I enjoy having tea and blogging with my tea friends. This blogging thing is a passion of mine. I enjoy it immensely.
I hope you come often and invite your tea friends here. I really would enjoy the company.
Wench By Dolen Perkins-Valdez 304 pages; Amistad A righteous historical novel about female slaves on, yes, summer vacation with their masters in free-state Ohio.
The Colored Girl Beautful
by Azalia Hackley
The National Capital Code of Etiquette
by Edward S. Green
My Book lists
These are books I am looking for to help with my reenactment program
I have this One!
Victorian and Edwardian Fashion: A Photographic Survey By Alison Gernsheim
Mrs. Lincoln's Dressmaker
Behide The Scenes
30 years slave and 4 years in the White House
Mary Lincoln's Dressmaker
the story of Lizzy, The first Lady's dressmaker.
Mary Todd Lincoln's Dress
Mary Lincoln’s purple velvet skirt and daytime bodice are believed to have been made by African American dressmaker Elizabeth Keckly. The first lady wore the gown during the Washington winter social season in 1861–62. Both pieces are piped with white satin, and the bodice is trimmed with mother-of pearl buttons. An evening bodice was included with the ensemble. The lace collar is of the period, but not original to the dress.
I needed to find something to cook and display as my demonstration of hearth cooking at the Hearthside House.
So, after much research, I came up with Bannock. Back in the 14th to 18th centuries it was a simple mix
of oats, sometimes barley, water and salt. Very often just oats and
water and salt if they had any.
Bannocks were cooked in the ashes of a camp fire or on a rock over an open
fire. It is easy to produce and made a good hearty food for the men on the trails ..
It seems fairly easy, so I tried my hand at making Bannock in my kitchen. Because we are not able to light a fire in the hearth at the Hearthside House, I had to cook it at home and bring it in to display on a girdle in the hearth. .
Here is the easy recipe.
a cupped handful of oats, the same of barley flour. I'd say a quarter of a
cup, which is enough for one small Bannock.
Salt to taste, if you wish.
Mix the ingredients together and then add enough water to make a stiff paste.
the bannock dough and place in a pan. I used a little lard when using my iron pan.
Don't make your fire up too hot, you want the Bannock to cook right through not just burn on the outside.
occasionally to check how it is cooking. Once it is toasted or browned
on both sides and a test with a knife confirms it is cooked inside, then
it is ready to remove from the pan.
Due to health and safety regulations, we are not allowed to let the
public try any of what we make, so the docents and staff will get to try them out.
If you should ever try this, let me know how they turn out. Miss Estelle, Hearthside House cook
As I go back to the year of 1880's, this is my memory of Madame Jones.
I have fond memories of Matilda. She was called many names by the public, but she was very special to me. We grow up together in Providence in 1876. She was Tilly to me. Her father was the pastor of our church. We all sang together in the church choir, along with her mother, Mrs. Henrietta.
We attended the Meeting Street school and I knew then, she was going to be someone great.
She was always singing and parading around like she was on stage, and the whole world was watching her. She was quite pretty and I love to have her entertain me.
We were always together, but then in 1883 she told me she was to be wed. I knew it was going to happen because it was time for the both of us to be moving on in our lives as women.
We were 14 years of age and it was time. We were both accomplished women with good education, etiquette and style. She went on to
marry David Richard Jones, a newsdealer and hotel bellman. I did not get to see much of her, with her new duties as a wife and training at the Providence Academy of Music. I heard she was studying
with Ada Baroness Lacombe.
I was so happy to have meet up with her in 1888. She was then 18, and attending the New England
Conservatory in Boston. This time she was studying with Flora Batson, the leading singer
of the Bergen Star Company. I was so thrill to see her doing so well.
Several years had past and I had heard of her many successes, trial and tribulations while doing so.
Still she pushed on to become a music legend.
She has, and always, will be an inspiration to me and all who knew her. My memories, By Lady Estelle Tucker, this day in May of 1899.