Hoopskirts

Ginger was one of the most popular flavors for baked goods in the 19-century. Recipes for gingerbread and ginger cookies abound.  This recipe for "No. 1 Ginger Snaps" is a lovely example. The Recipe Add caption This recipe comes from  The Practical Cookbook , by Mrs. Bliss (Philadelphia, 1860),  The recipe is titled "Number 1" simply because it is immediately followed by Number 2 Ginger Snaps, Sources and Differences The Southern Gardener and Receipt Boo k, third edition, by Mrs. Mary L. Edgeworth (Philadelphia, 1860) provides an identical recipe, instructing the baker to add "enough flour to make a soft dough."  The New Family Book or Ladies' Indispensable Companion and Housekeepers' Guide  (New York, 1854) and The Improved Housewife  (Hartford, Conn, 1844) also include the recipe, but with a significant difference - the instructions are "to add as much flour as can be rolled into the mixture."  The amount of...

Today, March 14th,  is the whimsical "holiday" known as Pi Day.  Such a fun excuse to make a pie, as if one truly needed an excuse to so so! I was torn between two historic pies - cranberry and coca-nut.  Both are still seasonal, cranberries starting to show up less frequently in my grocery stores of choice, and coconut being something I remember only appearing in the winter when I was a child.    Because of the path of my errands, I went to a grocery that I frequent less often and that store's stock made the decision for me.  No cranberries, either fresh or frozen.  Coconut it is! I had already selected my recipe: Cream Cocoa-nut Pudding from Miss Eliza Leslie's 1854 edition of New Receipts for Cooking  (Philadelphia).   Since I planned on making this recipe as a pie, I decided to cut the quantity in half so I would wind up with only one pie.  Preparing the Coconut In this part I was ably assisted by my hus...