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2008

TODAY's CASES:

Leo Carillo

  ----- Original Message ----- 
  From: Lisa 
  To: Uncle Phaedrus 
  Sent: Monday, September 15, 2008 11:50 PM
  Subject: Where did this come from?

  Dear Uncle,

Seven years ago I was driving up the California coast on Highway 101 and Highway 1 at times.
I headed north from Los Angeles.  The first or second day out, I saw a park named Leo Carrillo
State Park.  I remember when I was a kid I used to faithfully watch 'The Cisco Kid' starring
Duncan Reynaldo and Leo Carrillo.  Is this the same Leo Carrillo the park is named after?
And why did they name a state park after him?

Thanks for clearing this up.

--
Lisa

Hello Lisa,

There was much, much more to Leo Carrillo than his role as "Pancho" on the "The Cisco Kid." (Which, by the way, was one of my favorite TV shows when I was a child, too.) ("Ohhhhhhh..... Ceeeesco!" "Ohhhhhhh.....Paaaaancho!").

From Wikipedia:

His great-great grandfather, JosÚ Raimundo Carrillo was an early Spanish settler of San Diego. His great-grandfather Carlos Antonio Carrillo was Governor of Alta California, his great-uncle, JosÚ Antonio Carrillo, was a California defender and three-time mayor of Los Angeles, and his grandfather Pedro Carrillo, educated in Boston, was a writer. Carrillo's father, Juan JosÚ Carrillo, served as the city of Santa Monica's police chief and later as the first mayor.

Leo Carrillo was a university graduate who worked as a newspaper cartoonist for the San Francisco Examiner before turning to acting on Broadway. In Hollywood, he appeared in more than 90 films, in which he played supporting or character roles.

"A preservationist and conservationist, Carrillo served on the California Beach and Parks commission for eighteen years and played a key role in the state's acquisition of Hearst Castle at San Simeon, the Los Angeles Arboretum, and the Anza-Borrego Desert State Park. He was eventually made a goodwill ambassador by the State Governor at the time."

"As a result of his service to the State, the Leo Carrillo State Park, west of Malibu on the Pacific Coast Highway, was named in his honor, and the city of Westminster, California named an elementary school for him. The Leo Carrillo Ranch Historic Park, originally Rancho de los Qiotes in Carlsbad, California, is a registered California Historical Site."

Carrillo wrote a book, "The California I Love", published shortly before his death in 1961 from cancer. He is buried in the Woodlawn Memorial Cemetery in Santa Monica.

For his contribution to the motion picture industry, Leo Carrillo has a star on the Hollywood Walk of Fame at 1635 Vine Street.

The full article about Leo Carrillo is at:

Leo Carrillo

Phaed


Johnny Bull Pudding

----- Original Message ----- 
From: Margaret 
To: phaedrus@hungrybrowser.com 
Sent: Monday, September 15, 2008 3:41 PM
Subject: recipe

Dear Phaedrus,

I am looking for a recipe for Johnny Bull Pudding.  My former mother-in-law never used 
measuring spoons or cups so I know the ingredients, just not the amounts.  She also tied 
the 'pudding' in a white cloth and boiled it.  I am including the ingredients as follows:

flour 
bread crumbs (sometimes just cubed in small pieces)
baking powder
salt
baking soda 
ground cloves
cinnamon
nutmeg
cloves 
suet
raisins
nuts, chopped
candied fruit
sugar
eggs
molasses
coffee

I would really appreciate it if you could find the recipe with this combination of ingredients.

Thank you for trying.

Sincerely,

Margaret

Hello Margaret,

There are several "Johnny Bull Pudding" recipes on the Internet, but none that exactly fits your description. The recipe she used may have been her own family's handed-down version, and no recipe exactly like it would be on the Internet or anywhere else. Below are three recipes. The third one has almost all of the ingredients on your list, but it's not cooked in a pudding cloth. The other two are cooked in pudding cloths, but don't have all of the ingredients. You should be able to take parts from these recipes and combine them to come up with something very similar to her recipe.

Phaed

Suet  Pudding  (Johnny  Bull  Pudding)

1 c. chopped suet (kidney suet)
3 c. flour
2 tsp. baking powder
3 eggs
1 c. sugar
2 c. cooked raisins
1 tsp. each ginger, cinnamon, allspice
1/2 tsp. cloves
2 c. milk

Mix 1 cup flour and suet together with hands until all strings are worked out of suet.
Cream sugar and eggs together.  Sift flour, baking powder and allspice together.  Add to 
cream mixture and alternate with milk and flour/suet.  Last add raisins and mix well.
Place in a cloth bag and steam over hot water for 3 hours.  Serve with sauce.

Lemon Sauce:
1/2 c. sugar
1 tbsp. flour
1 tsp. oleo
Juice of 1 lemon
Grated rind of half lemon
Pinch of salt
1 c. water

Mix all ingredients and cook a few moments.  Pour over pudding.
------------------------------
Johnnie  Bull  Pudding

1 c. sugar
1 c. Crisco or oleo
1 lb. raisins
1 c. sweet milk
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
Flour to make pretty stiff

Make a loose bag of muslin (dampen).  Place pudding in cloth and loosely tie.
Put in a large kettle of boiling water.  Put rack in bottom of kettle.  
Keep covered with water.  Boil 2 1/2-3 hours.
------------------------------------
Johnny Bull Pudding

2 1/2 cups flour 
1/2 tsp salt
1 1/2 cups brown sugar 
1/2 tsp baking soda
1/2 cup molasses 
1 tsp cinnamon
1/2 cup suet minced fine 
1/2 tsp nutmeg
1 1/2 cup raisins
1/2 tsp allspice
1 1/2 cup currants
1/2 cup black coffee
3 eggs - beaten
1/2 cup pecan halves
2 lbs assorted candied fruits
1/2 cup chopped walnuts 

Mix all dry ingredients in large bowl. Add eggs, coffee, suet and molasses. 

Stir until well mixed. Add candied fruit, walnuts, raisins and currants. 

If using baking pans, reserve pecan halves until mix is in pan, otherwise, stir in 
with walnuts. 

Scoop mix into pans or molds. If using pans, place pecans evenly across top of mix. 
Cover mix with greased brown paper. 

Mix ingredients as for bread - put in mold or coffee cans, leaving enough room for 
pudding to raise. 

Seal cans - place in steamer - pour in boiling water to halfway up cans or mold - 
steam 2 1/2 to 3 1/2 hours or until done. 

If baking, grease pan well with shortening. Place brown paper in bottom of pan and 
around sides. Grease paper well. Place in oven. Bake at 300░ until toothpick inserted 
in center comes out clean. Remove from oven and allow to cool slightly. Turn out on wire 
rack and allow to cool thoroughly. 

Variation: add 2 ounces of Rum Flavoring or Brandy Flavoring.


Last of the Garden Relish

----- Original Message ----- 
From: Joanne
To: phaedrus@hungrybrowser.com 
Sent: Thursday, September 18, 2008 12:10 PM
Subject: Garden Relish

How to can end of the year garden relish? My Grand Mother use to make it out of what was 
left at the end of the garden season. I do a lot of canning but I lost her recipie. There 
is green tomatoes cucumbers peppers things of that nature. If you can help me I would be 
very gratefull.

Thank You 
Joanne 

Hi Joanne,

See below for several recipes.

Phaed

Last  Of  The  Garden  Relish

1/2 gal. cabbage, chopped fine
1/2 gal. green tomatoes, sliced fine
1/2 gal. corn
1/2 gal. cucumbers, sliced or 2 or 3
doz. sm. pickles
1/2 gal. green beans, snapped
2 peppers
1/2 gal. vinegar
Salt & spice to suit taste

Cook beans and cabbage until tender.  Slice tomatoes and salt, place under weight, 
let stand 1 hour.Drain.  Mix, and cook 25 minutes. Seal. 
-------------------
End  Of  The  Garden  Relish

2 c. green tomatoes, chopped
2 c. onions, diced
2 c. green and red bell pepper, cut fine
2 c. cucumbers, sliced finely
1/2 c. salt
1 qt. water
1 bunch of celery
2 c. carrots, sliced
3 c. vinegar
3 c. sugar
2 tbsp. mustard seed
1 can lima beans, drained & rinsed
1 can kidney beans, drained & rinsed

Soak the tomatoes, onions, peppers and cucumbers overnight in a brine made from the salt 
and water. Drain.  Cook separately the carrots and celery, only until just tender.  Make a 
syrup of the vinegar and sugar, and mustard seed.  Boil the vegetables that were soaked in 
the brine in this syrup about 3 to 5 minutes.  Add the carrots and celery and bring to a boil.
Lastly, add the lima and kidney beans.  Bring to a boil and put in sterilized jars and seal.
Makes 6 pints.
---------------------------
End  Of  Garden  Relish

2 c. half ripe green tomatoes, ground
2 c. cucumbers, unpeeled, ground
2 c. onions, ground
2 c. cabbage, ground
2 c. green tomatoes, ground
2 c. green peppers, ground
1/2 c. salt

  Sprinkle salt over all, let set 1 1/2 hours.  Drain well.  Put water over again and drain.
In a big kettle, put: 1 tbsp. mustard seed 1 1/4 tsp. turmeric 3/4 tsp. celery seed 1 3/4 c. 
vinegar 2 c. water   Boil for 10 minutes.  Add ground vegetables and heat to boiling.  Simmer 
for 3 minutes.  Put in jars hot and seal. 
------------------
Late  Garden  Relish

9 sm. green tomatoes
6 med. cooking apples
2 med. white onions
2 stalks celery
3 c. white sugar
1 1/2 c. white vinegar
1 tsp. salt
2 tsp. ginger
1/4 tsp. cayenne
1/2 tsp. turmeric
1/2 tsp. mustard
1/2 tsp. mace

Put tomatoes, apples and onions through food grinder; measure 4 cups tomatoes, 2 1/2 cups 
apples and 3/4 cup onion.  Chop celery.  Combine in preserving kettle sugar, vinegar, salt 
and spices; stirring well.  Bring to boil and boil for 5 minutes.  Add prepared relish 
ingredients; bring to a boil and cook 10 minutes, stirring occasionally.  Remove from heat, 
pour in jars and seal at once.Makes 7 half pints. 
------------------------------
Preserves  -  Last  Of  The  Garden  Relish

1 c. chopped green tomato
1 c. chopped green pepper
1 c. chopped sweet red pepper
1 c. chopped onion
1 c. chopped pared cucumber
1/3 c. salt

 Let stand overnight.  Cook in slightly salted water, 10 minutes, then drain: 
1 c. sliced carrot
1 c. green beans, cut 1/2 inch lg.
1 c. sliced celery

 Drain first mixture (tomato etc.)  In large pot, combine: 1 1/2 c. granulated sugar
1 tbsp. mustard seed
1 tsp. celery seed
1 1/2 c. cider vinegar

 Bring to boil - stirring until sugar dissolves.  Add all vegetables.  Bring to boil again, 
 reduce heat - cook uncovered, 15 minutes.  Pack in sterilized jars - cover and seal.
 Yield:  3-4 pints.

Mashed Potato Mints

----- Original Message ----- 
From: C.J.
To: phaedrus
Sent: Wednesday, September 17, 2008 10:05 PM
Subject: wedding mint receipe

> Back in the 60's I took a cake decorating class and we had a receipe for 
> wedding mints made with mashed potatoes. I have not been able to locate my 
> receipe and did not find it in my search on the internet. Any ideas?
>
> Thanks C.J.

Hello C.J.,

Although I did not find such a recipe when searching for "wedding mints", I did find the three below by searching for "mashed potato mints".

Phaed

Mashed Potato Mints

Into 1/2 cup mashed potatoes, work enough powdered sugar to make a soft ball. 
Add 3 drops of wintergreen and 1 drop red food coloring or 3 drops of 
peppermint and 1 drop green coloring or 3 drops peppermint and no coloring.
----------------------------
Mashed Potato Mints

1 medium potato, peeled and quartered
2 tablespoons milk
1 teaspoon salt
1 teaspoon vanilla
2 boxes powdered sugar, sifted
food coloring and flavoring

Boil potatoes in a small amount of water. When tender, remove cover and boil 
out all of the water. Beat until fluffy with electric mixer. Add milk, salt 
and vanilla. Slowly add powdered sugar until mixture is very thick. Divide 
mixture into thirds or quarters. Add flavoring and coloring as desired. 
Yield: 150 mints. Drop by teaspoon onto waxed paper or push through cookie 
press. Let stand until firm. Store in air tight container (Use the rubber 
molds).
----------------------------
Mashed Potato Mints

1 small potato
1 lb. confectioners' sugar
1/2 tsp. mint flavoring
2 drops food coloring

Boil potato with peeling on until tender.   Peel potato, beat until fluffy. 
While still hot, gradually add sugar until desired stiffness to mold.  Add 
flavoring and food coloring. Mix to combine and have achieve an even color 
throughout.  Pipe out your mints onto waxed paper. Let dry 24 hours before 
serving 

Davash Dorten

  ----- Original Message ----- 
  From: Sharon 
  To: phaedrus@hungrybrowser.com 
  Sent: Saturday, September 13, 2008 6:59 PM
  Subject: Looking for this cake recipe

  This recipe is probably from the 1950's or earlier, my Mom made it for birthdays.

  Davash Dorten Cake

 It has many layers (thin) with chocolate frosting in between all the layers and 
 then the whole cake is frosted with the rest of the frosting.
 It takes 12 eggs for this recipe if that helps.

Thank you, 

Sharon 

Hi Sharon,

I cannot find anything at all called "Davash Dorten". However, I think you might mean "Dobosh Torte" or "Dobos Torte". The words sound similar, and the description fits. There are several recipes on my site for Dobosh Torte. The number of eggs used varies from recipe to recipe.

See these pages:

Dobosh Torte 1

Dobosh Torte 2

Phaed

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