What a wild day of weather this was! We have been short of rain for the whole year, and this extremely windy and wet storm blows in and drenches us all. All or nothing here in California.
Not much sewing happened today, what with the storm excitement and all, so I will show a picture of a little purse accessory I made for myself a few months ago. I forgot to sew on the velcro closures before I assembled the wallet, so I used a giant snap closure instead. The fabric is one of my stash of decorator fabric samples.
We skipped Torte Thursday this week, so will use Friday instead to give you one of Grandma G’s old recipes. This is an odd-sounding one called Prune Torte:
1/2 pound butter
1/2 pound flour
2 T sugar
Work until smooth like a pie crust. Line a springform pan and bake. Can be baked the day before.
Cook 1 pound prunes until very soft, drain off every bit of juice, pit and mash the prunes with a spoon. Add 3/4 cup sugar, juice and rind of 1 lemon, and 1/4 pound chopped almonds.
Now make a Custard:
1 cup milk
Yolks of 4 eggs
3 T sugar
1 T flour
Cook until forms a custard. Add vanilla.
Now make the meringue:
Beat whites of 4 eggs with 6 T sugar (whip whites to a froth and add sugar gradually, beating until stiff peaks form).
Have crust cold. Put in prune mixture, then custard, then meringue. Brown in oven.
Grandma was really skimpy with the directions. You are supposed to know how to cook a custard and how much vanilla to add to it, how to make a meringue, and how to brown a meringue. Note the lack of oven temperatures or times. This recipe dates back to 1928.