I heated the vinegar and spices, poured over cucumbers and popped them in the refrigerator overnight. They came out very tangy, so I rinsed the pickling liquid off before serving. 2 lbs small cucumbers, cut in 1/4 inch slices 2 …Continue reading →
Hot Chocolate 1 gallon of milk, heated on the stove in a large pot 8 oz milk chocolate 10 oz bittersweet chocolate Melt chocolate in the microwave with 30 second bursts, stir into the hot milk (it really doesn’t work …Continue reading →
These ball refreshments were meant to be uncomplicated. We had 40 people registered, plus walk-ins, CVD, and Band for a total of 60. The refreshments were just the right amount, with some left at the end of the break, but …Continue reading →
Refreshments Coordinator: Barbara Pugliese Because this ball was in honor of Dolley Madison, we served ice cream as she was famous for doing at the White House. Sweet Refreshments vanilla ice cream with berry compote (about 12 cups) 8 doz. …Continue reading →
From the Jane Austen Centre website, these cookies are “claimed to have been served by Dolley Madison to her husband James Madison,” which puts them in the 1810s. 2 cups butter ¾ cup milk 4 cups sugar 1 tsp baking …Continue reading →
Refreshments Coordinator: Raven Refreshments for RH went pretty well this year! The “sandwich team” was at the hall quite early in the day (around 1pm) to start making sandwiches, and so we were done and fully staged before the ball. …Continue reading →
Preheat the oven to 375 degrees F. Cream the butter and sugar. Beat the eggs to a thick froth and combine with the sugar mixture. Sift the flour and spices together twice. Fold the currants into the batter, then sift in the flour. Thoroughly work the ingredients together to make a very stiff dough. Break off pieces and roll them into balls the size of walnuts. Set these on baking sheets lined with baking parchment. Bake in the preheated oven for approximately 15 minutes, or until golden brown on the bottom. Cool on racks or serve immediately.
Source: Maria Rundell. A New System of Domestic Cookery (Philadelphia: Benjamin C. Buzby, 1810), p. 198. Redacted by William Woys Weaver, The Christmas Cook. New York: Harper Collins, 1990. p. 128.