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----- Original Message -----
From: Rennie
To: phaedrus
Sent: Tuesday, February 11, 2003 9:35 AM
Subject: Bismarks
Phaedrus,
I am looking for a pastry, that I think was called a Bismark.
It was shaped like a eclair only a little bigger. It had
raspberry inside and a cream that was like whipped cream and
chocolate on the outside. I remember this from Boston back
between the 40's to the 60's.
Thanks
Rennie
Hi Rennie,
Check these out:
Bismarcks
Phaed
----- Original Message -----
From: "Donald"
To: phaedrus
Sent: Monday, February 10, 2003 9:05 PM
Subject: Black Walnut Ice Cream Topping
> When I was a kid the local drugstore had an ice cream sundae with
> a black walnut topping. I've looked everywhere, but no luck. Can
> you help?
>
Hello Donald,
I couldn't find black walnut topping ice cream topping anywhere, but I did
find the below recipe for a black walnut sundae...
Phaed
Title: Black Walnut Sundae
Categories: Cakes, Chocolate
Yield: 10 servings
3 c Sugar
7 ts Cocoa
3 Margarine
6 Eggs
3 c Flour
1 1/2 ts Soda
1/2 ts Salt
1 c Milk
2 ts Vanilla
2 ts Black walnut extract
1/3 c Black walnuts
Finely chopped
Marshmallow icing:
1 7/8 c Sugar
3 Egg whites
6 tb Water
1 1/2 ts Cream of tartar
1/4 ts Salt
1 1/2 ts Vanilla
1 1/2 ts Black walnut extract
1 c Black walnuts
Finely chopped
1 1/2 c Small marshmallows
Cake: In a large mixing bowl cream sugar, cocoa, and
butter until light and fluffy. Add eggs one at a time,
beating well after each addition. Sift flour, soda, and
salt together and add to mixture alternately with milk,
starting and ending with flour. Mix in flavoring and fold
in chopped nuts. Bake in three (3) greased and floured 9"
layer pans. Bake at 350~F for 35-40 minutes.
Marshmallow Icing: In top of a double boiler mix together
sugar, egg whites, wtaer, cream of tartar, and salt. Beat
with electric beater over boiling water for 15 minuts.
This should be on low heat.
Immediately add marshmallows, remove from heat and beat
another 5 minutes. Add flavorings and spread on cake.
Sprinkle nuts over the top of cake to make the sundae.
Source Prize Winning Recipe from the State Fair of Texas,1976.
From: "Pat"
To: phaedrus
Subject: Chocolate Cake Roll
Date: Monday, February 10, 2003 10:17 PM
Dear Phaedrus,
This is in regard to an 11/26/2002 request from Shelly. She was looking
for recipes for Chocolate Gloss and Chocolate Roll, from the 1976 Better
Homes and Gardens New Cook Book The Chocolate Gloss recipe you found
for her is the same as the one in that book. Their Chocolate Roll recipe
is given as a variation of Jelly Roll. Following are the cake roll recipes,
just as they appear in the BH&G cookbook.
Jelly Roll
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla
4 egg whites
1/2 cup sugar
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Beat egg yolks till thick and lemon-colored; gradually beat in
1/3 cup sugar; add vanilla. Beat egg whites till soft peaks form;
gradually add 1/2 cup sugar and beat till stiff peaks form. Fold
yolks into whites. Sift together flour, baking powder, and salt;
fold into egg mixture.
Spread batter evenly in greased and lightly floured 15-1/2x10-1/2x1-inch
jelly roll pan. Bake in moderate oven (375°) about 10 to 12 minutes or
till done.
Immediately loosen sides and turn out on towel sprinkled with sifted
confectioners' sugar. Starting at narrow end, roll cake and towel
together; cool on rack.
Unroll; spread with favorite filling. Roll up. Makes ten 1-inch
slices.
Chocolate Roll
Prepare Jelly Roll, sifting 1/4 cup cocoa (regular-type, dry) with other
dry ingredients. Fill cake with 1 cup whipping cream, whipped; roll. F
rost with Chocolate Gloss. Chill till serving time.
Or, fill with 1 quart ice cream, softened to spreading consistency.
Roll and freeze.
----- Original Message -----
From: Robert
To: phaedrus
Sent: Tuesday, February 11, 2003 9:47 AM
Subject: Coin Silver Question
Hello Uncle Phaedrus,
In the past you have answered all my most difficult to find questions.
Here's one, I hope you can answer:
A few months back, I found an American coin silver sugar tong that has
a maker's mark of "Woodberry & Hartwell". Since that time I haven't been
able to find any information on this maker. I tried numerous books including
Rainwater's, Ensco's, Kovel's, etc., plus numerous web sites, all to no avail.
Until today!! I remembered that you had found detailed information for me on
a Russian commemorative tea set that was given to a German ambassador upon
his retirement. That was a couple of years ago. I sure do hope you can do the
same for me this time around.
Sincerely,
Robert
Hello Robert,
Well, I did not have as much success with this as with the tea set.
However, perhaps what little I did find will serve as clues to lead
you in the right direction. I did not find any mention of "Woodberry
& Hartwell" as such. However I did find "Woodberry, Dix, and Hartwell"
listed on this UK auction site:
Salvo
I also found the names Woodberry and Hartwell mentioned in connection with
pewter several times, but not with silver.
That's not much, but I'm afraid it's the best I can do this time.
Phaed
----- Original Message -----
From: Rosy
To: phaedrus@hungrybrowser.com
Sent: Monday, February 10, 2003 3:46 PM
Subject: help
Hi there , do you know what is xanthan gum how's look like powder or
liquid and where we can buy ?.
thank you.
Rosy
Hello Rosy,
Xanthan gum produced from the microbial fermentation of corn sugar, and it is
used as a thickener, emulsifier and stabilizer in foods like dairy products
and salad dressings. It's also used in bread for people who must be on a
gluten-free diet. All of it that I've seen was in a granular form. You might
be able to get it at your local health food store, and you can order it online
from these sites:
Xanthan-Gum Net
Texturant
Bob's Red Mill
Phaed
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