Harvesting wheat at Firestone Farm / Photo by Lee Cagle.
Every year, the staff of Firestone Farm go into the fields to harvest wheat. Our living history program at Firestone Farm is set in 1885, and because the area of east central Ohio where the farm originates was not an intense grain-raising area, the latest and greatest harvesting technology was generally not in use. As a result, we use a somewhat older technology—a “self-rake reaper.” Our machine was produced by the Johnston Harvester Company out of Batavia, New York, and was built likely in the mid-1880s.
The machine combines a mowing machine (which cuts down the wheat, gathering it on a large wooden bed) with a raking mechanism (which can be adjusted to sweep the accumulated grain stalks off the bed of the machine into measured piles). It has a wonderful robotic action as it makes it way around the field. The machine is pulled by two large horses and the entire mechanism is powered by them.
The loose piles of wheat then need to be gathered up and tied into bundles. In turn, these bundles are stood up on end with other bundles to create a shock or stook. This allows the grain to finish drying before it is stored or stacked for threshing later in the season. (Threshing is the process of separating the grain from the stems, or straw, and the chaff, or the covering of the individual wheat berries.) This is all done by hand—and it takes many hands. Both men and women would have worked together in the field, but before the age of machines (pre-1840s), men typically did the blade work (using sickles, scythes, and grain cradles) and women did the bundling and shocking.
In 1885, each part of the grain harvest was a separate process, using a different machine. Machines that both cut and tied/bundled the grain began to see more common use at the end of the 1880s. These were called binders, and first used wire, then twine, to do this. Eventually, all the harvest processes, including threshing, were “combined” into one step with the advent of the combine. Early versions were horse drawn, but by the 1930s, self-propelled versions began to be used. The final transition took place after World War II as the horse finally was replaced by the tractor on the American farm.
You can get a quick overview of the many steps in wheat production at Firestone Farm in the video below.
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.
Welcome to the 1880s. Baseball fever is sweeping the country! Urban centers boast professional teams of paid, recruited players, like the Detroit Base Ball Club pictured on the trade card below, part of the National League from 1881 to 1888. (The Detroit Tigers were created in 1901, as part of the newly organized American League.) The Detroit Base Ball Club is gaining some notoriety. They'll win the pennant (the forerunner of the World Series) in 1887, beating the St. Louis Browns of the American Association in 10 out of 15 games.
Trade Card for the Detroit League Base Ball Club, Sponsored by "Splendid" Plug Tobacco, P. & G. Lorillard, 1886 / THF225148
Chief among the team's heroes is star catcher Charley Bennett (pictured upper right). Charley is the first professional-league catcher to wear a chest protector outside his uniform. Detroit fans so adore him that they will name their first official ballyard Bennett Park. Charley is the team's "muscle"; center fielder and team captain Ned Hanlon (pictured center) is its "brains."
The passion for baseball is equally evident in small-town America. Amateur clubs show up just about anywhere that nine men can agree on a time and place to practice. Games against rival towns and villages engender fierce local pride. Over in the village of Waterford, Michigan, some country lads have formed a team called the Lah-De-Dahs. Their exploits are well documented in the local newspaper. On September 2, 1887, local fans will smile to read, "George Wager is the best catcher in the township and of the Waterford nine; if he fails to catch the ball with his hands he will catch it with his mouth."
The back of the trade card features an ad for Lorillard’s “Splendid” plug tobacco, as well as the home and “abroad” schedules for Detroit. / THF225149
See the Lah-De-Dahs in Action
Would you like to see the Lah-De-Dahs in action? You can, every summer in Greenfield Village. Our own team borrows the look and playing style of an 1880s amateur baseball club like the original Waterford Lah-De-Dahs.
When you go to a Historic Base Ball in Greenfield Village game, you will notice some different baseball terminology. For example, instead of "batter up," the umpire will declare "striker to the line." When he notes "three hands dead," he simply means that the side is retired.
Visit a Historic Base Ball game this summer and learn some new terminology for yourself!
Donna R. Braden is Senior Curator and Curator of Public Life at The Henry Ford. This article was adapted from the May 1997 entry in our previous “Pic of the Month” online series.
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.
The Base Ball Player's Book of Reference, by Henry Chadwick, 1867 / THF214794
Almost 40 years before Major League Baseball's first World Series, the city of Detroit hosted the "World's Tournament of Base Ball."
On July 14, 1867, the Detroit Free Press carried an announcement of the tournament, which was held at the grounds of the Detroit Base Ball Club from August 14 to August 21. The international tournament attracted teams from Michigan, Pennsylvania, and Ontario. When Detroit hosted the World’s Tournament in 1867, it announced it would abide by the rules as published in Henry Chadwick’s book, Haney’s Base Ball Player's Book of Reference. Chadwick and Albert G. Spalding were the two individuals who helped baseball achieve national prominence.
Trade Catalog, “Black Band” Spalding Bat / THF624007
Chadwick, a New York sportswriter, immigrated to the United States from England as a boy. He reported on baseball games and created a system for scoring games that continues to appear in sports pages today as the box score. Chadwick also authored a number of instructional books on how to play the “national game.” Books such as Chadwick’s helped create a uniform game, and promote baseball as acceptable recreation for men, and appropriate for men, women, and children to watch. Chadwick also authored the annual publication Spalding’s Official Base Ball Guide until his death in 1908.
Albert G. Spalding started his baseball career as a player, and later became a manager and president of the Chicago White Sox, which at the time was part of the National League. Spalding also created a popular sporting goods company, specializing in baseball equipment. The popularity of Spalding equipment is represented in photographic images from the late 1800s. The individual player shown above has a Spalding bat, and Spalding bats may be seen in the team photograph below of the Round Oak Club of Dowagiac, Michigan.
In the early 20th century, Spalding and Chadwick put forth different versions of the origins of the game of baseball. Chadwick had long asserted that baseball developed based on British bat and ball games, such as “rounder." In an era of American nationalism, Albert Spalding hoped to find an American source for the game. He cajoled professional baseball to appoint a commission in 1905 to investigate the origins of the game. Chaired by A.G. Mills, the commission received a letter from a Denver, Colorado, engineer by the name of Abner Graves, asserting that Graves was present when Abner Doubleday developed the game in Cooperstown, New York, in 1839. Chadwick responded with evidence detailing the history of English bat and ball games without avail. Spalding’s zeal to establish baseball as a purely American game, and his connections within the commission, compelled the group to recognize the circumstantial evidence and acknowledge Doubleday as baseball’s founder.
If only someone had bothered to research Doubleday’s life, it would have revealed that he was at West Point in 1839, and could not have devised baseball in Cooperstown, as many now believe. In actuality, games of baseball (or “base ball,” as it was spelled into the early 20th century) were reported in newspapers in the 1820s. The Knickerbocker Club of New York is credited with formulating the nine-player team format that eventually led to the formation of the National Association of Base Ball Players in 1858. Pitching was done underhanded and balls caught on the fly or the first bound were outs. The rules continued to evolve into the game that is now America’s pastime.
"American Sports, Base Ball, Striker & Catcher" Plate, circa 1850 / THF135816
"On Saturday afternoon, Sept. 10, at the farm of Louis Bradley, might have been seen a small gathering of people. They came to see the final game between the Lah-da-dahs, of Waterford, and the White Lakes of Webster neighborhood."
–Pontiac Bill Poster, September 14, 1887
In the 1880s, many Michigan towns supported baseball teams, including Waterford, in Oakland County, but the game's history goes back further. The game of base ball (as it was often spelled into the 1890s) had its origins in a number of children's games, but especially a British game called "Rounders." Rounders rules called for the game to be played on a diamond, with a striker (batter) who faced a feeder (pitcher).
The American game of base ball gained in popularity in the mid-1800s, so much so that English ceramic makers produced dishes such as the "Base Ball" plate above, depicting a "Striker & Catcher," to appeal to American consumers. American interest in base ball in the late 1800s is evident in the production and marketing of such a plate.
Americans purchased these English-made ceramics to celebrate their national game, but base ball did not have all the regulations we know in modern baseball today. Until the 1880s, rules stated that the pitcher had to deliver the ball underhanded with a straight arm. The batter could call for a high or low pitch. A high pitch was considered one between the belt and shoulders, and a low pitch was to be delivered between the belt and knees, a range close to the modern strike zone. Balls and strikes were usually not called until the 1870s.
Some rules called for home plate to be made of marble or stone, but there was no batter's box, only a line that bisected the plate. Consequently, today's historic base ball umpires will frequently signal the start of a game by calling, "Striker to the line!" Early rules discouraged, and often forbade, players being paid.
You can browse artifacts related to both the early and more modern forms of baseball in our Digital Collections. Or, if you want to see vintage base ball firsthand, check out the schedule for the Greenfield Village Lah-De-Dahs, who borrowed the name of the old Waterford team. The Village nine suit up to play teams from Ohio and Michigan throughout the summer as a part of Historic Base Ball in Greenfield Village. Though the song "Take Me Out to the Ball Game" was not written until 1908, you might hear the band play it. If you wish, you can sing along and cheer on the base ball strikers for the Lah-De-Dahs.
This post was adapted from the July 2000 entry in our former Pic of the Month series.
Opening Day is behind us, so baseball season is now in full swing (pun intended), and the return of Historic Base Ball in Greenfield Village is just around the corner. Celebrate this beloved sport with a few artifacts and stories from our collections.
H.J. Heinz Company Baseball Team, circa 1907 / THF292401
The H.J. Heinz Company, at the forefront of employee welfare during the late 19th and early 20th centuries, offered many recreational activities for its workers. This photograph from 1907 shows the Heinz company baseball team, comprised of its employees.
Portrait of a Baseball Player, circa 1880 / THF94413
In the decades following the Civil War, base ball clubs came to represent a community’s identity and honor. Players donned colorful uniform shirts to make the team readily visible to its supporters and opponents alike.
This bright red wool base ball shirt is a great example of uniforms of that time. The oversized “A” would have identified the community, company, or school the team represented, while the “BBC” stood for “Base Ball Club” – the two-word phrase later changed to “baseball” in 1884.
World Tournament of Historic Baseball in Greenfield Village, August 2007 (Photographed by Michelle Andonian) / THF52274
In 1867, Detroit hosted the World Base Ball Tournament. To commemorate this event, Greenfield Village hosts the World Tournament of Historic Base Ball every summer—one of the finest exhibitions of historic base ball in the country, playing by 1867 rules.
Unfortunately, due to the COVID-19 pandemic, the World Tournament of Historic Base Ball was canceled last year, but it will be back in 2021! Until then, you can learn more about historic baseball at Greenfield Village by watching this video.
June Sears, Rosemary Dishman, and Dorothy Ford Discussing Women's Nutrition, May 1970 / THF620081
A food soldier is a person who fights for something many of us take for granted: widespread, consistent access to good nutrition. George Washington Carver can be described in this way and is familiar to us at The Henry Ford for his work with the peanut—and his friendship with our founder. Carver’s impact went deeper, including dozens of agricultural pamphlets designed to convey scientific farming methods to rural Black Americans. Food Soldiers: Nutrition and Race Activism, a new pop-up exhibit in Henry Ford Museum of American Innovation, looks at these pamphlets as a starting point for a topic with a consequential history in the 20th and 21st centuries. From our partners at Focus:HOPE to our Entrepreneur in Residence, Melvin Parson, this exhibit celebrates those who have made it their life’s work to ensure that everyone has the ability to meet this most basic of necessities.
Food Soldiers connects with Black History Month (February) as well as Women’s History Month and Nutrition Month (March). The exhibit is an on-site component to a larger initiative that includes digital and virtual elements. Debra Reid, Curator of Agriculture and the Environment, will build upon the themes in her blog post Healthy Food to Build Healthy Communities with one on Food Soldiers in coming weeks. You can also look forward to a live Twitter chat on the topic this month.
Food Soldiers is located near the 1930s kitchen in the museum and will be on view through March 31.
For nearly 20 years, The Henry Ford has sought to provide safe, unique, and engaging experiences for our members and guests on the autism spectrum and their families. It has been a long journey, with a slow start and a positive twist during a worldwide pandemic in 2020, an otherwise extremely challenging year. We are pleased to share with you a brief history of our efforts and an exciting announcement about opportunities for future visits to The Henry Ford.
Early efforts at specialized programming began in 2000 with a partnership event with the Autism Society of Michigan during one of our first Day Out With Thomas events and later with safety trainings led by the Autism Alliance of Michigan (AAoM). Guest-facing staff and security personnel were trained on the impacts of autism spectrum disorder and sensory processing disorder (ASD/SPD) and given basic instruction on how to interact with caregivers and assist in keeping these guests safe while visiting. The focus was on improving service and engagement for guests with ASD/SPD who were already visiting, not necessarily on drawing more families and guests with ASD/SPD to our venues and programs.
Sensory-friendly entrance sign in Henry Ford Museum of American Innovation.
By 2015, our desire to serve more guests with disabilities had evolved into concrete initiatives and plans with the addition of Caroline Braden, now our full-time accessibility specialist on the Guest Services Team. Caroline's background in museums and accessibility programming allowed us to build and deliver a broad range of services, programs and accommodations designed for guests with disabilities, both on-site and online. I personally have had the privilege of working with Caroline and many outstanding partners and colleagues who have contributed to the growth of accessibility programming over the years. Additionally, this work has been a personal passion, as my youngest child has been diagnosed with ASD.
At The Henry Ford, our current sensory-friendly programming began in 2016. Since then, we have had at least three or four sensory-friendly events a year. These events have included such offerings as pre-visit materials (i.e., social narratives), sensory-friendly maps, noise-canceling headphones and earplugs, quiet zones, and turning loud sounds down or off. We have also offered exclusive access times to some of our exhibits and events, such as our Hallowe'en in Greenfield Village event—one of our most popular sensory-friendly events of the past few years.
Sensory-friendly entrance sign at Hallowe'en in Greenfield Village.
Which brings us to our exciting news and the most positive twist in this story—a substantial grant that The Henry Ford received this past fall from the Institute of Museum and Library Services (IMLS). This grant will enable us to significantly expand our current sensory-friendly programming to provide access to over 18,000 guests with ASD/SPD and their families within the funding period of three years.
To do this, The Henry Ford will increase the number of sensory-friendly events to 13–15 a year, including more access and accommodations for our special annual events. We will also develop and launch a new program for teens and young adults with ASD/SPD that will include activities aimed at social skill-building and networking. This programming will include not only the successful access and accommodations we have provided in the past but free admission as well, removing any unique economic and/or social barriers.
As an additional component of the grant, we are developing new training for staff in partnership with AAoM. This training, combined with the yearly safety training from AAoM, will be designed to broaden awareness and develop programmatic and service skills around the unique needs of those with ASD/SPD.
The timing of this grant during the COVID-19 pandemic has made our delivery of sensory-friendly programming more complex. As safety is our number one priority, The Henry Ford is operating at 25% of normal venue capacities, and some venues and programming are not available at all. IMLS, however, has been extremely flexible in allowing us to modify our on-site programming and move certain aspects to virtual programming. For updates on virtual opportunities and onsite events in 2021, continue to follow The Henry Ford’s social channels and website.
Amy Louise Liedel of The Henry Ford receives AAoM’s Seal of Approval from AAoM President & CEO Colleen Allen.
We are also proud to have recently received AAoM’s Seal of Approval endorsement. The endorsement is given by AAoM to businesses and organizations in Michigan who demonstrate a conscious effort to accommodate and include individuals with autism in community activities that all families enjoy.
We look forward to continuing to expand our sensory-friendly offerings and hope to see you soon at The Henry Ford.
Amy Louise Liedel is Senior Director of Guest Operations at The Henry Ford.
From the kitchens of Greenfield Village to yours at home, this year’s collection of Holiday Nights recipes are inspired by our own historic recipe bank. Try our 2020 recipes and then dig deeper into our online collection of historic recipes. Thanks to our supporting partners at Meijer for making this year’s recipe collection possible.
Card and text versions of the recipes follow, or access a high-res PDF, suitable for printing, of all four recipe cards here.
(Please Note: These recipes are taken from original historical resources and contain spellings and references that will be unfamiliar to today’s cooks. These were retained for accuracy and are explained where possible.)
Weigh out a pound of sugar, three-quarters pound butter, stir them to a cream, then add three beaten eggs, a grated nutmeg, a spoonful of extract of lemon and a pint of flour; dissolve a teaspoonful of saleratus [baking powder] in a teacup of milk, strain and mix it with half a teacup of cider and stir it into the cookies; then add flour to make them sufficiently stiff to roll out. Bake them as soon as cut into cakes in a quick oven [375-400º F] till light brown.
May Perrin Goff, Detroit Free Press Cook Book (The Household and Ladies Cyclopeadia), p. 43.
2 cups sugar 1 cup sweet milk ½ cup butter 3 cups Five Roses flour 3 teaspoons baking powder 5 eggs (whites)
Mix and beat well. Bake in deep square tin. Cut in 2 inch squares. Remove outside. Frost on all sides, then roll in freshly grated cocoanut.
Confectioner’s Frosting: Two tablespoons boiling water or cream and a little flavoring essence of vanilla, lemon, or almond. Add enough confectioner’s sugar to the liquid to make of right consistency to spread.
Lake of the Woods Milling Company Limited, The Five Roses Cook Book, 1915, p. 86, 121.
Take five half pints of thick cream, half a pint of Rhenish wine, half a pint of sack, and the juice of two large Seville oranges, grate in just the yellow rind of three lemons, and a pound of double-refined sugar well beat and sifted; mix all together with a spoonful of orange-flower water; beat it well together with a whisk half an hour, then with a spoon take it off, and lay it on a sieve to drain, then fill your glasses: these will keep about a week, and are better made the day before. The best way to whip syllabub is, have a fine large chocolate-mill, which you must keep on purpose, and a large deep bowl to mill them in: it is both quicker done, and the froth stronger; for the thin that is left at the bottom, have ready some calf’s-foot jelly boiled and clarified, there must be nothing but the calf’s-foot boiled to a hard jelly; when cold take off the fat, clear it with the whites of eggs, run it through a flannel bag, and mix it with the clear which you saved of the syllabubs; sweeten it to your palate, and give it a boil, then pour it into basins, or what you please: when cold, turn it out, and it is a fine flummery.
Hannah Glasse, The Art of Cookery Made Plain and Easy, 1796, p. 179-80.
One and a half pounds of wheat flour, quarter of a pound of butter, one pint of molasses, one pint of brown sugar, ten eggs, ginger to the taste, one teaspoonful of pearlash [1/2 tsp. baking soda] dissolved in warm water; stir all together, and bake in pans or patties. Currants and raisins may be added.
Sarah Rutledge, The Carolina Housewife, 1847, p. 198.