Vintage Valentine’s Day Poem and Roses

Share with your friends...Share on FacebookTweet about this on TwitterPrint this pagePin on PinterestShare on Google+

Vintage Pink White Red Roses Clip Art

Happy Valentine’s Day!

Enjoy this sweet poem from 1924.

A Belated Valentine
by Ella W. Ricker

Against the somber heavens
   The trees stretch bare and brown;
The uplands gleam before me
   Decked with an icy crown.
No hint of springtime beauty
   Nor summer’s grace I find —

Yet still, beneath the snowdrifts,
   The sap mounts up with power,
And underground is stirring
   The life of many a flower,
Soon shall the sunbeams’ kisses —
   O miracle of old! —
Awake the fairest blossoms
   Of meadow and of wold.

My locks, O friend beloved!
   Are whitened with time’s snows;
My face is seamed with contests
   And saddened with life’s woes.
Yet underneath is surging
   The fiery blood of youth —
There beats in steady rhythm
   A heart of changeless truth.

Let but thy smile illumine
   The winter of my heart,
Love’s fair and radiant blossoms
   To instant bloom would start;
High in the cloudless heavens
   A quenchless sun would shine,
If thou, through coming seasons,
   Wilt be my valentine.

Pretty Little Crocheted Basket Pattern for Valentine’s Day

Share with your friends...Share on FacebookTweet about this on TwitterPrint this pagePin on PinterestShare on Google+

Welcome to VTNS (Vintage Textile and Needlework Sellers) Fan Freebie Friday!

Today’s pattern is perfect for filling with Valentine’s candy or Easter treats. Get  a jump start on your Easter crafts by crocheting several of these sweet little baskets  to fill with small toys and candy.

They would look wonderful in a deep red for Valentine’s Day filled with candy hearts or pretty pastels filled with colorful jelly beans for Easter.

The pattern is from a January 1914 issue of Home Needlework Magazine.

Vintage Crafts and More - Crocheted Nut Basket Pattern

CROCHETED NUT BASKET

MATERIAL – Crochet Cotton No. 3 and a steel crochet hook No. 7

DIRECTIONS – Chain (ch) 4, and join.

Row 1 – Eight single crochet (s) in ring and join.

Row 2 – Two s in each stitch of Row 1.

Row 3 – Like Row 2.

Row 4 – One s in each stitch of preceding row.

Row 5 – Chain 3, 1 double crochet (d) in same stitch with ch, 2 d in each alternate stitch of Row 4, and close with sl st at top of chain.

Row 6 – Chain 3, 1 d in stitch with ch, 2 d in each 2 d of Row 5. Repeat around, closing with sl st.

Row 7, 8 and 9 – Like Row 6.

Row 10 – Chain 3, 2 d in joining stitch of last row, sl st in same stitch. Slip stitch between next 2 d, 2 d, slip stitch. Repeat around and fasten off.

BASE – Fasten thread in the skipped stitch of Row 4, ch 3, put 2 d in same place, 3 d in each skipped stitch, fastening thread securely at the end.

A ribbon run through the upper row of holes and tied in a pretty bow adds much to the color scheme of the table.

I’ve also included a PDF copy of the pattern that you can save and print.

Crocheted Nut Basket Pattern

The pattern is in PDF format so to download it you’ll need the Adobe Reader software on your computer. Most computers come with it, but it is free and can be found here.

Download Instructions: Right-Click the link and select either “save target as” or “save link as” depending on what browser you are using or simply click on it and save or print.

Enjoy!

Valentine Recipes and Decorations for a 1922 Romantic Dinner Menu

Share with your friends...Share on FacebookTweet about this on TwitterPrint this pagePin on PinterestShare on Google+

1922 Valentine Recipes Romantic Dinner Menu

The Valentine Recipes in this post are for a romantic dinner party from a 1922 entertaining magazine.  The recipes are great.  Each has a heart theme and just sound perfect for a candlelit Valentine dinner or a heart themed party with friends.  Some of these recipes could even be used for a Bridal Shower.

The beginning of the article states,

“ST. VALENTINES DAY is always a welcome day for the hostess. There are so many simple and effective table decorations that she can make, and so many unusual yet economical dishes that she can serve, she does not have to put an endless amount of thought in what she should have for her table. Perhaps the following table decorations and suggestions for a menu may give you some new ideas if you are planning to entertain on St. Valentine’s Day.”

How appropriate for today as well.  Economical dishes and ideas for quick and easy decorating.  They outline how to make the table decoration shown on the table.

TABLE DECORATION CENTERPIECE

Valentine Dinner Party Centerpiece“The centerpiece is made by cutting a circle of white cardboard, nine inches in diameter. To the edge of this circle is pasted a strip of matstock (cardstock) four inches wide and long enough to go around the circle. Cut a long piece of red crepe paper, eight inches wide, and one of white crepe paper six inches wide.

Gather the strips of paper together near the bottom and again three inches above. Paste this around the outside of the cardboard form, letting the ruffles stand out straight. Cover two wires with crepe paper, and twist them into heart shapes.

Paste these on to the box with gummed cloth tape. Cover the top and the sides of the round box with twisted crepe paper. To make these twisted strips cut a package of crepe paper into four strips; refold crepe, and every inch along one edge cut two inches deep. Round off the corners.

Hold each petal with thumb and forefinger and twist. Paste these twisted strips in rows on the box, close together. Cut figures from decorated crepe paper, paste them on cardboard, fasten a wire in the back of the figures, run it through the box and fasten it underneath. Tie a large bow of malines (thin, stiff net material) to top of wire heart. Fasten small hearts to ribbons and then paste them on either side of the bow.”

HOW TO MAKE NUT CUPS

“To make the nut cup, take a light weight wire, twelve inches long, cover with red crepe paper, and twist into a heart-shape. Fasten the ends of the wire to a plain white nut cup with gummed tape. Paste to the sides of the cup twisted petals of crepe paper made in the same way as those which cover the centerpiece. Tiny hearts are pasted to narrow ribbons and then the ribbons are fastened to the handle.”

This menu and the recipes that follow will take you back to the early 1920s.  Lots of butter in these recipes, so if you’re on a diet, you may have to do some exchanges on the ingredients, but it’s only one day so may be just a small portion of each.

VALENTINE’S DAY PARTY MENU

Cupid Canapes        Cream of Celery Soup          Heart Beet Pickle

Palmettes of Halibut              Hollandaise Sauce

Potato Timbales         Marshmallow Fruit Salad with Heart Sandwiches

Strawberry Ice Cream          Valentines Cakes

                                 Mint Hearts    CoffeeValentine Victorian Boy and Girl

Cupid Canapes
6 slices of bread
3 tablespoons grated American cheese
3 tablespoons butter
3 tablespoons chopped parsley
1 red pepper
Salt

Cut the bread into one-fourth
inch slices. Stamp them with a
cutter into heart shapes. Cream the
butter, and add the grated cheese.
Work the cheese and butter together
until smooth, and season with salt.
Spread on the bread and garnish with a narrow border of finely chopped parsley and a piece of red pepper cut in heart shape, in the center of each. Serve on a small individual plate, covered with a lace paper doily.

Cream of Celery Soup
3 cups of celery, cut in small pieces
1 slice of onion
4 tablespoons butter
2 cups boiling water
3 cups milk
4 tablespoons flour
Salt and pepper

Wash and scrape the celery and cut into small pieces, cook in the boiling water until soft and tender, and press through a sieve. Scald the milk with the onion, remove the onion and add the milk to the celery. Melt the butter and add the flour, and to this add the milk and celery. Cook until thickened and season to taste. Serve with heart beet pickles.

Victorian Angels

Heart Beet Pickles
4 beets
¼ cup vinegar

Wash the beets, and cook them whole in boiling water until soft. Drain them and put them in cold water and remove the skins. Let stand until cool. Slice the beets and cover with vinegar. With a small heart cutter shape the slices of pickled beets, and return to the vinegar until time to serve.

Palmettes of Halibut

2 ½ pounds halibut
3 tablespoons butter
½ lemon
Salt and pepper

Cut out heart-shaped fillets from halibut. Season with salt and pepper, and the juice of half a lemon. Put under a press for half an hour. Cook in butter for about ten minutes until a delicate brown. Take a third of a pound of raw fish, mash it well, and put it through a purée sieve. To half a cup of fish pulp add a thickening made as follows:

½ tablespoon butter
3 tablespoons milk or cream
½ tablespoon flour
1 egg
½ teaspoon salt
Speck of pepper

Melt the butter, add the flour, and cook, for about a minute. Add the milk or cream, salt and pepper, and cook until thick. Remove from the fire, stir in the half cup of fish pulp and one beaten egg. Beat the whole mixture until light, and spread the palmettes of fish with this mixture one-fourth of an inch thick; smooth it carefully on the top and sides with a wet knife. Place the palmettes of fish in a pan, cover, set into another pan containing hot water, and let steam in the oven for fifteen minutes. Arrange the palmettes around a scole of spinach. Serve with Hollandaise sauce and garnish with a few celery leaves.

Spinach Scole
1 peck spinach
1/3 cup butter
Salt and pepper

Wash the spinach thoroughly, and cook in a covered pan with as little salted water as possible to prevent it from scorching. Let cook slowly for about twenty minutes or until soft, drain and chop. Season with salt, pepper and butter. Pack firmly into a mould, and serve with the palmettes of halibat.

Hollandaise Sauce

2 egg yolks
1 tablespoon vinegar
½ cup butter
¼ teaspoon salt

Put two tablespoons of butter in the top part of the double boiler and add the other ingredients. Place over hot water and stir constantly while the butter is melting. Add two tablespoons more of butter, and as it thickens, add the remaining butter. Stir the mixture all of the time, and as soon as it thickens, remove from the fire and add the salt and pepper. Do not permit the sauce to stand in the hot water after it has thickened or it will separate.

Potato Timbales

3 cups mashed potatoes
3 tablespoons cream
1/4 teaspoon grated onion
3 eggs
¼ teaspoon salt
1/8 teaspoon nutmeg
Speck of pepper

Mix together the mashed potato, cream, and the egg yolks well beaten. Add the seasoning, and fold in the stiffly beaten whites of eggs. Fill buttered timbale moulds with the potato mixture, and bake standing in a pan of hot water until firm.

Marshmallow Fruit Salad

¾ cup pineapple
¾ cup marshmallows
½ cup banana
½ cup orange pulp
½ cup pecans
Pimento

Drain canned pineapple and cut it in small cubes, and add to them the bananas cut into small cubes, the sections of orange, the marshmallows cut in thin strips, and the nuts cut into pieces. Mix together well, arrange on lettuce leaves, and cover the top with cream salad dressing. Garnish the top of the salad with thin strips of pimento arranged in heart shape.

Victorian Angel on CloudHeart Sandwiches
Cut thin slices of white bread with heart-shaped cutter, spread one piece with butter and another with salad dressing and put the two together as a sandwich. Serve one on each salad plate. Chopped nuts in the salad dressing will add to the attractiveness of these sandwiches.

 

Cream Salad Dressing
4 tablespoons butter
½ teaspoon mustard
1 tablespoon flour
¼ cup vinegar
½ cup scalded milk
½ teaspoon salt
2 eggs
¼ cup sugar

Melt the butter in a saucepan, add the flour and pour on gradually the scalded milk, cook thoroughly, stirring constantly. Beat the yolks in the top part of a double boiler, add the mustard dissolved in one tablespoon of the vinegar, the salt, and the remaining vinegar. Pour the white sauce mixture gradually on the egg mixture, stirring constantly, and cook over hot water until it thickens like soft custard. Remove from the fire, add the sugar and fold in the stiffly beaten whites of eggs. Pour into glass jar, cool, cover, and let stand on ice until time to serve.

Strawberry Ice Cream in Heart-Shaped Moulds

Sirup from canned strawberries (About 1/3 cup)
3 cups thin cream
1 cup sugar
Few grains of salt
Pink coloring

To the cream add the sirup drained from the canned strawberries, sugar and salt. A little more sugar may be added if the sirup of the strawberries does not make the mixture sufficiently sweet. Color the mixture a delicate pink, and freeze, using three parts of finely crushed ice to one part of rock salt. Fill heart-shaped individual moulds with the strawberry ice cream, cover with buttered paper, adjust the covers of the moulds, pack in salt and ice, and let stand for three hours before serving.

Valentine Cakes

¼ cup butter
2 ½ teaspoons baking powder
1 cup sugar
½ cup milk
2 egg whites
1 2/3 cup flour
½ teaspoon vanilla

Cream the butter and add the sugar gradually, and continue beating, add the milk and the dry ingredients sifted together alternately. Beat the mixture well and fold in the stiffly beaten whites of eggs. Add the vanilla, and pour the  mixture into a deep, narrow pan that has been well greased. Bake forty-five minutes in a moderate oven. When done, remove the cake from the pan, allow it to cool, and cut it into small squares. Cover with frosting, and decorate with tiny red candy hearts. There are many varieties of frosting which can be used, depending upon individual taste though the white is perhaps best.

Victorian Valentine Post Card to my love

A set of the recipes to print out can be found here:  Valentines Day Dinner Recipes.

Enjoy!

This post contains affiliate links. For more information, please see my disclosure policy.

Chicken Scratch Embroidery – What is it and how to do it

Share with your friends...Share on FacebookTweet about this on TwitterPrint this pagePin on PinterestShare on Google+

Chicken Scratch Heart Apron
Welcome to this Friday’s VTNS (Vintage Textile and Needlework Sellers) Fan Freebie!

Incredibly messy handwriting.  What does that have to do with needlework?  Just kidding.  Chicken Scratch is a type of cross stitch embroidery done on gingham check fabric.

It has many different names.  One is Depression Lace.  During the Great Depression when women wanted to add lace embellishment to their clothing they used this stitch as an alternative to real lace.

 

I couldn’t come up with any vintage pattern books that I could share here so I’ve linked to a couple sites about it on the internet. They will explain how to get started and give you some ideas what it can be used for.

Some of the items you’ll need, besides the checkered fabric, is an embroidery hoop, tapestry or crewel needle and floss. Three simple stitches are used in chicken scratch embroidery – the double cross stitch, the straight running stitch, and the woven circle stitch.

It’s very quick to learn and I’ve found a couple sites that show you how to make these stitches. The Nordic Needle has a very good explanation of what chicken scratch is and how to do it with photographs.

eHow — How to Embroider Chicken Scratch

Craftsy Blog — Deciphering the Chicken Scratch: The Story Behind Amish Embroidery

Sarah’s Hand Embroidery Tutorials — Chicken Scratch Lesson I

Since Valentine’s Day is coming up soon, it’s great that one of the most often used motifs for this type of embroidery is a heart.  The Pegasus Originals website even has a heart pattern they’ve shared in this post General Directions for Chicken Scratch.

Chicken Scratch Hearts

Depending on the size of the check in your gingham fabric and the color thread, you can come up with some very pretty designs.  I hope you give Chicken Scratch embroidery a try and if you do make something please share it on our Facebook page.

Enjoy!

This post contains affiliate links. For more information, please see my disclosure policy.

Save

Save

Save

Save

Save

Save

Save

VTNS Fan Freebie Friday – Vintage Diamonds and Hearts Potholder Crochet Pattern

Share with your friends...Share on FacebookTweet about this on TwitterPrint this pagePin on PinterestShare on Google+

Welcome to the VTNS (Vintage Textile and Needlework Sellers) Facebook Fanpage Fan Freebie Friday.  For today’s Freebie we have a Valentine theme.  Crochet patterns for Diamond and Heart potholders.

What goes better with Valentines Day than a diamond? The gift of love. I know the potholder doesn’t come close to the real thing, but it is a cute pattern.

I need to make a note of what kind of yarn and the amount needed for your potholder project since it isn’t spelled out in the pattern pdf. The patterns call for a ball of White and 50 yards of color. First of all, you should always use a cotton yarn for potholders, since acrylic can melt if it gets in contact with a burner.

This pattern is from an Enterprise Yarn booklet from the 1940’s.  Enterprise Yarn is no longer made. Their claim to fame was that your project can be worked up in no time. “By crocheting with Enterprise Yarn, because of it’s size, it makes only 5 or 6 stitches to the inch”. It’s also heavy, absorbent and soft.

Looking around I found a couple yarns that may be it’s equivalent for this project.  Examples of Kitchen Cotton Yarn:

  • Lily Sugar ‘n’ Cream
  • Lion Cotton by Lion Brand Yarns
  • Peaches & Crème by Elmore Pisgah
  • Bernat Handicrafter Cotton
  • Aunt Lydia’s  Fashion Crochet Cotton in #3 with a 00 Hook may also give you the right gauge for this project.

All of these examples are worsted weight / medium weight yarns.

Sometimes VTNS sellers on eBay have vintage yarns for sale and you may come across an actual Enterprise ball of yarn for your project! Check out the VTNS listings here.

Enjoy!

The pattern is in pdf format so to download it you’ll need the Adobe Reader software on your computer. Most computers come with it, but it is free and can be found here.

Download Instructions: Right-Click the link below and select either “save target as” or “save link as” depending on what browser you are using.

Heart Potholder