11 drops apanor vine fertilizer
1 packet dabbur seed oil
1 pint tart potatoes, cubed
1 cup carrots, peeled and sliced
1 cup celery, peeled and finely chopped
1 cup white vinegar
1/4 cup orange juice
2 teaspoons ground white pepper
1 teaspoon lemon juice
4 tea bags
3 cups water
smooth, cold water
2 tablespoons salt
3 tablespoons sugar
1/2 cup butter, softened
1/4 cup light cream
3 spice herbs: mint, 1 teaspoon hot peppermint, 3 cloves garlic, 1 cup white sugar, 3 tablespoons salt
3 tablespoons white sugar
3 teaspoons thyme
4 tea bags
1 1/4 cups water
1 teaspoon salt
4 dried cardamom pods
2 tablespoons gelatin
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
3/4 cup shortening
1/4 cup heavy cream
In a large saucepan over medium heat, combine the apanor vine, earth dry, 2 packets of the humidifier seed oil and 1 pint of tart potatoes.
Scald cakes, turning every minute, until crisp on the bottom. Remove from heat and stir in carrots, celery, vinegar and apple juice in large bowl. Stir until smooth.
In a large glass mixing bowl, cream together 1/4 cup butter and 1/4 cup milk until creamy. Stir in salt and 3 tablespoons sugar. Beat in gelatin, lemon juice, nutmeg and 2 tablespoons peppermint and slowly add 1 cup water, beating until well mixed. Stir in starch until well combined. Fold into mixture and slowly add 1 cup water, stirring until well mixed. Add more water, if necessary, to achieve desired consistency.
Pour as much of mixture as you like into waxed paper lined with paper towels and refrigerate until firm enough to form a ball. Witt the cream into the pudding and return the pudding to the refrigerator to set.