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Antonia Krumes with her Creme Schnitten Pastry, October 1960

Antonia Krumes with her Creme Schnitten Pastry, October 1960 image
Published In
Ann Arbor News, October 19, 1960
Caption
Kneading: The remaining ingredients should be kneaded and pounded until the dough is elastic and shiny.

Antonia Krumes with her Creme Schnitten Pastry, October 1960

Antonia Krumes with her Creme Schnitten Pastry, October 1960 image
Published In
Ann Arbor News, October 19, 1960
Caption
Mix By Hand: One cup of flour and the pound of butter should be thoroughly mixed by hand.

Antonia Krumes with her Creme Schnitten Pastry, October 1960

Antonia Krumes with her Creme Schnitten Pastry, October 1960 image
Published In
Ann Arbor News, October 19, 1960
Caption
Creme Schnitten: A pastry that will gain you many "delicious" compliments is Creme Schnitten which Mrs. Oskar Krumes is shown serving at her home at Beacon Hill. Mrs. Krumes says that the pastry is considered to be the "king of the desserts" in Central Europe. The basic pastry recipe, which may be stored in your freezer for many months, can be served with many fillings for either luncheons, dinners or desserts.