Battle Creek Enquirer from Battle Creek, Michigan • Page 19

THE' BATTLE RE ENQUIRER and NEWS SECTION TWO PACES 19 TO 34 FOOD NEWS CLASSIFIED FORTY-NINTH YEAR BATTLE CREEK, MICHIGAN. THURSDAY, MARCH 24, 1949 PRICE Homem ade Bread, Rolls Easy to Make LIGHT LUSCIOUS HOT CROSS BUNS Make Historical Hot Cross Buns This Easy Way "Why do we eat Hot Cross buns at Easter This question from a child could prove pretty embarrassing. SO brush up a bit on the whys and wherefores of Hot Cross buns. The ancient Greeks, not Christians, deserve credit for baking the first buns marked with crosses. To the Greeks, the crosses cut in the bread symbolized the four quarters of the moon; and they ate the buns Important Tips Given on Use Of Yeast BY EDITH M.

BARBER LOAF BREAD just naturally goes on every market list. We only have to make our choice among various types. There are some that prefer the soft-like standard loaf, others who prefer a more solid homemade type of loaf; still others use the crusty French or Italian, type of loaf at some meals. And almost everyone buys the more familiar type of loaf for use in sandwiches and for toast. Today, there are only a few of us who make homemade bread, and then generally only once in awhile.

Many young housekeepers and some older ones have never made up batch of bread at all. There have been some requests for recipes for loaf bread and rolls- (although many housekeepers are using a hot roil mix for the latter). IT IS NOT DIFFICULT to make a few loaves of bread in the home kitchen. The yeast which is the necessary ingredient now comes in dry granular form instead of in the moist cake form. Any recipe you have on hand which calls for compressed yeast can be adapted for the new product, merely by 6tirring until dissolved in lukewarm- water.

Milk is generally scalded, and in this the shortening and the salt and sugar ars dissolved. Then this mi Spicy, light raisin-filled Hot Cross buns are star performers on any Lenten menu and they're so easy to make with fully-prepared hot roll mix. Just add -t. cinnamon and Vic. raisins to dissolved yeast and your dough is ready to rise into Hot Cross buns every bit as luscious We are playing host ijm to the nation on our Jp? BO anniversary with the greatest I MArs coin1 Wise Housewife Has Vdriety of Kitchen Utensils It's a wise housewife who has a variety of kitchen utensils, says Luclle Ketchum, Michigan State college extension home management specialist.

Housewives are often urged to buy complete sets of certain types of utensils. However, the various ma terials alumnium, stainless steel, tin, enamelware, glass and earthen ware all react differently to heat. Before buying utensils look over what you have and class them according to uses. Then decide what types you need. In checking your supply for usefulness or deciding about new ones to buy there are certain points to watch.

Check the size to see whether it will fit the burner or oven for con venience and good use of heat. Straight sides -on cooking utensils save heat and stove space. Rounded corners and smooth finishes make cleaning easier. Tight fitting lids are important. Pans with flat bottoms will stand steady and level and if they have a dull finish they will absorb more heat.

Handles should stay cool, be well-balanced, securely fastened and fit your hand. Lids shouldn't warp or rust. Look for durable material and good construction. Consider which metals are best for your use. Aluminum comes in light, medium and heavy weights.

Stainless steel is available both with and without copper bottoms Porcelain enamel may be made with one coat 'of enamel or several coats. Cast iron is very durable. And then there are still tin, glass and earthenware to choose -from. Beef, Gravy Surprise Will Please Your Family This Is a dandy way to use any of that leftover meat loaf or roast beef. Beef Gravy Surprise 6 slices leftover meat loaf or roast beef 1 10 ounce can beef gravy cup water Pie pastry Heat oven to '425 degrees F.

(moderately hot). Arrange meat in slices on greased baking pan. Add water to gravy; heat and pour over meat. Roll pie pastry and cut in diamond shapes. Place dough on top of mixture.

Bake at 425 degrees F. for 40 minutes. Makes 6 servings. Good with this: baked sweet po tatoes, tomato soup (serve with the meal), tossed green salad, prune whip, milk and coffee. ture must be cooled to- lukewarm.

This is the most important point as the ones grandma used to make at once and beat until smooth. Blend in. cup by cup, enough flour so that dough no longer sticks to bowL, Turn onto well-floured board. Roll dough into flour and knead until smooth. Replace in greased bowl and brush with melted shortening.

Cover floured board, cut in half and shape each half into loaf. Place in 2 greased loaf pans 9x5x3, and let rise until double in bulk. moderately hot oven (425F.) 15 minutes, then reduce heat to slow (275F.) and bake about 30 minutes more. Standard Rolls 1 package dry yeast cup lukewarm water cup sugar 1 teaspoon salt cup melted 1 cup milk, scalded 1 egg, well beaten 4 cups sifted flour (about) Combine yeast with lukewarm water and stir until dissolved. Add sugar, salt and melted shortening scalded milk.

Cool to lukewarm. Stir in yeast, add well-beaten egg and stir in half the flour. Add flour until dough no longer sticks to bowl. Knead until dough is smooth. Place in greased bowl, cover, set in warm place and let.

rise until double. Shape, and let rise again until double. Bake in moderately hot oven (425F.) 15 to 20 minutes. Yield: IVi to 2 dozen rolls. For a salad dessert fill canned peach halves with a cream cheese ball that has been rolled in finely chopped nutmeats; serve on lettuce or romaine with a mayonnaise-sour cream dressing.

to honor their goddess of nocturnal light. The custom was centuries old when the Christian church adopted it, translating the meaning of the cross into their own terms, and distributing the buns after mass on Easter Sunday. Down through the ages, the eating of Hot Cross buns has lost its religious significance and become a purely secular tradi tion. Delving into Hot Cross bun lore also turns up the quaint supersti tion that says that if you would have good luck all year you should save a Hot Cross bun from one Good Friday to the next. But if you make your buns by the following recipe youll have trouble saving even one of them they'll be so light, spicy and delicious your fam ily will want to eat every last bun.

And they're so wonderfully easy to make. Here how it done: Prepare dough as directed on box of fully-prepared hot roll mix, add ing 'x teaspoon cinnamon and Vz cup raisins or currants to dissolved yeast. After dough has risen, shape into bans about Vi inches in di ameter. Place close together on greased baking sheet. Brush with melted shortening.

Let rise until doubled. Make deep cross on each bun with sharp knife. Bake at 400' F. for 15 minutes. Mark the cross on each hot bun with confectioners' frosting cup confectioners' sugar moistened with 1 tablespoon milk) Combine Tomato Soup.

Onions for Tangy Flavor Add that tangiest of all spring flavors spring onions or scallion to canped tomato soup for a bright new combination to serve with flaky crackers. Spring Onion and Tomato Soup-cup sliced onions 2 tablespoons butter or margarine 10'z oz. can condensed tomato soup. Saute onions in butter or mar garine. Prepare tomato soup ac cording to directions on label.

Add sauteed onions; heat thoroughly. Serve with flaky-fresh crackers. Serves 4. It'. Controlled Ro every Hills is Pkato tamrUsy Daft BMnf Una the hard way.

Treat Family to Smelt Prepared Various Ways If you cant attend one of the popular "smelt jamborees" in northern Michigan this year, you can still treat your family to a smelt dinner at home. Smelt are easily cleaned, can be served in many ways and make an unusual Lenten menu. They promise to be plentiful this year and now is the time to buy fresh smelt while they are running in the Great Lakes. For a variety of recipes for cooking smelt write to the Bulletin Office, Department of Public Relations Michigan State College, East Lansing, for the attractive folder il lustrated in color. Ask for Experi ment Station Folder 8, "Fish Re cipes Smelt." All recipes have been tested by the foods and nutrition department working in cooperation with the zoology department.

Recipes for frying, broiling, baking and pickling smelt are included. Sauces are recommended for smelt because they are so mild in flavor. Recipes for a variety of sauces are given. Smelt range in length from six to 14 inches and usually run from seven to nine inches. It is easier to clean the larger smelt.

It is not necessary to scale them. Simply remove the head and the entrails with a knife. Smallest) of the 26 bones In the foot is only three-eights of an inch long, the -largest two and one-half inches. I Ci KlMive fl oe Good fogetfier--fcr breakfeh about making successful yeast breads. Hot liquid will kill the yeast and cold liquid will slow up the ris ing time.

When the yeast is added to the lukewarm milk, it should be stir red very well. Then half the flour should be stirred in all at once, and the remainder gradually. Enough should be added so that the ball of dough may be lifted from the bowl with the large wooden spoon with which you probably stirred it. Then It goes on a well-floured board and is kneaded until smooth and elastic. When you punch it with your finger it should spring back into place.

At trus point the dough will not stick to the board. The next step is to let the dough rise covered in a warm place. I like place a rack over a pan partially pd with hot water, as this keeps na top soit and no crust will form When it is double in bulk, the dough is ready to be divided in half on a lightly floured board where it is shaped into loaves. Little kneading is necessary at this point A second rising again until double. and the loaves are ready for the oven.

After baking, the crust may De greased if you like. The method for making rolls is very much the same as that for bread. The addi tional ingredients are more sugar. more shortening and a beaten egg, This is a foundation dough for any White Bread 2 cups milk 1 package dry yeast- 'i cup lukewarm water 2 tablespoons sugar 2 tablespoons melted shortening 6 cups Hour (about) Scald milk. Add dry yeast to luke warm water and stir until dissolved, Add sugar, salt, and shortening to scalded milk.

Pour into large bowl and cool to Stir in yeast mixture. Add 3 cups all BAKING WITH DUFF'S is so easy, even the small fry can do it! And they'll love gakuigtheir Twn spicy-rich gingerbread. HOT ROLL MIX DEVIL'S FOOD WK WHITE CAKE MIX SPICE CAKE MIX GINGERBREAD MIX HOT MUFFIN MIX Jusr WAFFLE MIX r-. .001 IF yodHooiekftpinj ymi Faster, Safer Hard -Water Suds! Doubfe-Qulok) rrf -for vxSSffiB 7 sale 1 Tesnness. ior 2 Grinds fegular Grind A i-CSiS''" SAVE '2 the price of a full-size box of Breeze when you buy one at regular price! Sotaiyen hand, yet Breeze cuts grease like So easy on pretty things! Breeze will keep lightning.

Dishes sparkle without wiping! favorite washables fresher, brighter than ever! Ibday, sayxlBreeze, peasel" HURRY to your DEALER ANOTHER FINE PRODUCT OF WHILE SUPPLY LASTS! LEVER BROTHERS COMPANY FREE 28-page booklet. "The Art of toSee-Makinj." Write to Hills Bros. Cofiee, Int. San Francisco 13. Unmu iM-iwa in.

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