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Antique Book

From: Alice
To: phaedrus
Subject: Italian book of printing types
Date: Sunday, March 10, 2002 11:19 AM

Hi Phaedrus!

My fiancee is a printer and collects antique printing machines and type.

He has a leatherbound book in perfect condition which was printed in
1882.  The Fronts piece page says:
Armeniorum Patriarchae
Triginta Sex Lingus

In Insula S. Lazari

It shows various type specimens in 36 languages used for printing
religious material .  We believe it was printed in a Monastary on 
one of the Islands around Venice.  We would like to know what this 
religious order was, if it still exists and what happened to their 
printing and typecasting machines and where they are.  We would 
further like to visit them next time we are in Venice.  We would 
bring the book with us.  My finace' would like to talk to them 
about printing.

This is kind of a mystery to solve. I hope you enjoy the challenge!

Best regards to you and your family,

Hi Alice,

I think I have the information about the book.

> He has a leatherbound book in perfect condition which was printed in
> 1882.  The Fronts piece page says:
> Preces
> Sancti
> Armeniorum Patriarchae
> Triginta Sex Lingus
> Editae

The language is Latin.
The book is "The Prayer of Saint Nersetis the Great(aka Nerses IV)" in the 36 languages or typefaces edition. There was an earlier 1837 edition in 33 languages. St. Nersetis was an Armenian Patriarch

> In Insula S. Lazari
> 1882

This means that it was printed at the Armenian monastery on the island of Saint Lazarus outside Venice.
San Lazzaro degli Armeni

The monastery, San Lazzaro degli Armeni, is still active and has a huge library. This would be an interesting trip for you!


Orange Bread

----- Original Message -----
From: Robilynn
To: phaedrus
Sent: Monday, March 11, 2002 4:48 AM
Subject: orange bread

> Hi. I am looking for the recipe for the orange bread made by the 
> Hough Bakery, which I believe is now out of business. It was more 
> of a dessert or sweet roll to the taste, but it came in a loaf 
> like bread. 
> Can you help?
> Thanks!

Hi Robilynn,

No luck on the Hough Bakery Recipe, but try the one below.


Sweet Orange Bread

 Recipe By     : Published by Gold Medal Flour
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           minus 3 tablespoons water
    3      tablespoons   orange juice concentrate -- thawed
    1 1/2                eggs -- see note
    3      cups          Gold Medal Better for Bread Flour -- see note
      1/2  teaspoon      grated orange peel
      1/4  cup           sugar
    2      tablespoons   dry milk
    1 1/2  tablespoons   butter or margarine -- softened
    1 1/4  teaspoons     salt
    2      teaspoons     Fleischmann's Bread Machine Yeast
      1/2  cup           powdered sugar
    1      teaspoon      orange juice -- up to 2 teaspoons

 1/2 egg equals about 2 tablespoons slightly beaten egg.
 The recipe is published by Gold Medal and so specifies their 
 'Better for Bread' flour.   You could also use 3 cups of 
 unbleached flour and replace 1 1/2 tablespoons of it with 1 1/2 
 tablespoons of vital wheat gluten.
 The recipe as written specifies Fleischmann's Bread Machine Yeast; 
 I have personally had consistently better results with Red Star 
 regular active dry yeast; the standard measure is 2 teaspoons 
 per 1 1/2 lb loaf.

 Place all ingredients (except glaze, of course) in the bread 
 machine in the order recommended by the manufacturer.  Select a 
 Basic/White dough or a Sweet Dough cycle.
 Use a light or medium crust setting.  Push start.

 Remove baked bread from pan and cool on a wire rack.  When 
 completely cooled, drizzle with glaze, if desired.

 The use of a delay cycle is not recommended for this recipe 
 because it contains perishable ingredients.

 Makes 1 1/2 lb loaf.

Bilberry Syrup

 ----- Original Message ----- 
  From: george and jean
  To: phaedrus
  Sent: Monday, March 11, 2002 6:15 AM
  Subject: What is this?

  Monday 11th March 2002
  Dear phaedrus,
  We were recently given a present from a friend returning from 
  a skiing holiday in Italy and do not know what it is, can you 
  help please?
  It is a decorative jar containing a runny liquid and on the 
  attached label is this:-
  Edelweiss, Sapori Alpini. Mirtilli allo Sciroppo. On the 
  reverse of the label is entered under "ingredient" mirtilli 
  di bosco, acqua, zicchero di canna.
  Hope you can help, thanks
  George and Jean 

Hi Folks,

The label reads: "Edelweiss" - A taste of the Alps - Bilberry Syrup
The ingredients are: wild bilberries, water, and cane sugar.

Bilberries are European blueberries.
Edelweiss is the brand.
Use it on biscuits or pancakes or pour it over ice cream or fruit or cake.
Added to water, it's supposed to make a refreshing fruit drink.


Cake Mix Biscotti

 ----- Original Message ----- 
  From: Patty
  To: phaedrus
  Sent: Monday, March 11, 2002 10:47 PM
  Subject: biscotti

Hello Uncle Phaedrus,

Thank goodness for your wonderful
I am writing to you, to ask if you have a 
recipe for Biscotti , made from a cake
mix. Appreciate to have it ,,, if you do.
Thank You

Hi Patty,

I'm glad you like the site. I found the below biscotti recipe on the web.


  Biscotti - Anisette Toast

  Makes 2 dozen  

  1 (18.5 ounce) package yellow cake mix 
  3/4 cup vegetable oil 
  5 eggs 
  2 tablespoons anise seed 
  6 tablespoons anise extract 
  1 cup chopped almonds 
  1/3 cup confectioners' sugar for decoration 

  1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour 
  a 10x15 inch jellyroll pan. 
  2 In a medium bowl, stir together the cake mix, oil, eggs, anise 
  seeds, almonds, and anise extract. Mix well after each addition. 
  Pour into the prepared pan. 
  3 Bake for 20 to 30 minutes in the preheated oven, until a toothpick 
  comes out clean. 
  4 Cut down the middle of the pan, then cut each half into 1/2 inch 
  slices. Place slices on their side onto the jellyroll pan and return 
  to the oven for 8 to 10 minutes, until toasted. Cool and dust with 
  confectioners' sugar. 

Polish Soup

 ----- Original Message -----
From: jennifer
To: phaedrus
Sent: Monday, March 11, 2002 10:13 PM
Subject: (no subject)

> Hi. I am desperately trying to find a recipe for what 
"Granma" called borsch. But all the recipes i have found 
so far are not it. It is a polishrecipe for soup and includes 
egg, Polish sausage, assorted vegetables, and had a hint of 
vinegar. Unfortunately the recipe was never written down and
no one remembers how to make it. i would appreciate any 
assisstance you could offer.
> Thank you.
> jennifer

Hi Jennifer,

I could not find anything like that with egg. The egg may have been your Granma's own variation of a recipe?
Other than the egg, the below recipes are the closest that I could find.


Polish  Sausage  Potato  Soup

 Ingredients :
 2 tbsp. butter
 1 lb. smoked Polish sausage, sliced
 1 med. onion, chopped
 2 c. chopped celery & leaves
 4 c. shredded cabbage
 2 c. diced carrots
 3 c. cubed potatoes
 1 med. bay leaf
 1/2 tsp. thyme
 1 1/2 c. beef bouillon
 5 c. water
 2 tbsp. vinegar
 Salt to taste

 Preparation :
    Melt butter.  Add sausage (always boil sausage first), onion and
 celery.  Cook over moderate heat, stirring occasionally until onion
 is transparent.  Add cabbage, carrots, bay leaf, thyme, bouillon,
 water, vinegar and salt.  Bring to boiling point, reduce heat and
 simmer, covered until potatoes and carrots are done.
 Sauerkraut  Soup

 Ingredients :
 4 1/2 c. water
 4 med. potatoes, peeled and cubed
 1/2 tsp. salt
 1 lb. Polish sausage or knockwurst
 16 oz. sauerkraut
 1 med. onion (1/3 c. chopped)
 1 clove garlic minced (use more if
    you like)
 1 tsp. dried dill weed
 1 tsp. (or less) caraway seed
 1 c. dairy sour cream
 1 tbsp. flour

 Preparation :
    In Dutch oven bring water, potatoes and salt to a boil.  Cook
 until potatoes are tender.  Add sausage (cut in bite size pieces),
 undrained kraut, onion, garlic, dill and caraway, and bring to a
 boil and cook for 10 minutes on medium heat.  Combine the sour cream
 and flour in small bowl and add 1 cup of hot mixture; then return to
 pan and mix well.  Heat, but don't boil.  Season to taste with salt
 and pepper.  Serve with "Seasoned Oyster Crackers".


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