The Joy of Spam Folder Cooking

Category: Topping

Cocoa Sauce

This week, my spam folder brought me a recipe for cocoa sauce.  I have no idea what one would do with this.  The recipe says it would go good with cottage puddings, Dutch apple cakes and steamed apple puddings.

First, chocolate and apple don’t go together in my opinion.  I don’t know why, but the idea of covering Dutch apple cake (which is something I must try) with chocolate sauce just turns my stomach.  This is just wrong.  So I didn’t make the sauce, because I couldn’t figure out what I would use it for.  Maybe a replacement for chocolate syrup if I make brownies with ice cream? That could be interesting.

The recipe!

Cocoa Sauce

  • 2 tablespoonfuls of butter,
  • 1 cup of boiling water,
  • 2 tablespoonfuls of flour,
  • 4 tablespoonfuls of sugar,
  • 4 teaspoonfuls of Baker's Cocoa,
  • 1 teaspoonful of vanilla.

Melt the butter in the saucepan; mix the flour and cocoa together and stir into the butter; add gradually the hot water, stirring and beating each time; cook until it thickens.

Just before serving, add the sugar, vanilla and a pinch of salt, if necessary.

Use more cocoa if liked stronger.

It doesn’t quite look like frosting, it’s warm.  It’s not hot fudge, it’s too watery.  It’s one very weird recipe.

Until next time, toodles!

Rhubarb and Raisin Conserve

This week my spam folder brought me a weird one.  Rhubarb and Raisin Conserve.

I think I’ve mentioned before, I couldn’t find rhubarb at the grocery store.  Which means I couldn’t make this recipe.  My other question, what in the world is a conserve?  I’ve heard of jams and jellies and even marmalades, but no conserve.  I asked Mr. Google (so helpful, Mr. Google) and found out that a conserve is a jam made from a mixture of fruits.

The recipe!

Rhubarb and Raisin Conserve

  • Wash and peel and then cut the rhubarb into one-half inch pieces. Measure one quart of the cut pieces and place in a baking dish, adding
  • One cup of seeded raisins,
  • Two cups of sugar.

Do not add water; cover and cook until the fruit is tender, usually about forty minutes.

I’ve made preserves before (I love blueberry preserves, especially when the blueberries are fresh picked) but this is a new one on me.  Rhubarb, raisins and some sugar in a pot, then cook down.

I found it interesting that the recipe didn’t mention how to can them.  I assume it’s like the preserves, where I put them into jars and then boil the jars for ten minutes and let the tops pop (which is probably my favorite part of making preserves).  I’d assume it tastes good on fresh baked biscuits, but it doesn’t give me any hints for serving either.

Until next time, toodles!

Prune Sauce

This week my spam folder was not kind to me.  In fact, it was downright rude.  It brought me a recipe for Prune Sauce.  It’s bad enough my spam folder brings me bad software or web addresses that give me viruses, it had to bring me Prune Sauce.  That’s beyond rude.  That’s downright unforgivable!

Though my spam folder has brought me awesome things like the Washington Apple Cake and the Saratoga Corn Cake, so I guess I can’t be mad if it occasionally brings me awful recipes like prune sauce.

The recipe!

Prune Sauce

  • Rub one cup of cooked and stoned prunes through a fine sieve and add
  • One cup of prune juice,
  • Juice of one lemon,
  • Six tablespoons of sugar.

Heat to dissolve sugar and then cool before serving.

I can honestly say this is a recipe that I will never make.  I know that prunes are supposed to help with digestion but I’ll take my Metamucil over eating prunes any day of the week.  I don’t even like the smell, it turns my stomach.

In summary, there will be no prune sauce made.

I went back to my spam folder to find out who on earth sent me this horrid recipe.  I found the email and it had the subject ‘Find out if your spouse is cheating!’.  Isn’t that an awful combination?  Cheating spouse and prunes.  On the whole, I’d rather go to the beach for a vacation!

Until next time, toodles!

 

Orange Dressing

This week the spam folder brought me yet another strange recipe.  (Sometimes I think that that sentence should start almost all of these posts.)  Strange recipes from the spam folder!  Anyway, this week the spam folder brought me a recipe for Orange Dressing.

My mother used to make cornbread dressing every Thanksgiving, but I don’t think that’s what this recipe is.  I also have no idea what I’d use this recipe for, I mean I’d never put Orange Dressing on a salad, unless that salad was just a fruit salad, and even then, why would I add this dressing?

The recipe!

Orange Dressing

  • Juice of two oranges,
  • Grated rind of one-half of an orange,
  • One-half cup of cold water,
  • One-half cup of sugar,
  • Two tablespoons of cornstarch.

Dissolve the sugar and the starch in water and add the fruit juice and the grated rind. Bring to a boil and cook for five minutes, and then remove from the fire and drop in yolk of one egg. Beat well to mix. Now beat the white very stiff, and then beat into the mixture and then chill and serve.

That looks kind of like a variant on an orange meringue.  Why I’d use that on a salad, okay, so I wouldn’t.  In other words, in my admittedly not very broad experience, I have no idea what this would be used for.

Once again, it seems the spam authors pulled this from Mrs Wilson’s Cookbook! Still their favorite cookbook.  I went looking through the book and I found reference to using this recipe on an Orange Salad.  Now, I like oranges.  I don’t love them as much as I love peaches, but they’re okay.  I do have a limit on how much orange I’ll eat before it gets to be too much and Orange Salad and Orange Dressing would probably be too much orange.

Until next time, toodles!

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