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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 9, 1951)
i , I i . : , : . j . : ' ! : ! - : ' ; . i ;.. ; ; i . . ; - j. . . ; ; & .'Trffil lift fill (K fJ jirarn fl'sh' Statesman's Marlcej Section of f) 3c owcts eLier rivuzr i ) - ' a SECTION TWO j The Oregon Statesmcau Salem, Oregon, Friday, March 9, 1951 -j V ry i I .!. v J I I II I I I - IV II 11 II I I -A Vr-, t , i v ill I 1 I I I 1 I r 1 J . I t i ' j I "' -j POUNDDD 1651 , ! Old English Custom Tradition Tells Us to' Serve Hot Cross Buns --; '"' By Maxine Boren I '-' I '$ S Statesman Woman's -till tor .! -j There's something about cold weather, and especially when it gives one that snowbound feeling, that brings many women a: .desire to bake yeast bread. ' ; - . . .... i -''3 :u-,' H; We had our, experience with a recently ' published rule? for making brown and serve " rolls, which are only half baked. We were in the midst of a batch when neices brought a crowd of bdys and girls to slide on neighboring hills. We would far rather - entertain 14 youngsters with waffles and hot chocolate and .lots of snow for sliding, than finish up a batch of bread. So ..we ... theoretically threw out bread to the four winds and enjoyed our . relatives and their friends. ; ;s ' r " - ?' The weather notwithstandinghot cross buns will be "on the March schedule of bread-baking women. I '"I P - Mytholorr tells ns that the Greeks ffered to their bmmiii Coddess, Astarte, and other of their divinities, a sacred cake called a "boun from which the word "bun" finally evolved These cakes appear in many of the early Grecian works of art and sculpture. It is possible that the stylized cross was used as either an allusion to the four phases of the moon, or. as a matter of convenience In breaking- the cakes into four parts. ' when offered as a sacrifice. - ' '. . ' A . The Egyptians similarly honored their moon goddess by a cake offering on special days. Their cakes were called bon, meaning ox, and were printed with a pair of liorns, symbolic of the Oxen . or horned moon of Isis. ' ' V"':.: .1 l "r " ' Inthe Christian era, the custom of the hot'eross buns was continued, but with a new significance attached to the symbol of the cross. : 'C i' - v ' Medieval churches distributed buns to communicants after Mass on Easter Sunday. In England, as far back as 1252, bakeries - engaged in the forbidden practice of competing with the church, , by, selling buns and cakes stamped with a cross. , . i It was believed that the buns would never mold if prop erly made and the entire procedure has to be completed be fore a certain time whether sunrise or church time is now uncertain. Undeabtedly the lavish nse of spices, in the cakes helped to preserve them, enabling families to keep a bnn for ' good lock until the same season the following year. 3 Later, the bun lost its religious significance and became a mere cake.' Yet it continued to be associated with Good .Friday. Here is one of the many recipes for Hot Cross Buns: HOT CROSS BUNS . cup seedless raisins 4 cup milk cup butter or margarine cup granulated sugar yi teaspoons salt . 1 cake compressed yeast 2 eggs 1 teaspoon cinnamon 3 to 3 cups sifted all purpose flour Y teaspoon nutmeg 1 y4 cup diced Citron I 2 tablespoons chopped candied cherries Melted butter I Confectioners sugar icing Rinse and drain raisins.- Scald milk and stir in Gutter, sfcgar and salt Cool to lukewarm. Crumble in yeast and mix well. Beat 1 egg with 1 yolk, reserving 1 egg white for glaze. Mix eggs and about half the flour into yeast mixture, beating until smooth. Add spices, raisins, citron and cherries and mix welL Add; re- - maining flour to make soft dough. Knead on floured board until smooth. Place in bowl, cover closely and let stand until dough is doubled in bulk (about 1 to 2 hours). Punch down. Turn out on floured board and roll dough to about -inch in thickness. JCut with 2-inch round cutter. Dip in melted butter and place about 1-inch apart on greased baking sheet. Let rise until light (about 45 minutes) .- Make a shallow cut in shape, of . cross on top of each. ., roll, using a sharp knife., Beat egg white with 1: tablespoon cold -water until foamy. Brush onto tops of rolls. Bake in moderately hot oven (375 degrees) 20 minutes. Brush again with egg white and bake 5 minutes longer. Remove from oven and fill cross with stiff confectioners icing. Serve warm. Makes 15 large buns. One-Egg Cake Has Fruit Filling An inexpensive one-egg cake takes well to a rather sweet fill ing. You can make this for family dinner , desserts. Good between layers oL gingerbread tod. - RAISIN NUT FILLING i cup brown sugar, firmly ; packed 2 tablespoons butter ' . Va cup water v a cup broken walnut meats cup cut seeded raisins 2 tablespoons cream or rich milk (about) -Heat sugar, butter, and .water In skillet, and coook until a small amount of mixture forms a small ball in cold water (238 degrees). Remove from fire add nuts and raisins. Add cream until of right consistency to spread. Makes enough filling to spread between two 9-inch layers, or on top of 8x8-inch cake. FRUITS COMBINE Partially thawed frozen straw berries with golden canned; peach halves and a few fresh grapefruit sections ; make a beautiful - fruit bowl. You'll like it for dessert after a heavy meal or toi; finish off a brunch menu. i Pear Provides! Fruity Dessert 1 Try Pear Helene for an unusual sundae. Serve it as an after-meal dessert or for afternoon or evening refreshment, j r - PEAR HELENE . In an ice cream dish place a scoop of ice cream. Top With a canned Bartlett pear half cut side down. Pour over this a ricfj choc olate sundae sauce. Form ;i a cir cle of whipped cream around the inner side of the dish using a pas try bag,' leaving a portion s of the chocolate covered pear exposed. Top with chopped nuts. LIFE'S LITTLE CRISES... by Mifflstadt I AouTCiAAiBeu- V rKJFi SMtS AUVAYS KEEPS I - $ JA- L f . , , , A CAN Of5 - " LT W rJN . For FAST meals that tasto DELICIOUS I ...bank on CUMBLE CEE TUNA! Husband hungry? No dinner ready? "Add a can of de lectable Bumble Bee Tuna to slightly thinned mushroom soup... serve on hot split biscuits. ..and watch the whole family beam over Bumble Bee's rich-flavored tender . goodness ! Socf -packed to give you the firm meaty texture men like . . . seecff e-packed to assure you each can will be as delicious as the last. For mealtime emergencies. bank on Bumble Bee. o cee rr.EF.'.r.ED JUS zzi::::it In Traditional Style y.. i . . - . ... j Hot Cross Buns are, of course, traditional breakfast fare for Good Friday. They have tr ycome a popular choice for serving during the; entire Lenten season.' They'll he found at the baker's shops from nowruntil Easter and many women will like to make thelrj own.1 1 i r ranics uomDine For Main Dish I S Frankfurters are a good meat to fall back upon when ideas are at a premium. Here is one such dish using the franks along with tomato soup. r FESTIVE FRANKS S cup' finely chopped onion H cup finely chopped celery clove garlic, minced jj 3 tablespoons shortening 2 tablespoons brown sugar 2 teaspoons prepared mustard 1 can (IV cups) condensed tomato soup '- : 2 tablespoons Worcestershire sauce - H 2 teaspoons lemon juice for vinegar .:t ..;in 4 drops Tabasco sauce, if de sired - U : - . 1 pound frankfurters (10-12) Brown onion, celery and garlic in the hot melted shortening in a skillet. Stir in remaining sauce ingredients and add frankfurters to the sauce. Cover; simmer 20 minutes. Eat these hot with sauce as is, or put franks in ; buns. Serves 4 or 5. USE MINCEMEAT I Mincemeat Is delicious teamed with vanilla pudding and served over plain white cake squares. Use one of the packaged mixes for the cake, if you like. CABBAGE AGAIN Wedges of cooked cabbage can easily" become company fare. Top each serving with a creamy cheese sauce which has; pieces of red pimiento and chopped black olives for extra flavor and color. Apples, Buttermilk In Quick Bread We've had orange breads, ba nana and prune and date breads. We have also featured applesauce cake as bne of the best. Here is an apple bread, new to use but it should be just as good as apple sauce cake. u APPLE BUTTERMILK BREAD 1 cup grated unpeeled apple ,, Vz tablespoons buttermilk 2 " cups "sifted flour 1 teaspoon soda -1 teaspoon baking powder Vx teaspoon salt Vt cup chopped nuts 'Vt cup shortening 1 cup sugar 2 eggs - - Cream shortening and sugar to gether until fluffy. Add eggs and beat well. Stir in grated apple and buttermilk (or sour milk). Sift flour with soda, : baking powder and salt. Add chopped nuts to dry ingredients and stir into apple mixture. Pour into two 6x3 inch greased loaf pans and bake in moderate oven (350 degrees) 45 mins. Tomatoes Baked In Casserole ! The hot house tomatoes - are in market all winter these days. Here is a recipe that; uses fresh toma toes and can be made now with the market's offering, or ' later when the garden yields sun-ripened ones. . j -;. 1 TOMATOES BRISTOL ! 6 ripe unpeeled tomatoes 1 cup cooked j lima beans cup fresh bread cubes ! 2 tablespoons onion, chopped 2 tablespoons parsley , , -i lb cup cheese, grated; 2 tablespoons abutter, melted ; 3 tablespoons cream or milk J 1. egg, beaten -j teaspoon salt "i. !''. -"4 Scoop out centers 'of tomatoes. Combine remaining ingredients and stuff tomatoes. Fit into shal low pan and add inch boiling water. Bake in; a moderate oven (350 degrees) 30 minutes. Serves 6. PEARS HANDY Fresh winter pears are the basis for many wonderful salads this time of year. Peel, halve and core a juicy ripe pear,, then; dip in pineapple juice to preserve its pearly white color. Arrange on crisp greens. Top with a: sprink ling of red sugar to give it a deli cate blush. A cheese dressing is superb with this. . mm EES mm ; i i 4 r ,V 3 3 - fo these 3 things with richer ( flavor Golden West coffee and SAVE 'a , ... sdvists Hem Economist "Rita Bick w give you richer coffee favor. fragrant . satisfying brew at a saying of at least onehird. Thus guaranteed!- ' . 'i You 11 save dollars bo your fearlf food budget if you'll do these three things: i 1. Use only ONE roimiti tablespoon of extra-rich Coldea west for each cup of water. You will get 1 20 extra cups of richer flavor coffee icon each pound ' 4 ...a Vi saving! You get the sane savings d yam use Drip or &lex 3 Measure like a miser. If you guest, you tots away your snoney. ! . : . , ' ' 9. Male only the coffee yoo need. Hew many 1 gallona of leftover coffee do you pour down the drain every year? j - roi a cbf cr kickii ruTSi ccrrii bo mis ; tht eat imW wMapaeaW far Kftcnaf MM. Km ! 1v; I ....1H.'.:' ..1 -.v t . rvi.7 . A' I ... ; i . These three things: (1) Using Golden West regularly; (2) Xfcajuring Uke a miser; and (3) Brewing no more than yon need ...mill cut your cofict bill by at least ft, ghre yoo rich flavor and tarUfacrioa in every cup of Golden West! "7 Cilia tr,'st pnesj L.! Zsenl ezi tia Xlv7i3AJELJ&JZaa-lKaiasBf- Popper Prospects Looking Up, Now j j That Industry Eyes This Hemisphefb - The high price of pepper ' has stepped up interest in the Droduo tion of that leading spice here in the Western Hemisphere, accord ing to the office of foreign agri cultural relations. U. S- depart ment of agriculture. Most of the pepper used in the United States in normal times comes from the Far East Short production there has caused ' the price to growers to rise from 10 cents a pound in 1946 to more than $2.60 a pound in 1950. - , . . Some experimental work in pep per . growing has been done in Ecuador and Nicaragua, through cooperation of department, of agriculture scientists. fepper is the world's most Im portant spice. It accounts for more than a quarter of the total ton nage of all spices .imported by tne United ; States. Yet the U. S is getting less than half its nor- Fluffy Dessert, Uses Gelatine Whipped up gelatine makes this fruity dessert a nice texture. GRAPEFRUIT FLUFF 1 tablespoon gelatine Ya cup cold water. ..: r -' 1 No. 2 can grapefruit sections ' 2 eggs, separated i ... . Ya cup sugar . 2 tablespoons sugar . . 1 teaspoon corn starch Pincn salt 1 tablespoon butter i 1 cup milk ! Soften gelatine in water for 5 minutes; then dissolve in a little boiling water drained from grape fruit Add to rest of juice and the grapefruit which may be diced or left whole, as desired. Chill until liquid starts to congeal. Beat egg whites stiff; then gradually beat in ' Ya crp sugar. Whip this into gelatine mixture. Chill ' till firm. Serves S to 6. f --- --, SAUCE ' Beat egg yolks, add milk, and stir in 2 tablespoons , sugar com bined with the corn starch. Cook over boiling water, stirring con stantly until sauce thickens and coats spoon. Stir in salt and butter and cool. Serve " over Grapefruit Fluff. EAST, POPULAR Tapioca pudding becomes a very special dessert when you sweeten it with brown sugar and add a handful of raisins to the mixture as; it cooksw After it cools fold in i av half cup of whipped cream. mal supply. The shortage is the result of destruction of the plan tations in Indonesia in World War 114 Before the war Indonesia was the greatest pepper-growing coun try in the world. India ranked second with ' French : Indo-China, Sarawak, Siam, Madagascar and Ceylon next in order, f - f ; Familiar as pepper Is on the kitchen shelf and dinner table, many people know little . about where and how it grows or even the difference between black-and white pepper. Black pepper is the dried fruit of the tropical pepper vine. The berries are picked while still green and dried i in the ' sun. White pepper is the seed of the berries left to ripen on the vine. To produce it,' the ripe berries are fermented,' then washed to 1 re move skin; and pulp, i and finally spread on mats to sun-dry. Pep per, vines-'are often trained to grow , on such- tropical trees - as kapok which give them support as. well as shade. - , - ' 1 1 CARE WITH MUSHROOMS I 'Don't keep fresh mushrooms too long before using them three days, in , the refrigerator at the most Use low heat when you're cooking them and don't overcook. ADD SALT " fi - t Next time you cook prunes ' or apricots or one of the other dried fruits, add a few grains of salt or lemon to enhance the flavor. Ap plesauce also benefits from a dash Of salt i i ' Try the f!w CxJra Ciik'.-f HFIEHl I ' ArcHoLlm ct Tour Fcrrcett 7: W Sally Sweet f fZnm?" ; i i Only FIav.R-Pac'fwW---tov Peas taste like these. A ."pod-fresh" flavor that will amait try 'cm once . i . you'll be delighted 1 I ;. you .V. f a y OISTIIBUTED MEDO4AN0 CREAMERY CO. SOTiXflSUWaflkd ti t A r nrrn . - ! : I I I XrTl 1 Tl r i r- r-j I 1 r v - X f Mr CCT THE WHOLE MAYFLOWER LINE AT YOUR STORE ATYOUH 2135 Falrrj rounds Hd. S J v. J r "(