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Table of Contents The old Dutch recipes of New York and Pennsylvania seemed to have been absorbed by the housewives of English origin. But occasionally one will be the recipient of a recipe from a Van Home or a Van Buskirk, with the assur ance that it is real old Dutch and one immediately goes to the kitchen to try it out just to see how different it really is from old English recipes. The cakes turn out to be so English one is reminded that New Amsterdam and New England very soon began that fusing of customs that was to make America. Sift together 6 cups flour 1 cup molasses 1/2 tsp. salt 1 cup sugar 1 tsp. ginger 1 cup butter 3 eggs unbeaten _ Dissolve in 1 cup hot water 1 tsp. soda Cream the butter and sugar together. Add the eggs, one at a time, and mix well. Add the molasses and beat until light. Gradually add the flour. When the batter begins to get too stiff to stir, add the hot water, a little at a time. Drop into small cookies and bake at 400° F. for twelve to fifteen minutes. This is another cookie recipe that is said to be very old Dutch. Sift together 4 cups flour 2 eggs unbeaten 1/2 tsp. salt 1 cup lard 1 tsp. soda 21/2 cups sugar 1 cup buttermilk 1 tsp. vanilla Blend the lard into the flour. Be careful to keep the mixture cold. Mix in the sugar. Add the eggs, buttermilk and flavoring and mix quickly. Knead slightly. Roll medium thick, cut into large cookies and bake at 450° F. about twelve minutes. This is a typical Pennsylvania and New York recipe. The American doughnut of today came originally from Holland. 8 cups flour sifted 2 cups milk warmed 1 cup light brown sugar 1 yeast cake 1 cup butter 1 tsp. salt Crumble the yeast into a bowl. Add one cup of milk. When the yeast begins to bubble add the flour, salt, sugar and the rest of the milk. Mix into a smooth dough and knead until blisters can be seen on the surface of the dough. Set in a warm place to rise to twice the bulk. Then knead the butter into the dough, blending it in a little at a time. Shape into small thin cakes. Fry in boiling fat to a light brown. Drain on brown paper and sprinkle with powdered sugar. |
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