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----- Original Message -----
From: Linda
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 15, 2001 11:57 PM
Subject: Horn & Hardart recipes
I've been looking everywhere for Horn & Hardart recipes. I found
only the macaroni and cheese and baked beans. I wish I could find
more, like their potato salad recipe or salisbury steak, etc.
Please help! Thanks. Linda
Hi Linda,
Sorry, the only others I can find are the ones below, and those listed here:
Horn & Hardart Recipes
Phaed
Horn & Hardart's Creamed Spinach
List of Ingredients
1 lb. Raw spinach
1 tsp. Sugar
2 T. butter
3/4 tsp. Salt
1 1/2 T. flour
1/8 tsp. White pepper
3/4 cup milk
Recipe
Wash spinach. Cook in a covered pan using only the water that
clings to the leaves. When done, chop fine.
Melt butter in separate pan. Add flour gradually, stirring constantly
until smooth consistency. Add milk slowly.
Cook until thickened. Add spinach to sauce. Add seasoning. Serves 4.
------------------------------------
Horn And Hardart Rice Pudding
4 cups milk
3/8 teaspoon salt
1 1/2 cups sugar
7 tbsp. butter
6 eggs
3 teaspoon vanilla
2 pounds boiled rice
2 teaspoon cinnamon
raisins (optional)
Scald milk. Add the salt, sugar and butter and place in top of
double boiler. Beat eggs and slowly add to the milk, stirring
constantly. Add vanilla and rice and cook an additional five
minutes, stirring frequently. Pour into 9x15 pan, sprinkle with
cinnamon and place in refrigerator to cool and set for one hour.
Serves 12 to 15.
Here's another H & H rice pudding recipe sent in by a reader:
From: Bette
To: phaedrus@hungrybrowser.com
Subject: Horn and Hardart's Rice Pudding
Date: Wednesday, April 15, 2009 1:15 PM
Back in 1946 I worked with a cook who had worked at Horn and Hardart's I
alway's loved their Rice Pudding and asked him if he could cut the recipe he
made down to family size. He said he would and there was on thing he
wanted me to remember. It was the size of the eggs that made the rice pudding
more custard like. I was more for creamy and used small eggs.
Rice Pudding
1 cup of rice cooked according to package directions
4 cups of milk
2 egg yolks
1 cup sugar
1 teas. Vanilla
1 cup of evaporated milk
1 cup of water
3.4 cup raisins
Cinnamom
Combine and cook first 5 ingredients on top of stove for 1/2 hour
Add evaporated milk, water, and raisins and cook another half hour until
thickened. Sprinkle with cinnamon on top.
If you don't like raisins leave them out
This recipe has been in the back of my cookbook all these years and loved
by everyone who remembers the Old Horn and Hardart's Not many of us left
LOL
Bette
More Horn & Hardart recipes
----- Original Message -----
From: John
To: phaedrus
Sent: Sunday, December 16, 2001 4:32 PM
Subject: Original Marshmallow from Roots
> Dear Uncle Phaedrus,
>
> Here's one for the history books... Can you find a recipe for the
> "Original" Marshmallows - made not from jello, but from the root of the
> Marsh Mallow plant Althaea officinalis? I think it originated in Europe
> (maybe France) or Northern Africa. This recipe may require the
> processing of the root before it becomes an ingredient
>
> John
Hello John,
Well, I found a couple of things:
One site said:
"The original marshmallow recipe called for 5 pounds of powdered marshmallow
root, 50 pounds of ground sugar, 30 pounds of ground gum arabic, 60 pounds
of orange flower water and 70 egg whites."
On one of those all-natural foods sites, I found the below recipe. I suppose
powdered marshmallow root can be found in health food stores.
Phaed
Marshmallows Treats
Make your children a natural treat without all the chemicals, coloring
and preservatives which make our children hyperactive.
2 egg whites
1 tsp vanilla
1/2 cup raw cane sugar
1 tbsp powdered Marshmallow (root)
Whip egg whites until almost stiff. Add vanilla and whip until stiff.
Then whip in the sugar, 1 tsp at the time. Finally, add Marshmallow and
whip again. Place by teaspoonfull on cookie sheet. Bake in 325 oven
for 1 hour.
----- Original Message -----
From: Michelle
To: phaedrus
Sent: Tuesday, December 18, 2001 10:34 AM
Subject: looking for tapioca (orange) recipie
Hi I am looking for an orange tapioca recipe...... Do you happen to
have one? A friend used to make it and lost her cook book and she
doesn't even remember how...... Ughhhhhhhhh Hope you can help me.....
Thanks........ Michelle in TN
Hi Michelle in TN,
Happy to oblige. Below are three recipes.
Phaed
Orange Tapioca
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Skim milk
1 Egg, beaten
1 tb Sugar
1 d Salt (not in sodium estimate
3 tb Quick-cooking tapioca
1/2 c Orange juice
1/2 ts Vanilla
1/2 c Diced fresh orange or peach
Combine milk, egg, sugar, salt and tapioca in saucepan.
Cook on medium heat, stirring constantly, until mixture boils.
Remove from heat. Add orange juice slowly, stirring constantly.
Return to heat, stirring until mixture boils. Remove from heat.
Let cool, stirring occasionally. Mix in vanilla and diced oranges.
Chill before serving.
-----------------------------
Orange-Tapioca Pudding
Ingredients
1 1/2 cups milk
1/3 cup sugar
1/4 cup quick-cooking tapioca
1/8 teaspoon salt
2 eggs, separated
2 tablespoons sugar
2 teaspoons grated orange rind
1/4 cup orange juice
Preparation
Combine milk, 1/3 cup sugar, tapioca, salt, and egg yolks; beat at
low speed of an electric mixer until blended. Cook over medium heat
5 minutes or until mixture thickens, stirring constantly.
Beat egg whites (at room temperature) until frothy. Gradually add 2
tablespoons sugar, beating until stiff peaks form; fold in orange
rind and juice. Fold egg white mixture into pudding mixture; spoon
into dessert dishes. Chill until set.
-----------------------------
Creamy Orange Tapioca
Amount Ingredient
1/4 cup sugar
2 tablespoons quick-cooking tapioca
1 1/4 cups orange juice
1 1/4 cups frozen whipped topping, thawed
4 maraschino cherries
Preparation Tips:
Mix sugar, tapioca and orange juice in saucepan. Let stand 5 minutes.
Heat to boiling over medium-high heat, stirring constantly. Remove
from heat. Cool 20 minutes. Stir tapioca mixture with rubber scraper,
then fold in 1 cup of the whipped topping. Divide the tapioca mixture
into 4 dessert dishes and top each serving with a spoonful of remaining
whipped topping and 1 maraschino cherry.
----- Original Message -----
From: Lonnie
To: phaedrus
Sent: Tuesday, December 18, 2001 7:46 PM
Subject: Wintergreen Lozenges
It seems that Brach's is not making wintergreen lozenges any longer.
Would you know how to make a flavored candy like these?
Any information would be greatly appreciated.
Thank You
Lonnie
Hi Lonnie,
The recipes below are for wintergreen flavored hard candy.
Phaed
Hard Candy
Ingredients :
2 c. sugar
2 c. corn syrup (white)
1/2 c. water
1 tsp. wintergreen oil
pink or green food coloring
Preparation :
Cook to very hard boil stage. Add wintergreen oil
(bought at drugstore). Add food coloring. Pour into buttered
cookie sheet. Cut.
----------------------------------
Hard Candy
Ingredients :
3 c. sugar
2/3 c. water
1 c. light corn syrup
True Oils: Coloring:
Clove 1/2 tsp. Yellow
Peppermint 1 tsp. clear
Anise 1 1/4 tsp. Blue
Sassafras 1 tsp. brown
Cinnamon 1 tsp. Red
Wintergreen 2 1/2 tsp. pink
Spearmint 1 tsp. Green
Preparation :
Boil until thermometer reaches hard crack (300 degrees).
Take off heat, flavor, color. Pour into buttered glass cake pan.
Let cool, just until you can handle it by picking a piece up with
a pair of scissors. Cut into small pieces and around corners as
it can be sharp. It will be very hot. Work quickly as it hardens
fast. Butter your hands.
----- Original Message -----
From: Mauro
To: phaedrus@hungrybrowser.com
Sent: Tuesday, December 18, 2001 8:05 AM
Subject: Yam vs. Sweet Potatoe
Please let me know what the difference is between a Yam and a Sweet
Potatoe. No one seems to know. Some say they are the same others
say they are different.
Thanks,
Mauro
Hello Mauro,
Here's the thing to remember about yams. Real yams are a tropical plant. They don't grow
anywhere in the continental United States and the only place you're likely to find one
is at a Latin American specialty grocery. Yams are of the family "Dioscoreaceae", which
are all tropical tubers.
The things that you see in the grocery store in cans labeled "Yams" are really sweet
potatoes. When people say they're having "candied yams" for thanksgiving, they're really
having "candied sweet potatoes." Sweet potatoes are related to morning glories. Sweet
potatoes are of the family "Convolvulaceae" (morning glories). Sweet potatoes are not
potatoes, either (Potatoes are in the family "Solanaceae", which also includes tomatoes.).
The reason they're called "Sweet Potatoes" is because the Spanish conquistadores couldn't
understand the Indian language and thought they were saying "potato", when they were really
saying "batata".
Hope this helps. Yams, sweet potatoes, and potatoes are three very different plants that
are not closely related to each other. I'm surprised that the government hasn't stopped
food companies from labeling canned sweet potatoes as "yams".
Phaed
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