Wednesday, February 12, 2014

Shakespeare Quotations


The hand, that hath made you fair, hath made you good:
the goodness, that is cheap in beauty, makes beauty brief in
goodness; but grace, being the soul of your complexion,
                                                  should keep the body of it ever fair.

                                                                                                            Measure for Measure--III.1.

Tuesday, February 11, 2014

Shakespeare quotations

Advice to a Son leaving Home             

  Give thy thoughts no tongue,
Nor any unproportioned thought his act
Be thou familiar, but by no means vulgar.
The friends thou hast, and their adoption tried
Grapple them to thy soul with hooks of steel;
But do not dull thy palm with entertainment
Of each new-hatched, unfledged comrade. Beware
Of entrance to a quarrel: but, being in,
Bear it, that the opposer may beware of thee.
Give every man thine ear, but few thy voice:
Take each man's censure, but reserve thy judgment.
Costly thy habit as thy purse can buy,
But not expressed in fancy: rich, not gaudy:
For the apparel oft proclaims the man;
And they in France, of the best rank and station,
Are most select and generous, chief in that.
Neither a borrower, nor a lender be:
For loan oft loses both itself and friend;
And borrowing dulls the edge of husbandry.
This above all.- To thine ownself be true;
And it must follow, as the night the day,
                              Thou canst not then be false to any man.

                                                                                                                                    Hamlet- I.3.

Monday, February 10, 2014

Historical Favorite Foods in America: 1777 (American Girl Felicity)

Favorite Foods                                                        

(From  Felicity's Cook Book. I modified these recipes )

                                                               Beefsteak Pie


Two pastry piecrusts for 9-inch pie pan
1-to-2 pound beef rump roast
Salt and pepper
1 tablespoon cooking oil
2 tablespoons flour
4 tablespoons water
2 cups beef broth
1 teaspoon dried parsley
1/8 teaspoon marjoram
1/8 savory
1/8 thyme
2 tablespoons butter

1. Line the bottom of the pie pan with 1 of the piecrusts. Slice the rump roast into small, then steaks about 1/4 inch thick. Put the steaks on a cutting board and pound them with a rolling pin until they are tender. Sprinkle the steaks with salt and pepper.

2.  Heat the cooking oil in the skillet over medium heat. Put the steaks into the skillet and turn them over several times to brown them on both sides. Put the steaks into the pie pan, and set it aside. Preheat the oven to 400. Measure the flour and water into the bowl and stir with the fork to make a smooth paste.

3. Measure the beef broth into the skillet and heat in until it boils. To make a gravy, stir the flour paste slowly into the broth with a wooden spoon. When the gravy is thick, turn down the heat and let the gravy simmer for 3 minutes.

4. Sprinkle salt and pepper over the gravy and stir. Then, pour the gravy over the steaks in the pie pan. Sprinkle parsley, marjoram, savory and thyme over the steaks and gravy. Cut the butter into small pieces and dot the top of the pie with butter.

5. Cover the pie with the other piecrust. Press the edges of the bottom and top crusts together to seal them. Cut six small slits in the top of the piecrust. (If you wish, you can use cookie cutters to make a design on the top piecrust for decoration.) Bake the pie for 50 minutes, or until the crust is golden brown.

                                                    Baked Pumpkin Pudding


4 eggs

1-pound can of pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 cup molasses
1 cup milk
Butter or shortening to grease casserole dish

1. Preheat the oven to 350. Crack the eggs into the large mixing bowl. Beat them with the fork until they are lightly yellow. Add the canned pumpkin to the eggs and mix well with the wooden spoon. Measure the cinnamon, ginger and allspice into the mixing bowl. Add the molasses and milk. Stir well.

2. Grease the casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish. Bake the pudding for 1 hour.

                                                              Raspberry Flummery


3 cups raspberries
3/4 cup cold water
1 cup sugar
1/2 teaspoon salt
6 tablespoons cornstarch

1. Put the raspberries into the colander and rinse them under cold running water. Measure the water into the saucepan. Add the berries. Turn the heat to medium high. Cover the saucepan and cook the berries about 10 minutes, or until they are soft. Stir them once or twice while they cook.

2. While the berries are cooking, measure the sugar, salt and cornstarch into the bowl and stir them with a fork. Slowly add the sugar mixture to the cooked berries and stir. Turn the heat to low and cook the mixture for another 10 minutes, or until it becomes thick. Chill the flummery in the refrigerator.

                                                              Almond Tarts



3/4 cups flour
6 tablespoons butter
1 egg
1 tablespoon cream
Extra flour for rolling out dough


1/2 cup butter
1 lemon
1 cup ground almonds
1 tablespoon orange juice
3 eggs
1/2 cup sugar

1. To make the pastry dough, measure the flour and butter into the medium mixing bowl. Use the pastry cutter or fork to blend them until the mixture is crumbly. Crack the eggs into the bowl. Add the cream and stir to form a smooth dough. Chill the pastry dough for 15 to 30 minutes in the refrigerator. While the dough is chilling, preheat the oven to 325.

2. To make the filling, melt the butter in the saucepan over low heat. Grate the outer, yellow part of the lemon peel. Measure 1 tablespoon of grated lemon peel into the large mixing bowl. Add the melted butter, ground almonds, orange juice, eggs and sugar. Mix well, then set the bowl aside. Remove the pastry dough from the refrigerator. Divide it into 12 pieces. Shape each piece into a ball.

3. On a floured cutting board, roll out each ball into a thin circle, about 1/4 inch thick. Fit each circle into a cup in the muffin pan. Pat the sides to make them fit like a tiny pie crust. Put 2 tablespoons of filling into each muffin cup. Divide any remaining filling evenly among the cups. Bake the almond tarts for 40 minutes, or until a knife inserted in the center comes out clean.

                                                               Queen Cakes


Shortening or butter to grease pan
Flour to coat greased pan
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons rose water
1/4 teaspoon mace
1/4 salt
1 cup flour
1 tablespoon flour
1/4 cup currants

1. Preheat the oven to 325. Grease the muffin pan with shortening or butter. Then sprinkle flour over each muffin cup. Tap the pan so the flour coats each cup completely. Put the softened butter into the mixing bowl and add the sugar. Press the butter and sugar together against the side of the bowl until they are creamy. Crack the eggs into the mixing bowl 1 at a time. Beat the mixture after adding each egg.

2. Add the rose water, mace, and salt. Beat well. Add 1 cup of flour to the mixture, 1/4 cup at a time. Each time you add flour, beat the mixture until you have a smooth batter. Put 1 tablespoon of flour into the small bowl. Add the currants and stir to coat them with flour. Then stir the currants into the batter. Spoon 1 tablespoon of batter into each muffin cup. Divide any remaining batter evenly among the cups. Bake the queen cakes for 40 minutes, or until they are golden brown.

                                                                Spiced Nuts


Shortening or butter to grease cookie sheets
1 cup sugar
4 tablespoons cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup pecans
1 cup almonds

1. Preheat the oven to 300. Grease the cookie sheets with shortening or butter. Measure the sugar, cinnamon, and nutmeg into 1 of the small bowls and mix them. Separate the egg whites into the other small bowl, and beat them with the fork. Then stir a few nuts into the egg whites. Take the nuts and roll them into the sugar mixture, and place them on the cookie sheets.

2. Prepare the rest of the nuts in the same way. Bake the spiced nuts for 20 minutes. Let them cool, and then serve them in a nut or candy dish

Historical Dinners in America: 1777 (American Girl Felicity)

( From Felicity's Cook Book. I modified these recipes.)


                                                         Chicken Pudding


2 tablespoons butter
2 pounds boneless, skinless chicken breasts
2 cups water
1 teaspoon salt
Shortening or butter to grease casserole dish
1 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
3 tablespoons butter
3 eggs
1 1/2 cups milk

1. Melt 2 tablespoons of butter in the skillet over medium heat. Add the chicken breasts to the skillet. Turn the pieces with tongs until they are browned on both sides. Measure the water and 1 teaspoon of salt into the skillet. When the water boils, turn down the heat until the water simmers. Cover the skillet and cook the chicken for 1/2 hour. Grease the casserole dish with shortening or butter. Use tongs to put the cooked chicken breasts into the casserole. Preheat the oven to 375.

2. To make the batter for the chicken pudding, put the flour, salt, and baking soda in the small mixing bowl and stir them until they are well blended. Melt 3 tablespoons of batter in the small saucepan over low heat. Crack the eggs into the large mixing bowl and beat them together with the milk. Stir the melted butter into the eggs and milk. Add the flour mixture to the liquid mixture. Beat this batter until it is smooth. Pour the batter over the chicken breasts in the casserole dish. Bake the chicken pudding for about 40 minutes, until the batter puffs up and turns golden brown.


                                                                      Veal Balls


1 pound ground veal
A few sprigs of fresh parsley
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon pepper
1/8 teaspoon ground cloves
1 egg
2 tablespoons butter

1. Put the ground veal into the mixing bowl. Wash the parsley and pull off several leaves and cut them into small pieces. Add the parsley, minced onion, salt, thyme, pepper, and ground cloves to the veal. Crack the egg into the mixing bowl. Mix all the ingredients with washed hands, or use a wooden spoon. Shape the meat mixture into 1-inch balls (about 24) and put them on a plate.

2. Melt the butter in the skillet over medium-low heat. Tilt the skillet to coat the bottom of the pan evenly with butter. Use the wooden spoon to move the veal balls from the plate to the skillet.
Cook the veal balls for 30 minutes. Stir them several times while they cook to brown the meat on all sides, and when done, move them to a serving plate.


                                                  Sweet Potatoes and Apples


5 sweet potatoes
3 large apples
Shortening or butter to grease casserole dish
2 tablespoons butter
3/4 cup maple syrup

1. Preheat the oven to 350. Wash the sweet potatoes and pierce them several times with a fork. Put them on the cookie sheet and bake them on the center oven rack for about 1 hour, or until a fork pierces them easily.Once the potatoes are done, remove them from the oven and let them cool. Cut each apple into 4 sections.  Remove the core from each section and cut off the skin. Then cut the apple sections into thin slices.

2. Use the paring knife to pull the skins off the cooked sweet potatoes. Cut the potatoes into 1/2-in slices. Grease the casserole dish with shortening or butter. Use the half of the sweet potato slices to cover the bottom of the casserole. Put half the apple slices on top of the potatoes.
 Use the rest of the sweet potatoes to make the next layer. Then add the rest of the apples. Cut the 2 tablespoons of butter into small pieces and place them on top of the apples. Pour the maple syrup over the top.  Cover the casserole and bake the sweet potatoes and apples in the oven for 30 minutes.

                                                            Sally Lunn Bread


3/4 cup milk
1/4 cup warm water
1 package active dry yeast
6 tablespoons butter, softened
3 tablespoons sugar
2 eggs
3 cups flour
1 1/4 teaspoons salt
Shortening or butter to grease the pan

1. Measure the milk into the small saucepan and warm it over medium-low heat. Measure the warm water into the small bowl, then add the yeast and stir. Then stir in the warm milk. Measure the butter and sugar into the large mixing bowl. Stir them until they are creamy.
 Crack 1 egg into the large mixing bowl and beat the mixture. Add the second egg and beat the mixture again. Stir the flour and salt together in the medium mixing bowl.
 Stir about 1 cup of the flour mixture into the butter and sugar mixture. Then stir in about 1/3 of the yeast mixture. Add more flour and beat the mixture. Then add more yeast and beat the mixture again. Continue adding yeast and flour in this way, beating the batter until it is smooth.

2. Cover the large mixing bowl with plastic wrap and a clean towel and let the batter rise in a warm place for 1 hour. When the batter has doubled in size, remove the coverings. Stir the batter quickly to take out the air. Grease the tube pan or round casserole dish with shortening or butter. Pour the batter into the baking pan. Cover it again and let it rise for 30 minutes, or until it has doubled again in size. Preheat the oven to 350 while the batter rises.
 Remove the coverings and bake the bread on the center oven rack for 40 to 45 minutes, or until the top is golden-yellow.

                                                                   Green Beans


1 pound fresh green beans
1/2 cup cold water
1/2 teaspoon salt
1 tablespoon butter
Salt and pepper
1/4 cup heavy cream

1. Put the beans into the colander and wash them good. Snap both ends of the beans. 

2. Put the water and 1/2 teaspoon salt into the saucepan. Heat the water over medium-high until it boils. Put the beans into the water. Cover the saucepan and cook the beans for 5 minutes. Pour the beans and water into the colander and drain them. Once the water has drained off, put the beans back into the saucepan.

3. Add the butter. Sprinkle on salt and pepper. Add the ream and stir gently to coat the beans well.

                                                      Whipped Syllabub


2 cups heavy whipping cream
2 lemons
1 orange
1/2 cup sugar
1/4 cup sparkling white grape juice

1. Measure the whipping cream into the large mixing bowl and beat it  until it is thick. Set the bowl aside. Cut the lemons and orange in half. Set the juicer over the small mixing bowl so the edges fit tightly.

2. Squeeze the juice out of the lemons and orange. Add the sugar and grape juice to the lemon and orange juice. Stir until blended. Pour the juice into the whipped cream. Stir just enough to blend the juices and cream. The syllabub should be thick and frothy.

Saturday, February 8, 2014

Historical Breakfast of America: 1777 (American Girl Felicity)

(Recipes from Felicity's Cook Book. I modified these recipes.)


                                                          Apple Butter


3 cups sweet, apple cider
2 pounds apples (about 6 large apples. Granny Smiths are the best)
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice

1. Measure the cider into the cooking pot. Cook the cider over medium heat until it boils. Let the cider boil for 15 minutes. While the cider boils cut each apple into 4 sections.  Remove the core from each section and cut off the skin. Then cut the apple sections into smaller pieces.  Add the apples to the boiling cider.  Cover the cooking pot. Cook the apples over very low heat until they are tender, about 1 hour. Stir the apples often while they cook.

2. Turn off the heat and remove the lid from the pot. Use the potato masher to mash the apples.  Stir in the honey, cinnamon, cloves and allspice. Turn the heat to low. Cook the apple mixture uncovered for about 30 minutes, or until it thickens. Stir often.  Turn off the heat and let the apple butter cool for 15 minutes in the pot.  Serve on any kind of bread, or store in jars.



1 cup water
2 tablespoons butter
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon milk
Butter to grease skillet

1. Heat the water and butter in the saucepan over medium-high heat until they boil.  While the water and butter are boiling, put the cornmeal, salt and sugar into the mixing bowl.  Pour the boiling water and butter into the mixing bowl. Add the milk and stir the batter until it is mixed well.  Use paper towels to grease the skillet with butter. Then heat the skillet over medium-low heat.

2. Drop 6 spoonfuls of batter into the skillet. Let the cakes cook about 5 minutes, until they are golden brown.  Turn the cakes over. Let the other side of each cake cook for another 5 minutes.  Move the cakes from the skillet to an ovenproof plate. Keep them warm in a 200 oven.  Drop a spoonful of butter into the hot skillet and let it melt. Tilt the pan to coat the bottom of the skillet evenly with melted butter.  Cook the rest of the johnnycakes.

(This would be a great way to use the apple butter)

                                                                 Breakfast Puffs


Shortening or butter to grease muffin pan
1 tablespoon butter
2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt

1. Preheat the oven to 425. Grease the muffin cups with shortening or butter. Put the muffin pan in the oven to heat. Melt 1 tablespoon of butter in the small saucepan over low heat. While the butter melts, crack the eggs into the small mixing bowl. Use the fork to beat the eggs until they are light yellow. Add the milk and melted butter to the eggs. Beat the liquid mixture with the fork until it is mixed well.

2. Stir the flour and salt together in the medium mixing bowl.  Slowly stir the liquid mixture into the flour mixture. Stir only until the mixture is blended. Do not overmix. Spoon batter into the muffin pan until each cup is 2/3 full. Bake the breakfast puffs at 425 for 20 minutes. Then turn the heat down to 325 and bake the puffs for 15 minutes. Use a butter knife to loosen the sides of the breakfast puffs and remove them from the muffin cups.

(This is another way to use the Apple Butter)


                                                        Fried Ham and Gravy


1 pound smoked ham slice
1/2 cup cold water
2 tablespoons fresh-brewed coffee

1. Cut ham slice into serving-size pieces. Warm the skillet over medium-low heat. Add the ham pieces and fry them over low heat. Use the fork to turn over the ham pieces several times to brown both sides evenly. Then move the fried ham pieces onto a serving plate. Cover the plate with tinfoil to keep it warm.

2. If there is grease in the frying pan, pour it off into a metal container. Leave the drippings that are stuck to the bottom of the pan. To make the gravy, pour the cold water and coffee over the drippings in the skillet. Turn the heat to medium and stir the gravy mixture constantly. When the gravy begins to boil, turn off the heat and pour the gravy over the meat.

                                                         Dressed Eggs


1/4 cup butter
6 eggs 
1 tablespoon water

1. Preheat the oven to broil. Melt the butter in the skillet or dish over low heat. Don't let it burn! Measure 1 tablespoon of melted butter into a small cup and set it aside. Carefully crack the eggs into the skillet or dish. Try not to break to yolks.  Shake a little salt over the eggs, then add the water. Cover the pan and cook the eggs over low heat until the whites are set, but not hard...about 5 minutes.

2. Remove the lid and pour the tablespoon of butter evenly over the eggs. Move the pan from the stove to the broiler. Cook the eggs under the broiler about 1 minute. Check them for 30 seconds. The yolks should be set on top. Remove the pan from the broiler and sprinkle nutmeg on the eggs.