Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-05-31
Dutch Receipts.

COLUMN, Oxford Democrat. South Paris, Me-
Dutch Receipts.
Boston is az famous for baked beans
as for Bunker Hill Monument. Fried
chicken and beaten biscuit are as typical
of the South as balmy air and singing
birds. One expects distinctive cookery
in different parts of the country, and IN
obscure districts dishes are found that
deserve q broad publicity because oil
their excellence.
In Eastern Pennsylvania there Ii
OF Dutch housewives who
have attained perfection in making
variety of coffee cakes and pastry unlike
anything of the kind found In other
places. Receipts for some Of these
unique dishes are given here.
RusK.
Dissolve one yeast cake In one-haIf
cupful of warm water, then add two
tablespoonful of warm milk and enough
flour to make paste as thick as cream.
Put one cupful of sweet milk, three
quarters of cupful Of lard, and one cup
full of sugar in mixing bowl. Let these
stand in a warm place until the lard
melts, then add two well-beaten eggs,
the Yeast mixture, and enough -four to
make dough sitter than cake batter,
but not as stiff as bread dough. Beat
this thoroughly with the hand, and let IL
rise until morning. Grease the hands
we'll with a mixture OF melted butter
and lard, and roll pieces of the dough in
to balls the size of walnuts. Brush these
with melted butter, place two inches
apart in creased pans, let them rise un-
iii very light, and bake fifteen minutes
in hot oven. If less crust Is wanted,
join the rolls, and bake in round pan.
BUTTER sEMMELs.
Dissolve half yeast cake in quarter
of cupful of warm water, stir this into
half cupful of mashed potatoes and
half cupful of sugar, and let it stand to
rise four hours. Add one pint OF milk,
two eggs, half cupful of butter and
lard mixed, pinch of salt, about two
and half quarts of -four, sifted twice.
Knead until the dough blisters and drops
clean from the hands, then put 1t In a
warm place to rise until morning. Roll
it into a sheet a quarter of an inch thick,
brush with melted butter, cut into two
inch squares, fold the four corners over,
place two inches apart in pans, and
when very light bake in quick oven,
then fill the depression in the centre
with melted butter and powdered sugar.
BETHLEHEM SUGAR CAKE.
Mix a pint of milk, cupful of mashed
potatoes, a cake Of yeast that has been
dissolved in half cupful of warm water,
a tables poonful of salt, and enough hIur
10 make stiff sponge. Beat this well
and put in warm place until it is very
light, then add two beaten eggs, one
cupful of butter and lard mixed, add a
little more flour, and work the dough
until it drops clean from the hands.
Put portions of the dough into creased
shallow pans, and spread it out half an
inch in thickness. Let these rise, then
make deep holes with the finger at equal
distances, and FIJI each one with lump
If butter and brown sugar. Dust CHINA
mon over the cake, sprinkle generously
with brown sugar, and bake in a mod
erately hot oven fifteen or twenty min,
utes.
CINNAMON ROLL.
Roll Bethlehem sugar cake dough as
thin as possible, spread with soft butter,
brown sugar, cinnamon, aud few cur.
rants. Roll this up like jelly roll and
cut off pieces about two inches long
Place these close together in fiat round
pan, let them rise, and then bake.
POTATO BISCUIT.
Prepare dough exactly as for rusk
roll it out thin, cut into narrow strips
six inches long, roll these in the hands
to make them round, and tie loose
knot in the centre; let them rise before
baking, then sprinkle with powdered
sugar.
MOLAssEs CRUMB PIE.
Make rich pie crust, and line three
pans. Mix four cupfuls of flour, one
cupful of brown or granulated sugar,
one cupful of shortening, and one tea
spoonful of baking powder. Rub these
together thoroughly, put in the lineC
pie-pans, and pour over it the following
mixture: One cupful of New Orleans
molasses and one tesspoOnful of soda
dissolved in one cup of hot water.
DUTCH APPLE TART.
Line a pie-p with pastry. Peel and
halve medium sized apples, remove th'
cores, and place the halves in the pan
with the rounded side up. Spread thick
ly with brown sugar, dot with butter
sprinkle with cinnamon, and pour over
them two or three tablespoonfuls of wa
ter. Bake until the apples are soft.
TAFFY PIE.
Line pie.pans with rich pastry, pricl
holes in the bottom, and bake until the,
are half done, then pour in the taffy
mixture, place narrow strips of pastry
across the top, and bake twenty minutes
longer in a hot oven. For the taffy, stir
teaspoouful of fur into cupful OF
molasses; add half a cupful of sugar and
a tablespoonful of melted butter. This
quantity makes enough for two small
| pies.
| CHEESE CUsTARD PIE.
| Stir into smooth batter one cupful o
curd, one cupful Of sweet milk, half s
cupful of sugar, two eggs, and a grating
of nutmeg. Pour this into two pie-pan
that have been lined with pastry, ant
bake until the custard is thick.
OYSTER PIE.
Line deep baking-dish with rich phi
crust, and fill it with alternate layers o
cracker dust, oysters, and chopped hard
boiled eggs. Season the layers will
salt, pepper, butter, and minced parsley
Pour in sufficient oyster liquid ant
cream to wet the cracker. Cover will
pastry and bake until the inside il
thoroughly done and the crust is brown
In following the receipts individual
Judgment must govern the quantity o
flour used. Brands differ, 80 an accu
rate measurement Is difficult to give
Do not make the dough too stiff, and d,
not work in additional -four at the last
To avoid this, lay the dough 90 greas
ed cloth and grease the hands. Old
fashioned homemade yeast may be sub
stituted for the compressed. One cup
full equals one cake.-Harper's Bazaar.
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