Ironing board issues

Hi Hi!

Due to space and height issues, I had to get one of those half ironing boards that hang on the back of a door. the foam mat with it SUCKS! I thought I saw in here something about recovering ironing boards with something and then muslin (?) so that they worked well.

Please assist -- I use the board primarily for ironing fabrics and pressing blocks -- rarely (but occassionally) I have to iron clothes.

Gracias mi amigas,

Tricia

Reply to
Tricia
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Tricia

Do you have an old woollen blanket (the old woven kind, not the new fluffy kind) that you can throw in a hot wash cycle and kinda "felt"? They make the best underlays for ironing boards. Otherwise - how about some cotton batting held taught with muslin.

Tailors use wool felt on solid wood for a clean crisp pressed finish on seams in garments. I could never understand the obsession with foam for ironing.

Reply to
Cheryl in Oz

Have turned off Spellcheck

For "taught" please read "tight" LOL

Reply to
Cheryl in Oz

I saw "taught", thought you meant "taunt", thought "no, that may mean to tease." I'm going back to the fudge recipes, you just carry on without me. Polly

Reply to
Polly Esther

if you find a good recipe let me know please ;-)

who read taught as taut

Reply to
Jessamy

This is the one I use

2 12 oz pkg chocolate chips 1 c Peanut butter (either smooth or crunchy) 1 14oz can Eagle sweetened condensed milk and I add the optional 6 capfulls of mint extract

Slowly melt chips and peanut butter, stirring helps. Then slowly add the sweetened cond. milk and lastly the extract IF you are using it. Put in a 8 x 8 glass pan (or whatever) and chill. You might want to make cut lines as it can be hard to cut when fully chilled.

Reply to
Paulette in WV

I knew I had a recipe somewhere. This is from a '.Staff's Favourite Recipes' book from DD's school (she is now 35!)

Mrs Lees was famous for her fudge.

Mrs. Lees' Fudge.

2-lbs granulated (normal!) sugar 1/2 of a large tin of Condensed milk 1 teacup of fresh milk 1/2lb butter spot of vanilla essence

Milt all ingreds except essence, very, very slowly on lowest heat until it stirs without scraping. I.e. clear on bottom. This may take 1 hour at least. Bring to boil and watch for colour darkening. Try in cup (I presume this means drop a bit into a cup of cold water) or use a Candy Thermometer to sof ball stage, or look for fudging round neck of wooden spoon. Take off heat and beat well and add essence. Pour into a buttered tin. Score into square with sharp knife just before setting.

I have just seen another on the same page, but it isn't Mrs Lees'

1.1/2lb granulated sugar 6 oz butter 3 dessertspoonsful of Golden Syrup 1 teaspoon vanilla essence. 1 large tin of Evaporated Milk less 2 tablespoons(strange measurement!)

Heat milk/sugar/butter/syrup gently until sugar has dissolved. Boiil until soft ball stage on Sugar thermometer. Cool, add vanilla and beast until it thickens. Pour into greased tin and mark when cold.

I think I will go and try Mrs Lees recipe - I think I have some condensed milk lurking in the cupboard.

Reply to
Sally Swindells

Yeah, but Sally, do you have Mrs Lee's teacup in there? How much is a darn teacup full? A "spot of vanilla essence" I can handle, but I think I really do need a milk measurement! And this sounds like a really good recipe.

Cindy

Reply to
teleflora

Measured the teacup and its exactly the same as my US cup. Actually I didnt fill it completely - left a bit at the top, as you would if you were going to drink it!

When it was all boiled I let it cool right down and then poured it into a big mixing bowl. I then gave it a good beating with electric beaters! Then poured it into a tin about 7" x 12" and let it cool completely Marked the squares out and put it in the fridge till it was fully set. Then I cut it properly and put each square on a tray and back in the fridge so every side dried out.

It is addictive, and although I used low fat condensed milk I suspected very very fattening.. It makes lots and lots - much more than I expected - 7" x 12" in slightly less than 1" squares".

Reply to
Sally Swindells

I LOVE Christmas.

Thank you, Sally.

Guess what I'm makin tomorrow!

Cindy

Reply to
teleflora

Sally my sweet, can you repost that recipe please? It seems to have bypassed moi!

Reply to
Sharon Harper

'Sweet' is definitly the operative word considering the amount of fudge I have eaten in the last two days! 'and fat' should follow it!

'Lifted' from the archives!:-

I knew I had a recipe somewhere. This is from a '.Staff's Favourite Recipes' book from DD's school (she is now 35!)

Mrs Lees was famous for her fudge.

Mrs. Lees' Fudge.

2-lbs granulated (normal!) sugar 1/2 of a large tin of Condensed milk 1 teacup of fresh milk 1/2lb butter spot of vanilla essence

Milt all ingreds except essence, very, very slowly on lowest heat until it stirs without scraping. I.e. clear on bottom. This may take 1 hour at least. Bring to boil and watch for colour darkening. Try in cup (I presume this means drop a bit into a cup of cold water) or use a Candy Thermometer to sof ball stage, or look for fudging round neck of wooden spoon. Take off heat and beat well and add essence. Pour into a buttered tin. Score into square with sharp knife just before setting.

I added another recipe but haven't tested it.

I have just seen another on the same page, but it isn't Mrs Lees'

1.1/2lb granulated sugar 6 oz butter 3 dessertspoonsful of Golden Syrup 1 teaspoon vanilla essence. 1 large tin of Evaporated Milk less 2 tablespoons(strange measurement!)

Heat milk/sugar/butter/syrup gently until sugar has dissolved. Boiil until soft ball stage on Sugar thermometer. Cool, add vanilla and beat until it thickens. Pour into greased tin and mark when cold.

I think I will go and try Mrs Lees recipe - I think I have some condensed milk lurking in the cupboard.

I used 'Light' condensed milk as this was what I had in, but the fudge isn't as hard as I would like, so am keeping it in the fridge so it is hard. I cooled it right down and then beat like mad with an electric beater. The teacup I used was the same as a US cup measurement. I filled to within 1/4" of the top.

Nothing is as good as your choc. pavlova tho! (fantastic with blueberries)

Reply to
Sally Swindells

Thank you, Sally, for the recipe. My mother (and grandmother) were Mrs. Lees, but famous for fruitcake, not fudge! Needed more sweets for the groaning table....lots of company coming! Nancycog in MD

Reply to
caldwellcog

I used to make fudge using the recipe on the Hershey's Cocoa Can. I bought a can of Hershey's Cocoa last Saturday, no recipe! Does anyone have a copy of it? Please?

Sorry, I'm a traditionalist.

We, my first boyfriend, my sisters and I, used to make this fudge on Saturday evenings, we then ate it while playing Monopoly (the game sometimes went on for weeks). We did share with my mother. She believed that keeping us busy and in a group would save me and my first boyfriend from getting into trouble, it worked.

He doesn't have the recipe either.

He and I, 40 years later, now e-mail jokes to each other, he is married and has four grown children. I have one grown child, divorced, and with my SO for 12.5 years now.

Bonnie, in Middletown, VA

Reply to
Bonnie Patterson

formatting link
Maybe you can find it here??? Jan

Bonnie Patterson wrote in news: snipped-for-privacy@4ax.com:

Reply to
Jan

Well, duh.

Thanks Jan, it was there "Rich Cocoa Fudge", made with ingredients that used to be staples. Cocoa vanilla sugar salt butter milk No marshmallow, chocolate chips, peanut butter, condensed milk, etc.

Plain old fashioned fudge (sugar, chocolate rush) makes you feel good!

bonnie, in Middletown, VA

Reply to
Bonnie Patterson

I thought I was the only one who wondered when "peanut butter" became an ingredient in seemingly everyone's fudge recipe. Fudge in Scotland is always blond by the way. It is difficult to find a chocolate fudge here. And the ultimate - tablet - is basically sweetened condensed milk, sugar and vanilla. It's much too sweet for me. I usually slip it into my cup of tea when no one is looking ......

-- Jo in Scotland

Reply to
Johanna Gibson

Is this the one you wanted?

Fudge Ingredients:

2/3 cup Cocoa (powdered kind) 1/8 teaspoon salt 1 teaspoon vanilla extract 3 cups sugar 1/4 cup (1/2 stick) butter 1-1/2 cups milk (I use evaporated milk for richness) Directions:
  1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter (or Pam spray) foil.

  1. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

  2. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

Reply to
SNIGDIBBLY

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