MamaC

... Quince

You need to bring the custart to boil... and from the moment start to bubble ... boil exactly 1 minute ... mixing all the time. Here try my version. 400 ml milk or any juice 3 leveled tablespoons of corn starch 5 tablespoons of sugar (more if citric fruits are used) 2 eggs 3 tablespoons of unsalted butter Vanilla (if other flavors are used, exclude this) Lemon or orange peel Mix eggs with sugar, cornstarch with cold liquid. Mix together in a pot. Place over medium heat, mixing all the time and bring to a boil. From the first arriving boiling bubble, cook exactly 1 minute. Remove from heat, let stand 5 minutes. Mix in butter and flavors. Also keep in mind the pastry you are using the custard for... use less or more liquid according to what consistency you need. You could add to the very end 1/2 teaspoon of pre soaked gelatin, if you need to really stand.

I'll go with the lard. I use it a lot for dough too. As in cookies, sweet dough, pastries.

Romanians, eat everything. From the pig they only discard the hoofs and of course empty the intestines. All are cleaned well and used for different purposes. The skin is eaten raw, and is unique delicacy. Well, that is after the skin is torched and the burned hair scraped and washed very well. Brain, intestines, stomach, testicles and other organs are very used in preparing different dishes. Never waste blood... for it is used to make sausages and other dishes. Chickens... the head, neck and feet are use to make soup. Basically, we eat and there is no such thing as "I don't like it" before you try it.

I'm Romanian... but I live in US... these are traditional Moldavian pastries by the name of "Poale'n brau". These are made by me. Filled with homemade cottage cheese and raisins.

I love the rose water as well the rose preserve. I use the water for Snowball cookies, baklava, apple strudel or added to tea... 2-3 drops the most. Lindacakes you may find the rose preserve in NY Astoria in Mediteranean Stores such as Greek, Serbian, Russian or Romanian.