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+The Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Pennsylvania Dutch Cooking
+
+Author: Unknown
+
+Release Date: September 8, 2008 [EBook #26558]
+
+Language: English
+
+Character set encoding: UTF-8
+
+*** START OF THIS PROJECT GUTENBERG EBOOK PENNSYLVANIA DUTCH COOKING ***
+
+
+
+
+Produced by Mark C. Orton, Barbara Tozier and the Online
+Distributed Proofreading Team at https://www.pgdp.net
+
+
+
+
+
+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
+
+
+
+
+[Illustration]
+
+PENNSYLVANIA Dutch COOKERY
+
+
+In 1683 the Plain Sects began to arrive in William Penn’s Colony seeking
+a land of peace and plenty. They were a mixed people; Moravians from
+Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish,
+the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean
+years of clearing the land and developing their farms they established
+the peace and plenty they sought. These German-speaking people were
+originally called the Pennsylvania Deutsch but time and custom have
+caused them to be known to us as the Pennsylvania Dutch.
+
+The Pennsylvania Dutch are a hard working people and as they say, “Them
+that works hard, eats hearty.” The blending of recipes from their many
+home lands and the ingredients available in their new land produced
+tasty dishes that have been handed down from mother to daughter for
+generations. Their cooking was truly a folk art requiring much intuitive
+knowledge, for recipes contained measurements such as “flour to
+stiffen,” “butter the size of a walnut,” and “large as an apple.” Many
+of the recipes have been made more exact and standardized providing us
+with a regional cookery we can all enjoy.
+
+Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch
+housewife can apparently make soup out of anything. If she has only milk
+and flour she can still make rivel soup. However, most of their soups
+are sturdier dishes, hearty enough to serve as the major portion of the
+evening meal. One of the favorite summer soups in the Pennsylvania Dutch
+country is Chicken Corn Soup. Few Sunday School picnic suppers would be
+considered complete without gallons of this hearty soup.
+
+Many of the Pennsylvania Dutch foods are a part of their folklore. No
+Shrove Tuesday would be complete without raised doughnuts called
+“fastnachts.” One of the many folk tales traces this custom back to the
+burnt offerings made by their old country ancestors to the goddess of
+spring. With the coming of Christianity the custom became associated
+with the Easter season and “fastnachts” are eaten on Shrove Tuesday to
+insure living to next Shrove Tuesday. Young dandelion greens are eaten
+on Maundy Thursday in order to remain well throughout the year.
+
+The Christmas season is one of the busiest times in the Pennsylvania
+Dutch kitchen. For weeks before Christmas the house is filled with the
+smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas
+cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not
+just a few of one kind but dozens and dozens of many kinds of cookies
+must be made. There must be plenty for the enjoyment of the family and
+many holiday visitors.
+
+Regardless of the time of the year or the time of the day there are
+pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for
+lunch. 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 we
+all 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 her
+cooking, baking six or eight at a time not one and two.
+
+The apple is an important Pennsylvania Dutch food. Dried apples form the
+basis for many typical dishes. Each fall barrels of apples are converted
+into cider. Apple butter is one of the Pennsylvania Dutch foods which
+has found national acceptance. The making of apple butter is an all-day
+affair and has the air of a holiday to it. Early in the morning the
+neighbors gather and begin to peel huge piles of apples that will be
+needed. Soon the great copper apple butter kettle is brought out and set
+up over a wood fire. Apple butter requires constant stirring to prevent
+burning. However, stirring can be light work for a boy and a girl when
+they’re young and the day is bright and the world is full of promise. By
+dusk the apple butter is made, neighborhood news is brought up to date
+and hunger has been driven that much further away for the coming winter.
+
+Food is abundant and appetites are hearty in the Pennsylvania Dutch
+country. The traditional dishes are relatively simple and unlike most
+regional cookery the ingredients are readily available. Best of all, no
+matter 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) Add
+the beaten eggs and cook for another minute. Let cool and fold in the
+whipped 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 (see
+Grandma’s salad dressing). Mix and garnish with chopped nuts and
+parsley.
+
+
+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 is
+well 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 cool
+place. 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 until
+mixture 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 for
+1 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 until
+thick. 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 salad
+dressing. Chill and serve. Green string beans, cut in 1-inch pieces may
+be 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. Put
+into a salad bowl and set in warm place. Cut bacon in small cubes, fry
+quickly and pour over dandelions. Put butter and cream into a skillet
+and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar,
+then mix with the slightly warm cream mixture. Cook over high heat until
+dressing is quite thick. Pour, very hot, over the dandelions, stir well
+and 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 the
+dressing is like whipped cream. Discard outer leaves of cabbage. Shred
+the rest finely and combine with dressing just before it is ready to
+serve. 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 into
+the cup-shaped egg whites, round the tops and sprinkle with paprika. For
+a special treat, add 2 tblsp. finely chopped ham or a small can of
+deviled 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 3
+minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly.
+Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and
+serve hot.
+
+
+HOT SLAW
+
+Shred cabbage finely. Boil in slightly salted water until tender. Drain.
+Serve hot thoroughly mixed with warm cooked salad dressing made as
+follows:
+
+  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 mix
+thoroughly. Add milk and vinegar. Cook over hot water, stirring
+frequently 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 of
+salt and let stand for a few minutes. Pat with towel or absorbent paper
+to take out all moisture possible. Place cucumbers and onions in serving
+dish, add the vinegar and mix. Pour on enough sour cream to half cover
+and dust with pepper. Chill.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration]
+
+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 with
+plenty of cold water. Bring to a boil and simmer until tender. Simmer
+without boiling, that is the secret of making tripe tender. Drain and
+dice, ½ inch squares. In the meantime place the veal knuckle in
+another kettle adding 1½ qts. of water and all ingredients except the
+potatoes. Simmer at least one hour, put in potatoes and simmer for
+another hour or until meat falls off the bone. Remove bone and take off
+all the meat. Cut it into small pieces and together with the tripe put
+it 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 mix
+well. When cooking in boiling salted water or meat broth, pour the
+batter from a shallow bowl, tilting it over the boiling kettle. With a
+sharp knife slice off pieces of the batter into the boiling liquid. Dip
+knife 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 30
+minutes. Finally add the milk, heat to the boiling point and serve with
+a 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 as
+possible, on a floured board. Cover with cloth and let stand until
+partly dry. Roll up the dough and cut into ¼ inch strips. Spread out
+on 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 slowly
+with the ham bone for 2 hours. Put in the onion, celery, potatoes,
+tomato sauce, parsley and the salt and pepper and simmer until
+vegetables are soft. Remove the ham bone, trim off any meat, cut it up
+and add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggs
+and 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 three
+hours or until mixture is thick. Remove ham bone, force peas through
+coarse sieve and season to taste. Dilute with milk. Serve with toasted
+croutons.
+
+
+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 a
+hearty, substantial soup, cut up the meat in small pieces and return to
+the broth. Add tomatoes, onions and celery. Also add other available
+vegetables, 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 cut
+into 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. Spoon
+mixture on the center of the noodle squares, fold in half and seal
+edges, like little pillows. Drop the filled squares into salted boiling
+water and cook 8 to 10 minutes. Lift carefully with draining spoon to a
+serving dish and top with the half cup of bread crumbs which have been
+browned in butter.
+
+
+EGG BALLS FOR SOUP
+
+Rub the yolks of three or four hard boiled eggs to a smooth paste and
+salt. To these add two raw ones lightly beaten. Add enough flour to hold
+the paste together. Make into balls with floured hands and set in cool
+place until just before your soup comes off. Put the balls carefully
+into 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 spinach
+in melted butter. Add the eggs, 1 cup of dry bread crumbs and the
+seasoning. Mix well, spoon mixture on noodle dough squares and proceed
+as 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 1
+tablespoon of vinegar added, until tender. Drain, add butter and rich
+milk, 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 you
+have 2 quarts of broth. Make dumplings by mixing beaten egg and milk
+into flour until about the consistency of pancake batter. Drop from
+teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4
+minutes.
+
+
+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 it
+slowly into the potato mixture. Add a little water to the beaten egg and
+stir into the soup. Let it cook for a few minutes and serve with a
+sprinkling 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 until
+tender, add salt. Remove chicken, cut the meat into small (1-inch)
+pieces and return to broth, together with corn, which has been cut from
+the cob, celery and seasoning. Continue to simmer. Make rivels by
+combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix
+well with fork or fingers to form small crumbs. Drop these into the
+soup, 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, flour
+and milk together. Pour this batter through a colander, letting it drop
+into the boiling corn. Add butter and salt. Cook slowly in a covered pan
+for 3 minutes. Garnish with chopped parsley. Soup should be eaten
+immediately 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 and
+simmer for 2½ hours, adding water as needed. Skim off the fat and
+add:
+
+  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. Cook
+for 20 minutes longer.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration]
+
+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 dried
+beef. 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 in
+well-greased ring mold. Melt the butter, add flour and blend smooth.
+Stir in milk and cook, stirring constantly until it thickens. Add
+seasoning and cheese cut in small pieces. Cook until cheese melts. To
+½ of the sauce add the well-beaten eggs and mix well. Pour this over
+the 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 hot
+cheese 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 the
+butter in a large skillet and saute the onion and celery. Stir in the
+bread crumbs to toast for a few minutes, stirring constantly. Add all
+the 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: saute
+onion in the butter until soft. Add tomato soup and equal amount of
+water to onion, also celery, parsley, lemon juice, sugar, salt and
+pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until
+tender. Put equal amounts of the meat mixture into cabbage leaves, roll
+tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce
+over 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 2
+quarts of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar.
+Cover and bake until duck is tender and golden brown. Serve with creamy
+mashed 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 in
+half and the sausage cut in 1 inch pieces. Cook until potatoes are
+almost done. Drop well-beaten dumpling dough into the boiling meat
+mixture, cover and cook 10 minutes.
+
+
+SAUERBRATEN
+
+2 inch thick piece of chuck, pot roast or tender boiling beef. Place in
+dish or bowl and cover with solution of half vinegar and half water, put
+in two large onions sliced. Do this two or three days before the meat is
+wanted. On the day before it is to be cooked cut 3 or 4 slices of bacon
+into 1" pieces and chop fine 1 tablespoon of the onion which has been
+soaking in the vinegar. Cut holes in the meat 1 or 2 inches apart and
+stuff bits of the bacon and chopped onion into the holes. Put the meat
+back into the solution, add 1 tablespoon whole cloves and 1 teaspoon
+whole 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 making
+the 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 and
+pepper and cook for 3 minutes more. Add the grated horseradish and dry
+mustard and blend well. Keep hot in double boiler. Serve on slices of
+boiled 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 bacon
+fat) and brown the meat in it. Remove meat from the pan, stir in the
+flour and blend. Add the tomato juice and stir well until mixture
+thickens. Add meat, carrots and onion. Cover closely and simmer for 45
+minutes.
+
+
+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. Flour
+chicken and fry in butter. Put layers of chicken, potato slices, sliced
+onion and squares of pot-pie dough. Barely cover with boiling water and
+cook 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 of
+noodles 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) for
+30 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 remaining
+ingredients and cook until tender, adding water so that there are 2 cups
+at end of cooking. Make gravy by adding 3 tablespoons of hot liquid to
+yolk of an egg. Stir thoroughly, then return to rest of liquid and cook
+five 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 until
+tender. Peel potatoes, cut in ¼" slices and slice the onion. Into the
+hot broth drop layers of potatoes, onions, a sprinkling of parsley and
+dough squares alternately, ending with dough on top. Cover and boil for
+20 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 to
+make a stiff dough. Roll out thin (⅛”) on floured board and cut into
+2" 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 until
+brown. To this add vinegar, salt, pepper and meat stock and let come to
+a 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 the
+beaten egg and again in the crumbs. Let stand in the refrigerator a
+while before cooking. Brown in hot fat on both sides, cover and simmer
+for 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 the
+sliced 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 a
+moderate 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 the
+chicken in a casserole, pour the cream over it. Cover and bake in a
+moderate oven (350-f) for 2 hours. Serve with gravy made from the pan
+fryings 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 of
+loaves. 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 skin
+or ligaments and grind the liver fine. Season. Mince the onion, add the
+butter, beat the eggs and add them. Work into this paste the flour,
+using enough to make the paste quite stiff. Form into small balls and
+poach them in any meat soup for 15 minutes. Serve them swimming in the
+soup.
+
+
+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 the
+peppers and soak in hot water for a couple of minutes. Scoop out seeds
+and fill with the meat mixture. Stand them in baking pan, pour the
+tomato 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, stirring
+constantly until it thickens. Stir in the salt, onion and green pepper.
+Mix cut-up meat into the gravy and pour it into pastry lined baking
+dish. 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 of
+molasses in each half, sprinkle with salt and a pinch of powdered sage
+(if the sausage does not contain sage). Fill the cavity with sausage and
+top with bread crumbs. Place the squash halves in a baking pan, add
+about 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_ SAUERKRAUT
+with 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 roasting
+pan. Add the sauerkraut and a little liquid. Cover and bake in moderate
+oven (350-f) 1½ hours. Make dumplings by combining flour, baking
+powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and
+bake for 20 minutes.
+
+
+SOUSE
+
+Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly. Place
+in stew pan with 1 chopped onion, ½ cup chopped celery and cover with
+cold water. Let it come to a boil, then reduce heat and simmer until
+meat 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, ¾
+tsp. salt, black pepper and several thin slices of lemon. Chill
+overnight, remove surplus fat from the top. Turn out on a platter and
+serve 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 1
+hour. Add the sauerkraut making sure there is enough liquid in the pan
+to cover. Cook slowly for another hour. Season to taste. Serve with
+mashed 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 the
+onion, seasoning and work in the butter mixing thoroughly. Spread the
+dressing over the meat and roll up carefully. Fasten with skewers or tie
+with 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 and
+mix 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 to
+baking 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. of
+dried apples; soak in enough water to cover. When meat has boiled for
+the stated time, add dried apples and water in which they have been
+soaking and continue to boil for another hour. Prepare dumpling batter
+as 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 has
+been well beaten, the melted shortening and the milk. Drop batter by
+spoonfuls into the boiling liquor of the ham and apples. Cover tightly
+and 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 of
+hours (less if the ham is tenderized) keeping plenty of water on the
+ham. Clean and break-up the string beans, put them in with ham and cook
+for 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 this
+mixture, add 1 teaspoon salt, ⅛ teaspoon pepper, pinch each of sage
+and 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 two
+hours. Then make dough with flour, baking powder, salt and the
+shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to
+10 inches in diameter. Steam the potatoes, pared and sliced thin; add
+salt and pepper, 2 tablespoons of butter; the parsley and onions and
+then beat lightly the three eggs into the mixture. Put this mixture on
+the circles of dough after it has stood a little while. Fold half the
+circle 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 and
+cook for 30 minutes. Into a frying pan put a couple of tablespoons of
+fat skimmed from the stew before putting in the dough rolls, add to this
+1 tablespoon of butter. In this brown small cubes of hard bread and stir
+in a half cup of milk. Pour this milk sauce over the Meat rolls when
+serving.
+
+
+[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. Cook
+at 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. Serve
+with 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 cover
+loosely with a crust in the center of which a hole the size of a tea cup
+has been cut. Prepare separately 1 pt. oysters, heating the liquor with
+a little flour and water. Season with salt, pepper and 2 tablespoons of
+butter. When it comes to a boil, pour over oysters. 20 minutes before
+pie 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 hot
+milk and let stand about an hour. Then add 2 beaten eggs, 1 cup milk, 1
+tablespoon butter, 2 tablespoons sugar and salt to taste. Bake ½ hour
+in 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 seven
+minutes. 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. Butter
+baking dish and put a layer of sweet potatoes in bottom, then a layer of
+apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat
+until dish is filled, having the top layer of apples. Bake in moderate
+oven (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 for
+a half hour. Then roll in bread crumbs, dip in the egg white, slightly
+beaten, and in the crumbs again. Bake in a shallow, greased baking dish
+for 20 minutes, in hot oven (400-f). For a modern variation of this old
+recipe, place a marshmallow in the center of each with the potato
+mixture 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 with
+the bacon and onions. Add the tomatoes, seasoning and boiling water.
+Cover and cook very slowly until beans are tender. Add water if
+necessary, 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 with
+flour. Fry quickly in 2 tablespoons of hot drippings or butter, browning
+well on both sides. Remove to serving platter, sprinkle with salt,
+pepper and brown sugar. Keep warm. Add 1 tablespoon of butter to the pan
+fryings 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 then
+mash. Add shortening, bread crumbs, salt, pepper, sugar and 1 egg and
+the white of the other, beaten. Mix well and form into cakes. Beat the
+remaining 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 stir
+smooth. Slowly add the hot milk stirring constantly. When it thickens
+melt the grated cheese in the sauce. Into a buttered baking dish or
+casserole 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 salt
+water for about an hour. Drain and wipe dry. Dip slices in beaten egg
+and 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 in
+pot and cover with boiling water. Cook until tender, slip off the outer
+skins and dice. Strain and save 1 cup of the water in which beets were
+cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn
+starch and cook to the consistency of cream. Add the diced beets, salt
+and 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, add
+half the cucumber and onion slices and half of the crumbs. Repeat with
+more tomatoes and remaining cucumbers, onions and crumbs. Top with
+tomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40
+minutes.
+
+
+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 and
+pepper, cream, onion and egg. Mold into croquettes, dip into the egg
+white, 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 and
+sugar 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 10
+servings.
+
+
+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 covered
+pot, over moderate heat for 8 to 10 minutes. Drain and chop the spinach.
+Add milk, the beaten eggs, 1½ cups of the bread crumbs, melted
+butter, salt and pepper then mix well. Sprinkle the remaining ½ cup
+bread 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 and
+almost free of water. Mix the peas and potatoes and add the milk. Bring
+to the boiling point then add the butter and flour which have been
+blended 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 slow
+oven 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 a
+boil 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 fresh
+water, the Onion and cook slowly until skins burst. Drain save the
+liquid. Mix molasses, seasoning and catsup with 1 cup of the liquid. Put
+half the salt pork or bacon in bottom of bean pot or baking dish, add
+the beans and top with remainder of pork or bacon. Pour molasses mixture
+over beans, add more liquid to cover. Bake covered for 5 hours in slow
+oven (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. Heat
+five minutes and serve at once.
+
+
+CORN FRITTERS
+
+1 cup ground dried corn, add 1¼ cups milk (or part water); let stand
+½ hour or longer, add ½ teaspoon salt, ½ teaspoon sugar, 1
+teaspoon baking powder, ½ cup flour, 1 egg, well beaten, and fry to a
+golden 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 with
+potatoes. Put about 1 tablespoon of melted shortening in pan and when
+hot, add potatoes and cook slowly. When partly brown, fold into omelet
+shape 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 water
+and boil until tender. Pour beans in buttered casserole. Add minced
+pepper, onion, tomatoes and seasoning and mix. Put bacon or salt pork on
+top 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 apples
+and slice in rings about ¼ inch thick. Dip rings in batter and drop
+into skillet containing ½ inch of hot melted shortening. Fry until
+golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon
+together 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 the
+beaten egg yolks with water and mix until smooth. Fold in the
+stiffly-beaten egg whites and add the cherries. Drop by spoonfuls into
+hot fat (360-f) and cook 2 to 5 minutes or until browned. Drain on
+absorbent paper and serve with powdered sugar or fruit sauce. Other
+fruits 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. Beat
+eggs well, add the buttermilk and combine with the dry ingredients. Beat
+until smooth and add melted butter. Bake on hot griddle. The “dutch”
+housewife rubbed the griddle with the flat part of a raw turnip cut in
+half, to prevent sticking. Some used a little cloth bag filled with
+salt. 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 little
+pepper. Add the corn and fold in the stiffly beaten egg whites. Drop
+small 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 egg
+yolks and add the milk. Pour milk mixture slowly into the dry
+ingredients and beat to a smooth batter. Add the melted butter then fold
+in the stiffly beaten egg whites. Bake on hot griddle. Makes about 12
+cakes.
+
+
+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 salted
+boiling water. Cook over slow fire, stirring often, for 45 minutes.
+(Most of the corn meal sold today has been processed to cook much
+faster, so follow the directions.) Pour the hot corn meal into a greased
+loaf pan or glass baking dish. Let stand, uncovered, until cold and
+firm. 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 dry
+ingredients together and add the milk slowly. Fold in peaches, lemon
+juice 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 the
+milk and flour gradually and mix into a smooth batter which is not too
+thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a
+hot greased griddle. Serve hot sprinkled with sugar or spread with
+currant 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 and
+baking powder alternately with the milk until smooth. Fold in the
+stiffly beaten egg whites and drop spoonfuls on hot greased griddle or
+skillet. Finely chopped onion is sometimes sprinkled on the batter on
+griddle 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. Sift
+dry ingredients together and add to the liquid. Dough should be soft yet
+firm enough to roll. Separate dough into 2 parts and roll each out to
+thickness of ¾ inch. Cut with doughnut cutter and cook in deep fat
+(365-f) fry to golden brown. Drain on absorbent paper. Dust with
+powdered 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 sifted
+with 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 dry
+ingredients and mix quickly. Turn into greased muffin pans and bake in
+hot oven (425-f) 25 minutes. Raisins or chopped dried prunes may be
+added.
+
+
+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 beaten
+egg and milk. Add melted shortening beating in quickly. Add bits of
+crisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve
+with 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 with
+flour to a thick batter. Cover, let rise in warm place overnight until
+doubled.
+
+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 this
+to the risen sponge, with the beaten eggs and spice. Stir in as much
+flour as mixture will take up readily, making a rather soft dough. Mix
+well. Let rise until doubled in bulk. If desired, stir down and let rise
+again until nearly doubled. Turn onto floured board, pat or roll until
+⅓ inch thick and cut with doughnut cutter. Cover to prevent drying and
+let rise until doubled. Fry in deep hot fat about 375 degrees. If no
+thermometer 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 with
+liquid, using just enough flour to make dough that can be rolled, but
+still remain soft. Mix well and let stand for 2 hours. Turn out on
+floured board and roll to ¼ in. thick. Cut into strips 6" × 1". Fry in
+deep fat (360-f) until brown on both sides. Drain on absorbent paper and
+dust 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 in
+the cinnamon and enough flour to make a stiff dough. Roll out the dough
+very thin on a floured board to about ⅛ inch thick. Cut into
+rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the
+dough ½ inch apart and 4½ inches long, so that the rectangle
+remains in one piece. Fry in hot deep fat (360-f) for 2 minutes or until
+they bob up to the top of the hot grease. When dropping them into the
+fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the
+2nd, 4th and 6th sag downward so that in frying they get all fahuudelt
+(tangled) or as the dutch say, all through each other. Dust with
+powdered 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, combine
+the 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. Add
+the liquid and rub into coarse crumbs. Put crumbs loosely into the
+unbaked pie shell. Bake in moderate oven (375-f) for 40 minutes. This is
+a 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 baking
+powder together and add to milk and egg mixture. Beat the batter smooth
+and add only as much more flour as needed. Batter should be thin enough
+to run thru a funnel. Drop from funnel into deep, hot fat (375-f).
+Spirals and endless intricate shapes can be made by swirling and
+criss-crossing while controlling the funnel spout with a finger. Serve
+hot 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 yolks
+and milk and add to the flour mixture, stirring only until mixed. Add
+shortening, fold in the stiffly beaten egg whites. Turn into greased 9
+inch square pan and bake in moderate oven (350-f) about 30 minutes. Cut
+into 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 sugar
+beating until fluffy. Add egg, beat well and then the milk. Add the
+flour mixture, stirring just enough to moisten. Turn into greased 8 inch
+square 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 well
+and sprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50
+minutes. 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 flour
+and stand in warm place to rise. Cream butter and sugar, add salt and
+the 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 a
+little flour over them. Fill pans about ⅔ full with the batter. Set in
+a 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 of
+lukewarm 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 flour
+to 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 into
+squares 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 of
+butter on top of each. Put on greased baking sheets about 2 inches apart
+and 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 butter
+and 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 and
+spice. Add lukewarm milk to yeast and mix with half the flour. Work in
+butter 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 about
+80 degrees. As soon as dough is fully doubled in bulk, knead down and
+let 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 are
+formed. 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. Brush
+with butter and sprinkle with brown sugar and cinnamon. Roll up and cut
+off 1 inch slices. Place cut side down in greased pan. Brush tops with
+butter. Let rise until double. Sprinkle with brown sugar and cinnamon
+and chopped pecans or pour corn syrup in the bottom of the pan. Bake 20
+mins. 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. Scald
+milk, add salt and let cool. Add yeast to lukewarm milk and mix enough
+flour to make a thick batter. Beat smooth. Cover and let rise in
+moderately 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 beaten
+eggs. Mix sponge with lukewarm milk, then add butter mixture and enough
+flour to make soft dough. Beat hard or knead by hand. Let dough rise
+until doubled. When light turn on floured board and roll out gently
+until ½ inch thick. Place in buttered pans. Brush top with melted
+butter. Let rise until double. Sprinkle with sugar or cinnamon and bake
+in 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 and
+baking powder and sift again. Combine dry ingredients with the egg
+mixture, a little at a time folding in gently. When well blended pour
+into 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 in
+baking powder and flour, then add the water and honey. Put fruit and
+nuts thru food chopper and flour well. Follow Solomon’s advice for
+making good boys—1st clause of Proverbs, 23:14. Fold in stiffly beaten
+egg 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 beat
+until light. Sift the flour, add salt, spices, baking powder, then sift
+again. Add the dry ingredients to the egg mixture alternately with the
+milk. Beat thoroughly and add the floured raisins. Pour into 2 greased
+layer cake pans. Bake in moderate oven (350-f) for 25 or 30 minutes. For
+the icing use:
+
+  2 cups sugar
+  ¾ cup milk
+  2 tblsp. butter
+
+Cream together and boil until it forms a soft ball when dropped in
+water. Add vanilla and beat until cold. Spread between layers, over top
+and 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 dry
+ingredients and add alternately with 1½ cups of sour milk. Mix the
+soda in the remaining milk and add with remainder of flour. Floured
+currants and raisins are added last. Bake in a loaf pan in a slow oven
+about 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 the
+cup of boiling water over it. Mix well. Combine the flour, soda and
+spices, sift and add to the molasses mixture, beating well. Add the eggs
+one at a time and blend thoroughly. Next add the chopped nut meats. Pour
+into a well greased loaf pan and bake in moderate oven (350-f) for 40
+minutes.
+
+
+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 soda
+dissolved in a little warm water. Add the raisins (or currants). Beat
+thoroughly and pour into a loaf tin. Bake in moderate oven (350-f) for
+approximately 50 minutes.
+
+ICING
+
+1 cup pulverized sugar, piece of butter size of a walnut. Moisten with a
+little 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 beat
+until smooth. Sift flour, salt and baking powder and add, together with
+milk, a little at a time, beating well. Fold in chopped nuts and stiffly
+beaten egg whites. Pour into 2 nine inch cake pans or 1 loaf pan. Bake
+in medium oven (350-f) for 30 minutes for layer cake or 1 hour for loaf
+cake. 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 combine
+with egg yolks. Gradually add the powdered sugar and mix lightly. Sift
+flour and add to the egg mixture together with the anise seed. Drop from
+teaspoon on greased cookie sheet, spacing about 1 inch apart. Chill in
+refrigerator 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 and
+fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the
+soda in the hot water and add to the creamed mixture. Add half of the
+sifted dry ingredients mixing well. Fold in the chopped fruit and nuts
+and the remaining flour mixture. Stir until thoroughly blended. Drop
+teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in
+moderate 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 add
+cinnamon. Work in enough flour to make a soft dough. Form into small
+balls. Place several in a hot waffle iron, suitably spaced, press down
+top and bake. This is an old recipe which the “dutch” brought over from
+Germany.
+
+
+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 dry
+ingredients and combine. Mix well, roll out and cut in fancy shapes.
+Bake at 350 degrees for 10 minutes. When cool decorate with boiled
+icing.
+
+
+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 the
+sifted dry ingredients. Then add the chopped blanched almonds. Shape
+dough into long rolls. Roll in wax paper and store in cold place for 12
+hours. 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 the
+sugar and the eggs should be mixed in. Use flour enough to make very
+stiff. Roll thin, cut out in small squares, wet top with two eggs
+beaten, sprinkle with sugar, cinnamon and chopped almonds. Bake in
+moderate 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 in
+stiffly beaten egg whites. Add walnuts and bake in moderate oven, 375
+degrees.
+
+
+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 hot
+water and add to the creamed mixture. Sift flour, salt and spices twice
+and add half of it to mixture and mix thoroughly. Combine chopped
+raisins and nuts with the other half and add to the dough. Mix
+thoroughly and drop by teaspoonfuls onto greased baking sheets spaced a
+couple of inches apart. Bake in moderate oven (350-f) for 12 to 15
+minutes.
+
+
+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 the
+sugar and beaten eggs thoroughly. Combine with the flour mixture, add
+citron and the almonds. Roll out on floured board, ¼ inch thick. Place
+on a greased cookie sheet and bake in moderate oven (350-f) for 15
+minutes. Cut into squares or diamonds while still warm. Ice thinly with
+plain white or lemon frosting. This is an old recipe for an oldtime
+Christmas 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 waxed
+paper and chill for several hours. Knead dough slightly on floured
+board, form into a smooth ball. Roll to about ⅛ inch thick and cut to
+desired shapes. Place on ungreased cookie sheets and bake in moderate
+oven (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, mixing
+thoroughly. Let stand for 20 minutes. Drop teaspoonfuls on lightly
+buttered baking sheet. Bake in slow oven (300-f) for 25 or 30 minutes
+until 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 to
+make a soft dough, just so you can roll it. Cut into any shapes you
+wish. 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 and
+creamy. Add the eggs, beating one at a time, into the mixture. Sift the
+baking 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 sugar
+and 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 and
+chill. Roll out a fourth of the dough at a time, on floured board to a
+little more than ⅛ inch thick. Cut with gingerbread man cutters or
+other 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 grated
+rind. Sift flour and add salt, soda and spices. Sift again and add to
+egg and sugar mixture. Beat to form smooth, medium-soft dough. Chill in
+refrigerator for several hours. Roll out on floured board, into long
+finger-shaped sticks. Cut into small marble sized pieces and bake on
+greased 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 the
+flour gradually. Roll out as thin as possible on floured board. Cut into
+various shapes with cookie cutters. Bake on greased cookie sheets in
+moderate oven (350-f) for about 12 minutes. Decorate using a pastry tube
+and 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) for
+10 minutes. Reduce heat to moderately slow oven (325-f). When surface of
+pie filling turns light brown, test by inserting a silver knife. If it
+comes 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. Beat
+2 egg yolks. Add the juice and grated rind of 1 lemon. Then add flour
+and sugar continuing to beat. Stir in 1½ cups milk and lastly fold in
+2 egg whites beaten stiff, but not dry. Pour into unbaked pie shell.
+Bake in hot oven, 425 degrees for 15 minutes. Reduce heat to moderate
+350 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 pie
+crust with the cherries. Put on a top pie crust, vented and bake in a
+hot oven for 10 minutes. Reduce to moderate and bake for 20 minutes
+more.
+
+
+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 form
+small lumps or rivels. Stew the rivels into a prepared pastry shell and
+bake in a hot oven (400-f) for 30 minutes. Some spread 2 tblsps. of
+molasses 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 30
+minutes.
+
+
+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 the
+edges of both upper and lower crusts with butter, so they will not stick
+together. 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. Replace
+the crust and sift with powdered sugar.
+
+
+PASTRY HINT
+
+When making a fruit pie, put lower crust in the oven 5 minutes and bake
+while you are rolling out the top crust. Then put in filling and put on
+the 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 sifted
+dry ingredients a little at a time. Spread topping over mixture in the
+pie 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 the
+cinnamon and sprinkle over apples. Put into unbaked pastry shell. Blend
+the flour, the remaining sugar and the butter and work into small
+crumbs, with your fingers. Sprinkle the crumbs over the apples. Bake in
+hot oven (425-f) for 10 minutes then reduce to moderate (350-f) and bake
+for 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 the
+walnuts over the crusts and then mix in the filling. The eggs must be
+well beaten before adding the sugar gradually. Then fold in flour, corn
+syrup and 1½ cups of water. Bake in very hot oven for three minutes
+and 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, stirring
+occasionally. When the mixture is cool, empty into pie-dough lined pie
+plate. Cover pie with narrow strips of dough, criss-crossed and bake
+until 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. Add
+beaten egg yolks and mix thoroughly. Add milk gradually and stir smooth.
+Fold in beaten egg whites and pour into 9 inch, pastry lined pan. Bake
+in 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 and
+mix well. Add the milk gradually to the mixture and blend well. Pour
+into unbaked pie shell. Top with “lattice” made from ½ inch wide
+strips of crust. Bake at 350-f, 35 minutes.
+
+
+CURRANT _and_ RED RASPBERRY PIE
+
+Fill an unbaked pie shell with currants and red raspberries. Sugar
+generously. Add the top crust and bake for 30 minutes. This is unusual
+and 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 juice
+and more water if necessary. Boil until soft, then put through colander
+and add sugar and cinnamon. Pour into pastry lined shell, dot with
+butter, 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 a
+smooth paste. Pour this mixture over rhubarb. Cover with meringue made
+from the egg white. Bake in a hot oven (425-f) for 10 minutes, then
+reduce 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 stiff
+batter; then add the soda dissolved in boiling water. Put into a well
+greased mould, cover tightly and steam for 3 hours. Serve with a sauce
+made 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 (or
+peaches). Sprinkle with sugar and cinnamon mixed. Dot with lumps of
+butter. 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) bake
+in moderate oven (350-f) till crust is brown. Serve with milk, whipped
+cream 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 until
+soft; add sugar gradually, beating until light. Beat in the egg and
+flavoring. Add flour mixing alternately with the milk, beating smooth
+after each addition. Turn into a buttered square tin (8 × 8 × 2 inches).
+Bake in moderate oven (350-f) for about 40 minutes. Serve with
+butterscotch or orange sauce. It’s delicious covered with crushed
+berries 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. Fill
+with sweetened rhubarb. Cover and bake in moderately slow oven (325-f)
+for 30 minutes. Make a meringue by beating egg whites stiff and adding 4
+tblsp. sugar. Remove pudding from oven, cover with meringue and brown in
+oven.
+
+
+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. Sift
+the flour and baking powder and add alternately with the milk. Blend
+well, flour the cherries and stir in. Pour batter into a baking dish and
+bake in moderate oven (350-f) for 30 mins. Serve with plain or whipped
+cream.
+
+
+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. Cover
+with biscuit dough which has been rolled to about ½ inch thickness.
+Cut gashes in dough to allow steam to escape. Bake in moderate oven
+about 375 degrees for 30 minutes. Serve hot, cutting out squares of the
+biscuit to use as a base for the fruit mixture. Serve with cream
+flavored 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. Pare
+and core apples and place one in center of each square. Fill each with a
+portion of the seasonings, sugar, raisins and dot with butter. Bring
+corners of the dough to the top of the apples and seal by pricking with
+a 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 well
+after each addition. Pour into baking dish or custard cups. Bake in a
+slow oven (325-f) until mixture thickens and browns. Beat the egg
+whites, adding 2 tablespoons of sugar, until stiff, spread on top of
+custard 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 the
+peaches. Let this come to a boil. Make dumplings by mixing flour and
+baking 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 few
+seconds, remove skins and seeds. Cut into quarters. Wash the berries.
+Mix the fruit and sugar together and cook quickly, until fruits are
+clear 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. Put
+a 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, the
+orange juice and grated peel. Cook all together, stirring frequently to
+prevent scorching, for 30 minutes, or until clear. Put in sterile jelly
+glasses 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, juice
+of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring
+frequently. 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 is
+transparent (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 and
+cook slowly until mixture becomes rather thick. Pour into sterilized
+glasses 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 and
+oranges, fruit and rind in food chopper. Add the hot water and bring to
+a boil. Cook quickly until fruit is soft. Add sugar and raisins. Cook
+over moderate heat, stirring often, until thickened. Add chopped walnuts
+or 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 continue
+to 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 or
+squares. Dissolve the alum in the water and bring to a boil. Add the
+cantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugar
+and spices. Add the cantaloupe and simmer slowly until fruit is
+transparent (about 45 minutes). Place in hot sterilized jars and seal.
+
+
+RED BEET EGGS
+
+When making pickled beets, save some of the spicy pickling liquid and
+put into it a half-dozen, shelled, hard-boiled eggs. These take on a
+beautiful color and excellent flavor and are grand as appetizers served
+with crisp hearts of celery. They are also good sliced in sandwiches or
+salads.
+
+
+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 and
+cook until tender. Add the sugar, ginger, the lemon juice and grated
+rind. Simmer mixture until thick and pears are transparent. Pour into
+sterilized 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. Heat
+vinegar, water, sugar and spices to boiling point. Add beets and boil 5
+minutes. 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 cut
+grains from the cob. Chop the cabbage, onion and peppers into small
+pieces and add to corn. Mix vinegar, sugar, salt and spices and heat to
+boiling. Add the corn and vegetables and boil until tender, 20 to 30
+minutes, stirring frequently. Pour into sterile jars and seal. This
+makes 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, cover
+with boiling water and let stand for 5 minutes. Drain and cover again
+with boiling water, let stand for 10 minutes longer. Place in colander
+or cheesecloth bag let drain over night. In the morning add the vinegar,
+sugar and salt. Boil for 20 minutes. Place in hot sterilized jars and
+seal.
+
+
+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. Boil
+the water, vinegar, sugar and ⅛ tsp. salt. Pour over the beans and
+seal 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 small
+amount of salt over each. Let stand 4 hours. Press juice from each
+vegetable and combine. Mix the dry ingredients and rub into a paste by
+using a small amount of vinegar. Then add all the vinegar and heat to
+boiling. Put in the vegetables and cook slowly for 20 minutes. Pack in
+sterile jars and seal. Cover jars with boiling water and simmer for 15
+minutes. Makes 2½ quarts.
+
+
+
+
+INDEX
+
+
+SOUPS
+
+Dutch Country Bean Soup, 8
+Beef Soup with Dumplings, 9
+Chicken Corn Soup, 10
+Chicken Noodle Soup, 10
+Corn Chowder, 8
+Corn Soup with Rivels, 10
+Dumplings, 7
+Egg Noodles, 8
+Egg Balls for Soup, 9
+Meat Filling for Noodles, 9
+Spinach Filling for Noodles, 9
+Philadelphia Pepper Pot, 7
+Potato Soup, 10
+Salsify, Vegetable Oyster Soup, 9
+Split Pea Soup, 8
+Vegetable Soup, 8
+
+
+MEAT and MAIN DISHES
+
+Acorn Squash, stuffed, 15
+Beef with Onions, Pa. Dutch, 14
+Beef Pot Pie, 14
+Cabbage Rolls, 12
+Chicken and Oyster Pie, 18
+Chicken Baked in Cream, 14
+Chicken Fricassee, 13
+Chicken Pot Pie, 13
+Cabbage and Dried Beef, creamed, 11
+Duck and Kraut, 12
+Dutch Meat Rolls, 17
+Ham and Green Beans, 17
+Ham and Noodle Casserole, 13
+Hamburger Dinner, 14
+Hog Maw, 16
+Horseradish Sauce, for meat, 13
+Liver Noodles, 15
+Dutch Meat Loaf, 15
+Meat Pie, 15
+Mock Duck, 16
+Noodle Cheese Ring, 11
+Pork and Kraut, 16
+Potato Filling, 12
+Pork Pot Pie with Dumplings, 12
+Sauerbraten, 12
+Sausage Patties, 17
+Schnitz un Knepp, 17
+Schnitzel Meat, 13
+Scrapple, 18
+Souse, 16
+Spareribs and Sauerkraut with Dumplings, 16
+Peppers, Stuffed, 15
+Wiener Schnitzel, 14
+
+
+VEGETABLE DISHES
+
+Baked Lima Beans, 23
+Home Baked Beans, 23
+Schnitzel Beans, 20
+Beets, Sweet and Sour, 21
+Seven Minute Cabbage, 19
+Cabbage, Sweet and Sour, 23
+Red Cabbage (Rote Kraut), 22
+Celery, Sweet and Sour, 22
+Baked Corn, Lancaster County, 19
+Corn Fritters, 23
+Corn Pudding, 22
+Egg Plant, Fried, 21
+Parsnip Patties, 20
+Peas and New Potatoes, 22
+Dutch Potato Croquettes, 21
+Hashed Brown Potatoes, 23
+Scalloped Potatoes, 21
+Sweet Potatoes and Apples, Scalloped, 19
+Sweet Potato Croquettes, 20
+Scalloped Spinach, 22
+Fried Tomatoes, 20
+Scalloped Tomatoes, 21
+
+
+SALADS
+
+Bean Salad, 5
+Beet and Apple Salad, 4
+Cole Slaw, Pennsylvania, 6
+Cucumber Salad, 6
+Dandelion Salad, 5
+Deviled Eggs, 6
+Fruit Salad Dressing, 4
+Pepper Cabbage, 5
+Hot Potato Salad, 6
+Hot Slaw, 6
+Potato Salad Dressing, 5
+Dutch Salad Dressing, 4
+
+
+PANCAKES and FRITTERS
+
+Apple Ring Fritters, 24
+Sour Cherry Fritters, 24
+Corn Fritters, 24
+Corn Meal Griddle Cakes, 24
+Corn Meal Mush, Fried, 25
+German Egg Pancakes, 25
+Flannel Cakes, 25
+Peach Fritters, 25
+Potato Pancakes, 25
+
+
+SWEETS and ROLLS
+
+Butter Semmels, 30
+Coffee Cake, 31
+Crumb Cake, 31
+Dutch Sticky Buns, 31
+Little Coffee Cakes, 30
+Sweet Roll Dough, 31
+
+
+DOUGHNUTS
+
+Bacon Muffins, 27
+Blueberry Muffins, 26
+Bran Muffins, 27
+Crullers, 28
+Crumb or Sugar Pie, 29
+Fastnachts, 27
+Funnel Cakes, 29
+Johnny Cake, 27
+Potato Doughnuts, 26
+Quick Coffee Cake, 29
+Sally Lunn, 29
+Shoo-fly Pie, 28
+Tangle-Britches, 28
+
+
+COOKIES
+
+Almond Cookies, 35
+Almond Macaroons, 36
+Anise Cookies, 34
+Belsnickel Christmas Cookies, 37
+Christmas Butter Cookies, 36
+Cinnamon Waffles, 34
+Fruit and Nut Cookies, 34
+Ginger Cookies, 37
+Hickory Nut Kisses, 36
+Lebkuchen, 36
+Moravian Christmas Cookies, 35
+Moravian Dark Cookies, 37
+Pfeffernusse, 37
+Sand Tarts, 35
+Sugar Cakes, 36
+Walnut Kisses, 35
+Walnut Rocks, 35
+
+
+CAKES
+
+Apple Sauce Cake, 33
+Grandma's Molasses Cake, 33
+Nutcake, 33
+Scripture Cake, 32
+Spice Layer Cake, 32
+Sponge Cake, 32
+Walnut Gingerbread, 33
+
+
+PIES
+
+Apple Butter Pie, 41
+Apple Crumb Pie, 40
+Black Walnut Pie, 40
+Cottage Cheese Pie, 41
+Cream Raspberry Pie, 39
+Currant and Red Raspberry Pie, 41
+Funeral Pie, 40
+Lemon Custard Pie, 39
+Montgomery Pie, 40
+Pastry Hint, 40
+Pumpkin Pie, 38
+Rhubarb Pie, 41
+Rivel Crumb Pie, 39
+Schnitz Pie, 41
+Sour Cherry Pie, 39
+Sour Cream Raisin Pie, 39
+
+
+DESSERTS
+
+Apple Dumplings, 43
+Apple or Peach Strudel, 42
+Apple Pandowdy, 43
+Cherry Pudding, 43
+Cottage Pudding, 42
+Peach Dumplings, 43
+Pumpkin Custard, 43
+Rhubarb Pudding, 42
+Steamed Fruit Pudding, 42
+
+
+SWEETS and SOURS
+
+Apple Butter, 45
+Apple and Peach Conserve, 44
+Bread and Butter Pickles, 44
+Carrot Marmalade, 44
+Chow Chow, 46
+Corn Relish, 46
+Cranberry Conserve, 45
+Ginger Pears, 45
+Mixed Fruit Preserves, 44
+Pepper Relish, 46
+Pickled Beets, 46
+Pickled Green Beans, 46
+Raspberry Rhubarb Jam, 44
+Red Beet Eggs, 45
+Spiced Cantaloupe, 45
+Spiced Gooseberries, 45
+
+
+
+
+[Illustration]
+
+
+Distributed By
+Dutchcraft Company
+GETTYSBURG, 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.
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown
+
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+The Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Pennsylvania Dutch Cooking
+
+Author: Unknown
+
+Release Date: September 8, 2008 [EBook #26558]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK PENNSYLVANIA DUTCH COOKING ***
+
+
+
+
+Produced by Mark C. Orton, Barbara Tozier and the Online
+Distributed Proofreading Team at https://www.pgdp.net
+
+
+
+
+
+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
+
+
+
+
+[Illustration]
+
+PENNSYLVANIA Dutch COOKERY
+
+
+In 1683 the Plain Sects began to arrive in William Penn's Colony seeking
+a land of peace and plenty. They were a mixed people; Moravians from
+Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish,
+the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean
+years of clearing the land and developing their farms they established
+the peace and plenty they sought. These German-speaking people were
+originally called the Pennsylvania Deutsch but time and custom have
+caused them to be known to us as the Pennsylvania Dutch.
+
+The Pennsylvania Dutch are a hard working people and as they say, "Them
+that works hard, eats hearty." The blending of recipes from their many
+home lands and the ingredients available in their new land produced
+tasty dishes that have been handed down from mother to daughter for
+generations. Their cooking was truly a folk art requiring much intuitive
+knowledge, for recipes contained measurements such as "flour to
+stiffen," "butter the size of a walnut," and "large as an apple." Many
+of the recipes have been made more exact and standardized providing us
+with a regional cookery we can all enjoy.
+
+Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch
+housewife can apparently make soup out of anything. If she has only milk
+and flour she can still make rivel soup. However, most of their soups
+are sturdier dishes, hearty enough to serve as the major portion of the
+evening meal. One of the favorite summer soups in the Pennsylvania Dutch
+country is Chicken Corn Soup. Few Sunday School picnic suppers would be
+considered complete without gallons of this hearty soup.
+
+Many of the Pennsylvania Dutch foods are a part of their folklore. No
+Shrove Tuesday would be complete without raised doughnuts called
+"fastnachts." One of the many folk tales traces this custom back to the
+burnt offerings made by their old country ancestors to the goddess of
+spring. With the coming of Christianity the custom became associated
+with the Easter season and "fastnachts" are eaten on Shrove Tuesday to
+insure living to next Shrove Tuesday. Young dandelion greens are eaten
+on Maundy Thursday in order to remain well throughout the year.
+
+The Christmas season is one of the busiest times in the Pennsylvania
+Dutch kitchen. For weeks before Christmas the house is filled with the
+smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas
+cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not
+just a few of one kind but dozens and dozens of many kinds of cookies
+must be made. There must be plenty for the enjoyment of the family and
+many holiday visitors.
+
+Regardless of the time of the year or the time of the day there are
+pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for
+lunch. 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 we
+all 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 her
+cooking, baking six or eight at a time not one and two.
+
+The apple is an important Pennsylvania Dutch food. Dried apples form the
+basis for many typical dishes. Each fall barrels of apples are converted
+into cider. Apple butter is one of the Pennsylvania Dutch foods which
+has found national acceptance. The making of apple butter is an all-day
+affair and has the air of a holiday to it. Early in the morning the
+neighbors gather and begin to peel huge piles of apples that will be
+needed. Soon the great copper apple butter kettle is brought out and set
+up over a wood fire. Apple butter requires constant stirring to prevent
+burning. However, stirring can be light work for a boy and a girl when
+they're young and the day is bright and the world is full of promise. By
+dusk the apple butter is made, neighborhood news is brought up to date
+and hunger has been driven that much further away for the coming winter.
+
+Food is abundant and appetites are hearty in the Pennsylvania Dutch
+country. The traditional dishes are relatively simple and unlike most
+regional cookery the ingredients are readily available. Best of all, no
+matter 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
+
+  1/2 cup sugar
+  1-1/2 tblsp. flour
+  2 eggs
+  1/2 cup pineapple juice
+  1/2 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) Add
+the beaten eggs and cook for another minute. Let cool and fold in the
+whipped cream.
+
+
+BEET _and_ APPLE SALAD
+
+  2 cups apples, diced
+  2 cups cooked beets, diced
+  1/4 cup chopped nuts
+  2 hard boiled eggs
+  1/2 cup salad dressing
+  parsley
+
+Mix the apples, beets, and chopped eggs. Add salad dressing (see
+Grandma's salad dressing). Mix and garnish with chopped nuts and
+parsley.
+
+
+A GOOD PENNSYLVANIA DUTCH SALAD DRESSING
+
+  2 hard boiled eggs, mashed
+  a little grated onion
+  3 tablespoons salad oil
+  1 tablespoon vinegar
+  1/2 teaspoon salt
+  pinch of pepper
+
+Mix well together, then put on lettuce and turn and stir until it is
+well covered with the dressing. Good with any green salad.
+
+
+PEPPER CABBAGE
+
+  2 cups shredded cabbage
+  1 large green pepper
+  1/2 cup hot salad dressing
+  1 tsp. salt
+
+Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool
+place. Drain off all liquid. Make a hot dressing with:
+
+  1 tblsp. butter
+  1 tsp. flour
+  1/2 tsp. dry mustard
+  salt and pepper
+  yolk of 1 egg
+  1/2 cup vinegar
+
+Melt the butter and blend in the flour. Add vinegar and stir until
+mixture 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 for
+1 minute more. Pour this over the pepper cabbage and mix well.
+
+
+POTATO SALAD DRESSING
+
+  1 beaten egg
+  1/2 cup sugar
+  1 tbsp. flour
+  1/2 cup water
+  1/2 cup vinegar
+  2 tbsp. butter
+  1/2 tsp. salt
+  1/4 tsp. pepper
+
+Combine in the order given, stirring after each addition. Boil until
+thick. 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
+  2/3 cup boiled salad dressing
+  1-1/2 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 salad
+dressing. Chill and serve. Green string beans, cut in 1-inch pieces may
+be used for this salad.
+
+
+DANDELION SALAD
+
+  Young dandelion greens
+  4 thick slices bacon
+  1/2 cup cream
+  2 tblsp. butter
+  2 eggs
+  1 tsp. salt
+  1 tblsp. sugar
+  4 tblsp. vinegar
+  1/2 tsp. paprika
+  black pepper
+
+Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put
+into a salad bowl and set in warm place. Cut bacon in small cubes, fry
+quickly and pour over dandelions. Put butter and cream into a skillet
+and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar,
+then mix with the slightly warm cream mixture. Cook over high heat until
+dressing is quite thick. Pour, very hot, over the dandelions, stir well
+and serve.
+
+
+PENNSYLVANIA COLE SLAW
+
+  1 head young cabbage
+  1/2 cup cream
+  1 teaspoon salt
+  1/2 cup sugar
+  1/2 cup vinegar
+
+Beat cream, sugar, vinegar and salt together thoroughly until the
+dressing is like whipped cream. Discard outer leaves of cabbage. Shred
+the rest finely and combine with dressing just before it is ready to
+serve. Serves six. As variation: Add shredded green and red peppers.
+
+
+DEVILED EGGS
+
+  6 hard-boiled eggs
+  1/2 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 into
+the cup-shaped egg whites, round the tops and sprinkle with paprika. For
+a special treat, add 2 tblsp. finely chopped ham or a small can of
+deviled ham to the egg yolk mixture.
+
+
+HOT DUTCH POTATO SALAD
+
+  4 slices bacon
+  1/2 cup chopped onion
+  1/2 cup chopped green pepper
+  1/4 cup vinegar
+  1 teaspoon salt
+  3 hard boiled eggs
+  1/8 teaspoon pepper
+  1 teaspoon sugar
+  1 egg
+  1 qt. hot, cubed, cooked potatoes
+  1/4 cup grated raw carrot
+
+Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3
+minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly.
+Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and
+serve hot.
+
+
+HOT SLAW
+
+Shred cabbage finely. Boil in slightly salted water until tender. Drain.
+Serve hot thoroughly mixed with warm cooked salad dressing made as
+follows:
+
+  1/2 teaspoon mustard
+  1-1/2 teaspoons salt
+  1-1/2 teaspoons sugar
+  1-1/2 tablespoons flour
+  1/8 teaspoon pepper
+  1 beaten egg
+  1 cup milk
+  4 tablespoons vinegar
+  1-1/2 tablespoons butter
+
+Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix
+thoroughly. Add milk and vinegar. Cook over hot water, stirring
+frequently 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 of
+salt and let stand for a few minutes. Pat with towel or absorbent paper
+to take out all moisture possible. Place cucumbers and onions in serving
+dish, add the vinegar and mix. Pour on enough sour cream to half cover
+and dust with pepper. Chill.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration]
+
+Soups
+
+
+PHILADELPHIA PEPPER POT
+
+  1 lb. honeycomb tripe
+  1 veal knuckle
+  1-1/2 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 with
+plenty of cold water. Bring to a boil and simmer until tender. Simmer
+without boiling, that is the secret of making tripe tender. Drain and
+dice, 1/2 inch squares. In the meantime place the veal knuckle in
+another kettle adding 1-1/2 qts. of water and all ingredients except the
+potatoes. Simmer at least one hour, put in potatoes and simmer for
+another hour or until meat falls off the bone. Remove bone and take off
+all the meat. Cut it into small pieces and together with the tripe put
+it 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 mix
+well. When cooking in boiling salted water or meat broth, pour the
+batter from a shallow bowl, tilting it over the boiling kettle. With a
+sharp knife slice off pieces of the batter into the boiling liquid. Dip
+knife 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 30
+minutes. Finally add the milk, heat to the boiling point and serve with
+a little chopped parsley.
+
+
+EGG NOODLES
+
+  2 eggs
+  1/2 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 as
+possible, on a floured board. Cover with cloth and let stand until
+partly dry. Roll up the dough and cut into 1/4 inch strips. Spread out
+on paper to dry a little longer.
+
+
+DUTCH COUNTRY BEAN SOUP
+
+  1 lb. soup beans
+  1 ham bone
+  1/2 cup chopped onion
+  1 cup diced celery
+  1 can tomato sauce
+  1/2 cup diced potatoes
+  2 tsp. minced parsley
+  salt and pepper
+
+Soak beans in water overnight. Drain, add fresh water and cook slowly
+with the ham bone for 2 hours. Put in the onion, celery, potatoes,
+tomato sauce, parsley and the salt and pepper and simmer until
+vegetables are soft. Remove the ham bone, trim off any meat, cut it up
+and add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggs
+and 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 three
+hours or until mixture is thick. Remove ham bone, force peas through
+coarse sieve and season to taste. Dilute with milk. Serve with toasted
+croutons.
+
+
+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 a
+hearty, substantial soup, cut up the meat in small pieces and return to
+the broth. Add tomatoes, onions and celery. Also add other available
+vegetables, 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
+  1/2 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 cut
+into 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. Spoon
+mixture on the center of the noodle squares, fold in half and seal
+edges, like little pillows. Drop the filled squares into salted boiling
+water and cook 8 to 10 minutes. Lift carefully with draining spoon to a
+serving dish and top with the half cup of bread crumbs which have been
+browned in butter.
+
+
+EGG BALLS FOR SOUP
+
+Rub the yolks of three or four hard boiled eggs to a smooth paste and
+salt. To these add two raw ones lightly beaten. Add enough flour to hold
+the paste together. Make into balls with floured hands and set in cool
+place until just before your soup comes off. Put the balls carefully
+into the soup and boil one minute.
+
+
+SPINACH FILLING _for_ NOODLES
+
+  2 lbs. raw spinach, chopped
+  3 tblsp. butter
+  salt and pepper
+  1-1/2 cups bread crumbs
+  2 eggs
+
+Make a recipe of noodle dough (see above). Steam and brown the spinach
+in melted butter. Add the eggs, 1 cup of dry bread crumbs and the
+seasoning. Mix well, spoon mixture on noodle dough squares and proceed
+as above.
+
+
+SALSIFY _or_ VEGETABLE OYSTER SOUP
+
+  1-1/2 cups diced salsify
+  1-1/2 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 1
+tablespoon of vinegar added, until tender. Drain, add butter and rich
+milk, 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
+  1-1/2 cups flour
+  1 egg
+  1/2 cup milk
+  pepper
+
+Cook meat until tender and remove from the broth. Add water until you
+have 2 quarts of broth. Make dumplings by mixing beaten egg and milk
+into flour until about the consistency of pancake batter. Drop from
+teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4
+minutes.
+
+
+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 it
+slowly into the potato mixture. Add a little water to the beaten egg and
+stir into the soup. Let it cook for a few minutes and serve with a
+sprinkling of chopped parsley.
+
+
+CHICKEN CORN SOUP
+
+  1 stewing hen, about 4-lbs.
+  4 qts. water
+  1 onion, chopped
+  10 ears corn
+  1/2 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 until
+tender, add salt. Remove chicken, cut the meat into small (1-inch)
+pieces and return to broth, together with corn, which has been cut from
+the cob, celery and seasoning. Continue to simmer. Make rivels by
+combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix
+well with fork or fingers to form small crumbs. Drop these into the
+soup, 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
+  1-1/3 cups flour
+  1 egg
+  3 tblsp. butter
+  1-1/2 tsp. salt
+  parsley
+
+Cook corn in water for 10 minutes. Make a batter by mixing egg, flour
+and milk together. Pour this batter through a colander, letting it drop
+into the boiling corn. Add butter and salt. Cook slowly in a covered pan
+for 3 minutes. Garnish with chopped parsley. Soup should be eaten
+immediately after rivels are cooked.
+
+
+CHICKEN NOODLE SOUP
+
+  4 lb. chicken
+  2-1/2 qts. water
+  2-1/2 tsp. salt
+  3 cups cooked noodles
+
+Cut a young stewing chicken into serving pieces, bring to a boil and
+simmer for 2-1/2 hours, adding water as needed. Skim off the fat and
+add:
+
+  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. Cook
+for 20 minutes longer.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration]
+
+Main Dishes
+
+
+CREAMED CABBAGE _and_ DRIED BEEF
+
+  1/2 large head cabbage
+  1/4 lb. dried beef
+  1-1/2 cups white sauce
+  1/2 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 dried
+beef. 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
+  1/2 tsp. salt
+  1/2 tsp. paprika
+  1-1/2 cups milk
+  2 eggs, well beaten
+  Swiss cheese (1/4 to 1/2 lb.)
+
+Boil noodles in salted water until tender. Drain and place in
+well-greased ring mold. Melt the butter, add flour and blend smooth.
+Stir in milk and cook, stirring constantly until it thickens. Add
+seasoning and cheese cut in small pieces. Cook until cheese melts. To
+1/2 of the sauce add the well-beaten eggs and mix well. Pour this over
+the 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 hot
+cheese 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
+  1/2 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 the
+butter in a large skillet and saute the onion and celery. Stir in the
+bread crumbs to toast for a few minutes, stirring constantly. Add all
+the other ingredients, combine with the potatoes and mix thoroughly.
+
+
+DUTCH CABBAGE ROLLS
+
+  1 lb. ground beef
+  1/3 cup rice, uncooked
+  1 egg
+  1 onion, chopped fine
+  2 tblsp. shortening
+  Juice of 1 lemon
+  1 can tomato soup
+  1/2 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: saute
+onion in the butter until soft. Add tomato soup and equal amount of
+water to onion, also celery, parsley, lemon juice, sugar, salt and
+pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until
+tender. Put equal amounts of the meat mixture into cabbage leaves, roll
+tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce
+over 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 2
+quarts of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar.
+Cover and bake until duck is tender and golden brown. Serve with creamy
+mashed 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 1/2 hour. Then add the potatoes cut in
+half and the sausage cut in 1 inch pieces. Cook until potatoes are
+almost done. Drop well-beaten dumpling dough into the boiling meat
+mixture, cover and cook 10 minutes.
+
+
+SAUERBRATEN
+
+2 inch thick piece of chuck, pot roast or tender boiling beef. Place in
+dish or bowl and cover with solution of half vinegar and half water, put
+in two large onions sliced. Do this two or three days before the meat is
+wanted. On the day before it is to be cooked cut 3 or 4 slices of bacon
+into 1" pieces and chop fine 1 tablespoon of the onion which has been
+soaking in the vinegar. Cut holes in the meat 1 or 2 inches apart and
+stuff bits of the bacon and chopped onion into the holes. Put the meat
+back into the solution, add 1 tablespoon whole cloves and 1 teaspoon
+whole 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 making
+the gravy which will be almost black.
+
+
+HORSERADISH SAUCE
+
+For Boiled beef or Corned beef
+
+  2 tblsp. butter
+  2 tblsp. flour
+  1 cup milk
+  1/4 cup grated horseradish
+  1/4 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 and
+pepper and cook for 3 minutes more. Add the grated horseradish and dry
+mustard and blend well. Keep hot in double boiler. Serve on slices of
+boiled beef or corned beef.
+
+
+SCHNITZEL MEAT
+
+  1-1/2 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 bacon
+fat) and brown the meat in it. Remove meat from the pan, stir in the
+flour and blend. Add the tomato juice and stir well until mixture
+thickens. Add meat, carrots and onion. Cover closely and simmer for 45
+minutes.
+
+
+CHICKEN POT PIE
+
+  1 cup flour
+  1 egg
+  2 tsp. baking powder
+  1/2 egg shell of water
+  small teaspoon salt
+
+Mix the above ingredients, roll out and cut in two inch squares. Flour
+chicken and fry in butter. Put layers of chicken, potato slices, sliced
+onion and squares of pot-pie dough. Barely cover with boiling water and
+cook for two hours.
+
+
+HAM _and_ NOODLES IN CASSEROLE
+
+  1/2 lb. noodles
+  1-1/2 cups cooked ham, diced
+  2 eggs, beaten
+  1-1/2 cups milk
+
+Cook noodles in salted boiling water until soft. Pour into colander,
+drain and wash. Into a well greased casserole put alternate layers of
+noodles 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) for
+30 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 remaining
+ingredients and cook until tender, adding water so that there are 2 cups
+at end of cooking. Make gravy by adding 3 tablespoons of hot liquid to
+yolk of an egg. Stir thoroughly, then return to rest of liquid and cook
+five 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 until
+tender. Peel potatoes, cut in 1/4" slices and slice the onion. Into the
+hot broth drop layers of potatoes, onions, a sprinkling of parsley and
+dough squares alternately, ending with dough on top. Cover and boil for
+20 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 to
+make a stiff dough. Roll out thin (1/8") on floured board and cut into
+2" squares. Equally good with veal or pork.
+
+
+PENNSYLVANIA DUTCH BEEF WITH ONIONS
+
+  1-1/2 lbs. boiled beef
+  2 tablespoons butter
+  1 tablespoon vinegar
+  1 onion
+  2 tablespoons flour
+  1 pinch of pepper
+  1/2 cup meat stock
+  salt
+
+Mince the onion. Simmer in butter until soft. Add flour and simmer until
+brown. To this add vinegar, salt, pepper and meat stock and let come to
+a 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 1/2 inch thick and cut into serving portions.
+Season with salt and pepper. Dip pieces in bread crumbs, then into the
+beaten egg and again in the crumbs. Let stand in the refrigerator a
+while before cooking. Brown in hot fat on both sides, cover and simmer
+for 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 1/2 of it in a greased casserole. Add 1/2 of the
+sliced 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 a
+moderate oven (350-f) for 2 hours.
+
+
+CHICKEN BAKED _in_ CREAM
+
+  1 young chicken, cut up
+  1/2 cup flour
+  1-1/2 tsp. salt
+  1/8 tsp. pepper
+  3 tblsp. butter
+  1-1/2 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 the
+chicken in a casserole, pour the cream over it. Cover and bake in a
+moderate oven (350-f) for 2 hours. Serve with gravy made from the pan
+fryings left after frying the chicken.
+
+
+DUTCH MEAT LOAF
+
+  2-1/2 lbs. hamburg
+  2-1/2 cups bread crumbs
+  1 cup cheese (cubed small)
+  salt and pepper
+  1/2 green pepper, chopped
+  1 small onion, chopped
+  2 eggs
+  1 cup catsup
+
+Mix all ingredients, form into two loaves. Pour some catsup over top of
+loaves. Bake at 350 until done.
+
+
+LIVER NOODLES (Leberknoedel)
+
+  1 lb. calf's liver
+  1 onion
+  1 tablespoon butter
+  salt and pepper
+  2 eggs
+  1/2 cup flour
+  1/4 teaspoon cloves
+  1/4 teaspoon marjoram
+
+Simmer the liver in boiling water for 30 minutes. Then trim off any skin
+or ligaments and grind the liver fine. Season. Mince the onion, add the
+butter, beat the eggs and add them. Work into this paste the flour,
+using enough to make the paste quite stiff. Form into small balls and
+poach them in any meat soup for 15 minutes. Serve them swimming in the
+soup.
+
+
+STUFFED PEPPERS
+
+  1-1/2 lbs. ground beef and pork
+  6 green peppers
+  1 can tomato soup
+  3 tblsp. rice, uncooked
+  2 eggs, beaten
+  1/2 tsp. salt
+
+Mix the meat, rice, eggs and seasoning together. Cut tops off the
+peppers and soak in hot water for a couple of minutes. Scoop out seeds
+and fill with the meat mixture. Stand them in baking pan, pour the
+tomato soup over them and bake in slow oven (300-f) for 1 hour.
+
+
+MEAT PIE
+
+  1-1/2 cups leftover meat
+  3 tblsp. flour
+  1/4 cup drippings
+  1 cup milk
+  1 tblsp. grated onion
+  1/3 cup chopped pepper
+  salt
+  pepper
+
+Add flour to drippings and blend, add milk gradually and cook, stirring
+constantly until it thickens. Stir in the salt, onion and green pepper.
+Mix cut-up meat into the gravy and pour it into pastry lined baking
+dish. Top with crust and bake in hot oven (425-f) for 25 minutes.
+
+
+STUFFED ACORN SQUASH
+
+  3 acorn squash
+  1/3 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 of
+molasses in each half, sprinkle with salt and a pinch of powdered sage
+(if the sausage does not contain sage). Fill the cavity with sausage and
+top with bread crumbs. Place the squash halves in a baking pan, add
+about 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_ SAUERKRAUT
+with 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 roasting
+pan. Add the sauerkraut and a little liquid. Cover and bake in moderate
+oven (350-f) 1-1/2 hours. Make dumplings by combining flour, baking
+powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and
+bake for 20 minutes.
+
+
+SOUSE
+
+Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly. Place
+in stew pan with 1 chopped onion, 1/2 cup chopped celery and cover with
+cold water. Let it come to a boil, then reduce heat and simmer until
+meat 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, 3/4
+tsp. salt, black pepper and several thin slices of lemon. Chill
+overnight, remove surplus fat from the top. Turn out on a platter and
+serve 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 1
+hour. Add the sauerkraut making sure there is enough liquid in the pan
+to cover. Cook slowly for another hour. Season to taste. Serve with
+mashed or boiled potatoes.
+
+
+MOCK DUCK
+
+  1 thick round steak
+  2 cups bread crumbs
+  1 tblsp. onion minced
+  2 eggs
+  1/2 cup milk
+  1 tblsp. butter
+  1 tsp. salt
+  poultry seasoning
+
+To make dressing beat eggs, add milk and pour over bread crumbs. Add the
+onion, seasoning and work in the butter mixing thoroughly. Spread the
+dressing over the meat and roll up carefully. Fasten with skewers or tie
+with string. Place in a greased pan and bake in medium hot oven (375-f)
+for 1-1/2 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
+  2-1/2 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 and
+mix 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 to
+baking 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. of
+dried apples; soak in enough water to cover. When meat has boiled for
+the stated time, add dried apples and water in which they have been
+soaking and continue to boil for another hour. Prepare dumpling batter
+as follows:
+
+  2 cups flour
+  1 egg
+  4 teaspoons baking powder
+  3 tblsp. melted shortening
+  1/4 teaspoon pepper
+  1 tablespoon milk
+  1 teaspoon salt
+
+Sift together the dry ingredients and mix the dough with egg, which has
+been well beaten, the melted shortening and the milk. Drop batter by
+spoonfuls into the boiling liquor of the ham and apples. Cover tightly
+and 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 of
+hours (less if the ham is tenderized) keeping plenty of water on the
+ham. Clean and break-up the string beans, put them in with ham and cook
+for 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 this
+mixture, add 1 teaspoon salt, 1/8 teaspoon pepper, pinch each of sage
+and thyme. Add one egg beaten, mould into cakes and fry until brown.
+Wonderful with pancakes or waffles.
+
+
+DUTCH MEAT ROLLS (Boova Shenkel)
+
+  2-1/2 lbs. beef
+  10 potatoes
+  2 tablespoons butter
+  2 tablespoons minced parsley
+  1 chopped onion
+  1/2 teaspoon salt
+  1/2 cup milk
+  3 eggs
+  2-1/2 cups flour
+  2 teaspoons baking powder
+  1 tablespoon shortening
+  1 tablespoon butter
+
+After seasoning the meat with salt and pepper, stew the meat for two
+hours. Then make dough with flour, baking powder, salt and the
+shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to
+10 inches in diameter. Steam the potatoes, pared and sliced thin; add
+salt and pepper, 2 tablespoons of butter; the parsley and onions and
+then beat lightly the three eggs into the mixture. Put this mixture on
+the circles of dough after it has stood a little while. Fold half the
+circle 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 and
+cook for 30 minutes. Into a frying pan put a couple of tablespoons of
+fat skimmed from the stew before putting in the dough rolls, add to this
+1 tablespoon of butter. In this brown small cubes of hard bread and stir
+in a half cup of milk. Pour this milk sauce over the Meat rolls when
+serving.
+
+
+[Illustration: "Eat yourself full of what we got"]
+
+
+SCRAPPLE
+
+  1/2 lb. chopped raw meat (beef or pork)
+  1-1/4 teaspoons salt
+  1/8 teaspoon pepper
+  1 cup corn meal
+  1 medium onion chopped
+  1-1/4 qts. water
+
+Brown onion slowly in a little fat. Add meat, seasoning and water. Cook
+at 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. Serve
+with gravy or tomato sauce.
+
+
+PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE
+
+  1 stewing chicken
+  1 pt. oysters
+  1/4 lb. butter
+  salt and pepper
+  a little flour
+  pastry crust
+
+Stew chicken until tender, season with 1/4 lb. butter, salt and pepper.
+Line deep dish with pastry crust. Pour in the stewed chicken and cover
+loosely with a crust in the center of which a hole the size of a tea cup
+has been cut. Prepare separately 1 pt. oysters, heating the liquor with
+a little flour and water. Season with salt, pepper and 2 tablespoons of
+butter. When it comes to a boil, pour over oysters. 20 minutes before
+pie 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 hot
+milk and let stand about an hour. Then add 2 beaten eggs, 1 cup milk, 1
+tablespoon butter, 2 tablespoons sugar and salt to taste. Bake 1/2 hour
+in 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 seven
+minutes. Thicken with the flour, mixed with a little cold water.
+
+
+SCALLOPED SWEET POTATOES _and_ APPLES
+
+  6 medium-sized sweet potatoes
+  1/2 cup brown sugar
+  1-1/2 cups sliced apples
+  4 tblsp. butter
+  1/2 tsp. salt
+  1 tsp. mace
+
+Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter
+baking dish and put a layer of sweet potatoes in bottom, then a layer of
+apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat
+until dish is filled, having the top layer of apples. Bake in moderate
+oven (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 for
+a half hour. Then roll in bread crumbs, dip in the egg white, slightly
+beaten, and in the crumbs again. Bake in a shallow, greased baking dish
+for 20 minutes, in hot oven (400-f). For a modern variation of this old
+recipe, place a marshmallow in the center of each with the potato
+mixture coating it completely.
+
+
+SCHNITZEL BEANS
+
+  4 slices bacon
+  1 qt. string beans
+  3 medium onions, sliced
+  2 cups tomatoes, chopped
+  1 tsp. salt
+  1/4 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 with
+the bacon and onions. Add the tomatoes, seasoning and boiling water.
+Cover and cook very slowly until beans are tender. Add water if
+necessary, 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
+  1/2 cup milk
+  salt and pepper
+
+Cut large, solid, ripe tomatoes in 1/2 inch slices. Dredge thickly with
+flour. Fry quickly in 2 tablespoons of hot drippings or butter, browning
+well on both sides. Remove to serving platter, sprinkle with salt,
+pepper and brown sugar. Keep warm. Add 1 tablespoon of butter to the pan
+fryings 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
+  1/2 cup bread crumbs, dry
+  1 teaspoon sugar
+  1/2 teaspoon salt
+  little pepper
+  milk
+
+Boil parsnips in salted water. When soft, peel and remove the core then
+mash. Add shortening, bread crumbs, salt, pepper, sugar and 1 egg and
+the white of the other, beaten. Mix well and form into cakes. Beat the
+remaining 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
+  3/4 cup grated cheese
+
+Melt butter in double boiler or sauce pan. Add flour, seasoning and stir
+smooth. Slowly add the hot milk stirring constantly. When it thickens
+melt the grated cheese in the sauce. Into a buttered baking dish or
+casserole 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 1/2 inch thick. Soak slices in salt
+water for about an hour. Drain and wipe dry. Dip slices in beaten egg
+and 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
+  1/4 cup vinegar
+  2 tsp. butter
+  1 tblsp. corn starch
+
+Cut off beet tops leaving 2 inches of the stems. Clean well, place in
+pot and cover with boiling water. Cook until tender, slip off the outer
+skins and dice. Strain and save 1 cup of the water in which beets were
+cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn
+starch and cook to the consistency of cream. Add the diced beets, salt
+and pepper and heat.
+
+
+SCALLOPED TOMATOES
+
+  3 cups tomatoes canned or fresh
+  1 medium cucumber pared and sliced
+  salt
+  1 small onion, sliced
+  1/2 cup bread crumbs, buttered
+  1/2 cup grated cheese
+  pepper
+
+Into a greased baking dish or casserole place a layer of tomatoes, add
+half the cucumber and onion slices and half of the crumbs. Repeat with
+more tomatoes and remaining cucumbers, onions and crumbs. Top with
+tomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40
+minutes.
+
+
+DUTCH POTATO CROQUETTES
+
+  1-1/2 cups cold mashed potatoes
+  1 tablespoon butter
+  1 teaspoon minced parsley
+  2 tablespoons cream
+  corn meal
+  1/4 teaspoon salt
+  1/2 teaspoon minced onion
+  dash of pepper
+  1 egg
+
+Mix up a paste with the potatoes and butter, add the parsley, salt and
+pepper, cream, onion and egg. Mold into croquettes, dip into the egg
+white, 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) 2-1/2 lb. head of red cabbage. Mix 1/4 cup vinegar with
+    1/4 cup water and 2 tablespoons sugar.
+
+Then place cabbage in onion and grease. Pour mixture of vinegar and
+sugar 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 10
+servings.
+
+
+SCALLOPED SPINACH
+
+  2 lbs. spinach
+  2 cups milk
+  4 tblsp. butter
+  salt
+  2 eggs, beaten
+  2 cups bread crumbs
+  1/2 cup chopped bacon
+  pepper
+
+Wash spinach thoroughly. Drain and cook with a little water in covered
+pot, over moderate heat for 8 to 10 minutes. Drain and chop the spinach.
+Add milk, the beaten eggs, 1-1/2 cups of the bread crumbs, melted
+butter, salt and pepper then mix well. Sprinkle the remaining 1/2 cup
+bread 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
+  1-1/2 tsp. salt
+  1-1/2 cups milk
+  1-1/2 tsp. flour
+  2 tblsp. butter
+
+Cook potatoes and peas in separate pans, in salted water until soft and
+almost free of water. Mix the peas and potatoes and add the milk. Bring
+to the boiling point then add the butter and flour which have been
+blended 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 slow
+oven 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
+  1/4 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 a
+boil and when it thickens add the sour cream. Pour this over the celery,
+heat and serve.
+
+
+HOME BAKED BEANS
+
+  2 cups navy beans
+  1-1/2 tsp. salt
+  1 small onion, minced
+  4 tblsp. molasses
+  1 tsp. dry mustard
+  4 tblsp. catsup
+  1/4 lb. salt pork
+  or 4 slices bacon
+
+Soak beans over night in cold water. Drain, add 1-1/2 qts. of fresh
+water, the Onion and cook slowly until skins burst. Drain save the
+liquid. Mix molasses, seasoning and catsup with 1 cup of the liquid. Put
+half the salt pork or bacon in bottom of bean pot or baking dish, add
+the beans and top with remainder of pork or bacon. Pour molasses mixture
+over beans, add more liquid to cover. Bake covered for 5 hours in slow
+oven (300-f). Uncover for the last 30 minutes. Add water if necessary,
+while cooking.
+
+
+CABBAGE, SWEET _and_ SOUR
+
+  cabbage
+  1 egg
+  1/4 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. Heat
+five minutes and serve at once.
+
+
+CORN FRITTERS
+
+1 cup ground dried corn, add 1-1/4 cups milk (or part water); let stand
+1/2 hour or longer, add 1/2 teaspoon salt, 1/2 teaspoon sugar, 1
+teaspoon baking powder, 1/2 cup flour, 1 egg, well beaten, and fry to a
+golden brown.
+
+
+HASHED BROWN POTATOES
+
+  6 medium, cold boiled potatoes
+  shortening
+  3 raw green peppers
+  1/4 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 with
+potatoes. Put about 1 tablespoon of melted shortening in pan and when
+hot, add potatoes and cook slowly. When partly brown, fold into omelet
+shape 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 water
+and boil until tender. Pour beans in buttered casserole. Add minced
+pepper, onion, tomatoes and seasoning and mix. Put bacon or salt pork on
+top 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
+  1-1/2 teaspoons baking powder
+  2 tablespoons sugar
+  1/2 teaspoon salt
+  3/4 cup milk
+  1 egg
+  4 large apples
+
+Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples
+and slice in rings about 1/4 inch thick. Dip rings in batter and drop
+into skillet containing 1/2 inch of hot melted shortening. Fry until
+golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon
+together and sprinkle over fritters. Makes 16 to 20.
+
+
+SOUR CHERRY FRITTERS
+
+  1 cup flour, sifted
+  1 tsp. baking powder
+  1/2 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 the
+beaten egg yolks with water and mix until smooth. Fold in the
+stiffly-beaten egg whites and add the cherries. Drop by spoonfuls into
+hot fat (360-f) and cook 2 to 5 minutes or until browned. Drain on
+absorbent paper and serve with powdered sugar or fruit sauce. Other
+fruits or berries may be used.
+
+
+CORN MEAL GRIDDLE CAKES
+
+  2 cups corn meal
+  1/2 cup flour
+  1 tsp. baking powder
+  1 tsp. soda
+  2 eggs
+  2 cups buttermilk
+  2 tblsp. butter
+  1-1/2 tsp. salt
+
+Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat
+eggs well, add the buttermilk and combine with the dry ingredients. Beat
+until smooth and add melted butter. Bake on hot griddle. The "dutch"
+housewife rubbed the griddle with the flat part of a raw turnip cut in
+half, to prevent sticking. Some used a little cloth bag filled with
+salt. 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 little
+pepper. Add the corn and fold in the stiffly beaten egg whites. Drop
+small 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 egg
+yolks and add the milk. Pour milk mixture slowly into the dry
+ingredients and beat to a smooth batter. Add the melted butter then fold
+in the stiffly beaten egg whites. Bake on hot griddle. Makes about 12
+cakes.
+
+
+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 salted
+boiling water. Cook over slow fire, stirring often, for 45 minutes.
+(Most of the corn meal sold today has been processed to cook much
+faster, so follow the directions.) Pour the hot corn meal into a greased
+loaf pan or glass baking dish. Let stand, uncovered, until cold and
+firm. Cut into slices, dip in flour and fry in hot fat until browned.
+Serve with syrup. Wonderful with sausage.
+
+
+PEACH FRITTERS
+
+  1/2 cup sugar
+  2 eggs, well beaten
+  1/3 cup butter
+  2 cups flour
+  3 tsp. baking powder
+  1/2 tsp. salt
+  1 cup milk
+  1/2 tsp. lemon juice
+  1/2 tsp. vanilla
+  1-1/2 cups chopped peaches, fresh or canned
+  whipped cream
+
+Cream the butter and sugar, add the eggs and beat thoroughly. Sift dry
+ingredients together and add the milk slowly. Fold in peaches, lemon
+juice 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
+  1/2 cup milk
+  1 cup flour, sifted
+
+Put the yolks of 5 eggs in a bowl and beat until very light. Add the
+milk and flour gradually and mix into a smooth batter which is not too
+thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a
+hot greased griddle. Serve hot sprinkled with sugar or spread with
+currant or other tart jelly or jam.
+
+
+POTATO PANCAKES
+
+  2 eggs, separated
+  1 cup mashed potatoes
+  1/2 cup flour
+  1 cup milk
+  2 tsp. baking powder
+
+Add egg yolks to the mashed potatoes and mix well. Add the flour and
+baking powder alternately with the milk until smooth. Fold in the
+stiffly beaten egg whites and drop spoonfuls on hot greased griddle or
+skillet. Finely chopped onion is sometimes sprinkled on the batter on
+griddle before turning. Serve hot with meat.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration: THE FASTNACHTS SOON IS DONE CHONNY!
+
+Fastnacht Day]
+
+Doughnuts
+
+
+POTATO DOUGHNUTS
+
+  3/4 cup sugar
+  2 eggs
+  1 cup mashed potatoes
+  1/2 cup sweet milk
+  2-1/2 cups flour
+  1-1/2 tblsp. shortening
+  1/2 tsp. salt
+  1/8 tsp. nutmeg
+  1 tblsp. baking powder
+
+Beat mashed potatoes, add melted shortening, beaten eggs and milk. Sift
+dry ingredients together and add to the liquid. Dough should be soft yet
+firm enough to roll. Separate dough into 2 parts and roll each out to
+thickness of 3/4 inch. Cut with doughnut cutter and cook in deep fat
+(365-f) fry to golden brown. Drain on absorbent paper. Dust with
+powdered sugar or sugar and cinnamon mixture.
+
+
+BLUEBERRY MUFFINS
+
+  1/3 cup butter
+  3/4 cup sugar
+  1 egg beaten lightly
+  1 cup milk
+  2 level cups flour
+  4 level teaspoons baking powder
+  1/2 teaspoon salt
+  1 cup blueberries
+
+Cream butter and sugar. Add fruit and egg, then milk and flour sifted
+with baking powder and salt. Bake in muffin tins.
+
+
+JOHNNY CAKE
+
+  1-1/2 cups yellow corn meal
+  3/4 cup flour, sifted
+  1-1/2 tsp. baking powder
+  3/4 tsp. baking soda
+  1 tsp. salt
+  2 tblsp. sugar
+  2 eggs, beaten
+  1-1/4 cups sour milk or buttermilk
+  1/4 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
+  3-1/2 tsp. baking powder
+  1/2 tsp. salt
+  2 tblsp. brown sugar
+  1 cup bran
+  1 egg, beaten
+  2/3 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 dry
+ingredients and mix quickly. Turn into greased muffin pans and bake in
+hot oven (425-f) 25 minutes. Raisins or chopped dried prunes may be
+added.
+
+
+BACON MUFFINS
+
+  2 cups flour
+  1 tablespoon sugar
+  3 tablespoons melted shortening
+  1 cup milk
+  3 teaspoons baking powder
+  1/2 teaspoon salt
+  1 egg
+  1/2 cup bits crisp bacon
+
+Sift flour, add sugar, salt and baking powder and sift again, add beaten
+egg and milk. Add melted shortening beating in quickly. Add bits of
+crisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve
+with 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 with
+flour to a thick batter. Cover, let rise in warm place overnight until
+doubled.
+
+For the Dough:
+
+  1/2 cup shortening
+  3/8 cup sugar
+  1-1/2 teaspoons salt
+  2 eggs
+  1/2 teaspoon ground nutmeg
+  5 cups or more of flour
+
+In the morning cream together the shortening, sugar and salt. Add this
+to the risen sponge, with the beaten eggs and spice. Stir in as much
+flour as mixture will take up readily, making a rather soft dough. Mix
+well. Let rise until doubled in bulk. If desired, stir down and let rise
+again until nearly doubled. Turn onto floured board, pat or roll until
+1/3 inch thick and cut with doughnut cutter. Cover to prevent drying and
+let rise until doubled. Fry in deep hot fat about 375 degrees. If no
+thermometer 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
+  1/2 cup cream, sweet or sour
+  1/2 cup milk
+  1 tsp. baking soda
+  1 tsp. salt
+  1/4 cup sugar
+  3-1/2 to 4 cups flour
+
+Beat the eggs, add cream and milk. Sift dry ingredients and combine with
+liquid, using just enough flour to make dough that can be rolled, but
+still remain soft. Mix well and let stand for 2 hours. Turn out on
+floured board and roll to 1/4 in. thick. Cut into strips 6" � 1". Fry in
+deep fat (360-f) until brown on both sides. Drain on absorbent paper and
+dust with powdered sugar, if you wish.
+
+
+TANGLE BRITCHES
+
+An old York County Recipe
+
+  1/2 lb. butter
+  1 cup sugar
+  6 eggs, beaten
+  1/2 tsp. cinnamon
+  about 5 cups flour
+
+Cream together the butter and sugar. Add the eggs beating well. Sift in
+the cinnamon and enough flour to make a stiff dough. Roll out the dough
+very thin on a floured board to about 1/8 inch thick. Cut into
+rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the
+dough 1/2 inch apart and 4-1/2 inches long, so that the rectangle
+remains in one piece. Fry in hot deep fat (360-f) for 2 minutes or until
+they bob up to the top of the hot grease. When dropping them into the
+fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the
+2nd, 4th and 6th sag downward so that in frying they get all fahuudelt
+(tangled) or as the dutch say, all through each other. Dust with
+powdered sugar or dribble molasses over them and eat hot.
+
+
+SHOO-FLY PIE
+
+For the crumb part:
+
+  1/4 cup shortening
+  1-1/2 cups flour
+  1 cup brown sugar
+
+Work the above ingredients together.
+
+For the liquid part:
+
+  3/4 teaspoon baking soda
+  1/8 teaspoon nutmeg
+  a little ginger, cinnamon and cloves
+  1/4 teaspoon salt
+  3/4 cup molasses
+  3/4 cup hot water
+
+Mix well together and add hot water. Into an unbaked pie shell, combine
+the 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
+  1-1/2 tblsp. shortening
+  1 tsp. soda
+  1/2 cup buttermilk or sour cream
+  salt
+  1 9-inch, unbaked pastry shell
+
+Combine sugar, flour and soda. Cut in the shortening and blend well. Add
+the liquid and rub into coarse crumbs. Put crumbs loosely into the
+unbaked pie shell. Bake in moderate oven (375-f) for 40 minutes. This is
+a breakfast treat especially good for dunking in coffee.
+
+
+FUNNEL CAKES (Drechter Kuche)
+
+  3 eggs
+  2 cups milk
+  1/4 cup sugar
+  3 to 4 cups flour
+  1/2 tsp. salt
+  2 tsps. baking powder
+
+Beat eggs and add sugar and milk. Sift half the flour, salt and baking
+powder together and add to milk and egg mixture. Beat the batter smooth
+and add only as much more flour as needed. Batter should be thin enough
+to run thru a funnel. Drop from funnel into deep, hot fat (375-f).
+Spirals and endless intricate shapes can be made by swirling and
+criss-crossing while controlling the funnel spout with a finger. Serve
+hot with molasses, tart jelly, jam or sprinkle with powdered sugar.
+
+
+SALLY LUNN
+
+  2 cups flour, sifted
+  3 tsp. baking powder
+  1/2 tsp. salt
+  3 tblsp. sugar
+  2 eggs, separated
+  1/2 cup milk
+  1/2 cup shortening, melted
+
+Sift flour, baking powder, salt and sugar. Combine the beaten egg yolks
+and milk and add to the flour mixture, stirring only until mixed. Add
+shortening, fold in the stiffly beaten egg whites. Turn into greased 9
+inch square pan and bake in moderate oven (350-f) about 30 minutes. Cut
+into 3 inch squares.
+
+
+QUICK COFFEE CAKE
+
+  2-1/4 cups flour, sifted
+  1 cup milk
+  3-1/2 tsp. baking powder
+  1 tsp. salt
+  1/3 cup shortening
+  1/3 cup sugar
+  1 egg
+
+Sift together flour, baking powder and salt. Cream shortening and sugar
+beating until fluffy. Add egg, beat well and then the milk. Add the
+flour mixture, stirring just enough to moisten. Turn into greased 8 inch
+square baking pan. Top with:
+
+  1/4 cup butter
+  1/4 cup sugar
+  1 cup dry bread crumbs
+  1 tsp. cinnamon
+
+Cream butter and sugar, well. Add bread crumbs and cinnamon. Blend well
+and sprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50
+minutes. Serve hot.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration: "UNDER THE COW HANKS MILK."]
+
+Sweets and Rolls
+
+
+LITTLE COFFEE CAKES
+
+(Kleina Kaffee Kuchen)
+
+  1/2 cup shortening, half butter
+  3 cups flour, sifted
+  2 whole eggs and
+  2 egg yolks
+  3 tblsp. sugar
+  1/4 cup cream
+  1/4 cup milk
+  1 yeast cake
+
+Dissolve yeast cake in 1/4 cup of warm milk, add 2 tablespoons of flour
+and stand in warm place to rise. Cream butter and sugar, add salt and
+the 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 a
+little flour over them. Fill pans about 2/3 full with the batter. Set in
+a 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
+  3/4 cup shortening, 1/2 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 of
+lukewarm 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 flour
+to make as stiff a dough as can be stirred well with a mixing spoon.
+Roll out dough to 1/2 inch thickness on a floured board. Cut into
+squares 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 of
+butter on top of each. Put on greased baking sheets about 2 inches apart
+and 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 butter
+and dust with powdered sugar or sugar and cinnamon mixed.
+
+
+SWEET ROLL DOUGH
+
+  2 cakes yeast
+  2 cups lukewarm milk
+  1/2 cup lukewarm water
+  2/3 cup butter
+  3/4 cup sugar
+  1-1/2 teaspoons salt
+  2 eggs
+  1/2 lemon grated ring and juice
+  1/4 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 and
+spice. Add lukewarm milk to yeast and mix with half the flour. Work in
+butter 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 about
+80 degrees. As soon as dough is fully doubled in bulk, knead down and
+let rise again for an hour. Makes three dozen.
+
+
+CRUMB CAKE
+
+  1/2 cup sugar
+  1/2 teaspoon cinnamon
+  1/4 cup chopped nuts
+  3/4 cup flour
+  3 tablespoons melted butter
+
+Combine the dry ingredients. Work in melted butter until crumbs are
+formed. Add nuts. Sprinkle over top of coffee cake dough and bake.
+
+
+DUTCH STICKY BUNS
+
+Roll 1/3 of the sweet dough into an oblong sheet, 1/4 inch thick. Brush
+with butter and sprinkle with brown sugar and cinnamon. Roll up and cut
+off 1 inch slices. Place cut side down in greased pan. Brush tops with
+butter. Let rise until double. Sprinkle with brown sugar and cinnamon
+and chopped pecans or pour corn syrup in the bottom of the pan. Bake 20
+mins. at 375.
+
+
+COFFEE CAKE (Kaffee Kuchen)
+
+For the Sponge:
+
+  1/2 cake yeast
+  1/4 cup lukewarm water
+  1 cup milk
+  1/2 teaspoon salt
+  2 cups sifted flour
+
+At night crumble and soak yeast 20 minutes in lukewarm water. Scald
+milk, add salt and let cool. Add yeast to lukewarm milk and mix enough
+flour to make a thick batter. Beat smooth. Cover and let rise in
+moderately warm place (78 degrees) over night or until light.
+
+For the Dough:
+
+  1/2 cup milk
+  1/2 cup butter
+  3/4 cup sugar
+  1 teaspoon salt
+  2 eggs
+  4 cups flour
+
+In morning scald and cool milk. Cream butter, sugar and salt. Add beaten
+eggs. Mix sponge with lukewarm milk, then add butter mixture and enough
+flour to make soft dough. Beat hard or knead by hand. Let dough rise
+until doubled. When light turn on floured board and roll out gently
+until 1/2 inch thick. Place in buttered pans. Brush top with melted
+butter. Let rise until double. Sprinkle with sugar or cinnamon and bake
+in hot oven for 20 minutes.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+Cakes
+
+
+SPONGE CAKE
+
+  3 eggs
+  1 cup sugar
+  1 cup flour
+  1/2 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 and
+baking powder and sift again. Combine dry ingredients with the egg
+mixture, a little at a time folding in gently. When well blended pour
+into 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
+
+  1/2 cup butter
+  Judges, 5:25
+  2 cups flour
+  I-Kings, 4:22
+  1/2 tsp. salt
+  Leviticus, 2:13
+  1 cup figs
+  I-Samuel, 30:12
+  1-1/2 cups sugar
+  Jeremiah, 6:20
+  2 tsp. baking powder
+  Luke, 13:21
+  1/2 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
+  1/2 cup almonds
+  Genesis, 43:11
+
+Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in
+baking powder and flour, then add the water and honey. Put fruit and
+nuts thru food chopper and flour well. Follow Solomon's advice for
+making good boys--1st clause of Proverbs, 23:14. Fold in stiffly beaten
+egg whites. Bake for 1 hour in 375-f oven.
+
+
+SPICE LAYER CAKE
+
+  2 cups light brown sugar
+  1/2 cup shortening
+  2 eggs
+  3/4 cup milk
+  3 tsp. baking powder
+  1 cup chopped raisins
+  2-1/4 cups flour
+  1 tsp. cinnamon
+  1/2 tsp. cloves
+  1/2 tsp. nutmeg
+  1/2 tsp. salt
+
+Cream sugar and shortening and beat until fluffy. Add the eggs and beat
+until light. Sift the flour, add salt, spices, baking powder, then sift
+again. Add the dry ingredients to the egg mixture alternately with the
+milk. Beat thoroughly and add the floured raisins. Pour into 2 greased
+layer cake pans. Bake in moderate oven (350-f) for 25 or 30 minutes. For
+the icing use:
+
+  2 cups sugar
+  3/4 cup milk
+  2 tblsp. butter
+
+Cream together and boil until it forms a soft ball when dropped in
+water. Add vanilla and beat until cold. Spread between layers, over top
+and 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 dry
+ingredients and add alternately with 1-1/2 cups of sour milk. Mix the
+soda in the remaining milk and add with remainder of flour. Floured
+currants and raisins are added last. Bake in a loaf pan in a slow oven
+about one hour.
+
+
+WALNUT GINGERBREAD
+
+  1 cup light brown sugar
+  1/2 cup shortening
+  1/2 cup black molasses
+  1 cup boiling water
+  3-1/2 cups flour
+  2 tsp. baking soda
+  1/2 tsp. ginger
+  1/2 tsp. cinnamon
+  1/2 tsp. cloves
+  2 eggs
+  3/4 cup chopped black walnuts
+
+Cream the sugar and shortening in a bowl. Add the molasses and pour the
+cup of boiling water over it. Mix well. Combine the flour, soda and
+spices, sift and add to the molasses mixture, beating well. Add the eggs
+one at a time and blend thoroughly. Next add the chopped nut meats. Pour
+into a well greased loaf pan and bake in moderate oven (350-f) for 40
+minutes.
+
+
+APPLE SAUCE CAKE
+
+  1 cup light brown sugar
+  1/4 cup butter
+  1 cup apple sauce
+  1 tsp. soda
+  2 cups flour
+  1 tsp. cinnamon
+  1/2 tsp. cloves, ground
+  a little nutmeg
+  1 cup raisins
+  pinch of salt
+
+Cream together butter, sugar and spices. Add apple sauce, flour and soda
+dissolved in a little warm water. Add the raisins (or currants). Beat
+thoroughly and pour into a loaf tin. Bake in moderate oven (350-f) for
+approximately 50 minutes.
+
+ICING
+
+1 cup pulverized sugar, piece of butter size of a walnut. Moisten with a
+little water and spread over cake.
+
+
+NUT CAKE
+
+  1-1/2 cups sugar
+  1/2 cup butter
+  3 eggs, separated
+  2-1/2 cups flour
+  1 cup nut meats, chopped
+  2 tsp. baking powder
+  3/4 cup milk
+  a little salt
+
+Rub butter and sugar to a light, white cream. Add egg yolks and beat
+until smooth. Sift flour, salt and baking powder and add, together with
+milk, a little at a time, beating well. Fold in chopped nuts and stiffly
+beaten egg whites. Pour into 2 nine inch cake pans or 1 loaf pan. Bake
+in medium oven (350-f) for 30 minutes for layer cake or 1 hour for loaf
+cake. 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 combine
+with egg yolks. Gradually add the powdered sugar and mix lightly. Sift
+flour and add to the egg mixture together with the anise seed. Drop from
+teaspoon on greased cookie sheet, spacing about 1 inch apart. Chill in
+refrigerator over night. Bake in slow oven (300-f) for about 12 minutes.
+
+
+FRUIT _and_ NUT COOKIES
+
+  1 cup shortening
+  1-1/2 cups sugar
+  3 eggs
+  3-1/2 cups flour
+  1 tsp. salt
+  1 tsp. cinnamon
+  1 tsp. soda
+  1-1/2 tblsp. hot water
+  1/2 cup raisins, chopped
+  1/2 cup currants, chopped
+  1 cup nuts, chopped
+
+Cream shortening and sugar, add the eggs and beat until light and
+fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the
+soda in the hot water and add to the creamed mixture. Add half of the
+sifted dry ingredients mixing well. Fold in the chopped fruit and nuts
+and the remaining flour mixture. Stir until thoroughly blended. Drop
+teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in
+moderate oven (350-f) for 15 minutes.
+
+
+CINNAMON WAFFLES (Zimmet waffles)
+
+  1/2 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 add
+cinnamon. Work in enough flour to make a soft dough. Form into small
+balls. Place several in a hot waffle iron, suitably spaced, press down
+top and bake. This is an old recipe which the "dutch" brought over from
+Germany.
+
+
+MORAVIAN CHRISTMAS COOKIES
+
+  1/2 cup shortening
+  1 cup brown sugar
+  1 cup molasses
+  1 egg
+  4 cups flour
+  1 teaspoon cinnamon
+  1 teaspoon cloves
+  1/2 teaspoon nutmeg
+  1 teaspoon soda
+
+Blend shortening, sugar and molasses. Add beaten egg. Sift dry
+ingredients and combine. Mix well, roll out and cut in fancy shapes.
+Bake at 350 degrees for 10 minutes. When cool decorate with boiled
+icing.
+
+
+DUTCH ALMOND COOKIES
+
+  1 cup shortening
+  1/2 cup white sugar
+  1 cup brown sugar
+  2 eggs
+  1/2 teaspoon vanilla
+  3 cups flour
+  1/4 teaspoon cinnamon
+  1/4 teaspoon nutmeg
+  1/4 teaspoon soda
+  1/4 teaspoon salt
+  1/2 cup ground blanched almonds
+
+Cream shortening with white and brown sugar. Add 2 eggs and work in the
+sifted dry ingredients. Then add the chopped blanched almonds. Shape
+dough into long rolls. Roll in wax paper and store in cold place for 12
+hours. 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 the
+sugar and the eggs should be mixed in. Use flour enough to make very
+stiff. Roll thin, cut out in small squares, wet top with two eggs
+beaten, sprinkle with sugar, cinnamon and chopped almonds. Bake in
+moderate 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 in
+stiffly beaten egg whites. Add walnuts and bake in moderate oven, 375
+degrees.
+
+
+WALNUT ROCKS
+
+  1 cup butter
+  1-1/2 cups brown sugar
+  3 eggs, beaten
+  1 tsp. soda
+  1-1/2 tblsp. hot water
+  3 cups flour
+  1/2 tsp. salt
+  1 tsp. cinnamon
+  1/2 tsp. cloves
+  1-1/2 cups chopped raisins
+  1 cup chopped walnuts
+
+Cream butter and sugar and add the beaten eggs. Dissolve soda in the hot
+water and add to the creamed mixture. Sift flour, salt and spices twice
+and add half of it to mixture and mix thoroughly. Combine chopped
+raisins and nuts with the other half and add to the dough. Mix
+thoroughly and drop by teaspoonfuls onto greased baking sheets spaced a
+couple of inches apart. Bake in moderate oven (350-f) for 12 to 15
+minutes.
+
+
+LEBKUCHEN
+
+  1-1/2 cups flour
+  1 tblsp. cinnamon
+  1/2 tsp. nutmeg
+  1/2 tsp. cloves, ground
+  1/2 tsp. cream of tartar
+  2 eggs, beaten
+  1 cup dark brown sugar
+  1/8 lb. citron, chopped fine
+  1/8 lb. almonds, chopped
+
+Sift the flour, cinnamon, nutmeg, cloves and cream of tartar. Mix the
+sugar and beaten eggs thoroughly. Combine with the flour mixture, add
+citron and the almonds. Roll out on floured board, 1/4 inch thick. Place
+on a greased cookie sheet and bake in moderate oven (350-f) for 15
+minutes. Cut into squares or diamonds while still warm. Ice thinly with
+plain white or lemon frosting. This is an old recipe for an oldtime
+Christmas favorite.
+
+
+CHRISTMAS BUTTER COOKIES
+
+  1 cup soft butter
+  1/2 cup brown sugar, packed
+  2-1/4 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 waxed
+paper and chill for several hours. Knead dough slightly on floured
+board, form into a smooth ball. Roll to about 1/8 inch thick and cut to
+desired shapes. Place on ungreased cookie sheets and bake in moderate
+oven (350-f) about 12 minutes. When cold decorate with butter icing,
+candied fruit, etc.
+
+
+ALMOND MACAROONS
+
+  1 cup almond paste
+  3/4 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, mixing
+thoroughly. Let stand for 20 minutes. Drop teaspoonfuls on lightly
+buttered baking sheet. Bake in slow oven (300-f) for 25 or 30 minutes
+until surface is dry. Keep in cool place overnight.
+
+
+SUGAR CAKES
+
+  3 cups sugar
+  3/4 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 to
+make a soft dough, just so you can roll it. Cut into any shapes you
+wish. 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
+  1/2 cup melted butter
+  2 eggs
+  1-1/2 cups flour
+  1/2 tsp. baking soda
+  pinch of salt
+
+Pour melted butter over sugar in a bowl and beat until smooth and
+creamy. Add the eggs, beating one at a time, into the mixture. Sift the
+baking 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 sugar
+and bake in hot oven (400-f) for 10 minutes.
+
+
+GINGER COOKIES--GINGERBREAD MEN
+
+  2/3 cup shortening
+  1/2 cup brown sugar
+  2 tsp. ginger
+  1 tsp. cinnamon
+  1/4 tsp. cloves or allspice
+  1-1/2 tsp. salt
+  1 egg
+  3/4 cup molasses
+  3 cups flour, sifted
+  1 tsp. soda
+  1/2 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 and
+chill. Roll out a fourth of the dough at a time, on floured board to a
+little more than 1/8 inch thick. Cut with gingerbread man cutters or
+other shapes. Bake on greased cookie sheets in moderately hot (375-f)
+oven, 8 to 10 minutes. Cool before decorating.
+
+
+PFEFFERNUSSE
+
+  3 eggs
+  1/2 lb. powdered sugar
+  2 cups flour
+  1/2 tsp. cinnamon
+  1/4 tsp. cloves
+  1/4 tsp. nutmeg
+  1/2 tsp. soda
+  1/4 tsp. salt
+  1 lemon, juice and rind
+
+Beat eggs well, gradually add powdered sugar, lemon juice and grated
+rind. Sift flour and add salt, soda and spices. Sift again and add to
+egg and sugar mixture. Beat to form smooth, medium-soft dough. Chill in
+refrigerator for several hours. Roll out on floured board, into long
+finger-shaped sticks. Cut into small marble sized pieces and bake on
+greased baking sheets in hot oven (425-f) until they turn a light,
+golden brown.
+
+
+MORAVIAN DARK COOKIES
+
+  1/2 lb. butter
+  1 cup sugar
+  1 tblsp. cream
+  2 cups dark molasses
+  1 tblsp. cinnamon
+  1/2 tblsp. ginger
+  1/2 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 the
+flour gradually. Roll out as thin as possible on floured board. Cut into
+various shapes with cookie cutters. Bake on greased cookie sheets in
+moderate oven (350-f) for about 12 minutes. Decorate using a pastry tube
+and 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
+
+  1-1/2 cups mashed cooked pumpkin
+  1-1/2 cups rich milk
+  3/4 cup brown sugar
+  2 eggs
+  pastry for 9" shell
+  1 tsp. cinnamon
+  1/2 tsp. ginger
+  1/4 tsp. cloves, powdered
+  3/4 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) for
+10 minutes. Reduce heat to moderately slow oven (325-f). When surface of
+pie filling turns light brown, test by inserting a silver knife. If it
+comes out clean the pie is finished baking.
+
+
+LEMON CUSTARD PIE
+
+  2 tablespoons flour
+  1/2 cup sugar
+  2 eggs, separated
+  pinch of salt
+  1 lemon
+  1-1/2 cups milk
+  1 pie shell
+
+Mix 2 tablespoons of flour with 1/2 cup sugar and a pinch of salt. Beat
+2 egg yolks. Add the juice and grated rind of 1 lemon. Then add flour
+and sugar continuing to beat. Stir in 1-1/2 cups milk and lastly fold in
+2 egg whites beaten stiff, but not dry. Pour into unbaked pie shell.
+Bake in hot oven, 425 degrees for 15 minutes. Reduce heat to moderate
+350 degrees and bake 15 minutes more.
+
+
+PENNSYLVANIA DUTCH SOUR CHERRY PIE
+
+  1 qt. fresh sour cherries
+  1-1/2 cups sugar
+  1/2 cup flour
+  pie crust
+
+Mix flour and sugar and pitted cherries in a bowl. Fill unbaked pie
+crust with the cherries. Put on a top pie crust, vented and bake in a
+hot oven for 10 minutes. Reduce to moderate and bake for 20 minutes
+more.
+
+
+RIVEL (CRUMB) PIE
+
+  1 cup flour
+  1/2 cup sugar
+  1/2 cup butter and shortening mixed
+
+Mix or "crumb" the above ingredients together with the hands to form
+small lumps or rivels. Stew the rivels into a prepared pastry shell and
+bake in a hot oven (400-f) for 30 minutes. Some spread 2 tblsps. of
+molasses over it before baking.
+
+
+SOUR CREAM RAISIN PIE
+
+  1 cup sugar
+  3/4 teaspoon cinnamon
+  1/4 teaspoon nutmeg
+  1/8 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 30
+minutes.
+
+
+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 the
+edges of both upper and lower crusts with butter, so they will not stick
+together. 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. Replace
+the crust and sift with powdered sugar.
+
+
+PASTRY HINT
+
+When making a fruit pie, put lower crust in the oven 5 minutes and bake
+while you are rolling out the top crust. Then put in filling and put on
+the top crust. The undercrust will not be soggy.
+
+
+MONTGOMERY PIE
+
+For the syrup part:
+
+  1/2 cup molasses
+  1/2 cup sugar
+  1 egg
+  1 cup water
+  2 tblsp. flour
+  1/2 lemon, juice and rind
+
+Combine above ingredients and pour into a 9 inch, unbaked pie shell.
+
+For the topping:
+
+  2/3 cup sugar
+  1/4 cup butter
+  1 egg, beaten
+  1 tsp. baking powder
+  1 cup milk
+  1-1/2 cups flour
+
+Blend butter and sugar, add egg and beat well. Add milk and the sifted
+dry ingredients a little at a time. Spread topping over mixture in the
+pie shell. Bake in moderate oven (350-f) for 40 minutes.
+
+
+APPLE CRUMB PIE
+
+  6 tart apples
+  1 cup sugar
+  1/3 cup butter
+  3/4 cup flour
+  1 tsp. cinnamon
+  pastry for 9" shell
+
+Pare apples and cut into thick slices. Mix half the sugar with the
+cinnamon and sprinkle over apples. Put into unbaked pastry shell. Blend
+the flour, the remaining sugar and the butter and work into small
+crumbs, with your fingers. Sprinkle the crumbs over the apples. Bake in
+hot oven (425-f) for 10 minutes then reduce to moderate (350-f) and bake
+for 35 minutes more. Serve with cheese.
+
+
+BLACK WALNUT PIE
+
+  4 eggs
+  3 tablespoons flour
+  1-1/2 cups sugar
+  1 cup black walnuts, chopped
+  1-1/2 cups water
+  1-1/4 cups dark corn syrup
+
+Make crust for 2 pies and line medium size pie plates. Sprinkle the
+walnuts over the crusts and then mix in the filling. The eggs must be
+well beaten before adding the sugar gradually. Then fold in flour, corn
+syrup and 1-1/2 cups of water. Bake in very hot oven for three minutes
+and then reduce to medium for 30 or 40 minutes.
+
+
+FUNERAL PIE
+
+  1 cup seeded raisins, washed
+  2 cups water
+  1-1/2 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, stirring
+occasionally. When the mixture is cool, empty into pie-dough lined pie
+plate. Cover pie with narrow strips of dough, criss-crossed and bake
+until browned.
+
+
+COTTAGE CHEESE PIE
+
+  1-1/2 cups cottage cheese
+  1/2 cup sugar
+  2 tblsp. flour
+  1/4 tsp. salt
+  2 eggs, separated
+  2 cups milk
+  1/4 tsp. cinnamon
+  1/2 tsp. lemon rind grated
+  pie crust
+
+Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Add
+beaten egg yolks and mix thoroughly. Add milk gradually and stir smooth.
+Fold in beaten egg whites and pour into 9 inch, pastry lined pan. Bake
+in moderate (350-f) oven, 1 hour.
+
+
+APPLE BUTTER PIE
+
+  1/2 cup apple butter
+  2 eggs
+  1/2 cup sugar
+  1-1/2 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 and
+mix well. Add the milk gradually to the mixture and blend well. Pour
+into unbaked pie shell. Top with "lattice" made from 1/2 inch wide
+strips of crust. Bake at 350-f, 35 minutes.
+
+
+CURRANT _and_ RED RASPBERRY PIE
+
+Fill an unbaked pie shell with currants and red raspberries. Sugar
+generously. Add the top crust and bake for 30 minutes. This is unusual
+and 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 juice
+and more water if necessary. Boil until soft, then put through colander
+and add sugar and cinnamon. Pour into pastry lined shell, dot with
+butter, 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
+  1-1/2 cups sugar
+  3 tblsp. flour
+  1/4 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 a
+smooth paste. Pour this mixture over rhubarb. Cover with meringue made
+from the egg white. Bake in a hot oven (425-f) for 10 minutes, then
+reduce 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
+  1/4 cup boiling water
+  1/2 tsp. cinnamon
+  1/2 tsp. nutmeg
+  1/2 tsp. allspice
+  1/2 tsp. cloves
+  flour
+
+Combine and mix all the ingredients with flour enough to make a stiff
+batter; then add the soda dissolved in boiling water. Put into a well
+greased mould, cover tightly and steam for 3 hours. Serve with a sauce
+made 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 (or
+peaches). Sprinkle with sugar and cinnamon mixed. Dot with lumps of
+butter. Into a mixing bowl sift:
+
+  1 cup sugar
+  1 tsp. baking powder
+  1 cup flour
+  1/2 tsp. salt
+
+Into this break 1 egg. Mix until crumbly. Put over apples (peaches) bake
+in moderate oven (350-f) till crust is brown. Serve with milk, whipped
+cream or ice cream.
+
+
+COTTAGE PUDDING
+
+  1-3/4 cups flour
+  2-1/2 tsp. baking powder
+  1/2 tsp. salt
+  1/4 cup butter, or other fat
+  3/4 cup sugar
+  1 egg
+  1/2 tsp. lemon extract
+  2/3 cup milk
+
+Mix flour, baking powder and salt and sift twice. Cream butter until
+soft; add sugar gradually, beating until light. Beat in the egg and
+flavoring. Add flour mixing alternately with the milk, beating smooth
+after each addition. Turn into a buttered square tin (8 � 8 � 2 inches).
+Bake in moderate oven (350-f) for about 40 minutes. Serve with
+butterscotch or orange sauce. It's delicious covered with crushed
+berries 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. Fill
+with sweetened rhubarb. Cover and bake in moderately slow oven (325-f)
+for 30 minutes. Make a meringue by beating egg whites stiff and adding 4
+tblsp. sugar. Remove pudding from oven, cover with meringue and brown in
+oven.
+
+
+CHERRY PUDDING
+
+  1/2 cup sugar
+  1/4 cup butter
+  2 tsp. baking powder
+  2-1/2 cups flour
+  1 cup milk
+  1 cup cherries, pitted
+  1 egg
+
+Cream together the butter and sugar and add the egg then beat well. Sift
+the flour and baking powder and add alternately with the milk. Blend
+well, flour the cherries and stir in. Pour batter into a baking dish and
+bake in moderate oven (350-f) for 30 mins. Serve with plain or whipped
+cream.
+
+
+APPLE PANDOWDY
+
+  4 tart apples
+  1/2 cup molasses
+  1/2 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. Cover
+with biscuit dough which has been rolled to about 1/2 inch thickness.
+Cut gashes in dough to allow steam to escape. Bake in moderate oven
+about 375 degrees for 30 minutes. Serve hot, cutting out squares of the
+biscuit to use as a base for the fruit mixture. Serve with cream
+flavored with nutmeg.
+
+
+APPLE DUMPLINGS
+
+  rich baking powder
+  biscuit dough
+  6 apples, medium size
+  1/2 cup brown sugar
+  1/2 teaspoon salt
+  1 teaspoon cinnamon
+  1 teaspoon nutmeg
+  1/2 cup raisins
+  2 tablespoons butter
+
+Prepare biscuit dough, roll 1/4 inch thick and cut into squares. Pare
+and core apples and place one in center of each square. Fill each with a
+portion of the seasonings, sugar, raisins and dot with butter. Bring
+corners of the dough to the top of the apples and seal by pricking with
+a 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
+  1-1/2 cups milk
+  1 cup sugar
+  3 tblsps. butter, melted
+  1/4 tsp. salt
+  1 tsp. orange flavoring
+
+Combine ingredients except egg whites in the order listed and mix well
+after each addition. Pour into baking dish or custard cups. Bake in a
+slow oven (325-f) until mixture thickens and browns. Beat the egg
+whites, adding 2 tablespoons of sugar, until stiff, spread on top of
+custard 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
+  1/2 teaspoon salt
+  2 cups hot water
+
+Make a syrup of the sugar with the butter and 2 cups hot water. Add the
+peaches. Let this come to a boil. Make dumplings by mixing flour and
+baking 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 few
+seconds, remove skins and seeds. Cut into quarters. Wash the berries.
+Mix the fruit and sugar together and cook quickly, until fruits are
+clear and tender. Seal in hot jars.
+
+
+BREAD _and_ BUTTER PICKLES
+
+  1 gal. cucumbers
+  8 onions
+  1/2 cup salt
+  2 green peppers
+  2 red peppers
+
+Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put
+a 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
+  1-1/2 teaspoons turmeric
+  1/2 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
+  2-1/2 cups sugar
+  1/2 cup water
+  2 oranges, juice and rind
+  2 cups raspberries
+
+Skin and cut rhubarb into 1/2 inch pieces. Add water and sugar, the
+orange juice and grated peel. Cook all together, stirring frequently to
+prevent scorching, for 30 minutes, or until clear. Put in sterile jelly
+glasses and seal.
+
+
+CARROT MARMALADE
+
+  1 lb. carrots
+  1-1/2 lbs. sugar
+  2 lemons
+  1/2 cup chopped nuts
+
+Clean and scrape carrots, cook until soft, then mash. Add sugar, juice
+of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring
+frequently. 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 is
+transparent (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 and
+cook slowly until mixture becomes rather thick. Pour into sterilized
+glasses 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 and
+oranges, fruit and rind in food chopper. Add the hot water and bring to
+a boil. Cook quickly until fruit is soft. Add sugar and raisins. Cook
+over moderate heat, stirring often, until thickened. Add chopped walnuts
+or 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 continue
+to cook until thick enough to spread when cool. Seal in sterilized jars.
+Makes 5 to 6 pints.
+
+
+SPICED CANTALOUPE
+
+  3 lbs. cantaloupe
+  1/2 tblsp. alum
+  2 qts. water
+  3 cups sugar
+  1 pt. vinegar
+  2 sticks cinnamon
+  1/2 tblsp. whole cloves
+  1 tsp. allspice
+
+Pare the cantaloupe, remove seeds and cut into strips, 1 � 2 inch or
+squares. Dissolve the alum in the water and bring to a boil. Add the
+cantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugar
+and spices. Add the cantaloupe and simmer slowly until fruit is
+transparent (about 45 minutes). Place in hot sterilized jars and seal.
+
+
+RED BEET EGGS
+
+When making pickled beets, save some of the spicy pickling liquid and
+put into it a half-dozen, shelled, hard-boiled eggs. These take on a
+beautiful color and excellent flavor and are grand as appetizers served
+with crisp hearts of celery. They are also good sliced in sandwiches or
+salads.
+
+
+GINGER PEARS
+
+  5 lbs. hard pears
+  3 cups water
+  5 lbs. sugar
+  1/2 cup chopped preserved ginger
+  3 lemons juice and rind
+
+Pare and core the pears. Dice or cut into thin slices. Add water and
+cook until tender. Add the sugar, ginger, the lemon juice and grated
+rind. Simmer mixture until thick and pears are transparent. Pour into
+sterilized jars and seal. Makes 5 pints.
+
+
+PICKLED BEETS
+
+  3 lbs. beets
+  1 stick cinnamon
+  1 teaspoon whole allspice
+  1/2 cup sugar
+  6 whole cloves
+  1 pt. vinegar
+  1/2 cup water
+
+Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat
+vinegar, water, sugar and spices to boiling point. Add beets and boil 5
+minutes. Pack in sterile jars and fill with hot liquid. Seal.
+
+
+CORN RELISH
+
+  9 ears corn
+  1 qt. vinegar
+  1 cup sugar
+  1 tsp. salt
+  1-1/2 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 cut
+grains from the cob. Chop the cabbage, onion and peppers into small
+pieces and add to corn. Mix vinegar, sugar, salt and spices and heat to
+boiling. Add the corn and vegetables and boil until tender, 20 to 30
+minutes, stirring frequently. Pour into sterile jars and seal. This
+makes about 8 pints.
+
+
+PEPPER RELISH
+
+  12 sweet red peppers
+  12 sweet green peppers
+  8 small onions
+  1 qt. vinegar
+  1-1/2 cups sugar
+  2 tsp. salt
+
+Seed the peppers and chop fine with the onion. Put into a bowl, cover
+with boiling water and let stand for 5 minutes. Drain and cover again
+with boiling water, let stand for 10 minutes longer. Place in colander
+or cheesecloth bag let drain over night. In the morning add the vinegar,
+sugar and salt. Boil for 20 minutes. Place in hot sterilized jars and
+seal.
+
+
+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. Boil
+the water, vinegar, sugar and 1/8 tsp. salt. Pour over the beans and
+seal 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
+  1-1/2 tablespoons celery seed
+  1/2 tablespoon ginger
+  vinegar to cover (about 8 cups)
+  1 tablespoon cloves
+
+Put each kind of vegetable into a separate bowl and sprinkle a small
+amount of salt over each. Let stand 4 hours. Press juice from each
+vegetable and combine. Mix the dry ingredients and rub into a paste by
+using a small amount of vinegar. Then add all the vinegar and heat to
+boiling. Put in the vegetables and cook slowly for 20 minutes. Pack in
+sterile jars and seal. Cover jars with boiling water and simmer for 15
+minutes. Makes 2-1/2 quarts.
+
+
+
+
+INDEX
+
+
+SOUPS
+
+Dutch Country Bean Soup, 8
+Beef Soup with Dumplings, 9
+Chicken Corn Soup, 10
+Chicken Noodle Soup, 10
+Corn Chowder, 8
+Corn Soup with Rivels, 10
+Dumplings, 7
+Egg Noodles, 8
+Egg Balls for Soup, 9
+Meat Filling for Noodles, 9
+Spinach Filling for Noodles, 9
+Philadelphia Pepper Pot, 7
+Potato Soup, 10
+Salsify, Vegetable Oyster Soup, 9
+Split Pea Soup, 8
+Vegetable Soup, 8
+
+
+MEAT and MAIN DISHES
+
+Acorn Squash, stuffed, 15
+Beef with Onions, Pa. Dutch, 14
+Beef Pot Pie, 14
+Cabbage Rolls, 12
+Chicken and Oyster Pie, 18
+Chicken Baked in Cream, 14
+Chicken Fricassee, 13
+Chicken Pot Pie, 13
+Cabbage and Dried Beef, creamed, 11
+Duck and Kraut, 12
+Dutch Meat Rolls, 17
+Ham and Green Beans, 17
+Ham and Noodle Casserole, 13
+Hamburger Dinner, 14
+Hog Maw, 16
+Horseradish Sauce, for meat, 13
+Liver Noodles, 15
+Dutch Meat Loaf, 15
+Meat Pie, 15
+Mock Duck, 16
+Noodle Cheese Ring, 11
+Pork and Kraut, 16
+Potato Filling, 12
+Pork Pot Pie with Dumplings, 12
+Sauerbraten, 12
+Sausage Patties, 17
+Schnitz un Knepp, 17
+Schnitzel Meat, 13
+Scrapple, 18
+Souse, 16
+Spareribs and Sauerkraut with Dumplings, 16
+Peppers, Stuffed, 15
+Wiener Schnitzel, 14
+
+
+VEGETABLE DISHES
+
+Baked Lima Beans, 23
+Home Baked Beans, 23
+Schnitzel Beans, 20
+Beets, Sweet and Sour, 21
+Seven Minute Cabbage, 19
+Cabbage, Sweet and Sour, 23
+Red Cabbage (Rote Kraut), 22
+Celery, Sweet and Sour, 22
+Baked Corn, Lancaster County, 19
+Corn Fritters, 23
+Corn Pudding, 22
+Egg Plant, Fried, 21
+Parsnip Patties, 20
+Peas and New Potatoes, 22
+Dutch Potato Croquettes, 21
+Hashed Brown Potatoes, 23
+Scalloped Potatoes, 21
+Sweet Potatoes and Apples, Scalloped, 19
+Sweet Potato Croquettes, 20
+Scalloped Spinach, 22
+Fried Tomatoes, 20
+Scalloped Tomatoes, 21
+
+
+SALADS
+
+Bean Salad, 5
+Beet and Apple Salad, 4
+Cole Slaw, Pennsylvania, 6
+Cucumber Salad, 6
+Dandelion Salad, 5
+Deviled Eggs, 6
+Fruit Salad Dressing, 4
+Pepper Cabbage, 5
+Hot Potato Salad, 6
+Hot Slaw, 6
+Potato Salad Dressing, 5
+Dutch Salad Dressing, 4
+
+
+PANCAKES and FRITTERS
+
+Apple Ring Fritters, 24
+Sour Cherry Fritters, 24
+Corn Fritters, 24
+Corn Meal Griddle Cakes, 24
+Corn Meal Mush, Fried, 25
+German Egg Pancakes, 25
+Flannel Cakes, 25
+Peach Fritters, 25
+Potato Pancakes, 25
+
+
+SWEETS and ROLLS
+
+Butter Semmels, 30
+Coffee Cake, 31
+Crumb Cake, 31
+Dutch Sticky Buns, 31
+Little Coffee Cakes, 30
+Sweet Roll Dough, 31
+
+
+DOUGHNUTS
+
+Bacon Muffins, 27
+Blueberry Muffins, 26
+Bran Muffins, 27
+Crullers, 28
+Crumb or Sugar Pie, 29
+Fastnachts, 27
+Funnel Cakes, 29
+Johnny Cake, 27
+Potato Doughnuts, 26
+Quick Coffee Cake, 29
+Sally Lunn, 29
+Shoo-fly Pie, 28
+Tangle-Britches, 28
+
+
+COOKIES
+
+Almond Cookies, 35
+Almond Macaroons, 36
+Anise Cookies, 34
+Belsnickel Christmas Cookies, 37
+Christmas Butter Cookies, 36
+Cinnamon Waffles, 34
+Fruit and Nut Cookies, 34
+Ginger Cookies, 37
+Hickory Nut Kisses, 36
+Lebkuchen, 36
+Moravian Christmas Cookies, 35
+Moravian Dark Cookies, 37
+Pfeffernusse, 37
+Sand Tarts, 35
+Sugar Cakes, 36
+Walnut Kisses, 35
+Walnut Rocks, 35
+
+
+CAKES
+
+Apple Sauce Cake, 33
+Grandma's Molasses Cake, 33
+Nutcake, 33
+Scripture Cake, 32
+Spice Layer Cake, 32
+Sponge Cake, 32
+Walnut Gingerbread, 33
+
+
+PIES
+
+Apple Butter Pie, 41
+Apple Crumb Pie, 40
+Black Walnut Pie, 40
+Cottage Cheese Pie, 41
+Cream Raspberry Pie, 39
+Currant and Red Raspberry Pie, 41
+Funeral Pie, 40
+Lemon Custard Pie, 39
+Montgomery Pie, 40
+Pastry Hint, 40
+Pumpkin Pie, 38
+Rhubarb Pie, 41
+Rivel Crumb Pie, 39
+Schnitz Pie, 41
+Sour Cherry Pie, 39
+Sour Cream Raisin Pie, 39
+
+
+DESSERTS
+
+Apple Dumplings, 43
+Apple or Peach Strudel, 42
+Apple Pandowdy, 43
+Cherry Pudding, 43
+Cottage Pudding, 42
+Peach Dumplings, 43
+Pumpkin Custard, 43
+Rhubarb Pudding, 42
+Steamed Fruit Pudding, 42
+
+
+SWEETS and SOURS
+
+Apple Butter, 45
+Apple and Peach Conserve, 44
+Bread and Butter Pickles, 44
+Carrot Marmalade, 44
+Chow Chow, 46
+Corn Relish, 46
+Cranberry Conserve, 45
+Ginger Pears, 45
+Mixed Fruit Preserves, 44
+Pepper Relish, 46
+Pickled Beets, 46
+Pickled Green Beans, 46
+Raspberry Rhubarb Jam, 44
+Red Beet Eggs, 45
+Spiced Cantaloupe, 45
+Spiced Gooseberries, 45
+
+
+
+
+[Illustration]
+
+
+Distributed By
+Dutchcraft Company
+GETTYSBURG, PENNSYLVANIA
+
+
+
+
+Transcriber's Note:
+    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.
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown
+
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+	<title>Pennsylvania Dutch Cooking</title>
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+		.pagenum {
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+
+The Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Pennsylvania Dutch Cooking
+
+Author: Unknown
+
+Release Date: September 8, 2008 [EBook #26558]
+
+Language: English
+
+Character set encoding: UTF-8
+
+*** START OF THIS PROJECT GUTENBERG EBOOK PENNSYLVANIA DUTCH COOKING ***
+
+
+
+
+Produced by Mark C. Orton, Barbara Tozier and the Online
+Distributed Proofreading Team at https://www.pgdp.net
+
+
+
+
+
+
+</pre>
+
+<div id="cover" class="illo">
+	<img src="images/cover.jpg" width="406" height="642" alt="Stylized Amish woman and child, with a tiny horse and buggy alongside." title="Pennsylvania Dutch Cooking, traditional dutch dishes"/>
+</div>
+<div id="title_page"><a class="pagenum" id="page1" title="1"> </a>
+	<div class="illo">
+		<img src="images/illo-01.png" width="600" height="380" alt="Ornate border" title="Dutchland Pennsylvania" />
+	</div>
+	<div class="illo">
+		<img src="images/illo-02.png" width="346" height="254" alt="A woman at a wood fired stove" />
+		<p class="caption">Kissin wears out … cookin’ don’t</p>
+	</div>
+
+	<p class="epigram">Jacob’s at the table and half et already</p>
+
+	<h1>PROVEN RECIPES FOR TRADITIONAL<br />
+	PENNSYLVANIA <span class="fancy">Dutch</span> FOODS</h1>
+</div>
+<div id="preface" class="section"><a class="pagenum" id="page2" title="2"> </a>
+	<div class="illo">
+		<img src="images/illo-03.png" width="412" height="160" alt="Two circular designs" />
+	</div>
+
+	<h2 id="preface_title">PENNSYLVANIA <span class="fancy">Dutch</span> COOKERY</h2>
+
+	<p class="first_paragraph"><span class="first_word">In</span> 1683 the Plain Sects began to arrive in William Penn’s Colony seeking
+	a land of peace and plenty. They were a mixed people; Moravians from
+	Bohemia and Moravia, Mennonites from Switzerland and Holland, the
+	Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After
+	the lean years of clearing the land and developing their farms they established
+	the peace and plenty they sought. These German-speaking people were
+	originally called the Pennsylvania Deutsch but time and custom have caused
+	them to be known to us as the Pennsylvania Dutch.</p>
+
+	<p>The Pennsylvania Dutch are a hard working people and as they say,
+	“Them that works hard, eats hearty.” The blending of recipes from their
+	many home lands and the ingredients available in their new land produced
+	tasty dishes that have been handed down from mother to daughter for
+	generations. Their cooking was truly a folk art requiring much intuitive
+	knowledge, for recipes contained measurements such as “flour to stiffen,”
+	“butter the size of a walnut,” and “large as an apple.” Many of the recipes
+	have been made more exact and standardized providing us with a regional
+	cookery we can all enjoy.</p>
+
+	<p>Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch
+	housewife can apparently make soup out of anything. If she has only milk
+	and flour she can still make rivel soup. However, most of their soups are
+	sturdier dishes, hearty enough to serve as the major portion of the evening
+	meal. One of the favorite summer soups in the Pennsylvania Dutch country
+	is Chicken Corn Soup. Few Sunday School picnic suppers would be considered
+	complete without gallons of this hearty soup.</p>
+
+	<p><a class="pagenum" id="page3" title="3"> </a>Many of the Pennsylvania Dutch foods are a part of their folklore. No
+	Shrove Tuesday would be complete without raised doughnuts called
+	“fastnachts.” One of the many folk tales traces this custom back to the
+	burnt offerings made by their old country ancestors to the goddess of spring.
+	With the coming of Christianity the custom became associated with the
+	Easter season and “fastnachts” are eaten on Shrove Tuesday to insure living
+	to next Shrove Tuesday. Young dandelion greens are eaten on Maundy
+	Thursday in order to remain well throughout the year.</p>
+
+	<p>The Christmas season is one of the busiest times in the Pennsylvania
+	Dutch kitchen. For weeks before Christmas the house is filled with the
+	smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas
+	cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not just
+	a few of one kind but dozens and dozens of many kinds of cookies must be
+	made. There must be plenty for the enjoyment of the family and many
+	holiday visitors.</p>
+
+	<p>Regardless of the time of the year or the time of the day there are pies.
+	The Pennsylvania Dutch eat pies for breakfast. They eat pies for lunch.
+	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 we all 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 her cooking, baking six
+	or eight at a time not one and two.</p>
+
+	<p>The apple is an important Pennsylvania Dutch food. Dried apples form
+	the basis for many typical dishes. Each fall barrels of apples are converted
+	into cider. Apple butter is one of the Pennsylvania Dutch foods which has
+	found national acceptance. The making of apple butter is an all-day affair
+	and has the air of a holiday to it. Early in the morning the neighbors gather
+	and begin to peel huge piles of apples that will be needed. Soon the great
+	copper apple butter kettle is brought out and set up over a wood fire. Apple
+	butter requires constant stirring to prevent burning. However, stirring can
+	be light work for a boy and a girl when they’re young and the day is bright
+	and the world is full of promise. By dusk the apple butter is made, neighborhood
+	news is brought up to date and hunger has been driven that much
+	further away for the coming winter.</p>
+
+	<p>Food is abundant and appetites are hearty in the Pennsylvania Dutch
+	country. The traditional dishes are relatively simple and unlike most regional
+	cookery the ingredients are readily available. Best of all, no matter who
+	makes them the results are “wonderful good.”</p>
+</div>
+<div id="salads" class="section"><a class="pagenum" id="page4" title="4"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<div class="illo">
+		<img src="images/illo-04.png" width="299" height="298" alt="A farmer carries a goose and a basket" />
+		<p class="caption">“Make with a smile for once”<br />
+									“Some folks are wonderful nice”</p>
+	</div>
+	<h2 class="section_title">Salads</h2>
+	<div id="salad_1" class="recipe">
+		<h3 class="recipe_title">FRUIT SALAD DRESSING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">1½ tblsp. flour</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ cup pineapple juice</li>
+			<li class="ingredient">½ cup lemon juice</li>
+			<li class="ingredient">1 cup whipped cream</li>
+		</ul>
+
+		<p>Combine the fruit juices and stir slowly into the flour and sugar. Cook.
+		Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten
+		eggs and cook for another minute. Let cool and fold in the whipped cream.</p>
+	</div>
+	<div id="salad_2" class="recipe">
+		<h3 class="recipe_title">BEET <span class="emph">AND</span> APPLE SALAD</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups apples, diced</li>
+			<li class="ingredient">2 cups cooked beets, diced</li>
+			<li class="ingredient">¼ cup chopped nuts</li>
+			<li class="ingredient">2 hard boiled eggs</li>
+			<li class="ingredient">½ cup salad dressing</li>
+			<li class="ingredient">parsley</li>
+		</ul>
+
+		<p>Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s
+		salad dressing). Mix and garnish with chopped nuts and parsley.</p>
+
+	</div>
+	<div id="salad_3" class="recipe">
+		<h3 class="recipe_title">A GOOD PENNSYLVANIA DUTCH SALAD DRESSING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 hard boiled eggs, mashed</li>
+			<li class="ingredient">a little grated onion</li>
+			<li class="ingredient">3 tablespoons salad oil</li>
+			<li class="ingredient">1 tablespoon vinegar</li>
+			<li class="ingredient">½ teaspoon salt</li>
+			<li class="ingredient">pinch of pepper</li>
+		</ul>
+
+		<p>Mix well together, then put on lettuce and turn and stir until it is well covered
+		with the dressing. Good with any green salad.</p>
+	</div>
+	<div id="salad_4" class="recipe"><a class="pagenum" id="page5" title="5"> </a>
+		<h3 class="recipe_title">PEPPER CABBAGE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups shredded cabbage</li>
+			<li class="ingredient">1 large green pepper</li>
+			<li class="ingredient">½ cup hot salad dressing</li>
+			<li class="ingredient">1 tsp. salt</li>
+		</ul>
+
+		<p>Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool
+			place. Drain off all liquid. Make a hot dressing with:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 tblsp. butter</li>
+			<li class="ingredient">1 tsp. flour</li>
+			<li class="ingredient">½ tsp. dry mustard</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">yolk of 1 egg</li>
+			<li class="ingredient">½ cup vinegar</li>
+		</ul>
+
+		<p>Melt the butter and blend in the flour. Add vinegar and stir until mixture
+			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 for 1 minute
+			more. Pour this over the pepper cabbage and mix well.</p>
+
+	</div>
+	<div id="salad_5" class="recipe">
+		<h3 class="recipe_title">POTATO SALAD DRESSING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 beaten egg</li>
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">1 tbsp. flour</li>
+			<li class="ingredient">½ cup water</li>
+			<li class="ingredient">½ cup vinegar</li>
+			<li class="ingredient">2 tbsp. butter</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">¼ tsp. pepper</li>
+		</ul>
+
+		<p>Combine in the order given, stirring after each addition. Boil until thick.
+		Cool before adding to the salad.</p>
+	</div>
+	<div id="salad_6" class="recipe">
+		<h3 class="recipe_title">BEAN SALAD</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 cups navy beans baked or boiled</li>
+			<li class="ingredient">1 medium onion</li>
+			<li class="ingredient">2 tblsp. pickle relish or 1-large pickle</li>
+			<li class="ingredient">3 hard boiled eggs</li>
+			<li class="ingredient">2 tblsp. vinegar</li>
+			<li class="ingredient">⅔ cup boiled salad dressing</li>
+			<li class="ingredient">1½ tsp. salt</li>
+		</ul>
+
+		<p>Chop the onion fine, the boiled eggs, add the relish, or the pickle, chopped
+		and the beans. Mix well together and add salt and salad dressing. Chill and
+		serve. Green string beans, cut in 1-inch pieces may be used for this salad.</p>
+	</div>
+	<div id="salad_7" class="recipe">
+		<h3 class="recipe_title">DANDELION SALAD</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">Young dandelion greens</li>
+			<li class="ingredient">4 thick slices bacon</li>
+			<li class="ingredient">½ cup cream</li>
+			<li class="ingredient">2 tblsp. butter</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">1 tblsp. sugar</li>
+			<li class="ingredient">4 tblsp. vinegar</li>
+			<li class="ingredient">½ tsp. paprika</li>
+			<li class="ingredient">black pepper</li>
+		</ul>
+
+		<p>Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into
+		a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly
+		and pour over dandelions. Put butter and cream into a skillet and melt over
+		low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with
+		the slightly warm cream mixture. Cook over high heat until dressing is quite
+		thick. Pour, very hot, over the dandelions, stir well and serve.</p>
+	</div>
+	<div id="salad_8" class="recipe"><a class="pagenum" id="page6" title="6"> </a>
+		<h3 class="recipe_title">PENNSYLVANIA COLE SLAW</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 head young cabbage</li>
+			<li class="ingredient">½ cup cream</li>
+			<li class="ingredient">1 teaspoon salt</li>
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">½ cup vinegar</li>
+		</ul>
+
+		<p>Beat cream, sugar, vinegar and salt together thoroughly until the dressing
+		is like whipped cream. Discard outer leaves of cabbage. Shred the rest
+		finely and combine with dressing just before it is ready to serve. Serves six.
+		As variation: Add shredded green and red peppers.</p>
+	</div>
+	<div id="salad_9" class="recipe">
+		<h3 class="recipe_title">DEVILED EGGS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">6 hard-boiled eggs</li>
+			<li class="ingredient">½ tsp. prepared mustard</li>
+			<li class="ingredient">2 tsp. soft butter</li>
+			<li class="ingredient">salt, pepper, paprika</li>
+		</ul>
+
+		<p>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 into the cup-shaped
+		egg whites, round the tops and sprinkle with paprika. For a special
+		treat, add 2 tblsp. finely chopped ham or a small can of deviled ham to the
+		egg yolk mixture.</p>
+	</div>
+	<div id="salad_10" class="recipe">
+		<h3 class="recipe_title">HOT DUTCH POTATO SALAD</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 slices bacon</li>
+			<li class="ingredient">½ cup chopped onion</li>
+			<li class="ingredient">½ cup chopped green pepper</li>
+			<li class="ingredient">¼ cup vinegar</li>
+			<li class="ingredient">1 teaspoon salt</li>
+			<li class="ingredient">3 hard boiled eggs</li>
+			<li class="ingredient">⅛ teaspoon pepper</li>
+			<li class="ingredient">1 teaspoon sugar</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">1 qt. hot, cubed, cooked potatoes</li>
+			<li class="ingredient">¼ cup grated raw carrot</li>
+		</ul>
+
+		<p>Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3
+		minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly.
+		Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and
+		serve hot.</p>
+	</div>
+	<div id="salad_11" class="recipe">
+		<h3 class="recipe_title">HOT SLAW</h3>
+
+		<p>Shred cabbage finely. Boil in slightly salted water until tender. Drain. Serve
+		hot thoroughly mixed with warm cooked salad dressing made as follows:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ teaspoon mustard</li>
+			<li class="ingredient">1½ teaspoons salt</li>
+			<li class="ingredient">1½ teaspoons sugar</li>
+			<li class="ingredient">1½ tablespoons flour</li>
+			<li class="ingredient">⅛ teaspoon pepper</li>
+			<li class="ingredient">1 beaten egg</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">4 tablespoons vinegar</li>
+			<li class="ingredient">1½ tablespoons butter</li>
+		</ul>
+
+		<p>Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix
+		thoroughly. Add milk and vinegar. Cook over hot water, stirring frequently
+		until thick. Add butter. Cook and stir until melted.</p>
+	</div>
+	<div id="salad_12" class="recipe">
+		<h3 class="recipe_title">CUCUMBER SALAD</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 medium cucumbers</li>
+			<li class="ingredient">1 medium onion</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">2 tblsp. vinegar</li>
+			<li class="ingredient">sour cream</li>
+			<li class="ingredient">pepper</li>
+		</ul>
+
+		<p>Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt
+		and let stand for a few minutes. Pat with towel or absorbent paper to take
+		out all moisture possible. Place cucumbers and onions in serving dish, add
+		the vinegar and mix. Pour on enough sour cream to half cover and dust
+		with pepper. Chill.</p>
+	</div>
+</div>
+<div id="soups" class="section"><a class="pagenum" id="page7" title="7"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<div class="illo">
+		<img src="images/illo-05.png" width="205" height="186" alt="A man and a woman chat over a fence." />
+	</div>
+	<h2 class="section_title">Soups</h2>
+	<div id="soup_1" class="recipe">
+		<h3 class="recipe_title">PHILADELPHIA PEPPER POT</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 lb. honeycomb tripe</li>
+			<li class="ingredient">1 veal knuckle</li>
+			<li class="ingredient">1½ qts. water</li>
+			<li class="ingredient">2 tablespoons salt</li>
+			<li class="ingredient">1 tblsp. red pepper, diced</li>
+			<li class="ingredient">1 tblsp. green pepper, diced</li>
+			<li class="ingredient">1 tablespoon powdered thyme</li>
+			<li class="ingredient">6 peppercorns</li>
+			<li class="ingredient">4 potatoes, diced</li>
+			<li class="ingredient">2 bay leaves</li>
+			<li class="ingredient">3 whole cloves</li>
+			<li class="ingredient">3 tablespoons chopped parsley</li>
+			<li class="ingredient">2 stalks celery, diced</li>
+			<li class="ingredient">2 carrots, diced</li>
+			<li class="ingredient">2 tomatoes, peeled, cut up</li>
+			<li class="ingredient">4 onions, thinly sliced</li>
+			<li class="ingredient">1 piece pimento, cut fine</li>
+		</ul>
+
+		<p>Wash and scrub tripe thoroughly. Place in large kettle and cover with plenty
+		of cold water. Bring to a boil and simmer until tender. Simmer without
+		boiling, that is the secret of making tripe tender. Drain and dice, ½ inch
+		squares. In the meantime place the veal knuckle in another kettle adding
+		1½ qts. of water and all ingredients except the potatoes. Simmer at least
+		one hour, put in potatoes and simmer for another hour or until meat falls
+		off the bone. Remove bone and take off all the meat. Cut it into small pieces
+		and together with the tripe put it back into the soup. Bring to a boil and
+		the soup is ready to serve. This soup keeps well and can be reheated.</p>
+	</div>
+	<div id="soup_2" class="recipe">
+		<h3 class="recipe_title">DUMPLINGS (Spaetzle)</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">2 cups flour</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">1 tsp. salt</li>
+		</ul>
+
+		<p>Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1
+		egg at a time, beating well after each addition. Salt and mix well. When
+		cooking in boiling salted water or meat broth, pour the batter from a shallow
+		bowl, tilting it over the boiling kettle. With a sharp knife slice off pieces of
+		the batter into the boiling liquid. Dip knife in the liquid before each cut to
+		prevent sticking.</p>
+	</div>
+	<div id="soup_3" class="recipe"><a class="pagenum" id="page8" title="8"> </a>
+		<h3 class="recipe_title">CORN CHOWDER</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 slices bacon</li>
+			<li class="ingredient">2 tblsp. onion, minced</li>
+			<li class="ingredient">1 tblsp. celery, minced</li>
+			<li class="ingredient">1 tblsp. pepper, minced</li>
+			<li class="ingredient">2 cups corn</li>
+			<li class="ingredient">2 potatoes, diced</li>
+			<li class="ingredient">3 tomatoes, cut-up</li>
+			<li class="ingredient">2 pints milk</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">pepper</li>
+		</ul>
+
+		<p>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 30 minutes. Finally
+		add the milk, heat to the boiling point and serve with a little chopped
+		parsley.</p>
+	</div>
+	<div id="soup_4" class="recipe">
+		<h3 class="recipe_title">EGG NOODLES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">sifted flour</li>
+		</ul>
+
+		<p>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 as possible, on
+		a floured board. Cover with cloth and let stand until partly dry. Roll up the
+		dough and cut into ¼ inch strips. Spread out on paper to dry a little longer.</p>
+	</div>
+	<div id="soup_5" class="recipe">
+		<h3 class="recipe_title">DUTCH COUNTRY BEAN SOUP</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 lb. soup beans</li>
+			<li class="ingredient">1 ham bone</li>
+			<li class="ingredient">½ cup chopped onion</li>
+			<li class="ingredient">1 cup diced celery</li>
+			<li class="ingredient">1 can tomato sauce</li>
+			<li class="ingredient">½ cup diced potatoes</li>
+			<li class="ingredient">2 tsp. minced parsley</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Soak beans in water overnight. Drain, add fresh water and cook slowly
+		with the ham bone for 2 hours. Put in the onion, celery, potatoes, tomato
+		sauce, parsley and the salt and pepper and simmer until vegetables are soft.
+		Remove the ham bone, trim off any meat, cut it up and add to soup. Many
+		Pennsylvania Dutch cooks cut up hard boiled eggs and add them to the soup.</p>
+
+	</div>
+	<div id="soup_6" class="recipe">
+		<h3 class="recipe_title">SPLIT PEA SOUP</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 lb. split peas</li>
+			<li class="ingredient">3 qts. water</li>
+			<li class="ingredient">1 ham bone</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">2 carrots, sliced</li>
+			<li class="ingredient">1 stalk celery, chopped</li>
+			<li class="ingredient">1 large onion, chopped</li>
+			<li class="ingredient">pepper</li>
+		</ul>
+
+		<p>Wash peas, add cold water, vegetables and ham bone and simmer for three
+		hours or until mixture is thick. Remove ham bone, force peas through coarse
+		sieve and season to taste. Dilute with milk. Serve with toasted croutons.</p>
+	</div>
+	<div id="soup_7" class="recipe">
+		<h3 class="recipe_title">VEGETABLE SOUP</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 soup bone</li>
+			<li class="ingredient">2 lbs. stewing beef</li>
+			<li class="ingredient">2 qts. water</li>
+			<li class="ingredient">1 cup chopped onion</li>
+			<li class="ingredient">1 cup chopped celery</li>
+			<li class="ingredient">1 cup tomatoes</li>
+			<li class="ingredient">2 tsp. salt</li>
+			<li class="ingredient">black pepper</li>
+		</ul>
+
+		<p>Into 2 qts. of water put soup bone and beef and boil for 2 hours. For
+		a hearty, substantial soup, cut up the meat in small pieces and return to the
+		broth. Add tomatoes, onions and celery. Also add other available vegetables,
+		such as diced potatoes, carrots, turnip, string beans, corn, peas,
+		cabbage or chopped peppers. Boil until all vegetables are tender.</p>
+	</div>
+	<div id="soup_8" class="recipe"><a class="pagenum" id="page9" title="9"> </a>
+		<h3 class="recipe_title">MEAT FILLING <span class="emph">FOR</span> NOODLES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup ground beef</li>
+			<li class="ingredient">2 tblsp. fat</li>
+			<li class="ingredient">1 small onion</li>
+			<li class="ingredient">½ cup dry bread crumbs</li>
+			<li class="ingredient">1 cup bread cubes</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">2 tblsp. butter</li>
+		</ul>
+
+		<p>Make a recipe of noodle dough (see above). Roll thin, let dry and cut into
+		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. Spoon mixture
+		on the center of the noodle squares, fold in half and seal edges, like little
+		pillows. Drop the filled squares into salted boiling water and cook 8 to 10
+		minutes. Lift carefully with draining spoon to a serving dish and top with the
+		half cup of bread crumbs which have been browned in butter.</p>
+	</div>
+	<div id="soup_9" class="recipe">
+		<h3 class="recipe_title">EGG BALLS FOR SOUP</h3>
+
+		<p>Rub the yolks of three or four hard boiled eggs to a smooth paste and salt.
+		To these add two raw ones lightly beaten. Add enough flour to hold the
+		paste together. Make into balls with floured hands and set in cool place
+		until just before your soup comes off. Put the balls carefully into the soup
+		and boil one minute.</p>
+	</div>
+	<div id="soup_10" class="recipe">
+		<h3 class="recipe_title">SPINACH FILLING <span class="emph">FOR</span> NOODLES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 lbs. raw spinach, chopped</li>
+			<li class="ingredient">3 tblsp. butter</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">1½ cups bread crumbs</li>
+			<li class="ingredient">2 eggs</li>
+		</ul>
+
+		<p>Make a recipe of noodle dough (see above). Steam and brown the spinach
+		in melted butter. Add the eggs, 1 cup of dry bread crumbs and the seasoning.
+		Mix well, spoon mixture on noodle dough squares and proceed as above.</p>
+	</div>
+	<div id="soup_11" class="recipe">
+		<h3 class="recipe_title">SALSIFY <span class="emph">OR</span> VEGETABLE OYSTER SOUP</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ cups diced salsify</li>
+			<li class="ingredient">1½ cups water</li>
+			<li class="ingredient">1 tblsp. vinegar</li>
+			<li class="ingredient">1 tblsp. butter</li>
+			<li class="ingredient">1 quart milk</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Scrub, scrape and clean salsify. Dice and cook in salted water, with 1
+		tablespoon of vinegar added, until tender. Drain, add butter and rich milk,
+		salt and pepper. Bring to a boil and serve with crackers.</p>
+	</div>
+	<div id="soup_12" class="recipe">
+		<h3 class="recipe_title">BEEF SOUP <span class="emph">WITH</span> DUMPLINGS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 soup bone</li>
+			<li class="ingredient">2 lbs. stewing beef</li>
+			<li class="ingredient">2 quarts water</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">1½ cups flour</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">½ cup milk</li>
+			<li class="ingredient">pepper</li>
+		</ul>
+
+		<p>Cook meat until tender and remove from the broth. Add water until you
+		have 2 quarts of broth. Make dumplings by mixing beaten egg and milk
+		into flour until about the consistency of pancake batter. Drop from teaspoon
+		into the boiling broth to form small dumplings. Cook for 3 or 4 minutes.</p>
+	</div>
+	<div id="soup_13" class="recipe"><a class="pagenum" id="page10" title="10"> </a>
+		<h3 class="recipe_title">POTATO SOUP (Gruumbier Suupe)</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 cups diced potatoes</li>
+			<li class="ingredient">1 medium onion</li>
+			<li class="ingredient">3 tblsp. flour</li>
+			<li class="ingredient">1 tblsp. butter</li>
+			<li class="ingredient">1 qt. milk</li>
+			<li class="ingredient">1 egg, beaten</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">parsley</li>
+		</ul>
+
+		<p>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 it slowly into
+		the potato mixture. Add a little water to the beaten egg and stir into the
+		soup. Let it cook for a few minutes and serve with a sprinkling of chopped
+		parsley.</p>
+	</div>
+	<div id="soup_14" class="recipe">
+		<h3 class="recipe_title">CHICKEN CORN SOUP</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 stewing hen, about 4-lbs.</li>
+			<li class="ingredient">4 qts. water</li>
+			<li class="ingredient">1 onion, chopped</li>
+			<li class="ingredient">10 ears corn</li>
+			<li class="ingredient">½ cup celery, chopped with leaves</li>
+			<li class="ingredient">2 hard-boiled eggs</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">rivels</li>
+		</ul>
+
+		<p>Put cut-up chicken and onion into the water and cook slowly until tender,
+		add salt. Remove chicken, cut the meat into small (1-inch) pieces and return
+		to broth, together with corn, which has been cut from the cob, celery and
+		seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a
+		pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form
+		small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs.
+		Boil for 15 minutes longer.</p>
+	</div>
+	<div id="soup_15" class="recipe">
+		<h3 class="recipe_title">CORN SOUP <span class="emph">WITH</span> RIVELS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 cups fresh or canned corn</li>
+			<li class="ingredient">2 qts. water</li>
+			<li class="ingredient">1 cup rich milk</li>
+			<li class="ingredient">1⅓ cups flour</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">3 tblsp. butter</li>
+			<li class="ingredient">1½ tsp. salt</li>
+			<li class="ingredient">parsley</li>
+		</ul>
+
+		<p>Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and
+		milk together. Pour this batter through a colander, letting it drop into the
+		boiling corn. Add butter and salt. Cook slowly in a covered pan for 3
+		minutes. Garnish with chopped parsley. Soup should be eaten immediately
+		after rivels are cooked.</p>
+	</div>
+	<div id="soup_16" class="recipe">
+		<h3 class="recipe_title">CHICKEN NOODLE SOUP</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 lb. chicken</li>
+			<li class="ingredient">2½ qts. water</li>
+			<li class="ingredient">2½ tsp. salt</li>
+			<li class="ingredient">3 cups cooked noodles</li>
+		</ul>
+
+		<p>Cut a young stewing chicken into serving pieces, bring to a boil and simmer
+		for 2½ hours, adding water as needed. Skim off the fat and add:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 tsp. peppercorns</li>
+			<li class="ingredient">1 small onion, sliced</li>
+			<li class="ingredient">1 carrot, sliced</li>
+			<li class="ingredient">1 bay leaf</li>
+			<li class="ingredient">1 tblsp. parsley, chopped</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Bring to boil again and add noodles, preferably home made noodles. Cook
+		for 20 minutes longer.</p>
+	</div>
+</div>
+<div id="mains" class="section"><a class="pagenum" id="page11" title="11"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<div class="illo">
+		<img src="images/illo-06.png" width="328" height="304" alt="A woman brings a steaming casserole to the table where her appreciative family waits." />
+	</div>
+	<h2 class="section_title">Main Dishes</h2>
+	<div id="main_1" class="recipe">
+		<h3 class="recipe_title">CREAMED CABBAGE <span class="emph">and</span> DRIED BEEF</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ large head cabbage</li>
+			<li class="ingredient">¼ lb. dried beef</li>
+			<li class="ingredient">1½ cups white sauce</li>
+			<li class="ingredient">½ cup buttered crumbs</li>
+		</ul>
+
+		<p>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 dried beef. Pour
+		the white sauce over it and top with buttered bread crumbs. Bake in moderate
+		oven (350-f) 25 minutes.</p>
+
+	</div>
+	<div id="main_2" class="recipe">
+		<h3 class="recipe_title">DUTCH NOODLE CHEESE RING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup egg noodles</li>
+			<li class="ingredient">3 tblsp. butter</li>
+			<li class="ingredient">3 tblsp. flour</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">½ tsp. paprika</li>
+			<li class="ingredient">1½ cups milk</li>
+			<li class="ingredient">2 eggs, well beaten</li>
+			<li class="ingredient">Swiss cheese (¼ to ½ lb.)</li>
+		</ul>
+
+		<p>Boil noodles in salted water until tender. Drain and place in well-greased
+		ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook,
+		stirring constantly until it thickens. Add seasoning and cheese cut in small
+		pieces. Cook until cheese melts. To ½ of the sauce add the well-beaten eggs
+		and mix well. Pour this over the 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 hot cheese sauce. Fill center with peas, and carrots or spinach.</p>
+	</div>
+	<div id="main_3" class="recipe"><a class="pagenum" id="page12" title="12"> </a>
+		<h3 class="recipe_title">POTATO FILLING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups mashed potatoes</li>
+			<li class="ingredient">1 egg, beaten</li>
+			<li class="ingredient">1 qt. stale bread, cubed</li>
+			<li class="ingredient">2 tblsp. butter</li>
+			<li class="ingredient">1 onion, minced</li>
+			<li class="ingredient">½ cup celery, diced</li>
+			<li class="ingredient">1 tblsp. minced parsley</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">pinch of pepper</li>
+		</ul>
+
+		<p>Put the beaten egg into the mashed potatoes and mix well. Melt the butter
+		in a large skillet and saute the onion and celery. Stir in the bread crumbs
+		to toast for a few minutes, stirring constantly. Add all the other ingredients,
+		combine with the potatoes and mix thoroughly.</p>
+	</div>
+	<div id="main_4" class="recipe">
+		<h3 class="recipe_title">DUTCH CABBAGE ROLLS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 lb. ground beef</li>
+			<li class="ingredient">⅓ cup rice, uncooked</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">1 onion, chopped fine</li>
+			<li class="ingredient">2 tblsp. shortening</li>
+			<li class="ingredient">Juice of 1 lemon</li>
+			<li class="ingredient">1 can tomato soup</li>
+			<li class="ingredient">½ cup celery, chopped</li>
+			<li class="ingredient">1 tsp. sugar</li>
+			<li class="ingredient">1 tsp. parsley, minced</li>
+			<li class="ingredient">6 cabbage leaves</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Combine meat, salt, pepper, rice and egg, mix well. For the sauce: saute
+		onion in the butter until soft. Add tomato soup and equal amount of water
+		to onion, also celery, parsley, lemon juice, sugar, salt and pepper. Cook for
+		10 minutes. Wash the cabbage leaves and boil until tender. Put equal
+		amounts of the meat mixture into cabbage leaves, roll tightly and secure
+		with toothpicks. Place rolls in sauce pan, pour sauce over them, cover pan
+		and cook very slowly for 3 hours.</p>
+	</div>
+	<div id="main_5" class="recipe">
+		<h3 class="recipe_title">DUCK UN KRAUT</h3>
+
+		<p>Prepare a young duck for roasting. Place in a roasting pan and add 2 quarts
+		of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar. Cover
+		and bake until duck is tender and golden brown. Serve with creamy mashed
+		potatoes.</p>
+	</div>
+	<div id="main_5a" class="recipe"> <!-- Missed one -->
+		<h3 class="recipe_title">PORK POT PIE <span class="emph">WITH</span> DUMPLINGS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">8 loin pork chops</li>
+			<li class="ingredient">2 qts. water</li>
+			<li class="ingredient">1 dumpling recipe</li>
+			<li class="ingredient">4 medium potatoes</li>
+			<li class="ingredient">1 lb. sausage in casing</li>
+		</ul>
+
+		<p>Boil the pork chops in water for ½ hour. Then add the potatoes cut in half
+		and the sausage cut in 1 inch pieces. Cook until potatoes are almost done.
+		Drop well-beaten dumpling dough into the boiling meat mixture, cover and
+		cook 10 minutes.</p>
+	</div>
+	<div id="main_6" class="recipe">
+		<h3 class="recipe_title">SAUERBRATEN</h3>
+
+		<p>2 inch thick piece of chuck, pot roast or tender boiling beef. Place in dish
+		or bowl and cover with solution of half vinegar and half water, put in two
+		large onions sliced. Do this two or three days before the meat is wanted.
+		On the day before it is to be cooked cut 3 or 4 slices of bacon into 1" pieces
+		and chop fine 1 tablespoon of the onion which has been soaking in the
+		vinegar. Cut holes in the meat 1 or 2 inches apart and stuff bits of the bacon
+		and chopped onion into the holes. Put the meat back into the solution, add
+		1 tablespoon whole cloves and 1 teaspoon whole 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 making the gravy which will be almost black.</p>
+	</div>
+	<div id="main_7" class="recipe"><a class="pagenum" id="page13" title="13"> </a>
+		<h3 class="recipe_title">HORSERADISH SAUCE<br />
+			<span class="recipe_subtitle">For Boiled beef or Corned beef</span></h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 tblsp. butter</li>
+			<li class="ingredient">2 tblsp. flour</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">¼ cup grated horseradish</li>
+			<li class="ingredient">¼ tsp. dry mustard</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Melt butter, remove from heat and stir in flour. Add the milk gradually,
+		stirring constantly, until mixture boils and thickens. Add salt and pepper
+		and cook for 3 minutes more. Add the grated horseradish and dry mustard
+		and blend well. Keep hot in double boiler. Serve on slices of boiled beef
+		or corned beef.</p>
+	</div>
+	<div id="main_8" class="recipe">
+		<h3 class="recipe_title">SCHNITZEL MEAT</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ lbs. veal steak cut in cubes</li>
+			<li class="ingredient">2 tblsp. shortening</li>
+			<li class="ingredient">2 tblsp. flour</li>
+			<li class="ingredient">1 cup tomato juice</li>
+			<li class="ingredient">2 carrots, diced</li>
+			<li class="ingredient">1 small onion, chopped fine.</li>
+			<li class="ingredient">Salt and pepper</li>
+			<li class="ingredient">Flour</li>
+		</ul>
+
+		<p>Dredge meat with flour and season. Melt shortening (preferably bacon fat)
+		and brown the meat in it. Remove meat from the pan, stir in the flour and
+		blend. Add the tomato juice and stir well until mixture thickens. Add meat,
+		carrots and onion. Cover closely and simmer for 45 minutes.</p>
+	</div>
+	<div id="main_9" class="recipe">
+		<h3 class="recipe_title">CHICKEN POT PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup flour</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">2 tsp. baking powder</li>
+			<li class="ingredient">½ egg shell of water</li>
+			<li class="ingredient">small teaspoon salt</li>
+		</ul>
+
+		<p>Mix the above ingredients, roll out and cut in two inch squares. Flour chicken
+		and fry in butter. Put layers of chicken, potato slices, sliced onion and squares
+		of pot-pie dough. Barely cover with boiling water and cook for two hours.</p>
+	</div>
+	<div id="main_10" class="recipe">
+		<h3 class="recipe_title">HAM <span class="emph">AND</span> NOODLES IN CASSEROLE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ lb. noodles</li>
+			<li class="ingredient">1½ cups cooked ham, diced</li>
+			<li class="ingredient">2 eggs, beaten</li>
+			<li class="ingredient">1½ cups milk</li>
+		</ul>
+
+		<p>Cook noodles in salted boiling water until soft. Pour into colander, drain and
+		wash. Into a well greased casserole put alternate layers of noodles 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) for 30 minutes.</p>
+	</div>
+	<div id="main_11" class="recipe">
+		<h3 class="recipe_title">CHICKEN FRICASSEE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">chicken cut up</li>
+			<li class="ingredient">butter for frying</li>
+			<li class="ingredient">2 tablespoons flour</li>
+			<li class="ingredient">2 tablespoons butter</li>
+			<li class="ingredient">boiled rice</li>
+			<li class="ingredient">2 cups water</li>
+			<li class="ingredient">12 small white onions</li>
+			<li class="ingredient">small pinch each of thyme,</li>
+			<li class="ingredient">celery salt and sage</li>
+		</ul>
+
+		<p>Roll chicken pieces in flour and brown in butter. Add remaining ingredients
+		and cook until tender, adding water so that there are 2 cups at end of
+		cooking. Make gravy by adding 3 tablespoons of hot liquid to yolk of an
+		egg. Stir thoroughly, then return to rest of liquid and cook five minutes. Pour
+		over steamed rice.</p>
+	</div>
+	<div id="main_12" class="recipe"><a class="pagenum" id="page14" title="14"> </a>
+		<h3 class="recipe_title">BEEF POT PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 lbs. stewing beef</li>
+			<li class="ingredient">6 medium potatoes</li>
+			<li class="ingredient">pot pie dough</li>
+			<li class="ingredient">2 onions</li>
+			<li class="ingredient">chopped parsley</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Cut the beef into 1" cubes cover with water, season and boil until tender.
+		Peel potatoes, cut in ¼" slices and slice the onion. Into the hot broth drop
+		layers of potatoes, onions, a sprinkling of parsley and dough squares alternately,
+		ending with dough on top. Cover and boil for 20 minutes. Stir meat
+		thru pot pie.</p>
+
+		<p>For the pot pie dough:</p>
+
+		<p>To 2 cups of flour add a little salt, 1 egg, beaten and enough milk to make a
+		stiff dough. Roll out thin (⅛") on floured board and cut into 2" squares.
+		Equally good with veal or pork.</p>
+	</div>
+	<div id="main_13" class="recipe">
+		<h3 class="recipe_title">PENNSYLVANIA DUTCH BEEF WITH ONIONS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ lbs. boiled beef</li>
+			<li class="ingredient">2 tablespoons butter</li>
+			<li class="ingredient">1 tablespoon vinegar</li>
+			<li class="ingredient">1 onion</li>
+			<li class="ingredient">2 tablespoons flour</li>
+			<li class="ingredient">1 pinch of pepper</li>
+			<li class="ingredient">½ cup meat stock</li>
+			<li class="ingredient">salt</li>
+		</ul>
+
+		<p>Mince the onion. Simmer in butter until soft. Add flour and simmer until
+		brown. To this add vinegar, salt, pepper and meat stock and let come to a
+		boil. Cut the meat in slices and serve hot, with the onion sauce.</p>
+	</div>
+	<div id="main_14" class="recipe">
+		<h3 class="recipe_title">WIENER SCHNITZEL (Veal Cutlet)</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 lbs. veal steak</li>
+			<li class="ingredient">1 egg, beaten</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">bread crumbs</li>
+			<li class="ingredient">lemon juice</li>
+			<li class="ingredient">pepper</li>
+		</ul>
+
+		<p>Veal should be about ½ inch thick and cut into serving portions. Season with
+		salt and pepper. Dip pieces in bread crumbs, then into the beaten egg and
+		again in the crumbs. Let stand in the refrigerator a while before cooking.
+		Brown in hot fat on both sides, cover and simmer for 30 minutes. Sprinkle
+		with lemon juice.</p>
+	</div>
+	<div id="main_15" class="recipe">
+		<h3 class="recipe_title">HAMBURGER DINNER</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 lb. hamburger</li>
+			<li class="ingredient">3 cups potatoes, sliced</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">1 small head cabbage</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">pepper</li>
+		</ul>
+
+		<p>Shred cabbage and put ½ of it in a greased casserole. Add ½ of the sliced
+		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 a moderate
+		oven (350-f) for 2 hours.</p>
+	</div>
+	<div id="main_16" class="recipe">
+		<h3 class="recipe_title">CHICKEN BAKED <span class="emph">IN</span> CREAM</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 young chicken, cut up</li>
+			<li class="ingredient">½ cup flour</li>
+			<li class="ingredient">1½ tsp. salt</li>
+			<li class="ingredient">⅛ tsp. pepper</li>
+			<li class="ingredient">3 tblsp. butter</li>
+			<li class="ingredient">1½ cups cream, sweet or sour</li>
+		</ul>
+
+		<p>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 the
+		chicken in a casserole, pour the cream over it. Cover and bake in a moderate
+		oven (350-f) for 2 hours. Serve with gravy made from the pan fryings left
+		after frying the chicken.</p>
+	</div>
+	<div id="main_17" class="recipe"><a class="pagenum" id="page15" title="15"> </a>
+		<h3 class="recipe_title">DUTCH MEAT LOAF</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2½ lbs. hamburg</li>
+			<li class="ingredient">2½ cups bread crumbs</li>
+			<li class="ingredient">1 cup cheese (cubed small)</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">½ green pepper, chopped</li>
+			<li class="ingredient">1 small onion, chopped</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">1 cup catsup</li>
+		</ul>
+
+		<p>Mix all ingredients, form into two loaves. Pour some catsup over top of loaves.
+		Bake at 350 until done.</p>
+	</div>
+	<div id="main_18" class="recipe">
+		<h3 class="recipe_title">LIVER NOODLES (Leberknoedel)</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 lb. calf’s liver</li>
+			<li class="ingredient">1 onion</li>
+			<li class="ingredient">1 tablespoon butter</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ cup flour</li>
+			<li class="ingredient">¼ teaspoon cloves</li>
+			<li class="ingredient">¼ teaspoon marjoram</li>
+		</ul>
+
+		<p>Simmer the liver in boiling water for 30 minutes. Then trim off any skin or
+		ligaments and grind the liver fine. Season. Mince the onion, add the butter,
+		beat the eggs and add them. Work into this paste the flour, using enough to
+		make the paste quite stiff. Form into small balls and poach them in any meat
+		soup for 15 minutes. Serve them swimming in the soup.</p>
+	</div>
+	<div id="main_19" class="recipe">
+		<h3 class="recipe_title">STUFFED PEPPERS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ lbs. ground beef and pork</li>
+			<li class="ingredient">6 green peppers</li>
+			<li class="ingredient">1 can tomato soup</li>
+			<li class="ingredient">3 tblsp. rice, uncooked</li>
+			<li class="ingredient">2 eggs, beaten</li>
+			<li class="ingredient">½ tsp. salt</li>
+		</ul>
+
+		<p>Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and
+		soak in hot water for a couple of minutes. Scoop out seeds and fill with the
+		meat mixture. Stand them in baking pan, pour the tomato soup over them
+		and bake in slow oven (300-f) for 1 hour.</p>
+	</div>
+	<div id="main_20" class="recipe">
+		<h3 class="recipe_title">MEAT PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ cups leftover meat</li>
+			<li class="ingredient">3 tblsp. flour</li>
+			<li class="ingredient">¼ cup drippings</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">1 tblsp. grated onion</li>
+			<li class="ingredient">⅓ cup chopped pepper</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">pepper</li>
+		</ul>
+
+		<p>Add flour to drippings and blend, add milk gradually and cook, stirring
+		constantly until it thickens. Stir in the salt, onion and green pepper. Mix cut-up
+		meat into the gravy and pour it into pastry lined baking dish. Top with
+		crust and bake in hot oven (425-f) for 25 minutes.</p>
+	</div>
+	<div id="main_21" class="recipe">
+		<h3 class="recipe_title">STUFFED ACORN SQUASH</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 acorn squash</li>
+			<li class="ingredient">⅓ cup molasses</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">1 lb. pork sausage</li>
+			<li class="ingredient">1 tsp. sage</li>
+			<li class="ingredient">bread crumbs</li>
+		</ul>
+
+		<p>Wash squash and cut in halves, remove seeds. Put a tablespoon of molasses
+		in each half, sprinkle with salt and a pinch of powdered sage (if the sausage
+		does not contain sage). Fill the cavity with sausage and top with bread
+		crumbs. Place the squash halves in a baking pan, add about an inch of water
+		to the pan. Cover and bake in hot oven (400-f) for 40 minutes. Remove
+		cover and brown.</p>
+	</div>
+	<div id="main_22" class="recipe"><a class="pagenum" id="page16" title="16"> </a>
+		<h3 class="recipe_title">BAKED SPARERIBS <span class="emph">AND</span> SAUERKRAUT<br />
+			<span class="recipe_subtitle">with Dumplings</span></h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">Spareribs</li>
+			<li class="ingredient">sauerkraut</li>
+			<li class="ingredient">2 cups flour</li>
+			<li class="ingredient">1 egg, beaten</li>
+			<li class="ingredient">1 tsp. baking powder</li>
+			<li class="ingredient">1 cup milk</li>
+		</ul>
+
+		<p>Cut spareribs into serving portions and place in the bottom of roasting pan.
+		Add the sauerkraut and a little liquid. Cover and bake in moderate oven
+		(350-f) 1½ hours. Make dumplings by combining flour, baking powder, milk
+		and egg. Drop by spoonfuls on sauerkraut, cover tightly and bake for 20
+		minutes.</p>
+	</div>
+	<div id="main_23" class="recipe">
+		<h3 class="recipe_title">SOUSE</h3>
+
+		<p>Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly. Place in
+		stew pan with 1 chopped onion, ½ cup chopped celery and cover with cold
+		water. Let it come to a boil, then reduce heat and simmer until meat 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, ¾ tsp. salt, black pepper and
+		several thin slices of lemon. Chill overnight, remove surplus fat from the top.
+		Turn out on a platter and serve with lemon slices and parsley.</p>
+	</div>
+	<div id="main_24" class="recipe">
+		<h3 class="recipe_title">PORK AND KRAUT (Speck Un Kraut)</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 or 3 lbs. fresh pork</li>
+			<li class="ingredient">1 qt. sauerkraut</li>
+			<li class="ingredient">water</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Put pork in large stew pan and cover with cold water, cook slowly for 1 hour.
+		Add the sauerkraut making sure there is enough liquid in the pan to cover.
+		Cook slowly for another hour. Season to taste. Serve with mashed or boiled
+		potatoes.</p>
+	</div>
+	<div id="main_25" class="recipe">
+		<h3 class="recipe_title">MOCK DUCK</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 thick round steak</li>
+			<li class="ingredient">2 cups bread crumbs</li>
+			<li class="ingredient">1 tblsp. onion minced</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ cup milk</li>
+			<li class="ingredient">1 tblsp. butter</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">poultry seasoning</li>
+		</ul>
+
+		<p>To make dressing beat eggs, add milk and pour over bread crumbs. Add
+		the onion, seasoning and work in the butter mixing thoroughly. Spread the
+		dressing over the meat and roll up carefully. Fasten with skewers or tie with
+		string. Place in a greased pan and bake in medium hot oven (375-f) for 1½
+		hours. Slice to serve.</p>
+	</div>
+	<div id="main_26" class="recipe">
+		<h3 class="recipe_title">HOG MAW</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 pig’s stomach</li>
+			<li class="ingredient">2 lbs. smoked sausage meat, diced.</li>
+			<li class="ingredient">3 cups boiled potatoes, diced</li>
+			<li class="ingredient">3 cups sliced apples</li>
+			<li class="ingredient">2½ cups bread crumbs</li>
+			<li class="ingredient">1 medium onion, chopped</li>
+			<li class="ingredient">2 cups chopped celery</li>
+			<li class="ingredient">chopped parsley</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Clean stomach well and soak in salt water. Combine all ingredients and mix
+		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 to baking pan with
+		hot fat, brown in hot oven (400-f) basting frequently. Slice with sharp knife.</p>
+	</div>
+	<div id="main_27" class="recipe"><a class="pagenum" id="page17" title="17"> </a>
+		<h3 class="recipe_title">SCHNITZ UN KNEPP</h3>
+
+		<p>Boil a 3 lb. piece of ham for two hours. Pick over and clean 1 qt. of dried
+		apples; soak in enough water to cover. When meat has boiled for the stated
+		time, add dried apples and water in which they have been soaking and
+		continue to boil for another hour. Prepare dumpling batter as follows:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups flour</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">4 teaspoons baking powder</li>
+			<li class="ingredient">3 tblsp. melted shortening</li>
+			<li class="ingredient">¼ teaspoon pepper</li>
+			<li class="ingredient">1 tablespoon milk</li>
+			<li class="ingredient">1 teaspoon salt</li>
+		</ul>
+
+		<p>Sift together the dry ingredients and mix the dough with egg, which has been
+		well beaten, the melted shortening and the milk. Drop batter by spoonfuls
+		into the boiling liquor of the ham and apples. Cover tightly and cook for
+		15 minutes. Raisins may be added if desired.</p>
+	</div>
+	<div id="main_28" class="recipe">
+		<h3 class="recipe_title">HAM <span class="emph">AND</span> GREEN BEANS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 or 3 lbs. ham or ham bone</li>
+			<li class="ingredient">1 qt. green string beans</li>
+			<li class="ingredient">potatoes</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Place ham in large pot and cover with water. Cook slowly for a couple of
+		hours (less if the ham is tenderized) keeping plenty of water on the ham.
+		Clean and break-up the string beans, put them in with ham and cook for 25
+		minutes more. Add the potatoes, which have been pared and cut-up, and
+		cook slowly until ready. Season to taste.</p>
+	</div>
+	<div id="main_29" class="recipe">
+		<h3 class="recipe_title">SAUSAGE PATTIES</h3>
+
+		<p>Equal amount of lean and fat fresh pork, ground. To each pound of this
+		mixture, add 1 teaspoon salt, ⅛ teaspoon pepper, pinch each of sage and
+		thyme. Add one egg beaten, mould into cakes and fry until brown. Wonderful
+		with pancakes or waffles.</p>
+	</div>
+	<div id="main_30" class="recipe">
+		<h3 class="recipe_title">DUTCH MEAT ROLLS (Boova Shenkel)</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2½ lbs. beef</li>
+			<li class="ingredient">10 potatoes</li>
+			<li class="ingredient">2 tablespoons butter</li>
+			<li class="ingredient">2 tablespoons minced parsley</li>
+			<li class="ingredient">1 chopped onion</li>
+			<li class="ingredient">½ teaspoon salt</li>
+			<li class="ingredient">½ cup milk</li>
+			<li class="ingredient">3 eggs</li>
+			<li class="ingredient">2½ cups flour</li>
+			<li class="ingredient">2 teaspoons baking powder</li>
+			<li class="ingredient">1 tablespoon shortening</li>
+			<li class="ingredient">1 tablespoon butter</li>
+		</ul>
+
+		<p>After seasoning the meat with salt and pepper, stew the meat for two hours.
+		Then make dough with flour, baking powder, salt and the shortening. Mix into a
+		pie-crust dough. Roll into a dozen circles 8 to 10 inches in diameter. Steam
+		the potatoes, pared and sliced thin; add salt and pepper, 2 tablespoons of
+		butter; the parsley and onions and then beat lightly the three eggs into the
+		mixture. Put this mixture on the circles of dough after it has stood a little
+		while. Fold half the circle 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 and cook for 30 minutes. Into a frying pan put a couple of tablespoons
+		of fat skimmed from the stew before putting in the dough rolls, add to this 1
+		tablespoon of butter. In this brown small cubes of hard bread and stir in a
+		half cup of milk. Pour this milk sauce over the Meat rolls when serving.</p>
+	</div>
+	<div class="illo"><a class="pagenum" id="page18" title="18"> </a>
+		<img src="images/illo-07.png" width="392" height="345" alt="A little boy sits on the ground with a plate of food. He's eating something." />
+		<p class="caption">“Eat yourself full of what we got”</p>
+	</div>
+	<div id="main_31" class="recipe">
+		<h3 class="recipe_title">SCRAPPLE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ lb. chopped raw meat (beef or pork)</li>
+			<li class="ingredient">1¼ teaspoons salt</li>
+			<li class="ingredient">⅛ teaspoon pepper</li>
+			<li class="ingredient">1 cup corn meal</li>
+			<li class="ingredient">1 medium onion chopped</li>
+			<li class="ingredient">1¼ qts. water</li>
+		</ul>
+
+		<p>Brown onion slowly in a little fat. Add meat, seasoning and water. Cook at
+		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. Serve with gravy or
+		tomato sauce.</p>
+	</div>
+	<div id="main_32" class="recipe">
+		<h3 class="recipe_title">PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 stewing chicken</li>
+			<li class="ingredient">1 pt. oysters</li>
+			<li class="ingredient">¼ lb. butter</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">a little flour</li>
+			<li class="ingredient">pastry crust</li>
+		</ul>
+
+		<p>Stew chicken until tender, season with ¼ lb. butter, salt and pepper. Line
+		deep dish with pastry crust. Pour in the stewed chicken and cover loosely
+		with a crust in the center of which a hole the size of a tea cup has been cut.
+		Prepare separately 1 pt. oysters, heating the liquor with a little flour and
+		water. Season with salt, pepper and 2 tablespoons of butter. When it comes
+		to a boil, pour over oysters. 20 minutes before pie is done, lift the top crust
+		and put the oyster mixture in.</p>
+	</div>
+</div>
+<div id="vegetables" class="section"><a class="pagenum" id="page19" title="19"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<div class="illo">
+		<img src="images/illo-08.png" width="460" height="307" alt="A woman and a girl are at the market." />
+	</div>
+	<h2 class="section_title">Vegetable Dishes</h2>
+	<div id="veg_1" class="recipe">
+		<h3 class="recipe_title">LANCASTER COUNTY BAKED CORN</h3>
+
+		<p>To 1 cup of dried corn (ground in food chopper) pour on 2 cups of hot milk
+		and let stand about an hour. Then add 2 beaten eggs, 1 cup milk, 1 tablespoon
+		butter, 2 tablespoons sugar and salt to taste. Bake ½ hour in oven
+		of 350 to 360 degrees.</p>
+	</div>
+	<div id="veg_2" class="recipe">
+		<h3 class="recipe_title">SEVEN-MINUTE CABBAGE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups milk</li>
+			<li class="ingredient">2 teaspoons flour</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">1 tablespoon butter</li>
+			<li class="ingredient">2 cups chopped cabbage</li>
+		</ul>
+
+		<p>Heat the milk to boiling. Add butter and the cabbage. Cook seven minutes.
+		Thicken with the flour, mixed with a little cold water.</p>
+	</div>
+	<div id="veg_3" class="recipe">
+		<h3 class="recipe_title">SCALLOPED SWEET POTATOES <span class="emph">AND</span> APPLES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">6 medium-sized sweet potatoes</li>
+			<li class="ingredient">½ cup brown sugar</li>
+			<li class="ingredient">1½ cups sliced apples</li>
+			<li class="ingredient">4 tblsp. butter</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">1 tsp. mace</li>
+		</ul>
+
+		<p>Boil sweet potatoes until tender. Slice in ¼ inch pieces. Butter baking dish
+		and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle
+		with sugar, salt and mace, and dot with butter. Repeat until dish is filled,
+		having the top layer of apples. Bake in moderate oven (350-f) for 50 minutes.</p>
+	</div>
+	<div id="veg_4" class="recipe"><a class="pagenum" id="page20" title="20"> </a>
+		<h3 class="recipe_title">SWEET POTATO CROQUETTES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 pt. mashed sweet potatoes</li>
+			<li class="ingredient">1 tblsp. butter</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">1 tblsp. sugar</li>
+			<li class="ingredient">1 egg white</li>
+			<li class="ingredient">bread crumbs</li>
+		</ul>
+
+		<p>Mash sweet potatoes very fine and add salt, sugar and melted butter. Shape
+		into croquette rolls or patties and chill in the refrigerator for a half hour.
+		Then roll in bread crumbs, dip in the egg white, slightly beaten, and in the
+		crumbs again. Bake in a shallow, greased baking dish for 20 minutes, in hot
+		oven (400-f). For a modern variation of this old recipe, place a marshmallow
+		in the center of each with the potato mixture coating it completely.</p>
+	</div>
+	<div id="veg_5" class="recipe">
+		<h3 class="recipe_title">SCHNITZEL BEANS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 slices bacon</li>
+			<li class="ingredient">1 qt. string beans</li>
+			<li class="ingredient">3 medium onions, sliced</li>
+			<li class="ingredient">2 cups tomatoes, chopped</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">¼ tsp. pepper</li>
+			<li class="ingredient">1 cup hot water</li>
+		</ul>
+
+		<p>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 with the bacon and
+		onions. Add the tomatoes, seasoning and boiling water. Cover and cook very
+		slowly until beans are tender. Add water if necessary, so there will be a
+		little sauce to serve with the beans.</p>
+	</div>
+	<div id="veg_6" class="recipe">
+		<h3 class="recipe_title">FRIED TOMATOES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 tomatoes</li>
+			<li class="ingredient">3 tblsp. hot fat and butter</li>
+			<li class="ingredient">2 tblsp. brown sugar</li>
+			<li class="ingredient">Flour</li>
+			<li class="ingredient">½ cup milk</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Cut large, solid, ripe tomatoes in ½ inch slices. Dredge thickly with flour. Fry
+		quickly in 2 tablespoons of hot drippings or butter, browning well on both
+		sides. Remove to serving platter, sprinkle with salt, pepper and brown sugar.
+		Keep warm. Add 1 tablespoon of butter to the pan fryings 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.</p>
+	</div>
+	<div id="veg_7" class="recipe">
+		<h3 class="recipe_title">PARSNIP PATTIES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">6 or 7 parsnips</li>
+			<li class="ingredient">1 tablespoon butter or shortening</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ cup bread crumbs, dry</li>
+			<li class="ingredient">1 teaspoon sugar</li>
+			<li class="ingredient">½ teaspoon salt</li>
+			<li class="ingredient">little pepper</li>
+			<li class="ingredient">milk</li>
+		</ul>
+
+		<p>Boil parsnips in salted water. When soft, peel and remove the core then mash.
+		Add shortening, bread crumbs, salt, pepper, sugar and 1 egg and the white
+		of the other, beaten. Mix well and form into cakes. Beat the remaining 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.</p>
+	</div>
+	<div id="veg_8" class="recipe"><a class="pagenum" id="page21" title="21"> </a>
+		<h3 class="recipe_title">SCALLOPED POTATOES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">6 potatoes, sliced</li>
+			<li class="ingredient">1 onion, chopped</li>
+			<li class="ingredient">2 tsp. salt</li>
+			<li class="ingredient">pepper</li>
+			<li class="ingredient">3 tblsp. butter</li>
+			<li class="ingredient">2 tblsp. flour</li>
+			<li class="ingredient">2 cups hot milk</li>
+			<li class="ingredient">¾ cup grated cheese</li>
+		</ul>
+
+		<p>Melt butter in double boiler or sauce pan. Add flour, seasoning and stir
+		smooth. Slowly add the hot milk stirring constantly. When it thickens melt
+		the grated cheese in the sauce. Into a buttered baking dish or casserole
+		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.</p>
+	</div>
+	<div id="veg_9" class="recipe">
+		<h3 class="recipe_title">FRIED EGG PLANT</h3>
+
+		<p>Pare egg plant and cut in slices ½ inch thick. Soak slices in salt water for
+		about an hour. Drain and wipe dry. Dip slices in beaten egg and 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.</p>
+	</div>
+	<div id="veg_9a" class="recipe"> <!-- Missed another one -->
+		<h3 class="recipe_title">SWEET <span class="emph">AND</span> SOUR BEETS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 cups beets, diced</li>
+			<li class="ingredient">1 cup beet water</li>
+			<li class="ingredient">1 tblsp. sugar</li>
+			<li class="ingredient">¼ cup vinegar</li>
+			<li class="ingredient">2 tsp. butter</li>
+			<li class="ingredient">1 tblsp. corn starch</li>
+		</ul>
+
+		<p>Cut off beet tops leaving 2 inches of the stems. Clean well, place in pot and
+		cover with boiling water. Cook until tender, slip off the outer skins and dice.
+		Strain and save 1 cup of the water in which beets were cooked. Add sugar,
+		vinegar and butter. Thicken with 1 tablespoon of corn starch and cook to
+		the consistency of cream. Add the diced beets, salt and pepper and heat.</p>
+	</div>
+	<div id="veg_10" class="recipe">
+		<h3 class="recipe_title">SCALLOPED TOMATOES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 cups tomatoes canned or fresh</li>
+			<li class="ingredient">1 medium cucumber pared and sliced</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">1 small onion, sliced</li>
+			<li class="ingredient">½ cup bread crumbs, buttered</li>
+			<li class="ingredient">½ cup grated cheese</li>
+			<li class="ingredient">pepper</li>
+		</ul>
+
+		<p>Into a greased baking dish or casserole place a layer of tomatoes, add half
+		the cucumber and onion slices and half of the crumbs. Repeat with more
+		tomatoes and remaining cucumbers, onions and crumbs. Top with tomatoes
+		and sprinkle with cheese. Bake in moderate oven, (375-f) 40 minutes.</p>
+	</div>
+	<div id="veg_11" class="recipe">
+		<h3 class="recipe_title">DUTCH POTATO CROQUETTES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ cups cold mashed potatoes</li>
+			<li class="ingredient">1 tablespoon butter</li>
+			<li class="ingredient">1 teaspoon minced parsley</li>
+			<li class="ingredient">2 tablespoons cream</li>
+			<li class="ingredient">corn meal</li>
+			<li class="ingredient">¼ teaspoon salt</li>
+			<li class="ingredient">½ teaspoon minced onion</li>
+			<li class="ingredient">dash of pepper</li>
+			<li class="ingredient">1 egg</li>
+		</ul>
+
+		<p>Mix up a paste with the potatoes and butter, add the parsley, salt and
+		pepper, cream, onion and egg. Mold into croquettes, dip into the egg white,
+		roll in corn meal. Fry in deep fat.</p>
+	</div>
+	<div id="veg_12" class="recipe"><a class="pagenum" id="page22" title="22"> </a>
+		<h3 class="recipe_title">RED CABBAGE (Rote Kraut)</h3>
+
+		<p class="ingredients_paragraph">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.</p>
+
+		<p>Then place cabbage in onion and grease. Pour mixture of vinegar and sugar
+		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 10 servings.</p>
+	</div>
+	<div id="veg_13" class="recipe">
+		<h3 class="recipe_title">SCALLOPED SPINACH</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 lbs. spinach</li>
+			<li class="ingredient">2 cups milk</li>
+			<li class="ingredient">4 tblsp. butter</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">2 eggs, beaten</li>
+			<li class="ingredient">2 cups bread crumbs</li>
+			<li class="ingredient">½ cup chopped bacon</li>
+			<li class="ingredient">pepper</li>
+		</ul>
+
+		<p>Wash spinach thoroughly. Drain and cook with a little water in covered pot,
+		over moderate heat for 8 to 10 minutes. Drain and chop the spinach. Add
+		milk, the beaten eggs, 1½ cups of the bread crumbs, melted butter, salt and
+		pepper then mix well. Sprinkle the remaining ½ cup bread crumbs and
+		the chopped bacon, on the top. Bake in moderate oven (350-f) 35 minutes.</p>
+	</div>
+	<div id="veg_14" class="recipe">
+		<h3 class="recipe_title">FRESH PEAS <span class="emph">AND</span> NEW POTATOES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 cups fresh peas</li>
+			<li class="ingredient">12 small new potatoes</li>
+			<li class="ingredient">1½ tsp. salt</li>
+			<li class="ingredient">1½ cups milk</li>
+			<li class="ingredient">1½ tsp. flour</li>
+			<li class="ingredient">2 tblsp. butter</li>
+		</ul>
+
+		<p>Cook potatoes and peas in separate pans, in salted water until soft and
+		almost free of water. Mix the peas and potatoes and add the milk. Bring to
+		the boiling point then add the butter and flour which have been blended
+		smooth and cook until thickened.</p>
+	</div>
+	<div id="veg_15" class="recipe">
+		<h3 class="recipe_title">CORN PUDDING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 can golden crushed corn</li>
+			<li class="ingredient">2 eggs, slightly beaten</li>
+			<li class="ingredient">2 tbs. flour</li>
+			<li class="ingredient">2 tbs. sugar</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">salt and pepper</li>
+			<li class="ingredient">lots of butter</li>
+		</ul>
+
+		<p>Mix all ingredients together. Place in buttered casserole. Bake in slow oven
+		300 degrees for one hour.</p>
+	</div>
+	<div id="veg_16" class="recipe">
+		<h3 class="recipe_title">SWEET <span class="emph">AND</span> SOUR CELERY</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups celery, diced</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">2 tblsp. sugar</li>
+			<li class="ingredient">2 tblsp. vinegar</li>
+			<li class="ingredient">2 tblsp. flour</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">1 cup water</li>
+			<li class="ingredient">¼ cup sour cream</li>
+		</ul>
+
+		<p>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 a boil and
+		when it thickens add the sour cream. Pour this over the celery, heat and
+		serve.</p>
+	</div>
+	<div id="veg_17" class="recipe"><a class="pagenum" id="page23" title="23"> </a>
+		<h3 class="recipe_title">HOME BAKED BEANS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups navy beans</li>
+			<li class="ingredient">1½ tsp. salt</li>
+			<li class="ingredient">1 small onion, minced</li>
+			<li class="ingredient">4 tblsp. molasses</li>
+			<li class="ingredient">1 tsp. dry mustard</li>
+			<li class="ingredient">4 tblsp. catsup</li>
+			<li class="ingredient">¼ lb. salt pork</li>
+			<li class="ingredient">or 4 slices bacon</li>
+		</ul>
+
+		<p>Soak beans over night in cold water. Drain, add 1½ qts. of fresh water, the
+		Onion and cook slowly until skins burst. Drain save the liquid. Mix molasses,
+		seasoning and catsup with 1 cup of the liquid. Put half the salt pork or bacon
+		in bottom of bean pot or baking dish, add the beans and top with remainder
+		of pork or bacon. Pour molasses mixture over beans, add more liquid to
+		cover. Bake covered for 5 hours in slow oven (300-f). Uncover for the last
+		30 minutes. Add water if necessary, while cooking.</p>
+	</div>
+	<div id="veg_18" class="recipe">
+		<h3 class="recipe_title">CABBAGE, SWEET <span class="emph">AND</span> SOUR</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">cabbage</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">¼ cup vinegar</li>
+			<li class="ingredient">1 tablespoon sugar</li>
+			<li class="ingredient">1 teaspoon salt</li>
+		</ul>
+
+		<p>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. Heat five
+		minutes and serve at once.</p>
+	</div>
+	<div id="veg_19" class="recipe">
+		<h3 class="recipe_title">CORN FRITTERS</h3>
+
+		<p>1 cup ground dried corn, add 1¼ cups milk (or part water); let stand ½ hour
+		or longer, add ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoon baking
+		powder, ½ cup flour, 1 egg, well beaten, and fry to a golden brown.</p>
+	</div>
+	<div id="veg_20" class="recipe">
+		<h3 class="recipe_title">HASHED BROWN POTATOES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">6 medium, cold boiled potatoes</li>
+			<li class="ingredient">shortening</li>
+			<li class="ingredient">3 raw green peppers</li>
+			<li class="ingredient">¼ teaspoon celery salt</li>
+			<li class="ingredient">salt and pepper</li>
+		</ul>
+
+		<p>Chop potatoes fine, season with celery salt, salt and pepper to taste. Remove
+		seeds and stem from pepper, wash drain and chop fine. Mix with potatoes.
+		Put about 1 tablespoon of melted shortening in pan and when hot, add
+		potatoes and cook slowly. When partly brown, fold into omelet shape in one
+		side of pan. Fry until a rich brown.</p>
+	</div>
+	<div id="veg_21" class="recipe">
+		<h3 class="recipe_title">BAKED LIMA BEANS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups dried limas</li>
+			<li class="ingredient">4 slices bacon or salt pork</li>
+			<li class="ingredient">1 medium onion</li>
+			<li class="ingredient">1 green pepper</li>
+			<li class="ingredient">1 cup canned tomatoes</li>
+			<li class="ingredient">2 tsp. salt</li>
+			<li class="ingredient">1 tsp. mustard</li>
+			<li class="ingredient">2 tblsp. brown sugar</li>
+		</ul>
+
+		<p>Soak beans overnight in cold water. Drain, add 2 quarts of fresh water and
+		boil until tender. Pour beans in buttered casserole. Add minced pepper,
+		onion, tomatoes and seasoning and mix. Put bacon or salt pork on top and
+		bake, covered. Add water if necessary. Bake 2 hours at (325-f). Uncover for
+		the last 20 minutes.</p>
+	</div>
+</div>
+<div id="fritters" class="section"><a class="pagenum" id="page24" title="24"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<h2 class="section_title">Pancakes and Fritters</h2>
+	<div id="fritter_1" class="recipe">
+		<h3 class="recipe_title">APPLE RING FRITTERS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup sifted flour</li>
+			<li class="ingredient">1½ teaspoons baking powder</li>
+			<li class="ingredient">2 tablespoons sugar</li>
+			<li class="ingredient">½ teaspoon salt</li>
+			<li class="ingredient">¾ cup milk</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">4 large apples</li>
+		</ul>
+
+		<p>Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples and
+		slice in rings about ¼ inch thick. Dip rings in batter and drop into skillet containing
+		½ inch of hot melted shortening. Fry until golden brown on both
+		sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle
+		over fritters. Makes 16 to 20.</p>
+	</div>
+	<div id="fritter_2" class="recipe">
+		<h3 class="recipe_title">SOUR CHERRY FRITTERS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup flour, sifted</li>
+			<li class="ingredient">1 tsp. baking powder</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">2 tblsp. sugar</li>
+			<li class="ingredient">2 eggs, separated</li>
+			<li class="ingredient">3 tblsp. water</li>
+			<li class="ingredient">1 cup pitted sour cherries</li>
+		</ul>
+
+		<p>Sift together the flour, baking powder, salt and sugar. Combine the beaten
+		egg yolks with water and mix until smooth. Fold in the stiffly-beaten egg
+		whites and add the cherries. Drop by spoonfuls into hot fat (360-f) and cook
+		2 to 5 minutes or until browned. Drain on absorbent paper and serve with
+		powdered sugar or fruit sauce. Other fruits or berries may be used.</p>
+	</div>
+	<div id="fritter_3" class="recipe">
+		<h3 class="recipe_title">CORN MEAL GRIDDLE CAKES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups corn meal</li>
+			<li class="ingredient">½ cup flour</li>
+			<li class="ingredient">1 tsp. baking powder</li>
+			<li class="ingredient">1 tsp. soda</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">2 cups buttermilk</li>
+			<li class="ingredient">2 tblsp. butter</li>
+			<li class="ingredient">1½ tsp. salt</li>
+		</ul>
+
+		<p>Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat eggs
+		well, add the buttermilk and combine with the dry ingredients. Beat until
+		smooth and add melted butter. Bake on hot griddle. The “dutch” housewife
+		rubbed the griddle with the flat part of a raw turnip cut in half, to prevent
+		sticking. Some used a little cloth bag filled with salt. Serve with brown sugar
+		or syrup.</p>
+	</div>
+	<div id="fritter_4" class="recipe">
+		<h3 class="recipe_title">CORN FRITTERS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 eggs, separated</li>
+			<li class="ingredient">2 tblsp. flour</li>
+			<li class="ingredient">1 tblsp. sugar</li>
+			<li class="ingredient">2 cups grated fresh corn</li>
+		</ul>
+
+		<p>Beat the egg yolks and add the flour, 1 teaspoon salt and a little pepper.
+		Add the corn and fold in the stiffly beaten egg whites. Drop small spoonfuls
+		on greased griddle or frying pan. Do not cook too fast.</p>
+	</div>
+	<div id="fritter_5" class="recipe"><a class="pagenum" id="page25" title="25"> </a>
+		<h3 class="recipe_title">OLD-FASHIONED FLANNEL CAKES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups flour</li>
+			<li class="ingredient">1 tblsp. baking powder</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">2 cups milk</li>
+			<li class="ingredient">2 eggs, separated</li>
+			<li class="ingredient">2 tblsp. melted butter</li>
+		</ul>
+
+		<p>Sift together in a bowl the flour, salt and baking powder. Beat the egg yolks
+		and add the milk. Pour milk mixture slowly into the dry ingredients and beat
+		to a smooth batter. Add the melted butter then fold in the stiffly beaten egg
+		whites. Bake on hot griddle. Makes about 12 cakes.</p>
+	</div>
+	<div id="fritter_6" class="recipe">
+		<h3 class="recipe_title">FRIED CORN MEAL MUSH</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup corn meal</li>
+			<li class="ingredient">2 qts. boiling water</li>
+			<li class="ingredient">1 tsp. salt</li>
+		</ul>
+
+		<p>Moisten corn meal with a little cold water and stir into the salted boiling
+		water. Cook over slow fire, stirring often, for 45 minutes. (Most of the corn
+		meal sold today has been processed to cook much faster, so follow the
+		directions.) Pour the hot corn meal into a greased loaf pan or glass baking
+		dish. Let stand, uncovered, until cold and firm. Cut into slices, dip in flour and
+		fry in hot fat until browned. Serve with syrup. Wonderful with sausage.</p>
+	</div>
+	<div id="fritter_7" class="recipe">
+		<h3 class="recipe_title">PEACH FRITTERS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">2 eggs, well beaten</li>
+			<li class="ingredient">⅓ cup butter</li>
+			<li class="ingredient">2 cups flour</li>
+			<li class="ingredient">3 tsp. baking powder</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">½ tsp. lemon juice</li>
+			<li class="ingredient">½ tsp. vanilla</li>
+			<li class="ingredient">1½ cups chopped peaches, fresh or canned</li>
+			<li class="ingredient">whipped cream</li>
+		</ul>
+
+		<p>Cream the butter and sugar, add the eggs and beat thoroughly. Sift dry
+		ingredients together and add the milk slowly. Fold in peaches, lemon juice
+		and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown. Serve with
+		whipped cream or sprinkle with powdered sugar.</p>
+	</div>
+	<div id="fritter_8" class="recipe">
+		<h3 class="recipe_title">GERMAN EGG PANCAKES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">5 eggs, separated</li>
+			<li class="ingredient">½ cup milk</li>
+			<li class="ingredient">1 cup flour, sifted</li>
+		</ul>
+
+		<p>Put the yolks of 5 eggs in a bowl and beat until very light. Add the milk and
+		flour gradually and mix into a smooth batter which is not too thick. Fold in
+		the stiffly beaten egg whites. Drop large spoonfuls on a hot greased griddle.
+		Serve hot sprinkled with sugar or spread with currant or other tart jelly
+		or jam.</p>
+	</div>
+	<div id="fritter_9" class="recipe">
+		<h3 class="recipe_title">POTATO PANCAKES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 eggs, separated</li>
+			<li class="ingredient">1 cup mashed potatoes</li>
+			<li class="ingredient">½ cup flour</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">2 tsp. baking powder</li>
+		</ul>
+
+		<p>Add egg yolks to the mashed potatoes and mix well. Add the flour and
+		baking powder alternately with the milk until smooth. Fold in the stiffly
+		beaten egg whites and drop spoonfuls on hot greased griddle or skillet.
+		Finely chopped onion is sometimes sprinkled on the batter on griddle before
+		turning. Serve hot with meat.</p>
+	</div>
+</div>
+<div id="doughnuts" class="section"><a class="pagenum" id="page26" title="26"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<div class="illo">
+		<img src="images/illo-09.png" width="476" height="381" alt="A woman cooks at the stove, while a boy watches." />
+		<p class="caption">THE FASTNACHTS SOON IS DONE CHONNY!<br />
+			Fastnacht Day</p>
+	</div>
+	<h2 class="section_title">Doughnuts</h2>
+	<div id="donut_1" class="recipe">
+		<h3 class="recipe_title">POTATO DOUGHNUTS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">¾ cup sugar</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">1 cup mashed potatoes</li>
+			<li class="ingredient">½ cup sweet milk</li>
+			<li class="ingredient">2½ cups flour</li>
+			<li class="ingredient">1½ tblsp. shortening</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">⅛ tsp. nutmeg</li>
+			<li class="ingredient">1 tblsp. baking powder</li>
+		</ul>
+
+		<p>Beat mashed potatoes, add melted shortening, beaten eggs and milk. Sift
+		dry ingredients together and add to the liquid. Dough should be soft yet
+		firm enough to roll. Separate dough into 2 parts and roll each out to thickness
+		of ¾ inch. Cut with doughnut cutter and cook in deep fat (365-f) fry to
+		golden brown. Drain on absorbent paper. Dust with powdered sugar or
+		sugar and cinnamon mixture.</p>
+	</div>
+	<div id="donut_2" class="recipe">
+		<h3 class="recipe_title">BLUEBERRY MUFFINS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">⅓ cup butter</li>
+			<li class="ingredient">¾ cup sugar</li>
+			<li class="ingredient">1 egg beaten lightly</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">2 level cups flour</li>
+			<li class="ingredient">4 level teaspoons baking powder</li>
+			<li class="ingredient">½ teaspoon salt</li>
+			<li class="ingredient">1 cup blueberries</li>
+		</ul>
+
+		<p>Cream butter and sugar. Add fruit and egg, then milk and flour sifted with
+		baking powder and salt. Bake in muffin tins.</p>
+	</div>
+	<div id="donut_3" class="recipe"><a class="pagenum" id="page27" title="27"> </a>
+		<h3 class="recipe_title">JOHNNY CAKE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ cups yellow corn meal</li>
+			<li class="ingredient">¾ cup flour, sifted</li>
+			<li class="ingredient">1½ tsp. baking powder</li>
+			<li class="ingredient">¾ tsp. baking soda</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">2 tblsp. sugar</li>
+			<li class="ingredient">2 eggs, beaten</li>
+			<li class="ingredient">1¼ cups sour milk or buttermilk</li>
+			<li class="ingredient">¼ cup shortening, melted</li>
+		</ul>
+
+		<p>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.</p>
+	</div>
+	<div id="donut_4" class="recipe">
+		<h3 class="recipe_title">BRAN MUFFINS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup flour</li>
+			<li class="ingredient">3½ tsp. baking powder</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">2 tblsp. brown sugar</li>
+			<li class="ingredient">1 cup bran</li>
+			<li class="ingredient">1 egg, beaten</li>
+			<li class="ingredient">⅔ cup milk</li>
+			<li class="ingredient">2 tblsp. shortening, melted</li>
+		</ul>
+
+		<p>Sift the flour, baking powder and salt. Stir in the sugar and bran. Combine
+		the beaten egg, milk and melted shortening. Add to the dry ingredients
+		and mix quickly. Turn into greased muffin pans and bake in hot oven (425-f)
+		25 minutes. Raisins or chopped dried prunes may be added.</p>
+	</div>
+	<div id="donut_5" class="recipe">
+		<h3 class="recipe_title">BACON MUFFINS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups flour</li>
+			<li class="ingredient">1 tablespoon sugar</li>
+			<li class="ingredient">3 tablespoons melted shortening</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">3 teaspoons baking powder</li>
+			<li class="ingredient">½ teaspoon salt</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">½ cup bits crisp bacon</li>
+		</ul>
+
+		<p>Sift flour, add sugar, salt and baking powder and sift again, add beaten
+		egg and milk. Add melted shortening beating in quickly. Add bits of crisped
+		bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve with orange
+		marmalade.</p>
+	</div>
+	<div id="donut_6" class="recipe">
+		<h3 class="recipe_title">FASTNACHTS—Raised Doughnuts</h3>
+
+		<p>For the Sponge:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cake yeast</li>
+			<li class="ingredient">2 cups lukewarm water</li>
+			<li class="ingredient">4 scant cups sifted flour</li>
+		</ul>
+
+		<p>At night break and soak yeast in lukewarm water for 20 minutes. Mix with
+		flour to a thick batter. Cover, let rise in warm place overnight until doubled.</p>
+
+		<p>For the Dough:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup shortening</li>
+			<li class="ingredient">⅜ cup sugar</li>
+			<li class="ingredient">1½ teaspoons salt</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ teaspoon ground nutmeg</li>
+			<li class="ingredient">5 cups or more of flour</li>
+		</ul>
+
+		<p>In the morning cream together the shortening, sugar and salt. Add this to
+		the risen sponge, with the beaten eggs and spice. Stir in as much flour as
+		mixture will take up readily, making a rather soft dough. Mix well. Let rise
+		until doubled in bulk. If desired, stir down and let rise again until nearly
+		doubled. Turn onto floured board, pat or roll until ⅓ inch thick and cut
+		with doughnut cutter. Cover to prevent drying and let rise until doubled.
+		Fry in deep hot fat about 375 degrees. If no thermometer is at hand, test
+		temperature with 1 inch square of bread, which should brown in 1 minute.</p>
+	</div>
+	<div class="illo"><a class="pagenum" id="page28" title="28"> </a>
+		<img src="images/illo-10.png" width="404" height="129" alt="A salt and pepper shaker." />
+		<p class="caption">Becky … fill the pitcher, the milk is all</p>
+	</div>
+	<div id="donut_7" class="recipe">
+		<h3 class="recipe_title">CRULLERS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ cup cream, sweet or sour</li>
+			<li class="ingredient">½ cup milk</li>
+			<li class="ingredient">1 tsp. baking soda</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">¼ cup sugar</li>
+			<li class="ingredient">3½ to 4 cups flour</li>
+		</ul>
+
+		<p>Beat the eggs, add cream and milk. Sift dry ingredients and combine with
+		liquid, using just enough flour to make dough that can be rolled, but still
+		remain soft. Mix well and let stand for 2 hours. Turn out on floured board
+		and roll to ¼ in. thick. Cut into strips 6" × 1". Fry in deep fat (360-f) until
+		brown on both sides. Drain on absorbent paper and dust with powdered
+		sugar, if you wish.</p>
+	</div>
+	<div id="donut_8" class="recipe">
+		<h3 class="recipe_title">TANGLE BRITCHES<br />
+			<span class="recipe_subtitle">An old York County Recipe</span></h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ lb. butter</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">6 eggs, beaten</li>
+			<li class="ingredient">½ tsp. cinnamon</li>
+			<li class="ingredient">about 5 cups flour</li>
+		</ul>
+
+		<p>Cream together the butter and sugar. Add the eggs beating well. Sift in the
+		cinnamon and enough flour to make a stiff dough. Roll out the dough very
+		thin on a floured board to about ⅛ inch thick. Cut into rectangular pieces
+		3 inches by 5 inches. Make 5 cuts lengthwise in the dough ½ inch apart and
+		4½ inches long, so that the rectangle remains in one piece. Fry in hot deep
+		fat (360-f) for 2 minutes or until they bob up to the top of the hot grease.
+		When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and
+		pull them upward. Let the 2nd, 4th and 6th sag downward so that in frying
+		they get all fahuudelt (tangled) or as the dutch say, all through each other.
+		Dust with powdered sugar or dribble molasses over them and eat hot.</p>
+	</div>
+	<div id="donut_9" class="recipe">
+		<h3 class="recipe_title">SHOO-FLY PIE</h3>
+
+		<p>For the crumb part:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">¼ cup shortening</li>
+			<li class="ingredient">1½ cups flour</li>
+			<li class="ingredient">1 cup brown sugar</li>
+		</ul>
+
+		<p>Work the above ingredients together.</p>
+
+		<p>For the liquid part:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">¾ teaspoon baking soda</li>
+			<li class="ingredient">⅛ teaspoon nutmeg</li>
+			<li class="ingredient">a little ginger, cinnamon and cloves</li>
+			<li class="ingredient">¼ teaspoon salt</li>
+			<li class="ingredient">¾ cup molasses</li>
+			<li class="ingredient">¾ cup hot water</li>
+		</ul>
+
+		<p>Mix well together and add hot water. Into an unbaked pie shell, combine the
+		crumbs and liquid in alternate layers with crumbs on bottom and top. Bake
+		15 minutes at 450 degrees, then 20 minutes at 350 degrees.</p>
+	</div>
+	<div id="donut_10" class="recipe"><a class="pagenum" id="page29" title="29"> </a>
+		<h3 class="recipe_title">GRANDMA’S CRUMB OR SUGAR PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups flour</li>
+			<li class="ingredient">1 heaping cup brown sugar</li>
+			<li class="ingredient">1½ tblsp. shortening</li>
+			<li class="ingredient">1 tsp. soda</li>
+			<li class="ingredient">½ cup buttermilk or sour cream</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">1 9-inch, unbaked pastry shell</li>
+		</ul>
+
+		<p>Combine sugar, flour and soda. Cut in the shortening and blend well. Add
+		the liquid and rub into coarse crumbs. Put crumbs loosely into the unbaked
+		pie shell. Bake in moderate oven (375-f) for 40 minutes. This is a breakfast
+		treat especially good for dunking in coffee.</p>
+	</div>
+	<div id="donut_11" class="recipe">
+		<h3 class="recipe_title">FUNNEL CAKES (Drechter Kuche)</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 eggs</li>
+			<li class="ingredient">2 cups milk</li>
+			<li class="ingredient">¼ cup sugar</li>
+			<li class="ingredient">3 to 4 cups flour</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">2 tsps. baking powder</li>
+		</ul>
+
+		<p>Beat eggs and add sugar and milk. Sift half the flour, salt and baking
+		powder together and add to milk and egg mixture. Beat the batter smooth
+		and add only as much more flour as needed. Batter should be thin enough
+		to run thru a funnel. Drop from funnel into deep, hot fat (375-f). Spirals and
+		endless intricate shapes can be made by swirling and criss-crossing while
+		controlling the funnel spout with a finger. Serve hot with molasses, tart jelly,
+		jam or sprinkle with powdered sugar.</p>
+	</div>
+	<div id="donut_12" class="recipe">
+		<h3 class="recipe_title">SALLY LUNN</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups flour, sifted</li>
+			<li class="ingredient">3 tsp. baking powder</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">3 tblsp. sugar</li>
+			<li class="ingredient">2 eggs, separated</li>
+			<li class="ingredient">½ cup milk</li>
+			<li class="ingredient">½ cup shortening, melted</li>
+		</ul>
+
+		<p>Sift flour, baking powder, salt and sugar. Combine the beaten egg yolks and
+		milk and add to the flour mixture, stirring only until mixed. Add shortening,
+		fold in the stiffly beaten egg whites. Turn into greased 9 inch square pan
+		and bake in moderate oven (350-f) about 30 minutes. Cut into 3 inch squares.</p>
+	</div>
+	<div id="donut_13" class="recipe">
+		<h3 class="recipe_title">QUICK COFFEE CAKE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2¼ cups flour, sifted</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">3½ tsp. baking powder</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">⅓ cup shortening</li>
+			<li class="ingredient">⅓ cup sugar</li>
+			<li class="ingredient">1 egg</li>
+		</ul>
+
+		<p>Sift together flour, baking powder and salt. Cream shortening and sugar
+		beating until fluffy. Add egg, beat well and then the milk. Add the flour
+		mixture, stirring just enough to moisten. Turn into greased 8 inch square
+		baking pan. Top with:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">¼ cup butter</li>
+			<li class="ingredient">¼ cup sugar</li>
+			<li class="ingredient">1 cup dry bread crumbs</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+		</ul>
+
+		<p>Cream butter and sugar, well. Add bread crumbs and cinnamon. Blend
+		well and sprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50
+		minutes. Serve hot.</p>
+	</div>
+</div>
+<div id="sweets" class="section"><a class="pagenum" id="page30" title="30"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<div class="illo">
+		<img src="images/illo-11.png" width="221" height="217" alt="A farmer holds a milk can, while a cow stands out in a field." />
+		<p class="caption">“UNDER THE COW HANKS MILK.”</p>
+	</div>
+	<h2 class="section_title">Sweets and Rolls</h2>
+	<div id="sweet_1" class="recipe">
+		<h3 class="recipe_title">LITTLE COFFEE CAKES<br />
+			<span class="recipe_subtitle">(Kleina Kaffee Kuchen)</span></h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup shortening, half butter</li>
+			<li class="ingredient">3 cups flour, sifted</li>
+			<li class="ingredient">2 whole eggs and</li>
+			<li class="ingredient">2 egg yolks</li>
+			<li class="ingredient">3 tblsp. sugar</li>
+			<li class="ingredient">¼ cup cream</li>
+			<li class="ingredient">¼ cup milk</li>
+			<li class="ingredient">1 yeast cake</li>
+		</ul>
+
+		<p>Dissolve yeast cake in ¼ cup of warm milk, add 2 tablespoons of flour and
+		stand in warm place to rise. Cream butter and sugar, add salt and the 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 a little flour over
+		them. Fill pans about ⅔ full with the batter. Set in a warm place until
+		dough rises to the top of the pans. Bake in hot oven (400-f) for 25 minutes.</p>
+	</div>
+	<div id="sweet_2" class="recipe">
+		<h3 class="recipe_title">BUTTER SEMMELS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup mashed potatoes</li>
+			<li class="ingredient">¾ cup shortening, ½ butter</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">1 yeast cake</li>
+			<li class="ingredient">1 cup warm water</li>
+			<li class="ingredient">6 cups flour</li>
+		</ul>
+
+		<p>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 of lukewarm
+		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 flour to 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 into squares 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 of butter on top of each. Put on greased baking
+		sheets about 2 inches apart and 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 butter and dust with powdered sugar or sugar and cinnamon mixed.</p>
+	</div>
+	<div id="sweet_3" class="recipe"><a class="pagenum" id="page31" title="31"> </a>
+		<h3 class="recipe_title">SWEET ROLL DOUGH</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cakes yeast</li>
+			<li class="ingredient">2 cups lukewarm milk</li>
+			<li class="ingredient">½ cup lukewarm water</li>
+			<li class="ingredient">⅔ cup butter</li>
+			<li class="ingredient">¾ cup sugar</li>
+			<li class="ingredient">1½ teaspoons salt</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ lemon grated ring and juice</li>
+			<li class="ingredient">¼ teaspoon nutmeg</li>
+			<li class="ingredient">8 cups flour</li>
+		</ul>
+
+		<p>Break and soak yeast in water until soft. Scald and then cool milk. Cream
+		together butter, sugar and salt. Add well beaten eggs, lemon and spice.
+		Add lukewarm milk to yeast and mix with half the flour. Work in butter 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 about 80 degrees.
+		As soon as dough is fully doubled in bulk, knead down and let rise again
+		for an hour. Makes three dozen.</p>
+	</div>
+	<div id="sweet_4" class="recipe">
+		<h3 class="recipe_title">CRUMB CAKE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">½ teaspoon cinnamon</li>
+			<li class="ingredient">¼ cup chopped nuts</li>
+			<li class="ingredient">¾ cup flour</li>
+			<li class="ingredient">3 tablespoons melted butter</li>
+		</ul>
+
+		<p>Combine the dry ingredients. Work in melted butter until crumbs are formed.
+		Add nuts. Sprinkle over top of coffee cake dough and bake.</p>
+	</div>
+	<div id="sweet_5" class="recipe">
+		<h3 class="recipe_title">DUTCH STICKY BUNS</h3>
+
+		<p>Roll ⅓ of the sweet dough into an oblong sheet, ¼ inch thick. Brush with
+		butter and sprinkle with brown sugar and cinnamon. Roll up and cut off 1
+		inch slices. Place cut side down in greased pan. Brush tops with butter. Let
+		rise until double. Sprinkle with brown sugar and cinnamon and chopped
+		pecans or pour corn syrup in the bottom of the pan. Bake 20 mins. at 375.</p>
+	</div>
+	<div id="sweet_6" class="recipe">
+		<h3 class="recipe_title">COFFEE CAKE (Kaffee Kuchen)</h3>
+
+		<p>For the Sponge:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cake yeast</li>
+			<li class="ingredient">¼ cup lukewarm water</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">½ teaspoon salt</li>
+			<li class="ingredient">2 cups sifted flour</li>
+		</ul>
+
+		<p>At night crumble and soak yeast 20 minutes in lukewarm water. Scald milk,
+		add salt and let cool. Add yeast to lukewarm milk and mix enough flour to
+		make a thick batter. Beat smooth. Cover and let rise in moderately warm
+		place (78 degrees) over night or until light.</p>
+
+		<p>For the Dough:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup milk</li>
+			<li class="ingredient">½ cup butter</li>
+			<li class="ingredient">¾ cup sugar</li>
+			<li class="ingredient">1 teaspoon salt</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">4 cups flour</li>
+		</ul>
+
+		<p>In morning scald and cool milk. Cream butter, sugar and salt. Add beaten
+		eggs. Mix sponge with lukewarm milk, then add butter mixture and enough
+		flour to make soft dough. Beat hard or knead by hand. Let dough rise until
+		doubled. When light turn on floured board and roll out gently until ½ inch
+		thick. Place in buttered pans. Brush top with melted butter. Let rise until
+		double. Sprinkle with sugar or cinnamon and bake in hot oven for 20
+		minutes.</p>
+	</div>
+</div>
+<div id="cakes" class="section"><a class="pagenum" id="page32" title="32"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<h2 class="section_title">Cakes</h2>
+	<div id="cake_1" class="recipe">
+		<h3 class="recipe_title">SPONGE CAKE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 eggs</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">1 cup flour</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">1 tsp. baking powder</li>
+			<li class="ingredient">3 tblsp. warm water</li>
+			<li class="ingredient">1 tsp. lemon juice</li>
+		</ul>
+
+		<p>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 and baking
+		powder and sift again. Combine dry ingredients with the egg mixture, a
+		little at a time folding in gently. When well blended pour into an ungreased
+		pan with center tube. Bake in moderate oven (350-f) for 50 minutes.</p>
+	</div>
+	<div id="cake_2" class="recipe">
+		<h3 class="recipe_title">SCRIPTURE CAKE</h3>
+
+		<p class="recipe_epigram">Behold there was a cake baken. I-Kings, 9:16</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup butter
+				<br /><span class="bible_verse">Judges, 5:25</span></li>
+			<li class="ingredient">2 cups flour
+				<br /><span class="bible_verse">I-Kings, 4:22</span></li>
+			<li class="ingredient">½ tsp. salt
+				<br /><span class="bible_verse">Leviticus, 2:13</span></li>
+			<li class="ingredient">1 cup figs
+				<br /><span class="bible_verse">I-Samuel, 30:12</span></li>
+			<li class="ingredient">1½ cups sugar
+				<br /><span class="bible_verse">Jeremiah, 6:20</span></li>
+			<li class="ingredient">2 tsp. baking powder
+				<br /><span class="bible_verse">Luke, 13:21</span></li>
+			<li class="ingredient">½ cup water
+				<br /><span class="bible_verse">Genesis, 24:11</span></li>
+			<li class="ingredient">1 cup raisins
+				<br /><span class="bible_verse">I-Samuel, 30:12</span></li>
+			<li class="ingredient">3 eggs
+				<br /><span class="bible_verse">Isaiah, 10:14</span></li>
+			<li class="ingredient">Cinnamon, mace, cloves
+				<br /><span class="bible_verse">I-Kings, 10:10</span></li>
+			<li class="ingredient">1 tblsp. honey
+				<br /><span class="bible_verse">Proverbs, 24:13</span></li>
+			<li class="ingredient">½ cup almonds
+				<br /><span class="bible_verse">Genesis, 43:11</span></li>
+		</ul>
+
+		<p>Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking
+		powder and flour, then add the water and honey. Put fruit and nuts thru
+		food chopper and flour well. Follow Solomon’s advice for making good boys—1st
+		clause of Proverbs, 23:14. Fold in stiffly beaten egg whites. Bake for 1
+		hour in 375-f oven.</p>
+	</div>
+	<div id="cake_3" class="recipe">
+		<h3 class="recipe_title">SPICE LAYER CAKE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups light brown sugar</li>
+			<li class="ingredient">½ cup shortening</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">¾ cup milk</li>
+			<li class="ingredient">3 tsp. baking powder</li>
+			<li class="ingredient">1 cup chopped raisins</li>
+			<li class="ingredient">2¼ cups flour</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+			<li class="ingredient">½ tsp. cloves</li>
+			<li class="ingredient">½ tsp. nutmeg</li>
+			<li class="ingredient">½ tsp. salt</li>
+		</ul>
+
+		<p>Cream sugar and shortening and beat until fluffy. Add the eggs and beat
+		until light. Sift the flour, add salt, spices, baking powder, then sift again.
+		Add the dry ingredients to the egg mixture alternately with the milk. Beat
+		thoroughly and add the floured raisins. Pour into 2 greased layer cake pans.
+		Bake in moderate oven (350-f) for 25 or 30 minutes. For the icing use:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups sugar</li>
+			<li class="ingredient">¾ cup milk</li>
+			<li class="ingredient">2 tblsp. butter</li>
+		</ul>
+
+		<p>Cream together and boil until it forms a soft ball when dropped in water.
+		Add vanilla and beat until cold. Spread between layers, over top and sides.</p>
+	</div>
+	<div id="cake_4" class="recipe"><a class="pagenum" id="page33" title="33"> </a>
+		<h3 class="recipe_title">GRANDMOTHER’S MOLASSES CAKE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup shortening</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">1 cup molasses</li>
+			<li class="ingredient">1 teaspoon salt</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">1 cup raisins and currants</li>
+			<li class="ingredient">flour to make a soft batter</li>
+			<li class="ingredient">1 tablespoon ginger</li>
+			<li class="ingredient">1 tablespoon cloves</li>
+			<li class="ingredient">1 tablespoon cinnamon</li>
+			<li class="ingredient">2 cups sour milk</li>
+			<li class="ingredient">1 teaspoon baking soda</li>
+		</ul>
+
+		<p>Cream shortening and sugar. Add molasses and beaten eggs. Sift dry ingredients
+		and add alternately with 1½ cups of sour milk. Mix the soda in the
+		remaining milk and add with remainder of flour. Floured currants and
+		raisins are added last. Bake in a loaf pan in a slow oven about one hour.</p>
+	</div>
+	<div id="cake_5" class="recipe">
+		<h3 class="recipe_title">WALNUT GINGERBREAD</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup light brown sugar</li>
+			<li class="ingredient">½ cup shortening</li>
+			<li class="ingredient">½ cup black molasses</li>
+			<li class="ingredient">1 cup boiling water</li>
+			<li class="ingredient">3½ cups flour</li>
+			<li class="ingredient">2 tsp. baking soda</li>
+			<li class="ingredient">½ tsp. ginger</li>
+			<li class="ingredient">½ tsp. cinnamon</li>
+			<li class="ingredient">½ tsp. cloves</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">¾ cup chopped black walnuts</li>
+		</ul>
+
+		<p>Cream the sugar and shortening in a bowl. Add the molasses and pour the
+		cup of boiling water over it. Mix well. Combine the flour, soda and spices,
+		sift and add to the molasses mixture, beating well. Add the eggs one at a
+		time and blend thoroughly. Next add the chopped nut meats. Pour into a
+		well greased loaf pan and bake in moderate oven (350-f) for 40 minutes.</p>
+	</div>
+	<div id="cake_6" class="recipe">
+		<h3 class="recipe_title">APPLE SAUCE CAKE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup light brown sugar</li>
+			<li class="ingredient">¼ cup butter</li>
+			<li class="ingredient">1 cup apple sauce</li>
+			<li class="ingredient">1 tsp. soda</li>
+			<li class="ingredient">2 cups flour</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+			<li class="ingredient">½ tsp. cloves, ground</li>
+			<li class="ingredient">a little nutmeg</li>
+			<li class="ingredient">1 cup raisins</li>
+			<li class="ingredient">pinch of salt</li>
+		</ul>
+
+		<p>Cream together butter, sugar and spices. Add apple sauce, flour and soda
+		dissolved in a little warm water. Add the raisins (or currants). Beat thoroughly
+		and pour into a loaf tin. Bake in moderate oven (350-f) for approximately
+		50 minutes.</p>
+
+		<p class="recipe_subhead">ICING</p>
+
+		<p>1 cup pulverized sugar, piece of butter size of a walnut. Moisten with a little
+		water and spread over cake.</p>
+	</div>
+	<div id="cake_7" class="recipe">
+		<h3 class="recipe_title">NUT CAKE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ cups sugar</li>
+			<li class="ingredient">½ cup butter</li>
+			<li class="ingredient">3 eggs, separated</li>
+			<li class="ingredient">2½ cups flour</li>
+			<li class="ingredient">1 cup nut meats, chopped</li>
+			<li class="ingredient">2 tsp. baking powder</li>
+			<li class="ingredient">¾ cup milk</li>
+			<li class="ingredient">a little salt</li>
+		</ul>
+
+		<p>Rub butter and sugar to a light, white cream. Add egg yolks and beat until
+		smooth. Sift flour, salt and baking powder and add, together with milk, a
+		little at a time, beating well. Fold in chopped nuts and stiffly beaten egg
+		whites. Pour into 2 nine inch cake pans or 1 loaf pan. Bake in medium oven
+		(350-f) for 30 minutes for layer cake or 1 hour for loaf cake. Use hickory
+		nuts, black walnuts or shellbarks.</p>
+	</div>
+</div>
+<div id="cookies" class="section"><a class="pagenum" id="page34" title="34"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<div class="illo">
+		<img src="images/illo-12.png" width="237" height="190" alt="A farmer sits on a tree stump and gestures to the empty place beside him." />
+	</div>
+	<h2 class="section_title">Cookies</h2>
+	<div id="cookie_1" class="recipe">
+		<h3 class="recipe_title">ANISE COOKIES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">6 eggs, separated</li>
+			<li class="ingredient">1 cup powdered sugar</li>
+			<li class="ingredient">1 cup flour, sifted</li>
+			<li class="ingredient">3 tsps. anise seed</li>
+		</ul>
+
+		<p>Beat egg yolks until thick and foamy. Beat egg whites stiff and combine with
+		egg yolks. Gradually add the powdered sugar and mix lightly. Sift flour and
+		add to the egg mixture together with the anise seed. Drop from teaspoon on
+		greased cookie sheet, spacing about 1 inch apart. Chill in refrigerator over
+		night. Bake in slow oven (300-f) for about 12 minutes.</p>
+	</div>
+	<div id="cookie_2" class="recipe">
+		<h3 class="recipe_title">FRUIT <span class="emph">AND</span> NUT COOKIES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup shortening</li>
+			<li class="ingredient">1½ cups sugar</li>
+			<li class="ingredient">3 eggs</li>
+			<li class="ingredient">3½ cups flour</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+			<li class="ingredient">1 tsp. soda</li>
+			<li class="ingredient">1½ tblsp. hot water</li>
+			<li class="ingredient">½ cup raisins, chopped</li>
+			<li class="ingredient">½ cup currants, chopped</li>
+			<li class="ingredient">1 cup nuts, chopped</li>
+		</ul>
+
+		<p>Cream shortening and sugar, add the eggs and beat until light and fluffy.
+		Sift flour add salt and cinnamon and sift again. Dissolve the soda in the
+		hot water and add to the creamed mixture. Add half of the sifted dry
+		ingredients mixing well. Fold in the chopped fruit and nuts and the
+		remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on
+		greased cookie sheets, about 2 inches apart and bake in moderate oven
+		(350-f) for 15 minutes.</p>
+	</div>
+	<div id="cookie_3" class="recipe">
+		<h3 class="recipe_title">CINNAMON WAFFLES (Zimmet waffles)</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ lb. butter</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">2 tsp. cinnamon</li>
+			<li class="ingredient">3 eggs</li>
+			<li class="ingredient">flour</li>
+		</ul>
+
+		<p>Cream the butter and sugar. Beat in the eggs 1 at a time and add cinnamon.
+		Work in enough flour to make a soft dough. Form into small balls. Place
+		several in a hot waffle iron, suitably spaced, press down top and bake. This
+		is an old recipe which the “dutch” brought over from Germany.</p>
+	</div>
+	<div id="cookie_4" class="recipe"><a class="pagenum" id="page35" title="35"> </a>
+		<h3 class="recipe_title">MORAVIAN CHRISTMAS COOKIES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup shortening</li>
+			<li class="ingredient">1 cup brown sugar</li>
+			<li class="ingredient">1 cup molasses</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">4 cups flour</li>
+			<li class="ingredient">1 teaspoon cinnamon</li>
+			<li class="ingredient">1 teaspoon cloves</li>
+			<li class="ingredient">½ teaspoon nutmeg</li>
+			<li class="ingredient">1 teaspoon soda</li>
+		</ul>
+
+		<p>Blend shortening, sugar and molasses. Add beaten egg. Sift dry ingredients
+		and combine. Mix well, roll out and cut in fancy shapes. Bake at 350 degrees
+		for 10 minutes. When cool decorate with boiled icing.</p>
+	</div>
+	<div id="cookie_5" class="recipe">
+		<h3 class="recipe_title">DUTCH ALMOND COOKIES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup shortening</li>
+			<li class="ingredient">½ cup white sugar</li>
+			<li class="ingredient">1 cup brown sugar</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ teaspoon vanilla</li>
+			<li class="ingredient">3 cups flour</li>
+			<li class="ingredient">¼ teaspoon cinnamon</li>
+			<li class="ingredient">¼ teaspoon nutmeg</li>
+			<li class="ingredient">¼ teaspoon soda</li>
+			<li class="ingredient">¼ teaspoon salt</li>
+			<li class="ingredient">½ cup ground blanched almonds</li>
+		</ul>
+
+		<p>Cream shortening with white and brown sugar. Add 2 eggs and work in the
+		sifted dry ingredients. Then add the chopped blanched almonds. Shape
+		dough into long rolls. Roll in wax paper and store in cold place for 12 hours.
+		Slice thin and bake in hot oven.</p>
+	</div>
+	<div id="cookie_6" class="recipe">
+		<h3 class="recipe_title">SAND TARTS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups sugar</li>
+			<li class="ingredient">1 cup butter</li>
+			<li class="ingredient">4 eggs</li>
+			<li class="ingredient">flour</li>
+		</ul>
+
+		<p>Work butter and part of the sugar together, then the remainder of the sugar
+		and the eggs should be mixed in. Use flour enough to make very stiff. Roll
+		thin, cut out in small squares, wet top with two eggs beaten, sprinkle with
+		sugar, cinnamon and chopped almonds. Bake in moderate oven, 10 minutes.</p>
+	</div>
+	<div id="cookie_7" class="recipe">
+		<h3 class="recipe_title">WALNUT KISSES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 lb. sugar</li>
+			<li class="ingredient">6 egg whites</li>
+			<li class="ingredient">3 tablespoons flour</li>
+			<li class="ingredient">2 cups walnuts chopped</li>
+		</ul>
+
+		<p>Beat egg whites until stiff and dry. Mix flour and sugar and fold in stiffly
+		beaten egg whites. Add walnuts and bake in moderate oven, 375 degrees.</p>
+	</div>
+	<div id="cookie_8" class="recipe">
+		<h3 class="recipe_title">WALNUT ROCKS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup butter</li>
+			<li class="ingredient">1½ cups brown sugar</li>
+			<li class="ingredient">3 eggs, beaten</li>
+			<li class="ingredient">1 tsp. soda</li>
+			<li class="ingredient">1½ tblsp. hot water</li>
+			<li class="ingredient">3 cups flour</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+			<li class="ingredient">½ tsp. cloves</li>
+			<li class="ingredient">1½ cups chopped raisins</li>
+			<li class="ingredient">1 cup chopped walnuts</li>
+		</ul>
+
+		<p>Cream butter and sugar and add the beaten eggs. Dissolve soda in the hot
+		water and add to the creamed mixture. Sift flour, salt and spices twice and
+		add half of it to mixture and mix thoroughly. Combine chopped raisins and
+		nuts with the other half and add to the dough. Mix thoroughly and drop by
+		teaspoonfuls onto greased baking sheets spaced a couple of inches apart.
+		Bake in moderate oven (350-f) for 12 to 15 minutes.</p>
+	</div>
+	<div id="cookie_9" class="recipe"><a class="pagenum" id="page36" title="36"> </a>
+		<h3 class="recipe_title">LEBKUCHEN</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ cups flour</li>
+			<li class="ingredient">1 tblsp. cinnamon</li>
+			<li class="ingredient">½ tsp. nutmeg</li>
+			<li class="ingredient">½ tsp. cloves, ground</li>
+			<li class="ingredient">½ tsp. cream of tartar</li>
+			<li class="ingredient">2 eggs, beaten</li>
+			<li class="ingredient">1 cup dark brown sugar</li>
+			<li class="ingredient">⅛ lb. citron, chopped fine</li>
+			<li class="ingredient">⅛ lb. almonds, chopped</li>
+		</ul>
+
+		<p>Sift the flour, cinnamon, nutmeg, cloves and cream of tartar. Mix the sugar
+		and beaten eggs thoroughly. Combine with the flour mixture, add citron and
+		the almonds. Roll out on floured board, ¼ inch thick. Place on a greased
+		cookie sheet and bake in moderate oven (350-f) for 15 minutes. Cut into
+		squares or diamonds while still warm. Ice thinly with plain white or lemon
+		frosting. This is an old recipe for an oldtime Christmas favorite.</p>
+	</div>
+	<div id="cookie_10" class="recipe">
+		<h3 class="recipe_title">CHRISTMAS BUTTER COOKIES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup soft butter</li>
+			<li class="ingredient">½ cup brown sugar, packed</li>
+			<li class="ingredient">2¼ cups flour, sifted</li>
+		</ul>
+
+		<p>Cream butter until it resembles whipped cream and slowly add the sugar,
+		beating well. Add flour gradually and blend thoroughly. Wrap in waxed
+		paper and chill for several hours. Knead dough slightly on floured board,
+		form into a smooth ball. Roll to about ⅛ inch thick and cut to desired shapes.
+		Place on ungreased cookie sheets and bake in moderate oven (350-f) about
+		12 minutes. When cold decorate with butter icing, candied fruit, etc.</p>
+	</div>
+	<div id="cookie_11" class="recipe">
+		<h3 class="recipe_title">ALMOND MACAROONS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup almond paste</li>
+			<li class="ingredient">¾ cup sugar</li>
+			<li class="ingredient">3 egg whites</li>
+			<li class="ingredient">salt</li>
+		</ul>
+
+		<p>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, mixing thoroughly. Let
+		stand for 20 minutes. Drop teaspoonfuls on lightly buttered baking sheet.
+		Bake in slow oven (300-f) for 25 or 30 minutes until surface is dry. Keep in
+		cool place overnight.</p>
+	</div>
+	<div id="cookie_12" class="recipe">
+		<h3 class="recipe_title">SUGAR CAKES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 cups sugar</li>
+			<li class="ingredient">¾ cup butter</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">2 teaspoons baking soda</li>
+			<li class="ingredient">1 cup thick milk</li>
+		</ul>
+
+		<p>Mix eggs and butter well. Then add milk and soda. Mix in enough flour to
+		make a soft dough, just so you can roll it. Cut into any shapes you wish.
+		Sprinkle with granulated sugar, bake in a moderately heated oven.</p>
+	</div>
+	<div id="cookie_13" class="recipe">
+		<h3 class="recipe_title">HICKORY NUT KISSES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups sugar</li>
+			<li class="ingredient">2 cups hickory nuts, chopped fine</li>
+			<li class="ingredient">6 egg whites</li>
+			<li class="ingredient">3 tablespoons flour</li>
+		</ul>
+
+		<p>Beat egg whites lightly, add sugar, then nut kernels, lastly the flour. Drop
+		on greased tins and bake in moderate oven. 350 degrees.</p>
+	</div>
+	<div id="cookie_14" class="recipe"><a class="pagenum" id="page37" title="37"> </a>
+		<h3 class="recipe_title">“BELSNICKEL” CHRISTMAS CAKES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">½ cup melted butter</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">1½ cups flour</li>
+			<li class="ingredient">½ tsp. baking soda</li>
+			<li class="ingredient">pinch of salt</li>
+		</ul>
+
+		<p>Pour melted butter over sugar in a bowl and beat until smooth and creamy.
+		Add the eggs, beating one at a time, into the mixture. Sift the baking 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 sugar and bake in hot oven (400-f) for
+		10 minutes.</p>
+	</div>
+	<div id="cookie_15" class="recipe">
+		<h3 class="recipe_title">GINGER COOKIES—GINGERBREAD MEN</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">⅔ cup shortening</li>
+			<li class="ingredient">½ cup brown sugar</li>
+			<li class="ingredient">2 tsp. ginger</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+			<li class="ingredient">¼ tsp. cloves or allspice</li>
+			<li class="ingredient">1½ tsp. salt</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">¾ cup molasses</li>
+			<li class="ingredient">3 cups flour, sifted</li>
+			<li class="ingredient">1 tsp. soda</li>
+			<li class="ingredient">½ tsp. baking powder</li>
+		</ul>
+
+		<p>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 and chill. Roll
+		out a fourth of the dough at a time, on floured board to a little more than
+		⅛ inch thick. Cut with gingerbread man cutters or other shapes. Bake on
+		greased cookie sheets in moderately hot (375-f) oven, 8 to 10 minutes. Cool
+		before decorating.</p>
+	</div>
+	<div id="cookie_16" class="recipe">
+		<h3 class="recipe_title">PFEFFERNUSSE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 eggs</li>
+			<li class="ingredient">½ lb. powdered sugar</li>
+			<li class="ingredient">2 cups flour</li>
+			<li class="ingredient">½ tsp. cinnamon</li>
+			<li class="ingredient">¼ tsp. cloves</li>
+			<li class="ingredient">¼ tsp. nutmeg</li>
+			<li class="ingredient">½ tsp. soda</li>
+			<li class="ingredient">¼ tsp. salt</li>
+			<li class="ingredient">1 lemon, juice and rind</li>
+		</ul>
+
+		<p>Beat eggs well, gradually add powdered sugar, lemon juice and grated
+		rind. Sift flour and add salt, soda and spices. Sift again and add to egg and
+		sugar mixture. Beat to form smooth, medium-soft dough. Chill in refrigerator
+		for several hours. Roll out on floured board, into long finger-shaped sticks.
+		Cut into small marble sized pieces and bake on greased baking sheets in
+		hot oven (425-f) until they turn a light, golden brown.</p>
+	</div>
+	<div id="cookie_17" class="recipe">
+		<h3 class="recipe_title">MORAVIAN DARK COOKIES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ lb. butter</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">1 tblsp. cream</li>
+			<li class="ingredient">2 cups dark molasses</li>
+			<li class="ingredient">1 tblsp. cinnamon</li>
+			<li class="ingredient">½ tblsp. ginger</li>
+			<li class="ingredient">½ tsp. cloves, ground</li>
+			<li class="ingredient">8 cups flour</li>
+		</ul>
+
+		<p>Cream the butter and sugar together until smooth. Add the cream, molasses,
+		cinnamon, ginger and cloves and blend smooth. Work in the flour gradually.
+		Roll out as thin as possible on floured board. Cut into various shapes with
+		cookie cutters. Bake on greased cookie sheets in moderate oven (350-f) for
+		about 12 minutes. Decorate using a pastry tube and icing made from egg-white
+		and confectioners sugar.</p>
+	</div>
+</div>
+<div id="pies" class="section"><a class="pagenum" id="page38" title="38"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<div class="illo">
+		<img src="images/illo-13.png" width="425" height="434" alt="A woman sits in a chair, sewing." />
+		<p class="caption">“A plump wife and a big barn<br />
+			never did any man harm”</p>
+	</div>
+	<h2 class="section_title">Pies</h2>
+	<div id="pie_1" class="recipe">
+		<h3 class="recipe_title">PUMPKIN PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ cups mashed cooked pumpkin</li>
+			<li class="ingredient">1½ cups rich milk</li>
+			<li class="ingredient">¾ cup brown sugar</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">pastry for 9" shell</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+			<li class="ingredient">½ tsp. ginger</li>
+			<li class="ingredient">¼ tsp. cloves, powdered</li>
+			<li class="ingredient">¾ tsp. salt</li>
+			<li class="ingredient">2 tblsp. butter, melted</li>
+		</ul>
+
+		<p>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) for 10 minutes.
+		Reduce heat to moderately slow oven (325-f). When surface of pie filling
+		turns light brown, test by inserting a silver knife. If it comes out clean the
+		pie is finished baking.</p>
+	</div>
+	<div id="pie_2" class="recipe"><a class="pagenum" id="page39" title="39"> </a>
+		<h3 class="recipe_title">LEMON CUSTARD PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 tablespoons flour</li>
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">2 eggs, separated</li>
+			<li class="ingredient">pinch of salt</li>
+			<li class="ingredient">1 lemon</li>
+			<li class="ingredient">1½ cups milk</li>
+			<li class="ingredient">1 pie shell</li>
+		</ul>
+
+		<p>Mix 2 tablespoons of flour with ½ cup sugar and a pinch of salt. Beat 2 egg
+		yolks. Add the juice and grated rind of 1 lemon. Then add flour and sugar
+		continuing to beat. Stir in 1½ cups milk and lastly fold in 2 egg whites
+		beaten stiff, but not dry. Pour into unbaked pie shell. Bake in hot oven, 425
+		degrees for 15 minutes. Reduce heat to moderate 350 degrees and bake 15
+		minutes more.</p>
+	</div>
+	<div id="pie_3" class="recipe">
+		<h3 class="recipe_title">PENNSYLVANIA DUTCH SOUR CHERRY PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 qt. fresh sour cherries</li>
+			<li class="ingredient">1½ cups sugar</li>
+			<li class="ingredient">½ cup flour</li>
+			<li class="ingredient">pie crust</li>
+		</ul>
+
+		<p>Mix flour and sugar and pitted cherries in a bowl. Fill unbaked pie crust
+		with the cherries. Put on a top pie crust, vented and bake in a hot oven for
+		10 minutes. Reduce to moderate and bake for 20 minutes more.</p>
+	</div>
+	<div id="pie_4" class="recipe">
+		<h3 class="recipe_title">RIVEL (CRUMB) PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup flour</li>
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">½ cup butter and shortening mixed</li>
+		</ul>
+
+		<p>Mix or “crumb” the above ingredients together with the hands to form small
+		lumps or rivels. Strew the rivels into a prepared pastry shell and bake in a
+		hot oven (400-f) for 30 minutes. Some spread 2 tblsps. of molasses over it
+		before baking.</p>
+	</div>
+	<div id="pie_5" class="recipe">
+		<h3 class="recipe_title">SOUR CREAM RAISIN PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">¾ teaspoon cinnamon</li>
+			<li class="ingredient">¼ teaspoon nutmeg</li>
+			<li class="ingredient">⅛ teaspoon salt</li>
+			<li class="ingredient">1 cup thick sour cream</li>
+			<li class="ingredient">3 eggs, slightly beaten</li>
+			<li class="ingredient">2 cups raisins, ground</li>
+			<li class="ingredient">1 unbaked pie shell</li>
+		</ul>
+
+		<p>Combine all ingredients and turn into uncooked pie shell. Bake in hot, 450
+		degree oven 15 minutes, and then reduce to 350 degrees for 30 minutes.</p>
+	</div>
+	<div id="pie_6" class="recipe">
+		<h3 class="recipe_title">CREAM RASPBERRY PIE</h3>
+
+		<p>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 the edges of both
+		upper and lower crusts with butter, so they will not stick together. Then when
+		pie is baked make a cream filling with:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">1 teaspoon cornstarch</li>
+			<li class="ingredient">2 tablespoons sugar</li>
+			<li class="ingredient">vanilla</li>
+		</ul>
+
+		<p>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. Replace the crust and
+		sift with powdered sugar.</p>
+	</div>
+	<div id="pie_7" class="recipe"><a class="pagenum" id="page40" title="40"> </a>
+		<h3 class="recipe_title">PASTRY HINT</h3>
+
+		<p>When making a fruit pie, put lower crust in the oven 5 minutes and bake
+		while you are rolling out the top crust. Then put in filling and put on the top
+		crust. The undercrust will not be soggy.</p>
+	</div>
+	<div id="pie_8" class="recipe">
+		<h3 class="recipe_title">MONTGOMERY PIE</h3>
+
+		<p>For the syrup part:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup molasses</li>
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">1 cup water</li>
+			<li class="ingredient">2 tblsp. flour</li>
+			<li class="ingredient">½ lemon, juice and rind</li>
+		</ul>
+
+		<p>Combine above ingredients and pour into a 9 inch, unbaked pie shell.</p>
+
+		<p>For the topping:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">⅔ cup sugar</li>
+			<li class="ingredient">¼ cup butter</li>
+			<li class="ingredient">1 egg, beaten</li>
+			<li class="ingredient">1 tsp. baking powder</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">1½ cups flour</li>
+		</ul>
+
+		<p>Blend butter and sugar, add egg and beat well. Add milk and the sifted
+		dry ingredients a little at a time. Spread topping over mixture in the pie
+		shell. Bake in moderate oven (350-f) for 40 minutes.</p>
+	</div>
+	<div id="pie_9" class="recipe">
+		<h3 class="recipe_title">APPLE CRUMB PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">6 tart apples</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">⅓ cup butter</li>
+			<li class="ingredient">¾ cup flour</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+			<li class="ingredient">pastry for 9" shell</li>
+		</ul>
+
+		<p>Pare apples and cut into thick slices. Mix half the sugar with the cinnamon
+		and sprinkle over apples. Put into unbaked pastry shell. Blend the flour, the
+		remaining sugar and the butter and work into small crumbs, with your
+		fingers. Sprinkle the crumbs over the apples. Bake in hot oven (425-f) for 10
+		minutes then reduce to moderate (350-f) and bake for 35 minutes more.
+		Serve with cheese.</p>
+	</div>
+	<div id="pie_10" class="recipe">
+		<h3 class="recipe_title">BLACK WALNUT PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 eggs</li>
+			<li class="ingredient">3 tablespoons flour</li>
+			<li class="ingredient">1½ cups sugar</li>
+			<li class="ingredient">1 cup black walnuts, chopped</li>
+			<li class="ingredient">1½ cups water</li>
+			<li class="ingredient">1¼ cups dark corn syrup</li>
+		</ul>
+
+		<p>Make crust for 2 pies and line medium size pie plates. Sprinkle the walnuts
+		over the crusts and then mix in the filling. The eggs must be well beaten
+		before adding the sugar gradually. Then fold in flour, corn syrup and 1½
+		cups of water. Bake in very hot oven for three minutes and then reduce to
+		medium for 30 or 40 minutes.</p>
+	</div>
+	<div id="pie_11" class="recipe">
+		<h3 class="recipe_title">FUNERAL PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup seeded raisins, washed</li>
+			<li class="ingredient">2 cups water</li>
+			<li class="ingredient">1½ cups sugar</li>
+			<li class="ingredient">4 tablespoons flour</li>
+			<li class="ingredient">1 egg, well beaten</li>
+			<li class="ingredient">juice of a lemon</li>
+			<li class="ingredient">2 teaspoons grated lemon rind</li>
+			<li class="ingredient">pinch of salt</li>
+		</ul>
+
+		<p>Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning, raisins
+		and liquid. Cook over hot water for 15 minutes, stirring occasionally. When
+		the mixture is cool, empty into pie-dough lined pie plate. Cover pie with
+		narrow strips of dough, criss-crossed and bake until browned.</p>
+	</div>
+	<div id="pie_12" class="recipe"><a class="pagenum" id="page41" title="41"> </a>
+		<h3 class="recipe_title">COTTAGE CHEESE PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1½ cups cottage cheese</li>
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">2 tblsp. flour</li>
+			<li class="ingredient">¼ tsp. salt</li>
+			<li class="ingredient">2 eggs, separated</li>
+			<li class="ingredient">2 cups milk</li>
+			<li class="ingredient">¼ tsp. cinnamon</li>
+			<li class="ingredient">½ tsp. lemon rind grated</li>
+			<li class="ingredient">pie crust</li>
+		</ul>
+
+		<p>Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Add beaten
+		egg yolks and mix thoroughly. Add milk gradually and stir smooth. Fold in
+		beaten egg whites and pour into 9 inch, pastry lined pan. Bake in moderate
+		(350-f) oven, 1 hour.</p>
+	</div>
+	<div id="pie_13" class="recipe">
+		<h3 class="recipe_title">APPLE BUTTER PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup apple butter</li>
+			<li class="ingredient">2 eggs</li>
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">1½ tblsp. cornstarch</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+			<li class="ingredient">2 cups milk</li>
+			<li class="ingredient">Pastry for 9 inch crust and strips for top</li>
+		</ul>
+
+		<p>Combine apple butter, beaten eggs, sugar, cornstarch and cinnamon and
+		mix well. Add the milk gradually to the mixture and blend well. Pour into
+		unbaked pie shell. Top with “lattice” made from ½ inch wide strips of
+		crust. Bake at 350-f, 35 minutes.</p>
+	</div>
+	<div id="pie_14" class="recipe">
+		<h3 class="recipe_title">CURRANT <span class="emph">AND</span> RED RASPBERRY PIE</h3>
+
+		<p>Fill an unbaked pie shell with currants and red raspberries. Sugar generously.
+		Add the top crust and bake for 30 minutes. This is unusual and very
+		delicious.</p>
+	</div>
+	<div id="pie_15" class="recipe">
+		<h3 class="recipe_title">SCHNITZ PIE (Dried apples)</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 lb. of schnitz</li>
+			<li class="ingredient">1 orange, rind and juice</li>
+			<li class="ingredient">2 cups sugar</li>
+			<li class="ingredient">2 tblsp. cinnamon</li>
+			<li class="ingredient">prepared pie crust</li>
+		</ul>
+
+		<p>Cover Schnitz with water and soak over night. Add orange rind and juice
+		and more water if necessary. Boil until soft, then put through colander and
+		add sugar and cinnamon. Pour into pastry lined shell, dot with butter, cover
+		with top crust or lattice strips. Bake in hot oven (450-f) for 10 minutes. Reduce
+		to 350-f bake 30 minutes.</p>
+	</div>
+	<div id="pie_16" class="recipe">
+		<h3 class="recipe_title">RHUBARB PIE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 cups diced rhubarb</li>
+			<li class="ingredient">1½ cups sugar</li>
+			<li class="ingredient">3 tblsp. flour</li>
+			<li class="ingredient">¼ tsp. salt</li>
+			<li class="ingredient">1 tblsp. lemon juice</li>
+			<li class="ingredient">2 eggs, separated</li>
+			<li class="ingredient">1 9-inch pie shell</li>
+		</ul>
+
+		<p>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 a smooth paste.
+		Pour this mixture over rhubarb. Cover with meringue made from the egg
+		white. Bake in a hot oven (425-f) for 10 minutes, then reduce heat to (325-f)
+		and bake for 30 minutes.</p>
+	</div>
+</div>
+<div id="desserts" class="section"><a class="pagenum" id="page42" title="42"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<h2 class="section_title">Desserts</h2>
+	<div id="dessert_1" class="recipe">
+		<h3 class="recipe_title">STEAMED FRUIT PUDDING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup raisins</li>
+			<li class="ingredient">1 cup chopped suet</li>
+			<li class="ingredient">1 cup molasses</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">1 tsp. soda</li>
+			<li class="ingredient">¼ cup boiling water</li>
+			<li class="ingredient">½ tsp. cinnamon</li>
+			<li class="ingredient">½ tsp. nutmeg</li>
+			<li class="ingredient">½ tsp. allspice</li>
+			<li class="ingredient">½ tsp. cloves</li>
+			<li class="ingredient">flour</li>
+		</ul>
+
+		<p>Combine and mix all the ingredients with flour enough to make a stiff batter;
+		then add the soda dissolved in boiling water. Put into a well greased mould,
+		cover tightly and steam for 3 hours. Serve with a sauce made from:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup brown sugar</li>
+			<li class="ingredient">1 tsp. vanilla</li>
+			<li class="ingredient">1 egg, beaten</li>
+		</ul>
+
+		<p>Beat all together until creamy and pour over the pudding when serving.</p>
+
+	</div>
+	<div id="dessert_2" class="recipe">
+		<h3 class="recipe_title">APPLE <span class="emph">OR</span> PEACH STRUDEL</h3>
+
+		<p>Into bottom of a buttered baking dish put thick layers of apples (or peaches).
+		Sprinkle with sugar and cinnamon mixed. Dot with lumps of butter.
+		Into a mixing bowl sift:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">1 tsp. baking powder</li>
+			<li class="ingredient">1 cup flour</li>
+			<li class="ingredient">½ tsp. salt</li>
+		</ul>
+
+		<p>Into this break 1 egg. Mix until crumbly. Put over apples (peaches) bake in
+		moderate oven (350-f) till crust is brown. Serve with milk, whipped cream or
+		ice cream.</p>
+	</div>
+	<div id="dessert_3" class="recipe">
+		<h3 class="recipe_title">COTTAGE PUDDING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1¾ cups flour</li>
+			<li class="ingredient">2½ tsp. baking powder</li>
+			<li class="ingredient">½ tsp. salt</li>
+			<li class="ingredient">¼ cup butter, or other fat</li>
+			<li class="ingredient">¾ cup sugar</li>
+			<li class="ingredient">1 egg</li>
+			<li class="ingredient">½ tsp. lemon extract</li>
+			<li class="ingredient">⅔ cup milk</li>
+		</ul>
+
+		<p>Mix flour, baking powder and salt and sift twice. Cream butter until soft;
+		add sugar gradually, beating until light. Beat in the egg and flavoring. Add
+		flour mixing alternately with the milk, beating smooth after each addition.
+		Turn into a buttered square tin (8 × 8 × 2 inches). Bake in moderate oven
+		(350-f) for about 40 minutes. Serve with butterscotch or orange sauce. It’s
+		delicious covered with crushed berries or other fruits.</p>
+	</div>
+	<div id="dessert_4" class="recipe">
+		<h3 class="recipe_title">RHUBARB PUDDING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">Stewed Rhubarb</li>
+			<li class="ingredient">Stale cake or bread</li>
+			<li class="ingredient">Sugar</li>
+			<li class="ingredient">Whites of 2 eggs</li>
+		</ul>
+
+		<p>Line buttered baking dish with slices of plain stale cake or bread. Fill with
+		sweetened rhubarb. Cover and bake in moderately slow oven (325-f) for 30
+		minutes. Make a meringue by beating egg whites stiff and adding 4 tblsp.
+		sugar. Remove pudding from oven, cover with meringue and brown in oven.</p>
+	</div>
+	<div id="dessert_5" class="recipe"><a class="pagenum" id="page43" title="43"> </a>
+		<h3 class="recipe_title">CHERRY PUDDING</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">¼ cup butter</li>
+			<li class="ingredient">2 tsp. baking powder</li>
+			<li class="ingredient">2½ cups flour</li>
+			<li class="ingredient">1 cup milk</li>
+			<li class="ingredient">1 cup cherries, pitted</li>
+			<li class="ingredient">1 egg</li>
+		</ul>
+
+		<p>Cream together the butter and sugar and add the egg then beat well. Sift
+		the flour and baking powder and add alternately with the milk. Blend well,
+		flour the cherries and stir in. Pour batter into a baking dish and bake in
+		moderate oven (350-f) for 30 mins. Serve with plain or whipped cream.</p>
+	</div>
+	<div id="dessert_6" class="recipe">
+		<h3 class="recipe_title">APPLE PANDOWDY</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 tart apples</li>
+			<li class="ingredient">½ cup molasses</li>
+			<li class="ingredient">½ teaspoon cinnamon</li>
+			<li class="ingredient">2 tablespoons butter</li>
+			<li class="ingredient">biscuit dough</li>
+		</ul>
+
+		<p>Pare and slice apples and arrange in a well greased shallow baking dish.
+		Sprinkle with cinnamon, drizzle over molasses and dot with butter. Cover
+		with biscuit dough which has been rolled to about ½ inch thickness. Cut
+		gashes in dough to allow steam to escape. Bake in moderate oven about
+		375 degrees for 30 minutes. Serve hot, cutting out squares of the biscuit to
+		use as a base for the fruit mixture. Serve with cream flavored with nutmeg.</p>
+	</div>
+	<div id="dessert_7" class="recipe">
+		<h3 class="recipe_title">APPLE DUMPLINGS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">rich baking powder</li>
+			<li class="ingredient">biscuit dough</li>
+			<li class="ingredient">6 apples, medium size</li>
+			<li class="ingredient">½ cup brown sugar</li>
+			<li class="ingredient">½ teaspoon salt</li>
+			<li class="ingredient">1 teaspoon cinnamon</li>
+			<li class="ingredient">1 teaspoon nutmeg</li>
+			<li class="ingredient">½ cup raisins</li>
+			<li class="ingredient">2 tablespoons butter</li>
+		</ul>
+
+		<p>Prepare biscuit dough, roll ¼ inch thick and cut into squares. Pare and core
+		apples and place one in center of each square. Fill each with a portion of
+		the seasonings, sugar, raisins and dot with butter. Bring corners of the dough
+		to the top of the apples and seal by pricking with a fork. Bake at 375 degrees
+		for 30 minutes. Serve with cream or milk.</p>
+	</div>
+	<div id="dessert_8" class="recipe">
+		<h3 class="recipe_title">PUMPKIN CUSTARD</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups pumpkin, sieved</li>
+			<li class="ingredient">1 cup soft bread crumbs</li>
+			<li class="ingredient">2 eggs, separated</li>
+			<li class="ingredient">1½ cups milk</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">3 tblsps. butter, melted</li>
+			<li class="ingredient">¼ tsp. salt</li>
+			<li class="ingredient">1 tsp. orange flavoring</li>
+		</ul>
+
+		<p>Combine ingredients except egg whites in the order listed and mix well after
+		each addition. Pour into baking dish or custard cups. Bake in a slow oven
+		(325-f) until mixture thickens and browns. Beat the egg whites, adding 2
+		tablespoons of sugar, until stiff, spread on top of custard and brown lightly.</p>
+	</div>
+	<div id="dessert_9" class="recipe">
+		<h3 class="recipe_title">PEACH DUMPLINGS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">1 tablespoon butter</li>
+			<li class="ingredient">1 cup milk or cream</li>
+			<li class="ingredient">2 cups sliced peaches</li>
+			<li class="ingredient">1 cup flour</li>
+			<li class="ingredient">2 teaspoons baking powder</li>
+			<li class="ingredient">½ teaspoon salt</li>
+			<li class="ingredient">2 cups hot water</li>
+		</ul>
+
+		<p>Make a syrup of the sugar with the butter and 2 cups hot water. Add the
+		peaches. Let this come to a boil. Make dumplings by mixing flour and baking
+		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.</p>
+	</div>
+</div>
+<div id="sours" class="section"><a class="pagenum" id="page44" title="44"> </a>
+	<p class="section_supertitle">PENNSYLVANIA DUTCH</p>
+	<h2 class="section_title">Sweets and Sours</h2>
+	<div id="sour_1" class="recipe">
+		<h3 class="recipe_title">MIXED FRUIT PRESERVES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 cups sour cherries</li>
+			<li class="ingredient">3 cups fresh apricots</li>
+			<li class="ingredient">2 cups red raspberries</li>
+			<li class="ingredient">7 cups sugar</li>
+		</ul>
+
+		<p>Wash and seed cherries. Drop the apricots into boiling water for a few
+		seconds, remove skins and seeds. Cut into quarters. Wash the berries. Mix
+		the fruit and sugar together and cook quickly, until fruits are clear and
+		tender. Seal in hot jars.</p>
+	</div>
+	<div id="sour_2" class="recipe">
+		<h3 class="recipe_title">BREAD <span class="emph">AND</span> BUTTER PICKLES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 gal. cucumbers</li>
+			<li class="ingredient">8 onions</li>
+			<li class="ingredient">½ cup salt</li>
+			<li class="ingredient">2 green peppers</li>
+			<li class="ingredient">2 red peppers</li>
+		</ul>
+
+		<p>Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put a
+		heavy weight on top the pickles. A plate with a weight on top is best. Drain
+		well and combine with:</p>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">5 cups sugar</li>
+			<li class="ingredient">2 tablespoons mustard seed</li>
+			<li class="ingredient">2 tablespoons celery seed</li>
+			<li class="ingredient">1½ teaspoons turmeric</li>
+			<li class="ingredient">½ teaspoon ground cloves</li>
+			<li class="ingredient">5 cups vinegar</li>
+		</ul>
+
+		<p>Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.</p>
+	</div>
+	<div id="sour_3" class="recipe">
+		<h3 class="recipe_title">RASPBERRY RHUBARB JAM</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 lbs. rhubarb</li>
+			<li class="ingredient">2½ cups sugar</li>
+			<li class="ingredient">½ cup water</li>
+			<li class="ingredient">2 oranges, juice and rind</li>
+			<li class="ingredient">2 cups raspberries</li>
+		</ul>
+
+		<p>Skin and cut rhubarb into ½ inch pieces. Add water and sugar, the orange
+		juice and grated peel. Cook all together, stirring frequently to prevent scorching,
+		for 30 minutes, or until clear. Put in sterile jelly glasses and seal.</p>
+	</div>
+	<div id="sour_4" class="recipe">
+		<h3 class="recipe_title">CARROT MARMALADE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">1 lb. carrots</li>
+			<li class="ingredient">1½ lbs. sugar</li>
+			<li class="ingredient">2 lemons</li>
+			<li class="ingredient">½ cup chopped nuts</li>
+		</ul>
+
+		<p>Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2
+		lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently.
+		Add the chopped nuts, pour into hot, sterile jars and seal.</p>
+	</div>
+	<div id="sour_5" class="recipe">
+		<h3 class="recipe_title">APPLE <span class="emph">AND</span> PEACH CONSERVE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups apples, chopped</li>
+			<li class="ingredient">2 cups peaches, chopped</li>
+			<li class="ingredient">juice of 2 lemons</li>
+			<li class="ingredient">3 cups sugar</li>
+		</ul>
+
+		<p>Use tart unpeeled apples and firm ripe peaches, cut into small pieces. Combine
+		with lemon juice and sugar. Cook slowly until the apple is transparent
+		(about 20 minutes). Pour into sterilized glasses, seal. Makes 7 6-oz. glasses.</p>
+	</div>
+	<div id="sour_6" class="recipe"><a class="pagenum" id="page45" title="45"> </a>
+		<h3 class="recipe_title">SPICED GOOSEBERRIES</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">5 lbs. ripe gooseberries</li>
+			<li class="ingredient">4 lbs. brown sugar</li>
+			<li class="ingredient">2 cups vinegar</li>
+			<li class="ingredient">2 tblsps. cloves</li>
+			<li class="ingredient">3 tsps. cinnamon</li>
+			<li class="ingredient">3 tsps. allspice</li>
+		</ul>
+
+		<p>Wash and pick over gooseberries. Combine with sugar, vinegar, spices and
+		cook slowly until mixture becomes rather thick. Pour into sterilized glasses
+		and seal. 5 pints.</p>
+	</div>
+	<div id="sour_7" class="recipe">
+		<h3 class="recipe_title">CRANBERRY CONSERVE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 cups cranberries</li>
+			<li class="ingredient">2 large oranges</li>
+			<li class="ingredient">1 cup chopped raisins</li>
+			<li class="ingredient">2 cups hot water</li>
+			<li class="ingredient">4 cups sugar</li>
+			<li class="ingredient">1 cup chopped nuts</li>
+		</ul>
+
+		<p>Cut oranges into quarters and remove seeds. Grind cranberries and oranges,
+		fruit and rind in food chopper. Add the hot water and bring to a boil. Cook
+		quickly until fruit is soft. Add sugar and raisins. Cook over moderate heat,
+		stirring often, until thickened. Add chopped walnuts or blanched almonds.</p>
+	</div>
+	<div id="sour_8" class="recipe">
+		<h3 class="recipe_title">APPLE BUTTER</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">4 qts. apples</li>
+			<li class="ingredient">2 qts. apple cider</li>
+			<li class="ingredient">2 cups sugar</li>
+			<li class="ingredient">2 cups dark corn syrup</li>
+			<li class="ingredient">1 tsp. cinnamon</li>
+		</ul>
+
+		<p>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 continue to cook until thick
+		enough to spread when cool. Seal in sterilized jars. Makes 5 to 6 pints.</p>
+	</div>
+	<div id="sour_9" class="recipe">
+		<h3 class="recipe_title">SPICED CANTALOUPE</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 lbs. cantaloupe</li>
+			<li class="ingredient">½ tblsp. alum</li>
+			<li class="ingredient">2 qts. water</li>
+			<li class="ingredient">3 cups sugar</li>
+			<li class="ingredient">1 pt. vinegar</li>
+			<li class="ingredient">2 sticks cinnamon</li>
+			<li class="ingredient">½ tblsp. whole cloves</li>
+			<li class="ingredient">1 tsp. allspice</li>
+		</ul>
+
+		<p>Pare the cantaloupe, remove seeds and cut into strips, 1 × 2 inch or squares.
+		Dissolve the alum in the water and bring to a boil. Add the cantaloupe and
+		cook for 15 minutes. Drain well. Combine vinegar, sugar and spices. Add the
+		cantaloupe and simmer slowly until fruit is transparent (about 45 minutes).
+		Place in hot sterilized jars and seal.</p>
+	</div>
+	<div id="sour_10" class="recipe">
+		<h3 class="recipe_title">RED BEET EGGS</h3>
+
+		<p>When making pickled beets, save some of the spicy pickling liquid and put
+		into it a half-dozen, shelled, hard-boiled eggs. These take on a beautiful
+		color and excellent flavor and are grand as appetizers served with crisp
+		hearts of celery. They are also good sliced in sandwiches or salads.</p>
+	</div>
+	<div id="sour_11" class="recipe">
+		<h3 class="recipe_title">GINGER PEARS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">5 lbs. hard pears</li>
+			<li class="ingredient">3 cups water</li>
+			<li class="ingredient">5 lbs. sugar</li>
+			<li class="ingredient">½ cup chopped preserved ginger</li>
+			<li class="ingredient">3 lemons juice and rind</li>
+		</ul>
+
+		<p>Pare and core the pears. Dice or cut into thin slices. Add water and cook until
+		tender. Add the sugar, ginger, the lemon juice and grated rind. Simmer
+		mixture until thick and pears are transparent. Pour into sterilized jars and
+		seal. Makes 5 pints.</p>
+	</div>
+	<div id="sour_12" class="recipe"><a class="pagenum" id="page46" title="46"> </a>
+		<h3 class="recipe_title">PICKLED BEETS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">3 lbs. beets</li>
+			<li class="ingredient">1 stick cinnamon</li>
+			<li class="ingredient">1 teaspoon whole allspice</li>
+			<li class="ingredient">½ cup sugar</li>
+			<li class="ingredient">6 whole cloves</li>
+			<li class="ingredient">1 pt. vinegar</li>
+			<li class="ingredient">½ cup water</li>
+		</ul>
+
+		<p>Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat vinegar,
+		water, sugar and spices to boiling point. Add beets and boil 5 minutes. Pack
+		in sterile jars and fill with hot liquid. Seal.</p>
+	</div>
+	<div id="sour_13" class="recipe">
+		<h3 class="recipe_title">CORN RELISH</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">9 ears corn</li>
+			<li class="ingredient">1 qt. vinegar</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">1 tsp. salt</li>
+			<li class="ingredient">1½ tblsps. dry mustard</li>
+			<li class="ingredient">1 tsp. turmeric</li>
+			<li class="ingredient">1 medium head cabbage</li>
+			<li class="ingredient">2 medium onions, chopped</li>
+			<li class="ingredient">3 red peppers</li>
+			<li class="ingredient">2 green peppers</li>
+		</ul>
+
+		<p>Cook corn in boiling water for 2 minutes. Dip in cold water and cut grains
+		from the cob. Chop the cabbage, onion and peppers into small pieces and
+		add to corn. Mix vinegar, sugar, salt and spices and heat to boiling. Add
+		the corn and vegetables and boil until tender, 20 to 30 minutes, stirring
+		frequently. Pour into sterile jars and seal. This makes about 8 pints.</p>
+	</div>
+	<div id="sour_14" class="recipe">
+		<h3 class="recipe_title">PEPPER RELISH</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">12 sweet red peppers</li>
+			<li class="ingredient">12 sweet green peppers</li>
+			<li class="ingredient">8 small onions</li>
+			<li class="ingredient">1 qt. vinegar</li>
+			<li class="ingredient">1½ cups sugar</li>
+			<li class="ingredient">2 tsp. salt</li>
+		</ul>
+
+		<p>Seed the peppers and chop fine with the onion. Put into a bowl, cover with
+		boiling water and let stand for 5 minutes. Drain and cover again with
+		boiling water, let stand for 10 minutes longer. Place in colander or cheesecloth
+		bag let drain over night. In the morning add the vinegar, sugar and
+		salt. Boil for 20 minutes. Place in hot sterilized jars and seal.</p>
+	</div>
+	<div id="sour_15" class="recipe">
+		<h3 class="recipe_title">PICKLED GREEN BEANS</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 cups green beans</li>
+			<li class="ingredient">1 cup vinegar</li>
+			<li class="ingredient">1 cup sugar</li>
+			<li class="ingredient">1 cup water</li>
+		</ul>
+
+		<p>Clean and cook whole green beans. Place them in a sterile pint jar. Boil the
+		water, vinegar, sugar and ⅛ tsp. salt. Pour over the beans and seal jar.</p>
+	</div>
+	<div id="sour_16" class="recipe">
+		<h3 class="recipe_title">CHOW CHOW</h3>
+
+		<ul class="ingredients_list">
+			<li class="ingredient">2 qts. chopped cabbage</li>
+			<li class="ingredient">1 qt. chopped green tomatoes</li>
+			<li class="ingredient">6 large onions, chopped</li>
+			<li class="ingredient">3 sweet red peppers, chopped</li>
+			<li class="ingredient">salt</li>
+			<li class="ingredient">2 lbs. sugar</li>
+			<li class="ingredient">4 tablespoons dry mustard</li>
+			<li class="ingredient">3 tblsp. white mustard seed</li>
+			<li class="ingredient">1½ tablespoons celery seed</li>
+			<li class="ingredient">½ tablespoon ginger</li>
+			<li class="ingredient">vinegar to cover (about 8 cups)</li>
+			<li class="ingredient">1 tablespoon cloves</li>
+		</ul>
+
+		<p>Put each kind of vegetable into a separate bowl and sprinkle a small amount
+		of salt over each. Let stand 4 hours. Press juice from each vegetable and
+		combine. Mix the dry ingredients and rub into a paste by using a small
+		amount of vinegar. Then add all the vinegar and heat to boiling. Put in the
+		vegetables and cook slowly for 20 minutes. Pack in sterile jars and seal.
+		Cover jars with boiling water and simmer for 15 minutes. Makes 2½ quarts.</p>
+	</div>
+</div>
+<div id="index" class="section"><a class="pagenum" id="page47" title="47"> </a>
+	<h2 id="index_title">INDEX</h2>
+	<ul>
+		<li class="index_head"><a href="#soups">SOUPS</a>
+			<ul>
+				<li><a href="#soup_5">Dutch Country Bean Soup</a>, <a href="#page8">8</a></li>
+				<li><a href="#soup_12">Beef Soup with Dumplings</a>, <a href="#page9">9</a></li>
+				<li><a href="#soup_14">Chicken Corn Soup</a>, <a href="#page10">10</a></li>
+				<li><a href="#soup_16">Chicken Noodle Soup</a>, <a href="#page10">10</a></li>
+				<li><a href="#soup_3">Corn Chowder</a>, <a href="#page8">8</a></li>
+				<li><a href="#soup_15">Corn Soup with Rivels</a>, <a href="#page10">10</a></li>
+				<li><a href="#soup_2">Dumplings</a>, <a href="#page7">7</a></li>
+				<li><a href="#soup_4">Egg Noodles</a>, <a href="#page8">8</a></li>
+				<li><a href="#soup_9">Egg Balls for Soup</a>, <a href="#page9">9</a></li>
+				<li><a href="#soup_8">Meat Filling for Noodles</a>, <a href="#page9">9</a></li>
+				<li><a href="#soup_10">Spinach Filling for Noodles</a>, <a href="#page9">9</a></li>
+				<li><a href="#soup_1">Philadelphia Pepper Pot</a>, <a href="#page7">7</a></li>
+				<li><a href="#soup_13">Potato Soup</a>, <a href="#page10">10</a></li>
+				<li><a href="#soup_11">Salsify, Vegetable Oyster Soup</a>, <a href="#page9">9</a></li>
+				<li><a href="#soup_6">Split Pea Soup</a>, <a href="#page8">8</a></li>
+				<li><a href="#soup_7">Vegetable Soup</a>, <a href="#page8">8</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#mains">MEAT and MAIN DISHES</a>
+			<ul>
+				<li><a href="#main_21">Acorn Squash, stuffed</a>, <a href="#page15">15</a></li>
+				<li><a href="#main_13">Beef with Onions, Pa. Dutch</a>, <a href="#page14">14</a></li>
+				<li><a href="#main_12">Beef Pot Pie</a>, <a href="#page14">14</a></li>
+				<li><a href="#main_4">Cabbage Rolls</a>, <a href="#page12">12</a></li>
+				<li><a href="#main_32">Chicken and Oyster Pie</a>, <a href="#page18">18</a></li>
+				<li><a href="#main_16">Chicken Baked in Cream</a>, <a href="#page14">14</a></li>
+				<li><a href="#main_11">Chicken Fricassee</a>, <a href="#page13">13</a></li>
+				<li><a href="#main_9">Chicken Pot Pie</a>, <a href="#page13">13</a></li>
+				<li><a href="#main_1">Cabbage and Dried Beef, creamed</a>, <a href="#page11">11</a></li>
+				<li><a href="#main_5">Duck and Kraut</a>, <a href="#page12">12</a></li>
+				<li><a href="#main_30">Dutch Meat Rolls</a>, <a href="#page17">17</a></li>
+				<li><a href="#main_28">Ham and Green Beans</a>, <a href="#page17">17</a></li>
+				<li><a href="#main_10">Ham and Noodle Casserole</a>, <a href="#page13">13</a></li>
+				<li><a href="#main_15">Hamburger Dinner</a>, <a href="#page14">14</a></li>
+				<li><a href="#main_26">Hog Maw</a>, <a href="#page16">16</a></li>
+				<li><a href="#main_7">Horseradish Sauce, for meat</a>, <a href="#page13">13</a></li>
+				<li><a href="#main_18">Liver Noodles</a>, <a href="#page15">15</a></li>
+				<li><a href="#main_17">Dutch Meat Loaf</a>, <a href="#page15">15</a></li>
+				<li><a href="#main_20">Meat Pie</a>, <a href="#page15">15</a></li>
+				<li><a href="#main_25">Mock Duck</a>, <a href="#page16">16</a></li>
+				<li><a href="#main_2">Noodle Cheese Ring</a>, <a href="#page11">11</a></li>
+				<li><a href="#main_24">Pork and Kraut</a>, <a href="#page16">16</a></li>
+				<li><a href="#main_3">Potato Filling</a>, <a href="#page12">12</a></li>
+				<li><a href="#main_5a">Pork Pot Pie with Dumplings</a>, <a href="#page12">12</a></li>
+				<li><a href="#main_6">Sauerbraten</a>, <a href="#page12">12</a></li>
+				<li><a href="#main_29">Sausage Patties</a>, <a href="#page17">17</a></li>
+				<li><a href="#main_27">Schnitz un Knepp</a>, <a href="#page17">17</a></li>
+				<li><a href="#main_8">Schnitzel Meat</a>, <a href="#page13">13</a></li>
+				<li><a href="#main_31">Scrapple</a>, <a href="#page18">18</a></li>
+				<li><a href="#main_23">Souse</a>, <a href="#page16">16</a></li>
+				<li><a href="#main_22">Spareribs and Sauerkraut with Dumplings</a>, <a href="#page16">16</a></li>
+				<li><a href="#main_19">Peppers, Stuffed</a>, <a href="#page15">15</a></li>
+				<li><a href="#main_14">Wiener Schnitzel</a>, <a href="#page14">14</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#vegetables">VEGETABLE DISHES</a>
+			<ul>
+				<li><a href="#veg_21">Baked Lima Beans</a>, <a href="#page23">23</a></li>
+				<li><a href="#veg_17">Home Baked Beans</a>, <a href="#page23">23</a></li>
+				<li><a href="#veg_5">Schnitzel Beans</a>, <a href="#page20">20</a></li>
+				<li><a href="#veg_9a">Beets, Sweet and Sour</a>, <a href="#page21">21</a></li>
+				<li><a href="#veg_2">Seven Minute Cabbage</a>, <a href="#page19">19</a></li>
+				<li><a href="#veg_18">Cabbage, Sweet and Sour</a>, <a href="#page23">23</a></li>
+				<li><a href="#veg_12">Red Cabbage (Rote Kraut)</a>, <a href="#page22">22</a></li>
+				<li><a href="#veg_16">Celery, Sweet and Sour</a>, <a href="#page22">22</a></li>
+				<li><a href="#veg_1">Baked Corn, Lancaster County</a>, <a href="#page19">19</a></li>
+				<li><a href="#veg_19">Corn Fritters</a>, <a href="#page23">23</a></li>
+				<li><a href="#veg_15">Corn Pudding</a>, <a href="#page22">22</a></li>
+				<li><a href="#veg_9">Egg Plant, Fried</a>, <a href="#page21">21</a></li>
+				<li><a href="#veg_7">Parsnip Patties</a>, <a href="#page20">20</a></li>
+				<li><a href="#veg_14">Peas and New Potatoes</a>, <a href="#page22">22</a></li>
+				<li><a href="#veg_11">Dutch Potato Croquettes</a>, <a href="#page21">21</a></li>
+				<li><a href="#veg_20">Hashed Brown Potatoes</a>, <a href="#page23">23</a></li>
+				<li><a href="#veg_8">Scalloped Potatoes</a>, <a href="#page21">21</a></li>
+				<li><a href="#veg_3">Sweet Potatoes and Apples, Scalloped</a>, <a href="#page19">19</a></li>
+				<li><a href="#veg_4">Sweet Potato Croquettes</a>, <a href="#page20">20</a></li>
+				<li><a href="#veg_13">Scalloped Spinach</a>, <a href="#page22">22</a></li>
+				<li><a href="#veg_6">Fried Tomatoes</a>, <a href="#page20">20</a></li>
+				<li><a href="#veg_10">Scalloped Tomatoes</a>, <a href="#page21">21</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#salads">SALADS</a>
+			<ul>
+				<li><a href="#salad_6">Bean Salad</a>, <a href="#page5">5</a></li>
+				<li><a href="#salad_2">Beet and Apple Salad</a>, <a href="#page4">4</a></li>
+				<li><a href="#salad_8">Cole Slaw, Pennsylvania</a>, <a href="#page6">6</a></li>
+				<li><a href="#salad_12">Cucumber Salad</a>, <a href="#page6">6</a></li>
+				<li><a href="#salad_7">Dandelion Salad</a>, <a href="#page5">5</a></li>
+				<li><a href="#salad_9">Deviled Eggs</a>, <a href="#page6">6</a></li>
+				<li><a href="#salad_1">Fruit Salad Dressing</a>, <a href="#page4">4</a></li>
+				<li><a href="#salad_4">Pepper Cabbage</a>, <a href="#page5">5</a></li>
+				<li><a href="#salad_10">Hot Potato Salad</a>, <a href="#page6">6</a></li>
+				<li><a href="#salad_11">Hot Slaw</a>, <a href="#page6">6</a></li>
+				<li><a href="#salad_5">Potato Salad Dressing</a>, <a href="#page5">5</a></li>
+				<li><a href="#salad_3">Dutch Salad Dressing</a>, <a href="#page4">4</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#fritters">PANCAKES and FRITTERS</a>
+			<ul>
+				<li><a href="#fritter_1">Apple Ring Fritters</a>, <a href="#page24">24</a></li>
+				<li><a href="#fritter_2">Sour Cherry Fritters</a>, <a href="#page24">24</a></li>
+				<li><a href="#fritter_4">Corn Fritters</a>, <a href="#page24">24</a></li>
+				<li><a href="#fritter_3">Corn Meal Griddle Cakes</a>, <a href="#page24">24</a></li>
+				<li><a href="#fritter_6">Corn Meal Mush, Fried</a>, <a href="#page25">25</a></li>
+				<li><a class="pagenum" id="page48" title="48"> </a><a href="#fritter_8">German Egg Pancakes</a>, <a href="#page25">25</a></li>
+				<li><a href="#fritter_5">Flannel Cakes</a>, <a href="#page25">25</a></li>
+				<li><a href="#fritter_7">Peach Fritters</a>, <a href="#page25">25</a></li>
+				<li><a href="#fritter_9">Potato Pancakes</a>, <a href="#page25">25</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#sweets">SWEETS and ROLLS</a>
+			<ul>
+				<li><a href="#sweet_2">Butter Semmels</a>, <a href="#page30">30</a></li>
+				<li><a href="#sweet_6">Coffee Cake</a>, <a href="#page31">31</a></li>
+				<li><a href="#sweet_4">Crumb Cake</a>, <a href="#page31">31</a></li>
+				<li><a href="#sweet_5">Dutch Sticky Buns</a>, <a href="#page31">31</a></li>
+				<li><a href="#sweet_1">Little Coffee Cakes</a>, <a href="#page30">30</a></li>
+				<li><a href="#sweet_3">Sweet Roll Dough</a>, <a href="#page31">31</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#doughnuts">DOUGHNUTS</a>
+			<ul>
+				<li><a href="#donut_5">Bacon Muffins</a>, <a href="#page27">27</a></li>
+				<li><a href="#donut_2">Blueberry Muffins</a>, <a href="#page26">26</a></li>
+				<li><a href="#donut_4">Bran Muffins</a>, <a href="#page27">27</a></li>
+				<li><a href="#donut_7">Crullers</a>, <a href="#page28">28</a></li>
+				<li><a href="#donut_10">Crumb or Sugar Pie</a>, <a href="#page29">29</a></li>
+				<li><a href="#donut_6">Fastnachts</a>, <a href="#page27">27</a></li>
+				<li><a href="#donut_11">Funnel Cakes</a>, <a href="#page29">29</a></li>
+				<li><a href="#donut_3">Johnny Cake</a>, <a href="#page27">27</a></li>
+				<li><a href="#donut_1">Potato Doughnuts</a>, <a href="#page26">26</a></li>
+				<li><a href="#donut_13">Quick Coffee Cake</a>, <a href="#page29">29</a></li>
+				<li><a href="#donut_12">Sally Lunn</a>, <a href="#page29">29</a></li>
+				<li><a href="#donut_9">Shoo-fly Pie</a>, <a href="#page28">28</a></li>
+				<li><a href="#donut_8">Tangle-Britches</a>, <a href="#page28">28</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#cookies">COOKIES</a>
+			<ul>
+				<li><a href="#cookie_5">Almond Cookies</a>, <a href="#page35">35</a></li>
+				<li><a href="#cookie_11">Almond Macaroons</a>, <a href="#page36">36</a></li>
+				<li><a href="#cookie_1">Anise Cookies</a>, <a href="#page34">34</a></li>
+				<li><a href="#cookie_14">Belsnickel Christmas Cookies</a>, <a href="#page37">37</a></li>
+				<li><a href="#cookie_10">Christmas Butter Cookies</a>, <a href="#page36">36</a></li>
+				<li><a href="#cookie_3">Cinnamon Waffles</a>, <a href="#page34">34</a></li>
+				<li><a href="#cookie_2">Fruit and Nut Cookies</a>, <a href="#page34">34</a></li>
+				<li><a href="#cookie_15">Ginger Cookies</a>, <a href="#page37">37</a></li>
+				<li><a href="#cookie_13">Hickory Nut Kisses</a>, <a href="#page36">36</a></li>
+				<li><a href="#cookie_9">Lebkuchen</a>, <a href="#page36">36</a></li>
+				<li><a href="#cookie_4">Moravian Christmas Cookies</a>, <a href="#page35">35</a></li>
+				<li><a href="#cookie_17">Moravian Dark Cookies</a>, <a href="#page37">37</a></li>
+				<li><a href="#cookie_16">Pfeffernusse</a>, <a href="#page37">37</a></li>
+				<li><a href="#cookie_6">Sand Tarts</a>, <a href="#page35">35</a></li>
+				<li><a href="#cookie_12">Sugar Cakes</a>, <a href="#page36">36</a></li>
+				<li><a href="#cookie_7">Walnut Kisses</a>, <a href="#page35">35</a></li>
+				<li><a href="#cookie_8">Walnut Rocks</a>, <a href="#page35">35</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#cakes">CAKES</a>
+			<ul>
+				<li><a href="#cake_6">Apple Sauce Cake</a>, <a href="#page33">33</a></li>
+				<li><a href="#cake_4">Grandma's Molasses Cake</a>, <a href="#page33">33</a></li>
+				<li><a href="#cake_7">Nutcake</a>, <a href="#page33">33</a></li>
+				<li><a href="#cake_2">Scripture Cake</a>, <a href="#page32">32</a></li>
+				<li><a href="#cake_3">Spice Layer Cake</a>, <a href="#page32">32</a></li>
+				<li><a href="#cake_1">Sponge Cake</a>, <a href="#page32">32</a></li>
+				<li><a href="#cake_5">Walnut Gingerbread</a>, <a href="#page33">33</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#pies">PIES</a>
+			<ul>
+				<li><a href="#pie_13">Apple Butter Pie</a>, <a href="#page41">41</a></li>
+				<li><a href="#pie_9">Apple Crumb Pie</a>, <a href="#page40">40</a></li>
+				<li><a href="#pie_10">Black Walnut Pie</a>, <a href="#page40">40</a></li>
+				<li><a href="#pie_12">Cottage Cheese Pie</a>, <a href="#page41">41</a></li>
+				<li><a href="#pie_6">Cream Raspberry Pie</a>, <a href="#page39">39</a></li>
+				<li><a href="#pie_14">Currant and Red Raspberry Pie</a>, <a href="#page41">41</a></li>
+				<li><a href="#pie_11">Funeral Pie</a>, <a href="#page40">40</a></li>
+				<li><a href="#pie_2">Lemon Custard Pie</a>, <a href="#page39">39</a></li>
+				<li><a href="#pie_8">Montgomery Pie</a>, <a href="#page40">40</a></li>
+				<li><a href="#pie_7">Pastry Hint</a>, <a href="#page40">40</a></li>
+				<li><a href="#pie_1">Pumpkin Pie</a>, <a href="#page38">38</a></li>
+				<li><a href="#pie_16">Rhubarb Pie</a>, <a href="#page41">41</a></li>
+				<li><a href="#pie_4">Rivel Crumb Pie</a>, <a href="#page39">39</a></li>
+				<li><a href="#pie_15">Schnitz Pie</a>, <a href="#page41">41</a></li>
+				<li><a href="#pie_3">Sour Cherry Pie</a>, <a href="#page39">39</a></li>
+				<li><a href="#pie_5">Sour Cream Raisin Pie</a>, <a href="#page39">39</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#desserts">DESSERTS</a>
+			<ul>
+				<li><a href="#dessert_7">Apple Dumplings</a>, <a href="#page43">43</a></li>
+				<li><a href="#dessert_2">Apple or Peach Strudel</a>, <a href="#page42">42</a></li>
+				<li><a href="#dessert_6">Apple Pandowdy</a>, <a href="#page43">43</a></li>
+				<li><a href="#dessert_5">Cherry Pudding</a>, <a href="#page43">43</a></li>
+				<li><a href="#dessert_3">Cottage Pudding</a>, <a href="#page42">42</a></li>
+				<li><a href="#dessert_9">Peach Dumplings</a>, <a href="#page43">43</a></li>
+				<li><a href="#dessert_8">Pumpkin Custard</a>, <a href="#page43">43</a></li>
+				<li><a href="#dessert_4">Rhubarb Pudding</a>, <a href="#page42">42</a></li>
+				<li><a href="#dessert_1">Steamed Fruit Pudding</a>, <a href="#page42">42</a></li>
+			</ul>
+		</li>
+		<li class="index_head"><a href="#sours">SWEETS and SOURS</a>
+			<ul>
+				<li><a href="#sour_8">Apple Butter</a>, <a href="#page45">45</a></li>
+				<li><a href="#sour_5">Apple and Peach Conserve</a>, <a href="#page44">44</a></li>
+				<li><a href="#sour_2">Bread and Butter Pickles</a>, <a href="#page44">44</a></li>
+				<li><a href="#sour_4">Carrot Marmalade</a>, <a href="#page44">44</a></li>
+				<li><a href="#sour_16">Chow Chow</a>, <a href="#page46">46</a></li>
+				<li><a href="#sour_13">Corn Relish</a>, <a href="#page46">46</a></li>
+				<li><a href="#sour_7">Cranberry Conserve</a>, <a href="#page45">45</a></li>
+				<li><a href="#sour_11">Ginger Pears</a>, <a href="#page45">45</a></li>
+				<li><a href="#sour_1">Mixed Fruit Preserves</a>, <a href="#page44">44</a></li>
+				<li><a href="#sour_14">Pepper Relish</a>, <a href="#page46">46</a></li>
+				<li><a href="#sour_12">Pickled Beets</a>, <a href="#page46">46</a></li>
+				<li><a href="#sour_15">Pickled Green Beans</a>, <a href="#page46">46</a></li>
+				<li><a href="#sour_3">Raspberry Rhubarb Jam</a>, <a href="#page44">44</a></li>
+				<li><a href="#sour_10">Red Beet Eggs</a>, <a href="#page45">45</a></li>
+				<li><a href="#sour_9">Spiced Cantaloupe</a>, <a href="#page45">45</a></li>
+				<li><a href="#sour_6">Spiced Gooseberries</a>, <a href="#page45">45</a></li>
+			</ul>
+		</li>
+	</ul>
+</div>
+<div id="the_end"><!-- <a class="pagenum" id="page49" title="49"> </a> -->
+	<div class="illo">
+		<img src="images/illo-14.png" width="175" height="153" alt="A cartoon Pa. Dutch couple, holding baskets." />
+	</div>
+	<p class="distribution">Distributed By<br />
+	<span class="fancy">Dutchcraft Company</span><br />
+	GETTYSBURG, PENNSYLVANIA</p>
+</div>
+<div id="back_cover" class="illo">
+	<img src="images/cover.jpg" width="406" height="642" alt="repeat of front cover"/>
+</div>
+<div id="transcribers_note">
+<p>Transcriber’s Notes: </p>
+
+<ul>
+	<li>All temperatures are in degrees Fahrenheit.</li>
+	<li>Booklet uses “degrees” or “-f” to note temperature. If both were missing, -f was added.</li>
+	<li>Measurements have been left as printed. (For example: tablespoon tbsp. tblsp.)</li>
+	<li>1—9 inch changed to 1 9-inch for readability (2 places).</li>
+	<li>7-6 oz. changed to 7 6-oz. for readability.</li>
+	<li>Weiner was changed to Wiener (2 places).</li>
+	<li>tumeric was changed to turmeric (2 places).</li>
+	<li>Minor printing and punctuation errors were corrected without note.</li>
+</ul>
+
+
+</div>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown
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+The Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Pennsylvania Dutch Cooking
+
+Author: Unknown
+
+Release Date: September 8, 2008 [EBook #26558]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK PENNSYLVANIA DUTCH COOKING ***
+
+
+
+
+Produced by Mark C. Orton, Barbara Tozier and the Online
+Distributed Proofreading Team at https://www.pgdp.net
+
+
+
+
+
+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
+
+
+
+
+[Illustration]
+
+PENNSYLVANIA Dutch COOKERY
+
+
+In 1683 the Plain Sects began to arrive in William Penn's Colony seeking
+a land of peace and plenty. They were a mixed people; Moravians from
+Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish,
+the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean
+years of clearing the land and developing their farms they established
+the peace and plenty they sought. These German-speaking people were
+originally called the Pennsylvania Deutsch but time and custom have
+caused them to be known to us as the Pennsylvania Dutch.
+
+The Pennsylvania Dutch are a hard working people and as they say, "Them
+that works hard, eats hearty." The blending of recipes from their many
+home lands and the ingredients available in their new land produced
+tasty dishes that have been handed down from mother to daughter for
+generations. Their cooking was truly a folk art requiring much intuitive
+knowledge, for recipes contained measurements such as "flour to
+stiffen," "butter the size of a walnut," and "large as an apple." Many
+of the recipes have been made more exact and standardized providing us
+with a regional cookery we can all enjoy.
+
+Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch
+housewife can apparently make soup out of anything. If she has only milk
+and flour she can still make rivel soup. However, most of their soups
+are sturdier dishes, hearty enough to serve as the major portion of the
+evening meal. One of the favorite summer soups in the Pennsylvania Dutch
+country is Chicken Corn Soup. Few Sunday School picnic suppers would be
+considered complete without gallons of this hearty soup.
+
+Many of the Pennsylvania Dutch foods are a part of their folklore. No
+Shrove Tuesday would be complete without raised doughnuts called
+"fastnachts." One of the many folk tales traces this custom back to the
+burnt offerings made by their old country ancestors to the goddess of
+spring. With the coming of Christianity the custom became associated
+with the Easter season and "fastnachts" are eaten on Shrove Tuesday to
+insure living to next Shrove Tuesday. Young dandelion greens are eaten
+on Maundy Thursday in order to remain well throughout the year.
+
+The Christmas season is one of the busiest times in the Pennsylvania
+Dutch kitchen. For weeks before Christmas the house is filled with the
+smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas
+cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not
+just a few of one kind but dozens and dozens of many kinds of cookies
+must be made. There must be plenty for the enjoyment of the family and
+many holiday visitors.
+
+Regardless of the time of the year or the time of the day there are
+pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for
+lunch. 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 we
+all 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 her
+cooking, baking six or eight at a time not one and two.
+
+The apple is an important Pennsylvania Dutch food. Dried apples form the
+basis for many typical dishes. Each fall barrels of apples are converted
+into cider. Apple butter is one of the Pennsylvania Dutch foods which
+has found national acceptance. The making of apple butter is an all-day
+affair and has the air of a holiday to it. Early in the morning the
+neighbors gather and begin to peel huge piles of apples that will be
+needed. Soon the great copper apple butter kettle is brought out and set
+up over a wood fire. Apple butter requires constant stirring to prevent
+burning. However, stirring can be light work for a boy and a girl when
+they're young and the day is bright and the world is full of promise. By
+dusk the apple butter is made, neighborhood news is brought up to date
+and hunger has been driven that much further away for the coming winter.
+
+Food is abundant and appetites are hearty in the Pennsylvania Dutch
+country. The traditional dishes are relatively simple and unlike most
+regional cookery the ingredients are readily available. Best of all, no
+matter 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
+
+  1/2 cup sugar
+  1-1/2 tblsp. flour
+  2 eggs
+  1/2 cup pineapple juice
+  1/2 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) Add
+the beaten eggs and cook for another minute. Let cool and fold in the
+whipped cream.
+
+
+BEET _and_ APPLE SALAD
+
+  2 cups apples, diced
+  2 cups cooked beets, diced
+  1/4 cup chopped nuts
+  2 hard boiled eggs
+  1/2 cup salad dressing
+  parsley
+
+Mix the apples, beets, and chopped eggs. Add salad dressing (see
+Grandma's salad dressing). Mix and garnish with chopped nuts and
+parsley.
+
+
+A GOOD PENNSYLVANIA DUTCH SALAD DRESSING
+
+  2 hard boiled eggs, mashed
+  a little grated onion
+  3 tablespoons salad oil
+  1 tablespoon vinegar
+  1/2 teaspoon salt
+  pinch of pepper
+
+Mix well together, then put on lettuce and turn and stir until it is
+well covered with the dressing. Good with any green salad.
+
+
+PEPPER CABBAGE
+
+  2 cups shredded cabbage
+  1 large green pepper
+  1/2 cup hot salad dressing
+  1 tsp. salt
+
+Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool
+place. Drain off all liquid. Make a hot dressing with:
+
+  1 tblsp. butter
+  1 tsp. flour
+  1/2 tsp. dry mustard
+  salt and pepper
+  yolk of 1 egg
+  1/2 cup vinegar
+
+Melt the butter and blend in the flour. Add vinegar and stir until
+mixture 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 for
+1 minute more. Pour this over the pepper cabbage and mix well.
+
+
+POTATO SALAD DRESSING
+
+  1 beaten egg
+  1/2 cup sugar
+  1 tbsp. flour
+  1/2 cup water
+  1/2 cup vinegar
+  2 tbsp. butter
+  1/2 tsp. salt
+  1/4 tsp. pepper
+
+Combine in the order given, stirring after each addition. Boil until
+thick. 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
+  2/3 cup boiled salad dressing
+  1-1/2 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 salad
+dressing. Chill and serve. Green string beans, cut in 1-inch pieces may
+be used for this salad.
+
+
+DANDELION SALAD
+
+  Young dandelion greens
+  4 thick slices bacon
+  1/2 cup cream
+  2 tblsp. butter
+  2 eggs
+  1 tsp. salt
+  1 tblsp. sugar
+  4 tblsp. vinegar
+  1/2 tsp. paprika
+  black pepper
+
+Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put
+into a salad bowl and set in warm place. Cut bacon in small cubes, fry
+quickly and pour over dandelions. Put butter and cream into a skillet
+and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar,
+then mix with the slightly warm cream mixture. Cook over high heat until
+dressing is quite thick. Pour, very hot, over the dandelions, stir well
+and serve.
+
+
+PENNSYLVANIA COLE SLAW
+
+  1 head young cabbage
+  1/2 cup cream
+  1 teaspoon salt
+  1/2 cup sugar
+  1/2 cup vinegar
+
+Beat cream, sugar, vinegar and salt together thoroughly until the
+dressing is like whipped cream. Discard outer leaves of cabbage. Shred
+the rest finely and combine with dressing just before it is ready to
+serve. Serves six. As variation: Add shredded green and red peppers.
+
+
+DEVILED EGGS
+
+  6 hard-boiled eggs
+  1/2 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 into
+the cup-shaped egg whites, round the tops and sprinkle with paprika. For
+a special treat, add 2 tblsp. finely chopped ham or a small can of
+deviled ham to the egg yolk mixture.
+
+
+HOT DUTCH POTATO SALAD
+
+  4 slices bacon
+  1/2 cup chopped onion
+  1/2 cup chopped green pepper
+  1/4 cup vinegar
+  1 teaspoon salt
+  3 hard boiled eggs
+  1/8 teaspoon pepper
+  1 teaspoon sugar
+  1 egg
+  1 qt. hot, cubed, cooked potatoes
+  1/4 cup grated raw carrot
+
+Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3
+minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly.
+Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and
+serve hot.
+
+
+HOT SLAW
+
+Shred cabbage finely. Boil in slightly salted water until tender. Drain.
+Serve hot thoroughly mixed with warm cooked salad dressing made as
+follows:
+
+  1/2 teaspoon mustard
+  1-1/2 teaspoons salt
+  1-1/2 teaspoons sugar
+  1-1/2 tablespoons flour
+  1/8 teaspoon pepper
+  1 beaten egg
+  1 cup milk
+  4 tablespoons vinegar
+  1-1/2 tablespoons butter
+
+Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix
+thoroughly. Add milk and vinegar. Cook over hot water, stirring
+frequently 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 of
+salt and let stand for a few minutes. Pat with towel or absorbent paper
+to take out all moisture possible. Place cucumbers and onions in serving
+dish, add the vinegar and mix. Pour on enough sour cream to half cover
+and dust with pepper. Chill.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration]
+
+Soups
+
+
+PHILADELPHIA PEPPER POT
+
+  1 lb. honeycomb tripe
+  1 veal knuckle
+  1-1/2 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 with
+plenty of cold water. Bring to a boil and simmer until tender. Simmer
+without boiling, that is the secret of making tripe tender. Drain and
+dice, 1/2 inch squares. In the meantime place the veal knuckle in
+another kettle adding 1-1/2 qts. of water and all ingredients except the
+potatoes. Simmer at least one hour, put in potatoes and simmer for
+another hour or until meat falls off the bone. Remove bone and take off
+all the meat. Cut it into small pieces and together with the tripe put
+it 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 mix
+well. When cooking in boiling salted water or meat broth, pour the
+batter from a shallow bowl, tilting it over the boiling kettle. With a
+sharp knife slice off pieces of the batter into the boiling liquid. Dip
+knife 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 30
+minutes. Finally add the milk, heat to the boiling point and serve with
+a little chopped parsley.
+
+
+EGG NOODLES
+
+  2 eggs
+  1/2 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 as
+possible, on a floured board. Cover with cloth and let stand until
+partly dry. Roll up the dough and cut into 1/4 inch strips. Spread out
+on paper to dry a little longer.
+
+
+DUTCH COUNTRY BEAN SOUP
+
+  1 lb. soup beans
+  1 ham bone
+  1/2 cup chopped onion
+  1 cup diced celery
+  1 can tomato sauce
+  1/2 cup diced potatoes
+  2 tsp. minced parsley
+  salt and pepper
+
+Soak beans in water overnight. Drain, add fresh water and cook slowly
+with the ham bone for 2 hours. Put in the onion, celery, potatoes,
+tomato sauce, parsley and the salt and pepper and simmer until
+vegetables are soft. Remove the ham bone, trim off any meat, cut it up
+and add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggs
+and 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 three
+hours or until mixture is thick. Remove ham bone, force peas through
+coarse sieve and season to taste. Dilute with milk. Serve with toasted
+croutons.
+
+
+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 a
+hearty, substantial soup, cut up the meat in small pieces and return to
+the broth. Add tomatoes, onions and celery. Also add other available
+vegetables, 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
+  1/2 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 cut
+into 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. Spoon
+mixture on the center of the noodle squares, fold in half and seal
+edges, like little pillows. Drop the filled squares into salted boiling
+water and cook 8 to 10 minutes. Lift carefully with draining spoon to a
+serving dish and top with the half cup of bread crumbs which have been
+browned in butter.
+
+
+EGG BALLS FOR SOUP
+
+Rub the yolks of three or four hard boiled eggs to a smooth paste and
+salt. To these add two raw ones lightly beaten. Add enough flour to hold
+the paste together. Make into balls with floured hands and set in cool
+place until just before your soup comes off. Put the balls carefully
+into the soup and boil one minute.
+
+
+SPINACH FILLING _for_ NOODLES
+
+  2 lbs. raw spinach, chopped
+  3 tblsp. butter
+  salt and pepper
+  1-1/2 cups bread crumbs
+  2 eggs
+
+Make a recipe of noodle dough (see above). Steam and brown the spinach
+in melted butter. Add the eggs, 1 cup of dry bread crumbs and the
+seasoning. Mix well, spoon mixture on noodle dough squares and proceed
+as above.
+
+
+SALSIFY _or_ VEGETABLE OYSTER SOUP
+
+  1-1/2 cups diced salsify
+  1-1/2 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 1
+tablespoon of vinegar added, until tender. Drain, add butter and rich
+milk, 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
+  1-1/2 cups flour
+  1 egg
+  1/2 cup milk
+  pepper
+
+Cook meat until tender and remove from the broth. Add water until you
+have 2 quarts of broth. Make dumplings by mixing beaten egg and milk
+into flour until about the consistency of pancake batter. Drop from
+teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4
+minutes.
+
+
+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 it
+slowly into the potato mixture. Add a little water to the beaten egg and
+stir into the soup. Let it cook for a few minutes and serve with a
+sprinkling of chopped parsley.
+
+
+CHICKEN CORN SOUP
+
+  1 stewing hen, about 4-lbs.
+  4 qts. water
+  1 onion, chopped
+  10 ears corn
+  1/2 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 until
+tender, add salt. Remove chicken, cut the meat into small (1-inch)
+pieces and return to broth, together with corn, which has been cut from
+the cob, celery and seasoning. Continue to simmer. Make rivels by
+combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix
+well with fork or fingers to form small crumbs. Drop these into the
+soup, 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
+  1-1/3 cups flour
+  1 egg
+  3 tblsp. butter
+  1-1/2 tsp. salt
+  parsley
+
+Cook corn in water for 10 minutes. Make a batter by mixing egg, flour
+and milk together. Pour this batter through a colander, letting it drop
+into the boiling corn. Add butter and salt. Cook slowly in a covered pan
+for 3 minutes. Garnish with chopped parsley. Soup should be eaten
+immediately after rivels are cooked.
+
+
+CHICKEN NOODLE SOUP
+
+  4 lb. chicken
+  2-1/2 qts. water
+  2-1/2 tsp. salt
+  3 cups cooked noodles
+
+Cut a young stewing chicken into serving pieces, bring to a boil and
+simmer for 2-1/2 hours, adding water as needed. Skim off the fat and
+add:
+
+  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. Cook
+for 20 minutes longer.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration]
+
+Main Dishes
+
+
+CREAMED CABBAGE _and_ DRIED BEEF
+
+  1/2 large head cabbage
+  1/4 lb. dried beef
+  1-1/2 cups white sauce
+  1/2 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 dried
+beef. 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
+  1/2 tsp. salt
+  1/2 tsp. paprika
+  1-1/2 cups milk
+  2 eggs, well beaten
+  Swiss cheese (1/4 to 1/2 lb.)
+
+Boil noodles in salted water until tender. Drain and place in
+well-greased ring mold. Melt the butter, add flour and blend smooth.
+Stir in milk and cook, stirring constantly until it thickens. Add
+seasoning and cheese cut in small pieces. Cook until cheese melts. To
+1/2 of the sauce add the well-beaten eggs and mix well. Pour this over
+the 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 hot
+cheese 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
+  1/2 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 the
+butter in a large skillet and saute the onion and celery. Stir in the
+bread crumbs to toast for a few minutes, stirring constantly. Add all
+the other ingredients, combine with the potatoes and mix thoroughly.
+
+
+DUTCH CABBAGE ROLLS
+
+  1 lb. ground beef
+  1/3 cup rice, uncooked
+  1 egg
+  1 onion, chopped fine
+  2 tblsp. shortening
+  Juice of 1 lemon
+  1 can tomato soup
+  1/2 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: saute
+onion in the butter until soft. Add tomato soup and equal amount of
+water to onion, also celery, parsley, lemon juice, sugar, salt and
+pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until
+tender. Put equal amounts of the meat mixture into cabbage leaves, roll
+tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce
+over 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 2
+quarts of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar.
+Cover and bake until duck is tender and golden brown. Serve with creamy
+mashed 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 1/2 hour. Then add the potatoes cut in
+half and the sausage cut in 1 inch pieces. Cook until potatoes are
+almost done. Drop well-beaten dumpling dough into the boiling meat
+mixture, cover and cook 10 minutes.
+
+
+SAUERBRATEN
+
+2 inch thick piece of chuck, pot roast or tender boiling beef. Place in
+dish or bowl and cover with solution of half vinegar and half water, put
+in two large onions sliced. Do this two or three days before the meat is
+wanted. On the day before it is to be cooked cut 3 or 4 slices of bacon
+into 1" pieces and chop fine 1 tablespoon of the onion which has been
+soaking in the vinegar. Cut holes in the meat 1 or 2 inches apart and
+stuff bits of the bacon and chopped onion into the holes. Put the meat
+back into the solution, add 1 tablespoon whole cloves and 1 teaspoon
+whole 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 making
+the gravy which will be almost black.
+
+
+HORSERADISH SAUCE
+
+For Boiled beef or Corned beef
+
+  2 tblsp. butter
+  2 tblsp. flour
+  1 cup milk
+  1/4 cup grated horseradish
+  1/4 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 and
+pepper and cook for 3 minutes more. Add the grated horseradish and dry
+mustard and blend well. Keep hot in double boiler. Serve on slices of
+boiled beef or corned beef.
+
+
+SCHNITZEL MEAT
+
+  1-1/2 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 bacon
+fat) and brown the meat in it. Remove meat from the pan, stir in the
+flour and blend. Add the tomato juice and stir well until mixture
+thickens. Add meat, carrots and onion. Cover closely and simmer for 45
+minutes.
+
+
+CHICKEN POT PIE
+
+  1 cup flour
+  1 egg
+  2 tsp. baking powder
+  1/2 egg shell of water
+  small teaspoon salt
+
+Mix the above ingredients, roll out and cut in two inch squares. Flour
+chicken and fry in butter. Put layers of chicken, potato slices, sliced
+onion and squares of pot-pie dough. Barely cover with boiling water and
+cook for two hours.
+
+
+HAM _and_ NOODLES IN CASSEROLE
+
+  1/2 lb. noodles
+  1-1/2 cups cooked ham, diced
+  2 eggs, beaten
+  1-1/2 cups milk
+
+Cook noodles in salted boiling water until soft. Pour into colander,
+drain and wash. Into a well greased casserole put alternate layers of
+noodles 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) for
+30 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 remaining
+ingredients and cook until tender, adding water so that there are 2 cups
+at end of cooking. Make gravy by adding 3 tablespoons of hot liquid to
+yolk of an egg. Stir thoroughly, then return to rest of liquid and cook
+five 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 until
+tender. Peel potatoes, cut in 1/4" slices and slice the onion. Into the
+hot broth drop layers of potatoes, onions, a sprinkling of parsley and
+dough squares alternately, ending with dough on top. Cover and boil for
+20 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 to
+make a stiff dough. Roll out thin (1/8") on floured board and cut into
+2" squares. Equally good with veal or pork.
+
+
+PENNSYLVANIA DUTCH BEEF WITH ONIONS
+
+  1-1/2 lbs. boiled beef
+  2 tablespoons butter
+  1 tablespoon vinegar
+  1 onion
+  2 tablespoons flour
+  1 pinch of pepper
+  1/2 cup meat stock
+  salt
+
+Mince the onion. Simmer in butter until soft. Add flour and simmer until
+brown. To this add vinegar, salt, pepper and meat stock and let come to
+a 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 1/2 inch thick and cut into serving portions.
+Season with salt and pepper. Dip pieces in bread crumbs, then into the
+beaten egg and again in the crumbs. Let stand in the refrigerator a
+while before cooking. Brown in hot fat on both sides, cover and simmer
+for 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 1/2 of it in a greased casserole. Add 1/2 of the
+sliced 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 a
+moderate oven (350-f) for 2 hours.
+
+
+CHICKEN BAKED _in_ CREAM
+
+  1 young chicken, cut up
+  1/2 cup flour
+  1-1/2 tsp. salt
+  1/8 tsp. pepper
+  3 tblsp. butter
+  1-1/2 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 the
+chicken in a casserole, pour the cream over it. Cover and bake in a
+moderate oven (350-f) for 2 hours. Serve with gravy made from the pan
+fryings left after frying the chicken.
+
+
+DUTCH MEAT LOAF
+
+  2-1/2 lbs. hamburg
+  2-1/2 cups bread crumbs
+  1 cup cheese (cubed small)
+  salt and pepper
+  1/2 green pepper, chopped
+  1 small onion, chopped
+  2 eggs
+  1 cup catsup
+
+Mix all ingredients, form into two loaves. Pour some catsup over top of
+loaves. Bake at 350 until done.
+
+
+LIVER NOODLES (Leberknoedel)
+
+  1 lb. calf's liver
+  1 onion
+  1 tablespoon butter
+  salt and pepper
+  2 eggs
+  1/2 cup flour
+  1/4 teaspoon cloves
+  1/4 teaspoon marjoram
+
+Simmer the liver in boiling water for 30 minutes. Then trim off any skin
+or ligaments and grind the liver fine. Season. Mince the onion, add the
+butter, beat the eggs and add them. Work into this paste the flour,
+using enough to make the paste quite stiff. Form into small balls and
+poach them in any meat soup for 15 minutes. Serve them swimming in the
+soup.
+
+
+STUFFED PEPPERS
+
+  1-1/2 lbs. ground beef and pork
+  6 green peppers
+  1 can tomato soup
+  3 tblsp. rice, uncooked
+  2 eggs, beaten
+  1/2 tsp. salt
+
+Mix the meat, rice, eggs and seasoning together. Cut tops off the
+peppers and soak in hot water for a couple of minutes. Scoop out seeds
+and fill with the meat mixture. Stand them in baking pan, pour the
+tomato soup over them and bake in slow oven (300-f) for 1 hour.
+
+
+MEAT PIE
+
+  1-1/2 cups leftover meat
+  3 tblsp. flour
+  1/4 cup drippings
+  1 cup milk
+  1 tblsp. grated onion
+  1/3 cup chopped pepper
+  salt
+  pepper
+
+Add flour to drippings and blend, add milk gradually and cook, stirring
+constantly until it thickens. Stir in the salt, onion and green pepper.
+Mix cut-up meat into the gravy and pour it into pastry lined baking
+dish. Top with crust and bake in hot oven (425-f) for 25 minutes.
+
+
+STUFFED ACORN SQUASH
+
+  3 acorn squash
+  1/3 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 of
+molasses in each half, sprinkle with salt and a pinch of powdered sage
+(if the sausage does not contain sage). Fill the cavity with sausage and
+top with bread crumbs. Place the squash halves in a baking pan, add
+about 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_ SAUERKRAUT
+with 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 roasting
+pan. Add the sauerkraut and a little liquid. Cover and bake in moderate
+oven (350-f) 1-1/2 hours. Make dumplings by combining flour, baking
+powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and
+bake for 20 minutes.
+
+
+SOUSE
+
+Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly. Place
+in stew pan with 1 chopped onion, 1/2 cup chopped celery and cover with
+cold water. Let it come to a boil, then reduce heat and simmer until
+meat 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, 3/4
+tsp. salt, black pepper and several thin slices of lemon. Chill
+overnight, remove surplus fat from the top. Turn out on a platter and
+serve 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 1
+hour. Add the sauerkraut making sure there is enough liquid in the pan
+to cover. Cook slowly for another hour. Season to taste. Serve with
+mashed or boiled potatoes.
+
+
+MOCK DUCK
+
+  1 thick round steak
+  2 cups bread crumbs
+  1 tblsp. onion minced
+  2 eggs
+  1/2 cup milk
+  1 tblsp. butter
+  1 tsp. salt
+  poultry seasoning
+
+To make dressing beat eggs, add milk and pour over bread crumbs. Add the
+onion, seasoning and work in the butter mixing thoroughly. Spread the
+dressing over the meat and roll up carefully. Fasten with skewers or tie
+with string. Place in a greased pan and bake in medium hot oven (375-f)
+for 1-1/2 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
+  2-1/2 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 and
+mix 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 to
+baking 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. of
+dried apples; soak in enough water to cover. When meat has boiled for
+the stated time, add dried apples and water in which they have been
+soaking and continue to boil for another hour. Prepare dumpling batter
+as follows:
+
+  2 cups flour
+  1 egg
+  4 teaspoons baking powder
+  3 tblsp. melted shortening
+  1/4 teaspoon pepper
+  1 tablespoon milk
+  1 teaspoon salt
+
+Sift together the dry ingredients and mix the dough with egg, which has
+been well beaten, the melted shortening and the milk. Drop batter by
+spoonfuls into the boiling liquor of the ham and apples. Cover tightly
+and 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 of
+hours (less if the ham is tenderized) keeping plenty of water on the
+ham. Clean and break-up the string beans, put them in with ham and cook
+for 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 this
+mixture, add 1 teaspoon salt, 1/8 teaspoon pepper, pinch each of sage
+and thyme. Add one egg beaten, mould into cakes and fry until brown.
+Wonderful with pancakes or waffles.
+
+
+DUTCH MEAT ROLLS (Boova Shenkel)
+
+  2-1/2 lbs. beef
+  10 potatoes
+  2 tablespoons butter
+  2 tablespoons minced parsley
+  1 chopped onion
+  1/2 teaspoon salt
+  1/2 cup milk
+  3 eggs
+  2-1/2 cups flour
+  2 teaspoons baking powder
+  1 tablespoon shortening
+  1 tablespoon butter
+
+After seasoning the meat with salt and pepper, stew the meat for two
+hours. Then make dough with flour, baking powder, salt and the
+shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to
+10 inches in diameter. Steam the potatoes, pared and sliced thin; add
+salt and pepper, 2 tablespoons of butter; the parsley and onions and
+then beat lightly the three eggs into the mixture. Put this mixture on
+the circles of dough after it has stood a little while. Fold half the
+circle 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 and
+cook for 30 minutes. Into a frying pan put a couple of tablespoons of
+fat skimmed from the stew before putting in the dough rolls, add to this
+1 tablespoon of butter. In this brown small cubes of hard bread and stir
+in a half cup of milk. Pour this milk sauce over the Meat rolls when
+serving.
+
+
+[Illustration: "Eat yourself full of what we got"]
+
+
+SCRAPPLE
+
+  1/2 lb. chopped raw meat (beef or pork)
+  1-1/4 teaspoons salt
+  1/8 teaspoon pepper
+  1 cup corn meal
+  1 medium onion chopped
+  1-1/4 qts. water
+
+Brown onion slowly in a little fat. Add meat, seasoning and water. Cook
+at 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. Serve
+with gravy or tomato sauce.
+
+
+PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE
+
+  1 stewing chicken
+  1 pt. oysters
+  1/4 lb. butter
+  salt and pepper
+  a little flour
+  pastry crust
+
+Stew chicken until tender, season with 1/4 lb. butter, salt and pepper.
+Line deep dish with pastry crust. Pour in the stewed chicken and cover
+loosely with a crust in the center of which a hole the size of a tea cup
+has been cut. Prepare separately 1 pt. oysters, heating the liquor with
+a little flour and water. Season with salt, pepper and 2 tablespoons of
+butter. When it comes to a boil, pour over oysters. 20 minutes before
+pie 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 hot
+milk and let stand about an hour. Then add 2 beaten eggs, 1 cup milk, 1
+tablespoon butter, 2 tablespoons sugar and salt to taste. Bake 1/2 hour
+in 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 seven
+minutes. Thicken with the flour, mixed with a little cold water.
+
+
+SCALLOPED SWEET POTATOES _and_ APPLES
+
+  6 medium-sized sweet potatoes
+  1/2 cup brown sugar
+  1-1/2 cups sliced apples
+  4 tblsp. butter
+  1/2 tsp. salt
+  1 tsp. mace
+
+Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter
+baking dish and put a layer of sweet potatoes in bottom, then a layer of
+apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat
+until dish is filled, having the top layer of apples. Bake in moderate
+oven (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 for
+a half hour. Then roll in bread crumbs, dip in the egg white, slightly
+beaten, and in the crumbs again. Bake in a shallow, greased baking dish
+for 20 minutes, in hot oven (400-f). For a modern variation of this old
+recipe, place a marshmallow in the center of each with the potato
+mixture coating it completely.
+
+
+SCHNITZEL BEANS
+
+  4 slices bacon
+  1 qt. string beans
+  3 medium onions, sliced
+  2 cups tomatoes, chopped
+  1 tsp. salt
+  1/4 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 with
+the bacon and onions. Add the tomatoes, seasoning and boiling water.
+Cover and cook very slowly until beans are tender. Add water if
+necessary, 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
+  1/2 cup milk
+  salt and pepper
+
+Cut large, solid, ripe tomatoes in 1/2 inch slices. Dredge thickly with
+flour. Fry quickly in 2 tablespoons of hot drippings or butter, browning
+well on both sides. Remove to serving platter, sprinkle with salt,
+pepper and brown sugar. Keep warm. Add 1 tablespoon of butter to the pan
+fryings 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
+  1/2 cup bread crumbs, dry
+  1 teaspoon sugar
+  1/2 teaspoon salt
+  little pepper
+  milk
+
+Boil parsnips in salted water. When soft, peel and remove the core then
+mash. Add shortening, bread crumbs, salt, pepper, sugar and 1 egg and
+the white of the other, beaten. Mix well and form into cakes. Beat the
+remaining 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
+  3/4 cup grated cheese
+
+Melt butter in double boiler or sauce pan. Add flour, seasoning and stir
+smooth. Slowly add the hot milk stirring constantly. When it thickens
+melt the grated cheese in the sauce. Into a buttered baking dish or
+casserole 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 1/2 inch thick. Soak slices in salt
+water for about an hour. Drain and wipe dry. Dip slices in beaten egg
+and 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
+  1/4 cup vinegar
+  2 tsp. butter
+  1 tblsp. corn starch
+
+Cut off beet tops leaving 2 inches of the stems. Clean well, place in
+pot and cover with boiling water. Cook until tender, slip off the outer
+skins and dice. Strain and save 1 cup of the water in which beets were
+cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn
+starch and cook to the consistency of cream. Add the diced beets, salt
+and pepper and heat.
+
+
+SCALLOPED TOMATOES
+
+  3 cups tomatoes canned or fresh
+  1 medium cucumber pared and sliced
+  salt
+  1 small onion, sliced
+  1/2 cup bread crumbs, buttered
+  1/2 cup grated cheese
+  pepper
+
+Into a greased baking dish or casserole place a layer of tomatoes, add
+half the cucumber and onion slices and half of the crumbs. Repeat with
+more tomatoes and remaining cucumbers, onions and crumbs. Top with
+tomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40
+minutes.
+
+
+DUTCH POTATO CROQUETTES
+
+  1-1/2 cups cold mashed potatoes
+  1 tablespoon butter
+  1 teaspoon minced parsley
+  2 tablespoons cream
+  corn meal
+  1/4 teaspoon salt
+  1/2 teaspoon minced onion
+  dash of pepper
+  1 egg
+
+Mix up a paste with the potatoes and butter, add the parsley, salt and
+pepper, cream, onion and egg. Mold into croquettes, dip into the egg
+white, 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) 2-1/2 lb. head of red cabbage. Mix 1/4 cup vinegar with
+    1/4 cup water and 2 tablespoons sugar.
+
+Then place cabbage in onion and grease. Pour mixture of vinegar and
+sugar 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 10
+servings.
+
+
+SCALLOPED SPINACH
+
+  2 lbs. spinach
+  2 cups milk
+  4 tblsp. butter
+  salt
+  2 eggs, beaten
+  2 cups bread crumbs
+  1/2 cup chopped bacon
+  pepper
+
+Wash spinach thoroughly. Drain and cook with a little water in covered
+pot, over moderate heat for 8 to 10 minutes. Drain and chop the spinach.
+Add milk, the beaten eggs, 1-1/2 cups of the bread crumbs, melted
+butter, salt and pepper then mix well. Sprinkle the remaining 1/2 cup
+bread 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
+  1-1/2 tsp. salt
+  1-1/2 cups milk
+  1-1/2 tsp. flour
+  2 tblsp. butter
+
+Cook potatoes and peas in separate pans, in salted water until soft and
+almost free of water. Mix the peas and potatoes and add the milk. Bring
+to the boiling point then add the butter and flour which have been
+blended 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 slow
+oven 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
+  1/4 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 a
+boil and when it thickens add the sour cream. Pour this over the celery,
+heat and serve.
+
+
+HOME BAKED BEANS
+
+  2 cups navy beans
+  1-1/2 tsp. salt
+  1 small onion, minced
+  4 tblsp. molasses
+  1 tsp. dry mustard
+  4 tblsp. catsup
+  1/4 lb. salt pork
+  or 4 slices bacon
+
+Soak beans over night in cold water. Drain, add 1-1/2 qts. of fresh
+water, the Onion and cook slowly until skins burst. Drain save the
+liquid. Mix molasses, seasoning and catsup with 1 cup of the liquid. Put
+half the salt pork or bacon in bottom of bean pot or baking dish, add
+the beans and top with remainder of pork or bacon. Pour molasses mixture
+over beans, add more liquid to cover. Bake covered for 5 hours in slow
+oven (300-f). Uncover for the last 30 minutes. Add water if necessary,
+while cooking.
+
+
+CABBAGE, SWEET _and_ SOUR
+
+  cabbage
+  1 egg
+  1/4 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. Heat
+five minutes and serve at once.
+
+
+CORN FRITTERS
+
+1 cup ground dried corn, add 1-1/4 cups milk (or part water); let stand
+1/2 hour or longer, add 1/2 teaspoon salt, 1/2 teaspoon sugar, 1
+teaspoon baking powder, 1/2 cup flour, 1 egg, well beaten, and fry to a
+golden brown.
+
+
+HASHED BROWN POTATOES
+
+  6 medium, cold boiled potatoes
+  shortening
+  3 raw green peppers
+  1/4 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 with
+potatoes. Put about 1 tablespoon of melted shortening in pan and when
+hot, add potatoes and cook slowly. When partly brown, fold into omelet
+shape 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 water
+and boil until tender. Pour beans in buttered casserole. Add minced
+pepper, onion, tomatoes and seasoning and mix. Put bacon or salt pork on
+top 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
+  1-1/2 teaspoons baking powder
+  2 tablespoons sugar
+  1/2 teaspoon salt
+  3/4 cup milk
+  1 egg
+  4 large apples
+
+Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples
+and slice in rings about 1/4 inch thick. Dip rings in batter and drop
+into skillet containing 1/2 inch of hot melted shortening. Fry until
+golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon
+together and sprinkle over fritters. Makes 16 to 20.
+
+
+SOUR CHERRY FRITTERS
+
+  1 cup flour, sifted
+  1 tsp. baking powder
+  1/2 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 the
+beaten egg yolks with water and mix until smooth. Fold in the
+stiffly-beaten egg whites and add the cherries. Drop by spoonfuls into
+hot fat (360-f) and cook 2 to 5 minutes or until browned. Drain on
+absorbent paper and serve with powdered sugar or fruit sauce. Other
+fruits or berries may be used.
+
+
+CORN MEAL GRIDDLE CAKES
+
+  2 cups corn meal
+  1/2 cup flour
+  1 tsp. baking powder
+  1 tsp. soda
+  2 eggs
+  2 cups buttermilk
+  2 tblsp. butter
+  1-1/2 tsp. salt
+
+Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat
+eggs well, add the buttermilk and combine with the dry ingredients. Beat
+until smooth and add melted butter. Bake on hot griddle. The "dutch"
+housewife rubbed the griddle with the flat part of a raw turnip cut in
+half, to prevent sticking. Some used a little cloth bag filled with
+salt. 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 little
+pepper. Add the corn and fold in the stiffly beaten egg whites. Drop
+small 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 egg
+yolks and add the milk. Pour milk mixture slowly into the dry
+ingredients and beat to a smooth batter. Add the melted butter then fold
+in the stiffly beaten egg whites. Bake on hot griddle. Makes about 12
+cakes.
+
+
+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 salted
+boiling water. Cook over slow fire, stirring often, for 45 minutes.
+(Most of the corn meal sold today has been processed to cook much
+faster, so follow the directions.) Pour the hot corn meal into a greased
+loaf pan or glass baking dish. Let stand, uncovered, until cold and
+firm. Cut into slices, dip in flour and fry in hot fat until browned.
+Serve with syrup. Wonderful with sausage.
+
+
+PEACH FRITTERS
+
+  1/2 cup sugar
+  2 eggs, well beaten
+  1/3 cup butter
+  2 cups flour
+  3 tsp. baking powder
+  1/2 tsp. salt
+  1 cup milk
+  1/2 tsp. lemon juice
+  1/2 tsp. vanilla
+  1-1/2 cups chopped peaches, fresh or canned
+  whipped cream
+
+Cream the butter and sugar, add the eggs and beat thoroughly. Sift dry
+ingredients together and add the milk slowly. Fold in peaches, lemon
+juice 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
+  1/2 cup milk
+  1 cup flour, sifted
+
+Put the yolks of 5 eggs in a bowl and beat until very light. Add the
+milk and flour gradually and mix into a smooth batter which is not too
+thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a
+hot greased griddle. Serve hot sprinkled with sugar or spread with
+currant or other tart jelly or jam.
+
+
+POTATO PANCAKES
+
+  2 eggs, separated
+  1 cup mashed potatoes
+  1/2 cup flour
+  1 cup milk
+  2 tsp. baking powder
+
+Add egg yolks to the mashed potatoes and mix well. Add the flour and
+baking powder alternately with the milk until smooth. Fold in the
+stiffly beaten egg whites and drop spoonfuls on hot greased griddle or
+skillet. Finely chopped onion is sometimes sprinkled on the batter on
+griddle before turning. Serve hot with meat.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration: THE FASTNACHTS SOON IS DONE CHONNY!
+
+Fastnacht Day]
+
+Doughnuts
+
+
+POTATO DOUGHNUTS
+
+  3/4 cup sugar
+  2 eggs
+  1 cup mashed potatoes
+  1/2 cup sweet milk
+  2-1/2 cups flour
+  1-1/2 tblsp. shortening
+  1/2 tsp. salt
+  1/8 tsp. nutmeg
+  1 tblsp. baking powder
+
+Beat mashed potatoes, add melted shortening, beaten eggs and milk. Sift
+dry ingredients together and add to the liquid. Dough should be soft yet
+firm enough to roll. Separate dough into 2 parts and roll each out to
+thickness of 3/4 inch. Cut with doughnut cutter and cook in deep fat
+(365-f) fry to golden brown. Drain on absorbent paper. Dust with
+powdered sugar or sugar and cinnamon mixture.
+
+
+BLUEBERRY MUFFINS
+
+  1/3 cup butter
+  3/4 cup sugar
+  1 egg beaten lightly
+  1 cup milk
+  2 level cups flour
+  4 level teaspoons baking powder
+  1/2 teaspoon salt
+  1 cup blueberries
+
+Cream butter and sugar. Add fruit and egg, then milk and flour sifted
+with baking powder and salt. Bake in muffin tins.
+
+
+JOHNNY CAKE
+
+  1-1/2 cups yellow corn meal
+  3/4 cup flour, sifted
+  1-1/2 tsp. baking powder
+  3/4 tsp. baking soda
+  1 tsp. salt
+  2 tblsp. sugar
+  2 eggs, beaten
+  1-1/4 cups sour milk or buttermilk
+  1/4 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 x 8 x 2-inch pan,
+in moderately hot oven (375-f) 40 minutes.
+
+
+BRAN MUFFINS
+
+  1 cup flour
+  3-1/2 tsp. baking powder
+  1/2 tsp. salt
+  2 tblsp. brown sugar
+  1 cup bran
+  1 egg, beaten
+  2/3 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 dry
+ingredients and mix quickly. Turn into greased muffin pans and bake in
+hot oven (425-f) 25 minutes. Raisins or chopped dried prunes may be
+added.
+
+
+BACON MUFFINS
+
+  2 cups flour
+  1 tablespoon sugar
+  3 tablespoons melted shortening
+  1 cup milk
+  3 teaspoons baking powder
+  1/2 teaspoon salt
+  1 egg
+  1/2 cup bits crisp bacon
+
+Sift flour, add sugar, salt and baking powder and sift again, add beaten
+egg and milk. Add melted shortening beating in quickly. Add bits of
+crisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve
+with 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 with
+flour to a thick batter. Cover, let rise in warm place overnight until
+doubled.
+
+For the Dough:
+
+  1/2 cup shortening
+  3/8 cup sugar
+  1-1/2 teaspoons salt
+  2 eggs
+  1/2 teaspoon ground nutmeg
+  5 cups or more of flour
+
+In the morning cream together the shortening, sugar and salt. Add this
+to the risen sponge, with the beaten eggs and spice. Stir in as much
+flour as mixture will take up readily, making a rather soft dough. Mix
+well. Let rise until doubled in bulk. If desired, stir down and let rise
+again until nearly doubled. Turn onto floured board, pat or roll until
+1/3 inch thick and cut with doughnut cutter. Cover to prevent drying and
+let rise until doubled. Fry in deep hot fat about 375 degrees. If no
+thermometer 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
+  1/2 cup cream, sweet or sour
+  1/2 cup milk
+  1 tsp. baking soda
+  1 tsp. salt
+  1/4 cup sugar
+  3-1/2 to 4 cups flour
+
+Beat the eggs, add cream and milk. Sift dry ingredients and combine with
+liquid, using just enough flour to make dough that can be rolled, but
+still remain soft. Mix well and let stand for 2 hours. Turn out on
+floured board and roll to 1/4 in. thick. Cut into strips 6" x 1". Fry in
+deep fat (360-f) until brown on both sides. Drain on absorbent paper and
+dust with powdered sugar, if you wish.
+
+
+TANGLE BRITCHES
+
+An old York County Recipe
+
+  1/2 lb. butter
+  1 cup sugar
+  6 eggs, beaten
+  1/2 tsp. cinnamon
+  about 5 cups flour
+
+Cream together the butter and sugar. Add the eggs beating well. Sift in
+the cinnamon and enough flour to make a stiff dough. Roll out the dough
+very thin on a floured board to about 1/8 inch thick. Cut into
+rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the
+dough 1/2 inch apart and 4-1/2 inches long, so that the rectangle
+remains in one piece. Fry in hot deep fat (360-f) for 2 minutes or until
+they bob up to the top of the hot grease. When dropping them into the
+fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the
+2nd, 4th and 6th sag downward so that in frying they get all fahuudelt
+(tangled) or as the dutch say, all through each other. Dust with
+powdered sugar or dribble molasses over them and eat hot.
+
+
+SHOO-FLY PIE
+
+For the crumb part:
+
+  1/4 cup shortening
+  1-1/2 cups flour
+  1 cup brown sugar
+
+Work the above ingredients together.
+
+For the liquid part:
+
+  3/4 teaspoon baking soda
+  1/8 teaspoon nutmeg
+  a little ginger, cinnamon and cloves
+  1/4 teaspoon salt
+  3/4 cup molasses
+  3/4 cup hot water
+
+Mix well together and add hot water. Into an unbaked pie shell, combine
+the 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
+  1-1/2 tblsp. shortening
+  1 tsp. soda
+  1/2 cup buttermilk or sour cream
+  salt
+  1 9-inch, unbaked pastry shell
+
+Combine sugar, flour and soda. Cut in the shortening and blend well. Add
+the liquid and rub into coarse crumbs. Put crumbs loosely into the
+unbaked pie shell. Bake in moderate oven (375-f) for 40 minutes. This is
+a breakfast treat especially good for dunking in coffee.
+
+
+FUNNEL CAKES (Drechter Kuche)
+
+  3 eggs
+  2 cups milk
+  1/4 cup sugar
+  3 to 4 cups flour
+  1/2 tsp. salt
+  2 tsps. baking powder
+
+Beat eggs and add sugar and milk. Sift half the flour, salt and baking
+powder together and add to milk and egg mixture. Beat the batter smooth
+and add only as much more flour as needed. Batter should be thin enough
+to run thru a funnel. Drop from funnel into deep, hot fat (375-f).
+Spirals and endless intricate shapes can be made by swirling and
+criss-crossing while controlling the funnel spout with a finger. Serve
+hot with molasses, tart jelly, jam or sprinkle with powdered sugar.
+
+
+SALLY LUNN
+
+  2 cups flour, sifted
+  3 tsp. baking powder
+  1/2 tsp. salt
+  3 tblsp. sugar
+  2 eggs, separated
+  1/2 cup milk
+  1/2 cup shortening, melted
+
+Sift flour, baking powder, salt and sugar. Combine the beaten egg yolks
+and milk and add to the flour mixture, stirring only until mixed. Add
+shortening, fold in the stiffly beaten egg whites. Turn into greased 9
+inch square pan and bake in moderate oven (350-f) about 30 minutes. Cut
+into 3 inch squares.
+
+
+QUICK COFFEE CAKE
+
+  2-1/4 cups flour, sifted
+  1 cup milk
+  3-1/2 tsp. baking powder
+  1 tsp. salt
+  1/3 cup shortening
+  1/3 cup sugar
+  1 egg
+
+Sift together flour, baking powder and salt. Cream shortening and sugar
+beating until fluffy. Add egg, beat well and then the milk. Add the
+flour mixture, stirring just enough to moisten. Turn into greased 8 inch
+square baking pan. Top with:
+
+  1/4 cup butter
+  1/4 cup sugar
+  1 cup dry bread crumbs
+  1 tsp. cinnamon
+
+Cream butter and sugar, well. Add bread crumbs and cinnamon. Blend well
+and sprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50
+minutes. Serve hot.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+[Illustration: "UNDER THE COW HANKS MILK."]
+
+Sweets and Rolls
+
+
+LITTLE COFFEE CAKES
+
+(Kleina Kaffee Kuchen)
+
+  1/2 cup shortening, half butter
+  3 cups flour, sifted
+  2 whole eggs and
+  2 egg yolks
+  3 tblsp. sugar
+  1/4 cup cream
+  1/4 cup milk
+  1 yeast cake
+
+Dissolve yeast cake in 1/4 cup of warm milk, add 2 tablespoons of flour
+and stand in warm place to rise. Cream butter and sugar, add salt and
+the 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 a
+little flour over them. Fill pans about 2/3 full with the batter. Set in
+a 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
+  3/4 cup shortening, 1/2 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 of
+lukewarm 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 flour
+to make as stiff a dough as can be stirred well with a mixing spoon.
+Roll out dough to 1/2 inch thickness on a floured board. Cut into
+squares 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 of
+butter on top of each. Put on greased baking sheets about 2 inches apart
+and 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 butter
+and dust with powdered sugar or sugar and cinnamon mixed.
+
+
+SWEET ROLL DOUGH
+
+  2 cakes yeast
+  2 cups lukewarm milk
+  1/2 cup lukewarm water
+  2/3 cup butter
+  3/4 cup sugar
+  1-1/2 teaspoons salt
+  2 eggs
+  1/2 lemon grated ring and juice
+  1/4 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 and
+spice. Add lukewarm milk to yeast and mix with half the flour. Work in
+butter 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 about
+80 degrees. As soon as dough is fully doubled in bulk, knead down and
+let rise again for an hour. Makes three dozen.
+
+
+CRUMB CAKE
+
+  1/2 cup sugar
+  1/2 teaspoon cinnamon
+  1/4 cup chopped nuts
+  3/4 cup flour
+  3 tablespoons melted butter
+
+Combine the dry ingredients. Work in melted butter until crumbs are
+formed. Add nuts. Sprinkle over top of coffee cake dough and bake.
+
+
+DUTCH STICKY BUNS
+
+Roll 1/3 of the sweet dough into an oblong sheet, 1/4 inch thick. Brush
+with butter and sprinkle with brown sugar and cinnamon. Roll up and cut
+off 1 inch slices. Place cut side down in greased pan. Brush tops with
+butter. Let rise until double. Sprinkle with brown sugar and cinnamon
+and chopped pecans or pour corn syrup in the bottom of the pan. Bake 20
+mins. at 375.
+
+
+COFFEE CAKE (Kaffee Kuchen)
+
+For the Sponge:
+
+  1/2 cake yeast
+  1/4 cup lukewarm water
+  1 cup milk
+  1/2 teaspoon salt
+  2 cups sifted flour
+
+At night crumble and soak yeast 20 minutes in lukewarm water. Scald
+milk, add salt and let cool. Add yeast to lukewarm milk and mix enough
+flour to make a thick batter. Beat smooth. Cover and let rise in
+moderately warm place (78 degrees) over night or until light.
+
+For the Dough:
+
+  1/2 cup milk
+  1/2 cup butter
+  3/4 cup sugar
+  1 teaspoon salt
+  2 eggs
+  4 cups flour
+
+In morning scald and cool milk. Cream butter, sugar and salt. Add beaten
+eggs. Mix sponge with lukewarm milk, then add butter mixture and enough
+flour to make soft dough. Beat hard or knead by hand. Let dough rise
+until doubled. When light turn on floured board and roll out gently
+until 1/2 inch thick. Place in buttered pans. Brush top with melted
+butter. Let rise until double. Sprinkle with sugar or cinnamon and bake
+in hot oven for 20 minutes.
+
+
+
+
+PENNSYLVANIA DUTCH
+
+Cakes
+
+
+SPONGE CAKE
+
+  3 eggs
+  1 cup sugar
+  1 cup flour
+  1/2 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 and
+baking powder and sift again. Combine dry ingredients with the egg
+mixture, a little at a time folding in gently. When well blended pour
+into 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
+
+  1/2 cup butter
+  Judges, 5:25
+  2 cups flour
+  I-Kings, 4:22
+  1/2 tsp. salt
+  Leviticus, 2:13
+  1 cup figs
+  I-Samuel, 30:12
+  1-1/2 cups sugar
+  Jeremiah, 6:20
+  2 tsp. baking powder
+  Luke, 13:21
+  1/2 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
+  1/2 cup almonds
+  Genesis, 43:11
+
+Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in
+baking powder and flour, then add the water and honey. Put fruit and
+nuts thru food chopper and flour well. Follow Solomon's advice for
+making good boys--1st clause of Proverbs, 23:14. Fold in stiffly beaten
+egg whites. Bake for 1 hour in 375-f oven.
+
+
+SPICE LAYER CAKE
+
+  2 cups light brown sugar
+  1/2 cup shortening
+  2 eggs
+  3/4 cup milk
+  3 tsp. baking powder
+  1 cup chopped raisins
+  2-1/4 cups flour
+  1 tsp. cinnamon
+  1/2 tsp. cloves
+  1/2 tsp. nutmeg
+  1/2 tsp. salt
+
+Cream sugar and shortening and beat until fluffy. Add the eggs and beat
+until light. Sift the flour, add salt, spices, baking powder, then sift
+again. Add the dry ingredients to the egg mixture alternately with the
+milk. Beat thoroughly and add the floured raisins. Pour into 2 greased
+layer cake pans. Bake in moderate oven (350-f) for 25 or 30 minutes. For
+the icing use:
+
+  2 cups sugar
+  3/4 cup milk
+  2 tblsp. butter
+
+Cream together and boil until it forms a soft ball when dropped in
+water. Add vanilla and beat until cold. Spread between layers, over top
+and 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 dry
+ingredients and add alternately with 1-1/2 cups of sour milk. Mix the
+soda in the remaining milk and add with remainder of flour. Floured
+currants and raisins are added last. Bake in a loaf pan in a slow oven
+about one hour.
+
+
+WALNUT GINGERBREAD
+
+  1 cup light brown sugar
+  1/2 cup shortening
+  1/2 cup black molasses
+  1 cup boiling water
+  3-1/2 cups flour
+  2 tsp. baking soda
+  1/2 tsp. ginger
+  1/2 tsp. cinnamon
+  1/2 tsp. cloves
+  2 eggs
+  3/4 cup chopped black walnuts
+
+Cream the sugar and shortening in a bowl. Add the molasses and pour the
+cup of boiling water over it. Mix well. Combine the flour, soda and
+spices, sift and add to the molasses mixture, beating well. Add the eggs
+one at a time and blend thoroughly. Next add the chopped nut meats. Pour
+into a well greased loaf pan and bake in moderate oven (350-f) for 40
+minutes.
+
+
+APPLE SAUCE CAKE
+
+  1 cup light brown sugar
+  1/4 cup butter
+  1 cup apple sauce
+  1 tsp. soda
+  2 cups flour
+  1 tsp. cinnamon
+  1/2 tsp. cloves, ground
+  a little nutmeg
+  1 cup raisins
+  pinch of salt
+
+Cream together butter, sugar and spices. Add apple sauce, flour and soda
+dissolved in a little warm water. Add the raisins (or currants). Beat
+thoroughly and pour into a loaf tin. Bake in moderate oven (350-f) for
+approximately 50 minutes.
+
+ICING
+
+1 cup pulverized sugar, piece of butter size of a walnut. Moisten with a
+little water and spread over cake.
+
+
+NUT CAKE
+
+  1-1/2 cups sugar
+  1/2 cup butter
+  3 eggs, separated
+  2-1/2 cups flour
+  1 cup nut meats, chopped
+  2 tsp. baking powder
+  3/4 cup milk
+  a little salt
+
+Rub butter and sugar to a light, white cream. Add egg yolks and beat
+until smooth. Sift flour, salt and baking powder and add, together with
+milk, a little at a time, beating well. Fold in chopped nuts and stiffly
+beaten egg whites. Pour into 2 nine inch cake pans or 1 loaf pan. Bake
+in medium oven (350-f) for 30 minutes for layer cake or 1 hour for loaf
+cake. 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 combine
+with egg yolks. Gradually add the powdered sugar and mix lightly. Sift
+flour and add to the egg mixture together with the anise seed. Drop from
+teaspoon on greased cookie sheet, spacing about 1 inch apart. Chill in
+refrigerator over night. Bake in slow oven (300-f) for about 12 minutes.
+
+
+FRUIT _and_ NUT COOKIES
+
+  1 cup shortening
+  1-1/2 cups sugar
+  3 eggs
+  3-1/2 cups flour
+  1 tsp. salt
+  1 tsp. cinnamon
+  1 tsp. soda
+  1-1/2 tblsp. hot water
+  1/2 cup raisins, chopped
+  1/2 cup currants, chopped
+  1 cup nuts, chopped
+
+Cream shortening and sugar, add the eggs and beat until light and
+fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the
+soda in the hot water and add to the creamed mixture. Add half of the
+sifted dry ingredients mixing well. Fold in the chopped fruit and nuts
+and the remaining flour mixture. Stir until thoroughly blended. Drop
+teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in
+moderate oven (350-f) for 15 minutes.
+
+
+CINNAMON WAFFLES (Zimmet waffles)
+
+  1/2 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 add
+cinnamon. Work in enough flour to make a soft dough. Form into small
+balls. Place several in a hot waffle iron, suitably spaced, press down
+top and bake. This is an old recipe which the "dutch" brought over from
+Germany.
+
+
+MORAVIAN CHRISTMAS COOKIES
+
+  1/2 cup shortening
+  1 cup brown sugar
+  1 cup molasses
+  1 egg
+  4 cups flour
+  1 teaspoon cinnamon
+  1 teaspoon cloves
+  1/2 teaspoon nutmeg
+  1 teaspoon soda
+
+Blend shortening, sugar and molasses. Add beaten egg. Sift dry
+ingredients and combine. Mix well, roll out and cut in fancy shapes.
+Bake at 350 degrees for 10 minutes. When cool decorate with boiled
+icing.
+
+
+DUTCH ALMOND COOKIES
+
+  1 cup shortening
+  1/2 cup white sugar
+  1 cup brown sugar
+  2 eggs
+  1/2 teaspoon vanilla
+  3 cups flour
+  1/4 teaspoon cinnamon
+  1/4 teaspoon nutmeg
+  1/4 teaspoon soda
+  1/4 teaspoon salt
+  1/2 cup ground blanched almonds
+
+Cream shortening with white and brown sugar. Add 2 eggs and work in the
+sifted dry ingredients. Then add the chopped blanched almonds. Shape
+dough into long rolls. Roll in wax paper and store in cold place for 12
+hours. 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 the
+sugar and the eggs should be mixed in. Use flour enough to make very
+stiff. Roll thin, cut out in small squares, wet top with two eggs
+beaten, sprinkle with sugar, cinnamon and chopped almonds. Bake in
+moderate 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 in
+stiffly beaten egg whites. Add walnuts and bake in moderate oven, 375
+degrees.
+
+
+WALNUT ROCKS
+
+  1 cup butter
+  1-1/2 cups brown sugar
+  3 eggs, beaten
+  1 tsp. soda
+  1-1/2 tblsp. hot water
+  3 cups flour
+  1/2 tsp. salt
+  1 tsp. cinnamon
+  1/2 tsp. cloves
+  1-1/2 cups chopped raisins
+  1 cup chopped walnuts
+
+Cream butter and sugar and add the beaten eggs. Dissolve soda in the hot
+water and add to the creamed mixture. Sift flour, salt and spices twice
+and add half of it to mixture and mix thoroughly. Combine chopped
+raisins and nuts with the other half and add to the dough. Mix
+thoroughly and drop by teaspoonfuls onto greased baking sheets spaced a
+couple of inches apart. Bake in moderate oven (350-f) for 12 to 15
+minutes.
+
+
+LEBKUCHEN
+
+  1-1/2 cups flour
+  1 tblsp. cinnamon
+  1/2 tsp. nutmeg
+  1/2 tsp. cloves, ground
+  1/2 tsp. cream of tartar
+  2 eggs, beaten
+  1 cup dark brown sugar
+  1/8 lb. citron, chopped fine
+  1/8 lb. almonds, chopped
+
+Sift the flour, cinnamon, nutmeg, cloves and cream of tartar. Mix the
+sugar and beaten eggs thoroughly. Combine with the flour mixture, add
+citron and the almonds. Roll out on floured board, 1/4 inch thick. Place
+on a greased cookie sheet and bake in moderate oven (350-f) for 15
+minutes. Cut into squares or diamonds while still warm. Ice thinly with
+plain white or lemon frosting. This is an old recipe for an oldtime
+Christmas favorite.
+
+
+CHRISTMAS BUTTER COOKIES
+
+  1 cup soft butter
+  1/2 cup brown sugar, packed
+  2-1/4 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 waxed
+paper and chill for several hours. Knead dough slightly on floured
+board, form into a smooth ball. Roll to about 1/8 inch thick and cut to
+desired shapes. Place on ungreased cookie sheets and bake in moderate
+oven (350-f) about 12 minutes. When cold decorate with butter icing,
+candied fruit, etc.
+
+
+ALMOND MACAROONS
+
+  1 cup almond paste
+  3/4 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, mixing
+thoroughly. Let stand for 20 minutes. Drop teaspoonfuls on lightly
+buttered baking sheet. Bake in slow oven (300-f) for 25 or 30 minutes
+until surface is dry. Keep in cool place overnight.
+
+
+SUGAR CAKES
+
+  3 cups sugar
+  3/4 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 to
+make a soft dough, just so you can roll it. Cut into any shapes you
+wish. 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
+  1/2 cup melted butter
+  2 eggs
+  1-1/2 cups flour
+  1/2 tsp. baking soda
+  pinch of salt
+
+Pour melted butter over sugar in a bowl and beat until smooth and
+creamy. Add the eggs, beating one at a time, into the mixture. Sift the
+baking 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 sugar
+and bake in hot oven (400-f) for 10 minutes.
+
+
+GINGER COOKIES--GINGERBREAD MEN
+
+  2/3 cup shortening
+  1/2 cup brown sugar
+  2 tsp. ginger
+  1 tsp. cinnamon
+  1/4 tsp. cloves or allspice
+  1-1/2 tsp. salt
+  1 egg
+  3/4 cup molasses
+  3 cups flour, sifted
+  1 tsp. soda
+  1/2 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 and
+chill. Roll out a fourth of the dough at a time, on floured board to a
+little more than 1/8 inch thick. Cut with gingerbread man cutters or
+other shapes. Bake on greased cookie sheets in moderately hot (375-f)
+oven, 8 to 10 minutes. Cool before decorating.
+
+
+PFEFFERNUSSE
+
+  3 eggs
+  1/2 lb. powdered sugar
+  2 cups flour
+  1/2 tsp. cinnamon
+  1/4 tsp. cloves
+  1/4 tsp. nutmeg
+  1/2 tsp. soda
+  1/4 tsp. salt
+  1 lemon, juice and rind
+
+Beat eggs well, gradually add powdered sugar, lemon juice and grated
+rind. Sift flour and add salt, soda and spices. Sift again and add to
+egg and sugar mixture. Beat to form smooth, medium-soft dough. Chill in
+refrigerator for several hours. Roll out on floured board, into long
+finger-shaped sticks. Cut into small marble sized pieces and bake on
+greased baking sheets in hot oven (425-f) until they turn a light,
+golden brown.
+
+
+MORAVIAN DARK COOKIES
+
+  1/2 lb. butter
+  1 cup sugar
+  1 tblsp. cream
+  2 cups dark molasses
+  1 tblsp. cinnamon
+  1/2 tblsp. ginger
+  1/2 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 the
+flour gradually. Roll out as thin as possible on floured board. Cut into
+various shapes with cookie cutters. Bake on greased cookie sheets in
+moderate oven (350-f) for about 12 minutes. Decorate using a pastry tube
+and 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
+
+  1-1/2 cups mashed cooked pumpkin
+  1-1/2 cups rich milk
+  3/4 cup brown sugar
+  2 eggs
+  pastry for 9" shell
+  1 tsp. cinnamon
+  1/2 tsp. ginger
+  1/4 tsp. cloves, powdered
+  3/4 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) for
+10 minutes. Reduce heat to moderately slow oven (325-f). When surface of
+pie filling turns light brown, test by inserting a silver knife. If it
+comes out clean the pie is finished baking.
+
+
+LEMON CUSTARD PIE
+
+  2 tablespoons flour
+  1/2 cup sugar
+  2 eggs, separated
+  pinch of salt
+  1 lemon
+  1-1/2 cups milk
+  1 pie shell
+
+Mix 2 tablespoons of flour with 1/2 cup sugar and a pinch of salt. Beat
+2 egg yolks. Add the juice and grated rind of 1 lemon. Then add flour
+and sugar continuing to beat. Stir in 1-1/2 cups milk and lastly fold in
+2 egg whites beaten stiff, but not dry. Pour into unbaked pie shell.
+Bake in hot oven, 425 degrees for 15 minutes. Reduce heat to moderate
+350 degrees and bake 15 minutes more.
+
+
+PENNSYLVANIA DUTCH SOUR CHERRY PIE
+
+  1 qt. fresh sour cherries
+  1-1/2 cups sugar
+  1/2 cup flour
+  pie crust
+
+Mix flour and sugar and pitted cherries in a bowl. Fill unbaked pie
+crust with the cherries. Put on a top pie crust, vented and bake in a
+hot oven for 10 minutes. Reduce to moderate and bake for 20 minutes
+more.
+
+
+RIVEL (CRUMB) PIE
+
+  1 cup flour
+  1/2 cup sugar
+  1/2 cup butter and shortening mixed
+
+Mix or "crumb" the above ingredients together with the hands to form
+small lumps or rivels. Stew the rivels into a prepared pastry shell and
+bake in a hot oven (400-f) for 30 minutes. Some spread 2 tblsps. of
+molasses over it before baking.
+
+
+SOUR CREAM RAISIN PIE
+
+  1 cup sugar
+  3/4 teaspoon cinnamon
+  1/4 teaspoon nutmeg
+  1/8 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 30
+minutes.
+
+
+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 the
+edges of both upper and lower crusts with butter, so they will not stick
+together. 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. Replace
+the crust and sift with powdered sugar.
+
+
+PASTRY HINT
+
+When making a fruit pie, put lower crust in the oven 5 minutes and bake
+while you are rolling out the top crust. Then put in filling and put on
+the top crust. The undercrust will not be soggy.
+
+
+MONTGOMERY PIE
+
+For the syrup part:
+
+  1/2 cup molasses
+  1/2 cup sugar
+  1 egg
+  1 cup water
+  2 tblsp. flour
+  1/2 lemon, juice and rind
+
+Combine above ingredients and pour into a 9 inch, unbaked pie shell.
+
+For the topping:
+
+  2/3 cup sugar
+  1/4 cup butter
+  1 egg, beaten
+  1 tsp. baking powder
+  1 cup milk
+  1-1/2 cups flour
+
+Blend butter and sugar, add egg and beat well. Add milk and the sifted
+dry ingredients a little at a time. Spread topping over mixture in the
+pie shell. Bake in moderate oven (350-f) for 40 minutes.
+
+
+APPLE CRUMB PIE
+
+  6 tart apples
+  1 cup sugar
+  1/3 cup butter
+  3/4 cup flour
+  1 tsp. cinnamon
+  pastry for 9" shell
+
+Pare apples and cut into thick slices. Mix half the sugar with the
+cinnamon and sprinkle over apples. Put into unbaked pastry shell. Blend
+the flour, the remaining sugar and the butter and work into small
+crumbs, with your fingers. Sprinkle the crumbs over the apples. Bake in
+hot oven (425-f) for 10 minutes then reduce to moderate (350-f) and bake
+for 35 minutes more. Serve with cheese.
+
+
+BLACK WALNUT PIE
+
+  4 eggs
+  3 tablespoons flour
+  1-1/2 cups sugar
+  1 cup black walnuts, chopped
+  1-1/2 cups water
+  1-1/4 cups dark corn syrup
+
+Make crust for 2 pies and line medium size pie plates. Sprinkle the
+walnuts over the crusts and then mix in the filling. The eggs must be
+well beaten before adding the sugar gradually. Then fold in flour, corn
+syrup and 1-1/2 cups of water. Bake in very hot oven for three minutes
+and then reduce to medium for 30 or 40 minutes.
+
+
+FUNERAL PIE
+
+  1 cup seeded raisins, washed
+  2 cups water
+  1-1/2 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, stirring
+occasionally. When the mixture is cool, empty into pie-dough lined pie
+plate. Cover pie with narrow strips of dough, criss-crossed and bake
+until browned.
+
+
+COTTAGE CHEESE PIE
+
+  1-1/2 cups cottage cheese
+  1/2 cup sugar
+  2 tblsp. flour
+  1/4 tsp. salt
+  2 eggs, separated
+  2 cups milk
+  1/4 tsp. cinnamon
+  1/2 tsp. lemon rind grated
+  pie crust
+
+Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Add
+beaten egg yolks and mix thoroughly. Add milk gradually and stir smooth.
+Fold in beaten egg whites and pour into 9 inch, pastry lined pan. Bake
+in moderate (350-f) oven, 1 hour.
+
+
+APPLE BUTTER PIE
+
+  1/2 cup apple butter
+  2 eggs
+  1/2 cup sugar
+  1-1/2 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 and
+mix well. Add the milk gradually to the mixture and blend well. Pour
+into unbaked pie shell. Top with "lattice" made from 1/2 inch wide
+strips of crust. Bake at 350-f, 35 minutes.
+
+
+CURRANT _and_ RED RASPBERRY PIE
+
+Fill an unbaked pie shell with currants and red raspberries. Sugar
+generously. Add the top crust and bake for 30 minutes. This is unusual
+and 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 juice
+and more water if necessary. Boil until soft, then put through colander
+and add sugar and cinnamon. Pour into pastry lined shell, dot with
+butter, 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
+  1-1/2 cups sugar
+  3 tblsp. flour
+  1/4 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 a
+smooth paste. Pour this mixture over rhubarb. Cover with meringue made
+from the egg white. Bake in a hot oven (425-f) for 10 minutes, then
+reduce 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
+  1/4 cup boiling water
+  1/2 tsp. cinnamon
+  1/2 tsp. nutmeg
+  1/2 tsp. allspice
+  1/2 tsp. cloves
+  flour
+
+Combine and mix all the ingredients with flour enough to make a stiff
+batter; then add the soda dissolved in boiling water. Put into a well
+greased mould, cover tightly and steam for 3 hours. Serve with a sauce
+made 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 (or
+peaches). Sprinkle with sugar and cinnamon mixed. Dot with lumps of
+butter. Into a mixing bowl sift:
+
+  1 cup sugar
+  1 tsp. baking powder
+  1 cup flour
+  1/2 tsp. salt
+
+Into this break 1 egg. Mix until crumbly. Put over apples (peaches) bake
+in moderate oven (350-f) till crust is brown. Serve with milk, whipped
+cream or ice cream.
+
+
+COTTAGE PUDDING
+
+  1-3/4 cups flour
+  2-1/2 tsp. baking powder
+  1/2 tsp. salt
+  1/4 cup butter, or other fat
+  3/4 cup sugar
+  1 egg
+  1/2 tsp. lemon extract
+  2/3 cup milk
+
+Mix flour, baking powder and salt and sift twice. Cream butter until
+soft; add sugar gradually, beating until light. Beat in the egg and
+flavoring. Add flour mixing alternately with the milk, beating smooth
+after each addition. Turn into a buttered square tin (8 x 8 x 2 inches).
+Bake in moderate oven (350-f) for about 40 minutes. Serve with
+butterscotch or orange sauce. It's delicious covered with crushed
+berries 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. Fill
+with sweetened rhubarb. Cover and bake in moderately slow oven (325-f)
+for 30 minutes. Make a meringue by beating egg whites stiff and adding 4
+tblsp. sugar. Remove pudding from oven, cover with meringue and brown in
+oven.
+
+
+CHERRY PUDDING
+
+  1/2 cup sugar
+  1/4 cup butter
+  2 tsp. baking powder
+  2-1/2 cups flour
+  1 cup milk
+  1 cup cherries, pitted
+  1 egg
+
+Cream together the butter and sugar and add the egg then beat well. Sift
+the flour and baking powder and add alternately with the milk. Blend
+well, flour the cherries and stir in. Pour batter into a baking dish and
+bake in moderate oven (350-f) for 30 mins. Serve with plain or whipped
+cream.
+
+
+APPLE PANDOWDY
+
+  4 tart apples
+  1/2 cup molasses
+  1/2 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. Cover
+with biscuit dough which has been rolled to about 1/2 inch thickness.
+Cut gashes in dough to allow steam to escape. Bake in moderate oven
+about 375 degrees for 30 minutes. Serve hot, cutting out squares of the
+biscuit to use as a base for the fruit mixture. Serve with cream
+flavored with nutmeg.
+
+
+APPLE DUMPLINGS
+
+  rich baking powder
+  biscuit dough
+  6 apples, medium size
+  1/2 cup brown sugar
+  1/2 teaspoon salt
+  1 teaspoon cinnamon
+  1 teaspoon nutmeg
+  1/2 cup raisins
+  2 tablespoons butter
+
+Prepare biscuit dough, roll 1/4 inch thick and cut into squares. Pare
+and core apples and place one in center of each square. Fill each with a
+portion of the seasonings, sugar, raisins and dot with butter. Bring
+corners of the dough to the top of the apples and seal by pricking with
+a 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
+  1-1/2 cups milk
+  1 cup sugar
+  3 tblsps. butter, melted
+  1/4 tsp. salt
+  1 tsp. orange flavoring
+
+Combine ingredients except egg whites in the order listed and mix well
+after each addition. Pour into baking dish or custard cups. Bake in a
+slow oven (325-f) until mixture thickens and browns. Beat the egg
+whites, adding 2 tablespoons of sugar, until stiff, spread on top of
+custard 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
+  1/2 teaspoon salt
+  2 cups hot water
+
+Make a syrup of the sugar with the butter and 2 cups hot water. Add the
+peaches. Let this come to a boil. Make dumplings by mixing flour and
+baking 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 few
+seconds, remove skins and seeds. Cut into quarters. Wash the berries.
+Mix the fruit and sugar together and cook quickly, until fruits are
+clear and tender. Seal in hot jars.
+
+
+BREAD _and_ BUTTER PICKLES
+
+  1 gal. cucumbers
+  8 onions
+  1/2 cup salt
+  2 green peppers
+  2 red peppers
+
+Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put
+a 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
+  1-1/2 teaspoons turmeric
+  1/2 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
+  2-1/2 cups sugar
+  1/2 cup water
+  2 oranges, juice and rind
+  2 cups raspberries
+
+Skin and cut rhubarb into 1/2 inch pieces. Add water and sugar, the
+orange juice and grated peel. Cook all together, stirring frequently to
+prevent scorching, for 30 minutes, or until clear. Put in sterile jelly
+glasses and seal.
+
+
+CARROT MARMALADE
+
+  1 lb. carrots
+  1-1/2 lbs. sugar
+  2 lemons
+  1/2 cup chopped nuts
+
+Clean and scrape carrots, cook until soft, then mash. Add sugar, juice
+of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring
+frequently. 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 is
+transparent (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 and
+cook slowly until mixture becomes rather thick. Pour into sterilized
+glasses 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 and
+oranges, fruit and rind in food chopper. Add the hot water and bring to
+a boil. Cook quickly until fruit is soft. Add sugar and raisins. Cook
+over moderate heat, stirring often, until thickened. Add chopped walnuts
+or 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 continue
+to cook until thick enough to spread when cool. Seal in sterilized jars.
+Makes 5 to 6 pints.
+
+
+SPICED CANTALOUPE
+
+  3 lbs. cantaloupe
+  1/2 tblsp. alum
+  2 qts. water
+  3 cups sugar
+  1 pt. vinegar
+  2 sticks cinnamon
+  1/2 tblsp. whole cloves
+  1 tsp. allspice
+
+Pare the cantaloupe, remove seeds and cut into strips, 1 x 2 inch or
+squares. Dissolve the alum in the water and bring to a boil. Add the
+cantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugar
+and spices. Add the cantaloupe and simmer slowly until fruit is
+transparent (about 45 minutes). Place in hot sterilized jars and seal.
+
+
+RED BEET EGGS
+
+When making pickled beets, save some of the spicy pickling liquid and
+put into it a half-dozen, shelled, hard-boiled eggs. These take on a
+beautiful color and excellent flavor and are grand as appetizers served
+with crisp hearts of celery. They are also good sliced in sandwiches or
+salads.
+
+
+GINGER PEARS
+
+  5 lbs. hard pears
+  3 cups water
+  5 lbs. sugar
+  1/2 cup chopped preserved ginger
+  3 lemons juice and rind
+
+Pare and core the pears. Dice or cut into thin slices. Add water and
+cook until tender. Add the sugar, ginger, the lemon juice and grated
+rind. Simmer mixture until thick and pears are transparent. Pour into
+sterilized jars and seal. Makes 5 pints.
+
+
+PICKLED BEETS
+
+  3 lbs. beets
+  1 stick cinnamon
+  1 teaspoon whole allspice
+  1/2 cup sugar
+  6 whole cloves
+  1 pt. vinegar
+  1/2 cup water
+
+Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat
+vinegar, water, sugar and spices to boiling point. Add beets and boil 5
+minutes. Pack in sterile jars and fill with hot liquid. Seal.
+
+
+CORN RELISH
+
+  9 ears corn
+  1 qt. vinegar
+  1 cup sugar
+  1 tsp. salt
+  1-1/2 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 cut
+grains from the cob. Chop the cabbage, onion and peppers into small
+pieces and add to corn. Mix vinegar, sugar, salt and spices and heat to
+boiling. Add the corn and vegetables and boil until tender, 20 to 30
+minutes, stirring frequently. Pour into sterile jars and seal. This
+makes about 8 pints.
+
+
+PEPPER RELISH
+
+  12 sweet red peppers
+  12 sweet green peppers
+  8 small onions
+  1 qt. vinegar
+  1-1/2 cups sugar
+  2 tsp. salt
+
+Seed the peppers and chop fine with the onion. Put into a bowl, cover
+with boiling water and let stand for 5 minutes. Drain and cover again
+with boiling water, let stand for 10 minutes longer. Place in colander
+or cheesecloth bag let drain over night. In the morning add the vinegar,
+sugar and salt. Boil for 20 minutes. Place in hot sterilized jars and
+seal.
+
+
+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. Boil
+the water, vinegar, sugar and 1/8 tsp. salt. Pour over the beans and
+seal 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
+  1-1/2 tablespoons celery seed
+  1/2 tablespoon ginger
+  vinegar to cover (about 8 cups)
+  1 tablespoon cloves
+
+Put each kind of vegetable into a separate bowl and sprinkle a small
+amount of salt over each. Let stand 4 hours. Press juice from each
+vegetable and combine. Mix the dry ingredients and rub into a paste by
+using a small amount of vinegar. Then add all the vinegar and heat to
+boiling. Put in the vegetables and cook slowly for 20 minutes. Pack in
+sterile jars and seal. Cover jars with boiling water and simmer for 15
+minutes. Makes 2-1/2 quarts.
+
+
+
+
+INDEX
+
+
+SOUPS
+
+Dutch Country Bean Soup, 8
+Beef Soup with Dumplings, 9
+Chicken Corn Soup, 10
+Chicken Noodle Soup, 10
+Corn Chowder, 8
+Corn Soup with Rivels, 10
+Dumplings, 7
+Egg Noodles, 8
+Egg Balls for Soup, 9
+Meat Filling for Noodles, 9
+Spinach Filling for Noodles, 9
+Philadelphia Pepper Pot, 7
+Potato Soup, 10
+Salsify, Vegetable Oyster Soup, 9
+Split Pea Soup, 8
+Vegetable Soup, 8
+
+
+MEAT and MAIN DISHES
+
+Acorn Squash, stuffed, 15
+Beef with Onions, Pa. Dutch, 14
+Beef Pot Pie, 14
+Cabbage Rolls, 12
+Chicken and Oyster Pie, 18
+Chicken Baked in Cream, 14
+Chicken Fricassee, 13
+Chicken Pot Pie, 13
+Cabbage and Dried Beef, creamed, 11
+Duck and Kraut, 12
+Dutch Meat Rolls, 17
+Ham and Green Beans, 17
+Ham and Noodle Casserole, 13
+Hamburger Dinner, 14
+Hog Maw, 16
+Horseradish Sauce, for meat, 13
+Liver Noodles, 15
+Dutch Meat Loaf, 15
+Meat Pie, 15
+Mock Duck, 16
+Noodle Cheese Ring, 11
+Pork and Kraut, 16
+Potato Filling, 12
+Pork Pot Pie with Dumplings, 12
+Sauerbraten, 12
+Sausage Patties, 17
+Schnitz un Knepp, 17
+Schnitzel Meat, 13
+Scrapple, 18
+Souse, 16
+Spareribs and Sauerkraut with Dumplings, 16
+Peppers, Stuffed, 15
+Wiener Schnitzel, 14
+
+
+VEGETABLE DISHES
+
+Baked Lima Beans, 23
+Home Baked Beans, 23
+Schnitzel Beans, 20
+Beets, Sweet and Sour, 21
+Seven Minute Cabbage, 19
+Cabbage, Sweet and Sour, 23
+Red Cabbage (Rote Kraut), 22
+Celery, Sweet and Sour, 22
+Baked Corn, Lancaster County, 19
+Corn Fritters, 23
+Corn Pudding, 22
+Egg Plant, Fried, 21
+Parsnip Patties, 20
+Peas and New Potatoes, 22
+Dutch Potato Croquettes, 21
+Hashed Brown Potatoes, 23
+Scalloped Potatoes, 21
+Sweet Potatoes and Apples, Scalloped, 19
+Sweet Potato Croquettes, 20
+Scalloped Spinach, 22
+Fried Tomatoes, 20
+Scalloped Tomatoes, 21
+
+
+SALADS
+
+Bean Salad, 5
+Beet and Apple Salad, 4
+Cole Slaw, Pennsylvania, 6
+Cucumber Salad, 6
+Dandelion Salad, 5
+Deviled Eggs, 6
+Fruit Salad Dressing, 4
+Pepper Cabbage, 5
+Hot Potato Salad, 6
+Hot Slaw, 6
+Potato Salad Dressing, 5
+Dutch Salad Dressing, 4
+
+
+PANCAKES and FRITTERS
+
+Apple Ring Fritters, 24
+Sour Cherry Fritters, 24
+Corn Fritters, 24
+Corn Meal Griddle Cakes, 24
+Corn Meal Mush, Fried, 25
+German Egg Pancakes, 25
+Flannel Cakes, 25
+Peach Fritters, 25
+Potato Pancakes, 25
+
+
+SWEETS and ROLLS
+
+Butter Semmels, 30
+Coffee Cake, 31
+Crumb Cake, 31
+Dutch Sticky Buns, 31
+Little Coffee Cakes, 30
+Sweet Roll Dough, 31
+
+
+DOUGHNUTS
+
+Bacon Muffins, 27
+Blueberry Muffins, 26
+Bran Muffins, 27
+Crullers, 28
+Crumb or Sugar Pie, 29
+Fastnachts, 27
+Funnel Cakes, 29
+Johnny Cake, 27
+Potato Doughnuts, 26
+Quick Coffee Cake, 29
+Sally Lunn, 29
+Shoo-fly Pie, 28
+Tangle-Britches, 28
+
+
+COOKIES
+
+Almond Cookies, 35
+Almond Macaroons, 36
+Anise Cookies, 34
+Belsnickel Christmas Cookies, 37
+Christmas Butter Cookies, 36
+Cinnamon Waffles, 34
+Fruit and Nut Cookies, 34
+Ginger Cookies, 37
+Hickory Nut Kisses, 36
+Lebkuchen, 36
+Moravian Christmas Cookies, 35
+Moravian Dark Cookies, 37
+Pfeffernusse, 37
+Sand Tarts, 35
+Sugar Cakes, 36
+Walnut Kisses, 35
+Walnut Rocks, 35
+
+
+CAKES
+
+Apple Sauce Cake, 33
+Grandma's Molasses Cake, 33
+Nutcake, 33
+Scripture Cake, 32
+Spice Layer Cake, 32
+Sponge Cake, 32
+Walnut Gingerbread, 33
+
+
+PIES
+
+Apple Butter Pie, 41
+Apple Crumb Pie, 40
+Black Walnut Pie, 40
+Cottage Cheese Pie, 41
+Cream Raspberry Pie, 39
+Currant and Red Raspberry Pie, 41
+Funeral Pie, 40
+Lemon Custard Pie, 39
+Montgomery Pie, 40
+Pastry Hint, 40
+Pumpkin Pie, 38
+Rhubarb Pie, 41
+Rivel Crumb Pie, 39
+Schnitz Pie, 41
+Sour Cherry Pie, 39
+Sour Cream Raisin Pie, 39
+
+
+DESSERTS
+
+Apple Dumplings, 43
+Apple or Peach Strudel, 42
+Apple Pandowdy, 43
+Cherry Pudding, 43
+Cottage Pudding, 42
+Peach Dumplings, 43
+Pumpkin Custard, 43
+Rhubarb Pudding, 42
+Steamed Fruit Pudding, 42
+
+
+SWEETS and SOURS
+
+Apple Butter, 45
+Apple and Peach Conserve, 44
+Bread and Butter Pickles, 44
+Carrot Marmalade, 44
+Chow Chow, 46
+Corn Relish, 46
+Cranberry Conserve, 45
+Ginger Pears, 45
+Mixed Fruit Preserves, 44
+Pepper Relish, 46
+Pickled Beets, 46
+Pickled Green Beans, 46
+Raspberry Rhubarb Jam, 44
+Red Beet Eggs, 45
+Spiced Cantaloupe, 45
+Spiced Gooseberries, 45
+
+
+
+
+[Illustration]
+
+
+Distributed By
+Dutchcraft Company
+GETTYSBURG, PENNSYLVANIA
+
+
+
+
+Transcriber's Note:
+    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.
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown
+
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