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Malted Milk Balls

  ----- Original Message ----- 
  From: Darlene
  To: phaedrus
  Sent: Saturday, January 04, 2003 1:00 PM
  Subject: find a recipe


  I am looking for a candy recipe.  The malt sponge candy
  that can be found in "Malt Balls".  As a child I would buy
  it in blocks the size of a lb. of butter.  I have looked 

  Thank you,


Hi Darlene,

No luck with this. The two recipes below are the closest that I could find. You should be able to make some very tasty candy with the first recipe, but I doubt if it will be the same stuff you used to buy.


   Malted  Milk  Balls

   Ingredients : 
   1 c. white chocolate coating
   1 c. malted milk powder
   Dipping chocolate or colored chocolate coating

   Preparation : 
     Melt white chocolate in double boiler or on low in the microwave. 
   Stir in malted milk powder and mix well.  Form into balls.  Dip in
   chocolate.  For Easter, dip in pastel coatings and dot with milk
   chocolate for bird's eggs.  
   Malted Milk Chocolate Balls

  One 11 1/2 oz. pkg. (2 cups) Milk Chocolate chips, divided
  1 Tablespoon vegetable oil 
  1 Cup Carnation original malted milk powder 
  1 Tablespoon vegetable shortening 

  Line two large cookie sheets with foil. In small saucepan over low 
  heat, melt 1 cup milk chocolate chips with oil, stirring until smooth.
  Remove from heat. Stir in malted milk powder. Transfer to small bowl. 
  Refrigerate about 30 minutes until firm. Shape rounded measuring 
  teaspoonfuls of dough mixture into balls; place on prepared cookie 
  sheets. Freeze 20 minutes. 


  ----- Original Message ----- 
  From: Kris 
  To: phaedrus
  Sent: Sunday, January 05, 2003 12:51 PM
  Subject: RE: Request

  Hi Phaedrus,

Am looking for a jello/pudding type product that was popular 
in the late 1940's and mid 1950's.

It was called "Junket".... 

A dessert that you made on top of the stove like pudding, 
which I believe you added water instead of all milk, as for 
pudding, as it was very thin in texture and just delicious!  

It came in vanilla, strawberry and chocolate flavors. They 
did not have any diet products then, but think it would have 
been low in calories.

It was sold right along side of the pudding products and was 
very popular, and found in all grocery stores. Not sure if it 
was the Jell-O brand or not, more than likely it was.

Any help would be appreciated, thank you, Kristine

Hi Kris,

Be prepared to learn more than you probably want to know about "Junket"...

Generally, the word "junket" means "curdled milk". The word comes from the reed baskets (giunco in Italian) in which curdled milk was put to drain.

"Junket" has also come to mean a custard that is made from curdled milk. This tasty dessert is very popular in the UK, where it is traditionally eaten on May 1 every year. The first recipe below is a recipe for this type of junket.

There are several ways to make milk curdle. One is to just let it sit out in the heat, which is the way it was done originally. A much easier way is to warm it and add "rennet" to it. "Rennet" is made from an enzyme that is extracted from the stomach of a cow. It used in lots of ways: 1) to make cheese 2) to make a custard that is then frozen to make a frozen custard ice cream 3) to make the curdled milk dessert that I've already mentioned, etc.

The best known brand name of rennet sold for home use is also named "Junket". Great choice of brand names, huh? The company that makes "Junket" is Redco Foods, Inc., Windsor CT. They also make a rennet custard mix in flavors like chocolate, raspberry, vanilla, and strawberry. This is what you remember. The Junket rennet custard mixes are usually next to the Jell-o in the grocery.

If you want to buy some Junket rennet custard mixes, you can get them online at these two sites:

Hometown Favorites


Vermont Country Store

You can also buy them directly from Redco by calling 1-800-556-6674, Redco Direct Market.


  1 )Junket

  570ml (1 pint) Full Cream Milk 
  2 tsp Brandy or Rum (optional) 
  1 tbsp Sugar 
  1 tsp Rennet 
  Cinnamon, to taste 
  Grated Nutmeg, to taste 
  Place the milk in saucepan with sugar and warm gently to blood heat. 
  Stir to dissolve sugar. 
  Remove pan from heat, add the brandy or rum (If used). 
  Pour into a serving dish. 
  Stir in rennet and set aside to set at room temperature for 2 hours. 
  When set add on cinnamon and nutmeg then chill in fridge. 
  Serve with sugar to taste and sweetened whipped cream. 

  2)Title: Junket Ice Cream
   Categories: Desserts
        Yield: 1 servings
        4 qt Milk; whole
        3 c  Sugar
        1 tb Vanilla
        3 ea Junket tablets
        2 tb Water; cold
        1 pt Cream
    Dissolve tablets in cold water. Have milke lukewarm. Add sugar and
    dissolve tablets and vanilla. Put in freezer until set. When thick,
    add 1 pt cream and freeze. Makes 1 1/2 G.

Banana - Graham Dessert

  ----- Original Message ----- 
  From: John
  To: phaedrus
  Sent: Sunday, January 05, 2003 12:00 AM
  Subject: Banana-Graham-Creme fridge cake

  Dear Phaedrus,
  I am looking for a refrigerater cake my mother used to make about 
  60 years ago. It consisted of Graham crackers placed in the bottom 
  of a baking pan then it was covered by sliced bananas, then some 
  type of cream, then it was repeated by the crackers, bananas and 
  then cream again. I was wondering if some one could remember the 
  proper way it was made.
  There was no baking involved, only the fridge. If you could help me 
  I would certainly appreciate it.  I would like to try it again 
  before I pass to a better world.
  Thank you again

Hello John,

My best guess is that the cream was pudding. There are several variations of this dessert. See below.


  Refrigerator  Cake

   Ingredients : 
   2 pkg. instant vanilla pudding
   2 pkg. instant chocolate pudding
   2 sliced bananas
   Graham crackers

   Preparation : 
      Mix pudding according to package directions (chocolate in one
   bowl, vanilla in another).  Line the bottom of a 13 x 9 inch pan
   with graham crackers; cover with vanilla pudding, then layer
   bananas.  Layer graham crackers, then chocolate pudding.  Keep in
  Vanilla  Graham  Cracker  Cake

   Ingredients : 
   1 box brown graham crackers
   2 lg. boxes of vanilla cook and serve pudding
   3 lg. bananas
   1 lg. Cool Whip
   5 1/2 c. milk

   Preparation : 
     Line oblong cake pan with graham crackers including sides.  In
   large saucepan, pour 5 1/2 cups of milk and heat on low medium heat.
    Empty contents of 2 large vanilla cook and serve puddings into
   saucepan and mix and stir until all pudding mix is dissolved.  Heat
   until mixture comes to a full boil.  Pour half of mixture onto
   graham crackers.  Slice banana on top of this pudding.  Line second
   layer with graham crackers.  Pour rest of pudding on second layer. 
   Slice bananas again on second layer.  When cooled add Cool Whip.  
  Ice  Box  Cake

   Ingredients : 
   1 1/2 pkgs. graham crackers
   1 pkg. each vanilla and chocolate pudding (instant or reg.)*
   3 or 4 slices bananas
   8 x 8 inch glass square pan

   Preparation : 
     *(Make as directed on box).  Alternating layers, starting with 1
   layer of whole graham crackers in the bottom of the pan.  Then add 1
   layer of chocolate pudding (1/2 of mixture), then 1 layer of
   bananas, 1 layer of graham crackers, 1 layer of vanilla pudding (1/2
   of mixture), 1 layer of bananas, etc.  Continue to layer until last
   vanilla pudding layer.  Decorate with rest of the bananas and
   sprinkle with crushed graham crackers.  Refrigerate for a few hours
   before serving.  
  Ice  Box  Cake

   Ingredients : 
   2 boxes vanilla pudding
   2 boxes chocolate pudding
   3 bananas
   1 box graham crackers

   Preparation : 
      Cook 2 boxes vanilla pudding.  Cook 2 boxes chocolate pudding. 
   In a glass 9 x 12 inch baking dish put a layer of graham crackers on
   top, put cut up banana, then put all of the vanilla pudding and on
   top of that put graham crackers with banana.  Then put chocolate
   pudding. Then sprinkle with graham cracker crumbs. 
  Icebox  Cake

   Ingredients : 
   1 lb. graham crackers
   1 box chocolate pudding
   1 box vanilla pudding
   1 box butterscotch pudding
   2-3 bananas (opt.)
   3 oz. walnuts
   Whipped cream

   Preparation : 
      Arrange layer of graham crackers on bottom of 9"x13" dish. 
   Prepare each small box pudding (instant or cooked) according to
   package directions and set aside.  Top crackers with one flavor of
   pudding.  If using bananas, slice one in 1/2" rounds and press into
   pudding.  Layer more graham crackers and top with second pudding. 
   Repeat arrangement of sliced bananas and top with third pudding.
   Crush remaining graham crackers, combine with chopped walnuts, and
   sprinkle over dish.  Chill for several hours.  Serve with whipped
   cream if desired.  Makes 8 to 10 servings.  NOTE:  Other pudding
   flavors may be used, well-drained, crushed pineapple, flavored
   whipped cream or chocolate sprinkles as well.

Hough Bakery Butter Cookies

----- Original Message -----
From: "Holly"
To: phaedrus
Sent: Monday, January 06, 2003 12:06 AM
Subject: Hough Bakery

I'm searching for recipes from the Hough Bakery formerly in 
Cleveland, Ohio. I'd like as many of their recipes as I can 
obtain but am specifically interested in their Date Nut Cake 
and Hot Cross Buns recipes.

Thank you very much!

Hi Holly,

I wish that I could help you, but there just aren't many Hough Bakery recipes around. That's the one below, which is for Hough butter cookies, and the ones listed on this page:

Hough Bakery Requests


Hough Bakery Cookies
1 cup butter 
1/4 tsp salt 
1 cup sugar 
2 tsp vanilla 
1 egg 
2 2/3 cup flour 
Cream 1 cup butter & gradually add 1 cup sugar- add 1 unbeaten egg, 
1/4 tsp salt, 2 tsp Vanilla; Beat well. Gradually blend in 2 2/3 Cups sifted 
flour. Bake on ungreased cookie sheet 375 F for 10 min.
If putting in a cookie press use immediately, if rolling out, chill 2 hours 
first. Sprinkle with sugar before baking. 
If you wish, add a topping of your choice. 

Fading Tastebuds

----- Original Message -----
From: "LeRoy" 
To: "Uncle Phaedrus" 
Sent: Monday, January 06, 2003 2:23 PM
Subject: right recipe, wrong mouth?

>   Dear Uncle Phaedrus,
>   Is it true that as we age our taste buds degrade in
> their ability to distinguish the full range of flavors
> which they could in their prime?  Could an old recipe
> made with equivilant ingredients taste to us like
> something is missing while to younger eaters taste as
> wonderful as we recall it tasting?
> LeRoy 

Hi LeRoy,

Yep, that's what they say. I'm told that's why cokes seemed to taste so much better when I was a kid and they were a nickel and came in a green glass bottle. I swear the taste changed at the same time they went to the "king-size" bottles. Hard for me to believe that coke didn't change the formula, although they swear that they didn't. Is there a conspiracy in this somewhere?

Actually, the loss of tastebud sensitivity is also supposed to be part of the reason that our tastes "change" and we like different foods as we get older. For more on this, see Age and Taste



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