Asparagus in Ambush - Wash a quart of asparagus tops and boil for fifteen minutes. Take a dozen stale, light rolls, cut off the tops and take out the crumb; put in a pan and set in the oven to dry. Put a pint of milk on to boil. Beat four eggs and stir in the boiling milk, add a tablespoonful of butter rolled in flour, season with salt and pepper and take from the fire; chop the asparagus tops and add…Click to read all asparagus recipes

Care instructions for the refrigerator from Elma D. Haynes, April 1894

In the well ordered household special attention is accorded to the refrigerator.  It is the daily family food receptacle and, as far as may be, should demonstrate the benefits of perfect cleanliness.

Subject it to a weekly scalding, preceded by a thorough investigation of all nooks and crannies by means of a sponge, a sharp pointed stick covered with a piece of linen or, if you prefer, a small brush, such as is used by the man of paint, and a scrubber for the sides. Sapolio may be employed in lessening this part of the labor, and a valuable auxiliary in dispelling disagreeable odors will be furnished by adding a tablespoonful of ammonia to each gallon of water employed in this purifying process. A simple precaution is to deposit a bit of charcoal, renewed when necessary, in the corners of the cold storage box.

At Left: An ad from a Victorian publication for a Leonard Cleanable claims to be the only refrigerator with separate compartments and movable flues.

Wash the ice from every suspicion of sawdust before consigning to its accustomed position. Some housewives reason the feasibility of wrapping it in paper, contending that so it melts less readily, and in the days of extortionate prices for the luxury their advice is certainly deserving of a measure of consideration, at least.

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Instructions for celluloid novelties from April, 1895.

Includes instructions for a candy box, heart shape photograph frame, handkerchief case, veil box, greeting cards and booklet covers. Click here for article

Here are a few free Easter graphics for you to use with your craft projects such as decoupage, greeting cards, etc. These Easter images are mostly of rabbits / bunnies. All the free graphics we offer are of actual vintage and antique postcards. The images have not been altered so blemishes or age may show.

Click here for more vintage Easter postcards with chicks / eggs

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Here are a few free Easter graphics for you to use with your craft projects such as decoupage, greeting cards, etc. These Easter images are mostly of chicks and eggs. All the free graphics we offer are of actual vintage and antique postcards. The images have not been altered so blemishes or age may show.

Click for more vintage Easter postcards with rabbits / bunnies

An advertisement for children’s clothing patterns from the Spring of 1893.

Little Boy’s Dress (left)- an exceedingly pretty coat dress for little boys; the pattern is cut in sizes to suit children from two to six years of age. For a boy of three it requires 1 7/8 yards of goods 36 inches wide.

This is a pretty model in which to make up a variety of goods in wool and in cotton. It will make a pretty dress in fine gingham, say in blue, with the ruffles, belt, cuffs and large ruffled collar in white linen. It is, in fact, very well suited for washable fabrics.

Little Girl’s Cloak (right)- for little girls from one to six years of age. For a girl of two years it takes 2 yards of 44 inch material. This little cloak will be pretty for spring wear made up in some light, fancy woolen, and should have its collar and cuffs in a harmonizing shade of plush or velvet.

Little Girl’s Dress (left) - suitable for a child of from two to six years of age. For a girl of six it requires 2 3/4 yards of material 44 inches wide. This model is suitable for making up in any of the thin woolens in vogue; it is also very pretty in gingham or chambray.

Misses Princess Dress (right)- suitable for girls from ten to sixteen years of age. It takes 4 3/4 yards of 44 inch material for a girl of thirteen years. This model is pretty made up in two materials, one serving for the sleeves and upper waist portion as well as for the skirt trimming of narrow flounces. Feather stitching decorates the suspender straps, the cuffs, the upper edge of the waist and the neck-band.

Washable fabrics are the most suitable for children’s garments, and for winter and spring they should nearly all be made of wool. Wool has several advantages over cotton and linen; it is warmer, more wholesome and protects the wearer from sudden weather changes. It has for children the inestimable advantage of being less inflammable than any other dress material, a great advantage, as children are so fond of playing with inflammable articles. In the writer’s childhood, her father insisted that all her garments with the exception of her pinafores should be of woolen material in winter, because he was a man who thought, and was given to foreseeing and preventing evils. He knew that fire has a fascination for young children and that they will play with it at every opportunity.

The Philosophy of a Sponge-Cake

After many trials and errors, Mary Lawton revealed her recipe in 1893 for the perfect sponge cake.

It has been said some are born great, some achieve greatness and some have greatness thrust upon them. It is through the achievements of greatness that one woman points, with wooden spoon, to the cake bowl and baking pan. From her lips come the encouraging words: “There lie the elements of my fame, achieve it too who can!”

There are women who brew,
And women who bake,
Yet women who fail
When they make a Sponge cake!

And so did this self-same woman, though to her, in turn, had been committed her grandmother’s recipe; a true and tried recipe too, that had been handed down with the old gold-rimmed cake platter, through six generations of grand-daughters, “beginning life.”

It was absurdly easy. Nothing was simpler than to put in five eggs; weigh out the half pound of soft sugar; sift the large tea-cup of prescribed flour; add the teaspoonful of baking powder and the same of rose-water.

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Dress Trimmings of Filet-Net and Silk Braid - 1909

Embroidery on net, an art quite neglected for a long period, is now regaining its popularity and lends itself to the most beautiful effects. Chemisettes and waists, bands and trimmings, in fact many charming effects may be obtained with comparatively little work and at a small cost. Most of the trimmings are worked on machine-made netting, which is far less expensive than the hand-made variety, and really preferable, as it has a very smooth and even surface. The net is obtainable in black, white and ecru, and most of the leading dry goods stores carry also various colors, at a very reasonable price. For the variety of embroidery described, a very narrow, flat silk braid is used, and in some cases the figures of the pattern are outlined with crochet or embroidery silk. The braid is worked in darning-stitch, passed under and over the bars of the squares, as in Illustration I.

In the small figures, the braid is passed over three or four squares, according to the pattern, in a manner resembling the flat or satin-stitch. The stitches must always be made with an upward motion, as this gives a better appearance to the work. To begin a new stitch, bring the needle down to a lower row. A tapestry needle with a dull round point is used. In large figures the braid is worked in darning stitches, passing the braid over and under every alternate bar, as in Illusration II. to obtain a neat effect, it is preferable to bring the braid back, leaving it loose, on the wrong side of the work, working the upper or right side always in the same direction. This has also the advantage of providing a sort of padding, which gives to the finished work a raised effect which makes it very attractive. The pattern should be drawn on heavy paper and the net basted over this paper.

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Advice given in 1911 for arranging cut flowers.

Is the artistic arrangement of cut blossoms a lost and neglected art? It appears so, when one views with wondering eyes, the cut flowers adorning the average home. Bunches and knobs of short-stemmed pansies and violets topping tall clumsy vases; lilies sprawling awkwardly, roses so bunched and massed that all their sweet beauties are distorted and lost; inartistic blending of hues and thrust into the hideous monstrosities, sold under the name of vases.

Is it, that in this age of hurry and speed, we have no leisure to cut and arrange beauties of our garden; no time to select decent receptacles to hold them and to see that they harmonize with the surroundings in which they are placed? Better, then to leave the blossoms to bloom unspoiled and unashamed in the garden.

Flowers should be cut in the early morning, the dew still on them, with a pair of shears kept sharp and keen. Carry a basket to lay them in carefully, and cut long stems. Never clip a full-blown flower, but gather the half-opened buds. Some flowers never should be carried inside the door. There are blossoms suitable for cutting, and others that should never leave the garden stem. Flowers that quickly droop in water, as the poppy and mock-orange, others that are insignificant in color, or size, or the ultra opposite, may have a garden spot, if one prefers them, but they are utterly out of place within the house.

There are three types of vases best selected, the tapering vase set on a standard, for delicate blooms and ferns; the bowl, and the tube-shaped, under which head come jars of all descriptions. Colored glass vases are inartistic, except, perhaps, a dark-green glass; better use a plain glass, or even a tea-cup than some of the hideous vases that one sees.

Lilies and large-stemmed flowers need a wide-mouthed receptacle, preferably something tall and stately. Stone jars look well, filled with callas and other large lily flowers. Lilies should not be allowed to sprawl; perhaps they are the most difficult to arrange artistically. Never mix them with other blooms, especially with small graceful foliage.

Pansies and violets should be arranged in low dishes, with an abundance of green leaves. Wide, low dishes, such as a common sauce dish, show off their beauty to the best advantage. The flower heads float upon the water, and the greenery hides the stems. Beautiful centerpeices, for the table, are made of a bowl of these flowers set in the center of a platter hid with flowers.

Ferns, smilax, asparagus, wild anise, wild parsley and other delicate greenery, should be grown, both for use with flowers and when flowers are scarce. Plenty of vinery enhances the delicate beauty of the rose, accentuates the rich coloring of the crimson flowers, and hides the awkward stems of many others.

The selection of flowers for evening, should be entirely different from those selected for daytime adornment. They should be brighter - more richly hued. Especially do blue and yellow flowers lose class by lamp or electric light. Flowers which open only by daylight, if desired for evening use, should be kept in a dark closet all day. They will open immediately upon being brought into the light.

Flowers should always be selected and arranged in harmony with surroundings. The wall paper, the stand or table covering, the contents of the room, and the lighting should all be considered. Dark, gloomy apartments should have bright blossoms in profusion, rich reds and crimsons, with touches of gold. Odorous flowers should not be cut for the bedroom, as the continuous perfume is unhealthy.

The artistic possibilities of cut flowers are unlimited. They brighten the home as nothing else can, if properly cut and arranged, a talent which may be cultivated by even those not naturally tasteful.

Antique recipes for Lemonade, Fruit Punch, Iced Russian Tea and Chilled Chocolate, early 1900s:

A cooling beverage on a hot day is most refreshing, and, when taken slowly and in moderation, is not injurious to the normal stomach. The thoughtful hostess remembers this, and on a hot, sultry day provides some such refreshment, not only for the invited guest and her own family, but also for the “drop-in” caller, who is sure to appreciate the attention. When serving such refreshment it should be remembered that the eye as well as the palate must be pleased. The daintiest glasses should be used and their contents made as attractive as possible. In the case of “thin” drinks, straws should be provided.
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