Old Fashioned Valentine's Day Games

Oh, the comfort - the inexpressible comfort of feeling safe with a person - having neither to weigh thoughts nor measure words, but pouring them all right out, just as they are, chaff and grain together; certain that a faithful hand will take and sift them, keep what is worth keeping, and then with the breath of kindness blow the rest away. ~Dinah Craik

Today I have some Valentine's Day game ideas from Bright Ideas for Entertaining (1905). From reading the entire text it seems like these were games played by young, unmarried adults. My, how things have changed! I think these would be great for all ages, and especially at a get-together where there are great grandparents, parents, older kids and toddlers. They would also make fun group or classroom games.

THROWING HEARTS: A low scrapbasket was placed in the centre of the room, and the company arranged into opposing parties, forming two half circles around the basket. Cardboard hearts in two different colors were given the sides, an equal number to each side. We were then requested to try to throw them in the basket, and all endeavored to do so, but found they had a tantalizing way of landing on the floor. When we had exhausted our cards, those in the basket were counted, and the side having the most of its own color won the game.

BLIND HEARTS: A small blackboard was placed on an easel at one end of the room, and we were each in turn blindfolded, and handed a piece of chalk with which to draw an outline of a heart,and to write our name in the center. The one doing the best to have a prize of a large candy heart.

SHADOW PICTURES: White cards with numbers in cherry ink and small cherry colored pencils were passed to each. As the shadow (profile) was thrown upon the sheet, the name was written after the number on the card. Prizes were given for the most correct guesses. The girls' prize was a cherry-colored satin pin cushion in the shape of a heart; the boys', an earthen pig.

On OFL we have more old fashioned Valentine's games:
http://oldfashionedliving.com/holidays/valentines.html

Herbs ' Spices: Starting Seeds

So never lose an opportunity of urging a practical beginning, however small, for it is wonderful how often in such matters the mustard-seed germinates and roots itself. ~Florence Nightingale

It's time to consider starting some herbs indoors if you haven't already. The following seeds take about 6-8 weeks or longer once they germinate: arugula, basil, burnet, chives, coriander, fennel, nasturtiums, feverfew, Russian sage, wormwood, sorrel and summer savory. Start them in small pots with a good potting soil (not one that has anything added other than the basic soil mixture). Plant 2-3 seeds in each pot and cover with a very light layer of sand or soil. Your packet of seeds will give the planting depth. Most of the above are 1/4 inch except for the nasturtiums, which need 1 inch. I usually start nasturtiums outside, but if you do start them in pots use 1 seed per container.

Most of these take a week to ten days or to germinate, but some longer depending on the temperature and other conditions. Water gently and cover the pots with plastic. Place them in a warm spot-keep them lightly moistened NOT damp. Actually, while the plastic is on this should be easy. When they sprout, remove the plastic,and place them in a bright spot, but not in direct sun while they are very tiny. After they grow a bit, a southern sunny window is good. Experiment with different locations, and rotate the pots or containers. Do this at least once a day because they will start to lean towards the sun. When they are about 6-8 weeks old you should be able to take snips to use in the kitchen. If you are in a warmer climate where the frosts have passed you can gradually move them outdoors. The rest of us will have to wait longer until the frost passes.

You can also use a shop light with florescent bulbs to grow seeds indoors. These are MUCH cheaper than grow light systems. There are so many frugal ways to grow herbs and flowers. You can use salad and baked good containers of clear plastic with lids that have been washed. The containers work great for growing things you are going to transplant.

If you are in an apartment or simply can't take on planting many herbs right now, consider growing a pot of nasturtiums. They are cheery, and bright, plus you can use them in so many ways! Use one medium sized pot and follow the above instructions.

On OFL we have more tips on planning your herb garden:
http://www.oldfashionedliving.com/herbgarden2.html

Home & Hearth: Readers Questions

Many people die with their music still in them. Why is this so? Too often it is because they are always getting ready to live. Before they know it, time runs out. ~Oliver Wendell Holmes

Today I have two interesting questions from readers.

Have you heard anything about the harmful effects if the Teflon coating on my skillets etc. comes off? If it is getting into the food, is this harmful to me? ~Linda Boyd

My understanding that the problem is not with the Teflon coming off into our food, but with the fumes that may be released from the material if it reaches a certain temperature. There is a lot of unresearched information on both sides.

Dupont does "publicly acknowledge['s] that Teflon© can kill birds", but they say that's as far as it goes. Apparently if a pan gets too hot, the fumes can kill a canary or other bird that is close to the cooking area. This is very factual and is common knowledge among people who raise birds. However Dupont insists it's safe for people:

"We recommend cooking using coated non-stick cookware at low to medium heat," says Dupont's Rich Angiullo. "We know (our product) can withstand temperatures up to 500 F, well above any of the recommended temperatures for frying or baking."

From the Dupont website: "DuPont non-stick coatings will not begin to significantly decompose until temperatures exceed about 660°F (349°C) - well above the smoke point for cooking oil, fats or butter. It is therefore unlikely that decomposition temperatures for non-stick cookware would be reached while cooking without burning food to an inedible state."

Conclusion: I'd be cautious. Don't cook at high heat-- throw out any that look like they are really starting to scrape off easily. If you go to replace your pans consider another type. According to USA Today: Polytetrafluoroethylene, which is in non-stick coatings, can be found in irons, pans, skillets,wafflemakers, woks, ovens, bread makers, electric heaters, heat lamps, computer printers, light bulbs and the cookware.

I just have a question about something old. Have you ever heard of cresolene? It was used in a little lamp as a vaporizer. The lamps are antiques now, but I can't find cresolene to go it. Do you know if it is still made? And where one could obtain it? ~Mary B

I found this from Joyner Library,East Carolina University:

The inhaler was sold by the Vapo Cresolene Company from 1879 through the 1920's and was used as a treatment for whooping cough, asthma, croop, and for colds. The inhaler could be lit and placed on a bed side table to heat gently through the night, causing vapors to relieve cough and cold symptoms. The vapo cresolene inhaler was eventually replaced by the electric vaporizer.

My understanding of this lamp is that it was heated with kerosene, and in the top of it where the little dish area is, different liquids would be put in there-- often a creosole based product, and believe it or not, sometimes opium based products that were used in it back then. I don't think you can get what they originally used, and I would be hesitant to use the lamp the way it was meant to be because the kerosene would also have fumes. . As I was researching this, I thought of the modern infusers used for essential oils. They would do much the same thing, but in a safer manner.

~Brenda

Garden Questions and Answers

My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~H. Fred Ale

Today I have more questions and answers.

Can Lantanas be grown from seeds? Also, does anyone know where we could get the old time Pearson tomato seed.? ~Selma

Pearson, and many other heirloom tomato seeds, can be found at www.rareseeds.com, Baker Creek Heirloom Seed.

Lantanas can be grown from seed but it's not easy, which is why most gardeners propagate it. The seed should be as fresh as possible. Sow from now until the summer in trays or pots at 1/8 inch deep at a temperature of 70-75 degrees. To help the seed along, soak it in warm water for 24 hours before sowing. It's slow to germinate, so it may take awhile. I'm also guessing from what I read that many of them will fail, so plant extra.

Could you suggest plants and shrubs that the deer won't eat? Even if I can't plant yet I still want to plan! ~Elaine

First thing to remember, nothing is ever 100% deer proof if they are hungry enough. But, many plants are not appealing to them if they have other things to nibble on. You'll notice a lot of herbs in the resistant category: santolina, spearmint, thyme, rosemary, most sage plants, Mexican oregano, tansy, yarrow, and lavender are among them. Some perennials that are also unappetizing to deer are foxglove, joe-pye weed, anemones, astilbe, butterfly weed, bellflower and periwinkle. This should give you a good start on planning!

More from a reader:

I worked and gardened at a state park in Wyoming that was filled with deer and elk, the occasional moose or bear. I found that deer won't touch these plants unless they are starving, and maybe not then: gaillardia, Yarrow, delphinium, iris, most poppies, catmint,catnip, wormwood. They won't eat the foliage of Chrysanthemums but they will nip off the flowers like candy. The same is true of columbine. I give talks all over Wyoming and Colorado about growing and cooking with herbs. One thing I have found is that deer have local tastes. In Cody they won't touch sage and in Thermopolis they will eat it to the ground. In Golden they use basil and garlic planted around the edge of their gardens to keep the deer out. Here in Cody, they would think you had prepared them a feast. I don't find the same thing with flowers that I do with herbs. Generally the same flowers are considered non edible all over the country. ~Cheryl

Learn how to grow Joe-Pye-Weed on OFL:
http://www.oldfashionedliving.com/joe-pye-weed.html

Sunday Dinner Menu With Recipes

People who don't cherish their elderly have forgotten whence they came and whither they go. ~Ramsey Clark

Today I have a nice Sunday dinner menu with recipes.

Paprika Chicken

Ingredients:
4 boneless chicken breasts
1/2 cup flour
1 tablespoon olive oil
1/4. paprika
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. cayenne pepper
1/4 cup green onion slices
1 can (10 3/4 oz.) low fat or regular cream of chicken soup
1 soup can water
1 (8 oz.) carton of light sour cream

Coat both sides of the chicken with flour. Heat the oil in large skillet and add the chicken, browning on both sides. Add soup,water, paprika, pepper, garlic powder, cayenne and green onions. Cover and simmer for about 25 minutes. Remove the chicken and place on serving platter. Stir the sour cream into gravy still in the pan. Warm through and serve with chicken.

Garden Style Green Beans

Ingredients:
1 tbsp. butter or margarine
1/4 cup thinly sliced and halved sweet onion
1 clove of garlic, peeled and minced
1/2 cup chopped fresh tomato
1/2 teaspoon crushed dried basil
1 can (14 1/2 oz) whole green beans, drained

Heat butter or margarine in a skillet over medium heat. Add the onion and cook 2 minutes or until softened and browned slightly. Add garlic, tomato and basil. Cook 2 more minutes, while stirring occasionally. Add the green beans and 2 tbsp. water, stir to combine. Season with salt and pepper. Reduce heat to medium-low heat and cook uncovered 4-5 more minutes.

Herbed Rice

Ingredients:
2 tbsp. olive oil
one large sweet onion, diced
2 cloves garlic, minced
1 cup uncooked brown rice
2 1/2 cups chicken stock
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. each salt and pepper
1 tbsp. butter or margarine

In a medium sized pan heat the oil. Add the onions, garlic, and rice. Sauté for 5 minutes while stirring frequently. Add the broth, herbs, salt, pepper and butter. Stir until mixed and bring to a boil. Reduce heat and simmer, covered, for about 40 minutes, or until the water is absorbed. Check after 30 minutes and if there is a lot of water remaining, leave the cover off for the last 10 minutes. Allow the rice to sit, covered for 10-15 minutes, fluff and serve. Serves 4.

Iced Mocha Cake

Ingredients:
1 cup cake flour
1 1/4 cups confectioners' sugar
12 large egg whites, room temperature
4 tablespoons instant coffee granules
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/4 cups granulated sugar
ICING
2 teaspoons instant coffee powder
3 teaspoons cocoa powder -- divided
2 tablespoons hot water
11/2 cups confectioners' sugar

Sift the cake flour and 1 1/4 cups of confectioners' sugar together in a small bowl and set aside. Place egg whites, coffee, cream of tartar, and salt in a large mixing bowl. Beat at high speed until soft peaks form. Add vanilla and continue beating. Gradually incorporate the granulated sugar, a few tablespoons at a time. Keep beating on high speed until stiff peaks form. Fold in the sifted flour mixture. Spoon batter into an ungreased 10-inch tube pan. Bake in a 375 F. degrees oven for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen the cake from the sides of pan with a metal spatula or butter knife.

ICING: Mix the coffee powder and 1 teaspoon of cocoa powder into the hot water until dissolved. Stir in 1 1/2 cups of confectioners' sugar. Drizzle icing over cake and sprinkle with remaining cocoa powder.

On OFL we have another Sunday Menu here:
http://oldfashionedliving.com/sundaydinner3.html

Reader's Recipe Questions

Real confidence comes from knowing and accepting yourself--your strengths and your limitations--in contrast to depending on affirmation from others. ~Judith M. Bardwick

Today I have questions from readers and answers I hope will help.

I was wondering if you had a recipe for making pickled polish sausage or Kielbasa. I would like to try some. Can a plastic jug be used or just glass? ~Janet

Here is a really simple method to try, and you can adjust the spices if you wish to be hotter or milder. It really isn't a good idea to use plastic containers for pickling.

You'll need smoked kielbasa or sausage for this recipe. Slice it into one inch sections and place it in a sterilized glass canning jar. Be sure to use the rubber ring and the metal lid. Fill the jar with sausage pieces and add white vinegar to cover it until it's about 1/2 inch from the top of the jar opening. Add 1-2 tablespoons crushed red pepper or a small, whole dried pepper (such as a Thai variety). Seal the jar, and place it in the refrigerator for 48 hours. It will last 3-4 weeks if kept refrigerated. Option: You can heat the vinegar before using as well.

I have a friend that lives in another country where corn syrup is not available What could be used in a pecan pie instead of corn syrup?. Would you have a different recipe without it? ~Janet

Your friend can make a syrup that will work in the recipe. Use 1 1/4 cups granulated sugar and 1/3 cup water. Mix them in a sauce pan and boil until it becomes thick like syrup. You can also add a little molasses to this too.

I am looking for a bread machine recipe using caramel candy. I had one but lost it. It was a great recipe. ~IMA

I'm not sure if this is the same one you tried, but it's from BettyCrocker.com and sounds wonderful!

Bread Machine Turtle Bread

Ingredients:
1 cup plus 1 tablespoon water
10 caramels, unwrapped
2 2/3 cups Gold Medal® Better for Bread bread flour
2 tablespoons dry milk
1 tablespoon sugar
3/4 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1/4 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans

Measure carefully, placing all ingredients except chocolate chips and pecans in bread machine pan in the order recommended by the manufacturer. Add chocolate chips and pecans at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

On OFL we have an article with great tips for making yeast breads:
http://www.oldfashionedliving.com/yeastbread.html

Herbs 'n Spices: Vintage Herb Tips

Every gardener knows that under the cloak of winter lies a miracle...a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream. ~Barbara Winkler

Today's tips are again from Salads and Herbs by Cora, Rose and Bob Brown, published in 1938.

Dill: enliven soups, especially borscht and bean, fish and fish sauces, meat gravies, stews and salads,cucumber in particular. When thinning, don't throw out seedlings, make culinary experiments with them.Chop up the tops, mix a tablespoon with a quart of potato salad, and sprinkle a teaspoonful more over the top.

Sweet Bay Leaf: It may go into any soup or stew pot,or oven pan; or a pair of leaves, fastened like a little vest over the breast of a roasting fowl.

Chives: The tender tops of this delicate, yet snappy onion should always be clipped with shears, very fine for sprinkling over sandwiches, chops, hamburgers,tomatoes, cucumbers, salads, mashed potatoes, on wilted lettuce salad, omelettes croquettes, sausages,tomato cocktails, French dressing, Thousand Island or in tartar sauce with fish. Cook string beans with chives and half as much parsley, removed before serving.

Rhubarb and Angelica: Stew 1 part young angelica with 4 parts young rhubarb stalks, all cut fine, cook tender and sweeten to taste.

Stuffed Celery: Thin cream cheese with cream, salt well and mix in the following seeds: anise, caraway, celery. Pile high in the stalk grooves.

On OFL we have tips on growing dill plus many more recipes:
http://www.oldfashionedliving.com/dill.html