WEEK 11 WALNUT INK Shells of 8 walnuts 1 cup water 1/2 tsp. vinegar 1/2 tsp. salt Wrap the shells in a towel.Hammer the towel to crush the shells. Add shells to water and biol gently 45 minutes. The water will turn brown. Cool the mixture 15 minutes. Pour through the strainer. Add the vinegar and salt to the walnut ink and stir till the salt dissolves. Keep the ink jar tightly covered when you're not using it. Otherwise, your ink will dry out! SHREWSBURY CAKES These delicious sugar cookies, or Shrewsbury cakes, as they were called in colonial days, originated in England. They can be made either flat or rolledout and cut into little heart shapes. 3/4 butter, softened 1 1/4 cup sugar 1 eggs 1 1/2 tsp. grated orange peel 2 tsp. vanilla 2 1/2 cups sifted all-purpose flour 1/2 tsp. salt extra sugar Cream - beat - the butter and sugar together. Add the egg, grated orange peel and the vanilla. Stir in the flour and salt to make a stiff dough. Wrap the dough in waxed paper. Refrigerate for several hours or overnight. Roll the dough into 1" balls and then roll the balls in sugar. Arrange the balls 1 1/2" apart on ungreased cookie sheets. Flatten the balls gently with the bottom of a glass. Preheat oven to 350 degrees. Bake 8 minutes or until cookies are lightly brown on edges. STIRABOUT This is a thick chicken stew that was served in colonial homes and taverns. It was cooked in one pot. 4 Cups chicken broth 4 cups sliced potatoes 1 cup chopped celery 1 tsp. parsley 1 tsp. garlic powder 1 tsp. salt 1 tsp. white pepper 2 cups cooked chicken, cut into pieces 2 cups canned corn, drained 1 cup tomato sauce 2 eggs, beaten 1/2 cup flour Bring chicken broth to a boil. Add potatoes, celery, parsley, garlic powder, salt, and pepper. Simmer, covered, until the potatoes are almost tender, 15-20 min. Add the cooked chicken, tomato sauce, and canned corn. In a small bowl, beat the eggs and flour with a fork to make a thin paste. Drop by tablespoons into the boiling broth. Cover and gently boil for about 8 - 10 min. GAME OF GRACES 4 wooden dowels, each 1/2" wide and 2' long 2 wooden hoops, each 10" wide 8 ribbons, each 1/4" wide and 6 ' long acrylic paintbrush Paint the dowels and then set them aside to dry. They will be your game wands. To decorate a hoop, tie an end of a ribbon around the hoop in a double knot. Wrap the ribbon around the hoop, completly around the hoop until you reach the original tie. Tie to leave ribbons hanging down as streamers. Tie a second ribbon around the hoop and wrap next to the first ribbon. Tie a third and fourth just as the first two, so a total of four ribbons are twisted around the hoop and at least four streamers hang down from the hoop, preferably at the top, bottom, and sides. Decorate a second hoop the same way. To play, you'll need a partner. You each get 1 hoop and 2 wands. Stand about 10 feet away from your partner. Cross your wands in front of you and lay the hoop on the wands. Toss the hoop back and forth with your partner. Object is to pass it as fast as possible without dropping it. When you have mastered 1 hoop, try tossing 2 hoops back & forth at the same time!! |
 |
| HOME |
|
| Homeschooling Pages |
|
| HOME |
| US History 1 Activities page 5 |
|
| US History 1 Page 6 |
WEEK 10 QUILL PEN & BERRY INK Need a good-sized feather and sharp knife. Let the quill soak in warm, soapy water for 15 min. Trim off 2" of the bottom feathers of the quill. Cut off the end of the quill stalk at an angle. This will be the point, or nib, of your quill pen. Use a straight pin to clean our the inside of the stalk. Work carefully so you don't crack the nib. Now cut a small slit in the nib. This slit will help control the ink flow. Dip the nib of the quill pen into the ink. Press the nib gently onto the felt to blot the excess ink. BOSTON BAKED BEANS 6 Cups canned navy beans 1 medium onion 1 Tbs. dry mustard powder 1 tsp. black pepper 1 1/2 tsp. salt 1 1/2 Tbs. white vinegar 1/4 Cup molasses 1 piece smoked pork shoulder, neck or ham bone Preheat oven to 250 degrees. The Colonists would have had open fireplaces and possibly an oven compartment off to one side of the fireplace. Mix all in a large pot and bake 5 hours. (or try a crock pot on low). Keep beans moist during baking. 30 min. before beans are finished, take off the lid. Continue to bake uncovered. Good served with cornbread. BOUNTIFUL BREAD In Colonial homes, Saturday was when a week's supply of bread was made by the women of the house. Colonial farms grew the grains - wheat, oats, barley, and rye. Most of the grains were used to feed the animals and the rest was used for the family. Grain was ground into flour for home use at the villagemill. 3/4 Cup lukewarm water 2 pkgs active dry yeast 1 1/4 Cups milk 4 1/2 to 5 Cups flour 1/4 Cup butter, softened 2 Tbs. sugar 2 tsp. baking powder 1 tsp. salt extra flour for rolling our the dough extra butter for greasing the loaf pan Grease loaf pan. Put lukewarm water into the large bowl and then stir in the yeast. Add the milk, 2 1/2 cups flour, the 1/4 cup butter, sugar, baking powder, and salt. Beat until completely combined. Now stir in the remaining flour. Knead the dough on a floured surface until it is not sticky anymore. (3-5 minutes) With rolling pin, roll the dough into an 18" by 9" rectangle. With your hands, roll up the short side of the dough and press the ends to seal it closed. Place the loaf with the seam side down in the loaf pan. Coat the top with butter and cover the bread with a clean dish cloth. Let rise in a warm place until bread doubles in size. This takes about an hour. Preheat oven to 425. Bake 30-35 minutes or until the loaf is golden. PUMPKIN PUDDING 4 eggs 1 - pound can pumpkin 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. allspice 1/2 cup molasses 1 cup milk butter to grease casserole dish Preheat oven 350 degrees. Crack the eggs into the large bowl. Beat them till mixed. Add canned pumpkin to the eggs and mix well with a spoon. Add spices, mix. Add molasses, mix. Grease casserole dish. Pour pumpkin mixture into the carrerole dish. Bake 1 hour. BERRY INK 1 cup ripe berries strainer small jar with lid 1 tsp. vinegar 1 tsp. salt Place a few berries into the strainer. Hold the strainer over a small jar. Crush the berries so the juice drips into the jar. Empty strainer and continue crushing berries until they are all squeezed into juice. Add the vinegar and salt to the berry juice. |