In article >,
"Ophelia" > wrote:

> Omelet wrote:
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> "Ophelia" > wrote:
> >>>
> >>>> Omelet wrote:
> >>>>> In article >,
> >>>>> "Ophelia" > wrote:
> >>>>>
> >>>>>> Omelet wrote:
> >>>>>>> I'm not a cookbook collector. ;-)
> >>>>>>> Any idea then when this one was published? I know I could
> >>>>>>> probably check inside of the covers but I try to handle the book
> >>>>>>> as little as possible. I'm sure I can take it to an expert to
> >>>>>>> get it restored, but don't have the money right now.
> >>>>>>
> >>>>>> Why worry, Kat.
> >>>>>
> >>>>> I worry about it deteriorating further! It's precious to me. :-)
> >>>>>
> >>>>>> This is very special,
> >>>>>
> >>>>> Indeed.
> >>>>>
> >>>>>> it has your Mum's notes all over it.
> >>>>>> Does it really matter about the rest?
> >>>>>>
> >>>>>> You have your treasure in your hand
> >>>>>
> >>>>> I know. :-) I'm not worried about function, I'm worried about
> >>>>> losing any of it!
> >>>>
> >>>> Why not have each page laminated and join together with a ring
> >>>> binder?
> >>>
> >>> Not a bad idea. I'll discuss that with my sister. :-)
> >>
> >> Once it is laminated and safe, you can have it copied.
> >
> > True.
>
> Well, it is yours to do with as you wish) I am just offering my
> experience after years of working with ephemera.

And I appreciate that. Thank you.

> In your case, it is important that you keep it as intact as possible because
> of the precious annotations. Being intrinsically safe is not the issue.
> Good luck with whatever you decide and I hope you enjoy it for many years to
> come

Me and my sister. <g> Betty Crocker has some of the best baking recipes,
and sis' is the baker in the family...

I'm going to give Dyson (my older nephew) a bit more time to mature,
then start teaching him to cook when I babysit. Sis' is not teaching him
yet either. He's just not quite ready yet. Not that coordinated.

He did, however, do well on the Onion skin egg dying, so that is a start.

I'm trying to decide how, where and when to start him.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:

> I'm going to give Dyson (my older nephew) a bit more time to mature,
> then start teaching him to cook when I babysit. Sis' is not teaching him
> yet either. He's just not quite ready yet. Not that coordinated.

Isn't this the same nephew that's going to be hitting the gun range
pretty soon?
Saying he's not that coordinated concerns me for others at the range. ;-)

--Lin (give that boy a spatula! It's safer!)

In article >,
Lin > wrote:

> Omelet wrote:
>
> > I'm going to give Dyson (my older nephew) a bit more time to mature,
> > then start teaching him to cook when I babysit. Sis' is not teaching him
> > yet either. He's just not quite ready yet. Not that coordinated.
>
> Isn't this the same nephew that's going to be hitting the gun range
> pretty soon?

He did that yesterday, and did well. The cases that needed to be ejected
got stuck a couple of times (I need to clean and oil that Chipmunk .22)
and I let him try to pry the casing from the chamber with my pocket
knife so I'm not confident with his knife skills. He did fine loading
and chambering rounds etc. as I'd let him practice. I personally had to
remove the stuck casings.

I'm just leery of letting him try using knives. It's not the same as gun
skills.

> Saying he's not that coordinated concerns me for others at the range. ;-)
>
> --Lin (give that boy a spatula! It's safer!)

<lol> I'll probably start him like I did a friends kid. With basted
eggs...

He is 7.

I'm open to other suggestions? Maybe building a pizza?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Sun 02 Aug 2009 10:09:19p, Omelet told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> First off, if I were making a custard I would be using cornstarch
>> (cornflour), not all-purpose flour. For the volume of cream, egg yolks,
>> and sugar, 1/2 cup all-purpose flour seems excessive, which could
>> certainly account for the premature thickening/clumping of the mixture.
>>
>> AFAIC, this is not a particularly good recipe.
>>
>> --
>> Wayne Boatwright
>
> I have to agree that it is not a good Custard recipe.
> It's not even a correct custard recipe.
>
> From what I see in moms Betty Crocker Cookbook (sitting here in my lap),
> there is no thickener used for a proper custard. Thought I remembered as
> much!
>
> Lets see...
>
> Baked Custard:
> (quoted directly from the Betty Crocker Cookbook and yes, I actually do
> own a couple of cookbooks. <G> This one has many hand written notes and
> recipes tucked in here or there from mom too!)
>
> Beat slightly to mix...
>
> 2 eggs (or 4 yolks)
> 1/3 cup sugar
> 1/4 tsp salt
>
> Scald (crinkly film forms on top)...
> 2 cups milk
>
> Stir eggs into mixture, add 1/2 tsp vanilla if desired.
>
> Pour into 6 custard cups or a 1 1/2 qt. baking dish and set in a pan of
> hot water (1" deep). Sprinkle a little nutmeg over top. Bake just until
> silver knife inserted 1" from edge comes out clean (soft center sets as
> it stands). Immediately remove from heat. Served cool or chilled in
> same cups on dessert plates, or unmold and serve. Pass grape pr other
> fruit juice to pour over, if desired.
>
> Temperatu 350 degrees F (mod oven).
> Time" Bake 45 to 50 min.
>
> Amount: 6 servings.
>
> ---
>
> Soft Custard:
>
> "Delicate pudding or sauce to dress up other desserts."
>
> Scald in top of double boiler or over direct heat...
> 1 12 cups milk
>
> Beat into small bowl...
> 4 egg yolks
> (or two whole eggs)
>
> Blend in...
> 1/4 cup sugar
> 1/4 tsp. sale
>
> Gradually stir in in scalded milk. Return to double boiler. Cook over
> simmering (not boiling) water, stirring constantly. When custard coats
> silver spoon (think coating), remove from heat. Cool quickly. If custard
> should start to curdle, beat vigorously at once with rotary beater until
> smooth. Blend in 1 tsp. vanilla. Serve in sherbet glasses topped with
> shipped cream; or use as a sauce over fruit, cake or other desserts.
>
> Amount: 6 servings.
>
> ---
>
> Rich Custard filling (from the page on Cream Puffs):
>
> Mix in Saucepan...
> 1/2 cup sugar
> 1/2 tsp salt
> 1/3 cup Gold Medal flour
>
> (ok, so I was wrong about the flour <g>)
>
> Stir in...
> 2 cups milk
>
> Cook over med. heat, stirring until it boils. Boil 1 min. Remove from
> heat. Stir a little over 1/2 of this mixture into...
> 4 egg yolks (or 2 eggs) beaten.
>
> Blend into hot mixture in saucepan. Bring just to boiling point. Cool
> and blend in...
> 2 tsp. vanilla or other flavoring.
>
> This cookbook is probably a good 60 years old.
> A real family treasure. :-) I'm considering having it re-bound as it's
> falling apart, literally. I've been preserving it by keeping it in a
> ziplock bag... It was one of the foremost things on moms mind when she
> was dying. She was most concerned that I knew where it was etc. <sigh>
>
> I do treasure it!

This was pretty much my interpretation of custard. And, yes, some types of
custards do include some starch thickener, but I've never seen one that
requires the quantity of OP's for so little liquid.

OTOH, Creme Patissiere (pastry cream) is an entirely different product and
almost always contains enough starch to achieve the thickness and texture
the final recipe requires. Having said that, Creme Patissiere is not a
custard in my book.

--
Wayne Boatwright
------------------------------------------------------------------------
Give me books, French wine, fruit, fine weather and a little music
played out of doors by somebody I do not know. John Keats

On Mon 03 Aug 2009 06:58:48a, Kate Connally told us...

> I hate to point this out but recipe #3, Rich Custard, does
> actually have "thickener" in the form of flour. Also, when
> you come down to it the eggs in all three recipes could
> be considered "thickeners", since when heated they do actually
> thicken the custard. :-)
>
> Kate
>

Certainly, eggs are the primary if not the only thickedner in a true custard.
There are other products such as Creme Patissiere which definitely include
starch thickeners, but I do not consider them a true custard.

--
Wayne Boatwright
------------------------------------------------------------------------
The story of barbecue is the story of America: Settlers arrive on
great unspoiled continent, discover wondrous riches, set them on
fire and eat them. Vince Staten

In article 0>,
Wayne Boatwright > wrote:

> This was pretty much my interpretation of custard. And, yes, some types of
> custards do include some starch thickener, but I've never seen one that
> requires the quantity of OP's for so little liquid.
>
> OTOH, Creme Patissiere (pastry cream) is an entirely different product and
> almost always contains enough starch to achieve the thickness and texture
> the final recipe requires. Having said that, Creme Patissiere is not a
> custard in my book.
>
> --
> Wayne Boatwright

I'd have to confess, I'd probably just use a pudding mix...

It's like walking 10 miles to talk to someone's house vs. calling them
on the phone. There is no sin in using some modern conveniences as long
as the package ingredients do not read like a chemistry textbook?

The challenge of making a good egg custard might be more fun is all. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Wayne Boatwright wrote:
> On Mon 03 Aug 2009 06:58:48a, Kate Connally told us...
>
>> I hate to point this out but recipe #3, Rich Custard, does
>> actually have "thickener" in the form of flour. Also, when
>> you come down to it the eggs in all three recipes could
>> be considered "thickeners", since when heated they do actually
>> thicken the custard. :-)
>>
>> Kate
>>
>
> Certainly, eggs are the primary if not the only thickedner in a true custard.
> There are other products such as Creme Patissiere which definitely include
> starch thickeners, but I do not consider them a true custard.
>

You shouldn't let the name throw you off. Obviously, it's either an
arcane or non-American usage of the word "custard." As the OP stated,
this is used as a filling for a meringue and hazelnut pastry. My Swedish
step-mother makes this stuff - she calls it a "cake" but obviously, it
ain't no cake. No matter, she can call it anything she wants. Near as I
can tell, she fills hers with sweetened whipped cream but a much more
substantial filling of this sort would hold up better between layers of
meringue and nuts.

On Mon 03 Aug 2009 02:02:24p, dsi1 told us...

> Wayne Boatwright wrote:
>> On Mon 03 Aug 2009 06:58:48a, Kate Connally told us...
>>
>>> I hate to point this out but recipe #3, Rich Custard, does
>>> actually have "thickener" in the form of flour. Also, when
>>> you come down to it the eggs in all three recipes could
>>> be considered "thickeners", since when heated they do actually
>>> thicken the custard. :-)
>>>
>>> Kate
>>>
>>
>> Certainly, eggs are the primary if not the only thickedner in a true
>> custard. There are other products such as Creme Patissiere which
>> definitely include starch thickeners, but I do not consider them a true
>> custard.
>>
>
> You shouldn't let the name throw you off. Obviously, it's either an
> arcane or non-American usage of the word "custard." As the OP stated,
> this is used as a filling for a meringue and hazelnut pastry. My Swedish
> step-mother makes this stuff - she calls it a "cake" but obviously, it
> ain't no cake. No matter, she can call it anything she wants. Near as I
> can tell, she fills hers with sweetened whipped cream but a much more
> substantial filling of this sort would hold up better between layers of
> meringue and nuts.

When I first read the OP, I have to admit that I wasn't quite reading it in
context. And, of course, your right that terminology or nomenclature does
vary from country to country.

--
Wayne Boatwright
------------------------------------------------------------------------
My favorite animal is steak. Fran Lebowitz

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> The Cook > wrote:
>>>
>>>> On Mon, 03 Aug 2009 00:09:19 -0500, Omelet >
>>>> wrote:
>>>>
>>>>
>>>>> I have to agree that it is not a good Custard recipe.
>>>>> It's not even a correct custard recipe.
>>>>>
>>>> >From what I see in moms Betty Crocker Cookbook (sitting here in my lap),
>>>>> there is no thickener used for a proper custard. Thought I remembered as
>>>>> much!
>>>>>
>>>>> This cookbook is probably a good 60 years old.
>>>>> A real family treasure. :-) I'm considering having it re-bound as it's
>>>>> falling apart, literally. I've been preserving it by keeping it in a
>>>>> ziplock bag... It was one of the foremost things on moms mind when she
>>>>> was dying. She was most concerned that I knew where it was etc. <sigh>
>>>>>
>>>>> I do treasure it!
>>>> It can't be over 60 years old, the first one was copyrighted 1950.
>>>> There is a reproduction of that book. You might get one and save the
>>>> old one.
>>>>
>>>> What does the cover look like?
>>> Ok, I was not sure how old it was. Just that I'm 47 and mom died when
>>> she was 68 and that was 7 years ago. I thought she got it from her mom
>>> but I could be wrong. There are pictures of pies and stuff on the cover.
>>>
>>> It has a LOT of moms hand written notes all over the covers and some of
>>> the recipes.
>> Heh! That's not even the first one. I just got a 1st ed at an
>> estate sale, and I also have mom's. Nicknamed "Big Red" because
>> of the red cover.
>
> I'm not a cookbook collector. ;-)
> Any idea then when this one was published? I know I could probably
> check inside of the covers but I try to handle the book as little as
> possible. I'm sure I can take it to an expert to get it restored, but
> don't have the money right now.

I'll try to remember to look when I go downstairs. At least I can
reach most of my "Betty Crocker" cookbooks.

--
Jean B.

Omelet wrote:
> In article >,
> The Cook > wrote:
>
>> On Mon, 03 Aug 2009 10:57:02 -0500, Omelet >
>> wrote:
>>
>>> In article >,
>>> The Cook > wrote:
>>>
>>>> On Mon, 03 Aug 2009 00:09:19 -0500, Omelet >
>>>> wrote:
>>>>
>>>>
>>>>> I have to agree that it is not a good Custard recipe.
>>>>> It's not even a correct custard recipe.
>>>>>
>>>> >From what I see in moms Betty Crocker Cookbook (sitting here in my lap),
>>>>> there is no thickener used for a proper custard. Thought I remembered as
>>>>> much!
>>>>>
>>>>> This cookbook is probably a good 60 years old.
>>>>> A real family treasure. :-) I'm considering having it re-bound as it's
>>>>> falling apart, literally. I've been preserving it by keeping it in a
>>>>> ziplock bag... It was one of the foremost things on moms mind when she
>>>>> was dying. She was most concerned that I knew where it was etc. <sigh>
>>>>>
>>>>> I do treasure it!
>>>> It can't be over 60 years old, the first one was copyrighted 1950.
>>>> There is a reproduction of that book. You might get one and save the
>>>> old one.
>>>>
>>>> What does the cover look like?
>>> Ok, I was not sure how old it was. Just that I'm 47 and mom died when
>>> she was 68 and that was 7 years ago. I thought she got it from her mom
>>> but I could be wrong. There are pictures of pies and stuff on the cover.
>>>
>>> It has a LOT of moms hand written notes all over the covers and some of
>>> the recipes.
>> That is 1956 copyright. Pie, chicken and corn on the cob on the
>> cover. I found a copy of it several years ago that is full of
>> clippings and notes. I really need to go through it and sort out the
>> junk from the good stuff.
>>
>> My first BC was the 1961 edition. It is still my "go to" book.
>
> Thanks. :-) So that makes it 53 years old then.
>
> My own first cookbook I learned from was a Doubleday. I'm not even sure
> what happened to it. I've not seen it in ages and it's not on any of
> the current bookshelves. We've moved a lot since dad bought it for me.

Maybe that would be a fun thread? I remember getting two
cookbooks when I was 16: Joy of Cooking and The Good Housekeeping
Cookbook. I still have that JoC (along with others), but that
copy of GH disappeared long ago. I did replace it within the last
couple of years or so.

--
Jean B.

Omelet wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Omelet wrote:
>>> I'm not a cookbook collector. ;-)
>>> Any idea then when this one was published? I know I could probably
>>> check inside of the covers but I try to handle the book as little as
>>> possible. I'm sure I can take it to an expert to get it restored, but
>>> don't have the money right now.
>> Why worry, Kat.
>
> I worry about it deteriorating further! It's precious to me. :-)
>
>> This is very special,
>
> Indeed.
>
>> it has your Mum's notes all over it.
>> Does it really matter about the rest?
>>
>> You have your treasure in your hand
>
> I know. :-) I'm not worried about function, I'm worried about losing
> any of it!

Maybe you should get another copy of it, so you can preserve the
on that was your mom's? Those heirlooms are just too precious.
(OTOH, you can't exactly look at your mom's notes in another copy.)

--
Jean B.

On Mon 03 Aug 2009 02:18:25p, Jean B. told us...

> Omelet wrote:
>> In article >,
>> The Cook > wrote:
>>
>>> On Mon, 03 Aug 2009 10:57:02 -0500, Omelet >
>>> wrote:
>>>
>>>> In article >,
>>>> The Cook > wrote:
>>>>
>>>>> On Mon, 03 Aug 2009 00:09:19 -0500, Omelet >
>>>>> wrote:
>>>>>
>>>>>
>>>>>> I have to agree that it is not a good Custard recipe.
>>>>>> It's not even a correct custard recipe.
>>>>>>
>>>>> >From what I see in moms Betty Crocker Cookbook (sitting here in my
>>>>> >lap), there is no thickener used for a proper custard. Thought I
>>>>> >remembered as much!
>>>>>>
>>>>>> This cookbook is probably a good 60 years old.
>>>>>> A real family treasure. :-) I'm considering having it re-bound as
>>>>>> it's falling apart, literally. I've been preserving it by keeping
>>>>>> it in a ziplock bag... It was one of the foremost things on moms
>>>>>> mind when she was dying. She was most concerned that I knew where
>>>>>> it was etc. <sigh>
>>>>>>
>>>>>> I do treasure it!
>>>>> It can't be over 60 years old, the first one was copyrighted 1950.
>>>>> There is a reproduction of that book. You might get one and save
>>>>> the old one.
>>>>>
>>>>> What does the cover look like?
>>>> Ok, I was not sure how old it was. Just that I'm 47 and mom died when
>>>> she was 68 and that was 7 years ago. I thought she got it from her
>>>> mom but I could be wrong. There are pictures of pies and stuff on
>>>> the cover.
>>>>
>>>> It has a LOT of moms hand written notes all over the covers and some
>>>> of the recipes.
>>> That is 1956 copyright. Pie, chicken and corn on the cob on the
>>> cover. I found a copy of it several years ago that is full of
>>> clippings and notes. I really need to go through it and sort out the
>>> junk from the good stuff.
>>>
>>> My first BC was the 1961 edition. It is still my "go to" book.
>>
>> Thanks. :-) So that makes it 53 years old then.
>>
>> My own first cookbook I learned from was a Doubleday. I'm not even
>> sure what happened to it. I've not seen it in ages and it's not on any
>> of the current bookshelves. We've moved a lot since dad bought it for
>> me.
>
> Maybe that would be a fun thread? I remember getting two
> cookbooks when I was 16: Joy of Cooking and The Good Housekeeping
> Cookbook. I still have that JoC (along with others), but that
> copy of GH disappeared long ago. I did replace it within the last
> couple of years or so.
>

I don't have the cookbooks in front of me, but I have two of the same GH
editions published in the early 1940s. One was my mothers, and I found one
for myself at a now defunct used cookbook shop in Manhattan. I also have a
GH published in 1963, and yet another that I had bought for my mother
published in the mid-1970s. The latter I'm not too fond of. I've only had
one JOC and it was published sometime in the late 1960s, I believe.

--
Wayne Boatwright
------------------------------------------------------------------------
He that eats till he is sick must fast till he is well. English Proverb

Rhonda Anderson wrote:
>
> "Giusi" > wrote in
> :
>
> >
> > "Omelet" ha scritto nel messaggio > In article
> >> Wayne Boatwright > wrote:
> >>
> >>> First off, if I were making a custard I would be using cornstarch >>
> >>> (cornflour), not all-purpose flour.
> >
> >>> AFAIC, this is not a particularly good recipe.
> >>> Wayne Boatwright
> >
> > It may or may not work, but is fairly typical of pastry cream type
> > custards used on European bakeries. Flour is much more common than
> > corn starch.
> >
>
> Yes, and given that the OP was talking about making a dacquoise, I imagine
> they were after a pastry cream (or creme patisserie) rather than a custard
> to serve with pudding etc.
>
> I'm not sure why I haven't made a pastry cream yet - I've certainly made
> plenty of custards :-). Think I need to make profiteroles or a flan or some
> such this weekend so I have a reason to make it. Do you have a tried and
> true pastry cream recipe Giusi?
>

This is a French recipe.

Creme Patissiere

6 egg yolks
100 g sugar
2 tbs flour
1/2 litre milk
1 vanilla bean

Whisk tbe egg yolks and the sugar until mixture turns pale. Stir in the
flour until smooth.
Bring the milk with the vanilla bean just to a boil. Whisk in the
egg/sugar/flour mixture and reduce the heat to low. Continue stirring
over low heat until the creme thickens. Bring to a boil briefly,
stirring constantly. Remove from the heat and strain out the vanilla
bean.
Cover and chill.

On Mon 03 Aug 2009 04:21:55p, Arri London told us...

>
>
> Rhonda Anderson wrote:
>>
>> "Giusi" > wrote in
>> :
>>
>> >
>> > "Omelet" ha scritto nel messaggio > In article
>> >> Wayne Boatwright > wrote:
>> >>
>> >>> First off, if I were making a custard I would be using cornstarch
>> >>> >> (cornflour), not all-purpose flour.
>> >
>> >>> AFAIC, this is not a particularly good recipe.
>> >>> Wayne Boatwright
>> >
>> > It may or may not work, but is fairly typical of pastry cream type
>> > custards used on European bakeries. Flour is much more common than
>> > corn starch.
>> >
>>
>> Yes, and given that the OP was talking about making a dacquoise, I
>> imagine they were after a pastry cream (or creme patisserie) rather
>> than a custard to serve with pudding etc.
>>
>> I'm not sure why I haven't made a pastry cream yet - I've certainly
>> made plenty of custards :-). Think I need to make profiteroles or a
>> flan or some such this weekend so I have a reason to make it. Do you
>> have a tried and true pastry cream recipe Giusi?
>>
>
> This is a French recipe.
>
> Creme Patissiere
>
> 6 egg yolks
> 100 g sugar
> 2 tbs flour
> 1/2 litre milk
> 1 vanilla bean
>
> Whisk tbe egg yolks and the sugar until mixture turns pale. Stir in the
> flour until smooth.
> Bring the milk with the vanilla bean just to a boil. Whisk in the
> egg/sugar/flour mixture and reduce the heat to low. Continue stirring
> over low heat until the creme thickens. Bring to a boil briefly,
> stirring constantly. Remove from the heat and strain out the vanilla
> bean.
> Cover and chill.
>

That amount of flour makes much more sense.

--
Wayne Boatwright
------------------------------------------------------------------------
I doubt whether the world holds for any one a more soul stirring
surprise than the first adventure with ice cream. Heywood Broun

"Omelet" > wrote in message
news
> I'm going to give Dyson (my older nephew) a bit more time to mature,
> then start teaching him to cook when I babysit. Sis' is not teaching him
> yet either. He's just not quite ready yet. Not that coordinated.

Lucky lad and lucky you) I can remember kneeling up on a chair at my
grandmother's kitchen table, picking stalks off fruit
That was MY job and a very important one it was too)

> He did, however, do well on the Onion skin egg dying, so that is a start.
>
> I'm trying to decide how, where and when to start him.

Oh you can find something for him to do, even if it is inspecting what you
make and giving his approval

"Omelet" > wrote in message
news
>
> He is 7.

7? blimey he can do loads of things. Why not let him mix and kneed the
dough for the pizza and then let him build it? He will learn patience from
that as well as cooking. He can rub fat into flour with his hands to make
scones too.

"Giusi" > wrote in
:

>
> "Rhonda Anderson" ha scritto nel messaggio
>
> . Do you have a tried and
>> true pastry cream recipe Giusi?
>>
>> --
>> Rhonda Anderson
>
> I have one I use, but I am not very happy with it. In very hot
> weather it doesn't thicken correctly. Same recipe works in winter.
>
>

I wonder what causes that. Another mystery of the kitchen :-) (well, I'm
sure it's not really a mystery, I just don't know the answer).

I see that Arri has posted a recipe so I might give that one a go. Just
need to hope I get around to it. I had plans to bake last weekend but was a
bit under the weather.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> The Cook > wrote:
> >>>
> >>>> On Mon, 03 Aug 2009 00:09:19 -0500, Omelet >
> >>>> wrote:
> >>>>
> >>>>
> >>>>> I have to agree that it is not a good Custard recipe.
> >>>>> It's not even a correct custard recipe.
> >>>>>
> >>>> >From what I see in moms Betty Crocker Cookbook (sitting here in my
> >>>> >lap),
> >>>>> there is no thickener used for a proper custard. Thought I remembered
> >>>>> as
> >>>>> much!
> >>>>>
> >>>>> This cookbook is probably a good 60 years old.
> >>>>> A real family treasure. :-) I'm considering having it re-bound as it's
> >>>>> falling apart, literally. I've been preserving it by keeping it in a
> >>>>> ziplock bag... It was one of the foremost things on moms mind when she
> >>>>> was dying. She was most concerned that I knew where it was etc. <sigh>
> >>>>>
> >>>>> I do treasure it!
> >>>> It can't be over 60 years old, the first one was copyrighted 1950.
> >>>> There is a reproduction of that book. You might get one and save the
> >>>> old one.
> >>>>
> >>>> What does the cover look like?
> >>> Ok, I was not sure how old it was. Just that I'm 47 and mom died when
> >>> she was 68 and that was 7 years ago. I thought she got it from her mom
> >>> but I could be wrong. There are pictures of pies and stuff on the cover.
> >>>
> >>> It has a LOT of moms hand written notes all over the covers and some of
> >>> the recipes.
> >> Heh! That's not even the first one. I just got a 1st ed at an
> >> estate sale, and I also have mom's. Nicknamed "Big Red" because
> >> of the red cover.
> >
> > I'm not a cookbook collector. ;-)
> > Any idea then when this one was published? I know I could probably
> > check inside of the covers but I try to handle the book as little as
> > possible. I'm sure I can take it to an expert to get it restored, but
> > don't have the money right now.
>
> I'll try to remember to look when I go downstairs. At least I can
> reach most of my "Betty Crocker" cookbooks.

It's ok. Someone else found the date.

But, thank you! :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> > My own first cookbook I learned from was a Doubleday. I'm not even sure
> > what happened to it. I've not seen it in ages and it's not on any of
> > the current bookshelves. We've moved a lot since dad bought it for me.
>
> Maybe that would be a fun thread? I remember getting two
> cookbooks when I was 16: Joy of Cooking and The Good Housekeeping
> Cookbook. I still have that JoC (along with others), but that
> copy of GH disappeared long ago. I did replace it within the last
> couple of years or so.
>
> --
> Jean B.

Could be. <g>

The Doubleday was interesting. It even had basic instructions on
dressing out turtles and rabbits from the live state!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Omelet wrote:
> >>> I'm not a cookbook collector. ;-)
> >>> Any idea then when this one was published? I know I could probably
> >>> check inside of the covers but I try to handle the book as little as
> >>> possible. I'm sure I can take it to an expert to get it restored, but
> >>> don't have the money right now.
> >> Why worry, Kat.
> >
> > I worry about it deteriorating further! It's precious to me. :-)
> >
> >> This is very special,
> >
> > Indeed.
> >
> >> it has your Mum's notes all over it.
> >> Does it really matter about the rest?
> >>
> >> You have your treasure in your hand
> >
> > I know. :-) I'm not worried about function, I'm worried about losing
> > any of it!
>
> Maybe you should get another copy of it, so you can preserve the
> on that was your mom's? Those heirlooms are just too precious.
> (OTOH, you can't exactly look at your mom's notes in another copy.)

I think I need to carefully look thru it and transcribe moms notes...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Ophelia" > wrote:

> "Omelet" > wrote in message
> news >
> > I'm going to give Dyson (my older nephew) a bit more time to mature,
> > then start teaching him to cook when I babysit. Sis' is not teaching him
> > yet either. He's just not quite ready yet. Not that coordinated.
>
> Lucky lad and lucky you) I can remember kneeling up on a chair at my
> grandmother's kitchen table, picking stalks off fruit
> That was MY job and a very important one it was too)
>
> > He did, however, do well on the Onion skin egg dying, so that is a start.
> >
> > I'm trying to decide how, where and when to start him.
>
> Oh you can find something for him to do, even if it is inspecting what you
> make and giving his approval

Thanks.

I'm thinking of just starting him with a toaster.
Odd thing, my sister does not own one!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Ophelia" > wrote:

> "Omelet" > wrote in message
> news
> >
> > He is 7.
>
> 7? blimey he can do loads of things. Why not let him mix and kneed the
> dough for the pizza and then let him build it? He will learn patience from
> that as well as cooking. He can rub fat into flour with his hands to make
> scones too.

Mm, not a bad idea. I've used store bought biscuit dough in the past to
make a pizza and I have that table top oven. (My real oven is still
kaput).

Not a bad idea at all.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
dsi1 > wrote:


> I had a had a soybean custard in a Chinese restaurant that was most
> remarkable. It tasted like the freshest, thickest, whitest, and sweetest
> cream in existence. It was as if you got fresh sweetened cream to gently
> curdle and then you strained it and molded it into a gentle dome onto a
> plate with a drizzle of raspberry and a small ball of intensely flavored
> mango sherbet. The amazing thing is that there is no milk in this
> dessert at all. At least that's what the cook said. That guy is holding
> out on me! I've tried to make this using soymilk and agar agar but it
> comes out like soybean Jello. Bleech! I'd kill to find that recipe!

All I can say is "yeah". I went to a Chinese restaurant and they gave
us a complimentary dessert. I could have sworn it was a milk product.
No. The Chinese aren't dairy people.

--
Dan Abel
Petaluma, California USA

Wayne Boatwright wrote:
> On Mon 03 Aug 2009 02:18:25p, Jean B. told us...
>
>> Omelet wrote:
>>> In article >,
>>> The Cook > wrote:
>>>
>>>> On Mon, 03 Aug 2009 10:57:02 -0500, Omelet >
>>>> wrote:
>>>>
>>>>> In article >,
>>>>> The Cook > wrote:
>>>>>
>>>>>> On Mon, 03 Aug 2009 00:09:19 -0500, Omelet >
>>>>>> wrote:
>>>>>>
>>>>>>
>>>>>>> I have to agree that it is not a good Custard recipe.
>>>>>>> It's not even a correct custard recipe.
>>>>>>>
>>>>>> >From what I see in moms Betty Crocker Cookbook (sitting here in my
>>>>>>> lap), there is no thickener used for a proper custard. Thought I
>>>>>>> remembered as much!
>>>>>>>
>>>>>>> This cookbook is probably a good 60 years old.
>>>>>>> A real family treasure. :-) I'm considering having it re-bound as
>>>>>>> it's falling apart, literally. I've been preserving it by keeping
>>>>>>> it in a ziplock bag... It was one of the foremost things on moms
>>>>>>> mind when she was dying. She was most concerned that I knew where
>>>>>>> it was etc. <sigh>
>>>>>>>
>>>>>>> I do treasure it!
>>>>>> It can't be over 60 years old, the first one was copyrighted 1950.
>>>>>> There is a reproduction of that book. You might get one and save
>>>>>> the old one.
>>>>>>
>>>>>> What does the cover look like?
>>>>> Ok, I was not sure how old it was. Just that I'm 47 and mom died when
>>>>> she was 68 and that was 7 years ago. I thought she got it from her
>>>>> mom but I could be wrong. There are pictures of pies and stuff on
>>>>> the cover.
>>>>>
>>>>> It has a LOT of moms hand written notes all over the covers and some
>>>>> of the recipes.
>>>> That is 1956 copyright. Pie, chicken and corn on the cob on the
>>>> cover. I found a copy of it several years ago that is full of
>>>> clippings and notes. I really need to go through it and sort out the
>>>> junk from the good stuff.
>>>>
>>>> My first BC was the 1961 edition. It is still my "go to" book.
>>> Thanks. :-) So that makes it 53 years old then.
>>>
>>> My own first cookbook I learned from was a Doubleday. I'm not even
>>> sure what happened to it. I've not seen it in ages and it's not on any
>>> of the current bookshelves. We've moved a lot since dad bought it for
>>> me.
>> Maybe that would be a fun thread? I remember getting two
>> cookbooks when I was 16: Joy of Cooking and The Good Housekeeping
>> Cookbook. I still have that JoC (along with others), but that
>> copy of GH disappeared long ago. I did replace it within the last
>> couple of years or so.
>>
>
> I don't have the cookbooks in front of me, but I have two of the same GH
> editions published in the early 1940s. One was my mothers, and I found one
> for myself at a now defunct used cookbook shop in Manhattan. I also have a
> GH published in 1963, and yet another that I had bought for my mother
> published in the mid-1970s. The latter I'm not too fond of. I've only had
> one JOC and it was published sometime in the late 1960s, I believe.
>
I have since gotten various earlier editions of the GH cookbooks.
I think the first came out in 1903 (Everyday Cook Book), but
don't quote me on that. I only have a repro of that one, but it
is still fine to flip through.

--
Jean B.

Omelet wrote:
> It's ok. Someone else found the date.
>
> But, thank you! :-)

I saw that after I posted....

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>>> My own first cookbook I learned from was a Doubleday. I'm not even sure
>>> what happened to it. I've not seen it in ages and it's not on any of
>>> the current bookshelves. We've moved a lot since dad bought it for me.
>> Maybe that would be a fun thread? I remember getting two
>> cookbooks when I was 16: Joy of Cooking and The Good Housekeeping
>> Cookbook. I still have that JoC (along with others), but that
>> copy of GH disappeared long ago. I did replace it within the last
>> couple of years or so.
>>
>> --
>> Jean B.
>
> Could be. <g>
>
> The Doubleday was interesting. It even had basic instructions on
> dressing out turtles and rabbits from the live state!

Urp. I told my daughter the other day that I think someday I'll
be a lacto-ovo vegetarian.

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >>> My own first cookbook I learned from was a Doubleday. I'm not even sure
> >>> what happened to it. I've not seen it in ages and it's not on any of
> >>> the current bookshelves. We've moved a lot since dad bought it for me.
> >> Maybe that would be a fun thread? I remember getting two
> >> cookbooks when I was 16: Joy of Cooking and The Good Housekeeping
> >> Cookbook. I still have that JoC (along with others), but that
> >> copy of GH disappeared long ago. I did replace it within the last
> >> couple of years or so.
> >>
> >> --
> >> Jean B.
> >
> > Could be. <g>
> >
> > The Doubleday was interesting. It even had basic instructions on
> > dressing out turtles and rabbits from the live state!
>
> Urp. I told my daughter the other day that I think someday I'll
> be a lacto-ovo vegetarian.

Can't kill your own meat? <g>
Not everyone can.

I cannot bring myself to give up a good seared, half-raw hunk of dead
cow...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>>> My own first cookbook I learned from was a Doubleday. I'm not even sure
>>>>> what happened to it. I've not seen it in ages and it's not on any of
>>>>> the current bookshelves. We've moved a lot since dad bought it for me.
>>>> Maybe that would be a fun thread? I remember getting two
>>>> cookbooks when I was 16: Joy of Cooking and The Good Housekeeping
>>>> Cookbook. I still have that JoC (along with others), but that
>>>> copy of GH disappeared long ago. I did replace it within the last
>>>> couple of years or so.
>>>>
>>>> --
>>>> Jean B.
>>> Could be. <g>
>>>
>>> The Doubleday was interesting. It even had basic instructions on
>>> dressing out turtles and rabbits from the live state!
>> Urp. I told my daughter the other day that I think someday I'll
>> be a lacto-ovo vegetarian.
>
> Can't kill your own meat? <g>
> Not everyone can.
>
> I cannot bring myself to give up a good seared, half-raw hunk of dead
> cow...

I eat almost no beef now. We mostly eat chicken and eggs, and
some fish. Many fish seem to be in trouble though. Actually
chickens are more sustainable.

--
Jean B.

In article >,
"Jean B." > wrote:

> >>> The Doubleday was interesting. It even had basic instructions on
> >>> dressing out turtles and rabbits from the live state!
>
> >> Urp. I told my daughter the other day that I think someday I'll
> >> be a lacto-ovo vegetarian.
> >
> > Can't kill your own meat? <g>
> > Not everyone can.
> >
> > I cannot bring myself to give up a good seared, half-raw hunk of dead
> > cow...
>
> I eat almost no beef now. We mostly eat chicken and eggs, and
> some fish. Many fish seem to be in trouble though. Actually
> chickens are more sustainable.
>
> --
> Jean B.

Pound per pound of feed to meat ratio, I agree that poultry is the most
sustainable. Turkey over chicken tho' iirc.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>>>>> The Doubleday was interesting. It even had basic instructions on
>>>>> dressing out turtles and rabbits from the live state!
>>>> Urp. I told my daughter the other day that I think someday I'll
>>>> be a lacto-ovo vegetarian.
>>> Can't kill your own meat? <g>
>>> Not everyone can.
>>>
>>> I cannot bring myself to give up a good seared, half-raw hunk of dead
>>> cow...
>> I eat almost no beef now. We mostly eat chicken and eggs, and
>> some fish. Many fish seem to be in trouble though. Actually
>> chickens are more sustainable.
>>
>> --
>> Jean B.
>
> Pound per pound of feed to meat ratio, I agree that poultry is the most
> sustainable. Turkey over chicken tho' iirc.

Yes, turkey would be okay too. Possibly other DOMESTIC birds.

--
Jean B.

Wayne Boatwright wrote:
>
> On Mon 03 Aug 2009 04:21:55p, Arri London told us...
>
> >
> >
> > Rhonda Anderson wrote:
> >>
> >> "Giusi" > wrote in
> >> :
> >>
> >> >
> >> > "Omelet" ha scritto nel messaggio > In article
> >> >> Wayne Boatwright > wrote:
> >> >>
> >> >>> First off, if I were making a custard I would be using cornstarch
> >> >>> >> (cornflour), not all-purpose flour.
> >> >
> >> >>> AFAIC, this is not a particularly good recipe.
> >> >>> Wayne Boatwright
> >> >
> >> > It may or may not work, but is fairly typical of pastry cream type
> >> > custards used on European bakeries. Flour is much more common than
> >> > corn starch.
> >> >
> >>
> >> Yes, and given that the OP was talking about making a dacquoise, I
> >> imagine they were after a pastry cream (or creme patisserie) rather
> >> than a custard to serve with pudding etc.
> >>
> >> I'm not sure why I haven't made a pastry cream yet - I've certainly
> >> made plenty of custards :-). Think I need to make profiteroles or a
> >> flan or some such this weekend so I have a reason to make it. Do you
> >> have a tried and true pastry cream recipe Giusi?
> >>
> >
> > This is a French recipe.
> >
> > Creme Patissiere
> >
> > 6 egg yolks
> > 100 g sugar
> > 2 tbs flour
> > 1/2 litre milk
> > 1 vanilla bean
> >
> > Whisk tbe egg yolks and the sugar until mixture turns pale. Stir in the
> > flour until smooth.
> > Bring the milk with the vanilla bean just to a boil. Whisk in the
> > egg/sugar/flour mixture and reduce the heat to low. Continue stirring
> > over low heat until the creme thickens. Bring to a boil briefly,
> > stirring constantly. Remove from the heat and strain out the vanilla
> > bean.
> > Cover and chill.
> >
>
> That amount of flour makes much more sense.
>
> --


Most of the thickening should come from the eggs in any case.

On Thu 06 Aug 2009 04:14:39p, Arri London told us...

>
>
> Wayne Boatwright wrote:
>>
>> On Mon 03 Aug 2009 04:21:55p, Arri London told us...
>>
>> >
>> >
>> > Rhonda Anderson wrote:
>> >>
>> >> "Giusi" > wrote in
>> >> :
>> >>
>> >> >
>> >> > "Omelet" ha scritto nel messaggio > In article
>> >> >> Wayne Boatwright > wrote:
>> >> >>
>> >> >>> First off, if I were making a custard I would be using cornstarch
>> >> >>> >> (cornflour), not all-purpose flour.
>> >> >
>> >> >>> AFAIC, this is not a particularly good recipe.
>> >> >>> Wayne Boatwright
>> >> >
>> >> > It may or may not work, but is fairly typical of pastry cream type
>> >> > custards used on European bakeries. Flour is much more common than
>> >> > corn starch.
>> >> >
>> >>
>> >> Yes, and given that the OP was talking about making a dacquoise, I
>> >> imagine they were after a pastry cream (or creme patisserie) rather
>> >> than a custard to serve with pudding etc.
>> >>
>> >> I'm not sure why I haven't made a pastry cream yet - I've certainly
>> >> made plenty of custards :-). Think I need to make profiteroles or a
>> >> flan or some such this weekend so I have a reason to make it. Do you
>> >> have a tried and true pastry cream recipe Giusi?
>> >>
>> >
>> > This is a French recipe.
>> >
>> > Creme Patissiere
>> >
>> > 6 egg yolks
>> > 100 g sugar
>> > 2 tbs flour
>> > 1/2 litre milk
>> > 1 vanilla bean
>> >
>> > Whisk tbe egg yolks and the sugar until mixture turns pale. Stir in
the
>> > flour until smooth.
>> > Bring the milk with the vanilla bean just to a boil. Whisk in the
>> > egg/sugar/flour mixture and reduce the heat to low. Continue stirring
>> > over low heat until the creme thickens. Bring to a boil briefly,
>> > stirring constantly. Remove from the heat and strain out the vanilla
>> > bean. Cover and chill.
>> >
>>
>> That amount of flour makes much more sense.
>>
>> --
>
>
> Most of the thickening should come from the eggs in any case.
>

Agreed.

--
Wayne Boatwright
------------------------------------------------------------------------
I refuse to spend my life worrying about what I eat. There's no
pleasure worth foregoing just for an extra three years in the
geriatric ward. John Mortimer

On Wed, 05 Aug 2009 10:14:56 -0700, in rec.food.cooking, Dan Abel wrote:

>In article >,
> dsi1 > wrote:
>
>
>> I had a had a soybean custard in a Chinese restaurant that was most
>> remarkable. It tasted like the freshest, thickest, whitest, and sweetest
>> cream in existence. It was as if you got fresh sweetened cream to gently
>> curdle and then you strained it and molded it into a gentle dome onto a
>> plate with a drizzle of raspberry and a small ball of intensely flavored
>> mango sherbet. The amazing thing is that there is no milk in this
>> dessert at all. At least that's what the cook said. That guy is holding
>> out on me! I've tried to make this using soymilk and agar agar but it
>> comes out like soybean Jello. Bleech! I'd kill to find that recipe!
>
>All I can say is "yeah". I went to a Chinese restaurant and they gave
>us a complimentary dessert. I could have sworn it was a milk product.
>No. The Chinese aren't dairy people.

Weren't dairy people. They buy a lot of European milk products now.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

On Sat, 15 Aug 2009 16:53:11 +0100, Doug Weller wrote:

> On Wed, 05 Aug 2009 10:14:56 -0700, in rec.food.cooking, Dan Abel wrote:
>
>>In article >,
>> dsi1 > wrote:
>>
>>
>>> I had a had a soybean custard in a Chinese restaurant that was most
>>> remarkable. It tasted like the freshest, thickest, whitest, and sweetest
>>> cream in existence. It was as if you got fresh sweetened cream to gently
>>> curdle and then you strained it and molded it into a gentle dome onto a
>>> plate with a drizzle of raspberry and a small ball of intensely flavored
>>> mango sherbet. The amazing thing is that there is no milk in this
>>> dessert at all. At least that's what the cook said. That guy is holding
>>> out on me! I've tried to make this using soymilk and agar agar but it
>>> comes out like soybean Jello. Bleech! I'd kill to find that recipe!
>>
>>All I can say is "yeah". I went to a Chinese restaurant and they gave
>>us a complimentary dessert. I could have sworn it was a milk product.
>>No. The Chinese aren't dairy people.
>
> Weren't dairy people. They buy a lot of European milk products now.
>
> Doug

but the fact remains that many, if not most, asian adults are
lactose-intolerant:

Lactose intolerance is the inability to metabolize lactose, a sugar found
in milk and other dairy products, because the required enzyme lactase is
absent in the intestinal system or its availability is lowered. It is
estimated that 75% of adults worldwide show some decrease in lactase
activity during adulthood. The frequency of decreased lactase activity
ranges from as little as 5% in northern Europe, up to 71% for Southern
Europe, to more than 90% in some African and Asian countries.

<http://en.wikipedia.org/wiki/Lactose_intolerance#Lactose_intolerance_by_group>

your pal,
blake