Illeg Illegally Iced. Deadly Don Deadly Donuts. Assault an Assault and Batter. Sweet Susp Sweet Suspects. Deep Fried Deep Fried Homicide. Custard Cr Custard Crime. Lemon Larc Lemon Larceny. Bad Bites Bad Bites. Old Fashio Old Fashioned Crooks. Dangerous Dangerous Dough. Troubled T Troubled Treats.
Sugar Coat Sugar Coated Sins. Criminal C Criminal Crumbs.
Vanilla Vi Vanilla Vices. Raspberry Raspberry Revenge. Fugitive F Fugitive Filling.
Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, spread evenly, and chill. Serve on glass dish and garnish with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds.
Whenever the word "Charlotte" appears, the presence of whipped cream is implied, together with sponge cake or lady fingers to form a case or lining. Sometimes the mould is lined with lady fingers or strips of sponge cake and the centre consists of a Bavarian cream. In this case, the charlotte may be made several hours before serving. But if it is the ordinary type of Charlotte Russe the dish cannot stand long unless the whipped cream is stiffened by the addition of a little gelatine Line sherbet cups with strips of sponge cake or halved lady fingers, sticking them into a little of the charlotte mixture.
Full with the charlotte mixture, putting it in by means of a pastry tube and bag, and top with halves of candied cherries, whole nut meats, or candied violets. Line large mold or line individual paper cases with Lady Fingers or strips of Sponge Cake Fill with Cream Pudding Remove from molds and garnish with whipped cream, candied fruit and nuts. In each, place mound of sweetened whipped cream; top with maraschino cherry. Serve at once.
Or refrigerate; then serve. Marsh editor [Good Housekeeping:New York] p. Place 4 lady finger halves upright against the sides of each of 4 sherbet glasses. Fill with the cream mixture and chill. This amount serves 4. Fold into the cream in place of the extra-fine sugar. For Passover, the vanilla may be omitted. Let stand at room temperature for 30 minutes. Fold into the whipped cream in place of the extra-fine sugar and vanilla. Recipes for classic' charlotte russe were also printed at this time. Couscous Ancient fare?
Not quite. It is also widely known in neighbouring African countries from Chad to Senegal and has footholds in Europe Algerian folklore has it that cousous was invented by the Djinn. Certainly its early history is obscure, but the evidence does not suggest that it dates from remote antiquity.
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In the s, H. Peres published in the Bulletin des Etudes Arabs a compilation of the earliest literary mentions of couscous then known, and all were from the fifteenth century or later.
The only citation that even claimed to be earlier was a fourteenth-century anecdote related in the seventeenth-century book Nafh al-Tib, which told how the mysterious illness of a North African visitor to Damascus was cured by making couscous for him. Since the forties we have become aware of thirteenth- and fourteenth-century Arabic cookery books which contain couscous recipes. But altogether, the suspicious silence about couscous in sources from before the thirteenth century, coupled with the evident Berber origin of the Arabic word kishusu, suggest that couscous arose among the period between the eleventh-century collapse of the Zirid Kingdom and the trimumph of the Almohads in the thirteenth.
A peculiaritiy of the way couscous is descrived in the thirteenth-century cookery books also argues that it was a relatively recent invention, if we see in it an explanation for how the unique process of creating the couscous granules originated The simplest explanation for this that kuskusu was originally a small noodle, and the peculiar stirring technique a hasty was of making a noodle.
Its unique lightness when steamed, and perhaps its resistance to staling, would have been discovered later. It is an ideal food for both nomadic and agricultural peoples. The preparation of couscous is one that symbolizes "happiness and abundance," One of the first written references to couscous is in the anonymous thirteenth-century Hispano-Muslim cooker book "Kitab al-tabikh fi al-Maghrib wa'l-Andalus The fact that the name is given with the Arabic article "al" is a flag to the linguist that the original couscous perparation probably was not an Arab dish, but a Berber dish, because the Arabic words siksu, kuskus, and kuski, which all mean "couscous" do not take the article Although the word couscous might derive from the Arabic word kaskasa, to pound small," it is generally thought to derive from one of the Berber dialects.
It has also been suggested that the word derives from the Arabic name for the perforated earthenware steamer pot used to steam the couscous, called a kiskis Wright [Morrow:New York] p. Couscous is traditionally made from freshly ground whole grain, which is much better suited to the purpose than bolted flour, because starch readily accumulates around the larger and harder particles of bran and germ, much as a pearl forms around a grain of sand.
The resulting granule is in effect a grain turned inside out, with the part of the flour that can deteriorate protected from the air by an envelope of starch. It can thus be kept without spoiling from months or years The wide spread of couscous has been influenced also by economic and aesthetic reasons Couscous has continued to spread beyond the S.
http://pierreducalvet.ca/77630.php And E. At some point it entered Sicilian cuisine Couscous is now a common dish in France and increasingly elsewhere in Europe and N. They are often classed as "New World" food. Not entirely true. Botanists and linguists confirm several varieties of berries, from different parts of the northern temperate regions, have been called "cranberry.
Native North Americans had yet another vocabulary developed for this fruit.
Raw cranberries were promoted in the 20th century. The term cranberry did not appear until the late seventeenth century, in America. It was a partial translation of kranberry, literally 'craneberry,' brought across the Atlantic by German immigrants the German word is an allusions to the plant's long beaklike stamens.
It was the Germans and Scandinavians, too, who probably popularized the notion of eating cranberries with meat in the English-speaking world, which led to today's pairing of turkey with cranberry sauce. Of the same genus as the blueberry, the cranberry Vaccinium macrocarpon is a North American shrub that is so named because its flower stamens resemble a beak--hence named "crane berry," a name The berries, which grew wild in New England, had long been used by Native Americans for pemmican dried and fat. The early European settlers found cranberries too tart to eat by themselves but made them into pies, puddings, tarts, relishes, preserves, and cranberry sauce.
Perhaps appropriately, it was in Massachusetts that commercial cranberry production was begun in the s Northern climates.
This is the cranberry of Britain which is in occasional cultivation.