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On 8 Aug 2007 at 16:59, Linda wrote:

> I have read some books that refer to flummery.  I think it is made
> from fruit but I have not been able to find any information as to 
> what it is or how to make it . Can you help?
> Thanks and regards,
> Linda

Hello Linda,

See below.


Blueberry  Flummery

 2 c. fresh blueberries, washed
1/4 c. corn starch
3/4 c. sugar
1/8 tsp. salt
Juice of 1/2 lemon
Dairy sour cream

Put blueberries in saucepan with 1 cup water.  Simmer 5 minutes.  Put 
through sieve.  Add water to make 2 1/2 cups.  Mix corn starch, sugar 
and salt.  Stir in sieved berries.  Cook,stirring until thickened and 
clear.  Add lemon juice. Cool, stirring occasionally.  Chill.  Serve
with sour cream.  Makes 4 servings.
Rhubarb  Flummery

1 1/2 lb. rhubarb
1 1/2 c. water
1/2 c. sugar
1/4 tsp. vanilla extract
3 tbsp. cornstarch
Heavy cream

Cut rhubarb into 1/2 inch slices. Add water and sugar and simmer 
until mushy. Add vanilla.  Mix cornstarch with a little cold water;
stir into rhubarb.  Cook, stirring constantly, for 5 minutes, or 
until thickened.  Serve warm or chilled with cream, a little sugar 
if desired. Serves 4.

1 can Carnation milk, chilled
3 tsp. gelatin
1/2 tsp. vanilla
3/4 c. fine sugar
1/2 tsp. white vinegar
1/2 c. boiling water

Dissolve gelatin in boiling water; cool.  Put all ingredients 
together and whip until stiff. Top with whipped cream and 
chocolate shavings.
Blackberry Flummery

1 quart Blackberries
1/2 cup hot water
3 tbls cold water
Dash of salt
Dash of cinnamon
2 tbls cornstarch
1 - 1 1/2 cups sugar (adjust sugar to taste)
Wash and pick over berries, discarding any imperfect ones. 
Combine berries, water, sugar, salt and cinnamon in a saucepan. 
Bring to a boil, stirring well. Reduce heat an simmer gently 
about 5 to 8 minutes. Add 3 tablespoons cold water to cornstarch 
to make a smooth paste. Blend into hot cooking berries. Stir 
constantly until berries are slightly thick and translucent in 
color, about 2 to 3 minutes. Serve cold with milk for breakfast 
or with whipped cream for dessert.

Hungarian Apple Pie

Dear Sir,
I happened to be browsing your website for recipes, and I noticed 
that someone wrote in for a recipe for "flat apple pie".  What they 
were asking for sounded an awful lot like a Hungarian recipe that 
my mother and my aunt used to make.  I thought maybe that I'd enclose 
a couple versions from two of my cookbooks.  (I make these for myself, 
since it's a nice thing to do with apples in the fall, and it's a 
little different from the usual apple pie recipes.)

The first is from a cookbook called "The Hungarian Cookbook" by Susan Derecskey.

Hungarian Apple Pie

The Dough

2-1/4 cups sifted all-purpose flour
1/4 t. salt
1/2 t. double-acting baking powder
1/2 C. vanilla sugar  (just use regular powdered sugar.  Vanilla sugar is 
powdered sugar stored with a vanilla bean in it.)
3/4 C. butter (cold)
2 egg yolks (cold)
1 t. grated lemon peel
Sift together the flour, salt, and baking powder, either into a mixing bowl, 
or directly onto a large floured clean surface (like a kitchen table or a 
pastry board).  Stir in the sugar and make a well.  Drop in the butter, egg 
yolks, and lemon peel.  Using your floured fingertips or a pastry blender, 
work all the ingredients together as quickly as you can until they are 
rather evenly mixed. then try to squeeze all the pieces and crumbs together 
into a smooth ball.  This can take some doing, and you may have to resort 
to sprinkling some ice-cold water on the dough to bind it.  Work as quickly 
as you can to avoid "burning" or overworking the dough by causing the butter 
to melt.  Flatten the ball with the heel of your hand by pushing from the 
center out in all directions.  Fold the edges in to make a ball again.  Wrap 
it in waxed paper or plastic wrap, and refrigerate it for at least 1 hours.  
(The dough will actually keep in the refrigerator for several days.)  When 
you are ready to make the pastry shell, take the dough out of the refrigerator 
and give it about 1/2 hour to come to room temperature.  Divide it more or 
less in half.  Put the smaller portion back in the refrigerator, and turn 
the oven on to 400 degrees.  Roll out the large half 1/4 inch thick, and 
shape it for the pan you intend to use.  [The recipe doesn't say what size 
pan to use, but a 8 x 12 pan would be sufficient.]  Butter the pan, and line 
it with the dough, prick it in several places with a fork, and place it in 
the preheated oven to bake for 10 minutes.  Let the shell cool off before 
filling it.

Apple Filling

3 medium green cooking apples (about 1 pound)  [I use golden delicious]
2 t. lemon juice
1/2 C. sugar
1/2 t. cinnamon
1/2 C. chopped walnuts (2 oz.)
2 egg whites
2 T breadcrumbs
1 whole egg, lightly beaten

Remove the rest of the dough from the refrigerator and let it come back 
to room temperature while you make the filling.  Peel the apples and 
grate them, using the large hole of the grater.  [My mother and my aunt 
both just sliced the apples into thin slices.  But this does make it a 
little more elegant.]  (You should have about 3 Cups of apple pieces that 
look like broken match sticks.)  Immediately sprinkle with lemon juice to 
keep the apples from turning brown.  Flavor with lemon peel, cinnamon, 
and 1/4 of sugar.  Stir in the chopped walnuts.  Roll out the dough 1/4 
inch thick and in the appropriate shape for the pan.  Preheat the oven 
to 400 degrees.  quickly beat the egg whites with pinch of salt, then 
gradually add the remaining 1/4 cup of sugar and continue beating until 
stiff.  Fold the beaten whites into the apple mixture.  Sprinkle the 
half-baked pastry shell with bread crumbs, and fill it with the apples.
Carefully put the upper crust in place, seal the edges, and prick it 
with a fork in several places.  Paint the crust with the beaten egg, 
and place the pie pint he middle rack of the oven to bake for 20 minutes,
or until the crust is a shiny golden brown.
My aunt used to also add raisins or currants into the apple filling.
This pie is cut into squares when cooled, and can be eaten with just 
your hands.

The second recipe for flat apple pie comes from "The Paprikas Weiss 
Hungarian Cookbook" by Edward Weiss with Ruth Buchan.  It's very similar 
to the one above but a little simpler to make.

Apple Linzer Cake


2 C. of sifted all-purpose flour
1/4 t. of salt
1 t. of baking powder
[1/3 C. sugar -- the book omits this ingredient, but the dough is s
upposed to be slightly sweet, so I think it's a typo.]
1/4 lb. of unsalted butter, cut into small pieces
2 egg yolks
1/3 C. sour cream
1 T. water


5 large green apples, peeled, cored, and thinly sliced
1/2 C. sugar
1 C. golden raisins
1 t. cinnamon
3/4 C. of fine bread crumbs

1 egg yolk
1 T. cold milk
1/2 C. of finely chopped walnuts

Measure the flour into a mixing bowl.  Add the salt and baking powder,
and cut in the butter with a pastry blender.  Stir in the egg yolks, 
sour cream, and water.  form the dough into a ball.  Wrap the dough 
in waxed paper and chill for 1 hour.

Preheat the oven to 375 degrees.

Roll the dough on a lightly floured surface to form a rectangle 15 inches
wide and 6 inches long.  Fold the dough in half and then in half again.
Roll again, and again turn the dough 1/4 turn on an imaginary clock.
Repeat this procedure three time.  Cut the dough in unequal parts.
Roll 2/3 of the dough and line the bottom and sides of the cake pan.

To prepare the filling, slice the apples and place them in a colander.
Leave for 30 minutes to let the juices to flow.  Press the juice from
the apples and discard.  Put apples in a mixing bowl and stir in the 
sugar, raisins, cinnamon, and bread crumbs.  Fill the apple mixture 
into the cake pan.  Cover with the remaining rolled dough.  Stir together
the egg yolk and milk, and brush over the surface of the pastry.  Cover
with the chopped walnuts.  Bake in a preheated oven for 45 minutes.
If the walnuts are browning too quickly, cover the cake with aluminum
foil but remove the foil 10 minutes before the total cooking time has
elapsed.  Serve at room temperature.

Neither my mother, nor my aunt (who was the better cook) used walnuts 
either in the filling or as a topping -- although walnuts are a main 
feature of many Hungarian deserts.  There is also a delightful variation
of this recipe using a cottage cheese filling, and which may or may not
be topped with the second layer of dough.

Cottage Cheese filling  (from the Susan Derecskey cookbook)
Press 1 lb of small curd cottage cheese through a potato ricer.
Some milky liquid will come through the ricer first; wipe it off
and discard.  Lightly mix the riced cottage cheese with 4 egg yolks
and 1 cup of vanilla sugar (or plain powdered sugar). Stir in 1-1/2 t.
of grated lemon peel.  [I think my aunt, who made this variation a
lot, also added the juice of 1/2 lemon.]  Use as soon as possible.

Okay, that's it.  I don't know if you'll use this on your website
or not, but I thought I'd just send these to you for the record.


Nita Pods

My husband has just brought back some peeled Nita pods (large, bean-like
looking vegetable) from the Chinese grocery store and I cannot find any
recipes anywhere on Google. Any suggestions please?

Thank you,

I found these for sale, but I could not locate any recipes using them.


Suzanna's Pride

Hello, I think this recipe may have been in a Women's Institute cookbook in
British Columbia.

The recipe name is "Suzanna's Pride"

It is a  bar with a shortbread base. The center is made of sort of a raisin
type cake. The topping is made of whipped egg whites and brown sugar and
coconut ( not sure about the coconut)



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