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Bologna Sandwich Spread

  ----- Original Message ----- 
  From: Sandy 
  To: phaedrus
  Sent: Monday, April 22, 2002 7:23 PM
  Subject: bolony 

  I am looking for a recipe for making bologny sandwich spread. 
  I know it has relish mayonaise and eggs. It could have paprika 
  in it also. My husbands mother use to make it for him. 
  thank you sandy

Hi Sandy,

This recipe comes in several variations. See below.


  Old  Fashioned  Bologna  Spread

   Ingredients : 
   1 1/2 lbs. coarse bologna ground
   4 hard boiled eggs, finely chopped
   4 oz. jar sweet pickle relish
   1 tbsp. mustard
   1 c. mayonnaise or salad dressing
   Pepper to taste

   Preparation : 
     Combine all ingredients until well blended.  Chill until ready to
   use.  Butter buns first to keep the spread from soaking into the
   bun.  Makes 1 quart of spread, enough for 3 dozen buns.  
   Bologna  Sandwich  Spread

   Ingredients : 
   1 lb. bologna
   3 hard boiled eggs, chopped
   3 diced pickles
   A few green olives
   Mayonnaise to taste

   Preparation : 
   Grind bologna, eggs, pickles and olives.  Mix with mayonnaise. Chill.
   Doc's  Special  Bologna  Spread

   Ingredients : 
   1 block bologna
   1 med. onion
   1 sm. jar sweet gherkin pickles
   1 black olive, finely chopped

   Preparation : 
      Finely grind bologna, onion, and pickles.  Mix together with
   olive and mayonnaise until well mixed.  Be careful NOT to use too
   much mayonnaise.  Use as sandwich spread. 

Hershey's Chocolate Cake

----- Original Message ----- 
From: Laura 
To: phaedrus 
Sent: Monday, April 22, 2002 10:17 PM
Subject: re: Hershey's Chocolate Cake recipes

Dear Phaedrus,  I've got a facsimile copy of Hershey's 1934
Cookbook that has three recipes that might be what
those folks are searching for.  There are three recipes
that pretty much sound like what his mom remembers,
one's called Demon Cake, another is Creole Chocolate
Cake, and the third is Hershey's Special Cake.  
It was the "Bittersweet Chocolate Cake" request on your 
4/20/02 archive list/ from Mark. Recipes follow:

Demon Cake

4 sqrs Hershey's Baking Chocolate
1 cupful butter
2 1/4 granulated sugar
1 1/2 cupfuls buttermilk or sour milk
3 cupfuls sifted cake flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 eggs, separated
1 tsp vanilla

Melt the baking chocolate over simmering water, and add to 
the butter and sugar creamed together well.  Add buttermilk
and flour which has been sifted with the baking soda,baking
powder, and salt, alternately, then add the well-beaten egg
yolks, and the egg whites, stiffly whipped, and lastly the
vanilla. Pour into 3 well-greased and floured 9-inch cake
pans.  Bake in moderate oven(350F) for 30-35 minutes.
Put together with Fluffy Vanilla Icing (page 35)

Creole Chocolate Cake

3 squares Hershey's Baking Chocolate
1/2 cupful granulated sugar
1 cupful milk
1 egg
1/2 cupful butter
1 cupful granulated sugar
3 eggs
1 tsp vanilla
2 cupfuls flour (allpurpose)
1 TBS baking powder
dash of cinnamon

Melt the baking chocolate, and add 1/2 cupful of sugar, and
the milk.  Cook in top of double boiler till well blended;
remove from the fire and add 1 well beaten egg.  Stir well
and cool slightly.  Cream butter and 1 cupful sugar; add 3
eggs, beaten well, and then the chocolate mixture and
vanilla.  Add the flour sifted with the baking powder and 
cinnamon.  Beat well.  Pour into 2 greased and floured 9-inch 
baking pans, and bake in a moderate oven (350F)
25 to 30 minutes.  Frost cake with Creole Icing (page 31)

Hershey's Special Cake

1/2 cupful butter
1 1/2 cups granulated sugar, sifted
2 eggs, unbeaten
2 cupfuls sifted cake flour
1/2 tsp salt
1 cupful sour milk
3  squares Hershey's Baking Chocolate, melted
1 tsp baking soda
1 TBS  vinegar

Cream butter, add sugar gradually and cream them 
together.  Add 1 egg and beat well.  Add second egg and
beat well.  Sift flour and salt, and add alternately with
milk, beating well.  Add melted baking chocolate.  Add
baking soda which has been dissolved in the vinegar.
Beat well.  Pour into two well-buttered 9-inch layer pans.
Bake in moderate oven (375F) 25 minutes.  Cool.  Cover
with Aunt Jessie's Chocolate Icing (page 30)

Icing Recipes:

Fluffy Vanilla Icing

1 cupful granulated sugar, 1 cupful water, pinch cream of
tartar, 2 egg whites, 1/2 tsp vanilla

Dissolve sugar in the water, and add the cream of tartar.  
Boil to the soft-ball stage (234F).  Beat egg whites until
very stiff, then pour syrup over them, beating all the time.
Add the vanilla, and continue to beat until frosting is cool
and of right consistency to spread.  Yield: About 3 cupfuls
icing or enough for three 8 or 9inch cake layers

Creole Icing

1 TBS softened butter, 1/4 cup clear black coffee, 3 TBS
Hershey's Cocoa, pinch cinnamon, 3 1/4 cupfuls 4x
sugar (confectioners')

Combine butter, coffee, cocoa and cinnamon. Gradually add
sugar, beating to spreading consistency.  Yield: 1 1/2
cupfuls icing or enough for a 8 or 9inch layer cake

Aunt Jessie's Chocolate Icing

1/4 cup butter, 1 1/2 cupfuls 4x sugar (confectioners'),
2 egg yolks, about 1/4 cupful milk or light cream, 1 tsp
vanilla, 2 squares Hershey's Baking Chocolate, melted,
1/8 tsp salt.

Cream butter, add sugar gradually, while beating constantly.
Add egg yolks, milk or cream, and vanilla.  Add melted
baking chocolate and salt, and beat thoroughly.  Beat
3 ro 5 minutes or until of right consistency to spread. (This
is a medium-dark icing that does not dry out even when
several days old). Yield: 1 2/3 cupfuls icing or enough for
an 8 or 9inch layer cake.

Those are the only cakes that came even close to what
they described.  Sadly, none of them had exactly the
same combination of ingredients remembered.  I posted 
them exactly as written, perhaps some now quaint term
( I love "lastly), will jog their memories.  
Hope it helps, Laura 
From: Mark
To: phaedrus
Subject: Re: Hershey's cake
Date: Tuesday, April 23, 2002 11:43 PM

       Thank you so much for the additional recipes.  You 
are quite thorough, and these additional recipes look promising.  
Thanks to you and the "helpful reader"!

Homemade Pancake Mix

 ----- Original Message ----- 
 From: Mary 
 To: phaedrus
 Sent: Monday, April 22, 2002 8:56 AM
 Subject: homemade pancake mix

dear sir:  i am looking for a receipe for pancake mix that can 
be stored..thanking you, i am , mary 

Hi Mary,

See below.


Homemade  Pancake  Mix

Ingredients : 
10 c. flour
5 rounded tsp. baking powder
1 tbsp. baking soda
1/4 c. sugar
1 1/2 tsp. salt (opt.)
3 c. crushed corn flakes
2 c. rolled oats
3 c. whole wheat flour

Preparation : 
Combine all ingredients, cover and store.  When ready to use, mix
1 1/2 cups dry mix, 1 egg and 1 1/4 cups milk.  Bake on griddle as
usual.  Yield: 18 cups dry mix.
Homemade  Pancake  Mix

Ingredients : 
3 c. self-rising flour
2 tbsp. sugar
3 level tsp. Rumford baking powder
2 eggs
1/2 stick margarine

Preparation : 
Melt 1/2 stick margarine.  Mix all together with all ingredients.
Add enough milk until you have the consistency you like.  Dip out
on greased griddle that you have melted the margarine in.  Cook
until a golden brown. 
Homemade  Pancake  Mix

Ingredients : 
10 c. all-purpose flour (3 lbs.)
2 1/2 c. instant nonfat dry milk
1/2 c. sugar
1/4 c. baking power
2 tbsp. salt
To Make Pancakes Or Waffles:
2 c. homemade pancake mix
1 c. water
1 egg
2 tbsp. oil (waffles - 3 tbsp.)

Preparation : 
Combine all ingredients in a large bowl.  Stir together to blend
well.  Put in a large airtight container.  Label.  Store in a cool,
dry place.  Use within 6 to 8 months.  Makes about 13 cups of
pancake mix.  This mix works for both waffles and pancakes.  Beat
smooth with a wire whisk or fork.  This makes eight (4 inch)
pancakes or four large waffles.  Here is our syrup recipe:  (Better
than "store bought".) 1 1/2 c. water 1 tsp. vanilla 1/4 c. pure
maple syrup   Combine ingredients in a saucepan and bring to a boil.
Boil gently until sugar is completely dissolved.  Store in tightly
covered container in the cupboard. Keeps indefinitely.  To make
pecan waffles, sprinkle chopped pecans on the batter just before
closing the waffle iron.  For strawberry waffles, top hot waffle
with fresh or thawed frozen strawberries and whipped cream.  

Marble Slab Fudge

----- Original Message -----
From: Ellen
To:   phaed
Sent: Monday, April 22, 2002 10:16 AM
Subject: marble slab fudge receipes

> I am looking for a (or a few) Marble Slab Receipe(s) for Fudge. 
> We have the big copper pot and need to know the proper method 
> for making such fudge.
> Thanks,
> Ellen

Hi Ellen,

There weren't many recipes online for marble slab fudge. Below are all I could find.




2 oz. [60 grams] Bitter chocolate (or 6 Tablespoons of cocoa with 2
tablespoons of oil) 2 cups sugar (fine grained sugar will dissolve fastest)
3/4 cup milk, or cream, or half milk and half cream (Cream will produce the
richest fudge but it is more expensive.) 1 tablespoon butter 1 teaspoon
vanilla 3/4 cup nuts (optional, I never use them myself, but you might like
nuts in your fudge.) a few grains of salt

Useful equipment: a candy thermometer and a marble slab 18'' by 18''. You
might be able to make do without these, I haven't tried it. The marble in
particular is useful for cooling the candy quickly.

1. Assemble all materials and utensils; see that hands and nails are clean.

2. Put chocolate into saucepan and melt over hot (not boiling) water in
another saucepan until free from lumps. If you are using cocoa, then mix the
cocoa and oil thoroughly in the saucepan.

3. Add the 2 cups of sugar very slowly to the chocolate, stirring well.
(With granulated sugar, moisten with 2 tablespoons of water to help

4. Add 3/4 cup of milk and salt, slowly while stirring.

5. Place saucepan over low heat. (Note, no longer as part of a

6. Stir constantly (back and forth, not round and round), until the sugar is
entirely dissolved. Bring up to simmering but do not let boil. (This is
vital. The sugar must fully dissolve before you let it go to a boil. If the
sugar doesn't dissolve, it will recrystallise.)

7. Wash down the sides of the saucepan: Have a cup half full of water, dip
the pastry brush in this, shake it a little leaving some of the water in the
brush. Wipe the sides of the saucepan from the top down to the sugar
mixture. (If sugar is standing in grains all up and down the sides of the
saucepan, theses grains will keep your candy from being smooth because they
will cause many other grains to form when you are working the fudge.)

8. Test your mixture to make sure that there are no grains of sugar left:
Lift your spoon (this should be a wooden spoon), dip your fingers in cold
water and rub over the back of the spoon. You will be able to feel grains of
sugar when you cannot see or hear them. (I know, it sounds weird but it does
work. I wouldn't suggest trying it if you are using a metal spoon though.)

9. Now increase the heat, and bring your candy to boiling and boil briskly
without stirring. (Do not start the boil if there are any grains of sugar

10. Boil the fudge until it reaches the 232 F [111 C] degree mark on your
candy thermometer. (The soft ball stage.) You can test the candy by putting
a few drops into cold water. They should form a soft ball when rolled
between the thumb and finger.

11. If your fudge doesn't feel as firm as you would like, boil it a little
longer to 234 F or 236 F [112-113 C]. (Here in Queensland, I have to boil it
longer, due to the warm weather.)

12. Before the candy has quite reached the right temperature, sprinkle a few
drops of water on your marble slab.

13. Pour the fudge from the saucepan gently and evenly on to the slab. Do
not let the last of it drip on what is already there. Do not scrap out the
saucepan. (Use scrapings in next batch or in other ways as they might start
crystals forming in the fudge.)

14. Put 1 tablespoon of butter on the fudge, letting it melt on the hot

15. Let fudge stand on the slab undisturbed until barely warm (not cold) to
the back of the hand. This should not take over 15 minutes.

16. Lay candy bars on sheet of heavy paraffin paper on board or wooden
table, making a rectangle 9 inches by 4 inches.

17. Once cool, work fudge with spatula scraping up and turning the edges of
the fudge over to the center. Continue in this way, working from the edges
to the center and keeping slab and spatula clean.

18. Scrape spatula frequently with a knife, do not add grainy scrapings to
the candy. (Quite frankly, I add these scrapings to the candy, and I don't
think it matters as much as the previous warnings)

19. Soon after beginning to work fudge, pour on 1 teaspoon of best vanilla
extract and continue working.

20. When the fudge seems to be creamy throughout, but before it gets firm,
add nuts a few at a time and work in well until all are added.

21. When fudge gets firm, place between candy bars making it 3/4 inch thick.
After fudge has set, you can cut it into squares.

Well, that's it. After you have made a batch, you can decide if your
equipment will let you make a double batch (i.e. did the fudge almost boil
out of the saucepan, or overflow the marble?) My pan is deep enough to boil
a double batch of fudge, but I have to use extra wooden bars on the marble
to restrain it while it cools. A double batch also needs to be worked
longer, but it will last longer too. Just double the ingredients to make
twice as much at a time. Some of the comments added to the recipe are
obviously mine, others added are not as obvious but still mine. Some belong
to the original recipe. My candy bars are specially made for this job (I
don't know where my grandmother got them from). They are the required 3/4
inch deep, and they are marked off in inches so it is easy to make the
squares. Each has a hook on one end, that lets you attach them securely to
each other.
Marble Slab Fudge

Without the marble slab and other goodies that fudge shops have that we
don't, this recipes comes very close to slab fudge.

2 1/2 Pound Batch
4 C. superfine white sugar
1/2 C. less 2 T. corn syrup
1/3 tsp. salt
1 1/4 C. whipping cream
1 1/2 tsp. vanilla extract (optional)
1/3 C. cocoa (for chocolate fudge)
3/4 C. peanut butter (for peanut butter fudge)
1 C. chopped nuts (optional)

6 1/4 Pound Batch
10 C. superfine white sugar
1 C. plus 2 T. light corn syrup
3/4 tsp. salt
3 C. whipping cream
4 tsp. vanilla extract (optional)
3/4 C. plus 2 T. cocoa (for chocolate fudge)
2 C. peanut butter (for peanut butter fudge)
2 1/2 C. chopped nuts (optional)

Use a 3-quart saucepan for the small batch or an 8-quart stockpot for the
large batch. Measure all ingredients including optional cocoa and/or peanut
butter, but not the other flavorings or optional nuts. Put into the
saucepan; butter upper sides of the saucepan. Grease an 8-inch square pan
for the small batch or a jellyroll pan for the large batch. Fill the kitchen
sink with 1/2 inch of water.

Dissolve sugar, stirring constantly with a wooden spoon over low heat until
butter melts and the spoon glides smoothly over bottom of pan. Increase heat
to medium and bring to a boil. Wash down any crystals that may have formed
with a pastry brush dipped in hot water, using as little water as possible.

Clip a candy thermometer to the side of the saucepan. Reduce heat while
retaining boil. Stir no more than necessary. Test in ice water when mixture
thickens and bubbles become noisy. A ball, formed in ice water, should hold
its shape until heat from your hand begins to flatten t and it should be
slightly chewy, approximately 236F to 240F.

Remove saucepan from heat and place it in the sink. Add extract without
stirring, then allow to cool. Stir when lukewarm and skin forms on top

Stir fudge thoroughly but not vigorously by hand, with electric mixer, or
with food processor. Pause frequently to allow fudge to react. Watch for
fudge to chicken, lose its sheen, become lighter in color or streaked with
lighter shade, give off some heat, and suddenly stiffen. If mixing by hand,
fudge will "snap" with each stroke; by mixer, mixer waves will become very
distinct; by food processor, fudge will flow sluggishly back to center with
processor stopped. Add any optional nuts before fudge totally candies. Pour,
score, and store when cool in airtight container in the refrigerator or at
room temperature. The recipe can be frozen.

NOTE: To make different flavors, use concentrated pure extracts. Use 1 (.125
fluid ounce) bottle for the small batch and 2 1/2 to 3 (.125 fluid ounce)
bottle for the large batch.

Mustard Pickled Eggs

From: Joy
To: phaedrus
Subject: Fwd: Mustard Pickled Eggs From Lancaster County, PA
Date: Monday, April 22, 2002 10:29 PM

 Hi, Uncle Phaedrus!

     I'm forwarding my original note to you about the Mustard 
  Pickled Eggs. While Robbi and Toni stated the eggs were pickled, 
  I don't believe they were "truly" with dill or 
  anything.  They're just mustard eggs and are the "new rage" here 
  in Lancaster, PA.
     I found the recipe on a website for the Air Hill Brethren in 
  Christ Church in Chambersburg, PA, (which is not that far away from 
  Lancaster) maintained by H. Rotz (the link to the website is included 
  below). I was so "eggs-cited" when I found it!  It was EXACTLY what 
  I had at a local restaurant here in Lancaster, PA.  I made them for 
  Easter dinner and my entire family (all local to Lancaster) just raved 
  about them!  They preferred them to the original red beets and red-beet 
  eggs! And they are SOOOO easy to make!!    Enjoy!!  

Here's the recipe:

Mustard Eggs 
10 hard-cooked eggs 
1/2 cup vinegar 
3 Tbsp. yellow mustard 
1 cup water 
2/3 cup sugar 
Pinch of salt 

Mix all ingredients except eggs and heat. Add eggs and store in 
refrigerator for a day or so to develop flavor. Then enjoy. 

Copied from the Air Hill Church Cook Book 
(This recipe is submitted by Ethel Myers)

Air Hill Brethren in Christ Church 
7041 Cumberland Highway 
Chambersburg, PA 17201 
Phone: (717)-267-3373 
 Air Hill Brethren-In-Christ Church - Chambersburg,PA 
(Note:  When your are in the website, scroll down to the bottom and select 
"Recipes".  From there, it's the 9th recipe listed)

God Bless!   Joy


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