19th Century food

Surprising Facts Plus a Christmas Novella!

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As most people already know, I’m a bit of a history buff. I’m always running across things that surprise and interest me, so I found an article quite by accident that’s provided material for a blog.

With Thanksgiving and Christmas coming up, it’s a given that we’ll be eating tomatoes. But did you know that in the early 1800s, tomatoes were only used as medicine and not eaten? In fact, people thought they were unappetizing, poisonous in fact!

Compliments of Pixabay

An Ohio doctor put them in pill form and sold them as a medicinal tonic that would cure indigestion, jaundice, and a host of other problems. But when F. & J. Heinz began making and marketing ketchup, people decided they were tasty.

In 1883, the Supreme Court declared tomatoes as fruit due to them having seeds and growing from a flowering vine.

This has always been a bit weird to me because they seem to be a vegetable.

But ketchup changed the way people thought of tomatoes and began eating them.

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Compliments of Goosebumps on Pixabay

Another weird article I saw was about cucumbers. They weren’t well liked prior to the 18th century and people saw them only as food for livestock. They called them “cowcumbers” and that continued until after 1870.

Louisa May Alcott joked about cowcumbers in a letter to her sister Anna. Food was a scarcity from the 14th century to the 20th and people could’ve been eating them all along. Just seems so strange to me to starve when there was food.

So when you’re eating your Thanksgiving dinner, you’ll have something to tell your guests. Tomatoes were medicine and cucumbers were cowcumbers. HaHa!

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I have a new Christmas novella coming on November 30th. LOVE COMES TO CHRISTMAS is #7 in the Christmas Stocking Sweethearts series by seven of the Fillies.

I loved writing this story and making some Christmas magic. It stars Gillian Everly and Brett Love. Also Zema the border collie.

It’s available for preorder HERE.

The launch date is Dec. 4th and I’ll have a post then also and tell more.

But, here’s a blurb. Also, there is no mention of tomatoes or cucumbers in this story.

Someone is going to great lengths to convince Gillian Everly her beloved Christmas store is haunted. Sudden, mysterious occurrences keep her unsettled, still she doesn’t buy into ghosts and spirits. An intruder has to be getting seemingly through locked doors. With a big Christmas Eve performance planned, she doesn’t have time for strange shenanigans.

Brett Love, a new customer, is taken by the beautiful shop owner and tries to help. He loans her a dog to keep her safe against whatever is happening in the shop. It seems the perfect solution.

The unthinkable happens when Gillian confronts the intruder, and she’s left with a maimed hand. Will she ever be able to perform again? Watching another dream die will shatter her fragile hope.

Tell me if you’ll be eating tomatoes and/or cucumbers this Thanksgiving. Or you might mention if you like this cover. I’ll give away a $10 Amazon gift card.

 

 

Lions and Tigers and Bears, Oh Yum!

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Hello everyone, Winnie Griggs here. I’m working on a new Western historical set in 1897 (More on that in a future post!) In one of the scenes I was writing I needed to come up with a treat for a two-year-old that could be bought at a general store.

Thinking of my own grandson, his favorite treats are goldfish crackers. Of course those weren’t around in 1897. But my mind made one of those leaps to animal crackers (fish – animals, yeah my mind works in strange ways). So I did a little digging and Eureka! Animal crackers were first produced in the US in 1871. Problem solved.

But while I was digging into this, I uncovered a few interesting tidbits I thought I’d share with you today.

The story of animal crackers begins in England, where biscuits (as the British call cookies) shaped like animals were first produced in the mid 1800s. These early versions were simply called “animals” and quickly became popular as a fun and playful treat. They were particularly popular among children, who loved the idea of munching on little edible zoo animals.

But it wasn’t long before animal crackers made their way across the Atlantic to America. In the late 1800s, American bakeries began producing their own versions of these animal-shaped biscuits. The most notable of these was the Stauffer Biscuit Company, which started making animal crackers in 1871. However, it was the National Biscuit Company—known today as Nabisco—that truly cemented animal crackers’ place in American culture.

In 1902, Nabisco introduced Barnum’s Animals, the iconic brand of animal crackers that we still see on store shelves today. The crackers were named after the famous showman P.T. Barnum and his traveling circus, which was a beloved form of entertainment at the time. The packaging itself was a work of art—a small, rectangular box designed to look like a circus train car, complete with a string for hanging on Christmas trees. This brilliant marketing strategy helped make Barnum’s Animals a holiday favorite, and the brand has been associated with fun and festivity ever since.

Over the years, the cast of animal characters has evolved. Originally, there were 18 different animals, including lions, tigers, bears, elephants, and camels. However, new animals have been introduced, and others have retired to the great zoo in the sky. In 2002, Nabisco even held a contest to let the public vote on a new animal to join the mix, with the koala emerging as the winner. Today, there are 19 different animals in the Barnum’s Animals lineup. They are: Lion, Tiger, Bear, Elephant, Giraffe, Zebra, Hippopotamus, Camel, Kangaroo, Monkey, Rhinoceros, Seal, Gorilla, Sheep, Bison, Leopard, Penguin, Koala and Polar Bear.

One major change occurred in 2018 when, after more than a century, the design of the Barnum’s Animals box was updated. In response to a campaign by animal rights activists, Nabisco redesigned the packaging to show the animals roaming free in their natural habitats, rather than being caged in circus cars. This change was a nod to changing social values, emphasizing animal welfare and conservation.

Animal crackers aren’t just a snack—they’ve become a cultural icon. They’ve appeared in movies, TV shows, and even songs. Who can forget Shirley Temple’s famous rendition of “Animal Crackers in My Soup”? This playful tune helped cement the snack’s place in pop culture, making it a beloved treat for generations. If you’ve never heard it, or just want to hear it again, here’s the LINK.

Beyond their nostalgic appeal, animal crackers have also inspired creative culinary uses. From pie crusts to cheesecake bases, these versatile crackers add a touch of whimsy to any dessert. And let’s not forget the chocolate-dipped versions, which elevate the humble animal cracker into a truly indulgent treat.


Fun Facts and Trivia

The average box of Barnum’s Animals contains 22 crackers. That’s 22 little animals to bring a smile to your face!

In the 1930s, Nabisco considered adding a kangaroo to the mix but ultimately decided against it.

The monkey is often considered the rarest of the animal cracker shapes, as it’s produced less frequently than other animals. (No indication as to why…)

Animal crackers were reportedly one of President Theodore Roosevelt’s favorite snacks. He even served them at the White House!

While animal crackers are a distinctly American treat, they have international versions too! In Japan, they’re called “dobutsu biscuits” and are often paired with educational games about animals.

Nabisco, the most famous producer of animal crackers with their Barnum’s Animals brand, produces approximately 40 million boxes of animal crackers each year. That’s around 4,000 tons of animal crackers!

In 1995, a sculptor named Nancy Rubins created a massive installation called Monument to the Last Horse in Grand Rapids, Michigan. The sculpture used thousands of animal crackers embedded in concrete, making it one of the most unique uses of the snack.

In 2002, to celebrate the 100th anniversary of Barnum’s Animals, Nabisco created the world’s largest box of animal crackers. The box measured 8 feet high, 4 feet wide, and 2 feet deep, containing a whopping 3,000 pounds of animal crackers. (I wonder what happened to them?)

In 2010, Stauffer’s, another major producer of animal crackers, released a limited-edition “Endangered Species” set of animal crackers to raise awareness about conservation. The crackers featured animals like pandas, gorillas, and polar bears.

On a personal level, I have memories of eating these as a kid myself. And yes, my siblings and I would sometimes play with them rather than eating them, pretending they were animals in a zoo or even in the wild. And I remember giving them to my own children who happily munched on them, pretending they were eating real wild animals.

Do you have any memories of animal crackers, either from your own experiences or of giving them to the children in your life? Share your stories in the comments to be entered in a drawing for one of my books.

Remember the Milkman?

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I wonder how many consumers order groceries through an App and either have them delivered or drove to pick them up. I haven’t seen any statistics but I know a lot of busy people do this. It’s become very common. Before the 21st Century though, markets had some limited home delivery but the milkman was a staple.

The milkman emerged in the 1700s and continued into the mid-1900s as advancements in technology made it impossible for that system to continue. With the advent of cars families didn’t need to have groceries and milk brought to them.

The first milk was delivered to homes in horse-drawn wagons with the milk in large metal barrels. The milkman would ladle fresh milk into bottles, jugs, or whatever container was left outside. But, this wasn’t very sanitary. The milk was often contaminated by insects or debris that fell into it. Slowly things changed and glass containers were a definite improvement.

Compliments of Free Photos @FoxPhotos

The milkman really came into his own in the 19th Century. He’d drive up to a home in his horse-drawn wagon and deliver milk in glass bottles and either leave the milk on the doorstep or hand directly to the house’s occupant. Then ice boxes became a thing. Often it was arranged for the milkman to let himself into the home and place the milk into an “ice box.” Those were made of wood and lined with zinc or tin with large blocks of ice place in a compartment at the bottom. Can you imagine a delivery man coming into your home when you weren’t there? That would make me feel weird yet it was common place.

Image by Pixabay and photographer Ruslan Sikunov 11647343

You’ve all probably heard people say that one child or another was the product of a milkman. I do wonder about the statistics on that. My grandmother always accused my mom of having “relations” with the milkman because she never believed my father could bear children. You see, my dad contracted rheumatic fever as a child and doctors had told her he was impotent. Surprise, surprise. He and Mama had five. And no milkman.

Anyway, all that led up to modern refrigeration and the milkman died out. But delivery service didn’t. Grocery deliveries are common place as well as pickup.

I just wanted to give you a little history on that. I’ve wanted to write a book featuring a milkman. I can think of all kinds of funny situations. Maybe another time.

Are you old enough to remember a milkman? If not, I’m guessing you heard your family talk about that.

Right now, I have LOVE’S FIRST LIGHT coming out July 1st. It’s a story of a woman who’s lost everything including her home and is forced to rely on a stranger for survival. Slowly she begins to set her world upright again. It’s a long way up from the bottom and impossible without faith.

If you like an ARC in exchange for a review, CLICK HERE. But only if you plan to review. Otherwise, the book releases July 1st. I’ll have several to give away next month on my blog.

Here’s the blurb:

After suffering a devastating accident, Rachel Malloy wakens with a stranger. He bears no resemblance to her perception of God, nor does he have a halo so she must not be dead. Regardless, after taking her entire family and leaving her, she and God are not exactly on speaking terms.

Rancher Heath Lassiter has prayed fervently and long for a wife. Is she the one? The appearance of a rare white dove shortly afterward seems to be a sign.

Despite Heath’s unwavering faith and kindness, Rachel refuses to marry him. Dark secrets haunt, secrets that blacken her name, making marriage to anyone impossible. Though disappointed, Heath rebuilds her burned-out home. There, her world again shifts with the discovery of a newborn near her family’s graves and a white dove perching nearby.
Love grows as Heath becomes a constant in her life. Yet Rachel lives in fear of losing this baby. When the infant becomes very ill, she desperately promises God she’ll return to her forsaken faith if He’ll heal the child. But first light brings uncertainty. Will the dove return as a symbol of divine mercy, or will Rachel’s fragile faith be shattered once more?

Oysters & Champagne – New Year’s Celebration in the Old West

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Champagne and oysters were a favorite combination to ring in the new year on the frontier. As odd as it may seem, oysters were a trendy food in America during the 19th century. While they were mainly imported from the East Coast, some came from Mexico and the West Coast.

In Grant, Nebraska, The Perkins County Herald advertised dances and oyster suppers to their subscribers. And in the beloved Little House on the Prairie series, author Laura Ingalls Wilder wrote that she had never tasted anything as good as “the sea-tasting hot milk with oysters at the bottom” when Ma, Pa and the three girls dined on oyster stew with neighbors on New Year’s Day.

While it seems a little incongruent for pioneers to be dining on what we perceive as delicacies on the frontier, it was surprising to learn that during the late 1800s through the turn of the century, oysters were cheaper than meat, poultry or fish thanks to plentiful oyster beds all along the East Coast. Chicago, St. Louis, and other inland cities throughout the Midwest imported the mollusks from the east, then shipped them, usually by rail, to the western frontier in large barrels full of small tins packed in ice.

Oysters were used by ladies in Helena, Montana in 1875 to raise funds for the Catholic church. Held at the International Hall, they advertised “…refreshments, including oysters in every style will be served at all hours…”

Kansas City, Missouri, celebrated the arrival of 1891 in high style with oysters, champagne, and a snowstorm. As the wicked weather continued, one host treated guests to oysters in cream, ham basted in champagne sauce, lobster salad, Saratoga chips, Roman punch, ladyfingers, fruits, and nuts.

In 1892, San Franciscan residents ushered in the new year in style. Those who could afford to dine at the luxurious Palace Hotel feasted on turkey, chicken, ham, pressed meats, salad with fried oysters, asparagus on toast, artichokes with hollandaise sauce, and prime rib of beef. If they had left room for dessert, they could choose from English trifle, plum pudding with rum sauce, mincemeat, apple or pumpkin pie, and coconut cream sandwiches…and if that wasn’t enough, they could end the meal with ices that included orange water, strawberry, and pistachio ice cream!

 

Although champagne in the mid-19th century could only come from France, winemakers from California were already creating some sparkling wines. German immigrant, Jacob Schram founded Schramsberg Vineyards on Diamond Mountain in Napa Valley, California in 1862.

Mt. Diamond property

Hillside caves for wine-aging & storage

The Jacob Schram family

Today, Schram, Cooks, and Korbel are still made in California. They were and still are wildly popular and well-known. In 1887, French champagne averaged about $30 a bottle…compare that to a miner’s salary which was $4 per day!

The New Year’s meal on the frontier was an occasion that looked to the future, where families welcomed neighbors and visitors, and perhaps mended fences and worked out (or forgot!) differences. It was a time to realize that a united front was certainly the most beneficial, both for individuals and for the community as a whole.

From our home to yours,

Neither my husband nor I like oysters or champagne; nor do we normally go out on New Year Eve. As for watching the ball drop, we haven’t seen it proclaim a new year since 2000…and amazingly, life still went on!!! For a chance to win a $10 Amazon gift card, leave a comment to the question below:

How do you celebrate New Year’s Eve? Dinner at a restaurant? Host a family & friends party? A quiet evening at home on the couch?

Winner will be chosen by Random.org.

 

Kaitlene Dee Tells About Traveling Food, Covered Wagons, and Romance!

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Get ready for a fun time. This week, the Fillies are entertaining Kaitlene Dee aka Tina Dee and she’ll talk about covered wagons, the food they prepared on the trail, and some romance. She mentions a giveaway so don’t miss that.

In my new story, Grace, which is part of the Prairie Roses Collection, nineteen-year-old Grace loses her best friend and inherits her three-year-old daughter, Emma. It was her friend’s dying wish that Grace would raise Emma because the little girl is without any other family.

Adam begrudgingly comes to the rescue of Grace and Emma with a marriage of convenience proposal—and together, they set out to help an elderly couple of sisters move their tea shop business from one town to another in a covered wagon to carry the sisters’ precious bone china and heirloom cabinet. They head from northern California to southern California. What should only take two to three weeks travel time turns out to be a much longer trip, ripe with danger and disaster. In all this, Grace and Adam find out how much they must trust in God as He guides them into discovering that they truly need one another.

Personally, I love outdoor cooking, and writing this story was fun with all the cooking that goes on in it. I enjoyed researching foods pioneers packed and ate for their journeys. Guidebooks made suggestions to hopeful travelers on things to pack in their provisions.

But most interesting to me, was the spices. Some were used for medicinal purposes, as well as for flavoring. Some curatives that were packed were: Cinnamon bark for the relief of diarrhea and nausea and to aid against digestive issues, cloves for its antiseptic and anti-parasitic properties, and nutmeg or mace, which were used for tonics. (FoodTimeline.org –an awesome and fun resource! They refer to Randolph B. Marcy’s A Handbook for Overland Expeditions, a valuable resource manual for those traveling west).

Some folks also packed potable meat (cooked meat packed tightly into a jar, then covered with some sort of fat such as butter, lard, or maybe tallow and then sealed), and portable soups, desiccated dried or canned vegetables, powdered pumpkin, and dried fruits. These were a surprise to me since, prior to research, I pretty much thought their only options were beans, cornmeal mush, biscuits, bacon, flour, milk if they had a cow, and eggs.

On their journey, Adam used oxen to pull the covered wagon because they were strong, dependable, and able to do well on less abundant food sources. It was fun researching about wagons as well. I didn’t know the wagons carried a pail of pitch under the wagon bed. But discussing covered wagons is for a future post.

The story of Grace is a Christian marriage of convenience, pioneer romance set in the western frontier and is part of the multi-author Prairie Roses Collection. All books in the series are stand-alone stories and can be read in any order. Not all of the stories are set on the Oregon Trail, some travel across state or from one state to another, but all of the stories are romances that occur while on their covered wagon journeys. They are in Kindle Unlimited and are also available for ebook purchase on Amazon.

Next spring, I’ll be contributing two more stories to the Prairie Rose Collection. The stories will be ripe with adventure, romance, and food and I’ll make sure they satisfy your Old West reading cravings.

What kind of food would you pack to bring on a journey like this? Anything special?

Leave a comment to be entered in the drawing for an ebook copy of GRACE

Kaitlene Dee lives on the west coast, enjoys outings along the coast and in the nearby mountains, hiking, supporting dog rescues and outdoor cooking and camping. She also writes contemporary western Christian romances as Tina Dee. Kaitlene and Tina’s books can be found on Amazon.

Please feel invited to join my newsletter at and receive a free story: Kaitlene & Tina Dee’s Newsletter

Please follow me on Bookbub at Kaitlene Dee: https://www.bookbub.com/authors/kaitlene-dee

Potato Candy Anyone?

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Ahh, research! What amazing things you find. Have you ever heard of potato candy? Apparently, women made it pretty regularly in the Depression from recipes brought over from Russian, Irish, and German immigrants in the 19th century who came through the Appalachian Mountains.

With only three ingredients, it was cheap to make and that was a definite plus.

Though a large portion of potatoes are used, it doesn’t have the potato taste. It consists of leftover mashed potatoes, powdered sugar and peanut butter. It’s rolled into a log and chilled. You don’t cook it. Just slice and serve.

The starches in the potatoes turn this into something smooth and creamy. Kinda like fudge or divinity.

Instructions: Boil a small, peeled potato cut into chunks until it’s very soft. Place into a bowl and mash until it’s smooth and no lumps. Next incorporate 4-6 cups of Powdered Sugar into the mixture. It’ll be very sticky at first but get thicker as you go and wind up the consistency of cookie dough. Then roll out on a piece of wax paper and spread it with either peanut butter, Nutella, chocolate or any other filling you want. Roll into a log and chill in the refrigerator for at least an hour. Slice and serve.

Some cooks like to add a teaspoon of vanilla to the mashed potatoes before the powdered sugar. Your choice. And some people prefer to roll into balls and dip in melted chocolate! Wow.

But, I hear your minds turning. How did those early setters get powered sugar?

The answer is they made it themselves. They blended regular sugar with corn starch and sifted. The ratio is one tablespoon corn starch with one cup of sugar.

Modern cooks use a food processor or any other high-powered mixer and it’s much easier and faster than hand sifting.

I had never heard of this until a writer friend mentioned that her mother used to make when she was a kid. I don’t think my mom ever knew about this or she would’ve made it. She liked to experiment and made us mayonnaise cakes, Coca Cola cakes, 7-UP cakes and anything unusual. She had a huge sweet tooth.

There’s also Potato Fudge. I image the list goes on.

What is the most fun and interesting thing on any subject that you discovered, present or past?

Now shifting gears….

Courting Miss Emma is coming out on November 7 and I made a book trailer for it. I’m so proud of myself. Usually I have to get my sister’s help. Not this time.

A little about this second book in the Hangman’s Daughters series. Emma Taggart has been run of town and told not to return simply because of her father’s occupation. She’s 26 years old and never been courted once so she’s resigned to living out her life as a spinster. But a new neighbor moves next door to the orphanage she runs and her life begins to change. Stone Landry has just mustered out of the Frontier Army and has brought a pair of camels he rescued. It’ll take both of them joining forces to defeat the man determined to take their land.

So, I hope you watch the short video and preorder the book. Please Note: It’ll only be out in ebook form until March when Severn House Publishing will release it in trade size print.

UNIVERSAL LINK

FOR AN EXCERPT AND OTHER INFORMATION

ALSO, for a FREE SHORT story

Thanks for spending time with me. Hope you enjoyed it.

Linda

The Big Cheese

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Hello everyone,  Winnie Griggs here. Happy Monday.

A while back I read a little historical footnote that in 1804 President Thomas Jefferson attended a public party at the Senate where an enormous loaf of bread, dubbed the “mammoth loaf” was part of the food offering.

If you know anything at all about me you know I couldn’t just let this intriguing bit of information go without digging into it further so of course I did some research. And oh boy, did I ever find out more than I bargained for – in fact in the process I came across an even more intriguing bit of trivia.

It seems that enormous loaf was baked to go with a mammoth wheel of cheese that President Jefferson had received as a gift two years earlier.  And for the record, I’m using the word mammoth deliberately, because that’s how these items were described at the time.  I found a notation that stated Americans of this period were enamored with the term due to their fascination with the then recent discovery of the skeleton of a giant woolly mammoth in the state of New York.

This massive wheel of cheese was the brain child of John Leland, the Elder of a Baptist  congregation made up of the staunchly Republican citizens of a farming community located in the Berkshire Hills of western Massachusetts. The goal was to recognize and commemorate Jefferson’s long-standing devotion to religious freedoms. Leland asked every member of his congregation who owned even one cow to bring all the milk and/or curd produced on a particular day to a local cider mill.

It was reported that the milk from about 900 cows went into the making of the cheese and that the cider press they used measured six feet in diameter.  The final product, once cured, measured more than 4 feet in diameter, 13 feet in circumference and 17 inches high. I read one report that said it weighed in at 1,235 pounds and another that reported 1325 pounds but in either case it was BIG. In fact it was so big it couldn’t be safely moved the entire distance on wheels. The logistics in and of themselves were interesting – it traveled by sleigh from the town to the Hudson River, from there by barge to New York City. Then it was moved to a sloop which carried it as far as Baltimore. The final leg of the trip to Washington D.C was accomplished via a wagon pulled by six horses. All in all, the approximate 500 mile trip took over three weeks to accomplish.

President Jefferson praised the people who had donated the extraordinary gift for the for their skill and generosity   Because he believed he should refuse gifts while in office, he paid Leland $200 for the cheese.

The cheese lasted for quite some time as it was gradually consumed at various White House functions over the next couple of years.  Finally, on March 26, 1804, the President attended the above-mentioned party designed to rally support for a naval war with the Barbary States. A Naval baker created a huge loaf of bread to accompany the remnants of the mammoth wheel of cheese as well as large quantities of roast beef and alcohol.  It’s assumed that the last of the cheese  was consumed during the event.  An alternate theory is that after this party, the remnants were disposed of in the Potomac River.

Is this bit of historical trivia something you already knew about?  And why do you think people are fascinated by things of an unusual size?  Is it perhaps the novelty of it all or is it something else entirely?

Food Preservation the Pioneer Way ~ by Patty Smith Hall

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One of my favorite childhood memories was harvest time at my grandmother’s house. After the crops were picked, Mom, my sister Rose and I would rise early, knowing we had a long day ahead of us. But whether it was shelling peas, snapping green beans or peeling apples, we had a good time just sitting and talking while we worked. It’s a good memory and one I relive every year when I’m canning various vegetables and fruits out of my garden.  

It also got me wondering—how did people back in the 1800s preserve food before canning and refrigeration were widespread?  

The type of food helps determine the best way to preserve it. Take corn. It could be shelled, ground into cornmeal, or left on the cob and stored in a corn crib. But what about other vegetables like green beans, cabbage or potatoes? One way of preserving fruits and vegetables in the early 1800s was to run a heavy thread through them and hang them by the fireplace or in a warm, dry room. This helps remove the moisture from them and keeps them from rotting. In order to cook them, you’d treat them the same way we do dry beans today. You’d put them in water overnight to rehydrate, then cook the following day. 

Another way to preserve food was by using a root cellar. If you’ve never been in one, it’s basically a small room, very dark and much cooler than the temperature outside. The walls have roots growing out of them and there’s a strong scent of dirt, fresh vegetation, and kerosene from the lantern used to light the room. Barrels filled with sawdust line the walls and inside them are various fruits and vegetables. Green beans and peas are strung from one side to the other. Root cellars were used up until the mid-1900s when home refrigeration become popular. 

When considering modern food preservation methods, it is essential to prioritize food safety in addition to convenience and longevity. With the increasing concerns surrounding foodborne illnesses and contaminants, ensuring that preserved foods are safe for consumption is paramount. This is where the use of toxin test kits can play a crucial role. By employing these kits, individuals can proactively test their preserved food items for any potential toxins or harmful substances that may have inadvertently been introduced during the preservation process. Incorporating such safety measures not only provides peace of mind but also aligns with the evolving standards of food quality and consumer health. By combining the convenience of modern food preservation techniques, such as dehydrators, with the vigilance offered by toxin test kits, individuals can confidently enjoy the fruits of their labor while upholding the highest standards of food safety.

In today’s era, while we have the luxury of widespread canning and refrigeration, modern food preservation methods continue to evolve, offering convenient options to ensure the longevity of our harvests. Whether it’s preserving the bountiful produce from your own garden or carefully selecting artisanal ingredients, one valuable tool to consider is how to choose the perfect food dehydrator. With its ability to gently remove moisture from fruits, vegetables, and even meats, a food dehydrator allows you to preserve flavors and nutritional value while extending the shelf life of your culinary creations. By harnessing the power of controlled temperature and airflow, you can savor the taste of peak-season produce year-round, all while honoring the traditions of the past and embracing the advancements of the present.

However, back in the days, we can thank Napoleon for home canning. In 1795, the French emperor offered a reward for anyone who could come up with a way to preserve food for his army. It was fifteen long years before Nicholas Appert unveiled his method of heat processing food in glass jars. Over the course of the next century, improvements to the equipment were made. John Mason introduced a glass jar with a screw-top lid and rubber seal. William Charles Ball and his brothers got into the home canning business and marketed their canning jars across the country, making it easier for families to preserve their own food. And Alexander Kerr developed the wide-mouth jar (praise the Lord!) and the metal ring with a lid that sealed the preserved jar. 

Funny story—I went to high school at a former Agricultural and Engineering College built during the 1890s. While I was there, one of the original buildings was torn down. The workers found the A&E school’s root cellar with canned beans, pickles, and squash dating back to 1913. And they still looked as fresh as the day they were picked! 

Do you can or freeze food for your family?   

Let’s Chat!  I’ll give away two print copies of THE HEART OF THE MIDWIFE 

The Heart of the Midwife

If Not For Grace by Patty Smith Hall
New York City, 1889
After her friend’s death in childbirth, Grace Sullivan converts her family home into a haven for immigrant families preparing for the birth of a child. But when the city threatens to close her down, her only hope is to ask for help from an unlikely source—her former fiancé, Patrick O’Leary.

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Bio: Multi-published author Patty Smith Hall lives near the North Georgia Mountains with her husband, Danny, her two daughters, her son-in-law, and her grandboy. When she’s not writing on her back porch, she’s spending time with her family or working in her garden.  

Website: http://www.pattysmithhall.net 

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Satisfying That Old-Time Craving for “Sweeties” – Part 1 by Pam Crooks

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Years ago, my mother gave me a cookbook reprinted from 1888 that offered all kinds of advice and recipes for the homemaker. One section was devoted to Confectionaries, and I found their selection of candies, sodas, and ice cream fascinating.  Who knew they had so many? And yep, they called them “sweeties.”

Given that I have had a sweet tooth since the time I was old enough to hold a lollipop, I’d love to share with you my trip through history in both the 19th and 20th centuries in the next few blogs. 

The author of my cookbook mentions the fortune made by a Mr. Pease in New York with his horehound candy.  Ditto with a Mr. H. N. Wild’s candy store on Broadway which must have been a super store at the time, given the description of great numbers of customers (mainly ladies and children) who shopped there at all hours.

But my focus is for the common housewife who made “sweeties” for her family.  She was encouraged to use the best refined sugars that left behind no sediment and that had a bright color, such as sugar from the West Indies or Louisiana.  She was also encouraged to buy coloring materials and flavoring extracts rather than try to make them herself since educated chemists at the time had perfected them for consistency as well as reasonable price.

After a listing of tools needed, the recipes followed for Butterscotch and Everton taffy. Peanut and black walnut candy were different than what I imagined – no chocolate but covered with a sugar syrup then cut into strips.  The Cocoanut and Chocolate Cream candies sounded pretty good, as did the Fig and Raisin Candy, where figs and raisins were laid out in a pan and covered with sugar syrup, cooked slowly over a fire.

Rock candy in various flavors and Ginger candy was pretty self-explanatory. I must admit to being confused on what “paste drops” were. Made with currants, raspberries, pears, apples, and pineapple, I can only imagine them being similar to our Fruit Roll-Ups.

Candy “Tablets” followed. Again, it took some imagining, but since the sugar was boiled, flavored, and poured into molds, I’m thinking the tablets were like our hard candies. Flavors were ginger, orange, vanilla, clove, rose, and fruits like currants, strawberries, cherries, and raspberries, cooked and pressed through a sieve for their juice.

Housewives made their own chewing gum with balsam of tulu, sugar and oatmeal, soaked, mixed, and rolled in powdered sugar, then shaped into sticks.

Caramels were a favorite and poured into 1 inch molds. Caramels came in intriguing flavors like lemon, orange and lime, coffee, chocolate, and orange cream and vanilla. Yum!

Popcorn balls were made with molasses. I bet they were pretty good, too!

Soda Water and Soda ‘Sirups’ were popular, and while it wasn’t impossible to make one’s own for their families, the process was much easier while living near a big city for obvious reasons.  Flavors, however, were quite numerous and ranged from Nectar, Sarsaparilla, Walnut, Wild Cherry, Crabapple, and Lemon, to name a few.

Confectioners in the city generally offered “Ice Cream Saloons” to their stores. Adding a saloon was inexpensive and very profitable.  The cookbook provided a recipe that made a large quantity. However, other than the traditional flavor of vanilla, only Coffee or Chocolate flavor appeared to be available.

Well, there you have it.  A glimpse into an 1800’s homemaker’s candy kitchen!

Do you have a sweet tooth? 

Do you enjoy making candy or ice cream?

What is your favorite?

 

Popcorn, Anyone?

by

 

I don’t know why in all the stories I’ve published that I’ve never written about popcorn until this Christmas book I’m writing. A great oversight on my part!

Anyway, I’ve done some research and what I found is interesting.

Even though popcorn is grown on ears, it’s very different altogether from sweet or field corn. The hull of popcorn is just the right thickness to allow it to burst open. Inside each kernel of popcorn is a small droplet. It needs between 13.5-14% moisture to pop. Don’t ask me how it gets the water inside there.

All I know is that the water turns to steam when heated and pressure builds.

 

 

The oldest ears of popcorn were found in a cave in New Mexico in 1948. The oldest found there were 4,000 years old, so it’s been around an awfully long time.

The Aztecs used popcorn in their ceremonies, decorations, and dances. It was an important food for them as well. When Spanish explorers invaded Mexico, they were astounded by these little exploding kernels of corn.

In South America, popcorn was found in 1,000 year old burial grounds and was so well-preserved it still popped.

Long before corn flakes made an appearance, Ella Kellogg ate ground popped popcorn with milk every morning for breakfast. Her husband, John Kellogg, praised popcorn as being easily digested and highly wholesome. I don’t know if I’d want it in a bowl with milk.

 

 

In Victorian times, popcorn decorated fireplace mantels, doorways, and Christmas trees. Kids used to string popcorn and cranberries and was often the only thing on trees unless paper ornaments.

 

 

Here are some Corny facts:

Today, Americans consume 15 billion quarts of popped popcorn yearly.

Most of the popcorn consumed throughout the world comes from the U.S.

Major states producing it are Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska, and Ohio.

National Popcorn Day is January 19th or whatever day the Superbowl falls on.

* * *

Darn, I’m itching to go to the movies! I can smell the popcorn now.

So, I’ve just added a scene in my Christmas book where my heroine pops popcorn for two little kids and they also string some to decorate with. In case you’re curious, the title of the book is A Cowboy Christmas Legend. Look for it September 2021.

Okay, your turn. How much popcorn do you eat? And what is the most surprising fact you learned?