----- Original Message ----- 
From: "Julie" 
To: Phaedrus
Sent: Friday, November 21, 2003 8:49 PM
Subject: Pogacsli

> I am Hungarian and my mother made Pogacsa. It is a very flaky bisquite.
> Could that be what Sally is remembering?

Hello Julie,

Could be. I just found and sent the below recipe to Sally . Thanks for the tip!


Hungarian Vajas Pogacsa (butter biscuits)

3 cups flour
1 cup (2 sticks) sweet butter
4 egg yolks
1 cup confectioners' sugar
1/2 teaspoon salt
1 whole egg for wash
Mix flour and butter with pastry blender until mixture resembles coarse
crumbs. Add egg yolks, sugar, and salt, and mix together. Turn out onto a
lightly floured surface and knead for a minute or so. Make 1 large ball,
cover with plastic wrap, and refrigerate overnight. Preheat oven to 350
degrees F. Roll out dough between sheets of wax paper to a thickness of 1
inch. Cut into 2 1/2-inch rounds. Score a lattice-work design on each
biscuit with knife. Beat whole egg and brush egg wash on top of biscuits.
Bake 25 to 30 minutes, or until golden brown. Let cool completely before
serving. Can be refrigerated for several weeks; warm in a 200 degrees F-oven
before serving.

Brown Potato Soup

----- Original Message ----- 
From: "BOB"
To: phaedrus
Sent: Saturday, November 22, 2003 7:33 PM
Subject: Brown Potato Soup

My mother used to make a brown potato soup which is either a polish or
hungarian recipie. Are there any on your site? Or are there any that anyone
knows about.


Hello Bob,

I found recipes for brown potato soup, but no mention of a Hungarian or Polish connection. see below for recipes.


Brown  Potato  Soup

 Ingredients :
 Potatoes, diced
 Salt and pepper
 3 tbsp. Crisco
 4 to 5 tbsp. flour
 2 onions, chopped (optional)

 Preparation :
    Cover potatoes with water.  Add salt and pepper to taste and boil
 until tender.  Melt Crisco in frying pan until slightly bubbling.
 Add flour slowly, stirring constantly.  Adjust heat, so that flour
 mixture browns slowly without sticking.  Stir until mixture is thick
 and medium brown.  While potatoes are cooking at medium heat, slowly
 stir in flour mixture.  Use caution as splattering will occur when
 hot mixture mixes with potatoes in water.  Stir well.  Soup will get
 thick.  Add water to desired consistency.  Simmer 20 to 30 minutes.
 Brown  Flour  Potato  Soup

 Ingredients :
 4 lg. potatoes
 1 onion, chopped fine
 1 qt. milk
 Salt and pepper
 1 tbsp. butter
 4 tbsp. flour
 1 hard-cooked egg

 Preparation :
    Dice the potato and cook with the onion in salted water until
 tender.  Add the milk and bring to a boil.  Brown the flour in
 melted butter in a heavy frying pan, stirring constantly until well
 browned.  Stir into the soup and boil a few minutes until it
 thickens.  Season to taste.  Lastly, add the chopped egg. Serves 6.
 Brown  Potato  Soup

 Ingredients :
 2 1/2 c. diced peeled potatoes
 4 c. water
 1 tbsp. salt
 1/4 tsp. pepper
 1/4 tsp. onion salt
 1/4 tsp. celery salt
 4 c. milk
 2 tbsp. margarine
 3/4 c. flour

 Preparation :
   Cook potatoes until tender in 2 cups water. While cooking, add
 salt, pepper, onion and celery salts.  Drain. Add milk and remaining
 2 cups water to the drained, seasoned potato water.  Heat to
 boiling; simmer.  While liquid simmers, cut butter into flour until
 mixture looks like crumbs.  Brown these in small heavy skillet,
 stirring constantly.  Stir browned crumbs into hot liquid; cook
 about 5 minutes, stirring.  Add potatoes, and heat about 5 minutes
 more.  Serve hot.  Serves 6-8.

Depression Cake

----- Original Message ----- 
From: "NIKKI"
To: phaedrus
Sent: Saturday, November 22, 2003 7:34 PM
Subject: QUESTION?


A friend of mine remembers a very good cake that her mother used to make
when she, my friend, was a child.  It was called "Depression Cake".  All she
remembers is that it was delicious and was made quite inexpensively due to
the economy during The Depression.  Her mother is now deceased and my friend
does not have the recipe.  Can you please help to rekindle a childhood
memory?  It would be greatly appreciated!

Thank you,


Hi Nikki,

Below are three recipes called "depression cake." The problem is, there are a few dozen recipes with that name. Without more description, I don't know which one is the one your friend wants...


 Depression  Cake

 Ingredients :
 1 c. raisins
 2 c. water
 1 c. brown sugar
 2 tbsp. cholesterol-free margarine
 2 c. all-purpose flour
 1 1/2 tsp. baking soda
 1 tsp. nutmeg
 1 tsp. cinnamon
 1/2 tsp. vanilla extract

 Preparation :
   Cook the raisins in water, simmering until 1 cup of liquid
 remains.  Set aside to cool while you cream the sugar and margarine.
  Add the raisins and liquid; beat.  Add the flour, baking soda,
 spices and vanilla; beat well.  Pour into a lightly greased square
 baking pan and cook in a preheated 350 degree oven for 35-40
 Depression  Cake

 Ingredients :
 1 c. brown sugar
 1 c. white sugar
 2 c. hot water
 2 tsp. salt
 4 tbsp. shortening
 2 tsp. cinnamon
 1/2 tsp. cloves
 1/2 to 3/4 c. raisins (optional)3 tsp. soda in warm water
 3 c. flour

 Preparation :
   (Eggless, milkless, butterless cake)  Put in saucepan:  Boil 5
 minutes and cool.  Add:  Bake in 9 x 13 inch pan at 300 degrees for
 about 1/2 hour or more.  Top with Cool Whip or whipped cream.
 War  Or  Depression  Cake

 Ingredients :
 1 box raisins
 2 c. sugar
 3 c. boiling water
 1 tsp. salt
 1 tsp. allspice
 1 tsp. cloves
 2 tbsp. cinnamon
 1 tbsp. nutmeg
 4 c. flour
 1 tbsp. vanilla or lemon flavoring
 1 c. chopped walnuts

 Preparation :
   Put raisins, sugar and boiling water on, boil for five minutes.
 Add a cup of shortening (1/2 pound).  Remove from stove.  When
 lukewarm, add a level tablespoon of baking soda, stir well and add
 remaining ingredients.  Mix well and bake in well greased 10"x13"x2"
 pan in slow oven, 325 degrees for an hour or until well done.  (Half
 raisins and half dates may be substituted.)

Star Fruit?

----- Original Message ----- 
From: "BETTY" 
To: Phaedrus
Sent: Saturday, November 22, 2003 5:36 PM
Subject: "Star" Fruit....

> What do you do with it?

Hi Betty,

"Star Fruit" is also known as "carambola". They're used in fruit salads, fruit desserts, or eaten fresh out-of-hand. See below.


Tropical  Mousse

 Ingredients :
 2 env. unflavored gelatin
 1/2 c. unsweetened pineapple juice
 1 (8 oz.) lowfat pineapple yogurt
 1 (8 oz.) lowfat mandarin orange yogurt
 1 (8 oz.) banana yogurt (all yogurts at room temp.)
 1/2 tsp. vanilla
 3 egg whites
 1/2 c. granulated sugar
 Star fruit
 Fresh figs

 Preparation :
    Soften gelatin in pineapple juice in small saucepan; stir over
 low heat until dissolved, let cool.  Combine yogurts in large bowl;
 stir until well-blended.  Stir in vanilla and gradually mix in
 gelatin mix. Refrigerate until slightly thickened, about 20 minutes.
  Beat egg whites until foamy, gradually beat in sugar until stiff
 peaks form; fold into yogurt and refrigerate 3 to 4 hours.  Serve in
 pretty glasses or use an ice cream scoop and serve on a plate.
 Decorate with fresh fruit.  Any mix of yogurts may be used as well
 as other fresh fruits.

 Ingredients :
 Whites from 4 lg. eggs at room temperature
 1 c. granulated sugar
 4 tsp. corn starch
 1 1/2 tsp. distilled vinegar
 1/2 tsp. vanilla
 2 pts. whipping cream
 3 tbsp. granulated sugar
 1/2 tsp. vanilla
 1 pt. basket strawberries, rinse, hulled and halved lengthwise (2 c.)
 1 (8 oz.) can pineapple tidbits in juice, drained
 1 star fruit (carambola) cut crosswise in thin slices*
 1 kiwi fruit, peeled, halved lengthwise and sliced thin crosswise

 Preparation :
    *Note:  The lemony tasting star fruit, from Asia, doesn't need
 peeling, but darkened, tough edges should be trimmed.  To make
 meringue:  Heat oven to 225 degrees.  Grease a cookie sheet, line
 with wax paper and grease paper.   Place inverted 8-inch cake pan or
 plate in the middle and draw outline using skewer or toothpick.
 Beat egg whites in a large bowl with electric mixer until soft peaks
 form when beaters are lifted.  Very gradually add sugar, beating
 until stiff, glossy peaks form.  Beat in corn starch, vinegar and
 vanilla until blended.  Using a rubber spatula, spread meringue over
 circle on cookie sheet building up sides to form a rim 2 inches high
 and 2 inches wide.  Make decorative swirls on rim.  Bake 2 hours
 until surface is dry, but not browned.  Turn off oven, prop door
 open with handle of wooden spoon and let cool completely.  (Meringue
 can be stored loosely covered at room temperature up to 3 days.)
 Just before serving, beat cream, sugar and vanilla in a medium-size
 bowl until soft peaks form when beaters are lifted.  Transfer
 meringue to serving plate: Fill with whipped cream.  Toss fruit in a
 large bowl to mix:  spoon over cream. Makes 6 servings.
 Spinach  Salad  With  Honey  Mustard  Dressing

 Ingredients :
 1 lb. spinach, torn into bite-size pieces
 2 Red Delicious apples, cored and chopped
 1 c. seedless red grapes
 1 carambola, thinly sliced crosswise (star fruit)
 1/2 c. chopped peanuts
Honey Mustard Dressing:
 1/2 c. mayonnaise
 2 tbsp. honey
 2 tbsp. Dijon-style mustard
 2 tbsp. milk
 2 tsp. lemon juice
 1/4 tsp. coriander

 Preparation :
    In medium bowl combine spinach, apples, grapes, and carambola.
 Toss with Honey Mustard Dressing.  Sprinkle with peanuts.  In small
 bowl combine all dressing ingredients; stir until well blended.
 Serve with Spinach Salad.  Makes about 3/4 cup.
 Rainbow  Fruit  Compote

 Ingredients :
 2 med. oranges
 1/3 c. sugar or honey
 1/2 tsp. finely shredded lemon or lime peel
 1 tbsp. lemon or lime juice
 1/8 tsp. ground cinnamon or ground nutmeg
 1 c. fresh blueberries or raspberries
 1 1/2 c. cubed papaya, honeydew melon, or cantaloupe
 1 c. peeled and sliced kiwi fruit, sliced carambola (star fruit),
      seedless green grapes, or seedless red grapes
 1 c. halved strawberries
 Carambola (star fruit) slice (optional)
 Toasted coconut or slivered almonds

 Preparation :
   Over a small bowl peel and section oranges, reserving juice.  Stir
 sugar or honey, lemon or lime peel, lemon or lime juice, and
 cinnamon or nutmeg into oranges and reserved juices.  Cover and
 chill for several hours or overnight.  Use a slotted spoon to
 transfer oranges to a 1 1/2 quart glass compote, reserving syrup.
 Layer blueberries or raspberries; papaya or melon; kiwi fruit.
 carambola, or grapes; and, strawberries atop oranges.  Drizzle
 reserved syrup over all.  Top with carambola slice; sprinkle with
 coconut or almonds.  Makes 4 servings.
 Fresh  Fruit  Salad

 Ingredients :
 8 to 10 c. cut up mixed fruit: pineapple, apples, oranges, tangerines, bananas, 
            star fruit, kiwi, strawberry, grapes, peaches, pears, and melons.
 2 to 3 c. nuts, coarsely chopped
 Walnuts, slivered almonds or cashews
 You can use sour cream or yogurt (vanilla) enough to your liking)

 Preparation :
    Toss all ingredients, serve on Bibb lettuce or in dessert bowls.
 Fruit  Pizza

 Ingredients :
 3/4 c. butter
 2/3 c. sugar
 2 c. flour
 1/4 c. milk
 1/4 c. sugar
 1 tbsp. cornstarch
 3/4 c. orange juice
Cheese Filling:
 1 (8 oz.) cream cheese, softened
 1/4 c. sugar
 2 tbsp. sour cream
 1/2 tsp. lemon rind
 1/2 tsp. vanilla
 Star fruit
 Kei wee

 Preparation :
    Mix butter and sugar until fluffy, gradually add flour and milk.
 Press into 12 inch pizza pan and bake in 400 degree oven for 13-18
 minutes.  Cool.  Combine sugar and cornstarch in saucepan.  Add
 juice, cook stirring constantly.  Boil 1-2 minutes, cool 10 minutes.
  Beat all in bowl and spoon on cooled pie crust.  Arrange fruit on
 cheese mixture, drizzle with glaze.
 Pickled  Star  Fruit

 Ingredients :
 3 c. sugar
 4 tbsp. Hawaiian salt
 20 ling Hing Mui (optional)
 1 c. vinegar
 1 gal. star fruit, sliced

 Preparation :
    Mix liquid well.  Pour over fruit.  Refrigerate for 1 week before eating.
 Tropical  Fruit  Salad

 Ingredients :
 1 lg. banana, sliced
 1 sm. can pineapple, crushed
 1 orange, sectioned
 1 apple, diced
 1 star fruit, sliced
 2 kiwi, peeled, sliced
 1 c. each grapes, red & white
 *1/2 of a cantaloupe, use melon balls spoon
 *1/2 of a honeydew melon or dice
 *1/4 of a watermelon
 2 tbsp. lemon juice
 1/2 c. coconut, flaked
 1/2 c. marshmallows, sm.
 1/2 c. pecans, chopped

 Preparation :
   *Fruit can be omitted if not in season.  Mix all together in large
 bowl.  May serve immediately or chill in refrigerator.

Pyrex Collecting

----- Original Message ----- 
From: cc
To: phaedrus
Sent: Friday, November 21, 2003 11:29 AM
Subject: question on pyrex logo

> Do you  have any information on the ages of the different pyrex logos.  I
> have several pieces, some I know are from the 50's and was wondering how
> the logo change correlates with the piece's date.  Thanks

Hello __?

Please give your first name when making requests.

I could not locate any information on the logos, but these sites might be helpful to you:

Fire King Collectors

A to Zee


Ruby Lane



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