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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2338.0. "BOOK: Whistler's Mother's Cookbook" by DPDMAI::HUDDLESTON () Mon Apr 02 1990 09:07

    The following replies from myself will be from a little book called
    "Whistler's Mothers cookbook".  Its a lovely little book that gives the
    background of the Whistler family.  
    
    The book notes that the recipes are for large amounts.  You can half
    the ingredients if you don't want to make such a large recipe.
    
    All cakes are extremly rich and should be prepared in the following
    way:  Line cake tins with buttered greaseproof paper, putting a double
    layer in the bottom with butter between the layers.  To prevent the
    edges of the cakes burning, tie a double thickness of brown paper round
    the outside of the tin.  While baking, put several layers of brown
    paper or newspaper under the base of the tin.  Before starting to make
    either sponges or yeat cakes and buns, make sure the equip. and
    ingredients are warm.

T.R	Title	User	Date	Lines
2338.1	Chickens in Cream	DPDMAI::HUDDLESTON	`Mon Apr 02 1990 09:13`	24
	Chickens in Cream 1 roasting chicken, 3-3 1/2 pounds dressed 1 tablespoon lard 1/2 cup butter 2 tablespoons flour 1 1/4 cup light or single cream 4 tablespoons fresh chopped parsly Joint the chicken and divide into 6 or 8 pieces. Heat the lard in a frying pan on a moderate heat. Put in the chicken pieces, skin side down first, and cook them for 3 minutes each side until they are golden brown. Lower the heat and continue cooking for 20 minutes, turning the pieces occasionally. Put them on to a dish and keep warm. Pour all the fat from the pan. Put in the butter and melt on low heat. Take the pan off the heat and stir in the flour. Stir in the cream and parsley and bring gently to the boil. Return the chicken pieces to the pan. Coat them in the sauce and simmer for 1 minutes. Serves 6.
2338.2	Marlborough Pudding	DPDMAI::HUDDLESTON	`Mon Apr 02 1990 09:20`	25
	Marlborough Pudding Rind of 2 lemons, thinly pared 1 1/2 cup water 7 medium cookig apples 1/2 cup butter 2 tablespoons heavy or double cream 7 eggs, beaten 7 tablespoons sugar 1/2 nutmeg, grated Oven at 350 Simmer the lemon rind in the water for 30 minutes. Strain it and reserve the water. Peel, core and chop the apples. Put them into a saucepan with the lemon watter and simmer, covered, for 15 minutes. Rub the through a sieve. Beat in the butter, cut into small pieces, the cream, eggs, sugar, and nutmeg. Pour the mixture into a lightly buttered, 8-cup, ovenproof dish and back the pudding for 50 minutes until it is set and golden. Serves 12-16
2338.3	Common Apple Pie	DPDMAI::HUDDLESTON	`Mon Apr 02 1990 09:25`	23
	Common Apple Pie Pastry (if you want the recipe let me know) 4 med. cooking apples 1/2 cup demerara or raw sugar 3 teaspoons ground cinnamon 3 teaspoons ground allspice 1 tablespoon quince or apple jelly Beaten egg or milk for glaze Oven at 425 Line an 8" diameter pie plate with two-thirds of the paste. Peel, core, and thinly slice the apples. Put one third of them into the bottom of the pie and sprinkle them with one-third of the sugar and spices. Do this twice more and spoon the quince or apple jelly on top. cover the pie with the remaining paste. Prick all over with a fork. Bruch the top with beaten egg or milk. Bake for 40 minutes. Serve hot with Soft Custard or Cream. Serves 8
2338.4	Cider Cake	DPDMAI::HUDDLESTON	`Mon Apr 02 1990 09:37`	19
	Cider Cake 8 cups flour 2 teaspoons baking powder 1 netmeg, grated 2 cup sugar 2 2/3 cup raisina 2 1/2 cup still, dry cider butter for greasing oven at 350 Sift the flour into a bowl with the baking powder and grated nutmeg. Mix in the sugar and raisins and make a well in the center. Pour in the cider and mix everything to a smooth dough. Press it into two buttered, 2-pound loaf tins. Bake the cakes for 1 hour and immediately turn them on to wire racks to cool.