Th From page 62 SHERRY COBBLER No cobbler (as we Know it) at all, but a lovely beverage to serve in elegant goblets or pretty stemware. From The Best of Everything, dated 1875. Each recipe makes one drink serving. 1-1/2 glasses (Jigger) sherry 1/2 glass (jigger) Curacao (or orange liqueur) 1 tsp, (5 mL) raspberry syrup Thin slices orange peel 1 tsp. (5 mL) sugar Fresh raspberry or two or two slices of fresh pineapple Put the ingredients into a tum- bler and fill up with planed (shaved, as in Victorian times) or finely crushed ice. A fresh berry garnish, ora slice or fresh pineapple, is a real iraprovement. Greek dip and pita delicious From page 62 This serves 8 as part of a buffet or 6 as a main dish. I served homemade hummus and pita bread and a Greek salad. HUMMUS Most recipes for humraus call for tahini, a sesame seed paste. This doesn’t, but it’s deticious. And, what do you do with the leftover tahini? 1 tin (28 oz.) garbanzo beans V3 ¢. olive cil 2-5 cloves garlic, peeled Juice of half s lemon 6 mint leaves or 1/4 tsp. dried 1 tsp. seit . Rinse and drain the garbanzos. Combine all ingredients in bowl of food processor or blender — if you'use a blender you'll have to stop and scrape the sides many times. Combine until pureed. Test with a spoon — hummus should spoon up easily and mound, but be about the texture of jam. _ Blend in cold water, a table- spoon at a time if the mixture is too firrn. Remember, it will thick- en more in the fridge. Serve with hot pita bread slices or sesame crackers. vo, PITA BREAD 1-1/4 c. warm water 1 package yeast — regular, not fast rising 1 tsp, sugar 1 Thsp. oil . ate 3 C, flour 1 tsp. salt Combine the water, yeast and sugar and set aside until foamy. Whisk in oil. Beat in flour and salt with a mixer, a bit at a time until it gets too stiff to beat and then use your hands. Knead 5 minutes and form into a roll. Cut the roll into 24 equal pieces and roll each into a 3” cir- cle. Cover with wax paper and then a big damp towel and let rise for half an hour. Turn them over, recover and let rise another half hour. Bake on a sprayed cookie sheet for about 6 minutes at 450°F — they will brown and look puffed and blis- tery. ~ Don’t try to bake two sheets at a time — use one and set in the middle of the oven. These don’t spread but puff up so you can place them 1/2” apart. PLAIN SEED CAKE Author Davies gives us this recipe, (hat was adapted from Mrs. Sommervilie's Cookery and Domestic Economy, dated 1862. Series star, Mott, adds this note: “Sprinkle caster sugar on top of the cake before you put it in the oven — this gives a nice gooey crust.” Delicious! Makes one 10” (25 cm) cake. 1 Ib. (459 g) butter, softened 1 Ib. (450 g) caster sugar 1 Ib. (456 g) self-raising flour 2 oz. (50 g) corn flour 1 oz. (25 g) carawey seeds (see my note below} 10 whole eggs Caster sugar Preheat the oven to 350°F (180°C}. Grease and flour a parch- meut paper-lined 10” (25 cm) cake tin. Your C PPO LIFAU A CAVES G L158 BR AAA TELAN TAS PSE VERDAEON TN ALE BA INE ERATE A TOTES EN is cobbler is drunk Cream the butter and sugar together. Fold in the flour and corn flour (which have been whisked together). Add the seeds, mixing well to distribute evenly. Separate the cggs. Beat the yolks, and mix into the flour-mix- ture. Whisk the egg whites and beat until fairly stiff (but not dry). Fold beaten whites into batter. Pour batter into prepared pan. Sprinkle top of batter with caster sugar, if desired. Bake cake for about 1-1/2 hours, or until cake tests done. Remove from oven, cool on wire rack about 20 minutes before turn- ing out to cool completely before serving. I think this cake would be deli- cious prepared with poppy seeds instead of the caraway seeds for another variation. 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