Bootleggers & Bathtub Gin

J& I popped out for Prohibition Night yesterday, which in my historically obsessed brain translates to "new clothes!".

My circa 1927 dress, inspired by a sketch in Nora Waugh's Cut of Women's Clothes (p. 290) Made from Potting Soil & Turquoise colored jersey knit. The belt is lined with heavy duty interfacing to remove the knit stretch. I made the scarf separately & blind stitched it to the already faced neckline. It was the fastest, easiest solution I could come up with. Took about a day to make, machine sewing is such a nice change!


Underneath I'm wearing a really quick slip made from a few rectangles of silky fabric from stash & some bias tape for the straps. I whipped it up about 30 minutes before getting dressed. It's just enough to keep the knit from getting too clingy. No, I'm not showing it! I also wore a sports bra & control underwear to slim my shape to the right 20's silhouette. Call it the modern version of a girdle.


The hat is from a resized children's pattern. Made from uncut corduroy in the same shade of Potting Soil that I just happened to have (I have grand plans to use it to make slipcovers for my living room chairs). It's lined in the left over turquoise knit, interfaced again to remove stretch & provide a little stiffness. The flower is just some scraps to give the hat a little punch.

Unfortunately Prohibition Night at our local bar was a flop. We'll have to go to the gatherings in the next city over to be around a big crowd. Although the band did play one of their 20's sets for us & we made some new friends. Plus, I won't complain about a night out in period clothes

Here We Come a Wassailing

Here we come a wassailing among the leaves so green, Here we come a wandering so fair to be seen.
Love and joy come to you and to your wassail too
And God bless you and send you a happy New Year
And God send you a happy New Year.

Wassail falls into that category of 18th century foods that people have heard of, but never tried. For our new years celebration I made a batch! As it turns out, wassail is an acquired taste, most of the people who tried it like it, but don't go rushing back for a second cup. I on the other hand, have a new favorite winter beverage.

Traditionally wassail is a spiced beer, with apples and spices, one of many variations of warmed alcohol our forefathers enjoyed. Modern versions are closer to spiced apple cider than spiced beer. We just don't consume beer as regularly as they did in the 18th century. It used to be a regular drink, not limited to adults and happy hour, but good for everyone. Breweries were some of the first businesses established when colonization began. Immigrants were often advised to wean themselves off it slowly when coming to the colonies since the shock of going to straight water could make them ill.

Following is my favorite Wassail recipe, the one that I have been keeping in my beautiful narrow jug from J. Henderson

Wassail

• 2 pints and 1/4 cup English or brown ale
  
• 3-4 cinnamon sticks
• 4 cloves
• Zest from 1/2 lemon
• 4 apples
• 1 1/2 cups brown sugar
• 1 cup good red wine
  
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground all spice
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground ginger

In a large sauce pan, pour in 2 pints of ale. Add the cinnamon sticks, lemon zest and cloves and bring to a simmer over low heat.

Core & score the apples with a knife. Place in a baking dish. Pack one cup of brown sugar into the apple centers. Pour over all of the wine. Cover baking dish and place in oven, cooking for 30 minutes at 350 degrees F.

While apples are baking, place remaining sugar and spices into the sauce pan, ensuring it's well mixed.

When apples are done baking, place entire contents of baking dish into sauce pan. Allow to cook over a low heat for another 30-40 minutes.

Serve hot!