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Patience Fudge

On 12 Nov 2007 at 20:50, Rich wrote:

> Hi Phaedrus,
>   My girlfriends great granny made what was called Patience Fudge. 
>   It's ingredients were 3 cups sugar, 1 can condensed milk, 1 tsp
>   vanilla and nuts (optional).  Do you know of any recipes like this
>   with directions.  She was born in 1880 and came across the Oregon
>   Trail.  We know the recipe predates World War II based on a young
>   soldiers diary in France.  He made it based on his family's recipe. 
>   Can you find out more about this recipe? Thanks so much Susan and
>   Tanya

Hi Susan and Tanya,

There is a "patience fudge" and a "patience candy". The "fudge", of course, is chocolate, and the "candy" is more like caramel. Both got their names because they had to be stirred a long time - the cook had to have "patience". I couldn't find any detailed history of these candies. They do date from before WWII, and there are very similar recipes with other names in old cookbooks from the 1920's and even earlier.

See here: America's Test Kitchen
and here:
Homemade Candy recipes

There's one recipe for the fudge below and a three for the candy.


Patience  Fudge

2 sticks butter or oleo
5 c. sugar
1 lg. can Carnation milk
2 tsp. vanilla
2 c. chopped nuts
3 (6 oz.) pkgs. semisweet chocolate  drops

Bring first 3 ingredients to a boil over medium heat, stirring constantly.
Boil 7 minutes.
Add drops and vanilla, then nuts.  Pour into broiler pan and cool overnight
before cutting.
Makes 5-6 pounds. 
Patience Candy

1 cup milk
2 cups sugar
1 tablespoon butter
1/4 cup Karo syrup
1 cup sugar
1 teaspoon vanilla
1 cup chopped pecans

Mix milk, 2 cups sugar, butter and Karo syrup in pan to boil slowly.
Melt 1 cup sugar in a heavy skillet, stirring constantly, letting it
brown slowly. Combine the two mixes and cook until mixture forms a soft
ball (234-240 degrees). Remove from heat, beat until cool, adding
vanilla while beating. Add pecans, pour into a buttered dish. Cut in
squares when cool.

Source: A Texas Collection: East Texas, 1980
Patience Candy

4 cups granulated sugar 
1 cup milk 
2 cups chopped nuts (any kind) 
2 tablespoons butter 
1 teaspoon salt 
In a heavy saucepan or skillet, heat about one fourth of the sugar 
until melted and light brown (caramelized). 
In another saucepan, combine remaining sugar and milk; cook over 
medium-low heat, stirring until dissolved.
Slowly add caramelized sugar, stirring constantly. Continue cooking 
until mixture reaches the soft ball stage;
it will form a ball when dropped in cold water (234 to 236F). 
Remove from heat; add nuts, butter and salt;
beat until creamy. Pour into well-greased 9 x 9 x 2-inch pan; cool 
before cutting into squares. 
Makes 18 servings.
Patience Candy (Caramels)
Yields 4 pounds

4 cups sugar
1 cup milk
1 teas. salt
2 cups nuts, chopped
2 tablespoons butter

Place 1 cup of sugar in a heavy saucepan/skillet to caramelize. 
Place 3 cups of sugar and milk in a saucepan
and cook over low heat. When the first cup is com- pletely melted 
(or caramelized), add to mixture in the
saucepan slowly, stirring constantly. Continue cooking until the 
soft ball stage is reached. 
(Forms a soft ball when a few drops are dropped into cold water - 
candy thermometer 240 degrees). 
Remove from fire and add
salt, nuts, and butter. Beat until creamy. Pour into well-greased 
pan to cook and cut into squares.

Spry Cream Puffs

On 13 Nov 2007 at 10:30, Mary wrote:

> Do you have the Spry Shortening cream puff recipe?
>  - Mary

Hello Mary,

Below is the real Spry recipe, hand copied from the Spry cookbook, "Aunt Jenny's Favorite Recipes".


Cream  Puffs

1/2 c. Spry 
1/2 c. boiling water
1   c. sifted all-purpose flour
1/4 tsp. salt
4   eggs, unbeaten

Bring Spry and water to boiling point in saucepan.... Sift flour 
and salt together. Add to water all at once and beat vigorously 
until mixture is thick and smooth and comes away easily from the 
sides of pan. Remove from fire....
Add eggs one at a time, beating thoroughly after each addition 
until mixture is smooth and blended....  Drop mixture from tablespoon 
about 2 inches apart on baking sheet greased with Spry. (The mixture 
should hold its shape and not spread.)...  Bake in very hot oven (450F) 
for 10 minutes, then reduce heat slightly to 400F for 25 minutes longer.
.. Cool. Slit each puff and fill with Cream Filling (below).Dust with 
confectioner's sugar.... 
Makes 18 puffs.

Cream Filling

1/2 cup sugar
5 tablespoons flour
Dash of salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla

Mix sugar, flour, and salt together thoroughly.... Add milk and mix well.
Add egg yolks and blend.... Place over hot water and cook until smooth 
and thick, stirring constantly (about 10 minutes). Cool, stirring 
occasionally, to prevent a skin forming on top.... Add vanilla.... 
Makes enough filling for 18 cream puffs.

Almond cream filling:
Add 1/4 cup toasted chopped almonds to Cream Filling.

Hot Shoppes Orange Freeze

On 14 Nov 2007 at 18:21, Jay wrote:

> Hello,
> I'm looking for a recipe for a fountain drink called an "Orange freeze".
> It was made by Hot Shoppes Restaurants
> The restaurants were owned by the Marriott Corporation. They serviced
> the Washington DC Metropolitan area from the 50's through the late  70's.
> I have not been able to find a recipe for this drink anywhere.
> Can you please help?
> Thanks Jay

Hello Jay,

The Orange Freeze recipe is below.


Orange Freeze

3/4 C orange juice
1 C orange sherbet
1 1/4" orange slice, twisted or maraschino cherry for garnish
Freeze 14-16 0z soda glasses in freezer. Then remove when needed. Make sure 
glasses are dry & not hot!!
Place OJ & sherbert in blender and mix until well blended. consistency of 
a milkshake.
Pour into a frosted glass. If overblended, misture may be thin and watery, 
If this occurs, add additional sherbert, one scoop at a time until the 
desired consistency is reached.

More Hot Shoppes Recipes

Potatoes in Oil

The next cookbook that I would like to bring to your attention is "Authors' Famous Recipes and Reflections on Food", edited by Diane Holloway, Ph.D.

Among many other authors' recipes, this book includes recipes from Ernest Hemingway, Rex Stout, Charles Dickens, Thomas Jefferson, Alexander Dumas, Garrison Keillor, and Laura Ingalls Wilder. It includes several great recipes from Vincent Price's "A Treasury of Great Recipes", which he wrote with his wife Mary, and it includes one for cooking fish in a dishwasher.

However, my choice from this cookbook is a stick-to-your ribs recipe that Ernest Hemingway ate regularly at the Brasserie Lipp in Paris.


Potatoes in Oil and Mustard Sauce - A recipe from Brasserie Lipp

3 Tbsp. olive oil
1 Tbsp. vinegar
1 Tbsp. sugar
2 cloves garlic, chopped finely
6 spring onions, whites only, diced
1 teaspoon powdered mustard
salt and pepper to taste
4 medium potatoes
1 Tbsp. parsley, chopped, for garnish
French bread for serving
Cervalas or Knockwurst sausage, cooked and split in half lengthwise for 
serving (optional)

In a small mixing bowl combine the oil, vinegar, sugar, garlic, spring 
onions, mustard, salt and pepper. Whip, and then cover and let stand at 
room temperature for 1 - 2 hours.

In a large saucepan with lightly salted boiling water cook the potatoes 
until done but still firm. Remove from the water and peel. Allow the 
potatoes to cool until lukewarm and cut into centimeter thick slices. 
Pour over the dressing, toss lightly and let stand, covered, at room 
temperature for about 1 hour. To serve sprinkle over the parsley and 
serve with French bread, radishes and sausage. (Serves 4 - 6 as an 
appetizer or light lunch).

Seychelles Recipes

Seychelles Recipes

Tasty Cooking


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