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Horn & Hardart Creamed Spinach
Horn & Hardart`s Creamed Spinach
1 lb. Raw spinach
1 tsp. Sugar
2 T. butter
3/4 tsp. Salt
1 1/2 T. flour
1/8 tsp. White pepper
3/4 cup milk
Wash spinach. Cook in a covered pan using only the water
that clings to the leaves. When done, chop fine.
Melt butter in separate pan. Add flour gradually, stirring
constantly until smooth consistency. Add milk slowly.
Cook until thickened. Add spinach to sauce. Add seasoning.
Serves 4.
----- Original Message -----
From: libero
To: phaedrus
Sent: Sunday, September 29, 2002 2:04 AM
Subject: leaf lard
Can you tell me what leaf lard is? I see it used in French Canadian
cooking.
Hello Libero,
Leaf lard is the highest grade of lard. It's made from the fat that comes from around
the animal's kidneys. It's processed and sold separately from the other lard.
Phaed
From: Carol
To: phaedrus
Subject: Fruit cake containing cocoa
Date: Saturday, September 28, 2002 10:22 PM
Hi Phaed,
In my roaming around the Internet, I came across this recipe, and I
remembered someone writing to you requesting a fruit cake recipe that
contained cocoa or chocolate. I thought I would pass this along to
you, so you could pass it along to her if you wished.
I really love all the great stuff you find for people and how you pass
along the great information you receive. You're such a great detective
and are providing us with such a wonderful resource!! Please keep up
the good work!!!
A loyal fan,
Carol
Delicious Recipes - Christmas Selection Rich Fruit Cake
600g (1lb 5oz) currants
175g (6oz) raisins
310g (11oz) sultanas
175g (6oz) mixed peel
150g (5oz) cherries - washed and quartered
25g(1oz) split almonds
25g (1oz) ground almonds
11/2 level teaspoon camp coffee
2 level teaspoon spice mix - my own mix containing cocoa, cinnamon,
ground ginger, allspice and nutmeg
A pinch of salt
The rind and juice of one small lemon
275g (10oz) soft dark brown sugar or molasses
275g (10oz) butter
350g (12oz) self-raising flour
75ml (3fl.oz) dark rum
6 large eggs
Extra: 25ml (1fl oz) dark rum Method:
1. Line cake tin, sides and base with greaseproof paper and outside
of tin with brown paper, sides and base.
2. Clean all fruit.
3. Add spices, coffee, almonds, salt, lemon rind and juice to fruit
in separate bowl; mix well then add rum and leave to soak for 24 hours.
4. Prepare rest of ingredients.
5. Cream butter and sugar well.
6. Add beaten eggs gradually to butter and sugar alternately with flour.
Leave a small amount of flour to coat fruit mixture.
7. Gradually stir in all other ingredients until all are thoroughly
incorporated.
8. Put mixture in tin making a good well in centre. Cover lightly with
greaseproof paper with small hole in centre.
9. Place in a pre-heated oven, oven shelf just below centre. Bake
until cooked approx: 3hrs. Temperature of oven: 130 oC, 250 oF or Gas 1
10. When cooked leave in the oven for a few minutes with the door
open, remove to a draught free place and pour an extra 25ml (1fl oz)
of rum over the top surface of the cake. Leave in tin until absolutely
cold - overnight in a cool room.
11. Remove from tin and wrap completely in greaseproof paper and then
in foil. Store with the base on a flat surface until mature. This cake
improves with storing. I prefer to make the cake up to 12 weeks prior
to using.
----- Original Message -----
From: Norma
To: phaedrus
Sent: Sunday, September 29, 2002 1:22 PM
Subject: plum liqeuer
I have been given a ton of ripe plums. I have washed them, destoned
them and frozen them. Are there liqeuer recipes I can do at home
using the plums? Thank you, Norma
Hello Norma,
Norma, I tried to send these to you via e-mail, but my e-mails kept
getting bounced back. You may be missing a lot of correspondence
because of your e-mail settings. Stopping SPAM is one thing, but
if you aren't careful you throw out the baby with the bathwater.
Below are some recipes. Most such recipes call for fresh plums, but
perhaps your frozen ones will work as well.
Phaed
Homemade Plum Liqueur
2 pounds red or blue plums, washed, halved, pitted
2 cups sugar
3 cups 80-proof rum
Put plums in glass jar with tight fitting lid. Add sugar and rum. Stir
or shake frequently to dissolve sugar. Let stand for 4 months. Strain
and filter(see below) and use the liquid as your cordial, the plums as
a yummy dessert.
Strain and Filter
You have to remove the things you steeped in your alcohol before aging
or bottling it. Usually this is done in the two step process described
here. Straining involves pouring the mixture through a strong, coarse
filter. After the main liquid passes through, you should pick up the
filter, with solids trapped in it, and squeeze out what liquid you can
get. Don't worry that you're also squeezing some solids through the
filter. Don't use anything stronger than your hands, though. Mashing
the fruit will have exactly the opposite effect, robbing you of liqueur
by leaving it suspended it in the fiber of the fruit. Actually, it's
possible that some sort of fruit-press might help, but be careful.
After you've squeezed out what you can, discard the solids. Take the
liquid yield you have so far, and pour through a finer filter, to
remove the small solids that escaped the first pass. Do this as many
times as it takes for you to be satisfied that the liquid is reasonably
free of solids
------------------------------------------------
Plum Liqueur
Categories: Alcohol, Beverages
Yield: 3 cups
1 1/2 lb Fresh plums
2 c Vodka
1 1/2 c Sugar syrup (see recipe)
1 pn Cinnamon
Plums can be found from May to August. Choose rich coloured ones
ranging from fairly firm to slightly soft. Avoid hard, shriveled,
poorly coloured, soft, bruised or split ones.
Halve and pit plums and combine in jar with vodka (gin may be used
also), sugar syrup, and cinnamon. Cover and invert jar daily until
sugar is disolved (about 4 days). Place in a cool dark place for 3 months.
Occasionally shake gently. Strain. Ready to serve.
Yield: 3 cups plus Container: Wide mouth quart jar
---------------------------------------------------
Plum Liqueur
1 lb. plums, halved
1 teaspoon ground allspice
2 cups sugar
3 3/4 dry white wine
2 cups dry gin
Place the cleaned and pitted wild plums in a large saucepan and stir
in the allspice, sugar and wine. Bring to a boil, stirring frequently
until the sugar has dissolved. Remove pan from heat and stir in the
dry gin.
Pour mixture into a crock or glass jug and cover the top tightly.
(As I use a large crock, I simply stretch some good plastic wrap
tightly over the mouth of the crock and it seals it sufficently).
Set crock or jug aside for 5 - 6 days to infuse.
Sterilize and dry 2 - 3 bottles. (If you have doubled or tripled
this recipe you will need that many more bottles so plan ahead)
Then strain the liqueur through a piece of cheesecloth placed over
a large jug or mixing bowl. Squeeze as much liquid out as possible.
Pour the liquid into the sterlized bottles and seal with new corks.
Allow at least 1 month (I know it's hard) for the liqueur to mature
before serving.
----- Original Message -----
From: Delbert
To: phaedrus
Sent: Sunday, September 29, 2002 6:52 PM
Subject: carpet
> what is the best way to clean carpets and what with?
>
Hello Delbert,
This website has the best carpet cleaning information that I've seen:
Carpet Care
Phaed
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