| WEEK 13 MAKE A KITE 2' wooden dowel, 1/4" wide 2' wooden dowel, 1/4" wide Large ball string scissors, ruler, small knife Sheet of lightweight paper, 3' square 20 strips of colored paper, each 2x3 " 1' dowel, 1/2" wide Form a cross with the 2' and 3' dowels. Cut a 3' piece of string and tie one end tightly around the 3' dowel just under the cross intersection. With a helper, wind the string crossways a few times in one direction, then in the other. Stop winding when there are just 3" left. Wrap the string loosely around the 3' dowel once, and then tie it in a tight double knot. squeeze a little glue onto the know to secure it. Notch the ends of the dowels with the sharp knife (an adult should do this!) Cut an 8' piece of string and tie a double knot as the end. Slip the string into the top notch and pull tight. Wind the string around the kite frame, slipping the string into each notch. You will end up with a diamond pattern connecting the edges of yout cross. Lay the kite frams on the paper and cut about 1" larger than the frams all the way around. Cut out a "V" where the paper is at the dowel edges so a small piece ofdowel sticks out. Fold the four 1" tabs over the string kite frams and glue securely. Cut a 5' piece of string and tie one end to the top of the cross and one end to the bottom. Tie a loop in this string about 1 1/2' down from the top. The loop will be where your kite attaches to the string ball when you use the kite to play. For a tail, cut a 10' piece of string. Tie paper strips that have been pinched in the center onto the tail string. Place them about 6" apart. Tie one end of the tail string onto the bottom dowel of the kite. For a kite line (the part you hold as the kite is flying), cut a 30' piece of string and tie one end around the center of the 1' dowel. Wind the string around the dowel until there are 6" left.Leave room on each side so you can hold onto the dowel. Tie the end of the string to the loop on the vertical string of the kite and go fly your kite! SUCCOTASH, SOUTHERN STYLE There were no frozen foods in the Colonies, but to make succotash easier, we will use frozen vegetables. If you have fresh lima beans and corn, try using them. Or how about re-constituting your dried beans and corn? It gives us a better appreciation of the work involved in preparing meals in those 'good old days'! 2 Cups lima beans 2 cups white corn 1 Tbs. butter 1/2 tsp. sugar 1/2 tsp. salt dash pepper 1/4 cup heavy cream Boil the limas til soft and drain. Add all but cream and heat on medium for 10 minutes, covered. Turn the heat to low, add cream, warm 5 more min. and serve. Serves 4-5. I had listed Johnny cakes to go with the succotash. See week 1 for directions. You may find this to be a hearty and filling meal, but probably rather bland by our standards! |
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| WEEK 12 WAX SEAL Sealing wax or a tapered candle and some sort of stamp is needed. When your note is ready to seal, Hold the lit candle at an angle just over the place where you want your seal to go. let the wax drip onto that spot until you have a blob the size of your stamp (or signet, can be purchased in stationery stores or make your own, see below). Press gently and briefly. Lift the stamp. If your impression is too faint, fill it in with more melted wax and try again. MAKE YOUR OWN SIGNET Need self-hardening clay. Form a clay rectangle about 2" long and 1" wide. carve out a design on one flat end, making sure it is even. The clay that is raised will leave the impression. Make all letters backwards, or try a simple design. Let the clay harden overnight. Use a paper towel to "oil" the design each time you use it so the wax will not stick to the clay. Colonists usually used red sealing wax. They used black only when they were in mourning over someone's death. This week we have both poor or comman man's fare and a "fancy" cake for special occasions. The cake used the finest and most expensive ingredients of the day. For a simple breakfast or dinner try: FLAT JACKS 1 cup cornmeal 1/2 cup flour 1/2 Tbs. baking soda 1/4 Tbs. powdered ginger 2 tsp. butter 1 1/2 Tbs. molasses 1 1/2 cups buttermilk 1/4 cup vegetable oil Mix the dry ingredients. Melt the butter and mix it with the molasses and buttermilk. Stir the liquid ingredients into the dry. Mix till just combined. Heat oil in frying pan. Fry a tablespoon at a time until golden. Serve with honey or maple syrup. (Native Americans used wood ashes in place of the baking soda!!) QUEENS CAKE 1 1/2 cups raisins 1 cup butter, softened 1 cup sugar 5 eggs, beaten 1 tsp. orange extract 2 tsp. lemon extract 2 Cups flour 1/2 tsp. baking powder 1/2 tsp. cinnamon extra butter to grease the pan 1 extra Tbs. flour to coat the raisins Grease the loaf pan (9x5x3) Preheat the oven to 350. Spread out the raisins on a sheet of waxed paper and coat them with flour. Combine butter and sugar. Stir together. Add the eggs and extracts. Now add the dry ingredients. Put the raisins into the batter and stir until they are combined. Pour batter into the loaf pan and bake 1 hour and 20 min or until a toothpick comes out clean. Allow to cool before removing from pan. Slice and enjoy! |