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On 3 Sep 2005 at 10:29, Donna wrote:

> Phaedrus  i am so happy to have found your site  i love to read
> recipes like a novel  yours are all wonderful  the milk on the back of
> the stove "[pudding" may have been  rumegrott (spelling)  as my
> husbands mother used to do the same thing for her Norwegian husband 
> it was GOOD !!  thank you for your site it is apleasure  donn

Hi Donna,

Aha! You mean like the recipe below? I'll post it on the site. Thanks for writing with this info.



4 cups sweet cream 
2 cups of flour 
4 cups of milk, scalded 
1/2 cup of sugar 
1 teaspoon salt 

Put cream into heavy sauce pan and boil for 10 minutes; sift flour into 
cream very gradually to prevent lumps from forming. Continue cooking 
over moderate heat, stirring to bring out butterfat; remove butter as 
soon as it forms and put it into a small pan to keep it warm. Add a 
little more flour to the "grot" and when well mixed add scalded milk 
gradually, stirring until mixture is smooth. Add salt and sugar and 
cook about 10 minutes more. Serve hot with drawn butterfat, sugar and 


On 7 Sep 2005 at 3:11, John wrote:
> Dear Uncle Phaedrus
> I wonder if you have the recipe for Swedish 'Vanilla Dreams'
> (drömmor)? Regards John

Hello John,

See below for what I found.


Swedish Ammonia Cookies
Drommar (Swedish Dreams)
Source: Mary Margaret McBride Encyclopedia of Cooking 1958, 
Homemakers Research Institute, Evanston, Il.

1 cup butter, softened
1 1/8 cups sugar
2 cups flour, sifted
1 tsp ammonia salt
1 tsp vanilla

Preheat oven to 300 degrees F.

Cream the butter; add sugar and cream thoroughly, using an electric 
beater if possible. 

Beat in the sifted flour, ammonia salt, and vanilla. Put in refrigerator 
for a few hours.

Shape into small balls and bake in a slow oven (300 F). 
Swedish Dream Cookies(Drommar)

2 cups all-purpose flour
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups sugar
1 teaspoon crushed ammonium carbonate (also called baker’s ammonium)
1/2 teaspoon almond extract
1 1/2 cups sweetened flaked coconut 
Sift together flour and salt.
Beat together butter and sugar with an electric mixer until pale and 
fluffy. Beat in ammonium carbonate and almond extract until combined 
well. Mix in flour mixture at low speed just until blended, then stir 
in coconut. Form dough into a disk and chill, wrapped in plastic wrap, 
until firm, about 1 hour.

Preheat oven to 300°F.

Roll dough into 1-inch balls and arrange 1 inch apart on greased baking 

Bake cookies in batches in upper third of oven until pale golden around 
edges, 18 to 22 minutes. Transfer cookies to a rack to cool.

Makes about 6 dozen.
Swedish Dream Cookies
1-1/2  cups sugar 
2/3  cup butter, softened 
2/3  cup  shortening 
1  teaspoon vanilla 
2-1/3  cups all-purpose flour 
1  teaspoon baking soda 
1/3  cup coarsely chopped pecans 
1/4  cup shredded coconut 

In a large mixing bowl, beat sugar, butter, shortening and vanilla 
with an electric mixer till light and fluffy.  
By hand, stir in flour and baking soda. Stir in pecans and coconut.  
Roll cookie dough into 1-inch balls and place them 2 inches apart
on an ungreased cookie sheet.  
Bake in a 375 degree F oven for 9 to 10 minutes or till the edges 
are lightly browned. 
Transfer the cookies to wire racks to cool.  
Vaniljkakor (Swedish Vanilla Cookies)

1  cup unsalted butter  
2/3  cup powdered sugar  
1  large egg yolk  
1  tablespoon good vanilla  
2 1/4  cups sifted flour  
1/3  cup raspberry jam (or assorted jams and jellies)  
 powdered sugar  

Cream butter and sugar well. 
Gradually add sugar, and cream until light and fluffy. 
Beat in egg yolk, vanilla and flour, blend thoroughly. 
Roll into walnut-sized balls and place on greased cookie sheet. 
Make a nice indentation in top of each cookie, I use the end 
(the handle end)of a wooden spoon for this. 
Put a little bit of jelly or jam into each indentation. 
Bake in 350º oven for at least 15 minutes or til pale golden yellow. 
Cool, then sift powdered sugar over them.

Ethiopian Abish

Hello Phaedrus-
 I happened across your site while Googling for a
homemade ramen recipe. (Enjoyed my visit- thanks, and
keep up the good work.)
 The post which brought me turned out to be a message
that you hadn't found any recipes for ramen from
scratch.  However, on the same page was a request from
someone for an African recipe, a simply spiced beef
dish with a sort of custard poured over it, which he
thought might have come from the Taste of Africa
edition of Good Housekeeping. 

 It occurred to me that perhaps this poster had a
somewhat broader definition of custard than I, and
with that in mind I searched and found this Ethiopian
recipe, which has beaten eggs poured over sauteed
spiced beef. This turns out to be from a cookbook
called "A Taste of Africa," so I think it's likely
that this is what your inquirer was looking for. 

 From the description I'd imgined something layered,
sort of along the lines of moussaka. This one is more
homogeneous than that, but it sounds tasty. (Haven't
tried it yet, but my interest is piqued so it's only a
matter of time.)

 Have you had any further luck in your quest for
homemade ramen recipes? I'm handicapped by not having
Japanese text support on my computer; I figure that if
there are scratch recipes for ramen out there, they're
 not in English...

 Anyway, my greetings & thanks to you. And I hope the
recipe below fills the bill.


Abish (Ethiopian)
Recipe from : A Taste of Africa

4 fluid ounces vegetable oil
1 large onion,  diced
1 tablespoon grated root ginger
1 tablespoon finely chopped garlic
2 tomatoes, diced
1 pound lean minced beef
salt to taste
3 eggs, beaten
1 tablespoon turmeric
1 tablespoon butter with 1 tbs. chopped parsley
extra parsley for garnishing
8 ounces goat's cheese, grated (optional)

Heat oil in pan and sauté onion until golden. Stir in
ginger, garlic, tomatoes, minced beef and salt. Cook
on low 15 - 20 min., stirring regularly to prevent

Combine eggs with mixture in pan and cook 10 min.
Remove from heat. 

Add turmeric and seasoned butter and top with parsley
and cheese. 

Serve with rice or fresh bread, mix with steamed corn
and eat all together, or use it to stuff other

Sweet Cakes

On 3 Sep 2005 at 8:49, Beverly wrote:

> Hello,
> I have been looking for a receip for Sweet Cakes for several years. 
> My husbands mother used to make it.  These look like biscuits.  Can
> you help?
> Beverly

Hello Beverly,

Below are all of the recipes that I can find with that name.


Gran's Sweet  Cakes

 Ingredients :
 1 c. shortening
 2 c. sugar
 1/4 tsp. salt
 1 egg, slightly beaten
 1 c. buttermilk
 1 tsp. soda
 1 tsp. baking powder
 1 tsp. each vanilla and lemon flavoring or lemon only
 Flour to make dough stiff enough to roll

 Preparation :
    Cream together shortening, sugar and salt.  Add next five
 ingredients and mix well.  Add flour to make dough stiff enough to
 roll easily.  Cut with cookie cutter and place on greased cookie
 sheet.  Bake in 350 degree oven for about 12 minutes.
Sweet  Cakes

 Ingredients :
 2 c. self-rising flour
 1 c. sugar
 1/2 c. shortening
  tsp. vanilla
 2 eggs
 1/3 c. milk

 Preparation :
    Combine flour and sugar.  Make a well in the center and add
 remaining ingredients.  Mix with a fork.  Place on floured surface
 and knead until not sticky.  Roll out and cut into shapes.  Bake on
 ungreased cookie sheet in 425 degree oven for 10 to 15 minutes.

 Ingredients :
 3 c. self-rising flour
 1 tsp. cinnamon
 1 tsp. ginger
 1 tsp. nutmeg
 1 c. sugar
 3 eggs
 1 c. molasses

 Preparation :
   Mix all ingredients together.  Roll out on floured pastry sheet.
 Cut out thin cookie size dough.  Bake at 325 degrees for 15-20

Watermelon Rind Preserves

> > On 1 Sep 2005 at 17:17, Edith wrote:
> > 
> >> Mother used to make warermelon rind preserves, but I can't find her
> >> recepie. Mabe you have one hid. Love your web site. Have it in my
> >> 'Favorites' saver colunm. Thanks, Edith
> > 
> > 

Hello Edith,

Sorry. See below.


Watermelon  Rind  Preserves

 Ingredients :
 1 lb. rind
 1 lb. sugar

 Preparation :
   Cut rind into thin slices, discarding the green skin and all
 pinkish parts.  Put into a bucket of water with 1 teaspoon alum.
 Soak for several hours until crisp.  Drain; put into kettle and
 cover with 2 quarts of boiling water.  Add rind of 1 lemon and a few
 pieces of ginger root.  Boil until clear, then take out and drain.
 Prepare a syrup, allowing 1 pound sugar to each pound of fruit, and
 add the juice of a lemon.  Let boil until it comes clear, about
 three quarters of an hour.  If canning, process 15 minutes in  
 boiling water bath.  
Watermelon  Rind  Preserves

 Ingredients :
 4 lb. watermelon rind (white part)
 6 lemons, sliced and seeded
 9 c. sugar
 2 tsp. allspice

 Preparation :
    Peel, trim and cut watermelon rind into cubes.  Put rind into
 large pan, pour sugar over it and let stand overnight in the
 refrigerator or any cool place. Sprinkle allspice and lemon slices
 over the rind and sugar.  Boil and stir until rind is tender.  Pack
 in hot sterilized jars and process 15 minutes in   boiling water 
Watermelon  Rind  Preserves

 Ingredients :
 1 lb. watermelon rind cubes
 2 qt. water
 2 tbsp. lime (calcium oxide)
 2 c. sugar
 1 qt. water
 1/2 lemon

 Preparation :
    Trim off outer green skin and pink flesh, using only
 greenish-white parts of rind.  Cut rind into 1 inch cubes, and
 weigh.  Soak cubes for 3 1/2 hours in lime water (2 quarts water and
 2 tablespoons lime).  Drain and place cubes in clear water 1 hour.
 Again, drain off water and boil 1 1/2 hours in fresh water, then
 drain.  Make syrup of 2 cups sugar and 1 quart water.  Add rinds and
 boil 1 hour.  As syrup thickens, add 1/2 lemon, thinly sliced for
 each pound of fruit.  When syrup thickens and melon is clear, the
 preserves are ready.  Pack preserves into hot sterilized jars, add
 enough syrup to cover, and process 15 minutes in  
 boiling water bath.  
 Watermelon  Rind  Preserves

 Preparation :
    First cut off the outside peeling and all of the red meat of the
 melon.  Cut in about 2 inches square.  Soak in lime water using 1/2
 pint of lime to a gallon of water.  Let the lime settle and drain
 off the water to use.  Pour over rinds and let stand for 12 hours,
 then boil in very weak alum water for 30 minutes.  Drain, then cover
 with clear water and boil until the alum is all out and the rind is
 clear.  Drain well, pack in white sugar using one pound of sugar to
 each pound of rind.  Let stand for 12 hours then boil until rind is
 clear.  If the syrup gets too thick, add a little water.  Flavor
 with vanilla or lemon or anything you like.  Put in hot jars and
 process 15 minutes in boiling water bath.  
Rosy  Watermelon  Rind  Preserves

 Ingredients :
 1 lg. firm watermelon
 1 c. salt
 4 c. cider vinegar
 2 c. strained red cherry juice (if desired)
 12 c. sugar
 4 sticks cinnamon
 2 tbsp. whole cloves

 Preparation :
    Remove rind from watermelon.  Peel and cut rind into 3-inch
 strips (12 cups of cut rind).  Place strips into a large jar.  Cover
 with water to which 1 cup of salt has been added.  Let stand
 overnight.  Drain off all water.  Place rind and 2 quarts water in a
 large saucepan.  Boil for 10 minutes; drain. Tie spices into a
 cheesecloth bag.  In a 6-quart kettle, bring vinegar, cherry juice,
 and sugar to a boil.  Add bag of spices and simmer 10 minutes.
 Remove spices.  Drop cooked melon strips into hot syrup.  Cook until
 syrup thickens and is transparent.  Put a cinnamon stick and 3 whole
 cloves into each sterilized pint jar; then fill with boiling hot
 preserves.  Process 15 minutes in boiling water bath.  Seal at once.
 Yield 8-10 pints.
Watermelon  Rind  Preserves

 Ingredients :
 4 c. diced melon rind
 8 c. water
 1 tsp. stick cinnamon
 2 c. sugar
 2 lemon, sliced
 4 tsp. cloves

 Preparation :
    Remove all green rind and most of the red flesh from the white
 part of the rind, cut into 1/4 inch slices.  Soak in mild salt water
 (1/2 cup to 1 gallon) overnight.  Freshen in water for one hour the
 next morning.  Remove from water, put into kettle with 8 cups water
 and cook until tender.  Drain well.  Use water rind was cooked in,
 add sugar, tie spices in cloth bag, add them and lemon to liquid.
 Make a syrup, add rind and cook until clear and syrup is heavy.
 Pour into hot, sterilized jars and process 15 minutes in  
 boiling water bath.  


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