Hello Jim!
Maybe I was dreaming, but didn't you say this on Thursday February 13 1997
 JW> I like wild game, smoked fish & meat and Hungarian cuisine among
 JW>       Title: English Spiced Beef
Hey Jim, good to see you here. this looks like a delightful recipe you've 
sent here.
 JW>       Title: Goulash Soup [Gulyassuppe]
 JW>  Categories: German, Jw, Soups, Beef
Ahem              ^^^^^^^
 I'll let you correct that yourself
 JW>       1 tb [heaping] Hungarian sweet
delicate hint             ^^^^^^^^^
 JW>   From: The German Cookbook by Mimi Sheraton,
Don't they have a cheek these people sometimes. I don't mind her putting the 
recipe in her book, but she might at least give it a proper attribution.
  I mean, how would you like it if I wrote a book on English Cookery, and put 
Boston Baked Beans (we have a Boston in the UK) in it without saying it was 
an American recipe. 
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Prune Whip
 Categories: Desserts, Fruits
      Yield: 6 Servings
      1/3 lb Prunes
        5    Egg whites
      1/2 c  Sugar
      1/2 TB Lemon juice
  I have a copy of "The Boston Cooking-School Cook Book" by Fannie
  Merritt Farmer. This book is in excellent shape, although it was
  printed in 1918. Prune Whip is something I remember my Mother making
  and this recipe sounds as though it is very close to the way she made
  it.
  Pick over and wash prunes, then soak several hours in cold water to
  cover; cook in same water until soft; remove stones and rub prunes
  through a strainer, add sugar and cook five minutes; the mixture
  should be of the consistancy of marmalade. Beat whites of egg till
  stiff, add prune mixture gradually when cold, and lemon juice. pile
  lightly on buttered pudding dish, bake 20 minutes in slow oven. Serve
  cold with boiled custard.
  MM format; courtesy Mary Riemerman
MMMMM
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All the Best
Ian
--- GoldED 2.50+
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