Pennsylvania Dutch Cooking

 Dutchland Pennsylvania

 [Illustration: Kissin wears out ... Cookin’ don’t]

 Jacob’s at the table and half et already

 PROVEN RECIPES FOR TRADITIONAL PENNSYLVANIA Dutch FOODS

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PENNSYLVANIA Dutch COOKERY

In 1683 the Plain Sects began to arrive in William Penn’s Colony seekinga land of peace and plenty. They were a mixed people; Moravians fromBohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the leanyears of clearing the land and developing their farms they establishedthe peace and plenty they sought. These German-speaking people wereoriginally called the Pennsylvania Deutsch but time and custom havecaused them to be known to us as the Pennsylvania Dutch. 

The Pennsylvania Dutch are a hard working people and as they say, “Themthat works hard, eats hearty. ” The blending of recipes from their manyhome lands and the ingredients available in their new land producedtasty dishes that have been handed down from mother to daughter forgenerations. Their cooking was truly a folk art requiring much intuitiveknowledge, for recipes contained measurements such as “flour tostiffen, ” “butter the size of a walnut, ” and “large as an apple. ” Manyof the recipes have been made more exact and standardized providing uswith a regional cookery we can all enjoy. 

Soups are a traditional part of Pennsylvania Dutch cooking and the Dutchhousewife can apparently make soup out of anything. If she has only milkand flour she can still make rivel soup. However, most of their soupsare sturdier dishes, hearty enough to serve as the major portion of theevening meal. One of the favorite summer soups in the Pennsylvania Dutchcountry is Chicken Corn Soup. Few Sunday School picnic suppers would beconsidered complete without gallons of this hearty soup. 

Many of the Pennsylvania Dutch foods are a part of their folklore. NoShrove Tuesday would be complete without raised doughnuts called“fastnachts. ” One of the many folk tales traces this custom back to theburnt offerings made by their old country ancestors to the goddess ofspring. With the coming of Christianity the custom became associatedwith the Easter season and “fastnachts” are eaten on Shrove Tuesday toinsure living to next Shrove Tuesday. Young dandelion greens are eatenon Maundy Thursday in order to remain well throughout the year. 

The Christmas season is one of the busiest times in the PennsylvaniaDutch kitchen. For weeks before Christmas the house is filled with thesmell of almond cookies, anise cookies, sandtarts, Belsnickle Christmascookies, walnut kisses, pfeffernusse, and other traditional cookies. Notjust a few of one kind but dozens and dozens of many kinds of cookiesmust be made. There must be plenty for the enjoyment of the family andmany holiday visitors. 

Regardless of the time of the year or the time of the day there arepies. The Pennsylvania Dutch eat pies for breakfast. They eat pies forlunch. They eat pies for dinner and they eat pies for midnight snacks. Pies are made with a great variety of ingredients from the apple pie weall know to the rivel pie which is made from flour, sugar, and butter. The Dutch housewife is as generous with her pies as she is with all hercooking, baking six or eight at a time not one and two. 

The apple is an important Pennsylvania Dutch food. Dried apples form thebasis for many typical dishes. Each fall barrels of apples are convertedinto cider. Apple butter is one of the Pennsylvania Dutch foods whichhas found national acceptance. The making of apple butter is an all-dayaffair and has the air of a holiday to it. Early in the morning theneighbors gather and begin to peel huge piles of apples that will beneeded. Soon the great copper apple butter kettle is brought out and setup over a wood fire. Apple butter requires constant stirring to preventburning. However, stirring can be light work for a boy and a girl whenthey’re young and the day is bright and the world is full of promise. Bydusk the apple butter is made, neighborhood news is brought up to dateand hunger has been driven that much further away for the coming winter. 

Food is abundant and appetites are hearty in the Pennsylvania Dutchcountry. The traditional dishes are relatively simple and unlike mostregional cookery the ingredients are readily available. Best of all, nomatter who makes them the results are “wonderful good. ”

PENNSYLVANIA DUTCH

[Illustration: “Make with a smile for once”

“Some folks are wonderful nice”]

Salads

FRUIT SALAD DRESSING

 ½ cup sugar 1½ tblsp. Flour 2 eggs ½ cup pineapple juice ½ cup lemon juice 1 cup whipped cream

Combine the fruit juices and stir slowly into the flour and sugar. Cook. Stirring constantly, until it thickens. (or cook in double boiler) Addthe beaten eggs and cook for another minute. Let cool and fold in thewhipped cream. 

BEET _and_ APPLE SALAD

 2 cups apples, diced 2 cups cooked beets, diced ¼ cup chopped nuts 2 hard boiled eggs ½ cup salad dressing parsley

Mix the apples, beets, and chopped eggs. Add salad dressing (seeGrandma’s salad dressing). Mix and garnish with chopped nuts andparsley. 

A GOOD PENNSYLVANIA DUTCH SALAD DRESSING

 2 hard boiled eggs, mashed a little grated onion 3 tablespoons salad oil 1 tablespoon vinegar ½ teaspoon salt pinch of pepper

Mix well together, then put on lettuce and turn and stir until it iswell covered with the dressing. Good with any green salad. 

PEPPER CABBAGE

 2 cups shredded cabbage 1 large green pepper ½ cup hot salad dressing 1 tsp. Salt

Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in coolplace. Drain off all liquid. Make a hot dressing with:

 1 tblsp. Butter 1 tsp. Flour ½ tsp. Dry mustard salt and pepper yolk of 1 egg ½ cup vinegar

Melt the butter and blend in the flour. Add vinegar and stir untilmixture thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for1 minute more. Pour this over the pepper cabbage and mix well. 

POTATO SALAD DRESSING

 1 beaten egg ½ cup sugar 1 tbsp. Flour ½ cup water ½ cup vinegar 2 tbsp. Butter ½ tsp. Salt ¼ tsp. Pepper

Combine in the order given, stirring after each addition. Boil untilthick. Cool before adding to the salad. 

BEAN SALAD

 3 cups navy beans baked or boiled 1 medium onion 2 tblsp. Pickle relish or 1-large pickle 3 hard boiled eggs 2 tblsp. Vinegar ⅔ cup boiled salad dressing 1½ tsp. Salt

Chop the onion fine, the boiled eggs, add the relish, or the pickle, chopped and the beans. Mix well together and add salt and saladdressing. Chill and serve. Green string beans, cut in 1-inch pieces maybe used for this salad. 

DANDELION SALAD

 Young dandelion greens 4 thick slices bacon ½ cup cream 2 tblsp. Butter 2 eggs 1 tsp. Salt 1 tblsp. Sugar 4 tblsp. Vinegar ½ tsp. Paprika black pepper

Wash dandelions and pick over carefully. Roll in cloth and pat dry. Putinto a salad bowl and set in warm place. Cut bacon in small cubes, fryquickly and pour over dandelions. Put butter and cream into a skilletand melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with the slightly warm cream mixture. Cook over high heat untildressing is quite thick. Pour, very hot, over the dandelions, stir welland serve. 

PENNSYLVANIA COLE SLAW

 1 head young cabbage ½ cup cream 1 teaspoon salt ½ cup sugar ½ cup vinegar

Beat cream, sugar, vinegar and salt together thoroughly until thedressing is like whipped cream. Discard outer leaves of cabbage. Shredthe rest finely and combine with dressing just before it is ready toserve. Serves six. As variation: Add shredded green and red peppers. 

DEVILED EGGS

 6 hard-boiled eggs ½ tsp. Prepared mustard 2 tsp. Soft butter salt, pepper, paprika

Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, butter, salt and pepper. When well mixed press intothe cup-shaped egg whites, round the tops and sprinkle with paprika. Fora special treat, add 2 tblsp. Finely chopped ham or a small can ofdeviled ham to the egg yolk mixture. 

HOT DUTCH POTATO SALAD

 4 slices bacon ½ cup chopped onion ½ cup chopped green pepper ¼ cup vinegar 1 teaspoon salt 3 hard boiled eggs ⅛ teaspoon pepper 1 teaspoon sugar 1 egg 1 qt. Hot, cubed, cooked potatoes ¼ cup grated raw carrot

Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend andserve hot. 

HOT SLAW

Shred cabbage finely. Boil in slightly salted water until tender. Drain. Serve hot thoroughly mixed with warm cooked salad dressing made asfollows:

 ½ teaspoon mustard 1½ teaspoons salt 1½ teaspoons sugar 1½ tablespoons flour ⅛ teaspoon pepper 1 beaten egg 1 cup milk 4 tablespoons vinegar 1½ tablespoons butter

Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mixthoroughly. Add milk and vinegar. Cook over hot water, stirringfrequently until thick. Add butter. Cook and stir until melted. 

CUCUMBER SALAD

 2 medium cucumbers 1 medium onion salt 2 tblsp. Vinegar sour cream pepper

Pare and thinly slice cucumber and onion sprinkle with a teaspoon ofsalt and let stand for a few minutes. Pat with towel or absorbent paperto take out all moisture possible. Place cucumbers and onions in servingdish, add the vinegar and mix. Pour on enough sour cream to half coverand dust with pepper. Chill. 

PENNSYLVANIA DUTCH

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Soups

PHILADELPHIA PEPPER POT

 1 lb. Honeycomb tripe 1 veal knuckle 1½ qts. Water 2 tablespoons salt 1 tblsp. Red pepper, diced 1 tblsp. Green pepper, diced 1 tablespoon powdered thyme 6 peppercorns 4 potatoes, diced 2 bay leaves 3 whole cloves 3 tablespoons chopped parsley 2 stalks celery, diced 2 carrots, diced 2 tomatoes, peeled, cut up 4 onions, thinly sliced 1 piece pimento, cut fine

Wash and scrub tripe thoroughly. Place in large kettle and cover withplenty of cold water. Bring to a boil and simmer until tender. Simmerwithout boiling, that is the secret of making tripe tender. Drain anddice, ½ inch squares. In the meantime place the veal knuckle inanother kettle adding 1½ qts. Of water and all ingredients except thepotatoes. Simmer at least one hour, put in potatoes and simmer foranother hour or until meat falls off the bone. Remove bone and take offall the meat. Cut it into small pieces and together with the tripe putit back into the soup. Bring to a boil and the soup is ready to serve. This soup keeps well and can be reheated. 

DUMPLINGS (Spaetzle)

 1 cup milk 2 cups flour 2 eggs 1 tsp. Salt

Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Salt and mixwell. When cooking in boiling salted water or meat broth, pour thebatter from a shallow bowl, tilting it over the boiling kettle. With asharp knife slice off pieces of the batter into the boiling liquid. Dipknife in the liquid before each cut to prevent sticking. 

CORN CHOWDER

 4 slices bacon 2 tblsp. Onion, minced 1 tblsp. Celery, minced 1 tblsp. Pepper, minced 2 cups corn 2 potatoes, diced 3 tomatoes, cut-up 2 pints milk salt pepper

Dice the bacon and put into pan to brown, add onion, celery and pepper;fry until bacon is crisp. Add the corn and saute together for 3 minutes. Add the potatoes, tomatoes and seasoning, cover and simmer for 30minutes. Finally add the milk, heat to the boiling point and serve witha little chopped parsley. 

EGG NOODLES

 2 eggs ½ tsp. Salt sifted flour

Add salt to the eggs and work in enough flour to make a stiff dough. Knead thoroughly, divide into 2 portions and roll each out as thin aspossible, on a floured board. Cover with cloth and let stand untilpartly dry. Roll up the dough and cut into ¼ inch strips. Spread outon paper to dry a little longer. 

DUTCH COUNTRY BEAN SOUP

 1 lb. Soup beans 1 ham bone ½ cup chopped onion 1 cup diced celery 1 can tomato sauce ½ cup diced potatoes 2 tsp. Minced parsley salt and pepper

Soak beans in water overnight. Drain, add fresh water and cook slowlywith the ham bone for 2 hours. Put in the onion, celery, potatoes, tomato sauce, parsley and the salt and pepper and simmer untilvegetables are soft. Remove the ham bone, trim off any meat, cut it upand add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggsand add them to the soup. 

SPLIT PEA SOUP

 1 lb. Split peas 3 qts. Water 1 ham bone salt 2 carrots, sliced 1 stalk celery, chopped 1 large onion, chopped pepper

Wash peas, add cold water, vegetables and ham bone and simmer for threehours or until mixture is thick. Remove ham bone, force peas throughcoarse sieve and season to taste. Dilute with milk. Serve with toastedcroutons. 

VEGETABLE SOUP

 1 soup bone 2 lbs. Stewing beef 2 qts. Water 1 cup chopped onion 1 cup chopped celery 1 cup tomatoes 2 tsp. Salt black pepper

Into 2 qts. Of water put soup bone and beef and boil for 2 hours. For ahearty, substantial soup, cut up the meat in small pieces and return tothe broth. Add tomatoes, onions and celery. Also add other availablevegetables, such as diced potatoes, carrots, turnip, string beans, corn, peas, cabbage or chopped peppers. Boil until all vegetables are tender. 

MEAT FILLING _for_ NOODLES

 1 cup ground beef 2 tblsp. Fat 1 small onion ½ cup dry bread crumbs 1 cup bread cubes salt and pepper 2 tblsp. Butter

Make a recipe of noodle dough (see above). Roll thin, let dry and cutinto 3 inch squares. Brown meat in hot fat with the onion and seasoning. Soak bread cubes in water and press dry then add to the meat. Spoonmixture on the center of the noodle squares, fold in half and sealedges, like little pillows. Drop the filled squares into salted boilingwater and cook 8 to 10 minutes. Lift carefully with draining spoon to aserving dish and top with the half cup of bread crumbs which have beenbrowned in butter. 

EGG BALLS FOR SOUP

Rub the yolks of three or four hard boiled eggs to a smooth paste andsalt. To these add two raw ones lightly beaten. Add enough flour to holdthe paste together. Make into balls with floured hands and set in coolplace until just before your soup comes off. Put the balls carefullyinto the soup and boil one minute. 

SPINACH FILLING _for_ NOODLES

 2 lbs. Raw spinach, chopped 3 tblsp. Butter salt and pepper 1½ cups bread crumbs 2 eggs

Make a recipe of noodle dough (see above). Steam and brown the spinachin melted butter. Add the eggs, 1 cup of dry bread crumbs and theseasoning. Mix well, spoon mixture on noodle dough squares and proceedas above. 

SALSIFY _or_ VEGETABLE OYSTER SOUP

 1½ cups diced salsify 1½ cups water 1 tblsp. Vinegar 1 tblsp. Butter 1 quart milk salt and pepper

Scrub, scrape and clean salsify. Dice and cook in salted water, with 1tablespoon of vinegar added, until tender. Drain, add butter and richmilk, salt and pepper. Bring to a boil and serve with crackers. 

BEEF SOUP _with_ DUMPLINGS

 1 soup bone 2 lbs. Stewing beef 2 quarts water salt 1½ cups flour 1 egg ½ cup milk pepper

Cook meat until tender and remove from the broth. Add water until youhave 2 quarts of broth. Make dumplings by mixing beaten egg and milkinto flour until about the consistency of pancake batter. Drop fromteaspoon into the boiling broth to form small dumplings. Cook for 3 or 4minutes. 

POTATO SOUP (Gruumbier Suupe)

 4 cups diced potatoes 1 medium onion 3 tblsp. Flour 1 tblsp. Butter 1 qt. Milk 1 egg, beaten salt and pepper parsley

Boil potatoes and onion in small amount of water until soft. Add milk, salt and pepper then reheat. Brown flour in the butter and blend itslowly into the potato mixture. Add a little water to the beaten egg andstir into the soup. Let it cook for a few minutes and serve with asprinkling of chopped parsley. 

CHICKEN CORN SOUP

 1 stewing hen, about 4-lbs. 4 qts. Water 1 onion, chopped 10 ears corn ½ cup celery, chopped with leaves 2 hard-boiled eggs salt and pepper rivels

Put cut-up chicken and onion into the water and cook slowly untiltender, add salt. Remove chicken, cut the meat into small (1-inch)pieces and return to broth, together with corn, which has been cut fromthe cob, celery and seasoning. Continue to simmer. Make rivels bycombining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mixwell with fork or fingers to form small crumbs. Drop these into thesoup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer. 

CORN SOUP _with_ RIVELS

 3 cups fresh or canned corn 2 qts. Water 1 cup rich milk 1⅓ cups flour 1 egg 3 tblsp. Butter 1½ tsp. Salt parsley

Cook corn in water for 10 minutes. Make a batter by mixing egg, flourand milk together. Pour this batter through a colander, letting it dropinto the boiling corn. Add butter and salt. Cook slowly in a covered panfor 3 minutes. Garnish with chopped parsley. Soup should be eatenimmediately after rivels are cooked. 

CHICKEN NOODLE SOUP

 4 lb. Chicken 2½ qts. Water 2½ tsp. Salt 3 cups cooked noodles

Cut a young stewing chicken into serving pieces, bring to a boil andsimmer for 2½ hours, adding water as needed. Skim off the fat andadd:

 1 tsp. Peppercorns 1 small onion, sliced 1 carrot, sliced 1 bay leaf 1 tblsp. Parsley, chopped salt and pepper

Bring to boil again and add noodles, preferably home made noodles. Cookfor 20 minutes longer. 

PENNSYLVANIA DUTCH

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Main Dishes

CREAMED CABBAGE _and_ DRIED BEEF

 ½ large head cabbage ¼ lb. Dried beef 1½ cups white sauce ½ cup buttered crumbs

Chop cabbage coarsely and cook in salted water until tender, then drain. Chop the dried beef and soak in a little warm water for 10 minutes. Grease a casserole and in it place alternate layers of cabbage and driedbeef. Pour the white sauce over it and top with buttered bread crumbs. Bake in moderate oven (350-f) 25 minutes. 

DUTCH NOODLE CHEESE RING

 1 cup egg noodles 3 tblsp. Butter 3 tblsp. Flour ½ tsp. Salt ½ tsp. Paprika 1½ cups milk 2 eggs, well beaten Swiss cheese (¼ to ½ lb. )

Boil noodles in salted water until tender. Drain and place inwell-greased ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook, stirring constantly until it thickens. Addseasoning and cheese cut in small pieces. Cook until cheese melts. To½ of the sauce add the well-beaten eggs and mix well. Pour this overthe noodles. Set mold in pan of hot water and bake in moderate (350-f)oven 45 minutes. Unmold on large platter, pour over the remaining hotcheese sauce. Fill center with peas, and carrots or spinach. 

POTATO FILLING

 2 cups mashed potatoes 1 egg, beaten 1 qt. Stale bread, cubed 2 tblsp. Butter 1 onion, minced ½ cup celery, diced 1 tblsp. Minced parsley 1 tsp. Salt pinch of pepper

Put the beaten egg into the mashed potatoes and mix well. Melt thebutter in a large skillet and saute the onion and celery. Stir in thebread crumbs to toast for a few minutes, stirring constantly. Add allthe other ingredients, combine with the potatoes and mix thoroughly. 

DUTCH CABBAGE ROLLS

 1 lb. Ground beef ⅓ cup rice, uncooked 1 egg 1 onion, chopped fine 2 tblsp. Shortening Juice of 1 lemon 1 can tomato soup ½ cup celery, chopped 1 tsp. Sugar 1 tsp. Parsley, minced 6 cabbage leaves salt and pepper

Combine meat, salt, pepper, rice and egg, mix well. For the sauce: sauteonion in the butter until soft. Add tomato soup and equal amount ofwater to onion, also celery, parsley, lemon juice, sugar, salt andpepper. Cook for 10 minutes. Wash the cabbage leaves and boil untiltender. Put equal amounts of the meat mixture into cabbage leaves, rolltightly and secure with toothpicks. Place rolls in sauce pan, pour sauceover them, cover pan and cook very slowly for 3 hours. 

DUCK UN KRAUT

Prepare a young duck for roasting. Place in a roasting pan and add 2quarts of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar. Cover and bake until duck is tender and golden brown. Serve with creamymashed potatoes. 

PORK POT PIE _with_ DUMPLINGS

 8 loin pork chops 2 qts. Water 1 dumpling recipe 4 medium potatoes 1 lb. Sausage in casing

Boil the pork chops in water for ½ hour. Then add the potatoes cut inhalf and the sausage cut in 1 inch pieces. Cook until potatoes arealmost done. Drop well-beaten dumpling dough into the boiling meatmixture, cover and cook 10 minutes. 

SAUERBRATEN

2 inch thick piece of chuck, pot roast or tender boiling beef. Place indish or bowl and cover with solution of half vinegar and half water, putin two large onions sliced. Do this two or three days before the meat iswanted. On the day before it is to be cooked cut 3 or 4 slices of baconinto 1" pieces and chop fine 1 tablespoon of the onion which has beensoaking in the vinegar. Cut holes in the meat 1 or 2 inches apart andstuff bits of the bacon and chopped onion into the holes. Put the meatback into the solution, add 1 tablespoon whole cloves and 1 teaspoonwhole allspice. Bake the meat as a pot roast in part of the solution, until tender. Use more of the solution, adding sugar to taste, in makingthe gravy which will be almost black. 

HORSERADISH SAUCE

For Boiled beef or Corned beef

 2 tblsp. Butter 2 tblsp. Flour 1 cup milk ¼ cup grated horseradish ¼ tsp. Dry mustard salt and pepper

Melt butter, remove from heat and stir in flour. Add the milk gradually, stirring constantly, until mixture boils and thickens. Add salt andpepper and cook for 3 minutes more. Add the grated horseradish and drymustard and blend well. Keep hot in double boiler. Serve on slices ofboiled beef or corned beef. 

SCHNITZEL MEAT

 1½ lbs. Veal steak cut in cubes 2 tblsp. Shortening 2 tblsp. Flour 1 cup tomato juice 2 carrots, diced 1 small onion, chopped fine. Salt and pepper Flour

Dredge meat with flour and season. Melt shortening (preferably baconfat) and brown the meat in it. Remove meat from the pan, stir in theflour and blend. Add the tomato juice and stir well until mixturethickens. Add meat, carrots and onion. Cover closely and simmer for 45minutes. 

CHICKEN POT PIE

 1 cup flour 1 egg 2 tsp. Baking powder ½ egg shell of water small teaspoon salt

Mix the above ingredients, roll out and cut in two inch squares. Flourchicken and fry in butter. Put layers of chicken, potato slices, slicedonion and squares of pot-pie dough. Barely cover with boiling water andcook for two hours. 

HAM _and_ NOODLES IN CASSEROLE

 ½ lb. Noodles 1½ cups cooked ham, diced 2 eggs, beaten 1½ cups milk

Cook noodles in salted boiling water until soft. Pour into colander, drain and wash. Into a well greased casserole put alternate layers ofnoodles and ham. Beat eggs with the milk and pour over noodles and ham. Set casserole in pan of hot water and bake in moderate oven (350-f) for30 minutes. 

CHICKEN FRICASSEE

 chicken cut up butter for frying 2 tablespoons flour 2 tablespoons butter boiled rice 2 cups water 12 small white onions small pinch each of thyme, celery salt and sage

Roll chicken pieces in flour and brown in butter. Add remainingingredients and cook until tender, adding water so that there are 2 cupsat end of cooking. Make gravy by adding 3 tablespoons of hot liquid toyolk of an egg. Stir thoroughly, then return to rest of liquid and cookfive minutes. Pour over steamed rice. 

BEEF POT PIE

 2 lbs. Stewing beef 6 medium potatoes pot pie dough 2 onions chopped parsley salt and pepper

Cut the beef into 1" cubes cover with water, season and boil untiltender. Peel potatoes, cut in ¼" slices and slice the onion. Into thehot broth drop layers of potatoes, onions, a sprinkling of parsley anddough squares alternately, ending with dough on top. Cover and boil for20 minutes. Stir meat thru pot pie. 

For the pot pie dough:

To 2 cups of flour add a little salt, 1 egg, beaten and enough milk tomake a stiff dough. Roll out thin (⅛”) on floured board and cut into2" squares. Equally good with veal or pork. 

PENNSYLVANIA DUTCH BEEF WITH ONIONS

 1½ lbs. Boiled beef 2 tablespoons butter 1 tablespoon vinegar 1 onion 2 tablespoons flour 1 pinch of pepper ½ cup meat stock salt

Mince the onion. Simmer in butter until soft. Add flour and simmer untilbrown. To this add vinegar, salt, pepper and meat stock and let come toa boil. Cut the meat in slices and serve hot, with the onion sauce. 

WEINER SCHNITZEL (Veal Cutlet)

 2 lbs. Veal steak 1 egg, beaten salt bread crumbs lemon juice pepper

Veal should be about ½ inch thick and cut into serving portions. Season with salt and pepper. Dip pieces in bread crumbs, then into thebeaten egg and again in the crumbs. Let stand in the refrigerator awhile before cooking. Brown in hot fat on both sides, cover and simmerfor 30 minutes. Sprinkle with lemon juice. 

HAMBURGER DINNER

 1 lb. Hamburger 3 cups potatoes, sliced salt 1 small head cabbage 1 cup milk pepper

Shred cabbage and put ½ of it in a greased casserole. Add ½ of thesliced potatoes and half of the hamburger a sprinkle of salt and pepper. Add remaining half in the same manner. Pour on the milk and bake in amoderate oven (350-f) for 2 hours. 

CHICKEN BAKED _in_ CREAM

 1 young chicken, cut up ½ cup flour 1½ tsp. Salt ⅛ tsp. Pepper 3 tblsp. Butter 1½ cups cream, sweet or sour

Sprinkle the pieces of chicken with salt and pepper and dredge in flour. Melt butter and fry chicken until a golden brown on all sides. Place thechicken in a casserole, pour the cream over it. Cover and bake in amoderate oven (350-f) for 2 hours. Serve with gravy made from the panfryings left after frying the chicken. 

DUTCH MEAT LOAF

 2½ lbs. Hamburg 2½ cups bread crumbs 1 cup cheese (cubed small) salt and pepper ½ green pepper, chopped 1 small onion, chopped 2 eggs 1 cup catsup

Mix all ingredients, form into two loaves. Pour some catsup over top ofloaves. Bake at 350 until done. 

LIVER NOODLES (Leberknoedel)

 1 lb. Calf’s liver 1 onion 1 tablespoon butter salt and pepper 2 eggs ½ cup flour ¼ teaspoon cloves ¼ teaspoon marjoram

Simmer the liver in boiling water for 30 minutes. Then trim off any skinor ligaments and grind the liver fine. Season. Mince the onion, add thebutter, beat the eggs and add them. Work into this paste the flour, using enough to make the paste quite stiff. Form into small balls andpoach them in any meat soup for 15 minutes. Serve them swimming in thesoup. 

STUFFED PEPPERS

 1½ lbs. Ground beef and pork 6 green peppers 1 can tomato soup 3 tblsp. Rice, uncooked 2 eggs, beaten ½ tsp. Salt

Mix the meat, rice, eggs and seasoning together. Cut tops off thepeppers and soak in hot water for a couple of minutes. Scoop out seedsand fill with the meat mixture. Stand them in baking pan, pour thetomato soup over them and bake in slow oven (300-f) for 1 hour. 

MEAT PIE

 1½ cups leftover meat 3 tblsp. Flour ¼ cup drippings 1 cup milk 1 tblsp. Grated onion ⅓ cup chopped pepper salt pepper

Add flour to drippings and blend, add milk gradually and cook, stirringconstantly until it thickens. Stir in the salt, onion and green pepper. Mix cut-up meat into the gravy and pour it into pastry lined bakingdish. Top with crust and bake in hot oven (425-f) for 25 minutes. 

STUFFED ACORN SQUASH

 3 acorn squash ⅓ cup molasses 1 tsp. Salt 1 lb. Pork sausage 1 tsp. Sage bread crumbs

Wash squash and cut in halves, remove seeds. Put a tablespoon ofmolasses in each half, sprinkle with salt and a pinch of powdered sage(if the sausage does not contain sage). Fill the cavity with sausage andtop with bread crumbs. Place the squash halves in a baking pan, addabout an inch of water to the pan. Cover and bake in hot oven (400-f)for 40 minutes. Remove cover and brown. 

BAKED SPARERIBS _and_ SAUERKRAUTwith Dumplings

 Spareribs sauerkraut 2 cups flour 1 egg, beaten 1 tsp. Baking powder 1 cup milk

Cut spareribs into serving portions and place in the bottom of roastingpan. Add the sauerkraut and a little liquid. Cover and bake in moderateoven (350-f) 1½ hours. Make dumplings by combining flour, bakingpowder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly andbake for 20 minutes. 

SOUSE

Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly. Placein stew pan with 1 chopped onion, ½ cup chopped celery and cover withcold water. Let it come to a boil, then reduce heat and simmer untilmeat is tender and comes easily from the bone. Pick meat from the bones, strain liquid, which should measure a scant 3 cups. (If less add water). Put meat and liquid into a bowl. Add 3 tblsp. Strong cider vinegar, ¾tsp. Salt, black pepper and several thin slices of lemon. Chillovernight, remove surplus fat from the top. Turn out on a platter andserve with lemon slices and parsley. 

PORK AND KRAUT (Speck Un Kraut)

 2 or 3 lbs. Fresh pork 1 qt. Sauerkraut water salt and pepper

Put pork in large stew pan and cover with cold water, cook slowly for 1hour. Add the sauerkraut making sure there is enough liquid in the panto cover. Cook slowly for another hour. Season to taste. Serve withmashed or boiled potatoes. 

MOCK DUCK

 1 thick round steak 2 cups bread crumbs 1 tblsp. Onion minced 2 eggs ½ cup milk 1 tblsp. Butter 1 tsp. Salt poultry seasoning

To make dressing beat eggs, add milk and pour over bread crumbs. Add theonion, seasoning and work in the butter mixing thoroughly. Spread thedressing over the meat and roll up carefully. Fasten with skewers or tiewith string. Place in a greased pan and bake in medium hot oven (375-f)for 1½ hours. Slice to serve. 

HOG MAW

 1 pig’s stomach 2 lbs. Smoked sausage meat, diced. 3 cups boiled potatoes, diced 3 cups sliced apples 2½ cups bread crumbs 1 medium onion, chopped 2 cups chopped celery chopped parsley salt and pepper

Clean stomach well and soak in salt water. Combine all ingredients andmix well. Stuff the stomach with the mixture and sew up the opening. Simmer for 2 hours in a large kettle with water to cover. Remove tobaking pan with hot fat, brown in hot oven (400-f) basting frequently. Slice with sharp knife. 

SCHNITZ UN KNEPP

Boil a 3 lb. Piece of ham for two hours. Pick over and clean 1 qt. Ofdried apples; soak in enough water to cover. When meat has boiled forthe stated time, add dried apples and water in which they have beensoaking and continue to boil for another hour. Prepare dumpling batteras follows:

 2 cups flour 1 egg 4 teaspoons baking powder 3 tblsp. Melted shortening ¼ teaspoon pepper 1 tablespoon milk 1 teaspoon salt

Sift together the dry ingredients and mix the dough with egg, which hasbeen well beaten, the melted shortening and the milk. Drop batter byspoonfuls into the boiling liquor of the ham and apples. Cover tightlyand cook for 15 minutes. Raisins may be added if desired. 

HAM _and_ GREEN BEANS

 2 or 3 lbs. Ham or ham bone 1 qt. Green string beans potatoes salt and pepper

Place ham in large pot and cover with water. Cook slowly for a couple ofhours (less if the ham is tenderized) keeping plenty of water on theham. Clean and break-up the string beans, put them in with ham and cookfor 25 minutes more. Add the potatoes, which have been pared and cut-up, and cook slowly until ready. Season to taste. 

SAUSAGE PATTIES

Equal amount of lean and fat fresh pork, ground. To each pound of thismixture, add 1 teaspoon salt, ⅛ teaspoon pepper, pinch each of sageand thyme. Add one egg beaten, mould into cakes and fry until brown. Wonderful with pancakes or waffles. 

DUTCH MEAT ROLLS (Boova Shenkel)

 2½ lbs. Beef 10 potatoes 2 tablespoons butter 2 tablespoons minced parsley 1 chopped onion ½ teaspoon salt ½ cup milk 3 eggs 2½ cups flour 2 teaspoons baking powder 1 tablespoon shortening 1 tablespoon butter

After seasoning the meat with salt and pepper, stew the meat for twohours. Then make dough with flour, baking powder, salt and theshortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to10 inches in diameter. Steam the potatoes, pared and sliced thin; addsalt and pepper, 2 tablespoons of butter; the parsley and onions andthen beat lightly the three eggs into the mixture. Put this mixture onthe circles of dough after it has stood a little while. Fold half thecircle of dough over like a half moon and press edges together tightly. Drop these into the pot with the meat and stew water. Cover tightly andcook for 30 minutes. Into a frying pan put a couple of tablespoons offat skimmed from the stew before putting in the dough rolls, add to this1 tablespoon of butter. In this brown small cubes of hard bread and stirin a half cup of milk. Pour this milk sauce over the Meat rolls whenserving. 

[Illustration: “Eat yourself full of what we got”]

SCRAPPLE

 ½ lb. Chopped raw meat (beef or pork) 1¼ teaspoons salt ⅛ teaspoon pepper 1 cup corn meal 1 medium onion chopped 1¼ qts. Water

Brown onion slowly in a little fat. Add meat, seasoning and water. Cookat simmering point 20 minutes. Add to corn meal and boil for 1 hour. Turn into a mold, cool, cut in slices and fry in fat until brown. Servewith gravy or tomato sauce. 

PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE

 1 stewing chicken 1 pt. Oysters ¼ lb. Butter salt and pepper a little flour pastry crust

Stew chicken until tender, season with ¼ lb. Butter, salt and pepper. Line deep dish with pastry crust. Pour in the stewed chicken and coverloosely with a crust in the center of which a hole the size of a tea cuphas been cut. Prepare separately 1 pt. Oysters, heating the liquor witha little flour and water. Season with salt, pepper and 2 tablespoons ofbutter. When it comes to a boil, pour over oysters. 20 minutes beforepie is done, lift the top crust and put the oyster mixture in. 

PENNSYLVANIA DUTCH

[Illustration]

Vegetable Dishes

LANCASTER COUNTY BAKED CORN

To 1 cup of dried corn (ground in food chopper) pour on 2 cups of hotmilk and let stand about an hour. Then add 2 beaten eggs, 1 cup milk, 1tablespoon butter, 2 tablespoons sugar and salt to taste. Bake ½ hourin oven of 350 to 360 degrees. 

SEVEN-MINUTE CABBAGE

 2 cups milk 2 teaspoons flour salt and pepper 1 tablespoon butter 2 cups chopped cabbage

Heat the milk to boiling. Add butter and the cabbage. Cook sevenminutes. Thicken with the flour, mixed with a little cold water. 

SCALLOPED SWEET POTATOES _and_ APPLES

 6 medium-sized sweet potatoes ½ cup brown sugar 1½ cups sliced apples 4 tblsp. Butter ½ tsp. Salt 1 tsp. Mace

Boil sweet potatoes until tender. Slice in ¼ inch pieces. Butterbaking dish and put a layer of sweet potatoes in bottom, then a layer ofapples. Sprinkle with sugar, salt and mace, and dot with butter. Repeatuntil dish is filled, having the top layer of apples. Bake in moderateoven (350-f) for 50 minutes. 

SWEET POTATO CROQUETTES

 1 pt. Mashed sweet potatoes 1 tblsp. Butter 1 tsp. Salt 1 tblsp. Sugar 1 egg white bread crumbs

Mash sweet potatoes very fine and add salt, sugar and melted butter. Shape into croquette rolls or patties and chill in the refrigerator fora half hour. Then roll in bread crumbs, dip in the egg white, slightlybeaten, and in the crumbs again. Bake in a shallow, greased baking dishfor 20 minutes, in hot oven (400-f). For a modern variation of this oldrecipe, place a marshmallow in the center of each with the potatomixture coating it completely. 

SCHNITZEL BEANS

 4 slices bacon 1 qt. String beans 3 medium onions, sliced 2 cups tomatoes, chopped 1 tsp. Salt ¼ tsp. Pepper 1 cup hot water

Dice the bacon and fry until crisp. Slice the onions and fry until soft. Cut the beans into small (1-inch) pieces and brown them slightly withthe bacon and onions. Add the tomatoes, seasoning and boiling water. Cover and cook very slowly until beans are tender. Add water ifnecessary, so there will be a little sauce to serve with the beans. 

FRIED TOMATOES

 4 tomatoes 3 tblsp. Hot fat and butter 2 tblsp. Brown sugar Flour ½ cup milk salt and pepper

Cut large, solid, ripe tomatoes in ½ inch slices. Dredge thickly withflour. Fry quickly in 2 tablespoons of hot drippings or butter, browningwell on both sides. Remove to serving platter, sprinkle with salt, pepper and brown sugar. Keep warm. Add 1 tablespoon of butter to the panfryings and blend in a tablespoon of flour. Add the milk and cook, stirring constantly. It should be about the consistency of thick cream. Pour it over the tomatoes and serve. 

PARSNIP PATTIES

 6 or 7 parsnips 1 tablespoon butter or shortening 2 eggs ½ cup bread crumbs, dry 1 teaspoon sugar ½ teaspoon salt little pepper milk

Boil parsnips in salted water. When soft, peel and remove the core thenmash. Add shortening, bread crumbs, salt, pepper, sugar and 1 egg andthe white of the other, beaten. Mix well and form into cakes. Beat theremaining egg yolk with a little milk added. Dip the cakes into the egg, roll in corn meal or bread crumbs and fry to a nice brown. 

SCALLOPED POTATOES

 6 potatoes, sliced 1 onion, chopped 2 tsp. Salt pepper 3 tblsp. Butter 2 tblsp. Flour 2 cups hot milk ¾ cup grated cheese

Melt butter in double boiler or sauce pan. Add flour, seasoning and stirsmooth. Slowly add the hot milk stirring constantly. When it thickensmelt the grated cheese in the sauce. Into a buttered baking dish orcasserole put layers of the sliced potatoes, onions and cheese sauce, repeating until all ingredients are used. Bake in a moderate oven(350-f) for 1 hour. 

FRIED EGG PLANT

Pare egg plant and cut in slices ½ inch thick. Soak slices in saltwater for about an hour. Drain and wipe dry. Dip slices in beaten eggand roll in fine bread or cracker crumbs. Fry in hot fat (or deep fat)until well browned on both sides. Serve with catsup or tomato sauce. 

SWEET _and_ SOUR BEETS

 3 cups beets, diced 1 cup beet water 1 tblsp. Sugar ¼ cup vinegar 2 tsp. Butter 1 tblsp. Corn starch

Cut off beet tops leaving 2 inches of the stems. Clean well, place inpot and cover with boiling water. Cook until tender, slip off the outerskins and dice. Strain and save 1 cup of the water in which beets werecooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of cornstarch and cook to the consistency of cream. Add the diced beets, saltand pepper and heat. 

SCALLOPED TOMATOES

 3 cups tomatoes canned or fresh 1 medium cucumber pared and sliced salt 1 small onion, sliced ½ cup bread crumbs, buttered ½ cup grated cheese pepper

Into a greased baking dish or casserole place a layer of tomatoes, addhalf the cucumber and onion slices and half of the crumbs. Repeat withmore tomatoes and remaining cucumbers, onions and crumbs. Top withtomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40minutes. 

DUTCH POTATO CROQUETTES

 1½ cups cold mashed potatoes 1 tablespoon butter 1 teaspoon minced parsley 2 tablespoons cream corn meal ¼ teaspoon salt ½ teaspoon minced onion dash of pepper 1 egg

Mix up a paste with the potatoes and butter, add the parsley, salt andpepper, cream, onion and egg. Mold into croquettes, dip into the eggwhite, roll in corn meal. Fry in deep fat. 

RED CABBAGE (Rote Kraut)

 Place 4 tablespoons bacon grease in pressure cooker, then chop fine 1 small onion in grease and brown onion to golden brown. Shred (1) 2½ lb. Head of red cabbage. Mix ¼ cup vinegar with ¼ cup water and 2 tablespoons sugar. 

Then place cabbage in onion and grease. Pour mixture of vinegar andsugar on cabbage. Season with salt and pepper to taste and mix lightly. Quarter 1 large pared apple and place on top of cabbage. Cook 4 min. When using an ordinary pot the cooking time is 20 minutes. This makes 10servings. 

SCALLOPED SPINACH

 2 lbs. Spinach 2 cups milk 4 tblsp. Butter salt 2 eggs, beaten 2 cups bread crumbs ½ cup chopped bacon pepper

Wash spinach thoroughly. Drain and cook with a little water in coveredpot, over moderate heat for 8 to 10 minutes. Drain and chop the spinach. Add milk, the beaten eggs, 1½ cups of the bread crumbs, meltedbutter, salt and pepper then mix well. Sprinkle the remaining ½ cupbread crumbs and the chopped bacon, on the top. Bake in moderate oven(350-f) 35 minutes. 

FRESH PEAS _and_ NEW POTATOES

 3 cups fresh peas 12 small new potatoes 1½ tsp. Salt 1½ cups milk 1½ tsp. Flour 2 tblsp. Butter

Cook potatoes and peas in separate pans, in salted water until soft andalmost free of water. Mix the peas and potatoes and add the milk. Bringto the boiling point then add the butter and flour which have beenblended smooth and cook until thickened. 

CORN PUDDING

 1 can golden crushed corn 2 eggs, slightly beaten 2 tbs. Flour 2 tbs. Sugar 1 cup milk salt and pepper lots of butter

Mix all ingredients together. Place in buttered casserole. Bake in slowoven 300 degrees for one hour. 

SWEET _and_ SOUR CELERY

 2 cups celery, diced 1 tsp. Salt 2 tblsp. Sugar 2 tblsp. Vinegar 2 tblsp. Flour 1 egg 1 cup water ¼ cup sour cream

Cut up celery and cook in a little salt water until soft and almost dry. Make a dressing of the egg, flour, sugar, vinegar and water, bring to aboil and when it thickens add the sour cream. Pour this over the celery, heat and serve. 

HOME BAKED BEANS

 2 cups navy beans 1½ tsp. Salt 1 small onion, minced 4 tblsp. Molasses 1 tsp. Dry mustard 4 tblsp. Catsup ¼ lb. Salt pork or 4 slices bacon

Soak beans over night in cold water. Drain, add 1½ qts. Of freshwater, the Onion and cook slowly until skins burst. Drain save theliquid. Mix molasses, seasoning and catsup with 1 cup of the liquid. Puthalf the salt pork or bacon in bottom of bean pot or baking dish, addthe beans and top with remainder of pork or bacon. Pour molasses mixtureover beans, add more liquid to cover. Bake covered for 5 hours in slowoven (300-f). Uncover for the last 30 minutes. Add water if necessary, while cooking. 

CABBAGE, SWEET _and_ SOUR

 cabbage 1 egg ¼ cup vinegar 1 tablespoon sugar 1 teaspoon salt

Shred cabbage rather finely. Put in sauce pan and sprinkle with salt. Cover pan and place over low heat and steam until tender. Beat the egg, add the vinegar, sugar and salt and pour over the steamed cabbage. Heatfive minutes and serve at once. 

CORN FRITTERS

1 cup ground dried corn, add 1¼ cups milk (or part water); let stand½ hour or longer, add ½ teaspoon salt, ½ teaspoon sugar, 1teaspoon baking powder, ½ cup flour, 1 egg, well beaten, and fry to agolden brown. 

HASHED BROWN POTATOES

 6 medium, cold boiled potatoes shortening 3 raw green peppers ¼ teaspoon celery salt salt and pepper

Chop potatoes fine, season with celery salt, salt and pepper to taste. Remove seeds and stem from pepper, wash drain and chop fine. Mix withpotatoes. Put about 1 tablespoon of melted shortening in pan and whenhot, add potatoes and cook slowly. When partly brown, fold into omeletshape in one side of pan. Fry until a rich brown. 

BAKED LIMA BEANS

 2 cups dried limas 4 slices bacon or salt pork 1 medium onion 1 green pepper 1 cup canned tomatoes 2 tsp. Salt 1 tsp. Mustard 2 tblsp. Brown sugar

Soak beans overnight in cold water. Drain, add 2 quarts of fresh waterand boil until tender. Pour beans in buttered casserole. Add mincedpepper, onion, tomatoes and seasoning and mix. Put bacon or salt pork ontop and bake, covered. Add water if necessary. Bake 2 hours at (325-f). Uncover for the last 20 minutes. 

PENNSYLVANIA DUTCH

Pancakes and Fritters

APPLE RING FRITTERS

 1 cup sifted flour 1½ teaspoons baking powder 2 tablespoons sugar ½ teaspoon salt ¾ cup milk 1 egg 4 large apples

Sift dry ingredients. Add milk and egg. Beat well. Peel and core applesand slice in rings about ¼ inch thick. Dip rings in batter and dropinto skillet containing ½ inch of hot melted shortening. Fry untilgolden brown on both sides. Drain on paper towel. Mix sugar and cinnamontogether and sprinkle over fritters. Makes 16 to 20. 

SOUR CHERRY FRITTERS

 1 cup flour, sifted 1 tsp. Baking powder ½ tsp. Salt 2 tblsp. Sugar 2 eggs, separated 3 tblsp. Water 1 cup pitted sour cherries

Sift together the flour, baking powder, salt and sugar. Combine thebeaten egg yolks with water and mix until smooth. Fold in thestiffly-beaten egg whites and add the cherries. Drop by spoonfuls intohot fat (360-f) and cook 2 to 5 minutes or until browned. Drain onabsorbent paper and serve with powdered sugar or fruit sauce. Otherfruits or berries may be used. 

CORN MEAL GRIDDLE CAKES

 2 cups corn meal ½ cup flour 1 tsp. Baking powder 1 tsp. Soda 2 eggs 2 cups buttermilk 2 tblsp. Butter 1½ tsp. Salt

Sift flour, corn meal, baking powder, soda and salt. Sift again. Beateggs well, add the buttermilk and combine with the dry ingredients. Beatuntil smooth and add melted butter. Bake on hot griddle. The “dutch”housewife rubbed the griddle with the flat part of a raw turnip cut inhalf, to prevent sticking. Some used a little cloth bag filled withsalt. Serve with brown sugar or syrup. 

CORN FRITTERS

 2 eggs, separated 2 tblsp. Flour 1 tblsp. Sugar 2 cups grated fresh corn

Beat the egg yolks and add the flour, 1 teaspoon salt and a littlepepper. Add the corn and fold in the stiffly beaten egg whites. Dropsmall spoonfuls on greased griddle or frying pan. Do not cook too fast. 

OLD-FASHIONED FLANNEL CAKES

 2 cups flour 1 tblsp. Baking powder 1 tsp. Salt 2 cups milk 2 eggs, separated 2 tblsp. Melted butter

Sift together in a bowl the flour, salt and baking powder. Beat the eggyolks and add the milk. Pour milk mixture slowly into the dryingredients and beat to a smooth batter. Add the melted butter then foldin the stiffly beaten egg whites. Bake on hot griddle. Makes about 12cakes. 

FRIED CORN MEAL MUSH

 1 cup corn meal 2 qts. Boiling water 1 tsp. Salt

Moisten corn meal with a little cold water and stir into the saltedboiling water. Cook over slow fire, stirring often, for 45 minutes. (Most of the corn meal sold today has been processed to cook muchfaster, so follow the directions. ) Pour the hot corn meal into a greasedloaf pan or glass baking dish. Let stand, uncovered, until cold andfirm. Cut into slices, dip in flour and fry in hot fat until browned. Serve with syrup. Wonderful with sausage. 

PEACH FRITTERS

 ½ cup sugar 2 eggs, well beaten ⅓ cup butter 2 cups flour 3 tsp. Baking powder ½ tsp. Salt 1 cup milk ½ tsp. Lemon juice ½ tsp. Vanilla 1½ cups chopped peaches, fresh or canned whipped cream

Cream the butter and sugar, add the eggs and beat thoroughly. Sift dryingredients together and add the milk slowly. Fold in peaches, lemonjuice and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown. Serve with whipped cream or sprinkle with powdered sugar. 

GERMAN EGG PANCAKES

 5 eggs, separated ½ cup milk 1 cup flour, sifted

Put the yolks of 5 eggs in a bowl and beat until very light. Add themilk and flour gradually and mix into a smooth batter which is not toothick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on ahot greased griddle. Serve hot sprinkled with sugar or spread withcurrant or other tart jelly or jam. 

POTATO PANCAKES

 2 eggs, separated 1 cup mashed potatoes ½ cup flour 1 cup milk 2 tsp. Baking powder

Add egg yolks to the mashed potatoes and mix well. Add the flour andbaking powder alternately with the milk until smooth. Fold in thestiffly beaten egg whites and drop spoonfuls on hot greased griddle orskillet. Finely chopped onion is sometimes sprinkled on the batter ongriddle before turning. Serve hot with meat. 

PENNSYLVANIA DUTCH

[Illustration: THE FASTNACHTS SOON IS DONE CHONNY!

Fastnacht Day]

Doughnuts

POTATO DOUGHNUTS

 ¾ cup sugar 2 eggs 1 cup mashed potatoes ½ cup sweet milk 2½ cups flour 1½ tblsp. Shortening ½ tsp. Salt ⅛ tsp. Nutmeg 1 tblsp. Baking powder

Beat mashed potatoes, add melted shortening, beaten eggs and milk. Siftdry ingredients together and add to the liquid. Dough should be soft yetfirm enough to roll. Separate dough into 2 parts and roll each out tothickness of ¾ inch. Cut with doughnut cutter and cook in deep fat(365-f) fry to golden brown. Drain on absorbent paper. Dust withpowdered sugar or sugar and cinnamon mixture. 

BLUEBERRY MUFFINS

 ⅓ cup butter ¾ cup sugar 1 egg beaten lightly 1 cup milk 2 level cups flour 4 level teaspoons baking powder ½ teaspoon salt 1 cup blueberries

Cream butter and sugar. Add fruit and egg, then milk and flour siftedwith baking powder and salt. Bake in muffin tins. 

JOHNNY CAKE

 1½ cups yellow corn meal ¾ cup flour, sifted 1½ tsp. Baking powder ¾ tsp. Baking soda 1 tsp. Salt 2 tblsp. Sugar 2 eggs, beaten 1¼ cups sour milk or buttermilk ¼ cup shortening, melted

Sift flour, corn meal, baking powder, soda, salt and sugar together. Combine eggs and sour milk (or buttermilk) and add to the flour mixture. Mix well and stir in the shortening. Bake in greased 8 × 8 × 2-inch pan, in moderately hot oven (375-f) 40 minutes. 

BRAN MUFFINS

 1 cup flour 3½ tsp. Baking powder ½ tsp. Salt 2 tblsp. Brown sugar 1 cup bran 1 egg, beaten ⅔ cup milk 2 tblsp. Shortening, melted

Sift the flour, baking powder and salt. Stir in the sugar and bran. Combine the beaten egg, milk and melted shortening. Add to the dryingredients and mix quickly. Turn into greased muffin pans and bake inhot oven (425-f) 25 minutes. Raisins or chopped dried prunes may beadded. 

BACON MUFFINS

 2 cups flour 1 tablespoon sugar 3 tablespoons melted shortening 1 cup milk 3 teaspoons baking powder ½ teaspoon salt 1 egg ½ cup bits crisp bacon

Sift flour, add sugar, salt and baking powder and sift again, add beatenegg and milk. Add melted shortening beating in quickly. Add bits ofcrisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Servewith orange marmalade. 

FASTNACHTS—Raised Doughnuts

For the Sponge:

 1 cake yeast 2 cups lukewarm water 4 scant cups sifted flour

At night break and soak yeast in lukewarm water for 20 minutes. Mix withflour to a thick batter. Cover, let rise in warm place overnight untildoubled. 

For the Dough:

 ½ cup shortening ⅜ cup sugar 1½ teaspoons salt 2 eggs ½ teaspoon ground nutmeg 5 cups or more of flour

In the morning cream together the shortening, sugar and salt. Add thisto the risen sponge, with the beaten eggs and spice. Stir in as muchflour as mixture will take up readily, making a rather soft dough. Mixwell. Let rise until doubled in bulk. If desired, stir down and let riseagain until nearly doubled. Turn onto floured board, pat or roll until⅓ inch thick and cut with doughnut cutter. Cover to prevent drying andlet rise until doubled. Fry in deep hot fat about 375 degrees. If nothermometer is at hand, test temperature with 1 inch square of bread, which should brown in 1 minute. 

[Illustration: Becky ... Fill the pitcher, the milk is all]

CRULLERS

 2 eggs ½ cup cream, sweet or sour ½ cup milk 1 tsp. Baking soda 1 tsp. Salt ¼ cup sugar 3½ to 4 cups flour

Beat the eggs, add cream and milk. Sift dry ingredients and combine withliquid, using just enough flour to make dough that can be rolled, butstill remain soft. Mix well and let stand for 2 hours. Turn out onfloured board and roll to ¼ in. Thick. Cut into strips 6" × 1". Fry indeep fat (360-f) until brown on both sides. Drain on absorbent paper anddust with powdered sugar, if you wish. 

TANGLE BRITCHES

An old York County Recipe

 ½ lb. Butter 1 cup sugar 6 eggs, beaten ½ tsp. Cinnamon about 5 cups flour

Cream together the butter and sugar. Add the eggs beating well. Sift inthe cinnamon and enough flour to make a stiff dough. Roll out the doughvery thin on a floured board to about ⅛ inch thick. Cut intorectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in thedough ½ inch apart and 4½ inches long, so that the rectangleremains in one piece. Fry in hot deep fat (360-f) for 2 minutes or untilthey bob up to the top of the hot grease. When dropping them into thefryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the2nd, 4th and 6th sag downward so that in frying they get all fahuudelt(tangled) or as the dutch say, all through each other. Dust withpowdered sugar or dribble molasses over them and eat hot. 

SHOO-FLY PIE

For the crumb part:

 ¼ cup shortening 1½ cups flour 1 cup brown sugar

Work the above ingredients together. 

For the liquid part:

 ¾ teaspoon baking soda ⅛ teaspoon nutmeg a little ginger, cinnamon and cloves ¼ teaspoon salt ¾ cup molasses ¾ cup hot water

Mix well together and add hot water. Into an unbaked pie shell, combinethe crumbs and liquid in alternate layers with crumbs on bottom and top. Bake 15 minutes at 450 degrees, then 20 minutes at 350 degrees. 

GRANDMA’S CRUMB OR SUGAR PIE

 2 cups flour 1 heaping cup brown sugar 1½ tblsp. Shortening 1 tsp. Soda ½ cup buttermilk or sour cream salt 1 9-inch, unbaked pastry shell

Combine sugar, flour and soda. Cut in the shortening and blend well. Addthe liquid and rub into coarse crumbs. Put crumbs loosely into theunbaked pie shell. Bake in moderate oven (375-f) for 40 minutes. This isa breakfast treat especially good for dunking in coffee. 

FUNNEL CAKES (Drechter Kuche)

 3 eggs 2 cups milk ¼ cup sugar 3 to 4 cups flour ½ tsp. Salt 2 tsps. Baking powder

Beat eggs and add sugar and milk. Sift half the flour, salt and bakingpowder together and add to milk and egg mixture. Beat the batter smoothand add only as much more flour as needed. Batter should be thin enoughto run thru a funnel. Drop from funnel into deep, hot fat (375-f). Spirals and endless intricate shapes can be made by swirling andcriss-crossing while controlling the funnel spout with a finger. Servehot with molasses, tart jelly, jam or sprinkle with powdered sugar. 

SALLY LUNN

 2 cups flour, sifted 3 tsp. Baking powder ½ tsp. Salt 3 tblsp. Sugar 2 eggs, separated ½ cup milk ½ cup shortening, melted

Sift flour, baking powder, salt and sugar. Combine the beaten egg yolksand milk and add to the flour mixture, stirring only until mixed. Addshortening, fold in the stiffly beaten egg whites. Turn into greased 9inch square pan and bake in moderate oven (350-f) about 30 minutes. Cutinto 3 inch squares. 

QUICK COFFEE CAKE

 2¼ cups flour, sifted 1 cup milk 3½ tsp. Baking powder 1 tsp. Salt ⅓ cup shortening ⅓ cup sugar 1 egg

Sift together flour, baking powder and salt. Cream shortening and sugarbeating until fluffy. Add egg, beat well and then the milk. Add theflour mixture, stirring just enough to moisten. Turn into greased 8 inchsquare baking pan. Top with:

 ¼ cup butter ¼ cup sugar 1 cup dry bread crumbs 1 tsp. Cinnamon

Cream butter and sugar, well. Add bread crumbs and cinnamon. Blend welland sprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50minutes. Serve hot. 

PENNSYLVANIA DUTCH

[Illustration: “UNDER THE COW HANKS MILK. ”]

Sweets and Rolls

LITTLE COFFEE CAKES

(Kleina Kaffee Kuchen)

 ½ cup shortening, half butter 3 cups flour, sifted 2 whole eggs and 2 egg yolks 3 tblsp. Sugar ¼ cup cream ¼ cup milk 1 yeast cake

Dissolve yeast cake in ¼ cup of warm milk, add 2 tablespoons of flourand stand in warm place to rise. Cream butter and sugar, add salt andthe eggs, beaten in one at a time. Add the sponge containing the yeast, the lukewarm cream and the sifted flour. Grease muffin pans and sift alittle flour over them. Fill pans about ⅔ full with the batter. Set ina warm place until dough rises to the top of the pans. Bake in hot oven(400-f) for 25 minutes. 

BUTTER SEMMELS

 1 cup mashed potatoes ¾ cup shortening, ½ butter 1 cup sugar 1 tsp. Salt 2 eggs 1 yeast cake 1 cup warm water 6 cups flour

In a mixing bowl put warm mashed potatoes, shortening, sugar and salt. Beat to a cream and add 2 eggs, the yeast cake dissolved in cup oflukewarm water. Use about 2 cups of the flour to make a thin batter. Cover and let it raise over night. When well risen add 4 cups of flourto make as stiff a dough as can be stirred well with a mixing spoon. Roll out dough to ½ inch thickness on a floured board. Cut intosquares about the size of a soda cracker. Bring each of the 4 corners, of each square, to the center and pinch together. Place a small piece ofbutter on top of each. Put on greased baking sheets about 2 inches apartand stand in warm place to rise until very light. Bake in hot oven(400-f) for 15 to 20 minutes. While still hot, brush with melted butterand dust with powdered sugar or sugar and cinnamon mixed. 

SWEET ROLL DOUGH

 2 cakes yeast 2 cups lukewarm milk ½ cup lukewarm water ⅔ cup butter ¾ cup sugar 1½ teaspoons salt 2 eggs ½ lemon grated ring and juice ¼ teaspoon nutmeg 8 cups flour

Break and soak yeast in water until soft. Scald and then cool milk. Cream together butter, sugar and salt. Add well beaten eggs, lemon andspice. Add lukewarm milk to yeast and mix with half the flour. Work inbutter and sugar mixture and enough flour to knead into a smooth dough. Keep it as soft as can be handled readily. Let rise over night at about80 degrees. As soon as dough is fully doubled in bulk, knead down andlet rise again for an hour. Makes three dozen. 

CRUMB CAKE

 ½ cup sugar ½ teaspoon cinnamon ¼ cup chopped nuts ¾ cup flour 3 tablespoons melted butter

Combine the dry ingredients. Work in melted butter until crumbs areformed. Add nuts. Sprinkle over top of coffee cake dough and bake. 

DUTCH STICKY BUNS

Roll ⅓ of the sweet dough into an oblong sheet, ¼ inch thick. Brushwith butter and sprinkle with brown sugar and cinnamon. Roll up and cutoff 1 inch slices. Place cut side down in greased pan. Brush tops withbutter. Let rise until double. Sprinkle with brown sugar and cinnamonand chopped pecans or pour corn syrup in the bottom of the pan. Bake 20mins. At 375. 

COFFEE CAKE (Kaffee Kuchen)

For the Sponge:

 ½ cake yeast ¼ cup lukewarm water 1 cup milk ½ teaspoon salt 2 cups sifted flour

At night crumble and soak yeast 20 minutes in lukewarm water. Scaldmilk, add salt and let cool. Add yeast to lukewarm milk and mix enoughflour to make a thick batter. Beat smooth. Cover and let rise inmoderately warm place (78 degrees) over night or until light. 

For the Dough:

 ½ cup milk ½ cup butter ¾ cup sugar 1 teaspoon salt 2 eggs 4 cups flour

In morning scald and cool milk. Cream butter, sugar and salt. Add beateneggs. Mix sponge with lukewarm milk, then add butter mixture and enoughflour to make soft dough. Beat hard or knead by hand. Let dough riseuntil doubled. When light turn on floured board and roll out gentlyuntil ½ inch thick. Place in buttered pans. Brush top with meltedbutter. Let rise until double. Sprinkle with sugar or cinnamon and bakein hot oven for 20 minutes. 

PENNSYLVANIA DUTCH

Cakes

SPONGE CAKE

 3 eggs 1 cup sugar 1 cup flour ½ tsp. Salt 1 tsp. Baking powder 3 tblsp. Warm water 1 tsp. Lemon juice

Beat the eggs until thick and creamy. Add sifted sugar and beat well. Add water and lemon juice and beat again. Sift the flour, add salt andbaking powder and sift again. Combine dry ingredients with the eggmixture, a little at a time folding in gently. When well blended pourinto an ungreased pan with center tube. Bake in moderate oven (350-f)for 50 minutes. 

SCRIPTURE CAKE

Behold there was a cake baken. I-Kings, 9:16

 ½ cup butter Judges, 5:25 2 cups flour I-Kings, 4:22 ½ tsp. Salt Leviticus, 2:13 1 cup figs I-Samuel, 30:12 1½ cups sugar Jeremiah, 6:20 2 tsp. Baking powder Luke, 13:21 ½ cup water Genesis, 24:11 1 cup raisins I-Samuel, 30:12 3 eggs Isaiah, 10:14 Cinnamon, mace, cloves I-Kings, 10:10 1 tblsp. Honey Proverbs, 24:13 ½ cup almonds Genesis, 43:11

Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift inbaking powder and flour, then add the water and honey. Put fruit andnuts thru food chopper and flour well. Follow Solomon’s advice formaking good boys—1st clause of Proverbs, 23:14. Fold in stiffly beatenegg whites. Bake for 1 hour in 375-f oven. 

SPICE LAYER CAKE

 2 cups light brown sugar ½ cup shortening 2 eggs ¾ cup milk 3 tsp. Baking powder 1 cup chopped raisins 2¼ cups flour 1 tsp. Cinnamon ½ tsp. Cloves ½ tsp. Nutmeg ½ tsp. Salt

Cream sugar and shortening and beat until fluffy. Add the eggs and beatuntil light. Sift the flour, add salt, spices, baking powder, then siftagain. Add the dry ingredients to the egg mixture alternately with themilk. Beat thoroughly and add the floured raisins. Pour into 2 greasedlayer cake pans. Bake in moderate oven (350-f) for 25 or 30 minutes. Forthe icing use:

 2 cups sugar ¾ cup milk 2 tblsp. Butter

Cream together and boil until it forms a soft ball when dropped inwater. Add vanilla and beat until cold. Spread between layers, over topand sides. 

GRANDMOTHER’S MOLASSES CAKE

 1 cup shortening 1 cup sugar 1 cup molasses 1 teaspoon salt 2 eggs 1 cup raisins and currants flour to make a soft batter 1 tablespoon ginger 1 tablespoon cloves 1 tablespoon cinnamon 2 cups sour milk 1 teaspoon baking soda

Cream shortening and sugar. Add molasses and beaten eggs. Sift dryingredients and add alternately with 1½ cups of sour milk. Mix thesoda in the remaining milk and add with remainder of flour. Flouredcurrants and raisins are added last. Bake in a loaf pan in a slow ovenabout one hour. 

WALNUT GINGERBREAD

 1 cup light brown sugar ½ cup shortening ½ cup black molasses 1 cup boiling water 3½ cups flour 2 tsp. Baking soda ½ tsp. Ginger ½ tsp. Cinnamon ½ tsp. Cloves 2 eggs ¾ cup chopped black walnuts

Cream the sugar and shortening in a bowl. Add the molasses and pour thecup of boiling water over it. Mix well. Combine the flour, soda andspices, sift and add to the molasses mixture, beating well. Add the eggsone at a time and blend thoroughly. Next add the chopped nut meats. Pourinto a well greased loaf pan and bake in moderate oven (350-f) for 40minutes. 

APPLE SAUCE CAKE

 1 cup light brown sugar ¼ cup butter 1 cup apple sauce 1 tsp. Soda 2 cups flour 1 tsp. Cinnamon ½ tsp. Cloves, ground a little nutmeg 1 cup raisins pinch of salt

Cream together butter, sugar and spices. Add apple sauce, flour and sodadissolved in a little warm water. Add the raisins (or currants). Beatthoroughly and pour into a loaf tin. Bake in moderate oven (350-f) forapproximately 50 minutes. 

ICING

1 cup pulverized sugar, piece of butter size of a walnut. Moisten with alittle water and spread over cake. 

NUT CAKE

 1½ cups sugar ½ cup butter 3 eggs, separated 2½ cups flour 1 cup nut meats, chopped 2 tsp. Baking powder ¾ cup milk a little salt

Rub butter and sugar to a light, white cream. Add egg yolks and beatuntil smooth. Sift flour, salt and baking powder and add, together withmilk, a little at a time, beating well. Fold in chopped nuts and stifflybeaten egg whites. Pour into 2 nine inch cake pans or 1 loaf pan. Bakein medium oven (350-f) for 30 minutes for layer cake or 1 hour for loafcake. Use hickory nuts, black walnuts or shellbarks. 

PENNSYLVANIA DUTCH

[Illustration]

Cookies

ANISE COOKIES

 6 eggs, separated 1 cup powdered sugar 1 cup flour, sifted 3 tsps. Anise seed

Beat egg yolks until thick and foamy. Beat egg whites stiff and combinewith egg yolks. Gradually add the powdered sugar and mix lightly. Siftflour and add to the egg mixture together with the anise seed. Drop fromteaspoon on greased cookie sheet, spacing about 1 inch apart. Chill inrefrigerator over night. Bake in slow oven (300-f) for about 12 minutes. 

FRUIT _and_ NUT COOKIES

 1 cup shortening 1½ cups sugar 3 eggs 3½ cups flour 1 tsp. Salt 1 tsp. Cinnamon 1 tsp. Soda 1½ tblsp. Hot water ½ cup raisins, chopped ½ cup currants, chopped 1 cup nuts, chopped

Cream shortening and sugar, add the eggs and beat until light andfluffy. Sift flour add salt and cinnamon and sift again. Dissolve thesoda in the hot water and add to the creamed mixture. Add half of thesifted dry ingredients mixing well. Fold in the chopped fruit and nutsand the remaining flour mixture. Stir until thoroughly blended. Dropteaspoonfuls on greased cookie sheets, about 2 inches apart and bake inmoderate oven (350-f) for 15 minutes. 

CINNAMON WAFFLES (Zimmet waffles)

 ½ lb. Butter 1 cup sugar 2 tsp. Cinnamon 3 eggs flour

Cream the butter and sugar. Beat in the eggs 1 at a time and addcinnamon. Work in enough flour to make a soft dough. Form into smallballs. Place several in a hot waffle iron, suitably spaced, press downtop and bake. This is an old recipe which the “dutch” brought over fromGermany. 

MORAVIAN CHRISTMAS COOKIES

 ½ cup shortening 1 cup brown sugar 1 cup molasses 1 egg 4 cups flour 1 teaspoon cinnamon 1 teaspoon cloves ½ teaspoon nutmeg 1 teaspoon soda

Blend shortening, sugar and molasses. Add beaten egg. Sift dryingredients and combine. Mix well, roll out and cut in fancy shapes. Bake at 350 degrees for 10 minutes. When cool decorate with boiledicing. 

DUTCH ALMOND COOKIES

 1 cup shortening ½ cup white sugar 1 cup brown sugar 2 eggs ½ teaspoon vanilla 3 cups flour ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon soda ¼ teaspoon salt ½ cup ground blanched almonds

Cream shortening with white and brown sugar. Add 2 eggs and work in thesifted dry ingredients. Then add the chopped blanched almonds. Shapedough into long rolls. Roll in wax paper and store in cold place for 12hours. Slice thin and bake in hot oven. 

SAND TARTS

 2 cups sugar 1 cup butter 4 eggs flour

Work butter and part of the sugar together, then the remainder of thesugar and the eggs should be mixed in. Use flour enough to make verystiff. Roll thin, cut out in small squares, wet top with two eggsbeaten, sprinkle with sugar, cinnamon and chopped almonds. Bake inmoderate oven, 10 minutes. 

WALNUT KISSES

 1 lb. Sugar 6 egg whites 3 tablespoons flour 2 cups walnuts chopped

Beat egg whites until stiff and dry. Mix flour and sugar and fold instiffly beaten egg whites. Add walnuts and bake in moderate oven, 375degrees. 

WALNUT ROCKS

 1 cup butter 1½ cups brown sugar 3 eggs, beaten 1 tsp. Soda 1½ tblsp. Hot water 3 cups flour ½ tsp. Salt 1 tsp. Cinnamon ½ tsp. Cloves 1½ cups chopped raisins 1 cup chopped walnuts

Cream butter and sugar and add the beaten eggs. Dissolve soda in the hotwater and add to the creamed mixture. Sift flour, salt and spices twiceand add half of it to mixture and mix thoroughly. Combine choppedraisins and nuts with the other half and add to the dough. Mixthoroughly and drop by teaspoonfuls onto greased baking sheets spaced acouple of inches apart. Bake in moderate oven (350-f) for 12 to 15minutes. 

LEBKUCHEN

 1½ cups flour 1 tblsp. Cinnamon ½ tsp. Nutmeg ½ tsp. Cloves, ground ½ tsp. Cream of tartar 2 eggs, beaten 1 cup dark brown sugar ⅛ lb. Citron, chopped fine ⅛ lb. Almonds, chopped

Sift the flour, cinnamon, nutmeg, cloves and cream of tartar. Mix thesugar and beaten eggs thoroughly. Combine with the flour mixture, addcitron and the almonds. Roll out on floured board, ¼ inch thick. Placeon a greased cookie sheet and bake in moderate oven (350-f) for 15minutes. Cut into squares or diamonds while still warm. Ice thinly withplain white or lemon frosting. This is an old recipe for an oldtimeChristmas favorite. 

CHRISTMAS BUTTER COOKIES

 1 cup soft butter ½ cup brown sugar, packed 2¼ cups flour, sifted

Cream butter until it resembles whipped cream and slowly add the sugar, beating well. Add flour gradually and blend thoroughly. Wrap in waxedpaper and chill for several hours. Knead dough slightly on flouredboard, form into a smooth ball. Roll to about ⅛ inch thick and cut todesired shapes. Place on ungreased cookie sheets and bake in moderateoven (350-f) about 12 minutes. When cold decorate with butter icing, candied fruit, etc. 

ALMOND MACAROONS

 1 cup almond paste ¾ cup sugar 3 egg whites salt

Rub paste until smooth, gradually work in the sugar until well mixed. Add a pinch of salt and beat in one egg white at a time, mixingthoroughly. Let stand for 20 minutes. Drop teaspoonfuls on lightlybuttered baking sheet. Bake in slow oven (300-f) for 25 or 30 minutesuntil surface is dry. Keep in cool place overnight. 

SUGAR CAKES

 3 cups sugar ¾ cup butter 2 eggs 2 teaspoons baking soda 1 cup thick milk

Mix eggs and butter well. Then add milk and soda. Mix in enough flour tomake a soft dough, just so you can roll it. Cut into any shapes youwish. Sprinkle with granulated sugar, bake in a moderately heated oven. 

HICKORY NUT KISSES

 2 cups sugar 2 cups hickory nuts, chopped fine 6 egg whites 3 tablespoons flour

Beat egg whites lightly, add sugar, then nut kernels, lastly the flour. Drop on greased tins and bake in moderate oven. 350 degrees. 

“BELSNICKEL” CHRISTMAS CAKES

 1 cup sugar ½ cup melted butter 2 eggs 1½ cups flour ½ tsp. Baking soda pinch of salt

Pour melted butter over sugar in a bowl and beat until smooth andcreamy. Add the eggs, beating one at a time, into the mixture. Sift thebaking soda thru the flour add the salt and add to the cake mixture. Stand the dough in a cold place for an hour. Roll out on floured board, quite thin. Cut into small rounds or other shapes. Sprinkle with sugarand bake in hot oven (400-f) for 10 minutes. 

GINGER COOKIES—GINGERBREAD MEN

 ⅔ cup shortening ½ cup brown sugar 2 tsp. Ginger 1 tsp. Cinnamon ¼ tsp. Cloves or allspice 1½ tsp. Salt 1 egg ¾ cup molasses 3 cups flour, sifted 1 tsp. Soda ½ tsp. Baking powder

Cream together shortening, brown sugar, spices and salt. Add the egg, mix thoroughly. Add molasses and blend. Sift together twice the flour, soda, baking powder and add to the molasses mixture. Stir well andchill. Roll out a fourth of the dough at a time, on floured board to alittle more than ⅛ inch thick. Cut with gingerbread man cutters orother shapes. Bake on greased cookie sheets in moderately hot (375-f)oven, 8 to 10 minutes. Cool before decorating. 

PFEFFERNUSSE

 3 eggs ½ lb. Powdered sugar 2 cups flour ½ tsp. Cinnamon ¼ tsp. Cloves ¼ tsp. Nutmeg ½ tsp. Soda ¼ tsp. Salt 1 lemon, juice and rind

Beat eggs well, gradually add powdered sugar, lemon juice and gratedrind. Sift flour and add salt, soda and spices. Sift again and add toegg and sugar mixture. Beat to form smooth, medium-soft dough. Chill inrefrigerator for several hours. Roll out on floured board, into longfinger-shaped sticks. Cut into small marble sized pieces and bake ongreased baking sheets in hot oven (425-f) until they turn a light, golden brown. 

MORAVIAN DARK COOKIES

 ½ lb. Butter 1 cup sugar 1 tblsp. Cream 2 cups dark molasses 1 tblsp. Cinnamon ½ tblsp. Ginger ½ tsp. Cloves, ground 8 cups flour

Cream the butter and sugar together until smooth. Add the cream, molasses, cinnamon, ginger and cloves and blend smooth. Work in theflour gradually. Roll out as thin as possible on floured board. Cut intovarious shapes with cookie cutters. Bake on greased cookie sheets inmoderate oven (350-f) for about 12 minutes. Decorate using a pastry tubeand icing made from egg-white and confectioners sugar. 

PENNSYLVANIA DUTCH

[Illustration: “A plump wife and a big barn never did any man harm”]

Pies

PUMPKIN PIE

 1½ cups mashed cooked pumpkin 1½ cups rich milk ¾ cup brown sugar 2 eggs pastry for 9" shell 1 tsp. Cinnamon ½ tsp. Ginger ¼ tsp. Cloves, powdered ¾ tsp. Salt 2 tblsp. Butter, melted

Place all ingredients in a bowl and beat well with a rotary egg beater. Chill and pour into an unbaked pie shell. Bake in hot oven (450-f) for10 minutes. Reduce heat to moderately slow oven (325-f). When surface ofpie filling turns light brown, test by inserting a silver knife. If itcomes out clean the pie is finished baking. 

LEMON CUSTARD PIE

 2 tablespoons flour ½ cup sugar 2 eggs, separated pinch of salt 1 lemon 1½ cups milk 1 pie shell

Mix 2 tablespoons of flour with ½ cup sugar and a pinch of salt. Beat2 egg yolks. Add the juice and grated rind of 1 lemon. Then add flourand sugar continuing to beat. Stir in 1½ cups milk and lastly fold in2 egg whites beaten stiff, but not dry. Pour into unbaked pie shell. Bake in hot oven, 425 degrees for 15 minutes. Reduce heat to moderate350 degrees and bake 15 minutes more. 

PENNSYLVANIA DUTCH SOUR CHERRY PIE

 1 qt. Fresh sour cherries 1½ cups sugar ½ cup flour pie crust

Mix flour and sugar and pitted cherries in a bowl. Fill unbaked piecrust with the cherries. Put on a top pie crust, vented and bake in ahot oven for 10 minutes. Reduce to moderate and bake for 20 minutesmore. 

RIVEL (CRUMB) PIE

 1 cup flour ½ cup sugar ½ cup butter and shortening mixed

Mix or “crumb” the above ingredients together with the hands to formsmall lumps or rivels. Stew the rivels into a prepared pastry shell andbake in a hot oven (400-f) for 30 minutes. Some spread 2 tblsps. Ofmolasses over it before baking. 

SOUR CREAM RAISIN PIE

 1 cup sugar ¾ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon salt 1 cup thick sour cream 3 eggs, slightly beaten 2 cups raisins, ground 1 unbaked pie shell

Combine all ingredients and turn into uncooked pie shell. Bake in hot, 450 degree oven 15 minutes, and then reduce to 350 degrees for 30minutes. 

CREAM RASPBERRY PIE

After lining a pie plate with pie crust, fill it with red raspberries. Cover it with granulated sugar and with an upper crust, but rub theedges of both upper and lower crusts with butter, so they will not sticktogether. Then when pie is baked make a cream filling with:

 1 cup milk 1 teaspoon cornstarch 2 tablespoons sugar vanilla

Cook this and when cool, add the whites of three eggs stiffly beaten. Lift the upper crust of the pie and pour in this cream filling. Replacethe crust and sift with powdered sugar. 

PASTRY HINT

When making a fruit pie, put lower crust in the oven 5 minutes and bakewhile you are rolling out the top crust. Then put in filling and put onthe top crust. The undercrust will not be soggy. 

MONTGOMERY PIE

For the syrup part:

 ½ cup molasses ½ cup sugar 1 egg 1 cup water 2 tblsp. Flour ½ lemon, juice and rind

Combine above ingredients and pour into a 9 inch, unbaked pie shell. 

For the topping:

 ⅔ cup sugar ¼ cup butter 1 egg, beaten 1 tsp. Baking powder 1 cup milk 1½ cups flour

Blend butter and sugar, add egg and beat well. Add milk and the sifteddry ingredients a little at a time. Spread topping over mixture in thepie shell. Bake in moderate oven (350-f) for 40 minutes. 

APPLE CRUMB PIE

 6 tart apples 1 cup sugar ⅓ cup butter ¾ cup flour 1 tsp. Cinnamon pastry for 9" shell

Pare apples and cut into thick slices. Mix half the sugar with thecinnamon and sprinkle over apples. Put into unbaked pastry shell. Blendthe flour, the remaining sugar and the butter and work into smallcrumbs, with your fingers. Sprinkle the crumbs over the apples. Bake inhot oven (425-f) for 10 minutes then reduce to moderate (350-f) and bakefor 35 minutes more. Serve with cheese. 

BLACK WALNUT PIE

 4 eggs 3 tablespoons flour 1½ cups sugar 1 cup black walnuts, chopped 1½ cups water 1¼ cups dark corn syrup

Make crust for 2 pies and line medium size pie plates. Sprinkle thewalnuts over the crusts and then mix in the filling. The eggs must bewell beaten before adding the sugar gradually. Then fold in flour, cornsyrup and 1½ cups of water. Bake in very hot oven for three minutesand then reduce to medium for 30 or 40 minutes. 

FUNERAL PIE

 1 cup seeded raisins, washed 2 cups water 1½ cups sugar 4 tablespoons flour 1 egg, well beaten juice of a lemon 2 teaspoons grated lemon rind pinch of salt

Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning, raisins and liquid. Cook over hot water for 15 minutes, stirringoccasionally. When the mixture is cool, empty into pie-dough lined pieplate. Cover pie with narrow strips of dough, criss-crossed and bakeuntil browned. 

COTTAGE CHEESE PIE

 1½ cups cottage cheese ½ cup sugar 2 tblsp. Flour ¼ tsp. Salt 2 eggs, separated 2 cups milk ¼ tsp. Cinnamon ½ tsp. Lemon rind grated pie crust

Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Addbeaten egg yolks and mix thoroughly. Add milk gradually and stir smooth. Fold in beaten egg whites and pour into 9 inch, pastry lined pan. Bakein moderate (350-f) oven, 1 hour. 

APPLE BUTTER PIE

 ½ cup apple butter 2 eggs ½ cup sugar 1½ tblsp. Cornstarch 1 tsp. Cinnamon 2 cups milk Pastry for 9 inch crust and strips for top

Combine apple butter, beaten eggs, sugar, cornstarch and cinnamon andmix well. Add the milk gradually to the mixture and blend well. Pourinto unbaked pie shell. Top with “lattice” made from ½ inch widestrips of crust. Bake at 350-f, 35 minutes. 

CURRANT _and_ RED RASPBERRY PIE

Fill an unbaked pie shell with currants and red raspberries. Sugargenerously. Add the top crust and bake for 30 minutes. This is unusualand very delicious. 

SCHNITZ PIE (Dried apples)

 1 lb. Of schnitz 1 orange, rind and juice 2 cups sugar 2 tblsp. Cinnamon prepared pie crust

Cover Schnitz with water and soak over night. Add orange rind and juiceand more water if necessary. Boil until soft, then put through colanderand add sugar and cinnamon. Pour into pastry lined shell, dot withbutter, cover with top crust or lattice strips. Bake in hot oven (450-f)for 10 minutes. Reduce to 350-f bake 30 minutes. 

RHUBARB PIE

 3 cups diced rhubarb 1½ cups sugar 3 tblsp. Flour ¼ tsp. Salt 1 tblsp. Lemon juice 2 eggs, separated 1 9-inch pie shell

Cut rhubarb into small pieces and arrange in an unbaked pie shell. Combine the sugar and flour, add egg yolks and lemon juice. Stir into asmooth paste. Pour this mixture over rhubarb. Cover with meringue madefrom the egg white. Bake in a hot oven (425-f) for 10 minutes, thenreduce heat to (325-f) and bake for 30 minutes. 

PENNSYLVANIA DUTCH

Desserts

STEAMED FRUIT PUDDING

 1 cup raisins 1 cup chopped suet 1 cup molasses 1 cup milk 1 tsp. Salt 1 tsp. Soda ¼ cup boiling water ½ tsp. Cinnamon ½ tsp. Nutmeg ½ tsp. Allspice ½ tsp. Cloves flour

Combine and mix all the ingredients with flour enough to make a stiffbatter; then add the soda dissolved in boiling water. Put into a wellgreased mould, cover tightly and steam for 3 hours. Serve with a saucemade from:

 1 cup brown sugar 1 tsp. Vanilla 1 egg, beaten

Beat all together until creamy and pour over the pudding when serving. 

APPLE _or_ PEACH STRUDEL

Into bottom of a buttered baking dish put thick layers of apples (orpeaches). Sprinkle with sugar and cinnamon mixed. Dot with lumps ofbutter. Into a mixing bowl sift:

 1 cup sugar 1 tsp. Baking powder 1 cup flour ½ tsp. Salt

Into this break 1 egg. Mix until crumbly. Put over apples (peaches) bakein moderate oven (350-f) till crust is brown. Serve with milk, whippedcream or ice cream. 

COTTAGE PUDDING

 1¾ cups flour 2½ tsp. Baking powder ½ tsp. Salt ¼ cup butter, or other fat ¾ cup sugar 1 egg ½ tsp. Lemon extract ⅔ cup milk

Mix flour, baking powder and salt and sift twice. Cream butter untilsoft; add sugar gradually, beating until light. Beat in the egg andflavoring. Add flour mixing alternately with the milk, beating smoothafter each addition. Turn into a buttered square tin (8 × 8 × 2 inches). Bake in moderate oven (350-f) for about 40 minutes. Serve withbutterscotch or orange sauce. It’s delicious covered with crushedberries or other fruits. 

RHUBARB PUDDING

 Stewed Rhubarb Stale cake or bread Sugar Whites of 2 eggs

Line buttered baking dish with slices of plain stale cake or bread. Fillwith sweetened rhubarb. Cover and bake in moderately slow oven (325-f)for 30 minutes. Make a meringue by beating egg whites stiff and adding 4tblsp. Sugar. Remove pudding from oven, cover with meringue and brown inoven. 

CHERRY PUDDING

 ½ cup sugar ¼ cup butter 2 tsp. Baking powder 2½ cups flour 1 cup milk 1 cup cherries, pitted 1 egg

Cream together the butter and sugar and add the egg then beat well. Siftthe flour and baking powder and add alternately with the milk. Blendwell, flour the cherries and stir in. Pour batter into a baking dish andbake in moderate oven (350-f) for 30 mins. Serve with plain or whippedcream. 

APPLE PANDOWDY

 4 tart apples ½ cup molasses ½ teaspoon cinnamon 2 tablespoons butter biscuit dough

Pare and slice apples and arrange in a well greased shallow baking dish. Sprinkle with cinnamon, drizzle over molasses and dot with butter. Coverwith biscuit dough which has been rolled to about ½ inch thickness. Cut gashes in dough to allow steam to escape. Bake in moderate ovenabout 375 degrees for 30 minutes. Serve hot, cutting out squares of thebiscuit to use as a base for the fruit mixture. Serve with creamflavored with nutmeg. 

APPLE DUMPLINGS

 rich baking powder biscuit dough 6 apples, medium size ½ cup brown sugar ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg ½ cup raisins 2 tablespoons butter

Prepare biscuit dough, roll ¼ inch thick and cut into squares. Pareand core apples and place one in center of each square. Fill each with aportion of the seasonings, sugar, raisins and dot with butter. Bringcorners of the dough to the top of the apples and seal by pricking witha fork. Bake at 375 degrees for 30 minutes. Serve with cream or milk. 

PUMPKIN CUSTARD

 2 cups pumpkin, sieved 1 cup soft bread crumbs 2 eggs, separated 1½ cups milk 1 cup sugar 3 tblsps. Butter, melted ¼ tsp. Salt 1 tsp. Orange flavoring

Combine ingredients except egg whites in the order listed and mix wellafter each addition. Pour into baking dish or custard cups. Bake in aslow oven (325-f) until mixture thickens and browns. Beat the eggwhites, adding 2 tablespoons of sugar, until stiff, spread on top ofcustard and brown lightly. 

PEACH DUMPLINGS

 1 cup sugar 1 tablespoon butter 1 cup milk or cream 2 cups sliced peaches 1 cup flour 2 teaspoons baking powder ½ teaspoon salt 2 cups hot water

Make a syrup of the sugar with the butter and 2 cups hot water. Add thepeaches. Let this come to a boil. Make dumplings by mixing flour andbaking powder and salt into a fairly stiff batter with milk or cream. Drop large spoonfuls of this batter into the boiling syrup and peaches. Cover and cook for 20 minutes. Serve while hot. 

PENNSYLVANIA DUTCH

Sweets and Sours

MIXED FRUIT PRESERVES

 3 cups sour cherries 3 cups fresh apricots 2 cups red raspberries 7 cups sugar

Wash and seed cherries. Drop the apricots into boiling water for a fewseconds, remove skins and seeds. Cut into quarters. Wash the berries. Mix the fruit and sugar together and cook quickly, until fruits areclear and tender. Seal in hot jars. 

BREAD _and_ BUTTER PICKLES

 1 gal. Cucumbers 8 onions ½ cup salt 2 green peppers 2 red peppers

Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Puta heavy weight on top the pickles. A plate with a weight on top is best. Drain well and combine with:

 5 cups sugar 2 tablespoons mustard seed 2 tablespoons celery seed 1½ teaspoons turmeric ½ teaspoon ground cloves 5 cups vinegar

Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars. 

RASPBERRY RHUBARB JAM

 3 lbs. Rhubarb 2½ cups sugar ½ cup water 2 oranges, juice and rind 2 cups raspberries

Skin and cut rhubarb into ½ inch pieces. Add water and sugar, theorange juice and grated peel. Cook all together, stirring frequently toprevent scorching, for 30 minutes, or until clear. Put in sterile jellyglasses and seal. 

CARROT MARMALADE

 1 lb. Carrots 1½ lbs. Sugar 2 lemons ½ cup chopped nuts

Clean and scrape carrots, cook until soft, then mash. Add sugar, juiceof 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirringfrequently. Add the chopped nuts, pour into hot, sterile jars and seal. 

APPLE _and_ PEACH CONSERVE

 2 cups apples, chopped 2 cups peaches, chopped juice of 2 lemons 3 cups sugar

Use tart unpeeled apples and firm ripe peaches, cut into small pieces. Combine with lemon juice and sugar. Cook slowly until the apple istransparent (about 20 minutes). Pour into sterilized glasses, seal. Makes 7 6-oz. Glasses. 

SPICED GOOSEBERRIES

 5 lbs. Ripe gooseberries 4 lbs. Brown sugar 2 cups vinegar 2 tblsps. Cloves 3 tsps. Cinnamon 3 tsps. Allspice

Wash and pick over gooseberries. Combine with sugar, vinegar, spices andcook slowly until mixture becomes rather thick. Pour into sterilizedglasses and seal. 5 pints. 

CRANBERRY CONSERVE

 4 cups cranberries 2 large oranges 1 cup chopped raisins 2 cups hot water 4 cups sugar 1 cup chopped nuts

Cut oranges into quarters and remove seeds. Grind cranberries andoranges, fruit and rind in food chopper. Add the hot water and bring toa boil. Cook quickly until fruit is soft. Add sugar and raisins. Cookover moderate heat, stirring often, until thickened. Add chopped walnutsor blanched almonds. 

APPLE BUTTER

 4 qts. Apples 2 qts. Apple cider 2 cups sugar 2 cups dark corn syrup 1 tsp. Cinnamon

Boil the cider until reduced to 1 quart. Pare the apples and slice thin. Put the apples into the cider and cook very slowly, stirring frequently, until it begins to thicken. Add sugar, syrup and cinnamon and continueto cook until thick enough to spread when cool. Seal in sterilized jars. Makes 5 to 6 pints. 

SPICED CANTALOUPE

 3 lbs. Cantaloupe ½ tblsp. Alum 2 qts. Water 3 cups sugar 1 pt. Vinegar 2 sticks cinnamon ½ tblsp. Whole cloves 1 tsp. Allspice

Pare the cantaloupe, remove seeds and cut into strips, 1 × 2 inch orsquares. Dissolve the alum in the water and bring to a boil. Add thecantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugarand spices. Add the cantaloupe and simmer slowly until fruit istransparent (about 45 minutes). Place in hot sterilized jars and seal. 

RED BEET EGGS

When making pickled beets, save some of the spicy pickling liquid andput into it a half-dozen, shelled, hard-boiled eggs. These take on abeautiful color and excellent flavor and are grand as appetizers servedwith crisp hearts of celery. They are also good sliced in sandwiches orsalads. 

GINGER PEARS

 5 lbs. Hard pears 3 cups water 5 lbs. Sugar ½ cup chopped preserved ginger 3 lemons juice and rind

Pare and core the pears. Dice or cut into thin slices. Add water andcook until tender. Add the sugar, ginger, the lemon juice and gratedrind. Simmer mixture until thick and pears are transparent. Pour intosterilized jars and seal. Makes 5 pints. 

PICKLED BEETS

 3 lbs. Beets 1 stick cinnamon 1 teaspoon whole allspice ½ cup sugar 6 whole cloves 1 pt. Vinegar ½ cup water

Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heatvinegar, water, sugar and spices to boiling point. Add beets and boil 5minutes. Pack in sterile jars and fill with hot liquid. Seal. 

CORN RELISH

 9 ears corn 1 qt. Vinegar 1 cup sugar 1 tsp. Salt 1½ tblsps. Dry mustard 1 tsp. Turmeric 1 medium head cabbage 2 medium onions, chopped 3 red peppers 2 green peppers

Cook corn in boiling water for 2 minutes. Dip in cold water and cutgrains from the cob. Chop the cabbage, onion and peppers into smallpieces and add to corn. Mix vinegar, sugar, salt and spices and heat toboiling. Add the corn and vegetables and boil until tender, 20 to 30minutes, stirring frequently. Pour into sterile jars and seal. Thismakes about 8 pints. 

PEPPER RELISH

 12 sweet red peppers 12 sweet green peppers 8 small onions 1 qt. Vinegar 1½ cups sugar 2 tsp. Salt

Seed the peppers and chop fine with the onion. Put into a bowl, coverwith boiling water and let stand for 5 minutes. Drain and cover againwith boiling water, let stand for 10 minutes longer. Place in colanderor cheesecloth bag let drain over night. In the morning add the vinegar, sugar and salt. Boil for 20 minutes. Place in hot sterilized jars andseal. 

PICKLED GREEN BEANS

 2 cups green beans 1 cup vinegar 1 cup sugar 1 cup water

Clean and cook whole green beans. Place them in a sterile pint jar. Boilthe water, vinegar, sugar and ⅛ tsp. Salt. Pour over the beans andseal jar. 

CHOW CHOW

 2 qts. Chopped cabbage 1 qt. Chopped green tomatoes 6 large onions, chopped 3 sweet red peppers, chopped salt 2 lbs. Sugar 4 tablespoons dry mustard 3 tblsp. White mustard seed 1½ tablespoons celery seed ½ tablespoon ginger vinegar to cover (about 8 cups) 1 tablespoon cloves

Put each kind of vegetable into a separate bowl and sprinkle a smallamount of salt over each. Let stand 4 hours. Press juice from eachvegetable and combine. Mix the dry ingredients and rub into a paste byusing a small amount of vinegar. Then add all the vinegar and heat toboiling. Put in the vegetables and cook slowly for 20 minutes. Pack insterile jars and seal. Cover jars with boiling water and simmer for 15minutes. Makes 2½ quarts. 

INDEX

SOUPS

Dutch Country Bean Soup, 8Beef Soup with Dumplings, 9Chicken Corn Soup, 10Chicken Noodle Soup, 10Corn Chowder, 8Corn Soup with Rivels, 10Dumplings, 7Egg Noodles, 8Egg Balls for Soup, 9Meat Filling for Noodles, 9Spinach Filling for Noodles, 9Philadelphia Pepper Pot, 7Potato Soup, 10Salsify, Vegetable Oyster Soup, 9Split Pea Soup, 8Vegetable Soup, 8

MEAT and MAIN DISHES

Acorn Squash, stuffed, 15Beef with Onions, Pa. Dutch, 14Beef Pot Pie, 14Cabbage Rolls, 12Chicken and Oyster Pie, 18Chicken Baked in Cream, 14Chicken Fricassee, 13Chicken Pot Pie, 13Cabbage and Dried Beef, creamed, 11Duck and Kraut, 12Dutch Meat Rolls, 17Ham and Green Beans, 17Ham and Noodle Casserole, 13Hamburger Dinner, 14Hog Maw, 16Horseradish Sauce, for meat, 13Liver Noodles, 15Dutch Meat Loaf, 15Meat Pie, 15Mock Duck, 16Noodle Cheese Ring, 11Pork and Kraut, 16Potato Filling, 12Pork Pot Pie with Dumplings, 12Sauerbraten, 12Sausage Patties, 17Schnitz un Knepp, 17Schnitzel Meat, 13Scrapple, 18Souse, 16Spareribs and Sauerkraut with Dumplings, 16Peppers, Stuffed, 15Wiener Schnitzel, 14

VEGETABLE DISHES

Baked Lima Beans, 23Home Baked Beans, 23Schnitzel Beans, 20Beets, Sweet and Sour, 21Seven Minute Cabbage, 19Cabbage, Sweet and Sour, 23Red Cabbage (Rote Kraut), 22Celery, Sweet and Sour, 22Baked Corn, Lancaster County, 19Corn Fritters, 23Corn Pudding, 22Egg Plant, Fried, 21Parsnip Patties, 20Peas and New Potatoes, 22Dutch Potato Croquettes, 21Hashed Brown Potatoes, 23Scalloped Potatoes, 21Sweet Potatoes and Apples, Scalloped, 19Sweet Potato Croquettes, 20Scalloped Spinach, 22Fried Tomatoes, 20Scalloped Tomatoes, 21

SALADS

Bean Salad, 5Beet and Apple Salad, 4Cole Slaw, Pennsylvania, 6Cucumber Salad, 6Dandelion Salad, 5Deviled Eggs, 6Fruit Salad Dressing, 4Pepper Cabbage, 5Hot Potato Salad, 6Hot Slaw, 6Potato Salad Dressing, 5Dutch Salad Dressing, 4

PANCAKES and FRITTERS

Apple Ring Fritters, 24Sour Cherry Fritters, 24Corn Fritters, 24Corn Meal Griddle Cakes, 24Corn Meal Mush, Fried, 25German Egg Pancakes, 25Flannel Cakes, 25Peach Fritters, 25Potato Pancakes, 25

SWEETS and ROLLS

Butter Semmels, 30Coffee Cake, 31Crumb Cake, 31Dutch Sticky Buns, 31Little Coffee Cakes, 30Sweet Roll Dough, 31

DOUGHNUTS

Bacon Muffins, 27Blueberry Muffins, 26Bran Muffins, 27Crullers, 28Crumb or Sugar Pie, 29Fastnachts, 27Funnel Cakes, 29Johnny Cake, 27Potato Doughnuts, 26Quick Coffee Cake, 29Sally Lunn, 29Shoo-fly Pie, 28Tangle-Britches, 28

COOKIES

Almond Cookies, 35Almond Macaroons, 36Anise Cookies, 34Belsnickel Christmas Cookies, 37Christmas Butter Cookies, 36Cinnamon Waffles, 34Fruit and Nut Cookies, 34Ginger Cookies, 37Hickory Nut Kisses, 36Lebkuchen, 36Moravian Christmas Cookies, 35Moravian Dark Cookies, 37Pfeffernusse, 37Sand Tarts, 35Sugar Cakes, 36Walnut Kisses, 35Walnut Rocks, 35

CAKES

Apple Sauce Cake, 33Grandma's Molasses Cake, 33Nutcake, 33Scripture Cake, 32Spice Layer Cake, 32Sponge Cake, 32Walnut Gingerbread, 33

PIES

Apple Butter Pie, 41Apple Crumb Pie, 40Black Walnut Pie, 40Cottage Cheese Pie, 41Cream Raspberry Pie, 39Currant and Red Raspberry Pie, 41Funeral Pie, 40Lemon Custard Pie, 39Montgomery Pie, 40Pastry Hint, 40Pumpkin Pie, 38Rhubarb Pie, 41Rivel Crumb Pie, 39Schnitz Pie, 41Sour Cherry Pie, 39Sour Cream Raisin Pie, 39

DESSERTS

Apple Dumplings, 43Apple or Peach Strudel, 42Apple Pandowdy, 43Cherry Pudding, 43Cottage Pudding, 42Peach Dumplings, 43Pumpkin Custard, 43Rhubarb Pudding, 42Steamed Fruit Pudding, 42

SWEETS and SOURS

Apple Butter, 45Apple and Peach Conserve, 44Bread and Butter Pickles, 44Carrot Marmalade, 44Chow Chow, 46Corn Relish, 46Cranberry Conserve, 45Ginger Pears, 45Mixed Fruit Preserves, 44Pepper Relish, 46Pickled Beets, 46Pickled Green Beans, 46Raspberry Rhubarb Jam, 44Red Beet Eggs, 45Spiced Cantaloupe, 45Spiced Gooseberries, 45

[Illustration]

Distributed ByDutchcraft CompanyGETTYSBURG, PENNSYLVANIA

Transcriber’s Notes: All temperatures are in degrees Fahrenheit. Booklet uses “degrees” or “-f” to note temperature. If both were missing, -f was added. Measurements have been left as printed. (For example: tablespoon tbsp. Tblsp. ) 1—9 inch changed to 1 9-inch for readability (2 places). 7-6 oz. Changed to 7 6-oz. For readability. Weiner was changed to Wiener (2 places). Tumeric was changed to turmeric (2 places). Minor printing and punctuation errors were corrected without note.