20 large mushroom caps
3 Tablespoons butter
oil
1 cup hot Cream Sauce
Dry sherry
Grated Parmesan cheese
Few drops lemon juice
Garlic
Spinach

Instructions:

Prepare for cooking, using caps or pieces sliced to uniform thickness:

1. Saute mushrooms in a skillet over moderately high heat until they reach the point of
fragrance. Melt in a skillet: 3 tablespoon butter and 1 tablespoon cooking oil.

2. Add the mushrooms and shake the pan, so the mushrooms at coated without scorching.
Drop in 1 clove garlic.

3. Continue to cook over moderately high heat uncovered, shaking the pan frequently. At
first the mushrooms will seem dry and will almost invisibly absorb the fat. Continue to
shake the pan for 3 to 5 minutes, depending on the size of the pieces. Remove the
garlic.

4. Place the mushrooms, cavity side up, in a greased baking dish.

5. Melt over low heat 2 tablespoon butter. Add 1½ tablespoon flour. Stir in slowly ½ cup
milk. Then add 1 small onion studded with 2 whole cloves and ½ small bay leaf. Cook and stir the sauce with a wooden spoon until thickened and smooth.

6. Place in a 350˚ oven for 20 minutes to cook slowly. Strain the sauce. Add salt and
pepper.

7. Now cover the mushrooms and oysters with the creamed sauce. Season with Dry
Sherry.

8. Sprinkle the top with grated Parmesan cheese. Place the dish in the oven until the top is
brown.

French Pork Tenderloin

Ingredients:

Pork tenderloin
Flour
½ tsp grated lemon rind
garlic or powdered rosemary
salt & pepper

Instructions:

1. Cut pork crosswise into 3/4-inch slices. Flatten the slices slightly with a cleaver. Dredge with with flour.

2. Sear the pork chops in a hot pan in just enough oil to keep them from sticking. Before
searing, they may be rubbed with garlic or powdered rosemary.

3. After searing, reduce the heat. Cook the chops slowly, covered, until done. Pour off the excess grease as they cook. Add salt and pepper.

Note:

To prepare Pan Gravy.

Remove the meat from the pan. Place it where it will remain hot. Pour off all but:
2 tablespoon drippings
Blend into them:
1 or 2 tablespoons flour
Stir with a wire whisk until the flour has thickened and until well combined and smooth. Continue to cook slowly and stir constantly, while adding:
The degreased pan juices and enough stock or beer to make 1 cup (the beer may be “still”) Season the gravy with:
Salt & pepper, fresh minced herbs and grated lemon rind.
Strain the gravy, reheat and pour over the Pork Chops. Serve with baked Potatoes and vegetable.

Dessert

Floating Island

This is a delicate dessert called ‘Eggs in Snow’

Ingredients:

3 eggs
¼ cup sugar
2 cups milk

Instructions:

1. Whip the egg whites until they are stiff.

2. Beat in gradually ¼ cup sugar.

3. Scald 2 cups milk

4. Drop the meringue mixture from a tablespoon in rounds onto the milk. Poach them gently, without letting the milk boil, for about 4 minutes, turning them once. Lift them out carefully with a skimmer onto a towel. Use the milk to make the custard.

Note:

To Prepare the custard:

1. Beat slightly: 3 or 4 egg yolks

2. Add: ¼ cup sugar and ⅛ teaspoon salt.

3. Scald and stir in slowly in a double boiler 2 cups milk.

4. Place the custard over – not in – hot water. Stir it constantly until it begins to thicken. Cool. Add: 1 teaspoon rum or dry sherry. Place the meringue mixture on top. Chill thoroughly before serving.

On the Internet, it is very possible to make money without selling any product. One way of doing so is through starting your own eZine, also known as an electronic newsletter.

In a nutshell, you send out your eZine issues on a periodical basis to your subscribers. The good part is that you have a flexible choice in automating the process of sending out your eZine issues for you or manually sending them on a periodical basis.

As an eZine publisher, not only can you easily achieve the benefits a conventional newsletter publisher enjoys without having to chop down several trees in the process, you can easily and conveniently spread your marketing influence and expertise to your base of subscribers from the shoes of an ordinary individual.

In other words, you do not have to invest in expensive printing equipment, brick and mortar business, and hiring staff just to run your own newsletter publication, resulting in a lot of time, money and effort saved.

Basically, all you need to start your own eZine are an auto responder and broadcast feature to go with, enabling you to reach out to your massive subscribers whom you can regard as your prospects, too.

All in all, if you do not have the commitments of creating your own product for sale, then publishing your own online newsletter can be one of the wisest decisions you will ever make, given the benefits of impressive marketing power and influence it can offer to you.

Publishing Your eZine – the Pros

There are several advantages publishing your own eZine can offer to you. Thus if the pros appeal to you, then publishing your own paperless newsletter can be ideal for you.

The most obvious reason publishing an eZine can be the most ideal business to you, is that it is so easy to start that any individual can do. There is no need to invest in starting a brick and mortar business or even staff and heavy machines for that matter.

In fact, you can do this from the comfort of your home, the most important thing you will need is an auto responder equipped with broadcast feature. Auto responders such as GetResponse.com and aWeber.com are highly recommended when it comes to publishing your own eZine.

In spite of the low start up cost and monthly fees, you can make money from several profit centres within the spaces of your eZine issues. You can make money from selling advertising space, just to name one.

Most importantly, you get to build your own personal media and spread your marketing influence, making you more valuable to product and service owners thus do not be surprised if you receive Joint Venture proposals every so often.

Given some of the best reasons in the world of Internet Marketing, publishing your own periodical eZine can be one of the best money vehicles you will ever acquire or even build.

Publishing Your eZine – the Cons

As with any other types of businesses, publishing your own online newsletter a.k.a. eZine has its share of drawbacks, in spite of the several benefits it offer.

The purpose of this article is not to scare you away with the disadvantages of publishing your own eZine, as the benefits are often more attractive. However, I will also show you how you can easily tackle the cons.

One obvious challenge most beginning eZine publishers face is the creation of eZine content. Creating your own content can be tiresome, especially if you are not a gifted writer and that you run out of ideas every so often that your publishing schedule may be threatening you.

A way of taking care of this problem is to create your content in advance. You can compile 30 days worth of content in one day, for example. If you are not blessed with writing skills, you can broker the writing task to capable freelance writers which you can find at places such as http://www.elance.com/ or http://www.rentacoder.com/. While you need to pay for such services, you are at liberty to take the credit for written articles.

Alternatively, you can republish articles from article directories such as http://ezinearticles.com/. This is a free method you can use in making content, provided you include the resource box of the original author and that the article has republishing rights conveyed.

In conclusion, you can easily tackle the content creation challenge using the mentioned methods that do not require writing on your part, free or paid.

Deciding the Nature of Your eZine

When choosing a topic to publish your eZine on, you must consider some important success factors that can determine the flow and goal of your eZine.

You are encouraged to write non-time sensitive contents such as short tips, mini stories and interviews. Doing so enables you to create content in advance so that you can conveniently dispense to your subscribers at a later schedule.

Topic-wise, you will do well to cater to a starving market that will always be on demand for the kind of content you offer. And by this, I mean that you should zero in onto a demand that has been, is and will always be there.

Relationships and dating are niches that have been on Earth long before the World Wide Web came up, for example. The food niche will always be there as long as there are chefs cooking for anyone with a stomach to fill.

Having said that, you also want to have a steady stream of products or services of your own or an affiliate you can endorse to your mailing list and make even more money.

This is also the reason why the Internet Marketing niche will remain one of the hottest niches there is, as products and services are created almost around the clock. As long as there are Internet Businesses cropping out, there will always be needs to be fulfilled.

Churning out eZine Content

Creating your own content can be a challenge if you publish your own online newsletter or eZine.

However, regardless of any topic you are publishing on, types of contents can be generally divided into four categories, namely factual content, short tips, mini stories and case studies.

Other than writing your own content, you can get your own unique content the quick and easy way by organizing an interview with an expert or leader in the topic.

Very often, this can be done for free and since the interviewee is writing out most of the content, there is nothing else for you to do other than giving the interviewee something valuable in exchange (maybe a meal!).

Now if you have money to spare, you can hire a ghost writer to write your content for you without taking any credit. Recommended professional marketplaces where you can seek ghost writers include http://www.elance.com and http://www.rentacoder.com.

Another little known and underused method in getting your own content is via public domains. If you are not familiar with the term “public domain”, “public domain” simply means anything that is NOT protected under US copyright law.

This includes ALL works published before 1923 and, under certain conditions, works published up to 1978. And in this case, we are referring “works” to written materials such as reports, articles and books.

Republishing and repackaging public domain information can help you save time and effort from creating new ideas and content as they are readily available. On top of that, you do not have to pay royalties or copyright fees on that work.

If you like the idea of publishing content without any writing on your part, this method could be for you.

The 3 Best eZine Formats

eZine publishers today use any one or more of the 3 most commonly used eZine formats which I am about to describe to you in this article.

Ultimately, you can decide which format is the best choice for you, though each winning format has its pros and cons.

The text eZine is the most commonly published. The advantage of this format is that other than writing, you do not require any special skill to use a Word or Notepad program.

While the HTML eZine format requires a certain degree of HTML skills on your part, you can add more sophisticated features to your eZine issues, making them more appealing to your subscriber thus increases your readership value, something that text eZines do not have.

You can decorate your eZine format, change your fonts, include pictures, and more. However, the drawback often faced by HTML eZines is that they often get trapped into spam filters before they reach their subscribers’ inboxes.

The third and least used among the 3 formats is the PDF eZine. Publishing your eZine in PDF format can consume a lot of time and effort on your part but often make up in quality readership

Due to the commitment, PDF eZines are usually published on a monthly basis. The great part, though, is that you can put in your affiliate links in your PDF eZine issue and allow your subscribers to pass the eZine issue around.

Given the choices, however, you do not have to necessarily choose strictly one eZine format, as some eZine publishers today do publish in more than one format.

What You Need to Start an eZine Publication

Starting your own eZine can be a lot easier than you think. This is because in the most basic necessity, all you really need to get started publishing your own paperless newsletter are wealth of content, auto responder with broadcast feature, and a website (which is optional).

Content

You can compile weeks of content ahead in advance and slowly dispense them to your subscribers. For example, you can compile 100 short tips in one day and dispense 10 tips once a week. In other words, you can compile 10 weeks worth of content in just one day!

Auto responder

. Your auto responder is your asset. You need an auto responder to send your mails and eZine issues to your subscribers and store your data base of people subscribed to your newsletter. Some recommended auto responders include GetResponse.com and aWeber.com.

Website

. You may be surprised that this is actually an optional component. In short, there are eZine publishers publishing their newsletters without a website! But of course, having your own website can offer you tremendous advantages, such as the ability to bring in more subscribers and having your newsletter indexed in the top Search Engines.

These are the things you need to get started on publishing your own eZine at its bare minimum. Do not underestimate the little you need, though, because several eZine publishers today succeed well with only an auto responder and contents, with or without a website. And you can, too!

1 small round loaf
1 egg
2½fl oz (75ml) milk
4 or 6 rashers back bacon
1 oz (25g) butter or margarine
1 oz (25g) cooking oil
6 oz (175g) mushroom
1 oz (25g) plain flour

English mustard
¼ pt (150ml) brown stock
salt & pepper
Spring onions

Instructions:

1. Cut base crust off small round loaf and hollow out until a bread ‘shell’ is left. Invert
and cut top into v-shapes to decorate.
2. Whisk egg with milk and dip bread in the mixture until thoroughly coated. Deep fry in
hot oil until browned and crisp. Drain on absorbent paper and keep hot while preparing
filling. Wipe and slice the mushrooms.
3. De-rind bacon rashers, stretch a little by running the back of a knife along them, and
fry in a little extra fat, if necessary. When cooked roll up each rasher into a ‘curl’ and
keep hot.
4. Add the extra butter or margarine and oil to the pan. Add the sliced mushrooms,
stalks and all, and sauté over low heat until cooked. Sprinkle over flour and stir until
absorbed; add a pinch of mustard then gradually add the stock, stirring well between
each addition. Season with salt and pepper. If the mixture is too runny, turn up
heat and boil to reduce liquid a little.
5. Heap the mixture inside the bread case, top with bacon rolls and serve hot, garnished with
spring onions.

Note: A sprinkling of dry sherry poured in just before serving gives the sauce a particularly rich flavour.

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1 lb (450g) minced turkey
1 onion
1 tbsp (15ml) olive oil
½ oz (15g) butter
3 drops Tabasco sauce
1 tsp (5 ml) Worcestershire sauce
1 level tsp (5ml) dried mixed herbs
salt and pepper
2 egg yolks
fresh breadcrumbs for binding
seasoned flour
oil for frying

Instructions:

1. Fry grated onion in oil and butter until soft and transparent.
2. Mix the minced turkey, sauces, herbs, seasoning and cooked onion in a bowl.
3. Now add the egg yolks and, if the mixture becomes too soft, add a few breadcrumbs.
4. Turn the mixture out onto a clean working surface and divide into 6 even size round flat
cakes. Dip each one in seasoned flour and then fry in a little oil.

Chilli Barbecue Sauce

Ingredients:

12 oz (350g) onions
2 small dried chilli
6 tbsp (90ml) olive oil
2 tbsp (30ml) wine vinegar
1 tsp (5ml) Tabasco sauce
1 tsp (5ml) salt
1 tsp (5ml) dry mustard
1tbsp (15ml) brown sugar
5 tbsp (75ml) water
4 tbsp (60ml) lemon juice
grated rind of 1 lemon

Instructions:

1. Chop the onions and pound the chilli.
2. Place all the ingredients in a pan. Bring to the boil and simmer 15 minutes.
3. Pour over the turkey hamburgers and serve.

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The BOA Method has basically 3 main components to it.
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About 16 Thin 2¼ Inch Square

This is a family favourite which is easily made:

1. Pre-heat oven to 350˚

2. Melt in a saucepan: ¼ cup butter
Stir into it until dissolved: 1 cup brown sugar
Cool these ingredients slightly.

3. Beat well in:
1 egg and 1 teaspoon vanilla

4 Sift, then measure: ½ cup all-purpose flour
Resift it with: 1 teaspoon double acting baking powder
½ teaspoon salt – Stir these ingredients into the butter mixture.

5. Add: ½ to 1 cup finely chopped nuts or ¾ cup grated
coconut. Chopped dates and figs could be substituted entirely or just in part.

6. Use a little of flour over them. Pour the batter into a greased 9 x 9 inch pan. Bake about 20 to 25 minutes. Cut into bars when cooked.

**************************

Christmas Chocolate Bars Cockaigne
You get about 108 bars – 1 x 2 inches

These bars may differ very much from the preceding cakes for they are abundantly flavoured with chocolate. If you can not choose between them, it is better to bake them both and you could ice one with chocolate icing and the other with a white glaze.

1. Preheat oven to 350˚

2. Sift: 2¾ cups light brown sugar (1lb)
Then beat until light: 6 eggs

3. Add the sugar gradually and beat these ingredients until well blended.
Grate and add: 4 oz chocolate

4. Combine and shift: 3 cups all purpose flour, 1 tbsp cinnamom, 1½ tsp cloves, ½ tsp all spice and 1 tsp each of soda and 1 tsp salt.

5. Add the sifted ingredients to the egg mixture, alternately with ½ cup honey or molasses

6. Chop and add in all:
2½ cups citron, candied lemon, orange, pineapple and nuts – preferably blanched almonds.

7. Spread the dough with a spatula in two 9 x 13 inch greased pans.
Bake about 20 minutes. When cool, ice with Chocolate icing and cut into bars.

*Royal Glaze or Quick Decorative Icing*

This will make about 2 cups

Note: This icing will become very hard. So to avoid a naturally greyish tone that will develop during preparation, just add to the portions that you what to keep white a slight amount of blue vegetable colouring. Do not use blue in any icing that you plan to colour yellow, orange or any other pale warm tint.

Sift: 3½ cups confectioners’ sugar
Beat until stiff, but not dry: 2 eggs whites
Gradually add the sifted sugar and: Juice of a lemon with 1 to 2 drops glycerine – until it is a good consistency to be spread. Cover with a damp cloth until ready to use.

DARK FRUIT CAKE

Two 4½ x 8 inch Loave pan plus Two 9 inch Tube Pan – about 12 pounds
*Have all ingredients at about 75˚

1. Preheat oven 275˚

2. Sift before measuring:
4 cups all purpose flour – Reserve 1 cup

3. Resift the remaining with:
1tbsp each of cinnamon, cloves, all spice, nutmeg, ½ tbsp mace and 1½ tsp salt.

4. Wash: 2½ lbs currants
cut up: 2½ lbs raisins and 1lb citron

5. Break coarsely: 1lb pecan meats – sprinkle these ingredients well with the reserved flour.

6. Sift: 1lb. brown sugar: (2 2/3 cups, packed)
Cream until soft: 1 lbs butter

7. Add the sugar gradually. Cream until very light.
Beat in: 15 beaten egg yolks

8. Add the flour mixture to the butter mixture, alternately with:
¼ cup bourbon whisky and ¼ cup wine or ½ cup thick fruit juice, prune, apricot or grape.

9. Fold in the floured fruits and nuts. Beat until stiff but not dry:
15 egg whites — Fold them into the butter mixture gently.

10. Bake a 2½lbs. cake in prepared pans, for 3 to 4 hours. Over 5 lbs. allow at least 5 hours.

11. Place a shallow pan filled with water in the oven. Remove it the last hour of baking. Cool and store.

kettle:

Angel cake has, is the cake that intimidate the housewife, who rarely know the exact age of the eggs she should use or the precise blend of the flour.

The main risers in angel cake are air and steam; hence the egg white volume is most important. The eggs should be 3 days old and about 60° to 70° and should be separated just before use. These are preferable to leftover egg white. Divide the beating time into 4 quarters. During the first quarter, beat the egg white gently, until foamy. Add salt, cream of tartar and liquid flavouring. Making sure that the cream of tartar has been in a closely covered container. It should be added midway during the first quarter of the beating which controls both the stabilizing of the foam and also the whiteness of the cake. Then end the first quarter of the beating with an increasing speed and gradually add, while still continuing to beat at high speed, ¾ of granulated fruit sugar is called for in the recipe.
Place the pan on a rack, in the lower third of the oven. When the cake is done, reverse the pan, when you remove it from the oven. Use an inverted funnel to rest the pan on, if the tube is not high enough to keep the cake above the surface of the table. Let the cake hang for about 1½ hours until it is thoroughly set. Be sure to remove it from the pan before storing. Do not cut a fresh angel or sponge cake with a knife, but use a divider such as 2 forks inserted back to back to pry the cake gently apart. If you want to make an angel cake for a roll, use ½ the recipe for a 10½ x 15½-inch pan. Grease the bottom of the pan.

*****************

ANGEL CAKE

1. A 9-inch Tube Pan.

Preheat oven to 350°

Sift twice: 1¼ to 1½ cups sugar
Sift separately before measuring: 1 cup cake flour
Resift the flour 3 times with ½ cup of the sifted sugar and ½ teaspoon salt
Whip until foamy: 1¼ cups egg white (10 to 12 egg whites)
2 tbsp water or 1 tbsp water and 1 tbsp lemon juice

Add:
1 tsp cream of tartar
Whip egg whites until stiff – but not dry.
Gradually whip in, about 1 tbsp at a time, 1 cup of the sifted sugar.

Fold in:
½ tsp vanilla and ½ tsp almond extract

Sift about ¼ cup of the sugar and flour mixture over the batter. Fold it in gently and briefly with a rubber scraper. Continue, until all the mixture is used. Pour the batter into an un-greased tube pan. Bake about 45 minutes. Then place on a wire rack to cool.

ANGEL CAKE

2. A 10-inch Tube Pan:

Preheat oven 350º

Sift 1 cup cake flour
Add and resift 6 times: ½ cup sugar or confectioners’ sugar
Combine: 1½ cups egg whites
2½ tbsp cold water
1½ tsp cream of tartar
1 tsp vanilla and 1 tsp almond extract or (1 or 2 drops anise flavouring)
½ tsp salt
Beat until stiff, though not dry. Stop while the mixture is still glossy. Fold in, about 2 tbsp at a time: 1 cup sifted sugar
Now fold in the dry ingredients lightly – little at a time – with a rubber scrapper. Fold in:
1 cup chopped black walnut meats or ¾ cup blanched, thinly sliced toasted almonds.
Bake the batter in an un-greased tube pan for about 45 minutes. Then place on a wire rack to cool.

Be on a look out for more cakes recipes tomorrow.

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This is a incredibly delicate recipe.
A 9-inch tube pan

Preheat oven to 350°

Start with by sifting ¾ cup cake flour.
Resift 5 times with ¼ cup cocoa and ¼ cup sugar
Sift separately: 1 cup sugar

Place on a large platter and whip until foamy: 1¼ cups egg whites: 10 to 12 egg whites.

Add: 1 teaspoon cream of tartar

Whip until stiff, but not dry. Fold in the sifted sugar, 1tbsp at a time.

Add: 1 tsp vanilla and ½ tsp lemon extract.

Shift a small amount of the flour mixture over the batter and fold it in. Repeat this process until the flour is used up.

Bake the mixture in an un-greased tube pan for about 45 minutes. When cool, cover the cake with White Icing or Chocolate Coating.

*Boiled White Icing:

Stir until the sugar is dissolved, then bring to a boil:
2 cups sugar and 1 cup water
Cover and cook for about 3 minutes, until the steam has washed down any crystals, which may have formed on the sides of the pan.

Uncover and cook to 238° to 240°. At that temperature the syrup will spin a very thin thread on the end of coarser. This final thread will almost disappear, like a self-consuming spider web.

Now whip until frothy:
2 egg whites and ⅛ tsp salt
Add the syrup in a thin stream, whipping eggs constantly. When these ingredients are all combined add:
– ⅛ tsp cream of tartar or a few drops of lemon juice and 1tsp vanilla –

*Chocolate Coating over White Icing: [about 2¼ cups]

Melt: 2 oz chocolate
Cool and spread with a broad knife or spatula over the boiled white icing.
In summer or moist weather, add to the chocolate before spreading it:
¼ tsp melted paraffin (this coating is always thin when applied and hardens more rapidly if refrigerated. It is not recommended for use in damp hot weather. Transfer the cake to a fresh plate before serving.

RICE OR POTATO FLOUR SPONGE CAKE

As rice and potato flours have two different glutens from wheat, do not expect the same texture.
A 9-inch tube pan

Preheat oven to 350°

Sift 3 times ¾ cup potato or rice flour and ½ cup sugar
Beat until light and creamy:
8 egg yolks – stir them into the flour mixture. Beat until stiff but not dry:
9 egg whites – Fold the egg whites into the yolks gently but rapidly.
Bake the cake for about 45 minutes. Cool on a rack.

kettle:

Ingredients:

¼ pt (150 ml) fresh single cream
Snipped of chives

Instructions:

5. Stir cream into pureed soup and chill in the refrigerator
for at least 3 hours. Pour into chilled soup bowls and sprinkle with snipped chives just before serving.

Duck à l’Orange

1 duck weighing about 4 lb (1.75 kg)
Plain flour
Juice and rind of 2 oranges
2 tbsp (30 ml) wine vinegar
1tsp (5 ml) sugar
2 tsp (5 ml) brandy
Salt and pepper
Watercress for decoration

Instructions:

4. Strain the sauce over the finished bird and arrange the orange segments and watercress around it.

Coconut & Maple Syrup Pudding

5. Cover and steam for 2½ hours as for oranges and lemon curd pudding.

*BASIC RECIPE:

Suet Crust Pastry

8 oz (225g) self raising flour
½ (2 ml) salt
4 oz (100g) finely shredded suet
¼ pt (150 ml) water

1. Sift the flour and salt into a bowl, add the finely shredded suet
and stir well.

2. Add cold water gradually to form a light elastic dough and knead lightly on a floured board until smooth.

kettle: