Unidentified wedding, ca. 1960s
My apologies for missing the Wednesday and Thursday posts. It’s been hectic this week. I’ll keep this brief (and the crowd goes wild) because I have a massive amount of day-job work to do in the next 5 hours, but I do want to let you know that an estate sale whichÂ Erin and I almost skipped entirely turned out to pay out in, among many other things, a stack of 1950s blouses that have never been worn. I truly hope to start getting fresh clothing listings up at Tiddleywink soon! I’ve been busy listing some of the many vintage cookbooks from my collection, so if you’re hungry, do go take a look.
Another thing I picked up at the sale is a zip-top bag of old photos. The price was right, and I think they’ll be fun to slip into orders when I’m packing them up. They’d be even more fun if the photographer had marked them with any information whatsoever, but we’ll have to settle for the lone, identified photoâ€”of a cabinâ€”as saying “Cabin” on the back. So in this case, it’s not so handy anyway. Shown at top: the wedding of (an unidentified man) and (an unidentified woman) in the year 196X.
Enjoy your weekend!
While researching the designer label on an evening gown I picked up this weekend for TiddleywinkÂ Vintage, I came across the “society” page of The Pittsburgh Press, November 15, 1947. I hope you like these snippets. Click â€™em to see â€™em larger.
Dolores (Carr) Rothrauff, 1947
Bunnye (Wedner) Kramer, 1947
Dorothy (Parrish) Briney, 1947
Social Situations, 1947
Juke Box Wail, 1947
Long Skirts, 1947
A day in Leadville, CO
- The fella and I, along with his younger sister and their parents, went up to Leadville (Colo.) for a day trip over the weekend for the parents’ 40th anniversary. The dad lived in Leadville until 1958, so it was a trip jam-packed with anecdotes and information that really made for an interesting day. We saw the hospital where dad was born (now condos) as well as the tar-paper house where his mother was born in 1906. We went past the rectory where her father first stoppedâ€”ready to receive his last ritesâ€”when he arrived in Leadville, because he was sure that his arid-climate nosebleed was in fact a sign of the high-altitude-induced brain hemorrhage that would soon cause his death. :) An antiques shop in Leadville is where I found the aforementioned gown, but seeing as it’s not exactly a fancy-dress town, I’m not sure if it ever saw a dance floor locally. Perhaps it caught a performance or two at the Tabor Opera House before being packed away for many years.
- Also acquired: my first piece (no, really!) of Fire-King Jadite ovenware! I’ve long been on the hunt for a single, affordable, useful piece. Yes, I could use a mug, but I have this whole matchy-matchy thing going and I likely wouldn’t. I once found a solo fridgie dish-and-lid for a reasonable price, but it was chipped. Then lo, what do I spy in the corner of the antiques store but what appears to be a smallishy loaf baker which is not only marked a reasonable $22 but also conveniently on sale for 20% off! Once I got it home I learned that it’s actually a fridgie dish but with the less common (?) “Colonial” style rim, and it should have a clear lid. This set came with the same clear, handle-less lids used on the Gay Fad painted series. Those seem more easily found online, so I may buy myself a Gay Fad set just to steal the lid. ANYwayâ€¦pale green bliss!
- The cherry-pie-that-didn’t-turn-out, I have decided, will make a delicious addition to a batch of homemade ice cream. Mmmm, ice cream!
- The wardrobe dep’t. for “Vegas”Â placed another order! Woo!
- Um, probably other stuff! Zippity doo-dah!
Very happy to be working this week on a project for Cooper House, who are not only pretty darn fab designers (and coders), but also wonderful friends. However, between that and a client meeting I have on Wednesday and a high-maintenance-pet-sitting gig I have going all this week: go away. I’m busy. I’ll be blogging (I hope!) but you have a reprieve from the baking/canning/cooking posts this week. Ta for now!
Filed under amusement, collections, day job, design, family, fashion, friends, nostalgia, shopping, the office, vintage
When I said yesterday that I’d post retro recipes all this week, I had no actual plan in place. Oops! In spite of myself, I still managed to pull together my very first batch of marshmallows, as made from a recipe found in The Joys of Jell-O (1962). I love marshmallows. Looooove marshmallows. When I was practicing my Only Sustainable Animal Products experiment, I missed marshmallows like crazy. I still mostly stay away from gelatin products, but this is already my second gelatin-containing treat this summer. Agar is great, but it’s just not the same “bounce.” I have purchased some vegetarian gel stuff from Whole Foods and will report back on that, but in the meantime:
1 pkg (3 oz) Jell-O Gelatin, any fruit flavor
2/3 cup boiling water
1 cup sugar
3 Tbs light corn syrup
Dissolve Jell-O Gelatin in boiling water in a saucepan over low heat.* Stir in sugar until dissolved. (Do not boil.) Blend in corn syrup. Chill until slightly thickened. Line an 8-inch square pan with wax paper; grease with butter or margarine.** Then beat gelatin mixture at highest speed of electric mixer until soft peaks will form, about 5 minutes. Pour into pan. Let stand in refrigerator overnight.
Then place mixture on board heavily dusted with confectioners’ sugar. To remove wax paper, dampen surface and let stand a few minutes; then peel off paper. Dust top with sugar. Cut into 1-inch squares. Roll cut edges in sugar. Makes about 6 dozen.
Messy? Yes. Not as bad as I expected, but don’t try this with kids or they will be head-to-toe sticky, not to mention your kitchen. The resulting marshmallows are more chiffon-like and delicate than the store-bought variety, but I was following instructions and cooking over low heat. A few more degrees would likely have stiffened up the syrup, for a firmer result. I was drawn to this recipe because it didn’t require a candy thermometer, but I could see where one would come in handy if you want to repeat this recipe with consistent results.
How about you? Have you made marshmallows the traditional way? Will you try it this way and compare?
*Over low heat, my water evaporated before it would get near boiling. I boiled over med/high heat, then turned it down when I added the gelatin mix.
**I used cooking spray. Less mess, and the wax paper later peeled off with ease.
I just want to say “hello” to the new readers coming from today’s post at Coletterie. If I’d known in advance about the mention, I’d have had something ready for you. I do have a vintage pattern series up my sleeve for next week that you may be interested in, so please be sure to check back on Monday. Enjoy your weekend!
White Sangria Splash as pictured in "JELL-O Celebrating 100 Years"
I’m on a gelatin mold kick lately. And by “lately,” I mean for the past 6 months to 20 years. Or so.
Ed. Note: If you are a vegetarian, whenever I say “gelatin” or “JELL-O,” feel free to replace the word(s) with “vegan jel dessert” or “agar” or what have you. Adjust the amounts and directions in recipes for whatever gelling agent you prefer.
Today’s post was going to be a gelatin two-fer, with a recipe that dates to 1955 and has been a staple in my family for as long as I can remember, and also a recipe for a vegetarian gelled tofu-based number lest anyone think that bone-suckers are the only folks who have to suffer through “creative” molded salads. But that post will make an appearance at another time because today’s gelled creation is instead:Â White Sangria Splash. Because, you know, gelled wine.
This recipe comes from a 96-page booklet called JELL-O Celebrating 100 Years, which is included with a Tupperware Jel-N-Serve mold I’m currently offering over at Tiddleywink Vintage.
White Sangria Splash
1 cup dry white wine
1 pkg (8 servings) or 2 pkgs (4 servings) lemon gelatin
3 cups cold seltzer or club soda
1 tablespoon lime juice
1 tablespoon orange juice or orange liqueur
3 cups seedless grapes, divided
1 cup sliced strawberries
1 cup whole small strawberries
- Bring wine to a boil in small saucepan. Stir boiling wine into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold seltzer and lime and orange juices. Place bowl of gelatin in larger bowl of ice and water. Let stand about 10 minutes or until thickened (spoon drawn through leaves definite impression), stirring occasionally.
- Stir in 1 cup of the grapes and the sliced strawberries. Pour into 6-cup mold.
- Refrigerate 4 hours or until firm. Unmold. Garnish with remaining grapes and whole strawberries.
Makes 12 servings. Prep time: 15 minutes. Refrigeration time: 4 hours.