dagnabit. Where did the time go? I tell you, I can hardly
believe it. The month of June ends today. TODAY. Yep, it’s
about done ‘n gone, and July arrives tomorrow. Amazing.
Luckily, I’ve been busy all month, with one event after
another. HUZZAH! At the same time, however, because
of all that activity, I’ve fallen a bit behind on my blog
postings. Sacre bleu! So, please pardon me while
I attempt to catch up.
Okay. I began June by cooking at the hearth of The Israel
Crane House for Kids’ Day. The theme of any and all kitchen
activities revolved around the dairy foods that might’ve graced
the table during an early 19th century spring and summer. So we
made curd fritters, churned butter, boiled eggs, and enjoyed some
vanilla-infused ice cream (which I’d made for a separate event).
First up, the curd batter, as specified by Eliza Smith’s receipt
in her cookbook, The Compleat Housewife (1750 ed.):
add a little saffron:
rendering suet (beef fat) to use for the frying:
fritters a-sizzlin’ in the skillet:
lookin’ mighty good:
ready to eat, plated up, and goin’ fast!:
Butter was churned, using our brand new historical reproduction
stoneware churn, made by my buddy Larry Gilliam, Master Potter
at Conner Prairie:
delicious “Crane House-made” butter on crackers:
another fantastic day of cooking at the Crane hearth comes to an end:
Cooking events at The Israel Crane House will resume in the fall.
Be sure to join us then! HUZZAH!