60 : g Beeswax granules
300 : ml Pure turpentine
25 : g Pure soap or soap flakes
150 : ml Boiling water
6 : dr Essential oil of lavender
4 : Leeks; Sliced
3 : Beets ( Cups); Peeled And
-Cubed : -Cubed
2 : Potatoes; Peeled And Cubed
2 : Cloves Garlic; Minced
1 : ts Salt
1/2 : ts Pepper
2 : c Milk
1 : c Low-fat plain yogurt
1 : Green Onion; Thinly Sliced
3 : md Beets (about one pound)
3 : tb Vegetable oil
3 : tb White wine vinegar
1 : ts Orange zest
2 : tb Orange juice
2 : tb Green onion; sliced
1 : tb Mint; snipped
2 : c Romaine lettuce; torn
1 : Green apple, tart; diced
Fresh : Fresh mint; for garnish
1 : lb Beets without leave; (about
-6 : medium)
2 : sm Bunch arugula
1 : Red onion; halved and sliced
-thin : -thin
2 : tb White wine vinegar
1/2 : c Olive oil
4 : Trimmed beets (about 1
-pound); : -pound); scrubbed
1 : Asian/Bartlett or Anjou pear
1 : tb Apple jelly
2 : ts Fresh lemon juice
1/2 : ts Dijon mustard
1/4 : lb Mixed baby greens; (about 4
-cups : -cups loosely packed)
Garnish: : Garnish: chopped fresh
-chives : -chives
5 : Beets; (1-1/4 lb.)
3 : c Buttermilk
3/4 : c Chopped green onions
2/3 : c Light sour cream
2 : tb Chopped fresh dill or
0: These are as light as air
1: Heat deep fat to 370 degrees
2: Combine water, butter and flour in a saucepan and boil (stirring constantly) over low heat for about 5 minutes
3: Remove pan from heat and beat in one at a time, the eggs
4: Beat the batter for about 3 minutes AFTER each egg
5: Add the vanilla and drop the batter from a teaspoon into the hot fat
6: Cook until golden, drain and dust with the confectioner's sugar To be good these must be delicate in flavor, therefore the frying fat must be impeccable
7: If you fry in the usual bland cooking oil, heat it to 365-70 degrees and cook the batter until almost golden
8: If you use butter or part butter for frying, start frying with the fat at 330 degrees and let the heat rise over a 7 minute period to 360
9: Be sure to bring the heat of the fat DOWN to 330 again between cookings
10: SOURCE; JOY OF COOKING; author Irma S
11: Rombauer and Marion Rombauer Becker; published by BOBBS-MERRILL Company Inc
12: ; 1964; Library of Congress #; 61-7902 From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini