tag:blogger.com,1999:blog-4309470395783938361.post4409088527455805172..comments2024-03-28T20:33:58.050-04:00Comments on Mystery Lovers' Kitchen: How Food Has ChangedKorina Mosshttp://www.blogger.com/profile/06533228666706765470noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4309470395783938361.post-11783617581251031182011-11-06T11:46:04.955-05:002011-11-06T11:46:04.955-05:00Fascinating recipes, Sheila. They certainly weren...Fascinating recipes, Sheila. They certainly weren't afraid of butter, were they? Mace would be great with apples. It's the outside of nutmeg, right? I might have to try that.<br /><br />And don't forget to enter the Christmas Cookie Recipe contest! Send recipes to KristaDavis at KristaDavis dot com.<br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-38396907496225291592011-11-06T11:15:20.369-05:002011-11-06T11:15:20.369-05:00I have to agree that crank is intemperate. Wait ....I have to agree that crank is intemperate. Wait ... I think I'm thinking of a totally different kind of crank ...<br /><br />That's good stuff, Sheila!Publiushttps://www.blogger.com/profile/05803569911029840473noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-30439228349567410772011-11-06T07:29:07.487-05:002011-11-06T07:29:07.487-05:00So interesting! A blade of mace? Sounds like som...So interesting! A blade of mace? Sounds like something a mystery writer would use... :)Elizabeth Spann Craighttps://www.blogger.com/profile/15625595247828274405noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-44712350017285656652011-11-06T07:19:02.016-05:002011-11-06T07:19:02.016-05:00I believe that isinglass is a thickening agent - w...I believe that isinglass is a thickening agent - working somewhat like gelatin. In the apple pudding recipe, you boil the apples, then sieve them. Cream the butter. Then what is boiled is the lemon or orange rind, changing the water several times, much as you do when making candied peel. I just love old cookbooks! Love the temperance chart!Raquelhttps://www.blogger.com/profile/05926021350441597268noreply@blogger.com