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THE PROFESSOR’S WIFE’S RECIPE FOR “DUTCH CAKES”

THE PROFESSOR’S WIFE’S RECIPE FOR “DUTCH CAKES”
By Bonnie Hensley Lockhart on Saturday, November 23, 2013 at 7:12pm
? 2 tablespoons of butter or lard.
? 2 eggs.
? 1 cup “Soft A” sugar.
? ? yeast cake.
? 1 pint milk.
? ? 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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