Showing posts with label #oldfashioned. Show all posts
Showing posts with label #oldfashioned. Show all posts

Thursday, September 10, 2020

Weaving Songs and Games

 by Shanna Hatfield

Years ago, I was in a museum gift shop and picked up a little booklet that looked interesting.

Weaving Song and Games features exactly what the title implies: games and songs children enjoyed at the end of the 1800s and beginning of the twentieth century. 

The first known loom was developed by primitive man (or woman). Twisted root fibers were stretched between two trees with other fibers interlaced by hand. Later, a flat stick was used to weave under alternate threads and turned on its edge.

In colonial America, pioneers made looms of hand-hewn timbers. They wove the cloth they needed from flax and wool grown in their new country. The material was often dyed with roots, bark, and leaves. 

More complex looms were developed and weaving became widespread. 

Then, as industries grew to make cloth commercially, the need for a loom at home became something of the past, or a hobby. 

But when people were weaving, they often sang songs. And children turned the songs into games. There were games in which the children formed the "thread" of the warp, while the child who was the "weaver" ran in and out among other children with a long ribbon. 


Another game, called "Weaver in the Middle" featured one child as the "weaver" who sits in the center of a circle. The other children stand around the weaver, singing:
 
Weaver in the middle, 
Weaver go free,
Weaver in the middle,
Can't catch me.

The children tease the weaver by coming in close, tapping the weaver on the shoulder, or giving a light shove. If the weaver touches them, they take the weaver's place and the weaver joins the other children in the circle. 

When I was working on my soon-to-release sweet historical romance collection of three stories set in 1884 Grass Valley, Oregon, it seemed like a perfect time to work one of the weaving songs into the story. 

There is a fun scene where Birdie, the heroine from the second story in the collection, is at the school, showing the children how to play "Weaver in the Middle."

~*~

The sound of children laughing drew him in that direction. As he neared the schoolyard, he could see Birdie sitting in a circle of children as they danced around her while singing, “Weaver in the middle, weaver go free, weaver in the middle, can’t catch me.” He remembered the game from his school days. The person sitting in the middle was the weaver, and the other youngsters would try to taunt and tease the weaver, but if they got caught or even touched by the weaver, they had to take the weaver’s place, and the weaver got to join the other players.

Two of the bigger boys crept closer and closer to Birdie as the students all sang the song. Birdie had tied a blue ribbon in her hair that morning. He’d noticed it at breakfast and how well it matched her eyes. Rance watched as one of the boys gave it a tug and pulled it from her hair, waving it like a prize. The other boy gave him a shove, and the two of them tripped over Birdie as she sat on the grass, knocking her backward.

He didn’t stop, didn’t think, just charged into the ring of children, swept Birdie into his arms, and marched away from the startled students.

“Do you want your ribbon back?” the boy who’d captured it shouted in question.

“You can keep it, Thomas,” she called over Rance’s shoulder, then waved to the group before turning her attention to Rance. “Might I inquire as to what you are doing?”

“I could ask the same. Birdie, you’re woman grown. Aren’t you a little old to join in the playground tomfoolery?”

She tipped her head and studied him. “Maybe some tomfoolery would do you good, Rance Barlow.”

~*~



The Regional Romance Series written by Kari Trumbo, Kit Morgan, Peggy L. Henderson, and me, will all release September 14!

What's really neat about the series is that each book is a collection of three stories. If you buy all four books, you actually get twelve stories. 



What’s a matchmaker to do when the husband-to-be rejects the bride? 

Again . . .

Widowed as a young wife, Cara Cargill turned her head for business and love of romance into a successful mail-order bride enterprise. She’s never had a problem matching couples until one mule-headed man continues to refuse to wed the women she sends to meet him in Grass Valley, Oregon. In an effort to make a match he’ll keep and uphold her sterling reputation, Cara is desperate to find the perfect bride.

♥ Daisy – When her fiancĂ© leaves her at the altar, Daisy Bancroft knows it is far past time for a change. Her dearest friend, Cara, offers to send her to a newly established town in Oregon, where possibilities abound and the grass is rumored to be as tall as a man’s head. Daisy arrives with plans to wed Tagg Thompson, only to find the obstinate rancher has foisted her off on his best friend.

♥ Birdie – Tired of waiting for her Mister Right to magically appear and whisk her away to a happily-ever-after, Bridget “Birdie” Byrne convinces her sister, a renowned matchmaker, to send her as the bride to Tagg Thompson. The man who greets her upon her arrival isn’t Tagg, but Birdie is certain she’s finally discovered the man she is meant to marry.  

♥ Cara – Fed up with Tagg Thompson and his refusals of every bride she’s sent to Grass Valley for him to wed, Cara decides to meet the exasperating man in person. Her feet are barely on the ground in the rustic town before she’s nearly bowled over by a herd of stampeding cattle and swept into the brawny arms of a cowboy with the bluest eyes she’s ever seen.

Will true love find its home in the hearts of these Grass Valley Brides?

Get all four books in the Regional Romance Series featuring scenic historic locations, exciting drama, and sweet (yet swoony) romance!

Each book is available for pre-order for only $2.99 on Amazon.




USA Today bestselling author Shanna Hatfield is a farm girl who loves to write. Her sweet historical and contemporary romances are filled with sarcasm, humor, hope, and hunky heroes. When Shanna isn’t dreaming up unforgettable characters, twisting plots, or covertly seeking dark, decadent chocolate, she hangs out with her beloved husband, Captain Cavedweller.


Shanna loves to hear from readers. Follow her online at:

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Thursday, March 12, 2020

Malted Milk

by Shanna Hatfield

Most soda fountain treats began as health foods, such a malteds. My dad has always been a big fan of malted milk and still enjoys them about once a week. So it made me curious about the history of the drink. 

Malted milk is a powdery mixture of malted barley, wheat flour, and evaporated whole milk. The powder is used to add a distinctive flavor to beverages and foods, and may also be used in baking to help dough cook properly. 

The driving force behind the invention of malted milk stemmed from a desire to find a soluble shelf-stable powdered milk. Early forms had to be cooked before it was consumed. Other forms proved unstable for an extended shelf-life.

Finally, in the late 1800s, one man figured out how to make it work. 



James Horlick, a London pharmacists, developed ideas for an improved wheat and malt based nutritional supplement for infants. Uncertain about his opportunities in the United Kingdom, he joined his brother William in Racine, Wisconsin, to work at a relative's quarry. 

In 1873, the two brothers formed J&W Horlicks to manufacture their rand of infant food in Chicago. Ten years later, they earned a patent for a new formula for infants, enhanced with their supplemental dried milk. 

The name "malted milk" was trademarked by the company in 1887. 

Despite the origins as a healthy supplement for infants and then invalids, malted milk found additional markets. Because of its lightweight, non-perishable, nourishing qualities, explorers took malted milk on adventures across the globe. William Horlick became a patron of Antarctic exploration. Admiral Richard E. Byrd reported named a mountain range in Antarctica after him. 



People began drinking Horlick's malted milk for enjoyment. James returned to England to import his American-made product. The Horlick's product was marketing as a "complete food for all ages." 

Since soda fountains were located in the drug stores that sold malted milk for health purposes, they began experimenting with adding malted milk in milkshakes. Malted milk syrup was added to beverages for flavoring and to milkshakes to make them more robust in flavor. It also boosted the fat content, making the drinks more filling. 

Malts became so popular, many drug stores that served them became known as Malt Shops. 




Horlick's patent ran until 1900. By this time, other companies had started producing versions of malted milk. Two companies that took advantage of a court ruling that said anyone could make a product and call it malted milk were Borden and Carnation.  Malted milk wars ensued and continued for many years.

The heyday for malted milk was in the 1920s, but you can still buy malted milk powder today. 

~*~





   After spending her formative years on a farm in eastern Oregon, hopeless romantic Shanna Hatfield turns her rural experiences into sweet historical and contemporary romances filled with sarcasm, humor, and hunky heroes.
   When this USA Today bestselling author isn’t writing or covertly seeking dark, decadent chocolate, Shanna hangs out with her beloved husband, Captain Cavedweller.
   Shanna loves to hear from readers. Follow her online at:
Find Shanna’s books at:

Thursday, August 9, 2018

Icebox Cake

by Shanna Hatfield

choc icebox platdWhen the weather is hot and I’m feeling lazy, I like to focus as little attention as possible on spending time in the kitchen. That’s one reason I love good old-fashioned icebox cakes. They come together in a snap, can be made the night before, and taste wonderful.
Icebox cakes have been around a long, long time. In fact, they are derived from ice cream cakes of the 19th century which come from Colonial era Charlottes, and those decadent desserts descend from Renaissance ear trifles.
Icebox cakes, as Americans know and love them today, were introduced during World War I. It was a fast, easy, economical way to serve dessert. In the 1920s, the cakes became a "modern" trend, embracing commercial-made shortcuts like packaged ladyfingers, graham crackers and cookies purchased at the grocer's store. 
Companies making ingredients for these desserts, such as condensed milk and wafer cookies) began including recipes with their products and in company brochures. 
Enjoy this recipe for a chocolate icebox cake!

Ingredients ... and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!
Ingredients … and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!

Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.
Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.

While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.
While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.

Spread the cookies into the bottom of a 9x13 pan and press down.
Spread the cookies into the bottom of a 9×13 pan and press down.
Beat the cream cheese until smooth and creamy.
Beat the cream cheese until smooth and creamy.
Then add in pudding and milk, blending well.
Then add in pudding and milk, blending well.

Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won't take long for the pudding to begin to set.
Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won’t take long for the pudding to begin to set.

Fold half the whipping cream into the remainder of the pudding mixture.
Fold half the whipping cream into the remainder of the pudding mixture.

Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.
Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.

Spread whipping cream evenly over the top. You can get all fancy and make designs... or not.
Spread whipping cream evenly over the top. 
You can get all fancy and make designs… or not.

I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.
I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.
The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.
The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.

Chocolate Icebox Cake
2 small boxes of instant chocolate pudding
3 1/2 cups milk
1 8oz. package of cream cheese
1 15.5oz. package of Oreo cookies
1 pint of heavy whipping cream
1/2 cup powdered sugar
Optional toppings (mini chocolate chips, shaved chocolate, coconut, caramel sauce)
Crush cookies until cookies and filling and blended into a crumbly mass (or mess, depending on who you ask).  Press into the bottom of a 9 x 13 baking dish and set aside.
Whip cream until peaks form. I like mine sweet, so I add about 1/2 cup of powered sugar and stir in gently.
In another bowl, beat cream cheese until smooth then add in pudding mixes and milk. Beat until well blended.
Immediately pour of the pudding mixture over the cookie crumbs in pan. Add half whipping cream to the remaining pudding mixture and stir until blended. Spoon over top of crust and filling in pan.
Top with remaining whipped cream.
Add whatever toppings you like then cover tightly with plastic wrap and let sit over night in fridge. Keep refrigerated until ready to serve.
~*~
USA Today bestselling author Shanna Hatfield is a farm girl who loves to write. Her sweet historical and contemporary romances are filled with sarcasm, humor, hope, and hunky heroes. When Shanna isn’t dreaming up dreamy characters, twisting plots, or covertly hiding decadent chocolate from the other occupants of her home, she hangs out with her beloved husband, Captain Cavedweller.
Shanna loves to hear from readers. Follow her online at:
Find Shanna’s books at:

Thursday, October 12, 2017

Ruby Feaster's Prize Cream Pie

by Shanna Hatfield


Back when I was in high school, I spent a ridiculous amount of time haunting the county library. It was during one of my forays away from the romance section that I happened upon a recipe for a delicious cream pie. 
I wonder what the landscape of my life would be like now if I’d spent half as much time studying boys as I did cookbooks and wallpaper designs.
Sorry, I digress.
Anyway, this recipe was in an ancient cookbook I found on a bottom shelf at the library. A notation said the recipe was “over 100 years old” so goodness only knows how old it really is. My high school days were a while ago. A long while ago. 
This pie filling is simple to make and always delicious. You can serve it plain, top it with fruit and whipped cream, give it a fluffy meringue topping, fill cream puffs, or even alter the basic recipe by withholding the lemon and adding a little cocoa powder for a chocolate filling.
The recipe was titled “Ruby Feaster’s Prize Cream Pie.” I have no idea who Ruby Feaster was, but she did make a delicious pie filling. And that name always makes me picture some jolly, round grandmother dressed in calico with her snowy white hair piled on top of her head. 
Ingredients for the filling. I tweaked the recipe a little over the years and this is what I’ve found works best.
Beat the eggs slightly, just to break them up, add all the ingrients except for the lemon juice then cook over medium heat in a heavy saucepan (double-boiler if you don’t have a heavy pan) until thick.
Make sure you stir the filling constantly so it doesn’t stick. Scorched pudding is not tasty, not that I’ve ever done that sort of thing. Add the lemon juice when the pudding is thick and stir until it's blended.
Pour filling into a pre-cooked pie shell. Let cool completely.
Top with whatever fun accents tickle your taste buds and enjoy!
Ruby Feaster’s Prize Cream Pie 
2 cups milk
2 eggs
1/2 cup sugar
1/2 tsp. lemon
2 tbsp. corn starch
pinch of salt
In a heavy saucepan, beat eggs, just until broken up (do not let them foam), then add milk, sugar, cornstarch and salt. Cook over medium heat until thick. (If you don’t have a heavy saucepan, use a double boiler).
When it starts to thicken you need to stir constantly. This is not the time to start daydreaming about the hunky hero in the novel you’re writing or the hunky hero who will soon be home, ready to eat the pie. (Not that this ever happens to me.) Pay close attention so you don’t scorch the pudding. When it starts to get a glossy sheen and is nice and thick, remove from heat, stir in lemon juice and pour into prepared pie shell.
Cool completely. Top with whipped topping and a fruit garnish and enjoy!
***

After spending her formative years on a farm in Eastern Oregon, hopeless romantic Shanna Hatfield turns her rural experiences into sweet historical and contemporary romances filled with sarcasm, humor, and hunky heroes.
When this USA Today bestselling author isn’t writing or covertly hiding decadent chocolate from the other occupants of her home, Shanna hangs out with her beloved husband, Captain Cavedweller.

Find Shanna’s books at:

Shanna loves to hear from readers. Follow her online at: