Catholic Recipe: Baptist Cakes
We find certain traditional May dishes in our own United States. In Maryland it is customary to serve hot rolls for breakfast on May 1st. In New England "Baptist Cakes" are eaten. These are made of bread pulled from the loaf dough and patted into balls, fried in a pan, and served with maple syrup.
Although not customary, these cakes would be appropriate for the feasts of St. John the Baptist.
Combine butter, sugar and salt in a large bowl. Add the milk and water. When lukewarm, add the dissolved yeast cake and one-half cup of flour. Mix thoroughly with a spoon, then add another cup of flour. Continue to mix, adding balance of flour gradually. Turn out on a floured board and knead until smooth and elastic. Return to clean bowl, cover with cloth and let rise until double in bulk.
Turn out on floured board and roll to 1/8 inch in thickness. Cut in strips 2 1/2 inches wide and cut again to make squares or diamonds. Cover and let stand 10 to 15 minutes. Fry for about four minutes or until a delicate brown. Serve with maple syrup or milk sauce made by scaling two cups milk in a double boiler to which two tablespoons of butter have been added. Serve hot.
*A yeast cake may be replaced with one (4-ounce) envelope of dry yeast or one scant tablespoon of dry yeast.Recipe Source: Our Heritage by Unknown, Unknown, 1936