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diff --git a/26558-0.txt b/26558-0.txt new file mode 100644 index 0000000..bc1350a --- /dev/null +++ b/26558-0.txt @@ -0,0 +1,3901 @@ +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 + +*** END OF THIS PROJECT GUTENBERG EBOOK PENNSYLVANIA DUTCH COOKING *** + +***** This file should be named 26558-0.txt or 26558-0.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/2/6/5/5/26558/ + +Produced by Mark C. 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