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Show His Recipes Are Different ... 1 t K' i ' i ' ' ' ' ' . f 1 . . 1 , . - - - ' X ' ' ' c ' ' ' . ' " i Ray Scovil . . . takes time out for a cup of coffee They're Good With Afternoon Tea It's hard to figure out just what ingredients go into the mating of a good cook because some are and some are not nnnA pven when thev use the same recipe. Ray Scovil is in the first class. He just is arid no one knows why. And with his talent for cooking comes the art of entertaining, of making folks like to eat what he cooks and of making them feel at home, comfortable. com-fortable. Ray likes to cook and is at his best surrounded with a score of heatty eaters. He is known for his very unique yet always tasty dishes and the manner man-ner in which they are served is, "just different." So far as cooking at the Scovil home is concerned, Ray takes the major role, but Mrs. Scovil (Ethel) knows what's going on and is there to help. Their guests have included such notables as the governor and scores of others from here and out-of-town all vouching for his super-intuition when it comes to stirring up something some-thing you have never tasted before. be-fore. The recipe for Brioche is just one of many he uses and varies to suit his taste or that of his guests. There're good to the last crumt served at luncheon or at an after noon tea. Brioche 4 cupfuls flour yeast cake 1 tsp. salt 2 tablespoons sugar 7 eggs 1 cupful butter TITO TTY1 water Sift the flour; into 1 cupful of it pour the dissolved yeast with just enough warm water to raise a tatter, set it to raise. When it has doubled its hulk, put m the salt, sugar, melted butter and 4 eWs. Beat five minutes, add another egg, beat again and so on until all have been used, keep bating until the paste leaves the side of the bowl, then set in warm place for four hours. Turn it out on a floured board, roU in a long piece half an inch thick, spread with softened butter but-ter and fold one end over the center cen-ter then the other end over that until you have three layers. Cut off pieces about an inch wide, lay them on the board to raise, and covel with a towel. When puffy, take each strip between the f inters in-ters and thumbs, twist in different ffrectCs, coil pyramid shape, fetUng one -point come on top. Set to raise on greased pan, bake Mr minutes, and bVush over wrth powdered sugar, moisten wlS water, and flavor with cma-mon. |