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Show Page 28 - THE HERALD, Provo, Utah, 1983 Sunday, July 3, V, Food Favorite Home Recipes Bread the Muffin Man BREAD PUMPERNICKLE milk scalded caps 1 yeast cake ta H cup water lk up Kara syrup (either kind) xk cop honey V cup molasses 1 cup white flour 4 cup shortening ZVt Would Find Exciting Muffins used to be sold by the muffin man who carried his tray and bell through the streets of English towns. The colonial settlers brought muffins to America and now these bready goodies are as ingrained in American tradition as in English. Muffins taste even better when you add spices, cheese and fruit to the batter. In fact, cooks are limited only by their imaginations when it comes to muffin making. Gingered Plum Muffins are moist with fresh plums and spicy with ginger. They're fast enough to make on a weekday morning for breakfast and delicious enough to serve warm in a basket at a special Sunday brunch. Besides, they're full of the summer sea- son's delicious plums. Plum season lasts from mid-Ma- y into September and supplies will be peaking in the next six weeks or so. Since this fruit comes in a rainbow of skins, depending upon the variety, don't look for a particular color when choosing plums; look for full color. Gently feel the plum for overall firmness and a slightly soft tip end. Overripe plums are the basis for milkshakes and sauces. GINGERED PLUM MUFFINS 3 firm-rip- 1 egg cops whole wheat flour Mix until stiff. Let rise an hour then knead. Let rise another hour then shape into loaves and rise about another hour. Shape into 3 loves. Bake 1 hour at 350 degrees. 6-- fresh plums e flour powder baking teaspoon V teaspoon salt V teaspoon soda Vi teaspoon ground ginger V cup butter or margarine W cup sugar 1 teaspoon vanilla 2 large eggs 2 tablespoons water sifted 2 cops 1 PQ plums to flour with soda and well with sugar and vanilla. Beat in eggs, one at a time. Stir in half the flour mixture. Blend in plums, then remaining flour alternately with water. Spoon into 12 paper-line- d muffins pans diameter). Bake in center of 375 degrees F. oven 20 to 25 minutes or until muffins test done. Pit and finely dice measure 1 cup. Resift baking powder, salt, ginger. Cream butter HERALD VS. TRID. NEWS In order to ten me eWectivaness of our newspaper advertising, wo oro only. Ifte Brand Now 1983 White Open Arm Sewing offering for Machine with programmed Spin-A-Di- al lingerie overcast, Button holes. Blind Horn, Fancy Stitch, etc. With This Adv. Gingered Plum Muffins are moist, spicy morning treats. the Yeast on the Shelf Still Alive And How Easy Can It Be Tested? Is right off my parents' vines. The jelly was delicious and had the right consistency, but it formed icicle-lik- e crystals down the sides of the jars. What did I do wrong? Answer: Tartaric acid (cream of tartar) is crystallizing out of the jelly. Tartaric acid, one of the most predominant organic acids of grape juice, is less soluble than sugar. When you add the sugar to make the jelly, it ties up the water and forces the tartaric acid to crystallize out of solution. Since tartaric acid has a low solubility, you can also force it out of solution by refrigerating the grape juice overnight. The crystals will fall to the bottom and you can then pour off the juice and proceed with making the jelly. This is a standard technique used by manufacturers of concentrated grape juice and grape jelly. Question: Sometimes, when I make a lemon pie filling which consists of lemon juice, lemon rind, sugar, water, butter, yolks and flour, the mixture will not thicken. It seems to happen regardless of whether I use an aluminum or stainless steel pan. What's going on? Answer: The pan has nothing to do with the success of your lemon meringue pie filling. It's the citric acid in the lemon juice which prevents the wheat starch from thickening. The same thing happens with lemon pie fillings pre pared from cornstarch. IIU1IL. I"ITH " 373-101- produce foul smells). If you enclose a hot or warm food in an airtight container, a partial vacuum will form and the food will take longer to cool. included! K Antritlt list iilin An IMIH T D vjtamin 1 -- 1 mm out fZPiy IXPIIES SBl IXPIRB sUBBelBIGBOBMBHPB SUMMER CLEARANCE f Ponts r ' shom 39 W. 200 N Prove Vl University off COUPON I $2.59 O O O Oj IMJ SAVE a ' B-- 6 mg. Ret I I Mall Jl 70 2S0-SZ.0- ! 1200 g GARUC Qin 500-SI.7- CAPSULES SAVE 5 EXPIRES rcrackers! W ii,-S- $2.00 500-52.2- IODINE SAVE 0 J m&m 1 n 01 The nnew ,:nmfor men 11 u o o ;eotvcesana Til SOUTH STATE -- i cn irr A si sr awmv ey 11 lb. 1 SAVE : SAVE 1.30 SAVE $1.50 s V $1.70 EXPIRES 300-.7- 8 7-- 1 7-- ft ! m m i ""c"upon""'(I I nnrrwri nmr I 1 It -- - e EXPIRES I 1 29 ! ! 69t UKUN 0 II.. SAVE 40C -i--- -r """coupon" COUPON JT ROASTED PLDEN ITC r TOB'" X HARVEST! RICE CAKES f J PURE MILLER'S k am e mm S REG. j I lb. 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Ad seen in Daily Herald 0 canon iwtiewoio 111 1 July456; Lossons - STOKKEmtS w 11 OAYS ONLY wm- 39 I it 3 breastform I ,r $199 trained For A SAVE 1 i i NOW ONLY 1275 N. University Provo V-J- 1 Reg. M49" MEDICAL CENTER PHARMACY putrefactive (split proteins to ftt a consultant at m causes rnV7 IIUIII To make a thick lemon pie filling, add the juice at the very last moment as the filling is cooling not as it is cooking. Question: I store leftover cooked white rice in an airtight container in the refrigerator. When I open the container a day or two later, there is sometimes a smell of rotten eggs. Could you tell me why this occurs? Answer: It occurs because you are covering the still-warrice and putting it in the refrigerator. These are the perfect conditions for the growth of several species of bacteria which grow anaerobi-call- y (without air) and which are W Adv. OPEN ARM .ft See our MW. Without this (yyjcuinr(5 (2-in- mm Question: How should I test yeast cake or granules to determine if dead or alive? How long should each last? Answer: Of course, there's no better test than actually trying it out. Crumble off a small hunk into a teaspoon of lukewarm water with a few grains of sugar. Set in a warm place; it should rise to the surface and foam. You can usually tell the age of cake yeast by its smell and appearance. It should smell only of yeast, not of ammonia. There should be no cracks on the outside nor should the edges be dry nor should there be spots of mold on the surface. Dry yeast does not change in appearance during aging. Neither does its smell. The only way you can test it is by letting it ferment. Add a few specks to a teaspoon of water with a couple grains of sugar. Again, it should rise to the surface and begin to foam. Be testing only a little, you can use the opened packet as if whole. When testing or proofing yeast, it can be very deceiving, especially during winter months. It must be put in lukewarm water. There should not be too much water either. Otherwise, it will stay on the bottom and look dead, even though very much alive. Question: I made some grape jelly from Concord grapes picked 7 Faye Drage Question the Cook By TOM NEUHAUS Special to The Herald salt 1 1. 2 t. anise seed University Hall Orcm ar oz. i i an |
