Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-08-25
MRS. WILSON GIVES RECIPES
I. FROM PENNSYLVANIA DUTCH
Hiou Delicious Kinds of Pie Lemon Cheese Cake Apple
and Raisin Strudel Are Among Them.
BY MRS. NJ. A. WILSON

fropyrfpht, 1870. bv Mrs. ". A. Wilson. Al
rights rcscrved.)
THE thrifty PENNSYLVANIA Dutch
= housewife usually rcgalcs her family
With delicious desserts: in tact. " Is
we'll known that these good vrouws have
educated their family's sweet tooth to
the extent Of eating pie for breakfast.
A visit to the community Of these
thrifty folk. II YOU are fortunate
enough to receive an invitation to visit
their we'll titled farms. .wi'i convince
YOU that they not only serve two and
often three varieties Of pie for break
fast. but one may have his choice Of
Two or more kinds of preserves.
This week I am bringing you some
cf the famous recipes from Iitit and
Lancaster and York counties. and |
must not forget to mention the Beth
lehems.
PENNSYLVANIA Dutch Apple Pie Cake
This delicious cake is made in an
entirely different manner in two sep
arate communities. so as both of the
Methods are splendid | will give you
both recipes.
The first method Pare and cut the
apples in quarters and then place
One-hdt cup Of 'odter,
Orc halt teaspoon ot nutmeg
An saucepan and boil for ten min
utes. Now add the apples. poaching in
the sirup just long enough to give them
a clear. transparent appearance. Line
q deep cake pan with plain pastry and
then brush with melted butter. Spread
With a layer of the prepared apples.
having the layer about three quarters
a.. Nav nlnTp MIXING
bowl
Too- thirds cup Of sugar,
Yolks Of ttcO eggs.
Cream until a light golden yellow
color and then add
Onc cup Of -four.
TDo lercl teaspoons OF baking
posoder.
Sir tablespoons Of milk.
Beat to mix and then cut and fold in
the stifly beaten whites Of two eggs.
Place three quarter inch layer of this
batter over the prepared apples and then
a second one half inch layer of the pre-
pared APPLES. then layer of the batter,
having three layers Of the batter. the
last a final layer of the batter. Dust
With powdered sugar and bake for one
hour in a slow oven
The second method: Grease and
-four a deep cakepan and place layer
of batter aS prepared IN the first
method. having the layer about one
half inch thick, then a layer of the pro
pared apples. Repeat this until the
batter is oil used and have layer of
apples on top. Now place in small
mixing bowl
One. .hGt cup Of -four.
-Four tablespoons Of br0Tu or soft
stynr
Tro tablespoons Of shortening.
Z Our iruspoou Of cinnamon.
: Rub between the fingers until a
crumbly mass and then spread over the
cnke. Bake in slow oven for one hour.
Note-The pan in which this cake Is
baked should BE- at least four inches
deep. The old style straight side we'd
ding cake pan is tho one generally used
No bottom crust of pastry in the sec
ond recipe.
Lemon Currant Cheese Cake
Line deep layer cake pan with plain
pastry and then place in Il saucepan
y One cup Of milk,
Four tablespoons Of -four.
Stir to dissolve the -four and then
: bring to boil and cook slowly for three
minutes Remove from the stove and
let cool. Now place in mixing bowl
Tno- thirds cup Of sugar.
Yoiks Of three eggs.
Tro tablespoons Of butter.
Cream until a light lemon color and
then add the juice and grated rind Of
one lemon, the prepared cream sauce,
made with the milk, and
Ohe- half teaspoon Of Grdtei nutmeg,
One. half teaspoon Of Sdf.