SC - Collapsible Tudor house plans??

[rhiannon@madcelt.com]

Henry of Maldon asked for snark recipes. So here goes:

from *The Kelowna Hospital Women's Auxiliary Cook Book* compiled and
published by the Kelowna Hospital Women's Auxiliary, Kelowna, B.C., November
1936:

"SNARK PIE

2 cups flours
3/4 cup shortening
2 tablesp. water
1/4 teasp. salt
2 1/2 teasp. baking powder

Mix ingredients as for pastry. The pastry is extremely short, and should be
baked on the bottom of a large pie plate, cooled, and removed by loosening
edges and inverting on another plate.

SPICED CREAM FILLING

3 cups milk
3 large or 4 small eggs
1/2 cup sugar
7 tablesp. flour
3/4 teasp. cinnamon
1/2 teasp. nutmeg
1/8 teasp. cloves
1/2 teasp allspice
1 cup cream

Mix sugar, flour, and spices, smooth to a paste with 1/2 cup milk. Scald
remaining milk in a double boiler, and cook until thickened, stirring it
constantly. Then remove from stove, add beaten yolks, and cook over hot
water for three or four minutes. Cool for ten minutes, and fold in lightly
the stiffly-beaten egg whites. Cool to room temperature, pour into pie
crust, and just before serving cover pie with cup of cream, whipped, and
seasoned with a pinch of salt, 2 teasp. sugar, and 1/2 teasp. vanilla. Very
good."

I can testify to the "very good", as this is a family favourite. I've never
been able to get my mother to say when she adds the snark; I suppose you
just use your judgement. And, anyhow, that's not the difficult part. First
catch your snark . . and make sure it's not a boojum!

Yours culinarily,
Francesco Sirene

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