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----- Original Message -----
From: john
To: phaedrus
Sent: Saturday, January 25, 2003 9:52 PM
Subject: sergeant preston of the yukon
phaedrus
looking for information on the actors name who played sergeant
preston of the yukon series on tv in the 1950's. would like to
also know if some one knows where or if they are on tape or dvd's
thank you for any help john
Hello John,
No problem, John.
Sergeant Preston of the Yukon was played by an airplane pilot nmed Richard Simmons.
Louis B. Mayer happened to see Simmons breaking in an Arabian horse in Palm Springs,
California, and was impressed by the six-foot actor's athletic ability. He convinced
the non-actor Simmons to take the role by telling him that it would be an 'outdoor job'.
John, you can buy six volumes of the TV shows on VHS at:
Hollywood's Attic
Phaed
----- Original Message -----
From: "Danna"
To: phaedrus
Sent: Sunday, January 26, 2003 12:29 PM
Subject: Canadian War Cake
> I am looking for the recipe for "Canadian War Cake"....If any has it,
> would you please send it to me.
> Thank you,
> Danna
Hello Danna,
I found three. See below.
Phaed
Canadian War Cake
2 c. hot water
1 box raisins
2 c. dark brown sugar
1 stick margarine
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
Boil all ingredients 5 minutes and let cool, then stir
in 4 cups self-rising flour. Bake in 2
layer cake pans at 375 d. for 25-30 minutes.
Frosting:
2 c. light brown sugar
1 c. white sugar
1 stick margarine
1 tsp. vanilla
3/4 c. milk
Bring this to boil until forms a soft ball and remove
from heat. Beat with mixer until it
is thick enough to spread.
------------------------------------
Canadian War Cake
2 cups hot water
2 cups raisins
2 cups dark brown sugar
1/4 cup fat( butter, lard or whatever you have)
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon salt
1 tablespoon tepid water
2 teaspoons baking soda
3 cups flour
Combine first eight ingredients in a large pot and boil for five minutes.
Allow to cool. Preheat oven to 350 degrees.Combine the tablespoon of tepid
water and baking soda then add it and flour to mixture in pot. Blend well.
Batter can be put in two layer pans and baked for 45 minutes or into a loaf
pan and baked for one and a half hours. Cake is cooked when toothpick
inserted into cake comes out clean.
Frosting
(These cakes are good as is but frosting can be added.)
2 cups brown sugar
1 cup white sugar
1/4 cup fat (butter, margarine, etc)
1 teaspoon vanilla or other flavoring
3/4 cup milk( canned milk, reconstituted powdered milk or water can be used)
Bring this to a boil until mixture forms a soft ball and remove from heat.
Beat with a mixer until it is thick enough to spread.
----------------------------------------
Wartime Cake
Eggless, milkless, butterless! A classic cake going back to World War I
(when it was called Canadian War Cake), so delicious that many homemakers
kept it in their repertoire long after rationing ended. An easy recipe from
a wartime Betty Crocker booklet called Your Share. The moist, spicy cake is
swell for dessert or snacking.
1 cup dark brown sugar
11/4 cups plus 2 teaspoons water
1/3 cup vegetable shortening
2 cups raisins
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
2 cups sifted enriched all-purpose flour
1 teaspoon baking powder
-In saucepan, mix sugar, 1-1 /4 cups water, shortening, raisins, nutmeg,
cinnamon, and cloves. Boil 3 minutes. Cool.
-Preheat oven to 325.
-Dissolve salt and soda in 2 teaspoons water. Add to mixture. Blend in flour
mixed with baking powder. Pour into greased and floured 8 inch square pan.
-Bake 50 minutes.
-Top with frosting; or this cake is delicious un-iced.
Cocoa Mile-a-Minute Frosting p. 230
To give the patriotic look to your wartime cake, spread this low-shortening
frosting thin-between the layers and on top, but leave the sides as bare as
a boot camp haircut.
1 tablespoon butter or shortening
3 tablespoons milk
1-1/2 cups sifted confectioners' sugar
4 tablespoons cocoa
Dash salt
1/2 teaspoon vanilla extract
-Heat shortening with milk until melted.
-Mix together sugar, cocoa, and salt. Add hot milk, stirring to blend; then
add vanilla and beat 1 minute. If too thick, a little more milk may be
added.
----- Original Message -----
From: pado
To: phaedrus
Sent: Saturday, January 25, 2003 9:21 PM
Subject: old fashion sponge candy
My father use to make this candy. Does anyone have a reciept?
Called sponge Candy.
Hello Pado
Got it. See below.
Phaed
Old Fashioned Sponge Candy
Ingredients :
1 c. sugar
1 c. dark corn syrup
1 tbsp. vinegar
1 tbsp. baking soda
Preparation :
Combine sugar, corn syrup and vinegar in heavy saucepan. Stir
over medium heat until sugar dissolves. Continue cooking without
stirring, until candy thermometer registers 300 degrees or a drop of
the mixture becomes brittle in cold water. Remove from heat.
Quickly stir in baking soda, mixing well. Pour quickly into lightly
buttered 9 inch square pan. (Do not spread as candy will spread
itself). Cool. Break into pieces. Store in airtight container.
Makes about 1 pound.
----------------------------------
Old Fashioned Sponge Candy
Ingredients :
1 c. white sugar
1 c. dark corn syrup
1 tbsp. dark vinegar
1 tbsp. soda
Chocolate Coating:
1 bag chocolate chips
1 bar wax
Preparation :
Combine sugar, syrup and vinegar in a large deep saucepan over
medium heat, stirring until sugar dissolves. Then continue cooking
without stirring until 300 degrees on candy thermometer. Remove
quickly and stir in soda and mix well. Pour quickly into a greased
pan; about 9x13. Break into large pieces. Dip into chocolate
coating. Melt over double boiler.
----------------------------------
Old Fashioned Sponge Candy
Ingredients :
1 c. sugar
1 c. dark (or light) corn syrup
1 tbsp. baking soda
1 tbsp. white vinegar
Preparation :
Cook until sugar dissolves. Cover for 1 minute to allow steam to
wash down sugar crystals. Uncover pan - cook without stirring until
300 degrees. Remove and stir in soda. Pour in 9 x 13 inch greased
pan. It's not necessary to spread, as mixture will bubble and
spread itself. Cool in pan or wire rack. Break cooled sponge into
pieces. Store 2-3 weeks in tightly covered container with foil or
plastic wrap between layers. Dip in chocolate before storing or if
you wish you may leave it plain.
----- Original Message -----
From: Mary
To: phaedrus
Sent: Sunday, January 26, 2003 4:19 PM
Subject: Help!
Decades ago my grandmother would make for my Mother a "poor Mans Pie"
It was exclusively for my mother. My sisters and I would like to taste
it so we know what it was. We have no idea of the ingredients so can't
help you there. Thank you so much.
Mary
Hi Mary,
The problem is that there are several pies called "poor man's pie".
Below are two, but there are some with fruit, and there is even one
with meat and potatoes.
Phaed
Poor Man's Pie
Ingredients :
1 c. white sugar
1 1/2 c. boiling water
Pinch salt & nutmeg
1/2 c. flour
2 tbsp. butter
Unbaked 9" pie shell
Preparation :
Mix sugar, flour and salt together. Add boiling water slowly,
stirring constantly. Pour in crust and dot with butter. Sprinkle
on nutmeg. Bake in preheated oven at 375 degrees for 40 minutes;
done when filling bubbles. Pie thickens as it cooks.
----------------------------------
Poor Man's Pie
Ingredients :
1/2 c. margarine, melted
1 1/3 c. sugar
1 tsp. corn meal
1 tsp. vinegar
3 eggs
Preparation :
Beat all ingredients well, beating in one egg at a time. Pour
into an uncooked pie shell. Bake at 350 degrees for 30 to 40
minutes. Serves 8.
----- Original Message -----
From: joe
To: phaedrus
Sent: Sunday, January 26, 2003 12:15 PM
Subject: cream puffs
my last shot! looking for the receipt for over 20 years and have not
found it yet , its the Yellow Cream found in cream puffs. I'm from
a town in eastern PA and in 1955 ,on just about every corner was a
Jewish bakery that sold cream puffs. all the backers are gone now.
I have tried a dozen or so recipes and none of them work . If you
could help.
joe
Hello Joe,
Well, you don't give me much to go on, just that the filling was
yellow and made by Jewish bakers. There are lots of cream puff
fillings that are yellow - they're lemon flavored. How was the
filling you remember different from those? I checked dozens of
Jewish cream puff recipes, Joe. The only one that seemed a little
different was the one below with potato starch.
Phaed
Passover Cream Puffs
Source: Second Helpings Please
Yield: 10 - 12 servings
1 cup water
1/3 cup fat
1 cup matzo meal
1/8 teaspoon salt
4 eggs
Filling:
2 eggs
3/4 cup sugar
1 Tbsp. potato starch
Juice of one lemon
1 cup water
Combine water with fat and bring to a boil Add matzo meal and salt,
and cook until well blended. Remove from heat. Beat in eggs, one at
a time. Beat very well. Drop by spoonfulls onto a greased baking sheet.
Bake at 450 degrees for 25 minutes, then at 325 degrees for 45 minutes,
until puffs are dry. Cut in half. Fill with cream puff filling.
FILLING: Beat eggs well. Combine sugar with potato starch. Combine with
eggs and beat. Add lemon juice and water. Cook mixture in the top of a
double boiler until thick, stirring constantly. Cool and fill cream puffs.
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