On 28 Mar 2007 at 21:05, Cynthia wrote:
> that is what i thought but i have a cook book over a
> hundred years old an some things i cannot read it says
> bread making i think the next step is take the hopps
> buds an boil till soft an an strain threw cheese
> cloth an set aside in a stone jar an too boil 4 good
> irish potatoes an boil down to a mush an sprinkle
> sugar over the potatoes until blood warm an add the
> hopps that have cooled ect so am i reading this
> wrong ? an if so how do or where do i go to learn
> about making yeast ?
This "hops yeast" is new to me, but I did find a couple of similar recipes
that might help you. It seems to be something like a sourdough starter.
Homemade Yeast Cakes From Hops
1 double handful of hops*
2 med. Irish potatoes
3 pts. water
1 tbsp. sugar
3 tbsp. flour Meal
*(This means the blossom of the hop vine when it is just fully opened
with the pollen still in it). Tie the hops in cheese cloth; peel the
potatoes; boil in the water until the potatoes are soft. Discard the
hops; mash the potatoes in the water; add the sugar and flour; set in a
warm place until it foams. If you still have a cake of yeast from last
making, add it after soaking. This hurries the fermentation; but given
time the mix will work without yeast starter.
When it has worked until good and light, thicken with meal so that you
can spread it on a board and cut it into cakes about twice as big as the
store cake. Set them in a cool place to dry. Soften one in warm water and
use it in bread just like any other yeast. Keep the cakes cool and dry
Spontaneous Barm, (homemade yeast)
4 quarts water
1 1/2 cups yellow hops, loosely packed
!/2 cup brown sugar, packed
1 rounded teaspoon salt
1 cup bread flour
1 1/2 lb. potatoes, cooked and mashed
Combine hops and water and bring to a boil. Simmer for 30 minutes,
stirring occasionally. Cool to lukewarm. Strain out hops, discard
flowers. Place liquid in a 6 or 8 quart container. Stir in sugar and
salt. Add some of the broth to the flour in a bowl to make a slurry.
Add the slurry back into the hops broth, stirring well. Set the bowl
in a warm spot, stirring occasionally, for two days.
Continue to stir the broth occasionally.
Stir in the still warm, (but not hot!), mashed potatoes. Stir well.
The mixture should have started to ferment. Let sit until the evening,
then strain and store in bottles filled 3/4 full of the yeasty coloured
broth. Store in the refrigerator. Bring the yeast to room temperature
Barm will keep 6 to 8 weeks.
On 23 Mar 2007 at 13:57, Cynthia wrote:
> What a wonderful and interesting website.
> I read somewhere recently about a tradition of the priest handing out
> "Pax Cakes" to people leaving church on (I believe) Palm Sunday. I
> am searching for history and a recipe. They were small cakes, I am
> thinking probably more like cookies. I thought I'd just type "Pax
> Cake" into the computer and be flooded with hits...not the case. Now
> I don't remember where I read it or if the tradition was Catholic or
> Anglican. I apologize for the lack of information. I just checked
> Chambers' Book of Days and there were some things that almost sounded
> like what I read about but not quite because I distinctly remember
> the term Pax Cake but I do think it was an Easter/Lent custom as I
> came across it while looking for recipes for Simnel Cakes. Thank you
> ever so kindly. Cynthia
These would be an Anglican custom:
"On Palm Sunday (the Sunday before Good Friday), in some parts of England,
small biscuits bearing the image of a lamb are handed out by the vicar to
his congregation as they leave church, bearing the words 'peace and good
neighbourhood'. The biscuits are called pax cakes (from the Latin for
'peace', pax). The custom goes back to at least the 16th
century, when cakes and ale were given out during morning service and
eaten and drunk in the church, to promote neighbourliness and good feeling
Beat one egg. Add and beat until smooth:
1 cup sour milk or buttermilk
2 tablespoons salad oil
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup white flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon soda
Grease heated skillet or griddle. (Electric skillets work well in
classroom settings.) Pour batter from pitcher onto hot griddle in
silver-dollar-sized dollops. Turn pax cakes when bubbles show.
Fry on second side until brown. Sprinkle with powdered sugar
or cinnamon/sugar mixture.
Makes 55-60 pax cakes.
Variation: Use 1 cup white flour, instead of combining whole
wheat flour, wheat germ, and white flour.
On 24 Mar 2007 at 16:33, Mary lu wrote:
> My late husband and I, when dating 35 yrs. ago loved to eat at Kings
> restaurant in Ft. Dodge Iowa. Our favorite meal was Tuna Frenchies.
> It was one sandwich quartered deep fried with tuna and cheese inside.
> I have tried to duplicate but can't get the outside crispie without it
> being soggy or burning it. I have dipped it in Eggs then cracker
> crumbs and fried, but it got too brown on the outside and mushy on the
> inside. my name is Mary Lu . Thank you
Hi Mary Lu,
Tuna Frenchie Like The King's Food Host Restaurants (Gloria Pitzer)
1 can (4 oz.) tuna packed in spring water, drained and all liquid pressed out
1 T. Miracle Whip
2 T. real mayonnaise
1 t. dry minced onion
1 T. sweet pickle relish
6 slices bread, white, whole wheat or rye
2 beaten eggs
1/3 c. milk
1/4 lb. butter or margarine
2 T. oil
Combine the first 5 ingredients to make the filling and set aside.
Arrange bread slices on working surface and beat eggs, milk and salt
in a shallow bowl. Melt butter with oil in a roomy skillet (don't let
the butter turn brown). Divide filling between half of bread slices and
place remaining slices on top. Heat the oil over medium high heat.
Dip each sandwich into egg mixture, coating both sides well and transfer
between 2 pancake turners or spatulas to the oil. Brown (this happens
quickly so watch it). Turn the sandwich over using the spatulas
to secure each sandwich. Brown the other side and remove to a paper
towel to drain. Cut in half and serve quickly.
(makes 3 generous sandwiches)
I looked for this recipe for years. It came from some women's magazine
back in the 60's and I lost part of the recipe in a move. I searched and
searched and finally found it.....Very worth the trouble.
One note: I have "cheated" on this recipe and substituted two loaves of
frozen bread dough (thawed thoughly according to package directions) for
the "bread" part of this recipe. There is some difference but not a
lot. While it is clearly a holiday recipe, its a family favorite in this
house and my family requests it for special occasions including birthday
breakfasts. This is the same recipe that I had from years and years ago,
cut from the magazine:
Christmas Sugar Plum Ring
Source/Author: Laurine Jack, Salem
Yield: 10 servings
1 package (1 tablespoon) yeast
1/4 cup warm water
1/2 cup milk, scalded
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
3 1/2 to 4 cups flour
2 beaten eggs
1/2 cup melted butter or margarine
3/4 cup sugar
1 teaspoon cinnamon
1/2 cup whole almonds
1/2 cup maraschino cherries, drained
1/3 cup dark corn syrup
Dissolve yeast in warm water. Set aside. Combine scalded milk, 1/3
cup sugar, shortening, and salt in mixing bowl. Cool to lukewarm. When
cool, stir in 1 cup flour. Beat well. Add yeast and beaten eggs. Add enough
of the remaining flour to make a soft dough. Mix and knead thoroughly and
place in bowl. Cover and let rise till double (about 2 hours). Punch down
and let rest 10 minutes.
Used frozen sweet bread dough…2 loaves for bundt pan.
Divide dough into 4 parts, further dividing each part into 10 pieces
and shape each piece into a ball. Dip balls in the melted butter and then
roll in 3/4 cup sugar mixed with the cinnamon. Arrange 1/3 of the balls in
a well-greased 10-inch tube or bundt pan. Sprinkle dough layer with some of
the almonds and cherries. Repeat process with dough, almonds and cherries
two more times.
Mix corn syrup with any remaining butter and cinnamon/sugar mixture
and drizzle over top of dough balls. Cover and let rise in a warm place
till double (about 1 hour). Bake at 350 degrees F. for 35 minutes. Cool 5
minutes in pan and then invert and remove pan onto serving platter.
The Golden Road to Samarqand