0pI/AAAAAAAAIEU/rm_rHmiJ3Vo/s1600/IMG_7489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-p-VYM16BvqI/Vr0qPYsr0pI/AAAAAAAAIEU/rm_rHmiJ3Vo/s400/IMG_7489.JPG" width="400" /></a></div>
<div>
<br /></div>
Putting this together was fairly straightforward, as all the ingredients were normal pantry items.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<a href="https://3.bp.blogspot.com/-wzTp-CnYoZ8/Vr0qSG1Ts_I/AAAAAAAAIEY/cUrYYy7Zqw8/s1600/IMG_7488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://3.bp.blogspot.com/-wzTp-CnYoZ8/Vr0qSG1Ts_I/AAAAAAAAIEY/cUrYYy7Zqw8/s400/IMG_7488.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
What took the longest was grating the cinnamon - yes, I have grated cinnamon in the cabinet, but I was trying to keep this period, and fresh is better anyway.</div>
<div>
<br /></div>
<div style="text-align: center;">
<a href="https://1.bp.blogspot.com/-Y9aMLpOLV3Y/Vr0qUZVZmQI/AAAAAAAAIEg/QP8RK7_b5yQ/s1600/IMG_7490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-Y9aMLpOLV3Y/Vr0qUZVZmQI/AAAAAAAAIEg/QP8RK7_b5yQ/s400/IMG_7490.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
All my teacups are antique, and I wasn't willing to put them in the oven, so I substituted 6 oz ramekins. I wasn't really sure what constituted a "quick" oven, so started at 375; after 15 minutes they were no where close to done, so I increased the temperature to 400 and they cooked for another 15 minutes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Aren't they pretty?</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<a href="https://4.bp.blogspot.com/-z73U5Gmyo_g/Vr0qWV5ROxI/AAAAAAAAIEk/ude41E-UOmQ/s1600/IMG_7492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-z73U5Gmyo_g/Vr0qWV5ROxI/AAAAAAAAIEk/ude41E-UOmQ/s400/IMG_7492.JPG" width="400" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
And then they fell, immediately upon being removed from the ramekins!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-Z4w21uNfCB0/Vr0qX062FjI/AAAAAAAAIEo/-1QunLM6_NA/s1600/IMG_7495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-Z4w21uNfCB0/Vr0qX062FjI/AAAAAAAAIEo/-1QunLM6_NA/s400/IMG_7495.JPG" width="400" /></a></div>
<div>
<br /></div>
<b><span style="font-size: large;">Time to Complete: </span></b></div>
<div>
<b><span style="font-size: large;"><br /></span></b></div>
<div>
About 45 minutes, as I said previously, these were very easy to put together. They would have baked more quickly had I started with a higher temperature oven.</div>
<div>
<br />
<b><span style="font-size: large;">Total Cost:</span></b><br />
<br />
Probably less than $2.00, I had all the ingredients on hand.</div>
<div>
<br />
<b><span style="font-size: large;">How Successful Was It?: </span></b><br />
<br />
<div style="text-align: center;">
<a href="https://1.bp.blogspot.com/-mjh1DRBLbFs/Vr0qZGZfTuI/AAAAAAAAIEs/DLt0F5U-5Ns/s1600/IMG_7497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-mjh1DRBLbFs/Vr0qZGZfTuI/AAAAAAAAIEs/DLt0F5U-5Ns/s400/IMG_7497.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
I chose to serve these with the sweetened cream and nutmeg option; they were quite good, not the super-sweet typical dessert of today, but very pleasant and not as rich as might be expected given all the butter and eggs.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
From a flavor and ease of making standpoint, these were a success. From the standpoint of solving the mystery of the names - FAILURE!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I found versions of this receipt in a number of different published cookbooks, over quite a range of time; the earliest was 1837, the latest 1896. All were remarkably similar.</div>
<div style="text-align: left;">
<br /></div>
<div>
These are obviously what would typically be called a popover today, but all the references I found consider popovers to be an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.</div>
<div>
<br /></div>
<div>
The <i>Encyclopedia of American Food and Drink</i> does have a reference for Cinderellas, defining then as a muffin flavored with wine or sherry and nutmeg and claims the name derives from the muffin;s "fancy" appearance as Cinderella transformed from a servant girl to a princess - these don't look especially "fancy" to me!.</div>
<div>
<br /></div>
<div>
I am inclined to believe these derive from the traditional baked German pancakes or as they are commonly called today "Dutch babies", but I wasn't able to definitively confirm this.</div>
<div style="text-align: left;">
<br /></div>
<b><span style="font-size: large;">How Accurate Is It?:</span></b> </div>
<div>
<br /></div>
<div>
All ingredients purchased at a conventional grocery store and baked in a modern electric oven.</div>
<div>
<br /></div>
<div>
I did cut the recipe in half, as I only had 4 eggs. It was just as well, as this made 6 good sized popovers and there are only two of us in the house.</div>
<div>
<br /></div>
<div>
I'm fairly certain that the wine for the sweetened cream should have been a sherry or Madeira, however, I did not have either, so I substituted a bit of apple ice wine.<br />
<br /></div>
Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-74941701436766359592016-02-08T18:19:00.002-05:002016-02-08T18:19:31.021-05:00Mackinac Style<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-i_ASIGLPkzY/VrkiYQEBUNI/AAAAAAAAIEA/jsDFxOaofRo/s1600/9cpo58bgi.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://1.bp.blogspot.com/-i_ASIGLPkzY/VrkiYQEBUNI/AAAAAAAAIEA/jsDFxOaofRo/s400/9cpo58bgi.jpeg" width="400" /></a></div>
I thought we had already created a new and improved S'more by substituting Peeps for marshmallows, but we encountered a new twist this past Saturday - a Mackinac style S'more that replaced chocolate bars with FUDGE!<br />
<br />
Now must try fudge and Peeps!Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com1tag:blogger.com,1999:blog-2430977228439110103.post-89445725965075589202016-02-06T11:32:00.000-05:002016-02-06T11:32:58.209-05:00Living in a Snow Globe World<div class="separator" style="clear: both; text-align: left;">
Most people on Mackinac Island enjoy using snowmobiles for getting around in the winter, but I prefer to walk - it may take longer but you can't see the little details that make winter so beautiful.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Join me on my walk to work:</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-jEr_mZgxUWk/VrYeimWWCbI/AAAAAAAAIDM/J_L_pK3Drjw/s1600/IMG_7303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-jEr_mZgxUWk/VrYeimWWCbI/AAAAAAAAIDM/J_L_pK3Drjw/s400/IMG_7303.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-qwGN0fMHHaM/VrYejZDfy3I/AAAAAAAAIDQ/v4TuLRQVbw0/s1600/IMG_7307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-qwGN0fMHHaM/VrYejZDfy3I/AAAAAAAAIDQ/v4TuLRQVbw0/s400/IMG_7307.JPG" width="300" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-8R-FH_ZkZSo/VrYetu3vOUI/AAAAAAAAIDY/MIdiELOxErM/s1600/IMG_7308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-8R-FH_ZkZSo/VrYetu3vOUI/AAAAAAAAIDY/MIdiELOxErM/s400/IMG_7308.JPG" width="300" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-1Rju4K-c9wI/VrYevIh3DVI/AAAAAAAAIDc/wcvGQJstrtY/s1600/IMG_7310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-1Rju4K-c9wI/VrYevIh3DVI/AAAAAAAAIDc/wcvGQJstrtY/s400/IMG_7310.JPG" width="400" /></a></div>
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<br />Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-44198367326677926852016-01-20T19:20:00.000-05:002016-01-20T19:20:15.330-05:00Hey, It's Cold Out Here!<div class="separator" style="clear: both; text-align: center;">
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Mackinac winters are typically cold and we often have bright blue skies that make the "crisp" temperatures almost pleasant.<br />
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The random snowmen are appearing again this year; this one is beside a path through the woods - where else will they show up this winter?<br />
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And we have some days that are liking living in a snow-globe: big, fat flakes floating from the skies:</div>
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Very occasionally, we have an ice storm; it's amazing how a coating of ice can transform everything it touches.<br />
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Only a tiny bit of shore ice so far:<br />
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It doesn't seem likely that these Christmas trees will be used to mark the ice bridge this year!<br />
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Cold temperatures, snow and ice don't stop a thing here, and what a pleasure to NOT have to drive in it!Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com1tag:blogger.com,1999:blog-2430977228439110103.post-60823541244575361382016-01-17T20:37:00.000-05:002016-01-17T20:37:16.002-05:00The Historical Food Fortnightly 2016 Challenge - Meat and Potatoes Part 2<div class="separator" style="clear: both; text-align: center;">
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I'm really not the overachiever that this double submission might suggest; I just needed the leftovers from #1 in order to create #2!</div>
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<b>The Challenge:</b> Meat and Potatoes<br />
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<b>The Recipe: </b>Beef Cakes from <i>Miss Leslie's Directions for Cookery</i></div>
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BEEF CAKES.<br />
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Take some cold roast beef that has been under-done, and mince it very fine. Mix with it grated bread crumbs, and a little chopped onion and parsley. Season it with pepper and salt, and moisten it with some beef-dripping and a little walnut or onion pickle. Some scraped cold tongue or ham will be found an improvement. Make it into broad flat cakes, and spread a coat of mashed potato thinly on the top and bottom of each. Lay a small bit of butter on the top of every cake, and set them in an oven to warm and brown.<br />
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Beef cakes are frequently a breakfast dish.<br />
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Any other cold fresh meat may be prepared in the same manner.<br />
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Those readers who have met "Sgt. Beef Cake" will understand why I was drawn to try this receipt!<br />
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<b>The Date/Year and Region:</b> 1851 United States</div>
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<b>How Did You Make It:</b><br />
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Taking the leftovers from Meat and Potatoes Part 1, I mashed the potatoes with a bit of butter and milk. The beef was minced as small as possible and a handful of grated bread crumbs was added along with a small chopped onion, salt, pepper and dried parsley. I skipped the walnut or onion pickle as well as the tongue or ham, as I had none. I mixed in the beef dripping and found that I needed to significantly more bread crumbs in order to form a "cake". I couldn't manage to get the cake to hold together well enough to spread with the mashed potatoes, so I placed a "smear" of potatoes on the sheet pan, placed the cake on the "smear" and then added more potatoes on top. A bit of butter was placed on each cake.</div>
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and into a 350 degree oven they went:<br />
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I let them cook about half an hour, and out they came:<br />
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<b>Time to Complete:</b> About an hour and half total, much of that spent hand mincing the beef.</div>
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<b>Total Cost: </b>The entire roast was $9.53, only used half for this meal, potatoes $1.00, onion $0,10, milk and butter $0.25, salt, pepper and parsley in the cupboard - approximately $5.61.</div>
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<b>How Successful Was It?:</b><br />
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Very tasty!!!! Robin told me to "put it in the book", a notebook where recipes we've tried and considered good enough to make again go.<br />
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Probably would have been more successful in forming a firm cake if I had been able to mince the beef finer.</div>
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<b>How Accurate Is It?:</b><br />
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Ingredients wee purchased at a mainstream grocery store, so not heirloom unfortunately. My access to good ingredients is currently limited due to living on an island in northern Michigan, access will improve come May.<br />
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Cooked in an electric oven.</div>
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Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com2tag:blogger.com,1999:blog-2430977228439110103.post-45770925850334485082016-01-14T19:57:00.001-05:002016-01-14T20:37:18.514-05:00The Historical Food Fortnightly 2016 Challenge - #1 Meat and Potatoes Part 1<div class="separator" style="clear: both; text-align: center;">
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I've been following the <a href="http://historicalfoodfortnightly.blogspot.com/">Historical Food Fortnightly</a> for a couple years now, but wasn't able to join in due to major health issues, but I'm in this year! Perhaps not for the full marathon, but definitely at least a half marathon.</div>
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So how does this work?</div>
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From the site:</div>
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<i>"Every fortnight we will feature a themed challenge. Your mission is to take each challenge and cook, bake, or otherwise prepare a food item or dish from a historic recipe the way it was meant to be prepared and consumed.<br /><br />Your creations can be as elaborate or simple as you like, and can definitely be chosen to suit your skills and interests. You can choose to participate in as many challenges as you like - you can pick and choose the challenges that interest you, and you can choose the ones that work in your schedule. The most popular ways to participate are to do a marathon (completing all the challenges, for the craziest/most masochistic among us) or a half-marathon (doing every other challenge). How you participate is up to you and your comfort level, though we hope that everyone will choose to step outside the box and stretch themselves.<br /><br />The emphasis here is on research and documentation, and the goal is to learn more about historic cooking through experience and trial. We believe that a better understanding of the past comes from doing things with an eye towards authenticity and accuracy, and from good, solid research about how things were done and why. We encourage everyone to research each recipe and to document their research so that we all can learn from each other.<br /><br />Our definition of “historic” is anything before 1960, so your recipes should be documented to a date before then. Other than that, it is wide open to anything for which you can find documentation. You also need not limit yourself to one era - feel free to hop around as much as you like."</i><br />
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I will be submitting challenge results based on the mid-19th century, having been involved in living history from that era for nearly twenty years.</div>
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Here we go with Challenge #1!</div>
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<b>The Challenge:</b> Meat and Potatoes<br />
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<b>The Recipe:</b> Baked Beef from <i>Miss Leslie's Directions for Cookery</i></div>
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. BAKED BEEF.<br />
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This is a plain family dish, and is never provided for company.<br />
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Take a nice but not a fat piece of fresh beef. Wash it, rub it with salt, and place it on a trivet in a deep block tin or iron pan. Pour a little water into the bottom, and put under and round the trivet a sufficiency of pared potatoes, either white or sweet ones. Put it into a hot oven, and let it bake, till thoroughly done, basting it frequently with its own gravy. Then transfer it to a hot dish, and serve up the potatoes in another. Skim the gravy, and send it to table in a boat.<br />
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Or you may boil the potatoes, mash them with milk, and put them into the bottom of the pan about half an hour before the meat is done baking. Press down the mashed potatoes hard with the back of a spoon, score them in cross lines over the top,'and let them brown under the meat, serving them up laid round it.<br />
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Instead of potatoes,, you may put in the bottom of the pan what is, called a Yorkshire pudding, to be baked under the meat.<br />
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To make this pudding,—stir gradually four table-spoonfuls of flour into a pint of milk, adding a salt-spoon of salt. Beat four eggs very light, and mix them gradually with the milk and flour. See that the batter is not lumpy. Do not put the pudding under the meat at first, as if baked-too long it will be hard and solid. After the meat has baked till the pan is quite hot and well greased with the drippings, you may put in the batter; having continued stirring it till the last moment.<br />
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If the pudding is so spread over the pan as to be but an inch thick, it will require about.two hours baking and need not be turned. If it is thicker than an inch, you must (after it is brown on the top) loosen it in the pan, by inserting a knife beneath it, and having cut it across into four pieces, turn them all nicely that the other side may be equally done.<br />
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But this pudding is lighter and better if laid so thin as not to require turning.<br />
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When you serve up the beef lay the pieces of pudding round it, to be eaten with the meat.<br />
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Veal may be baked in this manner with potatoes or a pudding. Also fresh pork.</div>
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<b>The Date/Year and Region:</b> 1851 United States<br />
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<b>How Did You Make It:</b> </div>
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<a href="http://3.bp.blogspot.com/-b0-eu9aKu64/Vpg83hRfX4I/AAAAAAAAH-U/gGtVlhZC480/s1600/IMG_7158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-b0-eu9aKu64/Vpg83hRfX4I/AAAAAAAAH-U/gGtVlhZC480/s400/IMG_7158.JPG" width="400" /></a></div>
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Disclaimer: We seldom eat beef and I even more rarely cook beef, so this was quite an experiment!<br />
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As there are only two of us, I purchased the smallest English roast possible, as this was not actually the "Meat and Potatoes" dish that I wanted to create, but I did need the leftovers to create my desired dish.<br />
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While I do have a cast iron Dutch oven, I do not have a trivet to place inside it, so I substituted a couple of Pyrex ramekins.<br />
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<span style="text-align: center;">Prepped for the oven:</span><br />
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After cooking:</div>
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<a href="http://3.bp.blogspot.com/-OLUFQyN0aro/Vpg8_ho0pbI/AAAAAAAAH-k/4MesdCBRBLI/s1600/IMG_7163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-OLUFQyN0aro/Vpg8_ho0pbI/AAAAAAAAH-k/4MesdCBRBLI/s400/IMG_7163.JPG" width="400" /></a></div>
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And for modern tastes, it was overcooked. I've not found a reference to the desired doneness of beef during the mid-19th century, however, Miss Leslie states that carrots should be boiled for <b>THREE</b> hours, so perhaps it wasn't overdone by period standards.<br />
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<b>Time to Complete:</b> Approximately 2 hours.</div>
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<b>Total Cost:</b> The entire roast was $9.53, only used half for this meal, potatoes $1.00, salt in the cupboard - approximately $5.26.<br />
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<b>How Successful Was It?:</b> </div>
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<a href="http://3.bp.blogspot.com/-gi0XobPURAQ/Vpg9C5fAZvI/AAAAAAAAH-s/y95THn0Llhw/s1600/IMG_7164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://3.bp.blogspot.com/-gi0XobPURAQ/Vpg9C5fAZvI/AAAAAAAAH-s/y95THn0Llhw/s400/IMG_7164.JPG" width="400" /></a></div>
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As above, the beef was overdone for modern taste, although it had good flavor, as did the potatoes. As was common during the period, I also served preserves ( green tomato chow chow and rhubarb chutney) on the side to add to the beef - I had made these previously for another project using period receipts. I also served glazed carrots (not made from a period receipt) to round out the meal., </div>
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<a href="http://1.bp.blogspot.com/-NlRf9AQHRQ0/Vpg9Eq7BF5I/AAAAAAAAH-0/CS5mYvSM3Bk/s1600/IMG_7169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://1.bp.blogspot.com/-NlRf9AQHRQ0/Vpg9Eq7BF5I/AAAAAAAAH-0/CS5mYvSM3Bk/s400/IMG_7169.JPG" width="400" /></a></div>
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Without the preserves, it would have been rather bland, but was not unpleasant.</div>
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<b>How Accurate Is It?:</b> </div>
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Ingredients were purchased at a mainstream grocery store, so not heirloom unfortunately. My access to good ingredients is currently limited due to living on an island in northern Michigan, access will improve come May.</div>
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Cooked in an electric oven and without a cast iron trivet.</div>
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Coming soon Meat and Potatoes - Part 2!</div>
Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-21711176009398105732016-01-10T17:29:00.001-05:002016-01-10T17:29:41.779-05:00Random Photo #34<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7s9BO-5_YeQ/VpLbANCTUyI/AAAAAAAAH9s/5BS3U-HoiIE/s1600/IMG_7138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-7s9BO-5_YeQ/VpLbANCTUyI/AAAAAAAAH9s/5BS3U-HoiIE/s400/IMG_7138.JPG" width="300" /></a></div>
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Taken through my kitchen window- I love living on Mackinac!Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com1tag:blogger.com,1999:blog-2430977228439110103.post-32007180622378845742016-01-06T20:30:00.000-05:002016-01-06T20:30:15.078-05:00Found Another One!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-j9obIfhdi6M/Vo27g2i8gwI/AAAAAAAAH9Y/6coBUnDR7bg/s1600/01-06-2016%2B07%253B38%253B45PM.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-j9obIfhdi6M/Vo27g2i8gwI/AAAAAAAAH9Y/6coBUnDR7bg/s400/01-06-2016%2B07%253B38%253B45PM.JPG" width="370" /></a></div>
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I have a somewhat odd obsession: attempting to match surviving mid-19th century stitched artifacts to period published patterns.<br />
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And I've found another one!!!<br />
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The ubiquitous "Mrs. Jane Weaver" has presented us with a "Head-Dress for Breakfast" in the October 1864 Peterson's Magazine, described as follows:<br />
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<i>Take a simple square of white tarleton, trim with narrow black ribbon, and pin it quite forward on the front of the head; and you have the head-dress complete. </i></div>
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And I've previously created my interpretation, based on the original artifact, several years ago.<br />
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This is a case of finding something completely off topic while researching a specific topic; it seems to happen nearly every time I leaf through my Godey's and Peterson's, one of the reasons I prefer to take the time to go page by page, as opposed to doing an online search.<br />
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<img height="300" src="http://3.bp.blogspot.com/-Hr9JQba7vdA/UVoDCkm5IWI/AAAAAAAAGew/lC501cvdn38/s400/IMG_4199.JPG" width="400" /><br />
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Here's the original artifact, the resemblance to Mrs. Jane Weaver's depiction is striking, although not identical; the maker altered the materials and colors to suit her needs.<br />
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<img src="http://2.bp.blogspot.com/-uI4vNrhu1YM/UVoC4StCVUI/AAAAAAAAGeg/rQZ_tWtPSqQ/s400/IMG_4497.jpg" /><br />
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And here's my interpretation, again altered a bit to suit my needs. Complete details <a href="http://mackin-art.blogspot.com/2013/04/reproduction-or-interpretation.html">here</a>.Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com1tag:blogger.com,1999:blog-2430977228439110103.post-90645697898813495202016-01-03T19:33:00.001-05:002016-01-03T19:33:33.947-05:00Random Photo #33<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BWndPAOqPIE/Vom9rP29JCI/AAAAAAAAH9I/znNWfIRBf14/s1600/IMG_7131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-BWndPAOqPIE/Vom9rP29JCI/AAAAAAAAH9I/znNWfIRBf14/s400/IMG_7131.JPG" width="307" /></a></div>
<br />Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-83907638884464024752016-01-02T17:37:00.000-05:002016-01-02T17:37:10.477-05:00Out of the Darkness<div class="separator" style="clear: both; text-align: center;">
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The last eighteen months have been rough - a time of darkness, mentally, emotionally and especially physically.<br />
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There are signs of this improving, and while it's unlikely the shadow over me will ever dissipate completely, my plan is to move forward and attempt to absorb the light of life and let it shine forth through my art.<br />
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Expect to see me posting more often!Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com2tag:blogger.com,1999:blog-2430977228439110103.post-60353216144660684122015-12-25T11:59:00.000-05:002015-12-25T11:59:04.018-05:00Joy and Wonder<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4rFPcAoRc1s/VnxXWwIpUWI/AAAAAAAAH8o/NbtowpQ6Vj8/s1600/IMG_7036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-4rFPcAoRc1s/VnxXWwIpUWI/AAAAAAAAH8o/NbtowpQ6Vj8/s400/IMG_7036.JPG" width="400" /></a></div>
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<span style="color: #073763; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>May all your seasons be filled with Joy and Wonder</b></span></div>
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<b>Robin's annual hand pulled print card - the ink/paper combo took DAYS to dry, we had cards on every horizontal surface in our house!</b></div>
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<b>Enjoy!!!!!!</b></div>
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Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-62468579532079642752015-12-24T14:08:00.000-05:002015-12-24T14:08:04.453-05:00Touring Michigan - Manistee's Victorian Sleighbell Parade and Old Christmas Weekend.<div class="separator" style="clear: both; text-align: center;">
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If you are enamored by the Victorian era, this is a must-do event!</div>
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We began our adventure with tea at the Buckley, a privately owned fantastic Victorian home. Afternoon tea was served in the third floor ballroom, complete with dainty sandwiches, flaky scones and delicious dainty sweets.<br />
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A tour of the home followed and it was stunningly beautiful - the ornate woodwork, the leaded glass, the plasterwork ceilings and original lighting fixtures. It made me very nostalgic for my former 1908 home!<br />
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Following tea, we toured the <a href="http://www.manisteemuseum.org/about_us.html">Manistee County Historical Museum</a>, located right downtown in Manistee and the building remains as it existed in 1905.</div>
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For Christmas, a huge number of Victorian era trees and decorations are displayed in settings depicting a variety of traditions.</div>
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One of my favorite displays/presentations was the Magic Lantern show of the "Night Before Christmas". Magic lantern shows are always fascinating, but this one was made even better by having the narration supplied by an Edison player with a wax cylinder.<br />
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The Magic Lantern is the forerunner of the modern slide projector. It has a long and complicated history and, like lots of fascinating inventions, many people were involved in its development. No one can say for sure who invented the Magic Lantern. The Magic Lantern has been used to educate and entertain audiences for hundreds of years.<br />
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Another highlight is the working display of vintage toy trains - it's just amazing!<br />
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After the museum, we walked the downtown area, enjoying the sights and sounds, including a trombone band:</div>
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and hot roasted chestnuts: DELICIOUS!!!<br />
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Everyone joins in the fun:</div>
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Then it was parade time!<br />
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No motor vehicles, everything is horse-drawn or foot powered:<br />
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The most amazing sight is the 30+ foot tree, on a sledge, being drawn by a team of four draft horses right down the middle of the street!<br />
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They had to work hard this year, with no snow to help it slide.<br />
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Upon reaching the end of the parade, the tree is lit and the sky fills with fireworks.<br />
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Even with no snow, the town was filled with happy, enthusiastic people, truly full of the spirit of the season - we'll be back!</div>
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<br />Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0tag:blogger.com,1999:blog-2430977228439110103.post-49023421630424680432015-12-16T21:23:00.003-05:002015-12-16T21:23:50.316-05:00Random Photo #32<div class="separator" style="clear: both; text-align: center;">
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<br />Mackin-Arthttp://www.blogger.com/profile/10332653417514978658noreply@blogger.com0