Now we are getting to the FUN part. Sewing, YEA!. Hopefully, your have found and cleaned your vintage fabrics. With most fabrics it should be easy to determine which thread to use. Most often use the same weight as the fabric. Don’t use poly on with all cotton fabrics. Now let’s begin.
Select appropriate thread for the fiber content. As important as this is in sewing with newer fabric, it is even more important when working with vintage fabrics. For instance, use silk thread when working with silks and wools. ZJ Humbach’s video is a fountain of information about thread.
Using French seams or enclosed seams works great on vintage fabrics because it is delicate. By enclosing the seams, the fabric is less likely to fray or tear during use. Colleen Exline describes five different enclosed seam finishes in her video.
Remember vintage fabric is delicate. Therefore, some vintage fabrics may need a bit of help during stitching. Placing tissue paper under while you stitch will keep the fabric from bunching up when you stitch.
Sew like a tortoise not a jaguar. We tell all our students to slow down and enjoy the ride. So set the stitching speed to the slowest speed. Sew at this speed until you are comfortable working with the vintage fabric and notions.
Thanks to National Sewing Circle for all the tips for sewing with vintage fabrics and notions.
Next week we will explore some other Ventage product and fabrics.
Available Monday, March 20 is Riley Blake – Trick or Treat Basket. I have used this for many years a special Easter Basket for my very favorite people.
Whether you are sewing vintage or using modern materials, Chateau Sew & Sew is waiting to help you. Call or come by.
Remember to check out Monday, March 13 free PDF - Kitchen Curtains with Ribbon.
Come back next week in our journey of Vintage Sewing.
I just know you are going to enjoy this fabulous recipe. It is from one of my favorite restaurant in New Orleans. It was originally printed in the 1950’s in Standard’s Famous Southern Creole Recipes
The oldest restaurant in the United States, this world-famous mecca for the epicure was established in 1840 by Antoine Alciatore. In the heart of New Orleans’ famous and ancient French section, it now is operated by Roy Alciatore, grandson of the founder. It has entertained kings, presidents, the great, and the near great.
- Burbank Potatoes
- 2 Frying Kettles
- Peel Burbank, California, potatoes. Cut in 1/8-inch lengthwise slices; place in wire basket; run under cold water to remove extra starch. Dry thoroughly. Have two frying kettles of fat – one at a moderate temperature, the other very hot. Place several sliced potatoes (in frying basket) in moderately hot fat and cook until they rise to the surface of the fat, and the edges show faint signs of puffing. (If the puff does not develop, that is just too bad; start over from scratch!) If the faint puffing appears, then immediately transfer potatoes in the basket to the pot of very hot fat; cook until fully puffed and browned. Drain on absorbent paper. Sprinkle with salt. Serve immediately. If desired, the potatoes may be put aside after the second cooking and give a final dip later in very hot fat; then rushed to the table. If this is done, do not fully brown potatoes in the second fat pot. Finish them off in the third cooking.
Lots of hugs,
Susan & Karen