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C Rations Orange Nut Cake

On 11 Jul 2006 at 23:31, Chuck wrote:

> Hello...
> 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
> Roll."
> Thanks for *any* help you can offer!
>                   Chuck

Hello Chuck,

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 can help.


Orange  Nut  Cake

 Ingredients :
 1 c. margarine
 1 c. sugar
 2 eggs
 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

 Preparation :
    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

 Ingredients :
 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

 Preparation :
    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.

Quack Said Jerusha

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 

Hello 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.


Malts & Shakes

On 2 Jul 2006 at 13:00, Maureen wrote:

> Hi,
> 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
> Maureen

Hello Maureen,

Check these sites for malt and shake recipes:

Milk Shake Recipes

Soda Fountain Recipes

Frosted Malted


Soda Fountain



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.
> Thanks,
> Krishna 

Hi Krishna,

This website has an article about gomasio and instructions for making it:



Congolese Recipes

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
palm oil
small can of tomato paste
one-half cup peanut butter (natural or homemade, containing only peanuts 
and salt)
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.
Moambé Stew


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 -- 
peanut butter


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.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus