Baking Day at Coffin House
June 4, 2010
Imagine this scene: It's the end of baking day at the Coffin House. The bread is done, the pie is done, the beans are ready to go into the bake oven, and there are still enough ingredients left to make one more pie. The morning’s harvest – apples, pumpkins, carrots, and cabbage – supply bright spots of color to warm the room on this brisk fall day.
Continuing to build on what we’ve learned from years of kitchen research, curator Nancy Carlisle recently added faux foods and antique and reproduction cooking and bakeware to the kitchen at Coffin House. We’ll experiment this season with a faux fire as well to help visitors immerse themselves in a room that once served as “command central” for generations of Coffin women.