On 11 Jul 2006 at 23:31, Chuck wrote:
> I'm still searching for this one myself, but maybe you
> can turn up a win for me...
> Years ago when I was a lad in the Army, we were
> tasked to eat up the last of the old C-Rations (Sea
> Rats...the deadliest rodent known to mankind) left
> over from the recently concluded Vietnam War.
> I developed a fondness for the canned orange nut
> cake -- the sole bright spot in an otherwise rather
> stressful existence. Subsequent reminiscence no doubt
> makes it better than it really was, but I carried one can
> of the stuff for several weeks once, so I could hide out
> and eat it on my birthday. With another and much later
> birthday approaching, if a recipe could be found I'd
> make it for old time's sake.
> I can't find an exact reference to it yet, but it could
> have been called "Orange Nut Cake" or "Orange Nut
> Thanks for *any* help you can offer!
I found a couple of references that called it "orange nut cake."
but I could not find any recipe or any recipe that said it tastes
like the old c-rations cake.
Below are a couple of recipes that you can try, but I haven't much
faith that they will be similar.
I'll post your request on the site. Maybe one of the other readers
Orange Nut Cake
1 c. margarine
1 c. sugar
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
Grated rind of 2 lg. oranges and 1 lemon
2 1/2 c. flour
1 c. buttermilk
1 c. chopped nuts
Beat margarine until light and fluffy; add sugar and beat
well. Add eggs and rind and beat until light. Combine dry
ingredients and add to creamed mixture alternately with milk.
Stir in nuts. Bake for 1 hour at 350 degrees in a greased
and floured 10-inch tube pan.
Orange Nut Cake
2 c. flour
3 tsp. baking powder
1 tsp. salt
3 eggs, separated
1/2 c. soft shortening
1 1/3 c. sugar
1/2 c. orange juice
2 tbsp. grated orange rind
1/2 c. chopped pecans
Orange Butter Icing:
1/4 c. soft butter or margarine
2 c. sifted confectioners' sugar
2-3 tbsp. orange juice
Sift dry ingredients together. In separate bowl, cream
together shortening and sugar until fluffy. Beat egg yolks
into sugar mixture, one at a time. Blend in dry ingredients
with milk and orange juice. Stir in grated rind and pecans.
Beat egg whites until stiff and fold into batter. Pour into
9x13 inch pan. Bake at 350 degrees until done. Cool and frost
with Orange Butter Icing. Blend butter and sugar. Mix in
orange juice and rind. Stir until smooth. Frost cake.
On 7 Jul 2006 at 8:31, reba wrote:
> I am a grandmother in search of a poem (long) by Mildred Plew
> Merryman, my grandmother read it to me in the '50's. It is
> called Quack said Jerusha, I've searched and searched and
> would be so happy> to find a copy. It was published in the
> book called Children's Stories in 1950 by Whitman Publishing
> out of Racine Wisconsin. Can you help. Reba
Wish I could tell you that I found a copy of that book, but no such luck.
There isn't a copy available on the Internet. There used to be a couple
of copies for sale on E-Bay, but they have long since been sold. There
are ten or more people besides yourself looking for this book/poem on
the Internet, so any copy that appears is sold immediately. Sorry.
You should check E-Bay at least once a week for it.
Here are a few facts that I managed to scrape together about it:
Mildred Plew Merryman (Mrs. Carl M. Merryman), American poet (1892 - 1944),
also went by Mildred Plew Meigs (her maiden name?)
As you say, the 1950 version of "Children's Stories", "Selected by The
Child Study Association, Illustrated by Theresa Kalab," was published in
1950 by Whitman Publishing Co., Racine, Wis.
However, there was an earlier edition, published in 1930 by Sears, New York.
I will post this on the website in the hopes that one of my readers might have
it and be willing to send a copy of that story/poem.
On 2 Jul 2006 at 13:00, Maureen wrote:
> I am looking for a recipe for a double thick malted shake. We used
> to get this in South Africa, I lost my recipe and I am hoping you
> can help.
> Many thanks
Check these sites for malt and shake recipes:
Soda Fountain Recipes
On 6 Jul 2006 at 9:24, Krishna wrote:
> Dear Phaedrus,
> Thanks again for all of your help!
> I was wondering if you could find anything out about gomasio.
> According to my husband it is a dry condiment that you add to
> food that is made up mostly from roasted ground sesamee seeds
> and salt. My husband says that it is japanese.
This website has an article about gomasio and instructions for making it:
For many, many African recipes, see:
The Congo Cookbook
oil to sauté
two onions, cleaned and finely chopped
two hot chile peppers, cleaned and finely chopped
twenty or more okra, ends removed, cleaned, and chopped [when using okra,
remember that the more it is cut, the slimier it becomes]
two or three cloves of garlic, minced
one or two tablespoons Arome Maggi® sauce or two Maggi® cubes
any amount of dried, salted, or smoked fish, cleaned and rinsed (use a
little just as a flavoring, or enough for everyone to have a serving)
a pinch of baking soda -- or -- one can tomato paste (optional)
Heat oil in a deep pot. Sauté onions and garlic for a few minutes.
Add Maggi® sauce or Maggi® cubes, okra, and peppers. Cook for several
Add enough water to cover. Bring to a boil, then reduce heat and add
If desired, add the baking soda (for a gooey sauce) or the tomato paste
(for a red sauce). Simmer until the okra and fish are tender.
Muamba Nsusu (Congo Chicken Soup)
chicken; one whole chicken, cut up, any parts, any amount
one large onion, chopped
small can of tomato paste
one-half cup peanut butter (natural or homemade, containing only peanuts
hot chile pepper or red or cayenne pepper, to taste
Fill a large pot with enough water for soup. Bring it to a boil.
Add the chicken and boil it until the meat is done and a broth is
While the chicken is boiling, gently sauté the onion in several
tablespoons of palm oil until the onion is tender.
Remove the chicken from the broth and remove meat from bones. (Save
the broth and keep it at a low simmer.)
Combine one cup of the chicken broth with the peanut butter and tomato
paste and stir until smooth.
Return the chicken meat to the broth and add the peanut butter-tomato
paste mixture. Stir and continue to simmer until the soup is thickened.
Season to taste.
two to three pounds stew meat, cut into large bite-sized pieces
juice of one lemon, or juice of one-half grapefruit
salt to taste minced chile pepper, or ground cayenne pepper or red pepper (to taste)
two tablespoons palm oil, or peanut oil or vegetable oil
two onions, chopped six to eight ripe tomatoes, chopped (or canned tomatoes)
greens (such as spinach, collards, kale, or similar); washed and cut
into pieces (optional)
one cup of moambé or nyembwe sauce, or palm butter (or canned palm soup
base, also called "sauce graine" or "noix de palme") -- or --
Mix together the meat, juice, salt, and hot pepper. Allow to marinate
for a half hour or more.
Heat the oil in a dutch oven or large pot. Add the onions, and cook
for a few minutes. Add the meat and cook until it is browned.
Add the tomatoes and a few cups of water. Reduce heat.
Add the palm nut sauce (or canned palm soup base), or peanut butter,
if desired. Add greens (if desired). Cover and simmer on low heat until
meat is tender, about an hour.