Vintage Cookbooks - Inglenook Cook Book, 1915

April 8th, 2008 by Tink Boord-Dill

As you may have gathered by now, many of us the Needlework and Quilting world love to bake and cook! As an offshoot, we also LOVE cookbooks!

I got to know Celia, of The Purl District, in Silverton, OR thru the classes I teach at TNNA. She was kind enough to pass along three recipes from one of her best loved vintage cookbooks.

While I usually format recipe, these were so wonderfully quaint, I left them as is… and truth be told, I really wasn’t sure how to interpret some of the archaic terms!

TheArmchairChef.com VINTAGE COOKBOOKSInglenook Cook Book, 20th edition - 1915

Here are several recipes from the Inglenook Cook Book, 20th edition,7200 choice recipes. Contributed by the Sisters of the Brethren Church, subscribers and friends of the Inglenook Magazine. Elgin, Ill. Brethren Publishing House,1915.The book has 3 small but nice nouveau designs on the front. It was probably white originally but is now grayish and stained as any decent cookbook should be! This cookbook originated with the Inglenook magazine, published at Elgin,Ill, and is made up of unsolicited recipes, contributed entirely by the Sisters of the Brethren of Dunker Church.

Some terms used in these recipes are either no longer used or are regional and obscure so good luck and maybe we can look them up in Wikipedia.

Recipe 1 - Beef Soup

Take 8 tablespoonfuls of flour, enough water to dampen the flour; rivel with the hands and put the rivels into fresh beef broth; add a little salt. let boil five minutes.- Sister H.G. Miller,Bridgewater,Va.

Recipe 2 - Bean Soup

Stew 1 pint of beans until tender. Mash through a colander to remove shells. Add to 1-1/2 quarts of ham broth, and let boil up. Add 1 Tablespoon of flour mixed smooth with 1 cup of cream or rich milk. Add a bit of parsley and season to taste. Serve with in squares of toasted bread.- Sister Ira Trostle, Taylor,Ill.

Recipe 3 - Sunday Soup

At night wash a pint of dried beans, Place them on the back of the stove in a porcelain vessel, with 2 quarts of cold water and a pinch of soda. In the morning, when they have simmered a half an hour or until breakfast, pour off the water through a colander; return the beans to cooking vessel; add 2 quarts hot water; let boil until nearly done, then place the vessel where it will keep warm but not boil. After church, visit or washing( according to the day) add to your beans a teacupful of sweet cream; salt to taste, and serve. They should simmer before serving,- Sister Nancy Underhill,Canon City,Colo.

The Purl District

I am the owner of The Purl District, a yarn shop in Silverton,Or.Silverton is a small rural town in the Willamette Valley. We are about 20 miles east of the Capitol, Salem. Our shop is one of 2 shops that my partner, Renee, and I own.The other is Stone Buddha, an Asian shop specializing in anything old or new from any Asian country.We are active in our community and love our town and her people. Our shop has many classes and events to promote a knitting community within Silverton’s larger community.

We have much stinkin’ fun in the shop and with our guests. Right now people are concentrating on washcloths. Our window for March was March Winds with many different washcloths hanging on a blowing clothesline.

There are a gazillion free washcloth patterns on the internet and we have been making alot of them. We use Mission Falls cotton, Cascade cotton and tencel, Cascade cotton and angora, Manos stria,100%cotton. Oh and bamboo makes a lovely washcloth from Be Sweet, or Plymouth………..see you in town or

http://thepurldistrict.com/

Celia

Valentine Chocolate Breakfast from GUEST CHEF - The Green Thread

February 12th, 2008 by Tink Boord-Dill

Leslie and I met at TNNA last month. She attended my internet classes AND did me a BIIIG favor when I needed someone to run down to the Convention Floor, find my booth, open and search boxes and bring back some missing class supplies! I will be ETERNALLY grateful!

As things go at a TNNA trade show, we got to talking and bonded over our love of needlework and… cooking! (Could you guess?)

Leslie was gracious enough to volunteer to be my Valentine’s Day Guest Chef. ;-)

TheArmchairChef.com GUEST CHEF - The Green Thread

Valentine Chocolate Breakfast

We’re over our heads with snow here, on the back side of the Eastern Sierra, generating an outdoor color theme of white and blue. Inside, I index the senses, seeking stimulation of each one for my customers and myself.

Today, for the eyes, the Danforth (lead-free) Pewter heart buttons shine from within a Herrod’s rose soap box. Wandering hands will be rewarded for waiting for yesterday’s mail which delivered Farmhouse (hand-dyed, from American sheep) Yarns. Their thick-and-thin orchids and indigos are almost rubbery with fresh resilience.

Gotta nix the ‘I’m Your Man’ Leonard Cohen CD for music. I had to dash across the room to snuff it yesterday when it hit a naughty section while a lovely young high school girl was winding yarn with her loving mother.

So, that leaves smell and taste. My kitchen serves as ‘home’ in the morning, transforming to ‘hearth’ for customers at 10:00. I lit the woodstove, then turned to toss some cocoa into the waffles–easy enough, and perhaps the fragrance will linger as long as the memory of those toasty brown treats.

Best regards,

Leslie Willoughby
The Green Thread

Adam and Eve Chocolate Valentine Waffles - Ingredients

Your favorite mix for 5-6 waffles.

3+ Tablespoons Fair Trade cocoa–available at your health food store. A love gift to other cultures–we don’t want babies picking our cocoa beans!

One packet dry spiced apple cider mix–for sweetening and Vitamin C

Whipped cream

Apple sauce

Step by Step

1) Mix your waffle batter as you normally would. Then stir in the cocoa and apple cider mix separately, a couple of tablespoons at a time, adjusting for colorway and flavor to your lover’s taste.

2) Place one cocoa crispy waffle on a fancy plate. Spread with apple sauce. Cover with a second waffle. Top with whipped cream and a heart-shaped dusting of cocoa.

3) Serve and Enjoy!

The Green Thread

The Green Thread is a yarn boutique for needle artists who prefer ‘green’ fibers and tools. Sustainable, Homespun, Organic, Humane, Fairly Traded–these products tie our community together while supporting other cultures.

Located at 7,000 feet in the Eastern Sierra, we share ‘home’ with the Sierra Bighorn Sheep as well as domestic sheep, llamas, and alpacas. Whether you walk on over here with your doggies or drive up from southern California, you’ll find yourself welcome in the kitchen for another cup of tea and a few more rows of needlework.

As a new shop, The Green Thread builds inventory based on customer requests. From Rio de la Plata wools of Uruguay to Lantern Moon needles of Vietnam, from BeSweet’s mohair of South Africa to Mono County’s own homespun merino, we welcome the natural products of cottage industries worldwide.

As a small boutique, The Green Thread specializes in personal services such as custom orders and instruction, advanced workshops, repair and finishing. With our feet now steady on the ground (the rocky morraine of the John Muir Wilderness), we ‘anticipate late 2008′ an online market that will open our collection of green fibers and tools to the rest of the world.

www.greenthreadworld.com

Guest Chef - Caroline’s Thread & Canvas

January 30th, 2008 by Tink Boord-Dill

Hi! I’m Caroline, owner of Caroline’s Thread & Canvas, a needlework shop located in a very small and very friendly town in Ashland, VA. The odds are you’ve never heard of Ashland, VA, but it might ring a bell if you’ve ever traveled Interstate I-95 heading south from Washington DC

Anyway besides being a “needlework nut”, I love reading recipe books and testing out new goodies to eat. That’s why I love following The Armchair Chef. Now since I’m not a football nut, it seems kind of weird that I’m submitting a Super Bowl recipe. My biggest connection to Super Bowl is that it’s a great excuse to sit in front of the TV and stitch! I have to admit, though, it’s also a good excuse to cook something special for family and friends and for this occasion it’s going to be “Super Sunday Bean Soup”!

For years my mother and I used a favorite cookbook called The Words Worth Eating Cookbook published by our local supermarket, Ukrops. Anyway, my mother discovered this recipe way back when and it has become a family favorite, even if it’s not Super Bowl Sunday. Add a salad and some Italian bread and you’re good to go!

TheArmchairChef.com
Super Sunday Bean Soup
“A perfect dish for the football crowd!”

For years my mother and I used a favorite cookbook called The Words Worth Eating Cookbook published by our local supermarket, Ukrops. Anyway, my mother discovered this recipe way back when and it has become a family favorite, even if it’s not for Super Sunday Football Party. Add a salad and some Italian bread and you’re good to go!

Ingredients

16 ounces dried Navy beans
6 ounces salt pork (I omit for dietary restrictions)
2 quarts water
1/2-3/4 cup minced onion
1 cup minced celery
1 cup diced cooked ham
2 cups water
1/2 teaspoon salt (I omit)
1/4 teaspoon freshly cracked pepper
1 10 ounce can tomato soup
Additional cup of water optional

Step by Step

1) Place beans in a large pot and cover with water; soak overnight.
2) Drain and add 2 quarts of water. Add salt pork if desired or substitute a ham bone if available.
3) Bring to boil; reduce heat immediately and cook covered over low heat approximately 2 hours.
4) Add onion, celery, and 2 additional cups of water.
5) Cover and continue cooking for an additional hour or until beans are tender.
6) Add salt if desired, pepper and tomato soup.
7) If needed, add up to an additional cup of water. (I usually do not find it necessary to add more water since we like a thicker soup.)
8 ) Simmer until soup reaches desired consistency. Season according to personal taste. I sometimes add a small can of tomato paste and flour to thicken. The longer the soup simmers the better.
Serves 6 to 8.

Caroline’s Thread & Canvas

Caroline’s Thread & Canvas is a needlework shop located in a very small and very friendly town in Ashland, VA. The odds are you’ve never heard of Ashland, VA, but it might ring a bell if you’ve ever traveled Interstate I-95 heading south from Washington D. C.

Organizing my Vintage Cookbooks

January 17th, 2008 by Tink Boord-Dill

While I was in Long Beach, CA for the TNNA trade Show last weekend, Jeffrey got motivated and started organizing my cookbook collection. We now have empty shelves and cookbooks piled shoulder high all over the house. I am planning to pitch in tomorrow and I am hoping that we can get all of this finished over the weekend.

Meantime, I notice another intriguing vintage cookbook I had forgotten about, every time I walk past a stack! LOL

We already had more cookbooks than shelves, so I am also hoping to come up with an inspired idea about where the extras can live!

Tink

*When I dream, I cook and bake like an artist!*

Holiday Bake Along - Funk & Weber Designs

December 24th, 2007 by Tink Boord-Dill

Jen and I grew up close by, but never met until she was living in Alaska and I was in Kentucky. I drive thru her hometown when I go home to see my sister. We joke about how I wave as I go thru!

She is pretty good about sticking to a healthy diet, but this recipe is her downfall! LOL

I hope you’ll follow along with this year’s Holiday Bake Along. Be sure and check out previous recipes, as well!

Tink

*When I dream, I cook and bake like an artist!*

TheArmchairChef.com
Needlework and Quilting Holiday Bake Along 2007

Caramel Corn

In general, popcorn’s not my thing. I never ate it until Mike introduced me to Whirley Pop popcorn, sans butter. You see, I don’t like butter either. Be honest, do you eat popcorn for the corn or the butter and salt? And don’t get me started on those hard corn skins between my teeth!As with all rules, there is an exception, and the exception to my no-popcorn rule is homemade caramel corn. Beware: this stuff is addictive. I only make it for parties, or when there be enough people around to prevent me from eating the whole batch myself.

Ingredients

2 sticks of butter
2 c brown sugar, packed
1/2 c light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 quarts popped corn
shelled peanuts, optional

Equipment

Large roasting pan
Heavy saucepan
Metal spoon

Step by Step

1) Place popcorn in large roasting pan and set aside.
2) In a heavy saucepan, combine butter, brown sugar, corn syrup, and salt, and bring to boil over medium heat.
3) Remove from heat, and add vanilla and baking soda.
4) Stir with metal spoon until mixture is foaming throughout. (This part is cool!)
5) Pour over popped corn and toss, coating completely.
6) Place caramel corn on large baking sheets.
7) Bake at 200-degrees for 45-60 minutes, stirring every 15 minutes.
8 ) Store in airtight container
9) Serve and Enjoy

Funk & Weber Designs

Colorful, clever, and unique needlework patterns and online needlework classes. Playful designs and attention to detail provide surprises in the finished needlework that draw attention again and again. Creators of Needle and ThREAD: Stitching for Literacy. Help us promote and reward reading during the 2008 Bookmark Challenge, March 20-May 8. And remember, when you purchase a Needle and ThREAD bookmark pattern, part of your money goes to literacy programs.

www.funkandweber.com

www.JenFunkWeber.com