antique dolls · Antique Izannah Walker Dolls · Celebrations · Izannah Walker birthday · Recipes

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.

“That is not a 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 

by a 

Lady Dollmaker

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

6 eggs

3 cups flour

pinch of salt

3 tsp. vanilla

Directions:

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)

Ingredients:

1 1/2 cups butter

1 pkg. (8oz.) cream cheese

3 cups sugar

6 eggs

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.

Pound 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.

Apple Cake

from Shirley Shaker Village

1/3 cup butter

3/4 cup sugar

1 egg

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

powdered sugar

ground cinnamon

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.

Washington 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

Rum Gingerbread

1/2 cup sugar

1/2 cup butter

1 egg

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.

Sorghum Gingerbread

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.

Quince Marmalade

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.

Yeast Gingerbread

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.

Shrewsbury Cakes

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

Mace Shortbread

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).

Scottish Shortbread

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.

Cobblestones

(Fanny Pierson Crane, Her Receipts, 1796, adaptation)

1 cup light brown sugar

1/2 cup butter

1 egg

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 egg

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.

Birth-day Pudding

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

milk

sugar

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.

Pastry

1 c. flour

1TB. Sugar

¼ tsp. Salt

¼ c. butter

1/4c. milk

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.

Filling

2 eggs lightly beaten

2TB. Dry sherry

¼ c. sugar

4 tsp. Flour

¼ tsp. nutmeg

¾ c. almonds, finely chopped

Fruit Jam

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! 

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A Sweet Remembrance Autumn Newsletter

Tilly J. Lamb and I are both spending our days making dolls in preparation for our annual Izannah Walker Birthday Celebration on September 25th & 26th, 2020

I haven’t sent out a newsletter in quite some time… the one overwhelming thing I most want to say is that I hope you, your families and loved ones are safe and healthy. This has been such a very sad and difficult year for our world.

I debated with myself about whether or not to write my annual Autumn Newsletter, but in the midst of such very unsettled and stressful times I find that I need a few happy, fanciful things to think about. Tiny bright spots that make life feel a bit more normal and remind me of better days. So I decided to go ahead and write, hoping that you might feel the same and be interested in a bit of studio news and upcoming events.

The dolls and I are busy making plans to celebrate Izannah Walker’s 203rd birthday on September 25th I started writing my Izannah Walker Journal ~ Paula Walton’s Doll-Making Notes blog in January, 2009. The little Izzy’s and I have been celebrating the anniversary of Izannah Walker’s birth on my blog for ten years! Since my first birthday post on September 25th, 2010!

I’m getting a rather late start on preparations this year. I have to admit that since March I have been feeling much too antsy to make dolls… I have needed to do more physical, less detailed work. To be up and moving all the time rather than sitting…  I have been throwing myself into taking care of my little remnant of an 18th century farm. My life is going through a lot of changes at the moment and one of the things I am exploring is the feasibility of farming on a very small scale, so I have been growing a few experimental crops and trying out new plants. I’m not at all sure that farming is in my future, but it has made for an interesting, busy, exhausting spring and summer. I have also been concentrating on taking care of my family and making things for them. I have made masks, masks, and more masks. Not nearly as many as some people I know, who have been donating them on a large scale, but I have still made a fair number  ~ about 75 so far, with more requested and on my to do list. My concentration on family has included making toys with my granddaughter and sewing clothes for her first year of school.

Now, just finally, I am feeling as if I can return to making dolls, creating spun cotton fancies, and all the other art and handwork that I love. Apparently I am not alone in this, as I have recently been seeing comments and posts from other artists and craftspeople remarking that they too have not been able to work on their art and creations for months…

So please come join me at www.izannahwalker.com on September 25th, 2020 as the dolls and I celebrate Izannah Walker’s 203rd birthday! We will come up with something fun and festive to mark the occasion and I will be introducing my very first reproduction dolls of Sarah Alice, the latest antique Izannah Walker doll to join my Izannah family. There will be more details to come posted on www.izannahwalker.com , https://www.facebook.com/ASweetRemembrance , and https://www.instagram.com/asweetremembrance/?hl=en

In the meantime, if you would like a bit of extra Izannah Walker fun, you may want to watch a few of my videos on YouTube https://www.youtube.com/user/asweetremembrance/videos .

Other Studio Happenings

I am very, very honored to once again have been selected by Early American Life as one of their top traditional craftsmen in 2020. This marks the 41st time I have been juried into their prestigious Directory of Traditional Craftpersons. One of my dolls was featured in their August 2020 issue.

Reminder

Both the Spun Cotton Ornament Class and Izannah Walker Doll Making Class member help sites have moved to private facebook groups. If you are a member of either class and would like an invitation to the group please email me. You must be a member of facebook to use the private facebook group.

In Closing Thank you all for your interest in my work for all these years. I have enjoyed getting to talk or correspond with so many of you! Knowing you has enriched my life. I hope that I have been able to add just a bit of fun, whimsy and knowledge to yours!

I’d like to leave you with this recipe for Birth-day Pudding. It is the recipe that the dolls and I baked for our first Izannah Walker Birthday Party in 2010, and what we will be making again to celebrate this year. It is very easy and quite delicious! You don’t even have to be a doll lover to enjoy it ~ lol!

Wishing you and safe and happy autumn!

Paula

www.asweetremembrance.com

Birth-day Pudding

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).

Notes:

After buttering my dishes I dusted them with sugar, before layering in the bread and butter.

I cut the crusts off my bread, as the pudding was for a special occasion, but you certainly don’t have to.  I saved the crusts as a treat for the wild birds in my yard.  You may also save them to make  stuffings, bread crumbs, or croutons.

I chose cinnamon, mace and nutmeg as my spices.

I baked my doll sized pudding in a custard cup, which would also be nice if you want to bake yours in individual portions.

I preheated my oven to 350 degrees and baked my puddings for 15 minutes, then I reduced the oven temperature to 250 degrees and continued baking for the remaining 2 hours and 45 minutes.  I removed my doll size pudding from the oven after 30 minutes of total baking time.  Your baking time is going to depend a lot on the size of your dishes and the thickness of your pudding, so check your oven fairly frequently.  It’s also a good idea to put a cookie sheet under your dish, because my pudding bubbled over as it was baking.

Antique 19th century children's clothing · Antique Izannah Walker Dolls · Izannah Walker History · Recipes · See Me on Facebook · Videos

Hold On Tightly to Your Dreams… A Tale of Izannah Walker and Her Dolls

Here is the program that I did for the Beyond All Limits Virtual Doll Convention that is being held right now on facebook. All the dolls were very excited to have virtual visitors come for tea

 

I hope you will enjoy it!

 

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You Are Cordially Invited to My Annual Online Izannah Walker Birthday Celebration September 25th – October 1st, 2019

Happy 202nd Birthday Izannah Walker!
Please come help us celebrate Izannah Walker’s 202nd birthday, September 25th – October 1st, here on http://www.izannahwalker.com

I’ve been working away here in my studios, preparing for one of my favorite times of the year, my annual Izannah Walker birthday celebration. It is always a special event here in the doll’s house, as the dolls and I make time to simply play and enjoy the very special dolls that Izannah Walker created.

My Izannah birthday celebration changes a bit from year to year, but always features my collection of antique Izannah Walker dolls, plus some of the dolls I reproduce from her originals.

This year there will be a bit of make believe, a scoop of education, a cupful of beautiful photos, and a pound of fun, all stirred up with a pinch of magic! … oh yes, and cake, lots and lots of cake! ❤  Introductions to some of the new dolls I’m making, just for this celebration, will also be sprinkled in throughout the week, just like decorations on top of a birthday cake ❤

So please come visit everyday next week as the dolls and I share our birthday party with you!

Antique Izannah Walker Dolls · Holidays · Recipes

Happy St. Patrick’s Day

Happy St. Patrick's Day www.izannahwalker.com
Happy St. Patrick’s Day!

Eliza Jane and Hannah wish you a very happy St. Patrick’s Day!  This morning, to celebrate, Hannah baked Irish Soda Bread for breakfast, which made all her sisters quite happy indeed ❤

 

Hannah’s favorite recipe comes from The Society for the Preservation of Irish Soda Bread. She prefers the recipe for White Soda Bread.  She did stray from tradition and add raisins, which would actually make her bread “spotted dog”.  Hannah is quite fond of both raisins and dogs… ❤

 

 

 

Antique Izannah Walker Dolls · Recipes

A Very Snowy Day or What Little Dolls Do To Amuse Themselves When They Are Stuck Indoors…

How much snow? www.izannahwalker.com
“Isabeau can you tell how deep the snow is?”

 

snow day www.izannahwalker.com
“I think we should go sledding!”

 

snow day www.izannahwalker.com
“Or we could build a snowman!”

 

snow day www.izannahwalker.com
“No! We should stay inside where it is warm and read…”

 

snow day www.izannahwalker.com
“or work on our samplers…”

 

Isabeau, Ismay and Zanna were forced to agree, for the sad truth is that the dolls only have one coat to share between them all, which was kindly loaned to them by the bears…

mohair coat
Teddy Bear mohair coat… https://izannahwalker.com/2016/05/13/a-trip-to-brimfield-yeilds-treasures/

 

the story of my dolls www.izannahwalker.com
…and so Isabeau sat down to read “The Story of My Dolls” aloud. “No one seems to know much about Tillie” she read…

 

the story of my dolls www.izannahwalker.com
“We do, we do!” cried all the dolls…

 

… later they bundled Izzybelle into the borrowed coat and let her go outside to scoop snow into their biggest bowl.  Then they made snow ice cream, which they ate to their hearts content.

snow ice cream www.izannahwalker.com
Snow Ice Cream ❤ To make a dish of your own follow this link for the recipe: https://izannahwalker.com/2013/02/09/a-special-treat-for-a-snowy-day/

Thus ends the story of my dolls and their very snowy day… ❤

 

Antique Izannah Walker Dolls · Celebrations · Recipes

Happy 198th Birthday Izannah Walker – Part 3 – Baking Birthday Treats

Time to bake. www.izannahwalker.com

The dolls have taken over my kitchen to bake honey cakes for this afternoon’s birthday tea party.  It’s time to get out the cookbook!

This is one of our favorite cookbooks.  America Eats by William Woys Weaver. It is no longer in print, but if you search you may still be able to find a copy here or there...
This is one of our favorite cookbooks. America Eats by William Woys Weaver. It is no longer in print, but if you search you may still be able to find a copy here or there…

"Isabeau will you find the page with the honey cake while I get out the honey pitcher?"
“Isabeau will you find the page with the honey cake while I get out the honey pitcher?”

"Here it is, Honey Tea Cake."
“Here it is, Honey Tea Cake.”

Time to bake. www.izannahwalker.com

"Hannah, Isane and I will get out the ingredients, and you can measure them into the bowl."
“Hannah, Isane and I will get out the ingredients, and you can measure them into the bowl.”

"Alright, I can do that Isabeau"  "Can you please hand me the flour?"
“Alright, I can do that Isabeau” “Can you please hand me the flour?”

"Zanna, do you think I should add some lavender to part of the batter?"
“Zanna, do you think I should add some lavender to part of the batter?”

"I think that is a wonderful idea Hannah!" "It will taste so good with the wild flower honey!"
“I think that is a wonderful idea Hannah!” “It will taste so good with the wild flower honey!”

"Does this look like enough lavender?" "Or should I add just a smidgeon more?"
“Does this look like enough lavender?” “Or should I add just a smidgeon more?”

"I love lavender! Let's add a bit more."
“I love lavender! Let’s add more!!!”

"Ismay, is the oven hot enough?" "I think the tea cakes are ready to bake."
“Ismay, is the oven hot enough?” “I think the tea cakes are ready to bake.”

"Yes it's just the right temprature."
“Yes it’s just the right temperature.”

"These smell devine"  "The first batch is ready to come out of the oven right now."
“These smell devine” “The first batch is ready to come out of the oven right now.”

"Izzybelle, let the cake cook a bit so you don't burn your mouth, and then you can be our official taster."
“Izzybelle, let the cake cool a bit so you don’t burn your mouth, and then you can be our official taster.”

"Is it good?" "Oh yes! Everyone is going to love them. Maybe we should make more!"
“Is it good?” “Oh yes! Everyone is going to love them. Maybe we should make more!”

"Let's hurry and get the last of these out of the oven. We still need to get the chairs set up in the parlor and change clothes before the guest start arriving..."
“Let’s hurry and get the last of these out of the oven. We still need to get the chairs set up in the parlor and change clothes before the guest start arriving…”

Please come back to join us at 4:00 p.m. Eastern time for tea. ❤