Oct. 9th, 2011

shanmonster: (Default)
The following is taken from an 1865 children's book called The Church Missionary Juvenile Instructor. It is excerpted in the fantastic collection by Nigel Temple called Seen and Not Heard. Enjoy!
In the Island of Hayti a man and his wife stole one of their own nieces, a girl about eight years of age, strangled her, flayed her, cut her up, cooked her, and then devoured her, offering the blood to their god--the snake.

Never let us forget that 'the dark places of the earth' are still 'the habitations of cruelty.'
shanmonster: (Zombie ShanMonster)
Oh, goodness. These are perfect for the autumn, and I have a batch in the oven even as I type. Light and cakey, they have a sharp bite of fresh ginger and cranberries that act as counterpoint to the sweetness.

Here's the way to do it!
  • 1/2 cup softened butter
  • 1 cup raw sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup pumpkin puree (canned will do, but I always prefer to roast/steam my own pumpkin and blend it for puree)
  • 2 1/4 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup fresh cranberries, sliced in half
  • 1 tablespoon fresh grated ginger
  • 1/2 cup chopped walnuts

Heat oven to 375 and grease cookie sheets.
Cream butter and sugar in a large bowl until fluffy. Beat in the egg, vanilla, and pumpkin.
Sift together flour, baking powder, baking soda, salt, and cinnamon. Stir into egg mixture until well-blended.
Stir in cranberries, ginger, and walnuts.
Drop by teaspoonfuls onto cookie sheet at least an inch apart.
Bake for 10-12 minutes, and cool on wire rack.

Makes about 2-3 dozen, depending on your definition of teaspoonful.

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