"limey" > wrote in message
...
>
> "Dimitri" > wrote in message>
>
> > " john malins" wrote in message
> > > Anyone know how to make bread pud like we used to have when I was a
kid
> .
> > > which was x60 years ago.We all had a hand in making it, we all put
hands
> > in
> > > to squeeze the wet bread. it was the only time our hands got clean! I
> > > remember that in addition to the old stale bread there was suet, sugar
,
> > > mixed fruit,black treacle, put into a 2"deep baking pan , sprinkled
> with
> > > sugar . eaten with custard or cold I'm not sure if I have got the
> > > ingredients right, and I cannot remember the cooking time/temperature
it
> > was
> > > a great comfort food in the post war years of London regards john.m
> >
> > I suspect this may be what you are looking for:
> >
> >
>
http://www.hwatson.force9.co.uk/cook...dandbutter.htm
> >
> > Dimitri
>
> No, Dimitri. Please read the message I just posted - common mistake.
>
> Dora
>
> Well I am surprised at the interest in English bread pud,as mentioned
above its quite different to the bread/butter type which was always
considered for posh people(the rich) and it was much lighter ,whereas the
type I was referring to was heavy , a couple chunks of that and you couldn't
move very fast. the suet came from the butcher, just lumps of hard fat cut
off the beef carcass and chopped or put through the mincer ,some of the
local bakers here use up there old cake as well as the bread,which makes it
a bit lighter and richer,they also put a layer of short pastry top and
bottom .On the subject of endless puds in the UK, there is actually a
Pudding Club, a very serious group of people who meet once a month at a good
restaurant that caters for there passion.The puddings are brought in with
great ceremony , applause with wine glasses held up and a toast to the chef.
Well all this talk about food ,I'm off to have a cup of tea and a piece of
Yorkshire Tea cake john.m

"limey" > wrote in message
...
>
> "Dimitri" > wrote in message>
>
> > " john malins" wrote in message
> > > Anyone know how to make bread pud like we used to have when I was a
kid
> .
> > > which was x60 years ago.We all had a hand in making it, we all put
hands
> > in
> > > to squeeze the wet bread. it was the only time our hands got clean! I
> > > remember that in addition to the old stale bread there was suet, sugar
,
> > > mixed fruit,black treacle, put into a 2"deep baking pan , sprinkled
> with
> > > sugar . eaten with custard or cold I'm not sure if I have got the
> > > ingredients right, and I cannot remember the cooking time/temperature
it
> > was
> > > a great comfort food in the post war years of London regards john.m
> >
> > I suspect this may be what you are looking for:
> >
> >
>
http://www.hwatson.force9.co.uk/cook...dandbutter.htm
> >
> > Dimitri
>
> No, Dimitri. Please read the message I just posted - common mistake.
>
> Dora
>
> Well I am surprised at the interest in English bread pud,as mentioned
above its quite different to the bread/butter type which was always
considered for posh people(the rich) and it was much lighter ,whereas the
type I was referring to was heavy , a couple chunks of that and you couldn't
move very fast. the suet came from the butcher, just lumps of hard fat cut
off the beef carcass and chopped or put through the mincer ,some of the
local bakers here use up there old cake as well as the bread,which makes it
a bit lighter and richer,they also put a layer of short pastry top and
bottom .On the subject of endless puds in the UK, there is actually a
Pudding Club, a very serious group of people who meet once a month at a good
restaurant that caters for there passion.The puddings are brought in with
great ceremony , applause with wine glasses held up and a toast to the chef.
Well all this talk about food ,I'm off to have a cup of tea and a piece of
Yorkshire Tea cake john.m

All this talk about bread pudding left me with a craving for the stuff.
I haven't had in years. I never bothered to make it because my wife is
allergic to bread and I would have to eat it all myself. besides that,
we never have sliced white bread in the house , so there is never any of
it sitting around going stale to use in the pudding.

I broke down and bought some sliced white just to let it get stale
enough to use for a patch of the stuff and this morning I made the
pudding. I just sampled it and I was impressed. It is cheap and easy to
make, and it's even better than I remember it. And now I still have all
that white bread that I can use for another batch :-)

Dave Smith > wrote in
:

>
> All this talk about bread pudding left me with a craving for the
> stuff. I haven't had in years. I never bothered to make it because my
> wife is allergic to bread and I would have to eat it all myself.
> besides that, we never have sliced white bread in the house , so there
> is never any of it sitting around going stale to use in the pudding.
>
> I broke down and bought some sliced white just to let it get stale
> enough to use for a patch of the stuff and this morning I made the
> pudding. I just sampled it and I was impressed. It is cheap and easy
> to make, and it's even better than I remember it. And now I still have
> all that white bread that I can use for another batch :-)
>

Good for you, Dave! We don't generally have white loaf bread in the
house either. When I want to make a pudding, I buy a sliced bakery
loaf. I leave the slices I need for the pudding out on the counter for
a couple of hours, freezing the remainder. That'll do me for one or two
more puddings, depending on the size I make.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Lucretia Borgia" wrote in message > >
>
> I am not sure if anyone pointed out that bread pudding came into its
> own during the war. The flour in the bread replaced the loose flour
> that was not available most of the time. Ingredients were very
> flexible, in other words what one could find, and if the mixture was
> not too appealing, well it would be covered in custard to make it
> somewhat better. I remember fairly frequently when it was mostly
> bread and suet with just the odd trophy currant if you were the lucky
> kid who got that slice
>
> I prefer the bread and butter pudding to the bread pudding simply
> because I had the latter ad infinitum as a kid.
>
> Sheena

Well, I hate to give away my distinguished years, but I was eating bread
pudding as a small child long before the war. I think it was just an
economical way to use up stale bread. Although the stuff fills me with
nostalgia, I can't say it was my favourite - I'd rather have a good
gooseberry pie, myself. <G>

Dora

"Lucretia Borgia" wrote in message > >
>
> I am not sure if anyone pointed out that bread pudding came into its
> own during the war. The flour in the bread replaced the loose flour
> that was not available most of the time. Ingredients were very
> flexible, in other words what one could find, and if the mixture was
> not too appealing, well it would be covered in custard to make it
> somewhat better. I remember fairly frequently when it was mostly
> bread and suet with just the odd trophy currant if you were the lucky
> kid who got that slice
>
> I prefer the bread and butter pudding to the bread pudding simply
> because I had the latter ad infinitum as a kid.
>
> Sheena

Well, I hate to give away my distinguished years, but I was eating bread
pudding as a small child long before the war. I think it was just an
economical way to use up stale bread. Although the stuff fills me with
nostalgia, I can't say it was my favourite - I'd rather have a good
gooseberry pie, myself. <G>

Dora

"limey" > wrote in :

>
> "Lucretia Borgia" wrote in message > >
>>
>> I am not sure if anyone pointed out that bread pudding came into its
>> own during the war. The flour in the bread replaced the loose flour
>> that was not available most of the time. Ingredients were very
>> flexible, in other words what one could find, and if the mixture was
>> not too appealing, well it would be covered in custard to make it
>> somewhat better. I remember fairly frequently when it was mostly
>> bread and suet with just the odd trophy currant if you were the lucky
>> kid who got that slice
>>
>> I prefer the bread and butter pudding to the bread pudding simply
>> because I had the latter ad infinitum as a kid.
>>
>> Sheena
>
> Well, I hate to give away my distinguished years, but I was eating
> bread pudding as a small child long before the war. I think it was
> just an economical way to use up stale bread. Although the stuff
> fills me with nostalgia, I can't say it was my favourite - I'd rather
> have a good gooseberry pie, myself. <G>
>
> Dora

You just had to bring that up, didn't you, Dora?!? I absolutely *love*
gooseberry pie, and I haven't been able to find fresh gooseberries in
years. The canned gooseberries are not much short of disgusting.

Off in a huff, now, to make a bread and butter pudding.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"limey" > wrote in :

>
> "Lucretia Borgia" wrote in message > >
>>
>> I am not sure if anyone pointed out that bread pudding came into its
>> own during the war. The flour in the bread replaced the loose flour
>> that was not available most of the time. Ingredients were very
>> flexible, in other words what one could find, and if the mixture was
>> not too appealing, well it would be covered in custard to make it
>> somewhat better. I remember fairly frequently when it was mostly
>> bread and suet with just the odd trophy currant if you were the lucky
>> kid who got that slice
>>
>> I prefer the bread and butter pudding to the bread pudding simply
>> because I had the latter ad infinitum as a kid.
>>
>> Sheena
>
> Well, I hate to give away my distinguished years, but I was eating
> bread pudding as a small child long before the war. I think it was
> just an economical way to use up stale bread. Although the stuff
> fills me with nostalgia, I can't say it was my favourite - I'd rather
> have a good gooseberry pie, myself. <G>
>
> Dora

You just had to bring that up, didn't you, Dora?!? I absolutely *love*
gooseberry pie, and I haven't been able to find fresh gooseberries in
years. The canned gooseberries are not much short of disgusting.

Off in a huff, now, to make a bread and butter pudding.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Lucretia Borgia wrote:
>
> On Sat, 21 Aug 2004 13:57:46 GMT, Wayne > wrote:
>
> >Arri London > wrote in :
>
> >Let's say I go "hoping" for it. I really like English food, and if I
> >see that a restaurant offers an English pub stew or roast beef and
> >Yorkshire pudding, I usually make it a point of going. Chances are,
> >they'll also have bread pudding. While the typical neighborhood
> >restaurant may offer a decent meal, their interpretation of bread
> >pudding is usually disgusting.
>
> I am not sure if anyone pointed out that bread pudding came into its
> own during the war. The flour in the bread replaced the loose flour
> that was not available most of the time. Ingredients were very
> flexible, in other words what one could find, and if the mixture was
> not too appealing, well it would be covered in custard to make it
> somewhat better. I remember fairly frequently when it was mostly
> bread and suet with just the odd trophy currant if you were the lucky
> kid who got that slice
>
> I prefer the bread and butter pudding to the bread pudding simply
> because I had the latter ad infinitum as a kid.
>
> Sheena

I like both. But ordinary bread pudding can be a real disaster
sometimes; tough, chewy and tasteless. Bread and butter pudding doesn't
seem to have that same potential for being inedible.

"John Misrahi" > wrote in
:

>
> Wayne wrote in message ...
>>Dave Smith > wrote in
:
>>
>>>
>>> All this talk about bread pudding left me with a craving for the
>>> stuff. I haven't had in years. I never bothered to make it because
>>> my wife is allergic to bread and I would have to eat it all myself.
>>> besides that, we never have sliced white bread in the house , so
>>> there is never any of it sitting around going stale to use in the
>>> pudding.
>>>
>
>
> How stale should the bread be? Should it be drying out?
>
> John

I prefer it to be dry to touch but not hard and breakable.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote in message ...
>Dave Smith > wrote in
:
>
>>
>> All this talk about bread pudding left me with a craving for the
>> stuff. I haven't had in years. I never bothered to make it because my
>> wife is allergic to bread and I would have to eat it all myself.
>> besides that, we never have sliced white bread in the house , so there
>> is never any of it sitting around going stale to use in the pudding.
>>


How stale should the bread be? Should it be drying out?

John

John Misrahi wrote:
>
>
> >> All this talk about bread pudding left me with a craving for the
> >> stuff. I haven't had in years. I never bothered to make it because my
> >> wife is allergic to bread and I would have to eat it all myself.
> >> besides that, we never have sliced white bread in the house , so there
> >> is never any of it sitting around going stale to use in the pudding.
> >>
>
> How stale should the bread be? Should it be drying out?

I took out enough slices to make a batch and stood them upright to
maximize air exposure and left them for a few hours. That gave it a nice
texture.

"Lucretia Borgia" wrote in message > >
> >
> >> I am not sure if anyone pointed out that bread pudding came into its
> >> own during the war. The flour in the bread replaced the loose flour
> >> that was not available most of the time. Ingredients were very
> >> flexible, in other words what one could find, and if the mixture was
> >> not too appealing, well it would be covered in custard to make it
> >> somewhat better. I remember fairly frequently when it was mostly
> >> bread and suet with just the odd trophy currant if you were the lucky
> >> kid who got that slice
> >>
> >> I prefer the bread and butter pudding to the bread pudding simply
> >> because I had the latter ad infinitum as a kid.
> >>
> >> Sheena
> >
> >Well, I hate to give away my distinguished years, but I was eating bread
> >pudding as a small child long before the war. I think it was just an
> >economical way to use up stale bread. Although the stuff fills me with
> >nostalgia, I can't say it was my favourite - I'd rather have a good
> >gooseberry pie, myself. <G>
> >
> >Dora
> >
> I was not suggesting it was not around earlier, but that it came into
> it's own during the war for the mentioned reasons.
>
> Sheena

I wasn't disputing you at all, Sheena - just throwing in an idle comment.
I'd still like that slice of gooseberry pie, though. ;-(

Dora

Lucretia Borgia > wrote in
:

> On Sun, 22 Aug 2004 13:16:01 -0400, "limey" >
> wrote:
>
>>
>>"Lucretia Borgia" wrote in message > >
>>> >
>>> >> I am not sure if anyone pointed out that bread pudding came into
>>> >> its own during the war. The flour in the bread replaced the
>>> >> loose flour that was not available most of the time. Ingredients
>>> >> were very flexible, in other words what one could find, and if
>>> >> the mixture was not too appealing, well it would be covered in
>>> >> custard to make it somewhat better. I remember fairly frequently
>>> >> when it was mostly bread and suet with just the odd trophy
>>> >> currant if you were the lucky kid who got that slice
>>> >>
>>> >> I prefer the bread and butter pudding to the bread pudding simply
>>> >> because I had the latter ad infinitum as a kid.
>>> >>
>>> >> Sheena
>>> >
>>> >Well, I hate to give away my distinguished years, but I was eating
>>> >bread pudding as a small child long before the war. I think it
>>> >was just an economical way to use up stale bread. Although the
>>> >stuff fills me with nostalgia, I can't say it was my favourite -
>>> >I'd rather have a good gooseberry pie, myself. <G>
>>> >
>>> >Dora
>>> >
>>> I was not suggesting it was not around earlier, but that it came
>>> into it's own during the war for the mentioned reasons.
>>>
>>> Sheena
>>
>>I wasn't disputing you at all, Sheena - just throwing in an idle
>>comment. I'd still like that slice of gooseberry pie, though. ;-(
>>
>>Dora
>>
> Well watch out under the gooseberry bushes, people come back with a
> baby from there !
>
> Sheena
>

Remind me not to plant one of those bushes in my yard!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In news:rec.food.cooking, (maura2 ..................)
posted on Fri, 20 Aug 2004 16:55:27 -0500:

> butter stale bread layer it in bowl,butter bowl,,layer any preserved
> fruit ,cover with brn sugar.make rich custard 4eggs to pint of milk,
> pour over pudding bake hour grate nutmeg ,over it when done

Stale bread? I imagine that with the age of that recipe, they were trying
to be frugal. I, for one, will only use fresh bread in my bread pudding.

Damaeus

Damaeus > wrote in
:

> In news:rec.food.cooking, (maura2 ..................)
> posted on Fri, 20 Aug 2004 16:55:27 -0500:
>
>> butter stale bread layer it in bowl,butter bowl,,layer any preserved
>> fruit ,cover with brn sugar.make rich custard 4eggs to pint of milk,
>> pour over pudding bake hour grate nutmeg ,over it when done
>
> Stale bread? I imagine that with the age of that recipe, they were
> trying to be frugal. I, for one, will only use fresh bread in my
> bread pudding.
>
> Damaeus

Mebbe so, but historical reasons aside, the idea is to have a reduced
moisture in the bread so as to better absorb the custard. I rarely
actually have "stale" bread around, as it either is eaten or frozen.
However, I often buy a fresh loaf for bread pudding or bread and butter
pudding, and put slices on a cooling rack to dry out a good bit.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Damaeus > wrote in
:

> In news:rec.food.cooking, (maura2 ..................)
> posted on Fri, 20 Aug 2004 16:55:27 -0500:
>
>> butter stale bread layer it in bowl,butter bowl,,layer any preserved
>> fruit ,cover with brn sugar.make rich custard 4eggs to pint of milk,
>> pour over pudding bake hour grate nutmeg ,over it when done
>
> Stale bread? I imagine that with the age of that recipe, they were
> trying to be frugal. I, for one, will only use fresh bread in my
> bread pudding.
>
> Damaeus

Mebbe so, but historical reasons aside, the idea is to have a reduced
moisture in the bread so as to better absorb the custard. I rarely
actually have "stale" bread around, as it either is eaten or frozen.
However, I often buy a fresh loaf for bread pudding or bread and butter
pudding, and put slices on a cooling rack to dry out a good bit.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne" & limey,

<snip>

>>
>> Well, I hate to give away my distinguished years, but I was eating
>> bread pudding as a small child long before the war. I think it was
>> just an economical way to use up stale bread. Although the stuff
>> fills me with nostalgia, I can't say it was my favourite - I'd rather
>> have a good gooseberry pie, myself. <G>
>>
>> Dora
>
> You just had to bring that up, didn't you, Dora?!? I absolutely *love*
> gooseberry pie, and I haven't been able to find fresh gooseberries in
> years. The canned gooseberries are not much short of disgusting.
>
> Off in a huff, now, to make a bread and butter pudding.
>
> --
> Wayne in Phoenix
===========

Ohhhhhhhh... wish'd I'd known that when I was still in Illinois. Maybe I
could have shipped you some overnight (my guess is they might not travel
well beyond that, due to heat, etc.).

Here's a place near where I used to live (in the 80s) where they used to get
them fresh (I think both the green and the pink varieties):

Eckert's Country Store & Farms
951 S. Greenmount Rd.
Belleville, IL 62220
Phone: (618) 233-0513
Fax: (618) 235-8769
Toll-Free: (800) 745-0513
www.eckerts.com

For a taste of real country, come to Eckert Farms in Belleville, Millstadt
and Grafton. Ride the wagons to pick your own fruit in season. Country Store
includes bakery, restaurant, gift area, butcher shop, custard shop, kids
corral and petting farm. Plus seasonal festivals, company picnics and venue
rental.


Maybe they can get you some!

Cyndi

"Wayne" & limey,

<snip>

>>
>> Well, I hate to give away my distinguished years, but I was eating
>> bread pudding as a small child long before the war. I think it was
>> just an economical way to use up stale bread. Although the stuff
>> fills me with nostalgia, I can't say it was my favourite - I'd rather
>> have a good gooseberry pie, myself. <G>
>>
>> Dora
>
> You just had to bring that up, didn't you, Dora?!? I absolutely *love*
> gooseberry pie, and I haven't been able to find fresh gooseberries in
> years. The canned gooseberries are not much short of disgusting.
>
> Off in a huff, now, to make a bread and butter pudding.
>
> --
> Wayne in Phoenix
===========

Ohhhhhhhh... wish'd I'd known that when I was still in Illinois. Maybe I
could have shipped you some overnight (my guess is they might not travel
well beyond that, due to heat, etc.).

Here's a place near where I used to live (in the 80s) where they used to get
them fresh (I think both the green and the pink varieties):

Eckert's Country Store & Farms
951 S. Greenmount Rd.
Belleville, IL 62220
Phone: (618) 233-0513
Fax: (618) 235-8769
Toll-Free: (800) 745-0513
www.eckerts.com

For a taste of real country, come to Eckert Farms in Belleville, Millstadt
and Grafton. Ride the wagons to pick your own fruit in season. Country Store
includes bakery, restaurant, gift area, butcher shop, custard shop, kids
corral and petting farm. Plus seasonal festivals, company picnics and venue
rental.


Maybe they can get you some!

Cyndi

"Rick & Cyndi" > wrote in
news:qOOWc.146$yP4.79@trnddc08:

>
> "Wayne" & limey,
>
> <snip>
>
>>>
>>> Well, I hate to give away my distinguished years, but I was eating
>>> bread pudding as a small child long before the war. I think it was
>>> just an economical way to use up stale bread. Although the stuff
>>> fills me with nostalgia, I can't say it was my favourite - I'd
>>> rather have a good gooseberry pie, myself. <G>
>>>
>>> Dora
>>
>> You just had to bring that up, didn't you, Dora?!? I absolutely
>> *love* gooseberry pie, and I haven't been able to find fresh
>> gooseberries in years. The canned gooseberries are not much short of
>> disgusting.
>>
>> Off in a huff, now, to make a bread and butter pudding.
>>
>> --
>> Wayne in Phoenix
> ===========
>
> Ohhhhhhhh... wish'd I'd known that when I was still in Illinois.
> Maybe I could have shipped you some overnight (my guess is they might
> not travel well beyond that, due to heat, etc.).
>
> Here's a place near where I used to live (in the 80s) where they used
> to get them fresh (I think both the green and the pink varieties):
>
> Eckert's Country Store & Farms
> 951 S. Greenmount Rd.
> Belleville, IL 62220
> Phone: (618) 233-0513
> Fax: (618) 235-8769
> Toll-Free: (800) 745-0513
> www.eckerts.com
>
> For a taste of real country, come to Eckert Farms in Belleville,
> Millstadt and Grafton. Ride the wagons to pick your own fruit in
> season. Country Store includes bakery, restaurant, gift area, butcher
> shop, custard shop, kids corral and petting farm. Plus seasonal
> festivals, company picnics and venue rental.
>
>
> Maybe they can get you some!
>
> Cyndi

Oh, Cyndi, thank you! I am going to call them about the gooseberries!
If I could get them (at almost any price), I would be in gooseberry pie
heaven.

Interesting that you should post the comments about Eckert Farms. My
parents and I lived in St. Louis from 1947-1956. My dad used to drive to
Belleville and Millstadt and come home with bushels of peaches and huge
baskets of strawberries from Eckert Farms for freezing and canning, but I
don't know which farm he actually went to.

There was a walk-in freezer in our basement that was stocked with
everything imaginable, mostly home-prepared. He made periodic trips to
Millstadt Creamery (does that still exist?) and brought home 5-gallon
drums of several flavors of ice cream. It seemed like the best ice cream
I had ever eaten, especially their chocolate chip which had huge flakes
of chocolate in it.

Thanks for the memories as well as a possible gooseberry source!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Rick & Cyndi" > wrote in
news:qOOWc.146$yP4.79@trnddc08:

>
> "Wayne" & limey,
>
> <snip>
>
>>>
>>> Well, I hate to give away my distinguished years, but I was eating
>>> bread pudding as a small child long before the war. I think it was
>>> just an economical way to use up stale bread. Although the stuff
>>> fills me with nostalgia, I can't say it was my favourite - I'd
>>> rather have a good gooseberry pie, myself. <G>
>>>
>>> Dora
>>
>> You just had to bring that up, didn't you, Dora?!? I absolutely
>> *love* gooseberry pie, and I haven't been able to find fresh
>> gooseberries in years. The canned gooseberries are not much short of
>> disgusting.
>>
>> Off in a huff, now, to make a bread and butter pudding.
>>
>> --
>> Wayne in Phoenix
> ===========
>
> Ohhhhhhhh... wish'd I'd known that when I was still in Illinois.
> Maybe I could have shipped you some overnight (my guess is they might
> not travel well beyond that, due to heat, etc.).
>
> Here's a place near where I used to live (in the 80s) where they used
> to get them fresh (I think both the green and the pink varieties):
>
> Eckert's Country Store & Farms
> 951 S. Greenmount Rd.
> Belleville, IL 62220
> Phone: (618) 233-0513
> Fax: (618) 235-8769
> Toll-Free: (800) 745-0513
> www.eckerts.com
>
> For a taste of real country, come to Eckert Farms in Belleville,
> Millstadt and Grafton. Ride the wagons to pick your own fruit in
> season. Country Store includes bakery, restaurant, gift area, butcher
> shop, custard shop, kids corral and petting farm. Plus seasonal
> festivals, company picnics and venue rental.
>
>
> Maybe they can get you some!
>
> Cyndi

Oh, Cyndi, thank you! I am going to call them about the gooseberries!
If I could get them (at almost any price), I would be in gooseberry pie
heaven.

Interesting that you should post the comments about Eckert Farms. My
parents and I lived in St. Louis from 1947-1956. My dad used to drive to
Belleville and Millstadt and come home with bushels of peaches and huge
baskets of strawberries from Eckert Farms for freezing and canning, but I
don't know which farm he actually went to.

There was a walk-in freezer in our basement that was stocked with
everything imaginable, mostly home-prepared. He made periodic trips to
Millstadt Creamery (does that still exist?) and brought home 5-gallon
drums of several flavors of ice cream. It seemed like the best ice cream
I had ever eaten, especially their chocolate chip which had huge flakes
of chocolate in it.

Thanks for the memories as well as a possible gooseberry source!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In news:rec.food.cooking, Wayne > posted on Mon, 23 Aug
2004 12:53:06 GMT:

> Mebbe so, but historical reasons aside, the idea is to have a reduced
> moisture in the bread so as to better absorb the custard. I rarely
> actually have "stale" bread around, as it either is eaten or frozen.
> However, I often buy a fresh loaf for bread pudding or bread and butter
> pudding, and put slices on a cooling rack to dry out a good bit.

Hmmm. That gives me an idea. I wonder what bread pudding would be like if
you toast the bread before using it. :-)

In news:rec.food.cooking, Wayne > posted on Mon, 23 Aug
2004 12:53:06 GMT:

> Mebbe so, but historical reasons aside, the idea is to have a reduced
> moisture in the bread so as to better absorb the custard. I rarely
> actually have "stale" bread around, as it either is eaten or frozen.
> However, I often buy a fresh loaf for bread pudding or bread and butter
> pudding, and put slices on a cooling rack to dry out a good bit.

Hmmm. That gives me an idea. I wonder what bread pudding would be like if
you toast the bread before using it. :-)

Damaeus > wrote in
:

> In news:rec.food.cooking, Wayne > posted on Mon,
> 23 Aug 2004 12:53:06 GMT:
>
>> Mebbe so, but historical reasons aside, the idea is to have a reduced
>> moisture in the bread so as to better absorb the custard. I rarely
>> actually have "stale" bread around, as it either is eaten or frozen.
>> However, I often buy a fresh loaf for bread pudding or bread and
>> butter pudding, and put slices on a cooling rack to dry out a good
>> bit.
>
> Hmmm. That gives me an idea. I wonder what bread pudding would be
> like if you toast the bread before using it. :-)
>

It might taste a little bit like milk toast.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Damaeus > wrote in
:

> In news:rec.food.cooking, Wayne > posted on Mon,
> 23 Aug 2004 12:53:06 GMT:
>
>> Mebbe so, but historical reasons aside, the idea is to have a reduced
>> moisture in the bread so as to better absorb the custard. I rarely
>> actually have "stale" bread around, as it either is eaten or frozen.
>> However, I often buy a fresh loaf for bread pudding or bread and
>> butter pudding, and put slices on a cooling rack to dry out a good
>> bit.
>
> Hmmm. That gives me an idea. I wonder what bread pudding would be
> like if you toast the bread before using it. :-)
>

It might taste a little bit like milk toast.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Damaeus wrote:

> > Mebbe so, but historical reasons aside, the idea is to have a reduced
> > moisture in the bread so as to better absorb the custard. I rarely
> > actually have "stale" bread around, as it either is eaten or frozen.
> > However, I often buy a fresh loaf for bread pudding or bread and butter
> > pudding, and put slices on a cooling rack to dry out a good bit.
>
> Hmmm. That gives me an idea. I wonder what bread pudding would be like if
> you toast the bread before using it. :-)

Good. I did that last week to make it go stale faster. I don't know if you
would technically call it stale, but I put fresh bread in the toaster just long
enough to warm it up and dry it out a bit, then cubed it. The results were very
good.

Damaeus wrote:

> > Mebbe so, but historical reasons aside, the idea is to have a reduced
> > moisture in the bread so as to better absorb the custard. I rarely
> > actually have "stale" bread around, as it either is eaten or frozen.
> > However, I often buy a fresh loaf for bread pudding or bread and butter
> > pudding, and put slices on a cooling rack to dry out a good bit.
>
> Hmmm. That gives me an idea. I wonder what bread pudding would be like if
> you toast the bread before using it. :-)

Good. I did that last week to make it go stale faster. I don't know if you
would technically call it stale, but I put fresh bread in the toaster just long
enough to warm it up and dry it out a bit, then cubed it. The results were very
good.

"Wayne" < & Cyndi" <

<snip>
>>
>> Eckert's Country Store & Farms
>> 951 S. Greenmount Rd.
>> Belleville, IL 62220
>> Phone: (618) 233-0513
>> Fax: (618) 235-8769
>> Toll-Free: (800) 745-0513
>> www.eckerts.com
>>
>>
<snip>
>
> Oh, Cyndi, thank you! I am going to call them about the gooseberries!
> If I could get them (at almost any price), I would be in gooseberry pie
> heaven.
>
> snip<
>
> Thanks for the memories as well as a possible gooseberry source!
>
> --
> Wayne in Phoenix
> ============

I sure hope they can help! Oh... speaking of them... I need to see if they
still carry "Tony's ? Sauce". Oh my stars was it fabulous!! I was going to
try to duplicate it before I finished the jar I had... but you know how time
gets away from you...! Hmmm, I guess I need to pay a little visit to their
site.

Let me know if they do/can help you, please. Back when I used to go there
there staff was always friendly and helpful.

Cyndi

"Wayne" < & Cyndi" <

<snip>
>>
>> Eckert's Country Store & Farms
>> 951 S. Greenmount Rd.
>> Belleville, IL 62220
>> Phone: (618) 233-0513
>> Fax: (618) 235-8769
>> Toll-Free: (800) 745-0513
>> www.eckerts.com
>>
>>
<snip>
>
> Oh, Cyndi, thank you! I am going to call them about the gooseberries!
> If I could get them (at almost any price), I would be in gooseberry pie
> heaven.
>
> snip<
>
> Thanks for the memories as well as a possible gooseberry source!
>
> --
> Wayne in Phoenix
> ============

I sure hope they can help! Oh... speaking of them... I need to see if they
still carry "Tony's ? Sauce". Oh my stars was it fabulous!! I was going to
try to duplicate it before I finished the jar I had... but you know how time
gets away from you...! Hmmm, I guess I need to pay a little visit to their
site.

Let me know if they do/can help you, please. Back when I used to go there
there staff was always friendly and helpful.

Cyndi

"Wayne" > wrote in message
...
> Damaeus > wrote in
> :
>
>> In news:rec.food.cooking, (maura2 ..................)
>> posted on Fri, 20 Aug 2004 16:55:27 -0500:
>>
>>> butter stale bread layer it in bowl,butter bowl,,layer any preserved
>>> fruit ,cover with brn sugar.make rich custard 4eggs to pint of milk,
>>> pour over pudding bake hour grate nutmeg ,over it when done
>>
>> Stale bread? I imagine that with the age of that recipe, they were
>> trying to be frugal. I, for one, will only use fresh bread in my
>> bread pudding.
>>
>> Damaeus
>
> Mebbe so, but historical reasons aside, the idea is to have a reduced
> moisture in the bread so as to better absorb the custard. I rarely
> actually have "stale" bread around, as it either is eaten or frozen.
> However, I often buy a fresh loaf for bread pudding or bread and butter
> pudding, and put slices on a cooling rack to dry out a good bit.
>
> --
> Wayne in Phoenix
========

I'm far too impatient for all of that... fresh bread is all I've ever
used... works fabulously. Of course, I no longer make it as frequently as I
once did. I developed a very bad habit of eating it - ALL - the day of
baking.

Cyndi

"Wayne" > wrote in message
...
> Damaeus > wrote in
> :
>
>> In news:rec.food.cooking, (maura2 ..................)
>> posted on Fri, 20 Aug 2004 16:55:27 -0500:
>>
>>> butter stale bread layer it in bowl,butter bowl,,layer any preserved
>>> fruit ,cover with brn sugar.make rich custard 4eggs to pint of milk,
>>> pour over pudding bake hour grate nutmeg ,over it when done
>>
>> Stale bread? I imagine that with the age of that recipe, they were
>> trying to be frugal. I, for one, will only use fresh bread in my
>> bread pudding.
>>
>> Damaeus
>
> Mebbe so, but historical reasons aside, the idea is to have a reduced
> moisture in the bread so as to better absorb the custard. I rarely
> actually have "stale" bread around, as it either is eaten or frozen.
> However, I often buy a fresh loaf for bread pudding or bread and butter
> pudding, and put slices on a cooling rack to dry out a good bit.
>
> --
> Wayne in Phoenix
========

I'm far too impatient for all of that... fresh bread is all I've ever
used... works fabulously. Of course, I no longer make it as frequently as I
once did. I developed a very bad habit of eating it - ALL - the day of
baking.

Cyndi