Doughnuts in Your Socks!

It is Christmas week and many of our readers are waiting on Santa Claus! Do you put up a stocking or receive gifts under a Christmas tree? Or do you have other traditions for giving gifts in the winter months? There are many holidays Iowans celebrate in December where people give gifts.

a home in the wilderness

Did kids a long time ago wait for Santa? In the 1840s, many Iowa kids were pioneers. They lived with their families in log houses in the country away from town. Most of these children did not put up a Christmas tree in their house. But a lot of them did hang their stockings on the end of their bed for presents on Christmas night. Stockings are long wool socks. In 2015, we sometimes make fancy stockings to put up for Santa. In 1840, Christmas stockings were the same socks kids wore on their feet everyday!

kids stockings 1870

Some of these pioneer kids wrote in their diaries about how their family celebrated Christmas. Mary Miller lived in Clinton, Iowa in 1842. She remembered, “We all hung up our stockings. Next morning we were gleeful at finding in each stocking a nice fat, brown doughnut and some pieces of gaily colored calico. I was happy because I knew that my elder sister would make and dress a rag doll for me, just like the one with which she played.” Would these gifts make you happy today? Can you imagine finding a sticky doughnut in your sock?

doughnut

Doughnuts were a favorite treat for holidays. When pioneers made doughnuts, it didn’t take up a lot of sugar, but it tasted really sweet! You and your family can make these doughnuts too. Pioneers would fry the doughnuts in a kettle over a fire. With an adult’s help, you can fry your doughnuts on top of your stove.

Cooking fire at the 1850 Pioneer Log House

Here is a Pioneer style recipe for this sweet treat. Kids can do the mixing, cutting, and finishing. An adult should do the frying. Always be careful when working around any kind of stove and hot oil!

¼ cup butter

1 cup sugar

4 cups flour

½ tsp salt

4 tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

2 eggs

1 tsp vanilla

1 cup buttermilk

Vegetable oil to fry

Cinnamon, powdered sugar to finish

Cream (that means mix together really well) butter and sugar. Mix in two eggs and vanilla, set these wet ingredients to one side. In a different bowl, sift together flour, salt, baking powder, cinnamon and nutmeg. Mix half of these dry ingredients into the butter/sugar, then add a bit of the buttermilk. Then add the other half of the dry ingredients, then the rest of the buttermilk. Mix together until you have a dough. (Chill this dough for a good half hour, if possible.) Roll dough out on a floured table or counter. Roll the dough out 1/4 to 1/2 inch thick. Cut the doughnut shapes using a biscuit or doughnut cutter—the end of a glass works well too. An adult should preheat a heavy pot with vegetable oil in it. Have an adult fry the doughnuts in the hot oil (approximately 375 degrees) until golden brown on both sides. Place on a towel to cool. Sprinkle with either cinnamon or powdered sugar.

We wish all of our readers a very happy holiday season!

Advertisements

What’s for lunch? Squash!

pumpkinsHave you ever been to a pumpkin patch? Do you visit one in October to grab a jack-o-lantern pumpkin? Maybe someone in your family has a great recipe for homemade pumpkin pie for Thanksgiving? Visiting a pumpkin patch has become a special trip for us now. But in the past, Iowa farmers grew lots and lots of pumpkins in their fields. Iowa’s first farmers, the Ioway Indians, grew pumpkins as one of their three most important crops. Pumpkins and squash were easy to grow and they could grow to large sizes.

Lots of kids today have never tried pumpkins as a food. Many people have never tried squash at all! Pumpkins can be very tasty when cooked just right – even the seeds can make a great snack! In the 1700s, Ioway kids would have pumpkin or squash on their plates (actually, in their bowls) almost every day. And the kids would have to help grow the pumpkins their family ate.Ioway Garden

If you could see the Ioway’s fields, you would see tall stalks of corn with skinny vines wrapped around them. These vines had beans growing on them, climbing up the corn to get some sunlight. All around the ground, colorful pumpkins and squash grew, hiding under their big fat leaves.

Moms were the farmers of the family. But Mom had lots of help from aunts, grandmothers, and especially kids! After the older women had prepared and planted the gardens in the spring, the kids would help to take care of the plants and make sure that the crops were safe from weeds and animals. Of all the crops, pumpkins and squash really came in handy for the kids, because they helped keep animals away and kept the soil from drying out.  plants

Since pumpkins have big leaves, they kept the soil shady. This kept the soil from drying out as quickly. That meant the kids didn’t have to water the plants all the time! Squash vines are also very prickly. Have you felt one of the vines at a pumpkin patch? This helps to keep out small animals that might want to eat the corn and the beans. Can you imagine working very hard every day to have good food to eat, and then waking up to find out animals have snuck in to eat your crops? The pumpkins and squash help to make sure that doesn’t happen.pumpkins

When summer was over, Ioway kids would see that their squash had grown up into all sorts of different shapes, sizes, and colors.

Some of the squash would be cooked and eaten soon after it came off the vine. But most of it would be saved for eating in the wintertime, when no crops could grow.

squash

The Ioway cut their squash and pumpkins into rings. The rings were hung on big drying racks. The sun and the winds dried the rings out, taking away moisture. The rings became dry, thin, and crispy. Families stored them in a cache pit – like an underground pantry – near the family’s home. When the family wanted to eat their dried squash during the winter, they would put it into soups and stews! cooking

Mom would put the dried squash rings into some boiling water, along with dried corn, dried beans, and whatever meat had been gathered by the father. The Ioway family might have soup and stew all winter, until they could start growing some fresh food again. If you wanted to live like the Ioway, you’d need to like soups and stews! Those were the main dishes that the Ioway had to eat in the wintertime. And hopefully, you’d like pumpkins and squash too, because those were some of the main ingredients in their stews.

stew

The Ioway had to grow all of their own food for hundreds of years. Today some families still grow food in gardens, but we also have grocery stores to help out. And we can buy pumpkin and squash whole or in cans. Next time you go to the store, see if you can find any squash – it is still very tasty after all these years!

pumpkins

Parents and caregivers: The Ioway ate pumpkin and squash in stews, but there are many ways to introduce squash to kids. You can find kid-friendly recipes for squash here!

Winter Food for the Pioneers

cold pioneersDuring the winter months, pioneers in Iowa did their best to keep warm. They would keep the fire in their log homes going all day and wear warm clothes made of flannel and wool. But what did they eat? Iowa is too cold in the winter to grow fresh fruits and vegetables, so pioneers needed to find a way to make their crops from the summer last through the winter months. Here are a couple of ways they could do that: picklingPickling: Pickling means placing something in vinegar and spices to make it last longer. The vinegar helps stop germs from getting to the food and making it rotten. The pickles we see at the store are pickled cucumbers, but you can pickle almost anything, such as peppers, nuts, melons, cherries, and tomatoes. Can you guess what pioneers called pickled tomatoes? Ketchup! We still eat pickled tomatoes today! dryingDrying: Pioneers would hang food up to dry. Taking the moisture out of the food helps make it last longer. Pioneers would string foods up close to the fire where the heat from the fire would help dry them out, or they could place some food outside, and the heat from the sun would dry things out.  Some foods pioneer could dry include apples, pumpkins, pears, and grapes. Dried grapes are called raisins! root cellarRoot cellar: A root cellar is like a man made cave. Pioneers would dig into the side of a hill, and place some foods like root vegetables, underground. beets carrotsRoot vegetables are foods where people eat the part that grows under the ground such as potatoes, carrots, beets, and onions. The root cellar would stay about 50-60 degrees all year round, keep the vegetables from getting too hot or too cold. Pioneers would start preserving their food as soon as possible in the summertime to make sure they had plenty to eat during the winter. They would store these foods upstairs in their attics or keep them in the root cellar. applesYou can try these food saving ideas at home now! With an adult’s help, you can try drying apple slices. Cut two or three large apples into very thin slices and let the slices soak in a mixture of 3 or 4 cups of water and a half cup of lemon juice. Adults can do the slicing while kids help mix the water and lemon juice. The lemon juice helps keep the apples from turning brown. The pioneer  would not have had lemon juice–so you can skip this step if you want. Lay the apple slices out onto cookie sheets or baking racks. In the fall and winter, you can put the apple slices into your modern oven. Bake them for 1 hour at 200 degrees and then flip them apple slices over. Then bake them 1 to 2 hours more at 200 degrees. Sometimes a really juicy apple can take even a bit longer. The finished apple should be leathery–kind of like a raisin. Let the slices cool and then store them in an airtight container or bag. On a really sunny day, you can dry apples without the oven. Set your trays of apple slices in a very sunny place and lay cheesecloth over the slices to keep the bugs off of them. The apples may have to be in the sun for a day or two to dry completely. (If you are drying the apples outside in the sun, bring them in at night and put them out again the next day.)

Waiting for Santa Claus!

SantaIt’s Christmas week! Many children are waiting for Santa to come on December 24! Do you think children in the year 1875 waited for Santa? For kids living in houses like the Flynn Mansion or the Tangen Home, kids might indeed be waiting for Santa! 140 years ago, many Iowa children celebrated Christmas with a visit from Santa. He would bring gifts of candy or small toys, leaving them in stockings on Christmas Eve. Some children—especially if they had moved to Iowa from places like Germany or Holland might have a different name for Santa. They might have called him Kris Kringle or St. Nicolas or maybe SinterKlaas. For these children, St. Nicolas sometimes came on December 6. This is the feast day of St. Nicolas.

How do we know what Santa Claus looks like? Well, two men who lived in the 1800s helped kids get an idea of what Santa should look like.  clement mooreOne man wrote a very famous poem about Santa. In 1822, Clement Clarke Moore wrote a poem for his children about a magical visitor who brought presents every year on Christmas Eve. The poem was published in first a newspaper in 1823 and later a book. I bet you know that poem. It starts “Twas the before Christmas and all through the house . . .” This was one of the first descriptions of Santa. It told us he wore fur “from his head to his foot” and that he was a “jolly old elf”. This was also the first place a writer described Santa as having “eight tiny reindeer” and what their names were. Can you name all of these reindeer? This was before Rudolph joined the team. When the poem was first placed into a book, several drawings were made of Santa Claus. At that time, the artist thought he looked like this!Santa, Moore

In the 1860s, another famous artist made more drawings of Santa Claus. This artist’s name was Thomas Nast. Thomas NastHe drew cartoons about politicians in New York City for a magazine called Harper’s Weekly. He drew his first Santa Claus for them in 1863. The picture showed Santa Claus in a coat of stars handing out presents to Union soldiers during the Civil War. Mr. Nast drew pictures of Santa Claus almost every year into the 1880s. Mr. Nast’s drawings helped us understand that Santa Claus kept a list of naughty and nice children, that he lived at the North Pole, and that he had elves to help him make toys. Mr. Nast’s drawings also helped children know they should write letters to Santa telling him what they wanted for Christmas! Mr. Nast’s Santa Claus drawing looked like this! Santa, Nast 1881

Do you leave out cookies and milk for Santa Claus? No one is exactly sure how long children have been leaving cookies for Santa. Some people say that St. Nicolas began snacking on the gingerbread ornaments decorating German Christmas trees back in the middle ages. Some people say Santa started snacking on cookies left out for him by children in the 1930s. No one is quite sure. But just in case you and your family were going to bake cookies for Santa or other friends this week, here is one of our very favorite spice cookie recipes! At Living History Farms, we usually bake this cookie in a wood-burning stove. It will taste very good after being baked in a modern oven too! This is a traditional nineteenth century cookie recipe that is a favorite of our historic kitchens.  Spice cookies and shortbreads were common kinds of “comfort” food cookies for the 19th century, rather than today’s chocolate chip or peanut butter varieties.

cookiesCrinkly Molasses Cookies

¾ cup butter
1 cup brown sugar
1 egg
4 Tbls. molasses
2 tsp soda
½ tsp salt
2 cups flour
1 tsp cinnamon
1 tsp ginger
½ tsp cloves

Cream butter; add sugar, egg, and molasses. Sift dry ingredients together and add to butter mixture. Drop onto greased cookie sheet and sprinkle with sugar. Bake at 350 degrees. Keep in airtight canister for crisp cookies, cookie jar for soft cookies.

Have a very Merry Christmas from all of us at Living History Farms!

Merry Christmas

Christmas Cake

Christmas foodsMost families have special food traditions for their December holidays. Is there a recipe that you cook at your house only at this time of year? Do you have a favorite food to eat during holiday times? Today, we think of candy canes, or egg nog, or sugar cookies and gingerbread as some of the foods enjoyed during the Christmas season. One favorite holiday recipe for Iowans in 1875 was a special Christmas cake.

Today we like our birthday cakes and wedding cakes to be light and fluffy. Most of us like lots of frosting on our cake and a lot of people love chocolate cake the best. What is your favorite kind of cake? Do you put frosting on it? How about sprinkles?

FruitcakesultanasChristmas cake in 1875 was a bit different. Instead of light and fluffy, Christmas cake was heavy, spongy and thick. Inside the cake, there were dried pieces of fruit or candied fruit peel for extra flavor. Can you think of a dried fruit that you enjoy today? If you guessed raisins, you are right! Raisins, which are dried grapes, were also very popular in the Victorian era because they were a fruit that could last a long time. Some raisins had fancy names like sultanas–golden raisins or currants–a tiny, dried variety of grape called the Black Corinth.

Christmas cakes were a type of fruitcake. candied orange peelDark fruitcakes were made with brown sugar, molasses, and spices like cinnamon, clove and allspice. These are some of the same spices we put in gingerbread cookies. There were also light fruitcakes flavored with vanilla. They both would include nuts, like walnuts or almonds, and lots of dried fruits like raisins. Some recipes call for the peels of lemons or oranges. The peels were boiled in sugar syrup to make them sweeter. This was an extra special ingredient because lemons and oranges were expensive in 1875. Christmas fruit cake was special because it used these fancy ingredients that parents might only buy as a treat at Christmas time.

Here is a recipe for a Christmas cake from a cookbook called Mrs. Beeton’s Book of Household Management, which was written over 150 years ago!

Book of Household ManagementSome things about the recipe are different from what you might read today. Instead of using cups and teaspoons, cooks measured things by weighing them out on a scale. (For example, half a pound of butter is one cup or two sticks.) You can still make this recipe at home though! If you don’t have a kitchen scale, you can find lists of how much flour and sugar weigh in cookbooks or on the Internet –here or here.

Mrs. Beeton’s Christmas Cake

½ lb. of butter, softened
½ lb. of castor sugar (powdered sugar)
½ lb. of sultanas (golden raisins)
½ lb. of dried currants
6 oz. mixed candied lemon or orange peel
1 lb. of flour
¼ oz. baking powder
4 eggs
Milk

Sift together the flour and baking powder then add the dried fruit and candied peel. In a separate bowl, cream butter and sugar, and add eggs one at a time, beating well after the addition of each egg. Add flour and fruit mixture, then enough milk to make the consistency of a batter. Bake in greased round pans or loaf pans in a 350 degree oven for 3-4 hours or until a toothpick inserted comes out clean. May be frosted or decorated once it has been cooled.

FruitcakeToday, we sometimes make fun of fruitcakes. People don’t make them at home very often and sometimes the store-bought cakes are too sweet or sticky. The Christmas Cake was such a tradition in the 1880s that people made fun of them then too! In the 1880s, music was published in several places for a tune making fun of an Irish young lady’s Christmas Cake.

Sometimes the song is called Miss Hoolihan’s Christmas Cake and sometimes Miss Fogarty’s Christmas cake. You can hear a famous Irish band called The Irish Rover’s sing this song here. You can also see the words and music here at the Library of Congress website. The words to the song go like this:

Miss Fogarty’s Christmas Cake by C. Frank Horn and William Fogarty sheet musicShaw, 1883.

Verse: As I sat in my window last evening, The letterman brought it to me A little gilt-edged invitation sayin’ “Gilhooley come over to tea” I knew that the Fogarties sent it. So I went just for old friendships sake. The first thing they gave me to tackle Was a slice of Miss Fogarty’s cake.

Chorus: There were plums and prunes and cherries, There were citrons and raisins and cinnamon, too There was nutmeg, cloves and berries And a crust that was nailed on with glue There were caraway seeds in abundance Such that work up a fine stomach ache That could kill a man twice after eating a slice Of Miss Fogarty’s Christmas cake.

Verse: Miss Mulligan wanted to try it, But really it wasn’t no use For we worked in it over an hour And we couldn’t get none of it loose Till Murphy came in with a hatchet And Kelly came in with a saw That cake was enough by the powers above For to paralyze any man’s jaws

Verse: Miss Fogarty proud as a peacock, Kept smiling and blinking away Till she tripped over Flanagans brogans And she spilt the whole brewing of tea “Aye Gilhooley,” she says, “you’re not eatin, Try a little bit more for me sake.” “And no Miss Fogarty,” says I, “For I’ve had quite enough of your cake.”

Verse: Maloney was took with the colic, O’Donald’s a pain in his head Mc’Naughton lay down on the sofa, And he swore that he wished he was dead Miss Bailey went into hysterics And there she did wriggle and shake And everyone swore they were poisoned Just from eating Miss Fogarty’s cake.fruitcake

Happy Thanksgiving!

Happy ThanksgivingThis Thursday is a special day in Iowa. Many people will celebrate Thanksgiving. It is a time when lots of people have a big dinner with their family and friends. They eat together and say “Thank You” for the special people and things in their life. Having a day to say “Thank You” is an old idea. At Living History Farms, we like to remember how people in Iowa have said thank you in the fall every year.venisonIn the year 1700, the Ioway people held big meals together in the fall. They had a party to be happy for a good garden and plenty of food for the winter. Their harvest dinners might have pumpkin, corn, beans, deer, and buffalo!

1850 mealBy the year 1850, new settlers had moved to Iowa. Many of these people had moved here from states in the east, like Massachusetts. They had grown up having a fall party called Thanksgiving. In 1844, John Chambers—he was a territorial governor for Iowa and an important guy—decided to have Thanksgiving as a holiday in Iowa, too. He said in the Iowa City newspaper, “We believe this is the first Thanksgiving Proclamation ever issued in Iowa; we are glad to welcome the good old Pilgrim custom to our midst . . .” Many settlers were still living in log houses in the country. They did not have a lot of money to spend on fancy foods. Their meal was still pumpkin, corn and potatoes. They might roast deer and wild turkeys. This Thanksgiving meal might be for friends and neighbors and just the people who lived right there. People could not travel very far. Remember they did not have cars or planes!

1875 mealtangen cake

Later in 1875, people who lived in towns like Walnut Hill also had Thanksgiving parties. Having family visit and eating a special meal were pretty important by then. A man in Iowa named Thomas Terrill wrote in his diary in 1871, “Thanksgiving Day . . . Folks here for dinner. Had a turkey roast.” In 1880, Thomas wrote, “Took our Thanksgiving dinner at home consisting of a stuffed hen and other good things. Were thankful that we had so much.” Trains could bring fancy foods to Iowa stores from faraway places. A fancy restaurant in Des Moines in 1870 let guests choose from oysters, trout, turkey, chicken, duck, goose, buffalo, and deer. All kinds of cake, nuts and fruit were for dessert. Trains would have brought most of these foods to Des Moines for the cooks at the restaurant.

1900 Farm mealIowa farmers did grow many foods right here to eat at Thanksgiving. An Iowa farm lady near Iowa City, Iowa wrote about raising turkeys on her farm and selling them every year for people to have at Thanksgiving. Miranda Cline wrote in her diary in 1895, “I sold Turkeys at 5 cents per pound, brought home 8 dollars.” In 1900, farm wives might have cooked turkey, and mashed potatoes, squash, chicken pie, pumpkin and apple pie, and might have even served ice cream at dessert to be fancy. One 1887 cookbook did suggest just serving “cold roast turkey” for supper that night. Even then there were leftovers!

Happy Thanksgiving from Living History Farms!All of these foods and parties became something people had every year. Doing something over and over the way our parents and grand-parents did is called a tradition. What traditions do you have for Thanksgiving at your house? Do you eat a big meal? Do you watch football? Or a parade? Whatever your family’s tradition is for this holiday, everyone here at Living History Farms hopes you have a wonderful day! Happy Thanksgiving!

Pumpkin Season!

pumpkins and squash

Pumpkins are everywhere in November! Pumpkin pie, pumpkin bread, pumpkin bars, pumpkin cookies, pumpkin cake! Many people just have to have a pumpkin pie with their Thanksgiving meal. Here at the museum, our historic sites grow lots of pumpkin. Did you know that pumpkins have been around a very long time? The pumpkin was first grown thousands of years ago in Mexico. All the way back to 7,000 B.C! That’s a really long time ago! The historic guides at our museum like to grow pumpkins and cook the types of pumpkin recipes people in Iowa would have had in the past. That doesn’t mean they make pumpkin spice coffee and cake, though! The sweet pumpkin muffins and cake we love aren’t very old at all. They only show up in recipe books starting in the 1940s. That’s only about 75 years ago! And that pumpkin coffee that everyone loves was first made in 2003. That’s only 11 years ago! So if people in the long ago past weren’t making cake and cookies out of it, how did they eat their pumpkins?

pumpkinspumpkin on the vine

At the 1700 era Ioway farm, museum guides grow many kinds of pumpkins. The Ioway word for squash is wádwan. Pumpkins belong to the squash family. You might think of big, round, orange pumpkins, but pumpkins come in lots of shapes, sizes, and colors. They can be green and yellow, white, red, or even striped! We are not sure exactly which kinds the Ioway grew, but we know they planted their pumpkins in the garden next to the corn and beans. The Ioway called pumpkin one of the three sisters of life. Pumpkins grow on vines with prickly stems and big leaves. The vines help keep weeds from growing around the base of the corn and bean plants.

The Ioway people ate a lot of pumpkin and squash all year long. In the summer, the Ioway would pick the squash flowers off of the vines and eat them in stews. The Ioway also ate fresh pumpkin in late summer. They roasted the pumpkins whole in their cooking fires. In fall, the Ioway women would pick the pumpkins, cut them into slices and hang the slices on wooden stands to dry out in the sun. The dried rings of pumpkin wouldn’t spoil during the winter. The Ioway could eat them like jerky, or cut them up in soup and stew all winter long. Pumpkin, corn, and bean stew would be a winter treat!

pumpkin dryingpumpkin stew

Before explorers from Europe crossed the oceans, pumpkins did not grow in Europe. Native American peoples taught European settlers how to first cook pumpkins. The Pilgrims in Massachusetts wouldn’t have eaten pumpkin pie at those first Thanksgiving dinners! They would have stewed or baked their pumpkins like their Wampanoag native neighbors had taught them. The Pilgrims did find ways to use pumpkins in some of their own favorite recipes. They learned to bake a creamy pudding made of milk, eggs, and spices inside the pumpkin. They also added corn meal to stewed pumpkin and made bread out of it. Later, European settlers did start to make sweet puddings and pies with pumpkin.

pumpkins 1850At Living History Farms, the 1850 era Pioneer Farm grows lots of pumpkins in the field with the corn. Many of Iowa’s pioneers grew pumpkins and squash to eat during the winter. They could have cut some of the pumpkins into rings and dried them out for eating in stew, just like the Ioway.

pumpkin slicespumpkin rings

They also stored whole pumpkins in the cabin attic or in a root cellar for winter.  pumpkins 1850

These pumpkins could be stewed or roasted and then mashed. Pioneers could add spices to the pumpkin—and sugar and cream if they had some!

pumpkin baking 1850A pioneer woman in a log cabin could eat this mashed pumpkin like a pudding or she could pour it into a pie crust and bake it in a bake kettle in the fireplace.

Farm families in Iowa also made a sweet spread for bread using pumpkins. At our 1900 era Farm, museum guides grow pumpkins and make pumpkin spreads on the wood burning stove. The cooks stew or roast the pumpkin until is very soft.  Then they mash the pumpkin and mix it with sugar and spices. The cook puts the mix in a pot over the wood burning stove and lets the pumpkin heat for a long time. The mixture gets very thick and very sweet. This is called pumpkin butter! This very sweet spread would have been stored in crocks or glass jars in the year 1900 for use all winter long.

jars 1900

You can still make pumpkin butter at home today. With an adult, mix 8 cups of mashed pumpkin with 4 cups of sugar in a bowl. Add 1 Tablespoon of cinnamon, 1 teaspoon of ginger, and 1 teaspoon of ground cloves. Now you need to cook the mixture. You can pour it into a heavy pot and let it simmer on top of a stove until it gets very, very thick. Cook it on low and stir it every so often. Or you can put the mixture into a heavy pan in the oven and let it bake it for several hours at 300 degrees. In 2014, we can even put the mixture in a slow cooker and let it heat four or five hours until it gets very thick. After you have made your pumpkin butter, you can put it into the refrigerator for several weeks or you can freeze it to eat later this winter!

pumpkin butter

Pumpkin Butter

8 c. mashed pumpkin      4 c. sugar

1 T. cinnamon                 1 t. ginger

1 t. ground cloves

Combine all ingredients; simmer over low heat until very thick. Stir occasionally.