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Show i twosuaow Wr t . ' , - - , - - One a Penny, Two a Penny, Hot Cross Buns! (See Recipes Below) Delicious Rolls WHEN YOU BAKE rolls and serve them to the great delight of your family, you do much more than add an appetizing accompaniment to the menu. You add to the cozy comfort of the kitchen with roll baking, and what is, perhaps, most important: you give the menfolk and children chil-dren rich memories mem-ories of wonderful wonder-ful fragrance and delicious eating they can never . 1 LYNN CHAMBERS' MENU Braised Lamb Steaks Browned Potatoes Corn and Lima Beans Jellied Fruit Salad Hot Cross Buns Beverage Apricot Whip Recipe Given chopped 3 tablespoons sugar Mix together milk, sugar and salt Sprinkle or crumble yeast into water (use lukewarm water for compressed com-pressed yeast). Stir until dissolved. Add milk mixture and shortening, then beaten egg and flour into which have been mixed Vi cup of the chopped almonds. Beat the batter at least one minute, or about 100 strokes. Scrape down from sides of the bowl. Cover with a damp cloth and let rise in a warm place, free from a draft, until doubled in bulk, about 1 hours. Beat well, about 20 or 30 strokes. Drop by spoonfuls into greased muffin cups, filling each full. Sprinkle the tops with a mixture made of the remaining cup of almonds mixed with 3 tablespoons of sugar. Let rise until doubled in bulk, about 30 minutes. Bake in a quick (375) oven. Fruit buns called Kolache have become a favorite in many homes ' forget. Modern methods take the guesswork guess-work out of yeast baking and guarantee, guar-antee, results when directions are followed. Hot Cross Buns (Makes 24) cup milk cup sugar 114 teaspoons salt 6 tablespoons shortening cup warm, not hot water 2 packages or cakes yeast, active ac-tive dry or compressed 3 eggs, beaten 6 cups sifted enriched flour y3 teaspoon cinnamon 1 cup currants or chopped raisins If using compressed yeast, use lukewarm water. Scald milk. Stir in sugar, salt and shortening. Measure water into mixing bowl. Sprinkle or crumble in yeast. Stir until dissolved. Add lukewarm milk mixture and eggs. Mix sifted flour with cinnamon and because they are so flavorful and delicious. The dough is rich and may be shaped in several different differ-ent ways. There is also an intriguing in-triguing variety of fillings which may be used: Kolache (Makes 30) cup milk H cup sugar 1 teaspoon salt H cup warm water 2 packages or cakes yeast, active ac-tive dry or compressed 2 eggs, beaten cup soft shortening 4 '4 to 5 cups sifted, enriched flour Yi teaspoon mace Vi teaspoon grated lemon rind currants or raisins. Stir V2 of the flour mixture into the yeast mixture. mix-ture. Beat until smooth. Add and stir in remaining flour.. Turn dough out on floured board. Knead 8 to 10 minutes or until dough is elastic and does not stick to the board. Place in a greased bowl and brush top with melted butter or substitute. Cover with a cloth. Let rise in a warm place until doubled in bulk for about one hour and 20 minutes. Punch down, pull sides into center, place on a lightly floured board. Divide dough in half. Form each half into a roll about 10 inches long. Cut into 13 even pieces. Shape each piece into a small ball by tucking edges under the fingers. Place in a greased 9-inch round pan, 13 buns to each. Cut a cross in each bun with a sharp knife. Brush with melted butter. Cover with a warm cloth. Let rise in a warm place, free from a draft, until doubled in bulk. Bake in a hot (425F.) oven for 20 minutes. Fill cross in top with confectioners' sugar frosting. Scald milk, then stir in sugar and salt. Sprinkle or crumble yeast into water (use lukewarm water for compressed yeast). Stir until dissolved. dis-solved. Add lukewarm milk mixture, eggs and shortening. Add about one-half one-half the flour and mix first with a spoon, then by hand. Add remaining flour, with mace and lemon rind, using amount necessary to handle easily, though keeping the dough as soft as possible. Knead until smooth and elastic, about 10 minutes. Place in a bowl, cover with a cloth and let rise until doubled in bulk. Punch Here are some very light, though rich, rolls which are topped with almonds and sugar to give a crunchy topping. Thorough beating replaces knead- down, thrusting list into aougn, puu-ing puu-ing edges to center and turning completely com-pletely over in bowl. Cover and let rise again until doubled in bulk, about 30 minutes. Then divide dough into pieces, cover and let rest to make for easy handling. Shape dough Into balls; or ovals; or. roll Vi" thick, cutting into 3" squares. Let rise until light, though not quite doubled on greased baking sheet, then bake in a hot (400F.) oven about 20 to 25 minutes until brown. Apricot Filling 25 dried apricots cup sugar Soak apricots in water to cover, cook until soft, then drain, press through sieve and add sugar, mixing mix-ing well. Toast by itself may not take the edges off the appetite but toast with applesauce, hot and spiced, sprinkled with crisp bacon bits will do the trick. For that before-dinner nibbling, spread some crackers with butter blended with a bit of onion Juice. Toast the crackers until lightly brown in the broiler. Cottage cheese and chives mixed with soured cream gives a nice dip for crisp celery pieces and carrots, potato and corn chips for evening nibbling. ing in this recipe: Almond Puffs (Makes 13 large) cup lukewarm milk 3 tablespoons sugar 1 teaspoon salt 1 package or, cake yeast, active dry or compressed yA cup warm (not hot) water 1 egg cup soft shortening 2 cups sifted, enriched flour cup almonds, blanched and LYNN SAYS: Quick Snacks Help Tide the Appetite Crisp weather does things to the appetite, and ther are easy ways to take care of the problem without denting the food budget. Keep a bowl or two of sandwich spreads in the refrigerator for the raiders: mix some peanut butter with grated carrot and mayonnaise. Another is a blend of cottage cheese and applesauce. Still another uses cream cheese with raisins, softened to spreading consistency with milk. |