-=> Quoting Janis Kracht to Jim Weller <=-

 > That's the one I used to use. JoC was my first cookbook when I left
 > home.

 JK> Same here.. Mom also used a really early version of it so that's what
 JK> I bought eventually.

The very first edition was way back in 1931. I have the fifth
edition from 1964, purchased in 1968. It is soiled and falling apart
but I still refer to it on occasion.

 JK> I also like the
 JK> idea of doing two pies' crust at once.  As long as the oven is already
 JK> hot, etc., etc.... :)

Roslind rarely makes pies but when she does she makes four (sounds
like a Dos Equis commercial!). Two for giving away to family (they
are always appreciated), one for the table and one for the freezer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple Parfait
 Categories: Ice cream, Desserts, Nuts, Jw
      Yield: 6 Servings
 
      6    Egg yolks
    3/4 c  Maple syrup
    1/8 ts Salt
      2 c  Whipping cream
    1/2 c  Nut brittle candy; crushed
 
  Cook the egg yolks, maple syrup and salt in a double boiler over
  not in hot water stirring continuously until thickened. When the
  custard coats a spoon, remove it from the heat. Pour into a bowl
  and beat with a wire whisk until cool.
  
  Whip the cream until thickened but not stiff and fold it lightly
  into the custard. Still freeze in a mold; it does not need
  churning. When partially frozen sprinkle with crushed nut brittle
  or pralines. An ideal garnish is a Brazil nut brittle made the
  same way as peanut brittle.
  
  From the Joy of Cooking. Posted by Jim weller.
 
MMMMM


Cheers

Jim


... Natto is pronounced nasty in English.

___ Blue Wave/QWK v2.20