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----- Original Message ----- 
From: Patricia 
Sent: Sunday, February 07, 2010 5:06 PM
Subject: Frezine Recipe

My grandmother used to make frezine (SP).  They were made with yeast, eggs 
and anise seed.  They were round like a donut.  Then you baked them, cut 
them in half life a bagel then toasted them under the broiler. 
Do you have a recipe?

Thank you.



I cannot find anything called "frezine". The closest thing that I know to your description is Italian "friselle". These are bagel-shaped and are baked, then sliced in half and baked again. However, I cannot find any recipe for them that calls for anise seed. For recipes, see these sites:

Italian Food at


Friselle 2


Chilton Aluminum Popcorn Popper

----- Original Message ----- 
From: Timothy 
Sent: Thursday, February 11, 2010 2:50 PM
Subject: Popcorn Popper

Dear Uncle Phaedrus:

I am writing after having taken a careful look around your archives. 
They make for fascinating reading.

My question is not a recipe one, although I hope you can help me with my problem, 
as I have seen you have luck finding things other people fail to.

I am looking for instructions on using a popcorn popper. It's an older variety and 
all I have been able to find are sites selling similar models - most notably the one 
with the butter 'attachement' that mine seems to lack.

It is marked: Chilton's Aluminum 3 Qt Corn Popper (on the side) &
Aluminum Speciality Co. (on the bottom)

It comes with a cord like the vintage Tostess toasters used and a glass cover.

Any and all help would be appreciated.
Thanks in advance.


Hello Timothy,

Chilton Aluminum Specialty Company was located in Manitowoc, Wisconsin. They appear to have closed their doors in the 1970s. So, there is no going back to the manufacturer for a set of instructions. That leaves only:

1) Putting out the word and hoping that someone who has a Chilton Aluminum 3 qt corn popper is willing to scan their copy of the instructions and e-mail them.
2) Purchasing another popper that has the instructions with it. You may be able to do this on E-Bay. See:

I will post this on my site to allow 1) to have a chance.


Raw Deal Oil & Vinegar

----- Original Message ----- 
From: jeffrey
Sent: Thursday, February 11, 2010 6:15 PM
Subject: Raw Deal Restaurant Austin,Texas

>I have been searching for the oil and vinagar recipe that was used at the 
>Raw Deal Restaurant that was on West 6th Street in the 80's in Austin,Tx.I 
>am so happy to have found your website.I showed it to my wife and she is 
>already planning on using the info found.We have added it to our 
>Thank You Jeffrey ,Tx

Hello Jeffrey,

Glad you like the site.

I had no success searching for a recipe for the Raw Deal's oil and vinegar. Sorry.


Entenmann's Almond Danish Ring

----- Original Message ----- 
From: Laura 
Sent: Friday, February 12, 2010 1:53 PM
Subject: Entenmann's Almond Danish Ring

Dear Phaed,

When I was a little girl my mother used to buy fresh baked rolls from a local 
bakery and an Entenmann's ALMOND Danish Ring every Sunday after church. 
For years you could buy them in just about any grocery store, but about 10 years 
ago I noticed they weren't available as much... or at all. After years of searching 
for them and only having Walnut or Pecan to choose from I contacted Entenmanns 
directly about 2 years ago to see if they were still being made. They wrote me back 
and explained that they only make their ALMOND Danish Ring occasionally throughout 
the year... well, to this day I haven't seen them in any grocery stores AND their 
own website doesn't even list them... 
So if Entenmann's isn't selling them anymore, I'd love to have a copy cat recipe that 
I could go to when I'm craving it! If you can help, it would be great!! 


Hi Laura,

Sorry, I had no success locating a copycat recipe for Entenmann's ring, but you might be interested in this:

Danish Kringle


Morrison's Boston Cream Pie Filling

Another past request that was on the list.

Morrison's Boston Cream Pie Type Filling

6 lbs 		milk (3 qts)
1 oz 		salt
2 lbs 8 ozs	sugar

2 lbs		milk (1 qt)
8 oz		pastry flour
8 oz 		corn starch
2 lbs		whole eggs

1 oz		vanilla extract
4 oz		margarine

1 lb 		egg whites
1 lb 		sugar

Mix 3 qts milk, 1 oz salt, and 2 1/2 lbs sugar in saucepan and bring to a boil. 
In a separate bowl, dissolve 8 oz pastry flour and 8 oz corn starch in 1 quart 
of milk. When thoroughly dissoled, add 2 lbs eggs and mix well.

Gradually add the dissolved mixture to the mixture boiling in the saucepan. 

Add it slowly, stirring cotinuously, to prevent lumps. Cook thoroughly to 
eliminate any taste of the corn starch and flour, but don't cook it until 
it is too thick. When done remove from stove and add 1 lb coconut, 1 oz 
vanilla extract, and 4 oz margarine.

While the first mixture is being prepared, place in mixing bowl 1 lb egg whites. 
Add 1/2 lb sugar and beat until stiff. Add the second 1/2 lb of sugar and continue 
beating until all of the sugar is dissolved. Remove from the machine and pour the 
first mixture over the egg white mixture while it is still hot. Stir with a wire 
whip until the mixture is thoroughly blended.

Put filling in pre-baked pie shells.
  ----- Original Message ----- 
  From: james 
  To: Phaedrus 
  Sent: Friday, September 23, 2011 5:52 AM
  Subject: Re: Boston Cream Pie

  If you have the filling recipe, you have it. Morrison's made a variety of cream pies (page 26 of my book shows a coconut cream pie, 
  page 24 shows a chocolate cream pie). The coconut cream pie and the chocolate cream are recipes.

  There is a pineapple boston cream pie and a cherry boston cream pie. These are just toppings for the boston cream pie filling. 

  Instructions for all of these pies are:

  Roll 10 pie crusts, use 7 oz. dough per pie. Bake at 350 degrees 12-15 minutes until slightly brown, set set aside. 
  (In today's world a store bought pie crust would work) 

  Then fill cooled pie shell with filling. Top with whipped topping if not using Cherry or Pineappple topping on Boston Cream. 
  Cut into 8 slices.   Keep refrigerated.  

  The Cherry Boston Cream Pie instructions simply say: Use glazed cherries for Cherry Boston Cream Pie


"... the HMS Victory Burger was a truly monstrous concoction topped with representatives from every known food group: mushrooms, bacon, egg, cheese, onions, sausage, lettuce, and tomato."
Uneasy Relations by Aaron Elkins

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