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Vinegar Cobbler

  ----- Original Message ----- 
  From: m6
  To: phaedrus
  Sent: Tuesday, November 23, 2004 8:22 AM
  Subject: vinegar cobbler

  my mother used to make this, i am 74, you know how old the recipe is.
  somehow it was lost.

Hi ___?

I'm happy to oblige with the three recipes below, but please give your first name when you write. I like to feel that I'm doing this for a real person, not just an e-mail address.


  Vinegar  Cobbler

   4 c. water
   3 c. sugar
   1/3 c. vinegar
   Little butter
   Little salt

   Preparation : 
      Mix ingredients.  Heat and pour over pie dough (use strips like
   cobbler).  Bake at 375 degrees until crust is golden brown.  
   Vinegar  Cobbler

   Ingredients : 
   1 c. sugar
   3 c. water
   1/2 c. butter
   2 tbsp. flour
   1 c. cider vinegar
   1 recipe of favorite biscuit or pastry dough

   Preparation : 
      Preheat oven to 350 degrees.  In baking pan, mix sugar and flour,
   stir in water and vinegar; add butter.  Heat in 350 degree oven
   until sugar melts.  Cover mixture with strips of thinly rolled
   biscuit or pastry dough.  Brush top with melted butter and sprinkle
   with sugar.  Bake at 350 degrees until crust is brown.
   Vinegar  Cobbler

   Ingredients : 
   2 c. apple cider vinegar
   4 c. water
   2 c. sugar
   1 stick butter

   Preparation : 
      Preheat oven to 325 degrees, add the water and 1 cup sugar to
   vinegar and boil 5 to 6 minutes.  Roll pie crust thin and cut in
   long strips.  Butter.  Put strips of pie crust on top of filling
   long ways.  Put in oven, let cook until brown. Repeat step 1 until
   filling is all gone, lay crust cross ways until all filling is gone.
    Let cook until filling thickens and crust browns. 

Metropolitan Cake

  ----- Original Message ----- 
  From: Bette 
  To: phaedrus
  Sent: Tuesday, November 23, 2004 1:06 PM

  Help!  I'm looking for a recipie for a "metropolitan cake".  
  Can you help?  It's for a friends birthday.
  Thank you!

Hello Bette,

I can only find two recipes online with that name. See below.


  Recipe from Mrs. W. A. King; 1895

  Metropolitan Cake, page 186

  Two cups sugar, 1 cup butter, 1 cup milk, 4 cups flour, 
  whites of 8 eggs, 3 teaspoonfuls of baking powder, 
  1 teaspoonful extract of lemon. Take out enough of this 
  batter to fill three jelly tins; bake. Add to the remaining 
  batter 1 teaspoonful extract of cinnamon, 1/2 teaspoonful 
  each of cloves and allspice, (ground), quarter of a pound 
  each of raisins seeded add sliced citron. Bake in two layers 
  and put together with frosting, alternating light and dark. 
  This I have tested and know to be good.
  No. 33, Metropolitan Cake With Peanuts 

  1 1/2 cups butter
  1/2 cup milk
  1 cup granulated sugar
  1 cupful chopped peanuts and citron mixed
  2 teaspoons baking powder, sifted with the flour
  2 1/2 cups well sifted flour
  4 eggs (whites)

  Cream the butter and sugar, flour, nuts and citron before adding; 
  bake 45 minutes in a moderate oven; flavor icing with lemon extract 
  and garnish top with split peanuts and pecan meats. 


----- Original Message ----- 
From: "Denise" 
To: phaedrus
Sent: Monday, November 22, 2004 11:10 PM
Subject: kruschiki?

> I would like to find a recipe for a polish pastry that we used to buy 
> in a NJ bakery.  They called it birdsnest and it was a simple fried, 
> crispy pastry sprinkled with powdered sugar.  My father said it was 
> really called something like kruschiki.  If you could help I would 
> really appreciate it.
> Thank you,
> Denise

Hi Denise,

"Kruschiki" or "chrushiki" are Polish bowtie or "angel wing" cookies. See below.


Kruschiki (Bowties)

1 lb. flour
8 oz. sour cream
2 oz. rum or liquor
9 - 12 egg yolks (9 if lg., 12 if sm.)
2 tsp. vanilla

Beat egg yolks lightly, only until all the yolks are broken. Add 
the remaining ingredients and mix. Remove the dough from the bowl 
onto a floured board and knead the dough thoroughly, adding just 
enough flour to keep the dough from sticking to the hands. Roll 
out very thin as you would for noodles. Cut in thin strips about 
2 inches wide and six inches long. Slit in the center and pull one 
corner through the hole thereby forming a bowtie. Deep fry until 
light in color. Drain on paper towels. After the bowties have 
cooled sprinkle with powdered sugar. Makes 8 dozen.

12 egg yolks
1 egg
2 tablespoons white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 pounds lard
1 tablespoon whiskey
1 teaspoon salt
1/3 cup confectioners' sugar for dusting

In a medium bowl, mix eggs, sugar, salt, vanilla, and whiskey. 
Stir in 2 cups of the flour. If dough is sticky, add the rest 
of the flour. Knead dough for 5 minutes; divide into three parts.
Melt lard in a deep fryer or deep frying pan. Hot oil should be 
about 1 inch deep.
On a lightly floured surface, roll out the dough paper thin. 
Cut into long diamond shapes and make a slot across the center. 
Pull one point of the diamond through the slot; fry in hot lard 
for about 5 to 10 seconds on each side. Cookies should not be 
browned. Drain on paper towels and dust with confectioners' sugar 
when cool.

Chopped Chicken Livers

----- Original Message ----- 
From: "Denise" 
To: phaedrus
Sent: Monday, November 22, 2004 11:13 PM
Subject: chopped chicken liver

> Chopped chicken liver is hard to find where I live.  Back in NY 
> I used to buy it in the deli of the Shoprite supermarket and it 
> was the best.  I'd  love to get that recipe.
> Thank you,
> Denise

Hi Denise

See below.


Chopped  Chicken  Livers  (Csizke  Maj)

 Ingredients :
 1 lb. chicken livers
 2 hard boiled eggs
 2 tbsp. butter
 1 sm. chopped fine onion
 3 sprigs parsley (leaves) or dry flakes
 1/4 c. cream
 1 tsp. salt
 1/2 tsp. dry mustard
 1/2 tsp. paprika

 Preparation :
    Cook livers in butter in skillet.  Remove.  Cool and chop fine.
 Mix chopped liver, chopped egg, onion, parsley, and cream and spices
 to skillet. mixing with drippings.  Do not heat.  Mix this with
 liver mixture and chill in refrigerator for about 4 hours.  Allow
 about 1/4 cup per serving.  Serve on dish with dry toast triangles.
 10-12 servings.
 Chopped  Chicken  Livers

 Ingredients :
 1 lb. chicken livers
 2 eggs, hard boiled, chopped
 1/2 med. onion, chopped
 1/2 c. Kraft mayonnaise
 3 tbsp. butter or margarine

 Preparation :
   Saute chicken livers in butter until cooked (about 15 minutes).
 Allow to cool slightly.  Blend chicken livers, eggs, onions and
 mayonnaise in a blender.  Be sure everything is well blended to form
 a thick paste.  Chill at least 2 hours.  Set in pan of hot water to
 unmold.  Garnish with slices of green olives.  Serve with wheat
 toast crackers.
 Chopped  Chicken  Livers

 Ingredients :
 6-8 chicken livers
 5 hard boiled eggs
 1 tsp. mayonnaise
 1 onion, chopped
 1/4 c. butter

 Preparation :
    Cook onions in butter until clear, but do not brown.  Add chicken
 livers; cook until tender.  Remove meat and chop finely or grate.
 Add grated hard boiled eggs and butter and onion mixture.  Stir in
 mayonnaise and mix thoroughly.  Salt and pepper to taste.  Chill.
 This may be used as a salad with lettuce, sliced tomato and
 cucumber. Or spread on crackers as an appetizer. 

Home Canning Pumpkin

----- Original Message ----- 
From: "Nancy" 
To: phaedrus
Sent: Monday, November 22, 2004 6:59 PM
Subject: Home-canned pumpkin

> I would like some solid information on home-canning pureed pumpkin.  
> The Extension Service will say it can't be done because pumpkin varies
> widely in viscosity and water content.  The Ball Blue Book doesn't even
> give any instructions for pumpkin except to freeze it.
> I want to know (specifically) 1) is there such a thing as a litmus test
> of acidity to determine if a concoction is acidic enough (i.e., pumpkin
> butter to be bottled and sealed--Extension says pumpkin butter can't be
> "preserved" because of low acidity, but mine has Tang and cream of
> tartar.  I can't believe it is less acidic than apple butter.)
> 2) Can't I just pressure cook pureed pumpkin for the maximum time--90
> minutes?  I've never found a pressure canning recipe, even for meat,
> that is any longer than that.
> I prefer not to freeze pumpkin because it is way too watery (especially
> if using jack-o-lanterns), it takes up too much room in the freezer, and
> it is less convenient.  I pressure cook the pumpkin in the first place
> (before pureeing)--is there any realistic chance of botulism under those
> circumstances?
> Thanks for your help.
> Nancy 

Hello Nancy,

Every state extension service in the country warns against canning pureed pumpkin. This is based on actual testing. See:


In order to inhibit the growth of the microorganisms that cause botulism food poisoning, canned foods must have a pH level lower than 4.6 (< 4.6). Pumpkin has a natural pH level greater than 6, and it varies greatly from pumpkin to pumpkin. Pureeing releases the water and juices from the pumpkin flesh and raises the pH level. Testing of some home and commercially made canned pumpkin butters, with a ton of sugar added, showed some of them still had a ph level of greater than 5! Testing also showed that, even using the same recipe (with added sugar or vinegar or lemon juice), the acidity of different batches of pureed pumpkin varied considerably and no one recipe could consistently produce safe canned pumpkin puree.

Why is the acidity important no matter how long you have cooked or processed the pumpkin? It's because cooking and processing kills active bacteria in the food, but not the spores of the botulism bacteria. Some bacteria can survive for long periods of time and survive extremes in temperature by creating a shell around themselves and becoming dormant. These are called "spores". Botulinum spores can survive cooking and processing, but they cannot become active again in an acidic environment with a pH of < 4.6. That's why pH is important.

Processing also removes the air in the jars, but botulinum bacteria do not require air to live and grow. They are "anaerobic".

As that article says, it's okay to can cubed pumpkin. Since it's not pureed, it has a lower pH level. Why not do that? There's a recipe here:

Cubed Pumpkin

I suppose that it would be possible to purchase a pH meter and test the ph of each batch of pureed pumpkin before you can it, but reliable pH meters are not cheap, and would require some training to be able to use properly. Plus, the meter would need to be checked regularly with test solutions to make sure it was reading properly.

Wouldn't it be painful to have a big batch all ready and then find that you had to throw it out because the pH was too high? The temptation to can it anyway would be too great, I think.

Please don't risk it.



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