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Horn & Hardart Creamed Spinach

Horn & Hardart`s Creamed Spinach 

  1 lb. Raw spinach
  1 tsp. Sugar
  2 T. butter
  3/4 tsp. Salt
  1 1/2 T. flour
  1/8 tsp. White pepper
  3/4 cup milk 

Wash spinach. Cook in a covered pan using only the water 
that clings to the leaves. When done, chop fine. 
Melt butter in separate pan. Add flour gradually, stirring 
constantly until smooth consistency. Add milk slowly. 
Cook until thickened. Add spinach to sauce. Add seasoning. 
Serves 4. 

Leaf Lard

  ----- Original Message ----- 
  From: libero
  To: phaedrus 
  Sent: Sunday, September 29, 2002 2:04 AM
  Subject: leaf lard

  Can you tell me what leaf lard is? I see it used in French Canadian 

Hello Libero,

Leaf lard is the highest grade of lard. It's made from the fat that comes from around the animal's kidneys. It's processed and sold separately from the other lard.


Fruit Cake with Cocoa

From: Carol
To: phaedrus
Subject: Fruit cake containing cocoa
Date: Saturday, September 28, 2002 10:22 PM

Hi Phaed,

In my roaming around the Internet, I came across this recipe, and I 
remembered someone writing to you requesting a fruit cake recipe that 
contained cocoa or chocolate.  I thought I would pass this along to 
you, so you could pass it along to her if you wished.  

I really love all the great stuff you find for people and how you pass 
along the great information you receive.  You're such a great detective 
and are providing us with such a wonderful resource!! Please keep up 
the good work!!!

A loyal fan,

Delicious Recipes - Christmas Selection Rich Fruit Cake

600g (1lb 5oz) currants
175g (6oz) raisins
310g (11oz) sultanas
175g (6oz) mixed peel
150g (5oz) cherries - washed and quartered
25g(1oz) split almonds
25g (1oz) ground almonds
11/2 level teaspoon camp coffee
2 level teaspoon spice mix - my own mix containing cocoa, cinnamon, 
  ground ginger, allspice and nutmeg
A pinch of salt
The rind and juice of one small lemon
275g (10oz) soft dark brown sugar or molasses
275g (10oz) butter
350g (12oz) self-raising flour
75ml (3fl.oz) dark rum
6 large eggs
Extra: 25ml (1fl oz) dark rum Method: 
1. Line cake tin, sides and base with greaseproof paper and outside 
of tin with brown paper, sides and base. 
2. Clean all fruit. 
3. Add spices, coffee, almonds, salt, lemon rind and juice to fruit 
in separate bowl; mix well then add rum and leave to soak for 24 hours. 
4. Prepare rest of ingredients. 
5. Cream butter and sugar well. 
6. Add beaten eggs gradually to butter and sugar alternately with flour. 
Leave a small amount of flour to coat fruit mixture. 
7. Gradually stir in all other ingredients until all are thoroughly 
8. Put mixture in tin making a good well in centre. Cover lightly with 
greaseproof paper with small hole in centre. 
9. Place in a pre-heated oven, oven shelf just below centre. Bake 
until cooked approx: 3hrs. Temperature of oven: 130 oC, 250 oF or Gas 1 
10. When cooked leave in the oven for a few minutes with the door 
open, remove to a draught free place and pour an extra 25ml (1fl oz) 
of rum over the top surface of the cake. Leave in tin until absolutely 
cold - overnight in a cool room. 
11. Remove from tin and wrap completely in greaseproof paper and then 
in foil. Store with the base on a flat surface until mature. This cake 
improves with storing. I prefer to make the cake up to 12 weeks prior 
to using. 

Plum Liqueur

  ----- Original Message ----- 
  From: Norma
  To: phaedrus
  Sent: Sunday, September 29, 2002 1:22 PM
  Subject: plum liqeuer

  I have been given a ton of ripe plums.  I have washed them, destoned 
  them and frozen them.  Are there liqeuer recipes I can do at home 
  using the plums?  Thank you, Norma      

Hello Norma,

Norma, I tried to send these to you via e-mail, but my e-mails kept getting bounced back. You may be missing a lot of correspondence because of your e-mail settings. Stopping SPAM is one thing, but if you aren't careful you throw out the baby with the bathwater.

Below are some recipes. Most such recipes call for fresh plums, but perhaps your frozen ones will work as well.


  Homemade Plum Liqueur

  2 pounds red or blue plums, washed, halved, pitted 
  2 cups sugar 
  3 cups 80-proof rum 
  Put plums in glass jar with tight fitting lid. Add sugar and rum. Stir 
  or shake frequently to dissolve sugar. Let stand for 4 months. Strain 
  and filter(see below) and use the liquid as your cordial, the plums as 
  a yummy dessert.

  Strain and Filter
  You have to remove the things you steeped in your alcohol before aging 
  or bottling it. Usually this is done in the two step process described 
  here. Straining involves pouring the mixture through a strong, coarse 
  filter. After the main liquid passes through, you should pick up the 
  filter, with solids trapped in it, and squeeze out what liquid you can 
  get. Don't worry that you're also squeezing some solids through the 
  filter. Don't use anything stronger than your hands, though. Mashing 
  the fruit will have exactly the opposite effect, robbing you of liqueur 
  by leaving it suspended it in the fiber of the fruit. Actually, it's 
  possible that some sort of fruit-press might help, but be careful. 
  After you've squeezed out what you can, discard the solids. Take the 
  liquid yield you have so far, and pour through a finer filter, to 
  remove the small solids that escaped the first pass. Do this as many 
  times as it takes for you to be satisfied that the liquid is reasonably 
  free of solids
  Plum Liqueur
    Categories: Alcohol, Beverages
         Yield: 3 cups
     1 1/2 lb Fresh plums
         2 c  Vodka
     1 1/2 c  Sugar syrup (see recipe)
         1 pn Cinnamon
     Plums can be found from May to August. Choose rich coloured ones 
 ranging from fairly firm to slightly soft. Avoid hard, shriveled, 
 poorly coloured, soft, bruised or split ones.
     Halve and pit plums and combine in jar with vodka (gin may be used 
 also), sugar syrup, and cinnamon. Cover and invert jar daily until 
 sugar is disolved (about 4 days). Place in a cool dark place for 3 months.
     Occasionally shake gently. Strain. Ready to serve.
     Yield: 3 cups plus     Container: Wide mouth quart jar
  Plum Liqueur

  1 lb. plums, halved 
  1 teaspoon ground allspice 
  2 cups sugar 
  3 3/4 dry white wine
  2 cups dry gin

  Place the cleaned and pitted wild plums in a large saucepan and stir 
  in the allspice, sugar and wine. Bring to a boil, stirring frequently 
  until the sugar has dissolved. Remove pan from heat and stir in the 
  dry gin.

  Pour mixture into a crock or glass jug and cover the top tightly. 
  (As I use a large crock, I simply stretch some good plastic wrap 
  tightly over the mouth of the crock and it seals it sufficently). 
  Set crock or jug aside for 5 - 6 days to infuse. 

  Sterilize and dry 2 - 3 bottles. (If you have doubled or tripled 
  this recipe you will need that many more bottles so plan ahead) 
  Then strain the liqueur through a piece of cheesecloth placed over 
  a large jug or mixing bowl. Squeeze as much liquid out as possible. 
  Pour the liquid into the sterlized bottles and seal with new corks.

  Allow at least 1 month (I know it's hard) for the liqueur to mature 
  before serving. 

Carpet Cleaning

----- Original Message ----- 
From: Delbert
To: phaedrus
Sent: Sunday, September 29, 2002 6:52 PM
Subject: carpet

> what is the best way to clean carpets and what with?

Hello Delbert,

This website has the best carpet cleaning information that I've seen:

Carpet Care



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