The Joy of Spam Folder Cooking

Month: December 2016

Huckleberry Shortcake

This week, the spam folder brought me Huckleberry Shortcake.

So… I know that Huckleberry Finn is a book by Mark Twain and it’s even available online at Project Gutenberg.

I had no idea a huckleberry was an actual berry. Wikipedia says it’s even the state fruit of Idaho. And it’s available in the Pacific Northwest. It doesn’t tell me where to find it around here, though. I looked, but the local grocery store has no huckleberries, so I couldn’t make this recipe. I can show you what it looks like though:

HUCKLEBERRY SHORTCAKE
Place in a mixing bowl

Three-quarters cup of sugar,

One egg,

Four tablespoons of shortening,

Two cups of flour,

Four teaspoons of baking powder,

Three-quarters cup of water.

Beat and mix and then pour into well-greased oblong 
pan and bake in a moderate oven twenty minutes. Cool 
and then split, and fill with the prepared berries 
and serve with custard sauce.

To prepare the huckleberries for the shortcake, 
place in a saucepan

Two cups of stewed huckleberries,

One-half cup of cornstarch,

One cup of brown sugar.
Stir to dissolve and then bring to a boil and 
cook slowly for five minutes. Add one-half teaspoon 
of nutmeg and then cool and use for the filling.

I did some poking around and found this recipe in “Mrs Wilson’s Cook Book: Numerous New Recipes Based on Present Economic Conditions”. Apparently Mrs. Wilson was the instructor of cooking for the US Navy and this book was published in 1920. This blurb from the book is really interesting:

FORMERLY QUEEN VICTORIA'S CUISINIERE AND INSTRUCTOR DOMESTIC SCIENCE,
UNIVERSITY OF VIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE, VIRGINIA

Wow, she started out as Queen Victoria’s cook and became an instructor for the US Navy. How interesting her life must have been! Working for the Queen in England and moving to the US to instruct the Navy. And think, I managed to not burn the coffee this morning.

Until next time, toodles!

Soft Gingerbread

The spam folder was nice to me and brought me a recipe for soft gingerbread. Just perfect for the season. And not a gingerbread house, I’m not creative to make something like that. The only time I tried it came out looking like a gingerbread shack that had given up on the idea of actually housing anyone. It was so bad I forbid Fred from taking pictures and it did not leave the house. We ate the walls, those were delicious at least. It was such a horror and the process to make it was so messy, I swore I’d never do anything with gingerbread again.  I’m not kidding when I say it was messy.  There was icing on the walls of my kitchen!  I have no idea how I managed that, it should have been on the house, but there it as.  Icing on the walls.

Until now, because this isn’t a house. This is just a loaf of gingerbread. I can deal with a loaf of gingerbread.  I think.  It can’t be messier than the horror that was the house.  It is the right time of year for gingerbread though, so that’s good.

And on to the recipe!

SOFT GINGERBREAD

One cup of molasses,

One-half cup of sugar,

Eight tablespoons of shortening,

Two and one-half cups of flour,

One teaspoon of soda dissolved in one-half cup of water,

One teaspoon of ginger,

One-half teaspoon of cloves,

Two teaspoons of cinnamon,

Two teaspoons of baking powder.
Beat hard to blend and then pour into well-greased 
and floured pan and bake in a slow oven for thirty-five 
minutes.

It looks like a very easy recipe, doesn’t it? Just a bunch of things in the bowl and let the KitchenAid go to town.

The recipe doesn’t say what size pan, but I went with a standard bread pan. This is what the dough looked like in the pan:

Gingerbread in the Pan

Gingerbread in the Pan

Once again, I asked my favorite page on Wikipedia what a slow oven was and learned that it is between 300 and 325 degrees. I went with 325 since it seems like a nice number. After 35 minutes, I checked with a toothpick just to be sure. That toothpick was awfully wet for the bread to be done, so I decided to let it bake for 10 more minutes. And repeat. And repeat. And it was finally done! And here’s the nice loaf, isn’t it pretty?

Gingerbread out of the pan

Gingerbread out of the pan

Well, much prettier than that gingerbread monstrosity I made. Fred did agree it was much prettier than my gingerbread shack and even tastier too. Until next time, toodles!

Carolina Philpes

Carolina Philpes is this week’s recipe from my spam folder. Mainly because the whole thing just confuses me to no end. Plus, I’ve been busy with Holiday preparations and buying gifts for all of those nieces and nephews has just left me too tired to bother with any cooking or baking. Typing is the most I can handle today.

So my first question, is what is a Philpes, never mind what is a Carolina Philpes. Apparently it is some sort of cookie, at least according to Google. Google was desperate to search for Carolina Phillips, but I insisted.  Anyway, I found this information at a cookie website, so I’d assume it’s a cookie.  Then again, I’ve never had a cookie made with rice.

Funny enough, that’s the exact same recipe I found, but someone made it look nicer. Amazon has the same recipe in a Lunch dish cookbook. So either it’s a cookie made with rice or it’s a lunch dish… or maybe it’s just as confused as I am.

Anyway, on to the recipe!

31.—Carolina Philpes.

One gill of rice, boiled soft; when cold, rub it with a spoon.
Moisten with water a gill of rice flour, and mix it with the
rubbed rice. Beat 1 egg, very light, and stir in. Bake on a
shallow tin plate, split and butter while hot.[Pg 14]

And on to my next question. What in the world is a gill of rice? Fred, being oh so helpful, said it probably had something to do with a fish. I pointed out to him that that has one less ‘l’. One quick question to Mr. Google later, I find that according to Wikipedia it’s a unit of measurement also known as a teacup. Which is odd to me, I have teacups of all sizes, but I guess at one point that wasn’t true. It’s actually equal to a quarter of a pint, which is half a cup. So half a cup of rice, boiled soft. Got it, can do it, no problem… but now my next question. How hot do I bake it? And a shallow tin plate… how big is that?
So… I’m still not sure what a Carolina Philpes is, still not sure what temperature to bake it, and definitely not sure what size of a baking pan. In summary… I am so confused.

Until next time, toodles!

 

 

Liver Dumplings

What is these spammers fascination with liver? This week we have liver dumplings. Chicken and dumplings, okay. Dumplings without chicken, eh, okay, I’ll eat. liver dumplings can go to the landfill where they belong. Well that might be a little rude. How about I just say ‘I will not eat liver’ again and leave it at that. I didn’t even bother mentioning this to Fred. He’d just go on another one of his anti-liver tirades.

Anyway, to the recipe!

LIVER DUMPLINGS

Parboil four ounces of liver until tender, and then put through a 
food chopper. Either beef, pork or lamb liver may be used. Mince 
three onions very fine. Place four tablespoons of fat in a frying 
pan and add onions and liver. Cook gently until onions are tender 
and then lift and turn into a mixing bowl and add

One and one-half cupfuls of dry mashed potatoes,

Two teaspoonfuls of salt,

One teaspoonful of paprika,

One-half teaspoon of thyme,

One and one-half cupfuls of sifted flour,

One teaspoonful of baking powder.

Mix thoroughly and then add
One egg,

Four tablespoons of potato water.

Work to a smooth well-blended mass and then rub your hands with
salad oil and then form this mass into balls. Cook [pg 77] for
twenty minutes in boiling salted water. Lift with a skimmer on a
napkin to drain. Serve with either onion, tomato or creamed sauce,
or the dumplings may be rolled in flour, browned quickly in hot
fat and served at once.

So once again it looks like they’ve pulled this out of a book. I did ask Google and found the book is Mrs Wilson’s Cook Book. This dates back to 1920, when I guess liver was more in vogue. Yet another reason why I love this time! No liver!

Until next time, toodles!

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