Chapter II: Part 2

1/2 cup shortening
3/8 cup sugar
1-1/2 teaspoons salt
2 eggs
1/2 teaspoon ground nutmeg
5 cups or more of flour

In the morning cream together the shortening, sugar and salt. Add this to the risen sponge, with the beaten eggs and spice. Stir in as much flour as mixture will take up readily, making a rather soft dough. Mix well. Let rise until doubled in bulk. If desired, stir down and let rise again until nearly doubled. Turn onto floured board, pat or roll until 1/3 inch thick and cut with doughnut cutter. Cover to prevent drying and let rise until doubled. Fry in deep hot fat about 375 degrees. If no thermometer is at hand, test temperature with 1 inch square of bread, which should brown in 1 minute.

CRULLERS

2 eggs
1/2 cup cream, sweet or sour
1/2 cup milk
1 tsp. baking soda
1 tsp. salt
1/4 cup sugar
3-1/2 to 4 cups flour

Beat the eggs, add cream and milk. Sift dry ingredients and combine with liquid, using just enough flour to make dough that can be rolled, but still remain soft. Mix well and let stand for 2 hours. Turn out on floured board and roll to 1/4 in. thick. Cut into strips 6" x 1". Fry in deep fat (360-f) until brown on both sides. Drain on absorbent paper and dust with powdered sugar, if you wish.

TANGLE BRITCHES

An old York County Recipe

1/2 lb. butter
1 cup sugar
6 eggs, beaten
1/2 tsp. cinnamon
about 5 cups flour

Cream together the butter and sugar. Add the eggs beating well. Sift in the cinnamon and enough flour to make a stiff dough. Roll out the dough very thin on a floured board to about 1/8 inch thick. Cut into rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the dough 1/2 inch apart and 4-1/2 inches long, so that the rectangle remains in one piece. Fry in hot deep fat (360-f) for 2 minutes or until they bob up to the top of the hot grease. When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the 2nd, 4th and 6th sag downward so that in frying they get all fahuudelt (tangled) or as the dutch say, all through each other. Dust with powdered sugar or dribble molasses over them and eat hot.

SHOO-FLY PIE

For the crumb part:

1/4 cup shortening
1-1/2 cups flour
1 cup brown sugar

Work the above ingredients together.

For the liquid part:

3/4 teaspoon baking soda
1/8 teaspoon nutmeg
a little ginger, cinnamon and cloves
1/4 teaspoon salt
3/4 cup molasses
3/4 cup hot water

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

GRANDMA'S CRUMB OR SUGAR PIE

2 cups flour
1 heaping cup brown sugar
1-1/2 tblsp. shortening
1 tsp. soda
1/2 cup buttermilk or sour cream
salt
1 9-inch, unbaked pastry shell

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

FUNNEL CAKES (Drechter Kuche)

3 eggs
2 cups milk
1/4 cup sugar
3 to 4 cups flour
1/2 tsp. salt
2 tsps. baking powder

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

SALLY LUNN

2 cups flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3 tblsp. sugar
2 eggs, separated
1/2 cup milk
1/2 cup shortening, melted

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

QUICK COFFEE CAKE

2-1/4 cups flour, sifted
1 cup milk
3-1/2 tsp. baking powder
1 tsp. salt
1/3 cup shortening
1/3 cup sugar
1 egg

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

1/4 cup butter
1/4 cup sugar
1 cup dry bread crumbs
1 tsp. cinnamon

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

PENNSYLVANIA DUTCH

Sweets and Rolls

LITTLE COFFEE CAKES

(Kleina Kaffee Kuchen)

1/2 cup shortening, half butter
3 cups flour, sifted
2 whole eggs and
2 egg yolks
3 tblsp. sugar
1/4 cup cream
1/4 cup milk
1 yeast cake

Dissolve yeast cake in 1/4 cup of warm milk, add 2 tablespoons of flour and stand in warm place to rise. Cream butter and sugar, add salt and the eggs, beaten in one at a time. Add the sponge containing the yeast, the lukewarm cream and the sifted flour. Grease muffin pans and sift a little flour over them. Fill pans about 2/3 full with the batter. Set in a warm place until dough rises to the top of the pans. Bake in hot oven (400-f) for 25 minutes.

BUTTER SEMMELS

1 cup mashed potatoes
3/4 cup shortening, 1/2 butter
1 cup sugar
1 tsp. salt
2 eggs
1 yeast cake
1 cup warm water
6 cups flour

In a mixing bowl put warm mashed potatoes, shortening, sugar and salt. Beat to a cream and add 2 eggs, the yeast cake dissolved in cup of lukewarm water. Use about 2 cups of the flour to make a thin batter. Cover and let it raise over night. When well risen add 4 cups of flour to make as stiff a dough as can be stirred well with a mixing spoon. Roll out dough to 1/2 inch thickness on a floured board. Cut into squares about the size of a soda cracker. Bring each of the 4 corners, of each square, to the center and pinch together. Place a small piece of butter on top of each. Put on greased baking sheets about 2 inches apart and stand in warm place to rise until very light. Bake in hot oven (400-f) for 15 to 20 minutes. While still hot, brush with melted butter and dust with powdered sugar or sugar and cinnamon mixed.

SWEET ROLL DOUGH

2 cakes yeast
2 cups lukewarm milk
1/2 cup lukewarm water
2/3 cup butter
3/4 cup sugar
1-1/2 teaspoons salt
2 eggs
1/2 lemon grated ring and juice
1/4 teaspoon nutmeg
8 cups flour

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

CRUMB CAKE

1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts
3/4 cup flour
3 tablespoons melted butter

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

DUTCH STICKY BUNS

Roll 1/3 of the sweet dough into an oblong sheet, 1/4 inch thick. Brush with butter and sprinkle with brown sugar and cinnamon. Roll up and cut off 1 inch slices. Place cut side down in greased pan. Brush tops with butter. Let rise until double. Sprinkle with brown sugar and cinnamon and chopped pecans or pour corn syrup in the bottom of the pan. Bake 20 mins. at 375.

COFFEE CAKE (Kaffee Kuchen)

For the Sponge:

1/2 cake yeast
1/4 cup lukewarm water
1 cup milk
1/2 teaspoon salt
2 cups sifted flour

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

For the Dough:

1/2 cup milk
1/2 cup butter
3/4 cup sugar
1 teaspoon salt
2 eggs
4 cups flour

In morning scald and cool milk. Cream butter, sugar and salt. Add beaten eggs. Mix sponge with lukewarm milk, then add butter mixture and enough flour to make soft dough. Beat hard or knead by hand. Let dough rise until doubled. When light turn on floured board and roll out gently until 1/2 inch thick. Place in buttered pans. Brush top with melted butter. Let rise until double. Sprinkle with sugar or cinnamon and bake in hot oven for 20 minutes.

PENNSYLVANIA DUTCH

Cakes

SPONGE CAKE

3 eggs
1 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
3 tblsp. warm water
1 tsp. lemon juice

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

SCRIPTURE CAKE

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

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

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

SPICE LAYER CAKE

2 cups light brown sugar
1/2 cup shortening
2 eggs
3/4 cup milk
3 tsp. baking powder
1 cup chopped raisins
2-1/4 cups flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt

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

2 cups sugar
3/4 cup milk
2 tblsp. butter

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

GRANDMOTHER'S MOLASSES CAKE

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

Cream shortening and sugar. Add molasses and beaten eggs. Sift dry ingredients and add alternately with 1-1/2 cups of sour milk. Mix the soda in the remaining milk and add with remainder of flour. Floured currants and raisins are added last. Bake in a loaf pan in a slow oven about one hour.

WALNUT GINGERBREAD

1 cup light brown sugar
1/2 cup shortening
1/2 cup black molasses
1 cup boiling water
3-1/2 cups flour
2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. cloves
2 eggs
3/4 cup chopped black walnuts

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

APPLE SAUCE CAKE

1 cup light brown sugar
1/4 cup butter
1 cup apple sauce
1 tsp. soda
2 cups flour
1 tsp. cinnamon
1/2 tsp. cloves, ground
a little nutmeg
1 cup raisins
pinch of salt

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

ICING

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

NUT CAKE

1-1/2 cups sugar
1/2 cup butter
3 eggs, separated
2-1/2 cups flour
1 cup nut meats, chopped
2 tsp. baking powder
3/4 cup milk
a little salt

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

PENNSYLVANIA DUTCH

Cookies

ANISE COOKIES

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

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

FRUIT _and_ NUT COOKIES

1 cup shortening
1-1/2 cups sugar
3 eggs
3-1/2 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. soda
1-1/2 tblsp. hot water
1/2 cup raisins, chopped
1/2 cup currants, chopped
1 cup nuts, chopped

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

CINNAMON WAFFLES (Zimmet waffles)

1/2 lb. butter
1 cup sugar
2 tsp. cinnamon
3 eggs
flour

Cream the butter and sugar. Beat in the eggs 1 at a time and add cinnamon. Work in enough flour to make a soft dough. Form into small balls. Place several in a hot waffle iron, suitably spaced, press down top and bake. This is an old recipe which the "dutch" brought over from Germany.

MORAVIAN CHRISTMAS COOKIES

1/2 cup shortening
1 cup brown sugar
1 cup molasses
1 egg
4 cups flour
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon soda

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

DUTCH ALMOND COOKIES

1 cup shortening
1/2 cup white sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup ground blanched almonds

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

SAND TARTS

2 cups sugar
1 cup butter
4 eggs
flour

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

WALNUT KISSES

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

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

WALNUT ROCKS

1 cup butter
1-1/2 cups brown sugar
3 eggs, beaten
1 tsp. soda
1-1/2 tblsp. hot water
3 cups flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1-1/2 cups chopped raisins
1 cup chopped walnuts

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

LEBKUCHEN

1-1/2 cups flour
1 tblsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves, ground
1/2 tsp. cream of tartar
2 eggs, beaten
1 cup dark brown sugar
1/8 lb. citron, chopped fine
1/8 lb. almonds, chopped

Sift the flour, cinnamon, nutmeg, cloves and cream of tartar. Mix the sugar and beaten eggs thoroughly. Combine with the flour mixture, add citron and the almonds. Roll out on floured board, 1/4 inch thick. Place on a greased cookie sheet and bake in moderate oven (350-f) for 15 minutes. Cut into squares or diamonds while still warm. Ice thinly with plain white or lemon frosting. This is an old recipe for an oldtime Christmas favorite.

CHRISTMAS BUTTER COOKIES

1 cup soft butter
1/2 cup brown sugar, packed
2-1/4 cups flour, sifted

Cream butter until it resembles whipped cream and slowly add the sugar, beating well. Add flour gradually and blend thoroughly. Wrap in waxed paper and chill for several hours. Knead dough slightly on floured board, form into a smooth ball. Roll to about 1/8 inch thick and cut to desired shapes. Place on ungreased cookie sheets and bake in moderate oven (350-f) about 12 minutes. When cold decorate with butter icing, candied fruit, etc.

ALMOND MACAROONS

1 cup almond paste
3/4 cup sugar
3 egg whites
salt

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

SUGAR CAKES

3 cups sugar
3/4 cup butter
2 eggs
2 teaspoons baking soda
1 cup thick milk

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

HICKORY NUT KISSES

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

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

"BELSNICKEL" CHRISTMAS CAKES

1 cup sugar
1/2 cup melted butter
2 eggs
1-1/2 cups flour
1/2 tsp. baking soda
pinch of salt

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

GINGER COOKIES--GINGERBREAD MEN

2/3 cup shortening
1/2 cup brown sugar
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves or allspice
1-1/2 tsp. salt
1 egg
3/4 cup molasses
3 cups flour, sifted
1 tsp. soda
1/2 tsp. baking powder

Cream together shortening, brown sugar, spices and salt. Add the egg, mix thoroughly. Add molasses and blend. Sift together twice the flour, soda, baking powder and add to the molasses mixture. Stir well and chill. Roll out a fourth of the dough at a time, on floured board to a little more than 1/8 inch thick. Cut with gingerbread man cutters or other shapes. Bake on greased cookie sheets in moderately hot (375-f) oven, 8 to 10 minutes. Cool before decorating.

PFEFFERNUSSE

3 eggs
1/2 lb. powdered sugar
2 cups flour
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. soda
1/4 tsp. salt
1 lemon, juice and rind

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

MORAVIAN DARK COOKIES

1/2 lb. butter
1 cup sugar
1 tblsp. cream
2 cups dark molasses
1 tblsp. cinnamon
1/2 tblsp. ginger
1/2 tsp. cloves, ground
8 cups flour

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

PENNSYLVANIA DUTCH

Pies

PUMPKIN PIE

1-1/2 cups mashed cooked pumpkin
1-1/2 cups rich milk
3/4 cup brown sugar
2 eggs
pastry for 9" shell
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves, powdered
3/4 tsp. salt
2 tblsp. butter, melted

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

LEMON CUSTARD PIE

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

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

PENNSYLVANIA DUTCH SOUR CHERRY PIE

1 qt. fresh sour cherries
1-1/2 cups sugar
1/2 cup flour
pie crust

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

RIVEL (CRUMB) PIE

1 cup flour
1/2 cup sugar
1/2 cup butter and shortening mixed

Mix or "crumb" the above ingredients together with the hands to form small lumps or rivels. Stew the rivels into a prepared pastry shell and bake in a hot oven (400-f) for 30 minutes. Some spread 2 tblsps. of molasses over it before baking.

SOUR CREAM RAISIN PIE

1 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 cup thick sour cream
3 eggs, slightly beaten
2 cups raisins, ground
1 unbaked pie shell

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

CREAM RASPBERRY PIE

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

1 cup milk
1 teaspoon cornstarch
2 tablespoons sugar
vanilla

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

PASTRY HINT

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

MONTGOMERY PIE

For the syrup part:

1/2 cup molasses
1/2 cup sugar
1 egg
1 cup water
2 tblsp. flour
1/2 lemon, juice and rind

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

For the topping:

2/3 cup sugar
1/4 cup butter
1 egg, beaten
1 tsp. baking powder
1 cup milk
1-1/2 cups flour

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

APPLE CRUMB PIE

6 tart apples
1 cup sugar
1/3 cup butter
3/4 cup flour
1 tsp. cinnamon
pastry for 9" shell

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

BLACK WALNUT PIE

4 eggs
3 tablespoons flour
1-1/2 cups sugar
1 cup black walnuts, chopped
1-1/2 cups water
1-1/4 cups dark corn syrup

Make crust for 2 pies and line medium size pie plates. Sprinkle the walnuts over the crusts and then mix in the filling. The eggs must be well beaten before adding the sugar gradually. Then fold in flour, corn syrup and 1-1/2 cups of water. Bake in very hot oven for three minutes and then reduce to medium for 30 or 40 minutes.

FUNERAL PIE

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

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

COTTAGE CHEESE PIE

1-1/2 cups cottage cheese
1/2 cup sugar
2 tblsp. flour
1/4 tsp. salt
2 eggs, separated
2 cups milk
1/4 tsp. cinnamon
1/2 tsp. lemon rind grated
pie crust

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

APPLE BUTTER PIE

1/2 cup apple butter
2 eggs
1/2 cup sugar
1-1/2 tblsp. cornstarch
1 tsp. cinnamon
2 cups milk
Pastry for 9 inch crust and strips for top

Combine apple butter, beaten eggs, sugar, cornstarch and cinnamon and mix well. Add the milk gradually to the mixture and blend well. Pour into unbaked pie shell. Top with "lattice" made from 1/2 inch wide strips of crust. Bake at 350-f, 35 minutes.

CURRANT _and_ RED RASPBERRY PIE

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

SCHNITZ PIE (Dried apples)

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

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

RHUBARB PIE

3 cups diced rhubarb
1-1/2 cups sugar
3 tblsp. flour
1/4 tsp. salt
1 tblsp. lemon juice
2 eggs, separated
1 9-inch pie shell

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

PENNSYLVANIA DUTCH

Desserts

STEAMED FRUIT PUDDING

1 cup raisins
1 cup chopped suet
1 cup molasses
1 cup milk
1 tsp. salt
1 tsp. soda
1/4 cup boiling water
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
flour

Combine and mix all the ingredients with flour enough to make a stiff batter; then add the soda dissolved in boiling water. Put into a well greased mould, cover tightly and steam for 3 hours. Serve with a sauce made from:

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

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

APPLE _or_ PEACH STRUDEL

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

1 cup sugar
1 tsp. baking powder
1 cup flour
1/2 tsp. salt

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

COTTAGE PUDDING

1-3/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter, or other fat
3/4 cup sugar
1 egg
1/2 tsp. lemon extract
2/3 cup milk

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

RHUBARB PUDDING

Stewed Rhubarb
Stale cake or bread
Sugar
Whites of 2 eggs

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

CHERRY PUDDING

1/2 cup sugar
1/4 cup butter
2 tsp. baking powder
2-1/2 cups flour
1 cup milk
1 cup cherries, pitted
1 egg

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

APPLE PANDOWDY

4 tart apples
1/2 cup molasses
1/2 teaspoon cinnamon
2 tablespoons butter
biscuit dough

Pare and slice apples and arrange in a well greased shallow baking dish. Sprinkle with cinnamon, drizzle over molasses and dot with butter. Cover with biscuit dough which has been rolled to about 1/2 inch thickness. Cut gashes in dough to allow steam to escape. Bake in moderate oven about 375 degrees for 30 minutes. Serve hot, cutting out squares of the biscuit to use as a base for the fruit mixture. Serve with cream flavored with nutmeg.

APPLE DUMPLINGS

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

Prepare biscuit dough, roll 1/4 inch thick and cut into squares. Pare and core apples and place one in center of each square. Fill each with a portion of the seasonings, sugar, raisins and dot with butter. Bring corners of the dough to the top of the apples and seal by pricking with a fork. Bake at 375 degrees for 30 minutes. Serve with cream or milk.

PUMPKIN CUSTARD

2 cups pumpkin, sieved
1 cup soft bread crumbs
2 eggs, separated
1-1/2 cups milk
1 cup sugar
3 tblsps. butter, melted
1/4 tsp. salt
1 tsp. orange flavoring

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

PEACH DUMPLINGS

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

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

PENNSYLVANIA DUTCH

Sweets and Sours

MIXED FRUIT PRESERVES

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

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

BREAD _and_ BUTTER PICKLES

1 gal. cucumbers
8 onions
1/2 cup salt
2 green peppers
2 red peppers

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

5 cups sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1-1/2 teaspoons turmeric
1/2 teaspoon ground cloves
5 cups vinegar

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

RASPBERRY RHUBARB JAM

3 lbs. rhubarb
2-1/2 cups sugar
1/2 cup water
2 oranges, juice and rind
2 cups raspberries

Skin and cut rhubarb into 1/2 inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.

CARROT MARMALADE

1 lb. carrots
1-1/2 lbs. sugar
2 lemons
1/2 cup chopped nuts

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

APPLE _and_ PEACH CONSERVE

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

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

SPICED GOOSEBERRIES

5 lbs. ripe gooseberries
4 lbs. brown sugar
2 cups vinegar
2 tblsps. cloves
3 tsps. cinnamon
3 tsps. allspice

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

CRANBERRY CONSERVE

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

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

APPLE BUTTER

4 qts. apples
2 qts. apple cider
2 cups sugar
2 cups dark corn syrup
1 tsp. cinnamon

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

SPICED CANTALOUPE

3 lbs. cantaloupe
1/2 tblsp. alum
2 qts. water
3 cups sugar
1 pt. vinegar
2 sticks cinnamon
1/2 tblsp. whole cloves
1 tsp. allspice

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

RED BEET EGGS

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

GINGER PEARS

5 lbs. hard pears
3 cups water
5 lbs. sugar
1/2 cup chopped preserved ginger
3 lemons juice and rind

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

PICKLED BEETS

3 lbs. beets
1 stick cinnamon
1 teaspoon whole allspice
1/2 cup sugar
6 whole cloves
1 pt. vinegar
1/2 cup water

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

CORN RELISH

9 ears corn
1 qt. vinegar
1 cup sugar
1 tsp. salt
1-1/2 tblsps. dry mustard
1 tsp. turmeric
1 medium head cabbage
2 medium onions, chopped
3 red peppers
2 green peppers

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

PEPPER RELISH

12 sweet red peppers
12 sweet green peppers
8 small onions
1 qt. vinegar
1-1/2 cups sugar
2 tsp. salt

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

PICKLED GREEN BEANS

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

Clean and cook whole green beans. Place them in a sterile pint jar. Boil the water, vinegar, sugar and 1/8 tsp. salt. Pour over the beans and seal jar.

CHOW CHOW

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

Put each kind of vegetable into a separate bowl and sprinkle a small amount of salt over each. Let stand 4 hours. Press juice from each vegetable and combine. Mix the dry ingredients and rub into a paste by using a small amount of vinegar. Then add all the vinegar and heat to boiling. Put in the vegetables and cook slowly for 20 minutes. Pack in sterile jars and seal. Cover jars with boiling water and simmer for 15 minutes. Makes 2-1/2 quarts.

INDEX

SOUPS

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

MEAT and MAIN DISHES

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

VEGETABLE DISHES

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

SALADS

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

PANCAKES and FRITTERS

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

SWEETS and ROLLS

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

DOUGHNUTS

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

COOKIES

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

CAKES

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

PIES

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

DESSERTS

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

SWEETS and SOURS

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

Distributed By Dutchcraft Company GETTYSBURG, PENNSYLVANIA

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