Biscotti (1949); Dutch Apple Pie

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BISCOTTI (continued)

   The ADS-L archives has two "biscotti" from GOURMET, 1951 and 1955.
   From Clementine Paddleford's column in the NEW YORK HERALD TRIBUNE, 12 September 1949, pg. 9, col. 6:

   Two Italian bakery products have been added to the Bohack line, a pure egg biscuit and anise biscotti, these baked by Primato Egg Biscuit Company.  The biscotti, strongly flavored of the anise, looks like zwieback and is very similar.  The Italians like these dry, toasted, sweet-flavored bead slices with wine, price for twelve pieces, 25 cents.

(You can also serve them with coffee--ed.)

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DUTCH APPLE PIE/CAKE (continued)

   Two more articles on "Dutch Apple Pie."
   From the NYHT, 26 January 1949, pg. 26, col. 6:

   DUTCH APPLE PIE--Perfect applie pie timber is jar-packed ready to turn into a nine-inch pastry shell, then on with the "kivver" and into the oven for pie, like they like pie, in the Pennsylvania Dutch country.  The same apple slices, firm yet tender under the fork, sweet enough as they are, may be used for cobbler, Brown Betty, for apple grunter.  The filling needs no preparation unless you wish to add spices, nutmeg or cinnamon.  Buy and try--and be "denkhawr," as the Pennsylvania Dutch say, meaning "thankful."  The 1-pound 14-ounce jar is 39 cents at the St. Nicholas Food Center, 755 St. Nicholas Avenue.  The makers are C. H. Mussellman Company, of Biglerville, Pa., an old Dutch house, the large packers of apple products in America.
   The firm has a small vest-pocket size book of Pennsylvania Dutch recipes just off the press, yours for the asking.  Nineteen recipes in the collection, every last one using apples.  Included are such old favorites as schnitz un knepp, shoo-fly pie, molasses apple scallop--as the Dutch say, "wonderful good."

   From the NYHT, 17 December 1949, pg. 11, col. 7:

   BACK TALK--"Let me ruffle your placid calm," bulletins J. Edmund Tonnelier.  "It's all about Stouffer's Pennsylvania Dutch pie.  I'm not so young, but no quiver of the hand as I write to say my dander is up at both Stouffer and 'Old Stager.'  It's a long long way between Cleveland and Pennsylvania Dutch land, even if the Allegheny Mountains did not intervene; and what 'Old Stager' is attempting to describe as pie is, in Pennsylvania Dutch, cake, even though it really is a pie.
   "I was born in Reading, Pa., and grew up only eighteen miles to the southwest, acquainted with milk pie and molasses pie and Shoo Fly Cake and Pennsylvania Dutch apple cake (pie if you must).  This was an open-faced pie with no top and nothing tucked in.  It had none of your diced apples, as Stouffer would have you believe.  The tin was coated with crust which was shaved off carefully on the edges, then dusted with dry flour.  The apples were carefully quartered, were closely packed in a symmetrical design, all with their broad sides up.  Then the whole was dredged with plenty of sugar with much cinnamon and oodles of butter, and dusted perhaps with a little more flour--no milk, if you please, it does not belong.  Then into the right oven and out.  It was juicy and gooey, had flavor.  The apples never lost shape or form.  Stouffer's don't know it all yet."

(FWIW:  Two women that I met recently in Poland were from Reading, and they both promised me old cookbooks.  I haven't received them--ed.)