What better way to enjoy a Price movie
. . . like The Invisible
Man Returns (1940)
. . . than with one of his recipes!
These are crisp, fried puffs, excellent served in
place of bread, particularly with Mixican food. Sopaipillas are traditional with Mexican chocolate at four in the afternoon,
or accompanying coffee and changa (cream cheese with guava jelly and guava husks) for a dessert or a snack any time
of the day. This is a redipe from Fred Harvey's La Funda in Santa Fe give to us for our collection by the railway people.
1. Into mixing bolw put: 1/4 lukewarm
water (119 degrees F.)
2. Sprinkle in: 1 package dry yeast
and let stand until yeast is softened.
3. In saucepan combine: 3/4 cup milk,
6 tablespoons sugar, and 1 teaspoon salt. Bring to a boil, remove from heat and stir in 2
tablespoons butter. Let cool to lukewarm, then stir into yeast mixture.
4. Stir in: 1 beaten egg.
5. Gradually beat in: 3 cups flour.
When dough becomes too thick to beat, work in the last 1/2 cup flour with your hand to make a dough which
is soft, but not sticky. It should not be stiff.
6. Cover dough with a towel and let rise for 1 1/2
hours. Punch down, turn out on lightly floured oastrt board, and knead briefly until dough is smooth.
Cover and let rest for 10 minutes.
7. Then roll out dough about 1/4 inxh rhick into a
12-inch square and cut into 24 strips, each 2 x 1 inches.
8. heat in saucepan: 2 inches cooking
oil to 110 degrees F.
9. Add the strips of dough, a few at a time, and deep
fry for 3 minutes, or until golden brown, turning once when puffed and browned on the underside.