Traditional Foods-- Before Lent Begins

Carnival in Berlin, Germany (source)

 

 

Tomorrow, Tuesday February 9, is the day before Ash Wednesday. Known by many names (Fat Tuesday, Mardi Gras, Shrove Tuesday, Pancake Tuesday,), it is the day before the Christian season of Lent begins. It is the culmination of the traditional Carnival season, celebrated in most famously in New Orleans, and in many other places around the world. In New Orleans, it is an exciting annual event marked by costumes, beads, parties, parades and excessive eating and drinking. There are many local customs and traditions around the world, and most are far more sedate, but involve foods considered rich and decadent.

German Doughnuts, Similar to Pennsylvania Dutch Fastnachts (source)

"Shrove Tuesday" is derived from the word shrive, meaning confession and absolution of sins. It is observed by many Christians, and is intended to be a day of reflection, examination of conscience, and asking for God's forgiveness and assistance to live a better life. Traditionally, Christians have observed the season of Lent, the forty days leading up to Easter, by engaging in fasting and prayer, giving to charity, and by living more simply in order to come closer to God. For example, Catholics fast during the day of Ash Wednesday, and eat a light meat-free meal for dinner. They also abstain from meat on Fridays during Lent. Many Christians observe Lent by eating more modestly, minimizing meats and sweets. Today many people give up something that they consider to be a "vice" for Lent, such as smoking, drinking or eating chocolate, and develop healthier habits as a result. Traditionally on Shrove Tuesday, people have indulged on fattening and delicious foods, such as doughnuts and pancakes, made to use up the last of the sugar, lard, butter and other fats, which would be avoided for the next several weeks.

Eating Donut by Ryan McGuire (source)

In Southeastern Pennsylvania where I live, the Pennsylvania Dutch tradition of Fastnacht (or Fasnacht) Day is alive and well. It began with the original German settlers of this region, and today is enjoyed by people of various backgrounds. These doughnuts can be round, but are usually square, or triangularly shaped, and normally do not have a hole. Some recipes are made with mashed potatoes; some use yeast and some do not. They are usually dusted with powdered or granulated sugar. Some churches use Fastnacht day as a fundraising opportunity, selling the traditional doughnuts, and holding church socials. Variations of these doughnuts can be widely found in area bakeries and supermarkets, and someone invariably brings a bunch of these doughnuts to every workplace on Fastnacht Day!

 

 Pennsylvania Dutch Kitchen (1942) Courtesy of Library of Congress

There are other delicious doughnuts and similar foods that are traditional on Shrove Tuesday, including New Orleans' famous Beignets and the jelly-filled Polish Paczki. A wonderful article with historical information and  traditional recipes for these and other Fat Tuesday delights is called Fat Tuesday: The Many Different Doughnuts of Mardi Gras. It is found on npr.org. Please click on the following link to this article: http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras#fasnacht

Beignets and Coffee by Tahoemike10 (source)

In The UK, Ireland, Australia and Canada, Shrove Tuesday is traditionally observed as Pancake Tuesday. Many Americans continue to also follow this custom, and numerous churches hold special pancake suppers in celebration. It is especially common among Episcopal churches. The following is adapted from an article which appeared in The Delineator in February 1921. It features some unusual pancake recipes and suggestions to give variety to Pancake Tuesday and to meals year-round.

"Pancake Tuesday" falls on February the eighth this year (1921), as the Lenten season begins on the ninth,  ushered in with Ash Wednesday, the first day of fasting. It may be well to explain that this jolly-sounding name for the day before Ash Wednesday is now almost forgotten, as Mardi-Gras...,the French for "fat Tuesday" is the popular name and stands sponsor for the many Mardi-Gras carnivals held on that day.

Heart Shaped Pancakes -Photo by Cbaquiran (source)

Such feasting and revelry have quite supplanted the baking of Shrove Tuesday pancakes and having them ready to serve to the itinerant singers who roamed through the streets on the night before lent. The revival of this name gives the wide-awake housewife a good excuse to do a little experimenting to see what can be done in the way of pancakes other than the ordinary breakfast-table variety. 

Potato Pancakes

 A good way to begin is to introduce your family to the vegetable pancake served with the main course of the meal. The potato pancake stands out prominently in this list of vegetable pancakes and is always a favorite with the men of the family. With pot roast and plenty of brown gravy, there is little else to be desired at a meal than crispy-edged potato pancakes. (To make:) Pare, wash and put into cold water three large potatoes. Let soak overnight if convenient, but at least three or four hours. Grate them into a bowl and add one well-beaten egg, one-half cup flour and one teaspoon baking-powder. Season with salt and pepper and add milk to make a pouring batter. Bake like ordinary pancakes on a griddle and serve with sausage, stew or ham with a cream gravy. These potato pancakes are also good with syrup, sugar or jelly.

 Sweet Potato Pancakes

Sweet potato pancakes are delicious when served with chicken or veal. The same recipe for white potatoes may be followed, or for a change, try finely-chopped boiled sweet potatoes stirred into an ordinary batter until it will take no more.

Photo by Holgers Fotografie (source)

Tomato and Rice

Tomato and rice make such a delicious combination that it is well to try them in the novel form of a somehat thick pancake as an accompaniment to "Liberty Steak", which is the after-the-war name for "Hamburg". Place a portion of the steak on a tomato-rice pancake and pour a generous tablespoon of savory tomato sauce over all.

Corn Pancakes

Canned corn is excellent made into thick pancakes and served in the same way, as the tomato sauce beings out the flavor of the meat. This arrangement makes an attractive-looking platter for the table, as the meat cakes may be placed on the pancakes and the thick tomato sauce, garnished with parsley, used as a border.

Apple Pancakes

Apple pancakes as an accompaniment to roast pork or pork chops are always greeted as a welcome change from apple sauce. These are made in two ways, one by the addition of as much finely chopped raw tart apple as the batter will take. The other method results in a cake more like an apple fritter, as a thin slice cut from a pared and cored apple is taken up with each spoon of batter.

Poster 1918 (Courtesy of Library of Congress)

Holland Pancakes With Sausage Meat

Just because the rolled pancake is generally associated with jelly or some other sweet filling, there is no reason to limit these fancy pancakes to the list of deserts. A popular tea-room has built up a reputation for a delicious breakfast dish which is nothing more nor less than a novel way of serving griddle-cakes and sausage. Here's the way it is done: A rather large, thin pancake is first brushed with fat from the pan in which the sausage meat has been cooking. This is an advantage in this as it saves butter! Then hot sausage-meat is spread over one side of the pancake and it is quickly rolled and laid on a hot platter waiting for its mate, as two of these constitute a portion. If there is not too much filling and the rolled pancake is laid with lapping side next to the plate, there is no chance of it unrolling. For luncheon or supper spread the pancake with creamed ham or chicken, a savory force-meat (chopped meat)  or any other appetizing mixture made from left-overs. Roll each pancake quickly and keep at the door of the oven until all are ready.

Fort Kent, Maine. (vicinity). Mrs. [Leonard] Gagnon Making Buckwheat Pancakes
   Photo by: John Collier (1942) (Courtesy of Library of Congress)

French Pancakes

The popular jelly-filled pancake, known as French pancake, is so casually made and so good that it should figure more frequently on the family table. Follow any good recipe for pancakes, spread each with softened tart jelly and roll while hot. Place side by side on a platter, lapped side down to prevent spreading, dredge with sugar and, last of all, with a red-hot wire toaster or fine broiler burn lines on the sugared pancakes, so that the brown lines show distinctly. For a change, flavor the batter with orange, spread with orange marmalade and mix grated orange-peel with the sugar sprinkled over the rolled pancakes. A hot jelly or marmalade sauce may be served with these pancakes, if desired. Or try making the pancakes as large as a dessert-plate, and, when five or six are ready, arrange like a layer cake with plenty of butter and scraped maple-sugar or jelly between the layers and a generous supply of syrup or jelly sauce to pour over each portion as it is cut like a pie.

source

Alsatian Pancakes

Make a batter of one-half cup milk, three well-beaten egg-yolks, two teaspoons sugar, two tablespoons melted fat, one-half teaspoon salt and one cup flour. Beat thoroughly and add another one-half cup of milk and the stiffly beaten whites of the three eggs. More flour or milk may be needed to make the batter just right. Grease bottom and sides of a large shallow frying-pan. Pour in the batter and tilt the pan in all directions, so that a rim of batter is formed all around the edge of the pan. When firm, remove to hot oven until center puffs and edges become crisp. To serve, dredge with powdered sugar and squeeze over it some lemon-juice. Break down the puffed center of the pancake, fold one side toward the middle, add more sugar and lemon-juice and then fold over the other side. Cut in three or four portions. This is a splendid dessert to serve with coffee and is a great favorite with men.

Adapted From An Article By Helena Judson From The Delineator, February 1921

 

Mrs. Orville White Making Pancakes For Breakfast Near Northome, Minnesota
    Photo by Russell Lee (1937) (Courtesy of Library of Congress)

 

Homemade Vegetarian Soups

Photo by James DeMers (source)

In honor of National Homemade Soup Day, I'm sharing some recipes for warm vegetarian soups. The first three are my versions of classic soups; the fourth is adapted from a vintage creole recipe. Bon appetit!

CREAM OF BROCCOLI SOUP

§         8 ounces frozen chopped broccoli

§         2 tablespoons minced onion

§         ¼ cup flour

§         3 cups milk

§         1 tablespoon butter or margarine

§         Salt and black pepper, to taste

Cook broccoli according to package directions; drain, and set aside cooking liquid. In bowl, mix flour with milk until smooth.  Add to broccoli in saucepan and stir well. Add reserved cooking liquid, butter, minced onion, and seasonings. Cook over moderate heat, stirring occasionally, until soup is slightly thickened and flavors are well blended. Serve with croutons, if desired. Yield: 4 servings.

TOMATO BISQUE SOUP

• 1 large (28 ounce) can crushed tomatoes
• 1 can condensed tomato soup
• 1 soup can full of milk
• ½ small raw onion, chopped
• ¼ cup grated Parmesan or Romano cheese
• Seasonings to taste (garlic powder, basil, oregano, salt, black pepper, cayenne pepper, crushed red pepper flakes)

Place tomatoes and onion in blender or food processor and blend until just slightly chunky. Heat mixture in saucepan, and add condensed tomato soup, 1 can milk, and herbs and spices as desired. If you would like it spicy, add crushed red pepper flakes and/or cayenne. Stir frequently over low heat until done.  Just before serving, stir in cheese. Serve with croutons, if desired. Yield: 4 servings

PASTA E FAGIOLI

• 1 cup olive oil
• Crushed red pepper flakes, to taste
• 3 garlic cloves, crushed
• 1 stalk celery, chopped (optional)
• 1 large (28 ounce) can crushed tomatoes
• 2 cans cannellini beans (or one can of these and one can of red kidney beans)
• ½ pound of uncooked small pasta, such as tubetti, ditalini or broken spaghetti
• Salt and pepper, and dried basil, to taste
• Grated Parmesan or Romano cheese

Coat bottom of small stock pot or Dutch oven with olive oil. Sauté garlic and red pepper flakes until garlic is golden. Add celery if using, and sauté a few minutes more. Then add crushed tomatoes and cook on low heat for 25 minutes. Add salt, pepper, and basil, and the beans with liquid. Let cook about 10 minutes more over low heat. Then add 4 cups of water and let come to a boil. Add uncooked pasta and let cook until pasta is al dente. Serve topped with grated cheese and more crushed red pepper, if desired. Yield: 4-6 servings.

 

POTATO   AND   WATERCRESS   SOUP (Potage Cressonniere)

§         5 Tbsp butter

§         2 medium onions, sliced

§         6 medium potatoes, pared and sliced

§         1 clove garlic, minced

§         ¾ cup water

§         2 bunches watercress, coarsely chopped

§         3 cups milk and water in equal quantities

§         1 cup light cream

§         Salt and pepper, to taste

Melt the butter in a deep saucepan. Add onions, potatoes, garlic, three quarters cup water, salt, and pepper. Cook very slowly until vegetables are soft and mushy. Add three quarters of the watercress. Add the milk and water and stir over heat until soup comes to a boil. Press mixture through a coarse strainer; or allow to cool and place in blender or food processor to puree. Return to the pan with the rest of the watercress. Add the cream, season to taste, and heat thoroughly. Yield: 4 to 6 servings

Adapted from The Art of Creole Cookery (1962)

February Flower--The Crocus

Yellow Crocuses

February 1st is about halfway between the winter solstice and the spring equinox. It is celebrated today as St. Brigid's Day in Ireland, which honors one of Ireland's patron saints, St. Brigid (or St. Brigit) of Kildare (circa 453-524 A.D.) It is also the date of the ancient Gaelic festival of Imbolc (or Imbolg), historically observed in Ireland, Scotland and the Isle of Man, which marked the beginning of Spring. Although many of the ancient Imbolc customs died out by the 20th century, the seasonal festival is still  recognized, and ancient traditions are still practiced in some areas. 

St. Brigid of Kildare (source)

We're still in the middle of winter here in southeastern Pennsylvania. Although it's been mostly above freezing this past week, piles of snow still remain from the Blizzard of 2016. But I always feel a little bit of hope at the beginning of February, that spring can't be too far away. Already the days are getting just a little bit longer, and this month we'll get to see our first spring flowers--the crocuses.

Photo by Christa Regina (source)

Crocus is a genus of flowering plants in the iris family. There are about 90 species, which bloom in various parts of the world at different times of the year. The seasoning saffron is harvested from a number of different species, including Crocus sativus, which has been cultivated in the Mediterranean since ancient times. 

Saffron Gatherers Appear in Minoan Frescoes on the Island of Santorini in the Aegean Sea (1600-1500 B.C.E) (source)

Several species of ornamental crocuses are popular with gardeners in North America and Europe, and are mostly yellow, white or shades of purple, although some varieties are available in colors including pink and orange. Crocuses are all about two to four inches tall. Snow crocuses are the first to bloom; Dutch crocuses are larger and bloom somewhat later. 

Photo by Listje (source)

Crocus flowers and leaves are protected from frost by a waxy cuticle, and they can often be seen blooming through the snow. The strong scent of many crocuses lures sleepy bees from their hives as early as February or March. Crocuses naturalize, meaning that they grow and spread, with minimal care, and return each year to add striking color to the dull winter landscape.

Crocuses In the Snow  (Photo by Ralph Hauser) (source)

Crocuses have always been celebrated as an early sign of spring and of hope. In the romantic Victorian "language of flowers", lovers could use flowers symbolically to send each other secret messages. Crocuses symbolized youth and gladness, and they are featured in the following poem and vintage illustrations.

Three White Crocuses and Violets (courtesy of tuckdb.org)

Birthday Card (1921) (courtesy of tuckdb.org)

 

Two Pretty Girls Driving In A Snowstorm, White Crocuses Below (courtesy of tuckdb.org)

Sundial In Garden With Crocuses--Scotland (1908) by Mary G. W. Wilson (Courtesy of Library of Congress)

Pot of Purple and White Crocuses (1905) (courtesy of tuckdb.org)

Christmas Lights In January

Photo Courtesy of Ville Turkkinen www.pixabay.com

I’m not a fan of winter, so I didn’t mind the unusually warm temperatures we’ve been having lately. I didn’t mind our rainy Christmas, and I didn’t complain like so many others have that it just didn’t “feel like” the holiday season this year. It has been mostly above freezing during the day in Southeastern Pennsylvania, throughout December and the first few days of January. But yesterday, with a high temperature of 31 degrees and blustery winds, it seemed like winter had finally arrived.

This morning when I took my husband to work, it was 11 degrees. We let the car warm up before we got started, so we were cozy for the ride, but it felt like walking through a freezer on the way to the car. But, it’s January—and that’s the way it’s supposed to be.

It was still almost dark when we left, with a thin sliver of moon and stars still visible. As we drove, we noticed that a few people still had their Christmas lights up, and we remarked that it was nice to see. It’s a shame that once Christmas is over, most of the lights and decorations come down, because January is such a cold and dark month. 

Photo Courtesy of Jill Wellington www.pixabay.com

In February and March, you start to see the days getting longer. Even when it’s cold, there is a little more natural light, and a sense that Spring, though still far away, will come. But in January, the lengthening of the days is barely noticeable, and there is a letdown after the holidays.

Photo Courtesy of Stefan Schweihofer  www.pixabay.com

It’s easy to understand how Christmas lights got started. In the darkest days of the year, when people lit their homes with candles and lanterns, extra light was needed for everyday living during the winter. And lanterns placed in windows and outside of homes would have guided friends and family who were visiting to share in the festivities. People started bringing evergreen trees inside, and placing lighted candles on them. It’s debatable how this custom got started, but by sometime in the 19th Century, Christmas trees were popular throughout North America and Europe.

Victorian Postcard

The history of electric Christmas lights is intricately tied to the dawn of the modern era, when houses began to be supplied with electricity. Thomas Edison invented the first functioning light bulb in 1879. In 1882, an associate of his, Edward Johnson, was the first person to electrically light his family’s Christmas tree in his New York home, located in one of the first sections of the city to be wired for electricity. He became known as “The Father of Electric Christmas Tree Lights.”

Christmas Tree Circa 1900--Photo Courtesy of The National Library of Ireland

http://catalogue.nli.ie/Record/vtls000522000/Holdings#tabnav

A visiting reporter wrote the following description of that magical, modern tree in “The Detroit Post and Tribune”: “Last evening I walked over beyond Fifth Avenue and called at the residence of Edward H. Johnson, vice-president of Edison’s electric company. There, at the rear of the beautiful parlors, was a large Christmas tree presenting a most picturesque and uncanny aspect. It was brilliantly lighted with many colored globes about as large as an English walnut and was turning some six times a minute on a little pine box. There were eighty lights in all encased in these dainty glass eggs, and about equally divided between white, red and blue. As the tree turned and the colors alternated, all the lamps going out and being relit at every revolution. The result was a continuous twinkling of dancing colors, red, white, blue, white, red, blue—all evening.”

 

Christmas Postcard, circa 1920

In 1890, Edison published a promotional brochure which may have been the first mention of commercially available electrically powered Christmas lights. It stated that “There are few forms of decoration more beautiful and pleasing than miniature incandescent lamps placed among flowers, or interwoven in garlands or festoons; for decorating Christmas trees or conservatories…”

From there, the popularity of Christmas lights exploded. People began placing electric candles in windows, and decorating staircases, lampposts and the insides and outsides of homes and businesses with strings of lights. They have become safer and easier to use over the years, and most recently, energy efficient LED lights have become popular. It’s hard to imagine Christmas without Christmas lights. And it’s nice to see that some of them stay up into January, to bring some comfort and joy to these long, cold nights!

Happy New Year 2016!!!

 
 "Aqua String Band - 2010 Performance" by Roniannacone - Own work. Licensed under CC BY-SA 3.0 via Wikimedia Commons.


With sunshine and a high temperature of 45 degrees, this is a great day for the Mummers Parade in Philadelphia!

The Mummers Parade is a great Philadelphia tradition, held each year on New Years Day. (It occasionally has had to be rescheduled due to bad weather.) It is believed to be the oldest folk festival in the USA.

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"Aqua String Band - 2011 Performance" by Roniannacone - Own work. Licensed under CC BY-SA 3.0 via Wikimedia Commons.



 

"Aqua2007" by Roniannacone at en.wikipedia - Own work