On the Twelfth Day of Christmas, Some True Loves Gave to Cotsen…

SIX WILD THINGS!!!

Maurice Sendak, “Before You Jump Online,” a study for print advertisement for Bell Atlantic’s campaign “Wild Things are Happening” (1998). Gift of Dennis M. V. David.

Maurice Sendak, “Stretching the Dollar,” study for American Express’s campaign, “Extended Warranty” 1988.. Gift of Dennis M. V. David.

 

FIVE BOOKS ON BAKING

FOUR LOVELY DRAWINGS

Border, headpiece, and two letters for an alphabet by Elise von Holtorp. Gift of Andrea Stillman.

A preparatory drawing by Richard (Dicky) Doyle. Gift of Andrea Stillman.

                                                                                 

THREE COUNTING BOOKS

TWO BANNED BOOKS

 

AND A PICTURE BOOK ON HANUKKAH…

One of a group of picture books on Hanukkah from an anonymous donor in honor of Lloyd E. Cotsen and Margit Cotsen.

With heartfelt thanks to our generous donors who surprised us in December 2016!

*****

6. The Wild Things: Gift of  Dennis M. V. David. Five preparatory drawings by Maurice Sendak for “Wild Things Are Happening,” the Bell Atlantic advertising campaign for Bell Atlantic Net, a state of the art Internet service launched in 1998.

5. The books on baking: five picture books about birthday cakes from an anonymous donor who bakes.  Sue Aldridge, Children’s Party Cakes (London: New Holland, 1998); Debbie Brown, Enchanted Cakes for Children (London: Merehurst, c2000); Alexander McCall Smith, The Great Cake Mystery.  Illustrated by Iain McIntosh (New York: Anchor, c2012); Helen Oxenbury, It’s My Birthday (Cambridge: Candlewick, 1994); Rosemary Wells, Bunny Cakes (New York: Scholastic, c1997).

4. The original artwork: four drawings presented to the Cotsen Children’s Library by Andrea Stillman.  Hugh Deane, color drawing of a troll king and his two companions; Richard “Dicky” Doyle, sketch of a girl in crown riding a reindeer; Elise von Holtrop, border design, headpiece and the letters A and B for an unidentified alphabet book (possibly unpublished); D. Viel, pen and ink drawing of a crew of elves chopping down a flower.

3. The counting books: gift of an innumerate anonymous donor.  Jennifer Adams.  Jane Eyre: A Counting Primer.  Illustrated by Alison Oliver.  A Babylit Book.  (Layton, Utah: Gibbs Smith, 2012); Barbara Barbieri McGrath.  Skittles Riddles Math.  Illustrated by Roger Glass. (Watertown, MA, Charlesbridge, 2000);  Mark Shulman, I’ll Take a Dozen. A Bagel Book. (New York: Grosset & Dunlap, c2002).

2. The banned books: gift of an anonymous donor from Boston.  Arthur C. Gackley [i.e. Bob Staake].  Bad Little Children’s Books (New York: Abrams Image, 2016); Ranim Ganeshram.  A Birthday Cake for George Washington.  Illustrated by Vanessa Brantley-Newton (New York: Scholastic, 2016).

The book on Hanukkah: eleven picture books about Hanukkah in honor of Lloyd E. and Margit Cotsen from an anonymous donor from Los Angeles.  Seymour Chwast, The Miracle of Hanukkah. (Maplewood, NJ: Blue Apple Books, 2005); Woody Guthrie, Honeyky Hanukah.  Pictures by Dave Horowitz. (New York: Doubleday, 2014); Eric A. Kimmel, Simon and the Bear: A Hanukkah Tale.  Illustrated by Matthew Trueman. (Los Angeles: Disney, 2014); Stephen Krensky, Hanukkah at Valley Forge.  Illustrated by Greg Harlin. (New York: Dutton, c2006); Leslea Newman, The Eight Nights of Chanukah.  Illustrated by Elivia Savadier. (New York: Abrams, 2005); Leslea Newman, Runaway Dreidel!  Illustrated by Kyrsten Brooker. (New York: Henry Holt, 2002); Amanda Peet & Andrea Troyer, Dear Santa, Love, Rachel Rosenstein.  Illustrated by Christine Davenier. (New York: Doubleday, 2015); Ronne Randall, The Hanukkah Mice.  Illustrated by Maggie Kneen. (San Francisco: Chronicle Books, 2008), Richard and Tanya Simon, Oskar and the Eight Blessings.  Illustrated by Mark Siegel. (New York: Roaring Brook, 2015); Elka Weber, The Yankee at Seder.  Illustrated by Adam Gustavson.  (Berkeley: Tricycle Press, 2009); Jane Yolen, How Do Dinosaurs Say Happy Chanukah?  Illustrated by Mark Teague. (New York: Blue Sky, 2013).

 

Celebrities of Children’s Literature Host a Grand Christmas Dessert Buffet!

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Little Jack Horner caught in the act by Jessie Wilcox Smith

Poor little Jack Horner…  Surely he deserved something more than plum pudding in his corner.  To make his holidays brighter (and a lot more sugary), here is a dessert buffet of recipes from cookbooks sponsored by some of the most beloved characters in children’s literature.  The recipes were included edited for length, but were not tested in Cotsen’s curatorial or outreach kitchen.

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From Easy Steps in Cooking, or Mary Frances among the Kitchen People, written and illustrated by Jane Eayre Frye. Oakland, CA: Smithsonian Co., c1912. (Cotsen 40860).

DESSERT BUFFET FOR CHRISTMAS

Pepparkakor

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From Astrid Lindgren, Kaenner du Pippi Langstrump? Illustrated by Ingrid Nyman. Stockholm: Raben & Sjoegren, 1947.

3 1/2 C. flour; 2 tsp. ginger; 2 tsp. cinnamon; 2 tsp. cloves; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 C. dark corn syrup; 1 tsp. grated orange zest; 1 C. butter; 1 C. sugar, 1 large egg, lightly beaten; pearl sugar

Whisk together dry ingredients  in a bowl.  In a small saucepan, warm the butter and sugar, stirring until melted.  Cool to room temperature, then whisk in the egg.  Pour over flour mixture and stir until blended.  Form dough into ball, wrap tightly with two layers of plastic wrap and chill overnight.  Preheat over to 375 degrees With a lightly floured rolling pin, roll out dough on a lightly floured kitchen floor to 1/4 inch  thickness.   Using a star cutter, cut dough into cookies.  Put stars on baking sheets covered with parchment paper and sprinkle with pearl sugar.  Bake until edges begin to brown, about 7-8 minutes.  Cool on baking sheets for 5 minutes, then transfer to wire racks.

Astrid Lindgren didn’t provide a recipe, thanks to Epicurious for Anna Lindberg’s family recipe.

*****

Blackberry and Apple Meringue

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From Kenneth Grahame, The Wind in the Willows. Illustrated by E. H. Shepard. London: Methuen, 1970. (Cotsen 32085).

1 large cooking apple; 50 g. (2 oz) granulated sugar; 450 g. (1 lb. blackberries); juice of one lemon; 2 egg whites; 75 g. (3 oz) superfine sugar

Heat the oven to 150 degrees C (300 degrees F or Gas Mark 2)  Peel and core the apple and cut into thinnish slices.  Put the applies in a pan with 2 T water and the granulated sugar.  Cook gently, covered, for 4 minutes, then add the berries, return to the simmer and cook for 1 minute.  Remove from the heat and add the lemon juice. Tip into a pie dish.  Beat the egg whites until stiff, fold in the superfine sugar, and pile over the fruit, covering the dish entirely.  Bake for 30 minutes, then cool for about 30 minutes before serving with cream.

Arabella Boxer, The Wind in the Willows Country Cookbook.  London: Methuen, 1983. (Cotsen 15424)

*****

Hidden Window Dessert

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Carolyn Keene, The Hidden Window Mystery. New York: Grosset & Dunlap, c1958. (Cotsen in process 7305311).

1 package EACH of cherry, orange, lemon, and lime gelatin; 1 C. pineapple juice; 1/4 C. sugar; 1 1/2 Tbsp. melted butter; 12 graham crackers, crushed; 4 C. whipped cream or other whipped topping

In a saucepan, boil enough water to make 1 cup.  This means you must start with a little more than a cup.  Dissolve the cherry gelatin in this.  Stir well.  Add 1/2 cup cold water and pour gelatin into a ice tray with no divider.  Do the same with the orange and lime gelatin separately.  (Use the same pan, but rinse it each time.)  In the same pan again. boil the pinapple juice with sugar.  Dissolve the lemon gelatin in this.  Add 1/2 cup cold water.  Let set in a large mixing bowl to the syrupy stage.  Fold in the whipped cream.  When firm, cut the cherry, orange, and lime gelatins into cubes.  Fold them into the lemon gelatin mixture.  Grease a springform pan.  Stir melted butter into the crushed graham crumbs and spread on the bottom on the pan.  Pour in the mixture.  Chill 12 hours.  You’ll have many colored windows in each slice of cake!

Carolyn Keene, The Nancy Drew Cookbook: Clues to Good Cooking.  New York: Grosset & Dunlap, 1978, c1973.  (Cotsen 15426).

*****

Mrs. Tiggy’s Tipsy Pudding

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Beatrix Potter’s prickly little washer woman from The Tale of Mrs. Tiggy Winkle.

1 large spongecake; 125 ml. (1/4 pint) sweet sherry; juice of an orange; 75 g. (3 oz) superfine sugar; 250 ml. (1/2 pint) double cream; raisins; 100 g. (4 oz flaked almonds)

Cut a hollow on the underside of the cake, keeping the bit for later.  Fill the hollow with the sherry and orange juice; pour the remaining wine and juice over the top.  Refrigerate overnight, spooning the mixture over the cake from time to time.  In the morning, replace the bit of cake in the hollow.  Split the almonds into narrow bits and brown lightly in the oven.  Stick them all over the cake.  Use the raisins for nose and eyes.  Whip the cream stiff and fold in the sugar.  Pile in peaky dollops all around the cake and serve.

Margaret Lane, The Beatrix Potter Country Cookery Book.  London: Frederick Warne, 1983, c1981.

*****

Treacle toffee from Hagrid

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Christmas at Hogwarts as imagined by Mary de Grandpre.

75 g. (3 oz) Golden Syrup; 75 gg (3 oz) black treacle or molasses; 150 g. (6 oz) brown sugar; 75 g. (3 oz) butter; 1/4 tsp. cream of tartar

Line a 6 x 8 inch baking pan with non-stick parchment.  Measure all ingredients into a deep, heavy-bottomed saucepan.  Place over medium heat and stir occasionally until the butter is melted and sugar dissolved.  When the mixture is smooth and nicely combined, bring to a rolling boil.  When the mixture reaches 140 degrees C/ 285 degrees F on the candy thermometer (analog or digital), pour carefully into the pan.  For even pieces, wait until the toffee is cool enough to hand, but leaves a slight impression if poked with a finger (15- 20 minutes).  Cut into the toffee deeply enough to leaves lines and when it has cooled completely, break along the lines.  For toffee that will break your teeth, let it cool completely, then break into pits with a hammer or rolling pin.  Store in an airtight container with parchment in between layers.

With thanks to BBC Food

*****

Boston Cooler

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Endpapers for Johnny Gruelle, Raggedy Ann in Cookie Land. Joliet, Wisconsin: P. F. Volland & Co., c1931. (Cotsen in process 0000).

12 oz. can root beer; 4 small scoops vanilla ice cream

Pour the root beer into two glasses.  Carefully put two scoops ice cream in each glass.  Serve with a long spoon and a straw.

Nika Hazelton, Raggedy Ann and Andy’s Cookbook.  Indianapolis: Bobbs-Merrill, c1973.  (Cotsen 28282).

And happy holidays to all!