Independent from Long Beach, California on January 23, 1975 · Page 72
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Independent from Long Beach, California · Page 72

Long Beach, California
Issue Date:
Thursday, January 23, 1975
Page 72
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WEDNESDAY, JANUARY 22,1975 ; THURSDAY, JANUARY 23, ITO LONG BEACH (NDEPENDfNT; PRESS-TEIEGRAM ;i M ' · ' ***** By Virginia Heffington I, P-T Food Editor Breakfast should be more than something to break the fast from the night before -- it should be a joyous occasion. And it should provide about one third of the day's calories. Now that the lecture is over, contemplate the hot breads pictured on this page. Though some of-the breads take a little time, others go together in minutes. Like all yeast breads, the Sally Lunn must rise, but this sturdy carryover from Colonial days will brighten any brunch.' The jelly glaze is a festive touch. Bake the Sally Lunn in a bundt,or other tube pan. English tea scones are of the biscuit family. They are easy to make. Beloved by Englishmen, they get their name from being"taken with tea. Scones are cut in pie- shaped wedges and can be baked or cooked on the "griddle. The recipe on this page is the oven kind. Though some strange souls like cold scones, most prefer them hot with plenty of butter. And a choice of jam,,jelly or marmalade. THOUGH HOT cakes are not thought of as breads, they are members of the quick bread family. Corn-meal hot cakes are much more tender than the tortillas popular in Southern California. But corn meal adds a pleasant texture, to the flapjacks known to lowans. Serve with butter and with assorted - syrups, f r o m maple on through apricot or other fruit varieties. Puffing - over the sides of the pottery custard cups is Yorkshire pudding. This close cousin to the popover gets along handsomely without beef at breakfast. Serve Yorkshire pudding as you would popovers -- with plenty of butter. And jam, if you like. For crisper Yorkshire pudding, prick each with a fork -a few minutes before removing. To dry out the insides even more, turn off the oven, and leave the oven door ajar half an hour after the Yorkshire puddings are done. Yorkshire pudding (Baked in custard cups, as pictured, it bears a strung resemblance to popovers) 1 cup sifted all-purpose flour M; teaspoon salt 1 cup milk 2 eggs, beaten just to blend Vi cup water Vs cup shortening Sift together the flour and salt. Add milk and beat smooth. Add eggs and water; beat vigorously about 4 minutes. Set aside. , Place 1 tablespoon shortening in each of eight 5-ounce custard cups; set the cups on a baking sheet or jelly-roll pan and pop into very hot oven (450 degrees). Heat just till the fat starts to smoke. Beat the batter again and fill each custard cup half full; bake about 30 minutes or till nicely brown and crisp on the outside. If you like Yorkshire pudding slightly crisp inside, prick each with a fork to let steam escape a few minutes before removing them from the oven. Serve hot with plenty of butter. Corn-meal hot cakes (Pictured on griddle) IVfe cups sifted all-purpose flour 2 tablespoons sugar 1 teaspoon soda 1 teaspoon salt % cup yellow corn meal 2 eggs, beaten just to blend 2 cups buttermilk 2 tablespoons butter, melted Sift together the flour, sugar, soda and salt into mixing bowl; stir in corn meal. Combine the eggs, buttermilk and melted butter; make a well in the center of dry ingredients and add the buttermilk mixture all at once; stir just till the dry ingredients are barely moistened. Drop the batter from a V* cup measure or very large spoon onto a hot, lightly greased griddle. Turn pancakes when the tops are bubbly and a few bubbles have broken. Please flip only once. · Serve with butter and maple syrup and assorted fruit syrups. Makes about 2 dozen 4-inch pancakes. English tea scones (Pictured on board in foreground) 2 cups sifted all-purpose flour 2 tablespoons sugar 3 teaspoons baking powder % teaspoon salt 6 tablespoons butter 1 egg, beaten just to blend % cup milk 1 egg, beaten just to blend (for brushing tops of scones) Sift together dry ingredients. Cut in butter with pastry cutter or by crisscrossing 2 knives till mixture resembles coarse crumbs. Make well in center; combine egg and milk and add to flour mixture then stir just till the dough follows the fork around the bowl. , Turn out on lightly floured surface and knead gently with .heel of hand about 15 strokes. Cut the dough in half; shape each piece of dough into a ball. Pat or roll each in circle about M inch thick and 6 inches in diameter. Cut into 6 to 8 pie-shaped wedges. Place wedges on an ungreased baking sheet without allowing the sides of the scones to touch. Brash with the second slightly beaten egg. Bake in hot oven (425 degrees) 12 to 15 minutes or till golden brown. Makes 12 to 16 scones, depending upon how many wedges you cut. Serve hot with butter and your choice of jam or jelly. Sally Lunn (Pictured on pedestal in left background) 1 package active dry yeast } /4 cup warm water I cup milk, scalded % cup butter ! /4 cup sugar 3 e gg s | ,:4 cups sifted all-purpose flour 1 teaspoon salt ;·- ¥4 cup currant or grape jelly (optional) . 2 tablespoons chopped blanched j almonds, toasted (optional) ^ Soften yeast in the warm water. Cool milk to lukewarm then add the cooled milk to the yeast mixture. Beat butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each. Add flour and salt to the A egg mixture alternately with the yeast * mixture, beating well after each addition. Beat smooth. Cover and let rise till double -- about 1 hour. Beat down and turn into well greased 10-inch bundt pan or other tube pan. Or, if preferred, turn into 2 well greased 8M- x 4 x 2'/2-inch loaf pans. Let rise till double -f about 40 minutes. Bake in moderate oven (350 degrees) 45 minutes for bundt or other tube pan or 30 minutes for loaf pans -- or till golden brown and crusty. Turn loaf out of pan and serve hot with butter. If you want to add the jelly glaze, turn loaf out onto rack. Melt jelly over low heat and then let cool enough to thicken slightly, and spoon over top of loaf. . '; Sprinkle with the nuts and place oh board or serving platter. Cut in slices with", serrated knife. Or, tear slices apart \vith2 forks. (Hold forks against each other back to back with tongs just slightly into loaf. Then pull apart. Keep going deeper, using the same pull-apart technique till you have gone all the way through the loaf. Repeat just far enough away to make desired thickness of slice.) Most people prefer {air- ly thick slices,

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