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----- 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. Noggle.co
> 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: info@candyusa.org
Phaed
----- 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!
Phaed
Custard Tart
Serves 4
Ingredients
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
Method
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.
Ingredients
Plain flour - 175g (6 oz)
Salt - pinch
Butter - 100g (31/2 oz)
Egg yolk - 1
Very cold water
Method
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
Nutmeg
Cinnamon
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.
-----------------------------
----- Original Message -----
From: Carol
To: phaedrus
Sent: Sunday, March 03, 2002 3:18 PM
Subject: Yorkshire Pudding
Yorkshire Pudding?
Hello Carol,
See below.
Phaed
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: 450º F Time: 10 - 15 min. I use a glass pie plate so if
you also do turn the heat down 25°F.
Tip
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.
Ingredients:
Lard - a little, melted,
Plain flour - 110 g (4 oz),
Egg - 1,
Milk - 300 ml.
Cooking:
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.
----- Original Message -----
From: Carol
To: phaedrus
Sent: Sunday, March 03, 2002 3:18 PM
Subject: Rice Pudding
Creamy Rice Pudding?
Hello Carol,
See below.
Phaed
Creamy Rice Pudding
Ingredients
3 cups cooked rice
3 cups milk
1/2 cup sugar
3 tablespoons butter or margarine
1 teaspoon vanilla extract
Directions
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
Directions
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
----- 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,
Jenny
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."
Phaed
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