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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!