Evening star. [volume], March 23, 1947, Page 25, Image 104

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
CtfT almost through and across each one
an all-time high when two widely known bakeries in
Chelsea were thronged from daylight to dusk with
people from all parts of London who came to taste of
this bread. There was insane rivalry between the two
places, each pretending to be "The Original Chelsea
Bun House.”
It was Poor Richard who wrote “one-a-penny, two
a-penny buns,” by the date far Good Friday in his
famous almanac. He took good care to write it down
for, in his time, hot cross buns were baked on that
day only. Now we enjoy these spicy breads through,
out the Lenten season.
Buy the hot cross buns “Or make them for your
sons.” Here is an old English recipe that came to us
a few years ago from Mrs. Walter CHcott of Man.
Chester. Conn., and it makes the best buns we have
ever eaten. Mrs. Ofcott feels the same way about
these particular buns. So treasured is her recipe that
she keeps it in the family safe box in the bank. We
pass it on to our readers with our very best wishes
for a happy Easter.
Al 9 P.M.: Mix one cup sugar with one-half cup
melted butter, the yolks of three large or four medium
eggs, well-beaten, and two and one-fourth cups
scalded milk cooled to lukewarm. Softer, one yeast
cake in one-fourth cup lukewarm water and add.
Sift one and one-half teaspoons salt, one teaspoon nut
meg with two quarts flour. Add half of flour to first
mixture and beat very well. Stir in remaining four
and well-beaten egg whites until blended. Place in
oiled bowl and oil top of dough. Cover with a cloth
and let stand overnight in a warm place.
At 6 A.M.: Knead dough on lightly floored board,
using not more than one-half cup additional flour.
Roll dough out one-half inch thick and cut in rounds
with three-inch cooky cutter. Place an slightly oiled
cooky sheets. Brush with melted butter, cover with
a clean towel and let rise one and one-half hours more
or until doubled in bulk. With knife or winanec cut
a deep cross an each bun. Bake in a moderate oven
(375 to 400°F.) 20 to 25 minute* Glaze by hrush
ing with a syrup made of one cup confectioners’
sugar moistened with vater, flavored with vanilla
Approximate yield: 2 ft dozen large buns.
"Who said I forgo# our anniversary? Why do
you suppose I've been so grouchy aH day!"
I hooked Tom's boss
with crisp, fried Ferch.
- - - but hwsLS the fish'
I
J **<*t*rr
7
1 i
HOW TO MAKE RSH A PARTY D6H
when you by it golden brown in
J Criaco and dress it op with defi
F dona Piquant Lemon Sauce.
HUED RSH WITH MQUAMT SAUCE
Clean perch (or any whale fiah) or
uaefishfillfis Waahand«fay.Fora
map, crone hy crust, dip in aslfted
milk, then rrdl in a mixture at ear*
meal and seasoned Hour. Fry alowty
in hot Criaco. Turn to brown on all
sides. Serve with Piquant Sauce.
(Be an b uae Crtaoa—it* dapaat
Me! Seek—, smalt * trams . . .
Criaeo doesn't seat in. Pink mama
•at at crisp, Ufit mad dipmtihle,
men ctuUren amp sat their )UU)
PIQUANT SAUCE
A* Niasna. IsmL Make a
sauce with Criaeo, floor and liquids.
Season and then cook over low
heat, stirring constantly until
slightly thickened. Stir in one egg
SEND FOR CRISCO S COOK BOOK, C4 pages of “Recipes for Good Eating."
It’s yours for 10* in coin and a Crisco label (any size). Address Crisro,
Dept. W. Box 837. Cincinnati 1. Ohio. Offer good in the United States.
. \
In everything you £zy or bake,
use Cr/sco. • • It's Digestible!