Sarah Josepha Hale, editor/advocate

2014 ◽  
pp. 239-254
Author(s):  
Erika J. Pribanic-Smith
Keyword(s):  
1932 ◽  
Vol 5 (2) ◽  
pp. 382
Author(s):  
Lawrence Martin ◽  
Ruth E. Finley
Keyword(s):  

Author(s):  
Linda Civitello

This chapter shows how American housewives experimented with chemical leavening shortcuts that democratized breadstuffs from difficult to prepare luxuries to easy everyday foods. The precursor to baking powder was pearlash, first mentioned in 1796, in American Cookery by Amelia Simmons, the first cookbook written in the United States. Catharine Beecher and Sarah Josepha Hale also experimented with cream of tartar, baking soda, hartshorn, and ammonia, and used them to create a new American cuisine with new foods like cookies and soft gingerbread, and new events at which they were consumed. However, these revolutionary leaveners also had problems such as adverse interactions with other ingredients and loss of potency.


2016 ◽  
Vol 85 (1) ◽  
pp. 133-139
Author(s):  
Tara Thompson Strauch

In 1863, Sarah Josepha Hale rejoiced that after a decades-long campaign, Thanksgiving had become a national holiday. Hale was not alone in her desire to unite patriotism with spiritual devotion. In her personal correspondence with the president, Eliza Gurney also spoke of the blessings God had bestowed on the nation. Gurney, a devoted Quaker, had met with Lincoln in 1861 to give him spiritual comfort and had continued writing with him ever since. After his public proclamation of Thanksgiving, Gurney wrote to him to demonstrate her “cordial approval of thy late excellent proclamation appointing a day of thanksgiving” despite the fact that as a Quaker she did “not set apart especial seasons for returning thanks.” Gurney saw the holiday as an effective means of making less devout Americans conscious of their God-given blessings and thus supported the federal holiday even while she refused to celebrate it.


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