Indianapolis Times, Volume 48, Number 14, Indianapolis, Marion County, 27 March 1936 — Page 31

MARCH 27, 1936-

NOT CROSS BUN GIVES LENT AN OLD TRADITION Two Good Methods Provide Home Bakers Choice of Processes. The custom of eating hot cross buns originated before Mother Goose ever wrote about them. In very ancient days buns, if properly made, were supposed to keep for years. They probably took the place of a pagan sweetmeat served in honor of Eastre a Saxon goddess of fertility whose feast was celebrated in the spring. The sign of the cross on the bun proclaimed it a Christian cake. Often the housewife put the sign of the cross on her bread to prevent the evil spirit from interfering with her baking. As Good Friday was considered the most unlucky day of the year, she naturally took every precaution to guard against evil influences. Many bakers feature this bread every Friday during the -whole Lenten season, while others save them especially for Good Friday and ERSter mornings. Because hot cross buns are made with yeast there are, or course, two good methods—the long process and the short one. Short Process One cup milk. 1 yeast cake, Li cup lukewarm water, 1-3 cup granulated sugar, 3 cups flour, 1 teaspoon salt, 1 teaspoon cinnamon, Vi cup butter, 1 egg, Vi cup currants. Scald milk and cool to lukewarm temperature. Dissolve yeast cake in lukewarm water and add to milk. Add sugar salt, cinnamon and egg well beaten. Add flour, currants, and softened butter and work until thoroughly blended. Knead to a smooth dough and let rise in a warm place until double in bulk. The temperature of this rising should be between 70 and 80 degrees F. It should take about one hour. Pinch off small pieces and shape in tiny balls. With a sharp knife cut two deep gashes, making a cross, on the top of each. Place in a buttered pan about an inch apart and let rise in a warm place until double in bulk. Bake twentyfive minutes in a hot oven (375 degrees F.) Brush over with a syrup made by boiling Vi cup sugar with 2 tablespoons water for one minute. Long Process One and one-half cups milk, 1-3 cup granulated sugar, 4 tablespoons butter, 1 teaspoon salt, Vz yeast cake. 4 tablespoons lukewarm water, 1 teaspoon cinnamon, 1 egg, Vi cup currants, flour. Scald milk and add butter, salt and sugar. When lukewarm, yeast cake dissolved in water. Add 2’i cups flour mixed and sifted with cinnamon. Beat hard and add egg we' 1 beaten. Mix thoroughly and aad currants and flour to knead, from Vi to 1 cup more. Knead until elastic and put into a large mixing bowl. Cover with a cloth and let rise in a warm place (not as warm as for short process, however) over night. In the morning, shape as in preceding recipe. Let rise in a warm place for thirty minutes. Bake in a hot oven for twenty-five minutes. E .sh over with syrup when taken from the oven. Potato omelet is a delicious breakfast dish to serve with hot cross buns and coffee. Potato Omelet One cup left-over mashed potatoes, 4 eggs, 2 tablespoons milk, Vi teaspoon salt, Vi teaspoon pepper, 1 tablespoon minced parsley. Beat, whites and yolks of eggs separately. Beat yolks until thick, beating in mashed potato. Season with salt, pepper and parsley and fold in whites of eggs beaten until stiff. Turn into a hot frying pan well coated with butter and cook over a low fire until well puffed and delicately brown on the bottom. Finish cooking in the oven. When firm to the touch, the omelet is done. Fold on to a hot platter and garnish with sprigs of parsley to serve. FIRM IS DISTRIBUTING GIFTS TO HOUSEWIVES Lever Brothers Cos. Is Giving New Shortening, Cookbook. Indianapolis housewives are being visited by a group of girls making a city-wide distribution for Lever Brothers Cos. According to a statement from a company executive, the local girls are calling at homes with gifts of anew vegetable shortening and cookbook.

Prepared Mayonnaise

One cup mayonnaise, 4 stuffed olives, 3 tiny sweet cucumber pickles, 1 tablespoon capers, 1 teaspoon minced parsley. Chop olives, pickles and capers very fine and add with parsley to mayonnaise Just before serving. Pear salad is a good dessert salad for either luncheon or dinner. If you have fine large canned pears, use one-half pear lor each portion. If the pears are small, use two halves. Four halves canned pears, 1 package Philadelphia cream cheese, T* teaspoon salt, 1 teaspoon lemon juice, 2 tablespoons red raspberry preserves, cress, French dressing, lettuce. Bar-le-duc currants are preferred if at hand. Otherwise use red raspberry preserves, sunshine strawberries or currant jelly. Reserve a few currants or berries for a garnish. Beat salt, lemon juice and remaining preserves into cheese, beating until the mixture is light and fluffy. Make nests of lettuce leaves and put a pear, cut side up, in each nest. Fill the cavities of pears with cheese mixture. Sprinkle lettuce with Freiich dressing and garnish with cress and preserves.

CANNEL COAL I A deluxe fuel for _i -places. I In bulk or attract, and conI venient packages. I At all Cast and Carry Ice I Stations. I POLAR IGE & FUEL CO. 2000 Northwestern Ave.

Prune Whip

1-3 pound prune* V 4 tup njt*r. white* flee tgg* 2 teaspoon* lemon juice few train* *alt 1 2 tea*poon vanilla Pick over and wash prunes. Soak and stew as usual. There should be not n.ore than -Vi cup stewed and pitted prunes. Rub prunes through a colander, add sugar and cook five minutes. The piixture should be thick as marmalade. Let cool. Beat whites of eggs until stiff, beating in a few grains of salt. Gradually beat in prune mixture and lemon juice and vanilla. Turn into a buttered baking dish and bake 30 minutes in a slow- oven (300 degrees Fahrenheit). Serve cold with soft custard made with the yolks of eggs or with whipped cream.

Sunshine Cake

White 7 t(> yolk 5 etc* ’A teaspoon salt V* teaspoon cream of tartar 1 eup fine granulated sugar 2 teaspoons lemon juice 1 cup flour measured after sifting four times 1 teaspoon orange flavoring Separate whites from yolks of eggs. Beat yolks until thick and lemon colored with a rotary beater. ; Beat whites with a whisk until foamy and add salt and cream of j tartar. Beat until stiff. Add sugar, beaten yolks, lemon, juice and flavoring. Mix lightly and fold in flour. Turn into a tube pan j and bake 50 minutes in a slow oven' (325 degrees F.)

Strawberry Fluff

1 cup fresh strawberries cut in halves 1 eup powdered sugar 1 egg white Mixing time, 25 minutes. Chilling time, two hours. Servings, four. Put all the ingredients into a large bowl and beat with a Dover beater until stiff enough to hold its shape. Chill and serve with sponge cake or lady fingers. This dessert has so many possibilities and variations that it’s impossible to name them. Pile the fluff lightly on squares of angel food cake and serve with custard sauce. Or scoop out the centers of cup cakes and fill with mixture. Or fill meringue shells with strawberry fluff and garnish with fine whole berries.

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PRODUCE PRICES PUSH HIGHER ON LOCAL MARKETS Good Shipping Weather and Stronger Demand Bring Rise. Although a few scattered declines were evident, the general price trend of fruits and vegetables was mostly higher at the Indianapolis commission row during the last week. Favorable shipping weather, combined with a stronger demand for many lines, resulted in advances ranging up to 50 cents in some classes of vegetables. Increases were more moderate in fruits, the largest being a 25-cent gain in pears. With suplies running low in many sections, apples maintained a firm price range, advancing as much as 15 cents a crate in some Midwestern cities. Extra fancy baskets from the Northern district sold at $1.50. Strawberries Up 2 Cents Strawberries recovered part of the recent decline, moving up 2 cents a pint. Grapefruit was unchanged. Beans, lettuce a. and peas headed the advance in vegetables. All items were largely 50 cents higher than a week ago. Green round strigness beans sold at $3.25 a hamper, while lettuce from Arizona sold at $3.50 a hamper on the local market. Shipments of peas from the Southern area, mostly from California, brought $4 a hamper. Moderate price increases were evident in beets, hot house cucumbers and sweet potatoes. These classes ranged from 25 to 35 cents higher for the week.

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SACKS BROS.

THE INDIANAPOLIS TIMES

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