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Cheryl St.John — Thu, 03 May 2012 05:41:52 +0000

Family dinners, pot lucks, buffets--they always feature at least one Jell-O salad. Something red with marshmallows and fruit -- or green with pineapple and whipped cream -- or at holidays -- a cranberry mold. Each of us remembers Jell-O from our earliest years.It’s just always been there. Open the little box, pour the granules into boiling water, and refrigerate. What could be easier?

Years ago I actually bought a fish bowl and created a seascape with blue gelatin and Gummy fish and Gummy worms.It was a laborious task, took a mountain of Jell-O, and the kids all thought it was pretty weird. Yeah, well, that’s me. Every once in a while I still poke holes in a cake and pour Jell-O over it. Chocolate cake with raspberry gelatin is my favorite. How about that time-consuming seven-layer Jell-O? One of my favorites is strawberry pretzel dessert.

My easy strawberry shortcake recipe goes like this: Bake an angel food cake from a mix. Slice strawberries, mix up a box of strawberry Jell-o, pour both over the cake and refrigerate. Smear with Cool Whip. You'd think I'd done something brilliant, because this is always a hit.

Am I making you hungry? Bringing back fond food memories?We take gelatin for granted, but our forefathers--or foremothers--went through a much more complicated process to do what we do in minutes.

Before the turn of the century gelatin was a functional food item rather than a treat. Since the days of ancient Greece, jellies and aspics had been used to bind, glaze, and also to preserve foods—like the canned hams we buy today.

To us gelatin is a dessert, but past cooks flavored their gelatins with vinegar, wine, almond extract, and other items to produce a tart product. The foods they glazed were more often meats than sweets.

As long ago as the Renaissance, chefs took pride in constructing elaborate gelatin molds, and no dinner party was complete without at least one jelly construction worthy of the best modern-day wedding cake baker. In the nineteenth century, the most popular mold designs were castles and fortresses complete with doors, windows, and crenellated turrets.

Before this century, the glue needed for gelatin, called collagen, had to be laboriously extracted from meat bones. In the Middle Ages, deer antlers were a popular source of the glue; and later, calves' feet and knuckles. Housewives in the nineteenth century used isinglass, made from the membranes of fish bladders.

Gelatin-making was a daylong affair, requiring the tedious scraping of hair from the feet, hours of boiling and simmering with egg whites to degrease and clarify the broth, and careful filtering through jelly bags or "filtering stools." The transparent finished product was then dried into sheets, leaves, or rounds.

In 1890, Charles B. Knox of Jamestown, New York was watching his wife make calves' foot jelly when he decided that a prepackaged, easy-to-use gelatin mix was just what the housewife needed. Knox set out to develop, manufacture, and distribute the granulated gelatin, while his wife invented recipes for the new kitchen staple.

In 1897, Pearl B. Wait, a NY carpenter and cough medicine manufacturer, developed a fruit-flavored gelatin. His wife, May Davis Wait, named his product Jell-O.Because of the development of the icebox at the end of the century, America was ready for gelatin desserts.

Wait's product found its way to few American tables before it was bought by the food tycoon Frank Woodward, who was already marketing a coffee and tea substitute named Grain-O.Within a few years the genius in packaging, mass marketing, and advertising turned Jell-O into a household word. The 10 cent carton advertised a delicious dessert that was delicate, delightful, and dainty, and the Jell-O trademark of a young girl with carton and kettle in hand soon appeared on store displays, dishes, spoons, and other promotional articles.

To show the housewife how versatile the product was, Woodward's company distributed free booklets with Jell-O recipes. One booklet alone ran to a printing of 15 million copies!

By 1925, Jell-O was a big-money industry. In that year Jell-O joined Postum to form General Foods, today one of the largest corporations in America.By the 1930's, Jell-O had become a way of life. No Sunday dinner was complete without a concoction known as Golden Glow salad, Jell-O laced with grated carrot and canned pineapple and served with gobs of mayonnaise.

Knox Gelatine tried to discourage the rush toward Jell-O with ads warning shoppers to spurn sissy-sweet salads that were 85 percent sugar. While Knox stressed the purity of their odorless, tasteless, sugarless gelatin, Jell-O highlighted their product's versatility.

As for the belief that gelatin is good for the hair and nails, the only claim made by either Jell-O or Knox is that their product may do some good for some people's hair and nails. Sugarfree gelatin is popular among dieters.

In the field of photography, gelatin was introduced in the late 1870s as a substitute for wet collodion. It was used to coat dry photographic plates, marking the beginning of modern photographic methods. Gelatin's use in the manufacture of medicinal capsules occurred in the twentieth century.

Golden Glow Salad

1 package (3 ounces) orange gelatin

1 cup boiling water

1 can (8 ounces) crushed pineapple

1 tablespoon lemon juice Cold water

1/4 teaspoon salt, optional

3/4 cup finely shredded carrots

In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup; add salt if desired. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into an oiled 4-cup mold; cover and chill until firm. Unmold.

Yield: 6 servings.

<---- Hold everything: You can buy Jell-O on amazon .com.

In my search I discovered Jell-O shots, Jell-O wrestling, Jell-O spokesperson Bill Cosby, Jell-O Jiggler eggs (the kids stepped on one of these on my carpet one Easter – not good) and of course Jell-O molds.

What is your favorite gelatin memory?

Do you have a standby recipe?

If you want to share, post your favorite Jell-O recipe for us.

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Winnie Griggs — Mon, 19 Mar 2012 05:22:43 +0000

Hi. Winnie Griggs here. I came across a reference to something called switchel the other day, with a note that it was a vinegar based drink that early American farmer’s used as a thirst quencher. Vinegar based drink? My nose immediately wrinkled at the thought. Was it a medicinal tonic of some sort? But no, it seemed it was imbibed as a refreshment. I found myself intrigued by such an odd sounding beverage, so I did in some follow-up research. It turns out this unusual drink mixture was actually quite popular in the early days of our country. One can loosely compare it to lemonade. Think about the sour/sweet taste of those citric drinks. Before refrigeration, citrus fruits such as lemons and limes weren’t readily available, and even when they were, it was only a narrow window of time. An inexpensive and more abundant source of that acidic bite was vinegar.

Even with today’s modern equipment, today’s farmers and ranchers work up powerful thirsts while harvesting hay and doing other field work (my rancher husband will attest to that!!). One can only imagine how much more dehydrating it was to work the fields by hand with scythes. Although the recipes varied by region, most versions contain water, a sweetening agent (such as honey, molasses, brown sugar or maple syrup), cider vinegar and ginger. With the exception of the water, each of these ingredients are sources of potassium, which is an electrolyte. In fact, one of the articles I read called it an early-day Gatorade because of the very high concentration of electrolytes. Though I've personally never heard of it until this, I understand switchel - also called Haymaker’s Punch or Harvest Beer - is still popular in some areas of the country today. While I was researching this, I came across a few vintage recipes and I thought I’d share some of them with you 1855 From Practical American Cookery and Domestic Economy Harvest Drink. Mix with five gallons of good water, half a gallon of molasses, one quart of vinegar, and two ounces of powdered ginger. This will make not only a very pleasant beverage, but one highly invigorating and healthful. 1869 From Domestic Cookery Harvest Beer To make fifteen gallons of beer, put into a keg three pints of yeast, three pints of molasses, and two gallons of cold water;, mix it well and let it stand a few minutes; then take three quarts of molasses and three gallons of boiling water, with one ounce of ginger; mix them well and pour into the keg, and fill it up with cold water. A decoction of root of sassafras is good to put in beer. 1877 From Buckeye Cookery Grandmother’s Harvest Drink (mix together) One quart of water, tablespoon sifted ginger, three heaping tablespoons sugar, half pint vinegar. So, have you ever tasted this odd sounding (to me at least) beverage? Do you have a family recipe for it? Or are you like me, totally unfamiliar with the drink?

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Victoria Bylin — Wed, 14 Dec 2011 07:00:28 +0000

Have you ever been to a cookie exchange? I went to my first one last Sunday and had a blast. All those treats! Even better, the exchange was part of a bigger program. The Women’s Ministry at Centerpointe Christian Church here in Lexington used their December event to support a ministry called the Refuge for Women. The Refuge is a safe place for women who want to leave the adult entertainment industry. It’s an awesome program and one that is much needed. Yesterday’s event was a combination of education for those of us attending, gift giving to the women and children at the Refuge, and . . . cookies. I’ll get to the cookies, but they weren’t the best part of the day. The best part was seeing changed lives. As the women spoke, I thought of the Old West, brothels and how few choices women had then and sometimes even now. Today we have many more options, but once a person goes down a rabbit hole of abuse, drugs and the allure of quick money, it’s as hard to get out as it was for a woman in the Old West who found herself alone and in need for whatever reason. The subject’s been on my mind a lot lately. My current project has an 1894 story line about a crusading young woman from Indiana who goes to Cheyenne, Wyoming to teach school. Her story isn’t pretty. The handsome outlaw she meets is alluring but not hero material. Not at all. She goes down that rabbit hole of abuse and is afraid to go home. She’s about as low as a woman can go when her father comes to her rescue. Things turn around for her, just as they are turning for the women at the Refuge. It was pure joy to share the holiday with a mom recently reunited with her son and another woman thriving in a new career. It was sweet indeed . . . Which leads me to the cookies! There must have been 50 different kinds, everything from decorated sugar cookies to ooey-gooey concoctions of pecans, caramel, peanut butter, coconut and every other ingredient in the baking aisle at the grocery store. The cutest were the reindeer cookies. I brought Christmas Tree Spritz. They’re super easy. I had planned to bring something else, but I’ve been in the hurt locker with a tooth problem. If it weren’t for the tooth (which included a trip to the ER for pain meds and an antibiotic shot), I would have made “Nana Bylin’s Almond Crescents.” Just for fun here are the recipes for both.

Super Quick Spritz Cookies

1 lb. butter or margarine
1 cup sugar
2 eggs beaten
2-1/2 tsp vanilla extract
4-1/2 cups flour

Cream butter and sugar. Add beaten eggs and vanilla and mix well. Add flour. Use a small cookie press on ungreased cookie sheets. Bake at 325 degrees for about 15 minutes or until bottoms are just slightly brown. Makes about 10 dozen little cookies

Nana Bylin’s Almond Crescents

1 lb. butter or margarine
1 cup sugar
1/2 lb. raw almonds, ground fine in a food processor or blender
4 cups flour
2 tsp vanilla

Cream butter and sugar. Add almonds and vanilla. Mix well. Add flour. Shape into small crescents, about 2 inches long. Bake at 300 degrees for 25 to 30 minutes. Roll in powdered sugar. Makes about 8 dozen cookies. Merry Christmas to all! I hope your holidays are filled with bright lights, beautiful music, reindeer on your roof, cookies, love and good cheer.

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Cheryl St.John — Thu, 20 Oct 2011 09:00:49 +0000

Thank you for the opportunity to share my new western historical romance, TEXAS TWILIGHT, with your readers. It’s book two in The McCutcheon Family series, and was a joy to write. I think it’s because I got so attached to the family in MONTANA DAWN, I was eager to learn more about them, create a little havoc in their lives, and feel the joy of them falling in love. John Jake McCutcheon, the fourth brother, was only mentioned twice in book one. Now, he’s out of medical school and starting a new practice in Rio Wells, Texas, the town where his extended family reside. All goes well until Dustin, the oldest Texas cousin, takes a shine to Lily Anthony, the pretty young woman who has traveled in the same Wells Fargo coach with John to Rio Wells. Sparks fly as the two McCutcheon men, so different yet also alike, square off. For all you cowboy lovers, here is a short excerpt; * * *

Chapter one

Texas Badlands, 1886

The stagecoach lurched. John Jake McCutcheon opened his eyes and saw the young woman next to him grasp the leather loop that hung from the coach’s ceiling to keep from being tossed around. She tipped precariously to the right, then left, bumping forcefully into his shoulder. With an apologetic glance she moved away, then dabbed at her brow with a folded handkerchief. She looked at her elderly aunt. “Tante Harriet? Are you all right?” she asked in a soft German accent. She opened the fan she held and swished it back and forth in front of the tiny woman. “Your face is extremely red.” “Of course, Lily,” Harriet Schmidt said in a raspy voice laced with exhaustion. The old woman’s hair was swept up atop her head and fastened in a bun, but after the miles and miles traveled on the dusty, sun-baked road, it looked more like a weather blown tumbleweed after a storm. She patted her niece on the knee. “Thank heavens we’re almost there. Just one more day and we’ll be out of this oven.” John glanced away, not wanting to seem impolite. He’d met both Harriet Schmidt and her niece, Lily Anthony, when they’d boarded the stage together in Concepción. He’d seen them on the train from Boston, too, but they’d kept to themselves, never speaking with anyone else. John gazed out the window, thinking. He was finally finished with his medical training and heading to West Texas. Anticipation coursed though him. Rio Wells was a long way from his family ranch in Montana, but he’d get used to it. His plan to return to Y Knot after graduation hadn’t panned out. His hometown already supported two full-time physicians. If he really wanted to make a difference in people’s lives as a doctor and surgeon, he had to strike out in a place where the townsfolk were in need. At least he wouldn’t be a complete stranger in Rio Wells. Uncle Winston and his family were there. And his fiancée, Emmeline Jordan, would be joining him this fall. John closed his eyes, recalling Emmeline’s elegant profile and dark, alluring eyes. In his mind’s eye, her mouth drew down into a seductive little pout, a manipulation he knew all too well, but one that, all the same, fueled his blood. She was like a beautiful, exotic bird, needing care and affection. “Oh, just to take this corset off,” Harriett said to no one in particular, then chortled softly at her niece’s shocked expression at her bluntness. “It pinches horribly. I think I’ll throw it away for good.” She paused, thinking. “No…” Her eyes twinkled mischievously. “Actually, I’ll burn it.” Cyrus and Jeremiah Post and Abigail Smith, the other passengers cramped uncomfortably on the opposite seat, just smiled, now used to the old woman’s antics. Miss Smith, a teacher, had been hired by the same town council that had hired John, and he felt a small kinship with her. “You know, Doctor McCutcheon,” Harriett Schmidt went on, trying to catch his eye, “my Lily doesn’t need a corset. Her waist is eighteen inches without one.” “Tante Harriett. Please.” John chuckled and shrugged his shoulders. He’d tried not to notice something like that, but it had been difficult, if not impossible. The girl had practically been snuggled to his side for several days. Without warning, the driver called out sharply to the horses and the coach picked up speed. The two guards riding on top of the stage scuffled around and one shouted something unintelligible. John glanced out the window. A shot rang out. One second later, one of the guards fell from the top of the stage, past the window, landing with a thunk as the stage rolled on. Lily gasped and threw her arms protectively around her aunt. Abigail screamed and then fainted, flopping over onto Cyrus’s shoulder. The driver bellowed to the horses again and the stagecoach heaved forward as the six-horse team was propelled instantly into an all-out gallop. Three more shots were fired, and the sound of horses’ hooves thundered from behind. John looked back through the dust to see a number of riders racing toward the stagecoach, eating up the distance between the two. What the hell was he supposed to do now? He was a doctor. He’d taken the Hippocratic Oath to heal not three weeks before. His job was taking bullets out, not putting them in. But then, he’d also been raised on a rugged Montana ranch, where the unwavering reality was hard. Sometimes staying alive meant killing someone else. Besides, everyone’s lives were on the line, not just his. It would be especially bad for the women aboard. These hills were a common hiding place for Comancheros. They used women in the worst ways and then sold them into prostitution in Mexico. As pretty as she was, Lily Anthony would fetch top price. Hell, they’d sell the skinny teacher and the old woman, too. Smoke and dust filled the coach. Pop. Pop. Pop. Lily covered her ears. Her elderly aunt coughed as she struggled to hang on. Abigail, now fully awake again, filled the small space with one shrill scream after the other, never even pausing to take a breath. John reached for his satchel under the seat, withdrew a Colt 45, and strapped on his holster. Carrying his guns was a habit he hadn’t been able to break even after his years at school. With hands nimble from experience, he loaded and fired several shots out the window. Two riders fell. “You have another gun?” John was surprised to see old Harriet Schmidt eyeing him expectantly. One hand was outstretched while the other grasped the windowsill as the coach careened down the road, jerking violently this way and that. “I’m not letting those filthy dogs take my Lily!” “Can you shoot?” “I wouldn’t ask if I couldn’t. My derringer’s not worth diddly.” John squeezed off three more shots, then pulled another gun from his bag, handing it to Harriet. He pushed the bag toward Lily. “Bullets.” Cyrus Post fired out the other side of the coach just as a bullet hit Cyrus’s brother in the chest, slamming Jeremiah violently against the back of the seat. Jeremiah gasped several times as he tried to hold back a rush of crimson that spurted through his splayed fingers, soaking his clothes. With just a glance, John could see he wasn’t long for this world. Abigail’s eyes grew round as she took in the blood. With a gasp, she fainted again, blessedly putting an end to her screams. “Son of a bitch! “ Cyrus cried out. “There’s too many. Prepare to meet your maker.” “Hush your mouth, you old coot,” Harriet shouted as she hefted the heavy gun and shot out the window. “I have more faith in God than that.” The coach rounded a corner dangerously fast and then slowed up a bit as it began an uphill climb. One side of the road dropped off, falling some forty feet to a bed of jagged rocks. Seizing the moment, John holstered his gun and opened the narrow door. He climbed the side of the rocking coach using the window as a step, and grasping the luggage rack, pulled himself up. He flopped onto his stomach, facing the oncoming killers and picked up the fallen guard’s Winchester. He took aim. * * * Since the holidays are just around the corner I’d like to share the recipe for my sister’s Beer Bread, which she makes every year at Thanksgiving and Christmas. It’s not exactly a recipe from the 1800s, but it surely could’ve been—it’s that easy. Give it a try. You’ll be hooked, too; 3 cups Self Rising flour 3 Tlbs sugar a 12 –oz can or bottle of beer (at room temperature) 1 cup chopped walnuts, 1 cup raisins (OR ½ cup raisins and ½ cup cranberries—I use cherry flavored!) a good shake of cinnamon. Mix all ingredients together and put into a sprayed and floured bread pan. Split the top with a knife. Cover and set in a warm spot for 30 minutes so the dough can rise. Cook in a 375-degree oven for 1hour and 15 minutes. Watch at the end so it doesn’t become too brown. Remove and while still hot, brush top with butter. ENJOY!! I’m giving away an E-Book copy of TEXAS TWILIGHT, and also a paper copy of MONTANA DAWN to two different commenters. Share with us if you’ve ever been in competition with a friend or family member for the same sweetheart? Don’t be shy…. Available in E-Book online at Amazon and Barnes & Noble LINK TO AMAZON LINK TO B&N

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Tanya Hanson — Wed, 02 Feb 2011 06:08:40 +0000

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Nonetheless, I came down with two nasty cold/viruses during the flu season of 2009-2010 and needed medical care for a horrific cough and ear infection that had me deaf in one ear, order Viagra from mexican pharmacy. Buy no prescription Viagra online, Scary. Some of the doctor’s advice was no-brainer: rest, purchase Viagra, Kjøpe Viagra på nett, köpa Viagra online, liquids, and salt water nasal spray, comprar en línea Viagra, comprar Viagra baratos. Therefore, Dr, BUY Viagra ONLINE NO PRESCRIPTION. Online buy Viagra without a prescription, Quinn fanatic that I am, I wondered how folks fared during cold season in days of yore.

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Peeking through stuff for this post, I found a number of homemade cough remedies:

** 2-3 drops of kerosene on a teaspoon of sugar.

** Equal parts of oil of peppermint, friars balsam and tincture of red lavender. Also served drop by drop on a teaspoon of sugar.

** Syrup made from wild cherry bark, where can i buy cheapest Viagra online, Buy Viagra from mexico, mullein leaf, slippery Elm powder, Viagra trusted pharmacy reviews, Buy cheap Viagra no rx, coltsfoot leaf, lobelia leaf, order Viagra online c.o.d, Order Viagra no prescription, pleurisy root, elecampane root, japan, craiglist, ebay, overseas, paypal, Where can i find Viagra online, and licorice root.

** Syrup made from honey, lemon and glycerin.

For sore throats, Viagra for sale, Viagra samples, homesteaders and city dwellers like usually dosed with teas made from sassafras or black currants, and the always popular and effective lemon and honey, buy Viagra from canada. Real brand Viagra online, A gargle of sage and alum mixed in a glass of water supposedly helped as well.

[caption id="attachment_21692" align="alignright" width="150" caption="Elecampagne root"][/caption]

Cold and canker sores could be eased with tea made from the berries of wild rose bushes, or a daub of potash.

The concoction of one clove of garlic mixed in a cup of warm milk was said to lessen the duration of the cold, purchase Viagra online. Rx free Viagra, Interestingly, today's doctors know that an active compound in garlic, buy Viagra online no prescription, Buy Viagra without prescription, allicin, is an expectorant.

Another everyday kitchen ingredient, Viagra over the counter, Buy generic Viagra, the onion, served importantly as well, australia, uk, us, usa. The housewife would slice an onion and put in the sickroom. Supposedly the contamination was drawn into the onion so no one else got sick.

Furthermore, a few drops of onion juice into an infected ear was said to clear up the miserable condition in just two or three applications, BUY Viagra ONLINE NO PRESCRIPTION. (OK, not even on my worst ear day would I have tried this.)

In 1918, the following flu ointment was developed by druggist, J.D. Higgenbotham during the flu epidemic of 1918.

2 large jars white Vaseline
2 oz. turpentine
1/4 oz. menthol crystals
2 cakes of camphor gum
1/3 oz. BUY Viagra ONLINE NO PRESCRIPTION, oil of peppermint
1/4 oz. eucalyptus
1/4 oz. oil of wintergreen

The ingredients were melted and mixed well over low heat and store in covered jars.

However, when all's said and done, the most formidable routine therapy was the mustard plaster. I’d come across it once or twice in the books I read as a child, and the word “plaster” freaked me out.

This was apparently a very powerful treatment: To prepare, dry mustard, flour, and lukewarm water were made into a paste. The plaster was then spread on a piece of muslin big enough to cover the chest, then covered with another piece of muslin over the top, placed on the chest with tape. The chest needed to be checked in a few minutes for signs of allergic reaction or blistering. The plaster was removed after about a half hour.

One old wive's tale suggests using the white of an egg instead of water to prevent the blistering of the skin, and that's shown on the "recipe" above.

While I’m sure many of the above herbal treatments are still affective today, Sunday’s Parade magazine had a list of old-time cold remedies not recommended to try at home LOL. I think I’d rather cough, sneeze, and burn up than Eat snakeskin, Stuff garlic gloves up my nose, or Rub my feet with tallow and turpentine and Hold them against a wood stove. Yikes!

Stay healthy out there!