I first tried paper piecing this 6" block but wasn't happy with it. I ended up using the templates, being as careful as possible with the cutting, 1/4" seam allowance, and pressing.
In this diary entry, the butchering process is into the second day. Dutch, a local farmer, continues to help the family with the butchering. Dan is the long-time foreman on the farm. My grandmother refers to the hired men's bunk house as the "Country Club."
Friday, February 4, 1916 -
"Henry was serving refreshments in the way of marshmallows at the Country Club this P.M.
"I read Ted's 'Comet' and have been writing a letter to Ruth, waiting for Orv to bring me a letter - but in vain. I got nothing!"
|Ruth Woodbury, 1920|
My middle name is Ruth, for this beloved aunt of my dad's. Aunt Ruth made her living as a seamstress. For my parents' wedding gift, she designed and sewed my mother's wedding dress. It was made of champagne
Chantilly lace over a satin slip in very pale green to show off the lace pattern and to complement my mother's red hair.
Aunt Ruth's Spiced Nuts
1 cup sugar
1 cup water
Pinch of salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
1. Combine all ingredients in a 3-quart saucepan. Stir well and bring to a boil.
2. Add 2 cups of walnuts or pecans. Boil 10 minutes.
3. Meanwhile prepare a small bowl with a mixture of one cup sugar and one teaspoon cinnamon.
4. Remove nuts with a slotted spoon to drain the syrup.
5. Roll nuts (a spoonful at a time) in cinnamon-sugar mixture.
6. Separate nuts on waxed paper and dry thoroughly.
7. When dry, mix in some red hots for color.
You might enjoy reading my previous blog entry: