4 March - birthday information

In <20080304091507.886107335836765 RemoveThis @firedrake.org> Firedrake R wrote

>The hills are alive with the sound of ... music.... erm...
>Well, the sound of woodlice singing Happy Birthday, anyhow.
>Yes, it's the 4th of March, and that's Zodski, the Man from the MMB's
>birthday.
>Where did I put the woodlice-snuffers?
>Happy birthday, Zodski, the Man from the MMB.

Better get out the lactose-free cake recipe then...

Only joking! Have a very happy brithday, O top of the milk!

Beetle

MA, Cartographer, Bombardier, Weather Witch and Village Storekeeper
Selling atonal apples, and amplified heat, and Pressed Rat's
collection of dog-legs and feet. Coffee mornings a speciality.
Recently made a Dame of the Village by Our Princess!
 >> Stay informed about: 4 March - birthday information 

On Mar 4, 2008, at 4:15 AM, Roger Burton West wrote:

> The hills are alive with the sound of ... music.... erm...
> Well, the sound of woodlice singing Happy Birthday, anyhow.
> Yes, it's the 4th of March, and that's Zodski, the Man from the MMB's
> birthday.
> Where did I put the woodlice-snuffers?
> Happy birthday, Zodski, the Man from the MMB.

Happy Birthday Zodski!

Elizabeth
 >> Stay informed about: 4 March - birthday information 

--- Roger Burton West <roger.TakeThisOut@nospam.firedrake.org>
wrote:

> The hills are alive with the sound of ... music....
> erm...
> Well, the sound of woodlice singing Happy Birthday,
> anyhow.
> Yes, it's the 4th of March, and that's Zodski, the
> Man from the MMB's
> birthday.
> Where did I put the woodlice-snuffers?
> Happy birthday, Zodski, the Man from the MMB.
>
A very happy birthday to Zodski! Take the day
off--I'm off to purchase lots of dairy so obvious his
marketing has paid off. I've got bronchitis and want
strawberry ice cream to soothe my ravaged throat and
since the pharmacy hides out in the grocery store,
I'll be multi-tasking. Along with visiting the pet
store next door that has the exspensive cat food the
vet recommended for our "two tons of fur and purr".

Jackie

Jackie



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 >> Stay informed about: 4 March - birthday information 

--- anon2765.RemoveThis@firedrake.org wrote:

> In <20080304091507.886107335836765.RemoveThis@firedrake.org>
> Firedrake R wrote
>
> >The hills are alive with the sound of ... music....
> erm...
> >Well, the sound of woodlice singing Happy Birthday,
> anyhow.
> >Yes, it's the 4th of March, and that's Zodski, the
> Man from the MMB's
> >birthday.
> >Where did I put the woodlice-snuffers?
> >Happy birthday, Zodski, the Man from the MMB.
>
> Better get out the lactose-free cake recipe then...
>
> Only joking! Have a very happy brithday, O top of
> the milk!
>
Do you really have a good lactose-free cake recipe? I
ask with reason. I have a friend whose daughter is
deathly allergic to milk, as in travel with epi-pen
and get med-evacted to the specialty hospital allergic
and I think she'd like another recipe to add to the
"Ginny safe" collection.

Jackie


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Many Milk-free Happies!
Au Res.,
Paul
 >> Stay informed about: 4 March - birthday information 

In <20080304183439.766205179811553 RemoveThis @firedrake.org> Jackie wrote of my

>> Better get out the lactose-free cake recipe then...

>Do you really have a good lactose-free cake recipe? I
>ask with reason. I have a friend whose daughter is
>deathly allergic to milk, as in travel with epi-pen
>and get med-evacted to the specialty hospital allergic
>and I think she'd like another recipe to add to the
>"Ginny safe" collection.

It is my mother's recipe from war-time, when sometimes one had eggs (if one
was lucky) but no butter, and a cake was a good way to spread three or four
eggs round five people. I make it by choice as well as for my seriously
lactose-intolerant friend, though I may use butter-icing or a butter&sugar
mix in the middle if it is for me rather than her, and butter the tins
instead of olive-oiling them.

The lazy way to do this is with an electric mixing-bowl set-up (I have a
small Kenwood), but *not* a closed-top food-processor, which doesn't get
the egg-whites stiff enough even if one uses the egg-whisk attachment.

The 3-egg recipe is sometimes a bit flat, but during the war they used what
they had... Four is good.


It goes like this:

3/4/5 eggs
3/4/5 ounces of caster sugar
3/4/5 ounces of plain flour
(ie for 3 eggs, 3 ounces of the other two, and so on)

Two sandwich-tins for sponge-cake, (8" or a bit less across, 1" or a bit
more high, vertical sides) greased with olive oil and plain flour so they
don't stick.

Heat the oven to Gas Regulo Mark 5 (you'll have to work out what that means
in *your* oven: I don't know. Call it 'medium').

Separate the egg-whites into a mixing-bowl and whip them until they are as
stiff as a meringue.
Add the yolks one at a time and beat the mixture until it has gone lighter
in colour than the yolks.
Add the sugar gradually, whipping all the time.
Sift on the seived flour slowly and fold it in, to keep as much air in the
mixture as possible.

Divide the mixture evenly between the two tins, and put them on the middle
shelf of the hot oven for about 20 minutes -- slightly less for 3-egg cake,
slightly more for 5-egg..

The middle of each half should rise to about the top level of the tin, and
when it is cooked will be golden brown and won't sag if you prod it with a
forefinger, but feel bouncy.

Tip the two halves of cake out onto a griddle of some sort, let them cool,
use jam or a filling you know is 'safe' to hold them together, add icing to
the top, and serve.

Rather lighter than a classic 'Victoria' sponge, and I find them yimmy and
veryu simple to make once one has made one terrible mistake (mine was salt
instead of caster sugar, on one horrible occasion).


Good luck! We have eggs, caster sugar, plain flour and olive oil at the
Village Shop, as well as various jams for the filling and icing sugar for
the top, also eleven different food-colourants for the icing, some without
e-numbers.

Beetle

MA, Cartographer, Bombardier, Weather Witch and Village Storekeeper
Selling atonal apples, and amplified heat, and Pressed Rat's
collection of dog-legs and feet. Coffee mornings a speciality.
Recently made a Dame of the Village by Our Princess!
 >> Stay informed about: 4 March - birthday information 

--- anon2765 DeleteThis @firedrake.org wrote:

> In <20080304183439.766205179811553 DeleteThis @firedrake.org>
> Jackie wrote of my
>
> >> Better get out the lactose-free cake recipe
> then...
>
> >Do you really have a good lactose-free cake recipe?
> I
> >ask with reason. I have a friend whose daughter is
> >deathly allergic to milk, as in travel with epi-pen
> >and get med-evacted to the specialty hospital
> allergic
> >and I think she'd like another recipe to add to the
> >"Ginny safe" collection.
>
> It is my mother's recipe from war-time, when
> sometimes one had eggs (if one
> was lucky) but no butter, and a cake was a good way
> to spread three or four
> eggs round five people. I make it by choice as well
> as for my seriously
> lactose-intolerant friend, though I may use
> butter-icing or a butter&sugar
> mix in the middle if it is for me rather than her,
> and butter the tins
> instead of olive-oiling them.
>
> The lazy way to do this is with an electric
> mixing-bowl set-up (I have a
> small Kenwood), but *not* a closed-top
> food-processor, which doesn't get
> the egg-whites stiff enough even if one uses the
> egg-whisk attachment.
>
> The 3-egg recipe is sometimes a bit flat, but during
> the war they used what
> they had... Four is good.
>
>
> It goes like this:
>
> 3/4/5 eggs
> 3/4/5 ounces of caster sugar
> 3/4/5 ounces of plain flour
> (ie for 3 eggs, 3 ounces of the other two, and so
> on)
>
> Two sandwich-tins for sponge-cake, (8" or a bit less
> across, 1" or a bit
> more high, vertical sides) greased with olive oil
> and plain flour so they
> don't stick.
>
> Heat the oven to Gas Regulo Mark 5 (you'll have to
> work out what that means
> in *your* oven: I don't know. Call it 'medium').
>
> Separate the egg-whites into a mixing-bowl and whip
> them until they are as
> stiff as a meringue.
> Add the yolks one at a time and beat the mixture
> until it has gone lighter
> in colour than the yolks.
> Add the sugar gradually, whipping all the time.
> Sift on the seived flour slowly and fold it in, to
> keep as much air in the
> mixture as possible.
>
> Divide the mixture evenly between the two tins, and
> put them on the middle
> shelf of the hot oven for about 20 minutes --
> slightly less for 3-egg cake,
> slightly more for 5-egg..
>
> The middle of each half should rise to about the top
> level of the tin, and
> when it is cooked will be golden brown and won't sag
> if you prod it with a
> forefinger, but feel bouncy.
>
> Tip the two halves of cake out onto a griddle of
> some sort, let them cool,
> use jam or a filling you know is 'safe' to hold them
> together, add icing to
> the top, and serve.
>
> Rather lighter than a classic 'Victoria' sponge, and
> I find them yimmy and
> veryu simple to make once one has made one terrible
> mistake (mine was salt
> instead of caster sugar, on one horrible occasion).
>
>
> Good luck! We have eggs, caster sugar, plain flour
> and olive oil at the
> Village Shop, as well as various jams for the
> filling and icing sugar for
> the top, also eleven different food-colourants for
> the icing, some without
> e-numbers.
>

Thanks! It sounds intriguing. I might make it for
week one weekend. We're down a Sunday librarian and
"saving money" by not hiring a new one, probably until
the next fiscal year (July 1st), so to make do,
they're rotating in the regular staff as "specials"
and I've been trying to bake something to make them
feel welcome and wanted. Your cake may just be the
trick for something different.

Jackie



____________________________________________________________________________________
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 >> Stay informed about: 4 March - birthday information 

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In <20080305090951.135093746547685.DeleteThis@firedrake.org> Firedrake R wrote:

>Beetle was helpful:
>
>>Heat the oven to Gas Regulo Mark 5 (you'll have to work out what that means
>>in *your* oven: I don't know. Call it 'medium').
>
>375 Fahrenheit, medium-polite haroosh ("please go away o kniggit as I am
>trying to have a nap"), or 191 Celsius.

I said 'in *your* oven' deliberately, because the careful charts I made
when I got an electric oven to replace the gas one I was accustomed to,
using the (various!) equivalents I found in several cookery books, have
turned out not to be entirely helpful.

I can say that if you cooked it at 191 for twenty minutes in my
fan-assisted oven marked from zero to 250 it would probably incinerate.
This is a matter for personal experiment with your individual oven, alas.
You may want to find the exact temperature by trial and error, or you may
want to find the exact time by checking every couple of minutes after ten
minutes.

On an English fan-assisted over marked in this way, I have found 170 to be
'hot' by Mrs. Beeton (1923) standards.

Beetle

MA, Cartographer, Bombardier, Weather Witch and Village Storekeeper
Selling atonal apples, and amplified heat, and Pressed Rat's
collection of dog-legs and feet. Coffee mornings a speciality.
Recently made a Dame of the Village by Our Princess!
 >> Stay informed about: 4 March - birthday information 

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In article <20080305121316.0260960351015491 RemoveThis @firedrake.org>,
roger+abth200803@nospam.firedrake.org (Roger Burton West) wrote:

> Fair enough. Fan-ovens are an entirely different breed of earwig,
> certainly. Regulo is defined to be a temperature scale, though, so
> what
> this really means is that temperature alone is not a sufficient
> determinant of cooking conditions.

So for fan assisted you need a negative wind-chill fudge.

--
To reply email rafe, at the address cix co uk
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In <memo.20080305132250.1396D RemoveThis @rafecupl.merula.co.uk> Rafe suggested

>In article <20080305121316.0260960351015491 RemoveThis @firedrake.org>,
>roger+abth200803@nospam.firedrake.org (Roger Burton West) wrote:
>
>> Fair enough. Fan-ovens are an entirely different breed of earwig,
>> certainly. Regulo is defined to be a temperature scale, though, so
>> what
>> this really means is that temperature alone is not a sufficient
>> determinant of cooking conditions.
>
>So for fan assisted you need a negative wind-chill fudge.

Are you speaking as a fan there, Rafe?

Beetle

MA, Cartographer, Bombardier, Weather Witch and Village Storekeeper
Selling atonal apples, and amplified heat, and Pressed Rat's
collection of dog-legs and feet. Coffee mornings a speciality.
Recently made a Dame of the Village by Our Princess!
 >> Stay informed about: 4 March - birthday information 

In article <20080305135848.1392273510146.RemoveThis@firedrake.org>, anon2765.RemoveThis@firedrake.org ()
wrote:

> >So for fan assisted you need a negative wind-chill fudge.
>
> Are you speaking as a fan there, Rafe?

Presses switch
Detects absence of whirring noise
Err, no?

--
To reply email rafe, at the address cix co uk
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