Carmen Osbahr-Vertiz and Rosita. / Photo courtesy of Sesame Workshop
Carmen Osbahr-Vertiz shares her journey to becoming a professional puppeteer, how she met Jim Henson, and what it’s like being a part of the Sesame Street family.
As a curator at The Henry Ford, I gained renewed appreciation for Jim Henson while researching the 50th anniversary of Sesame Street in 2019, then again while commemorating Henson’s legacy on the 30th anniversary of his passing in 2020. So it was with great anticipation that I looked forward to interviewing Carmen Osbahr-Vertiz, puppeteer for the Sesame Street character Rosita and someone who had worked for and personally known Jim Henson.
Carmen enchanted us with her stories: growing up in Mexico; her personal interests and love of family; her passion for puppetry and how this turned into her involvement with Jim Henson Productions; how she helped create her Sesame Street character, who was vibrant, outspoken, and passionate—much like Carmen herself.
Carmen struck us as fearless—a young, raw talent beating out more seasoned professionals for work, leaving Mexico behind to attend a puppetry workshop in New York City because she desperately wanted to learn more, and staying there because Jim Henson himself asked her to. She regrets that she never returned home, but recognizes that, through her work, she can proudly represent and keep close to her heart her love of her homeland, community, and family.
—Donna R. Braden
Did you know from an early age that you wanted to work with puppets, become a professional puppeteer?
No. Of all my friends growing up in Mexico City, I was the one who had no idea what she wanted to do. Nothing that gave me a sign. At one time, I thought I wanted to go to the Olympics—I was good in sports, very competitive. I even wanted to work with and talk to the dolphins until I found out about all the science I would need.
When I was 5 or 6 years old, I did love to watch Topo Gigio [a character on a children’s puppet show on Italian television in the early 1960s] every Monday on TV. He was so alive. And then when I was 8, I remember having a playdate at a friend’s house watching Plaza Sésamo [Mexico’s Sesame Street, one of the first international co-productions of the show, which started running in 1972] for the first time. We laughed and sang.
I think my curiosity was there—I wanted to know how they did it. I watched the Muppets, too, when that show came out. But I didn’t know much about Jim Henson until a friend of my brother brought me a book, Of Muppets and Men [Of Muppets and Men: The Making of the Muppet Show, written by Christopher Finch], when I was in high school. The book had pictures of the puppeteers and explanations on how they did it. It was the first time I saw how it worked, and it blew my mind that they had to work with their arms above their heads, that they did the voices themselves.
Was reading that book your light bulb moment?
The light bulb really went on for me when my brother, who was working for Televisa [a Mexican mass media company] at the time, invited me and my friends to attend a workshop with Americans for a children’s show that had puppets. I was the only one called back. I was with a bunch of professional actors from university—the youngest in the group at 18 with no idea of acting. On the third day of the workshop, they brought the puppets out, and we had to work with the cameras and monitors and learn how, when you move the puppet one way, it appears the other way on the monitor—it’s inverted. That is when it really clicked for me. I started remembering all I had watched on TV, how the puppets breathe and walk. They live. I was mesmerized by the challenge to make this thing with no expression have expression.
While working on the children’s television show Super Ondas for Mexican mass media company Televisa in the 1980s, Carmen Osbahr-Vertiz (at right) was one of a small group of professional female puppeteers in the industry. / Photo courtesy of Carmen Osbahr-Vertiz
I loved it. I was in heaven. While the professional actors were having problems because their expressions were happening below, not above, I was making this puppet come alive. It didn’t matter that I was shy or didn’t have the acting skills.
I think my brother knew when he invited me to that workshop. After that, it all came together for me—why I loved the puppets, the magic, the joy, the curiosity.
And I got a job working for Televisa.
How did you cross paths with Jim Henson?
I was working as a puppeteer at Televisa on The Treasure of Knowledge show when I met Kermit Love from the Henson group. He was in Mexico to train puppeteers from Plaza Sésamo. I asked him if he could help me. I felt that I was the only person in Mexico that was passionate about the puppets, that I had respect for them that no one else did. Most puppeteers were actors who were quick to move on to other things. I started asking questions about why we couldn’t do our own voices. I wanted to get better at my craft. I wanted our work to be better.
Kermit invited me to the U.S. to attend a workshop. So I went to Manhattan. One day, he came by and said, “We’re going to a party. Here’s your mask.” Suddenly, I was at a masquerade party thrown by Jim Henson at the Waldorf Astoria. That’s when I met Jim for the first time. It was so amazing. He was so amazing. He invited me to come observe production of his next season of Sesame Street. Just to see them working as a team. They were brilliant, geniuses, magicians. I thought to myself I would love to stay here. This is a dream.
Carmen’s Calls to Action
Go Ahead and Dream
“Never be afraid of your dreams. And if things don’t work out quite the way you hoped now, you will find a way to make them work in the future.”
Making Mistakes Is OK “Making mistakes is actually more than OK. It’s wonderful. It’s how we learn.”
Keep Growing “Don’t be scared to try something new. Even now, I feel like me and Rosita still have a lot of space to grow, and we’re always learning new things, talking about topics I never thought we would be.”
Be Prepared to Work Hard “Being a puppeteer in the Muppet style is so much fun, but it is difficult, hard work. If you like a challenge, teamwork, laughing a lot, and throwing out ideas and solving problems all the time, then this is for you.”
When Jim did call me and said he decided he wanted me to be a part of the Muppet family, that he wanted a strong female puppeteer, I raised my hands and was like, “WAAAWWW!”
That was 1989, just a year before Jim died.
What role did you play in bringing your Sesame Street character Rosita to life?
When Jim was alive, he told me he always wanted a bilingual character for Sesame Street. I told him I didn’t really speak a lot of English. I was probably at 25%. He said no worries. We will work together. It will come out naturally. It’ll be fun.
Designer Ed Christie first asked me to help write a bio for my character because he wanted to create someone I would be comfortable with. So I told him I wanted her to be colorful and present. We Latinos like to hug and kiss. She needs to be cuddly with flowing hair. I wanted her to play the guitar and be musical like I was.
I wanted to name her Rosita, after my best friend in Mexico City, Rosa. I really liked the idea of how people could R the R’s—RRRRRosita.
Meet Rosita, a Bilingual Turquoise Monster
Full name: Rosita la Monstrua de las Cuevas (the Monster of the Caves) Age: 5 Birthday: December 7 Birthplace: Mexico Parents: Rosa and Ricardo Puppeteer: Carmen Osbahr-Vertiz Designer: Ed Christie First TV appearance:Sesame Street, season 23, episode 2888 (1991) Favorite Friends: Zoe, Elmo, Grover, Telly Monster, Prairie Dawn, and Abby Cadabby Likes: Presenting the Spanish Word of the Day and playing her guitar. She’s very good with history as well as geography.
Ed heard all that and made a puppet that wasn’t tiny but had a presence. She has a round belly, live hands and wings like a flying squirrel. He said he designed her like that thinking of a flamenco skirt. And she’s turquoise, which is an important color in Mexican culture, representing life and hope.
I just loved her from the start. Rosita is my immigrant girl, a happy, family-oriented monster that speaks better English than I do. She’s confident, doesn’t mind making mistakes and has explosive feelings.
Is it difficult to bring Rosita’s explosive personality to life?
When you’re a puppeteer, you quickly learn that it is not just about your character above. It’s also about the layer underneath.
We are in a very physical situation that is often very uncomfortable. You can’t be claustrophobic and you can’t be smelly. We all joke about eating no onions or garlic, brushing your teeth.
With Rosita, I have someone else doing her right hand as well, so he has to match what I am doing so carefully. If you move the puppet slightly the wrong way, for example, it won’t look like it is listening. It is very specific, and you’re sharing a small, cramped space with others, looking at monitors and trying to work in extremely coordinated ways.
Carmen bringing Rosita to life on the set of Sesame Street. / Photo courtesy of Richard Termine/Sesame Workshop
As puppeteers, we are solving physical problems all the time, learning new ways to trick the cameras into presenting our characters as living, breathing things. It’s about subtle movements, creating reactions that match with the other characters.
In your creative community, in the entertainment industry in general, do you feel as if Jim Henson’s legacy is still alive and well?
Jim was amazing. His mind was brilliant. He was curious and put together this world around all the things he liked. He was ahead of his time, and we keep trying to keep his legacy alive because he had it right.
For me, I can see that he still touches people. I have so many young people come up and say, “I want to be a puppeteer. Jim Henson changed my life.” And so many of them are very, very clever. They are bringing all of these new ideas and technologies to the conversation. I’m so proud of everyone that comes to us that were inspired by Jim. It’s so rewarding.
What about with audiences? Does Jim’s vision resonate with the next generation?
I know animation is where it’s at today, but it’s just so flat, and Jim’s characters are just so alive. When we did Sesame Street’s 50th anniversary concert live a few years ago, I was so worried about the audience’s reaction to seeing us rolling around, sweating on the stage. What I felt instead was absolutely incredible. I saw grandparents with their grandkids, parents with their children singing and crying, connecting with each other. Because of Jim. It was so touching, so inspiring.
In terms of your impact, how has your career influenced others? Can you speak to the appreciation you have for how your role as Rosita is helping children learn and grow?
What this job has brought to me has been amazing, and impact really goes both ways. The impact Rosita has had on others and the impact people have had on my life because of her.
Rosita. / Photo courtesy of Sesame Workshop
Rosita is part of lots of outreach within communities where so many see her and the other characters as friends. Today, we are working on racial justice messages, and Rosita and I have also been working with military families for 10 years. We’ve created videos for young parents so they can help explain deployment to their children. We’ve also had a script where Rosita’s dad comes back home from a tour of duty and is injured and in a wheelchair. The words in that video—how military families have to deal with both invisible and physical injuries, the suffering they face and sacrifices they make—I took it very personally. I even asked myself if I thought I was ready to become an American citizen. It was something I had researched before, but I was never sure if I was ready—I’m so proud of my Mexican heritage. After working with military families, though, I said to myself that I was definitely ready, and I became an American citizen.
This summer, we’re highlighting some of the cocktails and nonalcoholic “temperance beverages” that are available at Eagle Tavern in Greenfield Village. Inspired by history but with a modern flair, these drinks pay homage to the Eagle Tavern barroom’s Michigan history as a sort of “community center.” We’d love for you to stop by and try one of these refreshing concoctions for yourself—or try making them at home. Today’s feature is the Lemon & Ginger Shrub.
We spotlighted racing at Motor Muster for 2021. This 1953 Oldsmobile 88 stock car, brought to us by the R.E. Olds Transportation Museum, fit the theme perfectly. / Image from The Henry Ford’s livestream
Gearheads and automobile aficionados had reason to celebrate as Motor Muster returned to Greenfield Village on June 19 and 20. Like so much else, last year’s show was canceled in the wake of COVID-19. But with restrictions eased and a brighter situation all around, we returned in 2021 for another memorable show. We also welcomed a new sponsor. For the first time, this year’s Motor Muster was powered by Hagerty.
The Henry Ford’s 1953 Ford Sunliner convertible, official pace car at that year’s Indianapolis 500. / Image by Matt Anderson
As always, we brought out a special vehicle from The Henry Ford’s collection. Many of our prominent competition cars are in Driven to Win, but we found a perfect match for the theme in our 1953 Ford Sunliner. The convertible served as pace car at the 1953 Indianapolis 500, driven by William Clay Ford in honor of Ford Motor Company’s 50th anniversary. In addition to its decorative lettering (with flecks of real gold in the paint), the pace car featured a gold-toned interior, distinctive wire wheels, and a specially tuned V-8 engine rated at 125 horsepower.
From the GM Heritage Center, a 1955 Chevrolet from the days when stock cars were still largely stock. / Image by Matt Anderson
Our friends at General Motors got into the spirit of things by lending an appropriate car from the GM Heritage Center collection. Their 1955 Chevrolet 150 sedan is a replica of the car in which NASCAR driver Herb Thomas won the 1955 Southern 500 at Darlington Raceway. Thomas’s car benefited from Chevy’s new-for-’55 V-8 engine which, with the optional PowerPak dual exhausts, was rated at 180 horsepower. The Chevy small-block design went on to win more NASCAR races than any other engine.
Historical vignettes were in place throughout Greenfield Village—everything from a Civilian Conservation Corps setup from the 1930s to a patriotic bicentennial picnic right out of the mid-1970s. Even the Herschell-Spillman Carousel got into the spirit of the ’70s, playing band organ arrangements of the hits of ABBA. (I wonder if that 1961 Volvo at the show ever drove past the carousel. What a smorgasbord of Swedish splendor that would’ve been!)
Our awards ceremony included prizes for unrestored cars, like this 1941 Ford Super Deluxe Fordor. / Image by Matt Anderson
As always, we capped the weekend with our awards ceremony. Our popular choice voting allows visitors to choose their favorite vehicles from each Motor Muster decade. Top prize winners this year included a 1936 Hupmobile, a 1948 MG TC, a 1958 Chevrolet Corvette, a 1969 Plymouth Barracuda, and a 1976 Ford Econoline van. The blue ribbon for motorcycles went to a 1958 Vespa Allstate, and the one for bicycles to a 1952 JC Higgins bike. For commercial and military vehicles, our top vote-getters were a 1937 Ford 77 pickup and a 1942 White M2A1 half-track, respectively. We also presented trophies to two unrestored vehicles honored with our Curator’s Choice award. For 2021, those prizes went to a 1936 Buick Victoria Coupe and a 1967 Chevrolet C/10 pickup.
It was a longer-than-usual time in coming, but Motor Muster 2021 was worth the wait. Everyone was in good spirits and enjoying the cars, the camaraderie, and the chance to enjoy a bit of normalcy after a trying year. Let’s all do it again soon.
If you weren’t able to join us at Motor Muster this year, though, you can watch parts of the program right now. Our popular pass-in-review program, in which automotive historians provide commentary on participating vehicles, returned this year with a twist. We livestreamed portions of the program so that people who couldn’t attend Motor Muster in person could still enjoy some of the show. Enjoy those streams below, or use the links in the captions to jump straight to Facebook.
Lithograph, "Strawberries," by Currier & Ives, 1870 / THF624651, detail
By the mid-19th century, true leisure time was a rare commodity among the American population. There were very few “official” holidays on the calendar and a twelve-hour workday, six-day workweek was the norm. For these Americans, bringing and sharing food to an outside gathering, whether it be an excursion to the seaside, to a rustic location, or to enjoy a simple meal after church, was a shared experience, a time to pause and take a breath.
What we call a picnic derives from the 17th-century French word “pique-nique,” a term used to describe a social gathering in which attendees each contribute a portion of food. They ranged from very formal affairs with several courses served by servants to very simple gatherings with the most basic of foods being served.
Mid-June is strawberry time here in Michigan, and strawberry-themed gatherings were a popular entertainment. Period magazines, newspapers, and other sources of the 1850s and 1860s go into great detail about picnic ideas and the logistical requirements for a successful event.
On Saturday, June 12, 2021, step back into the early 1860s to our re-created strawberry party outside the Chapman Home in Greenfield Village from 10 AM to 4 PM. You’ll be able to purchase strawberry hard cider, strawberry shortcake, strawberry pie, and strawberry frozen custard at various locations within the Village to soothe your own strawberry cravings, and can watch historic cooking demonstrations highlighting strawberries at Daggett Farmhouse, Ford Home, and Firestone Farm.
The recipes we’ll be demonstrating at each building are included below. Note that these are historic recipes and some of the measurements and techniques may not be familiar to today's home cooks. For more modern recipes dedicated to all things strawberry, check out Strawberry Love, featured in our Shop Summer 21 catalog.
A Pound Cake
Take a pound of butter, beat it in an earthen pan with your hand one way till like a fine thick cream; then have ready twelve eggs, with half the whites; beat them well, and beat them up with the butter, and work into it a pound of flour, a pound of sugar, and a few carraways, well together for an hour with your hand, or a great wooden spoon. Butter a pan and put it in, and then bake it an hour in a quick oven.
--Susannah Carter, The Frugal Colonial Housewife, 1742, pg. 104
To Make Currant Jelly
Strip the currants (strawberries) from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water, half way the jar, let it boil half an hour, take it out, and strain the juice through a course hair-sieve; to a pint of juice put a pound of sugar, set it over a fine clear fire in our preserving pan or bell-metal skillet; keep stirring it all the time till the sugar is melted, then skim the scum off as fast as it rises. When your jelly is very clear and fine, pour it into gallipots; when cold, cut white paper just the bigness of the top of the pot and lay on the jelly, dip those papers in brandy; then cover the top close with white paper, and prick it full of holes; set it in a dry place, put some into glasses, and paper them.
--Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747, pg. 183
2 cups of flour
1 tsp baking soda
1 tsp salt
4 tbsp shortening (1/2 butter)
About 1-1/2 cups sour milk “lobbered”
Sift the flour, salt, and soda together into a bowl and work in the shortening. Make a hole in the center and pour in the milk, stirring the flour into it from the sides with a wooden spoon. The dough should be just about as soft as it can be handled, so the amount of milk is indefinite. Pour it out on to a floured board and then pat it out or roll it gently—handling it just as little as possible—to a cake about three quarters of an inch thick. Put this into a buttered baking tin either square or oblong and bake it on a hot oven (450 degrees) for fifteen minutes. The amount of soda depends somewhat on the sourness of the milk. Do not try to sour pasteurized milk, for it can not be done. It will get "old" but it will not "lobber."
And if you don't know what "lobbered" means, it means thick—the dictionary stylishly calls it "clambered." If you use too much soda, the cake will be yellow and taste like lye. Of course, you may be safer in making a baking-powder dough, in which case you take your regular recipe for biscuits but add another tablespoonful of shortening (using half butter, at least, for the shortening) and bake it the same way.
When your cake is done (and "shortcake" in my kind of recipe doesn't mean "biscuits"), proceed after this fashion: have your strawberries (dead ripe) washed, hulled, mashed, and sweetened, in a bowl... And be sure there are plenty of them. Turn your hot cake out on the platter and split it in two, laying the top half aside while you give your undivided attention to the lower. Spread this most generously with butter just softened enough (never melted) to spread nicely, and be sure to lay it on clear up to the very eaves. Now slosh your berries on, spoonful after spoonful—all it will take. Over this put the top layer, and give it the same treatment, butter and berries, and let them drool off the edges—a rich, red, luscious, slowly oozing cascade of ambrosia. On the top place a few whole berries—if you want to—and get it to the table as quickly as you can. It should be eaten just off the warm, and if anybody wants to deluge it with cream, let him do so. But the memory of a strawberry shortcake like this lies with the cake and not the cream.
--Della Lutes, Home Grown, 1936, p. 128-130
Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then berries, and so on; pour over it a syrup made of two coffee-cups cider vinegar, and three pints sugar, boiled about five minutes; let stand twenty-four hours, pour off syrup, boil, pour over berries, and let stand as before, then boil berries and syrup slowly for twenty-five minutes; put in jars and cover. The above is for six quarts of berries.
--Buckeye Cookery and Practical Housekeeping, Estelle Woods Wilcox, Ed., 1877, p. 268
Fruit Ice Cream
To every pint of fruit-juice, allow a pint of sweet cream. The quantity of sugar will depend upon the acidity of the fruit used. Apples, peaches, pears, pine-apples, quinces, etc., should be pared and grated. Small fruits, such as currants, raspberries, or strawberries, should be mashed and put through a sieve. After sweetening with powdered sugar, and stirring thoroughly, let it stand until the cream is whipped—2 or 3 minutes. Put together and then whip the mixture for 5 minutes. Put into the freezer, stirring it from the bottom and sides 2 or 3 times during the freezing process.
--Mrs. Frances E. Owens, Mrs. Owens’ Cook Book and Useful Household Hints, 1884, p. 301
Jim Johnson is Director of Greenfield Village at The Henry Ford.
John Henry and Beatrice Marie “Peggy” Rendzio. Photo by Nick Hagen.
Twenty-five-year members John Henry and Beatrice Marie “Peggy” Rendzio find a much-needed outlet for exercise among the artifacts and exhibits of Henry Ford Museum of American Innovation.
When you’re in your mid-90s, finding a climate-controlled space where you feel comfortable getting in a bit of physical fitness may be difficult. That’s why you’ll find John Henry and Beatrice Marie “Peggy” Rendzio at Henry Ford Museum of American Innovation almost every day around 10-10:30 a.m. Members of The Henry Ford for a quarter of a century, the Rendzios are longtime regulars with The Henry Ford’s museum walkers, a cherished group of old and young who use the museum’s perimeter and winding exhibit pathways to exercise and socialize. Danette Fusco, with The Henry Ford’s Guest Services team, sees the Rendzios often. “Like clockwork, this charming couple visits to get their daily exercise and socialization,” she said. “They are truly an inspiration.”
Their must-do: Walking in Henry Ford Museum of American Innovation.
Their favorite member perk: “We walk almost every day in the museum,” said John Henry. “We know the security guards and lots of the staff. And after we’re done walking, we can stop in at Plum Market for a coffee and sometimes a cookie.”
What’s your spark? Let us know what inspires you on your next visit and what takes you forward from your membership. Email us at firstname.lastname@example.org. Take it forward as a member—enjoy benefits like free parking, discounts on events and tours, exclusive member previews, and more.
This post was adapted from an article in the forthcoming June-December 2021 issue of The Henry Ford Magazine.
For those who brought home our stoneware bread cloche (a versatile baking piece created by our artisans in Greenfield Village, which allows you to mix your dough, proof it, then bake it, all in one dish) during the holiday season last year, you know that the resulting bread is light and airy with a golden crust.
If you’re wondering what our go-to recipe is for this 1800s-inspired baking piece, it’s Sallie Lunn Bread. Made regularly inside the kitchen at Firestone Farmhouse and acting as the inspiration for recipes inside A Taste of History, this recipe is credited to Farmer’s and Housekeeper’s Cyclopaedia, Stephen Lewandowski, Ed., 1888, p. 326.
Sallie Lunn Bread
1quart (4 cups) of flour
1 pint (2 cups) of milk
1 tablespoonful of lard
1 tablespoonful of butter
2 spoonsful of sugar
1 gill of yeast
Pre-heat the oven to 350 degrees. When baking inside of our stoneware bread cloche, bake for 40 to 45 minutes, until the top is golden-brown and the loaf has a hollow sound when tapped.
Lish Dorset is Marketing Manager, Non-Admission Products, at The Henry Ford.
Mary Aviles and son Mati in Thomas Edison’s Menlo Park Complex.
Ten-plus-year member Mary Aviles finds inspiration in a frog, two brothers, and makers in the raw.
Drawn to the Herschell-Spillman Carousel in Greenfield Village, Mary loves hopping on the whimsical bow-tie-wearing frog. The carousel reminds her of stories shared with her children to spark their curiosity and quest for lifelong learning. She’s equally inspired each time she walks into Orville and Wilbur Wright’s family home in Greenfield Village, knowing that human progress is cumulative and many of our major leaps forward can be traced to specific moments in time. A repeat attendee at The Henry Ford’s annual Maker Faire® Detroit, she can’t wait to come back each year, because she sees great beauty in unfinished ideas and the limitless potential of creativity in the rough.
I worked for TechTown Detroit with entrepreneurs/ small businesses and continue to do so as a consultant with EarlyWorks. For me, The Henry Ford’s Model i framework is also an inspiration. TechTown architects use it as an approach to client relationship management, and I reference the framework consulting with EarlyWorks.
As a qualitative researcher specializing in structuring unstructured data, I am fascinated by how The Henry Ford has synthesized its collection of physical innovator assets to remain relevant in informing issues such as education, workforce and talent development—topics I, along with my clients, are immersed in every day.”
What’s your spark? Let us know what inspires you on your next visit and what takes you forward from your membership. Email us at email@example.com. Take it forward as a member—enjoy benefits like free parking, discounts on events and tours, exclusive member previews, and more.
A Taste of History in Greenfield Village offers our visitors seasonal, locally sourced and historically minded recipes. Over the past year, our chefs have been developing some new recipes, directly drawn from the recipes of George Washington Carver and the ingredients that he used. You can learn more about the inspiration behind the new options both in A Taste of History and in Plum Market Kitchen in Henry Ford Museum of American Innovation in our blog post here, or try out some of the recipes for yourself—like this Peanut Roll Cake with Jelly.
When we were reading through hundreds of George Washington’s Carver’s recipes, this one stood out. It’s a wow—a peanut butter and jelly sandwich for dessert! Chef Kasem Faraj, our resident Greenfield Village chef, spent hours making this one just perfect. We’ve had many variations of the PB&J in our lifetime, and this one takes the cake—just have fun and roll with it.
Recipe: Peanut Roll Cake with Jelly
Makes 1 Cake; Serves 8
4 each Eggs
7 oz Granulated Sugar
¾ tsp Baking Powder
½ tsp Salt
¼ tsp Baking Soda
4 ½ oz All Purpose Flour, Sifted
3 oz Butter, Melted
1 oz Vanilla Extract
1 ½ oz Granulated Peanuts
2 oz Smooth Peanut Butter
4 oz Raspberry Currant Jam/Jelly
Preheat oven to 350°F.
Combine eggs, sugar, baking powder, baking soda, and salt in the bowl of an electric mixture (or use a hand mixer and bowl).
Mix on medium-low speed until the sugar has dissolved and the mixture is smooth and runny, about 3 minutes.
Increase the speed to medium and whip until the mixture is a play yellow and thick enough to fall from the whisk in ribbons.
Increase the speed again to high and continue whipping until the mixture has roughly doubled in volume and is thick.
Reduce speed to medium-low and add vanilla and melted butter in a steady stream.
Add sifted flour all at once and mix just enough to incorporate the flour.
Pour batter into a half sheet tray or 13” x 9” baking dish that has been lined with parchment paper and nonstick spray.
Bake for 8-10 minutes. Cake is done when the cake is puffed, lightly brown from edge to edge, and slightly firm.
While cake is still warm, place on a linen towel and roll tightly. Allow cake to cool while rolled to shape and keep from cracking when filled and rolled.
Once cake has cooled, unroll cake, and cover the inside of the roll with peanut butter, jelly, and granulated peanuts.
Re-roll the cake and allow to sit with the seam on the bottom.
Glaze cake with a simple icing and top with additional granulated peanuts if desired.
Puddings of the 18th century came in a variety of flavors, both savory and sweet, with many containing vegetables, and were more like the texture and consistency of a modern-day bread pudding. The shape of these puddings varied as well, since some were baked while others were boiled. In order to bake a pudding, a baking dish was needed, most often a simple round redware dish with high sides. The recipe would be prepared in the redware dish and then baked inside of a cast iron bake kettle, with hot coals underneath and on top. Puddings were eaten as part of the midday dinner meal.
From The First American Cookbook by Amelia Simmons in 1796, this recipe for carrot pudding pairs perfectly with our redware baking dish created in Greenfield Village.
Carrot Pudding Recipe “Baked in a deep dish without paste [pie crust]”
A coffee cup (¾ cup) full of boiled carrots, processed until smooth
4 tablespoons sugar
2 tablespoons butter
Cinnamon and rose water to taste
Preheat oven to 350 degrees. Combine ingredients together, adding the eggs one at a time. Pour prepared mixture into a buttered baking dish and bake until a toothpick inserted comes out clean, about 45 minutes.
Basil "Jug" Menard Posing with a Modified Ford Coupe Race Car. Taunton, Massachusetts, circa 1946 / THF140176
Igniting a Lifelong Passion
Most of us are enchanted with competition. For those with gasoline in their veins, there’s only one way to scratch the itch—become a racer.
Things we do when we’re young often inspire a lifelong passion. Many adults involved in auto racing—as well as adult fans of auto racing—ignited their interest through early experiences. There are many avenues for kids to explore race cars and racing that can arouse a passion for the sport, and you can learn about some of them in the “Igniting the Passion” section of our new racing exhibit, Driven to Win: Racing in America presented by General Motors. There is an actual Quarter Midget race car, and kids can sit in the driver’s seat. You can see and hear stories from the people with a passion for racing about how they got started. And there are the toys (including slot cars), and a place where kids can build their own wooden kit car then race it against others on a sloped track.
Quarter Midget Racer
The Quarter Midget race car is one-quarter the size of an adult racer’s Midget Sprint Car and has much lower power output. Still, these are serious race cars, with protective systems designed to keep their young drivers as safe as possible. A Quarter Midget is powered by a single-cylinder, 7-cubic-inch engine, and they race on oval tracks that are one-twentieth of a mile around—264 feet. Speeds reach the 45-mph range, and kids learn the skills of car control, race tactics, and race strategy that are essential foundations for aspiring drivers. Many racing stars, past and present, began their careers in Quarter Midgets, including A.J. Foyt, Jeff Gordon, Joey Logano, Sarah Fisher, Jimmy Vasser, and many more.
The Soap Box Derby car, powered only by gravity, is home-built and raced by kids in downhill competitions that can be intense. Mason Colbert placed third with this car in the 1939 All-American Soap Box Derby national championship in Akron, Ohio.
A large display in Driven to Win features more than 50 gas-powered, scale-model tether cars (along with tools and parts), which were popular from the 1930s to the 1950s. Check out all of the spindizzies you’ll see on display here.