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Betty Reference library
The Oxford Companion to Food (2 ed.)
... (or Brown Betty ) a N. American baked pudding, consisting of alternating layers of sugared and spiced fruit and buttered breadcrumbs. A little fruit juice is used to moisten the whole, and it is baked until browned and crisp on top. Although various other fruits can be used, Apple brown Betty is the favourite. The name seems to have first appeared in print in 1864 , when an article in the Yale Literary Magazine listed it (in quotation marks, implying that it was not then a fully established term) with tea, coffee, and pies as things to be given up...
White Trash cooking Reference library
The Oxford Companion to Food (2 ed.)
...flavour and golden brown crust’. He says that the black iron skillet is as special to this kind of cooking as is the wok to Chinese cooking. And he has interesting comments on the chameleon-like nature of White Trash recipes: Another real common feature of White Trash cooking that sticks out in my mind is that the recipes, because of their deliciousness are swapped and passed around like a good piece of juicy gossip, and by the time they make it back to their source they might be, and almost always are, completely different. Raenelle , Betty Sue 's...
maize Reference library
The Oxford Companion to Food (2 ed.)
... Betty Fussell ( 1992 ) explains the process and the chemistry by which it affects this improvement; essentially it ‘unlocks’ important amino acids which are present in maize but would not otherwise be ‘available’. N. American Indians for whom maize was and is the staple have continued to use the process; but its importance has never been generally realized in the other continents to which maize travelled. Besides being food for the stomach, maize has been of considerable importance as food for the imagination and for myths. Betty Fussell has...
apple Reference library
The Oxford Companion to Food (2 ed.)
...they are plain cakes based on creamed or rubbed-in mixtures with chopped or grated raw apples, and are a speciality of the south-west. Swedish applecakes, on the other hand, are puddings made from layers of apple purée with fried and spiced bread crumbs, reminiscent of apple brown betty or apple charlotte . The preceding paragraph shows how indistinct are the boundaries between cake and crumble and pudding . There are many other sweet or dessert confections which can feature apple. See, for examples, cobbler ; pandowdy...
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