The Project Gutenberg eBook of Pennsylvania Dutch Cooking

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Title : Pennsylvania Dutch Cooking

Author : Unknown

Release date : September 8, 2008 [eBook #26558]
Most recently updated: January 4, 2021

Language : English

Credits : Produced by Mark C. Orton, Barbara Tozier and the Online
Distributed Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK PENNSYLVANIA DUTCH COOKING *** 

  

   Stylized Amish woman and child, with a tiny horse and buggy alongside.
  

  

   
   
   

    Ornate border
   

   

    A woman at a wood fired stove
    

     Kissin wears out … cookin’ don’t
    

   

   

    Jacob’s at the table and half et already
   

   

    PROVEN RECIPES FOR TRADITIONAL
    

    PENNSYLVANIA
    
     Dutch
    
    FOODS
   

  

  

   
   
   

    Two circular designs
   

   

    PENNSYLVANIA
    
     Dutch
    
    COOKERY
   

   

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

   

    The Pennsylvania Dutch are a hard working people and as they say,
	“Them that works hard, eats hearty.” The blending of recipes from their
	many home lands and the ingredients available in their new land produced
	tasty dishes that have been handed down from mother to daughter for
	generations. Their cooking was truly a folk art requiring much intuitive
	knowledge, for recipes contained measurements such as “flour to stiffen,”
	“butter the size of a walnut,” and “large as an apple.” Many of the recipes
	have been made more exact and standardized providing us with a regional
	cookery we can all enjoy.
   

   

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

   

    
    
    Many of the Pennsylvania Dutch foods are a part of their folklore. No
	Shrove Tuesday would be complete without raised doughnuts called
	“fastnachts.” One of the many folk tales traces this custom back to the
	burnt offerings made by their old country ancestors to the goddess of spring.
	With the coming of Christianity the custom became associated with the
	Easter season and “fastnachts” are eaten on Shrove Tuesday to insure living
	to next Shrove Tuesday. Young dandelion greens are eaten on Maundy
	Thursday in order to remain well throughout the year.
   

   

    The Christmas season is one of the busiest times in the Pennsylvania
	Dutch kitchen. For weeks before Christmas the house is filled with the
	smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas
	cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not just
	a few of one kind but dozens and dozens of many kinds of cookies must be
	made. There must be plenty for the enjoyment of the family and many
	holiday visitors.
   

   

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

   

    The apple is an important Pennsylvania Dutch food. Dried apples form
	the basis for many typical dishes. Each fall barrels of apples are converted
	into cider. Apple butter is one of the Pennsylvania Dutch foods which has
	found national acceptance. The making of apple butter is an all-day affair
	and has the air of a holiday to it. Early in the morning the neighbors gather
	and begin to peel huge piles of apples that will be needed. Soon the great
	copper apple butter kettle is brought out and set up over a wood fire. Apple
	butter requires constant stirring to prevent burning. However, stirring can
	be light work for a boy and a girl when they’re young and the day is bright
	and the world is full of promise. By dusk the apple butter is made, neighborhood
	news is brought up to date and hunger has been driven that much
	further away for the coming winter.
   

   

    Food is abundant and appetites are hearty in the Pennsylvania Dutch
	country. The traditional dishes are relatively simple and unlike most regional
	cookery the ingredients are readily available. Best of all, no matter who
	makes them the results are “wonderful good.”
   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    A farmer carries a goose and a basket
    

     “Make with a smile for once”
     

     “Some folks are wonderful nice”
    

   

   

    Salads
   

   

    

     FRUIT SALAD DRESSING
    

    
    

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

   

   

    

     BEET
     
      AND
     
     APPLE SALAD
    

    
    

     Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s
		salad dressing). Mix and garnish with chopped nuts and parsley.
    

   

   

    

     A GOOD PENNSYLVANIA DUTCH SALAD DRESSING
    

    
    

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

   

   

    
    
    

     PEPPER CABBAGE
    

    
    

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

    
    

     Melt the butter and blend in the flour. Add vinegar and stir until mixture
			thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4
			minutes, pour over the beaten egg yolk and mix well. Cook for 1 minute
			more. Pour this over the pepper cabbage and mix well.
    

   

   

    

     POTATO SALAD DRESSING
    

    
    

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

   

   

    

     BEAN SALAD
    

    
    

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

   

   

    

     DANDELION SALAD
    

    
    

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

   

   

    
    
    

     PENNSYLVANIA COLE SLAW
    

    
    

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

   

   

    

     DEVILED EGGS
    

    
    

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

   

   

    

     HOT DUTCH POTATO SALAD
    

    
    

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

   

   

    

     HOT SLAW
    

    

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

    
    

     Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix
		thoroughly. Add milk and vinegar. Cook over hot water, stirring frequently
		until thick. Add butter. Cook and stir until melted.
    

   

   

    

     CUCUMBER SALAD
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    A man and a woman chat over a fence.
   

   

    Soups
   

   

    

     PHILADELPHIA PEPPER POT
    

    
    

     Wash and scrub tripe thoroughly. Place in large kettle and cover with plenty
		of cold water. Bring to a boil and simmer until tender. Simmer without
		boiling, that is the secret of making tripe tender. Drain and dice, ½ inch
		squares. In the meantime place the veal knuckle in another kettle adding
		1½ qts. of water and all ingredients except the potatoes. Simmer at least
		one hour, put in potatoes and simmer for another hour or until meat falls
		off the bone. Remove bone and take off all the meat. Cut it into small pieces
		and together with the tripe put it back into the soup. Bring to a boil and
		the soup is ready to serve. This soup keeps well and can be reheated.
    

   

   

    

     DUMPLINGS (Spaetzle)
    

    
    

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

   

   

    
    
    

     CORN CHOWDER
    

    
    

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

   

   

    

     EGG NOODLES
    

    
    

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

   

   

    

     DUTCH COUNTRY BEAN SOUP
    

    
    

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

   

   

    

     SPLIT PEA SOUP
    

    
    

     Wash peas, add cold water, vegetables and ham bone and simmer for three
		hours or until mixture is thick. Remove ham bone, force peas through coarse
		sieve and season to taste. Dilute with milk. Serve with toasted croutons.
    

   

   

    

     VEGETABLE SOUP
    

    
    

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

   

   

    
    
    

     MEAT FILLING
     
      FOR
     
     NOODLES
    

    
    

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

   

   

    

     EGG BALLS FOR SOUP
    

    

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

   

   

    

     SPINACH FILLING
     
      FOR
     
     NOODLES
    

    
    

     Make a recipe of noodle dough (see above). Steam and brown the spinach
		in melted butter. Add the eggs, 1 cup of dry bread crumbs and the seasoning.
		Mix well, spoon mixture on noodle dough squares and proceed as above.
    

   

   

    

     SALSIFY
     
      OR
     
     VEGETABLE OYSTER SOUP
    

    
    

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

   

   

    

     BEEF SOUP
     
      WITH
     
     DUMPLINGS
    

    
    

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

   

   

    
    
    

     POTATO SOUP (Gruumbier Suupe)
    

    
    

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

   

   

    

     CHICKEN CORN SOUP
    

    
    

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

   

   

    

     CORN SOUP
     
      WITH
     
     RIVELS
    

    
    

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

   

   

    

     CHICKEN NOODLE SOUP
    

    
    

     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:
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    A woman brings a steaming casserole to the table where her appreciative family waits.
   

   

    Main Dishes
   

   

    

     CREAMED CABBAGE
     
      and
     
     DRIED BEEF
    

    
    

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

   

   

    

     DUTCH NOODLE CHEESE RING
    

    
    

     Boil noodles in salted water until tender. Drain and place in well-greased
		ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook,
		stirring constantly until it thickens. Add seasoning and cheese cut in small
		pieces. Cook until cheese melts. To ½ of the sauce add the well-beaten eggs
		and mix well. Pour this over the noodles. Set mold in pan of hot water and
		bake in moderate (350-f) oven 45 minutes. Unmold on large platter, pour over
		the remaining hot cheese sauce. Fill center with peas, and carrots or spinach.
    

   

   

    
    
    

     POTATO FILLING
    

    
    

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

   

   

    

     DUTCH CABBAGE ROLLS
    

    
    

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

   

   

    

     DUCK UN KRAUT
    

    

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

   

   

    
    

     PORK POT PIE
     
      WITH
     
     DUMPLINGS
    

    
    

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

   

   

    

     SAUERBRATEN
    

    

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

   

   

    
    
    

     HORSERADISH SAUCE
     

     
      For Boiled beef or Corned beef
     
    

    
    

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

   

   

    

     SCHNITZEL MEAT
    

    
    

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

   

   

    

     CHICKEN POT PIE
    

    
    

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

   

   

    

     HAM
     
      AND
     
     NOODLES IN CASSEROLE
    

    
    

     Cook noodles in salted boiling water until soft. Pour into colander, drain and
		wash. Into a well greased casserole put alternate layers of noodles and ham.
		Beat eggs with the milk and pour over noodles and ham. Set casserole in
		pan of hot water and bake in moderate oven (350-f) for 30 minutes.
    

   

   

    

     CHICKEN FRICASSEE
    

    
    

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

   

   

    
    
    

     BEEF POT PIE
    

    
    

     Cut the beef into 1" cubes cover with water, season and boil until tender.
		Peel potatoes, cut in ¼" slices and slice the onion. Into the hot broth drop
		layers of potatoes, onions, a sprinkling of parsley and dough squares alternately,
		ending with dough on top. Cover and boil for 20 minutes. Stir meat
		thru pot pie.
    

    

     For the pot pie dough:
    

    

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

   

   

    

     PENNSYLVANIA DUTCH BEEF WITH ONIONS
    

    
    

     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.
    

   

   

    

     WIENER SCHNITZEL (Veal Cutlet)
    

    
    

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

   

   

    

     HAMBURGER DINNER
    

    
    

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

   

   

    

     CHICKEN BAKED
     
      IN
     
     CREAM
    

    
    

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

   

   

    
    
    

     DUTCH MEAT LOAF
    

    
    

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

   

   

    

     LIVER NOODLES (Leberknoedel)
    

    
    

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

   

   

    

     STUFFED PEPPERS
    

    
    

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

   

   

    

     MEAT PIE
    

    
    

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

   

   

    

     STUFFED ACORN SQUASH
    

    
    

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

   

   

    
    
    

     BAKED SPARERIBS
     
      AND
     
     SAUERKRAUT
     

     
      with Dumplings
     
    

    
    

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

   

   

    

     SOUSE
    

    

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

   

   

    

     PORK AND KRAUT (Speck Un Kraut)
    

    
    

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

   

   

    

     MOCK DUCK
    

    
    

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

   

   

    

     HOG MAW
    

    
    

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

   

   

    
    
    

     SCHNITZ UN KNEPP
    

    

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

    
    

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

   

   

    

     HAM
     
      AND
     
     GREEN BEANS
    

    
    

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

   

   

    

     SAUSAGE PATTIES
    

    

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

   

   

    

     DUTCH MEAT ROLLS (Boova Shenkel)
    

    
    

     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.
    

   

   

    
    
    A little boy sits on the ground with a plate of food. He's eating something.
    

     “Eat yourself full of what we got”
    

   

   

    

     SCRAPPLE
    

    
    

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

   

   

    

     PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    A woman and a girl are at the market.
   

   

    Vegetable Dishes
   

   

    

     LANCASTER COUNTY BAKED CORN
    

    

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

   

   

    

     SEVEN-MINUTE CABBAGE
    

    
    

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

   

   

    

     SCALLOPED SWEET POTATOES
     
      AND
     
     APPLES
    

    
    

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

   

   

    
    
    

     SWEET POTATO CROQUETTES
    

    
    

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

   

   

    

     SCHNITZEL BEANS
    

    
    

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

   

   

    

     FRIED TOMATOES
    

    
    

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

   

   

    

     PARSNIP PATTIES
    

    
    

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

   

   

    
    
    

     SCALLOPED POTATOES
    

    
    

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

   

   

    

     FRIED EGG PLANT
    

    

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

   

   

    
    

     SWEET
     
      AND
     
     SOUR BEETS
    

    
    

     Cut off beet tops leaving 2 inches of the stems. Clean well, place in pot and
		cover with boiling water. Cook until tender, slip off the outer skins and dice.
		Strain and save 1 cup of the water in which beets were cooked. Add sugar,
		vinegar and butter. Thicken with 1 tablespoon of corn starch and cook to
		the consistency of cream. Add the diced beets, salt and pepper and heat.
    

   

   

    

     SCALLOPED TOMATOES
    

    
    

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

   

   

    

     DUTCH POTATO CROQUETTES
    

    
    

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

   

   

    
    
    

     RED CABBAGE (Rote Kraut)
    

    

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

    

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

   

   

    

     SCALLOPED SPINACH
    

    
    

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

   

   

    

     FRESH PEAS
     
      AND
     
     NEW POTATOES
    

    
    

     Cook potatoes and peas in separate pans, in salted water until soft and
		almost free of water. Mix the peas and potatoes and add the milk. Bring to
		the boiling point then add the butter and flour which have been blended
		smooth and cook until thickened.
    

   

   

    

     CORN PUDDING
    

    
    

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

   

   

    

     SWEET
     
      AND
     
     SOUR CELERY
    

    
    

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

   

   

    
    
    

     HOME BAKED BEANS
    

    
    

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

   

   

    

     CABBAGE, SWEET
     
      AND
     
     SOUR
    

    
    

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

   

   

    

     CORN FRITTERS
    

    

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

   

   

    

     HASHED BROWN POTATOES
    

    
    

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

   

   

    

     BAKED LIMA BEANS
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    Pancakes and Fritters
   

   

    

     APPLE RING FRITTERS
    

    
    

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

   

   

    

     SOUR CHERRY FRITTERS
    

    
    

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

   

   

    

     CORN MEAL GRIDDLE CAKES
    

    
    

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

   

   

    

     CORN FRITTERS
    

    
    

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

   

   

    
    
    

     OLD-FASHIONED FLANNEL CAKES
    

    
    

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

   

   

    

     FRIED CORN MEAL MUSH
    

    
    

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

   

   

    

     PEACH FRITTERS
    

    
    

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

   

   

    

     GERMAN EGG PANCAKES
    

    
    

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

   

   

    

     POTATO PANCAKES
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    A woman cooks at the stove, while a boy watches.
    

     THE FASTNACHTS SOON IS DONE CHONNY!
     

     Fastnacht Day
    

   

   

    Doughnuts
   

   

    

     POTATO DOUGHNUTS
    

    
    

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

   

   

    

     BLUEBERRY MUFFINS
    

    
    

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

   

   

    
    
    

     JOHNNY CAKE
    

    
    

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

   

   

    

     BRAN MUFFINS
    

    
    

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

   

   

    

     BACON MUFFINS
    

    
    

     Sift flour, add sugar, salt and baking powder and sift again, add beaten
		egg and milk. Add melted shortening beating in quickly. Add bits of crisped
		bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve with orange
		marmalade.
    

   

   

    

     FASTNACHTS—Raised Doughnuts
    

    

     For the Sponge:
    

    
    

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

    

     For the Dough:
    

    
    

     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.
    

   

   

    
    
    A salt and pepper shaker.
    

     Becky … fill the pitcher, the milk is all
    

   

   

    

     CRULLERS
    

    
    

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

   

   

    

     TANGLE BRITCHES
     

     
      An old York County Recipe
     
    

    
    

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

   

   

    

     SHOO-FLY PIE
    

    

     For the crumb part:
    

    
    

     Work the above ingredients together.
    

    

     For the liquid part:
    

    
    

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

   

   

    
    
    

     GRANDMA’S CRUMB OR SUGAR PIE
    

    
    

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

   

   

    

     FUNNEL CAKES (Drechter Kuche)
    

    
    

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

   

   

    

     SALLY LUNN
    

    
    

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

   

   

    

     QUICK COFFEE CAKE
    

    
    

     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:
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    A farmer holds a milk can, while a cow stands out in a field.
    

     “UNDER THE COW HANKS MILK.”
    

   

   

    Sweets and Rolls
   

   

    

     LITTLE COFFEE CAKES
     

     
      (Kleina Kaffee Kuchen)
     
    

    
    

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

   

   

    

     BUTTER SEMMELS
    

    
    

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

   

   

    
    
    

     SWEET ROLL DOUGH
    

    
    

     Break and soak yeast in water until soft. Scald and then cool milk. Cream
		together butter, sugar and salt. Add well beaten eggs, lemon and spice.
		Add lukewarm milk to yeast and mix with half the flour. Work in butter and
		sugar mixture and enough flour to knead into a smooth dough. Keep it as
		soft as can be handled readily. Let rise over night at about 80 degrees.
		As soon as dough is fully doubled in bulk, knead down and let rise again
		for an hour. Makes three dozen.
    

   

   

    

     CRUMB CAKE
    

    
    

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

   

   

    

     DUTCH STICKY BUNS
    

    

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

   

   

    

     COFFEE CAKE (Kaffee Kuchen)
    

    

     For the Sponge:
    

    
    

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

    

     For the Dough:
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    Cakes
   

   

    

     SPONGE CAKE
    

    
    

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

   

   

    

     SCRIPTURE CAKE
    

    

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

    
    

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

   

   

    

     SPICE LAYER CAKE
    

    
    

     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:
    

    
    

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

   

   

    
    
    

     GRANDMOTHER’S MOLASSES CAKE
    

    
    

     Cream shortening and sugar. Add molasses and beaten eggs. Sift dry ingredients
		and add alternately with 1½ cups of sour milk. Mix the soda in the
		remaining milk and add with remainder of flour. Floured currants and
		raisins are added last. Bake in a loaf pan in a slow oven about one hour.
    

   

   

    

     WALNUT GINGERBREAD
    

    
    

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

   

   

    

     APPLE SAUCE CAKE
    

    
    

     Cream together butter, sugar and spices. Add apple sauce, flour and soda
		dissolved in a little warm water. Add the raisins (or currants). Beat thoroughly
		and pour into a loaf tin. Bake in moderate oven (350-f) for approximately
		50 minutes.
    

    

     ICING
    

    

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

   

   

    

     NUT CAKE
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    A farmer sits on a tree stump and gestures to the empty place beside him.
   

   

    Cookies
   

   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    A woman sits in a chair, sewing.
    

     “A plump wife and a big barn
     

     never did any man harm”
    

   

   

    Pies
   

   

    

     PUMPKIN PIE
    

    
    

     Place all ingredients in a bowl and beat well with a rotary egg beater. Chill
		and pour into an unbaked pie shell. Bake in hot oven (450-f) for 10 minutes.
		Reduce heat to moderately slow oven (325-f). When surface of pie filling
		turns light brown, test by inserting a silver knife. If it comes out clean the
		pie is finished baking.
    

   

   

    
    
    

     LEMON CUSTARD PIE
    

    
    

     Mix 2 tablespoons of flour with ½ cup sugar and a pinch of salt. Beat 2 egg
		yolks. Add the juice and grated rind of 1 lemon. Then add flour and sugar
		continuing to beat. Stir in 1½ cups milk and lastly fold in 2 egg whites
		beaten stiff, but not dry. Pour into unbaked pie shell. Bake in hot oven, 425
		degrees for 15 minutes. Reduce heat to moderate 350 degrees and bake 15
		minutes more.
    

   

   

    

     PENNSYLVANIA DUTCH SOUR CHERRY PIE
    

    
    

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

   

   

    

     RIVEL (CRUMB) PIE
    

    
    

     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.
    

   

   

    

     SOUR CREAM RAISIN PIE
    

    
    

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

   

   

    

     CREAM RASPBERRY PIE
    

    

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

    
    

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

   

   

    
    
    

     PASTRY HINT
    

    

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

   

   

    

     MONTGOMERY PIE
    

    

     For the syrup part:
    

    
    

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

    

     For the topping:
    

    
    

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

   

   

    

     APPLE CRUMB PIE
    

    
    

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

   

   

    

     BLACK WALNUT PIE
    

    
    

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

   

   

    

     FUNERAL PIE
    

    
    

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

   

   

    
    
    

     COTTAGE CHEESE PIE
    

    
    

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

   

   

    

     APPLE BUTTER PIE
    

    
    

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

   

   

    

     CURRANT
     
      AND
     
     RED RASPBERRY PIE
    

    

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

   

   

    

     SCHNITZ PIE (Dried apples)
    

    
    

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

   

   

    

     RHUBARB PIE
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    Desserts
   

   

    

     STEAMED FRUIT PUDDING
    

    
    

     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:
    

    
    

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

   

   

    

     APPLE
     
      OR
     
     PEACH STRUDEL
    

    

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

    
    

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

   

   

    

     COTTAGE PUDDING
    

    
    

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

   

   

    

     RHUBARB PUDDING
    

    
    

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

   

   

    
    
    

     CHERRY PUDDING
    

    
    

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

   

   

    

     APPLE PANDOWDY
    

    
    

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

   

   

    

     APPLE DUMPLINGS
    

    
    

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

   

   

    

     PUMPKIN CUSTARD
    

    
    

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

   

   

    

     PEACH DUMPLINGS
    

    
    

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

   

  

  

   
   
   

    PENNSYLVANIA DUTCH
   

   

    Sweets and Sours
   

   

    

     MIXED FRUIT PRESERVES
    

    
    

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

   

   

    

     BREAD
     
      AND
     
     BUTTER PICKLES
    

    
    

     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:
    

    
    

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

   

   

    

     RASPBERRY RHUBARB JAM
    

    
    

     Skin and cut rhubarb into ½ inch pieces. Add water and sugar, the orange
		juice and grated peel. Cook all together, stirring frequently to prevent scorching,
		for 30 minutes, or until clear. Put in sterile jelly glasses and seal.
    

   

   

    

     CARROT MARMALADE
    

    
    

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

   

   

    

     APPLE
     
      AND
     
     PEACH CONSERVE
    

    
    

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

   

   

    
    
    

     SPICED GOOSEBERRIES
    

    
    

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

   

   

    

     CRANBERRY CONSERVE
    

    
    

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

   

   

    

     APPLE BUTTER
    

    
    

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

   

   

    

     SPICED CANTALOUPE
    

    
    

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

   

   

    

     RED BEET EGGS
    

    

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

   

   

    

     GINGER PEARS
    

    
    

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

   

   

    
    
    

     PICKLED BEETS
    

    
    

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

   

   

    

     CORN RELISH
    

    
    

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

   

   

    

     PEPPER RELISH
    

    
    

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

   

   

    

     PICKLED GREEN BEANS
    

    
    

     Clean and cook whole green beans. Place them in a sterile pint jar. Boil the
		water, vinegar, sugar and ⅛ tsp. salt. Pour over the beans and seal jar.
    

   

   

    

     CHOW CHOW
    

    
    

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

   

  

  

   
   
   

    INDEX
   

   
  

  

   
   

    A cartoon Pa. Dutch couple, holding baskets.
   

   

    Distributed By
    

    
     Dutchcraft Company
    
    

    GETTYSBURG, PENNSYLVANIA
   

  

  

   repeat of front cover
  

  

   

    Transcriber’s Notes: