Category: Antique Izannah Walker Dolls
This category is for pictures of and information about antique dolls made by Izannah Walker.
Wishing You All the Magic of the Holiday Season! Happy New Year!!!
Happy 204th Birthday Izannah Walker ~ Tonight’s Bedtime Stories ~ Buzz Goes Fishing & The House That Jack Built A Diverting Story for Children
Good Night! Sweet Dreams!
Special Announcement! There are only two days left during my annual celebration of Izannah Walker’s birthday and you do not want to miss either of these exciting events!!! Please join us here on http://www.izannahwalker.com at 8:00 PM Eastern time tomorrow Wednesday, September 29th, 2021 for an extremely wonderful evening that all of you who love Izannah Walker’s dolls need to see ❤ I will be sharing information about two antique Izannah Walker dolls that are going to be for sale. (No, they aren’t mine and I will not be releasing the information before tomorrow nights post. Their photographs and descriptions are still a work in progress. ) On Thursday evening at 8 PM Eastern time I will introduce you all to my latest reproduction Izannah Walker dolls and offer them for sale.
Happy 204th Birthday Izannah Walker ~ The Family Birthday Party
Did you know that dolls are ever so much happier when they have a kind and loving child to play with? That is especially true for our heroines, the little painted cloth sisters, who live in the very tall wooden house.
One of their most favorite things in the whole world is when their current child, the granddaughter of the dollmaker who they live with, comes to play. Out of all of the play days in the entire year, the Family Birthday Party is the most special, and the one they look forward to with great anticipation every September.
Due to “school days” their own dear little girl can not always attend the birthday party that the sisters give every year in honor of their “mother”. The cloth sisters know all about school, as tucked away in their very long memories are days filled with playing “school” with all the other children that have been important parts of their lives. Their young friends have often pretended to be the “teacher” and the doll sisters have made believe that they are the “pupils”. At other times one of the sisters has been chosen to be the “teacher”, which unfortunately has led to some hurt feelings among the others. However we will not dwell on that in our present story, for it is a happy one that each and every sister loves…
The doll sisters are not quite clear on exactly why their child must go to school on certain days, for in their world one day flows into the next like a sweet lovely daydream, and if you do not do something today, surely it can wait until tomorrow. For there is always a tomorrow in their lives because little cloth girls never have to grow up. Growing up is something else that they don’t quite understand, though it does sound quite awful, and Izzybelle is convinced that it must hurt dreadfully!
But enough of such serious thoughts! Today is the Family Birthday Party, when their own dear girl will come to call. She will help the sisters decorate their very tall wooden house and fill it with flowers and paper dolls! She will undoubtedly bring them all a wonderful present to share, and she will help them blow out the candles on the Birthday Cake at their tea party! It will be almost as good as Christmas Day itself!
The dolls and their girl did indeed have a wonderful party, where there were a great deal of flowers, paper dolls hung up on bright red string, sweet treats galore, stories read, and yes ~ a special present for them all to play with! A Hitty doll and her book!!! All the little girls, both cloth and real, are looking forward to playing with their present. ❤
As you may suspect, all of the little Izannahs and I are excessively fond of bedtime stories! They positively insist on at least one story every night before they will quiet down and go to sleep. You are invited to come join us for a selection of nightly bedtime stories in celebration of Izannah Walker’s 204th birthday! Our celebration will begin Saturday, September 25th, 2021 at 8:00 p.m. Eastern time, and it will continue at 8:00 p.m. every evening through the end of the month, culminating in the unveiling and sale of my latest reproduction Izannah Walker dolls on Thursday, September 30th. You especially WILL NOT WANT TO MISS WEDNESDAY AND THURSDAY NIGHTS STORIES! We do so hope you will be able to join us each evening for a story that is sure to bring you sweet dreams!
Happy 204th Birthday Izannah Walker ~ Sunday Evening in the Doll’s House
It is a clear crisp Sunday here at the little cloth sister’s very tall house. They have had such a busy day, playing and running outside in the gardens, that they are all quite ready to gather in the kitchen, make toast in front of their hearth, warm pans of milk for cocoa, then settle down for tonight’s bedtime story.
As they were working in the kitchen I heard Charlcie say “I know the perfect story for tonight! We should read The Birthday Cookery Book!!!” There was an immediate protest from Izzybell, who exclaimed “That is not a story!” Ismay concurred “I’m not quite sure that a Cookery Book can be a bedtime story…”, but sweet faithful Isabeau staunchly defended Charlcie by saying “I don’t see why not, reading it will certainly give me sweet dreams!” Hannah and Eliza Jane agreed, and so it was decided that tonight story would be:
The Birthday Cookery Book
Cream Cheese Pound Cake
This is the little cloth sisters favorite birthday cake! Some years it is flavored with vanilla, but they are also very fond of using coconut, eggnog, lavender, rose, or violet flavoring instead.
I like this best with ground vanilla beans.
1 1/2 cups butter
1 pkg. (8oz.) cream cheese
3 cups sugar
3 cups flour
pinch of salt
3 tsp. vanilla
Cream butter & cream cheese. Add sugar and cream well. Add eggs one at a time and beat well. Stir in flour and salt. Add vanilla. Bake in a 10 inch tube or bundt pan. Start with a cold oven and bake at 300 degrees for 2 hours.
Rose Geranium Pound Cake (a slightly different version of Cream Cheese Pound Cake)
1 1/2 cups butter
1 pkg. (8oz.) cream cheese
3 cups sugar
3 cups flour
pinch of salt
3 tsp. vanilla
1/4 tsp. rose water
organic rose geranium leaves
Butter and flour, or spray a 10 inch tube pan with non-stick cooking spray. Arrange washed and dried rose geranium leaves, top side down, in the bottom of the pan. Cream butter & cream cheese. Add sugar and cream well. Add eggs one at a time and beat well. Stir in flour and salt. Add vanilla.
Carefully spoon batter into a 10 inch tube or bundt pan. Start with a cold oven and bake at 300 degrees for 2 hours.
Stir powdered sugar, vanilla and a bit of milk together, to make a glaze, and pour over warm cake.
Beat one Cup of Butter to a Cream, slowly beat in one and one third Cups of Sugar. Add one Teaspoonful of Mace and beat in five whole Eggs, adding them one at a time. Sift in two Cups of Flour, turn at once into a greased and floured Pan or Mould and bake slowly for one Hour.*
*I baked my cakes in a 300 degree oven, 30 minutes for the doll size cakes and two hours for the larger version.
from Shirley Shaker Village
1/3 cup butter
3/4 cup sugar
1-1/3 cups flour
1/4 tsp. salt
2 tsp. baking powder
1/2 cup milk
1 tsp. vanilla
3 apples, peeled and chopped
1/4 cup currants or raisins
Cream butter and gradually add 1/2 of the sugar, beating well. Beat egg with remaining sugar, add to first mixture. Sift in flour, salt and baking powder alternately with the m ilk. Flavor with vanilla. Add apples and currants or raisins. Beat well to mix and turn into a well-buttered 9 inch cake tin, square or round.
Sprinkle with powdered sugar and cinnamon, and bake in a moderate oven (350 degrees) for 30 minutes. Makes 1 cake.
Beat together 1-1/2 pounds of sugar, and three quarters of a pound of butter; add 4 eggs well beaten, half pint of sour milk, and 1 teaspoon of saleratus*, dissolved in a little hot water. Stir in gradually 1- 3/4 pounds of flour, 1 wine glassful of wine or brandy, and 1 nutmeg, grated. Beat all well together. This will make two round cakes. It should be baked in a quick oven, and will take from 15 to 30 minutes, according to the thickness of the cakes.
*use baking soda
1/2 cup sugar
1/2 cup butter
2- 1/2 cups flour
1- 3/4 teaspoons baking soda
1 cup molasses
3/4 cup hot water
1/4 cup rum
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
Combine butter, sugar and egg. Stir in dry ingredients alternately with the molasses, water and rum. Pour into a buttered 9 x 12- inch pan and bake at 350 degrees for 45 minutes. You may substitute buttermilk for the water and rum.
2 cups flour
1 teaspoon baking powder
1- 1/4 teaspoon cream of tartar
12 teaspoon cloves
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
1/2 cup lard
1 cup hot water
Stir the dry ingredients together. Mix the lard, butter and hot water together and when melted,pour into the flour mixture. Stir well, then add the eggs and molasses and stir again. Spoon the batter into a buttered and floured baking pan. Bake at 350 degrees for 35 to 40 minutes.
This marmalade is a delicious treat spread on freshly made toast, and eaten as a bedtime treat like the cloth sisters like to do!
Boil the quinces in water until soft, let them cool, and rub all the pulp through a sieve: put two pounds of it to one of sugar, pound a little cochineal, sift it through fine muslin, and mix with the quince to give a colour; pick out the seeds, tie them in a muslin bag, and boil them with the marmalade; when it is a thick jelly, take out the seeds , and put in pots.
I usually pick the fruits from my quince bushes and make them into juice, by slowly simmering them with just enough water to cover, mashing them, then straining the juice. Then I use the juice, along with thinly sliced quince from my trees to make the marmalade. This year I read a recipe that called for grating the quince, instead of slicing it. It worked very well and went much faster, as you do not need to peel the quince before grating.
Slowly cooked quince usually turns a lovely pinkish, red color on it’s own. If it doesn’t you can add a drop of food coloring, rather than the cochineal.
Quinces are very high in pectin, so you usually do not need to add any, other than your quince seeds in a muslin bag :), but if you are worried about your marmalade setting up, the new Ball brand powdered pectin is very easy, flexible and forgiving to use. It also lets you easily adjust for varying size batches of marmalade, jam and jelly.
Chocolate Yeast Bread
This dark dense chocolate bread makes a wonderfully indulgent breakfast. Loaves keep well at room temperature for several weeks during the winter, or may be frozen. If by some miracle you have any left long enough for it to get a bit dried out, it makes an amazing bread pudding!
6 cups flour
2 cups warm brewed coffee
1 cup dark brown sugar
3/4 cup Hershey’s Special Dark cocoa
1 cup Hershey’s Special Dark chocolate chips
3 Tbsp. active dry yeast
1/2 cup melted butter
Measure all dry ingredients into a large mixing bowl. Add warm (110-115 degrees) coffee and cooled melted butter. Mix by hand with a large wooden spoon or use an electric mixer with a dough hook. When your dough is completely mixed, shiny and smooth, stir in chocolate chips. Turn out into an oiled bowl, lightly oil top of dough. Cover with a clean cloth and set in a warm spot to rise until doubled.
Punch down, and shape into heart shaped loaves on parchment or silpat covered baking sheets.
Alternately shape into smooth loaves and put in heart shaped terra cotta bread pans. Cover loaves and keep warm to rise. Preheat oven to 350 degrees, or build a brisk fire and ready reflector oven or dutch oven.
Slash tops of loaves in an X using a sharp knife. Bake for 20- 40 minutes depending on the size of your loaves, being careful not to burn.
6 cups flour
2 Tbsp. yeast
1 Tbsp. baking powder
3 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1/2 cup melted butter
1/2 cup molasses
1/2 cup sugar
2 cups warm Earl Grey tea (I used Earl Grey Extra from Simpson and Vail)
1/2 tsp. sea salt
1/2 tsp. orange oil
2 Tbsp. rum
Measure all dry ingredients into a large mixing bowl. Add warm (110-115 degrees) tea and cooled melted butter, molasses, orange oil and rum. Mix by hand with a large wooden spoon or use an electric mixer with a dough hook. The dough will be soft and slightly sticky.
Turn out into an oiled bowl, lightly oil top of dough. Cover with a clean cloth and set in a warm spot to rise until doubled.
Punch down, and shape into heart shaped loaves on parchment or silpat covered baking sheets. Or shape into rounded balls and put in a heart shaped cast iron muffin pan. Cover loaves and keep warm to rise. Preheat oven to 350 degrees, or build a brisk fire and ready reflector oven or dutch oven.
Slash tops of loaves in an X using a sharp knife. Bake rolls for 15 – 20 minutes. Bake bread for 20- 40 minutes depending on the size of your loaves, being careful not to burn.
This is a somewhat different receipt for Shrewsbury Cakes, as it has the addition of sweet dried Zante currants, which are not normally found in other receipts. You may also make these cookies as drop cookies, or form them into a log, chill and slice them, rather than making them as cutout cookies as other receipts direct.
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon freshly grated nutmeg or ground mace
1 large egg
1 cup all-purpose flour
¼ to ½ cup of Zante currants soaked in hot water to plump them, then thoroughly drained
In a small bowl, beat the butter until light. Gradually add in the sugar and nutmeg or mace and beat until light and fluffy. Beat in the egg, then add the flour and beat just until blended.
On a sheet of wax paper, roll the dough into a long, 2-inch diameter log. Wrap in the wax paper and refrigerate until firm, at least 1 hour. (It is important to use wax paper as this dough is very sticky.)
Preheat the oven to 350°F. Butter four baking sheets (or two sheets twice).
Cut the dough log into 1/4-inch-thick slices. Place the slices about 2 inches apart on the prepared baking sheets. Bake until the cookies are light golden around the edges, about 8 minutes. The dough will spread — be careful not to crowd the cookies
3 cups flour
1-1/2 cups powdered sugar
1-1/2 cups butter
1/2 tsp. yeast
1/4 cup warm water
1 tsp. mace
1/2 tsp. nutmeg
*Proof yeast in warm water for 5 minutes. Measure flour, powdered sugar, mace and nutmeg into a large mixing bowl. Add slightly softened butter and mix until all of the butter is worked into the dry ingredients. Pour proofed yeast/water into bowl and beat until thoroughly incorporated. Cover bowl with a clean dry cloth and set in a warm place for 1 hour, then chill for 30 minutes.
Roll dough out on a well floured surface to a scant 1/4 inch thickness and cut out with heart shaped cookie cutters. Emboss the cookies by stamping them with new, washed rubber stamps that have been dusted with flour. If desired, lightly brush ground nutmeg into the stamped designs before baking. Bake at 350 degrees for 8 – 10 minutes, until just starting to very lightly brown at the edges. Cool completely before removing from cookie sheets.
* 18th century shortbread receipts call for the addition of barm (yeast). I followed this tradition when I developed this recipe. I love mace and decided to add it, along with nutmeg to the cookies (both spices are part of the seeds of the nutmeg tree).
1 pound butter
1 cup sugar
4 cups flour
Cream butter and sugar. Add flour a little at a time until it makes a stiff dough. Pat into a large cookie sheet or 9 x 13 pan, or roll and cut out with tin cookie cutters. Bake in a slow oven (300 degrees) for 30 minutes or till golden. If you baked one large sheet, cut it into squares as soon as you remove it from the oven and cool in the pan.
(Fanny Pierson Crane, Her Receipts, 1796, adaptation)
1 cup light brown sugar
1/2 cup butter
1- 1/2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup cracked chocolate (pieces)
Cream together butter and sugar, add egg and vanilla and stir well. Mix dry ingredients together and stir into creamed mixture. Fold in chocolate. Drop from a heaping tablespoon onto a greased cookie sheet 3 inches apart. Bake in a medium hot oven for 12-15 minutes.
Eli Whitney’s Grandmother’s Chewy Ginger Cookies
Eli Whitney (1765-1825) dearly loved these cookies that his grandmother made.
1 cup butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon each of cinnamon & ginger
1 cup sugar
1 cup molasses
1/4 cup sour milk
4 cups flour
Blend butter, soda, salt, cinnamon and ginger. Add sugar and beat until smooth. Add the egg, molasses and sour milk. Gradually stir in the flour. Drop from the tip of a teaspoon on to greased baking sheets. Let stand for 10 minutes, then flatten cookies with a glass covered with a damp cloth. Bake in a moderate oven (350 degrees) for 12 to 15 minutes.
Butter a deep dish, and lay in slices of bread and butter, wet with milk, and upon these sliced tart apples, sweetened and spiced. Then lay on another layer of bread and butter and apples, and continue thus till the dish is filled. Let the top layer be bread and butter, and dip it in milk, turning the buttered side down. Any other kind of fruit will answer as well. Put a plate on the top, and bake two hours, then take it off and bake another hour.
This receipt (aka recipe) is from Miss Beecher’s Domestic Receipt-Book by Catherine E. Beecher. Catherine Esther Beecher was born in 1800 in East Hampton, Long Island. She founded the Hartford Female Seminary in 1823 as well as other schools for young women in Ohio, Illinois, Iowa and Wisconsin. She wrote A Treatise on Domestic Economy (1841) and Miss Beecher’s Domestic Receipt-Book (1846).
Snow Ice Cream
fresh clean snow
vanilla or other flavoring
Put in as much milk as you would like to achieve the consistency that you prefer. The sugar and vanilla are added to suit your taste. Stir well and eat immediately.
On the next snowy day take a few moments to try this recipe and make a lasting memory of your own.
Mrs. Wolter’s No-fail Pie Crust
1 cup Crisco
3 cups flour
2 eggs, beaten
2 teaspoons vinegar
4 -5 tablespoons cold water
1 teaspoon salt
In a large mixing bowl, cut Crisco into four with a pastry blender until small size peas form. Add eggs, vinegar, water and slat & mix with a fork until blended and dough forms a large ball, or use floured hands to mix dough. Makes three crusts.
Maids of Honor
This receipt for these sweet, chewy little tarts, adapted by several centuries of American cooks, probably came from England originally.
1 c. flour
¼ tsp. Salt
¼ c. butter
Combine the flour, sugar, and salt. Cut in the butter. Sprinkle the milk into the mixture, tossing with a fork and form into a ball.
2 eggs lightly beaten
2TB. Dry sherry
¼ c. sugar
4 tsp. Flour
¼ tsp. nutmeg
¾ c. almonds, finely chopped
Mix the eggs and sherry. Combine the flour, sugar, & nutmeg, stir in egg mixture. Add the almonds. Roll the pastry about ⅛ inch thick and cut into circles that will fit a 1-¾ inch muffin pan, or into the size needed for your tart pans. Spoon a dot of jam into each shell and pour the egg mixture on top. Bake at 350 degrees for about 25 minutes. Makes about 24 small tarts.
Van Cortlandt Manor
George and Martha’s Favorite Mince Meat Pie
5 pounds beef, ground
1 pound beef suet, ground
2 pounds raisins
2 pounds currants
1 tablespoon cloves
2 tablespoons cinnamon
1 tablespoon ginger
1 tablespoon nutmeg
1/2 tablespoon salt
1/2 tablespoon pepper
4 cups sugar
1 lemon, juice and rind
1/2 poud citron peel
8 cups apples, chopped fine
Cook the ground beef and after it cools, add all of the other ingredients. Blend thoroughly and set aside.
Boil in a large saucepan:
1 quart apple cider
1 quart brandy
2 tablespoons butter
Pour over the other ingredients. When cool, pack in jars, or cover the bowl well and store in a cool dry place. Allow to stand for at least 24 hours before using to make pies. Will keep up to 6 months if canned in sealed canning jars.
Makes 8 – 12 pies.
George Washington had a definite weakness for mince meat pies. Martha found it well worthwhile to make up a large batch, for if planned wisely, it only had to be undertaken once each winter. She recommended not eating these pies at night before going to bed, if the eater valued his slumber.
Receipt from The Early American Cookbook Authentic Favorites for the Modern Kitchen by Dr. Kristie Lynn & Robert W. Pelton.
As you may suspect, all of the little Izannahs and I are excessively fond of bedtime stories! They positively insist on at least one story every night before they will quiet down and go to sleep. You are invited to come join us for a selection of nightly bedtime stories in celebration of Izannah Walker’s 204th birthday! Our celebration began on Saturday evening, September 25th, 2021 at 8:00 p.m. Eastern time, and it will continue at 8:00 p.m. every evening through the end of the month, culminating in the unveiling and sale of my latest reproduction Izannah Walker dolls on Thursday, September 30th. We do so hope you will be able to join us each evening for a story that is sure to bring you sweet dreams!
Once Upon a Time… A Storybook Celebration of Izannah Walker’s 204th Birthday
Once upon a time there were nine little painted cloth girls who lived in an excessively old, and very tall wooden house that seemed to reach all the way up into the sky, or at the very least up to the rafters. All of the girls were sisters, who had been made quite a long time ago by a talented woman who cleverly invented her own way of creating dolls. Naturally they all thought it was the very BEST way, and they secretly pitied any dolls that were made differently, though they were much too well behaved to say so out loud.
Years, and years, and even more years had gone by since the doll sisters had first been new playmates for sweet young girls and boys. It had been so very long ago that they remembered those days best when they were dreaming… Now in their waking life they lived with another dollmaker, of whom they were quite fond, because she loved them and took good care to make sure that they were safe and happy.
… and the sisters were very happy indeed! For they loved living together in their very tall house, with it’s kitchen on the bottom, it’s very gaily painted parlor, it’s warm and cozy pink bedroom, and it’s pointy little attic way, way up on the very tip top!
Even though the cloth sisters were actually quite old, if you are the sort of person who cares about such things as years and arithmetic, they still thought of themselves as young girls. For that is what they truly were in their heart of hearts!
So the girls spent their days playing with each other, and with their current dollmaker and her granddaughter. They enjoyed laughing and talking to one another, taking walks in the flower garden and playing hide and seek among the vegetables. They took turns doing the chores that needed to be done all around their very tall house, and every year without fail they had a special birthday party for their original dollmaker, for she was truly their mother, and all good children remember their mother on her birthday!
Happy 204th Birthday Izannah Walker!
As you may suspect, all of the little Izannahs and I are excessively fond of bedtime stories! They positively insist on at least one story every night before they will quiet down and go to sleep. You are invited to come join us for a selection of nightly bedtime stories in celebration of Izannah Walker’s 204th birthday! Our celebration will begin this evening Saturday, September 25th, 2021 at 8:00 p.m. Eastern time, and it will continue at 8:00 p.m. every evening through the end of the month, culminating in the unveiling and sale of my latest reproduction Izannah Walker dolls on Thursday, September 30th. We do so hope you will be able to join us each evening for a story that is sure to bring you sweet dreams!
You Are Invited to Join Us September 25th ~ 30th here at IzannahWalker.com for My Annual Izannah Walker Birthday Celebration
In Remembrance… Memorial Day 2021 <3
Sending Sweet May Day Wishes…
It’s been a very busy Saturday here in the doll’s house. All the little cloth girls were up very early, excitedly chattering away about who they needed to take a May Basket to, what to put in the baskets, and most importantly ~ how to keep from being seen after they left the basket on the doorstep and knocked on the door!
First things first… Tilly Lamb, Sarah Alice and Izzybelle volunteered to arrange the flowers and fill the May Baskets. Little Izzybelle even offered to tuck in extra Happy May Day “wishes” from her big jar of dandelion wishes ❤
Some of the other girls decided to go out for a walk around the gardens and the farm to enjoy the bright sunny morning. On their walk they discovered quite a bit of new growth popping it’s heads up everywhere they looked! How exciting!!! Naturally when they saw that the seeds they had sown in the field last autumn were finally growing they knew that they would need to spend some time tending the field today too.
After their farm chores were finished, Charlcie, Tilly Lamb, Zanna, Isabeau, Ismay, Sarah Alice, and Izzybelle loaded their wheelbarrow with May Baskets and called to the dogs, so that they could finally go deliver the baskets to their dearest friends and neighbors.
At the end of the day the tired but happy little Izzys came back home to have the warm cozy supper that Eliza Jane, Isane, and Hannah stayed home to prepare…
Happy 203rd Birthday Izannah Walker Part 4 ~ The Doll’s Slumber Party
Over the past ten years the little Izzys have had several slumber parties, not every year because they are always high spirited, bosterous affairs. My nerves can’t quite take that much gaiety and joyous shrieking without a lengthy break in between their sleepovers. Happily for them, and for all of the rest of us too, this is a birthday slumber party year!
Before this evenings invited guests arrived Tilly Lamb and Isabeau cooked a delicious birthday dinner. They made a huge chicken and mushroom pie, then prepared all the wonderful vegetables that the dolls purchased at the Thyme Forgotten Farm Stand on Thursday, when they did their marketing. They are hoping that their younger sisters and friends will eat something healthy for dinner, before they have their midnight snack of sweets!
After dinner Charlcie and Eliza Jane took over the kitchen chores. They brought out the little individual dark chocolate cakes they baked earlier in the day, and made a large pot of steaming hot cocoa. All of their sisters and friends enjoyed the sweets and finshed every single drop of cocoa and crumb of cake. ❤
All in all I would say that this has been an extremely happy occasion for all of us here at the doll’s house. The girls had such a good time having you come vist and join in their party for Izannah Walker! They love having guests even more than they love getting presents… and speaking of presents, this year they received a new antique dry sink for their kitchen, which has made them all (except Izzybelle) very happy indeed! Izzybelle much prefers toys and clothes to kitchen furnishings! She was quite pleased with their toy tin stove, photograph album and new knitted bosom friends. ❤
Tomorrow morning, September 26th at 10:00 a.m. Eastern time, you can get a Behind the Scenes peek at a bit of what goes on in preparation for all of my birthday party posts.
We will finish our 203rd Birthday Celebration tomorrow night, September 26th at 8:00 p.m. Eastern time, with the unveiling of my first reproductions of Sarah Alice. She is the newest addition to my antique Izannah Walker doll family and dearly beloved by all of her sisters. ❤