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2005

TODAY's CASES:

Tomato Butter

On 27 Aug 2005 at 7:48, Christine wrote:

> My grandmother use to make tomato butter and I am looking for the
> recipe. They made this back in the great depression. I have searched
> everywhere for it but have had no success. I would be eternally
> grateful if you could locate it.
> 
> Thanx a Heap
> Christine
> 

Hello Christine,

See below.

Phaed

Tomato  Butter  

 Ingredients :
 7 lb. ripe plum tomatoes
 7 c. sugar
 1 lemon, cut up and seeds removed

 Preparation :
   Put tomatoes in hot water and peel them first.  Put all
 ingredients in pot and cook down until thickened, about 2 hours.
 Keep on low fire, stir once in awhile.  No water.  Wash jars and
 lids in boiling water.  Use pint jars. Process 15 minutes in 
 boiling water bath.
----------------------------------
Tomato  Butter

 Ingredients :
 8 lbs. tomatoes, peeled & chopped
 4 lbs. sugar
 4 lemons

 Preparation :
   Place juice and rind of 1 lemon and a small handful of whole
 cloves in spice bag.  (Remove before putting jell in jars).  Cook
 tomato mixture until clear and thick.  Place into jars and process 
 15 minutes in boiling water bath. Makes 7 medium jars.  
----------------------------------
Tomato  Butter

 Ingredients :
 5 lb. ripe tomatoes, peeled and cut into small pieces
 1 tsp. salt
 3 1/2 c. light brown sugar
 1/2 tsp. ground allspice
 1/2 tsp. ground clove
 1 1/2 tsp. cinnamon

 Preparation :
   Mix the tomatoes and salt and cook for 15 minutes or until mushy.
 Measure the tomatoes you should have 2 quarts.  Return to kettle and
 add rest of ingredients.  Bring to boil and simmer slowly for 1 hour
 or until thick.  Pour into hot sterilized jars and seals. Process 15
 minutes in boiling water bath. Store in
 a cool, dark, dry place.  Yield about 6 1/2 pint jars.
----------------------------------
Tomato  Butter

 Ingredients :
 7 lbs. Italian tomatoes
 1 c. vinegar
 4 c. sugar
 1/3 tsp. clove oil
 1/3 tsp. cinnamon oil
 1/4 tsp. ground allspice

 Preparation :
   Wash and cut tomatoes.  Cook and run through sieve.  Add other
 ingredients and cook until thick. If canning, process 15 minutes in 
 boiling water bath.
----------------------------------
Tomato Butter

 Ingredients :
 *5 lbs. red or yellow tomatoes
 1 c. vinegar, white, distilled
 3 c. sugar
 1 stick cinnamon
 1/4 oz. ginger root grated
 1/2 tbsp. whole cloves

 Preparation :
   Peel and slice tomatoes.  Add vinegar and sugar.  Mix cinnamon,
 ginger root and cloves and place in a cheesecloth bag.  Add to
 tomato mixture.  Cook until thick, stirring constantly to prevent
 scorching.    Makes 4 pints.  *Deseed tomatoes if desired. Process 
 15 minutes in boiling water bath.

Fried Waffles

On 26 Aug 2005 at 21:45, Dorothy wrote:

> Sir:
> Want the item known as Sugar Waffles or Carnival Waffles. Deep fried
> on decrative iron. Flakey and dusted in powdered sugar.  They are not
> crunchy like rosettes. Thanks
> 
> Dorothy 
>

Hello Dorothy,

Well, you are making a difference between these waffles and rosettes, but the people who manufacture the waffle mix for use by the vendors at county fairs, circuses, and carnivals say they are the same. Here's what they say:

"French Waffles are called by many names Sugar Waffles, Rosecakes, Rosettas, Circus Waffles and many others, too. But no matter what you call them, they are a very thin, crispy fried product that folks love."

"...in the United States, we have many different names for these cookies. For instance:
Minnesota = Rosette Cookie
Ohio = Sugar Waffle Cookie
Florida = Fried Cookie
New York = Italian Fried Cookie
Maryland = Lace Cookie
Georgia = Elegant Wedding Cookie
Pennsylvania = Festival Sugar Waffle
Indiana = Fair Sugar Waffle"

See:

Fried Snacks

Rosette Irons

Wider View

Perhaps it's a matter of size. The smaller ones are crispy, and the larger ones are less so. But they appear to be made from the same batter.

There is a recipe for County Fair Waffles on my site. See:

County Fair Waffles

Phaed


Currant Pie

On 26 Aug 2005 at 18:06, Fran wrote:

> Hi,
> 
> I am looking for a receipt for a current pie. My grandmother used to
> make  them. I want to make one for my husband. I have always thought
> it was a green  current pie but it may have been red.We lived in
> upstate ny and she used to grow  the currents but I also need to find
> a place where I could buy some. Cannot use  dried.
> 
> Thanks for your help  
> 
> Fran 
> 

Hello Fran,

It's "currants", with an "a".

Below are some currant pie recipes.

I could not tell you exactly where to buy fresh currants. I could not find them for sale online. If you live in or near a large city, try specialty produce retailers and large supermarkets there.

Phaed

Grandmother's  Ripe  Currant  Pie

 Ingredients :
 2 1/2 c. ripe red currants
 1 1/2 c. sugar
 3 egg yolks
 1 tsp. lemon juice
 4 level tbsp. flour
 1/4 tsp. salt
 2/3 c. water

 Preparation :
    Mix all together and cook until thickened.  Use egg whites for
 meringue.
----------------------------------
Fresh  Currant  Pie

 Ingredients :
 4 c. fresh currants, washed
 2 c. sugar
 6 tbsp. corn starch
 1/2 tsp. cinnamon
 1/4 tsp. salt
 1 (2 crust) 9 inch pastry
 1 tbsp. butter

 Preparation :
    In medium bowl, combine sugar, corn starch, cinnamon and salt.
 Add currants and toss well.  With slotted spoon, gently mash
 currants so that all the sugar mixture is moistened.  Let stand
 while preparing pastry.  Spoon currant mixture evenly into crust.
 Dot with butter.  Top with crust and bake for 10 minutes at 450
 degrees turn oven down to 350 degrees and bake 1 hour more or until
 pastry is golden brown.
----------------------------------
Currant  Pie

 Ingredients :
 3 1/2 c. fresh currants
 2 eggs
 3 tbsp. cornstarch
 1 c. sugar

 Preparation :
    Separate eggs.  Beat egg yolks and 1 tablespoon water.  Mix
 cornstarch with sugar and add to egg mixture, then add to currants
 and mix.  Pour into pie shell.  Bake until knife comes out clean
 when inserted.

Potato Kibbee

On 27 Aug 2005 at 14:42, wendi wrote:

> Hello, Phaedrus!
> 
> I have been searching for a recipe for Potato Kibbee, and haven't had
> any luck so far. We are vegetarians, though not Vegans. I had this
> dish a couple of times at LaShish restaurant, which is a restaurant
> here in the Detroit area. I just love it, and hope you might be able
> to help me! Thanks in advance for your efforts.
> 
> Sincerely,
> Wendi
>

Hi Wendi.

See below for all that I could find.

Phaed

Potato  Kibbee

 Ingredients :
 2 lb. potatoes, boiled and mashed
 1 tbsp. salt
 1/2 tsp. pepper
 1/2 tsp. allspice
 1/2 c. chopped parsley
 1/2 c. chopped mint
 1 lg. onion, grated
 1 1/2 c. unflavored bread crumbs
 Paprika
 1/2 c. oil

 Preparation :
    Put potatoes and seasoning in large bowl and mix.  Knead in bread
 crumbs.  Add mint, parsley, and onion.  Knead well.  Place in oiled
 basking dish.  Press down well.  Cut into squares or diamonds.
 Sprinkle top with bread crumbs, paprika, and 1/2 cup oil.  Bake at
 375 degrees for 30 minutes or until brown.
-----------------------
Potato Kibbee & Patties
Meatless and high in protein! 

1 package Kibbee Mix
1 1/2 cups thick mashed potatoes, or if instant, use 3 cups of flakes and 
 follow directions on box
*16 oz. can chick peas

Soak Kibbee Mix in 1 cup of water for 15 minutes. Mix with mashed potatoes. 
Serve as you would for raw kibbee. 
*For patties: add chick peas and flour to potato kibbee. Shape into patties 
and fry in oil, browning on both sides.

Spiced Crabapples

On 25 Aug 2005 at 11:04, Billie wrote:

> I have some crabapples from which I would like to make spiced pickled
> crabapples.  I want to can them.  I can't find a recipe
> anywhere--guess people just don't have crabapples any more...
> 
> Billie
> 

Hello Billie,

See below.

Phaed

Spiced  Crabapples

 Ingredients :
 1 1/2 qt. crabapples with stems
 1 qt. vinegar
 4 c. sugar
 2 sticks cinnamon
 1 tbsp. whole cloves
 1 tsp. mace
 1 tsp. allspice

 Preparation :
    Choose round crabapples, uniform in size.  Wash and drain.  Do
 not peel.  Mix sugar and vinegar; add spice bag; bring to a boil.
 Add crabapples and heat slowly, being careful not to burst the
 fruit.  Let stand in syrup overnight. Pack cold, leaving 1/2 inch
 head space.  Cover with boiling hot syrup.  Adjust lids.  Process in
 boiling water bath for 5 minutes.
----------------------------------
Spiced  Crab  Apples

  Select about 3 pints of large well shaped and well colored crab
 apples.  Wash, do not remove stems or blossom ends.  Simmer in syrup
 until tender, not soft.  Drain.  Pack in large mouth jars.  Fill to
 top with following syrup: 4 c. vinegar 1/2 tsp. oil of cloves 1/4
 tsp. oil of cassia   Combine sugar and vinegar.  Stir until sugar is
 dissolved.  Add spice oils.  Bring to boil.  Pour over apples and
 seal.
----------------------------------
Spiced  Crab  Apples

 Ingredients :
 1 qt. vinegar
 3 c. water
 4 c. sugar
 1 tbsp. each cinnamon, cloves, mace, and allspice, 
         tie loosely in a cheesecloth bag

 Preparation :
    Heat the above together and let cool.  Add 5 pints crab apples
 and heat slowly so as not to burst the fruit.  Let stand in syrup
 overnight.  Next morning, remove spice bag and pack in sterilized
 jars.  Fill with syrup.  Seal.  Process in water bath 20 minutes.

""


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