Tuesday, December 9, 2008

Women (2)

Topic: Distinguished Women of New York State #2 Emily Post

Throughout the centuries, women were largely confined to the care of family members and home. During the Victorian era, marriage was the only career considered for women by accepted reasoning. From the time she was young, a gentle-woman was groomed for this role in life-dutiful wife and mother. Her coming out meant a young woman completed her education and was officially available on the marriage mart. "Bank accounts were studied and ancestral lineages inspected, if both were met with approval, then the engagement was formalized. After the parents were satisfied that their daughter was marrying into money or lineage, usually trading one for the other, a wedding date would be set."

"Now, no one will deny that a woman in taking to herself a husband is quite as likely to find that she has taken him for worse as for better. Whereas she was happy as a girl, she may spend her wife-hood in tears and tribulations. She may find that every ideal attribute with which she endowed her husband before marriage has flown, or, rather, never existed, except in her imagination. Fondly believing him to be generous, he may turn out to be close-fisted and mean: temperate, he may lean to drunkenness: considerate, he may turn a deaf ear to her entreaties; believing him all that she admired, she may find him full of weaknesses and unlovable traits." (1)

Prior to 1848 and other "Married Women's Property Acts" that were passed, when a woman married, she would lose the right to control property that was hers prior to the marriage, nor was she able to acquire property during marriage. The status of a married woman during that time was that she was not able to make contracts, keep or control her own wages or any rents, transfer property, sell property or bring any lawsuit. Although Mississippi adopted the first married women's property act in 1839, New York passed a much better known statute in 1848. To View NYS Act of 1848.

The passing of the 1893 Married Women's Property Act completed this process. Married women now had full legal control of all the property of every kind which they owned at marriage or which they acquired after marriage either by inheritance or by their own earnings.

However, since then, women have come a long way in asserting their rights to freedom of speech, freedom of conscience , as well as resisting oppression in their struggle for economic independence. In seeking to remain independent, women have progressed remarkably in their endeavor to bring about dramatic changes to their position in society, establishing new degrees of freedom, which have found their way over the years into Legislation.

On August 26, 1920 a constitutional amendment was adopted when Tennessee ratified it, granting full woman suffrage in all states of the United States.

The women of the 1920's strived for a position of equality for both men and women in society. The Women's Right Movement created opportunities that enabled them to become independent wage-earners with improved pay and working conditions. It also gave them access to a higher education, which otherwise they were not able to obtain. Women were becoming more involved in the decision making process of their homes other than those concerning children, cooking and church-going. As social forces in their community, they would form organizations where their voices would be heard by local politicians and other women in order to achieve their goals and human rights.

As a result of their bold efforts against all odds, the world has richly benefited from these women who have served in their capacity as civil rights crusaders, scientists, artists, writers, doctors, politicians, entertainers and other areas of creativity and leadership.

Today my choice for Distinguished Women of New York State is Emily Post. Read all about her life and magnificent accomplishments in Laura Claridge's recently published biography of "Emily Post: Daughter of the Gilded Age, Mistress of American Manners."

For more details on this biography, please visit the website of Laura Claridge.

Azra Raza has also written a great review : 3 Quarks Daily.

(1) Excerpt from The New York Times September 16, 1906 p. SM4 (1 page)

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Wednesday, December 3, 2008

Main Directory: Mimi Speaks Blog (1)


There are many people who love to read blogs, but just don't have the time to go through it's entire contents trying to find something that may be of interest to them. Usually when people approach a blog, they like to go quickly from one thing to the next. As for actually reading the text, there is little evidence of that unless the subject matter should catch their eye, then it becomes worthwhile.

Since my blog was started in 2007, there have been postings of 201 tid-bits of information, which talk about history, life situations, goals and success. New tid-bits will continue to be posted regularly. So my dear reader, for your benefit, I am making every attempt to improve the navigation to this treasure trove of information as quickly as possible. For this purpose I have created a table of contents divided by categories, for easy accessing. However if there is something that may interest you, I suggest you find yourself a comfortable chair, and while you're at it, grab a steaming hot cup of coffee and a bagel with cream cheese and you'll be all set to settle down for a while. So happy reading.


MAIN DIRECTORY




(A. ) Getting To Know Mimi (B.) N.Y.C. History (C.) East Harlem
(D.) Spanish Harlem (E.) Black Harlem (F.) New York State (G.) Urban/Suburban Living Issues


Table of Contents (3)
(H.) Chit-Chat Over Coffee Swirls

Table of Contents (4)
(I.) Jewish Knowledge (J.) Self-Improvement (K.) Historical Facts On England & United States

Table of Contents (5)
(L.) Miscellaneous (M.) Timetables (N.) Ethnic Groups (O.) Legal Talk
(P.) Entertainment: Backward Glances (Q.) Immigration


Table of Contents (6)
(R.) Women__Bio Sketches, Feminine Fancies, Recipes, Kitchen Talk.
(S.) Worship

Table of Contents (7)
(T.) A Little Taste of History, (U.) U.S. History-Transportation, (V) U.S. History-Panics, Economic Depressions

Table of Contents (8)
(W) ¿Habla EspaƱol?

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Contact: miriammedina@earthlink.net

Tuesday, December 2, 2008

Table of Contents: Mimi Speaks Blog (7)


T. A Little Taste Of History

1. Topic: Happenings During The 1600s In NYC. #1
2. Topic: Absences Of Presidents of the U.S.From the Nation's Capital.
3. Topic: Happenings During The 1600s in NYC. #2
4. Topic: Happenings In NYC During the 1700s #1
5. Topic: The Martin Koszta Affair: A Hungarian Immigrant
6. Topic: First Rank Hotels In NYC Prior to 1916
7. Topic: 19th Century Thugs and Gangs
8. Topic: Happenings During the 1800s in NYC #1
9. Topic: Happenings During the 1800s in NYC #2
10. Topic: Happenings During the 1900s in NYC #1
11. Topic: NYC’s Places of Amusement 1868
12. Topic: Important Men of New York City #1
13. Topic: Family Record of the Rapelje
14. Topic: Early Banks of New York City #1
15. Topic: Important Men of New York City #2
16. Topic: The Dust Bowl
17. Topic: Some Terms Used by the North and the South During the Civil War
18. Topic: New York City's Theatres Pre: 1911 #1
19. Topic: Wealthy Businessmen of NYC #1
20. Topic: Clubs, Societies Pre: 1905 #1
21. Topic: New York City’s Institutions Pre: 1915 #1
22. Topic: New York City's Institutions Pre: 1915 #2
23. Topic: Some Facts On Long Island #1
24. Topic: Some Facts On Long Island #2
25. Topic: The North American Indian Pre: 1900 #1
26. Topic: The North American Indian Pre: 1900 #2
27. Topic: The North American Indian Pre: 1900 #3 (more to follow)
28. Topic: The Roaring Twenties and the Great Depression
29. Topic: New York City's Theatres Pre: 1911 #2
30. Topic: New York City's Theatres Pre: 1911 #3
31. Topic: Wealthy Businessmen of NYC #2
32. Topic: Important Businessmen From Queens Borough #1
33. Topic: Selected Indians of New York State #1
34. Topic: Important Businessmen From Queens Borough #2
35. Topic: Selected Indians of New York State #2
36. Topic: Topic: First Mayor of Brooklyn
37. Topic: Jewish Knowledge A-Z #1

38. Topic: The North American Indian Pre: 1900 #4

39. Topic: The North American Indian Pre: 1900 #5
40. Topic: The North American Indian Pre: 1900 #6

41. Topic: Happenings During the 1600s in NYC #3
42. Topic: Happenings in NYC during the 1700s #2
43. Topic: Happenings During the 1800s in NYC #3
44. Topic: Happenings During the 1900s in NYC #2

U. United States History-Transportation

1. Topic: New York City Area 1611-1667

2. Topic: New York City Area 1668-1717

3. Topic: New York City Area 1786-1798

V. United States History-Panics, Depressions and Business Matters

1. The Panic of 1819 (1), (2), (3), (4), (5), (6).
2. Living It Up In The Roaring Twenties (1), (2), (3), (4), (5), (6), (7).
3. The Panic of 1837 (1) (2) (3) (4) (5) (6) (7).
4. Corruption in Wall Street 1871
5. There is no "Panic" here, Wall Street is not America 1895
6. Our Financial Troubles: Government and Panic/America 1873 (1) (2) (3).
7. The Effects of the Great Depression (1) (2) (3) (4) (5) (6) (7).
8. The Great Run of 1872

9. Brief Financial Notes Based on 1875-1907 (1) (2)

10. Economic Conditions in 1789 (1) (2)

11. Bank of New York Founded (1) (2)

12. Stock Exchange Information Prior to 1901 (1) (2) (3) (4) (5) (6) (7) (8)

13. Panic and Depression 1832

Sources Utilized to Document Information

Table of Contents (8)

Back to: MAIN BLOG DIRECTORY


Contact: miriammedina@earthlink.net

Table of Contents: Mimi Speaks Blog (6)


R.Women

( Bio Sketches)


S. Worship

1. Topic: Notable Catholics Born in NYC #1
2. Topic: Episcopal Churches in NYC #1
3. Topic: Episcopal Churches in New York City #2

Sources Utilized to Document Information

Next: Table of Contents (7)

Back to: MAIN BLOG DIRECTORY

Contact: miriammedina@earthlink.net

Table of Contents: Mimi Speaks Blog (4)

I. Jewish Knowledge

1. Topic: Jewish Knowledge A-Z #1
2.
Topic: Jewish Knowledge A-Z #2
3.
Topic: Jewish Tid-Bits Manhattan #1
4.
Topic: Jewish Tid-Bits Manhattan #2
5.
Topic: Jewish Tid-Bits Manhattan #3
6.
Topic: Jewish Tid-Bits-Brooklyn #1
7.
Topic: Jewish Tid-Bits- Brooklyn #2
8.
Topic: Rabbis and Cantors Officiating in the U.S.
9. Topic:
Jewish Tid-Bits -Brooklyn #3

10. Topic: Jewish Tid-Bits-Manhattan #4

11. Topic: Jewish Tid-Bits-Brooklyn #4

12. Jewish Tid-Bits Brooklyn #5

13. Jewish Tid-Bits Brooklyn #6

K. Historical Facts on England & United States

1. Topic: England (only) 1531-1538

2. Topic: England (Only) 1539-1549

3. Topic: England (only) 1550-1559

4. Topic: England (only) 1560-1569

5. Topic: England (Only) 1570-1579

6. Topic: England (only) 1580-1589

7. Topic: England (only) 1592-1605

8. Topic: England (only) 1606-1611

9. Topic: The Years 1612-1618

10. Topic: The Years 1619-1625

11. Topic: The Years 1626-1630

12. Topic: The Years 1632-1635

13. Topic: The Years 1636-1639

14. Topic: The Years 1640-1642

15. Topic: The Years 1643-1647
.
16. Topic:
Total Mortality of England, London and New York 1850-1857

17. Topic:
The Years 1648-1650

18. Topic:
The Years 1651-1654

Next: Table of Contents (5)

Back to: MAIN BLOG DIRECTORY


Sources Utilized to Document Information

Contact: miriammedina@earthlink.net

Table of Contents: Mimi Speaks Blog (3)


H. Chit-Chat Over Coffee Swirls

Table of Contents: Mimi Speaks Blog (2)

A. Getting To Know Mimi
1. Welcome
3.
5. What Is The Blog "Mimi Speaks?"
7. Dead End: Italian Harlem

9. Why History is Important to Genealogy Research-A Poem
B. New York City History
2. Taking It To The Streets-NYC's Early Riots
4. Riding It Out On The Great Financial Roller Coaster-NYC's Early Panics
6. Yikes! What A Way To Go…….NYC’s Travel Experience
8. Mr. Grim's Account of the Great Fire 1776 (1)
9. Cruisin' the 50s (1) (2) (3) (4) (6)
10.September 11, 2001 A Day to Always be Remembered (1) (2)
11. New York, New York-Undeniably One Helluva Town! (1) (2) (3)
EAST HARLEM
1. East Harlem, New York: Microcosm of the Melting Pot. (1) (2) (3)
2. Crusin' the 50s in a Volatile East Harlem (1) (2) (3)

C. East Harlem also known as Italian Harlem
1. Recollections of the Old Neighborhood-1940s East Harlem
3. The Historybox.com's special section "Italian Harlem " (see pictures of the Feast of Mt. Carmel, read articles on the Italian Community of New York and enjoy you-tubes of the wonderful music of Great Italian Singers like Francisco Corso, Andrea Bocelli, Pavarotti, Dean Martin, Mario Lanza and more.)
5. Feast of Mount Carmel 1920
7. 2009 Giglio di Sant’ Antonio Feast in East Harlem
9. Our Lady of Mount Carmel of East Harlem website: Al Guerra
11. "Hey Man! This is Our Turf...It's Rumble Time in East Harlem 30s-60s
13. East Harlem Giglio Feast 2010
15. Harlem italiano: Saluti dalla Amministrazione Comunale di Brusciano, Italia
17. East Harlem Reunion 2011 (1)
Walking the Beat in Italian Harlem

1. Topic: Accused of Burning A Boy 1901
3. Topic: Italian Butcher Murdered; Was killed by his former Partner, who had married the Girl he loved 1902
5. Topic: Serious Charge Against An Italian 1878 #5
7. Topic: An Italian Stabbing Match 1885
9. Topic: Battle With Italians: They Resent the Action of a Car Driver 1887
11.Stabbed With A Stiletto 1893
D. Spanish Harlem also known as "El Barrio"
1. Spanish Harlem
3. Spanish Harlem: 1939 (1) (2) (3)
4. Repasando Los Anos Cincuenta en Spanish Harlem, New York (1) (2) (3) (4) (5)
E. Harlem: Historic Heart of Black New York
1. Black Harlem
2. Harlem in the Old Times (1) (2) (3) (4)
3. The Harlem Renaissance and the Flowering of Creativity (1)
F. New York: The Empire State
1. Topic: Albany Pre: 1940 #1
2. Topic: Albany Pre: 1940 (continue) #2
3. Topic: Albany Pre: 1940 (continue) #3
4. Topic: Albany Pre: 1940 (continue) #4
5. Topic: Albany Pre 1940 (continue) #5
6. Presidents of the United States born in New York State (1) (2)
G. Tenement Living: Social Issues of Urban Life
I. Poverty

2. Crime and Vice

3. Homelessness
A. Once Upon A Time Home Sweet Home (Homelessness)
4. Group Conflicts (Riots)
A. A Riot Among the Soldiers of the Third Regiment (1)
B. The Negro Riot of 1712 (1)
5. Diseases
A. Malaria in the Dirt Piles 1901
6. Gays and Lesbians: Gender Identity in an Urban Environment
A. The Stonewall Police Riot: Gay Rights 1969 (1) (2)
B. Hello World: Gay Pride versus The Closet by Miriam B. Medina (1) (2) (3)
7. Domestic Violence
A. Domestic Violence: A Heart Rendering Experience (1) (2) (3) (4)
B. Violence Across America: A Nation's Crisis (Click Here)
8. Drug and Alcohol Addiction
A. When You Love A Child..Get Involved (Drugs/Alcohol Abuse) (1) (2) (3) (4) (5) (6)
9. Police Brutality
10. Housing
A. The Crowded Condition of New York Dwellings 1883
Contact: miriammedina@earthlink.net



Monday, December 1, 2008

Kitchen Talk (2)

Subject: Soup Making (Year 1910)

The principle in soup-making is to extract all nourishment from the meat or bones, which are the "stock," otherwise the basis of the dish.If we knew how to make better soups and practiced what we knew, they would soon become as essential, a part of our daily fare as they are in other civilized countries. So much of what passes in private houses and in country hotels as soup is little better than seasoned dish-water.Watery, mottled with big globules of grease, with a thin residuum of rice or barley, or, perchance, of peas and cubes of carrots, that give it a local habitation and a name among edibles.

"Soup, Sir?" said the waitress to the well-to-do farmer. "Mutton, tomato or chicken soup?"

"Neither, if you please." uttered the independent citizen. "When I eat I want something that has some substance into it!" So say we all of us! The initial step in our lesson is to learn how to put the "substance into" the soup. A good soup stock is made by cutting into small cubes a pound of lean beef and the same quantity of lean veal, adding to these a beef bone full of marrow and well cracked, that the "substance" may be extracted from the heart of the bone.

Prepare half a cupful of carrots, cut into squares: a turnip, likewise cut into small bits; an onion minced fine and a stalk of celery, cut into half-inch lengths. Lay these in cold water for an hour and then drain. Put into a pot of boiling water and cook one minute to take away the rank earthy taste that clings to raw vegetables which have grown underground. Drain the chopped vegetables; add them to the meat and bones, cover deep with cold water and put over the fire. A gallon of water in none too much for the quantities of meat and bones of which I have spoken. Cover the pot closely and set where it will not reach the boiling point under an hour, yet will be heating steadily. After it begins to simmer and sing, hold the heat steady, still, for another hour. Increase then until the simmer is the gentlest of bubblings. To boil soup stock fast and hard is to ruin it. The practiced ear of the cook who understands her business detects in an instant the accelerated motion of the bubblings and arrests it. After the stock has boiled for twenty minutes the pot, covered by a closely fitting lid, is set within the cooker and the upper lid is sealed fast. At the end of six, seven or ten hours the contents will be piping hot still and cooked to perfection. In the summer it is safest to season the soup before it goes into the cooker. Lift the cover for a moment; stir in enough salt and pepper to keep it from spoiling if left in the cooker overnight; bring again to the boil (with the cover clamped fast) and set in the cooker.

Stock that is cooked over the fire is better left unseasoned until you are ready to take it from the range. Add then plenty of salt and pepper, and do not forget two teaspoonfuls of kitchen bouquet. Set away, covered, to cool. When perfectly cold the fat will be formed upon the surface in a solid cake. Take this off, not a particle of fat should be left upon a well-made soup. Strain the skimmed stock through a colander. What you should have left to you is a rich jelly, holding all the nutritious elements of meat and vegetables and capable of numberless variations under many names. Should you wish to have a clear soup, dip out a pint or so of the jellied stock and bring it quickly to a boil.

Source: The San Francisco Call (San Francisco, California) September 18, 1910 Page: 18.

Contact: miriammedina@earthlink.net

Saturday, November 29, 2008

Cook's Recipes: A Backward Glance (3)

Topic: Lobster Newburg, Boiled Huckleberry Pudding and Neapolitan Salad (1898)

Lobster Newburg

Plunge a two pound live lobster in a kettle of boiling water, add one tablespoonful salt, boil thirty-five minutes, remove and when cold extract all the meat from the shell, being careful to remove the vein from the tail and the lady from the head, cut the meat into inch sized pieces, place a saucepan with one ounce butter over the fire, add the lobster meat, season with half teaspoonful salt, a pinch of red pepper, two tablespoonfuls fine sliced truffles, stir gently and cook three minutes, then add four tablespoonfuls Madeira or sherry wine, cook six minutes, mix the yolks of two eggs with half cupful cream and add to the lobster, stirring a few minutes, not letting it boil again. Then serve.

Boiled Huckleberry Pudding

Sift two cups flour with one and a half teaspoonfuls baking powder, chop fine four ounces suet, mix suet and flour together, add half teaspoonful salt; add two tablespoonfuls sugar, mix two eggs with one cup milk, add it to the flour and mix all into a batter; dust two cups huckleberries with flour, add them to the batter, mix, and butter a pudding form: dust with bread crumbs, put in the pudding mixture, cover and boil two hours: serve with hard sauce or lemon sauce.

Neapolitan Salad

Put the yolks of two eggs in a bowl, add half teaspoonful salt, stir until the yolks thicken, then add slowly, drop by drop, three-quarters of a cup of salad oil, while stirring continually: as it thickens add a little vinegar, one teaspoonful in all; then add one tablespoonful very finely chopped white onion, one tablespoonful fine chopped capers, one tablespoonful tarragon vinegar, half teaspoonful English mustard, one-quarter teaspoonful white pepper and last one cupful whipped cream. Put half pint fine cut pickled beets in a salad bowl, cover them with the sauce, then put in half pint fine cut cold boiled potatoes; cover them also with the sauce; next add two fine cut hard boiled eggs and half cupful fine cut pickles; pour over some sauce; add half pint fine shredded cabbage; pour over the remaining sauce and garnish wish a border of finely shredded cabbage, hard boiled eggs, a little fine chopped pickles, beets and a few capers.

Gesine Lemoke

Source: The Brooklyn Daily Eagle March 13, 1898 Page: 20

Contact: miriammedina@earthlink.net

Kitchen Talk (1)

Advice: #1 Miscellaneous (1909)

Kitchen Economy

Cereals that have been left over from a breakfast need not be wasted.

They are excellent if fried like mush and served the next morning with syrup or honey.

Strain clear soup or consomme through a folded towel laid on a colander. Care should be taken not to squeeze it, for some of the small particles of egg used in clearing will be pushed through. Fresh fish, to be kept well over night, should be salted and laid on an earthen vessel, not placed on a board or shelf. When the fish is frying it is undesirable to cover the pan: this makes the flesh soft instead of firm but flakey. (1)

For the Luncheon

There is nothing that makes a luncheon so attractive as pretty table linen, and the centerpiece is the most important of all. It should be approximately 24 inches in diameter, plate doilies ten inches and the smaller size eight inches. The smaller ones are needed for the glasses and the bread and butter plates. Heavy, firm linen, worked with mercerized cotton not too fine, should be used. Great care should be exercised in embroidering it and especially in regard to the padded, scalloped edge: if it wears rough and shows a fringe of threads the beauty of the piece is spoiled. (1)

For the Cook

Always put a cauliflower in cold water, so as to draw out any insects. If salt is added to the water, it kills the insects and they are left in the vegetable. When buying nutmegs choose small ones in preference to large ones, as they have a nicer flavor. To test the quality, prick them with a needle. If they are good, the oil will instantly spread round the puncture.

To clean a porcelain kettle, fill it half full with hot water and put in a tablespoonful of powdered borax: let it boil. If this does not remove all the stains, scour with a cloth rubbed with soap and borax.

When making puddings, always beat the yolks and whites of eggs separately, and use the whites as the last ingredient. When tin moulds are used for boiling or steaming puddings, remember to grease the cover of the mould as well as the mould itself with butter. In order to get the pudding to come easily from the mould, plunge the latter in cold water for a moment. (2)

Source: (1) The Morning Examiner, (Ogden, Utah) January 10, 1909.
(2) The San Francisco Call (San Francisco, California) May 29, 1910.

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Friday, November 28, 2008

Feminine Fancies (2)

Topic: Things of Interest to Women #2 (1868)

Fashionable Shopping
Stewart's

The up-town or retail store of A. T. Stewart &Co., is located on Broadway, between Ninth and Tenth streets. It extends back to Fourth Avenue, and covers the entire block, with the exception of the corner of Broadway and Ninth street, which is occupied by the famous picture dealers, Groupil & Co. This break in the building of Mr. Stewart, gives the whole edifice, as seen from Broadway, an awkward appearance. It is said that the great merchant is anxious to buy the corner, but will not pay the price asked, as he regards it as extortionate. The building is a handsome iron structure, in the style of arcade upon arcade, and is painted white, which causes some persons to call it a "marble palace." It contains in its various departments everything pertaining to the dry goods trade. It has also a department for ready-made clothing for women and children, and persons can here purchase at a moment's warning a complete outfit in any style their means will allow. The articles range from simplicity to magnificence in style and quality. The rooms are always full of purchasers. The city trade proper is immense, and the majority of the strangers coming to the city do their shopping here. No one cares to come to New York without seeing Stewart's, and all go away satisfied that the immense establishment is one of the sights of the metropolis.

Lord & Taylor's
The store of this well-known firm is located at the corner of Broadway and Grand streets. It is one of the most beautiful in the city, is built of white marble, and is handsomely ornamented. Its ample windows contain the finest display of goods to be seen in America. The interior, though not so large as Stewart's, is quite as handsome, and the various departments are managed with as much skill and system. The ready-made department is a feature worth examining. The establishment has not so large a trade as Stewart's, but rivals it in the excellence of its goods, and in the taste displayed in selecting them. Many persons prefer this store to any in the city.

Arnold & Constable's
Arnold &Constable are now located at the corner of Canal and Mercer streets, but will soon move into their elegant marble store, now in process of erection at the corner of Broadway and Nineteenth street. This is one of the favorite houses of New York. Its trade is large and fashionable, and it divides the honors of the city with those already mentioned. (13)

Sources Utilized to Document Information

Contact: miriammedina@earthlink.net

Feminine Fancies (1)


Topic: Things of Interest to Women #1 (1909)

Soft Hands in Winter

Proper care of the hands in the winter time is necessary to keep them in good condition. If the circulation is at all sluggish, the cold makes the blood settle in the fingers, so that they are abnormally red, or prevents it from reaching them. In which latter event they become hard and dry.

The first step is to prevent the hands from becoming chilled. The hands are not always kept warm by a muff__even when kid gloves are worn. The warmth of the fur and the lack of air on the hands induces perspiration and the kid becomes damp. When the gloves are removed from the hands they become cold, the moisture holding the cold. When put on again, they are chilled and the hands become chapped. Gloves should be thoroughly dry when put o n.

The wrinkled appearance of the hands after dish-washing or scrubbing can be alleviated by dipping them in vinegar. If strong alkall soaps are used in the housework the hands should be treated liberally with cold cream. Mustard water is said to remove all odors noticeable on the hands after dish-washing. Vegetable stains may be removed by holding the hands, partly closed, over a burning sulphur match.Pumace stone or lemon juice will remove the average stain. A teaspoonful of glycerine to every pint of water used in washing is beneficial.

Dress Hints

Among the latest wrinkles in fashion's realm may be found: Boots of suede to match the gown. Black patent leather slippers with pink, blue, lilac or white suede, a quarter of an inch deep outlining the top.

Automobile veils, dull grays, browns and yellows of chiffon cloth, with two inch borders, the latter spangled with gold or silver pallettes. Net veils, white mesh with black spots, gathered under the chin into black satin ruche, which holds it about the throat. Cloth of gold strips, embroidered in Persian colors, for trimmings. Neck chains, ropes of pearl, jade, coral and turquoise beads in graduated sizes, finished with loop tassels of tiny beads. Embroidered robes, panelled effects, finished with fringe. Handbags, tooled and embossed leather, with Egyptian colorings and designs, made into long, narrow bags on gold frames.

Source: The Morning Examiner (Ogden, Utah) January 10, 1909

Contact: miriammedina@earthlink.net

Cook's Recipes: A Backward Glance (2)

Topic: Creamed Chicken with Oysters, Chow-Chow and Chocolate Caramels 1897

Creamed Chicken With Oysters

Remove the meat from cold roasted chicken: cut it into one inch pieces: crack the bones and put them in a saucepan over the fire; add the gravy if there is any: barely cover with cold water: as soon as it boils add one onion and a small bouquet, cover and boil one hour: then strain the broth. Put one pint oysters, with their liquor, in a saucepan over the fire: let come to a boil, then instantly remove the oysters with a skimmer and set aside. Melt one large tablespoonful butter, add two tablespoonfuls fine chopped onions, one bay leaf, twelve whole peppers and half teaspoonful salt; stir and cook five minutes without stirring; add one tablespoonful flour; stir and cook two minutes; add one pint of the chicken broth mentioned above and cook five minutes; remove the bay leaf and continue the cooking five minutes; then add one and half pint of the chicken meat; cook five minutes: mix the yolk of two eggs with half cupful cream, add it to the chicken, add the oysters without their broth and one tablespoonful lemon juice; serve on a hot dish and garnish with six pieces of buttered toast. In place of chicken, cold roasted veal may be taken, and iin place of cream milk may be taken, and if there are no bones to make broth of, take boiling water and little beef extract. In place of toast the creamed chicken may be served in patle cases or with crescents of puff paste.

Chow-Chow

One pint fine cut celery, twenty small cucumbers, one quart small white onions, two large heads of cauliflower, six green peppers and two quarts green tomatoes. Wash and cut the vegetables into small pieces, place them in a vessel and to four quarts of water add half pound of salt. Pour the salted water over the vegetables and let stand over night. Next morning place the vegetables with the brine over the fire and let them come to a boil, then remove and drain the vegetables. Put three quarts vinegar with one pound vinegar over the fire, mix one cupful flour (or four ounces) half pound English mustard, half ounce of tumeric, with one pint of cold vinegar, stir this into the boiling vinegar, cook two minutes, then pour it bottling hot over the vegetables: when cold fill it into pint jars, close and keep in a cool place.

Chocolate Caramels

Half pound un-sweetened chocolate, melted in a pan over slow fire: two and a half pounds sugar, three-quarters pound glucose, one pint rich cream. Put the sugar, half of the cream and the glucose over the fire in a saucepan: stir and cook over slow fire, adding by degrees the remaining cream; cook to a hard ball; all the melted chocolate; again stir and cook to a hard ball: pour into buttered pan. When cold cut into squares; wrap in wax paper.

GESINE LEMCKE

Source: Brooklyn Daily Eagle September 26, 1897 Page: 17

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Cook 's Recipes: A Backward Glance (1)

Topic: Okra with Rice, Fried Eggplant and Kidney Soup 1912

Making Kidney Soup

Bring two quarts of stock or water to the boil, add two stalks of celery, two onions, one carrot, and one turnip cut into small pieces, add one blade of mace and cook very slowly for two and a half hours, when it must be strained. Wash and dry a fresh ox kidney. Remove all the fat from the middle and cut up the kidney into half-inch pieces. Put one heaping tablespoonful of butter into a saucepan: when brown fry the kidney in it. Stir in one tablespoonful of flour and mix well, add one teaspoonful of salt, half a teaspoonful of mustard, half a teaspoonful of pepper and one teaspoonful of sugar. Now add three cupfuls of water, stir over the fire till they boil. Cook very slowly for two hours, stirring frequently. Return the strained stock to the pot and add the kidney to it. Moisten two tablespoonfuls of cornstarch with three tablespoonfuls of cold water, pour it into the soup, stirring till it boils. When the soup is ready, if not brown enough, add a few drops of kitchen bouquet.

Fried Eggplant

Peel a good-sized eggplant: cut it into slices of a quarter of an inch. Dust with salt and pepper: dip in beaten egg: roll in bread crumbs and saute in very hot fat. When they are brown on one side, turn and brown on the other. Dry on brown paper. Eggplant may be fried in deep fat, providing the slices are cut thin, then into halves, and well covered with egg and bread crumbs.

Okra with Rice

Wash and cut one quart of okra into thin slices, peel five tomatoes and cut into halves, or use one can of tomatoes. Put the tomatoes with the okra into a saucepan, add two cupfuls of boiling water, one level teaspoonful of salt, seasoning of pepper, and one sliced onion; cover the saucepan and simmer very gently for one hour. Wash and boil one cupful of rice, then drain and dry it well. When ready to serve, arrange the rice in a pyramid on a hot platter, pour round the okra.

Credit: New York Times May 19, 1912

To be continued: Cook's Recipes: Backward Glances (2)

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Thursday, November 27, 2008

Historical Facts on England & United States (4)

Topic: The years 1632-1635

1632: (N. America) The first of the line to come to the New World was William De Kay, a director of the Dutch East India and the Dutch West India Co, which established the colony of New Amsterdam. After several trips of inspection he settled at Nieuw Amsterdam about 1632 and became the first Fiscal of the colony. (35)

1632: (England) First coffee shop opens in London. (34)

1633: (N. America) On April 16, 1633 the ancestors of the Van Twiller family landed from the ship "De Zoutburg," the first vessel of war that ever entered this harbor of New York City. (35)

1633: (N. America) The REFORMED DUTCH CHURCH was the first organized in New-Amsterdam. This year, 1633, the first church edifice was erected on this island. It was built in what is called Broad-street. It was a small, frail, wooden building. The name of the first dominie is preserved, the Rev. EVERARDUS BOGARDUS. He came over from Holland with the celebrated WOUTER VAN TWILLER. The Dutch and the Huguenot, as well as the Pilgrims, brought the Church, the schoolmaster, and their Bibles with them. They erected a dwelling for the Rev. Mr. Bogardus to reside in. This was the first parsonage built on the island, if not in America. (35)

1634: (N. America) The far eastern portion of the present Borough of the Bronx skirting Long island sound and including Pelham Neck was settled by Anne Hutchinson and her husband, William, English stock, who came from Boston in 1634. Eight years later Throggs neck was settled by John Throckmorton and thirty-five families who came from new England to escape the cruelty of the Puritans. The north of what is now Westchester County was purchased directly from the Indians by Stephanus van Cortlandt, who thus became one of the first patroons of New Amsterdam. These were the chief pioneers of Westchester and their sturdy stock still hold sway in the territory acquired from the Indians. (35)

1634: (England) Covent Garden Market London, opened. (34)

1635: (England) Speed limit on hackney coaches in London: 3 m.p.h. (34)

1635: (England) First inland postal service in Britain between London and Edinburgh. (34)

1635: (N. America) In 1635 the first purchase of Long island land from the Indians was made, and the earliest deed of land to individuals was a patent from Governor Van Twiller to Andries Hedden and Wolphert Garritsen for a tract of land in Amersfort, or Flatlands. The deed bears date of June 6, 1636. (35)

1635: (N. America) In 1635, the governor erected a substantial fort, and in 1643 a house of worship was built in the south-east corner of the fort. In 1644, a city hall or stadt house was erected, which was on the corner of Pearl-street and Coenties Slip. In 1653, a wall of earth and stones was built from Hudson River to East River, designed as a defense against the Indians, immediately north of Wall-street, which from that circumstance received its name. The first public wharf was built in 1658, where Whitehall-street now is. (35)

Sources Utilized to Document Information

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Monday, November 24, 2008

Chit-Chat Over Coffee Swirls (28)


Topic: History, Is My Passion

History, in all its manifestations is my passion and I love nothing more than sharing what I learn with you.

As a native New Yawker from East Harlem, I have become totally fascinated by the early history of New York City. Many of us seem to focus sometimes only on the negative aspects of the Big Apple, that we tend to overlook its impressive greatness.

The history of New York City deserves to be studied or known as one of the most magnificent cities, for its wonderful steady and rapid growth, splendid material prosperity, having a population of such a cosmopolitan character, represented by the diversity of its ethnic groups and religions. New York City has lived through a Revolution and centuries of overwhelming critical issues, withstanding to a certain degree, its destructive effects.

New York City has unmatched theaters and museums and architecture. It is the financial center of the United States-- some say the world--, as well as the hub of American advertising, fashion, publishing, and radio Television broadcasting. New York is definitely not one of the natural wonders of the world: Millions visit the city each year to see what humans, not nature, can achieve.
New York City has always had its share of growing pains, complete with political, social and economic upheavals galore. What are some of the recurring issues? Crime; accommodating masses of impoverished immigrants and migrants; the deterioration of neighborhoods; intolerable housing and extortionate rents; high taxes; unemployment; political and racial riots; police brutality and political corruption: and that's just the beginning.

Yet, in spite of all the discomforts and miseries, miraculously, most of those who crowd the city streets choose to stay. New York, New York. It's a helluva town!

The history of the State of New York illustrates the history of the Nation in all of its stages. In some aspects the history of the State is coextensive with that of the Nation. The mingling of the peoples of the world; development from wilderness to metropolis; conflicts of politics; growth of corporations and the multiplication of new industries; achievement of cultural and self-expression. In addition we must also include, the internal improvements and revolutions in transportation and communication; the domination of finance and the spread of foreign commerce. In summary it is the Nation's greatest financial, mercantile and cultural center fully
justified by its title: The Empire State.

The United States as a whole is a place where every man may enjoy the fruits of his industry, every mind is free to publish his convictions, where invention quickens the freedom of competition, where the freedom of religion is sustained by the earnestness of its believers, where our wealth is giving us a first rank among nations, where masses of emigrants of different lineages perpetually crowd our shores seeking a better future, where asylum is granted to the virtuous, the unfortunate and the oppressed of every nation.

There is every reason to believe our great country will continue its gift to the world, and that the story of immigration is always one "to be continued."

Miriam Medina
Thehistorybox.com
.

New York: The Empire State (4)

Topic: Albany Pre 1940 (continue) #4

Capture of Albany was the objective of the British campaign of 1777. Mrs. Schuyler rode north in her carriage nd burned the grain on the family estate at Old Saratoga (Schuylerville) to prevent its falling into the hands of the British. After the surrender of his army at Old Saratoga, Burgoyne became a prisoner-guest in her home in Albany, Lafayette spent part of 1778 in the city, preparing to lead an expedition against Canada. St. Peter's and the Dutch Reformed Church were turned into hospitals. Second to General P hilip Schuyler as the city's hero was Colonel Peter Gansevoort, who commanded Fort Stanwix (now Rome), the western outpost, and with the aid of General herkimer blocked St. Leger's advance down the Mohawk Valley. In 1779 local residents of the Second New York Continentals, under Colonel Goose Van Schaick, cut into the central wilderness to destroy the villages of the Onondaga. George Washington was made a freeman (i.e. voter) of the city during a visit in 1782; the following year, with Governor Clinton, he made a second visit.

The war at an end and the Indian treaties voided, Albany found itself at the crossroad of a free Nation in the making. Lands in the central and western parts of the State were opened to settlement; and the principal route from the new England States lay down the Hoosick Valley to the Hudson, south to Albany, and across the pine plains to Schenectady and the Mohawk Valley. The main stream of emigration poured westward through Albany, in 1795, five hundred vehicles a day pushed up State Street hill.

In 1785 Captain Stewart Dean, sailing from Albany to Canton, China, was the second Yankee skipper to reach that port. A stagecoach line between Albany and New York was chartered in 1785. From 1783 to 1790 Duncan Phyfe, who later won fame as a furniture craftsman in New York City, served his apprenticeship with a local coachmaker. Sailmakers and chandlers opened shops along the city's three quays. Clothing, hat, and glass factories were established. Within a few years glass manufacturers developed an annual business of $380,000 in black bottles for the 'rum-to-slaves-to-sugar-to-rum' trade of New England shippers. Lumberyards at the northern end of the city absorbed the output of Adirondack forests. After wandering from New York City to White Plains, Kingston, and Poughkeepsie, the State legislature moved to Albany in 1797 and rented a home for Governor John Jay. (10)

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