Dear Lacemakers, I owe you all an apology for taking so long to respond to your kind outpourings in response to my request for information about maple syrup. Things have been rather busy here: within a few short weeks we had two deaths in the family. Then my mother-in-law was whisked into hospital, and for a while we feared that she might be going to complete the set of three. Fortunately she pulled through, has moved from the big specialist hospital to a smaller local one, and hopes to go to a nursing home soon. So I've had a lot of stuff to catch up with - and why is it that friends always come at the bottom of such a list? (Perhaps because we know they'll forgive us?) Anyway, I'm sorry for the delay.
Meanwhile, I've archived all your messages, and hope to make use of them soon. The origin of all this, the souvenir gift of Canadian maple syrup is still in its flask, however: we can't get the cap undone, and it's such a pretty item that we're unwilling to take drastic measures. However, I've found a recipe for you:- Maple Mousse Dissolve one teaspoonful Cox's Instant Powdered Gelatine in four tablespoonfuls boiling water. Add the yolks of six eggs and half a pint maple syrup. Stir over the fire till they thicken, but they must not boil. Pour in a basin, and beat till cool. Then fold in one pint whipped cream. Turn into a mould, pack in ice and salt for five hours. Serve sprinkled over with browned chopped almonds. It is from "Recipes Worth Trying" compiled by Mrs. W.H. Edwards, Liverpool, 1912. The book seems to have been produced in order to raise funds for the Liverpool Infirmary for Children, and is composed largely of recipes given by local ladies. This book is a real 'find'. There are some fascinating dishes included, such as Radis en Surprise and Scripture Cake; and some surprisingly modern ones, such as Chili Con Carne and Toasted Sandwiches. There are also variations on ones which I recognise, such as a very rich Lancashire Hot-Pot; and a Calf's Liver and Chestnuts en Casserole, which looks very like my steak-and-chestnut pie. (It is one of many recipes incorporating chestnuts, I was surprised to see.) And something called Kifteles, (with a grave accent over the first 'e'), which looks very like what I used to think were beefburgers - until an American visitor dismissed them as 'adulterated rubbish'. Dipping into this book has certainly changed my thinking about the cookery of a century ago. For some years I've been collecting local cookery books made up from people's own donated recipes, and noticed how they differ from the books written by professional cooks. Now I'm beginning to think that I've got some real social documents. Yours sincerely, Linda Walton, (in High Wycombe, Buckinghamshire, U.K.). To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
