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This particular recipe was taken from "Off the Mountain Lake Range"
recipe book published in Mt. Lake, Minnesota. It states: "According to
the long-standing custom, moos was made every Saturday to be eaten for that
day's supper or for Sunday dinner, to be served hot or cold as preferred by
the family. Moos, cold meat and fried potatoes quite regularly made up the
Sunday noon meal." For our family, we had pluma moos, cold meats or cheese
and zwieback on Sunday evenings. I loved it.
- 2 cups raisins
- 1/2 lb. peaches or apricots
- 1 lb. prunes
- small stick cinnamon
- star anise (2 or 3 points)
- 4 quarts water
- 1 cup cream
- 1/2 cup flour
- 1 cup sugar
- Simmer fruit and spices in water until fruit is done.
- Add thickening of cream, sugar and flour. To prevent curdling, sugar
may be added last.
- If less rich moos is desired, use water instead of cream.
- Can be eaten warm or cold.