Old Advice

I came across this 1880’s statement and thought it a perfect description.

‘Don’t forget that most evil passions are traceable to two roots: anger and worry. These are the thieves that steal precious time and energy from your life. Anger is the highway robber and worry is a sneak thief.’

The Marvels of Marigolds

In ancient times, Marigolds were used to flavor and color foods. They were added to salads and used as a garnish in soups. Some people believed Marigolds could wipe evil thoughts from one’s head. While others believed that by looking at the herb, their eyesight was improved and their disposition became cheery. In medical journals of old, the Marigold was used to combat plague. During the Civil War, Marigold leaves and its juice treated open wounds and stopped the bleeding in large cuts. In WWII, the flowers promoted sweating to treat bronchial problems. This herb was considered to be a good luck charm at wedding feasts because its bright yellow flowers were thought to reflect the goodness of the sun.

Here is an old love potion: Mix together thyme, Marigolds, honey, vinegar, and wormwood. Anoint the breasts, hips, and stomach with the salve and lie on a bed.  Repeat the words:

  • Be kind to me. In dreams, let my true love see.

Do you have rough skin? Add 2-3 T. Marigold petals to 100 ml of boiling water. Whisk it into some unscented moisturizing cream. Apply the cream to your skin.

Here is a custard recipe using Marigolds. You will need these ingredients:

  • 3 T. Marigold petals
  • 2 T. sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 450 ml milk

Grind the petals in a mortar. Blend the other ingredients together. Add the ground petals. Preheat oven to 285 degrees F. Pour concoction into small individual ramekin dishes. Stand the dishes in a shallow tray of water and bake for half an hour until the custard sets.

Marigolds were highly prized in ancient times. They are beautiful in flower gardens now. Why not try something different with them?

 

 

 

 

Switchel Beer

I came across an old time recipe for a variation of ginger beer called a Yankee Switchel. You will need these supplies:

  •  3-4 gallon crock
  • 2 gallons warm water
  • 4 cups sugar
  • 2 cups molasses
  • 2 cups cider vinegar
  • 2 tsp. ground ginger

Scald the crock with boiling water before the process. Pat dry. Pour in the 2 gallons of warm water into the crock. Stir in sugar and molasses until sugar dissolved. Add the vinegar and ginger. Mix well. Allow to cool. Bottle in 2 sterilized gallon jugs and store in refrigerator.

Strawberry Dessert

Here is an easy pudding dessert idea. You will need these ingredients:

  • 1- 5 oz. pkg. instant vanilla pudding mix
  • 1- 9 in. angel food cake, cut into cubes
  • 2 pints fresh strawberries, sliced
  • 1 container Cool Whip
  • 3 cups milk
  • 4 sliced bananas

Prepare pudding with milk, according to pkg. directions. In a serving bowl, layer half  the cake, pudding,  and fruit. Add Cool Whip. Layer the rest of ingredients and top with Cool Whip. Cover and chill in refrigerator until ready to serve, at least 4 hours ahead of time.

Pecan Bars

My family enjoyed these at Christmas so I thought I would share the recipe. You will need these ingredients for the crust.

  • 1 1/2 cups flour
  • 2/3 cup brown sugar
  • 1 tsp. salt
  • 1 1/2 sticks butter
  • 2 T. cold water

Preheat oven to 350 degrees F. Melt the butter in a microwave for about 30 seconds. Pour it into a bowl. Add the flour, salt, water, and sugar. Blend well. Grease a 13×9 dish. Pat a piece of wax paper into buttered dish. Have it long enough to go over the edge of pan. Press the crust dough into the pan. Bake for 20-25 minutes. Remove from oven. Make the filling. You will need these ingredients for the filling:

  • 1 stick of butter
  • 1 cup brown sugar
  • pinch salt
  • 1/3 cup light corn syrup
  • 1/4 cup flour
  • 2 1/2 cups chopped pecans

Melt the butter in a microwave for 30 seconds. In a bowl, add all the ingredients, including the butter. Blend well. Pour the filling over the baked crust. Place it in oven and bake for 30 minutes. Remove from oven and allow to cool before cutting. Lift the mixture out of pan by the waxed paper. Cut into bars. Dispose of waxed paper. Keep the bars in a sealed container.