Author: sandramervillehart

Old-Fashioned Muffin Recipe Made with Bread Sponge

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An 1877 cookbook compiled from original recipes teaches that the first step in making delicious bread is the sponge. My earlier article, “My Second Try at Making Bread Sponge,” showed my attempt at sponge.

I also used the second batch of sponge to make muffins. The recipe was based on one submitted by Mrs. Gib Hillock of New Castle, Indiana, for the 1877 book, Buckeye Cookery and Practical Housekeeping.

Two cups of sponge were combined with one teaspoon of baking powder. I interpreted “a little salt” as a ½ teaspoon of salt.

I separated two eggs. The egg yolks were beaten with a half cup of milk, my interpretation of “one tea-cup of sweet milk or cream.” Butter “half the size of an egg” became two tablespoons of melted butter added to the egg yolk mixture.

The sponge was added to the egg yolk mixture. Egg whites were stirred briskly with a whisk, added to the dough, and then well-beaten.

Mrs. Hillock used gem-pans, which are similar to muffin pans. A simple instruction to bake in a “hot oven” didn’t quite give me a suggested temperature so I baked them at 400 degrees for about 20 minutes.

The muffins tasted good and incredibly moist. These muffins tasted best warm from the oven.

I noticed the same texture difference as in the pumpkin bread. Next time I will use half sponge/half dry flour ingredients to see how it affects the texture.

I look forward to our next cooking adventure from the past. Happy cooking!

-Sandra Merville Hart

 

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 2011.

 

 

Household Hints from Early 1900s – Part 2

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A plate of lavender water prevents a sick-room from smelling like a hospital room. Light and burn the lavender water for a refreshing aroma that permeates the area. (This is one of my favorite scents, but today we might light a lavender-scented candle.)

Brush a cold, rusty stove top with kerosene. Allow it to stand for thirty minutes before rubbing it dry with soft paper towels. Apply a second coat of kerosene and wait a bit before scrubbing the stove with steel wool.

Here is a trick to soften cold butter. Pour hot water into a bowl and wait a few minutes. Empty the water. Turn the warmed bowl upside down over the butter, which will soon soften.

A metal bread box becomes a warming cabinet for food or dishes when placed on top of a radiator. The same metal box becomes a cooler in the summer by allowing it to sit in an ice chest. Then take it camping to keep foods cool. (Not sure how long the bread box retains the chill.)

Wipe windows with rubbing alcohol in the winter to prevent them from steaming in the cold.

Old cigar boxes make great first-aid boxes. Items suggested for the box were a jar of salve, small scissors, sterilized gauze, antiseptic wash, adhesive tape, and Band-Aids – not so different from today. These have gone a little out of style but it’s still a good idea to store necessary items in the same area for quick retrieval.

Leave a comment if you have tried any of these household hints or have a new one to add!

-Sandra Merville Hart

 

Source

Rodack, Jaine. Forgotten Recipes, Wimmer Books, 1981.

 

 

A Novel Idea by Eddie Jones

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This writing book is packed with helpful hints on strengthening your novel’s story.

The book shows the basics of plot, creating compelling characters, and dramatic dialogue. It also outlines tips for writing romantic comedies and cozy mysteries.

I’ve highlighted many sections for easy future reference. This book is a helpful tool for writers!

-Review by Sandra Merville Hart

Lighthouse Publishing of the Carolinas  Use coupon code SandraMHart for a 20% discount on Lighthouse Publishing books!

My Second Try at Making Bread Sponge

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An 1877 cookbook compiled from original recipes teaches that the first step in making delicious bread is the sponge. My earlier article, “Sponge is the First Step in Making Good Bread,” gave the recipe and suggested that sponge worked nicely for breakfast-cakes and muffins.

While completely guessing at quantity sizes, I made something that probably resembled sponge as outlined in my article, “My First Try at Making Bread Sponge.”

I made the dough “rather thick” as suggested by original writer of the recipe. “Rather thick” is an example of the type of descriptions found in early recipes that made perfect sense to cooks of the period but isn’t descriptive enough for current bakers.

So my thick dough ended up being too stiff. This became clear when I tried to mix it into a pumpkin bread batter.

IMG_1713Starting over, I made the sponge again. I used 4 cups of flour and 2 ¼ cups of scalded milk that cooled to lukewarm.

This time a tablespoon of yeast was dissolved in ¼ cup hot water before adding it to the dough. These small changes made a world of difference in the elasticity of the sponge – both before and after rising. The appearance and feel vastly improved over the first batch.

The dough rose for two hours.

To maintain control over experimenting with the sponge, I again made the same pumpkin bread recipe. I added two cups of sponge. The first batch had to be combined using my hands; a wooden spoon and pastry blender easily blended the second batch.

Much encouraged by the differences, I baked the bread at 350 degrees for sixty minutes. When it was not done, I increased the temperature to 375 and baked another 25 minutes. Perhaps the oven should have been at 375 for an hour, so this is a difference encountered.

It didn’t rise at all during baking because I forgot to add baking powder and salt. Along with a flat top, the texture was twice as moist as bread made with dry flour. It tasted delicious. I also noticed one slice satisfied my hunger.

Making bread this way took about three hours longer than my normal recipe. The moist pumpkin dessert required an extra 25 minutes in the oven. The sponge affects the texture of the finished product.

The second attempt at making old-fashioned sponge and using it in a pumpkin bread recipe was far more successful than the first.

I’d love to hear from you, especially if you try this sponge in one of your recipes. Good luck!

-Sandra Merville Hart

 

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 2011.

Household Hints from the Early 1900s – Part 1

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If you mix three pounds of margarine with one pound of butter, your family may think all four pounds are butter.

Have unused clothespins? Paint them. Apply the name or initials of each family member with nail polish. Use these to hang towels in the bathrooms. (Sounds like an early Pinterest idea!)

Put a brown paper bag over your hand to wipe a lantern chimney clean.

Scratch soap under your fingernails before gardening to keep the dirt away. (This might be worth a try.)

This one may be fun for children. Draw a name or design on handkerchiefs or scarves with wax crayons. Press a hot iron over the back of the cloth to permanently seal a decoration that doesn’t fade or wash away. (Sounds like a fun way to personalize t-shirts.)

Pour ammonia into water. Place a small amount of soap on a soap brush and dip it into the ammonia water to clean jewelry. Rinse with cold water. Wipe it dry with a handkerchief or cloth before rubbing the jewelry with a chamois skin. (Chamois is a non-abrasive leather.)

This next suggestion is for those with trouble sleeping. Before bedtime, sprinkle a “good-sized” raw onion with salt. You are supposed to eat it. Buttered bread may help to get it down. If it is still difficult to eat, you may also squeeze a little lemon juice onto the onion.

Add warm seedless raisins to hot honey for a tasty sandwich spread.

After opening a bottle of olives, preserve them in vinegar, olive oil, and salt.

Keep lemon peels for future use. When needed, place them in warm oven for a few minutes to soften.

I’d love to hear your comments if you try any of these hints.

-Sandra Merville Hart

Source

Rodack, Jaine. Forgotten Recipes, Wimmer Books, 1981.

 

 

Hand Me Down Husband by Rosanna Huffman

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I thoroughly enjoyed this story!

Suzanne, a single lady in her thirties, has given up on her dream of a husband and children. When she befriends Mitch, a grieving widower with grandchildren, she does not expect love to blossom. But can Suzanne recover from past hurts dealt by Mitch’s family?

Huffman’s believable characters and refreshing writing style make this novel a joy to read!

-Review by Sandra Merville Hart

 

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