Text 10074, 106 rader
Skriven 2014-02-18 16:24:21 av Ruth Haffly (1:396/45.28)
   Kommentar till text 9994 av Dave Drum (1:18/200.0)
Ärende: Lard
============
Hi Dave,


RH> I'll have to look & see, next time I get to a place that has the
RH> lard. My mom used to buy the one pound blocks from the A&P or
RH> Victory stores; I've no idea of the origin or processing method but
RH> she couldn't make a half decent pie crust without it. If she tried
RH> any other shortening, the crust ended up resembling cardboard.

 DD> My first pie crust was made with pig fat ... but, it was bacon
 DD> dripping. I had decided (at age 12) to make an apple pie. But, after
 DD> the apples
 DD> were swiped from the tree down the alley, peeled, cored and sliced I
 DD> found that we were flat out of Crisco and lard, with not enough butter
 DD> to do the job. Then my eyes lit on the can of bacon dripping that was
 DD> kept on the counter next to the stove. And a little light went off in
 DD> my head "lard is pig fat - bacon grease is pig fat".   Bv)=

 DD> The pie was different but very well received.

One of those "hey, why not?" moments that turned out quite successful.
Sounds like it was downright tasty--wonder how the fat from the pepper
bacon we get up in NY would work. Probably quite well, and add a
slightly different, tho not ovjectionable, taste.

RH>  DD> I get the "dairy made" buttermilk - which is thick and creamy.
RH>  DD> "Real" buttermilk (leftovers from churning) is much more thin
RH>  DD> and watery - at

RH> It was thin and watery when I made butter, back in the late 70s &
RH> early 80s.

RH>  DD> least it was when I used to help my old maid aunties at their
RH>  DD> diary farm. Churning butter and running the cream separator
RH>  DD> were the tasks I was allowed to do.

RH> How did you churn the butter--with an old fashioned churn? I used
RH> either my stand mixer or a blender. Started with the former, later
RH> switched to using the latter as it was a lot faster.

 DD> The were old fashion - heated their house with a coal stove in the
 DD> living room. Water was pumped from a well or cistern (for soft water).
 DD> Air conditioning was fans from the local funeral home. Milking was
 DD> done by hand. And both the churn and the cream separator were run by
 DD> hand.

That would have been quite the job, especially as they got older.

 DD> The only nod to modernity other than having electric lights and
 DD> refrigeration (for the milk and some food) was a "bottle-gas" cook
 DD> stove. Even the telephone was a wall-mounted, hand cranked unit.

Were they on a party line too?


 DD>       Title: Old Fashioned Bread Pudding
 DD>  Categories: Breads, Dairy, Fruits, Desserts, Sauces
 DD>       Yield: 6 servings

 DD>       2 c  Milk
 DD>       4 c  Coarse bread crumbs
 DD>     3/4 c  Sugar
 DD>     1/4 c  Butter; melted
 DD>       2 lg Eggs; slightly beaten
 DD>     1/4 ts Salt
 DD>     1/2 c  Raisins
 DD>       1 ts Ground cinnamon or nutmeg

Never seen it with bread crumbs before, usually see bread, cubed.

 DD> MMMMM-----------------------VANILLA SAUCE---------------------------
 DD>       1 c  Sugar
 DD>       2 tb Cornstarch
 DD>       2 c  Boiling water
 DD>       4 tb Butter
 DD>       2 ts Vanilla

 DD>   MAKE THE SAUCE: Mix sugar and cornstarch in saucepan. Stir
 DD>   boiling water in gradually. Boil 1 minute, stirring
 DD>   constantly. Stir in butter and vanilla. Keep hot until
 DD>   time to be served.

 DD>   MAKE THE PUDDING: Heat milk to scalding; pour over bread
 DD>   crumbs. Cool.

 DD>   Combine remaining ingredients and add to bread mixture.
 DD>   Pour into buttered 1 1/2 quart casserole. Set in pan of
 DD>   hot water 1" deep.

 DD>   Bake 1 hour at 350oF/175oC or until knife is inserted in
 DD>   pudding and comes out clean. Serve with Vanilla Sauce.

And sub out half the sugar for stevia to cut the carbs a bit. We've
found that subbing for half the sugar works well, much beyond that and
the stevia leaves a slightly bitter taste.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Matthew 6:11 | Give us this day our daily bread.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)