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MARY'S POTATO CAKES

(German) - (Pennsylvania Germans)







1 cup freshly-boiled mashed potatoes.
1 cup scalded sweet milk.
1 cup sugar.
Flour about 6 cups.
1 cake Fleischman's yeast.
2 eggs.
1/2 cup butter and lard mixed.
1/2 cup potato water.
At 7 o'clock in the morning Mary mixed a sponge consisting of a cup of
mashed potatoes, 1 cup scalded milk, 1/2 cup sugar, 1-1/2 cups of
flour and the cake of Fleischman's yeast, dissolved in half a cup of
lukewarm potato water. This was set to rise in a warm place near the
range for several hours until light. Then she creamed together 1/2 cup
of sugar, 2 eggs and 1/2 cup of butter and lard, or use instead the
"Substitute for Butter." Added the creamed sugar, butter and eggs to
the well-risen sponge and about 4-1/2 cups of flour. Sift a couple of
tablespoons of flour over top of sponge, and set to rise again about
1-1/2 hours. When light, take cut pieces of the sponge on a
well-floured bread-board, knead for a minute or two, then roll out
with a rolling-pin inlo pieces about one inch thick, place in
well-greased small pie tins, over which a dust of flour has been
sifted, set to rise about 1-1/2 hours. When light and ready for oven
brush top with milk, strew crumbs over or brush with melted butter and
strew sugar over top; after punching half dozen holes in top of each
cake, bake in a moderately hot oven from 20 to 25 minutes until a rich
brown, when cakes should be baked. Five potato cakes may be made from
this sponge, or four cakes and one pan of biscuits if preferred. Use
soft "A" sugar rather than granulated for these cakes, and old
potatoes are superior to new. Or when these same cakes were raised,
ready to be placed in the oven, Mary frequently brushed the tops of
cakes with melted butter, strewing over the following: 1 cup of flour
mixed with 1/2 cup of sugar and yolk of 1 egg, and a few drops of
vanilla. This mixture rubbed through a coarse sieve and scattered over
cakes Mary called "Streusel Kuchen."











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