Perth Amboy evening news., 1920-03-31

Copyright, 1920, by Public Ledger
Co. All rights r~eserved,)
Ancient superstition plays an impor-
tant part in the lore OF the European
housewife. The good housewives of
Ireland have heard 1t told from child
hood that to eat bread baked on Good
Friday will ward off ill luck for the
year, while the guide" women OF the
Welsh districts know full well that I'M
less they obtain for their families the
hot cross buns on Good Friday woe
betide them the entire year.
The post Dad to London are fairly
lined with taverns and coffee houses
that serve these delicious morsels. The
English kings of yesteryear were truly
very cosmopolitan in some ways; they
Jared forth to these noted places and
RECALLED themselves abundantly with
hot cross buns, spread layishly with
gooseberry jam, and then washed 1t all
down with steaming cups of coffee.
And all these thoughts bring to my
mind tho sight Of Edward VII. then
Prince of Wales. happy go lucky
stroIling over to the Chelsea Bun
House for his annual portion of the
hot cross buns. Here he ate with the
true relish Of just a hungry laddie the
delicious hot buns and coffee.
SOME PRIZE RECIPES FROM
THE BRITISH ISLES.
Irish Hot Cross Buns
Wash two small potatoes and then
cut into thin slices; place in a sauce
pan and add two cups of water. Cook
until the potatoes are soft and then
cool to eighty degrees Fahrenheit,
Rub through a siye into a mixing
bowl and add.
-Four tablespoons of sugar.
Two teaspoons of salt,
OOn VaaEt naEa hlAl in
, -Four tablespoons of shortening,
Six cups of sifted flour.
Work TO a smooth, elastic dough
and then grease q bowl and place the
dough In it. Press down against the
bottom of the bowl and then turn the
dough over. Cover and let rise for
Cut with q biscuit cutter and set on a
moulding board and do not handle,
but roll out three-quarters inch thick.
Cut with q biscuit cutter ana set a
baking sheet. Let rise for twenty-five
minutes in a warm place and then cut
the cross on top Of the buns with q
pair Of scissors and brush with sugar
and water. Bake for fifteen minutes
in a hot oven and then wash again
with sugar and water and fill the
crosses with jelly.
/ Scotch Hot Cross Buns.
Prepare as for the Irish hot cross
buns and then add
! Three-quarters cup of c%urrants.
One-half cup of finely chopped cit
IRON,
One-half cup of finely chopped nuts.
Work into the dough and then set
to rise and finish in the name given
for Irish buns.
Prize Recipe From buckingham.
Place six tablespoons of shortening
in a mixing bowl and then put over the
shortening one and q a cups OF
boiling milk and add
One-half cup of sugar,
One-half teaspoon OF nutmeg,
One-elghth teaspoon of ailspice,
One-half teaspoon of cinnamon.
Stir to blend and then cool to eighty
degrees Fahrenheit and add one yeast
cake, two well-beaten eggs n six
cups of -four. Work to a smooth,
elastic dough. Place in q well-greas-
ed mixing bowl and press tho dough
firmly to the bottom and then turn
over. Set In a warm place to rise fol-
four hours. Now add
One cup OF c%urrants.
One-half cup of seedless r~aisins, cut
In tiny bits.
Three-quarters cup of finely shred
ded citron.
Work into the fruit we'll and then
form into long loaf three inches thick
Now with scissors cut into pieces OF
the size Of q large egg. Place on O
pastry board. cover and let rise OF