Danish Pastry (October 1921, AMERICAN COOKERY)

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     DARE also cites Webster's 2nd (1934) for "Danish Pastry."
     Supposedly, the Danish baker of President Woodrow Wilson's birthday cake
in 1917 also popularized "Danish pastry."  I e-mailed Princeton University
about any Woodrow Wilson scholar.  No one responded yet.
    There's a WHITE HOUSE COOK BOOK, but it doesn't list all the White House
chefs.  The White House accepts e-mail, but doesn't really respond.  (I last
wrote to Hillary Clinton about the nickname of her home, "the Windy City,"
and got a meaningless, form letter response.)
     This is the "Danish Pastry" citation (there are pg. 198 two photos with
the recipe: "DANISH PASTRY (SET TO RISE)" and "DANISH PASTRY (COOKED)") from
AMERICAN COOKERY, October 1921, pg. 197, col. 1:

     _Danish Pastry_
     Rinse a bowl and a wooden spoon in hot water, then in cold, letting cold
water, changed once or twice, stand in the bowl (Col. 2--ed.) until the bowl
is chilled.  Then refill the bowl with cold water, and in it work 3/4 a cup
of butter, with the spoon, until the butter is pliable and waxy throughout.
Then pat it into two thin cakes, pressing out all water--wrap in a cloth and
chill until hard.  Sift three cups of bread flour with one-fourth a
teaspoonful of mace and one teaspoonful of salt; rub one of the pats of
chilled butter into the sifted flour until the mixture resembles coarse meal.
Beat three eggs and stir them with one cup of sugar, two cups of milk, grated
rind of one lemon and a yeast cake softened in one-fourth a cup of luke-warm
water; combine this mixture with the flour mixture.  Beat very hard, adding
more flour slowly (five or six cups) until the whole mixture becomes too
stiff to handle with a spoon.  Turn the dough on (Pg. 198, col. 1--ed.) a
floured board and knead until elastic.  Return the dough to the bowl, cover
with a cloth and place in refrigerator for one-half hour.  Chill rolling-pin
by placing on ice for one hour.  Dredge the moulding board lightly with flour
and roll out the chilled dough into a rectangular sheet.  Have the sheet of
dough a little more than twice the width and three times the length of the
second cake of chilled butter.  Set the butter in the middle of the lower
half of sheet of dough, the greatest length of the butter over the greatest
length of the dough.  Then turn the dough lengthwise over the butter, thus
folding the dough in the center, lengthwise, and enclosing the butter.  Press
the three open edges of dough together, then fold one end of the dough over
and the other under the butter.  There will now (Col. 2--ed.) be three layers
od dough over and three under the layer of butter.  Now turn dough around, in
order to roll the sheet of dough in a direction opposite to the first
rolling.  Then pat gently with (?) and roll the dough into a long strip,
taking pains to roll the butter between the layers of dough and without
letting the dough break through to the butter.  Fold to make three even
layers with edges perfectly straight.  Then turn dough half way round so as
to roll in opposite direction.  Repeat process three times.  Place in
refrigerator for one hour.  Twist or roll or cut into desired shapes, arrange
in buttered pans--brush with egg and milk mixture--set to rise in a warm
temperature two hours, then place in refrigerator until next day.  Bake in a
moderate oven.  Frost with confectioners frosting, tinted as desired; or
sprinkle with chopped nuts just before baking; or use as tartlet paste, or as
buns, etc.