Tag: dessert

Cooking Techniques · Recipe Collections · The Vintage Kitchen

Sue Makes Sun Drops

VintageJenny

Welcome to Lesson 30 of When Sue Began to Cook. We’re working our way through a year’s worth of cooking lessons from the children’s cook book by Louise Bennett Weaver. If this is your first time tuning in, click the book title link to visit Lesson 1. This week Sue makes Sun Drops with her friend Ruth Ann.

Never heard of Sun Drops? Not a surprise. I’ve been reading Twenties recipes for years and this is the first time I’ve heard of them as well. Basically, Sun Drops are cupcakes made with a sponge cake batter. A cake sponge is made from eggs that are separated, with the stiffly beaten egg whites folded in last to give them volume. Many cake recipes from the 1910s through the 1930s were sponge recipes, simply because they required few ingredients, no expensive fats (like butter), and they looked and tasted great when they appeared at the table.

In today’s lesson, Sue learns how to create a cake flour substitute at home instead of buying a box of Swan’s Down. Ingredient storage space was at a premium in Twenties households. So anything that could be whipped up easily as a substitute was welcome, compared to yet another open box. As usual, Sue (or rather, her mother Bettina) has some opinions about the day’s activities:

Sue’s Sun Drops Diary

The Sun Drops looked so good we could hardly wait to try them.

A good sponge cake recipe is a useful thing for a housekeeper to have, Mother says. And she also says that she likes this particular one so much better than any other that this is the only one she uses any more. It doesn’t have to be baked in muffin pans. Very often she makes it in a square cake pan lined with waxed paper. When it’s baked that way, it takes about twenty-five minutes in a moderate oven instead of twenty. [Note: A moderate oven is 350 – 375ºF.]

Sometimes we have sponge cake like this, cut in squares and served with whipped cream, for dessert. Father loves it that way.

Mother says some pleasant day Ruth Ann and I may have a porch party and serve Sun Drops and lemonade for refreshments. They’re fine for an afternoon party or tea, Mother says.

Ruth Ann and I are feeling like grownup cooks today. We’ve learned to make sponge cake!

Sue

Print Recipe

Sun Drops

Sponge cake cupcakes from When Sue Began to Cook, by Louise Bennett Weaver
Course: Dessert, Tea time
Cuisine: American
Keyword: Bettina, cake, Ruth Ann, sponge, Sue

Ingredients

  • 4 eggs
  • 3 Tbsp cold water
  • 1 tsp lemon extract
  • 1 cup sugar
  • 7/8 cup all purpose flour (a full cup minus two tablespoons)
  • 2 Tbsp cornstarch
  • 1½ tsp baking powder
  • ⅛ tsp salt

Instructions

  • We took four eggs and separate them. We put the yolks into one bowl and the whites in another. Then we beat the egg yolks until they are light and lemon colored. We measured the cold water and lemon extract into the egg yolks, and then added sugar little by little, stirring all the time until it was all added.
  • Then we measured out one cup of flour. We took two tablespoons of the flour from the cup. This left exactly 7/8 of a cup. Mother had us add the cornstarch and put it in the cup with the flour. This makes a level cup again. [Note: What you are doing here is making cake flour from regular all purpose flour. This is a great process to memorize, because Twenties recipes used a lot of cake flour!]
  • Then we measured out the baking powder and the salt and carefully piled them on top of the flour and cornstarch. We sifted the flour, cornstarch, salt, and baking soda right into the egg yolk mixture. Then we stirred it up very gently but thoroughly.
  • Next we beat up the egg whites until they were very stiff. After they were stiff we let them stand in the bowl for one minute. We emptied the egg whites into the other things and folded them in with a knife. They ought not to be beaten in, but they have to be mixed, so folding them over and over gently with the flat side of a knife is the best way.
  • We greased a muffin pan and then added a little flour to each compartment and shook it around so the pans would be both greased and floured. Then we dropped cake batter in the little compartments with a spoon, filling them about two-thirds full. We had already lighted the oven and it was warm. We baked the little sun drops in a moderate oven (350℉) for about twenty minutes. When they were dont they were a lovely golden brown color.
  • Mother told us not to take them out of the pans right away, but to let them stand for five minutes to cool. Then we helped them out very gently.
Cooking Techniques · The Vintage Kitchen

Sue makes Cream Tapioca Pudding

VintageJenny

Cream tapioca pudding is what most of us today would call… tapioca pudding. You know, in a milk custard sauce. Why Sue makes Cream Tapioca Pudding instead of regular ordinary tapioca pudding, I have no idea.

Anyway, in Lesson 15, dated Saturday March 3, Sue and Ruth Ann begin to make less heavy, winter foods. Tapioca pudding is nice for a cold early spring. Usually served chilled, it’s a heavy pudding, unlike the sherbets and ice creams that appear later in the year. And traditionally tapioca pudding ranks as a favorite in homes that have children.

If you are seeing this series for the first time, we are working our way through the 1924 cookbook When Sue Began to Cook. It’s part of the Bettina’s Best Recipes series of books from the Twenties, and it takes the form of an instruction book framed within a story. Sue and her best friend Ruth Ann are spending their Saturday mornings learning to cook under the watchful eye of Sue’s mother Bettina, ace cook and house manager. If you want to start at the beginning, clicking the book title link will take you back to Lesson 1 so you can follow their progress and learn their story.

Each week’s lesson includes a new recipe. The recipes usually contain a new cooking technique. In addition, Sue keeps a lesson notebook which tells the tale of Ruth Ann’s ill mother and various other happenings.

Sue’s notes on Cream Tapioca Pudding

It seemed to take us a good while to finish our work this morning, and when Ruth Ann came over for the cooking lesson we weren’t quite ready, Mother and I. And Robin was rushing around doing his own work and grumbling because Teddy was waiting for him and he couldn’t go till he had brought up the wood for the fireplace and had fed Caesar [the family cat] and had put his own room in order.

Robin makes me tired. I had dried the breakfast dishes for Mother (I always do on Saturday) and had straightened up my own room and had dusted the living room and watered the plants and I was just cleaning the bird cage when Ruth Ann came, but I wasn’t grumbling. I have a good deal to do, it seems to me, but I don’t scold about it. That is, not very often.

“Oh, Robin,” I heard Ruth Ann say. “I wish I’d come earlier! Why, I could have straightened up your room for you. I just love to make beds and dust and hang up clothes.”

I could hardly believe my ears. Really, I don’t mind doing these things, but I can’t say I care to do them for the neighbors!

“Don’t you take care of your own room at your grandmother’s?” Mother asked. (Mother was making salad dressing. She usually does on Saturdays.)

“No, because Grandmother prefers to have Selma do it. It keeps her busy. And Selma thinks I don’t do things right.”

“Hurray!” cried Robin. “You should worry about that? So much more time to play!”

“But it isn’t any fun not belonging to a real family and not having things you just have to do every day,” Ruth Ann said. “I don’t feel real at Grandmother’s. When Mother comes home, I intend to do all the work. Every bit!”

“All work and no play would make Ruth Ann a dull girl,” laughed Mother. “But I agree with you, Ruth Ann, that all play and no work is worse yet. Well, at least you’re learning to cook and wash dishes, and by the time your Mother comes home you’ll know all about running the kitchen at least. And just wait until Spring comes! Then we’ll each have a little garden to tend.”

“Me too, Aunt Bettina?”

“Yes, indeed. Right here in this very back yard beside Sue’s. And just wait till you girls learn to go to market and keep accounts and do other things besides cooking! But the cooking must come first. Well, are you all ready to begin on Cream Tapioca Pudding?”

We were, and it was an easy lesson. But all the time I kept thinking of what Ruth Ann had said about work, and real families. I’m glad my family is real, even if I do have lots of things to do every day.

Recipe for Cream Tapioca Pudding

This tapioca pudding recipe adds apples to it for a bit of added texture, taste, and nutrition.

Print Recipe

Cream Tapioca Pudding

From When Sue Began to Cook

Ingredients

  • ½ cup prepared tapioca also known as tapioca pearls
  • 3 cups milk
  • ¼ tsp salt
  • ⅓ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ tsp lemon extract
  • 2 cups peeled cored sliced apples

Instructions

  • This pudding had to be cooked in the double boiler. Mother had us put the tapioca, milk, and salt all together in the top utensil (pan) and cook it for twenty five minutes. (Of course we had the bottom part half full of boiling water. We always watch it, too, to see that it doesn't boil dry.)
  • We gave the cooking tapioca a stir every once in a while to keep it an even thicknes all through. While it was cooking we broke the two eggs in a bowl and beat them up with the Dover egg beater. Then we added the sugar to the eggs and beat them for a few minutes longer. Next (while the tapioca was still cookng) Mother had us wash, quarter, peel, and slice our apples. We each used a little sharp vegetable knife and it didn't take any time at all.
  • After the tapioca had cooked a good twenty five minutes by the clock, we added the eggs and sugar and cooked it for three minutes longer, stirring all the time. Then we added the vanilla and lemon extract and the sliced apples, and poured the pudding into a pretty china serving dish.
  • Mother had us set our puddings out on top of the icebox to get cold. (We don't take ice in winter. The icebox is in a little outside room that isn't heated.) We saved my pudding for dinner and had it with cream and sugar. Ruth Ann carried hers home.
Cooking Techniques · The Vintage Kitchen

Brown Betty with Hard Sauce

VintageJenny

Dessert held a solid position at the 1920s table. Rather than adding sugar at the end of the meal, dessert added extra nutrition. Fruit, dairy, and eggs often appeared as part of the dessert table. And in Lesson 7 of When Sue Began to Cook, apples take center spotlight in Brown Betty with Hard Sauce. (If you missed the beginning of this series, it’s When Sue Began to Cook.

Brown Betty is a simple baked apple dessert usually served with a sauce. Hard sauce was originally made with a hard liquor. Whiskey, brandy, and rum all qualify. However, in the Twenties the United States was in the middle of Prohibition. Even if cooks used liquors at home, no cookbook of the period would include alcoholic beverages in any recipe. So this version of hard sauce is alcohol free, and includes vanilla as a flavoring. This is similar to the hard sauce recipe I learned to make, probably because my grandmother was cooking in the Twenties without alcohol in her pantry.

Sue’s notes on Brown Betty and Hard Sauce

(Of course, Sue isn’t going to say anything about an alcohol free hard sauce. Prohibition was a way of life at the time, so no one drew attention to it in their cookbooks until after it was repealed and alcohol recipes started to make their way back in.)

“Ruth Ann’s father is coming home tonight to stay over Sunday,” I told Mother at breakfast. “I wish we could make something he’d like in our cooking lesson today. Ruth Ann could take it home.”

You see, Ruth Ann’s father isn’t like mine, home all the time except when he’s down at the office. He travels and isn’t here so very often. And now that her mother is in Arizona for her health and she is staying with her grandmother, she gets very lonesome. I don’t know what she’d do without our Saturday cooking lessons.

“Of course we’ll make something good that Ruth Ann can take home,” Mother agreed. “Something Uncle Harry will like.” (I have a very satisfactory mother. She nearly always agrees with me.) “What shall it be?”

“Oh, Mother,” I said, “can’t we make Brown Betty? Grown people and children both like that, and you know we have lots of apples.”

“Just the thing. And you can make hard sauce, too.”

Ruth Ann is very quiet, the quietest friend I have. And I don’t believe she would ever have asked Mother to let us make something she could take home. But when the puddings were al finished, and her hard sauce was all ready and cold, I could see that she was excited and happy.

“Won’t Father be surprised to find out I’m really learning to cook?” she said when she told us good-bye. “Perhaps he’ll try to get home oftener if he has my puddings and cookies and good things to look forward to!”

I don’t know why that made Mother wipe her eyes, but it did. Then she went straight to the telephone to invite Ruth Ann’s grandmother and father and Ruth Ann over to our house to Sunday dinner tomorrow.

Recipe for Brown Betty

Here’s the recipe for the apple dessert.

Print Recipe

Brown Betty

from When Sue Began to Cook, 1924

Ingredients

  • 3 cups peeled diced apples
  • 2 cups fresh bread crumbs
  • 2 tsp powdered cinnamon
  • ½ cup light brown sugar
  • 1 Tbsp lemon juice
  • 3 Tbsp melted butter
  • 2 cups water

Instructions

  • Mother had us wash the apples first and then cut them in quarters. Then we peeled them and took out the cores. At last we cut them up in very small dice.
  • Then we measured out our bread curmbs. Not dried crumbs that Mother was saving for escalloped dishes, but crumbs of fresh bread or bread that was only a little dry.
  • We each mixed our apples, crumbs, cinnamon, and sugar, and then added the lemon juice. (Mother says the lemon juice can be left out if you don't happen to have it, or you can use a teaspoon of lemon extract instead.) Then we added the melted butter and the water, and mixed it all up together.
  • Then we buttered a baking dish (I took the little brown casserole) and poured the apple mixture into it.
  • The oven was already hot (Mother had us light it a few minutes before) and so we turned it down quite low and put our puddings in to bake for forty minutes.
  • Note: A quite low oven would be about 325º F.
  • While they were baking, Mother had us make Hard Sauce for them. [Sue and her friend Ruth Ann are each making every recipe separately so they have two of everything.] Of course, Robin and I always eat cream on our Brown Betty, but Father likes Hard Sauce best.

Recipe for Hard Sauce

Although most people serve this liquid, this recipe actually makes a moldable square of sauce that you cut and place onto the cooked pudding.

Print Recipe

Hard Sauce

from When Sue Began to Cook, 1924.

Ingredients

  • ⅓ cup butter
  • 1 Tbsp boiling water
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • ⅛ tsp salt
  • ⅛ tsp powdered cinnamon
  • 1 ¼ cups sifted powdered sugar

Instructions

  • We mashed the butter down with a spoon till it was soft and creamy. Then we added the boiling water, vanilla, lemon extract, salt and cinnamon. We mixed it all up very thoroughly for a minute. Then we added the powdered sugar (we had sifted it with the flour sifter so there wasn't a single lump in it) very slowly, mixing hard all the time.
  • When all the sugar had been added, Mother had each of us shape our hard sauce into a little oblong cake. We used a knife dipped in cold water to smooth down the edges and make them square. Then we set our little cakes in the icebox for an hour to get very cold.
  • Mother says the right way to do is to cut off small slices of the hard sauce and serve it on top of a dish of warm pudding. The hard sauce does look good, but Brown Betty with cream is one of my favorite childhood dishes, so I think I'll stick to that, and let Father and Mother eat theirs the other way.
Gluten Free Adaptations · The Vintage Kitchen

Many Layered Jam Cake

VintageJenny
Multi-layered oval cake on a blue plate. The top is covered in powdered sugar.
A 1929 recipe for Many Layered Jam Cake. This will become your new favorite!

The Many Layered Jam Cake is one rich cake. After trying it once, this recipe goes into my permanent rotation for entertaining. A bit more involved than an everyday cake, Many Layered Jam Cake definitely tastes like more than a sum of its parts. This is a delicious, decadent cake for your next vintage gathering.

The original 1920s recipe called for two different types of marmalade. It didn’t mean sweet orange marmalade and another sweet orange marmalade. This recipe calls for orange marmalade and lemon marmalade. Or maybe orange and lime. Even a sweet orange and a tart orange would be good.

Cake on plate with two small pieces cut off the end. The small pieces sit on a smaller plate next to the cake.
Look at that rich deliciousness!

In search of marmalade…

I couldn’t find any of that locally. My area sells sweet orange marmalade. Period. While I don’t live in the middle of nowhere, I also don’t reside in a large metropolis. But the three groceries I checked all offered sweet orange marmalade and nothing else.

If you want to try this with other flavors, you may be reduced to making your own marmalade. Any citrus fruit can be turned into marmalade. Oranges, lemons, limes, even grapefruit marmalade can be successful. Here’s a recipe for Meyer Lemon Marmalade by the Ball Company. The Ball Company that makes canning jars. They know a thing or two about canning recipes, and their Blue Book is legendary. I own two copies. But I digress.

Two oval cake pans sit on a cake cooking rack. Each pan holds a very small amount of unbaked batter.
Cake pans ready to go into the oven. Each one held 1/2 cup of batter.

Without any other options, I made the cake with just sweet orange marmalade. And Oh. My. I won’t say that I saw taste testers fighting over the cake when we did the original tasting. But I can say that every time I looked in the refrigerator a little more of it was missing. Even the Resident Fruit Hater at my house loved it. 

Ingredient substitutions

I made the Many Layered Jam Cake with gluten free flour because that’s what I have to use. The original recipe was written for ordinary cake flour. (To substitute regular flour for cake flour you simply measure a cup and then remove 2 tablespoons of flour from the measuring cup. Then, if you like, stir in 2 Tablespoons cornstarch to make up your full cup of flour.)

This cake is baked in layers. I used a 1/2 cup measure and ended up with seven very thin layers that baked in 12 – 14 minutes apiece. Once baked, I flipped them out of the pan and let them cool. And you know what? Cake layers that are only 1/4-inch thick cool really quickly. In less than half an hour after baking all the layers I was ready to assemble the cake.

Loose and fluffy

I used wax paper in the bottom of the pans to make removal easy. Changing the paper lining with each layer works best. Or simply grease and flour your pans really well so the layers don’t stick.

One thin oval of white cake covered with orange marmalade. This is a Many Layered Jam Cake in process.
Bottom cake layer with a thin coating of marmalade. Ready for the next layer.

Confession: the recipe calls for 2 teaspoons of baking powder. I swear I don’t remember putting that in. If you use the baking powder, your layers will probably rise a bit more than mine did, and taste less dense. Either way, this Many Layered Jam Cake is amazing.

Using only one type of marmalade, it took most of a jar to assemble the seven layers. A thin spread of marmalade goes between each layer. Then top the assembled cake with a nice sprinkle of powdered sugar. It’s so rich that it doesn’t need more than that. Icing would not only be overkill, but it would dull the citrus flavors of the rest of the cake.

If the weather’s warm, enjoy your cake with a nice glass of iced coffee. I wrote about iced coffee in the 1920s in this blog post.

Print Recipe

Many Layered Jam Cake

Prep Time20 minutes
Cook Time1 hour
Cooling and assembly30 minutes
Total Time1 hour 50 minutes
Course: Dessert, Tea time
Servings: 6 people

Equipment

  • Electric mixer
  • 8-inch cake pans
  • cooling rack

Ingredients

  • 2 sticks butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 1¾ cups cake flour works fine with Bob's Red Mill Gluten Free 1 to 1 baking flour
  • 2 tsp baking powder
  • 2 tsp lemon peel, grated
  • 1 jar marmalade or two kinds if you can find them
  • 1/4 cup powdered sugar you won't use it all; this is to spinkle on the cake top. I used about a tablespoon in a tea strainer.

Instructions

  • Preheat the oven to 350°F.
  • Prepare two round or oval cake pans. (The small oval cake pans in the photo are made by Wilton and available to go with their Level 2 or Level 3 cake decorating class materials.) Either grease and flour the pans liberally, or cut a piece of wax paper to fit the bottom of the pan, grease the bottom of the pan lightly, stick the paper to the pan, and then grease the paper.
  • Stir the flour and the baking powder together in a small bowl.
  • In the large bowl of an electric mixer, cream the butter and add the sugar, unbeaten eggs, flour/baking powder mixture, and the lemon peel. Mix together slowly for one minute, and then beat on medium speed for two minutes. The mixture should turn a light yellow.
  • Place 1/2 cup of the cake mixture into each pan, and smooth it down until it forms an even layer. Bake for 12 to 15 minutes, until done.
  • After you remove the cake layers from the oven, let them rest a minute and then loosen them with a metal spatula or something similar (don't use a rubber spatula that will melt from the heat). Turn each layer carefully onto a cooling surface like a cake cooling rack. Let them cool for 20 minutes or so.
  • Repeat the baking and cooling until you are out of batter. You should get 6 – 8 layers. I got seven, with the last layer a bit thicker than the others. I used it as the bottom layer to provide stability.
  • Once your layers are cool, assemble them. Between each layer, spread a thin layer of marmalade. If you have two types of marmalade, alternate flavors with each layer. Top your cake with a healthy sprinkle of powdered sugar. Refrigerate until needed, and then let it come back to room temperature before cutting.
The Vintage Kitchen

Fruited Cream 1920s Dessert or Salad

VintageJenny
Bowl of whipped cream and fruit dessert alongside a small plate with five leaf-shaped dinner mints.
Fruited Cream served up.

Or maybe it’s a Fruited Cream Dessert Salad. If you’re looking for a light and cool dessert for warm weather, look no further. This Fruited Cream recipe from the 1920s fills the requirement. It’s smooth, fruity, sweet, and cold. And Fruited Cream gives us an example of some of the best from the Twenties kitchen.

An early forerunner of the famous ambrosia salad (or infamous, depending on your view), this cream goes together with very few ingredients and not much time. The largest time chunk of the entire recipe is the time that it needs to chill. To blend the flavors well, this recipe needs to cool in the refrigerator for at least four hours after you make it. Good thing it’s easy and quick!

The Twenties kitchen was known for simple ingredients. These were combined in innovative ways. Sometimes, as in this recipe, those combinations shine. Other times… well, let’s just say there’s a reason nobody makes Sardines and Boiled Egg on Toast anymore. 

A recipe like Fruited Cream was made when the cook wanted to throw a small party. It surfaced as a special salad for a special occasion. This recipe would not appear on the table for a festival like Thanksgiving, Christmas, or another major holiday. Repetition over time scripted those menus. It would, however, be a delightful addition to a birthday lunch.

You need fruit, and cream, and sugar

Four bowls showing ingredients for Fruited Cream. Bowls contain minced strawberries, crushed pineapple, sugar, and cream.
Ingredients for fruited cream dessert.

To make Fruited Cream you’ll need two cups of any fruit. I used 1 cup strawberries and 1 cup crushed pineapple, but you could also use canned apricots or peaches. Or you can even mix the fruit with pineapple, like I did. Peaches with pineapple sounds divine, actually. Especially if you like both fruits equally well.

You’ll also need a cup of heavy whipping cream, vanilla flavoring, and powdered sugar. You’ll mince your fruit (a very fine diced cut). Then whip the cream until very stiff, and stir in the vanilla flavoring and powdered sugar. After that you chill, chill, chill. This needs to chill in the refrigerator for four hours or more to blend the flavors so it tastes like a salad and not like fruit stirred into whipped cream.

Scale it up if you want, but mince it fine

As written, this recipe serves 5. It would taste great served with an iced coffee like the one I wrote about here. However, you can multiply it as many times as you need to feed a small crowd. Fruited Cream should scale well. If you need less than five servings, well… it makes fine leftovers for a couple days. After two days the cream starts to break down. Before then, it tastes great for breakfast with a cup of hot tea or coffee.

When you put this recipe together, you want to make sure that your fruit is minced very fine. A 1/8 inch mince isn’t too small. Most of my strawberries evened out at about 3/16” in size, halfway between 1/8” and 1/4”. I tried to make none of the pieces as large as 1/4”. 

Silver bowl containing mixture of diced strawberries and crushed pineapple.
Mince that fruit! It makes a difference!

The crushed pineapple you can smash with a fork when you drain it, and very little should need to be cut. I found a few pieces larger than 1/4” so I cut them down to the correct size.

All this mincing and measuring-by-eye may seem like a lot of effort for nothing, but it definitely tastes in the finished product. Instead of chunks of fruit in whipped cream, you taste a sweet creamy smoothness from the combination –– but only if your fruit is cut small enough. Remember, this isn’t your grandmother’s 1970s salad where the pineapple chunks compete with the mini marshmallows in a swirl of pistachio-flavored pudding. This is smooth, and creamy, and delightful –– a hallmark of the Twenties kitchen. This Fruited Cream will shine on your table as a dessert or a salad.

Print Recipe

Fruited Cream Dessert or Salad

This recipe combines fruit and cream into a sweet concoction much larger than the sum of its parts.
Prep Time30 minutes
Chilling time4 hours
Total Time4 hours 30 minutes
Course: Dessert, Salad
Cuisine: American
Servings: 5 people

Equipment

  • Stand mixer or hand egg beater for making whipped cream

Ingredients

  • 1 cup strawberries, minced
  • 1 cup pineapple, crushed
  • ½ tbsp sugar, optional
  • 1 cup whipping cream
  • ½ tsp vanilla
  • 1 tbsp powdered sugar

Instructions

  • Drain the crushed pineapple and measure 1 cup.
  • Mix the minced strawberries and crushed pineapple in a medium bowl. Add sugar if the mixture isn't sweet enough.
  • Using an electric mixer or a hand-operated egg beater, whip the cream until stiff. Stir in the vanilla and the powdered sugar.
  • Stir the flavored whipped cream into the fruit. Mix well, and chill for at least four hours.
  • Makes 5 3/4-cup servings.