Uma nova equipe, chamada a "Retratate", juntou-se a esses grupos locais.
Com base em informações de que os americanos esperavam que 💵 a população local, possivelmente, poderia estar controlando a revolta, o número de seguidores da "Retratate" aumentou, e, de acordo com 💵 um relatório interno do FBI (publicado em abril de 1938), "a rebelião cresceu, e quando os Estados Unidos tomaram medidas 💵 enérgicas contra a rebelião, muitos homens ficaram perdidos, e houve uma perseguição generalizada a centenas de indivíduos".
O relatório foi baseado 💵 ainda mais, em depoimentos de indivíduos que eram capturados em combate durante a revolta.
Quando perguntado sobre a lealdade dos membros 💵 dos "Retratate", alguns soldados federais disseram que eles se importavam com as tropas de Nova Iorque durante a crise política.
Este 💵 grupo de soldados e civis que se reuniu regularmente em Washington, D.C.
Entrance Fee | Monthly Subscription | |
Full Membership | HK$850,000 | HK$2,800* |
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S elf-saucing puddings are magical, and everyone should have a recipe ready. The transformation from a wet mixture (in which 👄 it is hard to see the potential) to a soft and irresistible pudding is amazing. I have tried many versions 👄 of them over time – some with dates and ricotta, others with apple and caramel, chocolate fudge and more. This 👄 one, with elderflower and lemon, is for citrus lovers. It is delightfully sour, and can be prepared quickly.
Self-saucing 👄 elderflower and lemon pudding
I use a medium oval casserole dish of about 650ml capacity. The batter should fill it halfway 👄 up the side, so the liquid sits on top without spilling over.
Prep time:
20 min
Cook time:
30 min
Serves:
4-6
80g butter,
softened, plus extra for 👄 greasing
80g golden caster sugar
Finely grated zest of 2 lemons
s
(use the juice in the sauce)
2 eggs
100g plain flour
½ tsp baking powder
A
pinch 👄 of salt
100g ricotta
For the sauce
Juice of 2 lemons
(you'll need 80ml)
60g caster sugar
30ml elderflower cordial
15g cornflour
Turn on the oven to 200C 👄 (180C fan)/390F/gas 6 and grease your baking dish (see recipe instructions).
In a bowl, mix the butter with the sugar and 👄 lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in 👄 the flour, baking powder and salt, then fold in gently until just combined. Fold through the ricotta, then spoon the 👄 batter into the greased dish and spread it out evenly.
Put the lemon juice, caster sugar, elderflower cordial and cornflour in 👄 a small pan, put on a medium heat and stir until steaming. Pour the sauce over the top of the 👄 batter, then put the dish on a baking tray to catch any drips. Transfer to the hot oven and bake 👄 for 25-30 minutes, until the pudding is golden brown and set, and the sauce is bubbling around the edges. Remove, 👄 leave to cool for a few minutes, then serve.
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