Comments and Requests from Grandma's Kitchen
I tried the Carmel or (Caramel) Cake and Icing! It is fabulous! The only change I will make on the next cake, is to double the icing. The icing covered between layers and on top. It was so good I needed more of that great Carmel Icing.
Rita
________________________________________
Thanks to:
Tammy Fairbanks for her question.
The Jelly roll recipe never tells when to add the jelly.
Answer from Rita:
This looks like a recipe where you add the jelly to top after baking. We are printing the recipe this month. May be some of you readers have some suggestions?
__________________________________________
From: Washington State
Question:
I am enjoying your site so much and have been looking into storing food. I have this question for you. I would like to store my own food. I am looking for information on storing food in sand. I can and I am interested in drying. It would be great to store veggies and fruit for fresh.
Answer: from Rita
Wouldn’t it be great to find out how people in different times, and cultures stored food?
If you have any methods for storage please send them in.
The only sand method I know of. Salted meat, vegetables were buried in the ground to keep them cool. My Uncle W.T. Fortner, and my Mother Betty Fortner Redd, told me they often covered there holes with sand.
My Great Grandparents had what they called a potato cellar. My aunt and Uncle still live in the house. The cellar looks much like a storm shelter. The cellar is like a room. Dirt steps lead down to it. My great Grand Mother kept potatoes, apples, canned goods there. The cellar was dark and had a musty dirt smell. Fresh vegetables could be stored most of the winter. Send us old methods of storing food? It would be wonderful to record all of the methods.
____________________________________________________
From our online message board
Looking for: A How to cooking tips for elderly men living alone that have never cooked before.
Who doesn’t like cooking tips?
Send us you tips, short cuts and simple recipes.
___________________________________________________
Cassy
Needs directions and cooking time for Apple butter. Does it thicken as it cooks?
Mrs. P answered: When we made apple butter (outside in a kettle) we dropped a spoonful on a cold plate. When it stands up with no water showing around the spoonful of apple butter then it’s done. Try a few times and you will get the hang of it.
_____________________________________________
Double Cream
Does anyone know what A Double Cream is or what special effect it would have in a cake?
R. Smith answered: Double Cream is the same as whipping cream. It is the English way to say heavy or whipping cream. It should make your cake moist and more tender.
_________________________________________
Baking Powder Biscuits
Legacy of: Joseph S. Thompson
1911 to 2000
2 cups sifted flour all purpose flour
3 teaspoons baking powder
2 teaspoon salt
1/3 cup shortening
1/3 cup milk
Blend flour, baking powder, salt and shortening until it looks like cornmeal. Add milk. Knead 10-12 times. Roll to : inch thickness. Cut with biscuit cutter.
Bake at 450 degrees for about 10 minutes. Makes 10.
Contributed by grand daughter
Jennifer Thompson
US Legacies Volunteer and Editor of Good Old Days
Below are Jennifer’s Kitchen memories of her Grandfather:
The biscuit recipe comes from a true gentleman. My grandfather worked full time for the Federal Aviation Administration, but still found time to play a very active role in the household among his eight children. It was a common sight to see him in an apron in the kitchen (as I have seen my own father on many occasions). Those were the days when breakfast was also a meal eaten around the table with the family. This is the recipe for his home made baking powder biscuits, undoubtedly served with his own home made jelly.
Joesph S. Thompson was born in Leavenworth, KS. In 1911. He passed away in 2000 in Kansas City, MO where he lived most of his life with his wife, Grace. They had eight children.
________________________________________________
Easy Recipe for the month
Barbecue
Contributed: by Rita Redd
This recipe makes excellent sandwiches or meat to be served with a meal. Can be cooked then frozen in small portions for later.
1 medium roast (beef, pork or venison can be used)
2 tablespoons worstershire sauce
Salt and pepper to taste
1 bottle barbecue sauce
Cook roast in crock-pot, drain.
When cool shred with 2 forks or chop in food processor.
Place meat in boiler
Add worstershire
Salt and pepper to taste
Add as much barbecue sauce as you like.
Simmer mixture until heated.
_______________________________________________
Published in U S Legacies Magazine March 2003
- Log in to post comments