, 1935-03-08
Holland RusR
Can Be Used
Many Ways

Hollanders are By nature a sturdy,
vigorous race. Simple foods and All
abundance OF outdoor life and exer-
Csc are doubtless greatly responsible
for the visor which as a nation they
have long enjoyed. OF these simple
foods. ruSk S perhaps one Of the
best known for III the Netherlands ID
IS the national product. Bakers Ia
every city make this old world dell
cacy mat Is extremely high IN pro-
TEN ana other helpful elements.
II Is most natural. then, mat the
HollanderS who migrated TO this
country should have brought with
them a liking for their national food
staple, And with this desire 10 re-
tain rusk IN their daily bill OF fare
~ the new world. these hollanders
also brought along their own expert
knowledge Of how to bake Il.
ABOUT forty-tour years ago. a fam
lly named Arendshorst came over
from Holland and established a home
IN Michigan. The father was a DaA-
or. the son OF a baker IN the Neither
lands. MI. Arendshorst and his two
sons soon engaged In the baking buSl-
ness IN Michigan. having as their
cniei aSSeSt a splendid recipe for
making Holland Rusk. Their star.
was modest. indeed. but as time went
on other people than those OF Dutch
extraction began to try this tempt
ing product. and the demand for II
lnHTnQEcH until frznv LalsurlA Dsn1ts
Is known and used in all parts Of The
United States.
Americas Finest Toast-as Ii Is
called-is rendered thoroughly diges-
tible by its special tosSting process.
and Is rich in eggs. and IN that mast
helpful OF all foods. milk. Holland
Rusk Is made from the choicest
spring wheat flour. combined with
milk. eggs. shortening and sugar.
After a dough Is prepared, II is dl-
vided in pieces like buns that are
placed on pans, and covered by lit
tie tin cups that shape the dough. as
u becomes thoroughly baked. Then
when the ~bun-shaped biscuit have
cooled. they are cut in half and
placed With the sliced side up, TO b.
run through a toaSting over from
which the rusks emerge warm ana
fragrant. and with probably the
most delightful aroma that ever
reused an appetite.
Golden brown rusk is a perfect
toast for every occasion. Many serve
II for breakfast with hot milk and
sugar; or with ~jellies. Jams, and mar
mslade; OF with fresh or canned
fruits: and often with poacheo.
scrambled or boiled eggs.
Holland Rusk forms an excellen.
base for many diversified attrac-
tive dishes for luncheon, such as
creamed fish. dried beef, or with
melted American cheese topped with
a strip OF bacon. IN addition to serv-
ing creamed dishes on the rusk,
many housewives prefer TO cut Hol-
land Rusk into small pieces and mix
these into the creamed chicken,
lobster Or shrimp. just at serving
time. Ingenious dishes OF the patty
or Shortcake variety IAN be made oy
cutting out the center OF each rusk
with q little cookie cutter and plac-
ing the cut-out piece atop the short
cake filling. Holland RuSk Is so fine
and crisp IN texture that the cutters,
or q sharp knife, make It possible to
prepare many decorative dishes
without wasting or crumbling. Pieces
that have been trimmed In the cut
lung make splendid crotons or may
'e used in crumbling chops outlets
o . croquettes. or for an gratin dishes.
The increasingly popular canape
Is a delight to make when this ready
made golden toast is employed. With
an assortment OF cutters. one can
turn out many pleasing varieties of
c~rescents. rounds. boat shaped. dis-
mond and heart-Shaped pieces. Then,
too. the flavor and texture OF Hol-
land Rusk as a canape carrier makes
each rusk canape extra delicious.
Holland Rusk Is a product OF the
National Biscuit company.