Month: September 2018

19th Century Child’s Petticoat

Dear Sis,

We did things a bit backwards. We finished William’s support garment after his gown🙂 Our first event was in the heat of summer, and I didn’t want to add anything unnecessarily hot! Now that autumn is in the air, I’m worrying about William being warm enough. 

1860s infant undergarments can be nearly as complex as those for a lady, minus a crinoline. Little people grow so quickly, I can’t justify the labor or the expense of chemise, drawers, corded stays, and petticoats that button to the stays. Luckily, the period presents another solution. 

Child’s 19th Century Petticoat ~ Metropolitan Museum of Art

I was even fortunate enough to stumble upon a pattern! 

Child’s 19th Century Petticoat Pattern ~ Romantic History Blog

The first page of the pattern details how to use measurements to draft a bodice pattern. The only thing it lacks, is directive on how to come up with a measurement to determine the width for the armscey. With arm up, I measured under William’s arm where an armscey ought to lie. Divide that number in half to get an approximate width to use in conjunction with side length to form an armscey curve.

Although the pattern uses a single layer bodice, with a rolled hem along the neckline and armscey, I decided to fully line the bodice. I was able to have a finished edge on the top of the bodice, which I topstitched. I’m pleased with the affect!

 

For the skirt, I used two – 30 inch panels just as I did for William’s gown. The petticoat is 1 inch shorter then the gown. The hem is 1 1/2 inches deep with 1/2 inch pressed under. 

I decided to use hook & eye tape for the closure instead of buttons. William’s gown has buttons. They are lovely, but add a bit more bulk, which I didn’t want in an undergarment.

Happy Sewing,

b

Image from Peterson’s 1861 




Homemade Sauce

Dear Sis,

At the start of the month, our backyard neighbors gave us a second batch of garden tomatoes. Then, you brought more when you came to visit. Of course, we were much too busy during your visit for sauce making, so I froze the tomatoes for later. 

Later finally came on Sunday. We spent the morning getting the sauce ingredients in a large pot, so they could cook away for hours, whist we made Chocolate Whoopie Pies. We used most of the sauce later that day to prepare a large pan of lasagna for us and a half pan for our backyard neighbors.

Josh got to try some while he was home on Wednesday and gave it his best compliment. “It tastes like Prego.” 

Today we used the last of the sauce for a William favorite… spaghetti.

Homemade Tomato Sauce
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Ingredients
  1. 16 large fresh garden tomatoes or 4 (28 oz) canned tomatoes
  2. 3 carrots; peeled and shredded
  3. 3 ribs celery; minced
  4. 1 onion, chopped
  5. 3 T minced garlic
  6. 2 T Italian seasoning
  7. 2 T olive oil
  8. 2 - 3 T dark brown sugar
  9. 1 c grated Parmesan
  10. opt. 2 lbs. ground beef browned.
Instructions
  1. If using fresh tomatoes, score with a sharpe knife, boil one minute, place in cool water, and peel. If using frozen garden tomatoes, defrost in pot while making sauce, then peel.
  2. Heat oil in a stock pot over medium heat. Sauté onion, garlic, and Italian seasoning.
  3. Add tomatoes, carrots, and celery. Simmer 2-3 hours.
  4. Smooth sauce texture with an emersion blender if desired. Stir in cheese. Add 1 T brown sugar at a time until acidity is to your liking.
  5. Add beef if desired. Sauce is ready to use in your favorite recipes or can be frozen for later use.
Adapted from Space Ships and Laser Beams
Adapted from Space Ships and Laser Beams
Tag Sis, You're It! http://www.tagsisyoureit.com/

I only had 6 large tomatoes and 2 small tomatoes, so I also used 2 (28 oz) cans diced tomato. 

If you want to can your sauce, instead of freeze it. Leave out the beef and limit sugar to 1 T so that acid leave is high enough for preservation. Process in a canning bath 40 minutes.

Love,

b

 

Apple Spice Sheet Cake

Dear Sis,

I have a love-hate relationship with this recipe! I love that it serves a crowd, is packed with wonderful fall flavors, and that is has a link to our family history. I wish the cake were a bit thicker, but I’m afraid that will make it too heavy. I wish the frosting didn’t melt so easily, but the caramel flavor is amazing and the recipe is that of Josh’s Great Grandfather, so I want to keep as true to it as possible:)

Apple Spice Sheet Cake with Caramel Glaze
Serves 24
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Ingredients
  1. 1 c unbleached flour
  2. 1 c cake flour
  3. 1/2 c dark brown sugar
  4. 1/2 c granulated sugar
  5. 1 1/2 t pumpkin pie spice blend
  6. 1 t baking powder
  7. 1/2 t baking soda
  8. 1/4 t salt
  9. 1 c buttermilk
  10. 1 c unsalted butter
  11. 1/2 c water
  12. 2 eggs
  13. 1 t vanilla
  14. 2 c apple, cored, peeled, and chopped
Caramel Glaze
  1. 1 c brown sugar
  2. 1/2 c salted butter
  3. 1/4 c heavy cream
  4. 1 1/2 - 2 c powdered sugar
Instructions
  1. Preheat oven to 400. Grease and flour 1/2 sheet cake pan.
  2. Place dry ingredients in a bowl and whisk to combine.
  3. Heat buttermilk, butter, and water in a heavy bottom stock pot over medium-high heat. Bring to a boil. Remove from heat.
  4. Beat in eggs and vanilla. Fold in apples.
  5. Pour into prepared pan. Bake 18-20 minutes. Cool completely before glazing.
Caramel Glaze
  1. Melt butter in a saucepan over medium heat.
  2. Add brown sugar and cream, stirring until sugar is dissolved.
  3. Stir in powdered sugar 1/2 cup at a time until desired consistency is reached. More sugar makes a more stable glaze, but it is also sweeter. I opt for less sugar and chill mine to keep the glaze from soaking into the cake too much as it sits.
Tag Sis, You're It! http://www.tagsisyoureit.com/
We shared our cake with the ladies at our monthly living history group meeting. It got a lot of compliments, which is why I’m sharing the recipe.

Love,

b

Pizza ‘a la Brandy

Dear Sis,

Homemade pizza has become a family favorite. I’m getting so fast at it, I’ve even started making for guests.

Easy Pizza Dough
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Ingredients
  1. 1 c warm water
  2. 1 T dry active yeast
  3. 2-3 c unbleached flour
  4. 2 T + 1 T olive oil
  5. 2 T sugar
  6. 1 t salt
Instructions
  1. Dissolve yeast in warm water.
  2. In a large nonmetallic bowl, combine 2 c flour, sugar, and salt.
  3. Make a well in the center and pour in yeast water and 2 T oil. Stir until well combined. Stir in 1/2 - 1 c flour a little at a time. Knead until smooth.
  4. Dump extra flour out of bowl. Put 1 T oil in the bowl and roll dough in the oil. Cover and let rise 1 hour.
  5. Divide dough into two portions. Line 2 baking sheets with parchment. Roll out dough. Top as desired. Bake at 400 for 15 minutes. Rotate sheets and bake 5 minutes more.
Notes
  1. Bush hot crust with butter and dust with garlic powder, for extra yummy crust!
Tag Sis, You're It! http://www.tagsisyoureit.com/

“Girl Pizza”

Broccoli Chicken Ranch Pizza

Ranch Dressing (used in place of pizza sauce)

Chopped Pre-cooked Chicken Breast

Chopped Broccoli (Fresh or Thawed)

Minced Red Onion

Shredded Colby Jack Cheese

“Boy Pizza”

Meat Lovers Pizza

Marinara Sauce with Browned Ground Beef

Turkey Pepperoni

Browned Turkey Breakfast Sausage

Mozzarella Cheese

William had his first Ohio playdate. Both boys eagerly watched the Pizza bake!

Love,

b

Grandma’s Gobs

Dear Sis,

Although, I haven’t tasted one in over a decade, I was really liking the idea of the cake-y chocolate goodness of one of Grandma’s Chocolate Gobs. Before I called Grandma and asked for her recipe, I looked for them on Pinterest. That’s when I realized the world at large knows them as Whoopie Pies.

I am posting Grandma’s original recipe. The cake recipe is perfect, but the frosting has a custard base and is therefore unstable without refrigeration. The cake however, gets a weird texture when chilled. In any case, when I next make Whoopie Pies I’ll be trying something else for filling!

Whoopie Pies
Yields 18
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Ingredients
  1. 2 c unbleached flour
  2. 1/2 c cocoa powder
  3. 1 t baking powder
  4. 1 t baking soda
  5. 1/4 t salt
  6. 1 c whole milk
  7. 1 c granulated sugar
  8. 1/2 c unsalted butter, soft
  9. 1 egg
  10. 1/2 t vanilla
Filling
  1. 3/4 c whole milk
  2. 3 T unbleached flour
  3. 1/8 t salt
  4. 1 c powdered sugar
  5. 1/2 c shortening
  6. 1 t vanilla
Instructions
  1. Preheat oven to 425.
  2. Sift together dry ingredients in a large bowl.
  3. Cream together sugar, butter, egg, and vanilla until smooth.
  4. Beat creamed mixture into dry ingredients, alternately with milk.
  5. Spoon onto ungreased sheets. Make sure you have an even number because each pie will require two cakes. Bake 7 minutes. Remove from baking sheet with a very thin metal turner and cool completely before filling.
Filling
  1. Combine flour and salt in a saucepan. Gradually whisk in milk and cook stirring over medium heat until thick. Chill completely before continuing.
  2. Cream together sugar, shortening, and vanilla. Add cooked milk mixture and beat until fluffy... about 5 minutes.
  3. Place frosting in between cookies to form pies. Store airtight in refrigerator between layers or waxed paper.
Tag Sis, You're It! http://www.tagsisyoureit.com/

My baking assistant is always eager to lick the beaters!

Love,

b

 

Beet Fries

Dear Sis,

When Daddy travels for work, William and Mama make the adventurous foods. Today we made Beet Fries together. After I chopped them, William put them on the baking sheet. He also tossed them in oil and salt. His hand were all pink in the end… which he proudly showed me numerous times:)

Beet Fries
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Ingredients
  1. a bunch of beets
  2. 1-2 T avocado oil
  3. sprinkle of salt
Instructions
  1. Preheat oven to 375.
  2. Wash, remove greens, peel, and slice beets into strips.
  3. Line a jellyroll pan with foil. Toss beet strips with oil and dust with salt and spread over pan.
  4. Bake 20-30 minutes, stirring halfway through baking time.
Tag Sis, You're It! http://www.tagsisyoureit.com/

For some reason, William called them “Fries Beet.” The kid will eat anything that looks like a french fry.

Love,

b

New Chalkboard

Dear Sis,

William used four containers of sidewalk chalk this summer! As the weather turns cool, I needed in indoor solution. I didn’t want an easel style board because it has a large footprint. I really like our space saving solution! It is kid approved as well:)

New Chalkboard Movie

Love,

b