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Canning Christmas Pudding

On 15 Nov 2007 at 20:33, crys wrote:

> Hi Phaedrus. I have to tell you that you are really a last resort for
> me. I have searched and searched everywhere I can think to find these
> directions.
> When I was growing up, my mom and a neighbor created a kind of
> Christmas Pudding which they then canned in large glass jars. They
> were fanTAStic, and lasted forever, and still tasted great.
> I am not necessarily looking for a Christmas Pudding recipe as I think
> I would like to play around with a few different versions. What I
> cannot find are directions on canning the puddings. All recipes have
> directions for using a cheesecloth or waxed paper for storing. I just
> don't think that is practical.
> I have inquired of my mom, but her memory isn't very clear. And I
> haven't been able to find our neighbor from all those years ago.
> If you could find me some directions for this, I would be greatly
> appreciative as I would love to be able to continue a family tradition
> from my childhood.
> Thank you so much,
> Crys

Hello Crys,

See below.


English  Christmas  Plum  Pudding

1 lb. beef suet, grated (have done at butcher)
1 lb. currants
2 lbs. raisins
3 lbs. apples (Macintosh, Winesap, etc.)
1/2 lb. mixed candied peels (grind or grate)
3/4 c. sliced prunes (not necessary)
2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. mace
1 tsp. nutmeg
2 c. bread crumbs
4 eggs
2 c. flour
1 c. brown sugar
1/2 c. ground walnuts
1/4 c. orange concentrate, frozen
6 tbsp. currant jelly and/or marmalade
1 tbsp. rum extract
1 1/2 tsp. baking soda
1/2 tsp. baking powder

Mix together, put in canning jars. Fill 1/2 full. Steam for 4 hours and seal.

1 tbsp. rum extract
2 lg. whites of eggs
1 1/2 c. confectioners' sugar
1/2 c. butter
1 tsp. vanilla
English  Plum  Pudding (Christmas)

1 c. granulated sugar
1 c. flour
1 c. beef suet (grated)
1 c. bread crumbs
1 c. raisins or currants
1 c. apple, peeled & grated
1 c. pitted dates
1 c. walnuts (chopped fine)
1 c. milk
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. soda

Hard Sauce:
1 c. brown sugar
3/4 c. water
1 tbsp. cornstarch
2 tbsp. butter
Bourbon to taste

Mix all ingredients together. Spoon into 4 wide mouth quart canning jars.
Put lids on jars.Cook in boiling water in cold-pack canner for 3 hours.
Remove from water. Cool. Let age 2 weeks to a year.  Reheat in boiling
water or microwave. Serve with hard sauce. Mix together the ingredients
for hard sauce, except the bourbon.  Cook until clear, then add the
bourbon. Spoon over Plum Pudding.

Beat and stir.  Heat for 10 minutes (over boiler if available). 

Hard Candy

On 15 Nov 2007 at 11:14, Deborah wrote:

> Hi, 
> Thank you for having this site :) 
> I have been making hard candies for a number of years and recently had
> someone ask me to make some without using corn syrup.  I can't find
> any good modern recipes that don't have corn syrup. Even some of the
> old recipes I have found, use it.  This person's particular issue is
> that all the major producers are adding high fructose corn syrup to
> all commercial light corn syrups now.  I know of several people who
> are trying to avoid this ingredient. 
> Can you help me?
> Thank you, 
> Debbie

Hello Debbie,

Well, I can't find any modern ones, either, but see below for some old-fashioned ones.


Hard  Candy

2 c. sugar
1 c. water
1 c. white sugar

  Temperature 300 degrees.  Put a few drops of oil (cinnamon, mint, etc.).
  Add color to the kind of oil, red for cinnamon, etc.
Hard  Christmas  Candy

  Cook together until 280 degrees on candy thermometer:
2 c. sugar
1 c. water

 Add: 1/4 tsp. oil flavoring
Food coloring

Continue to boil to 300 degrees. Remove from heat and pour into well 
greased pan. 
When beginning to cool, cut into desired shape and roll in powdered sugar.  
Old  Time  Hard  Candy

3 c. sugar
1 c. water
3/4 tsp. cream of tartar
1 tsp. oil flavoring

  Combine sugar, water and cream of tartar in heavy saucepan and heat 
to 300 degrees. Remove from heat, add flavoring (add coloring if desired).
Stir and pour immediately onto a lightly greased cookie sheet.  When cool,
break into small pieces, dust with confectioners' sugar and store in a jar.

Hard Candy Lollipops: Make 1 recipe Old Time Hard Candy. After candy 
reaches 300 degrees remove from heat, stir in oil flavoring and food 
coloring.  Drop by spoonfuls onto a greased cookie sheet.  Lay sucker 
stick in place on each circle of candy.  Spoon another layer of hot candy 
syrup over each piece.

Lollipops With A Mold:  Molded suckers can be made by using a metal mold.
Coat the mold with vegetable oil before using.  Insert the rolled paper 
sucker stick into the cavity made for it.  After candy reaches the required 
cooking temperature and flavoring has been added, pour it into the prepared 
old.  Do not attempt to touch or move the mold; it will be VERY hot.  Let 
set until cool and turn upside down to release.  

Silver Cake

On 16 Nov 2007 at 1:15, Aline wrote:

> Hello,
> I have looked at your website numerous times with no luck for a silver
> cake that was sold by Kresge's or Woolworth's in the Boston.  The cake
> is heavy in texture with a white frosting.  I would suffice with a
> plain wedding white cake recipe.  
> Thanks,
> Aline 

Hello Aline,

Well, there is no silver cake recipe from Woolworth's or Kresge's on the Internet at all. See below for what I found.


Silver  White  Cake

2 1/4 c. all-purpose flour
1 2/3 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
2/3 c. shortening
1 tsp. vanilla
5 egg whites

 Grease and flour pans.  Beat flour, sugar, baking powder, salt, milk, shortening 
 and vanilla. Put in large bowl, beat 30 seconds at low speed. Beat 2 minutes on 
 high speed.  Put egg whites in and beat 2 minutes on high speed.  Bake at 350
Silver  Cake

 2/3 c. soft butter
1 1/2 c. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 1/2 c. sifted cake flour
2 1/2 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
1/2 tsp. cream of tartar
4 egg whites

  Cream butter and sugar until light.  Add flavorings.  Add sifted flour 
  and baking powder alternately with milk, beating until smooth.  Add salt 
  and cream of tartar to egg whites.  Beat until stiff, but not dry.  Fold 
  into first mixture.  Pour into two 9 inch layer pans, lined on the bottom 
  with paper.  Bake in moderate oven (375 degrees) 20 to 25 minutes.  Cool 
  and frost 
as desired. 
White  Wedding  Cake

3 c. cake flour
4 1/2 tsp. baking powder
3/4 tsp. salt
3/4 c. shortening
1 3/4 c. sugar
1 c. milk
1 1/2 tsp. vanilla
6 egg whites

  Sift the flour.  Measure.  Add baking powder and salt and sift again. 
  Cream shortening. Add sugar gradually.  Cream together until light and 
  fluffy.  Add dry ingredients alternately with the milk, stirring only 
  enough after each addition to blend thoroughly.  Do not beat. Add 
  vanilla. Beat egg whites until stiff but not dry.  Fold into batter 
  until thoroughly blended. Pour into greased layer pans.  Bake at 375 
  degrees for about 25 minutes.  When cool, put layers together with 
  the filling and the frosting - plain white frosting.
White  Wedding  Cake  Icing

1/4 stick margarine, room temperature
3/4 c. cool water
Sprinkle of salt
1/2 tsp. vanilla flavoring (or coconut)
2 lbs. powdered sugar
1 c. solid white Crisco

  Add margarine, water, salt, vanilla and 1 pound of the powdered sugar.
  Beat well with mixer.  Add Crisco and beat.  Add the other pound of 
  powdered sugar or until desired consistency.  Tint with food color. 
  Add a little more powdered sugar if you want to make roses. 

Mushroom and Onion Frittata

The book for today is both an anthology of short mystery/crime stories, and a cookbook. Each story in the collection has a recipe at the end that is related to the story. The book is "Murder Most Delectable - Savory Tales of Culinary Crimes", edited by Martin H. Greenburg.

From this book, I chose "Mushroom and Onion Frittata", which is the recipe associated with a story called "The Case of the Shaggy Caps" by Ruth Rendell. It sounds quite tasty.


Mushroom and Onion Frittata

1/2 cup olive oil (divided use)
8 oz. mushrooms, sliced
1 bunch green onions, roots removed
6 room temperature eggs, beaten just until the yolks and whites are blended
Salt and pepper to taste
Two 10-inch skillets are needed for this  dish, and the serving plate for 
the fritatta should be warmed and ready.

Carefully wash the green onions and remove any bruised or unsavory-looking areas.
Slice the green onions into roughly one-inch-long bits.

Put half the olive oil into each 10-inch skillet. Place both oiled skillets on
the stove on low to medium heat.
Put the green onion bits into one skillet. Saute until onion is slightly limp,
about one minute, then add the mushrooms. Saute until the mushrooms are brown
and limp, about another two minutes. Pour the onions and mushrooms from the
skillet into the beaten eggs. Set greasy skillet aside back on its burner for
later. Stir eggs. Pick up the unused heated skillet and roll the olive oil
around in the pan until the entire surface has been covered in olive oil.
Return skillet to burner. Pour egg mixture evenly acroos the skillet surface.
If the eggs are not cooking evenly, gently lift the cooked eggs up and move
them to the center of the pan, and swirl the pan again until the remaining
liquid eggs once again cover the surface. When the bottom of the eggs are
set and the top is still glossy and creamy, place the other warm skillet,
the one used to cook the mushrooms and onions, upside down over the skillet
containing the eggs, and flip the two skillets. The egg mixture should fall
out of the pan it is in, it's less-cooked side face down on the onion and
mushroom pan. Place the pan back on the stove until the eggs are cooked 
through, usially one to two minutes.

Serve on a warmed platter.

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