BOOKMAKING 103 – BORDERS

We go on with the removable book slipcover project.

Step 9: Laying Out and Choosing a Border

Last time I had begun working the field pattern for the first cover. I centered it on the center point of the available area, and began working left, right, up and down. Since the total area isn’t very large compared to the span of the repeat, pretty soon I got close enough to my first edge to begin considering what I wanted to do with the border. I stopped well shy of the basting line that indicates the edge of my territory:

In the photo above you can see there’s lots of room to go, but I need to determine exactly how much room there is, so I can select, adapt, or draft up my border design. I’ve decided that whatever I do, it will be bounded both inside and out by a single line of deep green (DMC #890). (I like the contrast with the red and yellow). So taking care to make sure that I have FULL STITCH UNITS between the basted guide line and my stitching area – meaning even multiples of two threads – I start working my outermost solid green line.

Lucky me – it turns out that my basted edge falls exactly 13 stitch units (26 threads) from my established work. Had there been an odd number of threads I would have established my line one thread to the outside of my basted line. Better a tiny bit too large than a tiny bit too small. And yes, I counted the number of threads between the top basted line and the established work, too. It’s even bigger, so I am safe.

My border can be anything up to 13 stitches. But I don’t want one that wide. About half that is enough. So I went thumbing through my various stitch collections. I wanted one that would contrast nicely with the field and not fight with it, and would accommodate using up to three colors, including the newly introduced green.

I didn’t find a pre-drafted, complete border that I liked in this application, but I did come up with this all-over design, presented in Ensamplario Atlantio, my first freebie, in Part 3, Plate 16:91.

It looks complex, but it’s just a simple ribbon-wrapped column, repeated multiple times. If you abstract just one of the columns and add a line of framing stitches both left and right, it spans only 6 stitches across. A perfect size, and there are several color-use possibilities as well.

Based on the design above, I drafted this out and started stitching. Note that I began by making a nice, neat corner.

For the record, these and all charts for linear stitching on this blog have been produced using the open source drafting software package GIMP. Here’s a free tutorial for how I do it (read up from the bottom for best logic).

Step 10: Stitching the Border

Just go for it!

The observant will note that I started stitching from the corner and worked the border down, then went back and filled in my field pattern, stopping one unit away from the border’s inner line. I don’t care at all that my field pattern is truncated. I COULD have stopped at the last whole or half-repeat, but to me, for this particular work, it doesn’t matter.

I am also not in the least bit concerned about how to make the design fit either the length or width of my book. I intend to work from the corner out towards the center of each side, approaching but not connecting at the center. Yet.

The next steps will fill work more of the border across the top of the piece, then fill in a bit more of the field. But I will stop the border and leave a gap in the center. It’s my intent to work the other corners similarly, but in mirror image to this one. Since everything is done on the count and is exactly even, I will be able to draw up a “join” or top/bottom/left/right border center kludge of some type to unify the border as a whole. And I bet that had I not confessed this here, you would have never known I got this far without planning it all out in advance.

Bonus Bit: The Back

For the folks who have asked to see the back, here it is flipped over. You can see the wrapped inner hoop of my frame and its attached support stick.

As stated, I tend to work in double running, using (mostly) reversible logic, but I am not a slave to it on pieces that are not intended to be seen on both sides. There are lots of knots. And you can see that I’ve used heresy stitch in laying down my initial border outlines, and in advancing the border in general. The short length color runs necessitated by its rather fiddly color changes make it much easier to plot out than the double-pass of double running.

BOOKMAKING 102

This is the second piece in the series on making an embroidered book jacket, based on the general instructions I presented earlier this month. The first piece dealt with drafting up a simple pattern to construct the book cover, preparing the piece of cloth I am using, and transferring the guide lines from the pattern to the ground cloth.

In this session I discuss laying out the design for the embroidery itself. While I encourage folks to play along at home, starting their own book project and working with me, I will not be presenting a “Stitch-Along.” There will be no full project graphs presented here. Instead I encourage people to pick their own designs, and I hope that by describing my own thought processes, I will enable others to think outside the box.

Let’s start where we left off. We have our ground cloth prepared and ready to stitch:

The stitching areas – the front, the spine and the back – are all defined by basting lines at their edges. There are also basting lines marking the horizontal center (spanning all three areas), and the vertical center of the front and back. The spine is so narrow that it’s easy to count to determine its exact vertical center.

Step 5. Stitch Design Layout

I chose a medium count even weave fabric for this. It’s is about 30-32 threads per inch, which means I’ll get 15 to 16 stitches per inch. There’s no reason why Aida or other purpose-woven grounds intended for cross stitch cannot be used. However the fineness of the cloth will influence what counted patterns are used.

As a “bungee-jump” stitcher, at this point I am just starting to think about my layout. Possibilities abound, and I try not to close any out until I am absolutely sure. For example, even before I get to the choice of the fill pattern(s) these general layout options exist:

  • Work a single design to cover the entire piece, ignoring the divisions between the spine, front and back covers.
  • Work the front and back covers separately, each with its own design, with or without some sort of stripe or divider running up the spine.
  • I could work a border around the front and back cover, either meeting along the spine, or leaving space between for yet another fill.
  • I could divide the front and back into subsections, and work each of them in a different fill (again, with our without borders)
  • I could draw a freehand shape or other motif on the piece, then fill it with one or more fills (a la the inhabited blackwork style).

Here are general representations of some of the possibilities above:

Decisions, decisions. Best not to back myself up a tree. Not just yet. But right now I’m leaning to the version in the lower right. Front and back covers, each a single field pattern, but different; some sort of border around the edges of the front and back cover (same border front and back to unify the design). Something on the spine, possibly a third design, Possibly words. No clue.

Step 6. Stitch Design Selection

Since I am planning for 15 or so stitches per inch, my cover is about 3.5″ wide and 5.5″ tall. If I do a single repeat on each cover I will have room for play. My total field is about 52 stitches across x 82 stitches tall. Even if I subtract some for a border, there’s room for one of the larger repeats from Ensamplario Atlantio, or Ensamplario Atlantio II.

While I’ve stitched up some of these before, I haven’t play tested them all. This is a fun opportunity to do some I haven’t worked up yet. Plus I rarely do multiple colors, so maybe I’ll think of that, too. Paging through the books I come up with a few possibilities. Number 110 from Ens Atl II hits me for one of the covers, but just about every design in both books is a good candidate:

This is an intermediate complexity 16-stitch square repeat (the count from the center of one flower to the next is 16 stitches). A simple square repeat with a half-drop, I should be able to get at least 2.5 repeats across – that would be about 40 stitches across out of my available 52. That would leave 12 stitches (6 per side) for a border. And there’s nothing to say I can’t just truncate the design anywhere I like – there’s no reason to worry about completing the edge repeats across.

Now, if I had selected a coarser ground – say 11 count Aida, my stitching field would be smaller because there are fewer stitches per inch available. In that case my field would be about 38 stitches across. Two repeats would be all I could fit. I could still use this design to good advantage, but designs with a wider repeat, like this more complex panel of pears (28 stitch square), would be harder to squeeze in Just one full repeat would fit across, with a bit extra for a partial, or for a border. (Come to think of it, pears may be in order for the other cover… Hmmm. Not decided yet, but maybe…)

Why do I say “other cover” and not front or back. Simple. Both of these designs are totally symmetrical and at this point either one could serve as front or back, depending on which way the book is held.

Now on to placement. I have a couple of options. I could deliberately center my design at the centerpoints I established by basting, or I could skew them left/right/up/down, to produce an asymmetrical composition. Both are valid, and asymmetry can be quite dramatic. But I think I’ll stick to the easiest way out here. Instead of skewing the repeat, I will place the center of one flower exactly at the center of my cover area, and I will begin stitching there.

By beginning in the center I get to establish my design. I will work out left and right, and when I get close to the edge, I’ll stop and decide whether or not I still want a border, and if I do – I’ll pick it or design it to fit the available space. My guess is that I’ll probably work to within 6 – 8 stitches of the basted edge line. We’ll see…

Step 7. Thread/Color Selection

OK. I’ve got my lattice-and-rose picked out. What threads and colors to use… Again this is just my thoughts and preferences. For your project pick whatever you enjoy using that’s suitable for your chosen ground.

First, this is a removable book cover. It will get dirty. It may end up on another book after the target one is filled up. Chances are that it will need to be washed at some point in its life. Therefore I am opting for plain old cotton thread over silk or rayon. DMC will serve quite nicely.

I do a lot of monochrome, much of it modeled on historical pieces. I don’t get to play with multiple colors very often. I’m not a big fan of variegated threads for this type of work. I think the color gradations unless very carefully handled distract from the delicate structure of the stitching, so I’ll stick to solids. And nice, deep, contrasting solids. Two, possibly three colors.

Pawing through my stash I come up with the first two. If I use a third color, I will employ it on the border – not in the field patterns. I’ve chosen two regal colors – DMC 814, a deep red, and more burgundy/less crimson than the red I usually stitch with; plus DMC 3820, a goldenrod yellow – a color I rarely use.

Step 8. Start Stitching

Now for the fun part. Finally. After all of this planning and prep, I get to start stitching. I reserve the right at any time to decide I don’t like the result and pick everything out, but off I go, none the less.

On the piece above you can see the remnants of my light blue basting threads that marked my centerpoint. The center of one of the first flower I worked is exactly where those two lines intersected. Note that I clip back the basted centering threads to keep them out of my way as I go along. I find it’s better to remove them bit by bit, rather than stitch over them and try to pull them out later.

I am using one strand of floss, doubled. I cut a length twice as long as I need, extract one strand, and fold it in half, taking care to match the cut ends. Then I wax it lightly EXCEPT FOR the last inch, leaving the loop open. I thread the now adhered-together cut ends through my needle. Without making any knots, I make my first stitch, pulling my thread up from underneath and plunging back down from the top. I take care not to pull my thread all the way through and on the plunge back down, I catch the loop at the end of the thread with my needle. Then I gently draw up tension until the loop on the back looks like a normal running stitch. In effect, I’ve started off my double running with a noose instead of a knot.

I continue along in double running, plotting out my course to keep “leapfrogging” on. A lot of people trip up by thinking they have to stitch in one direction until half of their thread is used, then turn around and retrace their steps.  For something like this, it’s better to head off in one direction until your strand is used up, taking detours as they arise but always returning back to your main path (if you don’t have enough thread to complete a detour and return, end off before you start the branch). 

Then you take a second strand and fill in the every-other stitch on that main path.  Any thread that remains after that second pass on established stitching is complete is used to go on further in the design.  It’s kind of like a game of hop-scotch, one thread advancing, the other filling in then continuing the design, and the thread after that starting at the point the first one ended, but filling in the skipped stitches left behind by the second. Black is the first thread, red is the second, and blue is the third in this example.  Each dangling leaf is a detour that’s started and finished on the baseline:

image.png

On my stitching you can see around the edges of the red flowers where I have left attachment points for future journeys, and in a couple of spots, the partially worked lines of departure for those branchings. I find the path planning to avoid painting myself into a corner to be mildly challenging, and quite relaxing. And yes – sometimes I do trap myself. So it goes. Sometimes I can use unidirectional heresy stitch to get myself out of a bind, sometimes I just have to knot off and go on. (I do knot unless there is a compelling reason to work entirely double-sided, but it’s got to be a darn good reason because I hate working in the ends.)

You’ve also noticed how I’ve employed my colors. The red for the connected flowers, and the gold for the background lattice. It’s just one way of doing it. I do end off each gold lattice segment separately, opting not to leave long connector stitches on the back.

I’ll be working on this for a bit longer before I make decisions about the border. If for nothing else, just to keep everyone in suspense.

In the mean time, if I’ve been a Bad Influence and led you astray, please feel free to comment, critique, send pix of your book cover in progress, or otherwise kibbitz. All input/feedback is welcome.

BOOKMAKING 101

After I wrote the last post which gave general directions on how to make a fabric slipcover for a small notebook, I decided I could do one better, and go step by step with pointers. Eventually this will join the tutorial series posted at the tab, above. But that will take a while since I’ll be doing this in real time. Please feel free to join along and work your own book project with me.

Step 1. Making the Book Jacket Pattern

Using a piece of brown paper cut from a grocery bag, I made a pattern/mock-up of my book jacket. This is based on the protective covers we (of a certain age) made to guard school-issued textbooks.

I started by tracing the size of my cover – front, spine, and back – on the brown paper, then I added the extra bits for the fold-ins front and back, plus a small turned in edge across the top. It really doesn’t matter what your book’s dimensions are – just trace it and add the flaps as shown below.

Tracing the book
The layout

Note that I added some turn-over/hem allowances to the basic diagram above:

Try it on for a perfect fit

I cut my finished pattern out, folded it and fit it on my target book. Hooray! It fit and the book actually closed. The cloth version will be more stretchy and supple than brown paper, so I have no doubt that the thing will close more completely when it’s final. (HINT: If your book won’t get within inches of closing, redraft, adding a touch more width to the spine).

Step 2. Select and square the cloth.

I dug through my stash and found a piece of even weave that’s slightly larger than my brown paper mock-up/pattern. It’s about 30-32 threads per inch (estimated roughly), which would make it the equivalent of something between 14 and 16 count Aida. One drawback though, the edges do fray if left unhemmed or bound.

No photo description available.

Whether you buy a pre-cut piece of even weave or snip your own from yard goods, chances are that the edges aren’t totally even on the grain of the weave. I like to square it off to make sure that my edges are true. I do this by pulling out the short threads that are snipped off at an angle, so that all remaining threads in both directions run the full length of my piece.

In the photo above, with the nasty bits unraveled, you can see that the piece of even weave I bought was not cut true. But now it is.

Why do this? To make sure your piece is neatly aligned on the cloth. It’s less vital on this project than on a sampler or other item you wish to frame, but it’s a good habit to get into, and will save you headaches down the road.

Step 3. Hemming

If you are using a less fray-prone ground like Aida, or just wish to skip this step, feel free. Be aware though that some loss may happen especially if you use and hoop and tug on your cloth to make it sufficiently taut for easy stitching. If you skip hemming, make sure you have an extra half-inch or so all the way around to compensate for any loss.

Were this intended to be a long term project, I’d trim off all of those little mini-fringes, and do a nice double-folded hem all the way around. But this is a quick and dirty project, and one that will finish with (gasp) cutting the ground cloth and discarding all of the existing edges. So I cheated. I just folded down the edges along the weave’s lines and pinched to set the crease and then used the threads I had pulled off the edges during Step 1 to do a plain running stitch, fixing the fold in place. And I didn’t bother trimming off the fuzzy fringes.

Step 4, Pattern Transfer

OK. I’ve got my cloth all prepped, and my pattern constructed. How to get those nice rectangular lines onto our nice, neatly aligned and properly squared/hemmed piece of ground?

I suppose I could trace them. But better than tracing is basting. If I baste using a neutral tone plain sewing thread that doesn’t shed color, I have non-smudge, non-erasable lines that are easy to remove without a trace. But where to put them?

I could take measurements of my cloth and my pattern then do math, and center the thing to within an inch of its life. Or I can cheat, and rely on the fact that I’ve squared my cloth (see!). All I need are a few pins.

I set my pattern down on my ground cloth and eyeball its placement. Then I insert pins to mark the edges of my to-be-stitched areas. In this case, although it’s optional, I also pinned out the location of the flap edges. Then I basted along the even weave grain, along the lines described by the pins. Note that I needed only ONE pin to denote each line:

Pins placed right up against the pattern edgea
About half pinned out
Basting along the lines indicated by the pins (you can barely make out the light blue center lines in addition to the main guides done in lilac

And the final result:

All laid out and ready to go!

All of my main pattern lines (sans hems) are indicated by lilac basted lines, absolutely on grain north/south/ and east/west with my ground cloth’s weave. It’s hard to see, but I’ve added three more guidelines, in pale bridesmaid’s blue. The mark the vertical centers of the front and back panels, and the horizontal center of the entire piece.

And now I’m ready to think about what stitch designs I will use, what design layout I might attempt, what colors/threads to select, and get started.

Stay tuned…

MAKING BOOK

OK. Now that I’ve armed a whole bunch of people with a wealth of counted all-over designs – what to do with them?

Pretty much anything you want. While samplers are the most common, there are lots and lots of things you can make that don’t involve using up precious wall space. Pincushions (either plain square or rectangular pillows, or fancy biscornu); pillow or cushion covers; napkins, doilies, and tablecloths; kerchiefs (aka for the historically-minded – forehead cloths); tray or coaster inserts (using pre-made items intended to showcase a piece of stitching or painting); zip or tied pouches or folios of various types – jewelry or lingerie rolls are examples; slip-in cases for sunglasses, phones, or tablet devices; small rice or lentil-filled handwarmers or heating pad pillows (warmed in the microwave, for gentle comfort or cold fingers); greeting cards or festive ornaments; all are examples of things that might sport your stitching.

But I want to revisit one project in particular – the book cover.

Making a Slip Cover for a Small Notebook

This is a general logic recipe for making a reusable slip cover in for a small notebook, using the same method as the standard brown-paper-bag covers kids of earlier eras employed to protect school-issued textbooks. The basic logic can be adapted to cover any size book. I’ve written this with special steps for counted embroidery project, but any fabric or stitching style can be used.

In this particular case I covered two small pocket notebooks, roughly equivalent in size to Moleskines, but of a far less expensive make. They are about 3.5 inches wide, by 5.5 inches tall, and roughly 0.5 inches thick across the spine (about 8.9 x 13.4 x 1.3 cm). They came with an elastic cord to keep them closed/mark one’s place, and were about half as expensive as the fancy name brand ones.

Layout

I wanted to know how big a piece of fabric I would need. Having measured a notebook, I did a mockup of the cover, drawing the shapes to size on a piece of paper to make my pattern. I used a brown paper grocery bag to do my layout and mockup (fitting it onto my target notebook to make sure it all worked. That pattern is now long gone, but here’s the logic I used. I strongly suggest making a mock-up and “dry fitting” it before you begin the project, just to make sure that the dimensions work. Note that some books have thicker cardboard covers or heavier spines than others, and may require a bit more “wiggle room” to be added to the measurements below – even if the books have the same general dimensions as the ones I used. If your book is significantly larger than mine you may want to increase the depth of the flaps all the way around. But you should not need to add more than the indicated amount beyond the stitching area (the red rectangle below). The overage of the grey area is just there to provide purchase for a hoop or frame.

Note that I’ve allowed a little bit of extra width for the spine, so that there is enough slack for the book to open and close properly. I’ve also allowed lots of extra room around the stitching area, to accommodate use of my hoop or snap frame. You can use a smaller piece of cloth closer to the dimensions of the book cover itself if you like, but be aware that frequent repositioning of the hoop to get close to the edges is a pain in the neck, and all of that tugging and yanking isn’t good for your threads or ground either. And if you’re mounting this on a flat or scrolling frame, tensioning the sides and ends very close to the stitching area can lead to distortion, so having a bit of extra room for the stress to even out is also good.

For my standard size pocket mini-notebook, I’ll need a piece of ground fabric that’s about 13.25 x 11 inches (33.7 x 27.9 cm – all metric measurements are rounded off). If I intended to hem my edges of my entire ground cloth prior to starting (as opposed to whipping or serging), I’d add a half inch all the way around to this measurement.

Selecting the Fabric

What type of fabric? Well, whatever you enjoy working. This project will be a tiny bit easier to lay out on even weave, but not overly so. You can use Aida, Monk’s Cloth, Fiddler’s Cloth, Hardanger, in whatever count is most comfortable. But the count you select will also be key for what design you select. The lower the count (fewer stitches per inch), the larger your finished iteration of the design will be and the fewer repeats of it will fit in these designated spaces. If for example you want to stitch 11 count Aida, our front cover – only 3.5 inches wide would mean your total stitching area is about 38 stitches wide (rounding down). A repeat of say 8 stitches across would appear 4 full times plus some fragment at left and right (more on this later). A repeat that’s 14 stitches across would show in full only twice, with a fragment at the left and right sides.

Why would layout be easier to do on even weave as opposed to Aida or one of the others? Because you can determine the center point more accurately on even weave. In one of the purpose woven grounds with their well established holes (and especially in the fewer-stitches-per-inch sizes), the centermost line of holes may be off the exact center of the piece just a teensy bit, and may be enough to annoy you.

One last suggestion – whip, or serge your edges after you cut your fabric to size. Some people use tape. I don’t recommend it because of the adhesive residue.

Marking the Fabric

In this type of project, where we don’t intend to graph out every single stitch beforehand, knowing where the edges and center lines are is very important. Some people use water soluble markers or pencils for this. I’m old fashioned. I would baste. Some people are very specific in technique, taking each basting stitch over 4 or 5 stitch equivalents to aid in counting, but I’m pretty haphazard. I just establish my lines and don’t try to make my basting stitches even.

To transfer the dimensions of the diagram above to my cloth, I’d start more or less in the center and measure out from there, basting in lines, probably in a couple of colors. I use plain old sewing thread; spools of thread inherited from my grandmother – 100% cotton, in pale pastels, too fragile for use in seaming, but perfect for this. I’d outline my stitching fields using one color (the heavy red lines on the diagram). Then I’d mark the center lines both north/south and east/west (the thin blue lines). You may find that you have either a line of holes or a full stitch at the very center of your front cover, back cover, and spine. Decide now if you are a perfectionist or not, and if your purpose woven cloth forces you to mark at one side or the other of any center column/row of stitches, which side of the center you have marked. More on this below.

There’s no strong reason to mark the no-sew flap areas at this point, but they are on the diagram so you know they exist, and their width should not be forgotten.

Choosing your Design

Elsewhere on the site you’ll find books and books of fills and other patterns. Thumb through. Pick something that appeals to you, that’s a good fit for your chosen ground fabric’s count. BUT also be aware of the Center Problem.

Some patterns have a specific center line. They have even repeats – 4 stitches, 8 stitches, 22 stitches – whatever. Each repeat is an EVEN number of stitches. These repeats mirror evenly left and right of an line. Other designs have ODD numbers of stitches in one repeat – 5 stitches, 9 stitches, 11 stitches – again any number but an ODD one. That means that there is a center stitch in these designs. Here are examples:

The wavy plumes (shown in two variants) are an EVEN 14-stitch repeat with a specific center line. The framed pears is an ODD 15-stitch repeat. It’s center is the X unit where the four pear stems meet.

Why does this matter? If you are a perfectionist using Aida (see above) and the center of your area to be stitched is in the middle in between two columns of holes, look for an ODD stitch repeat. If the center of those areas work out neatly to align with a column of holes pick an EVEN stitch repeat.

Now you know why I mentioned that layout on even weave is easier. Not being forced into using specific hole locations makes fudging that center line easier and if your heart is drawn to either an odd or even repeat, any finagling you might do to make placement will be less obvious.

Choosing Thread and Stitching

Here I am of less help, especially for folk using Aida. I can tell you that on 32-38 count linen (16-19 stitches per inch) I usually use one or two plies of silk or cotton floss. 40-50 count linen (20-25 stitches per inch), I use one ply. And that I run the thread through beeswax prior to stitching. If you are using a lower count ground I’m afraid you’ll have to experiment to see whether you like 1, 2 or 3 plies the best.

In any case, no matter what your ground is, your basted lines will tell you exactly where the center of your area to be stitched is. Find the center of your chosen pattern, and start from there. Double running or back stitch – even heresy stitch – it doesn’t matter. Start in the center and work your way out. You can choose to work the ENTIRE stitched area – front cover, spine and back cover as one unit, and start in the center of the spine. Or you can work the front and back covers either identically or different; and leave the spine unworked, or treat it in another manner (perhaps a narrow border, solidly covered with cross stitches, or anything else you dream up). There is no wrong here.

When you get close to the basting line that describes the edge of the section you are working on pause. Decide whether you want to continue the design right up to the edge, or if you want to stop (possibly at the natural edge of your repeat, or at some unobtrusive place in it) and save the remaining area to do a border. That’s what I decided to do on my two sample books above. Any narrow geometric band – even just parallel straight lines – can be used to frame the center design and draw the eye away from truncation of the center design.

Finishing the Piece and Assembly

Once everything is all stitched, you can do a gentle wash and iron (nothing with big agitation, harsh detergent, or high heat). Or not. It’s up to you. Now is the time to draw or baste-mark those extra flaps. If you are going to serge them you can mark them and cut to exact size. Note that the ONLY places where secure edge treatment is mandatory are shown in green below. I strongly recommend hemming for those, although serging will work in a pinch. The other edges can be fray check secured or even left plain (they’ll never see the light of day again). Personally, I mark the flaps, and cut leaving a quarter inch seam allowance for the green bits that I turn back and hem, doing a veeerrrryyyy careful diagonal cut at the corner where the front and back inner flaps meet the top and bottom flaps. When I turn back the outer points of the front and back inner flaps and hem them down, I cut off the triangular excess to reduce bulk.

The top and bottom flaps do not need to be stitched down. Ironing them flat is enough. The final step is folding in the back and front inner flaps and stitching them to the front and back, along the edges of the book. This leaves a neatly edged pocket that will slide over the book cover. If the book cover doesn’t fit, feel free to snip it just a bit so that it slides in nicely. No one will ever know.

One last refinement. Many of these books come with an elastic loop that can be used to hold the book closed or mark a page. It’s useless in this application. I snip it off the book prior to fitting the cover. Instead, to serve as a bookmark, I stitch on a length of narrow ribbon, attaching it at the little red dot marked on the diagram above.

OK. Now armed with the basic how-to. Let’s see what you can come up with yourself!

ENSAMPLARIO ATLANTIO II

While I am still struggling with the release of The Second Carolingian Modelbook at an affordable price point, other doodling has not ceased. I took a look at my notebooks and decided that enough had piled up to make a sequel to my free book of linear designs. And so I present Ensamplario Atlantio II.

This one contains over 225 designs. Most are for the filling patterns used for inhabited blackwork (the outlines plus fillings style pictured on the cover), or for all-over patterning:

Some sport small motifs that can be scattered either at the represented or wider spacing:

Others can be repeated to make strips or borders:

And some are just silly:

There are also longer repeats specifically meant to be borders

Finally, there are two yokes meant for collar openings, but if I tease everything here there will be nothing left.

Click to download –> Ensamplario-Atlantio-II  <–
in PDF format (9 MB)

Although Ensamplario Atlantio II is free, I beg you to respect my author’s rights. These designs are intended for individual, non-commercial use. Please do not repost the book or its constituent pages elsewhere. If you want to use its designs in a piece or a pattern you intend to sell, please contact me for licensing. Other than that, please have fun with them.

And (hint, hint) I ALWAYS like to see the mischief the pattern children attempt out there in the wild world. Feel free to send a photo of anything you make from any of my designs. If you give permission, I’ll post it here, too.

UPDATE:

For those who want more and wonder where the first volume of this series is, no worries. Pop over here to download the constituent parts of the original Ensamplario Atlantio. Why four parts then, but one big download now? When EnsAtl first came out downloading a doc that big was more of a problem for some, so I snipped it into pieces for ease of retrieval. I don’t need to do that anymore.

VOIDED GROUNDS

OK. Here’s the post folks have asked for. Warning. It’s long.

I don’t claim this to be totally inclusive (I’m always stumbling across new-to-me things as I browse museum on-line photo collections), but it’s a start. Feel free to comment with additional examples.

There’s been lively discussion on what stitches and techniques were used for the backgrounds of voided works. I’m going to try to present as many examples as I can.

To start – voided pieces are a family of works that feature a more or less uniform background treatment that leaves the main design of the piece plain (or minimally worked. It results in a visual “reverse silhouette” look. There are many manifestations of this aesthetic over time. One widely known subset is Assisi work – a simplified but charming 19th century revival inspired by earlier Renaissance era embroideries. The revival used cross stitch (aka “plain old cross stitch” or POCS) ornamented by back or double running stitches. Earlier styles were more varied.

Meshy

One of the most common treatments was a tightly pulled four-sided stitch, worked to completely cover the threads of the woven ground. None of the ground threads were cut – they were just bundled together, making an extremely durable net-like texture. How do I know it’s durable? I’ve stitched some, made a mistake, and found it absolutely impossible to rip back or deconstruct (perhaps that’s why so many fragments of it exist, even after the towels, pillowcases and other linen they adorned have frayed to death).

The border above is in the Art Institute of Chicago (accession 1896.112, and is attributed to Italy, in the early 1600s. I believe the outlines were established first, in either double running or back stitch, and then the background was filled in, working right up to and in some cases, encroaching on those outlines. Close examination of the photo where the outlines are broken shows no cut ground threads, just distortion. The “wing shapes” in the connecting meandering branches are very amusing to me. I know from experience that working in closed areas is challenging. it looks like the stitcher saved some time and effort by drawing a diagonal between the bud and the side sprig on the branch, and just not filling in between them.

Here’s another example, Italian, but undated, resident in the Harvard Art Museum collection (accession 1916.388). Also outlined with the meshy stitch worked up to the outlines. Note that companion edging though. I can’t tell for sure, but the branches that little leaves grow on at least may be cross stitches. Not sure about the leaves themselves. On this one it’s very clear that the ground cloth threads are bundled, not cut.

Here is a variant – a similar tightly stitched mesh, over a somewhat coarser linen ground, BUT in this case the stitcher did NOT establish an outline and then fill in the background. The piece is most definitely done on the count (not on a freehand outline), but the only stitching that established the motifs is the background mesh. This bit is also from the Cooper Hewitt (accession 1946-42-9a), dated 17th century, but has no posted place of origin. One other thing to note is a bit of directionality in the mesh. Mesh can be worked either on the diagonal or back and forth across succeeding rows. In this case the stitcher did the latter. But it’s NOT long armed cross stitch. It’s still the tightly overworked mesh.

This variant of meshy was done by someone who didn’t encroach on the established outlines. Instead this stitcher left a “halo” of unworked ground around the foreground motifs. There is no companion line on the outer edge of the halo area – the mesh stitch simply starts. I’ve mentioned this piece before in my series on long-lost siblings, and it’s in the Harvard Art Museum (accession 1916.377), but bears no date or location notes.

Here’s a piece that the holding institution claims was done by withdrawing threads, but the detail photo at left (a section where the red stitching has been lost) clearly shows the distortion of groups of 3×3 threads, with no snips or darns. I maintain that this is the pulled meshy stitch, too. Another Cooper-Hewitt sample (accession 1971-50-90), Italian from the 1500s. Love that needle lace edging detail, too!

Cut and Withdrawn/Overstitched Mesh

What about withdrawn thread work, where threads are snipped or turned back and the edges secured, with the remaining scaffolding overstitched to make a meshy background? I’m pretty sure it exists, but I need to find a well documented and clearly photographed sample that explicitly shows the snipped rather than distorted threads of the ground fabric’s weave. Have a reference? Feel free to share it in the comments. If a good one shows up I’ll edit this and include a cut thread heading and photo here.

Long Armed Cross Stitch (LACS)

Another popular ground treatment was long-armed cross stitch. This produces a distinctive almost braided texture when worked back and forth across the piece. The piece below is in the Cooper-Hewitt (accession 1971-50-100 ), with a provenance of Spain, of the 16th-17th century. Again the main design is outlined with back or double running stitch, and the background is filled in later. Note that the stitcher kludged this a bit where the rows of LACS meet up with angles, and that POCS is used for edge ornamentation.

But again, working with an linear outline is not mandatory. Here’s a jaunty falconer on his mount. He is also worked in LACS, but without the double running or back stitch outline, in spite of the complexity of the design. And yes, there ARE some plain old cross stitch bits in there. Much of the surface detail in the otherwise unworked foreground areas are done in POCS. I’d even entertain an argument that outlining was also done in POCS, but is mostly disguised by encroachment of the background LACS. However, the bulk of the background is clearly LACS. You can find this piece in the Cooper-Hewitt (accession 1904-17-4), dated to the 17th century, no provenance. I do wonder about the dating though. The design seems a bit “modern-revival” to me, unless there was a nostalgia movement in the 1600s that presented folk in “antique dress.” Also that cross stitch for outlining thing is very, very rare. (I’ll wait for the experts on dating to chime in on this one.)

More long-armed cross stitch – but more tightly pulled. It’s not true meshy – the plaited like texture and 1×2 crossings are still evident. This time with outlines. In green. This Italian piece is from The Art Institute of Chicago (accession 1937.779), and is dated from 1500s/1600s or so.

Another one just for fun. Clearly LACS-like, and you can make out that 1×2 cross on the very uniform top legs. From the uniformity of those legs I think that this piece was not worked in stitch-by-stitch mode (the standard way of working LACS, but as an entire row, with the stitcher first laying down the “short legs” and then covering them by a second pass working just the “long legs” in the opposite direction. This supposition is borne out by the way the successive rows cross. Note that there has been absolutely no effort to keep the successive rows of LACS either alternating left to right as is done when it’s worked in the usual manner, or all aligning in the same direction. Instead the rows “bounce” when they encounter an obstruction, and do so in a way that’s congruent with the in-two-passes approach. Obviously this one has outlining done in a different color, and the ground done in a very atypical yellow. Sprightly, even with the massive loss of the now blue/green thread. It’s from the Cooper-Hewitt collection (accession 1971-50-77), and dated to the 1500s (no provenance.)

Boxed Fill

There are a few pieces that use an effective but simple fill. The final appearance is that of boxes. The samples I have seen have all been double-sided, and from the pattern produced by unevenly dyed or faded threads, I suspect most of them were worked in double running on the diagonal. No proof though without picking one out, and that would be heresy. This piece is from the Philadelphia Museum (accession 1894-30-116). It’s Italian, of the late 1500s. In addition to the boxed fill the foreground is ornamented with cutwork, which makes it a double-curiosity. On some of these the outlines of the motifs are also done in double running. In others, in back stitch (or possibly very neatly done outline/stem stitch), so that the reverse presents a heavier line defining them. Whether or not those who first used these considered the heavier outlined side the public side is something we may never know.

Here’s the most well known sample of the boxed substyle – the Metropolitan Museum of Art’s apron (accession 38.19.8) – Italian, 16th-17th century. This one doesn’t use outlines to define the motifs. The edges of the box ground units themselves define the edges of the foreground motif.

Here’s another example of the squared filling style (with outlines). This piece is from Musées Royaux d’Art et d’Histoire, in Brussels (accession T.1578), and is dated to the 1500s. It combines variants of two of my favorite designs, the “lettuce” pattern on the left, and another that shows up again and again on the right. Both of these designs turn up in other voided and un-voided presentations, with meshy or LACS as the ground treatment. Or none at all. Variants of these two will be in my ever forthcoming book.

Plain Old Cross Stitch (POCS)

Yup. You had to peek to see what I would say here. Sadly, although I’ve examined hundreds of samples of voided pieces, I have found none with a ground worked in plain cross stitch until the mid/late 19th century revival of that style. That doesn’t mean there aren’t any – just that I haven’t stumbled across them yet. Got one? Feel free to send the reference to me. I’d love to find one and add it to the greater family.

But here’s a prime example of the most complex end of the revived style. These two designs have clear Renaissance era precursors (well, close at least – maybe not exact pedigrees), but are rendered using POCS, with and without linear outlines. This is from The Antique Pattern Library’s copy of Album des Broideries au Point de Croix, compiled by Therese de Dillmont, probably an edition of the 1880s,

Other Modern Treatments

I can cite no historical precedent for these treatments – I admit, I was just riffing on the squared box theme. But they do work and are interesting. These are my own: diagonals, diamonds, and steps. I like the mirroring on the diagonals in the top sample, the second one has all of the diagonals going in the same direction for the entire strip. All of these are worked on designs for which I have citations, and that have or will appear in my books.


THE COOKIE TRADITION CONTINUES

As long-time readers here know, we do ten types of cookies to welcome the holidays. We do a mix of old time favorites, with a few new types each year, and have been slowly adding the tastiest of the new cookies to the regular roster. I think this year we’ve hit on the best assortment yet.

Here’s the spread, with links to the recipes (or close equivalents) where available.

  1. Peanut Butter. The Joy of Cooking standard, with one household adaptation. We use Teddy brand all-natural chunky peanut butter instead of the more usual and more industrial Jiff or Skippy. It gives a better texture, and a more intense, less kiddy-sweet peanut taste. And because it was a special gift – instead of the traditional fork-press decoration for the top, I use a sun-shaped cookie stamp to celebrate the solstice.
  2. Cinnamon swirls. I can’t take credit for this one. Their spiraled perfection is entirely one of Younger Daughter’s specialties. She uses the CIA’s Cinnamon Bun Cookies recipe. It’s a rolled refrigerator cookie that can be made and frozen ahead of time, then defrosted and baked when needed. The frosting is optional, and in my opinion, not needed because the cookie is sweet enough on its own. She leaves it off so the dramatic spiral is better displayed.
  3. Orange Marmalade Cookies. New this year, this is a soft cookie with a zingy, fresh orange icing. We are adding this one to our do-again list, for sure. We made these about half the size of the original, to keep with our bite-size cookie theme (with so many kinds, having smaller cookies allows a range of grazing). If you do them as small as ours (about 1.5 inch across) you will have too much icing. Either cut the recipe by about a third, or enjoy the leftover spread on muffins.
  4. Chocolate Chips. Pretty much the Nestle Toll House classic, minus the nuts since so many of the other cookies are nut-rich. This year I made them thinner and crispier, by special request.
  5. Triple Ginger Cookies. This was my special invention last year. The only difference between last year’s and this year’s is that last year I formed the cookies by rolling the dough in balls. This year I did “wild drop” using two teaspoons. I’m still looking for a really good name for this one.
  6. Earthquakes. Well, we call them that. Most people call them Chocolate Crinkles. No clue as to why we had so little seismic activity on the batch this year – very little dramatic cracking. But they taste the same – intensely chocolaty, like a bite size brownie. There are dozens of recipes out there for these. Mine is from Long Time Pal Kathryn, and uses butter, not oil as the shortening. Here’s something similar.
  7. Oysters. Another home invention – a sandwich cookie, of hazelnut spritz awith dark chocolate ganache filling. So named because the first time I did these I didn’t grind the nuts fine enough, and they clogged the cookie press, making strange, blobby shapes. We fitted those together as best we could, and named them accordingly.
  8. Buffalo Bourbon Balls. Some years we make these with rum, some years with bourbon, but always with pecans. This no-bake cookie was in a circa 1960s edition of the Buffalo News. It is much like this one, although my version uses a bit more cocoa and nuts by proportion, and makes a bigger batch.
  9. Mexican Wedding Cakes. Another must-have, this is an intensely rich shortbread, full of ground pecans, rolled twice in confectioner’s sugar (once warm, once when cooled). Our recipe is like this one, but again, scaled up to make a larger batch.
  10. Cut-Outs. We start with Rich Rolled Cookies from Joy of Cooking (1964 edition), and add lemon zest to the cookie itself. Then for the icing we dissolve powdered sugar in lemon juice (not milk or water), tint it with food coloring and paint/drip it onto the thoroughly cooled cookies.
  11. Ms. Jean’s fudge (not shown because it’s still setting up in the fridge). This year half the batch is with nuts and half is plain, in deference to my nut-adverse friends. Ms. Jean is a family friend, a beloved neighbor and my kids’ honorary Aunt, whose specialty is sharing joy, with a double helping over the holidays. Her’s is a standard quick-fudge, made from chocolate, butter, sweetened condensed milk, a splash of vanilla and a pinch of salt. The one on line most like it is this one from Cooking for Engineers, although Jean’s added a quarter tsp of vanilla and pinch of salt. Save yourself effort though – line your pan with plastic wrap to make getting the stuff out and cut MUCH easier. And have the pan lined are ready to go before you stir the milk into the chocolate.

Now, how do we manage to make all of these? Especially when I work and am not home all day? Over time, and in order. I start early in December, by making the bourbon balls. They need time to mellow, like a fruitcake. The peanut butter cookies are next because with their high oil content, they are a long-keeper. The last ones to be made are usually the Mexican Wedding Cakes because they are delicate and go stale more quickly than some of the others. Most nights that I bake I make a dough and fridge it, to bake on the next evening. On weekends I might do two or three batches in their entirety. As each cookie is finished, it is stowed away in its plastic-wrap lined tin, and its on to the next.

Oh! The holidays do come in a stampeding herd this year.

Happy Hannukah!

Last night was the first candle.

How could I end this post without linking to the latke recipe, too? 🙂

Ginger! Ginger! Ginger!

Another promise to share a recipe, listed here so that it has a stable source page and can be found again. This cookie is another of my mashups – derived from multiple sources, plus a bit of improvisation. I really like how this experiment turned out – an intensely gingery cookie, tempered by the “internal frosting” of the sweet white chips – and having now made it twice, I consider it successfully beta tested and ready to escape my kitchen

Triple Ginger-White Chocolate Chip Cookies

Makes about 5-6 dozen cookies, depending on size.

Triple-Ginger White Chocolate Chip Cookies
(This batch was shaped by the ball method, not the two-teaspoon drop.)

Ingredients
  • 1/2 cup butter (one stick). NOT margarine.
  • 1/2 cup firmly packed dark brown sugar
  • 3/4 cup white granulated sugar
  • 1 large egg
  • 1/3 cup heavy cream (can sub light cream or milk if desired)
  • 1/2 tsp vanilla
  • 2 Tbs ginger juice (Bottled from Ginger People, or grated fresh and squeezed from the pulp)
  • 2 1/3 cups all purpose flour
  • 1.5-2 Tbs ground ginger (the more, the hotter…)
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup finely diced crystallized ginger
  • 8 oz. white chocolate chips
Method
  1. Cream butter, add sugars and beat until fully combined
  2. Add egg, cream, vanilla, ginger juice, beat these wet ingredients until fully combined.
  3. In separate bowl, sift together the dry ingredients – flour, ground ginger, baking powder, baking soda, salt.
  4. Mix the dry ingredients into the wet ingredients until fully combined into a light cookie dough.
  5. Stir the chopped crystallized ginger and white chocolate chips into the dough, aim for an even distribution throughout.
  6. Fridge the dough for at least an hour before baking.
  7. When ready, preheat oven to 325-deg-F.
  8. Line a cookie sheet with parchment or a non-stick baking mat.
  9. Either rolling the chilled dough into balls, slightly smaller than a walnut, or using two teaspoons to drop the batter without shaping it, form cookies, leaving about 3 inches between each (the cookies do spread).
  10. Bake one sheet at a time for 13 to 15 minutes (convection ovens require the lesser time, conventional may need the upper limit). Cookies should be pale and the undersides should not be deeply browned, as shown above.
  11. Remove from cookie sheet and cool on rack. Can be kept in a tightly covered tin in a cool place for up to 3 weeks, provided the cookie-crazed don’t snarf them up before then.

A PI OF PIES

More or less. Here you see them. A little over three, but probably not 3.14159… pies, exactly.

I posted this photo of our Thanksgiving pies to Facebook, and several friends wrote to me to ask for the recipes. So to the best of my ability, here it goes.

The recipes for the chocolate pecan and pumpkin are pretty exact. The apple-orange pie is more of a method description. All pies here were prepared with extensive help of Younger Daughter, who was responsible for most assembly, and all crust styling. The apple-orange and pecan pies used a home-made traditional lard crust (recipe at the end of this post), but you may sub in any crust you prefer. The pumpkin has its own very temperamental butter crust. Others may also be used, but the feisty butter crust is well worth the effort to attempt.

All of these pies were made in 9-inch glass pie plates, set on heavy, rimmed baking sheets. They were baked on the lowest rack of a convection oven, and baking times are set for that. If you use a metal pan all of these may take less time to bake. If you use a pre-made shell in a disposable aluminum pan, it may take even less time. Watch your pies carefully to forestall burning.

Chocolate Pecan Pie

This recipe is a smash-up among several, including a yummy brown butter pecan pie posted at Cookie Madness, the chocolate pecan pie recipe from The New York Times, and various other pecan pies/chocolate pies clawed from my collection of recipe books. While the Cookie Madness pie was luscious, it tended to not set firmly, even when overbaked. And the NYT pie worked well enough, but was rather under-nutted and a bit short on depth of flavor. The others were variants on a light corn syrup/dark corn syrup combo, and were often much sweeter than I prefer.

Ingredients
  • One 9-inch open face pie crust (no top crust), unbaked.
  • About 2 cups of pecans, sorted into beautiful whole halves, and the broken bits. There should be at least 1.5 cups of broken bits. The rest are decorative, so the exact quantity is up to you. If frugality requires, just use the 1.5 cups and decorate with pastry scrap cutouts instead.
  • 6 Tbs unsalted butter (NOT margarine)
  • 2 oz bittersweet chocolate (about 56 grams)
  • 3/4 cup dark brown corn syrup
  • 4 extra-large eggs
  • 1/2 cup light brown sugar, packed
  • 1 1/4 Tbs cocoa (actual cocoa, not hot chocolate mix)
  • OPTIONAL – 2 Tbs bourbon
  • OPTIONAL – Handful of chopped bittersweet chocolate, or chocolate chips
  • 1 tsp vanilla
  • 1/4 tsp salt
Method
  1. Ready your chosen pie shell. It does NOT need to be pre-baked.
  2. Preheat oven to 350-deg F.
  3. Place pecans on a baking tray in a single layer and toast until fragrant. This will take only a couple of minutes, and they burn easily, so watch them carefully.
  4. Melt butter in a small saucepan over medium-low heat. Let it brown slightly, the color should be like light oak – not pretzels. Remove from heat and let rest for a couple of minutes until the pan cools off a bit but is still warm.
  5. Put chocolate into the pan with the hot, browned butter. Stir until melted and combined. Set aside on the counter to cool a bit more. 15 min is plenty. The butter/chocolate mixture should still be liquid and warm to the touch, but not hot.
  6. Whisk together the eggs, corn syrup, vanilla, bourbon, sugar, and salt.
  7. Whisk in the cocoa powder, make sure there are no lumps.
  8. Add the melted butter/chocolate, and stir until uniform in color.
  9. Place the unbaked pie shell on a rimmed cookie sheet or baking tray. Lining it with parchment or a silicon sheet will make cleanup later easier, and spare your oven if the filling splashes or bubbles over.
  10. Scatter the broken pecans evenly in the pie shell. If using the optional handful of chips or chopped chocolate, sprinkle that over the nuts.
  11. Slowly and carefully, pour your filling mix over the pecans and optional chips. You want to fill carefully so you don’t move the nuts around as you do so.
  12. Arrange the reserved whole half nuts over the top in any decorative manner you desire. It can be full coverage like ours, a ring around the rim, stripes, or anything you want given the quantity of nice pieces to hand. If you are pecan-challenged, you can use dough scraps cut into fancy shapes to decorate. Or just let it be plain.
  13. Bake at 350-degrees F for 30 to 40 minutes, until the center is just set and the pastry is nicely colored.
  14. Cool before serving, preferably on a wire rack. Whipped cream is the expected accompaniment.

Pumpkin Chiffon Pie

I originally got this pie recipe from the Washington Post, 23 November 1986. I do not see it in their on line archives.

The original called for one standard 16 oz can of pumpkin. Since it was written, standard cans of pumpkin have shrunken to 14 or 15 oz. depending on the maker. Scaling back the recipe to account for less pumpkin hasn’t worked for me, nor has buying two cans and having most of the second one left over. Instead we roast small sugar pumpkins in the oven until they are soft, then scrape out the flesh and freeze it in plastic bags, of 16 oz (weighed on a kitchen scale). One thawed out bag = one pie. And the roasted sugar pumpkins have a better flavor than the tinned stuff.

Warnings

The butter crust is extremely fussy to make, and even harder to transfer into the pie plate. It MUST be done the night before and fridged prior to use, and it has an alarming tendency to slump during blind baking. But it is especially tender and delicious, and really puts this pie over the top.

The recipe always makes MORE filling than fits in a standard 9-inch pie plate or a 10-inch quiche pan. I always have a “sidecar” – leftovers baked either in a mini crust (if I have extra crust left over from another recipe – the butter crust is JUST enough for one open face pie); or poured without a crust into an oven-safe ramekin and baked as a mini pumpkin “custard.”

Ingredients

For the butter crust

  • 1 1/2 cups unsifted flour, preferably refrigerated
  • 1/4 tsp salt
  • 1 stick of butter, very cold (NOT margarine)
  • 1 Tbs white granulated sugar
  • 1 yolk from extra-large size egg, very cold (save the white for the filling, below)
  • 2 Tbs ice water

For the filling

  • 3 extra-large eggs plus the white left over from the crust
  • 3/4 cup brown sugar
  • 1/4 cup white granulated sugar plus 1 Tbs flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg (fresh grated is best)
  • 1/3 tsp allspice
  • 1 Tbs molasses
  • 1 Tbs vanilla
  • 16 oz. pureed pumpkin (canned or home-made)
  • 1 3/4 cup light cream at room temperature
Method

For the crust

  1. Preheat oven to 425-degrees F.
  2. Mix flour and salt in a bowl. Cut in butter into the flour using a pastry cutter or two knives, until the butter lumps are about lentil size. Blend butter and flour bits with fingertips to flake.
  3. Sprinkle with sugar and stir in.
  4. Combine yolk and 2 Tbs ice water. Mix this quickly into the dough.
  5. Press dough into a round cake, cover, and chill. The original recipe said for a half hour. I’ve found overnight is better.
  6. Roll out dough and fill deep dish pie pan or quiche pan. Dough will be very poorly behaved. It will require a lot of flour as you roll, and you’ll probably end up piecing it in the pan instead of transferring it as one unbroken sheet. Try to have enough overlap on the top edge of the pie plate to prevent sagging.
  7. Layer with a sheet of aluminum foil and fill with pie weights, beans, or pennies. (Fill to the top because the thing has a nasty habit of sagging if baked unsupported).
  8. Bake in preheated 425-degree oven for 12 minutes. Turn down the oven to 375-degrees, remove foil and pie weights, and bake for another 12 minutes. Shell will be very blonde, but will have lost the “raw” look. Set aside to cool for at least an hour before filling.

For the filling, and final baking

Note that you will probably have more filling than fits in one pie. If you have extra crust, make a “sidecar” in a ramekin or small oven proof dish. Or just pour the extra into a ramekin, small glass or other ceramic oven-safe dessert-size dish and bake as directed below.

  1. Preheat oven to 425-degrees F.
  2. Using a very large mixing bowl, beat the eggs until frothy.
  3. Beat in the sugars.
  4. Blend in spices.
  5. Stir in molasses and vanilla.
  6. Beat in the pumpkin.
  7. Whisk in the cream.
  8. Stir very slowly for a minute or two to dissipate bubbles.
  9. Place the pre-baked pie shell on a rimmed cookie sheet. Lining it first with baking parchment or a silicon sheet will simplify cleanup later.
  10. Slowly pour the filling mix into the pie pan, until it fills the shell to about 1/2 to 1/4 inch from the top. You will have leftover as mentioned above. Pour that into your sidecar container (with crust or without)
  11. Poke any bubbles on the surface of the pie/sidecar with a toothpick to burst.
  12. Bake pie and sidecar in lower third of a preheated 425-degree oven for 10 minutes. Reduce heat to 325-degrees and bake for another 25 minutes. The sidecar should be done, with a set center, and should be removed now. Leave the main pie in the oven for another 15 minutes until the center is set.
  13. Let the pie cool for at least an hour before serving. Can be served warm, but it’s better if the pie sets up a bit more. A splat of real whipped cream on top is a family must-do.

Apple-Orange Pie aka “Son of Anonymous Apple Pie*”

This pie is a tribute to two friends of ours. both excellent cooks. One taught us basic apple pie procedures, and would host an annual pie-fest where she made them by the dozens, to freeze and bake throughout the year. The other was a keen researcher, and avid baker who dabbled in commercial cooking ventures. She redacted a historical recipe for an apple pie that was punched up with thin slices of candied bitter orange. I blend their two techniques together, but take the easy way out by using marmalade.

You can make this as a traditional full double-crust covered pie, but this year Younger Daughter hit upon using a lattice. I think the extra venting of the lattice yielded a firmer, less soupy, better textured filling, and minimized the boil-over that often happens with juicy apple pies.

Ingredients
  • Enough pie crust for a 9-inch covered pie, or a lattice pie, as you prefer
  • Six to seven firm baking apples. Cortland, Empire, Granny Smith or other tart varieties that hold shape are preferred. Avoid Delicious, Gala, Macoun and other sweet, softer eating apples.
  • 1/2 cup granulated sugar
  • 2-3 Tablespoons of cinnamon (to taste)
  • 1/2 teaspoon kosher salt
  • About 6 oz orange marmalade. Use only a kind made with sugar, not fructose. I recommend Bon Mamman Orange Marmalade (this is a little bit less than half a jar). 3 Tablespoons of unsalted butter (not margarine)
  • Juice from one small lemon.
Method
  1. Preheat oven to 375-degrees F
  2. Roll out your bottom crust and place it in a 9-inch glass pie plate. Prepare your chosen top crust (full closed pie, or lattice). Place both in the fridge while you prep the pie filling.
  3. Peel, core and slice the apples. To keep them from browning, as you work place the apple slices in a big bowl of cold water along with half of the lemon juice.
  4. Mix the cinnamon with the granulated sugar and kosher salt.
  5. Take the bottom crust out of the fridge, and liberally spread its inside and walls with marmalade.
  6. Take the apple slices out of the lemon water and toss them in a large bowl lined with a clean kitchen towel, to remove most of the wetness. They don’t need to be bone dry, but they should not be dripping.
  7. Tightly layer about a third of the apples in the bottom crust. Sprinkle them with about a third of the sugar-cinnamon mixture. Dot with chunks of about a third of the butter, and with scattered dollups of marmalade. Repeat twice more until all of the filling ingredients have been used up.
  8. Optional – if you like a tart pie, sprinkle about a tablespoon or two of lemon juice over the filling.
  9. Assemble your pie, using either a whole top crust or a lattice. If you are using a top crust, make sure to create at least three large vent holes for steam to escape. Decorate at will if you desire (but don’t clog the vent holes).
  10. Put the ready-to-bake pie on a rimmed baking sheet (preferably on baking parchment or a silicon mat for ease of clean-up). This pie WILL bubble over and make a mess of your oven otherwise. Guaranteed.
  11. Bake in the bottom third of your oven at 375-degrees for about 45 minutes, until the top and bottom are nicely colored, and juices have bubbled for at least 10 minutes. Glass pie plates make it easy to see if the bottom has browned. In all cases, and especially if you are using metal pie pans or pre-made crusts in aluminum pans, begin hovering and watching for done-ness at the 35 min mark. The pie is ready when a skewer inserted into it reveals that the apples inside are soft and easily pierced and the pastry is a pale gold.
  12. Cool before slicing. May be served warm, room temperature, or chilled. Whipped cream, ice cream, or other extras are always appreciated.

* If you are very good, I’ll explain “Anonymous Apple Pie.”
But that veers off into local SCA folklore.

Lard Pie Crust

This is the crust recipe I used for the apple-orange and pecan pies. It makes a very generous double-crust pie with lots left over for decoration, or enough for one less generous double-crust pie shell, plus one single crust shell. I double the recipe below when I bake pies, and use the extra for the sidecar, plus I have enough left over for a half-dozen pastries.

This recipe is closely adapted from several sources, including Sylvia’s Perfect Pie Crust, from the Tasty Kitchen blog.

Ingredients
  • 3 cups all-purpose flour
  • 1 extra-large egg
  • 1 1/2 cups lard, well chilled from the fridge.
  • 5 Tbs ice water
  • 1 Tbs white vinegar
  • 1 1/4 tsp kosher salt. 1 tsp if using regular table salt
Method
  1. Place the flour in a very large mixing bowl. Sprinkle it with all the salt. Cut the cold lard into cubes roughly an inch square and place them on top of the flour. With a pastry cutter, or two knives, cut the lard into the flour until the mix is uniform and the crumbs are about the size of raw oatmeal. Do not use your fingertips or the lard will warm up and the pastry will get sticky.
  2. In a separate small bowl, beat the egg, then pour it over the flour-lard-salt mix. Sprinkle with the vinegar, then with the icewater.
  3. Stir the mix until the dough comes together. Divide the resulting ball in thirds, and form into three flat disks. Wrap each one in plastic wrap or put it in a plastic bag. Refrigerate for at least an hour, better overnight. If desired, you can freeze the disks to use later, letting them thaw for an hour before rolling out.
  4. When ready to shape for your pie, sprinkle your VERY CLEAN countertop with flour and roll out with a rolling pin, starting at the center and working out, rotating the dough to maintain as circular a shape as possible. You may need to flour the top of the dough and your rolling pin, and use a bench scraper or spatula to free the dough from the counter as you go, especially in warmer weather or a hot kitchen. Continue until your circle is about a half-inch wider than the top of your pie plate, then transfer it to the pie pan and pat it into shape, fluting or pinching the top or otherwise decorating as desired.
  5. If you need to prebake/blind bake your shell, do so in a preheated 350-degree oven for about 15-20 minutes, until it just colors and no longer looks raw. Lining the empty shell with aluminum foil and using pie weights/beans/pennies for pre-baking will help keep it from slumping or bubbling up.

A MISSING LINK?

Folk who play around poking into historical styles of counted work often note far flung similarities and make wild conjectures about cross-pollination, imported influences, and neighbors-in-commerce catering to each other’s markets. I’m no different. But I try to contain myself. Still sometimes things present at just too convenient a time or place to NOT raise eyebrows, and make one wish one had the time for real academic research.

Oxford’s Ashmolean Museum houses several artifacts that make my heart flutter.

Where did the style of inhabited blackwork come from? By inhabited blackwork, I mean the style characterized by heavy outlines and geometric fills (ok, sometimes they are freehand, and are not always counted). My old coronation dress underskirt is a classic example.

The style hit big time in Tudor England, cloaked in vague associations with Moorish styles imported from the Iberian regions. There were certainly monochrome or limited palette pieces done before then, scrolling leaves/flowers worked with outlines, and certainly things done on the count. But all of those elements together? And where are “ancestral pieces” in Spain? What can we point to as a seed of the style?

Apparently there isn’t much. Some folkloric associations with Queen Catherine of Aragon, and “general knowledge” but not a lot of actual items that are clear ancestors of the Great Tudor Blackwork Explosion.

That’s where the Ashmolean’s Newberry Collection of Islamic Artifacts comes in. Dating is not very precise, and the provenance is Fustat, Egypt, where many fragments were found, preserved by the dry climate and fortuitous funerary customs. There are lots of bits there that look like the precursors of double running strapwork – bands of repeats done stepwise, that look a like the famous Meyer bands in the Holbein painting.

But there are also these.

Ashmolean Jameel Centre Newberry Collection, “Textile Fragment with leaves and squares”. Egypt, Fustat. 10th to 15th century. 6 x 47cm (warp x weft approx 18 x 19 thread count/cm) Accession EA1993.222

Textile fragment with leaves and squaresfront

Ashmolean Jameel Centre Newberry Collection, “Textile Fragment with scrolling vine leaves, flowers, and leaves”. Egypt, Fustat. 10th to 15th century. 6 x 47cm (warp x weft approx 18 x 19 thread count/cm) Accession EA1993.223

Textile fragment with scrolling vine-leaves, flowers, and leavesfront

These are not Spanish, but they are from a part of the greater Islamic world. They are not monochrome. Being rather broadly dated they only vaguely inch up to the period of inhabited blackwork’s rise to popularity (The 1400s are not the 1500s).

BUT. What we do see here are scrolling leaf and flower forms, with prominent outlines, and simple geometric/abstract fills, with a strong stylized (as opposed to representational) iconic feel. They would have been thought to have vague Moorish associations at the time blackwork arose.

Did works of this type make their way across the entire length of the Mediterranean to Spain, and by extension – to England, to influence the style we know so well? Trading and travel were robust, so it’s not an impossibility. Remember, we have no way to know for sure.

You have to admit though, it’s a juicy bit of speculation…