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Confectioner's Association

----- Original Message -----
From: Paula
To: phaedrus
Sent: Monday, March 04, 2002 9:12 PM
Subject: looking for information

> I have a 34 page booklet stapled at the top and the cover page and 
> first page is mission.  It begins on page 2 and is Lesson No 1 - 
> General information for beginners.  It is a book instructing how to 
> make candy from creams to maple nut-ines, sea foam kisses and even 
> sauer kraut candy.(It states that Sauer Kraut Candy retails for 
> twenty-five cents per pound; wholesales for 16 cents.)  It goes on 
> to chocolate, peanut brittle and just about any kind of candy you 
> can think of.  Do you have any idea where to find information on 
> this booklet.  The back says:
> House of Supplies
> Marston & Martin
> 1271 East sixth Street
> Los Angeles, Calif
> Handwritten in  is :
> F.D. Seward Confg Co
> St. Louis, MO
> And S. W.
> 16th & Baltimore St. Kansas City
> and Chaftman Smith Co
> Chicago, Ill
> Thank you
> Paula

Hello Paula,

This is a tough one. I found a mention of F.D. Seward Confectioners, St. Louis, in some old Missouri Court records dated 1902. I also found mention of S.W. Noggle Co., Kansas City in some old Missouri court records, but no date was given. I found no mention at all anywhere of House of Supplies or Marston & Martin, Los Angeles, nor any mention of Chaftman Smith Co, Chicago. Apparently, none of these businesses are still in operation.

So, all I can do is speculate. Perhaps Marston & Martin's House of Supplies was a company that sold candy-making supplies and the other three were local confectionery shops or candy stores. Then, as now, companies often gave free cookbooks to their customers. Your book may have even belonged at one time to a salesman for Marston & Martin. The three handwritten stores may have been three of his customers, since they're in the same general area. Since the only date we have is 1902, that might be a clue to the cookbook's age .......or it might not. Even if F.D. Seward Confectionery was open in 1902, it may have still been open in 1950, and that may have been when the cookbook was printed.

I wish I could be more help. Best I can do is give you the below information about the National Confectioner's Association and suggest that you contact them.

National Confectioners Association * Chocolate Manufacturers Association 8320 Old Courthouse Road Suite 300 Vienna, VA 22182 Phone: (703) 790-5750 Fax: (703) 790-5752 email:


Custard Tarts

 ----- Original Message ----- 
  From: Carol
  To: phaedrus
  Sent: Sunday, March 03, 2002 3:18 PM
  Subject: custard tarts 

  Hi just wanted to say I love your web sight. When I was a little girl I 
  would go to Womans bakery and buy custard tarts. Can you help me with 
  these? Thank you. Keep up the great job.

Hello Carol,

Below are two recipes for custard tarts. Enjoy!


  Custard Tart 

  Serves 4


  Rich shortcrust pastry (see recipe below)- 
  enough to line a 20 cm (8 inch) flan dish
  Eggs - 4
  Sugar - 50 g (2 oz)
  Milk - 300 ml (1/2 pint)
  Single cream - 300 ml (1/2 pint)
  Vanilla essence - few drops
  Nutmeg - grated
  Set the oven to 190 C / 375 F / Gas 5. Line a 20 cm (8 inch) flan ring 
  or dish with the Rich shortcrust pastry. Bake blind for 15-20 minutes. 
  Lower the oven to 170 C / 325 F / Gas 3.

  Lightly beat the eggs with the sugar. Pour on the milk and cream and add 
  the vanilla essence. Strain into the prepared flan case and sprinkle a 
  little grated nutmeg over the top. Bake for 1 hour or until the custard 
  has set.

  Rich Shortcrust Pastry 
  To make sweet shortcrust pastry, mix in 1 tablespoon caster sugar 
  once the fat has been rubbed into the flour.
  Plain flour - 175g (6 oz)
  Salt - pinch
  Butter - 100g (31/2 oz)
  Egg yolk - 1
  Very cold water

  Sift the flour with the salt. Rub in the butter until the mixture 
  looks like breadcrumbs. Mix the yolk with 2 tablespoons water and 
  add to the mixture. 
  Mix to a firm dough, first with a knife, and finally with one hand. 
  It may be necessary to add more water, but the pastry should not be 
  too damp. Chill, wrapped, for 30 minutes before using, or allow to 
  relax after rolling out but before baking.
  Custard Tart  
  For the Case:
  1 package puff-pastry (you will have some left over)
  Beaten egg, to brush over pastry
  Confectioners' sugar
  For the Custard:
  3 eggs
  3 ounces sugar
  1 orange, zested
  1 vanilla pod
  1/2 pint double cream
  Sugar and water for the caramel
  The Case: Roll out the pastry into a rectangle and brush with 
  beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. 
  Tightly roll the pastry, along the longest side, into a sausage 
  roll and slice into discs (about 1-inch thick). With the palm of 
  your hand press down into each disc, then roll out each one into 
  a circle. 

  Grease the bottom and sides of 6 oven-proof glasses with butter, 
  then dip each into a bag of flour so that the flour sticks to the 
  butter and shake off any excess. Put the center of the pastry circles 
  on top of the floured oven-proof glass, and gently press the sides 
  of the pastry onto the side of the glass (it should look a bit pleated). 
  Place the glasses (rim side down) on a tray in a preheated 350 degree 
  F.oven). When they are cooked, take them out of the oven and press the 
  bottom of each pastry case, this will ensure that they have a flat bottom. 

  The Custard: Break the eggs into a mixing bowl with the sugar and orange 
  zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod 
  and stir this into the egg mixture. Pour the cream into a saucepan and 
  remove from the heat just before it boils. Pour the hot cream into the 
  bowl of eggs, stirring all the time. Then transfer this mixture back to 
  the saucepan, on medium heat and stir continuously until it has thickened. 

  Pour the custard into the pastry cases and let sit to cool.

  The Caramel:
  3 tablespoons. caster sugar
  1 tablespoon water

  Heat the sugar and water on a high heat until you have a golden caramel. 
  As soon as this is ready, pour a thin layer on top of the custard.

Yorkshire Pudding

----- Original Message ----- 
  From: Carol
  To: phaedrus
  Sent: Sunday, March 03, 2002 3:18 PM
  Subject: Yorkshire Pudding

  Yorkshire Pudding?

Hello Carol,

See below.


  Yorkshire Pudding 

  1/4 cup of bacon dripping 
  1/2 cup milk 
  1 egg, well-beaten 
  1/2 cup sifted all-purpose flour 
  1/4 teaspoon salt 

  Temp: 450 F Time: 10 - 15 min. I use a glass pie plate so if 
  you also do   turn the heat down 25F. 

  One tasty and cooking trick - save in a mug in the fridge drained 
  off bacon drippings to use in this recipe - also for that super
  taste in English Roast Potatoes! 

  Now combine well-beaten egg and milk; beat till light. Gradually 
  beat in sifted flour and salt; beat with dover beater till smooth. 
  Let stand 30 minutes. (I personally don't bother with this letting
  stand 30 minutes step.) 

  Put about 2 tablespoons bacon dripping into pan or divided up between 
  6 large muffin tins or into an 8"x8" pan. Heat in oven, make sure you
  watch pan as it will start to smoke! Pour batter into hot pan; bake 
  in hot over till done. Serves 4. 

  The trick is the hot fat and the hot oven. Don't keep opening the 
  oven to check. Serve immediately as it will deflate as it gets cold.
  Pour nice beef gravy over top. Or you can use "Yorkies" with chicken. 
  Yorkshire Pudding

  This dish was originally cooked in a tin under the rotating spit 
  on which roast beef was cooking - the juices from the meat dripped 
  on to it, giving a delicious flavour. In Yorkshire, it is still 
  cooked around the meat tin and is served as a first course before 
  the meat and vegetables. Serves 4-6. 

  Lard - a little, melted, 
  Plain flour - 110 g (4 oz), 
  Egg - 1, 
  Milk - 300 ml. 

  1. Pre-heat oven to 220C / 425F / Gas 7.
  2. Put a little lard in 12 individual Yorkshire pudding tins 
  (or deep bun tins) or a single large tin and leave in the oven 
  until the fat is very hot.
  3. Place the flour in a bowl, then make a well in the centre and 
  break in the egg. Add half the milk and, using a wooden spoon, 
  gradually work in the flour. Beat the mixture until it is smooth 
  then add the remaining milk. Beat until well mixed and the surface 
  is covered with tiny bubbles.
  4. Pour the batter into the tins and bake for 10 to 15 minutes for 
  individual puddings; 30 to 40 minutes, if using a large tin, until 
  risen and golden brown. 

Rice Pudding

----- Original Message ----- 
  From: Carol
  To: phaedrus
  Sent: Sunday, March 03, 2002 3:18 PM
  Subject: Rice Pudding

 Creamy Rice Pudding?

Hello Carol, See below.


 Creamy Rice Pudding


  3 cups cooked rice
  3 cups milk
  1/2 cup sugar
  3 tablespoons butter or margarine
  1 teaspoon vanilla extract 


  Combine rice, milk, sugar and butter. Cook over medium heat 
  until thickened, about 30 minutes, stirring often. Add vanilla. 
  Pour into serving dish. Serve hot or cold.
  Makes 6 servings
  Creamy Family Style Rice Pudding

  Makes 6 servings  

  Prep Time: 10 Minutes
  Cook Time: 1 Hour
  Ready in: 1 Hour 10 Minutes

  1 1/3 cups cooked white rice 
  2 1/2 cups milk 
  2 eggs, beaten 
  1/2 cup raisins 
  1/2 cup packed brown sugar 
  1/2 teaspoon ground nutmeg 

  1 Preheat oven to 300 degrees F (150 degrees C). 
  2 In a large bowl, stir together cooked rice, milk and eggs. Add 
  raisins and sugar, mix thoroughly. Spread into two 8x4 inch loaf 
  pans and sprinkle nutmeg on top. 
  3 Bake for 1 hour at 300 degrees F (150 degrees C 

Shortening vs Oil

  ----- Original Message ----- 
  From: jenny
  To: phaedrus
  Sent: Sunday, March 03, 2002 10:04 PM
  Subject: Sunday Evening

  Dear Phaedrus,
   What a terrific site........
  I have a question for you.
  I deep fry in oil, I have a friend that deep fries with shortening.
  Is there any difference? Is one better then the other?

  Thank You,

Hi Jenny,

Yes, there certainly is a difference. Vegetable oils and shortening begin as the same thing, but shortening is then hydrogenated, to make it semisolid. Hydrogenation also makes shortening into a "saturated fat". Saturated fats are the bad ones, the ones that your body turns into cholesterol and that clog your arteries. So, it's much better healthwise to fry in vegetable oil, which is an "unsaturated fat."



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