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Homemade Tomato Soup

  ----- Original Message ----- 
  From: Bev 
  To: Phaedrus
  Sent: Tuesday, June 10, 2003 2:23 PM
  Subject: recipe

  My father used to make home made tomato soup with a can of tomatoes and something white like 
  soda or cream of tartar.  Of course he also added milk, butter, etc. He was a farm boy so I'm 
  pretty sure it's a very old recipe.  Can you help me?  Bev

Hi Bev,

Well, there are dozens of recipes for homemade tomato soup, and lots of them use one kind of white powder or another. I don't know of any that call for cream of tartar, but a few use baking soda to blunt the acidity of the tomatoes. Those are usually the ones that don't use milk, since milk blunts the acidity in recipes that have milk, but some recipes call for both. Some recipes call for sugar. (Some folks put sugar in everything....) Other recipes use thickeners, like cornstarch or flour. So, there are several things that a white powder could be... See below for some recipes.


  Homemade  Tomato  Soup

   Ingredients : 
   1 qt. home-processed tomatoes or substitute 1 lg. can crushed tomatoes
   1 tbsp. baking soda
   1 1/2 qt. milk
   Salt and pepper
   Seasonings to taste

   Preparation : 
      Heat tomatoes until hot.  Add 1 baking soda; tomatoes will be
   foamy.  Add milk and seasonings, salt and pepper.  Serve sprinkled
   with crushed saltine crackers. 
   Homemade  Tomato  Soup

   Ingredients : 
   2 gallons tomatoes
   4 lg. onions
   1 stalk (bunch) celery
   2 c. sugar
   1/2 lb. butter
   1/4 c. salt
   1/2 tsp. red or black pepper
   1 c. corn starch

   Preparation : 
      Cook above until soft, then sieve and return puree to pan and
   bring to a boil. Mix the below ingredients together:  Add enough
   cold water to this mixture to make a thin paste.  Add to the boiling
   pure stirring well until thick.  Place in sterilized jars and
   process as you would tomato juice.  (30 minutes in hot water bath.)
   Homemade  Tomato  Soup

   Ingredients : 
   4 tbsp. butter
   4 tbsp. flour
   Green onion, cut up
   1 qt. fresh tomatoes, cut in pieces
   1/4 tsp. soda
   1 1/2 tsp. salt
   1/4 tsp. pepper
   2 c. milk

   Preparation : 
      Saute butter, flour, and green onion in pan.  In another pan heat
   tomatoes. When tomatoes are heated, add rest of ingredients along
   with the sauteed mixture.  Bring to a boil and eat.
   Homemade  Tomato  Soup

   Ingredients : 
   1 qt. canned tomato juice (heat first)
   1/4 tsp. soda (add to tomatoes)
   4 tbsp. butter (or margarine) put in
   3 tbsp. flour (or cornstarch)
   1 qt. milk (heat second)
   Salt and pepper to taste

   Preparation : 
      Strain tomatoes (or use juice) and put soda in tomatoes.  Add
   butter to milk and stir in flour - a little at a time.  Put on stove
   and heat to boiling.  When milk is hot and ready to boil, add
   tomatoes and stir until mixture boils and is thick enough.  NOTE:  I
   usually use 1 or 2 more tbsp. flour or cornstarch so the soup isn't
   too thin.  For 2 persons:  Just cut recipe in half, using 1 pint of
   tomato juice and milk.
   Homemade  Tomato  Soup

   Ingredients : 
   4 cans whole tomatoes
   1/2-1 gal. milk
   Pinch of baking soda
   1 stick real butter

   Preparation : 
      Cook milk on low in a large pot.  Do not let it boil, just
   simmer.  In separate pan cook tomatoes until they boil and put in a
   pinch of baking soda, continue to boil, then spoon off white foam. 
   After all foam is off tomatoes, take a spoon and gradually spoon
   tomatoes into milk.  It has to go in a little at a time so the milk
   does not curdle.  Stir in butter and serve.

Perkins Pancakes

  ----- Original Message ----- 
  From: Doyle 
  To: phaedrus
  Sent: Wednesday, June 11, 2003 7:55 AM
  Subject: Perkins pancakes

  Dear Phaedrus,

  Iam looking for the resipe for the best pancakes I have ever had. The pancakes they serve 
  at Perkins Resteraunt. If you could help Iwould really appreciate it.


Hello Doyle,

I found the below recipe on a copycat recipe site.


  Perkins Restaurant Pancakes

  4 cups Bisquick or Jiffy Baking Mix
  3 jumbo eggs, beaten
  2 1/2 cup club soda, room temperature
  1/4 cup melted vegetable shortening, room temperature

  Place the dry pancake mix into a large bowl. Add the eggs, club soda
  and melted margarine. Use a wire whisk to mix carefully until there
  are no lumps (don't be vigorous). Allow the batter to rest while you
  preheat your griddle or skillet over medium-high heat. Use about 1
  tablespoon vegetable oil in the preheated skillet for each pancake;
  use 1/2 cup batter for each pancake. Flip pancake only once when you
  see open bubbles appear on the surface and the edges appear dry around
  the pancake Makes about 10 pancakes 8" in diameter.

Sugar Plum Pudding

----- Original Message ----- 
From: "conniesue"
To: phaedrus
Sent: Wednesday, June 11, 2003 5:01 AM
Subject: Plum Pudding

> Hello,
> I am searching for a recipe for "Plum Pudding"  Not your traditional one.
> I got the recipe in the early 70's from my next door neighbor.  She was
> from Johnson City, Tennessee.  She said they always had it on holidays.
> It was a very moist cake like pudding made with canned plums that you
> pureed.   It had buttermilk in it and spices, possibly cinnamon, or nutmeg
> or other of the sweet spices.  It had a glaze made out of buttermilk and
> powdered sugar.  It was baked in a 9x13 inch pan.
> I have searched your archives.
> Thank you,
> Conniesue

Hi Conniesue,

Could the below recipe be the one you mean?


Sugar  Plum  Pudding

 Ingredients :
 3/4 c. butter
 2 c. sugar
 3 eggs
 2 1/2 c. flour
 2 tsp. soda
 2 tsp. cinnamon
 1/2 tsp. salt
 1 1/4 tsp. nutmeg
 1 1/4 c. buttermilk
 1 (30 oz.) can purple plums
 1/2 c. butter
 3/4 c. sugar
 1/4 c. buttermilk
 1 tsp. vanilla

 Preparation :
    Cream butter and sugar; add eggs and mix.  Sift together dry
 ingredients and add alternately with buttermilk.  Add plums
 and mix lightly.  Bake in greased pan at 350 degrees.  Pour
 on while hot on cake.  Combine butter, buttermilk, and sugar in
 saucepan and let boil, then remove from heat.  Add vanilla and pour
 over hot cake.

Snow Ghost Pie

----- Original Message ----- 
From: "conniesue" 
To: phaedrus
Sent: Wednesday, June 11, 2003 4:58 AM
Subject: Snow Ghost Pie

> Hello,
> I have looked for years for this recipe.  I originally made it in the
> early 70's from a reprint of the Hershey's 1934 cookbook.  I sent away 
> for it as a premium.   Anyway, I have searched high and low, as I lost 
> the book.  I have bought various printings of the cookbook and cannot 
> find it, as it was not included in those.  I am thinking that the one I 
> got in the 70's was the first printing of the reprint.
> I have searched your archives.
> It was a delicious chocolate cream pie made with of course Hershey's cocoa
> and in the picture it had as ghost on it made out of whipped cream.
> Any help would be appreciated.
> Conniesue

Hello Conniesue,

See below.


"Snow  Ghost"  Chocolate  Pie

 Ingredients :
 1 (9 inch) baked pie crust
 1/2 c. Hershey's cocoa
 1 1/4 c. sugar
 1/3 c. cornstarch
 1/4 tsp. salt
 3 c. milk
 3 tbsp. butter
 1 1/2 tsp. vanilla
 8 oz. Cool Whip

 Preparation :
    Combine cocoa, sugar, salt and cornstarch in a medium saucepan.
 Gradually add milk until smooth.  Cook over medium heat, stirring
 constantly until filling boils.  Boil 1 minute.  Remove from heat;
 blend in butter and vanilla.  Pour into prepared pie crust.
 Carefully press plastic wrap directly onto filling.  Cool 3 hours
 and top with Cool Whip.
 Snow  Ghost  Pie

 Ingredients :
 (1) 1 (9 inch) baked pastry shell or crumb crust
 (2) 1/2 c. Hershey cocoa
 (3) 1 1/4 c. sugar
 (4) 1/3 c. cornstarch
 (5) 1/4 tsp. salt
 (6) 3 c. milk
 (7) 3 tbsp. butter
 (8) 1 1/2 sweetened whipped cream

 Preparation :
    Combine cocoa, sugar, salt and cornstarch in a medium saucepan.
 Gradually blend milk into dry ingredients, stirring until smooth.
 Cook over medium heat, stirring constantly until filling boils; boil
 1 minute.  Remove from heat, blend in butter and vanilla. Pour into
 pie crust, carefully press plastic wrap directly into pie filling.
 Chill. Cool 3 to 4 hours.  Garnish with whipped cream.
 Snow  Ghost  Pie

 Ingredients :
 1 cooled (9 inch) pie crust
 1/2 c. cocoa
 1 1/4 c. sugar
 3 tbsp. butter
 3 c. milk
 Cool Whip
 1/3 c. cornstarch
 1/4 tsp. salt
 1 1/2 tsp. vanilla

 Preparation :
    Mix together cocoa, cornstarch, sugar, and salt.  Add milk,
 stirring until smooth.  Cook over medium heat, stirring constantly,
 until filling boils. Remove from heat.  Add butter and vanilla,
 stirring until well mixed.  Pour into pie crust.  Cool in
 refrigerator until chilled.  Decorate top of pie by drawing a ghost
 with Cool Whip on top.

Dandelion and Burdock Soda

  ----- Original Message ----- 
  From: joan 
  To: phaedrus
  Sent: Wednesday, June 11, 2003 9:18 PM
  Subject: dandylion and burdock pop

  hi uncle p...

  we used to have this great drink in england when i was a it's all fake ingredients...
  i would like the old Dandylion And Burdock soft drink recipie...if you can find it that would be 
  great...i've looked but no luck

  ...thanks joan...

Hi Joan,

I didn't have much luck, either, but I did find the recipe below, which I'm told is quite bracing and very tasty.


  Root Beer Tonic  
  Categories:  Beverages  
  Yield: 4 servings 

  3  oz  Sassafras Bark, dried  
  2  oz  Sarsaparilla, dried  
  1  oz  Dandelion Root, dried  
  1  oz  Burdock Root, dried  
  1/2  oz  Ground Ginger  
  1/2  oz  Ground Cinnamon  
  1/4  oz  Orange Peel, dried  

  Instructions  This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent of old-fashioned 
  root beer, due to the sassafras. It has a cleansing, revivifying effect from the dandelion, burdock 
  and sarsaparilla. 
  1.  Mix together all ingredients and store in a tightly closed container. In a large pot combine 1 quart 
  of water and 4 tablespoons of dry mixture. Bring to a boil, cover and simmer for 15 to 20 minutes. Strain 
  and sweeten with honey or stevia (also called "sweet herb") if desired. 
   Makes about 4 cups 
   Variation: For iced tea, chill the simmered mixture, then dilute it with 1 quart of sparkling water. 
   Serve over ice with a twist of orange peel. 


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