On 16 Mar 2005 at 5:05, emily wrote:
> Hi Phaedrus,
> this is my second request in two days...sorry to bother you! My
> serbian boyfriend is pining away for authentic serbian dishes, and
> being asian myself, I'm totally clueless. All the websites I have
> found are in a language I do not understand, and its easier to beg you
> for help than to hire a translator!
> I was just wondering if you could find an english recipe for a serbian
> bread called lepinja. Its the bread that is used for making
> pljeskavica (pless-ka-veet-sa), a kind of serbian pork burger. Any
> help at all will be appreciated (and much cheaper than a trip to
> Thank you so much,
I can't find a recipe for lepinja in English, just in Serbian. See below for two.
If your boyfriend is Serbian, then get him to translate these for you.
Sastojci: 350 grama bijeloga brašna,
30 grama svježeg kvasca,
1 kasika sitnog šecera,
1 kasika soli,
2, 5 decilitara mlake vode.
Pomiješajte kvasac, sol, šecer s 2 kasike brašna, sve to dobro promijesite
prstima i zatim dodajte oko dvije kasike mlake vode, te dobro miješajte žicom
za mucenje jaja. Kada ste dobro izmiješali, ostavite da odstoji nekih pet
minuta. Zatim smjesi dodajte preostalu mlaku vodu i brašno te miješajte barem
dvije do tri minute, poslije cega prekrijete tu zdjelu s cistom krpom ili
celofan papirom. Tako ostavite sve dok ne naraste skoro do pola zdjele. Kada
je naraslo promiješajte opet, ali ovoga puta samo minutu, nakon cega ponovno
ostavite da naraste, ovoga puta do pola zdjele i kada je naraslo istresite
tijesto na tepsiju prethodno podmazanu s uljem. Pokvasite ruke i s mokrim
prstima rasporedite to tijesto tako da se malo raširi i poprimi željeni oblik
lepinje. Neka tako stoji barem pola sata, nakon kojih lepinju poprskate s vodom
i stavite ju u prethodno zagrijanu pecnicu oko 25 do 30 minuta.
Vrijeme pripreme: 45 min.
# 1/2 kg brašna
# 3 dl mlake vode
# 20 gr kvasca
U brašno usuti dignuti kvasac i sol pa sa mlakom vodom zamijesiti tijesto
da bude glatko. Takvo tijesto razvaljati na dasci i posuti brašnom da bude
debljine 1 cm.
Nožem sijeci tijesto na kvadrate velicine 5-6 cm, pokriti krpom i ostaviti
Pržiti na vrelom ulju.
On 15 Mar 2005 at 11:52, Christina wrote:
> Hi Phaed, 03/15/2005
> I'm trying to find a recipe for Everton Toffee, I am not able to find
> it in the archives or on the web. Thanks for your help. Christina
Below are three recipes.
To Make Everton Toffee
450g (1lb) Caster Sugar
235ml (8floz) Water
110g (4oz) Butter
6 Drops Lemon Essence
Put the water and sugar into a brass pan and heat gently.
Cream the butter.
When the sugar is dissolved, add the butter.
Keep stirring over the heat until it sets, when a little is poured on to
a buttered dish.
Just before the toffee is done, add the lemon essence.
Butter a dish or tin, pour in the mixture.
When cool, it will easily separate from the dish.
Butterscotch, an excellent thing for coughs, is made with brown, instead
of white sugar, omitting the water and flavoured with 15g (1/2oz) of powdered
It is made in the same manner as toffee.
Sufficient to make a 450g (1lb) of toffee.
Time: 18 to 35 minutes.
Taffy (Everton Toffee)
1 lb. of powdered loaf sugar,
1 teacupful of water,
1/4 lb. of butter,
6 drops of essence of lemon.
Mode:- Put the water and sugar into a brass pan, and beat the butter to a cream.
When the sugar is dissolved, add the butter and keep stirring the mixture over
the fire until it sets, when a little is poured on to a buttered dish; and just
before the toffee is done, add the essence of lemon. Butter a dish or tin, pour
on it the mixture, and when cool, it will easily separate from the dish.
Time:-18 to 35 minutes.
Sufficient to make 1lb. of toffee.
A version of the old-fashioned Everton toffee popular in the 19th century
4 tbsp Water
4 oz / 110g butter
12oz / 340g demerara sugar
1 tbsp black treacle
2 tbsp golden syrup
Put all the ingredients into a saucepan and heat gently, stirring until the
butter melts and the sugar dissolves. Bring to the boil, cover the pan and
boil gently for a couple of minutes. Remove the lid and continue boiling,
It should be ready in ten to fifteen minutes. To test, drop a little into a
cup of cold water when ready it will separate into hard, brittle threads.
Alternatively, use a sugar thermometer, the temperature should be about
280F / 138C.
Pour the toffee into a greased 6" / 15 cm square tin and leave until it sets.
Turn it out onto a board and break up with a rolling pin or hammer.
Store in an airtight container between greaseproof paper.
On 19 Mar 2005 at 9:15, Barbara Necklas wrote:
> I am hoping you can help me out. I am trying to find out the origin
> of an expression that my Dad use to say all the time. The expression
> is: "if your nervous in the service have a baby". My Dad is 84 years
> old and he was in the Marines. He doesn't remember where the
> expression came from so I am hoping you can help. Is it from a song
> or was it a chant that the soldiers recited when they marched? Is it
> part of a poem are there more lines to this?
> Any help you can provide will be appreciated.
> Thank you,
"If You're Nervous in the Service" was a marching song that was sung by
female soldiers in World War II. Marching songs of this kind were for the
purpose of keeping everyone in step, and they often had humorous lyrics.
I found one more phrase from "If You're Nervous", but I could not find all
of the words:
"If you're nervous in the service,
And you don't know what to do,
Have a baby, get out of the Navy."
If you can find this book, it will have much more information:
Burke, Carol. "'If You're Nervous in the Service. . .': Training Songs of
Female Soldiers in the '40s," 127-37 in Holsinger, M. Paul (ed.) Schofield,
Mary Anne (ed.) Visions of War: World War II in Popular Literature and Culture.
Bowling Green OH: Popular Culture Press, 1992.
On 19 Mar 2005 at 17:21, Ken wrote:
> what is Strozzapreti I was told it was a pasta is this true I never
> heard of it. thank you ken
"Strozzapretti", which literally means "strangled priest", can refer to
two different things, depending on which part of Italy one is in. It is
a pasta shape in Tuscany, one that resembles a rolled-up towel. There's
a picture of it here:
However, in other parts of Italy, the name is used to refer to something that
is more like a dumpling or gnocchi. Recipe here:
On 15 Mar 2005 at 20:30, sherry wrote:
> Been looking for a sorghum cookie recipe that uses the syrup
3/4 c. margarine
1 c. sugar
1/4 c. sorghum
2 c. flour, sifted
2 tsp. soda
1 tsp. ginger
1/2 tsp. cinnamon
Melt margarine and let cool. Add sugar, egg, and sorghum. Beat
well. Add flour, soda, ginger, and cinnamon. Chill. Bake 8 to 10
minutes at 375 degrees.
Sorghum Sugar Cookies
1 1/2 c. shortening
2 c. sugar
1/2 c. sorghum
2 tsp.of baking soda
4 c. sifted all purpose flour
1 tsp. ground cloves
1 tsp. ground ginger
2 tsp. cinnamon
1 tsp. salt
Melt shortening, let cool. Add sugar, sorghum, eggs; beat well.
Sift together flour, soda, cloves, ginger, cinnamon, and salt; add
to first mixture. Mix well; chill. Form in one inch balls, roll in
granulated sugar and place on greased baking sheet (DO NOT flatten
with a fork) place two inches apart on a lightly greased baking
sheet. Bake in moderate hot oven, 375 degrees for 8 to 10 minutes.
Oatmeal Sorghum Cookies
8 1/2 c. sifted flour
1 tbsp. salt
2 tbsp. baking soda
8 c. quick rolled oats
2 1/2 c. sugar
1 tbsp. ground ginger
2 c. melted shortening
2 c. sorghum
4 eggs, beaten
1/4 c. hot water
3 c. seedless raisins
2 c. ground black walnuts
Reserve 1/2 cup flour. Sift together 8 cups flour, salt, baking
soda. In a very large bowl or dish pan, mix oatmeal, sugar and
ginger. Mix well; melted shortening, sorghum, beaten eggs, hot
water; then stir in sifted dry ingredients, raisins and nuts. Work
dough with hands until well mixed. Add the 1/2 cup of flour if
needed to make dough workable. Roll portions of dough to 1/4 inch
thickness; cut with 3 1/2 inch cutter. Place cut cookies on lightly
greased baking sheets. Brush with water; sprinkle with sugar. Bake
in a moderate oven 375 degrees for 8 to 10 minutes.
6 c. flour
2 1/2 c. sugar
1 tsp. soda
1 tsp. salt
1 1/2 c. shortening
1/2 c. cold water
1 tbsp. vanilla
1 c. sorghum
Mix all wet ingredients together, then fold in dry ingredients.
Makes good cookies for decoration cut outs. Bake at 350 degrees for
Sorghum Molasses Sugar Cookies
3/4 c. shortening
1/2 c. sugar
1/4 c. sorghum molasses
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. cinnamon
2 c. flour
Melt shortening and let cool. Add sugar, egg and molasses; beat
well. Sift together dry ingredients. Add to first mixture. Chill
and form into balls. They will flatten out as they cook. Bake
10-12 minutes at 325 degrees.