Tuesday, April 26, 2016

Historical Sewing Challenge #11 - Red

For March I sewed a 1930s blouse, but because of a few set-backs I didn't finish it until the beginning of April. (I'm really late posting about it too. Sorry!) I'm really happy with it! And it turns out, that doing a mock-up can be a good thing. Usually, I don't bother, but I didn't want to ruin my nice, more expensive material. This is a bonus, because now I have 2 blouses to wear. Yay!

And I love, love, love this material! It's a super 1930s-style print, fun, and colorful, and it really makes me happy to look at it. I even bought special vintage buttons to go with it! 
So here's the breakdown:

The Challenge: November - Red

Material: 100% cotton print

Pattern: Wearing History 1930s Smooth Sailing Blouse

Year: 1930s

Notions: cotton thread, 1940s casein buttons

How historically accurate is it? 99% The pattern is a modern one, but based off originals.

Hours to complete: approx. 8-10 hours

First worn: Saving it for a WWII event this weekend at Graeme Park, PA

Total cost: about $45 for fabric and original buttons


This is a weird picture of me, but I don't have many photos of me wearing it yet.
I'll take a bunch at the event!

Saturday, April 23, 2016

Ration Recipe: Red Flannel Hash

Red Flannel Hash
I'm slowly making my way through the list of recipes that captured my interest from Cooking on a Ration by the fabulous Marjorie Mills. Last week I gave Red Flannel Hash a try. This was one of the more complicated recipes only because I had to make another recipe first - New England Boiled Dinner - in order to make the Red Flannel Hash. Using corned beef was optional for the hash, but I had some leftover corned beef from post-St. Patrick's Day, so I definitely wanted to put it in.

First step was to make the boiled dinner. It made a LOT. Carrots, cabbage (You're supposed to boil the cabbage head whole, but I didn't do that since I was on a time crunch.), turnips, onions, and beets.

Since I cooked the corned beef another time, I couldn't use the broth from that, so I cooked the veg and chopped corned beef in vegetable broth instead. We had that for dinner as a kind of soup which was pretty tasty. We didn't have it with the beets, which you cook separately, because they were too hot to chop, and I was feeling lazy.

Boiled New England Dinner, sans beets
Then, another day I chopped up the beets, ran a portion of the boiled root veg through my food processor, then added the bread crumbs. Then I shaped them into patties to cook in some oil. It did not hold together, so I added some fine cracker crumbs and an egg before it finally did. I didn't serve it with vinegar which would have been good, but with a garlic sour cream, kind of like latkes? Anyway, the Red Flannel Hash was good, but different. I wouldn't say it was a favorite with the family, and I barely got the kids to try it. I think they're still wary of beets.

I don't know if I'll make these again, but it was a good experience. And it's an interesting way to use beets, which I do love!


Red Flannel Hash
Cooking on a Ration by Marjorie Mills



Sunday, April 10, 2016

Cool Websites!

I've found some really neat WWII websites!

I was in Pennsylvania yesterday and drove through Abington. I passed a sign that said something about Abington and WWII. I was driving too fast to read the whole thing, so I made a mental note to look it up when I got home. Well, this morning I did a search and found that Abington, PA is the home of the WWII Lecture Institute, dedicated to connecting with WWII veterans so they can share their stories with the public and to preserve their memories for future generations. So awesome!! You can check out their website here. They're looking to expand to neighboring states, including Maryland, so that is really exciting!

The second website I found I am really excited about. I was searching online for a Michigan factory my great-uncle said he worked at during WWII. I stumbled on the website for the Heritage Research Center LTD. They have a really cool way to look at wartime production during the war organized by state, then broken down by city. It lists the different companies, what they normally produced, and then what they produced during the war. This is completely fantastic for research! Take a look at their site here. I have it set to Michigan, but you can choose a different state from the drop down box.

Online resources have really come a long way. There is so much quality research we can do from the comfort of our own home. I am so grateful for that!

Happy researching!

P.S. I dug more into the WWII Lecture Institute and their website is sadly out of date. I hope their institute is still going though. How sad if it wasn't!

Wednesday, April 6, 2016

Ration Recipe: Spanish Rice

Spanish Rice
Lately, I've been trying to be better about menu planning to help us save money on food and so I don't feel so overwhelmed when dinner time comes and I have no idea what to make! I've been planning one month at a time which has been nice. This month I was determined to fit in some ration recipes.

Last night's menu included Spanish Rice which I found in my book Cooking on a Ration by Marjorie Mills, ca. 1943.  Something I've noticed about 1940s "ethnic" food, is that the recipe is the most watered-down version possible of that ethnic food. They just didn't use a lot of spices. This recipe called for more spices than usual - salt, pepper, paprika, and a teeny bit of cayenne pepper. I was quite surprised! And I really couldn't resist. I had to add some garlic powder. I know I shouldn't have, but the Spanish Rice was just begging for garlic, and I couldn't say no! Other than that I followed the recipe. I only keep white short-grain rice around (aka sushi rice!), just because I love the texture and long-grained rice kind of grosses me out sometimes. I'm sure that the recipe would taste a bit different if I used long-grain rice.

I had to laugh that the recipe said to sprinkle "buttered bread crumbs" along with shredded cheese over the finished Spanish Rice. (I melted some butter and tossed the bread crumbs in it.) Then you bake it in the oven. It pretty much turned it into a casserole right there with the bread crumbs. haha!

Well, I shouldn't have laughed. This recipe was killer! (though I'm sure the garlic powder helped...)

After sauteing the onions, celery, and peppers in my cast iron skillet, I cooked the rest of the Spanish Rice in there. Next, I cooked the chicken I was serving with the rice in onion/pepper scrapings and seasoned it with cumin, garlic, salt, and paprika. Then once the chicken was done, I cooked some Trader Joe's frozen grilled corn in the same pan. All those blended flavors were so, so good. And the Spanish Rice was really delicious!

It makes me so happy to eat a successful Ration Recipe. I think the addition of black beans would have been great too, but I am definitely going to be making it again.

Give it a try!



Another 1930s Quilt

I haven't forgotten about my March sewing challenge! I finished my 1930s mock-up blouse and am still working on the actual blouse, but should be finished soon. I'll hopefully be posting about it within the next week.

Last Saturday I took a nice trip alone to the antique mall. I love wandering large spaces with hundreds of booths stuffed full of cool antiques! One of the stalls was 40% off everything and had quite a few quilt tops with awesome vintage fabric! It was so hard to decide on just one. A few of them had nice examples of 1930s fabric, but it was mixed in with later period fabrics like what I suspect was 60s or even 70s. I finally settled on a lovely, simple quilt top with all 1930s fabrics. I'm excited to get this one finished - I just need to get some cotton batting and pick out a fabric for the back. I'm thinking of tying it too, so it theoretically could be finished quickly!

Here's my quilt top! Isn't it so pretty? I don't have any heirloom quilts from family, so it's going to be nice having this one at least. :-) 

Take a look at these cool fabrics!
 


I really like this one!








Something I noticed with some of the quilt tops that were there, was that even though vintage fabrics were used, the construction looked new. So, with this particular quilt, it's hard to say whether the construction is as old as the fabrics, but for me it was the fabric that was important. And the whole thing is in great shape. I'll have to re-post about this again when I get it all finished!

Saturday, April 2, 2016

Ration Recipe: Carrot-Oatmeal Cookies

Carrot-Oatmeal Cookies
Spring is officially upon us! At least that's what our plethora of daffodils, sprouting rhubarb, and leafing berry and lilac bushes are telling me. I am so excited for another berry season and so excited for my four (FOUR!) rhubarb plants. I am going to have rhubarb coming out of my ears... :-D Perfect for trying a 1930s recipe I found for Rhubarb and Banana Pudding!

So, yesterday I had some ground up carrots lying around, and I wanted to make another ration recipe. So, I turned to my trusty wartime cookbooks. I am becoming more and more convinced that I really don't need to search on the internet anymore for recipes. I have more interesting and delicious recipes at my fingertips than I know what to do with. And once again, for my carrot dilemma, my Westinghouse Health-for-Victory cookbooks came to the rescue!

 The recipe is for Carrot-Oatmeal Cookies. They sounded super yummy. When I was making them, I was putting in the teaspoon of cinnamon, a whole teaspoon of nutmeg, raisins and nuts, and I had the impression that I was making carrot cake, but with rolled oats...

I liked the currants in my Hot Cross Buns so much, that I used the rest of them up for this recipe and they were the perfect size! I don't mind raisins in my cookies, but the smaller the better, really. And usually I hate nuts in my cookies, but I think with the rolled oats and raisins, the pecans I put in worked well. The recipe I was using called for shredded carrots, but mine were chopped in a food processor. Oh well! The dough tasted fantastic, but the real test came after they were baked.

Fresh out of the oven, my daughter and I sampled the cookies. They were awesome! Mildly sweet, with a great texture and chew with the oats, but nice flavors with the spices and nuts and raisins/currants. This recipe is a keeper for sure, and a great way to use up extra shredded or finely chopped carrots! It's a nice change from regular oatmeal cookies too.