"Friendsgiving" 2017

On Saturday, Nov. 18 I ventured to a program that used to be a regular on my yearly schedule. The CSS Neuse Civil War Days program had not occurred in 5 years, but was brought back this year! I was excited to hear that the event had been brought back to the site that used to house the remains of the CSS Neuse ironclad. This year I was asked to cook lunch for the staff and volunteers, and of course I said yes!

The menu was ample in order to feed 50 people- selections included Chicken & Rice, Carrots Stewed in Cream, Macaroni & Cheese, Sweet Potato pudding, pound cake and Queen Cake.

The Carolina Housewife, Sarah Rutledge, 1851

The day started with a 10-gallon pot full of water, salt, and five whole chickens- and a lot of friends! My favorite cook (and friend) joined me for the day,-we cooked and laughed, and sieved sweet potatoes, and laughed, and peeled carrots, and laughed, and burnt noodles, and laughed some more- something we had not done in a while.

A busy table- chickens cooling before getting de-boned. 

In a surprising turn of events, we actually had lunch ready on time! Which almost never happens, I guess I was very focused this year. We laid the table with food and called for lunch to be served- this is may favorite part of the day.

Serving table Left to Right - Cake, sweet potato pudding, stewed carrots, macaroni & cheese, chicken & rice in large pot over the fire. 

Enjoying some great food with friends! 

Two cooks enjoying their bounty.

After a filling lunch of food and friendship, and a brief rest from the morning's rush, we decided to make pie! With the leftover sweet potatoes we added eggs and spices (ginger, cinnamon, nutmeg) to create a wonderful pie filling, that will probably never be replicated.

Working sweet potato magic!

We placed two pies in two different ovens and waited.

Pie ready to bake in the oven. 

. Learning to control your oven heat and monitor your food while it is cooking is  a skill that is learned- and something that cannot really be taught. We had two different sized pies in two different sized oven- in two different types of pie plates (one tin, one stoneware). It was monitoring game on these pies, the smaller one in the tin pan was done in about 20 minutes, the larger one took about 10 minutes more.

Beautiful Pie! 

We did have a TON of food left over, mostly chicken and rice- there were 9 plastic containers sent home with people full of leftovers. 

It was an incredible one-day event, which I feel like I am still recovering from (in good ways). I can't wait to do it again! 

What's In Season?

Trying to get people to bring period food to events can be difficult. There are many reasons that I have heard why people do not eat appropriate foods at events, "It's too hard" "It's too expensive" "This tastes better"...well.... no.  I have had many meals that require less effort than a sandwich, cost less than a funnel cake, and tastes better than a hot dog. But everyone has their own opinion. 

One easy way to ease someone into period appropriate foods is to take a trip to the farmers market. This can take the fear out of anyone when they are wondering "What on earth can we eat?"

In the Kitchen ,Johannes Engel Masurel, 1866

Summer

The great thing about summer is that there is an abundance of fruits & veggies that are in season. Being from NC there's an almost endless list

• Tomatoes
• Squash
• Cucumbers
• Watermelon
• Corn
• Peaches
• Blueberries
• Strawberries
• Beans
• Peas
• Okra
• Radishes
• Peppers
• Pears
• Grapes

The great thing about this list is that most of it needs little or no cooking at all! Add some bread & cheese and make a spread of any of the above- a great filling, hydrating lunch or dinner for any setting! 

Fall

Fall brings another season of bounty! Some summer items are being carried over. 

• Grapes
• Apples
• Sweet Potatoes
• Pumpkins
• Cabbage
• Turnips

Usually the butchering of fresh meat (beef, pork, etc) would happen late in the fall. The meat would then be salted, smoked & cured for use through the winter. 

Winter

• Collards
• Turnips
• Sweet potatoes
• Winter Squash

This is a great time for soups & stews that require little meat. Load up on the veggies! 

Making a great soup on a chilly day! 

Spring

• Peas
• Strawberries

You will want to use up what is left from the root cellar and what was put away for winter use- lots of root veggies, mixed with new spring produce. 

This is also when hens start laying again, so eggs can be added back to the menu! 

All Year

• Potatoes
• Onions
• Carrots
• Apples
• Lettuce
• Peanuts
• Poultry (Chicken, Turkey, Goose)
• Game meat

Many seasonal items are preserved for use all year. Read more about preservation techniques in V. Mescher's In a Pickle! Types of Food Preservation in the 19th Century.  

Every season will depend based on your geographic location check your local farmers market or produce stands to see what is available just before an event.  If you are able to keep a garden with fresh veggies & herbs keep the 19th century in mind. Period garden guides, such as, The Field and Garden Vegetables of America published in 1865 offers insight into what varieties were available to our 19th century ancestors. 

Aren't you hot in that? Part 3

I started this series early last fall as a lesson in the safety of period clothing, then as a survey of evidence of women in "work" clothes. Images, engravings, and paintings of women doing daily chores invite us into their daily lives, like a snapshot to the 19th Century.

The Tin Cup, 1864 by John George Brown

I'm still not sure what the mother in this painting is doing, laundry maybe? Notice her light sun-bonnet and apron, but serving functionally. It appears that she may also have on a work petticoat under that apron.

Canal Street Market, 1860 by Henry Mosler

This painting of Canal Street Market has so much going on! Look at the aprons, the bonnets, the baskets! Its a look into bustling street scene that gives so much detail I encourage you to look at it large and see all of those wonderful details that Mosler included. Here we do see at least two wonderful sunbonnets in different styles.

Engraving of a Laundress, Harper's Weekly Sept 1862.

This is a war time engraving printed in Harper's Weekly, Sept 26, 1862. This laundress has her skirts pulled up around her and her sleeves either pushed up, or may even be a short sleeve dress. I love that her hair is  coming loose and we can see those stray ends falling out! Makes me feel good about my hair being a mess while running round.

For more in this series & to see more images, please read Part 1 & Part 2

Aren't you hot in that? Pt. 2

Here are a few more period reference images of "working women". Notice all that their clothes have in common. Rolled-up sleeves & pinned up skirts!  Enjoy! 

"The Sinews of Old England" George Edgar Hicks, 1857

I have always loved this image. Although this particular one is from the outside looking in, we can see that this couple is probably just outside of their kitchen judging by the cupboard of dishes that can be seen through the door. 

"Rustic Courtship" Harpers, c. 1865

"The Jolly Washwewoman", Lilly Martin Spencer, 1851

I just love all of the details that Lilly Martin Spencer includes in her paintings. They are like the snapshots of the 19th century! 

"Girl in a Brown Dress" Joshua Cristall (1768-1847), undated

I was so happy to find this image!! You can see how the skirt looks from the back!

Aren't you hot in that?

  There are upsides & downsides to historic cookery. I get to produce some of the best food that I have ever tasted, but I have to do it over a hot fire. A majority of us that do historic cooking demonstrations do so over open hearths in historic kitchens or in fire pits outside. Unless its really cold outside, the answer is yes, I am hot. But, I do so for my own safety. Very rarely do I cook when I am not "in costume", meaning I am fully dressed from the 19th century. Chemise, drawers, corset, petticoats, dress, apron, stockings, boots. Yes, 8 pieces of clothing, and yes it does get hot, but like food, I want to do it right. But sometimes, it can be hazardous with big skirts around open fires.

Fire safety is a real issue. There is always the threat of flames catching skirts at just the wrong time. In our historic kitchen at work we keep fire extinguishers nearby, in camps there are always buckets of water just in case. Some of the ways we can help keep such a thing from happening is to look at images from the past. 

"Shake Hands" Lilly Martin Spencer

CDV C. 1860s

What do we notice from both of these images? Both are ladies are in kitchen settings from the mid-19th century. They are wearing their clothing in a similar manner. We see that the skirt of the dress is pulled up and pinned/tucked behind the body (even the baby in the CDV, just like mom!).Pulling the skirt up has revealed that these ladies are wearing a "work petticoat", or a petticoat that is not white, probably made of wool. Both wearers have also shortened their sleeves. It is unclear in the Spencer painting if the sleeves are pushed up or indeed short sleeves like those seen in "Kiss Me and You'll Kiss the Lasses". In the CDV it is obvious that "mom" has unbuttoned her sleeves and pushed them up out of the way.  One thing we cannot really tell from these images is that "work" dresses usually had shorter skirts so that feet did not get tangled up in the hem.  This  look can be easily replicated.

Photo Credit: Leslie Macon

If you will be cooking on an open fire, I strongly recommend a wool work petticoat & a wool work apron. Wool will smolder rather than catch the flame. There are constant reminders in living history circles about the importance of natural fibers. Not only are they accurate, but they are safer. Modern fibers such as rayon and polyester burn quicker than cotton, linen & wool. Chemically enhanced fabrics also melt, and can melt to the skin causing worse injuries. No fabric itself is fire retardant, so be careful with whatever you wear. 

Want more:  Part 2  Part 3

Red Potatoes

We are slowly getting unpacked and organized in our new home. Slow progress, though I have managed to get the kitchen unpacked! Still deciding if I like where everything is. This is a significantly smaller kitchen than I had before, so I am making do with what is there. I am so happy that I can cook again!! Last night was the first "real" meal I had made in a while. We had hamburger steak with homemade gravy, red potatoes, corn & squash. I was so happy, my kitchen was happy, my husband was happy (thought that could have had something to do with his love of gravy)!

So, the red potatoes, very easy, very period! Cut up about 3 pounds of red potatoes, add enough water to scantly cover, flavor to your preference ( I used salt, pepper, thyme & butter). I used my lidded cast iron pot for these. Place in a 350* oven for 45 minutes to an hour. Pull them out of the oven & let them cool for a bit before serving- they are VERY HOT!  They were so good!!!

This would be a very easy dish to fix in camp that required minimal "babysitting", just sit the pot near the fire, rotating it occasionally.  You can cook these plain, or add some more veggies (onion, carrots, etc.) for more flavor & variety. You could also leave off some of the seasoning for the picky eaters and have each person season them to their own taste. 

While I do not have an actual "recipe" for these, I cannot imagine any of our ancestors would not have done such a simple dish!

Happy Cooking! 

"Not When It's Hot!"- No Fire Food

As Spring rolls through, we know that summer will be just around the corner. While we do look forward to the warmer temperatures and the blooming flowers, most of us do not want to bend over an open fire all day in order to feed our living history crowd. So what do we do?
Luckily there are options!
Bread- Try to pre-bake ahead of the event- Bread, Biscuits, cakes, cookies, etc. These can be made in the off-season and stored in the freezer until the even (this will also keep your house from getting hot)
Fruit-Fresh, seasonal fruit is a great option for summer months. Apples, oranges, watermelon, peaches, berries- these will also help keep hydration levels up!

The Virginia Housewife, 1838

Vegetables- Fresh produce is a wonderful thing to have a basket of. Pick & chose what is wanted at a time- eat cucumbers, tomatoes, celery alone or on sandwiches. Try some salads with a nice vinaigrette  These are nice alternatives to "heavy foods" and will keep you full without that "sick" feeling. Also, keep some pickles around! These are also great to throw in a salad or to snack on, plus the vinegar content keeps electrolytes happy!
Meats-Cold ham, cold roast chicken, summer sausages. Pre-cook ham & chicken before the event, then enjoy it cold as a main dish, on a sandwich, or as a topping on salad.
Beverages- Water, water, water!!! I can't say it enough! Drink water! Try to stay away from the sugary alternatives (Gatorade,etc.). Drink even when you do not think you need it, start hydrating before events. Start drinking plenty of water a few days before the planned summer event.  Lemonade is also quick & easy to make at events. Fruit waters were also found in the period (strawberries, mmmmmm). Another option is Switchel- (1 gal. of water, 2 cups sugar, 1 cup molasses  1 cup vinegar, 1 tsp ginger). Switchel is used to replace & replenish what the body has lost (think modern sports drinks), but the ingredients are all natural!
Ice Cream- There are numerous references to "ices" and "creams". Enjoy a nice fruit-flavored ice cream to keep cool!

Pleasing a Picky Palatte

We all have seen them, we have them in our family, we may even be one ourselves....a picky eater. While being particular about what you eat may deter you from packing period food for a fun weekend of living history, but it shouldn't. The 19th Century offers a variety of foods that are sure to please almost any palate. Sure, it may not be the most nutritious for two days, or even have the most variety, but who cares if you eat nothing but apples & bread for the weekend? I spent a week last summer eating almost nothing but tomato sandwiches, but I digress. Below is a listing of simple foods. There should be enough on the list to compose a nice picnic-style menu for the weekend!

• Breads- Homemade or from a local bakery. Rolls, biscuits, etc. You really can't go wrong with a bread. This can be a staple for the weekend. It does not need to refrigerated and keeps for a while. You can also make your own if you have any dietary restrictions (ex. Celiac disease).
• Cheese- Again, a variety is appropriate. Stick to the harder cheeses so they will not melt or become too soft during an event. (Leave that cooler at home, you won't need it!) 
• Eggs- You can't beat fresh eggs! You can cook these a variety of ways- fry, boil, scramble, poach, make egg salad- the ideas are endless. Try to get fresh eggs that have not been refrigerated so they will keep the weekend without needing refrigeration- put them in a nice basket for storage & a nice display item in camp! 
• Nuts- Looking for another source of protein? Pecan, almonds, walnuts, peanuts, etc. They are great for snacking too!
• Fruits- Fresh, seasonal fruits are another wonderful option. Strawberries, pears, apples (can use these most of the year), peaches (fresh or canned!).
• Vegetables- Fresh & seasonal, the summer months are full of them! Tomatoes, corn, carrots, onions, cucumbers, radishes, celery, potatoes (fry, boil, mash).Choose a variety to snack on or throw in a pot for a great stew or soup! Root vegetables can be used almost all year! 
• Mac & Cheese- yes, that's right, Kraft did not invent this favorite dish- See the recipe here
• Pickles- The 19th century is known for the variety of pickled items. Try cucumbers, eggs, peaches (yes, peaches, they are not that bad!). The vinegar will help keeping electrolytes happy.
• Condiments- add some flavor to the basics. Jams, jellies, butter, honey, molasses. 
• Cakes & Cookies- These are sure to please the sweet-tooth in the crowd. Ginger cakes, molasses cookies, macaroons, shortcake, pound cake. 

You may have noticed that I composed this entire list as a meat-free menu! Pretty impressive! However, if you find yourself just at a loss without meat on your plate, fear not. 

• Fish- fresh caught, easy to cook. 
• Pork- One thing that is found over & over again in a 19th Century diet- salt pork. Also try ham & sausages. 
• Chicken- Cook it any way you want. Roast it over the fire, boil, fry, add to a stew. A little can feed a lot! Use any leftovers to make a nice chicken salad for a Sunday lunch. 
• Game meat- if you have any family or friends that hunt, chances are they may have an extra haunch of meat that you can have. Cook as desired. 

This list, sans meat, can travel easy without needing refrigeration. Remember to always package food in a period way as to not have to mess with plastics during an event. Bags, crockery, paper, boxes, etc are all period uses to store foods. 

Hopefully, this list can give you some ideas for composing a nice meal to solidify a good impression. 

Cooking in Camp Part 2

Part one can be found here.
The menu is planned, the food is packed. What do you cook on?  Copper? Tin? Cast iron? Yes. I use all three. More copper and cast iron than tin (it rusts so easy!). I have been able to get some cheap copper pots & pans at thrift stores and antique stalls. Cast iron is my go-to. I use it at home, I use it in camp. Cast iron is almost indestructible, which helps in a camp situation. I absolutely love cooking on my cast iron! It holds heat very well, and is easy to clean ( another camp plus)! Copper & tin do have their advantages in that they are lighter and easier to carry. Tin tends to rust easily if you do not take care of it.

Serving dishes can also be tricky when in a camping situation. I'm sure at some point we all want to make a pretty table with pretty china dishes, however, we have to look at practicality. Those of us who do cook in a camp setting usually do not have space for such, though it would be nice. China items are far too breakable to haul around, but if you find some appropriate ones for .25 at the goodwill, you won't be upset if they get broken. I tend to use ironstone and some wood pieces. I have lucked up and have been able to get some good iron stone cheap, either at yard sales, discount stores, etc. Wood serving dishes are another option. These can be over-used I think in some cases. I like to serve bread on my large wooden cutting board after cutting it. Sometimes I use small wood bowls for veggies, nuts, etc. Luckily a lot of places are starting to make/sell reproduction pottery pieces. While I love to use pottery, I also feel like I need to be careful while transporting it. I have had pieces get cracks, like my Williamsburg mug :(. Again, look in thrift stores, yard sales, even some antique markets have great, cheap finds!

Variety of dishes used in camp cooking

When it comes time to eat the meal, I depend on "the guys", or whoever I am feeding, to provide their own utensils. I keep a few extra bowls & forks around for those who are just starting out.  I usually serve soup/stew right from the pot on the fire so that it stays warm. Sides like potatoes, salad, fruit, veggies, cheese, bread, etc. are usually self-serve "buffet-style" on a central table. There is always water & lemonade available as well!  I try to keep camp meals simple, but still add variety. When feeding a large crowd, everyone has different tastes and there is no way to please everyone, but variety helps everyone get their fill!

Clean-up. The dreaded four-letter word...clean..... Well, we all have to do it. I try to keep hot water going all day for easy clean-up. If there are a lot of people eating, I have made "the guys" clean their own dishes. I provide the basins, water, soap, and towels, they provide their labor to clean their dishes.  I combine leftovers for mid-afternoon grazing. Usually leftovers are placed on the cutting board (bread, cheese, etc.) and a towel over them to keep fly's off.  Cast iron pots & pans are cleaned with boiling water and good wipe down with oil so they are ready for next time.


So, cooking in camp may seem like a big responsibility, but its not! Just take your time and remember, provide a variety of simple foods! Bake ahead of time & package everything before you leave home so you do not have to hide modern wrappings.

Happy cooking!!!

Cooking in Camp Part 1

Many of us that cook & make period recipes do not have the luxury of having a fully stocked reproduction kitchen for our own use. While I have cooked in period kitchens, most of the time I am stuck in a camp setting with a fire pit for a hearth. So, what do we do in these situations? Do we drag every piece of crockery we own to an event? Well, no.  I am usually in the civilian part of a camp so I don't really need a back story other than the "We have to eat" one. When cooking in a camp setting I usually go with the basics. I establish what I will be cooking before the event. I have cooked as a group, which does cut down on cost & labor! But I have also cooked for group by myself & established a price based on the menu.

So, before the event. Decide on what you (or the group) will eat and how many you will be cooking for. Usually 4 or 5 meals, some events do offer a supper on Saturday night, but sometimes I opt out of this. So you will need at least 2 breakfasts, 2 lunches and one dinner/supper.  The way I plan these meals depends on the type of event & the time of the year. There are a lot of factors that go into  meal planning, but it is so worth it to have a plan of attack.

Breakfast- easy, easy, easy! It's early, the fire is not ready, do not try to do a full coarse breakfast. Go with fruit, bread, cheese, eggs (easy to cook on the morning fire). Set this meal up "buffet" style with options for those waiting to eat.

Lunch- this can be as easy or as difficult as you would like. Soups are always a good way to go, unless the heat prevents such things. A vegetable soup is so easy to prepare on site. Bring plenty of root vegetables that can be cut & peeled on site, this makes an awesome demo in today's canned & frozen food world (root veggies require no refrigeration!).  The soup allows you to cook but does not require constant monitoring, just an occasional stir. A cold buffet is another option. Cold buffets can offer a variety of options for a full crowd. Bread, cheese, fruit, pickles, boiled eggs, cold ham, salads, cakes, the options really are endless.  If you really want to cook, again the options are endless. A boiled or roast meant (fowl or beef), some veggies, and your good to go! Some spectators are really entertained at seeing meat on a spit, so please caution people to not touch your meal.

Dinner/Supper- Again, this can be easy or elaborate. Usually I can concentrate most of my time on making a nice evening meal, preparing it throughout the day. This usually is a nice roasted or stewed meat with plenty of sides. I chose the sides based on what vegetables are in season for the area. Usually bread & cheese are offered as well. Also, use up any leftovers from lunch. You don't want food sitting around camp to attract the bugs & animals.

Repeat for the next day. You can use the leftover meat from supper for breakfast. I do usually do a "buffet" lunch for Sunday at an event, it is easier and does require less clean up at the end of a long weekend.


So, when the menus are decided put together a shopping/ingredients list. If you are cooking as a group decide who will buy/cook what. Get everything together & determine if anything can be made ahead of time. I always bake bread before an event and freeze is until the morning we leave. I also make any cookies or cakes we will have for the weekend, and any cold meats are cooked ahead of time as well. Cooking ahead of time saves lots of time at an event, and causes less stress when on site. Precooked items can also be warmed up on site if needed.  Package everything in period containers. Bags, tins, pasteboard boxes, paper, etc are all good packaging options.

Items to be used on site in recipes should also be placed in period packaging. I do this before I ever leave the house, and pack the items needed, so when I get on site I just unload a box right into the 1860's. I use a variety of crocks, jars, tins, boxes and bags. Make sure that whatever you use for food storage is food safe. I pre-measure everything that I will be using and place these ingredients in their container so that I know I have the right amount for what I will need to cook.