Once was a time when it was more convenient to make an item by hand than go and purchase it. Maybe you are one of those great crafters who only needs inspiration to create some timely gifts.

Here’s an idea to make for a loved one or two from Handbook of Wool Knitting and Crochet circa 1918

Knee Caps

Elderly people, or those at all inclined to rheumatic twinges,
appreciate the knee-cap, and a pair of them will make a most acceptable
gift to grandpa or grandma. No. 12 steel needles and Germantown yarn
were used for the model, which may be made more or less heavy, as
desired, by choosing coarser or finer yarn.

Cast 35 stitches upon each of three needles and knit around 30 times in
single rib–that is, knit 1, purl 1, alternately. You are now ready to
begin the gore, which may be done in single rib, like the rest, or in
basket-stitch (or other fancy pattern) as in the model.

Take 26 stitches on one needle, leaving all other stitches idle; take a
stitch from each side every time across until but 42 stitches are left
on both idle needles. Narrow at the end of the busy needle each time
until but 26 stitches are left on the busy needle. Take up 23 stitches
on the selvage at each side, divide the stitches evenly on the three
needles, and you should have the original number of 35 stitches on each
of the needles. Again knit 30 rows in single rib, bind off loosely, and
finish with a simple crocheted border of chain-loops or shells caught
down in every other stitch.

To knit the gore in basket-stitch, * purl 6, knit 2; repeat for 3 rows,
then knit 1 row plain; repeat 1st 3 rows, placing the 2 plain stitches
exactly in the center of the 6 purled stitches of previous rows. This
change, made after each plain row, gives the woven- or basket-effect,
and the pattern is a very pretty one for sweaters.

Knee Cap

Wristers or Pulse Warmers

Wristers or pulse-warmers, are very comfortable on a cold day, and those described particularly so, as they fill the sleeve and completely exclude the wind. Using knitting-worsted, or yarn of any desired size or quality with needles to correspond, such as would be employed for a man’s knitted sock, cast 18 to 22 stitches on each of 3 needles, and knit 2, purl 2, alternately, for 35 rows or more, according to length required. Bind off loosely.

With bone crochet-hook work in straight rows from top to bottom, putting a treble in every other stitch and 2 chain-stitches between trebles; after the last treble at the edge chain 2, miss a row and return on the next.

Having completed the rows of spaces, make 2 trebles in 1st space, 3 in next, and repeat, working back and forth until all the spaces are filled. A very attractive finish is to work a row of doubles in color, making a double in each treble. With fine wool, crochet-silk may be prettily used for this finish.

A fringed wrister may be made on the foundation described by holding a pencil on lengthwise with the left hand, and with the right sewing over and over it; make the rows quite close together, cut the wound yarn open with a pair of sharp scissors, and brush lightly across it, back and forth, until the cut ends become “mossy” or fluffed up.

Wristers or Pulse Warmers

Now once you’ve spent all this time on a lovely handmade gift the last thing you want is for the receiver to accidentaly destroy all of your hardwork by caring for it incorrectly. Take the time to add a care label to avoid future mishaps.

Forgive me for yet another post about the Vintage (mostly Victorian) woman’s weekly chores schedule.

This choice tidbit is found in Catherine and Harriet (Stowe) Beecher’s American Woman’s Home…

Monday, with some of the best housekeepers, is devoted to preparing for the labors of the week. Any extra cooking, the purchasing of articles to be used during the week, the assorting of clothes for the wash, and mending such as would otherwise be injured–these, and similar items, belong to this day.

Tuesday is devoted to washing,

and Wednesday to ironing.

On Thursday, the ironing is finished off, the clothes are folded and put away, and all articles which need mending are put in the mending-basket, and attended to.

Friday is devoted to sweeping and house-cleaning.

On Saturday, and especially the last Saturday of every month, every department is put in order; the casters and table furniture are regulated, the pantry and cellar inspected, the trunks, drawers, and closets arranged, and every thing about the house put in order for…

Sunday.

By this regular recurrence of a particular time for inspecting every thing, nothing is forgotten till ruined by neglect.

Thanksgiving Corn Cake

Sift together two cups of corn meal, two cups of white flour, four heaping teaspoonfuls of baking powder, one level teaspoonful of soda, one teaspoonful of salt, and one-half a cup of sugar. Add one cup of sour milk (gradually), three-fourths cup of sour cream, four eggs and one-third a cup of melted butter.

Thanksgiving Pudding

Beat the yolks of four eggs; add one pint of soft bread crumbs, one cup of sugar, the grated rind of a lemon, one teaspoonful of salt, and one cup of large table raisins from which the seeds have been removed; mix all together thoroughly, then add one quart of rich milk. Bake in a very moderate oven until firm in the center. When the pudding has cooled somewhat, beat the whites of four eggs dry; beat in half a cup of sugar and spread or pipe the meringue over the pudding; dredge with granulated sugar and let cook in a very moderate oven about fifteen minutes; the oven should be of such heat that the meringue does not color until the last few minutes of cooking.

Although we know that the first Thanksgiving was not full of endless eating and savory meats and sauces as we celebrate today we nevertheless love to look at it in the romantic light of the Victorian era. Here below are a few suggested Thanksgiving menus (depending on how many guests and servants you had) taken from the American Cookery magazine circa 1921

Three Course Dinner for Small Family in Servantless House

  • Roast Chicken, stuffed with Chopped Celery and Oysters
  • Baked Sweet Potatoes
  • Boiled Onions
  • Salad(Fine chopped apples and nuts in red apple cups) Cream Dressing
  • Mince or Squash Pie a la mode
  • Sweet Cider
  • Coffee

A Simple Company Dinner of Six Courses

  • Celery
  • Clam Bouillon, Saltines
  • Ripe Olives
  • Roast, Chestnut-Stuffed Turkey, Giblet Sauce
  • Buttered Asparagus
  • Glazed Sweet Potatoes
  • Moulded Cranberry Jelly
  • Chicken Salad in Salad Rolls
  • Thanksgiving Pudding
  • Hard Sauce
  • Chocolate Ice Cream
  • Strawberry Sauce
  • Assorted Fruit
  • Coffee

A Formal Company Dinner. Eight Courses

  • Curled Celery
  • Oyster Soup, Bread Sticks
  • Radish Rosettes
  • Turbans of Flounder
  • Hollandaise Sauce
  • Potato Straws
  • Olives
  • Crusty Rolls
  • Salted Nuts
  • Capon a la Creme
  • (Stuffing of Potatoes, Mushrooms, Chestnuts, etc.)
  • Mashed Potatoes
  • Green Pea Timbales
  • Cranberry Sauce
  • Sweet Cider Frappe
  • Venison Steaks
  • Currant Jelly Sauce
  • Baked Parsnips
  • Apple-and-Grape Salad
  • Macaroon Pudding
  • Frozen Mince Pie
  • Hot Chocolate Sauce
  • Glaceed Walnuts
  • Fruit
  • Black Coffee

Elaborate Formal Dinner. Ten Courses

  • Fruit Cocktail
  • Oysters on Half-shell
  • Brown Bread-and-Butter Sandwiches
  • Quartered Lemons
  • Clear Bouillon, Oysterettes
  • Radishes
  • Celery
  • Boiled Halibut
  • Potato Balls in Parsley Sauce
  • Sweet Pickles
  • Cauliflower au Gratin
  • Braised Turkey or Capon
  • Bread Stuffing
  • Giblet Gravy
  • Duchesse Potatoes
  • Spinach
  • Crystallized Ginger
  • Salted Pecans
  • Pineapple Fritters, Lemon Sauce
  • Granite of Cider and Apples
  • Cutlets of Duck, with Chopped Celery
  • Orange Salad
  • Pumpkin Pie
  • Raisin and Cranberry Tarts
  • Chocolate Parfait
  • Almond Cakes
  • Nuts
  • Raisins
  • Bonbons
  • Candied Orange Peel
  • Black Coffee

As per
Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
by Elizabeth E. Lea, 1875

…The materials for making cake should be of the best quality, as your success very much depends on it.

Flour should be dried and sifted, sugar rolled fine, spices pounded and sifted. Where brown sugar is used, it
should be spread on a dish and dried before rolling it. I have known very good pound cake made with brown sugar; also jumbles, &c.

Persons that make their own butter sometimes use it fresh from the churn, which prevents the necessity of washing the salt out of it for cake, and it mixes more readily than hard butter.

Currants should be picked over, washed and dried; raisins should be stemmed and stoned. When these
preparations are made the day before, it is a great assistance.

Eggs should be fresh, or they will not beat light: in beating the whites, take a broad flat dish, and beat them until you can hold the dish upside down,–this is a test of their lightness.

A large bowl is best for mixing and beating cake. You must use your hand for mixing the sugar and
butter, and as you add the other ingredients, you may take a large wooden spoon; beat it some time after all is mixed.

The oven should be ready to bake immediately, as standing makes cake heavy. A brick oven is the most certain,–and over your pans of cake, you should spread several layers of newspaper, to prevent its browning too suddenly.

Cake requires more time than bread: a large cake should stay in the oven from an hour and a half to two hours, turning and looking at it from time to time; when you think it is sufficiently baked, stick a broad bright knife in the centre; if it is dry and free from dough when drawn out, the cake is likely to be done, though sometimes this is not a certain test, and you will have to draw a little from the centre of the cake
with the knife.

A broom straw will sometimes answer in a small cake instead of a knife. A large stone pan, with a cover, is the best for keeping cake, or a large covered bowl.