Text 32606, 117 rader
Skriven 2013-01-13 06:50:00 av Dave Drum (62776.cooking)
  Kommentar till text 32589 av JIM WELLER (1:123/140)
Ärende: Potpourri
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Something else that bugs me is the use of can sizes in adverts and
 DD> (formerly) in recipes.

 JW> Even worse is an older recipe that refers to a price as the amount.
 JW> In my mom's personal recipe book there is something from around
 JW> 1962-1965, when we lived in Ottawa, called Fran Miller's Coffee
 JW> Cake that calls for a 25 cent tub of sour cream. How much is that in
 JW> metric?

 JW> And a much older one for a baked lamb dish from an elderly great
 JW> aunt calls for a "half pence worth of mixed spice, the pork kind,
 JW> not the sweet kind".
 
Which leaves open the question of amount and what sort of "spice" were they
really talking about. Was it a 14-Spice Dry Rub Mix, Pullman Pork Chop
Seasoning, an early-day Mrs. Dash, or ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Seasoning Mix 
 Categories: Spices, Herbs, Chilies
      Yield: 1 jar

    1/4 c  Salt
    1/2 ts Bay leaves; ground
    1/8 ts Thyme
      1 ts Dry mustard
    1/4 ts Ginger
      1 tb Black pepper
  1 1/2 tb Garlic powder
      1 ts Paprika
    1/2 ts Chervil
      1 tb White pepper
    1/4 ts Ground sage
    1/2 ts Celery seed
      2 tb Cayenne pepper
      2 tb Onion powder
    1/2 ts Cilantro

  Mix all ingredients together well. Store in a tightly
  covered glass jar for use as needed. Excellent for
  seasoning any any pork dish. Use as you would any
  seasoning mix, and do not add extra salt to the dish. 
 
  From: http://www.bigoven.com

  Uncle Dirty Dave's Archives

MMMMM

Years ago I came across a cookie recipe calling for "5 cents worth of hearts
horn." Since I was friends with a guy named Wally Hartshorn my radar switched
ON and I had to go research the ingredient. I still do not know how much 5c
worth is/was. But I now know that Hearts Horn is actually spelled hartshorn. It
is also called bakers' ammonia (ammonium carbonate). It is an ammonia compound
and not harmful after baking. 

Can be substituted for equal amount of baking powder in any cookies recipe. It
is an old-time leavening favored for cookies, such as German Springerle. It is
said to give a "fluffiness" of texture baking powder can't. Its leavening is
only activated by heat, not moisture (such as baking powder). 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hartshorn German Christmas Cookies
 Categories: Cookies, Snacks, Desserts
      Yield: 200 Servings
 
      2 c  Sugar
    1/2 ts Salt
 1 3/16 c  Shortening
      2    Eggs
      1 c  Milk
      1 tb Hartshorn *
    1/2 c  Boiling water
      2 ts Vanilla
           Flour to stiffen
      1 oz Anise seeds
 
  * Hartshorn can be obtained at your pharmacy. It is
  ammonium crystals
  
  Mix sugar, salt, shortening, eggs,and milk.
  
  In a separate bowl, dissolve the Hartshorn in the
  boiling water. Make sure it is completely dissolved.
  
  Add vanilla and anise seeds to the sugar mixture.
  
  Add hartshorn mixture to sugar mixture.
  
  Add enough flour to the sugar mixture to stiffen
  and not to be sticky. It may require 4-5 pounds!
  
  Roll out dough on floured surface, and cut with cookie
  cutters.
  
  Bake immediately after mixing in a moderate oven
  (325øF-350F) for 10-15 minutes.
  
  This entire recipe will make between 180-220 cookies.
  One half the recipe is suggested (up to 100 cookies).
  
  But, they are great!
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... A person is never happy except at the price of some ignorance - A. France
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