Posts Tagged by lish dorset
When you look at wool, have you ever stopped to think about how it takes on its rich, vibrant colors? The practice of dyeing wool dates back centuries and was an important part of the work of Sam and Anna Daggett.
On the Daggett Farm in 1760 Connecticut, Sam and Anna raised sheep and owned a loom for the weaving of wool in their home. Dyeing was a big part of the process.
Today’s synthetic dyes hadn’t been invented when the Daggetts would have been dyeing wool. Instead, they used a natural process using the materials found in nature.
Various colors can be obtained through plants. For example, logwood, which is imported from the rainforest, produces beautiful purple colors, whereas madder root, which is actually grown in Greenfield Village, creates red and orange variations.“Many of the dyes used back then are of ancient origin, some are imported; others can still be grown in the new world. Here, we use a combination of new and old world dye matter,” explains Cathy Cwiek, our Manager of Historic Foodways and Domestic Life programs.
What kind of materials can be used to create different colors?
- Woad: an ancient plant dye that we use to create the color blue
- Pokeberry: a weed that creates a pink dye
- Osage Orange heartwood shavings: create a fluorescent yellow
- Cochineal: a small insect that feeds on prickly pear cacti and gives off a red color. (A favorite of Cathy’s, it’s used as a natural dye in food products, too)
How do we dye wool in Greenfield Village?
First, we have to shear the sheep. This takes place once a year, usually in the spring.
Next, we pick and wash the fleece.
Then, the wool fibers are pulled in one direction by small hand cards (brushes) to help soften and untangle the wool. This process would take families months. Carding machines were later invented to mechanize the process.
The wool is then spun and turned into yarn on a spinning wheel.
Before dyeing, the yarn is wound into skeins.
Skeins are soaked in a mordant, a chemical that helps set colors to fabrics. We use vinegar and alum as a mordant for most plants, and spectralite for indigo plants. This can be done prior to dyeing or the mordant can be put in the dyeing pot.To prepare the dye pot, put plant matter in a loose cloth and simmer until the color is extracted. Simmer wool in dye pot until the desired color is reached.
Rinse the wool.
The time required for this process varies depending on the kind of plant material being used and desired color. After that’s done, the wool is ready for a variety of uses.
“We knit hats, mittens, socks, scarves and anything else families would wear in that time period. It’s really a rewarding process,” Cathy said.
As you think about dyeing your own wool, look around you for inspiration.
“Experiment. Recently, I found a bright orange/yellow fungus growing on a tree. I dried it out and now I’m excited to see what color it will produce!” Cathy said.
Take a look at this video to see the dyeing process in action here at The Henry Ford.
Lish Dorset is Social Media Manager at The Henry Ford.
Daggett Farmhouse, home life, making, Greenfield Village buildings, Greenfield Village, fashion, by Lish Dorset
If you’ve visited the Ford Home during Holiday Nights in Greenfield Village, you’ve no doubt felt your mouth water as you gazed upon the beautiful Charlotte Russe cake on the Fords’ dining room table. The cake has been a must-bake dessert for us for years and a guest favorite. Beyond knowing that it’s pretty in appearance and tastes heavenly, what do you know about this centuries-old dessert?
A Charlotte Russe is a hot or cold cake with a filling of fruit and custards formed in a molded pan; if you had to select a similar dessert, a trifle would be your best bet. Invented by French chef Antonin Carême in the 1800s, the cake was named in honor of George IV’s daughter Princess Charlotte and then-employer Czar Alexander. You can learn more about Anontonin in Ian Kelly’s book, “Cooking for Kings.”
By the late 1800s the cake had made its way to American tables, like that of the Fords. This layered cake would have been a very fancy presentation during the holidays and could have contained a number of fruit/filling combinations. In the colder months when fresh fruit wasn’t as available, families could have added preserved fruits and jams to make up the filling and stored it in a cellar to set. For a family living on a farm, all the ingredients you’d need were most likely in your backyard and in your pantry.
By the early 20th century, a variation of the Charlotte Russe became very popular as a street food in Brooklyn. The larger cake was scaled down to an individual size and presented in a push-up-pop fashion.
Today, the Charlotte Russe is limited only by your imagination and ingredients on hand. Molds can be found in antique stores or online. While the Fords might have filled their cake with strawberries or other preserves, how does a strawberry-kiwi-grape Charlotte Russe sound?! Pretty tasty, if you ask us.
Try making your own Charlotte Russe at home and let us know how you make it your own. Need more inspiration? Use the “Oxford Encyclopedia of Food and Drink,” a favorite resource among staff at The Henry Ford, for ideas, or visit Greenfield Village during Holiday Nights.
Charlotte Russe
2 tablespoons gelatin
1 cup sweet milk
1 cup cream
2 eggs (separated)
2 teaspoons vanilla
½ cup granulated sugar
Beat egg yolks thoroughly with ½ cup granulated sugar. Heat 1 cup milk. When hot, add gelatin and mix until dissolved. Cool down some and strain through colander into egg/sugar mixture. Flavor with vanilla. Whip 1 cup cream; fold into egg/milk mixture. Put a thin layer of jam or jelly on the bottom of the mold. Cut sponge cake into pieces to fit mold. Fill the center with custard. Harden in refrigerator.
Sponge Cake for Charlotte Russe
3 eggs
2 teaspoons cream of tartar
1 lemon
1 teaspoon soda
1 ½ cups powdered sugar
2 cups sifted flour
½ cup cold water
Mix together sifted flour, cream of tartar and soda. Grease a dripping pan. Separate the eggs. Set egg whites aside. In a separate bowl, add powdered sugar to egg yolks. Beat thoroughly. Squeeze half a lemon and add juice to ½ cup of water; add to sugar/yolk mixture. Beat egg whites to a froth; stir into egg and sugar mixture. Fold dry ingredients into wet ingredients. Stir without beating only long enough to get the flour well mixed. Pour into the pan and bake in a moderate oven.
Pick up everything you need to make these recipes at Meijer. For more recipes and inspiration, visit THF OnLiving.
Lish Dorset is Social Media Manager at The Henry Ford.
by Lish Dorset, events, Greenfield Village, recipes, holidays, Holiday Nights, food, Christmas
Earlier this year Mother Nature Network posted a story about root vegetables with the headline “the most underappreciated produce.” While root vegetables might not have the glossy, shiny look of other produce finds in the grocery store today, they’re a staple for winter cooking and an important part of our diets for hundreds of years.
What is a root vegetable? Potatoes, parsnips, turnips, carrots, rutabagas, beets, onions, garlic and yams are all root vegetables.
In the 18th century, fellow root vegetables skirrets and Jerusalem artichokes were common in many diets, along with the above offerings. During this time period, Americans’ palates were very explorative and diverse and included many takes on root vegetable preparation.
Take for example radishes. While radishes can often be found in our salads today as a small garnish, centuries ago they were grown to have large roots to consume. On the opposite hand, however, about 20 years before the Civil War, the carrot had primarily been viewed as a field crop; something you’d give to your horse to eat, not something to enjoy as a snack.
Families stored their vegetables in cellars or even in the ground during cold, winter months. From soups to stews and more, having a good supply of vegetables to choose from allowed the cook to experiment with different dishes.
Root vegetables would be cooked and dressed as part of the meal; eating them raw was unheard of, and is actually a relatively new way of enjoying them. Often times the vegetables would be cooked over an open fire with that day’s meat selection on a game roaster. Spices were added to the cooking for additional flavor.
As Americans diets and palates changed after the Civil War, the diversity in what we consumed changed into a less-exciting offering. Gone were the creative uses families a generation early had enjoyed.
At The Henry Ford today, we work hard to show our visitors what life was like for families who relied on what they created themselves; root vegetables are obviously a big part of that. Not only can you visit our homes and learn more about how a family, like the Daggetts, Firestones or Fords, prepared items like root vegetables in their own kitchens, you can taste them for yourself at one one of our restaurants.
If you’re curious to learn more about recipes including root vegetables, try looking at:
The next time you’re at the grocery store, take a step out of your comfort zone and try a new-to-you root vegetable. When you try something new, make sure to tell us what you thought of it and how you prepared it. To get you thinking, try these recipes for chicken fricassee with root vegetables and braised rabbit.
Chicken Fricassee with Root Vegetables
INGREDIENTS
METHOD
Eagle Tavern's Braised Rabbit
INGREDIENTS
METHOD
Additional Readings:
- Eagle Tavern Inspiration to Enjoy at Home
- #THF90: Creating Greenfield Village
- Eagle Tavern Happy Hour: Mint Julep Recipe
- Eagle Tavern Happy Hour: Nonalcoholic Cherry Effervescing Recipe
Greenfield Village buildings, restaurants, Greenfield Village, Eagle Tavern, recipes, by Lish Dorset, food
Last week the National Toy Hall of Fame at The Strong announced the 12 finalists for this year’s class of inductees. Just two lucky toys will make the cut on Nov. 7 to join the ranks of other beloved honorees, such as LEGO toys, Barbie, Lincoln Logs and Hot Wheels. It’s a tough call: is My Little Pony more worthy than the Teenage Mutant Ninja Turtles?! This year’s finalists are:
Which two toys would you nominate for the Toy Hall of Fame? Is there a toy you’re hoping someday will make the list?
We have a variety of toys in our collection here at The Henry Ford, spanning current-day favorites to primitive playthings, including several of this year’s finalists.
From our collection, here are some of this year’s finalists.
Hasbro introduced its My Little Pony line of toys in 1983. It was a big seller. The Ponies were not dolls but they did feature two long-important aspects of doll appeal: hair care and fashion. The ponies' hair was a silky mane that could be twisted, braided, and styled. A matching ribbon and comb came with each pony. These toys combined "friendship" and grooming play. In 1986, My Little Pony got her own cartoon series, My Little Pony 'n Friends. In the series, the Ponies, together with the wise little Moochick, the Bushwoolies, and human friends Megan, Molly, Danny, and Spike, kept Ponyland safe from witches, trolls, and the like.
Magic 8 Ball
This is novelty version of a crystal ball was introduced in 1946, at a time when forecasting the future was a popular pastime. How it worked: The ball is actually two separate halves glued together (then polished to help make the seam disappear). Inside is a plastic vial, affixed to one end and standing upright. About the size of a juice glass, the vial is filled with a blue liquid, which is made up of a combination of water, blue coloring, and propylene glycol, an antifreeze to keep the solution from turning solid during shipping. Floating in the liquid is a polyhedron, whose 20 sides bear 20 different answers in raised letters. The clear plastic cap that seals the cylinder not only assures that the blue solution won't leak out, but doubles as the little window through which you view your answers.
Toy Army Men
In the 1950s, toy makers began producing military toys that celebrated World War II as a historical event. Along with Civil War and Robin Hood playsets, catalogs featured playsets that allowed children to reenact World War II battles. Ship models were advertised as a way for boys to relate to their veteran fathers. Bags of cheap hard plastic army men, two or three inches tall, were a common toy to 1950s boys, allowing them to restage World War II battles. This type of war play continued into the 1960s and culminated with the introduction of Hasbro's GI Joe doll in 1964. While initially inspired by a television show, GI Joe came to represent the average soldier, evoking memories of fathers' experience in World War II and the Korean War. The point was to imitate the real world of adults in the military and connect fathers with sons.
Chess
Chess is one of the oldest and most popular board games. It is played by two opponents on a checkered board with specially designed pieces of contrasting colors, commonly white and black.
Fisher-Price Little People
Often play sets were miniaturized sets of household items, like dishes and kitchen appliances, or real-life settings like farms or circuses. The "Play Family Farm" (Fisher-Price #915) has been produced continually since 1968. When the barn door is open, a mooing sound can be heard. The silo is designed for storing accessories.
Lish Dorset is the social media manager for The Henry Ford. She’s pulling for My Little Pony and Fischer-Price Little People to take the National Toy Hall of Fame honors this year.
20th century, 21st century, 2010s, toys and games, childhood, by Lish Dorset
When you think of drinks at Eagle Tavern, does a classic cocktail come to mind? Many guests are often surprised to find that not only does Eagle Tavern serve some of the tastiest food from mid-19th-century Michigan, but also serves a selection of delicious alcoholic beverages from the time period. From punches to mint juleps, a meal at Eagle Tavern is definitely complete with a cocktail. However, if you're more temperance-minded, we do have several effervescing drinks to choose from, too, on our menu in the restaurant.
Earlier this summer we hosted a historic-themed cocktail party in Eagle Tavern for Yelp.com members. They got to try a few of our favorite cocktails while enjoying Eagle Tavern fare and the sounds of Picks & Sticks. That night we had our guests try the Calvin, Maple Bourbon Sour, Mint Julep, Raspberry Shrub and even a Firkin offering. If you're curious to try a drink from the Eagle Tavern bar, try one of these recipes during your next happy hour.
Need some inspiration to help you start mixing? Here are some offerings from our online store:
(To see more photos from our Yelp Evening of Historic Cocktails, take a look at their Flickr photo set.)
Lish Dorset is Social Media Manager at The Henry Ford.
Additional Readings:
- Eagle Tavern Happy Hour: Lemon & Ginger Shrub Recipe
- Past Lives of the Eagle Tavern
- Root Vegetables, Then and Now
- Eagle Tavern Happy Hour: Maple Bourbon Sour Recipe
Eagle Tavern, recipes, Greenfield Village buildings, Greenfield Village, events, by Lish Dorset, beverages
Raise your hand if a visit to your local cider mill is on your to-do list right now. (We thought it might be!) The promise of cooler days and falling leaves have many of us pining away for a glass of cold apple cider.
Almost 30 years ago the Firestone Orchard was planted in Greenfield Village. Having an apple orchard was an incredibly valuable asset to 19th century farmers like the Firestones, according to Firestone Farm Manager Ryan Spencer. Apples had a variety of uses beyond simple consumption. Not only might a farmer have his own orchard, but it wouldn’t be uncommon to see an apple tree right by the farm house’s kitchen window; it made for easier apple snacking!
From ciders to jams and jellies, apples were an important staple on the farm. Apples were often dried or stored in cellars to be consumed when fresh fruit wasn’t available at certain times during the year. Dried apple pie was a regular option for the family diet during the winter, a fact that many farmers lamented over time.
The types of apple varieties available in the late 19th century were ever-changing as farmers heard about certain varieties doing well in one part of the country and wanting to try those out for themselves.
Between the 1870s and 1900, America lost a lot of great apple varieties. Why? Orchards began to dwindle in number due to concerns of disease and the temperance movement. (It’s safe to say that Carrie Nation was no fan of applejack.) While all of this was going on, Washington was actually planting more apple trees, soon making them one of the largest apple producers, thanks to the state’s good climate.
Today at Firestone Farm you can find our staff drying apples, pressing sweet apple cider, or making apple sauce and apple jelly during the early fall. During our Fall Flavor weekends we’ll not only be doing that, but we’ll be giving tours of our apple orchard, too. Right now our Baldwins and Belmonts are getting ready, our summer Rambo is looking good, and our Maiden’s Blush is, well, getting a bit rosier.
In the mood to bake something with apples now? Try a few recipes from our historic recipe bank as you get ready to embrace all-things apple this fall. Looking for something a bit more modern? Try this recipe for applesauce cake from the 1997 edition of The All New Joy of Cooking. Whichever recipe you try, make sure to tell us what you thought of the recipes by sharing your reactions with #THFOnLiving.
Boiled Cider Apple Sauce (from the 1877 edition of Buckeye Cookery and Practical Housekeeping)
Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put in it a half gallon cider, let it boil. Wash the apples and put in kettle, place a plate over them, and boil steadily but not rapidly until they are thoroughly cooked, testing by taking one from under the edge of the plate with a fork. Do not remove the plate until done, or the apples will sink to the bottom and burn. Mrs. W.W. W.
Apple-Butter Custard Pie (Buckeye Cookery, 1890)
Beat together four eggs, one tea-cup apple-butter, one of sugar, one level table-spoon allspice, and one quart sweet milk and pinch of salt; bake in three pies with an under-crust; - and, by the way, never omit a pinch of salt in custard and lemon pie; and, in fact, many kinds of fruit pies, such as green-apple, currant, gooseberry, and pie-plant, are improved by it.
Apple Fritters (The Virginia Housewife or Methodical Cook, 1828)
Pare some apples and cut them in thin slices – put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; let them stand for some time, turning over frequently; beat two eggs very light, add one quarter of a pound of flour, a table-spoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter, take one slice with a spoonful of batter to each fritter – fry them quickly of light brown – drain them well, put them in a dish, sprinkling sugar over them, and glaze them nicely.
To learn even more, Ryan recommends:
Lish Dorset is Social Media Manager at The Henry Ford.
events, Greenfield Village, recipes, by Lish Dorset, food, farms and farming
Where in the world is The Henry Ford this weekend? Pebble Beach, California!
Pebble Beach Concours d’Elegance has invited The Henry Ford to showcase our 1950 Lincoln “Bubble-Top” Presidential Limousine in its 63rd showing. As part of this stellar automotive event, we appear as one of the select cars on the famed 18th fairway of the Pebble Beach Golf Links.
This year’s show field focuses on one-off custom-bodied Lincolns. After Ford Motor Company purchased Lincoln in 1922, Edsel Ford further defined it with superior styling and elegant custom coachwork. Long one of America’s elite luxury cars, Lincoln served as the official vehicle for presidents from Franklin D. Roosevelt to John F. Kennedy and George H.W. Bush.
This isn't the first time the Bubble-Top has been on display outside of the museum. In 2012, The Henry Ford proudly exhibited our Bubble-Top in England during the Diamond Jubilee celebration of Queen Elizabeth.
What else should you know about the Bubble-Top?
events, by Lish Dorset, presidential vehicles, Pebble Beach, convertibles, cars, car shows
“We’re going to let people try and hack the museum?!”
When I first heard this a few months back, my jaw dropped. Hack the museum?! What?! Are you serious? What museum would even think of doing such a thing? Well, The Henry Ford would. We were indeed opening ourselves up to hacking, but not like you would first think.
As part of Maker Faire Detroit 2013, our partners at Compuware came up with the great idea to host our first-ever hackathon inside Henry Ford Museum with the challenge of “creating an application which combines The Henry Ford’s digital collection with the imagination and power that are an essential part of the mobile culture today.” We were opening ourselves up to hacking, but by way of APIs used with our digital collections.
Nestled above the “Heroes of the Sky” exhibit toward the back of the museum, six teams worked all day Saturday trying to create the most unique app for us possible. Nineteen participants, some local, some from out of town, consumed a lot of caffeinated beverages and wrote a lot of code as the faire happened around them.
Mike Butman, our Chief Information Officer at The Henry Ford, worked with the teams on how best to access the collections’ APIs throughout the day. For Mike, the hackathon was not only a way to see new ideas, but a source of inspiration and personal challenge.
“It was extremely invigorating,” Mike told me. “Not just to see the technical components, but to see the outside perspective and how these individuals could develop something for our guests to interact with.”
With their work done at the end of the day on Saturday, all that was left was a presentation to our team of judges. The six teams presented their ideas and made their cases in front of our judges. The judges that had the tough job of selecting just one winner included:
In the end, we had one winner and two runners-up (I said it was a tough choice). Team 42 and Chi-Ackers took second place with Sam Harrell of Team Sam taking home top honors. What was the app that wowed our judges so much?
The app used image recognition with computer vision, kind of like augmented reality.
Guests take the app and move it across a sign. The app recognizes points on the sign and pulls related information from the digital collections of The Henry Ford.
The app can then also translate the information into dozens of languages. It’s easy to use. Instead of looking for information on multiple web pages within your mobile browser, all related items are pulled together all in one place.
Sam had been thinking of an app like this for a while. The hackathon, with the access to our APIs, was just what he needed to pull it all together.
“I loved the thrill of starting something from scratch and building it out,” he said.
Will you see the app anytime soon? There’s consideration here at the institution of being able to make something out of the results from the hackathons, like the one at Maker Faire Detroit, in the future.
For Compuware’s Matthew David, suggesting a hackathon as part of their Maker Faire Detroit sponsorship was a natural idea. Hackathons all across the globe continue to gain popularity. For small groups of people, a hackathon often gives them the opportunity to not only be developers but also entrepreneurs. Did you know that the Facebook “Like” button was the result of a Facebook hackathon?!
“When you work on emerging technology, you’re so very passionate about it,” Matthew said. “Being up to your eyeballs in code, racing against the clock for a fun prize... people are doing it for the honor of winning. They light up Silicon Valley passions outside of Silicon Valley. Folks really can do something. These solutions emerging and then happening? That’s pretty fantastic.”
Digital Collections Initiative Manager Ellice Engdahl proudly watched the presentations the next day on Sunday. To the leader of the team creating and publishing our digital collections, the idea of allowing outside developers access to our raw data meant a lot.
“The true purpose of digitizing our collections, both on the floor and in storage, is to make them available. If our digital assets aren’t used, there’s no point in creating them,” Ellice said. “It was fabulous to see creative programmers find new ways to share our materials.”
Ellice also really appreciated the thoughtful way each team approached the challenge and brought their own perspective to it.
“Team 42 was interested in engaging diverse audiences, Team Chi-Ackers wanted to encourage learning through collections-related gaming, Team CIA encouraged easy sharing from the museum to visitors and from visitors to visitors, Team Handsome Quartet encouraged users to gain social badges through viewing collections objects, Team Sam thought about how the existing labels on the Museum floor could be improved and enhanced, and Team Wambatech incorporated outside videos and images alongside our own assets,” she said. “It was great to see such a variety of results coming out of the teams’ original goals and perspectives, and exciting to think of the diverse audiences that would appreciate all the teams’ efforts.”
While the hackathon has come and gone for 2013, the enthusiasm is here to stay. You can keep up to date with Maker Faire Detroit updates on our website and through our enthusiast channel, OnMaking.
Continue Readingby Lish Dorset, digital collections, technology, making, Maker Faire Detroit, computers
History on the vine: all about the tomato
It might sound funny to say, but historically tomatoes have had a bad rap. The classic staple condiment in today’s salads and hamburgers was once a mysterious food to many and couldn’t be found in the diets of early settlers.
Thanks to Thomas Jefferson and his adventurous palate, tomatoes were being introduced into the White House’s kitchen at the beginning of the 19th century, according to old menus. However, it would be several years before Americans truly began experimenting with this versatile fruit.
Around the 1840s, tomatoes really started to become part of Americans’ diets. Depending on where you lived in the United States, your approach to using and caring for the tomato in your kitchen varied. In southern states, a pine straw bed was used for growing plants, while other parts of the country used a trellis to stake for growing. East-coast states were first to experiment with the tomato in recipes as it arrived in the U.S., as evident from mentions in “The Virginia Housewife.” African Americans also adopted the use of the tomato in their cooking early on, utilizing them for low-country cooking.
About the same time the tomato began gaining popularity, American horticulturists began experimenting with breeding new types of tomatoes. Seed house catalogs provided countless species varieties, but most gardens tended to focus on one variety at a time. Unfortunately today, close to 99 percent of these historic, heirloom varieties are now extinct.
Moving on to the 1850s, the tomato starts to become an important ingredient and sauces, like catsup. As Americans learned how to preserve their produce through canning, the tomato was a natural choice for preservation. The following years saw recipe after recipe with baking ideas for tomatoes.
Here at The Henry Ford, tomatoes are an important of our gardens and food preparation. From Eagle Tavern entrees to appetizers at weddings inside Lovett Hall, our menus are a fan of tomatoes. Varieties like yellow pear and pink brandywine are just two of the tomatoes you can see growing at Firestone Farm in Greenfield Village.
Today Americans have a plethora of resources to choose from when setting up their gardens and getting their tomato plants ready. Seed houses concentrating on heirloom seed options help preserve surviving varieties; looking for the latest tomato news? There’s most likely a unique magazine to suit your needs.
If you’re a tomato lover like we are, try this favorite recipe from The Henry Ford - Escaloped Tomatoes and Baked Tomatoes. Want even more tomato-based recipes? Check out our Historic Recipe Bank for recipes to make Fried Tomatoes and Tomato Soup.
Escaloped Tomates
(Escaloped Tomatoes recipe found on p. 344 of the "Buckeye Cookery and Practical Housekeeping", edited by Estelle Woods Wilcox, 1880)
Modern adaptation may need additional adjustments as measurements and temperatures are estimates.
Grease a 2 qt. casserole or baking dish. Sprinkle a layer of bread crumbs, dot with few butter pieces. Then place a single layer of tomatoes on top of the bread crumbs. Season the tomatoes as desired. Top with a layer of bread crumbs and butter as before. Continue making layers of bread crumbs and tomatoes until the dish is full, finishing with the bread crumbs. Bake 45 to 60 minutes in a 350-oven.
If desired, a layer of sliced, browned onions may be added on top of each layer of tomatoes. Slice the onions ½" thick and brown slices in butter over medium heat until light brown on each side. Place browned onion slices on top of tomato layers.
Baked Tomatoes
(Baked Tomatoes recipe found on page 272 of "The Original Boston Cooking School Cook Book" by Fannie Merritt Farmer, 1896)
Wipe and remove a thin slice from the stem end of six medium-sized tomatoes. Take out seeds and pulp, and drain off most of the liquid. Add an equal quantity of cracker crumbs, season with salt, pepper, and a few drops onion juice, and refill tomatoes with mixture. Place in a buttered pan, sprinkle with buttered crumbs, and bake twenty minutes in a hot oven.
Modern adaptation may need additional adjustments as measurements and temperatures are estimates.
Clean tomatoes. Cut a thin slice off the stem end of the tomatoes. Take out the seeds, pulp and most of the liquid. Reserve ½ of the pulp and chop fine. To the chopped pulp, add an equal amount of cracker crumbs, salt and pepper to taste, and a few drops of onion juice. Stuff the tomatoes with the mixture and bake 20 minutes in a preheated 375° oven.
(Object ID: 53.5.26.2, http://bit.ly/15KUh4e)
History in the field: corn 101
When you think of your favorite summer meal, what’s one dish you can’t live without? Does it happen to be corn on the cob? Chances are it might be, as corn is synonymous with summer dinners and fun.
As a new American crop hundreds of years ago, the Spanish quickly adopted corn into their diets. In the early 18th and 19th centuries, recipes called for “green” corn (pre-ripe corn) to be roasted for optimal taste and palpability.
Do you know the difference between different types of corn? Flint is a meal corn, not sweet and was often ground into flour. Dent has medium moisture content, so it was grown for animal consumption as feed, a perfect choice for hungry hogs. Gourd seed has soft kernels and high moisture content.
Much like tomatoes, corn was a favorite of horticulturists in the 1840s as they discovered sweeter offerings and started breeding for them. The corn you’d find on the dinner table was white, not yellow, and for fancier homes was never eaten off the cob in front of mixed company! The proper serving suggestion was to roast it, boil it, dress it, and serve it at the table in the 1880s.
In 1910, golden bantam is introduced. As a small, very sweet corn variety, its popularity was hard to beat. Today there are numerous corn varieties to choose from and depend on the season and location you’re in.
Growing corn might be a pastime for today’s amateur gardener, but for farmers and those needing to feed large families, corn is grown as a row crop for higher yields. Many of the same techniques to plant corn hundreds of years ago are still used today. When it comes to food technology, corn was one of the last foodstuffs to see big advancements in planting and care.
Can all corn pop? You bet! Whether you eat it plain or drizzle it with butter, popcorn is a long-stranding snack favorite.
At The Henry Ford, corn is all around. To try a favorite recipe of ours, try these tonight and make sure to tell us what you think. Need more inspiration? Try the "vegetables" category over at our Historic Recipe Bank.
Corn Fritters
(Corn Fritters recipe found on pages 222 - 223 pf "Kentucky Housewife" by Lettice Bryan, 1839)
Having removed the shucks and silks from a dozen young tender ears of corn, grate or scrape the grains fine from the cobs, mix with it the beaten yolks of four eggs, two spoonfuls of flour, a salt-spoonful of salt, and a teaspoonful of pepper; mix the whole together, stirring it till it is well intermingled; then drop it by spoonfuls into a pan of boiling butter or lard, making them all as nearly the same shape and size as possible; turn them over once, and when both sides are of a light brown, serve them up. It is a breakfast dish, and is quite an agreeable relish.
Modern adaptation may need additional adjustments as measurements and temperatures are estimates.
Remove the shucks and silks from a dozen ears of corn. Using a sharp knife cut the kernels off the cob. Place kernels in a large bowl. Add beaten eggs and flour to corn kernels and mix well. Add salt and pepper to taste. In large frying pan heat the oil or butter until hot. Carefully drop mixture by spoonfuls into hot oil. Fritters should be the same size for even cooking. Turn them once. Fritters are done when both sides are nicely browned.
Green Corn Pudding
(Green Corn Pudding found on page 329 of "Buckeye Cookery and Practical Housekeeping," edited by Estelle Woods Wilcox, 1880)
Draw a sharp knife through each row of corn lengthwise, then scrape out the pulp; to one pint of corn add one quart milk, three eggs, a little suet, sugar to taste, and a few lumps of butter; stir it occasionally until thick, and bake about two hours.
Modern adaptation may need additional adjustments as measurements and temperatures are estimates.
Mix all ingredients well. Pout into a greased 2 qt. baking dish. Bake in preheated 300° oven. Stir occasionally and bake until knife inserted in center comes out clean.
Pick up everything you need to make these recipes at Meijer
Lish Dorset is former Social Media Manager at The Henry Ford.
If you’ve visited Firestone Farm in Greenfield Village, have you ever seen our presenters canning jams, jellies, and other delicious pantry staples? If not, you’re in for a treat.
This fall we got a firsthand look at what goes into canning. While canning is a food preservation technique first experimented with more than 200 years ago, it’s gaining a resurgence among foodies and families looking to eat local as much as they can each year and enjoy favorite flavors all year long.
When we visited Firestone Farm in September, our team was working with some fresh products from our farms almost every day. Our presenters make everything from bottle pickles to cucumber catsup. If a recipe doesn’t set quite right, it doesn’t go to waste - when peaches don’t seal, they become a tasty pie filling.
As you’ll see in the video, presenters Becky Goodenow and Larissa Fleishman start out by sterilizing the jars they’ll use for canning that day. You can’t touch the inside of the jar, as you might contaminate it, so a clean cloth is used to wipe it down. A metal spoon is most important because it helps disperse the heat from the hot liquid. This helps to prevent the cooler glass jar from cracking as you pour in the boiling liquid.
Today there are a variety of products to choose from when it comes to canning. You can even purchase your very own jam and jelly maker to take a lot of work out of the equation. Ball Canning brand offers a community and resources website to enthusiasts, too. Or look for the Ball Blue Book of Canning and Preserving Recipes the next time you’re at the book store.
Watch this video to see Becky and Larissa in action making a batch of chili sauce from Buckeye Cookery. You can make it at home, too. You can also visit The Henry Ford’s library of historic cookbooks for inspiration.
Chili Sauce, Buckeye Cookery and Practical Housekeeping, 1880, p. 132.
Peel tomatoes and onions, chop (separately) very fine, add the peppers (chopped) with the other ingredients, and boil one-and-a-half hours. Bottle it and it will keep a long time.
Lish Dorset is Social Media Manager at The Henry Ford.
farms and farming, recipes, making, home life, Greenfield Village buildings, Greenfield Village, food, by Lish Dorset
