Hoopskirts

Winter is such a wonderful, satisfying time for soup!  My entry for the Historical Food Fortnightly Challenge "Downstairs Dinner" is A Plain Cheap Soup. The Challenge  Historical Food Fortnightly Challenge Season 4, Number 2:  Downstairs Dinner.  Make a dish of the working classes. The Recipe This recipe comes from The Practical Cookbook (Philadelphia, 1850) What I Did / The Method Ingredients   Leftover meat bones:  I used the carcass of a roast chicken Two large carrots, peeled and chopped Three small turnips, peeled and chopped One large yellow onion, peeled and chopped 2 whole cloves salt and pepper water Method Being used to making soup from scratch on a frequent basis, this concept felt very easy and familiar.  I placed the chicken carcass in a large pot and liberally covered it with water, then let it cook for several hours until the meat fell off the bones. At this point I refrigerated the e

The New Year!  A time for fresh starts!  And, speaking of fresh starts, to my great delight I discovered that The Historical Food Fortnightly Challenge has been revived.  Having a prompt and a challenge not only keeps you on your toes but it makes cooking historic food even more pleasurable. The Challenge:  One Last Hurrah.  Pick a holiday, any holiday, and start the New Year with some in- or out-of-season merriment. I decided to attempt New Year's Cake.  New Year's Day was a day of festivity and social visits.  The normal pattern seemed to be that the women stayed home to receive callers and well-wishers throughout the day while the men circulated from house to house.  Each hostess would give her callers some type of refreshment.  In the middle Atlantic states, particularly those of Dutch origin, the traditional pastry was New Year's Cake, but not a cake such as we think of.  New Year's cakes of this type are actually a cookie, normally a printed c