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I love old recipes. Things like molasses don’t get nearly enough credit these days. On that note, I came across an issue of Home Arts magazine from April of 1937 recently, and it was chock full of recipes for Easter. Below, you’ll find a selection of meal menus and recipes.

Four Easter Menus

Easter Breakfast	Luncheon or Supper
Stewed Rhubarb Broiled grapefruit* Poached eggs hollandaise (found in another Tuesday’s Child) Toast Cafe’ au lait or with cream	Ham loaf with horseradish sauce* Prune muffins (found in last week’s Tuesday’s Child) Watercress and dandelion green salad Fruited gelatin Sponge cake Tea or chocolate
Two Dinners
Broiled chicken or Savory chicken casserole* Potato balls with butter and parsley Asparagus Bread sticks Chopped mixed salad Parfait praline ice cream (found in last week’s Tuesday’s Child) Almond orange cookies Coffee	Leg of roast lamb or Stuffed shoulder of lamb* Mint jelly Radishes Mashed potatoes Brown gravy New buttered beets Hot rolls Asparagus salad Almond ice cream (found in last week’s Tuesday’s Child) Cup-cakes Coffee

*Find these recipes below!

Broiled Grapefruit

“You may think this is taking trouble to spoil a grapefruit with its delicious cool tang, and I thought so too at first but am gradually being converted. There are several ways to do this. Always first you snip out the core with the useful kitchen scissors, run the thin curved knife around the edge and take out the dividing membranes (some merely separate the slices but the membranes are rather bitter and I like mine out). For Baked Grapefruit Hawaiian, dribble molasses between the sections and put a teaspoonful in the center, sprinkle with cinnamon and place under the broiler for five minutes. Another way is to sprinkle with white sugar, dot with butter and broil. For a luncheon or dessert service, a marshmallow may be put in the center one minute before removing from broiler. And at any time a sprinkling of sugar and two tablespoons of sherry wine or flavor is delicious. The pink grapefruit so treated makes a most satisfying dessert and is more refreshing to my mind than when offered to an empty stomach at the beginning of a meal. When so served they should be chilled.

Another sweetener for the grapefruit, cold or hot, is honey. Many like a little salt added before the sugar. As always, in salad dressings and cookery, salt and sugar complement each other and if balanced are used to bring out the flavor of food, not obscure it. They should never be obtrusive. A sprig of mint is a fine addition, and some use a cube of red jelly in the center when it is served for dessert. And by the way, sections of grapefruit sprinkled with salt, rolled in sugar and dotted with butter and broiled make an excellent fowl and meat accompaniment, just as we have always used broiled orange or pineapple with duck and ham.”

Ham Loaf for a Dozen

1 1/4 lbs ground ham
1/2 lbs fresh pork
1 1/4 lbs veal
4 eggs
1 cup milk
1 cup cracker crumbs or dry cereal
1/2 tsp salt
1/4 tsp pepper

Basting Sauce

3/8 cup brown sugar
1/2 Tbls dry mustard
1/8 cup water
1/8 cup vinegar
1/4 tsp paprika

Mold into a loaf, surround with half a cup of water and bake covered in a moderate oven (375 degrees) for about an hour and forty-five minutes, basting every fifteen minutes with the sauce and drippings. Uncover for last fifteen minutes to brown.

This loaf is most unusual when basted as directed and the horseradish sauce with either raw or cooked apples is a perfect accompaniment for any cold meat or fowl.

Horseradish Sauce for Ham Loaf

3/8 cup brown sugar
1/2 Tbsp dry mustard
1/8 cup water
1/8 cup vinegar
1/4 tsp paprika

Mix and serve on top of each piece of ham loaf

Savory Chicken Casserole

1 four pound fowl
2 quarts water
2 tsp salt
1/4 tsp pepper
1 medium onion, sliced
6 small white onions, diced
3 Tbsp butter
3 eggs
2 1/2 cups chicken broth
1/4 cup crumbs

Cut fowl in eight pieces. Place in kettle with the water, salt, pepper and sliced onion. Cover and simmer till tender. Fry the white onions in butter till lightly browned. Place the cooked chicken in a greased casserole or baking dish, cover with the fried onions. Add the beaten eggs to the chicken broth reduced to two and one-half cups and pour over the chicken. Sprinkle with crumbs and bake for thirty-five to forty minutes in a 375 degree oven (moderate). This will make about six servings.

“A new and savory way to slow-cook a fowl to tenderness is good news for any season.”

Veal Scaloppini

2 lbs veal steak or cutlet
4 Tbsp olive oil
3 1/2 cups veal broth or beef or chicken consomme’
3 Tbsp flour (browned)
salt and pepper to taste
2 Tbsp lemon juice or
8 Tbsp sherry
1 Tbsp Worcestershire

Have veal cut thin in three-inch squares. Pound well. Brown slowly in olive oil. Add broth thickened with the browned flour (canned chicken broth or bouillon cubes, or a knuckle of veal may be used to make stock). Season to taste with pepper and salt and add Worcestershire. Simmer meat in broth, covered, until very tender. Sprinkle with lemon juice or add sherry and serve very hot. Serves about eight. (If sherry is used one Tbsp more flour may be needed.)

Stuffing for Breast of Veal or Lamb

1 cup whole-wheat cereal
1 cup bread crumbs
1/2 to 1 tsp poultry seasoning
1/2 cup celery, minced
1 Tbsp minced onion
1/4 cup melted butter
1/2 tsp salt
1/4 tsp pepper
1/2 cup hot water

Combine raw cereal and bread crumbs. Add seasonings and mix in pan with melted butter until hot. Add hot water and mix well. Especially good for breast of veal and also fine to spread flank steak, roll up, tie and bake; to be served cold, cut through like a jelly roll.

Baking and desserts have changed some through the years, as people became more concerned with calories. Recipes from bygone days are often more rich and delicious, but should probably be enjoyed in moderation.

Molasses Parfait Praline

8 egg yolks
1 cup New Orleans molasses (Note: This is a light and sweet variety of molasses)
2 cups boiling milk
2 cups heavy cream
1/2 cup chopped almonds

Mix egg yolks and molasses and slowly stir in the boiling milk. Cook over hot water in a double-boiler, stirring with a wooden or enamel spoon slowly, and do not let boil. When the mixture begins to thicken, remove from the fire and let cool, continuing to stir. When cool, add the cream and chopped roasted nuts. Freeze. (Pack in equal parts ice and salt and let stand for four hours without stirring.) Serves six to eight.

“This rich parfait mixture using the “Easter eggs” generously is just right for a festive meal.”

Refrigerator Almond Ice Cream

2/3 cup sweetened condensed milk
1/2 cup water
1 1/2 tsp almond extract
1/2 cup finely shredded almonds
1 cup whipping cream

Blend condensed milk, water and extract and chill. Add the nuts and fold in the cream, whipped only to a custard-like texture, not stiff. Pour into freezing pan and place in freezing unit. When half-forzen, scrape mixture from bottom and sides of pan and beat quickly till smooth. Replace in freezing unit until frozen for serving. Six portions.

Delicious served in meringue shells or garnished with canned apricot halves, halved sweetened fresh strawberries, or cooked and chilled canned peaches, or any fresh fruit, especially peaches in season. You may also use this same base and flavor with coffee or one teaspoon orange and half teaspoon lemon extract if the almond flavor does not appeal.

Special Prune Muffins

1/4 cup brown sugar
1/4 cup white sugar
4 Tbls melted butter
1 cup milk
2 cups flour
1 egg
4 level tsp baking powder
9 cooked prunes
1/4 tsp salt

Cream butter and sugar, stir in the melted butter and lightly beaten egg. Sift flower before measuring, then add baking powder and salt and sift again. Add to first mixture alternately with milk. Do not beat any more than necessary to mix well. Cook the prunes without sugar, cut very fine and stir in last. Bake in greased tins in a moderately hot oven (400 degrees) for twenty to twenty-five minutes.

“Something exceptional in muffins is hard to find and for either the Easter breakfast or supper they will give the meal a flair.”

Lime Chiffon Pie

1 Tbsp gelatin
1/4 cup water
4 eggs, separated
1 cup sugar
1/2 cup lime or lemon juice
1/8 tsp salt
Baked pastry shell

Sprinkle gelatin on cold water. Beat egg yolks with half of the sugar. Add lime juice, salt and soaked gelatin and cook in top of double-boiler over hot water till slightly thickened. Chill. Fold in egg whites beaten until stiff and combined with the remaining half cup of sugar. Turn into baked pastry shell and chill till firm. Makes a nine-inch pie. Garnish with maraschino cherries around the rim, if desired.

I love old recipes. Things like molasses don’t get nearly enough credit these days. On that note, I came across an issue of Home Arts magazine from April of 1937 recently, and it was chock full of recipes for Easter. Below, you’ll find a selection of egg dishes, and in the weeks heading for Easter I’ll post additional recipes and meal ideas from this magazine.

“Easter breakfast eggs should be very special and the possibilities are endless. These two suggestions merely point the way. Eggs scrambled in a double-boiler, really creamed, with chopped chives are delicious; a poached egg on half toast, spread with potted chicken or ham is another touch. Hard cooked eggs, sliced and creamed are excellent. Just keep away from the eggs and bacon of winter, for variety and also for spring lightness.”

Poached Eggs Hollandaise

6 slices of half toast
6 eggs
1/2 cup mayonnaise
1 cup white sauce
1/2 cup grated cheese (optional)

Fold the mayonnaise into the hot white sauce (two level Tbsp flour to one cup of milk, one Tbsp butter, a quarter teaspoon salt and an eighth tsp pepper). Place poached eggs on toast and pour sauce over whole. Serve at once.

Egg Fluff

Separate six eggs. Add a quarter tsp salt to whites and beat until stiff. Pile egg whites in a buttered, shallow baking dish. Drop the egg yolks onto the beaten whites, sprinkle with white pepper or paprika (and, if desired, with a little grated cheese) and bake in a slow oven (300 degrees) for eighteen minutes. Serve at once.

March is here, and that means it’s starting to warm up here in sunny Nebraska. I love a light sweater for spring, and I also love the new/old dolman sleeve trend. It happens to be flattering on me, as well as being handy when you find a lovely vintage sweater and don’t want to look too terribly out of date. Once again, I really don’t know how to style this garment, but I feel like (my winter weight not withstanding) a pair of skinny jeans is the right direction. Perhaps that’s a little too 80′s, though. As always, let me know in the comments if you have any ideas for ways to style this garment.

February’s vintage look isn’t really a look. I found this adorable shades-of-gray dress from the early 1960s, and it fits me like a dream. But I have NO earthly idea how to style it. I like the bright shoes, but I don’t know if red is the color. Perhaps a blue or turquoise would be better? I need more shoes. (Don’t tell my husband I said that.)

Ideas for how to style this dress? Leave me a comment!

The first Monday of every month features an outfit from my own wardrobe. Every outfit either incorporates vintage pieces or is inspired by a vintage look. January’s look features my outfit for my husband’s office Christmas party. The skirt is a beautiful vintage tomato red wool tweed, and I was lucky to find the wrap, which doesn’t actually match, but coordinates really well.

Disclaimer: I am NOT a fashionista. In fact, I do a lot of blundering as far as dressing myself is concerned. However, I do have a very good eye for materials, and over the course of the last few years have managed to add some really lovely vintage pieces to my wardrobe. I don’t know how often I’m successful in wearing them, but I love them. Let me know in the comments if you think there’s a way I could better style any of my vintage pieces.

Sunday’s Child focuses on happy children. The easy way out for a Sunday article is therefore a toy pattern. I’ve gone a step further and taken the exceptionally lazy way out by providing you with a scan of the pattern, but not even trying to enlarge it to useful proportions. The graphic is set at about 1 square = 1/2″ and should just fit on an 8.5″ x 11″ sheet. It will then need to be enlarged by 400% for the sit-able size. However, the toy itself is sweet and whimsical, and is both stuffed animal and nursery furniture, and one can adjust the size to anything desired, from tiny to towering. My own child is outside the appropriate age group for this toy, or I’d make it myself. Added note: I love that it has a tattooed fin. So, without further ado, I present the Sit-on Whale from the Woman’s Day gift issue, November 1963.

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Saturdays here at Lothruin.com are all about frugal living. Saturday’s child isn’t the only one who works hard for a living, and we all like our dollars to go as far as possible. My favorite way to stretch the dollar is being a cheapskate in my shopping habits. I think everyone should be a cheapskate. The last non-grocery item I bought at regular price was yarn, and I got it with a gift certificate. I just do not buy things unless they’re on sale, and except for intimates, socks, bath towels and bedding (really, I think those are the only four categories) I’d be just as happy to buy used as new. Now, don’t get me wrong, I’ve bought bedding and towels used, and even socks and underwear, but you have to understand, I buy vintage and I buy for repurposing. Truth be told, I like to know I’m the only person who’s slept on my sheets, but I’m not above using a set of used sheets for the material. Every person will have a different level of comfort when it comes to using used items, but I’m a firm believer in getting over it. I don’t bat an eye at giving gifts of thrift store purchases at Christmas or birthdays, and I buy garments and housewares for myself and my family with regularity. I also occasionally resell items. However, it does take practice to do this well and make it pay.

OK, first, let’s look at the outfit to the right. I think I look pretty nice. The cuts and colors are flattering and not completely out of date. (I’m generally a little bit in and a little bit out, to be honest.) They’re comfortable, and the entire outfit, boots included, cost me about $25. The top is a dolman-sleeved sweater I picked up at an after-Christmas sale at T.J. Maxx (my favorite non-thrift place to shop) for $10. The skirt, vintage 60′s John Meyer of Norwich, wool herringbone tweed in a sort of cherry-tomato red, $1 at Goodwill. The belt, vintage 80′s, $2 at Goodwill. And the boots, $13 on clearance at Target a few seasons ago. Now look, I’m not one to brag about my fashion sense (not even a little bit, in fact I’m not sure I have it) but a quick scroll through the cool-weather sales at Neiman Marcus convinced me that this look was not outside the realm of fashionable, and I did it for $25 instead of $250. And look how skinny it makes me look!

So, it can be done, this tricky business of shopping at thrift stores. But it takes practice and it takes patience. I’ve compiled a list of the top 5 most important things you need to know to be an efficient thrift store shopper.

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I have a love affair with kitschy vintage stuff. Bowling things make me especially happy. I love bowling bags. So, when I walked to the sporting goods section of the Goodwill a few days ago, and saw a tooled-leather bowling bag practically in pieces on the bottom shelf, I swooned a little. But what would I do with a bowling bag that was falling apart? Was it in good enough condition to try to save?

The answer was no. The stitching was rotting, the thing was falling apart. The bottom had obviously been sitting in water at some point, so there was some staining and some mildew. But… but… well. Tooled leather bowling pins. That’s all I’m saying. I bought it, and I brought it home, and I got some ideas.

Step one was simply giving up and taking the entire thing apart. I broke it down to its constituent parts, and then discarded whatever clearly couldn’t be saved. That was pretty much all the non-leather parts, including the bottom, as well as many of the very thin leather parts, like trims and lacing. But I did get the two large front and back panels, two smaller panels from the sides and the side/top parts where the zipper resides. Which, really, were the only important bits.

Step two was reconditioning. I first soaked the pieces in hot water for a bit, then washed them carefully. I used Dawn dish soap. (Hey, if it’s safe enough for the oil-covered critters, I figured it’s safe enough for this, and I didn’t have any saddle soap handy, although I really should get some.) I scrubbed carefully with a soft cloth to remove the dust in the tooled designs, and the filth on the inside of the leather, to include mold on at least one piece. After rinsing thoroughly, I let the pieces dry overnight. The next day, the task was to remove as many of the tedious little leftover bits of stitching as possible, and then oil those puppies. I had some mink oil I bought to condition some shoes, and along with the shoe brush and an old cotton sock, I first scrubbed, then rubbed, the mink oil into both sides of the leather pieces, being careful to get the edges really well.

Ladies and gentlemen:

The bowling scene. I love this. I believe this will be one side of a knitting bag. It will be a basic tote style, with the rest of the body made of felted plaid wool suiting or coat material, and bowling-themed lining fabric. (I’m contemplating designing my own, having not yet found one I really love anywhere.) The handle hardware will be replaced, and it will also have a shoulder strap.

The rose. Yeah, this is awesome. Another tote-style bag, possibly also a knitting bag. Like the other large panel, the handle will be replaced, and it will have a shoulder strap. Meanwhile, this one will, I think, have a black/red color scheme. I’d like to do plaid in those colors if I can find it, but otherwise a plain black or strip will work. For the lining, I’m thinking rockabilly, Day of the Dead or Catholic imagery. And I was also thinking about doing some kind of black-polish wash-type thing to only the rose portion of the tooling.

Last, but not actually least:

Each of these pieces measures a little under 6″x9″. I’m thinking I’ll knit and felt bodies for them and make clutches or little handbags out of them. The floral motif one will have a zippered coin pocket. (I am not sure what that zipper was for, but it reached into the liningless bottom of the bag.) The other piece used to have a little window sewn on to put a name label. The stitch holes delineate an area almost the exact size of my driver’s license, which means by the time I sewed a window pocket there it would be too small to actually put the ID in there, or at least, a very tight fit. So. I’m thinking it’ll have some kind of pocket, but I’m not sure what.

Not pictured are the zipper bits. I haven’t finished reconditioning them yet, as I have a LOT of stitching to take out first. (Including removing the zipper.) Once done, I think they’ll make a really interesting little bag. I have ideas. Oh yes.

The really nice thing about all this is, I think I can do a lot of the sewing on my machine, including sewing the leather pieces to the fabric. The former stitching left holes, and as long as I go slowly and/or hand crank the machine, I think my machine will be able to use the old stitch holes with no problems. That’ll save a lot of work, although the other nice thing about the stitch holes is, even my ungainly hand-stitching will look neat, wherever it happens to be necessary.

Most readers will know by now of my love of vintage patterns, and the magazines that published them. I already owned a couple dozen old Workbasket magazines from the late 50′s and early 60′s. Today during a trip to the thrift store I got my grubby paws on another couple of dozen, this time from the mid 60′s to late 70′s. Awesome. Not quite as awesome as the older ones, but awesome none the less.

25 Workbasket magazines, to be exact. And I’ve already found a project I adore. (You’ll probably want to picture it in a different color.)

That’s right, this little toddler set is just full of cool stuff. A two piece set with matching mittens, a pixie-shaped hoodie, and last but not least, OWLS. Owls. Love.