HDTenEightyP/NetNews huggingface dataset:
From: dadams@cray.com (David Adams)
Subject: Re: Brown bags and turkeys
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 23 Nov 92 14:14:14 CST

I wonder if someone could be a little more explicit about this brown
bag over the turkey technique.  

Do you just use the typicall (American) brown paper shopping bag?
Do you just put the turkey in upside down and then lie the bag down 
in a roaster pan with one side of the bag under the turkey to soak
up the juices?  Do you have to put another bag over the other end to
cover up the opening in the first bag?  Can you only do this with a
small turkey?  What if a large bird fills the bag?  Is it ok for the
turkey to be touching the bag all the way around?   How do you peek
inside the bag to see if the turkey is done?  I don't suppose this
works with the black turkey recipe?  I guess the bag would be black
before the turkey was.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Couscous
Date: 16 Nov 92 19:12:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: Barrie.J.Lax@Synapse.org

I like to make my couscous the same way I make my Kasha. I mix it with a
slightly beaten egg over low heat, stirring until it is dry and each
grain is coated. I than add the water and nuke for a few minutes until
done. Let the steam escape, fluff up with a fork and there you have it.
I find there is a tendency for the grains to stick together if cooked
(nuked) the ordinary way. That is why steaming has always been the
preferable way to make couscous. If anyone has another way to keep the
grains fluffy and separate please post for all.

               Bar.
---
 . 1st 1.01 #300 . The more you cous...couscous.
                                                              
Newsgroups: rec.food.historic
From: akatlas@athena.mit.edu (Alia Atlas)
Subject: Re: Yet another redaction questions
Organization: Massachusetts Institute of Technology
Date: Mon, 23 Nov 1992 23:11:29 GMT


In article <Uf2dIEG00UjUA1EFVX@andrew.cmu.edu>, grm+@andrew.cmu.edu (Gretchen Miller) writes:
|> Pomesmoille/Apple Moyle  (NOT Apple Moys)!!
|> 
|> The originals are from "Two Fifteenth Century Cookbooks", the first from
|> the Harleian MS 278, and the second from the Laud MS 553:
|> 
|> Apple Moyle -- Nym Rys, and bray hem wyl, & temper hem with almaunde
|> mylke, & boyle it; & take Applys, & pare hem, an smal screde hem in
|> mossellys, throw on sugre y-now & coloure it with Safroun, & caste
|> ther-to gode pouder, & serue forth.
|> 
|> Pomesmoille -- Nym rys & bray hem in a morter, tempre hem up with
|> almande milke, boille hem : nym appelis & kerue hem as small as douste,
|> cast hem in after ye boillyng, & sugar : colour hit with safron, cast
|> therto goud poudre, & sif hit forth.

|> I don't know how it will keep, or how it will be cold, but I guess I'll
|> find out.  I think this is a soft apple and  rice pastry rather than an
|> apple sauce, partly because the same manuscripts contain recipes for
|> Apple Moys which really IS an Apple sauce (boiled apples run through a
|> sieve and buttered, or where rice flour and almond milk IS used, the
|> apples are cooked and mushed before they're added), and because the Laud
|> MS contains a recipe for Rys Moilles  which is essentially Pomesmoille
|> without the apples, saffron and sprinkled spice.
|> 
|> So, comments?  Questions?  Suggestions?
|> 
|> Thanks much!
|> 
|> toodles, gretchen

This sounds like a puree.  I would bet on it having a standing porridge
consistency, and I wouldn't cook it very long after you added the apples.

For what it's worth,

Alia Atlas
ska Caterina Sichling
Newsgroups: rec.food.historic
From: dadams@cray.com (David Adams)
Subject: Re: 'Pioneer sugar'?
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 17 Nov 92 11:16:02 CST

In article Jtn@news.cso.uiuc.edu, amarcin@uxa.cso.uiuc.edu (aarden bret) writes:
|I've already posted this question to rec.food.veg, but I thought I
|might get a response from this group. There is a sweetener out there
|which is called 'pioneer sugar,' and was evidently made by the early
|pioneers in their treks across the great 'wilderness.' What is it? The
|package doesn't say, and I've got a soy- and corn-intolerant friend
|who's wondering if she has to worry about eating the stuff.
|
|Thanks for any responses!
|
|-Bret Aarden.
|

Let me venture a guess:

	sourgum?

	

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.historic
From: nmm1@cus.cam.ac.uk (Nick Maclaren)
Subject: Re: pudding molds
Organization: U of Cambridge, England
Distribution: rec.food.historic
Date: Fri, 20 Nov 1992 13:41:55 GMT

In article <1992Nov19.183044.4468@news.columbia.edu>, pw@cubmol.bio.columbia.edu (Paul Wakenight) writes:
|> I've bought some pudding molds at auctions, etc. in New England. They look about 100yrs.
|> old and are upright cylinders, wider at top than at bottom.  What kinds of puddings are
|> these used for????

Pudding moulds were used for things like blancmange, rice pudding variants,
stewed fruit thickened with starch, jellies (British usage not American) and
so on.  The more pretentious households had a different set (with different
patterns) for savoury dishes, like brawn and things in aspic, but pudding
moulds were often used.  Mrs Beeton and other traditional 18th/19th/20th
century English cookbooks have relevant recipes, though many of them are deadly
dull.  I am surprised that they are cylindrical, because that is a shape that
I have never seen.

But are you sure that they are pudding moulds?  They might just be raised pie
(i.e. host water crust) pie moulds, or even something that I haven't thought of.
These usually clip together, rather than being in one piece.


Nick Maclaren
University of Cambridge Computer Laboratory,
New Museums Site, Pembroke Street,
Cambridge CB2 3QG, England.
Email:  nmm1@cus.cam.ac.uk
Tel.:   +44 223 334761
Fax:    +44 223 334679
Newsgroups: rec.food.historic
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: vinegar pie
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Thu, 19 Nov 1992 16:31:14 GMT

In article <SHAFER.92Nov18203909@ra.dfrf.nasa.gov> shafer@rigel.dfrf.nasa.gov (Mary Shafer) writes:
>

> I wrote:
>
>>It's a squash pie with lots of vinegar added in.  I've only had it
>>once, but it was wonderful....  If I can remember the restaurant, I'll
>>try and get a recipe.
>
>Here are two more vinegar pie recipes.  The second is more like
>Justin's two recipes.

I stand corrected - the vinegar pie I had was no doubt like these,
I just had a conceptual problem with vinegar in a custard pie, but found
it easier to imagine in a squash pie.....

Sorry for the misinfo.

Thanks for the recipes...  So much for Jenny Craig - I gotta make one!
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
From: turgd00@DMI.USherb.CA (DAVID TURGEON)
Newsgroups: rec.food.historic
Subject: Re: Tapping Maples, making syrup (long)
Date: 16 Nov 92 17:42:09 GMT
Organization: Universite de Sherbrooke -- Dept. d'Informatique

In article <8544.2587@stratus.SWDC.Stratus.COM> jane@soave.swdc.stratus.com (Jane Beckman) writes:
>According to one of my old botany instructors, you can tap
>just about any maple tree,but only certain types have enough
>sugar in the sap to make it worthwhile.  He mentioned that you
>can even get maple sugar from California Bigleaf Maple, but
>you're going to have to boil down a LOT of sap!
>
>I've heard to tapping birches, too, but the sap has a kind of
>wintergreen undertone that might make it unattractive for a
>lot of uses.
>--
>  Jilara   [jane@swdc.stratus.com]
>
>"The field of pseudo-science hasn't progressed much in ten
>years, except to gain access to the net." --from ca.earthquakes


Coming from Quebec, the maple syrup capital of the world, I found out :

Yes, all maple trees have SAP, just like any tree ... But the best
Maple tree to tap is an "Erable a sucre" that could be translated
as Sugar Maple. Because of the taste, and NOT becase of quantity yeilded.

---
David Turgeon
VP of STRATUS (University of Sherbrooke student association)
(819) 823-BILL
Newsgroups: rec.food.historic
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: vinegar pie
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Wed, 18 Nov 1992 19:31:36 GMT

In article <1992Nov18.183026.28056@magnus.acs.ohio-state.edu> lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
>Dear Netters, while reading "Little House in the Big Woods" (L.I. Wilder)
>to my children, we came across a reference to "vinegar pie".  Anyone
>have a clue what this might be?

It's a squash pie with lots of vinegar added in.  I've only had it
once, but it was wonderful....  If I can remember the restaurant, I'll
try and get a recipe.
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
From: klier@iscsvax.uni.edu
Newsgroups: rec.food.historic
Subject: Period cookbooks
Date: 18 Nov 92 17:27:00 -0600
Organization: University of Northern Iowa

Just got a flyer from University of Iowa Press, and it had several items
in it from the "Iowa Szathmary Culinary Arts Series"-- haven't seen them,
but thought they might interest someone.

The PEO Cookbook, ed. DE Schoonover.  "Unusual and tast recipes
abound in this facsimile edition of a charming 1908 Knoxville, Iowa,
cookbook.  It will delight cooks of all ages and abilities-- PEO members
or not.  232 pp, paperback, 24 photos $12.95" (8.95 on sale through 31 Jan)

The Khwan Niamut, or Nahwab's Domestic Cookery, ed. DE Schoonover.
"Well, it may not be cooking in the Heartland-- but this 1839 Persian
cookbook can teach midwesterners a whole new culinary repertoire!  From
hearty pilaus and curries and kabobs to delicate almond comfits and all
the trimmings, here is everything an adventurous cook needs to know to make 
a feast fit for a king-- that is, a shah.  Updated recipes and measures
are included as are period illustrations to make this book a real find.
120 pp, 4 drawings.  $19.95 (sale $17.95).

University of Iowa Press:  1-800-235-2665

Kay Klier  Biology Dept  UNI
(no, U of I is the third university-- the one I've neither attended nor
taught at!)
Xref: sparky rec.food.historic:788 soc.history:9529
From: jmc@SAIL.Stanford.EDU (John McCarthy)
Newsgroups: rec.food.historic,soc.history
Subject: Re: Pilgrims
Date: 18 Nov 92 22:46:13 GMT
Reply-To: jmc@cs.Stanford.EDU
Organization: Computer Science Department, Stanford University

In article <1992Nov18.133122.8227@hemlock.cray.com> dadams@cray.com (David Adams) writes:

   In article 14448@stratus.SWDC.Stratus.COM, jane@soave.swdc.stratus.com (Jane Beckman) writes:
   |
   |But on the topic of Thanksgiving, a friend and I gave a true
   |"Pilgrim" oriented Thanksgiving, a few years back.  Somber
   |colored clothes were encouraged.  All food was allowed to get
   |very cold as we read large numbers of Bible passages,
   |especially from the Apocrytha, and much of it centered around
   |corn puddings.  
   |
   |The piece de resistance was dessert.  We made coffin-shaped
   |gingerbread with "REPENT!" scratched into the surface.  Great
   |fun.  Very authentically capturing the true feel of a Puritan
   |Thanksgiving feast.
   |--
   |  Jilara   [jane@swdc.stratus.com]


   I think there are a few misconceptions here.  The pilgrims who
   came on the Mayflower were not puritans.  The puritans came to 
   the same area a little later and were (at least originaly) a 
   seperate group.

   The pilgrims never called themselves pilgrims.  A minority of them
   were members of a religious group which had its origins in Scrooby
   District in England.  (William Brewster was postmaster of Scrooby 
   District.  William Bradford was also there.)  These would use the word 
   "seperatists" to describe themselves to denote that they had seperated 
   from the church of England.  The majority of those who came over on the
   Mayflower were not affiliated with this (or any other particular 
   religious) group.  They were called "strangers" by this first group who 
   also called themselves "saints".

   Neither group, neither saints nor strangers had any prohibition on
   colorful or fancy clothing.

   ---
   --David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
   ___________________________________________________________________
	  Old Sourdoughs never die.  They just ferment away.

Why should David Adams spoil Jane Beckman's fun just in order to
bring in a few vulgar facts?  The somberer the pilgrims can be
depicted, the more fun we can have.
 
--
John McCarthy, Computer Science Department, Stanford, CA 94305
*
He who refuses to do arithmetic is doomed to talk nonsense.
From: jsanders@phys.ksu.edu (Justin M. Sanders)
Newsgroups: rec.food.historic
Subject: Re: vinegar pie
Date: 19 Nov 92 03:21:52 GMT
Article-I.D.: moe.1ef18gINN2oq
Organization: Department of Physics, Kansas State University, Manhattan KS, USA
NNTP-Posting-Host: bohr.phys.ksu.edu

In article <1992Nov18.193136.13765@i88.isc.com> jeq@i88.isc.com 
(Jonathan E. Quist) writes:

>In article <1992Nov18.183026.28056@magnus.acs.ohio-state.edu> 
lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:

>>Dear Netters, while reading "Little House in the Big Woods" (L.I. Wilder)
>>to my children, we came across a reference to "vinegar pie".  Anyone
>>have a clue what this might be?
>
>It's a squash pie with lots of vinegar added in.  I've only had it
>once, but it was wonderful....  If I can remember the restaurant, I'll
>try and get a recipe.

There is another vinegar pie which is closely related to the Southern
chess pie--  a very sweet pie which is one of my favorites. 

In a delightful book of old-time recipes called "Seems Like I Done It
This A-Way" by Cleo Stiles Bryan, there are two recipes for
vinegar pie:

VINEGAR PIE
1 c. sugar
4 eggs, beaten
2 1/2 t. butter
1 c. cold water
5 T. cider vinegar
2 c. flour

Combine flour, sugar.  Add rest of ingredients and cook until thick.
Put in prepared crust.  Bake at 375 degrees until crust is brown.


VINEGAR PIE
2 eggs, separated
3/4 cup sugar
3 tbls. flour
1/4 tsp. salt
1/3 cup cider vinegar
3/4 cup water
Baked 9 inch pastry shell

Beat egg yolks until thick and lemon colored in top of double boiler.
Combine 1/2 cup sugar, flour and salt.  Add to egg yolks; stir until
mixed.  Add vinegar and water; stir well.  Cook over rapidly boiling
water until thickend, stirring constantly.  Remove from heat; cool to
lukewarm.  Pour into baked pastry shell.  Top with meringue made from
beating egg whites and remaining 1/4 sugar.  Bake at 350 degrees about
15 minutes to brown meringue.  Beverly Stiles, Dallas, TX

The first recipe is the more traditional version of the pie.

--
Justin M. Sanders    
Dept. of Physics     "I could not fail to disagree with you less."
Kansas State Univ.                           -- Gabriel Weinreich
From: jsanders@phys.ksu.edu (Justin M. Sanders)
Newsgroups: rec.food.historic
Subject: "Cole" flour
Date: 21 Nov 1992 05:53:28 GMT
Organization: Department of Physics, Kansas State University, Manhattan KS, USA
NNTP-Posting-Host: bohr.phys.ksu.edu

While reading the "Memoirs of John H. Reagan" (Senator from Texas, and
Postmaster General of the Confederacy), I came across his account
of a surveying expedition he took in 1839 in east Texas.  He
says:

     Those of us who went ... took a blanket apiece, some "cole" flour,
     meat and coffee, two or three tin cups, the compass, chain, field
     book and hatchet....

In a footnote he explains:

     "Cole" flour was made in this way:  common ashes were sifted into
     a pot or kettle and heated until the ashes boiled like plaster of
     paris; shelled corn was poured into the boiling ashes, and stirred
     until the grain could be broken between the fingers.  It was then
     poured out into a sheet and sifted to separate the ashes from the
     corn.  The corn was then ground (we used steel mills) into meal,
     and it was ready for use.  It was eaten dry or stirred in water
     or made into mush, and its use was very common in the early days
     of Texas.

Since the ashes are a source of lye, the meal produced by this method
is probably similar to hominy grits.  The point that puzzles me is
why go to all this trouble?  Why not simply grind the plain corn?  Is
there some advantage to corn treated in this way?
--
Justin M. Sanders    
Dept. of Physics     "I could not fail to disagree with you less."
Kansas State Univ.                           -- Gabriel Weinreich
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Newsgroups: rec.food.historic
Subject: vinegar pie
Date: 18 Nov 92 18:30:26 GMT
Article-I.D.: magnus.1992Nov18.183026.28056
Organization: The Ohio State University

Dear Netters, while reading "Little House in the Big Woods" (L.I. Wilder)
to my children, we came across a reference to "vinegar pie".  Anyone
have a clue what this might be?

Lori Rellick
Biochemistry
OSU
Newsgroups: rec.food.historic
From: pw@cubmol.bio.columbia.edu (Paul Wakenight)
Subject: pudding molds
Organization: Columbia University, Dept. of Biological Sciences.
Distribution: rec.food.historic
Date: Thu, 19 Nov 1992 18:30:44 GMT



I've bought some pudding molds at auctions, etc. in New England. They look about 100yrs.
old and are upright cylinders, wider at top than at bottom.  What kinds of puddings are
these used for????
I looked through the library's collection of history of cooking,food,etc. and can't
find anything.
Judging from the number of molds I saw over the summer, these are quite common items, so
where could I find recipes?   


Gratefully,    
Paul Wakenight 


Newsgroups: rec.food.historic
From: jtrimble@sdf.lonestar.org (John Trimble)
Subject: Victorian kitchen
Keywords: oysters kitchens
 
Organization: sdf full-shell Public Access Unix - Dallas, TX - 214/436-3281
Date: Mon, 16 Nov 1992 19:10:49 GMT

Seeking reccomendations of books on English kitchen practices and cooking
with information that would have been current from about 1850 to 1900.
We are interested in class distinctions, foods, hygiene, layout of 
kitchen, utensils, everything that was likely to be found or to occur
in a kitchen of that time in London.  We are particularly interested
in the treatment of oysters and ordinary to sophisticated knowledge of 
them at that time. 
Many thanks.
jtrimble@sdf.lonestar.org

Newsgroups: rec.food.historic
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject:  FAQ anyone?
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Mon, 16 Nov 1992 15:49:48 GMT


Has anyone started compiling a FAQ and/or recipe collection for
this group?  I have most of the recipes that have been offered here,
but due to travel am missing about 2 weeks of r.f.h.

I'll create one if no one else has started one already.

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
From: klier@iscsvax.uni.edu
Newsgroups: rec.food.historic
Subject: Re: Tapping Maples
Date: 18 Nov 92 16:40:52 -0600
Organization: University of Northern Iowa

In article <1992Nov13.195209.7476@cs.wm.edu>, mad@cs.wm.edu (Michael A. Dritschel) writes:
> Jilara [jane@swdc.stratus.com] writes:
> 
>    According to one of my old botany instructors, you can tap
>    just about any maple tree,but only certain types have enough
>    sugar in the sap to make it worthwhile.  He mentioned that you
>    can even get maple sugar from California Bigleaf Maple, but
>    you're going to have to boil down a LOT of sap!
> 
> Speaking from personal experience, at least this is possible with red
> maples in the eastern U.S.  

Even works with boxelders (Acer negundo).  It's a bit more bitter than
standard Acer saccharum syrup, though.

Kay
Newsgroups: rec.food.historic
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: Re: pudding molds
Organization: Memorial University of Newfoundland
Distribution: rec.food.historic
Date: Fri, 20 Nov 1992 15:52:22 GMT

In article <1992Nov19.183044.4468@news.columbia.edu> pw@cubmol.bio.columbia.edu (Paul Wakenight) writes:
>
>
>I've bought some pudding molds at auctions, etc. in New England. 
>They look about 100yrs. old and
>are upright cylinders, wider at top than at bottom.  
>What kinds of puddings are these used for????
>I looked through the library's collection of history of cooking,
>food,etc. and can't find anything.
>Judging from the number of molds I saw over the summer, these are 
>quite common items, so where could I find recipes?
>
>Gratefully,    
>Paul Wakenight 

(I've cleaned up the formatting of the text to make it easier
to read.)

These sound like steamed pudding molds to me. Do they have
covers or a lid of some type?  Some pudding molds don't,
in which case you tie a dish-towel over the top in an
arrangement which I can't describe unless I'm doing it as I
speak.  (Sorry about that.)  I have a lot of experience cooking
with them and I do know that in the Atlantic provinces they're
common.  I have some files containing recipes which I'll send you
if you like.

Most of the steamed pudding recipes I've seen contain dried fruit,
molasses, sometimes bread crumbs, raisins and spices--stuff
that would keep without refrigeration.  They're usually served
with a sauce of some kind--typically sugar or liquor-based.  In
my province at least, they were very popular when cooking aboard
ship since they're not fussy things and the ingredients store well.

And since Christmas is coming up--why not try a steamed Christmas
pudding with brandy sauce to break in your new mold?  I'll post
mine later.  For cookbooks, you might want to try any cookbook
that carries traditional recipes from England, Scotland, Ireland
or Wales, New England or the Atlantic provinces.  Look for
figgy duff, figgedy duff, lassy duff, molasses pudding and
names like those in the indexes.

Hope this has helped
Colette Goodyear
colette@morgan.ucs.mun.ca
>
>


Organization: Computer Operations, Carnegie Mellon, Pittsburgh, PA