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diff --git a/26558-h/26558-h.htm b/26558-h/26558-h.htm new file mode 100644 index 0000000..963af5c --- /dev/null +++ b/26558-h/26558-h.htm @@ -0,0 +1,4287 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> +<head> + <meta http-equiv="Content-Type" content="text/html; charset=utf-8"/> + + <title>Pennsylvania Dutch Cooking</title> + <style type="text/css" media="screen"> + <!-- + body { + font-family: Verdana, Helvetica, sans-serif; + margin-left: 15%; + margin-right: 15%; + } + + p { + text-align: justify; + margin: .6em; + text-indent:0em; + } + + h1,h2, h3 { + text-align: center; + font-weight: normal; + margin-top:2em; + } + + img {border:none;} + .illo {text-align:center;width:100%;margin:3em auto;} + .caption {text-align:center;text-indent:0em;font-size:.9em;color:window;} + + ul {list-style-type: none;} + + .pagenum { + position: absolute; + left: 1%; + right: 87%; + font-size: 10px; + text-align: left; + color: gray; + background-color: inherit; + font-weight: normal; + font-style: normal; + font-variant: normal; + letter-spacing: normal; + text-indent: 0em; + } + + a[title].pagenum:after { /* Comment next line to hide page numbers */ + content: attr(title); + } + + #title_page {margin:6em 0em;} + #title_page p {text-align:center;} + #title_page p.epigram {font-family:cursive;font-size:1.5em;margin:3em 0em;} + #title_page h1 {} + + #preface p {text-indent:1.25em;} + #preface p.first_paragraph {text-indent:0em;} + p.first_paragraph:first-letter { + font-size:2.5em; + float: left; + clear: left; + margin: -.2em 4px -.2em 0px; + line-height: 1.25em; + } + + .first_word { text-transform:uppercase; } + + .fancy {font-family:cursive;} + + .section {margin:5em 0em;} + .section_supertitle {text-align:center;font-size:2em;font-family:serif;} + .section_title {font-family:cursive;font-size:2em;} + + .recipe {margin:3em;} + .recipe_title {font-weight:bold;} + .ingredient {font-weight:bold;} + .ingredients_paragraph {font-weight:bold;margin:0em 2em;} + .emph {text-transform:lowercase;font-style:italic;} + .recipe_subtitle {font-size:.8em;} + .recipe_epigram, .recipe_subhead {text-align:center;} + .bible_verse {font-weight:normal;} + + .index_head {margin-top:3em;} + + #the_end {margin:6em;} + #the_end p {text-align:center;font-size:.8em;} + #the_end span.fancy {font-family:"Lucida Blackletter", cursive;font-size:2em;} + /* framing decoration */ + #cover { border-top:thin gray solid; margin:4em 0em;padding:4em 0em;} + #back_cover { margin:2em 0em;padding:4em 0em;} + #transcribers_note {border-bottom:thin gray solid;margin:4em 4em;padding:1em;font-size:.8em;background-color:#ccc;} + + + /* no underlines in links */ + + a:link { text-decoration: none; } + a:visited { text-decoration: none; } + + a:hover { + color: red; + background: inherit; + } + --> + + </style> +</head> + +<body> + + +<pre> + +The Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Pennsylvania Dutch Cooking + +Author: Unknown + +Release Date: September 8, 2008 [EBook #26558] + +Language: English + +Character set encoding: UTF-8 + +*** START OF THIS PROJECT GUTENBERG EBOOK PENNSYLVANIA DUTCH COOKING *** + + + + +Produced by Mark C. Orton, Barbara Tozier and the Online +Distributed Proofreading Team at https://www.pgdp.net + + + + + + +</pre> + +<div id="cover" class="illo"> + <img src="images/cover.jpg" width="406" height="642" alt="Stylized Amish woman and child, with a tiny horse and buggy alongside." title="Pennsylvania Dutch Cooking, traditional dutch dishes"/> +</div> +<div id="title_page"><a class="pagenum" id="page1" title="1"> </a> + <div class="illo"> + <img src="images/illo-01.png" width="600" height="380" alt="Ornate border" title="Dutchland Pennsylvania" /> + </div> + <div class="illo"> + <img src="images/illo-02.png" width="346" height="254" alt="A woman at a wood fired stove" /> + <p class="caption">Kissin wears out … cookin’ don’t</p> + </div> + + <p class="epigram">Jacob’s at the table and half et already</p> + + <h1>PROVEN RECIPES FOR TRADITIONAL<br /> + PENNSYLVANIA <span class="fancy">Dutch</span> FOODS</h1> +</div> +<div id="preface" class="section"><a class="pagenum" id="page2" title="2"> </a> + <div class="illo"> + <img src="images/illo-03.png" width="412" height="160" alt="Two circular designs" /> + </div> + + <h2 id="preface_title">PENNSYLVANIA <span class="fancy">Dutch</span> COOKERY</h2> + + <p class="first_paragraph"><span class="first_word">In</span> 1683 the Plain Sects began to arrive in William Penn’s Colony seeking + a land of peace and plenty. They were a mixed people; Moravians from + Bohemia and Moravia, Mennonites from Switzerland and Holland, the + Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After + the lean years of clearing the land and developing their farms they established + the peace and plenty they sought. These German-speaking people were + originally called the Pennsylvania Deutsch but time and custom have caused + them to be known to us as the Pennsylvania Dutch.</p> + + <p>The Pennsylvania Dutch are a hard working people and as they say, + “Them that works hard, eats hearty.” The blending of recipes from their + many home lands and the ingredients available in their new land produced + tasty dishes that have been handed down from mother to daughter for + generations. Their cooking was truly a folk art requiring much intuitive + knowledge, for recipes contained measurements such as “flour to stiffen,” + “butter the size of a walnut,” and “large as an apple.” Many of the recipes + have been made more exact and standardized providing us with a regional + cookery we can all enjoy.</p> + + <p>Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch + housewife can apparently make soup out of anything. If she has only milk + and flour she can still make rivel soup. However, most of their soups are + sturdier dishes, hearty enough to serve as the major portion of the evening + meal. One of the favorite summer soups in the Pennsylvania Dutch country + is Chicken Corn Soup. Few Sunday School picnic suppers would be considered + complete without gallons of this hearty soup.</p> + + <p><a class="pagenum" id="page3" title="3"> </a>Many of the Pennsylvania Dutch foods are a part of their folklore. No + Shrove Tuesday would be complete without raised doughnuts called + “fastnachts.” One of the many folk tales traces this custom back to the + burnt offerings made by their old country ancestors to the goddess of spring. + With the coming of Christianity the custom became associated with the + Easter season and “fastnachts” are eaten on Shrove Tuesday to insure living + to next Shrove Tuesday. Young dandelion greens are eaten on Maundy + Thursday in order to remain well throughout the year.</p> + + <p>The Christmas season is one of the busiest times in the Pennsylvania + Dutch kitchen. For weeks before Christmas the house is filled with the + smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas + cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not just + a few of one kind but dozens and dozens of many kinds of cookies must be + made. There must be plenty for the enjoyment of the family and many + holiday visitors.</p> + + <p>Regardless of the time of the year or the time of the day there are pies. + The Pennsylvania Dutch eat pies for breakfast. They eat pies for lunch. + They eat pies for dinner and they eat pies for midnight snacks. Pies are + made with a great variety of ingredients from the apple pie we all know to + the rivel pie which is made from flour, sugar, and butter. The Dutch housewife + is as generous with her pies as she is with all her cooking, baking six + or eight at a time not one and two.</p> + + <p>The apple is an important Pennsylvania Dutch food. Dried apples form + the basis for many typical dishes. Each fall barrels of apples are converted + into cider. Apple butter is one of the Pennsylvania Dutch foods which has + found national acceptance. The making of apple butter is an all-day affair + and has the air of a holiday to it. Early in the morning the neighbors gather + and begin to peel huge piles of apples that will be needed. Soon the great + copper apple butter kettle is brought out and set up over a wood fire. Apple + butter requires constant stirring to prevent burning. However, stirring can + be light work for a boy and a girl when they’re young and the day is bright + and the world is full of promise. By dusk the apple butter is made, neighborhood + news is brought up to date and hunger has been driven that much + further away for the coming winter.</p> + + <p>Food is abundant and appetites are hearty in the Pennsylvania Dutch + country. The traditional dishes are relatively simple and unlike most regional + cookery the ingredients are readily available. Best of all, no matter who + makes them the results are “wonderful good.”</p> +</div> +<div id="salads" class="section"><a class="pagenum" id="page4" title="4"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <div class="illo"> + <img src="images/illo-04.png" width="299" height="298" alt="A farmer carries a goose and a basket" /> + <p class="caption">“Make with a smile for once”<br /> + “Some folks are wonderful nice”</p> + </div> + <h2 class="section_title">Salads</h2> + <div id="salad_1" class="recipe"> + <h3 class="recipe_title">FRUIT SALAD DRESSING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">1½ tblsp. flour</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ cup pineapple juice</li> + <li class="ingredient">½ cup lemon juice</li> + <li class="ingredient">1 cup whipped cream</li> + </ul> + + <p>Combine the fruit juices and stir slowly into the flour and sugar. Cook. + Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten + eggs and cook for another minute. Let cool and fold in the whipped cream.</p> + </div> + <div id="salad_2" class="recipe"> + <h3 class="recipe_title">BEET <span class="emph">AND</span> APPLE SALAD</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups apples, diced</li> + <li class="ingredient">2 cups cooked beets, diced</li> + <li class="ingredient">¼ cup chopped nuts</li> + <li class="ingredient">2 hard boiled eggs</li> + <li class="ingredient">½ cup salad dressing</li> + <li class="ingredient">parsley</li> + </ul> + + <p>Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s + salad dressing). Mix and garnish with chopped nuts and parsley.</p> + + </div> + <div id="salad_3" class="recipe"> + <h3 class="recipe_title">A GOOD PENNSYLVANIA DUTCH SALAD DRESSING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 hard boiled eggs, mashed</li> + <li class="ingredient">a little grated onion</li> + <li class="ingredient">3 tablespoons salad oil</li> + <li class="ingredient">1 tablespoon vinegar</li> + <li class="ingredient">½ teaspoon salt</li> + <li class="ingredient">pinch of pepper</li> + </ul> + + <p>Mix well together, then put on lettuce and turn and stir until it is well covered + with the dressing. Good with any green salad.</p> + </div> + <div id="salad_4" class="recipe"><a class="pagenum" id="page5" title="5"> </a> + <h3 class="recipe_title">PEPPER CABBAGE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups shredded cabbage</li> + <li class="ingredient">1 large green pepper</li> + <li class="ingredient">½ cup hot salad dressing</li> + <li class="ingredient">1 tsp. salt</li> + </ul> + + <p>Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool + place. Drain off all liquid. Make a hot dressing with:</p> + + <ul class="ingredients_list"> + <li class="ingredient">1 tblsp. butter</li> + <li class="ingredient">1 tsp. flour</li> + <li class="ingredient">½ tsp. dry mustard</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">yolk of 1 egg</li> + <li class="ingredient">½ cup vinegar</li> + </ul> + + <p>Melt the butter and blend in the flour. Add vinegar and stir until mixture + thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4 + minutes, pour over the beaten egg yolk and mix well. Cook for 1 minute + more. Pour this over the pepper cabbage and mix well.</p> + + </div> + <div id="salad_5" class="recipe"> + <h3 class="recipe_title">POTATO SALAD DRESSING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 beaten egg</li> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">1 tbsp. flour</li> + <li class="ingredient">½ cup water</li> + <li class="ingredient">½ cup vinegar</li> + <li class="ingredient">2 tbsp. butter</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">¼ tsp. pepper</li> + </ul> + + <p>Combine in the order given, stirring after each addition. Boil until thick. + Cool before adding to the salad.</p> + </div> + <div id="salad_6" class="recipe"> + <h3 class="recipe_title">BEAN SALAD</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 cups navy beans baked or boiled</li> + <li class="ingredient">1 medium onion</li> + <li class="ingredient">2 tblsp. pickle relish or 1-large pickle</li> + <li class="ingredient">3 hard boiled eggs</li> + <li class="ingredient">2 tblsp. vinegar</li> + <li class="ingredient">⅔ cup boiled salad dressing</li> + <li class="ingredient">1½ tsp. salt</li> + </ul> + + <p>Chop the onion fine, the boiled eggs, add the relish, or the pickle, chopped + and the beans. Mix well together and add salt and salad dressing. Chill and + serve. Green string beans, cut in 1-inch pieces may be used for this salad.</p> + </div> + <div id="salad_7" class="recipe"> + <h3 class="recipe_title">DANDELION SALAD</h3> + + <ul class="ingredients_list"> + <li class="ingredient">Young dandelion greens</li> + <li class="ingredient">4 thick slices bacon</li> + <li class="ingredient">½ cup cream</li> + <li class="ingredient">2 tblsp. butter</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">1 tblsp. sugar</li> + <li class="ingredient">4 tblsp. vinegar</li> + <li class="ingredient">½ tsp. paprika</li> + <li class="ingredient">black pepper</li> + </ul> + + <p>Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into + a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly + and pour over dandelions. Put butter and cream into a skillet and melt over + low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with + the slightly warm cream mixture. Cook over high heat until dressing is quite + thick. Pour, very hot, over the dandelions, stir well and serve.</p> + </div> + <div id="salad_8" class="recipe"><a class="pagenum" id="page6" title="6"> </a> + <h3 class="recipe_title">PENNSYLVANIA COLE SLAW</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 head young cabbage</li> + <li class="ingredient">½ cup cream</li> + <li class="ingredient">1 teaspoon salt</li> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">½ cup vinegar</li> + </ul> + + <p>Beat cream, sugar, vinegar and salt together thoroughly until the dressing + is like whipped cream. Discard outer leaves of cabbage. Shred the rest + finely and combine with dressing just before it is ready to serve. Serves six. + As variation: Add shredded green and red peppers.</p> + </div> + <div id="salad_9" class="recipe"> + <h3 class="recipe_title">DEVILED EGGS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">6 hard-boiled eggs</li> + <li class="ingredient">½ tsp. prepared mustard</li> + <li class="ingredient">2 tsp. soft butter</li> + <li class="ingredient">salt, pepper, paprika</li> + </ul> + + <p>Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding + the mustard, butter, salt and pepper. When well mixed press into the cup-shaped + egg whites, round the tops and sprinkle with paprika. For a special + treat, add 2 tblsp. finely chopped ham or a small can of deviled ham to the + egg yolk mixture.</p> + </div> + <div id="salad_10" class="recipe"> + <h3 class="recipe_title">HOT DUTCH POTATO SALAD</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 slices bacon</li> + <li class="ingredient">½ cup chopped onion</li> + <li class="ingredient">½ cup chopped green pepper</li> + <li class="ingredient">¼ cup vinegar</li> + <li class="ingredient">1 teaspoon salt</li> + <li class="ingredient">3 hard boiled eggs</li> + <li class="ingredient">⅛ teaspoon pepper</li> + <li class="ingredient">1 teaspoon sugar</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">1 qt. hot, cubed, cooked potatoes</li> + <li class="ingredient">¼ cup grated raw carrot</li> + </ul> + + <p>Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 + minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. + Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and + serve hot.</p> + </div> + <div id="salad_11" class="recipe"> + <h3 class="recipe_title">HOT SLAW</h3> + + <p>Shred cabbage finely. Boil in slightly salted water until tender. Drain. Serve + hot thoroughly mixed with warm cooked salad dressing made as follows:</p> + + <ul class="ingredients_list"> + <li class="ingredient">½ teaspoon mustard</li> + <li class="ingredient">1½ teaspoons salt</li> + <li class="ingredient">1½ teaspoons sugar</li> + <li class="ingredient">1½ tablespoons flour</li> + <li class="ingredient">⅛ teaspoon pepper</li> + <li class="ingredient">1 beaten egg</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">4 tablespoons vinegar</li> + <li class="ingredient">1½ tablespoons butter</li> + </ul> + + <p>Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix + thoroughly. Add milk and vinegar. Cook over hot water, stirring frequently + until thick. Add butter. Cook and stir until melted.</p> + </div> + <div id="salad_12" class="recipe"> + <h3 class="recipe_title">CUCUMBER SALAD</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 medium cucumbers</li> + <li class="ingredient">1 medium onion</li> + <li class="ingredient">salt</li> + <li class="ingredient">2 tblsp. vinegar</li> + <li class="ingredient">sour cream</li> + <li class="ingredient">pepper</li> + </ul> + + <p>Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt + and let stand for a few minutes. Pat with towel or absorbent paper to take + out all moisture possible. Place cucumbers and onions in serving dish, add + the vinegar and mix. Pour on enough sour cream to half cover and dust + with pepper. Chill.</p> + </div> +</div> +<div id="soups" class="section"><a class="pagenum" id="page7" title="7"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <div class="illo"> + <img src="images/illo-05.png" width="205" height="186" alt="A man and a woman chat over a fence." /> + </div> + <h2 class="section_title">Soups</h2> + <div id="soup_1" class="recipe"> + <h3 class="recipe_title">PHILADELPHIA PEPPER POT</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 lb. honeycomb tripe</li> + <li class="ingredient">1 veal knuckle</li> + <li class="ingredient">1½ qts. water</li> + <li class="ingredient">2 tablespoons salt</li> + <li class="ingredient">1 tblsp. red pepper, diced</li> + <li class="ingredient">1 tblsp. green pepper, diced</li> + <li class="ingredient">1 tablespoon powdered thyme</li> + <li class="ingredient">6 peppercorns</li> + <li class="ingredient">4 potatoes, diced</li> + <li class="ingredient">2 bay leaves</li> + <li class="ingredient">3 whole cloves</li> + <li class="ingredient">3 tablespoons chopped parsley</li> + <li class="ingredient">2 stalks celery, diced</li> + <li class="ingredient">2 carrots, diced</li> + <li class="ingredient">2 tomatoes, peeled, cut up</li> + <li class="ingredient">4 onions, thinly sliced</li> + <li class="ingredient">1 piece pimento, cut fine</li> + </ul> + + <p>Wash and scrub tripe thoroughly. Place in large kettle and cover with plenty + of cold water. Bring to a boil and simmer until tender. Simmer without + boiling, that is the secret of making tripe tender. Drain and dice, ½ inch + squares. In the meantime place the veal knuckle in another kettle adding + 1½ qts. of water and all ingredients except the potatoes. Simmer at least + one hour, put in potatoes and simmer for another hour or until meat falls + off the bone. Remove bone and take off all the meat. Cut it into small pieces + and together with the tripe put it back into the soup. Bring to a boil and + the soup is ready to serve. This soup keeps well and can be reheated.</p> + </div> + <div id="soup_2" class="recipe"> + <h3 class="recipe_title">DUMPLINGS (Spaetzle)</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">2 cups flour</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">1 tsp. salt</li> + </ul> + + <p>Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1 + egg at a time, beating well after each addition. Salt and mix well. When + cooking in boiling salted water or meat broth, pour the batter from a shallow + bowl, tilting it over the boiling kettle. With a sharp knife slice off pieces of + the batter into the boiling liquid. Dip knife in the liquid before each cut to + prevent sticking.</p> + </div> + <div id="soup_3" class="recipe"><a class="pagenum" id="page8" title="8"> </a> + <h3 class="recipe_title">CORN CHOWDER</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 slices bacon</li> + <li class="ingredient">2 tblsp. onion, minced</li> + <li class="ingredient">1 tblsp. celery, minced</li> + <li class="ingredient">1 tblsp. pepper, minced</li> + <li class="ingredient">2 cups corn</li> + <li class="ingredient">2 potatoes, diced</li> + <li class="ingredient">3 tomatoes, cut-up</li> + <li class="ingredient">2 pints milk</li> + <li class="ingredient">salt</li> + <li class="ingredient">pepper</li> + </ul> + + <p>Dice the bacon and put into pan to brown, add onion, celery and pepper; fry + until bacon is crisp. Add the corn and saute together for 3 minutes. Add the + potatoes, tomatoes and seasoning, cover and simmer for 30 minutes. Finally + add the milk, heat to the boiling point and serve with a little chopped + parsley.</p> + </div> + <div id="soup_4" class="recipe"> + <h3 class="recipe_title">EGG NOODLES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">sifted flour</li> + </ul> + + <p>Add salt to the eggs and work in enough flour to make a stiff dough. Knead + thoroughly, divide into 2 portions and roll each out as thin as possible, on + a floured board. Cover with cloth and let stand until partly dry. Roll up the + dough and cut into ¼ inch strips. Spread out on paper to dry a little longer.</p> + </div> + <div id="soup_5" class="recipe"> + <h3 class="recipe_title">DUTCH COUNTRY BEAN SOUP</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 lb. soup beans</li> + <li class="ingredient">1 ham bone</li> + <li class="ingredient">½ cup chopped onion</li> + <li class="ingredient">1 cup diced celery</li> + <li class="ingredient">1 can tomato sauce</li> + <li class="ingredient">½ cup diced potatoes</li> + <li class="ingredient">2 tsp. minced parsley</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Soak beans in water overnight. Drain, add fresh water and cook slowly + with the ham bone for 2 hours. Put in the onion, celery, potatoes, tomato + sauce, parsley and the salt and pepper and simmer until vegetables are soft. + Remove the ham bone, trim off any meat, cut it up and add to soup. Many + Pennsylvania Dutch cooks cut up hard boiled eggs and add them to the soup.</p> + + </div> + <div id="soup_6" class="recipe"> + <h3 class="recipe_title">SPLIT PEA SOUP</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 lb. split peas</li> + <li class="ingredient">3 qts. water</li> + <li class="ingredient">1 ham bone</li> + <li class="ingredient">salt</li> + <li class="ingredient">2 carrots, sliced</li> + <li class="ingredient">1 stalk celery, chopped</li> + <li class="ingredient">1 large onion, chopped</li> + <li class="ingredient">pepper</li> + </ul> + + <p>Wash peas, add cold water, vegetables and ham bone and simmer for three + hours or until mixture is thick. Remove ham bone, force peas through coarse + sieve and season to taste. Dilute with milk. Serve with toasted croutons.</p> + </div> + <div id="soup_7" class="recipe"> + <h3 class="recipe_title">VEGETABLE SOUP</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 soup bone</li> + <li class="ingredient">2 lbs. stewing beef</li> + <li class="ingredient">2 qts. water</li> + <li class="ingredient">1 cup chopped onion</li> + <li class="ingredient">1 cup chopped celery</li> + <li class="ingredient">1 cup tomatoes</li> + <li class="ingredient">2 tsp. salt</li> + <li class="ingredient">black pepper</li> + </ul> + + <p>Into 2 qts. of water put soup bone and beef and boil for 2 hours. For + a hearty, substantial soup, cut up the meat in small pieces and return to the + broth. Add tomatoes, onions and celery. Also add other available vegetables, + such as diced potatoes, carrots, turnip, string beans, corn, peas, + cabbage or chopped peppers. Boil until all vegetables are tender.</p> + </div> + <div id="soup_8" class="recipe"><a class="pagenum" id="page9" title="9"> </a> + <h3 class="recipe_title">MEAT FILLING <span class="emph">FOR</span> NOODLES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup ground beef</li> + <li class="ingredient">2 tblsp. fat</li> + <li class="ingredient">1 small onion</li> + <li class="ingredient">½ cup dry bread crumbs</li> + <li class="ingredient">1 cup bread cubes</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">2 tblsp. butter</li> + </ul> + + <p>Make a recipe of noodle dough (see above). Roll thin, let dry and cut into + 3 inch squares. Brown meat in hot fat with the onion and seasoning. Soak + bread cubes in water and press dry then add to the meat. Spoon mixture + on the center of the noodle squares, fold in half and seal edges, like little + pillows. Drop the filled squares into salted boiling water and cook 8 to 10 + minutes. Lift carefully with draining spoon to a serving dish and top with the + half cup of bread crumbs which have been browned in butter.</p> + </div> + <div id="soup_9" class="recipe"> + <h3 class="recipe_title">EGG BALLS FOR SOUP</h3> + + <p>Rub the yolks of three or four hard boiled eggs to a smooth paste and salt. + To these add two raw ones lightly beaten. Add enough flour to hold the + paste together. Make into balls with floured hands and set in cool place + until just before your soup comes off. Put the balls carefully into the soup + and boil one minute.</p> + </div> + <div id="soup_10" class="recipe"> + <h3 class="recipe_title">SPINACH FILLING <span class="emph">FOR</span> NOODLES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 lbs. raw spinach, chopped</li> + <li class="ingredient">3 tblsp. butter</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">1½ cups bread crumbs</li> + <li class="ingredient">2 eggs</li> + </ul> + + <p>Make a recipe of noodle dough (see above). Steam and brown the spinach + in melted butter. Add the eggs, 1 cup of dry bread crumbs and the seasoning. + Mix well, spoon mixture on noodle dough squares and proceed as above.</p> + </div> + <div id="soup_11" class="recipe"> + <h3 class="recipe_title">SALSIFY <span class="emph">OR</span> VEGETABLE OYSTER SOUP</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ cups diced salsify</li> + <li class="ingredient">1½ cups water</li> + <li class="ingredient">1 tblsp. vinegar</li> + <li class="ingredient">1 tblsp. butter</li> + <li class="ingredient">1 quart milk</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Scrub, scrape and clean salsify. Dice and cook in salted water, with 1 + tablespoon of vinegar added, until tender. Drain, add butter and rich milk, + salt and pepper. Bring to a boil and serve with crackers.</p> + </div> + <div id="soup_12" class="recipe"> + <h3 class="recipe_title">BEEF SOUP <span class="emph">WITH</span> DUMPLINGS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 soup bone</li> + <li class="ingredient">2 lbs. stewing beef</li> + <li class="ingredient">2 quarts water</li> + <li class="ingredient">salt</li> + <li class="ingredient">1½ cups flour</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">½ cup milk</li> + <li class="ingredient">pepper</li> + </ul> + + <p>Cook meat until tender and remove from the broth. Add water until you + have 2 quarts of broth. Make dumplings by mixing beaten egg and milk + into flour until about the consistency of pancake batter. Drop from teaspoon + into the boiling broth to form small dumplings. Cook for 3 or 4 minutes.</p> + </div> + <div id="soup_13" class="recipe"><a class="pagenum" id="page10" title="10"> </a> + <h3 class="recipe_title">POTATO SOUP (Gruumbier Suupe)</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 cups diced potatoes</li> + <li class="ingredient">1 medium onion</li> + <li class="ingredient">3 tblsp. flour</li> + <li class="ingredient">1 tblsp. butter</li> + <li class="ingredient">1 qt. milk</li> + <li class="ingredient">1 egg, beaten</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">parsley</li> + </ul> + + <p>Boil potatoes and onion in small amount of water until soft. Add milk, salt + and pepper then reheat. Brown flour in the butter and blend it slowly into + the potato mixture. Add a little water to the beaten egg and stir into the + soup. Let it cook for a few minutes and serve with a sprinkling of chopped + parsley.</p> + </div> + <div id="soup_14" class="recipe"> + <h3 class="recipe_title">CHICKEN CORN SOUP</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 stewing hen, about 4-lbs.</li> + <li class="ingredient">4 qts. water</li> + <li class="ingredient">1 onion, chopped</li> + <li class="ingredient">10 ears corn</li> + <li class="ingredient">½ cup celery, chopped with leaves</li> + <li class="ingredient">2 hard-boiled eggs</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">rivels</li> + </ul> + + <p>Put cut-up chicken and onion into the water and cook slowly until tender, + add salt. Remove chicken, cut the meat into small (1-inch) pieces and return + to broth, together with corn, which has been cut from the cob, celery and + seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a + pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form + small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. + Boil for 15 minutes longer.</p> + </div> + <div id="soup_15" class="recipe"> + <h3 class="recipe_title">CORN SOUP <span class="emph">WITH</span> RIVELS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 cups fresh or canned corn</li> + <li class="ingredient">2 qts. water</li> + <li class="ingredient">1 cup rich milk</li> + <li class="ingredient">1⅓ cups flour</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">3 tblsp. butter</li> + <li class="ingredient">1½ tsp. salt</li> + <li class="ingredient">parsley</li> + </ul> + + <p>Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and + milk together. Pour this batter through a colander, letting it drop into the + boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 + minutes. Garnish with chopped parsley. Soup should be eaten immediately + after rivels are cooked.</p> + </div> + <div id="soup_16" class="recipe"> + <h3 class="recipe_title">CHICKEN NOODLE SOUP</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 lb. chicken</li> + <li class="ingredient">2½ qts. water</li> + <li class="ingredient">2½ tsp. salt</li> + <li class="ingredient">3 cups cooked noodles</li> + </ul> + + <p>Cut a young stewing chicken into serving pieces, bring to a boil and simmer + for 2½ hours, adding water as needed. Skim off the fat and add:</p> + + <ul class="ingredients_list"> + <li class="ingredient">1 tsp. peppercorns</li> + <li class="ingredient">1 small onion, sliced</li> + <li class="ingredient">1 carrot, sliced</li> + <li class="ingredient">1 bay leaf</li> + <li class="ingredient">1 tblsp. parsley, chopped</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Bring to boil again and add noodles, preferably home made noodles. Cook + for 20 minutes longer.</p> + </div> +</div> +<div id="mains" class="section"><a class="pagenum" id="page11" title="11"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <div class="illo"> + <img src="images/illo-06.png" width="328" height="304" alt="A woman brings a steaming casserole to the table where her appreciative family waits." /> + </div> + <h2 class="section_title">Main Dishes</h2> + <div id="main_1" class="recipe"> + <h3 class="recipe_title">CREAMED CABBAGE <span class="emph">and</span> DRIED BEEF</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ large head cabbage</li> + <li class="ingredient">¼ lb. dried beef</li> + <li class="ingredient">1½ cups white sauce</li> + <li class="ingredient">½ cup buttered crumbs</li> + </ul> + + <p>Chop cabbage coarsely and cook in salted water until tender, then drain. + Chop the dried beef and soak in a little warm water for 10 minutes. Grease + a casserole and in it place alternate layers of cabbage and dried beef. Pour + the white sauce over it and top with buttered bread crumbs. Bake in moderate + oven (350-f) 25 minutes.</p> + + </div> + <div id="main_2" class="recipe"> + <h3 class="recipe_title">DUTCH NOODLE CHEESE RING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup egg noodles</li> + <li class="ingredient">3 tblsp. butter</li> + <li class="ingredient">3 tblsp. flour</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">½ tsp. paprika</li> + <li class="ingredient">1½ cups milk</li> + <li class="ingredient">2 eggs, well beaten</li> + <li class="ingredient">Swiss cheese (¼ to ½ lb.)</li> + </ul> + + <p>Boil noodles in salted water until tender. Drain and place in well-greased + ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook, + stirring constantly until it thickens. Add seasoning and cheese cut in small + pieces. Cook until cheese melts. To ½ of the sauce add the well-beaten eggs + and mix well. Pour this over the noodles. Set mold in pan of hot water and + bake in moderate (350-f) oven 45 minutes. Unmold on large platter, pour over + the remaining hot cheese sauce. Fill center with peas, and carrots or spinach.</p> + </div> + <div id="main_3" class="recipe"><a class="pagenum" id="page12" title="12"> </a> + <h3 class="recipe_title">POTATO FILLING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups mashed potatoes</li> + <li class="ingredient">1 egg, beaten</li> + <li class="ingredient">1 qt. stale bread, cubed</li> + <li class="ingredient">2 tblsp. butter</li> + <li class="ingredient">1 onion, minced</li> + <li class="ingredient">½ cup celery, diced</li> + <li class="ingredient">1 tblsp. minced parsley</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">pinch of pepper</li> + </ul> + + <p>Put the beaten egg into the mashed potatoes and mix well. Melt the butter + in a large skillet and saute the onion and celery. Stir in the bread crumbs + to toast for a few minutes, stirring constantly. Add all the other ingredients, + combine with the potatoes and mix thoroughly.</p> + </div> + <div id="main_4" class="recipe"> + <h3 class="recipe_title">DUTCH CABBAGE ROLLS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 lb. ground beef</li> + <li class="ingredient">⅓ cup rice, uncooked</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">1 onion, chopped fine</li> + <li class="ingredient">2 tblsp. shortening</li> + <li class="ingredient">Juice of 1 lemon</li> + <li class="ingredient">1 can tomato soup</li> + <li class="ingredient">½ cup celery, chopped</li> + <li class="ingredient">1 tsp. sugar</li> + <li class="ingredient">1 tsp. parsley, minced</li> + <li class="ingredient">6 cabbage leaves</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Combine meat, salt, pepper, rice and egg, mix well. For the sauce: saute + onion in the butter until soft. Add tomato soup and equal amount of water + to onion, also celery, parsley, lemon juice, sugar, salt and pepper. Cook for + 10 minutes. Wash the cabbage leaves and boil until tender. Put equal + amounts of the meat mixture into cabbage leaves, roll tightly and secure + with toothpicks. Place rolls in sauce pan, pour sauce over them, cover pan + and cook very slowly for 3 hours.</p> + </div> + <div id="main_5" class="recipe"> + <h3 class="recipe_title">DUCK UN KRAUT</h3> + + <p>Prepare a young duck for roasting. Place in a roasting pan and add 2 quarts + of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar. Cover + and bake until duck is tender and golden brown. Serve with creamy mashed + potatoes.</p> + </div> + <div id="main_5a" class="recipe"> <!-- Missed one --> + <h3 class="recipe_title">PORK POT PIE <span class="emph">WITH</span> DUMPLINGS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">8 loin pork chops</li> + <li class="ingredient">2 qts. water</li> + <li class="ingredient">1 dumpling recipe</li> + <li class="ingredient">4 medium potatoes</li> + <li class="ingredient">1 lb. sausage in casing</li> + </ul> + + <p>Boil the pork chops in water for ½ hour. Then add the potatoes cut in half + and the sausage cut in 1 inch pieces. Cook until potatoes are almost done. + Drop well-beaten dumpling dough into the boiling meat mixture, cover and + cook 10 minutes.</p> + </div> + <div id="main_6" class="recipe"> + <h3 class="recipe_title">SAUERBRATEN</h3> + + <p>2 inch thick piece of chuck, pot roast or tender boiling beef. Place in dish + or bowl and cover with solution of half vinegar and half water, put in two + large onions sliced. Do this two or three days before the meat is wanted. + On the day before it is to be cooked cut 3 or 4 slices of bacon into 1" pieces + and chop fine 1 tablespoon of the onion which has been soaking in the + vinegar. Cut holes in the meat 1 or 2 inches apart and stuff bits of the bacon + and chopped onion into the holes. Put the meat back into the solution, add + 1 tablespoon whole cloves and 1 teaspoon whole allspice. Bake the meat as + a pot roast in part of the solution, until tender. Use more of the solution, + adding sugar to taste, in making the gravy which will be almost black.</p> + </div> + <div id="main_7" class="recipe"><a class="pagenum" id="page13" title="13"> </a> + <h3 class="recipe_title">HORSERADISH SAUCE<br /> + <span class="recipe_subtitle">For Boiled beef or Corned beef</span></h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 tblsp. butter</li> + <li class="ingredient">2 tblsp. flour</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">¼ cup grated horseradish</li> + <li class="ingredient">¼ tsp. dry mustard</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Melt butter, remove from heat and stir in flour. Add the milk gradually, + stirring constantly, until mixture boils and thickens. Add salt and pepper + and cook for 3 minutes more. Add the grated horseradish and dry mustard + and blend well. Keep hot in double boiler. Serve on slices of boiled beef + or corned beef.</p> + </div> + <div id="main_8" class="recipe"> + <h3 class="recipe_title">SCHNITZEL MEAT</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ lbs. veal steak cut in cubes</li> + <li class="ingredient">2 tblsp. shortening</li> + <li class="ingredient">2 tblsp. flour</li> + <li class="ingredient">1 cup tomato juice</li> + <li class="ingredient">2 carrots, diced</li> + <li class="ingredient">1 small onion, chopped fine.</li> + <li class="ingredient">Salt and pepper</li> + <li class="ingredient">Flour</li> + </ul> + + <p>Dredge meat with flour and season. Melt shortening (preferably bacon fat) + and brown the meat in it. Remove meat from the pan, stir in the flour and + blend. Add the tomato juice and stir well until mixture thickens. Add meat, + carrots and onion. Cover closely and simmer for 45 minutes.</p> + </div> + <div id="main_9" class="recipe"> + <h3 class="recipe_title">CHICKEN POT PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup flour</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">2 tsp. baking powder</li> + <li class="ingredient">½ egg shell of water</li> + <li class="ingredient">small teaspoon salt</li> + </ul> + + <p>Mix the above ingredients, roll out and cut in two inch squares. Flour chicken + and fry in butter. Put layers of chicken, potato slices, sliced onion and squares + of pot-pie dough. Barely cover with boiling water and cook for two hours.</p> + </div> + <div id="main_10" class="recipe"> + <h3 class="recipe_title">HAM <span class="emph">AND</span> NOODLES IN CASSEROLE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ lb. noodles</li> + <li class="ingredient">1½ cups cooked ham, diced</li> + <li class="ingredient">2 eggs, beaten</li> + <li class="ingredient">1½ cups milk</li> + </ul> + + <p>Cook noodles in salted boiling water until soft. Pour into colander, drain and + wash. Into a well greased casserole put alternate layers of noodles and ham. + Beat eggs with the milk and pour over noodles and ham. Set casserole in + pan of hot water and bake in moderate oven (350-f) for 30 minutes.</p> + </div> + <div id="main_11" class="recipe"> + <h3 class="recipe_title">CHICKEN FRICASSEE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">chicken cut up</li> + <li class="ingredient">butter for frying</li> + <li class="ingredient">2 tablespoons flour</li> + <li class="ingredient">2 tablespoons butter</li> + <li class="ingredient">boiled rice</li> + <li class="ingredient">2 cups water</li> + <li class="ingredient">12 small white onions</li> + <li class="ingredient">small pinch each of thyme,</li> + <li class="ingredient">celery salt and sage</li> + </ul> + + <p>Roll chicken pieces in flour and brown in butter. Add remaining ingredients + and cook until tender, adding water so that there are 2 cups at end of + cooking. Make gravy by adding 3 tablespoons of hot liquid to yolk of an + egg. Stir thoroughly, then return to rest of liquid and cook five minutes. Pour + over steamed rice.</p> + </div> + <div id="main_12" class="recipe"><a class="pagenum" id="page14" title="14"> </a> + <h3 class="recipe_title">BEEF POT PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 lbs. stewing beef</li> + <li class="ingredient">6 medium potatoes</li> + <li class="ingredient">pot pie dough</li> + <li class="ingredient">2 onions</li> + <li class="ingredient">chopped parsley</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Cut the beef into 1" cubes cover with water, season and boil until tender. + Peel potatoes, cut in ¼" slices and slice the onion. Into the hot broth drop + layers of potatoes, onions, a sprinkling of parsley and dough squares alternately, + ending with dough on top. Cover and boil for 20 minutes. Stir meat + thru pot pie.</p> + + <p>For the pot pie dough:</p> + + <p>To 2 cups of flour add a little salt, 1 egg, beaten and enough milk to make a + stiff dough. Roll out thin (⅛") on floured board and cut into 2" squares. + Equally good with veal or pork.</p> + </div> + <div id="main_13" class="recipe"> + <h3 class="recipe_title">PENNSYLVANIA DUTCH BEEF WITH ONIONS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ lbs. boiled beef</li> + <li class="ingredient">2 tablespoons butter</li> + <li class="ingredient">1 tablespoon vinegar</li> + <li class="ingredient">1 onion</li> + <li class="ingredient">2 tablespoons flour</li> + <li class="ingredient">1 pinch of pepper</li> + <li class="ingredient">½ cup meat stock</li> + <li class="ingredient">salt</li> + </ul> + + <p>Mince the onion. Simmer in butter until soft. Add flour and simmer until + brown. To this add vinegar, salt, pepper and meat stock and let come to a + boil. Cut the meat in slices and serve hot, with the onion sauce.</p> + </div> + <div id="main_14" class="recipe"> + <h3 class="recipe_title">WIENER SCHNITZEL (Veal Cutlet)</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 lbs. veal steak</li> + <li class="ingredient">1 egg, beaten</li> + <li class="ingredient">salt</li> + <li class="ingredient">bread crumbs</li> + <li class="ingredient">lemon juice</li> + <li class="ingredient">pepper</li> + </ul> + + <p>Veal should be about ½ inch thick and cut into serving portions. Season with + salt and pepper. Dip pieces in bread crumbs, then into the beaten egg and + again in the crumbs. Let stand in the refrigerator a while before cooking. + Brown in hot fat on both sides, cover and simmer for 30 minutes. Sprinkle + with lemon juice.</p> + </div> + <div id="main_15" class="recipe"> + <h3 class="recipe_title">HAMBURGER DINNER</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 lb. hamburger</li> + <li class="ingredient">3 cups potatoes, sliced</li> + <li class="ingredient">salt</li> + <li class="ingredient">1 small head cabbage</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">pepper</li> + </ul> + + <p>Shred cabbage and put ½ of it in a greased casserole. Add ½ of the sliced + potatoes and half of the hamburger a sprinkle of salt and pepper. Add + remaining half in the same manner. Pour on the milk and bake in a moderate + oven (350-f) for 2 hours.</p> + </div> + <div id="main_16" class="recipe"> + <h3 class="recipe_title">CHICKEN BAKED <span class="emph">IN</span> CREAM</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 young chicken, cut up</li> + <li class="ingredient">½ cup flour</li> + <li class="ingredient">1½ tsp. salt</li> + <li class="ingredient">⅛ tsp. pepper</li> + <li class="ingredient">3 tblsp. butter</li> + <li class="ingredient">1½ cups cream, sweet or sour</li> + </ul> + + <p>Sprinkle the pieces of chicken with salt and pepper and dredge in flour. + Melt butter and fry chicken until a golden brown on all sides. Place the + chicken in a casserole, pour the cream over it. Cover and bake in a moderate + oven (350-f) for 2 hours. Serve with gravy made from the pan fryings left + after frying the chicken.</p> + </div> + <div id="main_17" class="recipe"><a class="pagenum" id="page15" title="15"> </a> + <h3 class="recipe_title">DUTCH MEAT LOAF</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2½ lbs. hamburg</li> + <li class="ingredient">2½ cups bread crumbs</li> + <li class="ingredient">1 cup cheese (cubed small)</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">½ green pepper, chopped</li> + <li class="ingredient">1 small onion, chopped</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">1 cup catsup</li> + </ul> + + <p>Mix all ingredients, form into two loaves. Pour some catsup over top of loaves. + Bake at 350 until done.</p> + </div> + <div id="main_18" class="recipe"> + <h3 class="recipe_title">LIVER NOODLES (Leberknoedel)</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 lb. calf’s liver</li> + <li class="ingredient">1 onion</li> + <li class="ingredient">1 tablespoon butter</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ cup flour</li> + <li class="ingredient">¼ teaspoon cloves</li> + <li class="ingredient">¼ teaspoon marjoram</li> + </ul> + + <p>Simmer the liver in boiling water for 30 minutes. Then trim off any skin or + ligaments and grind the liver fine. Season. Mince the onion, add the butter, + beat the eggs and add them. Work into this paste the flour, using enough to + make the paste quite stiff. Form into small balls and poach them in any meat + soup for 15 minutes. Serve them swimming in the soup.</p> + </div> + <div id="main_19" class="recipe"> + <h3 class="recipe_title">STUFFED PEPPERS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ lbs. ground beef and pork</li> + <li class="ingredient">6 green peppers</li> + <li class="ingredient">1 can tomato soup</li> + <li class="ingredient">3 tblsp. rice, uncooked</li> + <li class="ingredient">2 eggs, beaten</li> + <li class="ingredient">½ tsp. salt</li> + </ul> + + <p>Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and + soak in hot water for a couple of minutes. Scoop out seeds and fill with the + meat mixture. Stand them in baking pan, pour the tomato soup over them + and bake in slow oven (300-f) for 1 hour.</p> + </div> + <div id="main_20" class="recipe"> + <h3 class="recipe_title">MEAT PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ cups leftover meat</li> + <li class="ingredient">3 tblsp. flour</li> + <li class="ingredient">¼ cup drippings</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">1 tblsp. grated onion</li> + <li class="ingredient">⅓ cup chopped pepper</li> + <li class="ingredient">salt</li> + <li class="ingredient">pepper</li> + </ul> + + <p>Add flour to drippings and blend, add milk gradually and cook, stirring + constantly until it thickens. Stir in the salt, onion and green pepper. Mix cut-up + meat into the gravy and pour it into pastry lined baking dish. Top with + crust and bake in hot oven (425-f) for 25 minutes.</p> + </div> + <div id="main_21" class="recipe"> + <h3 class="recipe_title">STUFFED ACORN SQUASH</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 acorn squash</li> + <li class="ingredient">⅓ cup molasses</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">1 lb. pork sausage</li> + <li class="ingredient">1 tsp. sage</li> + <li class="ingredient">bread crumbs</li> + </ul> + + <p>Wash squash and cut in halves, remove seeds. Put a tablespoon of molasses + in each half, sprinkle with salt and a pinch of powdered sage (if the sausage + does not contain sage). Fill the cavity with sausage and top with bread + crumbs. Place the squash halves in a baking pan, add about an inch of water + to the pan. Cover and bake in hot oven (400-f) for 40 minutes. Remove + cover and brown.</p> + </div> + <div id="main_22" class="recipe"><a class="pagenum" id="page16" title="16"> </a> + <h3 class="recipe_title">BAKED SPARERIBS <span class="emph">AND</span> SAUERKRAUT<br /> + <span class="recipe_subtitle">with Dumplings</span></h3> + + <ul class="ingredients_list"> + <li class="ingredient">Spareribs</li> + <li class="ingredient">sauerkraut</li> + <li class="ingredient">2 cups flour</li> + <li class="ingredient">1 egg, beaten</li> + <li class="ingredient">1 tsp. baking powder</li> + <li class="ingredient">1 cup milk</li> + </ul> + + <p>Cut spareribs into serving portions and place in the bottom of roasting pan. + Add the sauerkraut and a little liquid. Cover and bake in moderate oven + (350-f) 1½ hours. Make dumplings by combining flour, baking powder, milk + and egg. Drop by spoonfuls on sauerkraut, cover tightly and bake for 20 + minutes.</p> + </div> + <div id="main_23" class="recipe"> + <h3 class="recipe_title">SOUSE</h3> + + <p>Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly. Place in + stew pan with 1 chopped onion, ½ cup chopped celery and cover with cold + water. Let it come to a boil, then reduce heat and simmer until meat is tender + and comes easily from the bone. Pick meat from the bones, strain liquid, + which should measure a scant 3 cups. (If less add water). Put meat and liquid + into a bowl. Add 3 tblsp. strong cider vinegar, ¾ tsp. salt, black pepper and + several thin slices of lemon. Chill overnight, remove surplus fat from the top. + Turn out on a platter and serve with lemon slices and parsley.</p> + </div> + <div id="main_24" class="recipe"> + <h3 class="recipe_title">PORK AND KRAUT (Speck Un Kraut)</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 or 3 lbs. fresh pork</li> + <li class="ingredient">1 qt. sauerkraut</li> + <li class="ingredient">water</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Put pork in large stew pan and cover with cold water, cook slowly for 1 hour. + Add the sauerkraut making sure there is enough liquid in the pan to cover. + Cook slowly for another hour. Season to taste. Serve with mashed or boiled + potatoes.</p> + </div> + <div id="main_25" class="recipe"> + <h3 class="recipe_title">MOCK DUCK</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 thick round steak</li> + <li class="ingredient">2 cups bread crumbs</li> + <li class="ingredient">1 tblsp. onion minced</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ cup milk</li> + <li class="ingredient">1 tblsp. butter</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">poultry seasoning</li> + </ul> + + <p>To make dressing beat eggs, add milk and pour over bread crumbs. Add + the onion, seasoning and work in the butter mixing thoroughly. Spread the + dressing over the meat and roll up carefully. Fasten with skewers or tie with + string. Place in a greased pan and bake in medium hot oven (375-f) for 1½ + hours. Slice to serve.</p> + </div> + <div id="main_26" class="recipe"> + <h3 class="recipe_title">HOG MAW</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 pig’s stomach</li> + <li class="ingredient">2 lbs. smoked sausage meat, diced.</li> + <li class="ingredient">3 cups boiled potatoes, diced</li> + <li class="ingredient">3 cups sliced apples</li> + <li class="ingredient">2½ cups bread crumbs</li> + <li class="ingredient">1 medium onion, chopped</li> + <li class="ingredient">2 cups chopped celery</li> + <li class="ingredient">chopped parsley</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Clean stomach well and soak in salt water. Combine all ingredients and mix + well. Stuff the stomach with the mixture and sew up the opening. Simmer for + 2 hours in a large kettle with water to cover. Remove to baking pan with + hot fat, brown in hot oven (400-f) basting frequently. Slice with sharp knife.</p> + </div> + <div id="main_27" class="recipe"><a class="pagenum" id="page17" title="17"> </a> + <h3 class="recipe_title">SCHNITZ UN KNEPP</h3> + + <p>Boil a 3 lb. piece of ham for two hours. Pick over and clean 1 qt. of dried + apples; soak in enough water to cover. When meat has boiled for the stated + time, add dried apples and water in which they have been soaking and + continue to boil for another hour. Prepare dumpling batter as follows:</p> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups flour</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">4 teaspoons baking powder</li> + <li class="ingredient">3 tblsp. melted shortening</li> + <li class="ingredient">¼ teaspoon pepper</li> + <li class="ingredient">1 tablespoon milk</li> + <li class="ingredient">1 teaspoon salt</li> + </ul> + + <p>Sift together the dry ingredients and mix the dough with egg, which has been + well beaten, the melted shortening and the milk. Drop batter by spoonfuls + into the boiling liquor of the ham and apples. Cover tightly and cook for + 15 minutes. Raisins may be added if desired.</p> + </div> + <div id="main_28" class="recipe"> + <h3 class="recipe_title">HAM <span class="emph">AND</span> GREEN BEANS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 or 3 lbs. ham or ham bone</li> + <li class="ingredient">1 qt. green string beans</li> + <li class="ingredient">potatoes</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Place ham in large pot and cover with water. Cook slowly for a couple of + hours (less if the ham is tenderized) keeping plenty of water on the ham. + Clean and break-up the string beans, put them in with ham and cook for 25 + minutes more. Add the potatoes, which have been pared and cut-up, and + cook slowly until ready. Season to taste.</p> + </div> + <div id="main_29" class="recipe"> + <h3 class="recipe_title">SAUSAGE PATTIES</h3> + + <p>Equal amount of lean and fat fresh pork, ground. To each pound of this + mixture, add 1 teaspoon salt, ⅛ teaspoon pepper, pinch each of sage and + thyme. Add one egg beaten, mould into cakes and fry until brown. Wonderful + with pancakes or waffles.</p> + </div> + <div id="main_30" class="recipe"> + <h3 class="recipe_title">DUTCH MEAT ROLLS (Boova Shenkel)</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2½ lbs. beef</li> + <li class="ingredient">10 potatoes</li> + <li class="ingredient">2 tablespoons butter</li> + <li class="ingredient">2 tablespoons minced parsley</li> + <li class="ingredient">1 chopped onion</li> + <li class="ingredient">½ teaspoon salt</li> + <li class="ingredient">½ cup milk</li> + <li class="ingredient">3 eggs</li> + <li class="ingredient">2½ cups flour</li> + <li class="ingredient">2 teaspoons baking powder</li> + <li class="ingredient">1 tablespoon shortening</li> + <li class="ingredient">1 tablespoon butter</li> + </ul> + + <p>After seasoning the meat with salt and pepper, stew the meat for two hours. + Then make dough with flour, baking powder, salt and the shortening. Mix into a + pie-crust dough. Roll into a dozen circles 8 to 10 inches in diameter. Steam + the potatoes, pared and sliced thin; add salt and pepper, 2 tablespoons of + butter; the parsley and onions and then beat lightly the three eggs into the + mixture. Put this mixture on the circles of dough after it has stood a little + while. Fold half the circle of dough over like a half moon and press edges + together tightly. Drop these into the pot with the meat and stew water. Cover + tightly and cook for 30 minutes. Into a frying pan put a couple of tablespoons + of fat skimmed from the stew before putting in the dough rolls, add to this 1 + tablespoon of butter. In this brown small cubes of hard bread and stir in a + half cup of milk. Pour this milk sauce over the Meat rolls when serving.</p> + </div> + <div class="illo"><a class="pagenum" id="page18" title="18"> </a> + <img src="images/illo-07.png" width="392" height="345" alt="A little boy sits on the ground with a plate of food. He's eating something." /> + <p class="caption">“Eat yourself full of what we got”</p> + </div> + <div id="main_31" class="recipe"> + <h3 class="recipe_title">SCRAPPLE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ lb. chopped raw meat (beef or pork)</li> + <li class="ingredient">1¼ teaspoons salt</li> + <li class="ingredient">⅛ teaspoon pepper</li> + <li class="ingredient">1 cup corn meal</li> + <li class="ingredient">1 medium onion chopped</li> + <li class="ingredient">1¼ qts. water</li> + </ul> + + <p>Brown onion slowly in a little fat. Add meat, seasoning and water. Cook at + simmering point 20 minutes. Add to corn meal and boil for 1 hour. Turn into + a mold, cool, cut in slices and fry in fat until brown. Serve with gravy or + tomato sauce.</p> + </div> + <div id="main_32" class="recipe"> + <h3 class="recipe_title">PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 stewing chicken</li> + <li class="ingredient">1 pt. oysters</li> + <li class="ingredient">¼ lb. butter</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">a little flour</li> + <li class="ingredient">pastry crust</li> + </ul> + + <p>Stew chicken until tender, season with ¼ lb. butter, salt and pepper. Line + deep dish with pastry crust. Pour in the stewed chicken and cover loosely + with a crust in the center of which a hole the size of a tea cup has been cut. + Prepare separately 1 pt. oysters, heating the liquor with a little flour and + water. Season with salt, pepper and 2 tablespoons of butter. When it comes + to a boil, pour over oysters. 20 minutes before pie is done, lift the top crust + and put the oyster mixture in.</p> + </div> +</div> +<div id="vegetables" class="section"><a class="pagenum" id="page19" title="19"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <div class="illo"> + <img src="images/illo-08.png" width="460" height="307" alt="A woman and a girl are at the market." /> + </div> + <h2 class="section_title">Vegetable Dishes</h2> + <div id="veg_1" class="recipe"> + <h3 class="recipe_title">LANCASTER COUNTY BAKED CORN</h3> + + <p>To 1 cup of dried corn (ground in food chopper) pour on 2 cups of hot milk + and let stand about an hour. Then add 2 beaten eggs, 1 cup milk, 1 tablespoon + butter, 2 tablespoons sugar and salt to taste. Bake ½ hour in oven + of 350 to 360 degrees.</p> + </div> + <div id="veg_2" class="recipe"> + <h3 class="recipe_title">SEVEN-MINUTE CABBAGE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups milk</li> + <li class="ingredient">2 teaspoons flour</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">1 tablespoon butter</li> + <li class="ingredient">2 cups chopped cabbage</li> + </ul> + + <p>Heat the milk to boiling. Add butter and the cabbage. Cook seven minutes. + Thicken with the flour, mixed with a little cold water.</p> + </div> + <div id="veg_3" class="recipe"> + <h3 class="recipe_title">SCALLOPED SWEET POTATOES <span class="emph">AND</span> APPLES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">6 medium-sized sweet potatoes</li> + <li class="ingredient">½ cup brown sugar</li> + <li class="ingredient">1½ cups sliced apples</li> + <li class="ingredient">4 tblsp. butter</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">1 tsp. mace</li> + </ul> + + <p>Boil sweet potatoes until tender. Slice in ¼ inch pieces. Butter baking dish + and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle + with sugar, salt and mace, and dot with butter. Repeat until dish is filled, + having the top layer of apples. Bake in moderate oven (350-f) for 50 minutes.</p> + </div> + <div id="veg_4" class="recipe"><a class="pagenum" id="page20" title="20"> </a> + <h3 class="recipe_title">SWEET POTATO CROQUETTES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 pt. mashed sweet potatoes</li> + <li class="ingredient">1 tblsp. butter</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">1 tblsp. sugar</li> + <li class="ingredient">1 egg white</li> + <li class="ingredient">bread crumbs</li> + </ul> + + <p>Mash sweet potatoes very fine and add salt, sugar and melted butter. Shape + into croquette rolls or patties and chill in the refrigerator for a half hour. + Then roll in bread crumbs, dip in the egg white, slightly beaten, and in the + crumbs again. Bake in a shallow, greased baking dish for 20 minutes, in hot + oven (400-f). For a modern variation of this old recipe, place a marshmallow + in the center of each with the potato mixture coating it completely.</p> + </div> + <div id="veg_5" class="recipe"> + <h3 class="recipe_title">SCHNITZEL BEANS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 slices bacon</li> + <li class="ingredient">1 qt. string beans</li> + <li class="ingredient">3 medium onions, sliced</li> + <li class="ingredient">2 cups tomatoes, chopped</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">¼ tsp. pepper</li> + <li class="ingredient">1 cup hot water</li> + </ul> + + <p>Dice the bacon and fry until crisp. Slice the onions and fry until soft. Cut the + beans into small (1-inch) pieces and brown them slightly with the bacon and + onions. Add the tomatoes, seasoning and boiling water. Cover and cook very + slowly until beans are tender. Add water if necessary, so there will be a + little sauce to serve with the beans.</p> + </div> + <div id="veg_6" class="recipe"> + <h3 class="recipe_title">FRIED TOMATOES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 tomatoes</li> + <li class="ingredient">3 tblsp. hot fat and butter</li> + <li class="ingredient">2 tblsp. brown sugar</li> + <li class="ingredient">Flour</li> + <li class="ingredient">½ cup milk</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Cut large, solid, ripe tomatoes in ½ inch slices. Dredge thickly with flour. Fry + quickly in 2 tablespoons of hot drippings or butter, browning well on both + sides. Remove to serving platter, sprinkle with salt, pepper and brown sugar. + Keep warm. Add 1 tablespoon of butter to the pan fryings and blend in a + tablespoon of flour. Add the milk and cook, stirring constantly. It should be + about the consistency of thick cream. Pour it over the tomatoes and serve.</p> + </div> + <div id="veg_7" class="recipe"> + <h3 class="recipe_title">PARSNIP PATTIES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">6 or 7 parsnips</li> + <li class="ingredient">1 tablespoon butter or shortening</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ cup bread crumbs, dry</li> + <li class="ingredient">1 teaspoon sugar</li> + <li class="ingredient">½ teaspoon salt</li> + <li class="ingredient">little pepper</li> + <li class="ingredient">milk</li> + </ul> + + <p>Boil parsnips in salted water. When soft, peel and remove the core then mash. + Add shortening, bread crumbs, salt, pepper, sugar and 1 egg and the white + of the other, beaten. Mix well and form into cakes. Beat the remaining egg + yolk with a little milk added. Dip the cakes into the egg, roll in corn meal or + bread crumbs and fry to a nice brown.</p> + </div> + <div id="veg_8" class="recipe"><a class="pagenum" id="page21" title="21"> </a> + <h3 class="recipe_title">SCALLOPED POTATOES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">6 potatoes, sliced</li> + <li class="ingredient">1 onion, chopped</li> + <li class="ingredient">2 tsp. salt</li> + <li class="ingredient">pepper</li> + <li class="ingredient">3 tblsp. butter</li> + <li class="ingredient">2 tblsp. flour</li> + <li class="ingredient">2 cups hot milk</li> + <li class="ingredient">¾ cup grated cheese</li> + </ul> + + <p>Melt butter in double boiler or sauce pan. Add flour, seasoning and stir + smooth. Slowly add the hot milk stirring constantly. When it thickens melt + the grated cheese in the sauce. Into a buttered baking dish or casserole + put layers of the sliced potatoes, onions and cheese sauce, repeating until + all ingredients are used. Bake in a moderate oven (350-f) for 1 hour.</p> + </div> + <div id="veg_9" class="recipe"> + <h3 class="recipe_title">FRIED EGG PLANT</h3> + + <p>Pare egg plant and cut in slices ½ inch thick. Soak slices in salt water for + about an hour. Drain and wipe dry. Dip slices in beaten egg and roll in fine + bread or cracker crumbs. Fry in hot fat (or deep fat) until well browned on + both sides. Serve with catsup or tomato sauce.</p> + </div> + <div id="veg_9a" class="recipe"> <!-- Missed another one --> + <h3 class="recipe_title">SWEET <span class="emph">AND</span> SOUR BEETS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 cups beets, diced</li> + <li class="ingredient">1 cup beet water</li> + <li class="ingredient">1 tblsp. sugar</li> + <li class="ingredient">¼ cup vinegar</li> + <li class="ingredient">2 tsp. butter</li> + <li class="ingredient">1 tblsp. corn starch</li> + </ul> + + <p>Cut off beet tops leaving 2 inches of the stems. Clean well, place in pot and + cover with boiling water. Cook until tender, slip off the outer skins and dice. + Strain and save 1 cup of the water in which beets were cooked. Add sugar, + vinegar and butter. Thicken with 1 tablespoon of corn starch and cook to + the consistency of cream. Add the diced beets, salt and pepper and heat.</p> + </div> + <div id="veg_10" class="recipe"> + <h3 class="recipe_title">SCALLOPED TOMATOES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 cups tomatoes canned or fresh</li> + <li class="ingredient">1 medium cucumber pared and sliced</li> + <li class="ingredient">salt</li> + <li class="ingredient">1 small onion, sliced</li> + <li class="ingredient">½ cup bread crumbs, buttered</li> + <li class="ingredient">½ cup grated cheese</li> + <li class="ingredient">pepper</li> + </ul> + + <p>Into a greased baking dish or casserole place a layer of tomatoes, add half + the cucumber and onion slices and half of the crumbs. Repeat with more + tomatoes and remaining cucumbers, onions and crumbs. Top with tomatoes + and sprinkle with cheese. Bake in moderate oven, (375-f) 40 minutes.</p> + </div> + <div id="veg_11" class="recipe"> + <h3 class="recipe_title">DUTCH POTATO CROQUETTES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ cups cold mashed potatoes</li> + <li class="ingredient">1 tablespoon butter</li> + <li class="ingredient">1 teaspoon minced parsley</li> + <li class="ingredient">2 tablespoons cream</li> + <li class="ingredient">corn meal</li> + <li class="ingredient">¼ teaspoon salt</li> + <li class="ingredient">½ teaspoon minced onion</li> + <li class="ingredient">dash of pepper</li> + <li class="ingredient">1 egg</li> + </ul> + + <p>Mix up a paste with the potatoes and butter, add the parsley, salt and + pepper, cream, onion and egg. Mold into croquettes, dip into the egg white, + roll in corn meal. Fry in deep fat.</p> + </div> + <div id="veg_12" class="recipe"><a class="pagenum" id="page22" title="22"> </a> + <h3 class="recipe_title">RED CABBAGE (Rote Kraut)</h3> + + <p class="ingredients_paragraph">Place 4 tablespoons bacon grease in pressure cooker, + then chop fine 1 small onion in grease and brown onion + to golden brown. Shred (1) 2½ lb. head of red cabbage. + Mix ¼ cup vinegar with ¼ cup water and 2 + tablespoons sugar.</p> + + <p>Then place cabbage in onion and grease. Pour mixture of vinegar and sugar + on cabbage. Season with salt and pepper to taste and mix lightly. Quarter 1 + large pared apple and place on top of cabbage. Cook 4 min. When using an + ordinary pot the cooking time is 20 minutes. This makes 10 servings.</p> + </div> + <div id="veg_13" class="recipe"> + <h3 class="recipe_title">SCALLOPED SPINACH</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 lbs. spinach</li> + <li class="ingredient">2 cups milk</li> + <li class="ingredient">4 tblsp. butter</li> + <li class="ingredient">salt</li> + <li class="ingredient">2 eggs, beaten</li> + <li class="ingredient">2 cups bread crumbs</li> + <li class="ingredient">½ cup chopped bacon</li> + <li class="ingredient">pepper</li> + </ul> + + <p>Wash spinach thoroughly. Drain and cook with a little water in covered pot, + over moderate heat for 8 to 10 minutes. Drain and chop the spinach. Add + milk, the beaten eggs, 1½ cups of the bread crumbs, melted butter, salt and + pepper then mix well. Sprinkle the remaining ½ cup bread crumbs and + the chopped bacon, on the top. Bake in moderate oven (350-f) 35 minutes.</p> + </div> + <div id="veg_14" class="recipe"> + <h3 class="recipe_title">FRESH PEAS <span class="emph">AND</span> NEW POTATOES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 cups fresh peas</li> + <li class="ingredient">12 small new potatoes</li> + <li class="ingredient">1½ tsp. salt</li> + <li class="ingredient">1½ cups milk</li> + <li class="ingredient">1½ tsp. flour</li> + <li class="ingredient">2 tblsp. butter</li> + </ul> + + <p>Cook potatoes and peas in separate pans, in salted water until soft and + almost free of water. Mix the peas and potatoes and add the milk. Bring to + the boiling point then add the butter and flour which have been blended + smooth and cook until thickened.</p> + </div> + <div id="veg_15" class="recipe"> + <h3 class="recipe_title">CORN PUDDING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 can golden crushed corn</li> + <li class="ingredient">2 eggs, slightly beaten</li> + <li class="ingredient">2 tbs. flour</li> + <li class="ingredient">2 tbs. sugar</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">salt and pepper</li> + <li class="ingredient">lots of butter</li> + </ul> + + <p>Mix all ingredients together. Place in buttered casserole. Bake in slow oven + 300 degrees for one hour.</p> + </div> + <div id="veg_16" class="recipe"> + <h3 class="recipe_title">SWEET <span class="emph">AND</span> SOUR CELERY</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups celery, diced</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">2 tblsp. sugar</li> + <li class="ingredient">2 tblsp. vinegar</li> + <li class="ingredient">2 tblsp. flour</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">1 cup water</li> + <li class="ingredient">¼ cup sour cream</li> + </ul> + + <p>Cut up celery and cook in a little salt water until soft and almost dry. Make a + dressing of the egg, flour, sugar, vinegar and water, bring to a boil and + when it thickens add the sour cream. Pour this over the celery, heat and + serve.</p> + </div> + <div id="veg_17" class="recipe"><a class="pagenum" id="page23" title="23"> </a> + <h3 class="recipe_title">HOME BAKED BEANS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups navy beans</li> + <li class="ingredient">1½ tsp. salt</li> + <li class="ingredient">1 small onion, minced</li> + <li class="ingredient">4 tblsp. molasses</li> + <li class="ingredient">1 tsp. dry mustard</li> + <li class="ingredient">4 tblsp. catsup</li> + <li class="ingredient">¼ lb. salt pork</li> + <li class="ingredient">or 4 slices bacon</li> + </ul> + + <p>Soak beans over night in cold water. Drain, add 1½ qts. of fresh water, the + Onion and cook slowly until skins burst. Drain save the liquid. Mix molasses, + seasoning and catsup with 1 cup of the liquid. Put half the salt pork or bacon + in bottom of bean pot or baking dish, add the beans and top with remainder + of pork or bacon. Pour molasses mixture over beans, add more liquid to + cover. Bake covered for 5 hours in slow oven (300-f). Uncover for the last + 30 minutes. Add water if necessary, while cooking.</p> + </div> + <div id="veg_18" class="recipe"> + <h3 class="recipe_title">CABBAGE, SWEET <span class="emph">AND</span> SOUR</h3> + + <ul class="ingredients_list"> + <li class="ingredient">cabbage</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">¼ cup vinegar</li> + <li class="ingredient">1 tablespoon sugar</li> + <li class="ingredient">1 teaspoon salt</li> + </ul> + + <p>Shred cabbage rather finely. Put in sauce pan and sprinkle with salt. Cover + pan and place over low heat and steam until tender. Beat the egg, add the + vinegar, sugar and salt and pour over the steamed cabbage. Heat five + minutes and serve at once.</p> + </div> + <div id="veg_19" class="recipe"> + <h3 class="recipe_title">CORN FRITTERS</h3> + + <p>1 cup ground dried corn, add 1¼ cups milk (or part water); let stand ½ hour + or longer, add ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoon baking + powder, ½ cup flour, 1 egg, well beaten, and fry to a golden brown.</p> + </div> + <div id="veg_20" class="recipe"> + <h3 class="recipe_title">HASHED BROWN POTATOES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">6 medium, cold boiled potatoes</li> + <li class="ingredient">shortening</li> + <li class="ingredient">3 raw green peppers</li> + <li class="ingredient">¼ teaspoon celery salt</li> + <li class="ingredient">salt and pepper</li> + </ul> + + <p>Chop potatoes fine, season with celery salt, salt and pepper to taste. Remove + seeds and stem from pepper, wash drain and chop fine. Mix with potatoes. + Put about 1 tablespoon of melted shortening in pan and when hot, add + potatoes and cook slowly. When partly brown, fold into omelet shape in one + side of pan. Fry until a rich brown.</p> + </div> + <div id="veg_21" class="recipe"> + <h3 class="recipe_title">BAKED LIMA BEANS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups dried limas</li> + <li class="ingredient">4 slices bacon or salt pork</li> + <li class="ingredient">1 medium onion</li> + <li class="ingredient">1 green pepper</li> + <li class="ingredient">1 cup canned tomatoes</li> + <li class="ingredient">2 tsp. salt</li> + <li class="ingredient">1 tsp. mustard</li> + <li class="ingredient">2 tblsp. brown sugar</li> + </ul> + + <p>Soak beans overnight in cold water. Drain, add 2 quarts of fresh water and + boil until tender. Pour beans in buttered casserole. Add minced pepper, + onion, tomatoes and seasoning and mix. Put bacon or salt pork on top and + bake, covered. Add water if necessary. Bake 2 hours at (325-f). Uncover for + the last 20 minutes.</p> + </div> +</div> +<div id="fritters" class="section"><a class="pagenum" id="page24" title="24"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <h2 class="section_title">Pancakes and Fritters</h2> + <div id="fritter_1" class="recipe"> + <h3 class="recipe_title">APPLE RING FRITTERS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup sifted flour</li> + <li class="ingredient">1½ teaspoons baking powder</li> + <li class="ingredient">2 tablespoons sugar</li> + <li class="ingredient">½ teaspoon salt</li> + <li class="ingredient">¾ cup milk</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">4 large apples</li> + </ul> + + <p>Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples and + slice in rings about ¼ inch thick. Dip rings in batter and drop into skillet containing + ½ inch of hot melted shortening. Fry until golden brown on both + sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle + over fritters. Makes 16 to 20.</p> + </div> + <div id="fritter_2" class="recipe"> + <h3 class="recipe_title">SOUR CHERRY FRITTERS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup flour, sifted</li> + <li class="ingredient">1 tsp. baking powder</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">2 tblsp. sugar</li> + <li class="ingredient">2 eggs, separated</li> + <li class="ingredient">3 tblsp. water</li> + <li class="ingredient">1 cup pitted sour cherries</li> + </ul> + + <p>Sift together the flour, baking powder, salt and sugar. Combine the beaten + egg yolks with water and mix until smooth. Fold in the stiffly-beaten egg + whites and add the cherries. Drop by spoonfuls into hot fat (360-f) and cook + 2 to 5 minutes or until browned. Drain on absorbent paper and serve with + powdered sugar or fruit sauce. Other fruits or berries may be used.</p> + </div> + <div id="fritter_3" class="recipe"> + <h3 class="recipe_title">CORN MEAL GRIDDLE CAKES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups corn meal</li> + <li class="ingredient">½ cup flour</li> + <li class="ingredient">1 tsp. baking powder</li> + <li class="ingredient">1 tsp. soda</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">2 cups buttermilk</li> + <li class="ingredient">2 tblsp. butter</li> + <li class="ingredient">1½ tsp. salt</li> + </ul> + + <p>Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat eggs + well, add the buttermilk and combine with the dry ingredients. Beat until + smooth and add melted butter. Bake on hot griddle. The “dutch” housewife + rubbed the griddle with the flat part of a raw turnip cut in half, to prevent + sticking. Some used a little cloth bag filled with salt. Serve with brown sugar + or syrup.</p> + </div> + <div id="fritter_4" class="recipe"> + <h3 class="recipe_title">CORN FRITTERS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 eggs, separated</li> + <li class="ingredient">2 tblsp. flour</li> + <li class="ingredient">1 tblsp. sugar</li> + <li class="ingredient">2 cups grated fresh corn</li> + </ul> + + <p>Beat the egg yolks and add the flour, 1 teaspoon salt and a little pepper. + Add the corn and fold in the stiffly beaten egg whites. Drop small spoonfuls + on greased griddle or frying pan. Do not cook too fast.</p> + </div> + <div id="fritter_5" class="recipe"><a class="pagenum" id="page25" title="25"> </a> + <h3 class="recipe_title">OLD-FASHIONED FLANNEL CAKES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups flour</li> + <li class="ingredient">1 tblsp. baking powder</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">2 cups milk</li> + <li class="ingredient">2 eggs, separated</li> + <li class="ingredient">2 tblsp. melted butter</li> + </ul> + + <p>Sift together in a bowl the flour, salt and baking powder. Beat the egg yolks + and add the milk. Pour milk mixture slowly into the dry ingredients and beat + to a smooth batter. Add the melted butter then fold in the stiffly beaten egg + whites. Bake on hot griddle. Makes about 12 cakes.</p> + </div> + <div id="fritter_6" class="recipe"> + <h3 class="recipe_title">FRIED CORN MEAL MUSH</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup corn meal</li> + <li class="ingredient">2 qts. boiling water</li> + <li class="ingredient">1 tsp. salt</li> + </ul> + + <p>Moisten corn meal with a little cold water and stir into the salted boiling + water. Cook over slow fire, stirring often, for 45 minutes. (Most of the corn + meal sold today has been processed to cook much faster, so follow the + directions.) Pour the hot corn meal into a greased loaf pan or glass baking + dish. Let stand, uncovered, until cold and firm. Cut into slices, dip in flour and + fry in hot fat until browned. Serve with syrup. Wonderful with sausage.</p> + </div> + <div id="fritter_7" class="recipe"> + <h3 class="recipe_title">PEACH FRITTERS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">2 eggs, well beaten</li> + <li class="ingredient">⅓ cup butter</li> + <li class="ingredient">2 cups flour</li> + <li class="ingredient">3 tsp. baking powder</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">½ tsp. lemon juice</li> + <li class="ingredient">½ tsp. vanilla</li> + <li class="ingredient">1½ cups chopped peaches, fresh or canned</li> + <li class="ingredient">whipped cream</li> + </ul> + + <p>Cream the butter and sugar, add the eggs and beat thoroughly. Sift dry + ingredients together and add the milk slowly. Fold in peaches, lemon juice + and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown. Serve with + whipped cream or sprinkle with powdered sugar.</p> + </div> + <div id="fritter_8" class="recipe"> + <h3 class="recipe_title">GERMAN EGG PANCAKES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">5 eggs, separated</li> + <li class="ingredient">½ cup milk</li> + <li class="ingredient">1 cup flour, sifted</li> + </ul> + + <p>Put the yolks of 5 eggs in a bowl and beat until very light. Add the milk and + flour gradually and mix into a smooth batter which is not too thick. Fold in + the stiffly beaten egg whites. Drop large spoonfuls on a hot greased griddle. + Serve hot sprinkled with sugar or spread with currant or other tart jelly + or jam.</p> + </div> + <div id="fritter_9" class="recipe"> + <h3 class="recipe_title">POTATO PANCAKES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 eggs, separated</li> + <li class="ingredient">1 cup mashed potatoes</li> + <li class="ingredient">½ cup flour</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">2 tsp. baking powder</li> + </ul> + + <p>Add egg yolks to the mashed potatoes and mix well. Add the flour and + baking powder alternately with the milk until smooth. Fold in the stiffly + beaten egg whites and drop spoonfuls on hot greased griddle or skillet. + Finely chopped onion is sometimes sprinkled on the batter on griddle before + turning. Serve hot with meat.</p> + </div> +</div> +<div id="doughnuts" class="section"><a class="pagenum" id="page26" title="26"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <div class="illo"> + <img src="images/illo-09.png" width="476" height="381" alt="A woman cooks at the stove, while a boy watches." /> + <p class="caption">THE FASTNACHTS SOON IS DONE CHONNY!<br /> + Fastnacht Day</p> + </div> + <h2 class="section_title">Doughnuts</h2> + <div id="donut_1" class="recipe"> + <h3 class="recipe_title">POTATO DOUGHNUTS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">¾ cup sugar</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">1 cup mashed potatoes</li> + <li class="ingredient">½ cup sweet milk</li> + <li class="ingredient">2½ cups flour</li> + <li class="ingredient">1½ tblsp. shortening</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">⅛ tsp. nutmeg</li> + <li class="ingredient">1 tblsp. baking powder</li> + </ul> + + <p>Beat mashed potatoes, add melted shortening, beaten eggs and milk. Sift + dry ingredients together and add to the liquid. Dough should be soft yet + firm enough to roll. Separate dough into 2 parts and roll each out to thickness + of ¾ inch. Cut with doughnut cutter and cook in deep fat (365-f) fry to + golden brown. Drain on absorbent paper. Dust with powdered sugar or + sugar and cinnamon mixture.</p> + </div> + <div id="donut_2" class="recipe"> + <h3 class="recipe_title">BLUEBERRY MUFFINS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">⅓ cup butter</li> + <li class="ingredient">¾ cup sugar</li> + <li class="ingredient">1 egg beaten lightly</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">2 level cups flour</li> + <li class="ingredient">4 level teaspoons baking powder</li> + <li class="ingredient">½ teaspoon salt</li> + <li class="ingredient">1 cup blueberries</li> + </ul> + + <p>Cream butter and sugar. Add fruit and egg, then milk and flour sifted with + baking powder and salt. Bake in muffin tins.</p> + </div> + <div id="donut_3" class="recipe"><a class="pagenum" id="page27" title="27"> </a> + <h3 class="recipe_title">JOHNNY CAKE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ cups yellow corn meal</li> + <li class="ingredient">¾ cup flour, sifted</li> + <li class="ingredient">1½ tsp. baking powder</li> + <li class="ingredient">¾ tsp. baking soda</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">2 tblsp. sugar</li> + <li class="ingredient">2 eggs, beaten</li> + <li class="ingredient">1¼ cups sour milk or buttermilk</li> + <li class="ingredient">¼ cup shortening, melted</li> + </ul> + + <p>Sift flour, corn meal, baking powder, soda, salt and sugar together. Combine + eggs and sour milk (or buttermilk) and add to the flour mixture. Mix well + and stir in the shortening. Bake in greased 8 × 8 × 2-inch pan, in moderately + hot oven (375-f) 40 minutes.</p> + </div> + <div id="donut_4" class="recipe"> + <h3 class="recipe_title">BRAN MUFFINS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup flour</li> + <li class="ingredient">3½ tsp. baking powder</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">2 tblsp. brown sugar</li> + <li class="ingredient">1 cup bran</li> + <li class="ingredient">1 egg, beaten</li> + <li class="ingredient">⅔ cup milk</li> + <li class="ingredient">2 tblsp. shortening, melted</li> + </ul> + + <p>Sift the flour, baking powder and salt. Stir in the sugar and bran. Combine + the beaten egg, milk and melted shortening. Add to the dry ingredients + and mix quickly. Turn into greased muffin pans and bake in hot oven (425-f) + 25 minutes. Raisins or chopped dried prunes may be added.</p> + </div> + <div id="donut_5" class="recipe"> + <h3 class="recipe_title">BACON MUFFINS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups flour</li> + <li class="ingredient">1 tablespoon sugar</li> + <li class="ingredient">3 tablespoons melted shortening</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">3 teaspoons baking powder</li> + <li class="ingredient">½ teaspoon salt</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">½ cup bits crisp bacon</li> + </ul> + + <p>Sift flour, add sugar, salt and baking powder and sift again, add beaten + egg and milk. Add melted shortening beating in quickly. Add bits of crisped + bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve with orange + marmalade.</p> + </div> + <div id="donut_6" class="recipe"> + <h3 class="recipe_title">FASTNACHTS—Raised Doughnuts</h3> + + <p>For the Sponge:</p> + + <ul class="ingredients_list"> + <li class="ingredient">1 cake yeast</li> + <li class="ingredient">2 cups lukewarm water</li> + <li class="ingredient">4 scant cups sifted flour</li> + </ul> + + <p>At night break and soak yeast in lukewarm water for 20 minutes. Mix with + flour to a thick batter. Cover, let rise in warm place overnight until doubled.</p> + + <p>For the Dough:</p> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup shortening</li> + <li class="ingredient">⅜ cup sugar</li> + <li class="ingredient">1½ teaspoons salt</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ teaspoon ground nutmeg</li> + <li class="ingredient">5 cups or more of flour</li> + </ul> + + <p>In the morning cream together the shortening, sugar and salt. Add this to + the risen sponge, with the beaten eggs and spice. Stir in as much flour as + mixture will take up readily, making a rather soft dough. Mix well. Let rise + until doubled in bulk. If desired, stir down and let rise again until nearly + doubled. Turn onto floured board, pat or roll until ⅓ inch thick and cut + with doughnut cutter. Cover to prevent drying and let rise until doubled. + Fry in deep hot fat about 375 degrees. If no thermometer is at hand, test + temperature with 1 inch square of bread, which should brown in 1 minute.</p> + </div> + <div class="illo"><a class="pagenum" id="page28" title="28"> </a> + <img src="images/illo-10.png" width="404" height="129" alt="A salt and pepper shaker." /> + <p class="caption">Becky … fill the pitcher, the milk is all</p> + </div> + <div id="donut_7" class="recipe"> + <h3 class="recipe_title">CRULLERS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ cup cream, sweet or sour</li> + <li class="ingredient">½ cup milk</li> + <li class="ingredient">1 tsp. baking soda</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">¼ cup sugar</li> + <li class="ingredient">3½ to 4 cups flour</li> + </ul> + + <p>Beat the eggs, add cream and milk. Sift dry ingredients and combine with + liquid, using just enough flour to make dough that can be rolled, but still + remain soft. Mix well and let stand for 2 hours. Turn out on floured board + and roll to ¼ in. thick. Cut into strips 6" × 1". Fry in deep fat (360-f) until + brown on both sides. Drain on absorbent paper and dust with powdered + sugar, if you wish.</p> + </div> + <div id="donut_8" class="recipe"> + <h3 class="recipe_title">TANGLE BRITCHES<br /> + <span class="recipe_subtitle">An old York County Recipe</span></h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ lb. butter</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">6 eggs, beaten</li> + <li class="ingredient">½ tsp. cinnamon</li> + <li class="ingredient">about 5 cups flour</li> + </ul> + + <p>Cream together the butter and sugar. Add the eggs beating well. Sift in the + cinnamon and enough flour to make a stiff dough. Roll out the dough very + thin on a floured board to about ⅛ inch thick. Cut into rectangular pieces + 3 inches by 5 inches. Make 5 cuts lengthwise in the dough ½ inch apart and + 4½ inches long, so that the rectangle remains in one piece. Fry in hot deep + fat (360-f) for 2 minutes or until they bob up to the top of the hot grease. + When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and + pull them upward. Let the 2nd, 4th and 6th sag downward so that in frying + they get all fahuudelt (tangled) or as the dutch say, all through each other. + Dust with powdered sugar or dribble molasses over them and eat hot.</p> + </div> + <div id="donut_9" class="recipe"> + <h3 class="recipe_title">SHOO-FLY PIE</h3> + + <p>For the crumb part:</p> + + <ul class="ingredients_list"> + <li class="ingredient">¼ cup shortening</li> + <li class="ingredient">1½ cups flour</li> + <li class="ingredient">1 cup brown sugar</li> + </ul> + + <p>Work the above ingredients together.</p> + + <p>For the liquid part:</p> + + <ul class="ingredients_list"> + <li class="ingredient">¾ teaspoon baking soda</li> + <li class="ingredient">⅛ teaspoon nutmeg</li> + <li class="ingredient">a little ginger, cinnamon and cloves</li> + <li class="ingredient">¼ teaspoon salt</li> + <li class="ingredient">¾ cup molasses</li> + <li class="ingredient">¾ cup hot water</li> + </ul> + + <p>Mix well together and add hot water. Into an unbaked pie shell, combine the + crumbs and liquid in alternate layers with crumbs on bottom and top. Bake + 15 minutes at 450 degrees, then 20 minutes at 350 degrees.</p> + </div> + <div id="donut_10" class="recipe"><a class="pagenum" id="page29" title="29"> </a> + <h3 class="recipe_title">GRANDMA’S CRUMB OR SUGAR PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups flour</li> + <li class="ingredient">1 heaping cup brown sugar</li> + <li class="ingredient">1½ tblsp. shortening</li> + <li class="ingredient">1 tsp. soda</li> + <li class="ingredient">½ cup buttermilk or sour cream</li> + <li class="ingredient">salt</li> + <li class="ingredient">1 9-inch, unbaked pastry shell</li> + </ul> + + <p>Combine sugar, flour and soda. Cut in the shortening and blend well. Add + the liquid and rub into coarse crumbs. Put crumbs loosely into the unbaked + pie shell. Bake in moderate oven (375-f) for 40 minutes. This is a breakfast + treat especially good for dunking in coffee.</p> + </div> + <div id="donut_11" class="recipe"> + <h3 class="recipe_title">FUNNEL CAKES (Drechter Kuche)</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 eggs</li> + <li class="ingredient">2 cups milk</li> + <li class="ingredient">¼ cup sugar</li> + <li class="ingredient">3 to 4 cups flour</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">2 tsps. baking powder</li> + </ul> + + <p>Beat eggs and add sugar and milk. Sift half the flour, salt and baking + powder together and add to milk and egg mixture. Beat the batter smooth + and add only as much more flour as needed. Batter should be thin enough + to run thru a funnel. Drop from funnel into deep, hot fat (375-f). Spirals and + endless intricate shapes can be made by swirling and criss-crossing while + controlling the funnel spout with a finger. Serve hot with molasses, tart jelly, + jam or sprinkle with powdered sugar.</p> + </div> + <div id="donut_12" class="recipe"> + <h3 class="recipe_title">SALLY LUNN</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups flour, sifted</li> + <li class="ingredient">3 tsp. baking powder</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">3 tblsp. sugar</li> + <li class="ingredient">2 eggs, separated</li> + <li class="ingredient">½ cup milk</li> + <li class="ingredient">½ cup shortening, melted</li> + </ul> + + <p>Sift flour, baking powder, salt and sugar. Combine the beaten egg yolks and + milk and add to the flour mixture, stirring only until mixed. Add shortening, + fold in the stiffly beaten egg whites. Turn into greased 9 inch square pan + and bake in moderate oven (350-f) about 30 minutes. Cut into 3 inch squares.</p> + </div> + <div id="donut_13" class="recipe"> + <h3 class="recipe_title">QUICK COFFEE CAKE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2¼ cups flour, sifted</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">3½ tsp. baking powder</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">⅓ cup shortening</li> + <li class="ingredient">⅓ cup sugar</li> + <li class="ingredient">1 egg</li> + </ul> + + <p>Sift together flour, baking powder and salt. Cream shortening and sugar + beating until fluffy. Add egg, beat well and then the milk. Add the flour + mixture, stirring just enough to moisten. Turn into greased 8 inch square + baking pan. Top with:</p> + + <ul class="ingredients_list"> + <li class="ingredient">¼ cup butter</li> + <li class="ingredient">¼ cup sugar</li> + <li class="ingredient">1 cup dry bread crumbs</li> + <li class="ingredient">1 tsp. cinnamon</li> + </ul> + + <p>Cream butter and sugar, well. Add bread crumbs and cinnamon. Blend + well and sprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50 + minutes. Serve hot.</p> + </div> +</div> +<div id="sweets" class="section"><a class="pagenum" id="page30" title="30"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <div class="illo"> + <img src="images/illo-11.png" width="221" height="217" alt="A farmer holds a milk can, while a cow stands out in a field." /> + <p class="caption">“UNDER THE COW HANKS MILK.”</p> + </div> + <h2 class="section_title">Sweets and Rolls</h2> + <div id="sweet_1" class="recipe"> + <h3 class="recipe_title">LITTLE COFFEE CAKES<br /> + <span class="recipe_subtitle">(Kleina Kaffee Kuchen)</span></h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup shortening, half butter</li> + <li class="ingredient">3 cups flour, sifted</li> + <li class="ingredient">2 whole eggs and</li> + <li class="ingredient">2 egg yolks</li> + <li class="ingredient">3 tblsp. sugar</li> + <li class="ingredient">¼ cup cream</li> + <li class="ingredient">¼ cup milk</li> + <li class="ingredient">1 yeast cake</li> + </ul> + + <p>Dissolve yeast cake in ¼ cup of warm milk, add 2 tablespoons of flour and + stand in warm place to rise. Cream butter and sugar, add salt and the eggs, + beaten in one at a time. Add the sponge containing the yeast, the lukewarm + cream and the sifted flour. Grease muffin pans and sift a little flour over + them. Fill pans about ⅔ full with the batter. Set in a warm place until + dough rises to the top of the pans. Bake in hot oven (400-f) for 25 minutes.</p> + </div> + <div id="sweet_2" class="recipe"> + <h3 class="recipe_title">BUTTER SEMMELS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup mashed potatoes</li> + <li class="ingredient">¾ cup shortening, ½ butter</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">1 yeast cake</li> + <li class="ingredient">1 cup warm water</li> + <li class="ingredient">6 cups flour</li> + </ul> + + <p>In a mixing bowl put warm mashed potatoes, shortening, sugar and salt. + Beat to a cream and add 2 eggs, the yeast cake dissolved in cup of lukewarm + water. Use about 2 cups of the flour to make a thin batter. Cover and + let it raise over night. When well risen add 4 cups of flour to make as stiff + a dough as can be stirred well with a mixing spoon. Roll out dough to ½ + inch thickness on a floured board. Cut into squares about the size of a soda + cracker. Bring each of the 4 corners, of each square, to the center and pinch + together. Place a small piece of butter on top of each. Put on greased baking + sheets about 2 inches apart and stand in warm place to rise until very light. + Bake in hot oven (400-f) for 15 to 20 minutes. While still hot, brush with + melted butter and dust with powdered sugar or sugar and cinnamon mixed.</p> + </div> + <div id="sweet_3" class="recipe"><a class="pagenum" id="page31" title="31"> </a> + <h3 class="recipe_title">SWEET ROLL DOUGH</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cakes yeast</li> + <li class="ingredient">2 cups lukewarm milk</li> + <li class="ingredient">½ cup lukewarm water</li> + <li class="ingredient">⅔ cup butter</li> + <li class="ingredient">¾ cup sugar</li> + <li class="ingredient">1½ teaspoons salt</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ lemon grated ring and juice</li> + <li class="ingredient">¼ teaspoon nutmeg</li> + <li class="ingredient">8 cups flour</li> + </ul> + + <p>Break and soak yeast in water until soft. Scald and then cool milk. Cream + together butter, sugar and salt. Add well beaten eggs, lemon and spice. + Add lukewarm milk to yeast and mix with half the flour. Work in butter and + sugar mixture and enough flour to knead into a smooth dough. Keep it as + soft as can be handled readily. Let rise over night at about 80 degrees. + As soon as dough is fully doubled in bulk, knead down and let rise again + for an hour. Makes three dozen.</p> + </div> + <div id="sweet_4" class="recipe"> + <h3 class="recipe_title">CRUMB CAKE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">½ teaspoon cinnamon</li> + <li class="ingredient">¼ cup chopped nuts</li> + <li class="ingredient">¾ cup flour</li> + <li class="ingredient">3 tablespoons melted butter</li> + </ul> + + <p>Combine the dry ingredients. Work in melted butter until crumbs are formed. + Add nuts. Sprinkle over top of coffee cake dough and bake.</p> + </div> + <div id="sweet_5" class="recipe"> + <h3 class="recipe_title">DUTCH STICKY BUNS</h3> + + <p>Roll ⅓ of the sweet dough into an oblong sheet, ¼ inch thick. Brush with + butter and sprinkle with brown sugar and cinnamon. Roll up and cut off 1 + inch slices. Place cut side down in greased pan. Brush tops with butter. Let + rise until double. Sprinkle with brown sugar and cinnamon and chopped + pecans or pour corn syrup in the bottom of the pan. Bake 20 mins. at 375.</p> + </div> + <div id="sweet_6" class="recipe"> + <h3 class="recipe_title">COFFEE CAKE (Kaffee Kuchen)</h3> + + <p>For the Sponge:</p> + + <ul class="ingredients_list"> + <li class="ingredient">½ cake yeast</li> + <li class="ingredient">¼ cup lukewarm water</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">½ teaspoon salt</li> + <li class="ingredient">2 cups sifted flour</li> + </ul> + + <p>At night crumble and soak yeast 20 minutes in lukewarm water. Scald milk, + add salt and let cool. Add yeast to lukewarm milk and mix enough flour to + make a thick batter. Beat smooth. Cover and let rise in moderately warm + place (78 degrees) over night or until light.</p> + + <p>For the Dough:</p> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup milk</li> + <li class="ingredient">½ cup butter</li> + <li class="ingredient">¾ cup sugar</li> + <li class="ingredient">1 teaspoon salt</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">4 cups flour</li> + </ul> + + <p>In morning scald and cool milk. Cream butter, sugar and salt. Add beaten + eggs. Mix sponge with lukewarm milk, then add butter mixture and enough + flour to make soft dough. Beat hard or knead by hand. Let dough rise until + doubled. When light turn on floured board and roll out gently until ½ inch + thick. Place in buttered pans. Brush top with melted butter. Let rise until + double. Sprinkle with sugar or cinnamon and bake in hot oven for 20 + minutes.</p> + </div> +</div> +<div id="cakes" class="section"><a class="pagenum" id="page32" title="32"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <h2 class="section_title">Cakes</h2> + <div id="cake_1" class="recipe"> + <h3 class="recipe_title">SPONGE CAKE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 eggs</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">1 cup flour</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">1 tsp. baking powder</li> + <li class="ingredient">3 tblsp. warm water</li> + <li class="ingredient">1 tsp. lemon juice</li> + </ul> + + <p>Beat the eggs until thick and creamy. Add sifted sugar and beat well. Add + water and lemon juice and beat again. Sift the flour, add salt and baking + powder and sift again. Combine dry ingredients with the egg mixture, a + little at a time folding in gently. When well blended pour into an ungreased + pan with center tube. Bake in moderate oven (350-f) for 50 minutes.</p> + </div> + <div id="cake_2" class="recipe"> + <h3 class="recipe_title">SCRIPTURE CAKE</h3> + + <p class="recipe_epigram">Behold there was a cake baken. I-Kings, 9:16</p> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup butter + <br /><span class="bible_verse">Judges, 5:25</span></li> + <li class="ingredient">2 cups flour + <br /><span class="bible_verse">I-Kings, 4:22</span></li> + <li class="ingredient">½ tsp. salt + <br /><span class="bible_verse">Leviticus, 2:13</span></li> + <li class="ingredient">1 cup figs + <br /><span class="bible_verse">I-Samuel, 30:12</span></li> + <li class="ingredient">1½ cups sugar + <br /><span class="bible_verse">Jeremiah, 6:20</span></li> + <li class="ingredient">2 tsp. baking powder + <br /><span class="bible_verse">Luke, 13:21</span></li> + <li class="ingredient">½ cup water + <br /><span class="bible_verse">Genesis, 24:11</span></li> + <li class="ingredient">1 cup raisins + <br /><span class="bible_verse">I-Samuel, 30:12</span></li> + <li class="ingredient">3 eggs + <br /><span class="bible_verse">Isaiah, 10:14</span></li> + <li class="ingredient">Cinnamon, mace, cloves + <br /><span class="bible_verse">I-Kings, 10:10</span></li> + <li class="ingredient">1 tblsp. honey + <br /><span class="bible_verse">Proverbs, 24:13</span></li> + <li class="ingredient">½ cup almonds + <br /><span class="bible_verse">Genesis, 43:11</span></li> + </ul> + + <p>Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking + powder and flour, then add the water and honey. Put fruit and nuts thru + food chopper and flour well. Follow Solomon’s advice for making good boys—1st + clause of Proverbs, 23:14. Fold in stiffly beaten egg whites. Bake for 1 + hour in 375-f oven.</p> + </div> + <div id="cake_3" class="recipe"> + <h3 class="recipe_title">SPICE LAYER CAKE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups light brown sugar</li> + <li class="ingredient">½ cup shortening</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">¾ cup milk</li> + <li class="ingredient">3 tsp. baking powder</li> + <li class="ingredient">1 cup chopped raisins</li> + <li class="ingredient">2¼ cups flour</li> + <li class="ingredient">1 tsp. cinnamon</li> + <li class="ingredient">½ tsp. cloves</li> + <li class="ingredient">½ tsp. nutmeg</li> + <li class="ingredient">½ tsp. salt</li> + </ul> + + <p>Cream sugar and shortening and beat until fluffy. Add the eggs and beat + until light. Sift the flour, add salt, spices, baking powder, then sift again. + Add the dry ingredients to the egg mixture alternately with the milk. Beat + thoroughly and add the floured raisins. Pour into 2 greased layer cake pans. + Bake in moderate oven (350-f) for 25 or 30 minutes. For the icing use:</p> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups sugar</li> + <li class="ingredient">¾ cup milk</li> + <li class="ingredient">2 tblsp. butter</li> + </ul> + + <p>Cream together and boil until it forms a soft ball when dropped in water. + Add vanilla and beat until cold. Spread between layers, over top and sides.</p> + </div> + <div id="cake_4" class="recipe"><a class="pagenum" id="page33" title="33"> </a> + <h3 class="recipe_title">GRANDMOTHER’S MOLASSES CAKE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup shortening</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">1 cup molasses</li> + <li class="ingredient">1 teaspoon salt</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">1 cup raisins and currants</li> + <li class="ingredient">flour to make a soft batter</li> + <li class="ingredient">1 tablespoon ginger</li> + <li class="ingredient">1 tablespoon cloves</li> + <li class="ingredient">1 tablespoon cinnamon</li> + <li class="ingredient">2 cups sour milk</li> + <li class="ingredient">1 teaspoon baking soda</li> + </ul> + + <p>Cream shortening and sugar. Add molasses and beaten eggs. Sift dry ingredients + and add alternately with 1½ cups of sour milk. Mix the soda in the + remaining milk and add with remainder of flour. Floured currants and + raisins are added last. Bake in a loaf pan in a slow oven about one hour.</p> + </div> + <div id="cake_5" class="recipe"> + <h3 class="recipe_title">WALNUT GINGERBREAD</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup light brown sugar</li> + <li class="ingredient">½ cup shortening</li> + <li class="ingredient">½ cup black molasses</li> + <li class="ingredient">1 cup boiling water</li> + <li class="ingredient">3½ cups flour</li> + <li class="ingredient">2 tsp. baking soda</li> + <li class="ingredient">½ tsp. ginger</li> + <li class="ingredient">½ tsp. cinnamon</li> + <li class="ingredient">½ tsp. cloves</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">¾ cup chopped black walnuts</li> + </ul> + + <p>Cream the sugar and shortening in a bowl. Add the molasses and pour the + cup of boiling water over it. Mix well. Combine the flour, soda and spices, + sift and add to the molasses mixture, beating well. Add the eggs one at a + time and blend thoroughly. Next add the chopped nut meats. Pour into a + well greased loaf pan and bake in moderate oven (350-f) for 40 minutes.</p> + </div> + <div id="cake_6" class="recipe"> + <h3 class="recipe_title">APPLE SAUCE CAKE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup light brown sugar</li> + <li class="ingredient">¼ cup butter</li> + <li class="ingredient">1 cup apple sauce</li> + <li class="ingredient">1 tsp. soda</li> + <li class="ingredient">2 cups flour</li> + <li class="ingredient">1 tsp. cinnamon</li> + <li class="ingredient">½ tsp. cloves, ground</li> + <li class="ingredient">a little nutmeg</li> + <li class="ingredient">1 cup raisins</li> + <li class="ingredient">pinch of salt</li> + </ul> + + <p>Cream together butter, sugar and spices. Add apple sauce, flour and soda + dissolved in a little warm water. Add the raisins (or currants). Beat thoroughly + and pour into a loaf tin. Bake in moderate oven (350-f) for approximately + 50 minutes.</p> + + <p class="recipe_subhead">ICING</p> + + <p>1 cup pulverized sugar, piece of butter size of a walnut. Moisten with a little + water and spread over cake.</p> + </div> + <div id="cake_7" class="recipe"> + <h3 class="recipe_title">NUT CAKE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ cups sugar</li> + <li class="ingredient">½ cup butter</li> + <li class="ingredient">3 eggs, separated</li> + <li class="ingredient">2½ cups flour</li> + <li class="ingredient">1 cup nut meats, chopped</li> + <li class="ingredient">2 tsp. baking powder</li> + <li class="ingredient">¾ cup milk</li> + <li class="ingredient">a little salt</li> + </ul> + + <p>Rub butter and sugar to a light, white cream. Add egg yolks and beat until + smooth. Sift flour, salt and baking powder and add, together with milk, a + little at a time, beating well. Fold in chopped nuts and stiffly beaten egg + whites. Pour into 2 nine inch cake pans or 1 loaf pan. Bake in medium oven + (350-f) for 30 minutes for layer cake or 1 hour for loaf cake. Use hickory + nuts, black walnuts or shellbarks.</p> + </div> +</div> +<div id="cookies" class="section"><a class="pagenum" id="page34" title="34"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <div class="illo"> + <img src="images/illo-12.png" width="237" height="190" alt="A farmer sits on a tree stump and gestures to the empty place beside him." /> + </div> + <h2 class="section_title">Cookies</h2> + <div id="cookie_1" class="recipe"> + <h3 class="recipe_title">ANISE COOKIES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">6 eggs, separated</li> + <li class="ingredient">1 cup powdered sugar</li> + <li class="ingredient">1 cup flour, sifted</li> + <li class="ingredient">3 tsps. anise seed</li> + </ul> + + <p>Beat egg yolks until thick and foamy. Beat egg whites stiff and combine with + egg yolks. Gradually add the powdered sugar and mix lightly. Sift flour and + add to the egg mixture together with the anise seed. Drop from teaspoon on + greased cookie sheet, spacing about 1 inch apart. Chill in refrigerator over + night. Bake in slow oven (300-f) for about 12 minutes.</p> + </div> + <div id="cookie_2" class="recipe"> + <h3 class="recipe_title">FRUIT <span class="emph">AND</span> NUT COOKIES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup shortening</li> + <li class="ingredient">1½ cups sugar</li> + <li class="ingredient">3 eggs</li> + <li class="ingredient">3½ cups flour</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">1 tsp. cinnamon</li> + <li class="ingredient">1 tsp. soda</li> + <li class="ingredient">1½ tblsp. hot water</li> + <li class="ingredient">½ cup raisins, chopped</li> + <li class="ingredient">½ cup currants, chopped</li> + <li class="ingredient">1 cup nuts, chopped</li> + </ul> + + <p>Cream shortening and sugar, add the eggs and beat until light and fluffy. + Sift flour add salt and cinnamon and sift again. Dissolve the soda in the + hot water and add to the creamed mixture. Add half of the sifted dry + ingredients mixing well. Fold in the chopped fruit and nuts and the + remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on + greased cookie sheets, about 2 inches apart and bake in moderate oven + (350-f) for 15 minutes.</p> + </div> + <div id="cookie_3" class="recipe"> + <h3 class="recipe_title">CINNAMON WAFFLES (Zimmet waffles)</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ lb. butter</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">2 tsp. cinnamon</li> + <li class="ingredient">3 eggs</li> + <li class="ingredient">flour</li> + </ul> + + <p>Cream the butter and sugar. Beat in the eggs 1 at a time and add cinnamon. + Work in enough flour to make a soft dough. Form into small balls. Place + several in a hot waffle iron, suitably spaced, press down top and bake. This + is an old recipe which the “dutch” brought over from Germany.</p> + </div> + <div id="cookie_4" class="recipe"><a class="pagenum" id="page35" title="35"> </a> + <h3 class="recipe_title">MORAVIAN CHRISTMAS COOKIES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup shortening</li> + <li class="ingredient">1 cup brown sugar</li> + <li class="ingredient">1 cup molasses</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">4 cups flour</li> + <li class="ingredient">1 teaspoon cinnamon</li> + <li class="ingredient">1 teaspoon cloves</li> + <li class="ingredient">½ teaspoon nutmeg</li> + <li class="ingredient">1 teaspoon soda</li> + </ul> + + <p>Blend shortening, sugar and molasses. Add beaten egg. Sift dry ingredients + and combine. Mix well, roll out and cut in fancy shapes. Bake at 350 degrees + for 10 minutes. When cool decorate with boiled icing.</p> + </div> + <div id="cookie_5" class="recipe"> + <h3 class="recipe_title">DUTCH ALMOND COOKIES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup shortening</li> + <li class="ingredient">½ cup white sugar</li> + <li class="ingredient">1 cup brown sugar</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ teaspoon vanilla</li> + <li class="ingredient">3 cups flour</li> + <li class="ingredient">¼ teaspoon cinnamon</li> + <li class="ingredient">¼ teaspoon nutmeg</li> + <li class="ingredient">¼ teaspoon soda</li> + <li class="ingredient">¼ teaspoon salt</li> + <li class="ingredient">½ cup ground blanched almonds</li> + </ul> + + <p>Cream shortening with white and brown sugar. Add 2 eggs and work in the + sifted dry ingredients. Then add the chopped blanched almonds. Shape + dough into long rolls. Roll in wax paper and store in cold place for 12 hours. + Slice thin and bake in hot oven.</p> + </div> + <div id="cookie_6" class="recipe"> + <h3 class="recipe_title">SAND TARTS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups sugar</li> + <li class="ingredient">1 cup butter</li> + <li class="ingredient">4 eggs</li> + <li class="ingredient">flour</li> + </ul> + + <p>Work butter and part of the sugar together, then the remainder of the sugar + and the eggs should be mixed in. Use flour enough to make very stiff. Roll + thin, cut out in small squares, wet top with two eggs beaten, sprinkle with + sugar, cinnamon and chopped almonds. Bake in moderate oven, 10 minutes.</p> + </div> + <div id="cookie_7" class="recipe"> + <h3 class="recipe_title">WALNUT KISSES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 lb. sugar</li> + <li class="ingredient">6 egg whites</li> + <li class="ingredient">3 tablespoons flour</li> + <li class="ingredient">2 cups walnuts chopped</li> + </ul> + + <p>Beat egg whites until stiff and dry. Mix flour and sugar and fold in stiffly + beaten egg whites. Add walnuts and bake in moderate oven, 375 degrees.</p> + </div> + <div id="cookie_8" class="recipe"> + <h3 class="recipe_title">WALNUT ROCKS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup butter</li> + <li class="ingredient">1½ cups brown sugar</li> + <li class="ingredient">3 eggs, beaten</li> + <li class="ingredient">1 tsp. soda</li> + <li class="ingredient">1½ tblsp. hot water</li> + <li class="ingredient">3 cups flour</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">1 tsp. cinnamon</li> + <li class="ingredient">½ tsp. cloves</li> + <li class="ingredient">1½ cups chopped raisins</li> + <li class="ingredient">1 cup chopped walnuts</li> + </ul> + + <p>Cream butter and sugar and add the beaten eggs. Dissolve soda in the hot + water and add to the creamed mixture. Sift flour, salt and spices twice and + add half of it to mixture and mix thoroughly. Combine chopped raisins and + nuts with the other half and add to the dough. Mix thoroughly and drop by + teaspoonfuls onto greased baking sheets spaced a couple of inches apart. + Bake in moderate oven (350-f) for 12 to 15 minutes.</p> + </div> + <div id="cookie_9" class="recipe"><a class="pagenum" id="page36" title="36"> </a> + <h3 class="recipe_title">LEBKUCHEN</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ cups flour</li> + <li class="ingredient">1 tblsp. cinnamon</li> + <li class="ingredient">½ tsp. nutmeg</li> + <li class="ingredient">½ tsp. cloves, ground</li> + <li class="ingredient">½ tsp. cream of tartar</li> + <li class="ingredient">2 eggs, beaten</li> + <li class="ingredient">1 cup dark brown sugar</li> + <li class="ingredient">⅛ lb. citron, chopped fine</li> + <li class="ingredient">⅛ lb. almonds, chopped</li> + </ul> + + <p>Sift the flour, cinnamon, nutmeg, cloves and cream of tartar. Mix the sugar + and beaten eggs thoroughly. Combine with the flour mixture, add citron and + the almonds. Roll out on floured board, ¼ inch thick. Place on a greased + cookie sheet and bake in moderate oven (350-f) for 15 minutes. Cut into + squares or diamonds while still warm. Ice thinly with plain white or lemon + frosting. This is an old recipe for an oldtime Christmas favorite.</p> + </div> + <div id="cookie_10" class="recipe"> + <h3 class="recipe_title">CHRISTMAS BUTTER COOKIES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup soft butter</li> + <li class="ingredient">½ cup brown sugar, packed</li> + <li class="ingredient">2¼ cups flour, sifted</li> + </ul> + + <p>Cream butter until it resembles whipped cream and slowly add the sugar, + beating well. Add flour gradually and blend thoroughly. Wrap in waxed + paper and chill for several hours. Knead dough slightly on floured board, + form into a smooth ball. Roll to about ⅛ inch thick and cut to desired shapes. + Place on ungreased cookie sheets and bake in moderate oven (350-f) about + 12 minutes. When cold decorate with butter icing, candied fruit, etc.</p> + </div> + <div id="cookie_11" class="recipe"> + <h3 class="recipe_title">ALMOND MACAROONS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup almond paste</li> + <li class="ingredient">¾ cup sugar</li> + <li class="ingredient">3 egg whites</li> + <li class="ingredient">salt</li> + </ul> + + <p>Rub paste until smooth, gradually work in the sugar until well mixed. Add + a pinch of salt and beat in one egg white at a time, mixing thoroughly. Let + stand for 20 minutes. Drop teaspoonfuls on lightly buttered baking sheet. + Bake in slow oven (300-f) for 25 or 30 minutes until surface is dry. Keep in + cool place overnight.</p> + </div> + <div id="cookie_12" class="recipe"> + <h3 class="recipe_title">SUGAR CAKES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 cups sugar</li> + <li class="ingredient">¾ cup butter</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">2 teaspoons baking soda</li> + <li class="ingredient">1 cup thick milk</li> + </ul> + + <p>Mix eggs and butter well. Then add milk and soda. Mix in enough flour to + make a soft dough, just so you can roll it. Cut into any shapes you wish. + Sprinkle with granulated sugar, bake in a moderately heated oven.</p> + </div> + <div id="cookie_13" class="recipe"> + <h3 class="recipe_title">HICKORY NUT KISSES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups sugar</li> + <li class="ingredient">2 cups hickory nuts, chopped fine</li> + <li class="ingredient">6 egg whites</li> + <li class="ingredient">3 tablespoons flour</li> + </ul> + + <p>Beat egg whites lightly, add sugar, then nut kernels, lastly the flour. Drop + on greased tins and bake in moderate oven. 350 degrees.</p> + </div> + <div id="cookie_14" class="recipe"><a class="pagenum" id="page37" title="37"> </a> + <h3 class="recipe_title">“BELSNICKEL” CHRISTMAS CAKES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">½ cup melted butter</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">1½ cups flour</li> + <li class="ingredient">½ tsp. baking soda</li> + <li class="ingredient">pinch of salt</li> + </ul> + + <p>Pour melted butter over sugar in a bowl and beat until smooth and creamy. + Add the eggs, beating one at a time, into the mixture. Sift the baking soda + thru the flour add the salt and add to the cake mixture. Stand the dough in + a cold place for an hour. Roll out on floured board, quite thin. Cut into small + rounds or other shapes. Sprinkle with sugar and bake in hot oven (400-f) for + 10 minutes.</p> + </div> + <div id="cookie_15" class="recipe"> + <h3 class="recipe_title">GINGER COOKIES—GINGERBREAD MEN</h3> + + <ul class="ingredients_list"> + <li class="ingredient">⅔ cup shortening</li> + <li class="ingredient">½ cup brown sugar</li> + <li class="ingredient">2 tsp. ginger</li> + <li class="ingredient">1 tsp. cinnamon</li> + <li class="ingredient">¼ tsp. cloves or allspice</li> + <li class="ingredient">1½ tsp. salt</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">¾ cup molasses</li> + <li class="ingredient">3 cups flour, sifted</li> + <li class="ingredient">1 tsp. soda</li> + <li class="ingredient">½ tsp. baking powder</li> + </ul> + + <p>Cream together shortening, brown sugar, spices and salt. Add the egg, mix + thoroughly. Add molasses and blend. Sift together twice the flour, soda, + baking powder and add to the molasses mixture. Stir well and chill. Roll + out a fourth of the dough at a time, on floured board to a little more than + ⅛ inch thick. Cut with gingerbread man cutters or other shapes. Bake on + greased cookie sheets in moderately hot (375-f) oven, 8 to 10 minutes. Cool + before decorating.</p> + </div> + <div id="cookie_16" class="recipe"> + <h3 class="recipe_title">PFEFFERNUSSE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 eggs</li> + <li class="ingredient">½ lb. powdered sugar</li> + <li class="ingredient">2 cups flour</li> + <li class="ingredient">½ tsp. cinnamon</li> + <li class="ingredient">¼ tsp. cloves</li> + <li class="ingredient">¼ tsp. nutmeg</li> + <li class="ingredient">½ tsp. soda</li> + <li class="ingredient">¼ tsp. salt</li> + <li class="ingredient">1 lemon, juice and rind</li> + </ul> + + <p>Beat eggs well, gradually add powdered sugar, lemon juice and grated + rind. Sift flour and add salt, soda and spices. Sift again and add to egg and + sugar mixture. Beat to form smooth, medium-soft dough. Chill in refrigerator + for several hours. Roll out on floured board, into long finger-shaped sticks. + Cut into small marble sized pieces and bake on greased baking sheets in + hot oven (425-f) until they turn a light, golden brown.</p> + </div> + <div id="cookie_17" class="recipe"> + <h3 class="recipe_title">MORAVIAN DARK COOKIES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ lb. butter</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">1 tblsp. cream</li> + <li class="ingredient">2 cups dark molasses</li> + <li class="ingredient">1 tblsp. cinnamon</li> + <li class="ingredient">½ tblsp. ginger</li> + <li class="ingredient">½ tsp. cloves, ground</li> + <li class="ingredient">8 cups flour</li> + </ul> + + <p>Cream the butter and sugar together until smooth. Add the cream, molasses, + cinnamon, ginger and cloves and blend smooth. Work in the flour gradually. + Roll out as thin as possible on floured board. Cut into various shapes with + cookie cutters. Bake on greased cookie sheets in moderate oven (350-f) for + about 12 minutes. Decorate using a pastry tube and icing made from egg-white + and confectioners sugar.</p> + </div> +</div> +<div id="pies" class="section"><a class="pagenum" id="page38" title="38"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <div class="illo"> + <img src="images/illo-13.png" width="425" height="434" alt="A woman sits in a chair, sewing." /> + <p class="caption">“A plump wife and a big barn<br /> + never did any man harm”</p> + </div> + <h2 class="section_title">Pies</h2> + <div id="pie_1" class="recipe"> + <h3 class="recipe_title">PUMPKIN PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ cups mashed cooked pumpkin</li> + <li class="ingredient">1½ cups rich milk</li> + <li class="ingredient">¾ cup brown sugar</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">pastry for 9" shell</li> + <li class="ingredient">1 tsp. cinnamon</li> + <li class="ingredient">½ tsp. ginger</li> + <li class="ingredient">¼ tsp. cloves, powdered</li> + <li class="ingredient">¾ tsp. salt</li> + <li class="ingredient">2 tblsp. butter, melted</li> + </ul> + + <p>Place all ingredients in a bowl and beat well with a rotary egg beater. Chill + and pour into an unbaked pie shell. Bake in hot oven (450-f) for 10 minutes. + Reduce heat to moderately slow oven (325-f). When surface of pie filling + turns light brown, test by inserting a silver knife. If it comes out clean the + pie is finished baking.</p> + </div> + <div id="pie_2" class="recipe"><a class="pagenum" id="page39" title="39"> </a> + <h3 class="recipe_title">LEMON CUSTARD PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 tablespoons flour</li> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">2 eggs, separated</li> + <li class="ingredient">pinch of salt</li> + <li class="ingredient">1 lemon</li> + <li class="ingredient">1½ cups milk</li> + <li class="ingredient">1 pie shell</li> + </ul> + + <p>Mix 2 tablespoons of flour with ½ cup sugar and a pinch of salt. Beat 2 egg + yolks. Add the juice and grated rind of 1 lemon. Then add flour and sugar + continuing to beat. Stir in 1½ cups milk and lastly fold in 2 egg whites + beaten stiff, but not dry. Pour into unbaked pie shell. Bake in hot oven, 425 + degrees for 15 minutes. Reduce heat to moderate 350 degrees and bake 15 + minutes more.</p> + </div> + <div id="pie_3" class="recipe"> + <h3 class="recipe_title">PENNSYLVANIA DUTCH SOUR CHERRY PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 qt. fresh sour cherries</li> + <li class="ingredient">1½ cups sugar</li> + <li class="ingredient">½ cup flour</li> + <li class="ingredient">pie crust</li> + </ul> + + <p>Mix flour and sugar and pitted cherries in a bowl. Fill unbaked pie crust + with the cherries. Put on a top pie crust, vented and bake in a hot oven for + 10 minutes. Reduce to moderate and bake for 20 minutes more.</p> + </div> + <div id="pie_4" class="recipe"> + <h3 class="recipe_title">RIVEL (CRUMB) PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup flour</li> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">½ cup butter and shortening mixed</li> + </ul> + + <p>Mix or “crumb” the above ingredients together with the hands to form small + lumps or rivels. Strew the rivels into a prepared pastry shell and bake in a + hot oven (400-f) for 30 minutes. Some spread 2 tblsps. of molasses over it + before baking.</p> + </div> + <div id="pie_5" class="recipe"> + <h3 class="recipe_title">SOUR CREAM RAISIN PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">¾ teaspoon cinnamon</li> + <li class="ingredient">¼ teaspoon nutmeg</li> + <li class="ingredient">⅛ teaspoon salt</li> + <li class="ingredient">1 cup thick sour cream</li> + <li class="ingredient">3 eggs, slightly beaten</li> + <li class="ingredient">2 cups raisins, ground</li> + <li class="ingredient">1 unbaked pie shell</li> + </ul> + + <p>Combine all ingredients and turn into uncooked pie shell. Bake in hot, 450 + degree oven 15 minutes, and then reduce to 350 degrees for 30 minutes.</p> + </div> + <div id="pie_6" class="recipe"> + <h3 class="recipe_title">CREAM RASPBERRY PIE</h3> + + <p>After lining a pie plate with pie crust, fill it with red raspberries. Cover it + with granulated sugar and with an upper crust, but rub the edges of both + upper and lower crusts with butter, so they will not stick together. Then when + pie is baked make a cream filling with:</p> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">1 teaspoon cornstarch</li> + <li class="ingredient">2 tablespoons sugar</li> + <li class="ingredient">vanilla</li> + </ul> + + <p>Cook this and when cool, add the whites of three eggs stiffly beaten. Lift the + upper crust of the pie and pour in this cream filling. Replace the crust and + sift with powdered sugar.</p> + </div> + <div id="pie_7" class="recipe"><a class="pagenum" id="page40" title="40"> </a> + <h3 class="recipe_title">PASTRY HINT</h3> + + <p>When making a fruit pie, put lower crust in the oven 5 minutes and bake + while you are rolling out the top crust. Then put in filling and put on the top + crust. The undercrust will not be soggy.</p> + </div> + <div id="pie_8" class="recipe"> + <h3 class="recipe_title">MONTGOMERY PIE</h3> + + <p>For the syrup part:</p> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup molasses</li> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">1 cup water</li> + <li class="ingredient">2 tblsp. flour</li> + <li class="ingredient">½ lemon, juice and rind</li> + </ul> + + <p>Combine above ingredients and pour into a 9 inch, unbaked pie shell.</p> + + <p>For the topping:</p> + + <ul class="ingredients_list"> + <li class="ingredient">⅔ cup sugar</li> + <li class="ingredient">¼ cup butter</li> + <li class="ingredient">1 egg, beaten</li> + <li class="ingredient">1 tsp. baking powder</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">1½ cups flour</li> + </ul> + + <p>Blend butter and sugar, add egg and beat well. Add milk and the sifted + dry ingredients a little at a time. Spread topping over mixture in the pie + shell. Bake in moderate oven (350-f) for 40 minutes.</p> + </div> + <div id="pie_9" class="recipe"> + <h3 class="recipe_title">APPLE CRUMB PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">6 tart apples</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">⅓ cup butter</li> + <li class="ingredient">¾ cup flour</li> + <li class="ingredient">1 tsp. cinnamon</li> + <li class="ingredient">pastry for 9" shell</li> + </ul> + + <p>Pare apples and cut into thick slices. Mix half the sugar with the cinnamon + and sprinkle over apples. Put into unbaked pastry shell. Blend the flour, the + remaining sugar and the butter and work into small crumbs, with your + fingers. Sprinkle the crumbs over the apples. Bake in hot oven (425-f) for 10 + minutes then reduce to moderate (350-f) and bake for 35 minutes more. + Serve with cheese.</p> + </div> + <div id="pie_10" class="recipe"> + <h3 class="recipe_title">BLACK WALNUT PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 eggs</li> + <li class="ingredient">3 tablespoons flour</li> + <li class="ingredient">1½ cups sugar</li> + <li class="ingredient">1 cup black walnuts, chopped</li> + <li class="ingredient">1½ cups water</li> + <li class="ingredient">1¼ cups dark corn syrup</li> + </ul> + + <p>Make crust for 2 pies and line medium size pie plates. Sprinkle the walnuts + over the crusts and then mix in the filling. The eggs must be well beaten + before adding the sugar gradually. Then fold in flour, corn syrup and 1½ + cups of water. Bake in very hot oven for three minutes and then reduce to + medium for 30 or 40 minutes.</p> + </div> + <div id="pie_11" class="recipe"> + <h3 class="recipe_title">FUNERAL PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup seeded raisins, washed</li> + <li class="ingredient">2 cups water</li> + <li class="ingredient">1½ cups sugar</li> + <li class="ingredient">4 tablespoons flour</li> + <li class="ingredient">1 egg, well beaten</li> + <li class="ingredient">juice of a lemon</li> + <li class="ingredient">2 teaspoons grated lemon rind</li> + <li class="ingredient">pinch of salt</li> + </ul> + + <p>Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning, raisins + and liquid. Cook over hot water for 15 minutes, stirring occasionally. When + the mixture is cool, empty into pie-dough lined pie plate. Cover pie with + narrow strips of dough, criss-crossed and bake until browned.</p> + </div> + <div id="pie_12" class="recipe"><a class="pagenum" id="page41" title="41"> </a> + <h3 class="recipe_title">COTTAGE CHEESE PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1½ cups cottage cheese</li> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">2 tblsp. flour</li> + <li class="ingredient">¼ tsp. salt</li> + <li class="ingredient">2 eggs, separated</li> + <li class="ingredient">2 cups milk</li> + <li class="ingredient">¼ tsp. cinnamon</li> + <li class="ingredient">½ tsp. lemon rind grated</li> + <li class="ingredient">pie crust</li> + </ul> + + <p>Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Add beaten + egg yolks and mix thoroughly. Add milk gradually and stir smooth. Fold in + beaten egg whites and pour into 9 inch, pastry lined pan. Bake in moderate + (350-f) oven, 1 hour.</p> + </div> + <div id="pie_13" class="recipe"> + <h3 class="recipe_title">APPLE BUTTER PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup apple butter</li> + <li class="ingredient">2 eggs</li> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">1½ tblsp. cornstarch</li> + <li class="ingredient">1 tsp. cinnamon</li> + <li class="ingredient">2 cups milk</li> + <li class="ingredient">Pastry for 9 inch crust and strips for top</li> + </ul> + + <p>Combine apple butter, beaten eggs, sugar, cornstarch and cinnamon and + mix well. Add the milk gradually to the mixture and blend well. Pour into + unbaked pie shell. Top with “lattice” made from ½ inch wide strips of + crust. Bake at 350-f, 35 minutes.</p> + </div> + <div id="pie_14" class="recipe"> + <h3 class="recipe_title">CURRANT <span class="emph">AND</span> RED RASPBERRY PIE</h3> + + <p>Fill an unbaked pie shell with currants and red raspberries. Sugar generously. + Add the top crust and bake for 30 minutes. This is unusual and very + delicious.</p> + </div> + <div id="pie_15" class="recipe"> + <h3 class="recipe_title">SCHNITZ PIE (Dried apples)</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 lb. of schnitz</li> + <li class="ingredient">1 orange, rind and juice</li> + <li class="ingredient">2 cups sugar</li> + <li class="ingredient">2 tblsp. cinnamon</li> + <li class="ingredient">prepared pie crust</li> + </ul> + + <p>Cover Schnitz with water and soak over night. Add orange rind and juice + and more water if necessary. Boil until soft, then put through colander and + add sugar and cinnamon. Pour into pastry lined shell, dot with butter, cover + with top crust or lattice strips. Bake in hot oven (450-f) for 10 minutes. Reduce + to 350-f bake 30 minutes.</p> + </div> + <div id="pie_16" class="recipe"> + <h3 class="recipe_title">RHUBARB PIE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 cups diced rhubarb</li> + <li class="ingredient">1½ cups sugar</li> + <li class="ingredient">3 tblsp. flour</li> + <li class="ingredient">¼ tsp. salt</li> + <li class="ingredient">1 tblsp. lemon juice</li> + <li class="ingredient">2 eggs, separated</li> + <li class="ingredient">1 9-inch pie shell</li> + </ul> + + <p>Cut rhubarb into small pieces and arrange in an unbaked pie shell. Combine + the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. + Pour this mixture over rhubarb. Cover with meringue made from the egg + white. Bake in a hot oven (425-f) for 10 minutes, then reduce heat to (325-f) + and bake for 30 minutes.</p> + </div> +</div> +<div id="desserts" class="section"><a class="pagenum" id="page42" title="42"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <h2 class="section_title">Desserts</h2> + <div id="dessert_1" class="recipe"> + <h3 class="recipe_title">STEAMED FRUIT PUDDING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup raisins</li> + <li class="ingredient">1 cup chopped suet</li> + <li class="ingredient">1 cup molasses</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">1 tsp. soda</li> + <li class="ingredient">¼ cup boiling water</li> + <li class="ingredient">½ tsp. cinnamon</li> + <li class="ingredient">½ tsp. nutmeg</li> + <li class="ingredient">½ tsp. allspice</li> + <li class="ingredient">½ tsp. cloves</li> + <li class="ingredient">flour</li> + </ul> + + <p>Combine and mix all the ingredients with flour enough to make a stiff batter; + then add the soda dissolved in boiling water. Put into a well greased mould, + cover tightly and steam for 3 hours. Serve with a sauce made from:</p> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup brown sugar</li> + <li class="ingredient">1 tsp. vanilla</li> + <li class="ingredient">1 egg, beaten</li> + </ul> + + <p>Beat all together until creamy and pour over the pudding when serving.</p> + + </div> + <div id="dessert_2" class="recipe"> + <h3 class="recipe_title">APPLE <span class="emph">OR</span> PEACH STRUDEL</h3> + + <p>Into bottom of a buttered baking dish put thick layers of apples (or peaches). + Sprinkle with sugar and cinnamon mixed. Dot with lumps of butter. + Into a mixing bowl sift:</p> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">1 tsp. baking powder</li> + <li class="ingredient">1 cup flour</li> + <li class="ingredient">½ tsp. salt</li> + </ul> + + <p>Into this break 1 egg. Mix until crumbly. Put over apples (peaches) bake in + moderate oven (350-f) till crust is brown. Serve with milk, whipped cream or + ice cream.</p> + </div> + <div id="dessert_3" class="recipe"> + <h3 class="recipe_title">COTTAGE PUDDING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1¾ cups flour</li> + <li class="ingredient">2½ tsp. baking powder</li> + <li class="ingredient">½ tsp. salt</li> + <li class="ingredient">¼ cup butter, or other fat</li> + <li class="ingredient">¾ cup sugar</li> + <li class="ingredient">1 egg</li> + <li class="ingredient">½ tsp. lemon extract</li> + <li class="ingredient">⅔ cup milk</li> + </ul> + + <p>Mix flour, baking powder and salt and sift twice. Cream butter until soft; + add sugar gradually, beating until light. Beat in the egg and flavoring. Add + flour mixing alternately with the milk, beating smooth after each addition. + Turn into a buttered square tin (8 × 8 × 2 inches). Bake in moderate oven + (350-f) for about 40 minutes. Serve with butterscotch or orange sauce. It’s + delicious covered with crushed berries or other fruits.</p> + </div> + <div id="dessert_4" class="recipe"> + <h3 class="recipe_title">RHUBARB PUDDING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">Stewed Rhubarb</li> + <li class="ingredient">Stale cake or bread</li> + <li class="ingredient">Sugar</li> + <li class="ingredient">Whites of 2 eggs</li> + </ul> + + <p>Line buttered baking dish with slices of plain stale cake or bread. Fill with + sweetened rhubarb. Cover and bake in moderately slow oven (325-f) for 30 + minutes. Make a meringue by beating egg whites stiff and adding 4 tblsp. + sugar. Remove pudding from oven, cover with meringue and brown in oven.</p> + </div> + <div id="dessert_5" class="recipe"><a class="pagenum" id="page43" title="43"> </a> + <h3 class="recipe_title">CHERRY PUDDING</h3> + + <ul class="ingredients_list"> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">¼ cup butter</li> + <li class="ingredient">2 tsp. baking powder</li> + <li class="ingredient">2½ cups flour</li> + <li class="ingredient">1 cup milk</li> + <li class="ingredient">1 cup cherries, pitted</li> + <li class="ingredient">1 egg</li> + </ul> + + <p>Cream together the butter and sugar and add the egg then beat well. Sift + the flour and baking powder and add alternately with the milk. Blend well, + flour the cherries and stir in. Pour batter into a baking dish and bake in + moderate oven (350-f) for 30 mins. Serve with plain or whipped cream.</p> + </div> + <div id="dessert_6" class="recipe"> + <h3 class="recipe_title">APPLE PANDOWDY</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 tart apples</li> + <li class="ingredient">½ cup molasses</li> + <li class="ingredient">½ teaspoon cinnamon</li> + <li class="ingredient">2 tablespoons butter</li> + <li class="ingredient">biscuit dough</li> + </ul> + + <p>Pare and slice apples and arrange in a well greased shallow baking dish. + Sprinkle with cinnamon, drizzle over molasses and dot with butter. Cover + with biscuit dough which has been rolled to about ½ inch thickness. Cut + gashes in dough to allow steam to escape. Bake in moderate oven about + 375 degrees for 30 minutes. Serve hot, cutting out squares of the biscuit to + use as a base for the fruit mixture. Serve with cream flavored with nutmeg.</p> + </div> + <div id="dessert_7" class="recipe"> + <h3 class="recipe_title">APPLE DUMPLINGS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">rich baking powder</li> + <li class="ingredient">biscuit dough</li> + <li class="ingredient">6 apples, medium size</li> + <li class="ingredient">½ cup brown sugar</li> + <li class="ingredient">½ teaspoon salt</li> + <li class="ingredient">1 teaspoon cinnamon</li> + <li class="ingredient">1 teaspoon nutmeg</li> + <li class="ingredient">½ cup raisins</li> + <li class="ingredient">2 tablespoons butter</li> + </ul> + + <p>Prepare biscuit dough, roll ¼ inch thick and cut into squares. Pare and core + apples and place one in center of each square. Fill each with a portion of + the seasonings, sugar, raisins and dot with butter. Bring corners of the dough + to the top of the apples and seal by pricking with a fork. Bake at 375 degrees + for 30 minutes. Serve with cream or milk.</p> + </div> + <div id="dessert_8" class="recipe"> + <h3 class="recipe_title">PUMPKIN CUSTARD</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups pumpkin, sieved</li> + <li class="ingredient">1 cup soft bread crumbs</li> + <li class="ingredient">2 eggs, separated</li> + <li class="ingredient">1½ cups milk</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">3 tblsps. butter, melted</li> + <li class="ingredient">¼ tsp. salt</li> + <li class="ingredient">1 tsp. orange flavoring</li> + </ul> + + <p>Combine ingredients except egg whites in the order listed and mix well after + each addition. Pour into baking dish or custard cups. Bake in a slow oven + (325-f) until mixture thickens and browns. Beat the egg whites, adding 2 + tablespoons of sugar, until stiff, spread on top of custard and brown lightly.</p> + </div> + <div id="dessert_9" class="recipe"> + <h3 class="recipe_title">PEACH DUMPLINGS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">1 tablespoon butter</li> + <li class="ingredient">1 cup milk or cream</li> + <li class="ingredient">2 cups sliced peaches</li> + <li class="ingredient">1 cup flour</li> + <li class="ingredient">2 teaspoons baking powder</li> + <li class="ingredient">½ teaspoon salt</li> + <li class="ingredient">2 cups hot water</li> + </ul> + + <p>Make a syrup of the sugar with the butter and 2 cups hot water. Add the + peaches. Let this come to a boil. Make dumplings by mixing flour and baking + powder and salt into a fairly stiff batter with milk or cream. Drop large + spoonfuls of this batter into the boiling syrup and peaches. Cover and cook + for 20 minutes. Serve while hot.</p> + </div> +</div> +<div id="sours" class="section"><a class="pagenum" id="page44" title="44"> </a> + <p class="section_supertitle">PENNSYLVANIA DUTCH</p> + <h2 class="section_title">Sweets and Sours</h2> + <div id="sour_1" class="recipe"> + <h3 class="recipe_title">MIXED FRUIT PRESERVES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 cups sour cherries</li> + <li class="ingredient">3 cups fresh apricots</li> + <li class="ingredient">2 cups red raspberries</li> + <li class="ingredient">7 cups sugar</li> + </ul> + + <p>Wash and seed cherries. Drop the apricots into boiling water for a few + seconds, remove skins and seeds. Cut into quarters. Wash the berries. Mix + the fruit and sugar together and cook quickly, until fruits are clear and + tender. Seal in hot jars.</p> + </div> + <div id="sour_2" class="recipe"> + <h3 class="recipe_title">BREAD <span class="emph">AND</span> BUTTER PICKLES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 gal. cucumbers</li> + <li class="ingredient">8 onions</li> + <li class="ingredient">½ cup salt</li> + <li class="ingredient">2 green peppers</li> + <li class="ingredient">2 red peppers</li> + </ul> + + <p>Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put a + heavy weight on top the pickles. A plate with a weight on top is best. Drain + well and combine with:</p> + + <ul class="ingredients_list"> + <li class="ingredient">5 cups sugar</li> + <li class="ingredient">2 tablespoons mustard seed</li> + <li class="ingredient">2 tablespoons celery seed</li> + <li class="ingredient">1½ teaspoons turmeric</li> + <li class="ingredient">½ teaspoon ground cloves</li> + <li class="ingredient">5 cups vinegar</li> + </ul> + + <p>Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.</p> + </div> + <div id="sour_3" class="recipe"> + <h3 class="recipe_title">RASPBERRY RHUBARB JAM</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 lbs. rhubarb</li> + <li class="ingredient">2½ cups sugar</li> + <li class="ingredient">½ cup water</li> + <li class="ingredient">2 oranges, juice and rind</li> + <li class="ingredient">2 cups raspberries</li> + </ul> + + <p>Skin and cut rhubarb into ½ inch pieces. Add water and sugar, the orange + juice and grated peel. Cook all together, stirring frequently to prevent scorching, + for 30 minutes, or until clear. Put in sterile jelly glasses and seal.</p> + </div> + <div id="sour_4" class="recipe"> + <h3 class="recipe_title">CARROT MARMALADE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">1 lb. carrots</li> + <li class="ingredient">1½ lbs. sugar</li> + <li class="ingredient">2 lemons</li> + <li class="ingredient">½ cup chopped nuts</li> + </ul> + + <p>Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 + lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. + Add the chopped nuts, pour into hot, sterile jars and seal.</p> + </div> + <div id="sour_5" class="recipe"> + <h3 class="recipe_title">APPLE <span class="emph">AND</span> PEACH CONSERVE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups apples, chopped</li> + <li class="ingredient">2 cups peaches, chopped</li> + <li class="ingredient">juice of 2 lemons</li> + <li class="ingredient">3 cups sugar</li> + </ul> + + <p>Use tart unpeeled apples and firm ripe peaches, cut into small pieces. Combine + with lemon juice and sugar. Cook slowly until the apple is transparent + (about 20 minutes). Pour into sterilized glasses, seal. Makes 7 6-oz. glasses.</p> + </div> + <div id="sour_6" class="recipe"><a class="pagenum" id="page45" title="45"> </a> + <h3 class="recipe_title">SPICED GOOSEBERRIES</h3> + + <ul class="ingredients_list"> + <li class="ingredient">5 lbs. ripe gooseberries</li> + <li class="ingredient">4 lbs. brown sugar</li> + <li class="ingredient">2 cups vinegar</li> + <li class="ingredient">2 tblsps. cloves</li> + <li class="ingredient">3 tsps. cinnamon</li> + <li class="ingredient">3 tsps. allspice</li> + </ul> + + <p>Wash and pick over gooseberries. Combine with sugar, vinegar, spices and + cook slowly until mixture becomes rather thick. Pour into sterilized glasses + and seal. 5 pints.</p> + </div> + <div id="sour_7" class="recipe"> + <h3 class="recipe_title">CRANBERRY CONSERVE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 cups cranberries</li> + <li class="ingredient">2 large oranges</li> + <li class="ingredient">1 cup chopped raisins</li> + <li class="ingredient">2 cups hot water</li> + <li class="ingredient">4 cups sugar</li> + <li class="ingredient">1 cup chopped nuts</li> + </ul> + + <p>Cut oranges into quarters and remove seeds. Grind cranberries and oranges, + fruit and rind in food chopper. Add the hot water and bring to a boil. Cook + quickly until fruit is soft. Add sugar and raisins. Cook over moderate heat, + stirring often, until thickened. Add chopped walnuts or blanched almonds.</p> + </div> + <div id="sour_8" class="recipe"> + <h3 class="recipe_title">APPLE BUTTER</h3> + + <ul class="ingredients_list"> + <li class="ingredient">4 qts. apples</li> + <li class="ingredient">2 qts. apple cider</li> + <li class="ingredient">2 cups sugar</li> + <li class="ingredient">2 cups dark corn syrup</li> + <li class="ingredient">1 tsp. cinnamon</li> + </ul> + + <p>Boil the cider until reduced to 1 quart. Pare the apples and slice thin. Put the + apples into the cider and cook very slowly, stirring frequently, until it begins + to thicken. Add sugar, syrup and cinnamon and continue to cook until thick + enough to spread when cool. Seal in sterilized jars. Makes 5 to 6 pints.</p> + </div> + <div id="sour_9" class="recipe"> + <h3 class="recipe_title">SPICED CANTALOUPE</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 lbs. cantaloupe</li> + <li class="ingredient">½ tblsp. alum</li> + <li class="ingredient">2 qts. water</li> + <li class="ingredient">3 cups sugar</li> + <li class="ingredient">1 pt. vinegar</li> + <li class="ingredient">2 sticks cinnamon</li> + <li class="ingredient">½ tblsp. whole cloves</li> + <li class="ingredient">1 tsp. allspice</li> + </ul> + + <p>Pare the cantaloupe, remove seeds and cut into strips, 1 × 2 inch or squares. + Dissolve the alum in the water and bring to a boil. Add the cantaloupe and + cook for 15 minutes. Drain well. Combine vinegar, sugar and spices. Add the + cantaloupe and simmer slowly until fruit is transparent (about 45 minutes). + Place in hot sterilized jars and seal.</p> + </div> + <div id="sour_10" class="recipe"> + <h3 class="recipe_title">RED BEET EGGS</h3> + + <p>When making pickled beets, save some of the spicy pickling liquid and put + into it a half-dozen, shelled, hard-boiled eggs. These take on a beautiful + color and excellent flavor and are grand as appetizers served with crisp + hearts of celery. They are also good sliced in sandwiches or salads.</p> + </div> + <div id="sour_11" class="recipe"> + <h3 class="recipe_title">GINGER PEARS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">5 lbs. hard pears</li> + <li class="ingredient">3 cups water</li> + <li class="ingredient">5 lbs. sugar</li> + <li class="ingredient">½ cup chopped preserved ginger</li> + <li class="ingredient">3 lemons juice and rind</li> + </ul> + + <p>Pare and core the pears. Dice or cut into thin slices. Add water and cook until + tender. Add the sugar, ginger, the lemon juice and grated rind. Simmer + mixture until thick and pears are transparent. Pour into sterilized jars and + seal. Makes 5 pints.</p> + </div> + <div id="sour_12" class="recipe"><a class="pagenum" id="page46" title="46"> </a> + <h3 class="recipe_title">PICKLED BEETS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">3 lbs. beets</li> + <li class="ingredient">1 stick cinnamon</li> + <li class="ingredient">1 teaspoon whole allspice</li> + <li class="ingredient">½ cup sugar</li> + <li class="ingredient">6 whole cloves</li> + <li class="ingredient">1 pt. vinegar</li> + <li class="ingredient">½ cup water</li> + </ul> + + <p>Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat vinegar, + water, sugar and spices to boiling point. Add beets and boil 5 minutes. Pack + in sterile jars and fill with hot liquid. Seal.</p> + </div> + <div id="sour_13" class="recipe"> + <h3 class="recipe_title">CORN RELISH</h3> + + <ul class="ingredients_list"> + <li class="ingredient">9 ears corn</li> + <li class="ingredient">1 qt. vinegar</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">1 tsp. salt</li> + <li class="ingredient">1½ tblsps. dry mustard</li> + <li class="ingredient">1 tsp. turmeric</li> + <li class="ingredient">1 medium head cabbage</li> + <li class="ingredient">2 medium onions, chopped</li> + <li class="ingredient">3 red peppers</li> + <li class="ingredient">2 green peppers</li> + </ul> + + <p>Cook corn in boiling water for 2 minutes. Dip in cold water and cut grains + from the cob. Chop the cabbage, onion and peppers into small pieces and + add to corn. Mix vinegar, sugar, salt and spices and heat to boiling. Add + the corn and vegetables and boil until tender, 20 to 30 minutes, stirring + frequently. Pour into sterile jars and seal. This makes about 8 pints.</p> + </div> + <div id="sour_14" class="recipe"> + <h3 class="recipe_title">PEPPER RELISH</h3> + + <ul class="ingredients_list"> + <li class="ingredient">12 sweet red peppers</li> + <li class="ingredient">12 sweet green peppers</li> + <li class="ingredient">8 small onions</li> + <li class="ingredient">1 qt. vinegar</li> + <li class="ingredient">1½ cups sugar</li> + <li class="ingredient">2 tsp. salt</li> + </ul> + + <p>Seed the peppers and chop fine with the onion. Put into a bowl, cover with + boiling water and let stand for 5 minutes. Drain and cover again with + boiling water, let stand for 10 minutes longer. Place in colander or cheesecloth + bag let drain over night. In the morning add the vinegar, sugar and + salt. Boil for 20 minutes. Place in hot sterilized jars and seal.</p> + </div> + <div id="sour_15" class="recipe"> + <h3 class="recipe_title">PICKLED GREEN BEANS</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 cups green beans</li> + <li class="ingredient">1 cup vinegar</li> + <li class="ingredient">1 cup sugar</li> + <li class="ingredient">1 cup water</li> + </ul> + + <p>Clean and cook whole green beans. Place them in a sterile pint jar. Boil the + water, vinegar, sugar and ⅛ tsp. salt. Pour over the beans and seal jar.</p> + </div> + <div id="sour_16" class="recipe"> + <h3 class="recipe_title">CHOW CHOW</h3> + + <ul class="ingredients_list"> + <li class="ingredient">2 qts. chopped cabbage</li> + <li class="ingredient">1 qt. chopped green tomatoes</li> + <li class="ingredient">6 large onions, chopped</li> + <li class="ingredient">3 sweet red peppers, chopped</li> + <li class="ingredient">salt</li> + <li class="ingredient">2 lbs. sugar</li> + <li class="ingredient">4 tablespoons dry mustard</li> + <li class="ingredient">3 tblsp. white mustard seed</li> + <li class="ingredient">1½ tablespoons celery seed</li> + <li class="ingredient">½ tablespoon ginger</li> + <li class="ingredient">vinegar to cover (about 8 cups)</li> + <li class="ingredient">1 tablespoon cloves</li> + </ul> + + <p>Put each kind of vegetable into a separate bowl and sprinkle a small amount + of salt over each. Let stand 4 hours. Press juice from each vegetable and + combine. Mix the dry ingredients and rub into a paste by using a small + amount of vinegar. Then add all the vinegar and heat to boiling. Put in the + vegetables and cook slowly for 20 minutes. Pack in sterile jars and seal. + Cover jars with boiling water and simmer for 15 minutes. Makes 2½ quarts.</p> + </div> +</div> +<div id="index" class="section"><a class="pagenum" id="page47" title="47"> </a> + <h2 id="index_title">INDEX</h2> + <ul> + <li class="index_head"><a href="#soups">SOUPS</a> + <ul> + <li><a href="#soup_5">Dutch Country Bean Soup</a>, <a href="#page8">8</a></li> + <li><a href="#soup_12">Beef Soup with Dumplings</a>, <a href="#page9">9</a></li> + <li><a href="#soup_14">Chicken Corn Soup</a>, <a href="#page10">10</a></li> + <li><a href="#soup_16">Chicken Noodle Soup</a>, <a href="#page10">10</a></li> + <li><a href="#soup_3">Corn Chowder</a>, <a href="#page8">8</a></li> + <li><a href="#soup_15">Corn Soup with Rivels</a>, <a href="#page10">10</a></li> + <li><a href="#soup_2">Dumplings</a>, <a href="#page7">7</a></li> + <li><a href="#soup_4">Egg Noodles</a>, <a href="#page8">8</a></li> + <li><a href="#soup_9">Egg Balls for Soup</a>, <a href="#page9">9</a></li> + <li><a href="#soup_8">Meat Filling for Noodles</a>, <a href="#page9">9</a></li> + <li><a href="#soup_10">Spinach Filling for Noodles</a>, <a href="#page9">9</a></li> + <li><a href="#soup_1">Philadelphia Pepper Pot</a>, <a href="#page7">7</a></li> + <li><a href="#soup_13">Potato Soup</a>, <a href="#page10">10</a></li> + <li><a href="#soup_11">Salsify, Vegetable Oyster Soup</a>, <a href="#page9">9</a></li> + <li><a href="#soup_6">Split Pea Soup</a>, <a href="#page8">8</a></li> + <li><a href="#soup_7">Vegetable Soup</a>, <a href="#page8">8</a></li> + </ul> + </li> + <li class="index_head"><a href="#mains">MEAT and MAIN DISHES</a> + <ul> + <li><a href="#main_21">Acorn Squash, stuffed</a>, <a href="#page15">15</a></li> + <li><a href="#main_13">Beef with Onions, Pa. Dutch</a>, <a href="#page14">14</a></li> + <li><a href="#main_12">Beef Pot Pie</a>, <a href="#page14">14</a></li> + <li><a href="#main_4">Cabbage Rolls</a>, <a href="#page12">12</a></li> + <li><a href="#main_32">Chicken and Oyster Pie</a>, <a href="#page18">18</a></li> + <li><a href="#main_16">Chicken Baked in Cream</a>, <a href="#page14">14</a></li> + <li><a href="#main_11">Chicken Fricassee</a>, <a href="#page13">13</a></li> + <li><a href="#main_9">Chicken Pot Pie</a>, <a href="#page13">13</a></li> + <li><a href="#main_1">Cabbage and Dried Beef, creamed</a>, <a href="#page11">11</a></li> + <li><a href="#main_5">Duck and Kraut</a>, <a href="#page12">12</a></li> + <li><a href="#main_30">Dutch Meat Rolls</a>, <a href="#page17">17</a></li> + <li><a href="#main_28">Ham and Green Beans</a>, <a href="#page17">17</a></li> + <li><a href="#main_10">Ham and Noodle Casserole</a>, <a href="#page13">13</a></li> + <li><a href="#main_15">Hamburger Dinner</a>, <a href="#page14">14</a></li> + <li><a href="#main_26">Hog Maw</a>, <a href="#page16">16</a></li> + <li><a href="#main_7">Horseradish Sauce, for meat</a>, <a href="#page13">13</a></li> + <li><a href="#main_18">Liver Noodles</a>, <a href="#page15">15</a></li> + <li><a href="#main_17">Dutch Meat Loaf</a>, <a href="#page15">15</a></li> + <li><a href="#main_20">Meat Pie</a>, <a href="#page15">15</a></li> + <li><a href="#main_25">Mock Duck</a>, <a href="#page16">16</a></li> + <li><a href="#main_2">Noodle Cheese Ring</a>, <a href="#page11">11</a></li> + <li><a href="#main_24">Pork and Kraut</a>, <a href="#page16">16</a></li> + <li><a href="#main_3">Potato Filling</a>, <a href="#page12">12</a></li> + <li><a href="#main_5a">Pork Pot Pie with Dumplings</a>, <a href="#page12">12</a></li> + <li><a href="#main_6">Sauerbraten</a>, <a href="#page12">12</a></li> + <li><a href="#main_29">Sausage Patties</a>, <a href="#page17">17</a></li> + <li><a href="#main_27">Schnitz un Knepp</a>, <a href="#page17">17</a></li> + <li><a href="#main_8">Schnitzel Meat</a>, <a href="#page13">13</a></li> + <li><a href="#main_31">Scrapple</a>, <a href="#page18">18</a></li> + <li><a href="#main_23">Souse</a>, <a href="#page16">16</a></li> + <li><a href="#main_22">Spareribs and Sauerkraut with Dumplings</a>, <a href="#page16">16</a></li> + <li><a href="#main_19">Peppers, Stuffed</a>, <a href="#page15">15</a></li> + <li><a href="#main_14">Wiener Schnitzel</a>, <a href="#page14">14</a></li> + </ul> + </li> + <li class="index_head"><a href="#vegetables">VEGETABLE DISHES</a> + <ul> + <li><a href="#veg_21">Baked Lima Beans</a>, <a href="#page23">23</a></li> + <li><a href="#veg_17">Home Baked Beans</a>, <a href="#page23">23</a></li> + <li><a href="#veg_5">Schnitzel Beans</a>, <a href="#page20">20</a></li> + <li><a href="#veg_9a">Beets, Sweet and Sour</a>, <a href="#page21">21</a></li> + <li><a href="#veg_2">Seven Minute Cabbage</a>, <a href="#page19">19</a></li> + <li><a href="#veg_18">Cabbage, Sweet and Sour</a>, <a href="#page23">23</a></li> + <li><a href="#veg_12">Red Cabbage (Rote Kraut)</a>, <a href="#page22">22</a></li> + <li><a href="#veg_16">Celery, Sweet and Sour</a>, <a href="#page22">22</a></li> + <li><a href="#veg_1">Baked Corn, Lancaster County</a>, <a href="#page19">19</a></li> + <li><a href="#veg_19">Corn Fritters</a>, <a href="#page23">23</a></li> + <li><a href="#veg_15">Corn Pudding</a>, <a href="#page22">22</a></li> + <li><a href="#veg_9">Egg Plant, Fried</a>, <a href="#page21">21</a></li> + <li><a href="#veg_7">Parsnip Patties</a>, <a href="#page20">20</a></li> + <li><a href="#veg_14">Peas and New Potatoes</a>, <a href="#page22">22</a></li> + <li><a href="#veg_11">Dutch Potato Croquettes</a>, <a href="#page21">21</a></li> + <li><a href="#veg_20">Hashed Brown Potatoes</a>, <a href="#page23">23</a></li> + <li><a href="#veg_8">Scalloped Potatoes</a>, <a href="#page21">21</a></li> + <li><a href="#veg_3">Sweet Potatoes and Apples, Scalloped</a>, <a href="#page19">19</a></li> + <li><a href="#veg_4">Sweet Potato Croquettes</a>, <a href="#page20">20</a></li> + <li><a href="#veg_13">Scalloped Spinach</a>, <a href="#page22">22</a></li> + <li><a href="#veg_6">Fried Tomatoes</a>, <a href="#page20">20</a></li> + <li><a href="#veg_10">Scalloped Tomatoes</a>, <a href="#page21">21</a></li> + </ul> + </li> + <li class="index_head"><a href="#salads">SALADS</a> + <ul> + <li><a href="#salad_6">Bean Salad</a>, <a href="#page5">5</a></li> + <li><a href="#salad_2">Beet and Apple Salad</a>, <a href="#page4">4</a></li> + <li><a href="#salad_8">Cole Slaw, Pennsylvania</a>, <a href="#page6">6</a></li> + <li><a href="#salad_12">Cucumber Salad</a>, <a href="#page6">6</a></li> + <li><a href="#salad_7">Dandelion Salad</a>, <a href="#page5">5</a></li> + <li><a href="#salad_9">Deviled Eggs</a>, <a href="#page6">6</a></li> + <li><a href="#salad_1">Fruit Salad Dressing</a>, <a href="#page4">4</a></li> + <li><a href="#salad_4">Pepper Cabbage</a>, <a href="#page5">5</a></li> + <li><a href="#salad_10">Hot Potato Salad</a>, <a href="#page6">6</a></li> + <li><a href="#salad_11">Hot Slaw</a>, <a href="#page6">6</a></li> + <li><a href="#salad_5">Potato Salad Dressing</a>, <a href="#page5">5</a></li> + <li><a href="#salad_3">Dutch Salad Dressing</a>, <a href="#page4">4</a></li> + </ul> + </li> + <li class="index_head"><a href="#fritters">PANCAKES and FRITTERS</a> + <ul> + <li><a href="#fritter_1">Apple Ring Fritters</a>, <a href="#page24">24</a></li> + <li><a href="#fritter_2">Sour Cherry Fritters</a>, <a href="#page24">24</a></li> + <li><a href="#fritter_4">Corn Fritters</a>, <a href="#page24">24</a></li> + <li><a href="#fritter_3">Corn Meal Griddle Cakes</a>, <a href="#page24">24</a></li> + <li><a href="#fritter_6">Corn Meal Mush, Fried</a>, <a href="#page25">25</a></li> + <li><a class="pagenum" id="page48" title="48"> </a><a href="#fritter_8">German Egg Pancakes</a>, <a href="#page25">25</a></li> + <li><a href="#fritter_5">Flannel Cakes</a>, <a href="#page25">25</a></li> + <li><a href="#fritter_7">Peach Fritters</a>, <a href="#page25">25</a></li> + <li><a href="#fritter_9">Potato Pancakes</a>, <a href="#page25">25</a></li> + </ul> + </li> + <li class="index_head"><a href="#sweets">SWEETS and ROLLS</a> + <ul> + <li><a href="#sweet_2">Butter Semmels</a>, <a href="#page30">30</a></li> + <li><a href="#sweet_6">Coffee Cake</a>, <a href="#page31">31</a></li> + <li><a href="#sweet_4">Crumb Cake</a>, <a href="#page31">31</a></li> + <li><a href="#sweet_5">Dutch Sticky Buns</a>, <a href="#page31">31</a></li> + <li><a href="#sweet_1">Little Coffee Cakes</a>, <a href="#page30">30</a></li> + <li><a href="#sweet_3">Sweet Roll Dough</a>, <a href="#page31">31</a></li> + </ul> + </li> + <li class="index_head"><a href="#doughnuts">DOUGHNUTS</a> + <ul> + <li><a href="#donut_5">Bacon Muffins</a>, <a href="#page27">27</a></li> + <li><a href="#donut_2">Blueberry Muffins</a>, <a href="#page26">26</a></li> + <li><a href="#donut_4">Bran Muffins</a>, <a href="#page27">27</a></li> + <li><a href="#donut_7">Crullers</a>, <a href="#page28">28</a></li> + <li><a href="#donut_10">Crumb or Sugar Pie</a>, <a href="#page29">29</a></li> + <li><a href="#donut_6">Fastnachts</a>, <a href="#page27">27</a></li> + <li><a href="#donut_11">Funnel Cakes</a>, <a href="#page29">29</a></li> + <li><a href="#donut_3">Johnny Cake</a>, <a href="#page27">27</a></li> + <li><a href="#donut_1">Potato Doughnuts</a>, <a href="#page26">26</a></li> + <li><a href="#donut_13">Quick Coffee Cake</a>, <a href="#page29">29</a></li> + <li><a href="#donut_12">Sally Lunn</a>, <a href="#page29">29</a></li> + <li><a href="#donut_9">Shoo-fly Pie</a>, <a href="#page28">28</a></li> + <li><a href="#donut_8">Tangle-Britches</a>, <a href="#page28">28</a></li> + </ul> + </li> + <li class="index_head"><a href="#cookies">COOKIES</a> + <ul> + <li><a href="#cookie_5">Almond Cookies</a>, <a href="#page35">35</a></li> + <li><a href="#cookie_11">Almond Macaroons</a>, <a href="#page36">36</a></li> + <li><a href="#cookie_1">Anise Cookies</a>, <a href="#page34">34</a></li> + <li><a href="#cookie_14">Belsnickel Christmas Cookies</a>, <a href="#page37">37</a></li> + <li><a href="#cookie_10">Christmas Butter Cookies</a>, <a href="#page36">36</a></li> + <li><a href="#cookie_3">Cinnamon Waffles</a>, <a href="#page34">34</a></li> + <li><a href="#cookie_2">Fruit and Nut Cookies</a>, <a href="#page34">34</a></li> + <li><a href="#cookie_15">Ginger Cookies</a>, <a href="#page37">37</a></li> + <li><a href="#cookie_13">Hickory Nut Kisses</a>, <a href="#page36">36</a></li> + <li><a href="#cookie_9">Lebkuchen</a>, <a href="#page36">36</a></li> + <li><a href="#cookie_4">Moravian Christmas Cookies</a>, <a href="#page35">35</a></li> + <li><a href="#cookie_17">Moravian Dark Cookies</a>, <a href="#page37">37</a></li> + <li><a href="#cookie_16">Pfeffernusse</a>, <a href="#page37">37</a></li> + <li><a href="#cookie_6">Sand Tarts</a>, <a href="#page35">35</a></li> + <li><a href="#cookie_12">Sugar Cakes</a>, <a href="#page36">36</a></li> + <li><a href="#cookie_7">Walnut Kisses</a>, <a href="#page35">35</a></li> + <li><a href="#cookie_8">Walnut Rocks</a>, <a href="#page35">35</a></li> + </ul> + </li> + <li class="index_head"><a href="#cakes">CAKES</a> + <ul> + <li><a href="#cake_6">Apple Sauce Cake</a>, <a href="#page33">33</a></li> + <li><a href="#cake_4">Grandma's Molasses Cake</a>, <a href="#page33">33</a></li> + <li><a href="#cake_7">Nutcake</a>, <a href="#page33">33</a></li> + <li><a href="#cake_2">Scripture Cake</a>, <a href="#page32">32</a></li> + <li><a href="#cake_3">Spice Layer Cake</a>, <a href="#page32">32</a></li> + <li><a href="#cake_1">Sponge Cake</a>, <a href="#page32">32</a></li> + <li><a href="#cake_5">Walnut Gingerbread</a>, <a href="#page33">33</a></li> + </ul> + </li> + <li class="index_head"><a href="#pies">PIES</a> + <ul> + <li><a href="#pie_13">Apple Butter Pie</a>, <a href="#page41">41</a></li> + <li><a href="#pie_9">Apple Crumb Pie</a>, <a href="#page40">40</a></li> + <li><a href="#pie_10">Black Walnut Pie</a>, <a href="#page40">40</a></li> + <li><a href="#pie_12">Cottage Cheese Pie</a>, <a href="#page41">41</a></li> + <li><a href="#pie_6">Cream Raspberry Pie</a>, <a href="#page39">39</a></li> + <li><a href="#pie_14">Currant and Red Raspberry Pie</a>, <a href="#page41">41</a></li> + <li><a href="#pie_11">Funeral Pie</a>, <a href="#page40">40</a></li> + <li><a href="#pie_2">Lemon Custard Pie</a>, <a href="#page39">39</a></li> + <li><a href="#pie_8">Montgomery Pie</a>, <a href="#page40">40</a></li> + <li><a href="#pie_7">Pastry Hint</a>, <a href="#page40">40</a></li> + <li><a href="#pie_1">Pumpkin Pie</a>, <a href="#page38">38</a></li> + <li><a href="#pie_16">Rhubarb Pie</a>, <a href="#page41">41</a></li> + <li><a href="#pie_4">Rivel Crumb Pie</a>, <a href="#page39">39</a></li> + <li><a href="#pie_15">Schnitz Pie</a>, <a href="#page41">41</a></li> + <li><a href="#pie_3">Sour Cherry Pie</a>, <a href="#page39">39</a></li> + <li><a href="#pie_5">Sour Cream Raisin Pie</a>, <a href="#page39">39</a></li> + </ul> + </li> + <li class="index_head"><a href="#desserts">DESSERTS</a> + <ul> + <li><a href="#dessert_7">Apple Dumplings</a>, <a href="#page43">43</a></li> + <li><a href="#dessert_2">Apple or Peach Strudel</a>, <a href="#page42">42</a></li> + <li><a href="#dessert_6">Apple Pandowdy</a>, <a href="#page43">43</a></li> + <li><a href="#dessert_5">Cherry Pudding</a>, <a href="#page43">43</a></li> + <li><a href="#dessert_3">Cottage Pudding</a>, <a href="#page42">42</a></li> + <li><a href="#dessert_9">Peach Dumplings</a>, <a href="#page43">43</a></li> + <li><a href="#dessert_8">Pumpkin Custard</a>, <a href="#page43">43</a></li> + <li><a href="#dessert_4">Rhubarb Pudding</a>, <a href="#page42">42</a></li> + <li><a href="#dessert_1">Steamed Fruit Pudding</a>, <a href="#page42">42</a></li> + </ul> + </li> + <li class="index_head"><a href="#sours">SWEETS and SOURS</a> + <ul> + <li><a href="#sour_8">Apple Butter</a>, <a href="#page45">45</a></li> + <li><a href="#sour_5">Apple and Peach Conserve</a>, <a href="#page44">44</a></li> + <li><a href="#sour_2">Bread and Butter Pickles</a>, <a href="#page44">44</a></li> + <li><a href="#sour_4">Carrot Marmalade</a>, <a href="#page44">44</a></li> + <li><a href="#sour_16">Chow Chow</a>, <a href="#page46">46</a></li> + <li><a href="#sour_13">Corn Relish</a>, <a href="#page46">46</a></li> + <li><a href="#sour_7">Cranberry Conserve</a>, <a href="#page45">45</a></li> + <li><a href="#sour_11">Ginger Pears</a>, <a href="#page45">45</a></li> + <li><a href="#sour_1">Mixed Fruit Preserves</a>, <a href="#page44">44</a></li> + <li><a href="#sour_14">Pepper Relish</a>, <a href="#page46">46</a></li> + <li><a href="#sour_12">Pickled Beets</a>, <a href="#page46">46</a></li> + <li><a href="#sour_15">Pickled Green Beans</a>, <a href="#page46">46</a></li> + <li><a href="#sour_3">Raspberry Rhubarb Jam</a>, <a href="#page44">44</a></li> + <li><a href="#sour_10">Red Beet Eggs</a>, <a href="#page45">45</a></li> + <li><a href="#sour_9">Spiced Cantaloupe</a>, <a href="#page45">45</a></li> + <li><a href="#sour_6">Spiced Gooseberries</a>, <a href="#page45">45</a></li> + </ul> + </li> + </ul> +</div> +<div id="the_end"><!-- <a class="pagenum" id="page49" title="49"> </a> --> + <div class="illo"> + <img src="images/illo-14.png" width="175" height="153" alt="A cartoon Pa. Dutch couple, holding baskets." /> + </div> + <p class="distribution">Distributed By<br /> + <span class="fancy">Dutchcraft Company</span><br /> + GETTYSBURG, PENNSYLVANIA</p> +</div> +<div id="back_cover" class="illo"> + <img src="images/cover.jpg" width="406" height="642" alt="repeat of front cover"/> +</div> +<div id="transcribers_note"> +<p>Transcriber’s Notes: </p> + +<ul> + <li>All temperatures are in degrees Fahrenheit.</li> + <li>Booklet uses “degrees” or “-f” to note temperature. If both were missing, -f was added.</li> + <li>Measurements have been left as printed. (For example: tablespoon tbsp. tblsp.)</li> + <li>1—9 inch changed to 1 9-inch for readability (2 places).</li> + <li>7-6 oz. changed to 7 6-oz. for readability.</li> + <li>Weiner was changed to Wiener (2 places).</li> + <li>tumeric was changed to turmeric (2 places).</li> + <li>Minor printing and punctuation errors were corrected without note.</li> +</ul> + + +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown + +*** END OF THIS PROJECT GUTENBERG EBOOK PENNSYLVANIA DUTCH COOKING *** + +***** This file should be named 26558-h.htm or 26558-h.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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