Thursday, December 10, 2009

Young Historians Handout-Recipes

We will now be posting the handouts we are distributing as part of the Young Historian's Program.

The Young Historian's are students in grades 3-6 at the Cavendish Town Elementary School (CTES). This school year we are focusing on life in the village and farm of Cavendish Vermont, which includes the villages of Cavendish and Proctorsville.

December 2, 2009

Dear Young Historians:

Below are the recipes we made today. Try some with your family this holiday season.

Keep in mind that chocolate was very expensive, as were cereals. Many of the nuts used would have come from trees in the area. Because of the expense, these candies were a very special treat for the boys and girls of the 1930’s. They would be made at Christmas time.

Don’t forget that this coming Saturday, December 5, is the craft workshop at the school. We will be selling the candies at the workshop. If you can come and help that would be great. You can help show people how to make paper beads and gift boxes from cards. The workshop begins at 10 am and goes until noon.

Ting- A- Ling: This recipe was modified from the one that appears in the book Little Heathens: Hard Times and High Spirits on an Iowa Farm During the Great Depression by Mildred Armstrong Kalish

- One pound of dark chocolate melted
- Two cups each of Rice Krispies and Cornflakes
- Two cups of nuts (in the book they had hickory nuts, walnuts, pecans or coconut).
Mix well, drop by the teaspoonful onto a cookie sheet and place in the refrigerator to harden

One Bowl Fudge:
- Two packages (8 oz) Semi Sweet Chocolate
- One can (14 oz) sweetened condensed milk
Melt together.
- Add 2 tsp vanilla and 1 cup chopped nuts. We didn’t use the nuts since some of you said you couldn’t eat them because of braces.
Spread into a foil lined 8 inch square pan. Put in the refrigerator for at least two hours.

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