SC - new book in the making

[allilyn@juno.com]

Elinor Fettiplace's Receipt Book, by Hilary Spurling, uses anise in white
biskit bread, and biskit bread, which turn out to be meringues.  

Someone else, whom i can't find at the moment, candies the anise seed to
use as after-dinner comfits.  Check the books which specialize in
banquets, with all the sweet dishes.

Redon, et al, The Medieval Kitchen, list it for Poached Pears in Spiced
Syrup, and Spiced Plum Mousse with Honey.

Regards,
Allison,     allilyn at juno.com


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