Hundreds gathered Saturday evening to commemorate the controversial Great Air Raid of Los Angeles. In 1942 a panic stricken populace let loose a barrage of anti aircraft fire convinced that the Japanese were flying overhead to do harm to the city of Angels. Whether Zero’s were overhead or not, once a year the faithful gather at Fort Macarthur Park to reenact the eventful evening with 1940s clothing, music, cars and militaria. It’s a swell evening for all and Bear Flag Republic was on scene to take it all in and share it with you.
No fried chicken dinner is complete without delicious hot biscuits so here is a recipe from the 1935 cook book “Be an Artist at the Gas Range”. This recipe is simple, requires no rolling pin or floured table, yet produces wonderful old time perfect hot biscuits.
Made without rolling the dough, makes 12 biscuits in muffin pan.
2 Cups all purpose flour
4 Teaspoons good baking powder
3/4 teaspoon salt
4 tablespoons butter
3/4 cup of milk (or just a little more)
Sift into a large bowl the flour, baking powder and salt. Stir to mix ingredients thoroughly. Add butter and cut into small pieces with a knife then with fingers and thumbs flake the butter until no lumps remain. (Go through and through the mixture, squeezing the lumps into flakes with fingers and thumbs). When butter is flaked and no lumps remain then further mix the ingredients by lightly rubbing it between the fingers and hands. Keep the fingers stiff and very slightly apart and go through and through the mixture lifting it and lightly rubbing it until it looks almost like flour again.
Add the milk and lift the mixture over and over with the hands until it combines into a rather wet dough. Then pick up pieces of the wet dough and drop them into clean ungreased twelve division muffin pan. Divide the dough equally (if necessary you can pick pieces off one and put into another division to make even.)
Turn heat regulator on oen to 450 degrees F. (hot oven). When oven is hot put biscuits as near center of the oven as possible and bake for 15 minutes, then biscuits should be a rich golden brown. (They will be a richer color when butter is used then when lard or a vegetable shortening is used.)