Lowrywrites.com

 Hey it’s Chris,   One week before the last week of summer.   So far, 2020 has been a bag of tricks.   Plague. Fires. Riots. A double hurricane.   I watched LOST IN SPACE on Netflix not so long ago and thought, man, what a cascade of complications.  (The first episode is a master study of building problem upon problem in a plot!)   Then 2020 happened and I thought, geez, who the hell is writing this year?!?   We still have four months to go and I’ve got 40 plans for you, but I’m starting to think about Christmas.   What’s happening between now and then?   What else can complicate the plot?   Rigged elections? Urban warfare on the streets? Genetic mosquitos released in the Everglades carrying tracking chips to modify our DNA?   The prepper bone in my body is quivering, thinking it’s time to refresh the stockpile of rice and beans and add a few more rounds to the old ammo dump.   But then I read about Amazon.   Love ‘e...

  STRAWBERRY TARTLETS     Work into a dough ½ pound of flour, ¼ pound sugar, 1 tablespoonful of butter, 2 whole eggs, and a little salt.   Cut the dough to oval or round tartlet forms, have them baked in moderate oven, and after they are cooled down fill out the bottom of the tartlets with custard (Crème Patissière).  Cover the cream entirely with a layer of selected fresh whole strawberries, and apply, with a decorating brush, lightly diluted red currant jelly; spray the top with finely chopped pistachio nuts.    

  SUPRÊME OF CHICKEN    Take the breast of a four-pound roasting chicken (stuff very lightly with a filling made of chicken, cream and fresh mushrooms mixed with white of egg) and have it poached in butter and chicken broth.  After being done remove the suprême and have the sauce reduced to one-quarter of its volume, then incorporate first one tablespoonful of sweet butter and add six finely chopped French shallots, one-half glass of white wine, two spoonsful of brown sauce (demi-glacé), season well with pepper and salt, let it cook for about three minutes, and strain through fine sieve.   Dish suprême on a fried canape cut to shape and sauce it.    

  BRAN MUFFINS   Judge Lindsey’s favorite recipe is one for Bran Muffins, as follows:       1 pint milk     1 egg     ½ pound wheat flour     ¾ pound bran flour     2 tablespoonsful molasses     2 ounces pecan meats (½s or ¼s)     2 ounces sugar     2 ounces butter     ¼ ounce salt     2 ounces Sultana raisins     1 ounce baking powder   Sufficient for 18 muffins.   Bake 30 minutes in well-heated oven.   Add pecans or rasins to the mix for a sweet delight.      

  PANDOWDY   In a quart pudding dish arrange alternate layers of sliced apples and bits of bread; place on each layer dots of butter, a little sugar, and a pinch each of ground cinnamon, cloves and allspice.   When the dish is filled, pour over it half a cupful each of molasses and water, mixed well; cover the top with bread crumbs.   Place the dish in a pan containing hot water, and bake for three-quarters of an hour, or until the apples are soft.   Serve hot, with cream or any light pudding sauce.   Raisins or chopped almonds are sometimes added.        

  CORN CHOWDER   1 package bacon 1 large onion 2 cans corn 1 can condensed milk     Cut the bacon up into small half inch squares and start it frying. Simultaneously slice the onions and give them the heat on the bottom of the pan. Once the onions are browned, add the corn and bacon and stir in the milk. Cook off the liquid to the consistency to taste.        

RICE PUDDING       1 cup rice     4 cups milk     3 eggs     ½ cup sugar     1 teaspoonful salt     1 package seedless raisins     1 teaspoon of vanilla   Bake one hour in a hot oven. Set the pan inside of another containing hot water.   Serve with whipped cream and garnish with Dromedary dates.