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http://recipes.bgkulinar.net/recipe-Ice+Box+Fruit+Cake-17828

Ice Box Fruit Cake
Cooked by: Chef / Last Modified: 10/29/2008 / Number of Servings: 1

Ingredients:
1 Pound(s) Graham crackers
1 Pound(s) Dates
1 Package(s) Marshmallows
1 Cup(s) Nutmeats
1 Jar maraschino cherries
1 Cup(s) Carnation milk; whipped

Directions: Roll crackers to crumble and cut marshmallows in while stirring to coat. Add cherries, nuts and dates. Then add whipped milk. If too thick or too dry, add cherry juice.

Pack in the cracker box with waxed paper. Let set 1 week in the refrigerator before eating.

http://recipes.bgkulinar.net/recipe-Acrobat+Chocolate+Polenta+Cake-13107

Acrobat Chocolate Polenta Cake
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8

Ingredients:
12 Ounce(s) Semi-sweet chocolate
3/4 Pound(s) Sweet butter
8 Egg yolks
1 Cup(s) Brown sugar
1/3 Cup(s) White sugar
1/3 Cup(s) Ground almonds
1 Tablespoon(s) All-purpose flour
1/4 Cup(s) Cornmeal
8 Egg whites
1 Tablespoon(s) Cream of tartar

Directions: In a large saucepan over very low heat, melt chocolate. Add butter, stir until melted and remove from heat (the mixture should be body temperature, not too hot to touch with a finger). In a large bowl, combine egg yolks, brown and white sugar, and stir until well mixed. Add the chocolate, and stir well until combined. In a small bowl, combine almonds, flour and cornmeal, stir until well mixed.

Pour this into the chocolate and stir until combined. In a large bowl with an electric mixer, beat the egg whites with cream of tartar until they form stiff peaks. Fold the egg whites into the chocolate in three batches. Chef Dale Nichols warns that folding egg whites into chocolate takes a real knack and suggests using your hand as the paddle. To do this by hand, use your hand as a paddle and push your palm down to the centre of the bowl, and slide up the side of the bowl and turn your hand over.

Do not over-mix or you will knock the air out of the egg whites causing a much denser texture. Bake in a buttered, floured 10 inch spring form pan for 5 minutes at 400F.

Reduce heat to 350F and bake for another 20 to 30 minutes, or until cake tests done in the centre. Let cool completely before removing from pan.

http://recipes.bgkulinar.net/recipe-ChocolateCarrot+Pulp+Snacking+Cake-17876

Chocolate-Carrot Pulp Snacking Cake

Cooked by: Chef / Last Modified: 10/30/2008 / Number of Servings: 6

Ingredients:
1 Package(s) Chocolate Cake Mix (10.1 oz)
8 Carrots; pulp only
4 Ounce(s) Applesauce; unsweetened
1 medium Egg
1 Cup(s) Water

Directions: Heat oven to 350F. Prepare a 9x9 pan with spray and a light dusting of flour. Combine all in a bowl and beat by mand about 2 minutes. Pour into the pan. Bake 28 to 32 mins or until center is done.

Cool on a rack; dust with the sugar and orange peel mixture. Serve warm or at room temperature. PER SERVING: 245.4 cals, 4.4 g fat, 15.8%, about 5g fiber.

http://recipes.bgkulinar.net/recipe-Appalachian+Spoon+and+Fork+Cake-13768

Appalachian Spoon and Fork Cake

Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8

Ingredients:
1 Cup(s) Chopped pecans
3/4 Cup(s) Firmly packed brown sugar
1 Teaspoon(s) Cinnamon
2/3 Cup(s) Raisins
8 Tablespoon(s) Unsalted butter, melted
2 Cup(s) Cake flour
1 Cup(s) Yellow cornmeal
3/4 Cup(s) Sugar
1 Teaspoon(s) Baking powder
1/2 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
3 Eggs, lightly beaten
1 Cup(s) Sour cream
1 Teaspoon(s) Vanilla

Directions: Lightly butter and flour a 9 inch springform pan. Combine the pecans, brown sugar, and cinnamon in a medium bowl. Mix well. Remove 1/2 cup of this mixture and set aside. Add the raisins and 1/4 cup of the melted butter to the remaining pecan mixture. Set aside. Combine the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt in a large bowl.

With a wooden spoon beat in the eggs, sour cream, remaining butter and vanilla until smooth.

Spread half the batter over the bottom of the prepared pan. Sprinkle the raisin mixture over the top.

Carefully spread the remaining batter over the top of the raisin mixture, and sprinkle with the reserved 1/2 cup nut mixture.

Bake until a toothpick inserted in the centre of the cake comes out fairly clean, 45 to 50 minutes. Cool on a wire rack before removing the sides of the pan. Makes 8 servings.

http://recipes.bgkulinar.net/ethnic-Hungarian+cuisine-20

[Index]

http://recipes.bgkulinar.net/recipe-Hungarian+Sausage+or+Kolbasz-17719

Hungarian Sausage or Kolbasz
Cooked by: Chef / Ethnicity: Hungarian cuisine / Last Modified: 10/27/2008 / Number of Servings: 1

Ingredients:
12 Pound(s) Fresh pork
2 large Onions
3 Tablespoon(s) Paprika
6 Tablespoon(s) Black pepper
1 Tablespoon(s) Cayenne pepper
2 Cup(s) Garlic water
5 Tablespoon(s) Salt; (5 to 6)

Directions: For garlic water cook 5 heads of cleaned and crushed garlic in 2 cups of water).

There are many variation to the Hungarian Sausage, different regions have their own recipes and tastes. The following is the one I make, you can make some changes to suit your taste. The onions and hot peppers are optional. I use them, but many people do not.

Grind meat with onions into a large pan, Add seasonings and garlic water, MIX well (check for salt to taste) Stuff into sausage casings, tie both ends of casing. Use it fresh, it should last in the refrigerator for about one week.

We freeze some of it in serving size portions, in large plastic zip lock bags. We also smoke part of it.

We cook the fresh kolbasz in a covered casserole pan, cover it with water cook until all water is gone, uncover and fry to brown on both sides. I am sure you will find other methods to cook and enjoy Hungarian kolbasz.JM.

http://recipes.bgkulinar.net/recipe-Hungarian+Sausage-17718

Hungarian Sausage
Cooked by: Chef / Ethnicity: Hungarian cuisine / Last Modified: 10/27/2008 / Base: Pork/Ham / Number of Servings: 1

Ingredients:
3 Pound(s) Pork butt, boneless
1 Pound(s) Beef chuck, cut
1 Pound(s) Pork fat, fresh
10 Garlic cloves,peeled&crushed
1 Cup(s) Water
2 Tablespoon(s) Salt
1/2 Tablespoon(s) Black pepper, freshly ground
3 Tablespoon(s) Hungarian paprika
1 Teaspoon(s) Saltpeter
1/4 Teaspoon(s) Cloves, ground
10 feet Sausage casing, 1” diam

Directions: In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches.

Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings.

Rinse the casings thoroughly in cold water and run fresh water through them. Drain.

Using a sausage machine, a KitchenAid with a sausage attatchment, or a sausage funnel, fill the casings and tie them off into about 16” lengths. Do not fill them too tightly as they must have room to expand when they cook.

Hang the sausages in a home style smoker and smoke them for abour 1 hour. Do not allow the temperature of the smoker to go above 150 F.

Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for 2 days.

They are they ready for use. Place them in the refrigerator, where they will keep well for about a week.

http://recipes.bgkulinar.net/recipe-Hungarian+Cream+of+Green-17680

Hungarian Cream of Green
Cooked by: Chef / Ethnicity: Hungarian cuisine / Last Modified: 10/26/2008 / Course: soup / Number of Servings: 3

Ingredients:
3 Cup(s) Good quality chicken stock
1/2 Pound(s) Fresh green beans
2 small Potatoes, peeled & quartered
1/2 large Onion, quartered
1/4 Cup(s) (1/2 stick) butter
2 Tablespoon(s) Snipped fresh dill
2 small Garlic cloves, crushed
1/4 Cup(s) Sour cream, room temperature
1/2 Lemon, juice of

Directions: Combine stock, beans, potatoes, onion, butter, dill and garlic in a large saucepan over high heat and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 to 25 minutes.

Taste and add salt and freshly ground pepper.

Transfer soup to blender in batches and pureeuntil smooth. Return ot saucepan.

Stir in sour cream and lemon juice. Cook on low until heated through.

http://recipes.bgkulinar.net/recipe-Hungarian+Christmas+Bread-17678

Hungarian Christmas Bread
Cooked by: Chef / Ethnicity: Hungarian cuisine / Last Modified: 10/26/2008 / Number of Servings: 2

Ingredients:
1 Package(s) Dry yeast
1 Teaspoon(s) Sugar
2/3 Cup(s) Warm water
1 Cup(s) Butter, at room temperature
1/2 Teaspoon(s) Salt
2 Tablespoon(s) Grated lemon peel
1/4 Cup(s) Nonfat dry milk
3 Cup(s) unbleached flour
1 Cup(s) Ground poppy seeds
1/2 Cup(s) Raisins
1/2 Cup(s) Milk
1 Egg beaten

Directions: 1 ts water In a small cup, dissolve the yeast and sugar in the water. Let stand for a few minutes. Meanwhile, combine the butter, sugar, salt, 1 tbsp lemon peel, and milk in a large mixing bowl.

Then add 2-1/2 cups of flour alternately with the yeast mixture. Blend the dough well. Turn the dough out onto a floured board. Knead for about 10 minutes until the dough is smooth and not sticky. Add more flour as necessary. Put the dough into a greased bowl, turning so the top is greased. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

While the dough is rising, prepare the filling. Combine the poppy seeds, sugar,raisins, milk, and the rest of the lemon peel in the top half of a double boiler. Cook it over hot water until the mixture is of spreading consistency. Stir constantly. It should thicken in about 10 minutes. Remove from heat and cool to room temperature.

Punch the dough down,divide in half, and roll each piece into a long rectangle about 1/4 inch thick. Spread the filling on top of each piece, then roll up. Pinch the seams together so the filling can’t come out. Place the rolls on a large greased baking sheet and brush with the glaze.

Cover the rolls with wax paper laid across water glasses so the paper doesn’t touch the dough. Let rise again for 30 minutes. Apply a second coat of glaze. Bake the loaves in a preheated 325 F oven for about an hour. If the top browns too rapidly, cover loosely with aluminum foil. Cool on a wire rack. Makes 2 loaves.

http://recipes.bgkulinar.net/recipe-Hungarian+Cheesecake-17670

Hungarian Cheesecake
Cooked by: Chef / Ethnicity: Hungarian cuisine / Last Modified: 10/26/2008 / Course: dessert / Number of Servings: 10

Ingredients:
1 1/2 Cup(s) Unbleached Flour; Sifted
1 Teaspoon(s) Baking Powder
4 Tablespoon(s) Sweet Butter; No Margarine
2 large Egg Yolks
1/8 Teaspoon(s) Salt
1 Tablespoon(s) Lemon Juice
2 Cup(s) Cottage Cheese
4 large Eggs
1/4 Cup(s) Sugar; Granulated
1 Teaspoon(s) Lemon Rind; Grated
1 Cup(s) Sour Cream
1 Cup(s) Crushed Pineapple; Drained
1/2 Cup(s) Raisins

Directions: Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough.

Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill.

CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white.

Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust.

Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes.

Cool to room temperature, then chill. Serve chilled.

http://recipes.bgkulinar.net/recipe-Hungarian+Cabbage+and+Noodles-17663

Hungarian Cabbage and Noodles
Cooked by: Chef / Ethnicity: Hungarian cuisine / Last Modified: 10/26/2008 / Base: Pasta / Number of Servings: 1

Ingredients:
1 Pound(s) Shredded cabbage
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Shortening
1 small Onion; chopped
1/4 Pound(s) Noodles (wide)

Directions: Mix cabbage with salt and allow to stand 1/2 hour. Squeeze dry.

Heat shortening in skillet and saute cabbage onion, stirring occasionally until cabbage is lightly browned and tender. Season with salt and pepper.

Cook noodles; drain. Mix noodles with cabbage, heat and serve.

http://www.archive.org/stream/hygieniccookbook00joneiala/hygieniccookbook00joneiala_djvu.txt

Full text of “The hygienic cook-book : containing recipes for making bread, pies, puddings, mushes, and soups, with directions for cooking vegetables, canning fruit, etc. to which is added an appendix containing valuable suggestions in regard to washing, bleaching, removing ink, fruit, and othe stains from garments, etc.” 1881

[snipped]

RECIPES FOR MAKING BREAD, PIES, PUDDINGS, MUSHES,

AND SOUPS, WITH DIRECTIONS FOR COOKING

VEGETABLES, CANNING FRUIT, ETO.

TO WHICH 18 ADDED

.A. 3? IF E IXT 3D I

CONTAINING VALUABLE SUGGESTIONS IN REGARD TO WASH me,

BLEACHING, BEHOVING INK, FRUIT, AND OTHEB STAINS
FROM GARMENTS, ETC.

BY MRS. MATTIE M. JONES.

K”EW YORK :
M. H.. HOLBROOK,

No. 15 LAIGHT STREET.
LONDON : M. A. ORB.

1881.

Stack
Anna*

Entered according to act of Congress, in the vei 1864, by
MILLER & BROWNING,

In the Clerk’s Office of the District Court of the United States for the Souttora
District of New York.

L. K. BIO ABEL, PRINTER, HYGIENIC INSTITUTE, NEW TOfcK.

PREFACE.

THE table ! how vast an influence it exerts on human life and charac-
ter ; how much of the weal or woe of humanity clusters around it ! In
determining our physical, mental, and moral conditions, no other one
thing in all the material universe has so vast a power as that which we
take daily in the shape of food and drink.

Much, very much, of the sickness, suffering, and premature death iq
the world ; much of its vice, immorality, and crime, can, if traced to its
starting-point, he found to originate here. Anxious days and sleepless
nights are spent by parents, in their earnest endeavors to devise
some means to subdue the peevishness, the fretfulness, the obstinacy or
the immorality of their children, only to find alas! their admonitions
unheeded, then; exhortations thrown to the winds, their agonizing prayers
of no avail ; they little dreaming that the causes of this perverseness
lie, in a great measure, within their own control ; that these unhappy
mental and moral manifestations are caused by a disordered condition
of the bodily functions, produced by the improper kinds and quantities
of food which they have allowed them to eat.

That abnormal conditions of the body never txist without more or
less influencing the mind, no arguments are needed to prove. Take for
instance the drunkard while under the dominion of alcohol. Of what
avail are his own resolutions, or the prayers, the tears, the earnest
entreaties of friends, to stay the fierce, ungovernable passions which rage
within him, or to rouse him from the dull, leaden stupor into which the
demon of drink often plunges its victims ? What are moral influences
then? So many “wisps of straw” to bind the Samson of evil. But,
remove the cause, then your appeals to his better nature may be of some
avail ; while it remains, never.

It is but speaking the simple truth to say that fully one half the evil
and misery which exists in the world, has its origin in improper dietetic
habits. The starting-point of intemperance, in ninety-nine cases out of
a hundred, is in the stimulating or gross food and drink received at a
fond mother’s table in infancy and boyhood, producing iri time a craving
for stronger stimulus, found at last in the intoxicating cup.

And to that table, too, may be traced the origin of a majority of the
countless diseases which people our cemeteries, and make this bright
world of ours really a “vale of tears.”

IV PREFACE.

All over the land are scattered, by hundreds and thousands, wretched
invalids poor, miserable dyspeptics, to whom life is a burden, and exist-
ence a bane consumptives, lingering with one foot in the grave, who
to-day might have been doing the work of strong and earnest men and
women, had they and their parents but realized the truth of this. And
to too many of them, years and years, yea, a lifetime of earnest effort in
the “ better way,” are barely sufficient to undo the wrong which need
never have existed.

Health Reform does not seek to diminish gustatory enjoyment, >>ut
rather to enhance it. No drunkard can enjoy his glass of brandy as tha
teetotaler does his cup of clear, cold, sparkling water.

So, those who live upon rich and stimulating food are really losers-
instead of- gainers, in the pleasures of the table. The spices, coni.-
ments and seasonings universally employed, so far disguise and destroy
the natural properties of alimentary substances in which they are used,
as to render the taste of persons habitually accustomed to them so per-
verted that they can no more detect the real delicate flavor of the food
itself, than the drunkard can appreciate the excellence of pure water ,
and their enjoyment is not to be compared hi steady lasting enduranco
to that of those who live upon a truly hygienic diet, as all who have
tried it thoroughly can testify.

A cook-book containing directions for preparing a variety of hygienic
dishes, which shall be at the same time practical, concise, and in a form
cheap enough to bring it within the means of every family seems a desid-
eratum hitherto unattained.

That this little work may supply this want, and prove of real value
to thoso desirous of learning a more healthful method of living is tha
earnest wish of

[She is years ahead of the normal knowledge and it is worth taking time to read this one.........granny]

http://www.archive.org/stream/hygieniccookbook00joneiala/hygieniccookbook00joneiala_djvu.txt

[snipped]

Having demonstrated the effects of bad material and management
of it,, we will consider what are the best materials and the best meth-
ods of preparing and cooking them.

Bread, to be the most wholesome and palatable, should contain but
two ingredients unbolted flour from the best quality of wheat or other
grain, and pure water. The following, so far as I know, are the
preferable methods of making it, arranged in the order of their re-
spective merits :

UNLEAVENED BREAD.

No. 1. GEMS. Into cold water stir Graham flour sufficient to make
a batter a trifle thicker than that used for ordinary griddle cakes. Bako
from one-half to three-quarters of an hour in a hot oven in small tip
patty- pans two inches square and three-fourths of an inch deep

BREAD AND BREAD-MAKING.

NOTE. This makes delicious bread. No definite rule as to the proportions of flour
and water can be given, owing to the difference in the absorbing properties of various
brands of flour. Of some kinds, the batter will require to be made considerably stiffer
than the consistency above mentioned. A little experience -will enable any person tc
approximate thfi right proportions with sufficient exactness. The flour should be stirred
into the water very slowly in the same manner as in making mush. No more stirring
is necessary after the flour is all added. If hard water is used in making them, they
are apt to be slightly tough. A small quantity of milk will remedy this defect.

Many persons have failed of sucess in making this bread from neg-
lecting one very essential requisite the size of the pans in which it
is baked. If they are larger than the dimensions given, the bread will
be heavy ; if smaller it will be dry and hard. But made this size,
and filled full, if the flour be properly ground, the batter the right con-
sistency, and the oven hot, (a hot oven being absolutely indispensable
to success,) it will rise one half, and be almost as light and porous as
sponge cake.

E. “We used separate pans for some time, but found them quite inconvenient.
We have them now formed and wired together as represented in the above cut, and
find them a very great improvement. If iron pans are used they must be heated hot
each time before filling.

Any tinman can make them, or with less trouble and no more expense, they may be
procured of MILLEK & WOOD, No. 15 Laight St., N. Y., who to supply the continued
demand for them, have had heavy iron moulds cast to form them, and can supply them
ftt the rate of $1.25 per square of a dozen tins.

No. 2. DIAMONDS. Pour boiling water on Graham flour stirring
rapidly till all the Hour is wet Too much stirring makes it tough.
It should be about as thick as can be stirred easily with a strong iron
spoon. Place the dough with plenty of flour upon the moulding
board, and knead it for two or three minutes. Roll out one half an
inch thick, and cut in small cakes or rolls. If a large quantity is re-
quired, roll about three-fourths of an inch thick, and cut with a knife
in diamond shape. Bake in a very hot oven forty-five minutes.

NOTE. The names by which these two kinds of bread are known in our Institution
are merely arbitrary. Years ago the guests of the house christened No. 2 “diamonds,”
from their shape. No.- 1 being of quite recent introduction, and, as many think, much
superior, some facetious patient, on their first appearance, sutrarested “ perns’” as an ap-
propriate name, and, accordingly, “gems” went the round of the tables till the soubri-
quet became firmly attached to them.

No. 3. GRAHAM BISCUIT. Make Graham mush as for table.
When cool, mix with it Graham flour sufficient to roll well. Knead
for a few minutes, roll three-fourths of an inch thick, cut with a com-
mon biscuit cutter, and bake in a hot oven from thirty to forty-five
minutes.

No. 4. GRAHAM BISCUIT. (ANOTHER FORM.) Stir into cold water,
Graham flour enough for a rather soft dough ; knead it for five or ten
minutes, and bake the same as No. 3.

NOTE. “When these have become a little dry or hard, cut in small pieces, cover with
sold water, soak till thoroughly soft, when the water should oe all absorbed. Strain
through a collander, mix Graham flour sufficient to roll, and bake in the same form ai
t first. This id even superior to the original bread.

BREAD AND BHEAD-MAK.INO. 9

No. 5. WHEAT MEAL CRISPS. Make a very stiff dough of Gra-
ham flour aM cold water : knead thoroughly, roll as thin as possible
and bake for \wenty minutes in a hot oven.

No. 6. GRAHAM CRACKEUS are made by mixing cold water and
Graham flour together, and kneading very thoroughly. They can
only be well made by the machinery used in cracker bakeries.

EYE AND OAT-MEAL BEEAD.

Unbolted rye or oatmeal, prepared after recipe No. 4, makes excel-
lent and wholesome bread for those who like the peculiar flavor On
these grains.

COEN CAKE.

Pour 1 quart boiling water on 1 quart corn meal, and stir quickly.
Wet the hands and form the dough into small round cakes one-halt
an inch thick. The addition of a few raspberries, huckleberries, or
any subacid fruit, is a decided improvement. Sweet apples, chopped
fine, are also excellent.

COEN MEAL GEMS.

Stir slowly into one quart sweet milk, corn meal sufficient to make
t very thin batter. Bake in a hot oven in the gem tins.
1*

MUSHES AND PORRIDGES,

l)r, TRALL in his excellent “Hydropathic Cook Book,” says :

“For making unleavened bread, mushes, etc., the grain should be
carefully cleaned washed, if necessary and care should be taken to
select that which is full and plump. When ground at an ordinary
flouring mill, the stones should be sharp, so as to cut the grain into
very fine particles. If ground by dull stones, the bran will be mashed
off in flakes or scales. The meal or flour should be fresh ground,
and never kept a long time, as it deteriorates surely, though slowly,
every day after being ground.”

Under the head of Mushes and Porridges, he has given a variety of
Tery excellent recipes. I cannot do better than copy the chapter
‘entire :

” The reader will observe that salt is not mentioned as an ingredi-
ent in this book. But as almost all persons are accustomed to the
use of this seasoning, I can only say to them, if they cannot bring
their appetite at once into subjection to unsalted aliment, they had
better use a moderate quantity, and gradually diminish it.

In all the cook books I am acquainted with, salt is put down as a
fixture of every dish ; and mushes, especially Indian and rice, are
usually considered as unendurably flat and insipid, unless abundantly
salted. A little experience with unsalted food, and a little self-denial,
will, however, enable all persons to relish not only mushe?, but all
other farinaceous preparations, with no other seasonings than sugar or
milk.”

“CRACKED WHEAT MUSH. As the grits swell very much in boiling,
they should be stirred gradually in boiling water until a thin rnush is
formed. The boiling should then be continued very moderately for
one or two hours.

If the grits are ground very coarse, they will require boiling five or
six hours. A large coffee mill will serve the~~purpose very well of
grinding for a family.

An ordinary iron pot will answer to boil the grits in, if they are
constantly stirred, or if the vessel stand on legs, so that the blaze of
the fire is not in immediate contact with it. The double boiler, how-
ever (found at most hardware stores,) is the most convenient to pre-
vent burning or scorching. It is a tin or iron vessel surrounded by
hot water, and contained within another vessel which comes in con-
tact with the fire.

(10)

MUSHES ASD PORRIDGES. 11

HOMINY. This is generally, in this market, prepared from the
Southern or white corn, which is cut into coarser or finer particles of
nearly uniform size. It is cooked like the wheaten grits, and usually
requires to be boiled one hour and a half. The fine-grained hominy
can be well cooked in half an hour, by boiling a few minutes and
then steaming it, without stirring, over as hot a fire as can be borne
without scorching. Two quarts of water are required for one or
hominy.

SAMP. This is merely a very coarse hominy the grains of corn
being cut or broken into very coarse particles. It should be washed
several times, and the water poured through a sieve to separate the
hulls ; and it requires boiling five or six hours.

This is made precisely like the mush of cracked wheat, or wheaten
grits. It is particularly adapted to thosj who have long suffered from
habitual constipation. To persons unaccustomed to the grain, the
effect on the bowels is decidedly laxative. The meal must be fresh
ground, and made of well-cleaned and plump grain.

INDIAN-MEAL MUSH. White and yellow corn meal are made into
the well-known mush called hasty pudding. Either kind is equally
agreeable to most persons. It should be stirred very gradually into
boiling water, so as to prevent lumping ; it should be cooked from
one to two hours.

OATMEAL MUSH. This, in Scotland, is called “stirabout.” It is a
favorite with many persons, and makes a pleasant change of dishes.
It is cooked precisely like Indian mush.

WHEAT-MEAL MUSH. This is an excellent article for infants and
young children much better than the farina, which is so extensively
employed. It will do for a change in the cases of adults, but is not
equal to the coarser preparations of the grain. It is cooked like
Indian mush.

FARINA MUSH. This is too nutrative, or, rather, concentrated, an
aliment for an every day dish, but will do occasionally for variety’s
sake. It is made into mush in the same way as Graham flour or
Indian meal.

, RICE MUSH. Put one pint of plump “head rice,” previously picked
over and washed, into three quarts of boiling water ; continue the
boiling fifteen or twenty minutes, but avoid stirring it so as to break
up or mash the kernels ; turn off the water ; set it uncovered over a
moderate fire, and steam fifteen minutes. Rice is “poor stuff” with-
out salt, say the cooks, and cook-books. If you find it so, reader, try
a little syrup or sugar.

RICE AND MILK MUSH. Boil a pint of clean head rice fifteen or
twenty minutes; pour off the water; add a little milk mixing it
gently so as not to break the kernels and boil a few minutes longer.

CORN STARCH BLANC-MANGE. Dissolve half a pound of corn starch
in a pint of cold milk ; then put it into three pints of boiling milk,
and boil very moderately five or six minutes.

12 MUSHES AND PORRIDGES.

continues..........

[Live links at url]

http://www.earlymodernweb.org.uk/emr/index.php/category/themes/learning/medicine

Themes > Learning > Medicine >

Nicholas Culpeper’s The English Physitian
digital edition of Culpeper’s 1652 treatise on herbal medicine (Electronic Texts in the History of Medicine)
E-texts • Medicine

The Diary of Martha Ballard
At the heart of this sophisticated site is the diary (of over 1400 pages) kept by Martha Ballard, a late-eighteenth-century midwife and healer in Massachusetts. There is also an archive of primary sources used in the project, which can be browsed in a variety of ways including under topic headings (such as domestic life; religion; law and justice; midwifery and birth). For teachers, also offers practice in reading handwriting, guided exercises in such crucial historical skills as the interpretation of conflicting evidence, and an excellent section on the use of primary sources (Film Study Center, Harvard University)
Americas • E-texts • Medicine • Women

Early Modern English Medical Wills, Book Ownership, and Book Culture
article by Christine Cerdeira using wills of medical practitioners to explore book ownership and culture
From Canadian Bulletin of Medical History, 12:2 (1995)
E-prints • Medicine • Print culture

Edward Jenner and the Discovery of Vaccination
exhibit to mark the 200th anniversary of Edward Jenner’s first experimental vaccination against the deadly scourge of smallpox (Patrick Scott, Jason Pierce)
Medicine

Eighteenth-century colonial formularies
Website providing access to two 18th-century medical manuscripts which “illuminate the therapeutic practices and medical orientation of two dispensing physicians in the multilingual colonial medical market of rural Pennsylvania” (College of Physicians of Philadelphia Digital Library)
Americas • E-texts • Medicine

Elizabeth Blackwell and her ‘Curious Herbal’
webpage showcasing Elizabeth Blackwell’s Curious Herbal containing five hundred cuts of the most useful plants, published in 1737 (British Library)
Britain • Medicine • Women

Epidemic Disease in London
collection of seminar papers, most focused on the early modern period, including a number on the plague; from a Symposium held in 1992 (Institute of Historical Research)
Britain • E-prints • Medicine • Urban

Herbal Medicine in Shakespeare’s England
Article on John Hall, a sixteenth-century physican-herbalist (Michael Tierra)
Britain • Medicine

Inoculation–A means of protecting people or propagating smallpox: Spain and New Spain, 1779-1800
article by Robert McCaa on the controversies surrounding smallpox inoculation in Spain and its colonies
from Boletín Mexicana de Historia y Filosofía de la Medicina, 2 (1998)
Americas • E-prints • Medicine • Spain

Islamic culture and the medical arts: late medieval and early modern medicine
Looks at European influences on early modern Islamic medicine and vice versa (US National Library of Medicine)
Medicine

John Graunt’s Observations on the Bills of Mortality
Full text of this 1662 work - a remarkable early piece of statistical analysis (Ed Stephan)
Britain • E-texts • Medicine • Science

The medicinal value of wine in early modern England
article by Louise Hill Curth
From The social history of drugs and alcohol, 18 (2003)
Britain • Consumption • E-prints • Medicine

Pregnancy and Childbirth
Bibliography of secondary sources (EMR)
Bibliographies • Europe • Medicine • Women

The Plague in England 1539-1640
Illustrated online essay, overview and case-study of Loughborough (Ian Jessiman)
Demography • Material worlds • Medicine

Words and deeds of madness in eighteenth-century France
Bilingual (French and English) site, containing excerpts from legal records - petitions, interviews and inquiries into individual cases - of the appointment of a guardian to look after the insane or mentally impaired (Laurent Cartayrade)
(Currently unavailable, Jan 2006)
Family/household • France • Medicine

[History, or today?]

http://www.history.ac.uk/eseminars/sem6.html

Forced Labour, Workhouse-Prisons And The Early Modern State: A Case Study

by Dr Thomas Munck (University of Glasgow)

snipped..........

The original purpose of the house of correction was to remove beggars, idlers and vagrants from especially the urban scene. It is not surprising that early local experiments in England, and in particular the summative legislation at the end of Elizabeth’s reign, coincided with periods of severe economic instability. Similarly, in the 1690s, when much of Europe suffered some of the worst harvest failures and hardship for years, there was a wave of new incorporated bridewells in England (Bristol 1696, followed by a dozen others until 1712), whilst in Denmark there was a flurry of new legislation and commissions of enquiry from 1697 right through to the substantive legislation of 1708. We should not, however, reduce reform iniatives simply to knee-jerk reactions to particular crises: the value of charity, the preservation or consolidation of social stability, the effective harnessing of available human resources, and the fear of epidemic disease all remained policy-issues of prime significance. Throughout the eighteenth century, when surviving historical evidence is more substantial, we can readily discern a complex interrelationship between the ideas of moralists and social observers, the practical needs of local authorities, the often belated and futile efforts of legislators, as well as the emergent precision of economic theoreticians, in producing a wide range of responses to contemporary problems of work and destitution - from Mandeville’s provocative Fable of the Bees (1714/23) or the published debates of the Patriotic Society in Hamburg in 1725, to the general interest in bigger public works projects in France and elsewhere from the 1760s onwards.

snipped............

No less important, compulsory labour in the early modern period was not merely an instrument of punishment. In most parts of Europe, and especially in rural society, forced labour of some kind was a normal burden borne by everyone. It could take many forms. Military conscription, naval impressment and the hiring out of conscripted troops as mercenaries to another state were common practice. It was but a short step from militia service to compulsory labour on fortifications and military transport duty, or to the corvee (conscript labour) used to build royal roads all over Europe. In many parts of rural Europe, peasants also provided compulsory transport and hospitality services for the crown, its administrators and its military - demands which were variable, unpredictable, and sometimes arbitrarily iniquitous. Only urban communities had any scope for buying their way out of such mandatory service (and even they might not avoid military garrisoning). In Denmark, not even the comprehensive reforms of the late 1780s and 1790s ended these forms of compulsory service: whilst demands in Denmark were hardly on a scale comparable to the forced labour extracted by, say, Peter I for St.Petersburgh, they represented a continued object of resentment and hardship for the ordinary rural population.

continues..........

http://recipes.smashits.com/1812-recipe-coffee-can-pumpkin-bread.html

Coffee Can Pumpkin Bread

Category: Coffee Can Bread

Instructions:

Coffee Can Pumpkin Bread

1 cup vegetable oil
4 eggs, beaten
2/3 cup water
2 cups canned pumpkin
3 1/3 cups sifted all-purpose flour (sift, then measure)
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon cinnamon
2 1/2 cups granulated sugar
1 cup raisins
1/2 cup diced walnuts or pecans (optional)

Preheat oven to 350 degrees F. Grease and flour four (1-pound) coffee cans (or two standard bread pans).

In a mixing bowl, combine oil, eggs, water and pumpkin.

In another bowl, sift together flour, salt, nutmeg, baking soda, cinnamon and sugar. Make a well in center of dry ingredients and add pumpkin mixture. Blend until dry ingredients are moist. Stir in raisins and nuts. Bake 1 hour and 20 minutes.

Cool briefly in cans or pans before turning out onto a rack.

http://recipes.smashits.com/1814-recipe-tin-can-raisin-bread.html

Tin Can Raisin Bread

6 empty 15 ounce cans, labels
removed and washed thoroughly
1 pound raisins
2 cups boiling water
2 teaspoons baking soda
2 heaping tablespoons shortening
2 eggs
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons cinnamon raisin mixture
1/2 cup chopped nuts (optional)

Mix raisins, boiling water, baking soda and shortening together. Let set overnight in the refrigerator.

Add remaining ingredients to refrigerated mixture; mix well. Oil the 6 cans and fill with dough to a little over half full. Divide batter evenly. Bake at 350 degrees F for 60 minutes.

These are good hot or cold.

http://recipes.smashits.com/1813-recipe-sailors-duff.html

Sailor’s Duff

Similar to gingerbread, it is best served warm.

1/2 cup brown sugar, firmly packed
2 tablespoons butter
1/8 teaspoon baking soda
2 tablespoons dark molasses
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1 egg
1/2 cup milk
1 teaspoon baking powder
1 cup unsifted all-purpose flour

Cream together brown sugar and butter. Dissolve baking soda in molasses and add to brown sugar mixture; mix well. Add cinnamon, ginger, egg, milk, baking powder and flour. Pour into a buttered pudding mold or a buttered 1-pound coffee can.

To steam, set on a rack in a large, deep kettle, add water to come halfway up sides of coffee can or mold. Bring water to a gentle boil, cover the kettle, lower heat and steam for 1 1/2 hours. Serve warm with sauce.

Sauce
2 egg yolks
1/2 cup granulated sugar
2 tablespoons brandy
1 cup heavy cream

Beat egg yolks well, gradually adding sugar. Add brandy and blend. Just before serving, whip cream and fold into sauce.

http://recipes.smashits.com/1811-recipe-coffee-can-bread.html

Coffee Can Bread

1 cup milk (heated to 110 degrees F)
1 package yeast
2 tablespoons granulated sugar
2 teaspoons salt
4 cups flour
1/4 cup vegetable oil
2 eggs

Dissolve yeast in milk. Put 2 cups flour in a bowl and blend in the yeast mixture. Mix in oil, eggs, sugar and salt. Add enough flour so that dough is not sticky. Knead until elastic, but light

[No baking information]

http://recipes.smashits.com/1810-recipe-can-can-date-nut-bread.html

Can Can Date-Nut Bread

1 (8 ounce) package Bordo Imported Diced Dates
3/4 cup raisins
1 teaspoon baking soda
1 cup boiling water
2 tablespoons soft butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 1/3 cups flour
3/4 cup chopped pecans

Place dates and raisins in covered bowl. Add baking soda and boiling water. Cover and let stand. Cream butter and sugar. Add vanilla extract. Ad egg and beat well. Add flour; mix until moistened. Pour in fruit mixture, including liquid and pecans, and mix gently to prevent crushing the fruits.

Place a small amount of butter in the bottom of each of 5 empty condensed soup cans. Let the butter melt in the cans in the oven for a few minutes, before filling with batter. Then fill cans 2/3 full. Bake at 325 degrees F for 45 minutes or until cake tests done. Remove from can while warm.

If you prefer to make this recipe in a 9 x 5-inch loaf pan, butter the bottom of pan. Add batter. Bake at 350 degrees F for 45 to 55 minutes, or until cake tests done.

http://recipes.smashits.com/1809-recipe-boston-brown-bread.html

Boston Brown Bread

This is good served with cream cheese.

2 cups unsifted all-purpose flour
2 cups yellow cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 1/3 cups milk
1 1/3 cups buttermilk
3/4 cup dark molasses
1 cup dark raisins

Grease 2 (1-pound) coffee cans. Into a large bowl, sift together flour, cornmeal, baking soda and salt.

In a small bowl, combine milk, buttermilk and molasses. Gradually add milk mixture to flour mixture; beat with a spoon until well combined. Stir in raisins. Pour mixture into the coffee cans, filling each about two-thirds full. Tie pieces of heavy aluminum foil tightly over top of each can. Place cans on a rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans. Cover kettle. Steam 2 1/2 to 3 hours. Add more boiling water to kettle as needed to maintain level around cans.

Remove cans to a wire rack; cool.

For serving later, cool bread in cans; store in refrigerator. To reheat, place covered cans on rack in boiling water in large kettle and steam about 30 minutes, or until heated through.

http://recipes.smashits.com/2235-recipe-A-to-Z-bread.html

A to Z Bread

1 1/2 cups whole wheat bread flour
1 1/2 cups unbleached white flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon baking powder
1 cup chopped nuts
2 eggs
2 egg whites
1/2 cup canola oil
1/2 cup light corn syrup
1 1/4 cups granulated sugar
2 cups A to Z ingredients (you can use 1 cup of
one ingredient and 1 cup of another. See list)
1 tablespoon vanilla extract

Preheat oven to 325 degrees F. Coat 2 regular size loaf pans with canola cooking spray.

Add flours, salt, baking soda, cinnamon and baking powder to medium size bowl and stir with fork to blend well.

Beat eggs and egg whites with mixer; add oil, corn syrup and sugar. Beat until creamy.

Add the A to Z ingredients and vanilla extract to egg mixture.

Add dry ingredients and beat just until blended. Stir in the nuts.

Spoon evenly into prepared loaf pans. Bake for 50-60 minutes or until tester inserted in center comes out clean.

Makes 2 loaves (10 slices each).

Nutrition facts per serving: 200 calories, 3.4 g protein, 34 g carbohydrate, 6.3 fat, .6 g saturated fat, 21 mg cholesterol, 2 g fiber, 219 mg sodium. Calories from fat: 27 percent

A to Z List
Apples, grated
Applesauce
Apricots, chopped
Bananas, mashed
Carrots, grated
Cherries, pitted and chopped
Dates, pitted and finely chopped
Honey (omit sugar)
Lemons (use only 1/2 cup juice)
Marmalade (omit 1 cup of the sugar)
Mincemeat
Oranges, chopped
Peaches, fresh or canned, chopped
Pears, chopped
Pineapple, crushed, well drained
Prunes, chopped (use not more than 1 cup)
Pumpkin, canned
Raisins
Raspberries
Rhubarb, finely chopped
Strawberries, fresh or well drained frozen
Sweet potato or yams, grated coarsely
Yogurt, plain or flavored
Zucchini, ground or grated, well drained

http://recipes.smashits.com/4827-recipe-Ancho-Chile-Devils-Food-Cake.html

Ancho Chile Devil’s Food Cake

1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
3 tablespoons pure ancho chile powder
1/8 teaspoon cayenne
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter (at room temperature)
1 1/2 cups granulated sugar
3 large eggs (at room temperature)
1 teaspoon vanilla extract
1/2 cup buttermilk ( at room temperature)
1/2 cup hot coffee

Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly grease two (9-inch) cake pans and line them with circles of parchment paper or greased wax paper.

Sift flour, cocoa, ancho chile powder, cayenne, baking soda, baking powder and salt onto a sheet of wax paper. Sift 2 more times to mix and aerate.

Put butter and sugar in the bowl of an electric mixer and beat at high speed for 30 seconds, or until well combined and smooth. Add eggs, one at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes.

With the mixer on a low setting, or using a rubber spatula, beat or fold in one-third of the flour mixture. beat or fold in vanilla extract, half of the buttermilk and half of the coffee, then another one-third of the flour mixture. Beat or fold in the remaining buttermilk and coffee, then the remaining flour mixture.

Spread batter evenly in prepared pans. Bake for 30 minutes or until the centers spring back when lightly pressed. Cool the cake layers in the pans on a wire rack. Invert each cake onto a plate. Trim the tops flat with a serrated knife. Spread one-third of the Ganache over one layer. Flip the other layer on top, and frost the top and sides of the cake with the remaining Ganache.

Ganache
6 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream

Put chocolate in a small bowl. In a small saucepan, bring cream to a scald over medium heat. Pour the hot cream over the chocolate. Working from the center out, gently stir to melt and blend until smooth. Let the Ganache sit until slightly thickened, about 10 minutes. It should be spreadable, but still pourable. If the Ganache doesn’t have a smooth patina, blend in a few drops of cold heavy cream. A matte finish will dry to a mirror shine.

http://recipes.smashits.com/21295-recipe-Apple-Pie-in-a-Glass.html

Apple Pie in a Glass

4 cups Granny Smith apples, peeled, sliced
2/3 cup apple juice
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon vanilla extract
1 teaspoon rum
1/4 cup mascarpone cheese
1 cup graham cracker crumbs
2 cups vanilla ice cream

In a large saucepan, combine the apples, apple juice, brown sugar, cinnamon, nutmeg, and allspice. Place over medium heat and cook for 20 minutes until the apples are tender and the mixture is slightly thickened, stirring often.

Remove from heat and stir in the vanilla extract and mascarpone cheese.

To assemble, using 4 parfait glasses, spoon 3 tablespoons of the apple mixture into the bottom of each glass. Place 2 tablespoons of the graham cracker crumbs on top of the apples and top with a scoop of ice cream. Continue to layer as needed. Serve immediately.

http://recipes.smashits.com/6409-recipe-Apricot-Jalapeno-Preserves.html

Apricot Jalapeno Preserves

1/2 cup jalapeno peppers, stems and seeds removed
1 large red bell pepper, stem and seeds removed
2 cups cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
3 ounces liquid pectin
4 drops red food color (optional)

Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely ground and small chunks remain.

Combine apricots, sugar and jalapeno mixture in large saucepan. Bring to a boil. Boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes.

Mix in pectin (and food coloring if desired). Pour into sterilized jars, seal, and process in a boiling water bath for 10 minutes.

Yield: 3 pints

http://recipes.smashits.com/11387-recipe-Arabian-Macaroons.html

Arabian Macaroons

1 1/3 cups coconut
1/2 cup finely chopped dates
1/2 cup chopped walnuts
1/2 cup granulated sugar
1/8 teaspoon salt
1 egg, well beaten
1/2 teaspoon vanilla extract

Combine coconut, dates, walnuts, sugar and salt; mix well. Blend in egg and vanilla extract. Let stand 5 minutes. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees F for 15 minutes or until golden brown. Remove at once from baking sheet.

Yields 1 to 1 1/2 dozen.

http://recipes.smashits.com/19468-recipe-Apricot-Meat-Loaf.html

Apricot Meat Loaf

2 pounds ground beef
1 cup chopped dried apricots
1/2 cup dry bread crumbs
2 eggs
2 tablespoons chopped parsley
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup brown sugar
1 teaspoon water

Combine first 7 ingredients and shape into a loaf. Place on greased shallow pan. Bake uncovered at 350 degrees F for 1 hour.

Mix brown sugar with water; heat until sugar melts. Spread evenly over hot meat loaf. Continue baking 5 to 10 minutes.

Serve hot.

http://recipes.smashits.com/21261-recipe-Apricot-Cream-Fried-Pies.html

Apricot Cream Fried Pies

Makes 1 1/2 dozen.

1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil

Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.

Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended.

Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonsful apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.

Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side.

NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.

http://recipes.smashits.com/11383-recipe-Applesauce-Jumbles-with-Browned-Butter-Glaze.html

Applesauce Jumbles with Browned Butter Glaze

Makes 5 dozen.

2 3/4 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup applesauce
1/2 cup shortening
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1 cup seedless raisins
1 cup nuts, chopped

Mix together all ingredients. If dough is soft, cover and refrigerate until a little firmer.

Drop dough by rounded teaspoonsful about 2 inches apart on ungreased cookie sheet. Bake in preheated 375 degree F oven until almost no indentation remains when touched - about 10 minutes.

Immediately remove from cookie sheet; cool and spread with Browned Butter Glaze.

Browned Butter Glaze
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Heat butter over low heat until golden brown. Remove from heat; stir in confectioners’ sugar and vanilla extract. Beat in 2 to 4 tablespoons hot water until smooth and of desired consistency.

http://recipes.smashits.com/19458-recipe-Applesauce-Meat-Loaf.html

Applesauce Meat Loaf

1 1/2 pounds ground beef
1 tablespoon minced onion
2 slices dry toast, cubed
3/4 cup applesauce
Salt and pepper, to taste
2 tablespoons brown sugar
2 tablespoons catsup

Combine all ingredients except sugar and catsup; press into bottom of baking dish. Combine sugar and catsup; cover loaf. Bake at 350 degrees F for 35 to 40 minutes.

http://recipes.smashits.com/4791-recipe-Apple-Skillet-Cake.html

Apple Skillet Cake

3 large eggs
3/4 cup all-purpose flour
2 tablespoons granulated sugar
3/4 cup milk
1 teaspoon vanilla extract
2 cups thinly sliced tart green apples (about 2)
1/4 cup unsalted butter
Maple syrup, if desired

In a large bowl whisk together the eggs, flour and sugar, whisking until the mixture is smooth. Whisk in the milk, cinnamon and vanilla extract, whisking until the mixture is combined well, and stir in the apples.

In a 9- or 10-inch cast iron skillet, melt the butter over moderate heat; pour the batter into the skillet, spreading the apples evenly, and bake the cake in the middle of a preheated 375 degree F oven for 30 minutes, or until it is puffed and begins to pull away from the sides of the skillet. Serve the cake cut into wedges with maple syrup.

http://recipes.smashits.com/11376-recipe-Andreas-Pineapple-Walnut-Cookies.html

Andrea’s Pineapple Walnut Cookies

Source: Andrea Cassoni

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup crushed pineapple
2 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon lemon extract
2/3 cup chopped walnuts

Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture. Add lemon extract and walnuts.

Drop by teaspoonsful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees F for 12 minutes.

http://www.fda.gov/oc/po/firmrecalls/stoneyfield04_09.html

Recall — Firm Press Release

FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.
Stonyfield Farm Announces Nationwide Recall of Specific Fat Free Plain Quarts Code Date May 6 and 7, 2009

Contact:
Alice Markowitz, Vice President of Communications
amarkowitz@stonyfield.com
603-437-4040
Sarah Badger, Communications Specialist
sbadger@stonyfield.com
603-437-4040

FOR IMMEDIATE RELEASE — Londonderry, NH -– April 3, 2009 -–Stonyfield Farm is conducting a voluntary recall of Fat Free Plain Quarts in Stonyfield Farm branded containers limited to specific dates. The products are being recalled because they may contain a presence of food grade sanitizer.

Affected products are limited to Stonyfield Farm 32 ounce Fat Free Plain yogurt UPC # 52159 00006 carrying one of the following product codes printed along the cup bottom that start with the following date codes:

* May 06 09 Time stamped 22:17 thru 23:59 (limited to these specific time stamps only)
* May 07 09 All time stamps

Approximately 44,000 quarts were distributed to retail accounts nationally.

We have received several reports of people noticing an off-taste when eating the product. We have received no reports of illness of any kind after consuming the product.

The issue was a result of human error in not following our Company’s standard operating procedures. Stonyfield has taken all the necessary corrective action to prevent this from occurring again.

Consumers are advised not to consume the product and to return opened and unopened containers to the store where it was purchased. Anyone returning these products will be reimbursed for the full value of their purchase.

Customers with questions should contact Stonyfield Farm Consumer Relations at 1-800-Pro-Cows (776-2697) or visit our website at www.stonyfield.com.

Please note that FDA is still recalling peanuts and pistachios, in all the many products they are used in, in all forms.

I am getting too many notices to post them all.
granny

[Snipped from a list of the real news, sent out by Jeffrey Imm, via Yahoo Groups, you can sign up at:

http://groups.yahoo.com/group/unitedstatesaction/

Iran to UN: Arms ship seizure illegal
— “Teheran says cargo of alleged Gaza-bound vessel within framework of normal trade transactions”
http://www.jpost.com/servlet/Satellite?cid=1238562900465&pagename=JPost%2FJPArticle%2FShowFull

(Iran) Why is Gates downplaying Iran strike?
— “Analyst says US defense head trying to persuade Israel to delay attack”
http://www.jpost.com/servlet/Satellite?cid=1238562884999&pagename=JPost%2FJPArticle%2FShowFull

(Iran) Ahmadinejad in Response to Obama: “Any Hand Outstretched to Attack Us Will Be Cut Off”
http://memri.org/bin/latestnews.cgi?ID=SD230509

(Iran / U.S.) Are New York Jews a target if Israel strikes Iran?
— “NYPD readies large-scale security plan to safeguard synagogues, community centers in event of Israel-Iran war”
http://www.haaretz.com/hasen/spages/1076285.html

(Lebanon) Witness in Hariri case not in France — official
http://www.kuna.net.kw/NewsAgenciesPublicSite/ArticleDetails.aspx?id=1988003&Language=en

Israeli youth killed in West Bank ax attack
http://news.yahoo.com/s/ap/20090402/ap_on_re_mi_ea/ml_israel_palestinians;_ylt=Ahqus1fGt3O1N9QDgMXPdDj9xg8F;_ylu=X3oDMTJwbG92a3ZsBGFzc2V0A2FwLzIwMDkwNDAyL21sX2lzcmFlbF9wYWxlc3RpbmlhbnMEY3BvcwM1BHBvcwM1BHNlYwN5bl90b3Bfc3RvcmllcwRzbGsDaXNyYWVsaXlvdXRo
— Axe-wielding man kills Israeli child
http://www.timesonline.co.uk/tol/news/world/middle_east/article6021615.ece

(Hamas) Fatah-Hamas Talks Break Down
http://www.israelnationalnews.com/News/News.aspx/130750

(Somalia/U.S.) Man claims in video to be US jihadist in Somalia
http://timesofindia.indiatimes.com/Top-Headlines/Man-claims-in-video-to-be-US-jihadist-in-Somalia/articleshow/4357194.cms
http://wcco.com/crime/somalis.missing.disappearance.2.975554.html
http://ph.news.yahoo.com/ap/20090404/twl-af-somalia-american-jihadist-1be00ca.html

(Somalia) New Somali Jihad Film Shows American Commander in Shabab Al-Mujahideen, “Abu Mansour Al-Amriki”
http://www.memri.org/bin/latestnews.cgi?ID=SD230409

Algerian army capture seven Al-Qaeda militants
http://www.kuna.net.kw/NewsAgenciesPublicSite/ArticleDetails.aspx?id=1988062&Language=en

(Sudan) UN chief refuses to call for Darfur trial
http://www.timesonline.co.uk/tol/news/world/africa/article6018413.ece

(Sudan) Canadian accused of terrorism in Sudan denied passport
http://www.vancouversun.com/news/Canadian+accused+terrorism+Sudan+denied+passport/1461349/story.html

Russian police officer, brothers shot dead near Chechnya
http://en.rian.ru/russia/20090403/120893753.html

Italian police raid homes in anti-terrorism sweep
— “Italian police searched homes in nine cities on Thursday as part of an
anti-terrorism sweep to gather evidence on 26 suspects, most of them Algerians.”
http://af.reuters.com/article/algeriaNews/idAFL248871120090402?feedType=RSS&feedName=algeriaNews

(Thailand) 5 soldiers injured in Pattani ambush
http://www.nationmultimedia.com/breakingnews/30099583/5-soldiers-injured-in-Pattani-ambush

(Thailand) Three decades on, and the atrocities get worse
— “the southern gangs aim at separating the lower three provinces of Yala,
Narathiwat and Pattani and half of Songkhla from Thailand for incorporation
into the Southeast Asia caliphate, an unbroken line of Islamic provinces stretching from Mindanao to Arakan and Dhaka”
http://www.bangkokpost.com/opinion/opinion/14445/three-decades-on-and-the-atrocities-get-worse

Philippine Christians living in fear
— “More than a year after Islamic militants murdered a popular missionary
priest in the Philippines, the local bishop has claimed that people are still living in fear”
http://www.christiantoday.com/article/philippine.christians.living.in.fear/22974.htm

(Philippines) Blast in southern Philippines kills 2, wounds 8
— “A blast near a popular fast food chain in the southern Philippines killed
two people and wounded eight others late today, security officials said, blaming
the attack on kidnappers with links to Islamic militants”
http://www.abc.net.au/news/stories/2009/04/04/2534859.htm
http://www.themalaysianinsider.com.my/index.php/world/22237-blast-in-southern-philippines-kills-2-wounds-8
http://www.alertnet.org/thenews/newsdesk/MAN419457.htm

(Philippines) Manila says options limited for Red Cross kidnappers
http://www.alertnet.org/thenews/newsdesk/MAN385538.htm

(Philippines) Military evacuates towns, shuts down Sulu cell sites
http://www.yehey.com/news/Article.aspx?id=237536

(Philippines) Muslim militants free one Red Cross hostage in Philippines
— released Mary Jean Lacaba to Vice Governor Lady Ann Sahidullah
— report states “Lacaba’s colleagues - Swiss Andreas Notter and Italian
Eugenio Vagni - were alive and “doing okay” when she and Lacaba left the rebel hideout”
http://www.earthtimes.org/articles/show/262736,muslim-militants-free-one-red-cross-hostage-in-philippines—summary.html

Singapore man in court for emailing al-Qaeda threats
— Josemaria Miguel Ye Yong Qiang
— “His emails, sent from a Singapore internet cafe, ended with: ‘Death of All Americans & Jews!!! Long Live Al-Qaeda!!!!!’”
http://www.earthtimes.org/articles/show/262996,singapore-man-in-court-for-emailing-al-qaeda-threats.html

Sri Lanka troops capture key village, kill 44 rebels: Military
http://timesofindia.indiatimes.com/World/South-Asia/Sri-Lanka-troops-capture-key-village-kill-44-rebels-Military/articleshow/4353277.cms

North Korea says rocket launch imminent
http://www.msnbc.msn.com/id/30035197/
http://sg.news.yahoo.com/rtrs/20090404/tap-oukwd-uk-korea-north-428a471.html
http://www.foxnews.com/story/0,2933,512444,00.html

Islamic Supremacist War on Women:
http://groups.yahoo.com/group/waronwomen/

International Campaign Against Honour Killings is recognizing Tuesday April 7
as an International Day Against “Honour” Killings
— “Visit a memorial service to be held in Rt.66 Hotel & Conference Center.
Springfield, Illinois, April 7th from 6:30pm until 8:00pm”
http://www.stophonourkillings.com/?name=News&catid=12
http://www.stophonourkillings.com/?name=News&file=print&sid=3488
http://www.stophonourkillings.com/?name=Content&pid=37
— International Campaign against killings and stoning of women in Kurdistan Petition
http://www.petitiononline.com/kurdish/petition.html

**** NOTE Also for Washington DC ****

Tuesday, April 7
Responsible for Equality And Liberty AND International Campaign Against Honour Killings
will be having a joint public rally in Washington DC - at the Capitol Reflecting Pool
Scheduled Time for Rally Permit - 2 to 6:30 PM - coordinating final time with ICAHK members
Same location and directions as our May 17 rally will have...
http://www.realcourage.org/2009/03/mayrally/

Germany: Brother confesses to “honor killing” of Gulsum Semin
http://islamineurope.blogspot.com/2009/04/germany-brother-confesses-to-honor.html
— 20 year old Kurdush woman Gulsum Semin choked her unconscious with a clothes line, then clubbed to death
— “The brother admitted to the killing, but the father denied the charge of joint murder, police said”
http://www.monstersandcritics.com/news/europe/news/article_1468554.php/German_police_accuse_Kurdish_men_of_&quothonour_killing&quot_#ixzz0BcRkNiPG
-— Turk jailed for killing twin sister after abortion in Germany
http://www.expatica.com/de/news/local_news/Turk-jailed-for-killing-twin-sister-after-abortion—_51235.html
-— German police accuse Kurdish men of “honour killing”
http://www.monstersandcritics.com/news/europe/news/article_1468554.php/German_police_accuse_Kurdish_men_of_&quothonour_killing&quot_

(Pakistan) Islamabad: Woman falls prey to ‘honour killing’
— “A man allegedly killed his sister on Thursday night in the limits of Koral Police Station”
— “A police official said Shakeel allegedly killed his sister Rahila Tabasum as she married
with Shoaib, a resident of Chakwal, without consent of her family members”
http://www.dailytimes.com.pk/default.asp?page=2009\04\04\story_4-4-2009_pg11_8

(Pakistan) NWFP: Taliban flog 17-year-old girl for having ‘affair’: Govt orders probe into Swat whipping
http://www.dailytimes.com.pk/default.asp?page=2009\04\04\story_4-4-2009_pg1_1
http://groups.yahoo.com/group/unitedstatesaction/message/19369

(Pakistan) NWFP: Religious parties reluctant to condemn girl’s lashing in Swat
http://www.thenews.com.pk/daily_detail.asp?id=170816
http://groups.yahoo.com/group/unitedstatesaction/message/19370

(Afghanistan) Western Outrage over Discriminatory Afghan Law
http://www.spiegel.de/international/world/0,1518,617276,00.html
— Britain condemns Afghanistan’s Karzai for sanctioning marital rape
http://www.telegraph.co.uk/news/worldnews/asia/afghanistan/5100461/Britain-condemns-Afghanistans-Karzai-for-sanctioning-marital-rape.html

(UK) Judges draw line between “forced” and “arranged” marriages
http://women.timesonline.co.uk/tol/life_and_style/women/article6032010.ece

Other News:

(U.S.) CAIR Press Conference in DC Monday, April 6
— Muslim Coalition to Hold Briefing on Obama Trip, Civil Liberties Concerns
http://www.earthtimes.org/articles/show/muslim-coalition-to-hold-briefing-on-obama-trip-civil-liberties-concerns,774601.shtml

(U.S.) CAIR: “Islamic rights group demands reprimand of KSFO talk show hosts”
http://www.sfgate.com/cgi-bin/blogs/nov05election/detail?blogid=14&entry_id=37918

(Saudi Arabia) Religious police arrest famous actors, because men and women were performing together
http://www.asianews.it/index.php?l=en&art=14893&size=A

(Saudi Arabia) Obama bows down to Saudi King (updated)
http://www.americanthinker.com/blog/2009/04/obama_bows_down_to_saudi_king.html
http://www.youtube.com/watch?v=S60U-hl35Gw&feature=player_embedded
http://www.israelnationalnews.com/News/News.aspx/130746

(Indonesia) Radical Islam targets Indonesia institutions
http://www.themalaysianinsider.com.my/index.php/world/22116-radical-islam-targets-indonesia-institutions

(Indonesia) Obama ‘plans Indonesia visit’ in 2010
http://www.news.com.au/story/0,27574,25284005-23109,00.html

Palestinian orchestra leader deported to Israel
— for having student play for Holocaust survivors
http://www.telegraph.co.uk/news/worldnews/middleeast/israel/5091765/Palestinian-orchestra-leader-deported-to-Israel.html

Turkey defies allies over new NATO chief
— “Danish Prime Minister Anders Fogh Rasmussen had emerged as the front-runner”
http://au.news.yahoo.com/a/-/world/5476898
— Turkey to lift veto on Anders Fogh Rasmussen
http://www.timesonline.co.uk/tol/news/world/europe/article6032435.ece

(UK) Islamic bank launches Sharia’a mortgage in Scottish expansion
http://business.scotsman.com/bankinginsurance/Islamic-bank-launches—Sharia39a.5138209.jp

(UK) Defense minister urges more British Muslims to join armed forces
http://www.guardian.co.uk/uk/2009/apr/03/muslims-urged-join-armed-forces

Communist China: Muslims riot after traffic incident
http://www.jihadwatch.org/archives/025512.php
— Hui Muslims riot after traffic incident, rights group says
http://www.scmp.com/portal/site/SCMP/menuitem.2af62ecb329d3d7733492d9253a0a0a0/?vgnextoid=872f38c918760210VgnVCM100000360a0a0aRCRD&vgnextfmt=teaser&s=news

Communist China launches new website honouring Communist revolution
— Comment: April 15 begins the remembrance of the 20th anniversary of
1989 Tiananmen Square uprising of freedom against Communist totalitarianism
http://www.timesonline.co.uk/tol/news/world/asia/article6026811.ece

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