Restoration Baking Tastes as Good As Good As It Smells


Material Information

Restoration Baking Tastes as Good As Good As It Smells
Series Title:
Salcedo House (Progress Photographs, Book No. 1)
Physical Description:
Carling, Anne
The St. Augustine Record
Publication Date:
Physical Location:
Box: 1NW22
Folder: Salcedo Kitchen


Subjects / Keywords:
Saint Augustine (Fla.)
42 1/2 Saint George Street (Saint Augustine, Fla.)
Salcedo Kitchen (Saint Augustine, Fla.)
newspaper   ( sobekcm )
Spatial Coverage:
North America -- United States of America -- Florida -- Saint Johns -- Saint Augustine -- 42 1/2 Saint George Street
29.896515 x -81.313408


General Note:
Weekend Edition; Nov. 2-3, 1968

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
System ID:

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Full Text

i-ion Baking Tastes As Good As
One whiff of the rich, mouthwatering butter smell in the Salcedo House kitchen can be disastrous for the diet conscious. Even the air seems fat tening, as the delictable smells of baking cookies, bread and turnovers permeate the area of north St. George Street: Responsible for this delicious smell and baked goods to match, are Mrs. Bessie Bargmon and her helper, Mrs. Lizzie Murray, who turn out cookies to sell to restoration visitors not by the dozen, but by the hundred.
In the summer, the two wornmen, working in a well-equipped kitchen attached to the Salcedo House, turn out 280 cookies at time, in a variety of short bre cookies rum, orange, vani almond, as well as lemon and cinnamon cookies, apple muffins, apple and sweeet potato turnovers and home baked bread. They display their accomplishments in the / t e building located to the the Salcedo house, w iki the Salcedo structure, isI a reconstruction project 'indertaken TURNOVERS FRESH FROM THE OVEf under t irei oThe St . Served By Mrs. Lizzie Murray Augustine Historical Restoration and Preserfation Commis-, Today, the two women use DE MORON Bake in ted 40 degree sion. -modern too turn oebut2
The bakery, now, is operated; out the 28 kind, jinnanow.hookies) oven by the Restoration Commission, per da on 4 cu s flour but when first opened about four four years ago, was undertaken by coo Robert Way, who is the cigar howl A es in teas 1pood I maker of the restoration area. half, cause business isn't teaspoon salt degrees. M cup uar The Restoration group began quite as brisk. Set oven at 37 ees. Mix operating the bakery a year ago In the summer, though, says all ingredients floured a 2 cups oo urit this past May, Bessie explains. Bessie, they may sell as many dough. Spr o ue teaspoon"
Since The Beginning as over a thousand cookies a onfeti for rolBessie, who says she "loves to day, but after Labor D a y, desi ( n oling
cook that's my hobby," was things begin to slow down a lit- det or rings in on the bakery almost from its tle. T bakery is open rum, orange, almond, beginning. She helped Way a. n a use almost flavor when he started the business on w ing). the second floor of the Salcedo 1 pac e pie-crus Cream byt dd sugar, house, baking the 'cookies of e ea flour, salt, v and flavouban or- ring, m iderately Spanish, Mexican, and Cuban or- er 'ts. Esp ar1 teaspoo oring, makiff moderately igin. They are old recipes, on pee stiffrator handed dow Rita O'- 1s for a ftewh roll Brien, Rest emission with man delicious s, into small i employe w national bread dm affairs dep a4 A r s "We f 4a little world jar-sized that," Recalls. n mix (or mae your astry acS- trew a cording to favorite recipe) roll
sked the fan'o i out very thin. Cut into three- t
dstor'atfog ma kitch- As faf on inch circles. -Meantime, heat the wire rack and ro en. cerned, it' to candied yams, add the ground about "And I used to mix it with my bake daly,'- ch almonds, rum and cinnainon, in. Yi hands," she continues, "and my kind, as n- blending well, beating to a puhands grew so tired!" or1oversi e aclect o fende know, in
r e.ce, over, theirpr to eal, al of t pr escave.