Sent: Thursday, November 01, 2012 7:09 PM
Subject: Looking for a book
When I was around eight, my brother had an emergency appendectomy. Around 1960 or 61.. As he was recovering at home
our local librarian gathered a few books together for him. One of the books was a science fiction one for young teens.
I tried to read it too but he wasn't in a mood to share with me at the time, The bits I remember from sneaking it,
were about a space sort of cowboy, that had adventures all over the universe.
It seemed to me he had a sword of some sort but the passage I remember most was when he got into a fight with some
very fat sort of alien creature and he started shoving him feet first into his own mouth. In the end he was just a
sort of disgusting ball of grease. He wiped his hands on his pants. Then he wrote a poem about the fight.
All I can remember of the poem is "fed him to him feet and fingers..." (I recited this to the rhythm of Hiawatha)
I've been looking for this book for years. My favorite librarian has long since passed on so I can't ask her.
I did ask my brother but he couldn't remember any specifics. I always wanted to read it all.
Do you think you could help me? I tried to find it but don't really know where to start. Maybe one of your readers
might have read it or you might know of a sight I could search?
Thank you for any help in advance. I love your site and have copied many of the recipes.
You are truly appreciated. – Pat
I had no success searching for this. I’m afraid your information is a bit on the sketchy side for the usual search
I seem to recall reading a story many years ago in which the hero got rid of an enemy by shoving the creature’s
feet into its own mouth and then continuing to shove until the creature devoured itself and there was nothing
left except a little ball of grease. I don’t remember a poem. I’m not sure if it was a science fiction story, per se.
I seem to recall it as being an American folklore tall tale like the “Pecos Bill” stories or something similar.
I’ll post this on the site - maybe a reader will recall it.
I found that book one of your readers was seeking in your 11/12/12 column:
Help with a Book Title - 11/12/12
Robert A. Heinlein - Glory Road, 1963
"By the Singing Laughing Waters
"Came a Hero Fair and Fearless.
"Oscar hight this noble warrior,
"Wise and Strong and never daunted,
"Trapped the Igli with a question,
"Caught him out with paradoxes,
"Shut the Igli's mouth with Igli.
"Fed him to him, feet and fingers!
"Nevermore the Singing Waters...
Google book link:
Thank you Thank you I would never have come up with that title, nor would I have recognized
it as Robert Heinlien. You and your readers have ended a long search
I can't wait to read it all, and to tell my brother. Pat
Sent: Monday, October 29, 2012 4:44 PM
Subject: Looking for a recipie for frangetti's
I am looking for the recipe for an Italian or Sicilian cookie called frangetti. My spelling
of its name maybe off but my recall of this wonderful cookie is not. It was a cookie that
was made from dough that was rolled out and cut into half inch wide strips. Sections were
tied into a knot and either fried or baked. The cookie was then dusted with confectioners
sugar. It had a nice orange flavor. It is one of my fondest memories of childhood but
alas was not made by my family but my best friend who lived across the street from me.
Ever heard of such a cookie?? I didn’t find anything like it on your site.
We have two Italian food dictionaries, two Italian food encyclopedias, and multiple Italian
cookbooks, and there isn’t a cookie in any of them with a name like “frangettis”. There are,
however, lots of recipes for “Italian knot cookies” or “bow cookies” or “bow knots” or “love
knots”. Italian cookies often have different names in different parts of Italy, or even in
different Italian families. The ingredients may even vary slightly. Knot cookies are often
flavored with anise or lemon, but I easily found several recipes that used orange juice.
See these sites:
Just a Pinch
On 8/8/2018 7:20 PM, Sierra Damato wrote:
I just came across an email you got six years ago looking for a recipe for frangettis.
I had googled frangetti out of curiosity, because I've never met anyone outside of my
family who was familiar with the recipe. It was passed down by my great grandmother
The email was the only thing I found that described the same cookie. I know my dad
still has the recipe, so I was wondering if you could put me in touch with the person
who emailed you. I'd be happy to share it with them.
The email is on this page:
Sierra, I think you have misunderstood the way that my site works. It's not enough to
share the recipe with the requester alone - you must send it to me so that I can post
it and thereby share it with other readers who might be looking for the same recipe.
When people write to me and ask me to help locate recipes, I never just send the recipe
to them alone. I do send it to them, but I always post their request and the recipe
that I found on my site in order to share it with others who search for the same recipe.
I post the requests that I was unable to find, and sometimes a helpful reader such as
yourself has the recipe in question and sends it to me. If so, then I send it on to
the person who originally made the request and I also post it below the original request
on my site, so that others may have it, as well. I wouldn't just send Cass' e-mail
address to you and remove myself from the loop. The content on my site comes from
posting requests and responses to those requests.
I never give out my readers' e-mails without their permission. If you want to contact
Cass because you want to ask her about her neighbor who made the cookies, I could
forward your e-mail to her and allow her to choose whether she wishes to correspond
with you. However, you would have to send me the recipe for posting before I would do
Sent: Thursday, November 01, 2012 8:16 PM
Subject: Banana Pudding
Hi, I have banana trees with lots of bananas but can't find a recipe for banana pudding
WITHOUT the wafers anywhere.
Is there such a recipe? Thanks for any help, Joyce
There is a brief history of banana pudding on my site here: History of Banana Pudding
Vanilla wafers didn’t appear until 1901, and banana pudding was a common dessert for many years before then,
so the original didn’t have vanilla wafers.
You don’t say whether your aversion is just to vanilla wafers or whether it is to any cookies in the pudding at all or
whether it is to any sort of crust at all. Shortbread or butter cookies are sometimes used, and graham crackers are a
quite popular substitute. You could use just about any recipe and simply omit the wafers, or you could use just about
any recipe and put it into a graham cracker crust or a regular pie crust and make a pie of it. There are dozens of
recipes with no crust at all. See below for a few.
1/2 c. brown sugar, packed
1/2 tsp. lemon juice
1 c. evaporated milk or cream
2 tsp. flour
1 well beaten egg
Peanuts, coarsely chopped
Cook sugar, flour, lemon juice, egg and milk until thick like pudding over medium-high heat.
Cool. In a dish, put a layer of sliced ripe bananas, then sprinkle on peanuts, then pudding.
Repeat. Chill. Serves 6.
Banana Bread Pudding
6 egg yolks
1 c. sugar
1 stick butter
1 can Pet milk
1 can water
1 tsp. vanilla
1-2 lg. French breads
In large bowl soak bread, cream and water until soft. Add egg yolks, vanilla, butter and
sugar all in one bowl.
Mix well together, then add bananas (smash bananas before adding). Grease 9 x 13 inch pan.
Pour all mixture in and bake at 350 degrees for 1 hour.
4-Layer Banana Pudding
1 c. plain flour
1/2 c. margarine, softened
1/2 c. chopped pecans
Mix; spread in a 9x13 inch pan. Bake at 375 degrees for 15 minutes.
1 c. powdered sugar
1 lg. (8 oz.) pkg. cream cheese
1 c. Cool Whip
Mix the ingredients together and spread over the first layer.
2 pkgs. instant French vanilla pudding
3 c. milk
Mix pudding with milk; spread over second layer.
2 or 3 bananas
Slice bananas over third layer. Cover with Cool Whip.
Banana Pudding with Peanuts
1 1/2 c. sugar
1/3 c. flour
3 c. milk
1 tsp. vanilla
2 or 3 ripe bananas
1 c. cocktail peanuts, crushed
Mix together in a saucepan sugar, flour, salt, and 1 egg. Add just enough milk to get the
egg blended, about 1/2 cup. Stir in remaining milk and vanilla. Over medium heat or in a
double boiler, bring mixture to boil for a few minutes or until thickened. Stirring
constantly to avoid scorching. After mixture thickens, remove from heat, set aside to cool.
Pour 1/2 of cooled pudding into a deep serving dish, place a layer of sliced bananas then a
layer of crushed peanuts. Repeat the same, the remaining pudding, a layer of sliced bananas,
and top with remaining peanuts. Chill 1 hour before serving.
Thank you so much!
I appreciate and will enjoy reading of all the recipes as I only was wanting the just plain
bananas no cookies at all.
You’re the best! Joyce
Sent: Friday, October 26, 2012 5:25 PM
Subject: Woolworth Chicken Croquet Recipt
Years ago I worked the Woolco division of the FW Woolworth Co. I was able get a copy for
their very tasty chicken recipe, but over the years and involving several moves I've lost
my copy. I saw the Howard Johnson recipe but have not tried it as it looks different from
the Woolworth recipe that I liked so much. If you don't find or have access to the original
Woolworth recipe I'll have to try the Howard Johnson version.
If you read that entry at “Howard Johnson’s Chicken Croquettes” closely, you’ll see that
I was not able to find the Howard Johnson’s recipe or a copycat. I provided that recipe
as a typical chicken croquettes recipe.
I had no success finding a recipe or a copycat for Woolworth’s Chicken Croquettes, but,
again, I recommend the recipe that I posted for the Howard Johnson’s request as a typical
chicken croquettes recipe.
I was recently contacted by a reader, Bill K., who has the Woolworth’s recipe book.
Below is the chicken croquettes recipe from that book.
Chicken Croquettes for 20 portions
Shortening (such as Primex) 4 ozs
Onion (Finely Chopped) 2 ozs
"Patent" flour* 8 oz
*Fine quality bread flour or cake flour
Saute onion in melted shortening on low flame until tender (not brown).
Add flour and blend with wire whip.
Hot chicken stock 1 qt
Salt 1/2 oz
Celery salt 1/4 oz
Black peppper 1 tsp
Dissolve seasonings in hot stock. Add slowly to above blending (Step 1)
with wire whip to prevent lumping. Cook gently about 5 minutes to thicken.
Remove from fire.
Chicken skin 1 lb
Chicken meat* 8 oz
*(from neck & scraps)
Grind and stir into above.
Fresh Eggs 3 only
Bread crumbs 6 oz
Slightly beat eggs with wire whip and add with bread crumbs to above.
Allow mix to become cold before shaping into croquettes. Use #24 dipper.
Patent flour 8 oz
Roll croquettes in flour.
Fresh eggs 1 only
Liquid non-fat milk 8 oz
Salt & Pepper mix 1/8 tsp
Combine. Blend with wire whip. Dip flour covered croquettes into egg dip.
Bread crumbs 4 oz
Roll croquettes in bread crumbsafter egg dipping. Fry in deep fat 370° - 380°
until golden brown - 1 1/2 to 2 minutes.