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THE PROFESSOR'S WIFE'S RECIPE FOR "DUTCH CAKES"

(German) - (Pennsylvania Germans)







2 tablespoons of butter or lard.
2 eggs.
1 cup "Soft A" sugar.
1/2 yeast cake.
1 pint milk.
1/2 teaspoonful of salt.
Flour.
She scalded the milk, added butter and eggs, well beaten, when the
milk was lukewarm, then added yeast, dissolved in a little lukewarm
water, sugar, salt and flour to make a thin batter. Beat all together
five minutes, stood the batter, closely covered, in a warm place, over
night. In the morning, added flour to make a soft dough, kneaded
lightly for ten minutes, placed in bowl and set to rise again. When
light, she rolled out dough one inch in thickness, placed in pie tins,
and when raised a second time spread over the cakes the following
mixture before placing in oven: 1 cup sugar, 2 tablespoonfuls of
flour, 2 tablespoonfuls of boiling water and butter size of an egg,
beaten well together. Bake 20 minutes.











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