HISTORY OF PANTRY

A pantry is a room where food, provisions or dishes are stored and

served in an ancillary capacity to the kitchen. The derivation of the word

is from the same source as the Old French term paneterie; that is from

pain, the French form of the Latin pane for bread.

In a late medieval hall, there were separate rooms for the various

service functions and food storage. A pantry was where bread was kept

and food preparation associated with it done. The head of the office

responsible for this room was referred to as a pantler. There were similar

rooms for storage of bacon and other meats (larder), alcoholic beverages

(buttery) known for the "butts" of barrels stored there, and cooking

(kitchen).

In America, pantries evolved from Early American "butteries",

built in a cold north corner of a Colonial home [more commonly referred

to and spelled as "butt'ry"], into a variety of pantries in self-sufficient

farmsteads. Butler's pantries, or china pantries, were built between the

dining room and kitchen of a middle class English or American home,

especially in the latter part of the 19th into the early 20th centuries. Great

estates, such as Biltmore Estate in Asheville, North Carolina or Stan

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Hywet Hall in Akron, Ohio had large warrens of pantries and other

domestic "offices", echoing their British 'Great House' counterparts.

BUTLER'S PANTRY:

A butler's pantry or serving pantry is a utility room in a large

house, primarily used to store serving items, rather than food.

Traditionally, a butler's pantry was used for storage, cleaning and

counting of silver; European butlers often slept in the pantry, as their job

was to keep the silver under lock and key. The wine log and merchant's

account books may also have been kept in there. The room would be used

by the butler and other domestic staff; it is often called a butler's pantry

even in households where there is no butler.

In modern homes, butler's pantries are usually located in

transitional spaces between kitchens and dining rooms, and used as

staging areas for serving meals. They commonly contain countertops, and

storage for tableware, serving pieces, table linens, candles, wine, and

other dining-room articles. More elaborate versions may include

refrigerators, sinks, or dishwashers.

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THE HOOSIER CABINET:

First developed in the early 1900s by the Hoosier Manufacturing

Company in New Castle, Indiana, and popular into the 1930s, the Hoosier

cabinet and its many imitators soon became an essential fixture in

American kitchens. Often billed as a "pantry and kitchen in one," the

Hoosier brought the ease and readiness of a pantry with its many storage

spaces and working counter right into the kitchen. It was sold in

catalogues and through a unique sales program geared towards farm

wives. The popularity of the Hoosier would herald a gradual shift towards

increased cabinetry and workspaces in the American kitchen until they,

like the pantry, became all but obsolete. Today the Hoosier cabinet is a

much sought-after domestic icon and widely reproduced.

ASIAN PANTRY:

Traditionally kitchens in Asia have been more open format than

those of the West. The function of the pantry was generally served by

wooden cabinetry. In Japan a kitchen cabinet is called a "Mizuya Tansu".

A substantial tradition around wood working and cabinetry in general

developed in Japan, especially throughout the Tokugawa era. A huge

number of designs for Tansu (chests or cabinets) were made, each

tailored towards one specific purpose or another.

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 The idea is very similar to that of the Hoosier Cabinet above, with

a wide variety of functions being served by specific design innovations.

See the Tansu page for a more complete listing of different designs and

more extensive information.

MODERN PANTRY:

The pantry is making a comeback in American and English homes

as part of a resurgence of nesting and home keeping since the late 1990s.

It is one of the most requested features in American homes today, despite

larger kitchen sizes than ever before. There is a charm and nostalgia to

the pantry, as well as a practical, utilitarian purpose.

The term may also be used for any small storeroom used for non-

perishable foods such as canned goods; it need not be located near the

kitchen, and is often found in a basement.

BOOKS ON PANTRIES:

Chapters of earlier books, particularly written during the era of

domestic science and home economics in the latter half of the 19th

century, featured how to furnish, keep and clean a pantry. Catharine E.

Beecher and Harriet Beecher Stowe in their seminal The American

Woman's Home, written in 1869, advocated the elimination of the pantry

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by having pantry shelving and cabinetry come into the kitchen. This idea

did not take hold in American households until a century later, by which

time the pantry had become a floor-to-ceiling cabinet in the post-War

kitchen. During the Victorian period and until the Second World War

when housing changed considerably, pantries were commonplace in

virtually all American homes. This was because kitchens were small and

strictly utilitarian and not the domestic, often well-appointed, center of

the home that we enjoy today (or that our Colonial predecessors had).

Thus, pantries were important workspaces with their built-in shelving,

cupboards and countertops.

In the last chapter of These Happy Golden Years, Laura Ingalls

Wilder wrote a descriptive account of the pantry that Almanzo Wilder

built for her in their first home together in DeSmet, South Dakota. It

details a working farmhouse pantry in great detail which she sees for the

first time after her marriage to Wilder and subsequent journey to their

new home.

Pantry raids were often common themes in children's literature and

early 20th century advertising. Perhaps the most famous pantry incident

in literature was when Mark Twain's Tom Sawyer had to do penance for

his getting into his Aunt Polly's jam in her pantry: as punishment, he had

to white-wash her fence.

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 HISTORY OF INDIAN SWEETS

Indian cuisine is known throughout the World as a sweet cuisine

because almost half of its dishes are either sweets or desserts. Actually,

Indian sweets have made Indian food famous throughout history, and

they have been accommodated to European and North Americanmenus.

The 19th century renaissance in Bengal brought about a dramatic

change in the lives of Bengalis in Calcutta. It is during this time that

Calcuttans witnessed the birth of several sweetmeat shops. Four famous

establishments of sweets grew in the heart of Calcutta during this period.

These are Bhim Nag, K.CD as Dwarika, Ghosh andGanguram.

Bhim Nag had patronized sandesh and during those days. He

boasted of an elite clientele of J.C Bose, Meghnad Saha, P.C Ray and Dr.

Bidhan Chandra Roy. Nag had also invented a special dish to mark the

birthday celebrations of Lady Canning. It was named "Ledikeni" in

honour of the Lady and it is very famous tilldate.

Rassagolla, one of the most popular sweetmeats in India,

originating from the Eastern part of the country, has an interesting

modern history. This particular dessert is mockingly attached to Bengalis.

This sweet can be found in almost all Eastern Indian households, while

global malls sell it like hot cakes. Very few people know that Rasagolla

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was created in the temple town of Puri in the eastern state of Orissa,

where it has been eaten since medieval times. The best rasagollas in

Orissa are from the town of Salepur, near Cuttack .Another variety made

at Pahala near Bhubaneswar is also equally famous.

The fine art of making rasagollas was eventually transferred to Kolkata,

West Bengal. Nobin Chandra Das is said to have introduced the

delightful taste of sponge rassagollas to the people of Calcutta. He set up

shop in Baghbazar and the people there used to jokingly

say,`BaghbazarerNobin Das rossogollar Colombus`(Nobin Das of

Baghbazar is the Colombus of Rassogolla.).After rassagolla Nabin Das

improved the already existing sandesh. From granular and course variety

he succeeded in making it into a smooth paste. Then K.C Das the son of

Nobin Das and Sharadacharan Das grandson of Nobin Das and son of

K.C Das joined hands and opened another shop by the name of K.C Das

and then they invented the canned variety of the highly perishable

rasagullas and it became an instant hit. Sharadacharanalsoinvented

"rasamalai".

The third famous shop in Calcutta was of Dwarika Ghosh. He

claimed his shop to be the largest in the whole of Bengal. He advertised

with catchy slogans. Soon his marketing and quality of sweets did the

trick and in no time, he recorded maximum sales recording 20 lakhs.

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Now Dwarik`s shop has nine branches in whole of Calcutta. Another, 104

year old, sweet shop called Ganguram and Sons was opened by

Ganguram Chaurasia. The quality of Ganguram`s `Mishti Doi`

(sweetened curd) is unmatched. His family members even claim that Lord

Narayana, had eaten curd in the disguise of a beggar and had even given

medicines to Ganguram for his diminishing eye sight. Now Ganguram

hasten branches all over Calcutta.

Another Indian dessert that blends with the Hindu culture is the

Payasam (or Kheer as it is called in Hindi). This dessert has been an

essential dish throughout the history of India, being usually found at

ceremonies, feasts and celebrations. In Southern India, it is believed that

a wedding is not fully blessed if Payasam is not served at the wedding

feast.

In the temples of Guruvayoor and Ambalappuzha the best and most

popular Payasam dishes are found. In the Ambalappuzha temple,

Payasam is served as part of a tradition, based on an ancient legend The

legend states that Lord Krishna took the form of an old sage and

challenged the king who ruled over that region to a game of chess. Being

a true chess player the king gladly accepted the sage`s invitation. When

the king asked the sage what did he want in case he won the game, the

sage replied that he wanted an amount of rice grains for each square of

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the chess board, each pile having double the number of grains than the

previous pile. Therefore, the first square would have only one grain of

rice, the second would have 2 grains and the third would have 4 grains,

each pile growing twice the past pile of rice grains. Hearing this request,

the king was shocked that the sage wanted only what he thought were a

few piles of grain, when he could have asked for his whole kingdom or

the riches that he held.

The king lost, so he started placing grain piles on each square,

starting with only one grain. He soon realized that the sage`s demand was

not as small as he had thought it to be. By the 40th square or so, the entire

kingdom`s rice reserve had finished and when he got to the last square he

calculated that he would have to pay the sage 18,447,744 trillions of tons

of rice, which was not possible for the King to pay back at a time. The

sage then revealed his true form, that of Lord Krishna, and said that the

king did not have to pay the debt then or at a go but the king would have

to serve Payasam free of cost in the temple of Ambalappuzha, to

pilgrims. The tradition of freely serving Payasam in Ambalappuzha is

stilcontinued.

Western India is also famous for one of the most delicious desserts

found throughout the history of Indian food: the Shrikhand. The

Shrikhand is a creamy dessert made out of strained yogurt, from which all

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water is drained off, leaving the thick yogurt cream. Exotic dry fruits and

fresh fruits like mangoes only enhances the delightful taste of Shrikhand.

This great dessert is one of Western India`s most popular and traditional

dishes, since it has ancient roots in the Indian cuisine. Modak is also a

very famous sweet in

Western India. It is made during Ganesh

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 PANTRY EQUIPMENT

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IDLI STEAMER:

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These steamers are used in different Fast Food Corners and Restaurants.

Besides, our product range is widely accepted among our clients across

11
the globe. These are known for longer service life and optimum

performance.

SANDWICH GRILLER

We have in store for our clients an exhaustive range of Sandwich

Griller, which is available in different sizes and capacities. Our product

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tested on various quality parameters before they are supplied at client’s

doorstep. These grillers are known for low maintenance costs and durable

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WATER CUM MILK BOILER

We are engaged inn offering our clients with an optimum quality

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 DIFFERENT TYPES OF SALAD

As salad is so good for you, it is just as well its so versatile and

varied! A salad can consist of many things and is so much more than

wilted lettuce, tomatoes and cucumber! It can contain vegetables, fruit,

nuts, seeds, pasta, potatoes, meats and cheese to name just a few!

Of course there are a range of well known salads such as:-

Garden salad - Ah the humble garden salad! This is also often

called a green salad and is usually presented on some leaf lettuce, it

contains items such as mushrooms, tomatoes, onion, carrots and radishes.

There may also be some meat with the salad. These types of salad are

usually served with a dressing for enhanced flavour and these could be

ranch, Caesar, honey and mustard or mayonnaise to name a few of a very

exhaustive list!

Other types of salad may be based on a food product rather than on

salad or vegetables.

In a traditional Greek salad lettuce will be omitted from the dish.

This will be sliced tomatoes and cucumber with red onion. This will be

seasoned with salt, pepper and oregano and finished with olive oil. Feta

cheese, peppers, capers, anchovies or sardines may also be added.

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 A potato salad is another version of salad without lettuce and is

prepared differently around the world. Some people will cook small salad

potatoes and others will cook larger potatoes and chop them up.

Mayonnaise is the usual dressing for potato salad but vinegar dressings

are also used. Other items may be added including bacon or herbs such as

dill.

There are different types of lettuce that you can use in a salad as

well as different types of salad. The Chinese Leaf is a slightly bitter

tasting leaf which is long and tapered. It is quite a pale green leaf in

colour.

Iceberg is another popular type of lettuce and is fresh and crisp

tasting. It is usually prepared sliced and is good with a tuna fish salad.

They have a mild flavour and their name actually comes from the method

that they used to be transported in the early part of the 19th century -

packed in ice.

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 SALAD DRESSING

MAYONNAISE

A smooth, creamy, semi-solid emulsified dressing consisting of

vegetable oil (65%) and eggs, acidified with vinegar or lemon juice and

delicately spiced. No other emulsifiers are allowed in this product. Often

used as a base for other dressings.

SALAD DRESSING (MAYONNAISE-TYPE)

Much like mayonnaise in appearance, but with a cooked base.

Salad dressing contains a minimum of 30% vegetable oil, 4% egg yolk

ingredient, vinegar or lemon juice, and spices. The taste is more piquant

than mayonnaise and also is often used as a base for other salad

dressings.

BLUECHEESE/ROQUEFORT

Blue and/or Roquefort cheese is added in crumbles, chunks or

granulated form to a creamy base. Other optional ingredients may include

Worcestershire sauce, spices, sweeteners, vinegar, salt and pepper,

resulting in a sharp, pungent salad dressing with a rich thick consistency.

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BUTTERMILK

A creamy, mildly seasoned salad dressing with a buttermilk base. It

has a smooth, thick consistency and is often the basis for "house salad

dressings". Many varieties are available, such as bacon, chive, onion, etc.

Occasionally sour cream is added.

CAESAR

Oil and vinegar seasoned with Romano cheese and garlic, often

with the added distinctive flavoring of anchovy.

COLE SLAW

Sweeteners and mild spices give this creamy, pourable salad

dressing a "sweet/tart" taste. This salad dressing absorbs excess moisture

from slaw without thinning.

CREAMY CUCUMBER

A smooth, creamy combination of oil, vinegar, and sour cream

flavored with cucumber juice, onion, and black pepper.

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FRENCH

Tangy, zesty and spicy, flavored by tomato and/or paprika products

added to oil (35% minimum) and vinegar.

FRENCH

The creamy French differs from the separating French primarily in its

thicker consistency and slightly sweeter taste.

GREEN GODDESS

A thick, creamy pourable salad dressing flavored with anchovy and

herbs such as tarragon, garlic and chives.

ITALIAN

Red pepper, garlic and other optional ingredients usually associated

with Italian dishes (such as oregano, Parmesan cheese, etc.) are added to

vinegar and oil, resulting in a zesty, tangy flavor with an easily pourable

consistency.

ITALIAN (NON-SEPARATING)

Creamy Italian utilizes the same flavoring as the separating Italian

but is of thicker consistency.

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OILAND VINEGAR

Contains the "natural" flavors of vegetable oil and a mellow

vinegar. Subtly seasoned with herbs.

RED WINE VINEGARAND OIL

Has the full-bodied flavor of red wine vinegar combined with oil

and herb seasonings.

RUSSIAN

Thick, but pourable consistency derived from a combination of

vinegar, oil, and tomato with optional flavorings such as honey, steak

sauce or chili sauce, for a heavy, sweet-tasting salad dressing.

THOUSANDISLAND

Pickle relish and other optional flavorings such as pimiento,

paprika, chopped egg, onion, garlic, tomato products or chili sauce are

added to a creamy base. Thousand Island salad dressing is thick and

sweet-tasting, as opposed to tart and spicy.

Reduced Calorie Salad Dressings Come in many of the flavors and

types listed above but contain at least one third less calories than their

unaltered counterparts. Low calorie products contain no more than 40

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calories per reference amount (2 Tablespoons). Reduced calorie foods

contain 25% fewer calories than regular salad dressings per serving.

DRYMIXES

Also come in many flavors and are prepared by mixing with

vegetable oil, mayonnaise, sour cream, buttermilk or other base

ingredients, as the package directs. Are also useful as seasonings in dips,

casseroles, etc.

CONDIMENTS: MUSTARDS

DIJON-STYLE MUSTARD

A smooth blend including brown mustard seed, vinegar and other

acidulants, water, white wine, and seasonings such as salt and tarragon.

Characteristic of Dijon-style mustard is a smooth appearance resulting

from the removal of the mustard bran by passing the product through a

screening device, and a pungent flavor from the brown seed.

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HOT MUSTARD

Sharp-flavored mustard seeds (brown or oriental) are added to

vinegar, water and other seasonings such as allspice, tarragon or shallots.

Chinese, English and some German varieties fall into this category with

tastes ranging from sharply pungent to very hot.

YELLOW MUSTARD (PREPARED MUSTARD)

A smooth paste of yellow mustard seed, (mildest of all mustard

varieties) vinegar, water, tumeric, and seasonings such as salt, clove and

coriander.

Coarse-Ground Mustard (Country style, brown, old fashioned)

A blend, including brown mustard seed, that is coarsely ground, vinegar,

water, salt and a variety of spices and flavorings. Characteristic of coarse

ground mustard is the presence of highly visible specks of mustard bran

and a pungent flavor from the brown seed.

Spicy Brown-Style Mustard A blend including brown mustard seed

that is finely ground, vinegar, water, salt and a variety of spices and

flavorings. Characteristic of spicy brown mustard is a uniform brown

color, with or without visible specks of mustard bran, and a pungent

flavor from the brown seed.

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SAUCES

Barbecue Sauce

A thick tomato-based sauce containing a variety of spices and

flavorings. Can be "hot", smoky or sweet.

KETCHUP

Catsup, ketchup, or catchup is a thick tomato-based sauce with the

addition of salt, sugar, vinegar and spices.

COCKTAIL SAUCE

A sauce similar to ketchup. Less sweetener is used and more

pepper spices are added in the form of fresh red peppers, crushed and

ground sweet peppers, paprika or cayenne. Horseradish and/or chili sauce

may also be part of the formula.

HORSERADISH (PREPARED)

The basic formula is ground and/or disintegrated horseradish root

mixed with distilled vinegar to stabilize the "heat". Spices and other

ingredients such as salt, sugar, cream or vegetable oil may then be added

to this mixture. A number of horseradish products are available including

cream-style prepared horseradish, horseradish sauce and beet horseradish.

21
Horseradish is also used as an ingredient in cocktail sauce, specialty

mustards, and many other products.

HORSERADISH SAUCE

A mayonnaise- or cream-based sauce with added horseradish (or

other heat sources), spices and other ingredients which may include

sugar, salt, garlic and onion.

DEHYDRATED HORSERADISH

A dry powder derived from horseradish root.

HOT SAUCE

A mixture of hot pepper, vinegar and salt - "eye watering" hot.

PICANTE SAUCE AND SALSA

A group of traditionally spicy sauces that may consist of tomatoes,

peppers, onions, salt, sugar, garlic and herbs and spices such as oregano,

cilantro and basil. While there is no standard of identity for these

products, the generally accepted view is that picantes are thinner with

fewer particulates than salsas. Salsas will normally be composed of large

pieces in a thicker base.

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TACO SAUCE

An easily pourable tomato sauce flavored by hot red chili peppers,

green pepper, onion, vinegar, salt, and garlic. Can range from "mild" to

"hot" varieties.

STEAK SAUCE

A thick, slightly sweet-tasting tomato sauce, or often with the

distinctive flavor of fruit such as raisin and/or orange, plus herbs and such

spices as garlic and onions.

SOY SAUCE

A soybean and wheat protein extract combined with water and salt.

May be processed by fermentation or chemical hydrolysis.

WORCESTERSHIRE

A thin, spicy dark brown sauce which may include cider vinegar,

malt vinegar, anchovies, onions, soy sauce, molasses and other

ingredients resulting in a slightly sweeter taste than soy sauce.

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TARTAR SAUCE

A mayonnaise or salad dressing-based sauce with added pickle

relish and possibly chopped capers.

CONDIMENTS: THE GRAND SAUCES

Demi-glace, velouté, béchamel, tomato, and hollandaise – were

once referred to as the mother sauces, to indicate that from these basic

sauces many others were created. Although they may not be relied upon

as heavily as in years past, the grand sauces are still important in a

contemporary kitchen.

DEMI-GLACE

Based on a brown veal stock, a demi-glace should have the flavor

of roasted veal. In color, it will be a deep brown color, translucent and

highly glossy. The flavor will be full, and rich with a pleasant roasted or

caramel aroma.

VELOUTÉ

As a velouté is based on veal, chicken or fish stock, it’s flavor will

reflect the stock used in its preparation. It is pale in color, almost ivory,

24
translucent with a definite sheen. Made with a roux, a slight hint of

nuttiness may be detected, but will have the aroma of it’s base stock.

BÉCHAMEL

Originally béchamel called for an amount of lean veal, however,

modern practice rarely includes it. A white sauce made by thickening

milk with a white roux and simmering with aromatics, a béchamel will

have a creamy flavor, reflecting its base liquid of milk. It is the color of

heavy cream, slightly off-white, opaque with a definite sheen and has the

aroma of cream with a slight nuttiness.

TOMATO

The tomato sauce is slightly coarser than any other of the grand

sauces because of the degree of texture that remains even after pureeing

and straining tomatoes. The sauce will have a deep, rich tomato flavor,

with no trace of bitterness or acidity, yet not overly sweet. There will be

hints of supporting flavors from the stock and aromatics. Tomato sauce

will have a clear tomato smell with no sour, acid, bitter or overly sweet

(caramel) aromas.

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HOLLANDAISE

A hollandaise is predominantly the flavor of butter, with egg yolks

contributing a great deal of flavor as well. Reduction ingredients, i.e.

vinegar and peppercorns, give the sauce a balanced taste, as do the lemon

juice and any additional seasonings. It will be a pale lemon color, opaque,

but with a luster not appearing oily. The basic sauce and its variations

should have a buttery-smooth texture, almost frothy, and an aroma of

good butter. Reference: The New Professional Chef (5th Edition) by The

Culinary Institute of America

26
 TYPES OF SALAD LEAVES

The last couple of years I've started to grow my own vegetables in

containers. Some of my efforts have been more successful than others -

for example, the secret of growing carrots has so far eluded me and most

of my courgettes/zucchini succumb to something called blossom end rot,

where they reach a certain size and then gradually shrivel back down to

nothing. Most frustrating! However, there is one type of veg that I can

heartily recommend growing if you've got limited space at your disposal,

and if you have to use containers rather than conventional beds:

lettuce/salad leaf crops. They're brilliant for cheap, tasty and healthy

meals - for example, today my lunch consisted of half a tin of tuna mixed

with mayonnaise (our cats got the other half of the tin), a bit of cooked

pasta, and last but not least, a salad consisting of mixed baby lettuce

leaves, rocket, mustard, baby spinach and chard, spring onions, chives,

Welsh onions and pea shoots!

Pic shows mixed oak leaf lollo lettuce in the big ceramic container

on the right, as well as chives, Welsh onion and mizuna just sprouting

(before the snails got to it...)

The mixed salad I ate has a name: "mesclun", a name that

originates from the Provence region of France and traditionally refers to a

27
mixture of chervil (a herb), rocket, leafy lettuces and endive but

nowadays can be used to refer to any leafy salad mixture.

Before discussing some of the individual types of salad plants that

can go into your "mesclun", it's worth mentioning a few things about

container growing. The main thing is that you can ignore the instructions

on the seed packet to "plant thinly in rows". The container of mixed loose

leaf lettuce shown in the top right hand side of the main pic is about a

metre across, and I simply sprinkled the entire contents of a seed packet

in there. If it turns out that you've planted too thickly, you can always

thin the seedlings out when they're about an inch high, and eat the

thinning once you've cut off the roots! The second thing about container

growing is that you need to do plenty of watering - once a day without

fail, unless it rains. The best time is in the evening after the heat of the

sun has gone, or failing that, early in the morning. Don't water in the

middle of the day, because the sun will cause leaf burn as the water

evaporates off the leaf's surface (actually, this applies to watering all

plants, not just salad leaves).

28
What do I use as compost?

You can buy bags of compost at any garden centre and also

occasionally in supermarkets/discount stores. I personally like to make

my own compost - if you've got a suitable space in your garden for a

compost bin, and you're not too squeamish about worms, I recommend

going for it. (The only slight drawback to home-made compost is that you

get more weeds.) My compost bin is a "dalek" shaped one, with a lid and

a small hatch at the bottom. I've situated it on a raised bed, next to a small

area where I've dug a hole. Every few weeks (except in the dead of

winter, when the compost doesn't rot down very fast), I lift the entire

compost bin and put it to one side, while I sift through the contents. The

stuff that's nearly completely rotted down goes into the hole, which is

then covered with strips of carpet and weighted down with a few heavy

objects to stop it from being used as a cats' litter tray. I then put the

compost bin back in situ and chuck everything else back into it, newest

stuff first. In a couple of weeks, the compost in the hole is ready for use

Lettuce doesn't mind cool growing conditions (the optimum is 60-65 deg.

F), and it will germinate at temperatures not far above freezing. So it's

ideal for planting in spring or late summer, as long as you allow enough

time before the first frosts. In fact, it doesn't do so well in the height of

summer, as it tends to bolt and go bitter. If you're growing in containers,

29
it makes sense from a space point of view to grow non-heading loose leaf

lettuce types which are "cut and come again", rather than "heading" types

of lettuce. As the name suggests, non-heading, loose leaf lettuces can be

picked a leaf at a time, thus ensuring a continuous supply and allowing

you to pick only as much as you need in one sitting, whereas once you've

picked a head of lettuce, that's it - it's got to be eaten within a day or so.

Non-heading lettuces generally fall into two categories: oakleaf types,

and lollo types (e.g. lollo rosso or lollo bondi), which have frilly leaves.

Keep an eye out for packets of seeds featuring a mixture of oakleaf and

lollo types of lettuce - I've found that not only are these the easiest to

grow, but they provide a lovely mixture of textures in your salad bowl

and even look good while growing in your container! The packet I used

in the container I mentioned earlier contained seeds of the following

lettuce varieties: Catalogna, Cocarde, Lollo Rosso, Grand Rapids, Rossa

di Trento and Red Bowl.

ROCKET

Sometimes known as arugula or rucola, rocket (Eruca sativa) has a

similar leaf shape to oakleaf lettuce but rather than having a plain flavour

like oakleaf lettuce, it's peppery hot! I personally love the flavour of

rocket - it's brilliant for pepping up salads but is also fantastic when

ground up with basil, olive oil, basil, garlic, Parmesan cheese and pine

30
nuts to make pesto. Rocket originates from the Mediterranean area but

can be grown in any temperate climate. You can grow rocket in the same

"cut 'n' come again" way as oak leaf/lollo lettuce. Types of seed to look

out for are wild rocket and mixed rocket leaves (personally I've had more

luck with the latter when growing in containers).

Baby chard leaves... plus cat

SPINACANDCHARD

I will discuss these together because they have a very similar

flavour - sort of like a more subtle version of beetroot. Again, you can

grow both spinach and chard in a cut & come again fashion. It actually

likes a fairly cool climate - I planted some chard late last summer and it

hung on grimly through a winter that was colder than normal for my part

of the world (i.e. we had snow and a few nights where the temperature

dropped well below freezing). If you want to grow spinach in containers

for salads, the best types of seeds to look for are "baby spinach" varieties

- these are varieties where the leaves never get really big. Chard tastes

very similar to spinach but is more interesting to look at, because the

stems are often bright yellow or pinky-red. If you buy rainbow chard

seeds, you can expect a mixture of both colours - looks lovely in a salad.

Both spinach and chard are also wonderful in stir fries.

31
Butterflies like this painted lady love chive flowers

Chives, Welsh onions and spring onions, If you like the taste of

onion/garlic, then you should definitely try and grow these; they're

incredibly low maintenance and they look good too. Both chives and

Welsh onion are perennials, which means that they die back in the winter

but come March/April, they start to grow tender green shoots and within

a month, are well underway again. Chives have gorgeous lilac-coloured

flowers which are actually edible; both flowers and leaves taste like a

milder version of spring onion. The leaves of Welsh onions are flat rather

than tubular (as in the case of chives and spring onions), and they have a

very mild garlic flavour. (Side note: it's very easy and cheap to grow

your own garlic from shop-bought cloves of garlic. In

October/November, plant single cloves in long narrow containers about

six inches apart - you will have garlic bulbs ready to harvest the

following July.) Spring onions can be planted thickly in containers in

much the same way as lettuce, starting in spring - thin them out as they

become fatter and chunkier, and eat the thinnings. If you like spring

onions as much as I do, it's worth planting several crops in one year, each

about six-eight weeks apart.

32
PEA SHOOTS IN A CONTAINER

PEA SHOOTS

I didn't actually realise you could eat pea shoots until a couple of

years ago, and how yummy they are! It's a great idea to grow peas for

their shoots if you've got limited space, because you need a lot of plants

to get a decent crop of actual peas, whereas you can get a nice little crop

of pea shoots from a container the size of a bucket. Not to mention that

it's a lot easier to grow pea shoots! Until they're about six inches high,

pea shoots are lovely and tender, with a delicate pea taste and a fantastic

texture that marries up well with all that lettuce and chives, spring onion

etc. Plant your peas in spring, and snip off the top growth (including one

set of leaves) once the shoots are 6-8 inches high - this will encourage the

plants to bush out. Be warned: snails love pea plants, so try and find

some way of protecting them.

ORIETALSALADLEAVES

I've only just begun to skim the surface of what's available when it

comes to Oriental salads, but I have successfully grown a variety of

Chinese mustard called "Green in Snow", which as its name suggests, is

frost hardy and in Britain, can be planted any time from early spring to

early autumn (you need to give it some shade in summer though).

33
Another one - which is getting very popular - is mizuna. I love mizuna

but so do the snails in my garden, as I found to my cost when I tried

growing it for the first time this year. I will try growing it again, but this

time it's going in our front garden where the mollusc population is much

lower! Other Oriental salads include mibuna, giant red mustard, mustard

spinach, serifon, sessantina, tat soi and the more well-known pak choi.

Again, snails LOVE pak choi so do bear that in mind!

TYPES OF TOMATO

TOMATO TYPES

"It's difficult to think anything but pleasant thoughts while eating a

homegrown tomato.." ~ Lewis Grizzard, American Comedian

TOMATOES

The tomato plant was first grown in England towards the end of the

Sixteenth century and, even though the tomato was eaten in both Spain

and Italy, it was regarded as poisonous and therefore only used as a

herbal remedy. It was not until the middle of the Eighteenth century that

tomatoes became widely eaten in Britain, being used in soups, broths and

as a garnish. By Victorian times, cultivation reached industrial scale to

cope with demand for this ever popular vegetable.

34
 Ranging in colour from vivid cherry red to bright yellow, in

flavour from sweet and juicy to tangy and in size from tiny cherry

varieties to plump beefsteak tomatoes, they are a versatile and popular

ingredient. All types are now often sold on the vine as well. When

buying, choose firm tomatoes with a bright unflawed skin, they should

have a subtly sweet aroma.

Varieties of tomatoes widely available include:

BEEF TOMATOES

The largest of the tomato varieties, these have a sweet dense red

flesh. Ideal for stuffing, slicing or cooking with.

VINE RIPENED TOMATOES

These are packed with flavour and mature further and keep better

on the vine. With a distinctive tomato aroma they are delicious in salads

or try them roasted on the vine.

CHERRY TOMATOES

These are much smaller than other tomato varieties and have a very

intense sweet flavour. Delicious as a lunchbox snack, in salads or roasted.

35
CHERRY TOMATOES ON THE VINE

The small cherry tomato with a more intense flavour and aroma.

Try roasting them on the vine or on the barbecue.

SUNGOLD TOMATOES

A much more delicate flavour than the traditional cherry, very

juicy and a lovely orange colour which looks great in salads or as a

garnish.

BABY PLUM TOMATOES

The most intensely sweet flavour and juicy flesh, with an elongated

shape and deep colour. Ideal for salads or cooking they also make a great

snack.

MIDI PLUM TOMATOES

Smallish plum tomatoes which have a sweet-sour flavour, they

have a distinctive oval shape and have a very high flesh/seed ratio which

makes them great for most cooking methods, from casseroles to

barbecues.

36
PLUM TOMATOES

These egg-shaped tomatoes have a meaty flesh and concentrated

flavour, which makes them especially well-suited to cooking. They are

available in various sizes including baby. Plum tomatoes are the most

popular variety for canning.

HOW TO USE

Tomatoes are served raw and cooked. Raw tomatoes are used in

salads, pasta dishes, sandwiches and as a garnish for a wide variety of

savoury dishes. Tomatoes are used widely in cooking and can be included

in sauces, soups, stews, pies, quiches, pizzas, chutneys and pickles.

Larger varieties of tomato can also be stuffed and baked. Skinned or

seeded tomatoes are often used in cooking. Many fresh herbs go well

with tomatoes but basil is the most popular choice. Garlic is also often

included in tomato dishes.

HOW TO PREPARE

Wash tomatoes thoroughly. For salads, remove the stalk and slice

or cut into quarters. To remove the skin, cut a cross in the skin of each

tomato using a small, sharp knife. Place the tomatoes in a heatproof bowl

and cover with boiling water. Leave for 30 seconds -1 minute and drain.

37
Pull away the skin using your fingers. To remove the seeds, cut the

tomatoes in half and scoop out the seeds using a teaspoon. Cut the

tomatoes into quarters and remove any remaining seeds by scraping them

out with a small, sharp knife. If stuffing larger tomatoes, slice off the top

of the tomato and scoop out the flesh and seeds using a teaspoon, stuff

with your chosen filling and replace the lid.

HOW TO COOK

Tomatoes can be baked, fried or grilled.

 To bake, preheat the oven to 180°C, gas mark 4. Place whole

cherry tomatoes or tomato wedges in a roasting tin, drizzle with a

little olive oil, season with salt and pepper and chopped garlic if

desired, bake for 15 - 20 minutes or until tender.

 To fry tomatoes, heat 2 tbsp olive oil in a frying pan and fry halved

tomatoes for 3 - 6 minutes or until just tender.

 To grill, preheat the grill to high and cook halved tomatoes for 4 - 5

minutes.

38
HOW TO STORE

Tomatoes dislike the cold and storing at room temperature

maximises their flavour. Keep in a cool dry place away from sources of

heat or sunlight.

The information and images for this article have come from. It

provides full information on all the main vegetables available on the UK

market including nutritional information and delicious recipes. The site is

a service provided by Mack Vegetables, one of the largest and most

successful suppliers of fresh vegetables in the UK, serving a wide range

of customers from caterers to major multiples. You can find out more

about Mack by visiting the website

39
 TYPES OF CARROTS

CARROT

(Daucus carota ssp. sativu -- Family Umbelliferae)

Carrots come in many different colours: white, yellow, purple,

violet carrots, and of course, orange. Originally, the most common colour

was purple; but, now, it is orange. It was first exported from Holland in

the 17th century. Domestication is thought to have occurred around the

Mediterranean, Iran, and the Balkans. The Greeks cultivated them for

medicinal uses, valuing them as a stomach tonic. In Roman and early

medieval times, carrots were branched like the roots of wild types. The

now familiar conical shapes seem to have originated in Asia Minor about

1000 CE. Moorish invaders took them to Spain in the 12th century. They

reached Northwest Europe by the 14th, and England by the 15th century.

Although purple was the popular colour at that time, one yellow variety

was mentioned as turning a nasty brown when cooked. The Elizabethans

and early Stuarts used the flowers, fruit, and leaves as fashion accessories

for hats and dresses. Carrot tops were highly prized as a substitute for

feathers especially in the fall when their colours were more vibrant.

European explorers took the carrot across the Atlantic soon after the

discovery of the New World. It was found growing on Margarita Island

40
off the coast of Venezuela in 1565 and arrived in Brazil in the early 17th

century. The Pilgrims took it to North America, and early colonists grew

it in Virginia by 1609.

Carrots, like many other root vegetables, are highly prone to

pesticide residue and other farm chemicals, especially nitrates. Therefore,

it is wiser to shop organic. The flavour is vastly superior in the

organically grown carrot, tasting like carrots should rather than "orange

cardboard". Organically grown carrots do not need peeling, a decided

advantage since most of the nutrients lie just under the surface. Carrots

are an excellent source of the deep yellow carotenoids that produce

vitamin A. They are also a good source of magnesium, potassium,

vitamins C and B complex, and a form of calcium that is easily absorbed

by the body.

During the first five months of storage, carrots will actually

increase their vitamin A content; and, if protected from heat or light, can

hold their nutrient content for another two or three months. Since carrots

are rich in beta carotene, steaming them makes this nutrient more readily

availability to the body as heat breaks down the tough cellular walls that

encase the nutrient. The crisp texture of carrots is the result of the cell

walls being stiffened with the indigestible food fibers cellulose,

hemicellulose, and lignin. Carrots contain a high amount of sugars,

41
primarily sucrose, but very little starch or fat. Storing carrots near apples

or other fruits that manufacture ethylene gas as they ripen, encourages the

development of terpenoids in the vegetable and causing them to become

bitter when exposed to ethylene.

Carrot juice combined with beetroot is used as a blood purifier and

to prevent diarrhea. Other therapeutic uses include relief from asthma,

general nervousness, dropsy, and skin disorders. Recent research suggests

that carrots, with their high beta carotene content, slow and prevent

cancerous growths. The Canadian and American Cancer Societies are

recommending deep yellow vegetables rich in carotenes because they

may lower the risk of cancers of the larynx, esophagus, and lungs. In the

body, the vitamin A from carrots becomes 11-cis retinol, the essential

element in rhodopsin, a protein found in the rods of the eye that absorbs

light, which triggers a chain of chemical reactions that produces vision.

Carrot tops or greens are also high in nutrients and are excellent steamed

and combined with other vegetables.

The two main carrot varieties are regular and baby with many

variations in between. Carrots can be long and thin, straight and narrow

(Nantes), more red than orange (Scarlet Nantes), the shape and size of

golf balls (Thumbelina), or twice as high in beta carotene (Park's Beta

Champ Hybrid). Like regular carrots, baby or mini carrots can be purple,

42
yellow, orange, red, or white. Babies are cultivars that develop full

flavour and colour when tender and small. They can also be globular-

shaped, teardrop, cylindrical, or tapered. In order to be sure this is what

you are getting, buy only those with their greens and roots attached. Be

aware, that the cute baby carrots found in the supermarket are not a

variety grown by nature but rather the product of technology. They are

formed by a machine that cuts them out from full sized older carrots and

in some cases, puts green food colouring at the "stem" end for further

effect.

CAUTION:

1. Carrots contain peroxidase, a natural chemical that turns the active

ingredient, alphaguaiaconic acid, blue in the guiac slide test for

hidden blood in feces, causing a positve result when there is

actually no blood present.

2. While many are recognizing the benefits of vegetables in

preventing disease some people eat too many carrots, which causes

an orangey pigment to develop in the skin. The carotenoids in

carrots are fat soluble and will be stored in the fatty tissues. While

this in itself is not harmful, the effect has often been mistaken for

jaundice and unnecessary medical procedures have ensued as a

43
 result. Eating large amounts of tomatoes every day will also cause

the same effect, and is particularly common in those who juice

their vegetables.

Growing carrots among onions reduces carrot fly attacks. Leeks

and salsify have also shown some success in this area, as well as has

growing them with some annual flowers. Carrots do not like to grow with

anise and dill, however; but they do grow well with lettuce, radishes and

tomatoes. Carrots also help the growth of peas, a companionship often

taken on in to the table. When left to flower, carrots attract hoverflies and

other such beneficial predatory insects to the garden. An important

characteristic for judging quality is the ratio betwen the juicy, nutrient-

rich, outer fleshy part and the woody core or heart. A higher proportion of

fleshy outer part and a small, tender core similar in colour are considered

ideal. The brighter the colour, the higher the carotene content. The sugar

content averages 6% and higher for early varieties sold in bunches than

that of larger carrots sold loose in the fall and winter.

There are several groups of carrots and the names indicate root-

shape and time of maturity. With successful sowing, it is possible to

harvest carrots nine months of the year. Beta Sweet is the trademarked

name of the large and baby wine-coloured carrots. They are also sold

generically as burgundy, bordeaux, and maroon carrots. In 1988, while

44
inspecting some Nantes-type carrots, three slightly maroon specimens

were spotted, and thus began the cross-breeding of the high-carotene

orange varieties with these shoots to produce a sweet, crisp carrot with a

more uniform maroon colour. This trait indicates anthocyanins, a potent

antioxidant. Three other popular varieties are Flyaway, Sytan, and Juared

(Juwarot).

TYPES OF CARROTS INCLUDE THE FOLLOWING:

Amsterdam types have small stumpy cylindrical roots and include

the varieties Amsterdam Forcing-3 and Sweetheart. Autumn King types

are large and late-maturing grown for winter use and storage. Some

varieties are Autumn King and 2 Vita Longa. Berlicum types are

cylindrical and stumpy and grown as a late crop for storage. Some

varieties include Camberly, Ingot (extremely tasty and particularly high

in beta carotene and Vitamin C). Chantenay types are stumpy and slightly

tapered and the maincrop for summer. Some varieties are Red Cored

Supreme, Red-Cored-2, and Babycan. Nantes types are broader and

longer and include varieties called Nantes Express, Navarre, and

Newmarket. Paris Market types have small round or square roots that are

ideal for early harvest. These include Early French Frame, Little Finger,

and Parmex.

45
DIFFERENT TYPES OF BREAD

Different types of bread are made around the world, many of which

are available in Australia.

WHITE BREAD

The most common variety of bread is white bread. It is made from

wheat flour (extraction rate of 77%) and is made into many different

sizes, shapes and textures. Ingredients such as other cereal or vegetable

flours, seeds, herbs or a mixture of these can be added.

WHOLEMEAL OR WHOLEWHEAT BREAD

Made from wholemeal flour (contains all the components of the

grain -close to 100% extraction rate), it has become more popular with

increasing knowledge of the health benefits of bran and wheat germ.

MIXED GRAIN BREAD

May be made from any combination of flours (e.g. wholemeal or

white flour, rye meal or flour), grains (e.g. kibbled grains, wheat germ,

whole grains or wheat and other cereals) and seeds (e.g. sesame seeds).

Kibbled wheat and cracked wheat bread Contains or is rolled in

kibbled (cracked) wheat grains.

46
 Fibre-increased white breads Made with the addition of bran or

other fibre-containing material.

RYE BREAD

Made from a combination of rye flour and wheat flour. Dark rye

bread contains a higher proportion of rye flour and rye meal than light rye

and is consequently more dense, heavy and has a stronger flavour.

Pumpernickel is a heavy, dark bread made from rye flour, rye meal and

kibbled or cracked rye grains.

SOURDOUGH BREAD

Sourdough bread has a slightly sour flavour and a denser texture

than regular bread. Sourdough describes the raising agent used to make

this type of bread. A starter, made from a mixture of flour and water,

serves as a medium for growing either commercial yeast that is added to

the mixture or the ever-present wild yeast that is captured by the mixture

from the air we breathe. (Yoghurt is also sometimes added to provide

yeast.) This mixture is allowed to sour through a fermentation process

that produces a gas and an acid. It is then used as a starter to leaven other

breads; the gas produced by the fermentation is trapped in the elastic

gluten structure of the dough, causing it to rise, while the acid imparts the

final product with a tart flavour.

47
DAMPER

Traditionally baked in the Australian bush, damper is a chemically

leavened white, round bread.

LAVASH BREAD

A thin, flat bread made from white wheat flour, yeast, salt and

water which is oven-baked on a heated metal plate.

BAGEL

A Jewish bread where the dough (with yeast) is shaped into a ring

and thrown into boiling water before baking. This gives the crust a chewy

texture. It may be coated with poppy or sesame seeds and can be

flavoured, e.g. raisin and cinnamon.

MIDDLE EASTERN FLAT, POCKET OR PITA BREAD

Flat, oval or round wheat bread made from flour, water, yeast and

salt. The "pocket" in some breads is made by resting the flattened pieces

of dough under dry conditions so that both sides become slightly drier

than the centre. During baking at high temperature, the steam produced

inside the dough is trapped by the baked, drier outside layers. The pocket

can also be stuffed with various fillings. The Turkish version of pita

bread is pide.

48
NAAN

Made in India, Pakistan and Afghanistan, naan is a wheat-flour

bread leavened with a starter of the sourdough kind and cooked in a clay

Tandoor oven. The clay and the smoke in the tandoor combine to produce

a characteristic flavour. The bread is flattish and has a crisp crust.

CHAPATTI (CHAPPATI)

Sometimes called roti, chapatti is served throughout India, Pakistan

and also Iran. They are made from finely milled wholewheat flour, called

atta. The dough is rolled into thin rounds which are cooked in an iron pan

or on a griddle. They are made every day in North India where they are

used as a plate to hold other food, curved to scoop up food or used for

dipping in soups or sauces.

PARATHA OR PARATA

An Indian flaky bread prepared by smearing the unleavened dough

with ghee or oil and then folding the dough. This procedure is repeated

three times. The dough is then rolled out and fried in oil or dry cooked on

a griddle.

49
CHINESE STEAMED BREAD

Eaten in most countries of east Asia, Chinese steamed breads are

shaped like a ball and have either no filling, a sweet bean paste or a meat

filling. Lao bing is a Chinese-style flat bread which is baked in a pan until

both sides are golden brown.

CHINESE BUNS AND DUMPLINGS

Buns and dumplings are common in north and South-East Asia.

Manju, the generic term for steamed Japanese buns, are either lightly

baked or steamed buns prepared by steaming a fermented dough with a

pork, curry or sweet bean paste filling. In northern China, mantou is a

steamed leavened bread without a filling, eaten as a staple in place of

rice. Yit bien or moon cake is a baked bun filled with nuts and seeds

popular amongst Chinese populations.

Mantou or mantu describes the food category of dumplings in Asia.

They resemble ravioli and are stuffed with meat and/or vegetables and

beans.

50
GLUTEN-FREE BREAD

Gluten-free bread is usually based on cornflour to which flour from

gluten-free grains (such as rice and maize), potato or pulses is added.

Gluten-free bread has a denser, more crumbly texture than traditional

bread, since the presence of gluten is essential for the typical structure

and texture of bread.

51
 DIFFRENT TYPES OF SANDWHICH

CLUB SANDWICH

This is a sandwich with cooked chicken breast and bacon, lettuce

and tomato. They are layered between two, possibly three slices of

toasted bread with mayonnaise. This was quite fashionable in New York,

and was a favorite with the Duke and Duchess of Windsor.

FROM THE BERGHOFF CAFE COOKBOOK:

"There are at least three histories of the original club house

sandwich, which consisted of cooked chicken breast, bacon, sliced

tomatoes, and crisp lettuce layered between two-or three-slices of bread.

One version is that in 1894, the club sandwich was created in the kitchen

of the Saratoga Club-House, Saratoga Springs, New York. A second

version is that it was created by an anonymous very hungry man who

came home late and, while making himself some toast, searched the

pantry-he found bacon, cold chicken, tomato, lettuce, and mayonnaise-

and put these leftovers between his toast. Yet a third version suggests it

was a two-decker sandwich that originated aboard double-decker club

cars traveling between New York and Chicago in the 1930s and '40s. And

the late James Beard added his two cents, declaring that the two-decker

52
original club house sandwich was one of the great sandwiches of all

times-but that a three-decker was a horror." Carlyn Berghoff the berghoff

cafe cookbook Try their recipe for berghoff's club sandwich

FINGER SANDWICHES FOR TEA

The origin of the mid-afternoon tea is credited to Anna, the

Duchess of Bedford, who conquered the weak feeling at four in the

afternoon by having tea and breadstuffs. In time she invited friends and

the tea party was born. 1840 is the given date for this historic moment,

and by 1880, the country was following the Duchess' lead, and tea shops

were in vogue.

There are a few caveats for tea sandwiches or finger sandwiches:

choose thinly sliced, sandwich bread of a tight grain; use a thin layer of

butter to seal the bread from the moist ingredients; cut away all crusts.

(Please read more in our article about high tea and low tea.

HOT BROWN SANDWICH

The Hot Brown is an open-faced sandwich made from turkey,

bacon, pimientos, and Mornay sauce. The sandwich is place under the

broiler to melt the cheese. Chef Fred K. Schmidt at the Brown Hotel in

Louisville, Kentucky, created The Hot Brown sandwich in 1926. In the

53
1920s, the Brown Hotel drew over 1,200 guests each evening for its

dinner dance. The band played steadily, the dancers grew hungry. At

midnight, when the band took its break, the crowd headed for the

restaurant to eat. Chef Schmidt delighted his guests (and prepared them

for more dancing) by creating the Hot Brown. Today the Hot Brown

sandwich is still a Louisville favorite and still the signature dish of the

Camberley Brown Hotel.

THE HOT DOG

Though the hot dog is a classic invention of its own, it must be

included here as it conforms to Webster's definition. Controversy

surrounds the origin of the hot dog. Who really created the first hot dog?

Although the city of Frankfurt, Germany lays claim to being the origin of

the first frankfurter in 1852, some argue that Johann Georghehner, a

butcher from Coburg, Germany created the first frankfurter as early as the

1600s.

Several legends surround the American hot dog. Some claim that

the first stall selling hot dogs was in Coney Island in 1916, others shout,

no, the St. Louis World Fair of 1904 was the starting point, while yet

others claim it was first sold by a food concessionaire named Harry

Stevens at New York's Polo Grounds, the home of the New York Giants,

54
in the early 1900s. Whatever the truth of its origins, the hot dog is forever

allied with the American baseball game.

The name appears to be credited to the cartoonist TA (Tad) Dorga

who drew the oddly presented sausage as dachshunds in buns, and called

them hot dogs because he couldn't spell frankfurter. Another variant says

that around 1894-95, students at Yale University began to refer to the

wagons selling hot sausages in buns as dog wagons. One such wagon was

nicknamed "The Kennel Club." It was only a short step from this campus

use of dog to hot dog, and this fateful move was made in a story in the

issue of the Yale Record for 19 October 1895, which ended, "They

contentedly munched hot dogs during the whole service." Fittingly, July

is National Hot Dog Month. Statistics say that the average American eats

60 hot dogs a year.( To cook and dress hot dogs, please read our article

hot dogs.

MONTE CRISTO

The Monte Cristo Sandwich has creative variations from one

restaurant to another. The basic sandwich is made of two slices of white

bread with ham, turkey, or chicken, and a slice of cheese. It is then dipped

in beaten egg and fried in butter. A classic Monte Cristo sandwich should

come with a side of jelly to dip it in. The original grilled cheese

55
sandwich, this consisted of Gruyere cheese and lean ham between two

slices of crustless bread, fried in clarified butter. It was originally served

in 1910 in a Paris cafe. This sandwich is still a popular snack or casual

meal throughout France and Switzerland in most bars and cafes.

MUFFULETTA

The muffuletta is a specialty of the French Quarter of New

Orleans. It could be called olive salad on bread. Despite the name 'French'

this is a gift of the Italian immigrants who settled in New Orleans. To be

authentic, it should be served on a round 10-inch roll, at room

temperature. It is frequently called simply a 'Muff.'

PHILADELPHIA CREAM CHEESE STEAK

CONTRIBUTED BY CRAIG TIANO

The Philadelphia Cheese Steak is a long-roll sandwich filled with

chopped pieces of fried chip steak smothered in melted cheese. It's fame

easily surpasses the Cubano and 'Beef on Wick' sandwiches you've

included. I've seen it on menus in the Caribbean, Italy, and Scotland!

This sandwich has well documented legends. The story goes that

the original cheese steak was made by a hot dog vendor (Pat Olivieri)

56
who got tired of having hot dogs for lunch. One of his regulars smelled

the steak and onions and asked if he could have some, too. That's the

legend. Today, the descendents of Pat operate Pat's in the heart of South

Philadelphia. The original Philly steak didn't have cheese. That came

later. Pat's serves what they call the "original", made with chip steak and

cheese whiz on a crusty italian roll. If you want onions, you have to order

"wit" (as in "Cheese steak wit"). Across the street is the rival Geno's.

Geno's makes their Cheese steak with american cheese, unless you ask

for provolone. They do NOT use cheese whiz. If you want onions, you

ask for a "Cheese steak with onions". If you ask for a "Cheese steak wit",

they'll politely correct your pronunciation of the word "with". At both,

you can ask for it "scooped", which means they'll pull out virtually all of

the soft interior of the roll. I, personally, don't like it that way. When you

scoop, you usually end up with ketchup/pizza sauce and grease making

the roll so soft that it requires you to eat it very quickly for fear that it'll

fall apart. With the size of an average cheese steak being easily 1/2

pound+ of meat plus a roll and cheese, it's not something to scarf down! I,

personally, prefer the Pizza Steak, a variety of cheese steak which

includes provolone cheese cooked with the steak, the steak/cheese put

into the roll, pizza sauce poured in, and then topped with mozzarella and

put under the broiler until the mozzarella bubbles and the roll gets a bit

crispier.

57
PITA

Pita, the ingenious pocket bread, is of Middle Eastern origin, and is

today popular in Israel, Greece, Lebanon, and many Arab countries. This

ingenious bread is a pouch as well as an absorptive dough. It both carries

food and soaks up juices and flavorings. It has been added to diets

worldwide as a lunchtime staple.

RUNZA

This is a specialty from Nebraska, similar to the bierock mentioned

above. It also has its roots in the German and Russian, and is a yeasted

pocket bread stuffed with beef, sauerkraut, onion and seasonings.

OPEN SANDWICHES

Open sandwiches make use of only one kind of bread with the

filling on top. The slices of white bread can be cut into squares, tri¬angles

or rounds. Butter is spread lightly on top and pieces of cheese or meat

fillings is placed on top. They may be gar¬nished with slices of carrots,

raisins, pickles and the like to make them more attractive. Open

sandwiches are similar to canapes. They make use of biscuits, cookies or

toasts instead of using breads.

58
PLAIN SANDWICHES

A plain sandwich is made up of two slices of bread, preferably a

day-old bread, toasted if desired, and on which butter can be readily

spread. Its crusts may or may not be removed, depending upon your

preference. Butter, mayonnaise or a prepared sandwich spread may be

used as lining to prevent the bread from absorbing moisture from the

filling. Besides preventing the bread from becoming soggy, the spread

also adds flavor and nutrients. Moreover, it ensures that the bread and the

filling will stick together.

PINWHEELS SANDWICHES

Pinwheels are made of cream bread cut lengthwise, about 3/8 inch

thick. Fresh cream bread is preferable because they are easy to roll and

will not crack. Trim crusts and flatten long slices with rolling pin. Spread

bread with softened butter or margarine and your choice of any smooth

filling, like creamed cheese, marmalades, cheese pimiento, peanut butter,

jams and jellies. Smooth filling are ideal for pinwheel sandwiches,

because they

do not have bulk and can be spread thinly. Place sweet pickles or

several stuffed olives at the end of slice. Roll up bread like a jelly roll.

Wrap each rolled sandwich individually and chill for several hours or

59
until they are firm. When ready to serve, unwrap the rolled sandwiches

and cut into 1/2 inch slices. Use a sharp knife or a bread knife so the

sandwiches are cut clear and neat. Arrange and serve them on a platter.

Garnish if needed.

CLOSED TEA SANDWICHES

Closed tea sandwiches may be made ahead of time and frozen.

They should be removed from the freezer at least three hours before they

are to beserved.

Remove the crusts of a day-old bread. With cooky cutters of

various shapes and sizes, cut as many pieces as possible from one slice.

Squares, rectangles and oblongs add to the variety. Save the scraps and

crusts for crumbs. For each sandwich, spread butter on one piece of bread

and filling on the other. Top the filled side with the buttered side. Place in

waxed paper or in a clean damp towel and place in an airtight container to

freeze.

60
RIBBON SANDWICHES

Colored cream bread is suitable for ribbon sandwiches. Al¬ternate

3 slices each of pink and green bread with one or more fill¬ings spread

between slices. Press together stack of slices and then trim crusts. Wrap

and chill for several hours. When ready to serve, cut into 1/2 inch slices.

MOSAIC SANDWICHES

An alternate color of slices of bread is preferable for this type of

sandwich.

The initial step is similar to that of the rib¬bon sandwiches,' Press

together stack of slices and then trim crusts. Wrap and chill for several

hours. Cut about 1/2 inch wide. Spread cut sides of rib¬bons with fillings.

Stack 3 ribbon sandwiches so that green and pink sections alternate.

Wrap and chill for several hours. Slice about 1/2 inch thick into

checkerboard sandwiches immediately after removing from refrigerator.

These are some¬times called checkerboard sandwiches because of the

alternate squares of green and pink bread.

61
SOME THINGS TO REMEMBER IN MAKING

SANDWICHES

1. When cutting bread, keep slices together in pairs so that they

will fit together.

2. Have butter, margarine, or spread at room temperature so that it

will spread without tearing the bread. Cream if necessary. Spread very
thin.

3. Certain eating practices also affect the type of sandwich filling.

Some prefer the more expensive fillings like chicken, luncheon meat,
corned beef, and sausages while others prefer simple fillings like egg,
tuna and cheese.

4. Bread may also be multilayered with one or more types of filling

as in clubhouse sandwich.

5. Different colors of bread can be combined together and sliced

differently to make interesting designs for the sandwich.

6. Apply spread on bread evenly to prevent sogginess. Then put in

the prepared filling.

7. Vary serving of sandwiches by using different kinds of bread,

fillings and by cutting them into different shapes.

62
 DIFFERENT TYPES OF BURGERS

1. Pepperoni Pizza Burger: grilled burger covered with pepperoni,

Mozzarella cheese and pizza sauce.

2. Verde Burger: grilled ground beef mixed with seasoned garlic,

topped with piquant Italian Verde sauce made with parsley, onions

and capers.

3. Classic Burger: hamburger with ketchup, mustard and pickles.

4. Greek Burger: topped with herbed Feta cheese, black olives and

onions.

5. Hickory Burger: beef patty covered with cheddar cheese, bacon

and hickory barbecue sauce.

6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with

Mozzarella cheese, diced tomatoes and pizza sauce, and topped

with pepperoni and bacon.

7. Caesar Burger: ground beef seasoned with garlic and black pepper,

on a crusty roll, accented with Caesar dressing, romaine lettuce and

avocado slices.

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8. Brocco Burger: ground beef patty dressed with a blend of melted

Cheddar cheese and cooked broccoli.

9. Gyro Burger: hamburger topped with white onions, tomatoes and

yogurt cucumber dressing.

10. Barbecue Burger: ground beef grilled with a tangy barbecue sauce

and hot peppers.

11. Onion Burger: grilled ground beef seasoned with dried onion soup

mix, and blanketed with grilled and raw onions.

12. Bistro Burger: ground beef covered with caramelized onions, Brie

cheese and crisp bacon, served on a walnut bun.

13. Blue Moon Burger: grilled burger topped with Bleu cheese,

sautéed mushrooms, lettuce and tomato served on an onion bun.

14. Bao-Wow Burger: chili seasoned ground beef served on a Chinese

Bao bun with soy-ginger mayonnaise and Asian slaw on the side.

15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and

Monterey Jack cheese on a flavorful beef patty.

16. Chicago Burger: grilled beef burger with sweet relish, chopped

onion, ketchup, mustard and hot peppers.

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17. French Bistro Burger: hamburger adorned with walnuts, Gruyere

cheese and garlic mustard mayonnaise, on a French roll.

18. Sticky Burger: grilled burger spread with peanut butter, bacon and

Jack cheese.

19. Five-Spice Burger: ground beef seasoned with Chinese five-spice,

grilled, and served with a soy-ginger sauce.

20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella

cheese and pizza sauce covered with sliced black and green olives.

21. Shrimpy Burgers: mini grilled burgers decorated with cream

cheese, ****************tail sauce and chopped shrimp.

22. Rowdy Reuben Burger: grilled beef patty smothered with melted

Swiss cheese, thousand island dressing and zesty coleslaw, served

on marble rye.

23. Earth & Turf Burger: grilled ground beef, beneath a golden porcini

mushroom sauce with grilled zucchini squash and sweet red bell

peppers.

24. Egg Burger: a lean ground beef patty paired with a fried or

scrambled egg.

65
25. Thai-Cobb Burger: grilled ground beef served with avocado,

tomatoes and bean sprouts, accented with a light peanut dressing.

26.Horseradish-Garlic Burger: topped with onions, garlic and

horseradish.

27. Stroganoff Burger: ground beef patty dressed with sour cream,

grilled onions, Swiss cheese, lettuce and tomato, served on a fresh

wheat bun.

28. Trattoria Burger: grilled beef burger layered with roasted red bell

peppers, pesto mayonnaise, and Mozzarella cheese, served on

focaccia bread.

29. Peking Burger: mix ground beef with a dash of Peking marinade,

and grill. Serve topped with julienned mixed greens and an Asian

flavored plum vinaigrette. (Marinade: hoisinsauce, minced garlic,

grated ginger, Chinese five-spice, salt and black pepper.)

30. Spicy Burger: jack cheese melted on a lean ground beef burger

with jalapeno peppers and onions.

31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced

ham, Swiss cheese and Dijon mustard.

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32. Burger Al Forno: ground beef seasoned with robust Italian

seasonings, fresh garlic, and rosemary, served with a golden

Parmesan crust.

33. Garlic Burger: garlic powder mixed into ground beef, grilled,

topped with garlic cheese and a dollop of garlic mayonnaise.

34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper,

corn, white vinegar, ground red pepper, salt and green onions.)

35. The Beefster: grilled hamburger patty topped with roast beef,

horseradish and Muenster cheese, served on an onion roll.

36. Milanese Burger: ground beef patty lightly coated with bread

crumbs, Parmesan cheese and oregano, pan fried till done.

Accented with watercress sprigs and vinaigrette.

37. Simple Cheeseburger: ground round burger layered with your

choice of Wisconsin cheese.

38. Big Island Burger: hamburger stuffed with Mozzarella cheese,

covered with Canadian bacon and pineapple.

39. Taco Burger: topped with shredded lettuce, tomato, sour cream,

and black olives.

67
40. Breakfast Omelette Burger: grilled ground beef patty piled high

with diced ham, Cheddar cheese, mushrooms and green peppers,

served on a toasted English muffin.

41. Walla Walla Burger: hamburger pan fried in sweet & sour chutney

made with sauteed white onions, raisins, mustard seed and Marsala

wine. Served on thick sliced Texas toast.

42. German Classic: grilled burger with aged Cheddar cheese and

Dusseldorf mustard.

43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce,

tomato, hot pepper mayonnaise, served on a sesame seed bun.

44. Chili Burger: Hearty beef burger hidden beneath your favorite

homemade chili and shredded cheese.

45. Kalamata Burger: chopped green & Greek Kalamata olives mixed

with cream cheese spread on a grilled hamburger.

46. Lucky Burger: grilled beef burger on sesame rye bread, layered

with hot-sweet mustard, prepared horseradish, sharp Cheddar,

green apple slices, red apple slices and sliced almonds.

47. Pinwheel Burger: different colored, quartered cheese slices

arranged in a pinwheel design melted atop a grilled burger.

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48. Santa Fe Burger Asada: grilled ground beef brushed with chili

puree, placed on a torta bun with bean dip, guacamole and sour

cream.

49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and pizza

sauce stuffed into a grilled hamburger.

50. North Woods Burger: grilled ground beef stuffed with a wild

mushroom sauce featuring shiitake, chanterelle, oyster and

hedgehog mushrooms. Enhance with yellow and red bell peppers.

51. Cajun Burger: seasoned ground beef grilled with Cajun spices and

spiced up with Jalapeno cheese, chili mayonnaise and pico de gallo

sauce.

52. Black Jack Burger: melted jack cheese over a Cajun blackened

beef burger, served on a sesame bun with Creole mayonnaise,

onions and tomatoes.

53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce
between two thin beef patties.

54. The Gouda Burger: sliced Gouda cheese and grilled zucchini atop a
grilled hamburger.

55. Simple Twist Burger: lean ground beef patty served with a slice of
tomato and grated Asiago cheese on a hard roll.

69
 TYPES OF PUDDING

Pudding may be served with toppings such as fresh fruit and

whipped cream

Pudding most often refers to a dessert, but may also refer to a

savory dish.

In the United States, pudding characteristically denotes a sweet

milk-based dessert similar in consistency to egg-based custards, though it

may also refer to other types such as bread and rice pudding.

In the United Kingdom and some Commonwealth countries,

pudding refers to rich, fairly homogeneous starch- or dairy-based desserts

such as rice pudding and Christmas pudding, or, informally, any sweet

dish after the main course. The word is also used for savory dishes such

as Yorkshire pudding, black pudding, suet pudding and steak and kidney

pudding.

The word pudding is believed to come from the French boudin,

originally from the Latin botellus, meaning "small sausage," referring to

encased meats used in Medieval European puddings.[1]

70
 BAKED, STEAMED AND BOILED

PUDDINGS

The original pudding was formed by mixing various ingredients

with a grain product or other binder such as butter, flour, cereal, eggs,

suet, resulting in a solid mass. These puddings are baked, steamed or

boiled.

Depending on its ingredients such a pudding may be served as a

part of the main course or as a dessert.

Boiled pudding was a common main course aboard ships in the

Royal Navy in the 18th and 19th centuries. Pudding was used as the

primary dish in which daily rations of flour and suet were prepared.

SUET PUDDING

Steamed pies consisting of a filling completely enclosed by suet

pastry are also known as puddings. These may be sweet or savory and

include such dishes as steak and kidney pudding.

71
 CREAMY PUDDINGS

INSTANT DESSERT PUDDING

The second and newer type of pudding consists of sugar, milk, and

a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to

create a sweet, creamy dessert. These puddings are made either by

simmering on top of the stove in a saucepan or double boiler or by baking

in an oven, often in a bain-marie. These puddings are easily scorched on

the stovetop, which is why a double boiler is often used; microwave

ovens are also now often used to avoid this problem and to reduce

stirring.

Creamy puddings are typically served chilled, but a few, such as

zabaglione and rice pudding, may be served warm. Instant puddings do

not require boiling and can therefore be prepared much quicker. Kraft

Foods, under its gelatin dessert brand Jell-O, is the primary producer of

pudding mixes and prepared puddings in North America.

This pudding terminology is common in North America and some

European countries such as the Netherlands, whilst in Britain egg-

thickened puddings are considered custards and starch-thickened

puddings called blancmange.

72
 LIST OF TYPES OF PUDDING

Illustrations from Isabella Beeton's Mrs Beeton's Book of

Household Management, 1861

BAKED, STEAMED AND BOILED PUDDINGS

SAVORY

 Batter puddings, including Yorkshire pudding and popovers

 Black pudding

 Boudin

 Cheese pudding

 Corn pudding

 Goetta

 Groaty pudding

 Haggis

 Hog's pudding

 Kig ha farz, a peasant dish of buckwheat flour pudding and meats

73
  Kishke

 Kugel

 Liver pudding, also known as liver mush, common in the southern United

States

 Pease pudding

 Pennsylvania Dutch hog maw

 Polenta (ma˘ma˘liga˘, cornmeal mush)

 Red pudding

 Scrapple

 Spoon bread, common in the southern United States and is made

with white cornmeal.

 Steak and kidney pudding

 White pudding

74
 RICE PUDDING

"Rice pudding is how God intended us to eat rice," my father

announced when I mentioned I was thinking about making some. Well

that settled it, rice pudding it would be. With a little investigation, I found

that there are two basic ways to make rice pudding - baking or boiling.

Then there is my dad's way, which is take some cold white rice, add some

cream, sugar, and cinnamon. Mix and eat. Dad has been making rice

pudding this way my whole life, but dad's method has never appealed to

me that much, so boiling or baking it would have to be. The first recipe I

tried called for 3/4 cup of heavy cream for a recipe that only served 2

people. Yikes! Too rich, couldn't eat it. (Ever notice that recipes 20 years

and older can be a bit heavy on the cream and butter?) A couple of

adjustments later, I settled on this recipe, using the boiling method. It is

especially tasty with raisins.

75
RICE PUDDING RECIPE

INGREDIENTS

 2 1/2 cups (600 ml) of whole milk

 1/3 cup (66 grams) of uncooked short grain white rice

 Pinch of salt

 1 egg

 1/4 cup (50 grams) dark brown sugar

 1 teaspoon of vanilla extract

 1/4 teaspoon of cinnamon

 1/3 cup (40 grams) raisins

METHOD

1. In a medium-sized, heavy-bottomed saucepan, bring the

milk, rice and salt to a boil over high heat. Reduce heat to

low and simmer until the rice is tender, about 20-25 minutes.

76
 Stir frequently to prevent the rice from sticking to the bottom

of the pan.

2. In a small mixing bowl, whisk together egg and brown sugar

until well mixed. Add a half cup of the hot rice mixture to

the egg mixture, a tablespoon at a time, vigorously whisking

to incorporate.

3. Add egg mixture back into the saucepan of rice and milk and

stir, on low heat, for 10 minutes or so, until thickened. Be

careful not to have the mixture come to a boil at this point.

Stir in the vanilla. Remove from heat and stir in the raisins

and cinnamon.

Serve warm or cold.

77
 DIFFERENT TYPE OF JUICE NAME

juice, tomato juice, vegetable juice, apple juice, white grape juice,

pineapple juice, grape juice, cranberry juice, orange juice, passion fruit

juice, strawberry juice, peach juice, fruit punch, watermelon juice,

orange juice, grape fruit juice, apple juice, tomato juice, veg. juice,

grape juice, white grape juice, carrot juice, plum juice, apple raspberry

juice, cranberry juice..ect.

 Pineapple Juice

 Passion Orange Juice

 Guava Juice (hawaii)

 Lilikoi Juice (hawaii)

 Orange Juice

 Pear Nectar

 Guava Orange Juice

 Papaya Nectar (Hawaii)

78
 Cranberry Juice

 Strawberry Kiwi Juice

 Grape (White or Red)

 Grapefruit Juice (Pink or Yellow)

 orange juice

 pineapple juice

 grapefruit juice

 strawberry juice

 soursop juice

 carrot juice

 beetroot juice

 pumpkin juice

 Apple Juice

 Orange Juice

79
  Pinapple Juice

 Pumpkin Jucie

 Grape Fruti Jucie

 Strawberry-Cranberry Jucie

 Tomato Juice

 Cranberry Jucie

 Pear Juice

 Plum Juice

That is all i can think of Good Luck ~Bubbles~

 apple juice,

 grape juice,

 grapefruit,

 fruit punch,

 v8 fusion juices,

80
  tomato juice,

 pineapple,

 cranberry

how about all the fruits in the world can be juices. you have whole

variety of selection. By the way "durian" can turn in to juice

 orange juice

 grape juice

 white grape juice

 apple juice

 pineapple juice

 fruit punch

 grapefruit juice

 white cranberry juice

 cranberry juice

 lemon juice

81
 DIFFERENT TYPES OF ICE CREAM

There are many different forms that ice cream can be found in.

Here are a few with short definitions. (Click on the work to see a picture

example)

FRIED ICE CREAM

Made by taking a scoop of deep-frozen ice cream (frozen well

below the standard temperature at which ice cream is generally kept),

possibly rolling it in egg, then rolling in cornflakes or cookie crumbs, and

then briefly deep frying -- the extremely low temperature of the ice cream

prevents it from melting while being fried.

SORBET

A frozen dessert similar to a frappe, usually made from fruit juice

and having a mushy consistency.

82
SOFT SERVE

Soft serve is a frozen dessert that is dispensed from a machine

instead of served by hand. Also called Soft ice cream, it was invented by

a chemical research team in Britain that discovered a method of doubling

the amount of air in ice cream, which allowed manufacturers to use less

of the actual ingredients, thereby reducing costs

FREEZE DRIED

a dehydrated brick of ice cream that is always ready to eat, with no

need to freeze. Freeze drying, removes water from the ice cream by

lowering the air pressure to a point where ice shifts from a solid to a gas.

The ice cream is placed in a vacuum chamber and frozen until the water

crystallizes. The air pressure is lowered, creating a partial vacuum,

forcing air out of the chamber; next heat is applied, vaporizing the ice;

finally a freezing coil traps the vaporized water. This process continues

for hours, resulting in a perfect freeze-dried ice cream slice.

GOOD OLD REGULAR ICE CREAM

a frozen dessert made from dairy products such as cream,

combined with flavorings and sweeteners such as sugar. This mixture is

cooled while stirring to prevent large ice crystals from forming.

83
 THE 15 MOST POPULAR ICE CREAM

FLAVORS

Vanilla, 29%

 Chocolate, 8.9%

 Butter pecan, 5.3%

 Strawberry, 5.3%

 Neapolitan, 4.2%

 Chocolatechip, 3.9%

 Frenchvanilla, 3.8%

 Cookiesandcream, 3.6%

 Vanillafudgeripple, 2.6%

 Pralinepecan, 1.7%

 Cherry, 1.6%

84
 Chocolatealmond, 1.6%

 Coffee, 1.6%

 Rockyroad, 1.5%

 15. Chocolate marshmallow, 1.3%

 All others, 23.7%

85
 MILK SHAKES

.Milk Shakes are a thick, rich cold drink made with milk.

A good Milk Shake needs to be thick enough to give a little

resistance at first when you try to suck on it (some say it should be thick

enough to make you black out trying to suck it up.)

They are made from milk, flavouring syrup and / or fruit.

The addition of ice cream varies by geography.

In New England (including Massachusetts and Rhode Island), there

is no ice cream in Milk Shakes. In the UK, and even in New York City, a

Milk Shake can be just flavoured milk, with no ice cream.

In the rest of the world, outside the UK and New England, people

will get very cross if you try to serve them a milk shake with no ice

cream in it. To them, without ice cream, it is just flavoured milk, which

you ask for by specific name -- e.g. chocolate milk, banana milk,

strawberry milk, etc.

In New England, if ice cream is added, the drink is called

something other than a Milk Shake. In Rhode Island, it gets called a

"cabinet', with the name coming from the name of the square cabinet that

86
the mixers used to be in at soda fountain bars. In the rest of New England,

the drink with ice cream is called a "frappé" or a "velvet."

At home, you use a blender to make a Milk Shake. Purists insist,

though, that you want a proper milk shake machine which blends and

adds some air, but not so much as to make it frothy. The introduction of

some air helps to thicken it, and helps to make it light enough to suck

through a straw. To get it right, they say, you need the kind of blender

where the blending jug is left up into the blending blade on a spindle.

This allows you to tilt the mixing jugs as needed while the blades are

whirring. The blending jugs, usually stainless steel on the classic

machines, can be referred to as "mixing cans" or "malt cups."

More modern commercial Milk Shake machines have a container

inside them, where the milk and ice cream are kept in a semi-frozen mix.

Some classic names for types of Milk Shakes are:

 White Cow -- vanilla

 Shake One in the Hay -- strawberry

 Black and White -- vanilla ice cream and chocolate syrup

(Massachusetts)

87
 You can also buy Milk Shakes already made now in bottles in

chiller sections of supermarkets.

MCDONALD'S MILK SHAKES

McDonald's Milk Shakes were long rumoured to have no milk in

them, because they just called them "shakes." But while they have no ice

cream in them, they do contain milk. They are made by mixing milk with

the appropriate flavouring syrup and a shake mix of their own. The

ingredients are mixed up in refrigerated cabinets and dispensed from

there.

Part of the thickener mix contains carrageenan, a seaweed

thickener, but then many foods do nowadays. The carrageenan also helps

the frozen mix from turning into a solid block of ice.

The entire ingredient list for McDonald's Milk Shakes is: whole

milk, sucrose, non-fat milk solids, corn syrup solids, cream, guar gum,

sodium hexametaphosphate, carrageenan, imitation vanilla flavour,

cellulose gum.

88