(Contributed by Rita Watts)
Rita says: “There were several dear old ladies in our community who were convinced that alcohol of any kind was the ‘devil's brew' and that consuming even the smallest portion would lead to ruination. They therefore concocted a non-alcoholic “wine” that was pleasantly warm, and called in “Old Temperance” or “O.T.” for short. Here is a recipe I found in my mother's scrapbook
- Quaker Oats Tin of Sugar (probably 1 lb)
- 3 dry red chillies crushed
- 10 cardamoms crushed
- 10 cloves crushed
- 1 anna's (!!) worth of ginger, crushed (possibly 1 oz)
- 1/2 tsp. Tartaric acid
- 2 bottles water (750 litres or 26 oz each bottle)
Soak all the above ingredients (except Tartaric acid) overnight. Next morning boil for 1/2 an hour. When cool, add Tartaric acid.
Add rum or brandy, if you are not averse to consuming a “devil's brew”.
SERIOUS EGG NOG
8 Egg yolks, beaten
8 Tablespoons of powdered sugar
1/2 Cup of Jamaica rum
1/2 Cup of brandy
1 Cup of whisky
3 Cups of heavy cream
8 Egg whites, beaten.
Beat the yolks until thick; then add the sugar, one tablespoon at a time, and keep beating. Add the liquors and let the yolks “cook” in them for severral hours, covered in the refrigerator. When ready to serve, fold in the whipped cream and stiffly beaten egg whites. If the eggnog is too thick, add a little milk. Serve in sherbet cups with a dash of nutmeg on top.
450 grams flour
225 grams semolina
1/4 litre milk (or coconut milk)
1/2 cup butter or margarine
Pinch of salt
Mix the flour, semolina and salt together in a bowl. Rub in butter. Beat the eggs and add half the milk. Add this to the flour and mix gently, adding more milk till the dough is firm. Knead well and leave for one hour.
Form into rolled kul-kuls on a comb, fork or kul-kul board. Deep fry in oil over a medium heat, till the kul-kuls turn golden brown. (If the oil is hot, the kul-kuls will brown fast and the centres will remain soft)
Frosting for kul-kuls:
Mix 115 grams sugar and 1 cup of water in a large pot and bring to a boil. When the mixture starts bubbling, lower the heat and watch till the bubbles become large (this indicates that the mixture is thickening). At this stage add 1/2 tsp. cardomom powder if desired - this gives a subtle flavour to the kul-kuls. Immediately pour in the fired kul-kuls and stir quickly to coat all the kul-kuls with thick syrup. Remove from heat. As the kul-kuls cool, the frosting will turn opaque. They will stick together, but when they cool, gently pull them apart. Cool thoroughly and store in a jar.