How-to-Quilt.com

November 2005 Newsletter

1) A Tidbit of Quilt History – To ‘Line’ Quilts

2) Tools, Tricks and Quilting Tips – Wool Batting

3) What's in a Name? – Learn about a traditional patchwork quilt block that has many different names.

4) Recipes for Quilters – Roasted Turkey and Fresh Whole Cranberry Sauce

1) A Tidbit of Quilt History – To ‘Line’ Quilts

Continuing from last month’s nostalgic quilting trip to the 1890s, this month’s topic is ‘lining quilts,’ known now as layering. One ‘helpful’ suggestion was to make quilts using large blocks. ‘Fill and line each block separately. Have the blocks two or three feet square. Cut lining the same size, put the pieces together, and sew around three sides to make a bag open at one end. Now turn the bag right side out, leaving the seams inside. Introduce one or more thickness of cotton batting, tie at intervals to keep the cotton in place, and when the blocks are completed sew them together and cross stitch the seam with silk or worsted.

The advantage of this method is that the blocks, being relatively small, may be tied without quilting frames.

‘Or make a foundation for a quilt or comforter by sandwiching cotton batting between two thicknesses of cheese-cloth and basting all together. This makes a cheese-cloth comforter or pad. Cover this with the patchwork quilt and line in the usual manner. This method is preferable, as the cheese-cloth keeps the cotton in place with very little quilting or tying. The cover will need some fastening, but a very few knots will be sufficient; hence the cover may be easily removed and washed or replaced.’

2) Tools, Tricks, and Quilt Tips – Wool Batting

There is always much discussion about the type of batting to use and whether cotton is better than polyester or wool, or even silk. One interesting suggestion I just came across is from Caryl Bryer Fallert. For machine-quilted wall hangings, she uses a wool blanket for the middle layer.
Caryl suggests using the wool blankets available at the Army & Navy surplus stores since they are very dense. She also likes wool since it allows her to use a steam iron as she blocks the quilt.

3) What's in a Name?

Early in the 1900s, as more women became interested in quilting and wanted to expand the variety of blocks they used in their quilts, they would write to magazines and newspapers for ideas. Publications would list the requests in one issue then publish the answers in the next issue. The blocks would be published with instructions and a picture. Often the blocks were renamed to sound more current or to give credit to a city or state, and one block would end up having several different names.

This month’s block has just three different names: Turkey Tracks, Pigeon Toes, and Resolutions

4) Recipe for Quilters – Roasted Stuffed Turkey and Fresh Cranberry Sauce

In keeping with the turkey theme of the block and the holidays, here’s how I cook my turkey:

Heat oven to 450.° (Yes, that is hot! Not a typo)

Stuff your turkey with your favorite stuffing (I use Mrs. Cubbison’s). Place your turkey in a roasting pan, and baste with butter or oil, and sprinkle fresh herbs, such as tarragon or rosemary. (You can place any extra stuffing around the turkey on the bottom of the roasting pan so it stays moist and gets some of the turkey flavor.)

Cover with foil or the roasting pan lid and place in oven. Allow for approximately 10 minutes per pound cooking time. The turkey will be done when its temperature reaches 190.° Remove the foil or lid about ½ hour prior to its being done to allow the turkey to brown.

Remove from oven and let it rest for 15-20 minutes before cutting. Remove stuffing, cut turkey, and enjoy!

Cooking a turkey at this temperature takes a bit of courage the first time. Once you have cooked it this way, you likely will not change. The turkey is moist, since the high temperature seals the juices early in the cooking process. And it takes much less time to cook. I can cook a 22 pound turkey in slightly over 3 ½ hours.

Fresh Whole Cranberry Sauce

Once we discovered this recipe, our family stopped buying canned cranberry sauce. It’s easy to make and delicious – well worth the effort. Plus you need to make this ahead so it can set.

Place in a saucepan over medium heat and stir until the sugar is dissolved:

2 cups water
2 cups sugar

Boil this syrup for 5 minutes. Pick over, wash and add:

4 cups cranberries (1 lb.) – note: my cranberries come in
12 ounce packages, not 16 ounces

Simmer the cranberries in the syrup uncovered, very gently without stirring, until thick and clear, about 5 minutes. Skim and add:

2 teaspoons grated orange rind

Pour the cranberry sauce into one large mold or several small ones which have been rinsed in cold water.
Chill until firm. Unmold to serve. Enjoy with your turkey!

Happy Quilting!