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October 23, 1977 - Image 13

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Publication:
Michigan Daily, 1977-10-23
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Page 6-=-Sunday, October 23, 1977-The Michigan Daily

The Michigan Doily-Sunday; Ot

FOD/sandi cooper

THE DAY WAS HOT for an English
May; it was to be the summer of
the Big Drought. Our Vauxhall (we
called her Sophie) was crowded with
six, and we were all quite tired and
hungry. We had spent the night in the
charming harbor town of Boscastle,
nestled on an inlet in the romantic nor-
thwest section of Cornwall, ninety min-
utes from the desolate, windswept
moors of Devon where we were to see
our first wild horses. That morning we
had lingered a bit too long, climbing on
the jagged rocks that led down from the
green slopes of the town to the sea. (Is
this where the Irish Sea ends and the
Atlantic begins?) The day before we
had been to Bath to visit the Roman
baths and taste the sulfurous but sup-
posedly healthy water. The brief holi-
day from our home in London had sped
by. Had we really spent that much time
winding in and out of the limestone
gorges and coves on the way to St. Ives?
Somehow, though, we had missed our
lunch, and in England you can drive for
miles and find nowhere to stop and eat.
At four o'clock even the country pubs
would be closed. If we had only travel-
led with a little campstove- and a tin of
biscuits, so we could "brew up" on the
side of the road like so many travelling
English families do.
Fortunately, as if by magic there ap-
peared just off the road a small, neat
sign outside a typical English country
cottage. TEAS, it said. Having spent six
months in England already, we knew
exactly what that meant, and turned in.
We were greeted warmly by the lady of
the house and her husband, and in the
most genial English manner they set
about making us feel at home. As the
missus boiled the water for the tea, we
were engaged in conversation about
Devon and our stay in London; the pro-
prietors seemed genuinely delighted by
our love for England. Then came bis-
cuits and honey and pots of tea served
up with milk - all preceded by the an-
nouncement "Tea's Up!" Red damson
plum jam and lemon curd were like
jewels on which the sun shone through
those starched, white curtains. And
there were hot scones and clotted
cream! Once you have eaten scones
and cream, like is never quite the same
paradise. One opens a warm scone,

SThe Bri~tiesh Tea:
Asm ash ing idear
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nately, ending with the milk. Gather the
dough into a ball and roll on a lightly
floured board to about 1/2" thick. Cut
with a 2" round cutter and place on a
clean baking sheet. Brush lightly with
egg and bake at 4500 for 12-15 minutes.
Cool only slightly and enjoy warm with
jam and cream. Makes about 11/a dozen.
* * *
LEMON CURD
4 large lemons
1%/z to 2 cups sugar (270 g)
8-oz. butter (220 g)
4 eggs
Place the butter in the top of a double
boiler along with the sugar. Grate the
lemons into the mixture and add the
juice. Stir constantly over simmering
water until butter has melted and the
mixture is quite warm. Remove the top
of the double boiler from the heat. Beat
the eggs and gradually add them to the
lemon/butter mixture through a strain-
er. Beat until mixture is smooth. Re-
turn top of the double boiler to the hot
water and stir constantly until the mix-
ture is thick and resembles the lemon
part of lemon meringue pie. Remove
from heat, cover, and allow to cool. Seal
in hot sterilized canning jars. Keep
refrigerated. Makes four 8-oz. jars.
Goes as nicely on toast or between lay-
ers of cake as it does on scones.
* * *
CLOTTED CREAM
Use unhomogenized milk at least one
day old. Place the milk in a broad ear-
thenware fireproof pan or a heavy
enamelled one. Leave it on a very low
heat all day, never allowing the milk to
really heat. The top of the milk will turn
thick and slightly yellowy and not at all
unlike a thin layer of supple leather.
Remove from the heat and allow to
cool, slowly. Ah, for an English pantry
with a cool stone floor! Allow to remain
in the refrigerator overnight and then
skim off the thick cream with a spoon.
The clotted cream is somewhat sticky
in consistency and absolutely delect-
able. If the urge for scones and cream
comes upon you suddenly and you don't
have the time for clotted cream, alas,
use whipped heavy cream with a pinch
of sugar.

Dai

Hugo Blanco: Radical surv
from a trouble-ridden Conti

Latin American leftist leader
Hugo Blanco was in Ann Arbor
recently as part of a North
American speaking tour

By Tom O'Connell

and spreads it with thick cream and
then jam, although the argument
waged by some is that the jam goes on
first. No matter, for the combination is
Lucullan and causes us to yearn for the
Americanization of that most civilized
affair - the four o'clock tea.
Unwilling to forgo the charms of the
English tea now that we are home, here
are some recipes I use.
TEA SCONES
1 cups all purpose flour (240 g)

2 tsp baking powder (14 g)
2-oz. butter, unsalted (60 g)
1 Tb beaten egg (15 g), the rest to be
used for brushing the scones
Pinch of salt
1 to 2 Tb sugar (26 to 52 g), depending
on how sweet you like your scones
5-oz. buttermilk (142 g)
Sift flour, baking powder and -salt.
Cream the butter and sugar until light.
Add the egg and beat mixture again.
Add the milk and dry ingredients alter-

ART/charlotte goldman

season's work on the field? Because
few would dare suggest that to cure
social ills we should stop going to the
movies or boycott the World Series.
The fact of the matter is, certain
See ART, Page 8

that "it's n
social sensib
Repression
against the
because of
(Quechua)
singled out :
or more v:
Blanco say
"today the I
know what n1
by which pol
By the tir
school he N
active. He
dedicated
spending tir
classes in Li
returned to
Peruvian Ar
1960s, he led
movement
centuries-old
W HEI
Wtho!
uno
-things suer
a revolution
surprising; ti
depict all La
grenade-bed
maniacs bu
ment officia
like someba
somewhat ri
running thi
possessed o
manner. He
sionately; I
clear,logica
its seriousne
deprecating
see," he will
of a particu
question coi
dangerous tc
is easy to u
popularity ai
in Peru, yel
See B
Tom O'Ct
of the Sund
in Peru and.

September in Ann Arbor brought
the first chilly winds of autumn, a
flood of fresh student faces to cam-
pus and a twist of rusted steel to the
lawn of the University museum. As
a work of art it is called "Dedalus. "
But those who do not respect it as an
inspired modern creation call it
trash. While Ann Arbor still rings
with that proverbial question
"What is art anyway?", citizens of
Hartford, Conn., are grappling with
a Dedalus of their own.
I N HARTFORD, Conn. last week,
sculptor Carl Andre unveiled a
work entitled Stone Field Sculpture.
According to a press release, the
sculpture, subsidized by the Hartford
Institute for Public Giving and the
National Endowment for the Arts, has

seems the work of art they commis-
sioned for downtown Hartford turned
out to be a series of large rocks
arranged in stepped progression
along a pyramidal plot of land -
hardly the stuff local re-elections are
made of.
I could say that the sculpture is an
attempt to endow the city with the
grandeur and elegance of the natural
world, that the placement of the
stones marks and fragments the
land, thus humanizing the experience
of pyramidal space. But that would
sound like a lot of art historical
posturing and that's exactly what it
would be. Instead, I prefer to defend
this piece, and others like it, in its
broader context. Society.
It happens every time there is news
of another federally funded art
project - I call it Modern Art
Hysteria.
-"How in the world could they pay

there are people starving in this
country."
-"What's it supposed to be any-
way?"
-"My Aunt Fanny could have
done the same thing!"'
And why is there no outrage when
Robert Redford is paid and accepts
$2 million for one week's work on
film, an athlete millions for a
r Thru OCTOBER 30
I. '
SPaintings/Drawings/Bronzes
* by ROBERT VICKERS I
Igallery one I
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