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February 19, 1975 - Image 5

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Publication:
The Michigan Daily, 1975-02-19

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Wednesday, February 19, 1975

THE MICHIGAN DAILY

Page Five

Wednesday, February 19, 1975 THE MICHIGAN DAILY Page Five

Cheesy

idea

brightens

brunches

By ROBIN IIERGOTT

the souffle. Its preparation does

Sunday brunch is a nice op- not take up time tne mon
portunity to get together with of the brunch, as it must
friends or family and have a put together the night bef
good time talking and eating. and is simply baked the n
Instead of preparing old ;day.
stand - bys though, such as' Popovers, served with pl
scrambled eggs and pancakesi of butter and,/or preserves,
be imaginative and make a good accompaniment to
brunch a delicious and unfor- souffle. Though many pe
getable experience for your are unsuccessful in their
guests. It is possible to offer tempts to make popovers, t
them an impressive, but sur- are easy to master once a
prisingly simple spread, which simple rules are followed. P
requires little last minute pre- overs pop because the st
paration. pressure produced by bal
Begin with a cheese souffle as them at a high temperat
the entree. The recipe given creates a large cavity. Spe
below does not require folding care must be taken to al
stiffly beaten egg whites into a the steam to do its job.
sauce base as classic souffle Remember to have all ink
recipes do. Instead, bread is dients at room temperature.
L used in order to make the souf- 1 not make the batter ahead

ning
be
More
next
enty
are

food

the
ople
at-
:hey the recipe. If more popovers
few are desired, mix two separate
opn- batches of batter.

I

eam
king
ture
cial
llow
gre-
Do

fle puff. Though it is not a true time and do not overmix. Over-
souffle, there are many advan- mixing causes the gluten to de-:
tages to this recipe. It is ex- velop too much and resist the
tremely simple, even for a no- steam pressure. Preheat the
vice, to make and is delicious. buttered baking cups before fill-
The bread guarantees that the ing them with batter. Once theX
souffle will puff up beautifully, popovers are in the oven, do
but its presence is unnoticeable not open the door to look at
both in looking at and tasting them. Also, do not try to double

Daily Photo by STUART HOLLANDER
Fluffy cheese souffle

Gold rush victuals
command top prices

For dessert, serve sour cream
coffee cake, which can be made
the day before. This cake is
not too sweet and provides an
excellent conclusion to the meal.
The addition of the sour cream
gives it a light, moist texture
and subtle flavor. Like the oth-
er recipes, it is simple to make
and looks attractive on the ta-
ble.
Iound out the meal with
juice, bason, and coffee or tea,
and your guests are sure to
leave the table well - satisfied
and impressed with your culi-
nary abilities.
'
rrh Bo~
10
Aa
uty Aids Dept.

CHEESE SOUFFLE
1 quart milk
14 eggs
16 slices egg bread1
ILawry's salt, to taste
1 pound sliced sharp cheddar
cheese (8 long slices)
Cut crust off bread. Beata
eggs, milk and Lawry's salt to-
gether in a large mixing bowl.
Butter a 3-quart oblong pyrex
baking dish. Line pan with 8
slices of bread. Put layer of;
cheese on top of bread then
another layer each of bread
and cheese. Pour egg mixture
over layers, cover and refrig-
erate overnight. Remove from:
refrigerator 1 hour before bak-
ing. Preheat oven to 350-de-j

grees. Bake for 1-1 1/4 hours,
until top is well-browned. Cut
into squares. Serves 8.
POPOVERS
1 cup flour
% teaspoon salt
1 cup milk
1 teaspoon melted butter
2 eggs, well beaten
Sift flour and salt. Add milk
and butter to eggs; then flour
and beat just until batter is
smooth. Butter ovenproof glass
custard cups and pre-heat in a
hot oven for about 5 minutes.
Fill 2 i3 full with batter and
bake 20 minutes at 450-degrees,
then reduce to 350-degrees and
bake 15-20 minutes longer, un-
til golden brown. Makes 7.
SOUR CREAM COFFEE
CAKE
pound butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla
3 cups cake flour
3 teaspoons baking powder
1 teaspoon baking soda
Cream butter and sugar and
add eggs. Sift dry ingredients

and mix into creamed mixture
alternately with 1 cup sour
cream. Add vanilla. Pour half
of batter into a greased 10-inch
tube pan or spring form with
tube. Sprinkle half of follow-
ing mixture over it: 1 cup sug-
ar, 1 teaspoon cinnamon, % cup
chopped pecans. Then add rest
of batter and sprinkle remain-
der of nut mixture on top. Bake
for 45 minutes at 350-degrees.
Cool before removing from pan.
rtere
i thru
Clasified"

By JOHN M. LEIGHTY pickss
SAN FRANCISCO UPI - cost $1
Shoppers who think prices have A ga
skyrocketed during the past went a'
year should have seen mer- who o
chants' signs more than a medica
century ago in California Gold liver p
Rush country.
"Eggs, $1 each," was one Despi
price greeting prospectors near 'were 1
Coloma, Calif., where gold was sudden
discovered near Sutter's Mill in miners
the American River on Jan. 24, yearc
1848. availab
Before that, eggs were often A me
given away. the tim
Smart California business- were p
men, sensing a possible gold Skilled
rush as the news of the a day,
(lscovery filtered east, began have th
buying up everything in sight Anda
that a prospector might need. And
Within a year, the rush was out oft
on, and the biggest bonanzafollowi
was in merchandising. taled
In remote camps along the than th
Sierra, eggs went as high as $3 al outp
each and potatoes sold for SO
cents apiece.
"Most people forgot what an
egg looked like," wrote one
historian.
In San Francisco, which grew
almost overnight from a tiny
settlement to a bustling city,
lots rose from $12 each to
$10,000 each. One builder used
bricks costing $1 each.
Compared to 1975 prices,
some items in San Francisco
weren't too extravagant. For
instance, a haircut and shave
cost $1.50, and fresh beef went
for 50 cents a pound. Interest
on borrowed money ranged
from 8 to 15 per cent.
Farther north at the El
Dorado Hotel in Hangtown, now
Placerville, a menu showed O
grizzly bear roast for $1; You wo
jackrabbit whole, $1.50; two at it.I
codfish balls for 75 cents and But
baked beans, $1. litt
"Gold scales at the end of up wit
the bar," a sign on the lunch ser
counter read. pri(
Miners often had gold, but inA
remote areas were short of
everything else.TAccording to as
the Mercantile Trust Co., of
California, there were certain
diggings where prospectors paid hEi
$800 for a barrel of flour and

shovels and gold pans
00 each.
allon of rot-gut whisky
s high at $100, and those
verdrank and needed
tion paid $1 apiece for
ills.
ite high prices, wages
ow and the lure for
wealth that saw 100,000
hunting gold in the peak
of 1852 depleted the
le goods rapidly.
eal in San Francisco at
ne cost $5, but laborers
paid only $1 an hour.
mechanics got $2 to $20
but had to pay $12 to
heir clothes laundered.
all the gold that came
the state in the century
ng the ore's discovery
about $2 billion, less
e value of the agricultur-
ut of California in 1974.
A Ptb C Sevc
This Newspaper*t
TIM Advet~ng CoWW
Would
f course you would.
rk hard. And you're good
Like most Americans.
t, if all of us did just a
tle better, we'd wind
h better products, better
vices and even more
de in the work we do.
ria Ionly
wE asMwe
omm 9 Li.ji . .C

-/
- 4.;
~i'

ASSORTED PICTURE
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A special purchase of some of the most
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$jCi $187 $288
Cosmetic Dept.

NEW FOR SPRING!
LADIES' TEXTURIZED
POLYESTER PANT
COATS
Red navy or honey
colors. Sizes 8 to 16,
Ladies' Dept.

Special
pIrchdse
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Supports up to 2'/, tons. Pair lifts front or
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Disassembles for storag. Requires
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OUR REG. $24.67 -

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Gifts aLaps Dept.

Auto Supply Dept.

I
1
k
i
{
4
}

MEURH-PRO

Bu

(MEAT LOAF)
BER at

3 9!b

Oyster Bar &
The Spaghetti Machine
Tuesday thru Sunday-5 to 10 p.m.
301 WEST HURON 663-2403 ANN ARBOR
MENU
Fresh Blue Point oysters on half shell .... 1.95I
Dinners below include salad bar, bread, butter, coffeeI
Spaghetti:
1. Tomato 2.70 7. Meat Balls ...... 2.95
2. Mushrooms ...... 2.75 8. Sicilian 3.25
3. Meat ...... 2.95 9. Marinara .... 3.25
4. Meat & Mushrooms 2.95 10. Carabonara . .. 3.75
5. White Clam .. 2.95 11. Butter, Garlic, Basil 2.75
6. Red Clam ... 3.25 12. Chicken Livers . 3.75
13. Potpuri (Meat, Tomato, Clam Sicilian) . 3.25
Veal:
Marsala... .... 3.25 Fra icaise ........:.3.25
Noodles:
Green . .. ... 3.50 Whole Wheat . .. 3.50
Daily Specials of Shrimp,
Lobster. Veal. Crabmeat

LO FA N
THIS WEEK'S MEtiER
1-STOP SHOPPING
GUIDE HAS AT LEAST
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_E___C___________________________DET p Eas 41
418 410__ __ _ _ _ _ __ _ _ _ _ __ _ _ _ _ _

1

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6

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