More Snow, More Hot Rum

Cocktail - spiced rum (2)Two feet of snow and more predicted? How to Mix Drinks or The Bon Vivant’s Companion (1862) by Jerry Thomas once again provides a welcome reward for shoveling. This time, I made it up to recipe number 200, Black Stripe. Continue reading

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Potato Soup with a ‘Teacupful’ of Rice

Potato Soup 1Call this Civil War Potato Soup comfort food from the 1860s. Thickened with rice as well as bread, the recipe from Godey’s Lady’s Book puts a triple helping of starch in a bowl. It promises nothing fancy and delivers nothing but soothing warmth. Continue reading

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Abraham Lincoln’s Favorite Cake

Lincoln cake 1Because this year marks the 150th anniversary of the end of the American Civil War, I’m immersing myself this month in recipes from the 1860s. Most women of that time started married life knowing how to make a few dishes. Mary Todd Lincoln, First Lady from 1861 to 1865, made this recipe for white almond cake throughout her marriage to Abraham Lincoln. Continue reading

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Arctic Weather Calls for Hot Spiced Rum

Buttered rum 2

How low did Boston temperatures plummet this week? Officially, 2 degrees below zero. With wind chill, make that 30 below. It made my down coat feel like a light sweater. After 10 minutes of walking my recalcitrant and baffled dog, a hot toddy seemed in order. Continue reading

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In My January Kitchen

IMK Jan breadJanuary in New England typically brings ice, snow and more snow — ideal weather for soups and stews. With inspiration from Australia-based Celia at Fig Jam and Lime Cordial, I am sharing highlights from my kitchen this month. Continue reading

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A Sunny Cocktail for the New Year

Cocktail - Charleston CupMimosa? No, thanks. Even on a day for Champagne, fizzy orange juice seems to start the day off with static. I found and adapted a calmer but still festive orange juice cocktail in Charleston Receipts (1950), recipes collected by the Junior League of Charleston, South Carolina. Cheers and Happy New Year to all my readers! Continue reading

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Just Add Crab and Crackers to this Dip

Stuffed Cougar hot crab dipOne of my favorite sources for quick party appetizers comes from a private school in Richmond, Virginia. With its yellow and green plaid accents, the cover of the cookbook, The Stuffed Cougar (1973) from the Collegiate Schools looks the part of a preppie handbook. Continue reading

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