• Browns Point Lighthouse

    The Browns Point Lighthouse is located in Browns Point, Washington near Tacoma in Pierce County, Washington.  The original lighthouse station was designed by Carl Leick and established in 1887. The current structure was built in 1933 and automated in 1963.  The lighthouse and the nearby keeper’s cottage are on the National Register of Historic Places.  The Points Northeast Historical Society rents out the keeper’s cottage, and the renter serves as an honorary “light keeper” and opens the lighthouse for tours.

    The photograph above is the cottage.  If you have a chance to visit, I highly suggest it.  You can take a peek inside the quaint house and go into the basement for a kitchen, sewing, schoolhouse, historical displays and gift shop.  I took a few pictures of the kitchen display, but there was much more to check out.

    The sign above reads, “An early 1900’s kitchen in Browns Point looked something like this with a cast iron wood or coal burning stove, a baking cabinet and ice box.  All food was prepared in the kitchen from basic staples of flour, sugar, spices, herbs, etc. Pre-packaged food did not exist.”

    My Kitchenaid mixer’s grandmother.

    Pressure cookers or medieval torture device?

    I could spend hours looking at these old cookbooks.

    Anyone CAN bake, but not everyone can space and capitalize.

    Take a look at this beauty from 1868.  It includes very useful tips on how to order around your servants, how not to get ripped off by the butcher when he delivers the meat and how to make mutton and rabbit.  I was most impressed by the briefness of each recipe.  Each page contained about five recipes.  It made me wonder why ours nowadays are so long-winded.  Then I came up with a hypothesis…people these days don’t really know how to cook.  We NEED long, detailed explanations of how to do everything.  Modern cooking is a hobby, an interest.  Cooking in 1868 was a necessity.

    Below are two cake recipes from this book.  I will post pictures when I make them myself.  Note: There are no measurements for the flour, sugar and butter in the Josephine’s Pudding because you weigh these ingredients and make them equal to the weight of the three eggs you are using.

    Lemon Cake

    Time: 1 hr.

    6 eggs, 1/2 lb. pounded sugar, seven ounces flour, peel of 1 large or 2 small lemons.  Beat pounded sugar with the yokes of the eggs until smooth; whisk the whites to a froth stiff enough to bear the weight of an egg, and add to the beaten yokes; then stir in gradually seven ounces of flour and grated peel of lemons.  Line a tin with buttered paper, pour in the cake and bake it.


    Josephine’s Pudding

    Time: 1/2 hr.

    The weight of three eggs with their shells on in flour, sugar and butter, two small lemons.  Beat the butter to cream then gradually add sugar, grated lemon peel; stir in eggs well beaten, then the flour dried well before the fire.  Beat well together, half fill some well buttered cups or moulds, put them into oven.  Bake in quick oven for half an hour or longer should it be a slow one.  Serve then quickly with wine sauce poured over them.


    Note:   For the Lemon Cake, “Pounded sugar” is regular granulated white sugar. In the 19th century, white sugar was most commonly available pressed into hard “cones” due to the refining process. The sugar cones or “loaves” had to be cut or broken apart and the pieces pounded in a mortar and pestle to “powder” them for use in baking.

    Also, Victorian puddings were cooked by being enclosed in a container (pudding mold) that was covered and sealed to keep the water out, and then immersed in boiling water and allowed to boil for hours, or baked in a water bath. This steam-cooks the pudding and keeps it moist.  For Josephine’s pudding, I may try baking it in a water bath.
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