Subj : Re: hard sauce
To   : JIM WELLER
From : Dave Drum
Date : Mon Oct 03 2022 05:36:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> There are plenty of other sweet dessert sauces that are made with water
 JW> and thickened with starch or flour but they are a different thing
 JW> altogether. Hard sauce by definition is hard, not syrupy, at room
 JW> temperature. It's right there in the name.

 JW> I have collected 23 hard sauce recipes over the decades from a
 JW> number of sources and none of them have any starch in them, or
 JW> more than a teaspoon or two of water, if any, and none of them
 JW> involve heating or cooking.

It's what my grandmother called "hard sauce". When I asked (at around
seven or eight years old) she told me it was called hard sauce because 
of the hard liquor used in it. Her sauce was not hard when cold - just
somewhat thicker than when warmed.

As the twig is bent .........

 JW> ... Sweet cornbread is called cake.

HUH?!?!?!?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old School Johnny Cake
 Categories: Five, Breads
      Yield: 6 Servings
 
      1 ts Salt
    1/2 c  White corn meal
      1 c  Scalded milk
 
  Mix the salt and cornmeal. Stir in gradually the scalded
  milk. Spread in a buttered 8" X 8" shallow pan. Dot with
  bits of butter.
  
  Bake at 350ºF/175ºC until crisp on top.
  
  FROM: The Fanny Farmer Cookbook. 1942 edition.
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Reason has always existed, but not always in a reasonable form" - Karl
arx
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