At 03:23 PM 11/22/2003 -0500, you wrote: >Well I can't resist asking... > >What are... > - Apple Giner and Breslin Patties ???
Well..... Apple Giner is bad typing --- should be Apple Ginger. (What do you expect at almost midnight?) Apple Ginger Wipe, quarter, core, pare, and chop sour apples; there should be two and one-half pounds. Put in a stew-pan and add one and one-half pounds light brown sugar, juice and rind of one and one-half lemons, one-half ounce ginger root, and one cup water. Cover, and cook slowly three hours, adding water as necessary, to prevent apples form burning. Apple ginger may be kept for several weeks. For the Christmas dinner, serve around roast goose in apple cups made of bright red apples. Breslin Patties (I won't copy the recipe here.) It's cooked oysters and celery put in puff pastry shells. I'm guessing that Apple Ginger was the sauce that preceeded Cranberry Sauce that most people (USA) serve today. Were cranberries commercially processed in 1906? Or only a local product where they grew? Any historians amoung us? That menu is slightly different from the one I'll serve (or eat) for my Christmas dinner. I don't know what I'll have, but it won't be that. <G> Now I must be concerned about my dinner today. I'm baking a salmon! I may as well bake a squash while the oven is on. After dinner, I'll freeze packets of the cooked salmon for future meals. Lace note: Finished another ornament today -- am pleased with it. Nice thread! Happy lacing, Alice in Oregon - Deluges of rain and much wind, and maybe snow. Oregon Country Lacemakers Arachne Secret Pal Administrator Mailto:[EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
