I WOMEN'S & CHILDREN'S FOOTWEAR

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SINCE 1988

SideWal Sale

July 29, 30 31

American Breads
Celebrate History

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hile the French have
crusty baguettes and
buttery brioches to
call their own, we
have quick breads, cornbreads
and other savory, tempting
treats which originated in
American kitchens. These
foods are easily transportable,
and make wonderful additions
to any menu.
Cornbread dates from the
earliest Colonial times, with
variations such as hush pup-
pies developing later, around
the time of the Civil War. The
most common interpretation
of the meaning of the name
"hush puppies" comes from
the practice of throwing bits
of fried dough to barking dogs
as a way to "hush the pup-
pies."
Corn meal is just one of the
ingredients in Boston brown
bread, an American variation
on the steamed puddings
brought over by the English.
The Puritans served it on the
Sabbath, along with Boston
baked beans. Its rich color
comes from the use of mo-
lasses.
The name "quick breads"
implies ease and speed in the
making, in contrast to yeast
breads, which require hours
to rise.

APRICOT NUT BREAD
11/2 cups coarsely chopped
dried apricots
1 cup water
2'/, cups all-purpose flour
V. cup sugar
4 teaspoons baking
powder
1 teaspoon salt
teaspoon baking soda
V. cup chopped nuts
1 egg, slightly beaten
1 cup buttermilk
3 tablespoons vegetable
shortening
1. Heat oven to 350 degrees.
Grease bottom of 9 by 15 by 3-
inch loaf pan.
2. Combine apricots and
water in heavy saucepan.
Bring to boil, reduce heat and
simmer, uncovered, for 10
minutes or until water is ab-
sorbed. Cool.
3. Combine flour, sugar,
baking powder, salt and bak-
ing soda in large bowl. Stir in
nuts.
4. Combine apricots, egg,
buttermilk and vegetable
shortening. Add to dry ingre-
dients. Stir only until dry in-

gredients are moistened.
5. Turn batter into prepared
pan.
6. Bake at 350 degrees for
55 to 60 minutes or until
toothpick inserted in center
comes out clean.
7. Cool for 10 minutes in
pan on rack. Remove from
pan; cool completely before
slicing. Makes one loaf.

BOSTON BROWN
BREAD
1 cup whole wheat flour
1 cup rye flour
1 cup yellow cornmeal
Ph teaspoons baking soda
1 teaspoon salt
'A teaspoon baking powder
2 cups buttermilk
3/4 cup molasses
2 tablespoons vegetable
shortening
1 cup dark seedless raisins
1. Mix flours, cornmeal,
baking powder, salt and bak-
ing soda in large bowl. Stir in
buttermilk, molasses, melted
vegetable shortening and
raisins until well mixed.
2. Spoon batter into 4 well-
greased 1-pound vegetable or
fruit cans. Cover with alumi-
num foil and tie with a string.
3. Place cans on a rack in
large kettle. Pour boiling wa-
ter to come halfway up sides
of cans. Cover and simmer for
21/2 to 3 hours. Pour in more
boiling water, if necessary, to
keep cans in boiling water to
the halfway point.
4. Remove from kettle and
remove foil. Cool in cans for 10
minutes on a rack. Invert
loaves onto rack. Serve warm.
Makes 4 loaves.

CORNMEAL STICKS
2 cups cold water
l'h cups yellow cornmeal
V4 teaspoon salt
6 ounces (1'h cups) sharp
Cheddar cheese, finely
shredded
vegetable shortening for
deep frying
1. Combine water, cornmeal
and salt in a heavy saucepan.
Mix until smooth. Cook over
medium heat, stirring con-
stantly, until mixture is very

BREADS page 108