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Show Mitlvale J0tll'Q81, l'hunday, Febnary 13, 1930~ BETTYC CKER'S RECIPES SOMETHING DELICIOUS I was introduced to a wonderful new r.e cipe the other day when a friend invited me to a little afternoon party which she and another girl were giving. She expalined that she herself had made something for the occasion-"something delicious" she said it was. You can imagine how interested I was when refreshments were served later in the afternoon. First a plate of attractive salad was brought to each guest, and although it looked like an especially good salad, it was a regular light fruit combination, so I knew it was not the salad my friend had reffered to. Cups of golden fragrant coffee were served, and then some interesting rolls were rolls were passed. They looked os different that I wondered- if they bad come from some foreign bake shop. But when I tasted them, I realized that they were the "something" new and delicious I had been lookl.ng forward to all afternoon. Of course everyone began to tiUk about them and exclaim about how marvelous they were-"so delicious" and "so different." You know how women talk when they are served something that especially Jll;rikes their fancy. Our hostA!ils explained that they were Bath B_u ns--so named because they were first made in the town of Bath in England. It seemed to me that these rolls were an excellent example of the suggestion I have often made in my morning radio talks over the National Broadcasting System that you c~ serve very simple refreshments indeed, and yet if you have one item on your menu that is unusual and delicious it will insure the successnot only of the whole menu, but will help make the party successful. The only other food served at this afternoon party were an assortment of little cakes and cookies and same satted 11uts. I know you will all like these buns as much as I did, and that you will be able to use them on many occasions when you want to serve something ., delicious. Here is the recipe for Bath Buns as we tested it in our kitchen. BATH BUNS 2 cakes compressed yeast 1-2 cup milk scalded and cooled to 80 degrees 1 tbsp. sugar 1-2 cup melted butter 4eggs 4: cups. kitchen tested flour 1-2 tsp. .salt 5 tbsp. sugar 1 cup almonds coarsley chopped Crumble the yeast into a bowl. Slowly add milk and 1 tbsp. cugar, and stir to soften yeast. Add butter and unbeaten eggs. Sift flour once before measuring, and sift flour and salt together. Add gradually to yeast mixture, and beat thoroughly. (This mixture should be thick but not stiff enough to handle.) Cover and let rise at 80 to 85 degrees for 11-2 hours, or until very light, more than double in bulk. Mix in slightly the remaining sugar and almonds. Fill greased muffin tins 2-8 full. Cover and let rise until double in bulk, about 1-2 hour. Bake 15 to 20 JDinutes in a moderate oven, 875 degrees F. It is preferable to serve these buns hot. Evea though you may not have been in the habit of measuring all your ingredients for bread as accurately as you would those for cake making, I wish you would do so when you try this recipe for I want you to get perfect results with it. Tile proButler, :t.Von ButtetwOC>d, Lyman aen, Carol Jeuaen, Edith Jenkins, Lorna Ruuell, Kary Rlcbard8oa, cess, you see, really is simple. After Berrett, Martha Brown, Nello Beck- Fern Jacobson, Idylle Jacobson, Kll- Wanda Riehena, WUIIem RobU. Dla scaldinG" the milk, it is bn>ugllt back lltead, Noal Bateman, Orin Black, dred Jones, Willard Jenkina, Thekla Swenson, Ferro! Smith, Kaurble to 80 aergees, because if lt gets to Kunz, CoD8talace Lovell, Ellen Le- Shulsen, Pearl SorenaAD, Ruby staae, .. warm whUe risiog, you JQ&y get a l»arlq Blair, Virginia Bateman. yeasty or sour flavor. We baYe found .upae Clayton, Arthur Caaper, vine, Delmar Lanon, Elvira Larson, Marvel Terry, Ralph Tucker, CI&J'an easy way to regulate the temperton Vawdrey, Dan Vlsher, pa.ilne Dot Crump, Elna Carlaon, Mervine Frank LaComb, Inez Lundberg. ature of yeast doughs when we make Allee lfaxwell, Clairmont Margette, Vidic, Dale Waten, Emlly WulaCluisteD8en, Guy Crane, Harold them in our Test Kitchen. We place (Continued from Page One) Gladys Kalstrom, Lorena Madsen, burn, Eva Webber, Frank Wll&'lat, a bowl of dough in a closed cupCtt.mer, Helen Cushtng, Alva Dimond, board out of the draft. When the "B" and "B mlnua" Group-Anton Jl'rancla Davia, Harvey Dahl, Joseph Mario Moser, Rachel Mortensen, Hugh Winger, Ivy Wlllla.ma, K&l'y kitchen is warm the dough Will stay Anclru8, JCmlly ~ Genevieve Despain, Minerva Doku, Robert Ruby Mal8trom, Ruth Morris, Vene- Waki, Norinne Walker, NOI'III& just about at 80 degrees. But if the tia McAlllster, Clayton Nelaon, EveAlldenon, Har.el Anderson, Marion Weenig, Rose Walker, Johmlle y..__ Dewey, Ruuell Ev&DII, Allee Fife, Kitchen happens to be cool, we place lyn Nielsen, Frank Nelson, Aabment, Glenden Martha Anderson, Kelba kochi, Afton Young. Taro Fairbourn, Willa Fltsgerald, a bowl of warm water beside the pan of dough to help bring the tempera- ADdrwl, Niels Anderaon, Orglll Ay- Afton Gardner, Don Greenwood, Nielsen, Laura Nlelllen, Lova NewMr. Nielsen, and also the laculty, ture up to 80 degrees. The meisture lett, man, Owen Nelson, Wilda Nielsen, feel that the students are DOW DIAIDPearl AUmendinger, Ruth Elva Glover, Gladys Gunderson, Hazel laso helps to keep the surface of the Fee OrgW, Adamsou, Howard Afton Olaon. Boberg, Amell& talntng higher averages thaa b&Ye Glover, Ralph Gardner, Smith Gl'&Dt, dough from drying out. That is why Amde Pavich, Bernice Page, Elaine been m~ ia previoua yean. He bewe keep the dough covered with a Blatnick, Beatrice Bateman, Doria Vera Greenwood, Vuta Green. clean towel to prevent the formation Buqon, JCIAUD Bonea•. Dlene ButBernice Holt, Evelyn HMMD, Proctor, Leone Park, Louie Poma, lieves that the good work done b7 of a crust. You will notice that all terfield, ll'lonace Butler, Boaore Katheryn HtnMJlkamp, Velda Hug- Margaret Pierson, Twila Pratt, Flor- the students will continue ~ the mixing and beating "is done in the beginning. This recipe is even :Bowen, Borald Baterqan, J'eaDDe Jiu, Vlrcbd& Hukfns, Wilford HaD- ence Richarclson, John Richards, the ne~ semester. easier to make than most sweet dough oreq.ds because you do not have to-=~~~~~~~~===~~~===~=~~======~·-==~~~==~=~~=~==============::. sha~ or form the rolls. Just drop the dough like muffin batter into the greased muffin tins. That does not sound like much work, d9es lt! I am ;ure you will find it very simple to make these delicious Bath Buns. You probably have noticed that a tot of good things go into this recipe. It is true that it is not as inexpeDSlve oO make as the regular yeast dough ~or cinnamon rolls, parkerhouse rolls and such breads. Tbat Is why I re.!Ommend it to you for use on special Jccasions. When you are entertaining your bridge club or the ladles' aid ~ociety, serve these rolls with a simple salad and coffee. With sweet rolls like these you do not need 1.0 serve cake or cookies. Try them in place of dessert with coffee for .simple luncheons aud suppers. Europeans use these fancy breads Qften m this way, and I think sometimes, it makes a pleasant change from the usual pudding or cake. HONOR ROLL MADE PUBLIC usta co • • Physics student (to prostrate professor who had §tumbled over a stone): "Did you fall!" Professor: "How utterly imbecilic! Of course not! My body possesslDg :notion produced an impact with a "tationery solid _substance, which by the law of inertia resisted the force :~.pplied to it and destroyed my equlli'orium. So not being able to defy or break the law of gravitation, I 3Uccumbed to the inevitable and uJUDled this horizontal position." -- - - ............ ................... .............. .....--·· ····_..............--······--··········--"''"'"- !: : ; I : i ~ i :: : i ~ i OUR SATURDAY SPECIALS i COOKIES , - ;i_ 2DOZEN25e 1 ! ._; l HONEY CREAl CUP ems I;:._ i 18e DOZEN A Two Dozen for 35c ELECTRIC HOME BAKERY in homes heated by old .. fashioned methods l:X>UR out of ten men and seven out of ten L., -women are incapacitated by colds each winter. School children are similarly affected. Medical experts say over 50 per cent of these cases can be prevented. They point out that most colds are caused by sharply fluctuating temperatures .. ~ a common condition in homes heated by oldfashioned xn~thods. 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