OCR Text |
Show LEMON BREAD IS OLD-FASHIONED MYSTIC FAVORITE Mystic Seaport in southeastern south-eastern Connecticut is a maritime mari-time museum, a recreation of the 19th Century shipyard and whaling village and reminiscent remi-niscent of our nation's heritage heri-tage of cooking. The wives of the early Mystic settlers brought with them from England the art of iine baking. It was a combination combina-tion of these skills, natural foods of the land, and tropical tropi-cal fruits, flavorings and spices brought home from the whalemen's voyages that made up Mystic's pies, cakes, breads and cookies. There were corn breads of every description, quick breads, yeast breads, skillet breads. This Lemon Nut Bread, more like a cake in texture, was inspired by an old Mystic recipe. A tangy taste of lemon and a rich buttery flavor of Blue Bonnet-Margarine Bonnet-Margarine combine with chopped walnuts to make this old-fashioned bread. A delicately deli-cately flavored lemon frosting is drizzled over the broad after baking. This light and delicate Lemon Nut Bread is just one of many recipes in which versatile stick Blue Bonnet Margarine can be used to give an old-fashioned buttery flavor fla-vor to old-time favorite baked goods. LEMON NUT BREAD Vi cup (1 stick) Blue Bonnet 2A cup coarsely chopped Margarine Planters or Southern Ui cups sugar Belle English Walnuts 3 eggs 1 tablespoon grated lemon 1 teaspoon lemon juice peel 1 cup milk 2 tablespoons lemon juice 2'a cups unsifted flour Vt cup unsifted confectioners' 4 teaspoons baking powder sugar Cream Blue Bonnet Margarine; gradually beat in sugar. Beat in eggs, one at a time. Add 1 teaspoon lemon juice to milk. Blend together flour and baking powder. Add to creamed mixture mix-ture alternately with milk mixture, beating well after each addition. Blend in Planters or Southern Belle English Walnuts and lemon peel. Pour into 2 greased and floured 8V4 x 4V4 x 2V4-inch 2V4-inch loaf pans. Bake at 350F. about 45 minutes, or until done. Cool 10 minutes; remove from pans and place on wire racks. Combine remaining 2 tablespoons lemon juice and confectioners' sugar. Spoon over loaves. Cool. Makes 2 loaves. |