“Recipes from Austria,” Friend, June 1972, 37
2 cups flour
2 teaspoons baking powder
1/2 cup sugar
2 teaspoons grated orange peel
1/2 cup butter or margarine
1/2 cup milk
In large bowl stir together flour, baking powder, sugar, and grated peel. Add butter, egg, and milk. Stir thoroughly with spoon or mixer. Beat until smooth.
Spoon batter into a greased and floured 8-inch square pan. Sprinkle streusel topping evenly over bottom and bake in a moderate oven (350º) for about 35 minutes. Makes 9 servings.
The streusel topping is made by stirring 3/4 cup flour, 1/3 cup firmly packed brown sugar, and 1/8 teaspoon nutmeg together. Add 1/4 cup cold butter or margarine and rub mixture between fingers until powdery. Sprinkle over streusel batter.
Pare and dice 1 medium-sized potato for each bowl of soup. Add a slice of onion and cover with boiling water. Add salt to taste, cover tightly, and cook slowly for 15 minutes or until potatoes are soft. Crush potatoes with a fork (without draining them), and add hot milk to make the soup as thin as you like. Season to taste with salt, pepper, and celery salt.