In context: “Bramble” comes from Germanic bram-bezi, whence come also German Brombeere, Dutch Braambes and French framboise. It originated before the year 1000; Middle English; Old English bræmbel, variant of brǣmel, equivalent to brǣm– (cognate with Dutch braam broom ).
Bramble bushes have long, thorny, arching shoots and root easily. They send up long, arching canes that do not flower or set fruit until the second year of growth. Brambles usually have trifoliate or palmately-compound leaves.
Bramble fruits are aggregate fruits. Each small unit is called a drupelet. In some, such as the blackberry, the flower receptacle is elongated and part of the ripe fruit, making the blackberry an aggregate-accessory fruit.
You can choose to see the name as refering to the cakes’ bushy look or refering to the fact that they contain blackberry jelly – Ted
Most everybody thinks of spaghetti when Italian cookery is mentioned, but few persons are aware of the fact that the little tart which fills such an important place on our dessert list is almost as popular in some parts of Italy as the well-known spaghetti.
A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an “ice-box cake”. Bread, sponge cake or biscuits/cookies or in this case sliced bananas are used to line a mold, which is then filled with a fruit puree, custardor ice cream. It can also be made using layers of bread or cake crumbs.
Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.
Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well the rest of the recipe ingredients.
in the old days, in Nova Scotia where lots of lobster has always been caught, kids were embarrassed to bring lobster sandwhiches to school because it meant they were poor. People there called it the “cockroaches of the sea.” Then suddenly in the beginning of the 20th century, in New York, lobster is considered a delicacy, and a dish at a fashionable restaurant would have costed you an arm and a leg. Strange world we’re living in.
One of the most decorative ice cream desserts is the parfait. Borrowed from the French, it truly lives up to its meaning, which is “perfection.” The recipes in this section consist of alternate layers of ice cream, crushed fruits, whipped cream, and rich, colorful syrups.
I have three of these Presto flour promotion booklets from the 1930s All of them with illustrations in vivid deep watercolours like the one above. There are only six illustrations in each booklet, but becauce the watercolours are so exeptionally well done I chose to make a folder with the recipes and illustration as I usually do with blooklets and books with a lot more illustrations. This just because I felt like sharing these beautifull watercolours with you – Ted
A most delightful way of serving ice cream is with fruit. Fresh or canned fruit may beused and the amount of sugar varied as necessary. A little whipped cream or soft custard is a pleasant addition.
French Chocolate is a hot chocolate, de luxe. It is especially suitable for entertaining when the serving is done by the hostess, and makes an effective, gracious ceremony of afternoon refreshments
Accompaniments for this delicious beverage should be light and dainty. Thin bread and butter sandwiches, unsweetened wafers, or sponge drops are excellent to serve.
Let this rich, satisfying French Chocolate do the honors at your next party – a bridge luncheon, afternoon, evening, or after-theatre party.
Waffles are usually dismissed at the breakfast table as “mere waffles” in the US. To the French, who have a way of glorifying things, they are also widely used as part of the dessert, and are called “gaufrettes,” which is rather glorified in sound, and glorious to taste.
A grownup dessert recipe found in
“Borden’s Eagel Brand Book of Recipes” published by
Borden’s Condenced Milk Company in the 1930s
I think I have mentioned it before, but desserts and other food featuring strong coffee is best suited for serving to grown ups. Children seldom find it tasteful. But who cares, we’re grown ups aren’t we