Boots Cold Cream

     I bought the Boots cold cream from target yesterday to try the facial that I posted and even just trying it on for a minute instead of the nearly 30 minute facial and not only did it make my skin feel exfoliated and soft when I did it, but also still soft after nearly 24 hours! My skin never felt this good even when my grandmother and mom took me to the spa to get facials done. I highly recommend this product! It's a steal for what your getting! It apparently can help work as a makeup remover and a light moisturizer. This is better than any I have found as it soothes my dry skin without making it oily and prone to breakouts. This is a must have for your beauty supplies!

Facial

     Here's an old fashioned Cold Cream facial from the deep south. If you don't have any cold cream you can buy some at Target for $7.99 as Boots cold cream 

Old Southern Beauty

Cold Cream Facial

Begin with freshly-cleaned face, neck, and decollete. For the decollete, apply a quarter-size amount just above the breast-bone, and begin sweeping it upward and outward. Continue to work up and out until the cold cream is evenly distributed and absorbed. Then, apply a coating layer to entire decollete and allow to product to remain on skin as a softening mask for up to 30 minutes. Gently remove excess with a warm-water wash cloth.

For the neck, apply a nickel-size amount to the base of the throat, and begin sweeping it upward (toward the chin) and outward (toward the ears) with gentle, yet firm pressure. Continue to work up and out until most of the cold cream is absorbed.

For the face, place a quarter-size amount on the chin and immediately sweep out to the jawline and up the cheeks. Apply sweeping strokes and firm pressure from the chin, up and across the cheekbones, and up to the temples. Avoid applying any pressure to the delicate under-eye area. Continue this massaging motion until the product is well absorbed.

Next, apply a pea-size amount right between the eyes. Apply firm pressure and a vertical motion, massaging the cold cream into the frown lines. Massage outward and across the upper part of the brows applying very firm pressure. Then, begin sweeping excess cold cream upward and outward to the hairline. Continue this massaging motion until the cold cream is absorbed.

With fingers only slightly moistened, gently dab the under-eye areas with your ring-fingers. The gentle-pressure will act as a bit of acupressure to help relieve puffiness.

This massage may be performed daily. The benefits are cumulative and immediate.

Fall Lists

Old Southern Home

Fall Storage Sachets

1. star anise

whole cloves

black peppercorns

cinnamon sticks

fennel seeds

2. savory

sage

thyme

3. juniper berries

whole allspice

4. black peppercorns

dried bay leaves

5. rosemary

lavender

dried bay leaves

6. dried spearmint

lemon balm

thyme

7. dried sage

dried peppermint

8. cardamom

whole allspice

mace

cinnamon sticks

9. thyme

dried orange peel

10. fennel seed

lavender

cardamom

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 Fall Guest Room List

Guest Rooms Flowers: Honorine Joubert Anemone.
Guest Baths Botanics: Herbal bouquets of Rosemary, Thyme, and Bay.
Guest Linens: Hand-made, we have been working on these for several weeks: Muslin sachets (lavender only), knitted cotton wash cloths, linen hand towels, Huckaback bath towels.
Hand-made items already on hand: Bureau scarves, linen sheets, wool blanket, cotton quilt, Boutis cover.
Bedside carafe.
Bath Soap: Pre de Provence Unscented Shea Butter soap.
Hand Soap: Caudalie “Fleur de Vigne” soap. It is wonderfully appropriate for fall.
Floral Water: Calendula toner.
Floral Liniment: Arnica oil.

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Old Southern Dress Rules for Fall 
Replace Summer wearing-flowers: Mock orange, peonies, camellias, gardenias,
true lilies, daisies, baby's breath, sweet-peas, etc., with Fall wearing-flowers: Mums, cream asters, everlastings (what I wear).
Gentlemen no longer wear seersucker.
Gentlemen no longer wear linen.
Gentlemen replace spectator shoes with loafers, brogues, Oxfords, and Derby shoes.
Replace cotton lawn with twill.
Gentlemen replace their straw hats with felt hats.
Ladies no longer wear white leather accessories: shoes, hats, pocketbooks.
Ladies no longer wear straws: pocketbooks, espadrilles, belts, hats.
Ladies no longer wear sandals.
Ladies no longer wear open-toed shoes.
Ladies switch from cotton gloves to leather: white gloves remain appropriate and necessary.
Ladies no longer wear linen.
Children no longer wear: seersucker, white shoes.
Replace cotton handkerchiefs with linen.
Replace Summer perfumes with traditional Fall ones: orientals, tea roses, bay spices, pear.
Replace straw fans with brocades and silks.
Replace brights with heathers and jewel-tones.
Begin wearing lockets or brooches.
No patent-leather in the Fall.
Little boys may begin wearing oxblood loafers.
Little girls may begin wearing headbands of horn or shell.

The Southern Formal Dinner

Old Southern Home

The Formal Dinner

Use a simple white table cloth (tradition dictates damask), a flower centerpiece, and candlesticks in candelabras.

Meat is served from the carving pantry or the sideboard, along with the other dishes.

Bread is only passed at the start of the soup course and is placed on the tablecloth above the fork setting. No butter is served at a formal dinner.

The fish knife and fork will be omitted if they are not served. The salad knife may be omitted if the salad is easily eaten without a knife.

Setting From left to right:

fish fork, meat fork, *salad fork, plate, *salad knife, meat knife, fish knife, soup spoon

Glasses 
The glasses are always set above the knives (I am omitting all but the most commonly used today):

water glass- to the right of the plate

sherry glass- the front and right-most glass

white wine glass- to the right and a bit forward of the water glass

burgundy glass- to the right and a bit behind the white wine glass

Place Setting and Course Order

Initial Place Setting: is the setting family and guests see when they first sit down.

Pepper shaker and saltcellar above forks.

Three forks, service plate with napkin folded and placed on top, three knives and soup spoon, glasses above knives.

Soup Course: Rimmed soup plate placed on service plate, sherry is served. Bread placed directly on table cloth.

Fish Course (if served): Service plate, sherry glass, soup bowl, and soup spoon removed. Fish plate is placed, white wine is served.

Meat Course: Fish plate, white wine glass, fish fork, and fish knife removed, meat plate is placed, burgundy is served.

Salad Course: Meat plate, burgundy glass, meat fork, and meat knife removed, salad plate is placed.

*While I have listed the salad fork and knife in the initial place setting, it is a bit less formal. If you wish to serve in traditional formality (and my family always did). The salad fork and knife arrive with the salad course.

Dessert Course: Pepper shaker and salt cellar, salad plate, salad fork, salad knife are all removed. Dessert plate is placed and dessert fork and spoon are placed on dessert plate.

Coffee Service: It is never served at the formal dinner. Rather, it is served in the library, drawing room, or living room.

Southern Recipes

Here are some more old southern recipes that I've found online that have been passed down through the generations of old southern families, I hope you enjoy!

Old Southern Kitchen

Lavender Soda
1 c water

2 c sugar

3 tbsp dried culinary lavender flowers
Bring water and sugar to a boil, allowing sugar to full dissolve. Bruise lavender buds with a mortar and pestle and add lavender to boiling mixture. Remove from heat, cover pot, and allow to steep for at least 30 minutes. Refrigerate entire mixture in a sealed glass jar for three days, allowing it to steep even further. Strain before use.


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Old Southern Kitchen

Rice Muffins

1 cup flour

4 tsp baking powder

1/2 tsp salt

1 1/2 tbls sugar

4 tbls melted butter

2 large eggs, beaten

1cup slightly lukewarm milk

1 cup cooked rice, any variety

Preheat the oven to 450 degrees.

Line standard-sized muffin tin with greased (on the inside) muffin cups.

In a large bowl, sift dry ingredients and set aside.

In another bowl, mix melted butter eggs, milk and rice.

Combine wet and dry ingredients.

Fill muffin cups 3/4 full.

Bake for 25-30 minutes.

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Cream Puff

Pate a Choux

Preheat oven to 400 degrees

1 cup flour

1/2 cup butter

4 eggs

1 cup water

Preheat oven to 400 degrees. Bring water to a boil in a pot, then add butter. Stir until melted. Add flour and stir until the dough leaves the sides of the pot. Remove from the heat and allow to cool. Once cool, stir in the eggs, one at a time. Beat mixture to a smooth consistency. Drop by the spoonful onto a cookie sheet and bake at 400 degrees for 10 minutes, then turn temperature down to 370 degrees and bake for 20 minutes o

r until golden and thoroughly dry. Allow to cool.

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Cream Puff

Filling

2 cups heavy whipping cream

1/4 cup sugar (or per taste)

Powdered sugar

Mix heavy whipping cream with sugar, whip until fluffy. Cut through side of cream puff and add whipped cream. Sprinkle top with powdered sugar.

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Old Southern Kitchen

Ambrosia Salad

9 Large Navel Oranges, Supremed

3 Large Valencia Oranges, Supremed

12 oz Finely Shredded Unsweetened Coconut

Supreme the oranges by carefully removing the skin, pith, and seeds from the membranes ensuring that the membranes remain intact. Transfer the supremed oranges to a mixing bowl. Add coconut to the oranges and mix carefully. Shortly beforing serving, transfer Ambrosia to compote dishes. Serves 10 to 12 guests.

College Packing List

Here's a cute little southern fall semester packing list that I found and would like to share you you all. Apparently except for the style of clothing, this list hasn't changed through three generations of Southern Women.


Fall Semester Packing List
kidskin pumps
kidskin flats
riding boots
tennis shoes for tennis
dress shoes
church shoes
hostess slippers
kilts
pencil skirts
pleated skirts
wrap-around skirts
day dresses
church dresses
garden dresses
lawn dresses
formal dresses
wool sweater
cotton twin sets
cashmere twin sets
cashmere turtlenecks
oxford blouses
silk blouses
white cotton tennis sweaters
tennis skirts
long sleeve white cotton tee shirts
blazers
camel hair coat
bureau clothing
silver accessories tray

silk scarves
hair ribbons
horn clip
horn head band 
handkerchiefs
driving gloves
day gloves
pocketbook day
pocketbook formal
pocketbook church
book bag
market tote
straw hats
umbrella
parasol
sea grass fan
pearl studs
pearl strand
brooch
carriage clock
library lamp
cable knit throw
jewelry box
pants press 
vases
candles
candle holders
table setting
flatware
drink service
coffee service
tea service
linen service
bureau scarves
sachets
linen dusting powders
wool blanket
quilt
bed linens
bath linens
wicker hamper
linen waters
cleaning kit/trug
wooden hangers
wooden shoe keeps
shoe bags
sewing/embroidery kit
curtains
carpets
hanging mirror
books
book ends
framed art
stationery
day book
pens/inkwells
chicory coffee
drinking chocolate
tea
tea strainer
sugar cubes
bread box
fruit service
cheese service
bread linens
bread service-full
honey
fruit preserves
Grandmother’s pecans
trunk
books
mahogany console
tea trolley
train case
bath trug

porcelain toiletries set
toiletries
floral waters
dusting powders
rose salve
beauty treatments
first aid satchel
vanity set: hand mirror, brush, comb
silver lipstick case

silver compact

nail buff

potted English ivies

potted ferns/marble fern stands

Tea Bread

I found this recipe on a wonderful blog called Old Southern Garden, I haven't tried it as I will have to have my mother go buy some beer for the recipe but once she does I will make this and some Sun Tea and try the two together. 

Old Southern Kitchen

Old Virginia Tea Bread

12 oz beer

3 1/4 c flour

3 tsp sugar

3 tsp baking powder

1 tsp salt

2 tbsp melted butter

Mix all ingredients except butter. Place dough in a greased bowl, cover with cloth, and let rise for one hour. Preheat oven to 350 degrees. Pour dough into a greased loaf pan. Bake for 60 minutes. Pour butter over the loaf in the last 10 minutes of baking.

Manners for ladies and men

     Here are some extremely important manners that seemed to have been forgotten in this day and age. Please take not of them and heed them to the best of your ability, hopefully your friends will take notice and follow in your lead. 

1. Say "please" without fail. Please, always say "please" when you make a request, no matter how trivial or important. Always ask and don't tell or demand. 

2. Say "Thank you" without fail. Upon being granted your request--be it a personal favor or impersonal transaction--always look the other party in the eye, give them a pleasing smile, and cheerily say, "Thank you". To show them you're really grateful, dress it up with "Thank you kindly," "Thanks a whole lot," "Preciate it". If your request is denied, say "Well, thank you anyway." Using your best turn-the-other-cheek manner. Yes, even if your selling Girl Scout cookies.

3. Say "ma'am" and "sir" without fail. If any adult your senior addresses you (or vice versa), automatically attach the appropriate title to your response ("Yes ma'am, "I reckon so, Sir", "Pardon me ma'am"). Neglecting this rule is likely to be interpreted as arrogance or insolence or just plain bad upbringing.

4. Treat all ladies as ladies, no matter what you have heard and continue to do so until she proves to you that she is not a lady. 

5. Think before speaking. As it is always said "If you can't say anything nice, don't say anything at all."

6. Hold the door for anyone following you, if it is a man you can hand the door off to the man  before heading inside before him. If it is an elder step aside and hold the door for them. 

7. Never use the phone while on the toilet. Just don't. ( I've seen it happen, it's horrible)

8. Ask for clarification properly , as in "Can you repeat that, please?" 

9. If you are visiting a friend's parents' home, offer the parents help with anything needed there, such as taking out trash or preparing the table for dinner. Don't forget to thank them for their hospitality and opening up their home, as well as allowing you to eat with them. Then they will be sure to have more respect for you when you return.

10. Send handwritten thank-you notes for gifts sent your way. It is much more appreciated than a text. 

     As for men and boys, why must we suffer with the degrading actions of many of the male gender these days?

Should we have to deal with seeing shirts like this at school as I did today? No! There is a difference between having to deal with male chauvinists and dealing with men who wear the pants in the relationship. 

     Men should treat their women as the ladies as if they are actually ladies! Not as if they are just toys,servants, or just something to screw and toss aside.  Using chivalry is not a bad thing. It should be practiced on every girl, not telling her that your better than her simply because your a guy.   

     Ladies, would you rather have a man respect you and open a door for you, or open the door yourself and be shoved aside by some guy who not only doesn't have any common courtesy but doesn't have the manners to at least wait or maybe even hold the door for you like a proper gentlemen would? I personally would much rather the second. 

Chivalry includes:

1. Opening and or holding the door for a lady

2. Stand when a lady enters or exits a room

3. Help a lady into her coat, especially if they are in a relationship. 

4. Letting a lady precede him through a door that he is holding, with the exception of revolving doors. 

5. Order for a lady in a restaurant (but only after asking her what she wants before the 

waiter comes)

6.  When a lady is taking a seat at a table the man must pull out her chair for her and push it back under before she sits down so she is properly seated. 

7. Giving us his seat if there are no seat left and there is a lady who is standing. Especially if

she is expecting or in heels. 

8. When getting into a car together opening the lady's door and closing it for her then getting in the other side. Works the same way when you get out of the car. Opening and 

shutting the lady's door for her. 

9. When walking on a sidewalk the man must walk on the side closest to the street. 

10. If the man asks then the man pays. The exception is if the girl asks to go Dutch (meaning you both pay for yourselves) LADIES: this is still not extremely ladylike but possible to do if you feel uncomfortable letting him pay. If you explain your reasons to the man I'm sure he will understand. 

Ladies I know that at first it feels very strange to let men and your boyfriends do this for you and it feels like they're saying you can't take care of yourself but after a while you realize that that's not the case and it's actually out of respect for you that they do these things. You can still be a powerful woman and let a man practice chivalry. Please, insist on it. Teach your cousins, your brothers, you friends, and your future children the importance of respecting women and that it is never okay to hit a woman or treat her without respect. 

More manners will be posted in the future, until then use your best judgement and your manners! Bright Blessings!

                                                                                               Hailey

     

Fresh Orange Cake

FRESH ORANGE CAKE
(makes 12 servings)

Cake:
2 1/4 cups sifted cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
1 grated rind of orange
3/4 cup milk
1/4 cup orange juice
2 eggs

Filling and Frosting:
1 cup milk
5 tablespoons sifted cake flour
1/2 cup shortening
1/2 cup butter or margarine,
     softened
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 to 1 cup sifted powdered
     sugar

1. Preheat the oven to 350 degrees. Grease and flour 2 8-inch round pans. Set aside.

2. To make the cake: sift the dry ingredients into a large mixing bowl. Add shortening and orange rind.

3. Add the milk and orange juice to the dry ingredients and beat with an electric mixer on low until moistened. Beat for 2 minutes at medium speed. Add the eggs; beat for an additional 2 minutes.

4. Pour the batter into the prepared cake pans. Bake for about 25 minutes or until toothpick comes out clean.

5. Cool 10 minutes then carefully remove from pans. Cool the layers on racks.

6. To make filling and frosting: Blend the milk and cake flour in a saucepan. Cook over medium-low heat to a very thick paste, stirring constantly. Cool to lukewarm, about 40 minutes.

7. Meanwhile, in a small mixing bowl, cream the shortening and butter or margarine with the 1 cup granulated sugar and salt.

8. Add the lukewarm paste to the shortening mixture and beat with electrify mixer until fluffy.

9. Stir in vanilla (remove 3/4 cup of the mixture and reserve). Spread 1 1/2 cups of the mixture between the cake layers.

10. Add the powdered sugar to the remaining mixture and beat vigorously until desired consistency. Frost top and sides of the cake.

Soon Bread

SPOON BREAD
(makes 6-8 servings)

1 cup cornmeal
3 cups milk
2 tablespoons shortening
1 teaspoon baking powder
1 teaspoon salt
3 egg yolks, beaten
3 egg whites

1. Preheat the oven to 350 degrees. Grease a 2-quart square baking dish. Set aside.

2. In a medium mixing bowl, stir together the cornmeal and 1 cup of the milk.

3. In a 2-quart saucepan, over medium heat, warm the remaining 3 cups milk. Slowly stir the cornmeal mixture into the hot milk. Reduce the heat to low and cook, stirring frequently, for 10 minutes. Remove from heat.

4. In a clean, medium mixing bowl using and electric mixer, beat the egg whites until they hold stiff peaks. Set aside.

5. Stir the shortening, baking powder and salt into the cornmeal-milk mixture. Stir in the beaten egg yolks. Fold in the beaten egg whites.

6. Turn the mixture into the prepared baking dish. Bake, uncovered, in the oven for 40-45 minutes or until a knife inserted into the center comes out clean. Serve hot.

Chilled Strawberry Soup and Brandied Peach Soup

     Found these recipes in the Better Homes & Garden's America's Best-Loved Community Recipes  they sounds quite good. Could be used for a dinner party or for a summer dinner possibly. 


CHILLED STRAWBERRY SOUP
(makes 4 servings) 1/2 cup red Port wine
1 teaspoon minced ginger root
1/4 cup heavy cream
3 pints hulled fresh strawberries
1 tablespoon chopped fresh mint
1 to 2 tablespoons raspberry vinegar

1. In a 1-quart stainless steel or enamel saucepan, bring wine and Ginger to boiling. Reduce heat and simmer 5 minutes. Add heavy cream; return to boiling and cook 1 minute longer, stirring constantly. Remove pan from heat.

2. In a food processor bowl or blender container, place strawberries, mint and vinegar. Cover: process until strawberries are puréed. Add cream mixture, process again until well combined. Pour soup into a container; cover and refrigerate until throughly chilled.

3. Soup can be prepared several days prior to serving. To serve: ladle chilled strawberry soup into throughly chilled bowls. Garnish with a fresh strawberry fan or sprig of mint. 



BRANDIED PEACH SOUP
(Makes 4 servings)

1 can (29 oz) peach halves in heavy syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground white pepper
1 cup dry or sweet white wine
2 tablespoons cornstarch
1/2 cup of water
1/2 cup sour cream
1 tablespoon brandy
1 tablespoon freshly squeezed
  lemon juice
Sliced fresh or canned peaches

1. Drain peach halves, reserving 1 cup of the syrup. Place peaches in a food processor bowl or blender container. Cover and process until peaches are puréed. Transfer to a medium-sized saucepan; add cinnamon, white pepper, wine, and reserved heavy syrup.

2. In a 1-cup measure, blend cornstarch and water; set aside. Bring peach mixture to boiling, stirring constantly. Whisk in cornstarch mixture and cook 1 to 2 minutes longer, stirring constantly, until mixture thickens. Remove from heat.

3. In a small bowl, whisk sour cream, brandy and lemon juice until blended; whisk into peach mixture. Reserving some sour cream mixture for garnish, if desired. Pour soup into a container; refrigerate. Serve soup well chilled. Transfer soup into bowls; garnish with sour cream swirls or peaches.