SC - 100's and 1000's (was Re: upholstery)

[Glenda Robinson]

Mercedes,

100s and 1000s are the small globular multi-coloured ones. We call sprinkles
the longer, thinner sort (chocolate sprinkes are the other standard in the
Robinson house).

As Gwynydd said - fairy bread must be done on plain white bread with
margarine, though I've also had success with the whipped butter/oil spreads.
I sprinkle the 100s and 1000s over the top from a spoon.

Now I have a 'hankering' for some fairy bread! And I've just had a Tim Tam
<insert US member's jealous drooling here> for morning tea. I think I can
hold out till the kids come home from school - then I'll be able to justify
making fairy bread.

Oh yeah - and if you're making fairy bread properly, you'll be finding 100s
and 1000s scattered across the floor for weeks afterwards (second only in
longetivity to the small yellow stains from using tumeric)

(Sorry Gwynydd - I missed the cocktail post, so I didn't get the full story
before)

Glenda.
- ----- Original Message -----
From: "sdrake" <steldr at home.net>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, 16 August 2000 6:13
Subject: RE: SC - 100's and 1000's (was Re: upholstery)


> So - I'm confused - I thought that non-pareilles were the small globular
> (size of a pin head) multi-colored candies - like tiny dragees.  Then
there
> are the small round flat candies that look like the holes you get from a
> hole punch for paper - they have a texture like necco wafers, sort of -
what
> are those called??  Then there are jimmies or sprinkles - long and thin
and
> either multicolored or all chocolate which are kind of soft and are served
> on ice cream.  Which of these are 100's and 1000's??
>
> Mercedes
>
> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Sue Clemenger
> Sent: Tuesday, August 15, 2000 7:09 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - 100's and 1000's (was Re: upholstery)
>
>
> >From the other side of The Great Language Divide....
> I've always referred to them as "sprinkles." Also seen them called
> "nonpareils."  They show up everywhere here...some kinds of candy have
> them on top, they're often an optional topping for ice cream or frozen
> yogurt, as a topping for (iced) cookies or brownies or cakes, etc.
> They're colorful, although not much taste to them, IMHO.
> On the other hand..."fairy bread?"...weird! Is this the Aussie
> equivalent of pop tarts or something? <big grin>
> --Maire, holding out for brownsugarcinnamon (frosted, of course!)
>
> Lee-Gwen Booth wrote:
> >
> > ----- Original Message -----
> > From:  Leanna
> > > Pardon my ignorance, but what are 100's & 1000's?
> >
> > Sorry, I sometimes forget the language difficulties!  100's and 1000's
are
> > small round sprinkles.  They are a little hard to the bite, unlike
> "dollars"
> > (I think that this is a brand name - and, in fact, that may be true for
> > hundreds and thousands) which are small, long and very soft.  Basically,
> > they are tiny, multi-coloured (my mother tried to convince me years ago
> that
> > they were each individually painted - some years ago my Lady tried to
> > convince our daughter of a similar thing!) cachous.  They are used to
make
> > that children's party standard "fairy bread" - white bread and margarine
> > well sprinkled with 100's and 1000's and then cut into triangles (the
best
> > way to make sure that the bread gets well topped is to "butter" the
bread
> > and then push it down onto a plateful of sprinkles).
> >
> > Gwynydd (who has just remembered that she forgot to give a name for the
> > icecream and scotch cocktail.  Mum called it a "Don Pedro")
> >
> >
>
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> >
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SCA-Cooks".
> >
> >
>
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