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Pennsylvania Dutch Cooking
Dutchland
Pennsylvania
[Illustration: Kissin wears out ... cookin' don't]
Jacob's at the table and half et already
PROVEN RECIPES FOR TRADITIONAL
PENNSYLVANIA Dutch FOODS
[Illustration]
PENNSYLVANIA Dutch COOKERY
In 1683 the Plain Sects began to arrive in William Penn's Colony seeking
a land of peace and plenty. They were a mixed people; Moravians from
Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish,
the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean
years of clearing the land and developing their farms they established
the peace and plenty they sought. These German-speaking people were
originally called the Pennsylvania Deutsch but time and custom have
caused them to be known to us as the Pennsylvania Dutch.
The Pennsylvania Dutch are a hard working people and as they say, "Them
that works hard, eats hearty." The blending of recipes from their many
home lands and the ingredients available in their new land produced
tasty dishes that have been handed down from mother to daughter for
generations. Their cooking was truly a folk art requiring much intuitive
knowledge, for recipes contained measurements such as "flour to
stiffen," "butter the size of a walnut," and "large as an apple." Many
of the recipes have been made more exact and standardized providing us
with a regional cookery we can all enjoy.
Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch
housewife can apparently make soup out of anything. If she has only milk
and flour she can still make rivel soup. However, most of their soups
are sturdier dishes, hearty enough to serve as the major portion of the
evening meal. One of the favorite summer soups in the Pennsylvania Dutch
country is Chicken Corn Soup. Few Sunday School picnic suppers would be
considered complete without gallons of this hearty soup.
Many of the Pennsylvania Dutch foods are a part of their folklore. No
Shrove Tuesday would be complete without raised doughnuts called
"fastnachts." One of the many folk tales traces this custom back to the
burnt offerings made by their old country ancestors to the goddess of
spring. With the coming of Christianity the custom became associated
with the Easter season and "fastnachts" are eaten on Shrove Tuesday to
insure living to next Shrove Tuesday. Young dandelion greens are eaten
on Maundy Thursday in order to remain well throughout the year.
The Christmas season is one of the busiest times in the Pennsylvania
Dutch kitchen. For weeks before Christmas the house is filled with the
smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas
cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not
just a few of one kind but dozens and dozens of many kinds of cookies
must be made. There must be plenty for the enjoyment of the family and
many holiday visitors.
Regardless of the time of the year or the time of the day there are
pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for
lunch. They eat pies for dinner and they eat pies for midnight snacks.
Pies are made with a great variety of ingredients from the apple pie we
all know to the rivel pie which is made from flour, sugar, and butter.
The Dutch housewife is as generous with her pies as she is with all her
cooking, baking six or eight at a time not one and two.
The apple is an important Pennsylvania Dutch food. Dried apples form the
basis for many typical dishes. Each fall barrels of apples are converted
into cider. Apple butter is one of the Pennsylvania Dutch foods which
has found national acceptance. The making of apple butter is an all-day
affair and has the air of a holiday to it. Early in the morning the
neighbors gather and begin to peel huge piles of apples that will be
needed. Soon the great copper apple butter kettle is brought out and set
up over a wood fire. Apple butter requires constant stirring to prevent
burning. However, stirring can be light work for a boy and a girl when
they're young and the day is bright and the world is full of promise. By
dusk the apple butter is made, neighborhood news is brought up to date
and hunger has been driven that much further away for the coming winter.
Food is abundant and appetites are hearty in the Pennsylvania Dutch
country. The traditional dishes are relatively simple and unlike most
regional cookery the ingredients are readily available. Best of all, no
matter who makes them the results are "wonderful good."
PENNSYLVANIA DUTCH
[Illustration: "Make with a smile for once"
"Some folks are wonderful nice"]
Salads
FRUIT SALAD DRESSING
1/2 cup sugar
1-1/2 tblsp. flour
2 eggs
1/2 cup pineapple juice
1/2 cup lemon juice
1 cup whipped cream
Combine the fruit juices and stir slowly into the flour and sugar. Cook.
Stirring constantly, until it thickens. (or cook in double boiler) Add
the beaten eggs and cook for another minute. Let cool and fold in the
whipped cream.
BEET _and_ APPLE SALAD
2 cups apples, diced
2 cups cooked beets, diced
1/4 cup chopped nuts
2 hard boiled eggs
1/2 cup salad dressing
parsley
Mix the apples, beets, and chopped eggs. Add salad dressing (see
Grandma's salad dressing). Mix and garnish with chopped nuts and
parsley.
A GOOD PENNSYLVANIA DUTCH SALAD DRESSING
2 hard boiled eggs, mashed
a little grated onion
3 tablespoons salad oil
1 tablespoon vinegar
1/2 teaspoon salt
pinch of pepper
Mix well together, then put on lettuce and turn and stir until it is
well covered with the dressing. Good with any green salad.
PEPPER CABBAGE
2 cups shredded cabbage
1 large green pepper
1/2 cup hot salad dressing
1 tsp. salt
Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool
place. Drain off all liquid. Make a hot dressing with:
1 tblsp. butter
1 tsp. flour
1/2 tsp. dry mustard
salt and pepper
yolk of 1 egg
1/2 cup vinegar
Melt the butter and blend in the flour. Add vinegar and stir until
mixture thickens. Mix mustard, salt and pepper and add to the liquid.
Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for
1 minute more. Pour this over the pepper cabbage and mix well.
POTATO SALAD DRESSING
1 beaten egg
1/2 cup sugar
1 tbsp. flour
1/2 cup water
1/2 cup vinegar
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
Combine in the order given, stirring after each addition. Boil until
thick. Cool before adding to the salad.
BEAN SALAD
3 cups navy beans baked or boiled
1 medium onion
2 tblsp. pickle relish or 1-large pickle
3 hard boiled eggs
2 tblsp. vinegar
2/3 cup boiled salad dressing
1-1/2 tsp. salt
Chop the onion fine, the boiled eggs, add the relish, or the pickle,
chopped and the beans. Mix well together and add salt and salad
dressing. Chill and serve. Green string beans, cut in 1-inch pieces may
be used for this salad.
DANDELION SALAD
Young dandelion greens
4 thick slices bacon
1/2 cup cream
2 tblsp. butter
2 eggs
1 tsp. salt
1 tblsp. sugar
4 tblsp. vinegar
1/2 tsp. paprika
black pepper
Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put
into a salad bowl and set in warm place. Cut bacon in small cubes, fry
quickly and pour over dandelions. Put butter and cream into a skillet
and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar,
then mix with the slightly warm cream mixture. Cook over high heat until
dressing is quite thick. Pour, very hot, over the dandelions, stir well
and serve.
PENNSYLVANIA COLE SLAW
1 head young cabbage
1/2 cup cream
1 teaspoon salt
1/2 cup sugar
1/2 cup vinegar
Beat cream, sugar, vinegar and salt together thoroughly until the
dressing is like whipped cream. Discard outer leaves of cabbage. Shred
the rest finely and combine with dressing just before it is ready to
serve. Serves six. As variation: Add shredded green and red peppers.
DEVILED EGGS
6 hard-boiled eggs
1/2 tsp. prepared mustard
2 tsp. soft butter
salt, pepper, paprika
Remove shells and cut eggs in half. Mash the yolks to a smooth paste,
adding the mustard, butter, salt and pepper. When well mixed press into
the cup-shaped egg whites, round the tops and sprinkle with paprika. For
a special treat, add 2 tblsp. finely chopped ham or a small can of
deviled ham to the egg yolk mixture.
HOT DUTCH POTATO SALAD
4 slices bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup vinegar
1 teaspoon salt
3 hard boiled eggs
1/8 teaspoon pepper
1 teaspoon sugar
1 egg
1 qt. hot, cubed, cooked potatoes
1/4 cup grated raw carrot
Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3
minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly.
Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and
serve hot.
HOT SLAW
Shred cabbage finely. Boil in slightly salted water until tender. Drain.
Serve hot thoroughly mixed with warm cooked salad dressing made as
follows:
1/2 teaspoon mustard
1-1/2 teaspoons salt
1-1/2 teaspoons sugar
1-1/2 tablespoons flour
1/8 teaspoon pepper
1 beaten egg
1 cup milk
4 tablespoons vinegar
1-1/2 tablespoons butter
Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix
thoroughly. Add milk and vinegar. Cook over hot water, stirring
frequently until thick. Add butter. Cook and stir until melted.
CUCUMBER SALAD
2 medium cucumbers
1 medium onion
salt
2 tblsp. vinegar
sour cream
pepper
Pare and thinly slice cucumber and onion sprinkle with a teaspoon of
salt and let stand for a few minutes. Pat with towel or absorbent paper
to take out all moisture possible. Place cucumbers and onions in serving
dish, add the vinegar and mix. Pour on enough sour cream to half cover
and dust with pepper. Chill.
PENNSYLVANIA DUTCH
[Illustration]
Soups
PHILADELPHIA PEPPER POT
1 lb. honeycomb tripe
1 veal knuckle
1-1/2 qts. water
2 tablespoons salt
1 tblsp. red pepper, diced
1 tblsp. green pepper, diced
1 tablespoon powdered thyme
6 peppercorns
4 potatoes, diced
2 bay leaves
3 whole cloves
3 tablespoons chopped parsley
2 stalks celery, diced
2 carrots, diced
2 tomatoes, peeled, cut up
4 onions, thinly sliced
1 piece pimento, cut fine
Wash and scrub tripe thoroughly. Place in large kettle and cover with
plenty of cold water. Bring to a boil and simmer until tender. Simmer
without boiling, that is the secret of making tripe tender. Drain and
dice, 1/2 inch squares. In the meantime place the veal knuckle in
another kettle adding 1-1/2 qts. of water and all ingredients except the
potatoes. Simmer at least one hour, put in potatoes and simmer for
another hour or until meat falls off the bone. Remove bone and take off
all the meat. Cut it into small pieces and together with the tripe put
it back into the soup. Bring to a boil and the soup is ready to serve.
This soup keeps well and can be reheated.
DUMPLINGS (Spaetzle)
1 cup milk
2 cups flour
2 eggs
1 tsp. salt
Add milk to flour slowly, stirring constantly to keep mixture smooth.
Add 1 egg at a time, beating well after each addition. Salt and mix
well. When cooking in boiling salted water or meat broth, pour the
batter from a shallow bowl, tilting it over the boiling kettle. With a
sharp knife slice off pieces of the batter into the boiling liquid. Dip
knife in the liquid before each cut to prevent sticking.
CORN CHOWDER
4 slices bacon
2 tblsp. onion, minced
1 tblsp. celery, minced
1 tblsp. pepper, minced
2 cups corn
2 potatoes, diced
3 tomatoes, cut-up
2 pints milk
salt
pepper
Dice the bacon and put into pan to brown, add onion, celery and pepper;
fry until bacon is crisp. Add the corn and saute together for 3 minutes.
Add the potatoes, tomatoes and seasoning, cover and simmer for 30
minutes. Finally add the milk, heat to the boiling point and serve with
a little chopped parsley.
EGG NOODLES
2 eggs
1/2 tsp. salt
sifted flour
Add salt to the eggs and work in enough flour to make a stiff dough.
Knead thoroughly, divide into 2 portions and roll each out as thin as
possible, on a floured board. Cover with cloth and let stand until
partly dry. Roll up the dough and cut into 1/4 inch strips. Spread out
on paper to dry a little longer.
DUTCH COUNTRY BEAN SOUP
1 lb. soup beans
1 ham bone
1/2 cup chopped onion
1 cup diced celery
1 can tomato sauce
1/2 cup diced potatoes
2 tsp. minced parsley
salt and pepper
Soak beans in water overnight. Drain, add fresh water and cook slowly
with the ham bone for 2 hours. Put in the onion, celery, potatoes,
tomato sauce, parsley and the salt and pepper and simmer until
vegetables are soft. Remove the ham bone, trim off any meat, cut it up
and add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggs
and add them to the soup.
SPLIT PEA SOUP
1 lb. split peas
3 qts. water
1 ham bone
salt
2 carrots, sliced
1 stalk celery, chopped
1 large onion, chopped
pepper
Wash peas, add cold water, vegetables and ham bone and simmer for three
hours or until mixture is thick. Remove ham bone, force peas through
coarse sieve and season to taste. Dilute with milk. Serve with toasted
croutons.
VEGETABLE SOUP
1 soup bone
2 lbs. stewing beef
2 qts. water
1 cup chopped onion
1 cup chopped celery
1 cup tomatoes
2 tsp. salt
black pepper
Into 2 qts. of water put soup bone and beef and boil for 2 hours. For a
hearty, substantial soup, cut up the meat in small pieces and return to
the broth. Add tomatoes, onions and celery. Also add other available
vegetables, such as diced potatoes, carrots, turnip, string beans, corn,
peas, cabbage or chopped peppers. Boil until all vegetables are tender.
MEAT FILLING _for_ NOODLES
1 cup ground beef
2 tblsp. fat
1 small onion
1/2 cup dry bread crumbs
1 cup bread cubes
salt and pepper
2 tblsp. butter
Make a recipe of noodle dough (see above). Roll thin, let dry and cut
into 3 inch squares. Brown meat in hot fat with the onion and seasoning.
Soak bread cubes in water and press dry then add to the meat. Spoon
mixture on the center of the noodle squares, fold in half and seal
edges, like little pillows. Drop the filled squares into salted boiling
water and cook 8 to 10 minutes. Lift carefully with draining spoon to a
serving dish and top with the half cup of bread crumbs which have been
browned in butter.
EGG BALLS FOR SOUP
Rub the yolks of three or four hard boiled eggs to a smooth paste and
salt. To these add two raw ones lightly beaten. Add enough flour to hold
the paste together. Make into balls with floured hands and set in cool
place until just before your soup comes off. Put the balls carefully
into the soup and boil one minute.
SPINACH FILLING _for_ NOODLES
2 lbs. raw spinach, chopped
3 tblsp. butter
salt and pepper
1-1/2 cups bread crumbs
2 eggs
Make a recipe of noodle dough (see above). Steam and brown the spinach
in melted butter. Add the eggs, 1 cup of dry bread crumbs and the
seasoning. Mix well, spoon mixture on noodle dough squares and proceed
as above.
SALSIFY _or_ VEGETABLE OYSTER SOUP
1-1/2 cups diced salsify
1-1/2 cups water
1 tblsp. vinegar
1 tblsp. butter
1 quart milk
salt and pepper
Scrub, scrape and clean salsify. Dice and cook in salted water, with 1
tablespoon of vinegar added, until tender. Drain, add butter and rich
milk, salt and pepper. Bring to a boil and serve with crackers.
BEEF SOUP _with_ DUMPLINGS
1 soup bone
2 lbs. stewing beef
2 quarts water
salt
1-1/2 cups flour
1 egg
1/2 cup milk
pepper
Cook meat until tender and remove from the broth. Add water until you
have 2 quarts of broth. Make dumplings by mixing beaten egg and milk
into flour until about the consistency of pancake batter. Drop from
teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4
minutes.
POTATO SOUP (Gruumbier Suupe)
4 cups diced potatoes
1 medium onion
3 tblsp. flour
1 tblsp. butter
1 qt. milk
1 egg, beaten
salt and pepper
parsley
Boil potatoes and onion in small amount of water until soft. Add milk,
salt and pepper then reheat. Brown flour in the butter and blend it
slowly into the potato mixture. Add a little water to the beaten egg and
stir into the soup. Let it cook for a few minutes and serve with a
sprinkling of chopped parsley.
CHICKEN CORN SOUP
1 stewing hen, about 4-lbs.
4 qts. water
1 onion, chopped
10 ears corn
1/2 cup celery, chopped with leaves
2 hard-boiled eggs
salt and pepper
rivels
Put cut-up chicken and onion into the water and cook slowly until
tender, add salt. Remove chicken, cut the meat into small (1-inch)
pieces and return to broth, together with corn, which has been cut from
the cob, celery and seasoning. Continue to simmer. Make rivels by
combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix
well with fork or fingers to form small crumbs. Drop these into the
soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.
CORN SOUP _with_ RIVELS
3 cups fresh or canned corn
2 qts. water
1 cup rich milk
1-1/3 cups flour
1 egg
3 tblsp. butter
1-1/2 tsp. salt
parsley
Cook corn in water for 10 minutes. Make a batter by mixing egg, flour
and milk together. Pour this batter through a colander, letting it drop
into the boiling corn. Add butter and salt. Cook slowly in a covered pan
for 3 minutes. Garnish with chopped parsley. Soup should be eaten
immediately after rivels are cooked.
CHICKEN NOODLE SOUP
4 lb. chicken
2-1/2 qts. water
2-1/2 tsp. salt
3 cups cooked noodles
Cut a young stewing chicken into serving pieces, bring to a boil and
simmer for 2-1/2 hours, adding water as needed. Skim off the fat and
add:
1 tsp. peppercorns
1 small onion, sliced
1 carrot, sliced
1 bay leaf
1 tblsp. parsley, chopped
salt and pepper
Bring to boil again and add noodles, preferably home made noodles. Cook
for 20 minutes longer.
PENNSYLVANIA DUTCH
[Illustration]
Main Dishes
CREAMED CABBAGE _and_ DRIED BEEF
1/2 large head cabbage
1/4 lb. dried beef
1-1/2 cups white sauce
1/2 cup buttered crumbs
Chop cabbage coarsely and cook in salted water until tender, then drain.
Chop the dried beef and soak in a little warm water for 10 minutes.
Grease a casserole and in it place alternate layers of cabbage and dried
beef. Pour the white sauce over it and top with buttered bread crumbs.
Bake in moderate oven (350-f) 25 minutes.
DUTCH NOODLE CHEESE RING
1 cup egg noodles
3 tblsp. butter
3 tblsp. flour
1/2 tsp. salt
1/2 tsp. paprika
1-1/2 cups milk
2 eggs, well beaten
Swiss cheese (1/4 to 1/2 lb.)
Boil noodles in salted water until tender. Drain and place in
well-greased ring mold. Melt the butter, add flour and blend smooth.
Stir in milk and cook, stirring constantly until it thickens. Add
seasoning and cheese cut in small pieces. Cook until cheese melts. To
1/2 of the sauce add the well-beaten eggs and mix well. Pour this over
the noodles. Set mold in pan of hot water and bake in moderate (350-f)
oven 45 minutes. Unmold on large platter, pour over the remaining hot
cheese sauce. Fill center with peas, and carrots or spinach.
POTATO FILLING
2 cups mashed potatoes
1 egg, beaten
1 qt. stale bread, cubed
2 tblsp. butter
1 onion, minced
1/2 cup celery, diced
1 tblsp. minced parsley
1 tsp. salt
pinch of pepper
Put the beaten egg into the mashed potatoes and mix well. Melt the
butter in a large skillet and saute the onion and celery. Stir in the
bread crumbs to toast for a few minutes, stirring constantly. Add all
the other ingredients, combine with the potatoes and mix thoroughly.
DUTCH CABBAGE ROLLS
1 lb. ground beef
1/3 cup rice, uncooked
1 egg
1 onion, chopped fine
2 tblsp. shortening
Juice of 1 lemon
1 can tomato soup
1/2 cup celery, chopped
1 tsp. sugar
1 tsp. parsley, minced
6 cabbage leaves
salt and pepper
Combine meat, salt, pepper, rice and egg, mix well. For the sauce: saute
onion in the butter until soft. Add tomato soup and equal amount of
water to onion, also celery, parsley, lemon juice, sugar, salt and
pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until
tender. Put equal amounts of the meat mixture into cabbage leaves, roll
tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce
over them, cover pan and cook very slowly for 3 hours.
DUCK UN KRAUT
Prepare a young duck for roasting. Place in a roasting pan and add 2
quarts of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar.
Cover and bake until duck is tender and golden brown. Serve with creamy
mashed potatoes.
PORK POT PIE _with_ DUMPLINGS
8 loin pork chops
2 qts. water
1 dumpling recipe
4 medium potatoes
1 lb. sausage in casing
Boil the pork chops in water for 1/2 hour. Then add the potatoes cut in
half and the sausage cut in 1 inch pieces. Cook until potatoes are
almost done. Drop well-beaten dumpling dough into the boiling meat
mixture, cover and cook 10 minutes.
SAUERBRATEN
2 inch thick piece of chuck, pot roast or tender boiling beef. Place in
dish or bowl and cover with solution of half vinegar and half water, put
in two large onions sliced. Do this two or three days before the meat is
wanted. On the day before it is to be cooked cut 3 or 4 slices of bacon
into 1" pieces and chop fine 1 tablespoon of the onion which has been
soaking in the vinegar. Cut holes in the meat 1 or 2 inches apart and
stuff bits of the bacon and chopped onion into the holes. Put the meat
back into the solution, add 1 tablespoon whole cloves and 1 teaspoon
whole allspice. Bake the meat as a pot roast in part of the solution,
until tender. Use more of the solution, adding sugar to taste, in making
the gravy which will be almost black.
HORSERADISH SAUCE
For Boiled beef or Corned beef
2 tblsp. butter
2 tblsp. flour
1 cup milk
1/4 cup grated horseradish
1/4 tsp. dry mustard
salt and pepper
Melt butter, remove from heat and stir in flour. Add the milk gradually,
stirring constantly, until mixture boils and thickens. Add salt and
pepper and cook for 3 minutes more. Add the grated horseradish and dry
mustard and blend well. Keep hot in double boiler. Serve on slices of
boiled beef or corned beef.
SCHNITZEL MEAT
1-1/2 lbs. veal steak cut in cubes
2 tblsp. shortening
2 tblsp. flour
1 cup tomato juice
2 carrots, diced
1 small onion, chopped fine.
Salt and pepper
Flour
Dredge meat with flour and season. Melt shortening (preferably bacon
fat) and brown the meat in it. Remove meat from the pan, stir in the
flour and blend. Add the tomato juice and stir well until mixture
thickens. Add meat, carrots and onion. Cover closely and simmer for 45
minutes.
CHICKEN POT PIE
1 cup flour
1 egg
2 tsp. baking powder
1/2 egg shell of water
small teaspoon salt
Mix the above ingredients, roll out and cut in two inch squares. Flour
chicken and fry in butter. Put layers of chicken, potato slices, sliced
onion and squares of pot-pie dough. Barely cover with boiling water and
cook for two hours.
HAM _and_ NOODLES IN CASSEROLE
1/2 lb. noodles
1-1/2 cups cooked ham, diced
2 eggs, beaten
1-1/2 cups milk
Cook noodles in salted boiling water until soft. Pour into colander,
drain and wash. Into a well greased casserole put alternate layers of
noodles and ham. Beat eggs with the milk and pour over noodles and ham.
Set casserole in pan of hot water and bake in moderate oven (350-f) for
30 minutes.
CHICKEN FRICASSEE
chicken cut up
butter for frying
2 tablespoons flour
2 tablespoons butter
boiled rice
2 cups water
12 small white onions
small pinch each of thyme,
celery salt and sage
Roll chicken pieces in flour and brown in butter. Add remaining
ingredients and cook until tender, adding water so that there are 2 cups
at end of cooking. Make gravy by adding 3 tablespoons of hot liquid to
yolk of an egg. Stir thoroughly, then return to rest of liquid and cook
five minutes. Pour over steamed rice.
BEEF POT PIE
2 lbs. stewing beef
6 medium potatoes
pot pie dough
2 onions
chopped parsley
salt and pepper
Cut the beef into 1" cubes cover with water, season and boil until
tender. Peel potatoes, cut in 1/4" slices and slice the onion. Into the
hot broth drop layers of potatoes, onions, a sprinkling of parsley and
dough squares alternately, ending with dough on top. Cover and boil for
20 minutes. Stir meat thru pot pie.
For the pot pie dough:
To 2 cups of flour add a little salt, 1 egg, beaten and enough milk to
make a stiff dough. Roll out thin (1/8") on floured board and cut into
2" squares. Equally good with veal or pork.
PENNSYLVANIA DUTCH BEEF WITH ONIONS
1-1/2 lbs. boiled beef
2 tablespoons butter
1 tablespoon vinegar
1 onion
2 tablespoons flour
1 pinch of pepper
1/2 cup meat stock
salt
Mince the onion. Simmer in butter until soft. Add flour and simmer until
brown. To this add vinegar, salt, pepper and meat stock and let come to
a boil. Cut the meat in slices and serve hot, with the onion sauce.
WEINER SCHNITZEL (Veal Cutlet)
2 lbs. veal steak
1 egg, beaten
salt
bread crumbs
lemon juice
pepper
Veal should be about 1/2 inch thick and cut into serving portions.
Season with salt and pepper. Dip pieces in bread crumbs, then into the
beaten egg and again in the crumbs. Let stand in the refrigerator a
while before cooking. Brown in hot fat on both sides, cover and simmer
for 30 minutes. Sprinkle with lemon juice.
HAMBURGER DINNER
1 lb. hamburger
3 cups potatoes, sliced
salt
1 small head cabbage
1 cup milk
pepper
Shred cabbage and put 1/2 of it in a greased casserole. Add 1/2 of the
sliced potatoes and half of the hamburger a sprinkle of salt and pepper.
Add remaining half in the same manner. Pour on the milk and bake in a
moderate oven (350-f) for 2 hours.
CHICKEN BAKED _in_ CREAM
1 young chicken, cut up
1/2 cup flour
1-1/2 tsp. salt
1/8 tsp. pepper
3 tblsp. butter
1-1/2 cups cream, sweet or sour
Sprinkle the pieces of chicken with salt and pepper and dredge in flour.
Melt butter and fry chicken until a golden brown on all sides. Place the
chicken in a casserole, pour the cream over it. Cover and bake in a
moderate oven (350-f) for 2 hours. Serve with gravy made from the pan
fryings left after frying the chicken.
DUTCH MEAT LOAF
2-1/2 lbs. hamburg
2-1/2 cups bread crumbs
1 cup cheese (cubed small)
salt and pepper
1/2 green pepper, chopped
1 small onion, chopped
2 eggs
1 cup catsup
Mix all ingredients, form into two loaves. Pour some catsup over top of
loaves. Bake at 350 until done.
LIVER NOODLES (Leberknoedel)
1 lb. calf's liver
1 onion
1 tablespoon butter
salt and pepper
2 eggs
1/2 cup flour
1/4 teaspoon cloves
1/4 teaspoon marjoram
Simmer the liver in boiling water for 30 minutes. Then trim off any skin
or ligaments and grind the liver fine. Season. Mince the onion, add the
butter, beat the eggs and add them. Work into this paste the flour,
using enough to make the paste quite stiff. Form into small balls and
poach them in any meat soup for 15 minutes. Serve them swimming in the
soup.
STUFFED PEPPERS
1-1/2 lbs. ground beef and pork
6 green peppers
1 can tomato soup
3 tblsp. rice, uncooked
2 eggs, beaten
1/2 tsp. salt
Mix the meat, rice, eggs and seasoning together. Cut tops off the
peppers and soak in hot water for a couple of minutes. Scoop out seeds
and fill with the meat mixture. Stand them in baking pan, pour the
tomato soup over them and bake in slow oven (300-f) for 1 hour.
MEAT PIE
1-1/2 cups leftover meat
3 tblsp. flour
1/4 cup drippings
1 cup milk
1 tblsp. grated onion
1/3 cup chopped pepper
salt
pepper
Add flour to drippings and blend, add milk gradually and cook, stirring
constantly until it thickens. Stir in the salt, onion and green pepper.
Mix cut-up meat into the gravy and pour it into pastry lined baking
dish. Top with crust and bake in hot oven (425-f) for 25 minutes.
STUFFED ACORN SQUASH
3 acorn squash
1/3 cup molasses
1 tsp. salt
1 lb. pork sausage
1 tsp. sage
bread crumbs
Wash squash and cut in halves, remove seeds. Put a tablespoon of
molasses in each half, sprinkle with salt and a pinch of powdered sage
(if the sausage does not contain sage). Fill the cavity with sausage and
top with bread crumbs. Place the squash halves in a baking pan, add
about an inch of water to the pan. Cover and bake in hot oven (400-f)
for 40 minutes. Remove cover and brown.
BAKED SPARERIBS _and_ SAUERKRAUT
with Dumplings
Spareribs
sauerkraut
2 cups flour
1 egg, beaten
1 tsp. baking powder
1 cup milk
Cut spareribs into serving portions and place in the bottom of roasting
pan. Add the sauerkraut and a little liquid. Cover and bake in moderate
oven (350-f) 1-1/2 hours. Make dumplings by combining flour, baking
powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and
bake for 20 minutes.
SOUSE
Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly. Place
in stew pan with 1 chopped onion, 1/2 cup chopped celery and cover with
cold water. Let it come to a boil, then reduce heat and simmer until
meat is tender and comes easily from the bone. Pick meat from the bones,
strain liquid, which should measure a scant 3 cups. (If less add water).
Put meat and liquid into a bowl. Add 3 tblsp. strong cider vinegar, 3/4
tsp. salt, black pepper and several thin slices of lemon. Chill
overnight, remove surplus fat from the top. Turn out on a platter and
serve with lemon slices and parsley.
PORK AND KRAUT (Speck Un Kraut)
2 or 3 lbs. fresh pork
1 qt. sauerkraut
water
salt and pepper
Put pork in large stew pan and cover with cold water, cook slowly for 1
hour. Add the sauerkraut making sure there is enough liquid in the pan
to cover. Cook slowly for another hour. Season to taste. Serve with
mashed or boiled potatoes.
MOCK DUCK
1 thick round steak
2 cups bread crumbs
1 tblsp. onion minced
2 eggs
1/2 cup milk
1 tblsp. butter
1 tsp. salt
poultry seasoning
To make dressing beat eggs, add milk and pour over bread crumbs. Add the
onion, seasoning and work in the butter mixing thoroughly. Spread the
dressing over the meat and roll up carefully. Fasten with skewers or tie
with string. Place in a greased pan and bake in medium hot oven (375-f)
for 1-1/2 hours. Slice to serve.
HOG MAW
1 pig's stomach
2 lbs. smoked sausage meat, diced.
3 cups boiled potatoes, diced
3 cups sliced apples
2-1/2 cups bread crumbs
1 medium onion, chopped
2 cups chopped celery
chopped parsley
salt and pepper
Clean stomach well and soak in salt water. Combine all ingredients and
mix well. Stuff the stomach with the mixture and sew up the opening.
Simmer for 2 hours in a large kettle with water to cover. Remove to
baking pan with hot fat, brown in hot oven (400-f) basting frequently.
Slice with sharp knife.
SCHNITZ UN KNEPP
Boil a 3 lb. piece of ham for two hours. Pick over and clean 1 qt. of
dried apples; soak in enough water to cover. When meat has boiled for
the stated time, add dried apples and water in which they have been
soaking and continue to boil for another hour. Prepare dumpling batter
as follows:
2 cups flour
1 egg
4 teaspoons baking powder
3 tblsp. melted shortening
1/4 teaspoon pepper
1 tablespoon milk
1 teaspoon salt
Sift together the dry ingredients and mix the dough with egg, which has
been well beaten, the melted shortening and the milk. Drop batter by
spoonfuls into the boiling liquor of the ham and apples. Cover tightly
and cook for 15 minutes. Raisins may be added if desired.
HAM _and_ GREEN BEANS
2 or 3 lbs. ham or ham bone
1 qt. green string beans
potatoes
salt and pepper
Place ham in large pot and cover with water. Cook slowly for a couple of
hours (less if the ham is tenderized) keeping plenty of water on the
ham. Clean and break-up the string beans, put them in with ham and cook
for 25 minutes more. Add the potatoes, which have been pared and cut-up,
and cook slowly until ready. Season to taste.
SAUSAGE PATTIES
Equal amount of lean and fat fresh pork, ground. To each pound of this
mixture, add 1 teaspoon salt, 1/8 teaspoon pepper, pinch each of sage
and thyme. Add one egg beaten, mould into cakes and fry until brown.
Wonderful with pancakes or waffles.
DUTCH MEAT ROLLS (Boova Shenkel)
2-1/2 lbs. beef
10 potatoes
2 tablespoons butter
2 tablespoons minced parsley
1 chopped onion
1/2 teaspoon salt
1/2 cup milk
3 eggs
2-1/2 cups flour
2 teaspoons baking powder
1 tablespoon shortening
1 tablespoon butter
After seasoning the meat with salt and pepper, stew the meat for two
hours. Then make dough with flour, baking powder, salt and the
shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to
10 inches in diameter. Steam the potatoes, pared and sliced thin; add
salt and pepper, 2 tablespoons of butter; the parsley and onions and
then beat lightly the three eggs into the mixture. Put this mixture on
the circles of dough after it has stood a little while. Fold half the
circle of dough over like a half moon and press edges together tightly.
Drop these into the pot with the meat and stew water. Cover tightly and
cook for 30 minutes. Into a frying pan put a couple of tablespoons of
fat skimmed from the stew before putting in the dough rolls, add to this
1 tablespoon of butter. In this brown small cubes of hard bread and stir
in a half cup of milk. Pour this milk sauce over the Meat rolls when
serving.
[Illustration: "Eat yourself full of what we got"]
SCRAPPLE
1/2 lb. chopped raw meat (beef or pork)
1-1/4 teaspoons salt
1/8 teaspoon pepper
1 cup corn meal
1 medium onion chopped
1-1/4 qts. water
Brown onion slowly in a little fat. Add meat, seasoning and water. Cook
at simmering point 20 minutes. Add to corn meal and boil for 1 hour.
Turn into a mold, cool, cut in slices and fry in fat until brown. Serve
with gravy or tomato sauce.
PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE
1 stewing chicken
1 pt. oysters
1/4 lb. butter
salt and pepper
a little flour
pastry crust
Stew chicken until tender, season with 1/4 lb. butter, salt and pepper.
Line deep dish with pastry crust. Pour in the stewed chicken and cover
loosely with a crust in the center of which a hole the size of a tea cup
has been cut. Prepare separately 1 pt. oysters, heating the liquor with
a little flour and water. Season with salt, pepper and 2 tablespoons of
butter. When it comes to a boil, pour over oysters. 20 minutes before
pie is done, lift the top crust and put the oyster mixture in.
PENNSYLVANIA DUTCH
[Illustration]
Vegetable Dishes
LANCASTER COUNTY BAKED CORN
To 1 cup of dried corn (ground in food chopper) pour on 2 cups of hot
milk and let stand about an hour. Then add 2 beaten eggs, 1 cup milk, 1
tablespoon butter, 2 tablespoons sugar and salt to taste. Bake 1/2 hour
in oven of 350 to 360 degrees.
SEVEN-MINUTE CABBAGE
2 cups milk
2 teaspoons flour
salt and pepper
1 tablespoon butter
2 cups chopped cabbage
Heat the milk to boiling. Add butter and the cabbage. Cook seven
minutes. Thicken with the flour, mixed with a little cold water.
SCALLOPED SWEET POTATOES _and_ APPLES
6 medium-sized sweet potatoes
1/2 cup brown sugar
1-1/2 cups sliced apples
4 tblsp. butter
1/2 tsp. salt
1 tsp. mace
Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter
baking dish and put a layer of sweet potatoes in bottom, then a layer of
apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat
until dish is filled, having the top layer of apples. Bake in moderate
oven (350-f) for 50 minutes.
SWEET POTATO CROQUETTES
1 pt. mashed sweet potatoes
1 tblsp. butter
1 tsp. salt
1 tblsp. sugar
1 egg white
bread crumbs
Mash sweet potatoes very fine and add salt, sugar and melted butter.
Shape into croquette rolls or patties and chill in the refrigerator for
a half hour. Then roll in bread crumbs, dip in the egg white, slightly
beaten, and in the crumbs again. Bake in a shallow, greased baking dish
for 20 minutes, in hot oven (400-f). For a modern variation of this old
recipe, place a marshmallow in the center of each with the potato
mixture coating it completely.
SCHNITZEL BEANS
4 slices bacon
1 qt. string beans
3 medium onions, sliced
2 cups tomatoes, chopped
1 tsp. salt
1/4 tsp. pepper
1 cup hot water
Dice the bacon and fry until crisp. Slice the onions and fry until soft.
Cut the beans into small (1-inch) pieces and brown them slightly with
the bacon and onions. Add the tomatoes, seasoning and boiling water.
Cover and cook very slowly until beans are tender. Add water if
necessary, so there will be a little sauce to serve with the beans.
FRIED TOMATOES
4 tomatoes
3 tblsp. hot fat and butter
2 tblsp. brown sugar
Flour
1/2 cup milk
salt and pepper
Cut large, solid, ripe tomatoes in 1/2 inch slices. Dredge thickly with
flour. Fry quickly in 2 tablespoons of hot drippings or butter, browning
well on both sides. Remove to serving platter, sprinkle with salt,
pepper and brown sugar. Keep warm. Add 1 tablespoon of butter to the pan
fryings and blend in a tablespoon of flour. Add the milk and cook,
stirring constantly. It should be about the consistency of thick cream.
Pour it over the tomatoes and serve.
PARSNIP PATTIES
6 or 7 parsnips
1 tablespoon butter or shortening
2 eggs
1/2 cup bread crumbs, dry
1 teaspoon sugar
1/2 teaspoon salt
little pepper
milk
Boil parsnips in salted water. When soft, peel and remove the core then
mash. Add shortening, bread crumbs, salt, pepper, sugar and 1 egg and
the white of the other, beaten. Mix well and form into cakes. Beat the
remaining egg yolk with a little milk added. Dip the cakes into the egg,
roll in corn meal or bread crumbs and fry to a nice brown.
SCALLOPED POTATOES
6 potatoes, sliced
1 onion, chopped
2 tsp. salt
pepper
3 tblsp. butter
2 tblsp. flour
2 cups hot milk
3/4 cup grated cheese
Melt butter in double boiler or sauce pan. Add flour, seasoning and stir
smooth. Slowly add the hot milk stirring constantly. When it thickens
melt the grated cheese in the sauce. Into a buttered baking dish or
casserole put layers of the sliced potatoes, onions and cheese sauce,
repeating until all ingredients are used. Bake in a moderate oven
(350-f) for 1 hour.
FRIED EGG PLANT
Pare egg plant and cut in slices 1/2 inch thick. Soak slices in salt
water for about an hour. Drain and wipe dry. Dip slices in beaten egg
and roll in fine bread or cracker crumbs. Fry in hot fat (or deep fat)
until well browned on both sides. Serve with catsup or tomato sauce.
SWEET _and_ SOUR BEETS
3 cups beets, diced
1 cup beet water
1 tblsp. sugar
1/4 cup vinegar
2 tsp. butter
1 tblsp. corn starch
Cut off beet tops leaving 2 inches of the stems. Clean well, place in
pot and cover with boiling water. Cook until tender, slip off the outer
skins and dice. Strain and save 1 cup of the water in which beets were
cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn
starch and cook to the consistency of cream. Add the diced beets, salt
and pepper and heat.
SCALLOPED TOMATOES
3 cups tomatoes canned or fresh
1 medium cucumber pared and sliced
salt
1 small onion, sliced
1/2 cup bread crumbs, buttered
1/2 cup grated cheese
pepper
Into a greased baking dish or casserole place a layer of tomatoes, add
half the cucumber and onion slices and half of the crumbs. Repeat with
more tomatoes and remaining cucumbers, onions and crumbs. Top with
tomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40
minutes.
DUTCH POTATO CROQUETTES
1-1/2 cups cold mashed potatoes
1 tablespoon butter
1 teaspoon minced parsley
2 tablespoons cream
corn meal
1/4 teaspoon salt
1/2 teaspoon minced onion
dash of pepper
1 egg
Mix up a paste with the potatoes and butter, add the parsley, salt and
pepper, cream, onion and egg. Mold into croquettes, dip into the egg
white, roll in corn meal. Fry in deep fat.
RED CABBAGE (Rote Kraut)
Place 4 tablespoons bacon grease in pressure cooker, then chop
fine 1 small onion in grease and brown onion to golden brown.
Shred (1) 2-1/2 lb. head of red cabbage. Mix 1/4 cup vinegar with
1/4 cup water and 2 tablespoons sugar.
Then place cabbage in onion and grease. Pour mixture of vinegar and
sugar on cabbage. Season with salt and pepper to taste and mix lightly.
Quarter 1 large pared apple and place on top of cabbage. Cook 4 min.
When using an ordinary pot the cooking time is 20 minutes. This makes 10
servings.
SCALLOPED SPINACH
2 lbs. spinach
2 cups milk
4 tblsp. butter
salt
2 eggs, beaten
2 cups bread crumbs
1/2 cup chopped bacon
pepper
Wash spinach thoroughly. Drain and cook with a little water in covered
pot, over moderate heat for 8 to 10 minutes. Drain and chop the spinach.
Add milk, the beaten eggs, 1-1/2 cups of the bread crumbs, melted
butter, salt and pepper then mix well. Sprinkle the remaining 1/2 cup
bread crumbs and the chopped bacon, on the top. Bake in moderate oven
(350-f) 35 minutes.
FRESH PEAS _and_ NEW POTATOES
3 cups fresh peas
12 small new potatoes
1-1/2 tsp. salt
1-1/2 cups milk
1-1/2 tsp. flour
2 tblsp. butter
Cook potatoes and peas in separate pans, in salted water until soft and
almost free of water. Mix the peas and potatoes and add the milk. Bring
to the boiling point then add the butter and flour which have been
blended smooth and cook until thickened.
CORN PUDDING
1 can golden crushed corn
2 eggs, slightly beaten
2 tbs. flour
2 tbs. sugar
1 cup milk
salt and pepper
lots of butter
Mix all ingredients together. Place in buttered casserole. Bake in slow
oven 300 degrees for one hour.
SWEET _and_ SOUR CELERY
2 cups celery, diced
1 tsp. salt
2 tblsp. sugar
2 tblsp. vinegar
2 tblsp. flour
1 egg
1 cup water
1/4 cup sour cream
Cut up celery and cook in a little salt water until soft and almost dry.
Make a dressing of the egg, flour, sugar, vinegar and water, bring to a
boil and when it thickens add the sour cream. Pour this over the celery,
heat and serve.
HOME BAKED BEANS
2 cups navy beans
1-1/2 tsp. salt
1 small onion, minced
4 tblsp. molasses
1 tsp. dry mustard
4 tblsp. catsup
1/4 lb. salt pork
or 4 slices bacon
Soak beans over night in cold water. Drain, add 1-1/2 qts. of fresh
water, the Onion and cook slowly until skins burst. Drain save the
liquid. Mix molasses, seasoning and catsup with 1 cup of the liquid. Put
half the salt pork or bacon in bottom of bean pot or baking dish, add
the beans and top with remainder of pork or bacon. Pour molasses mixture
over beans, add more liquid to cover. Bake covered for 5 hours in slow
oven (300-f). Uncover for the last 30 minutes. Add water if necessary,
while cooking.
CABBAGE, SWEET _and_ SOUR
cabbage
1 egg
1/4 cup vinegar
1 tablespoon sugar
1 teaspoon salt
Shred cabbage rather finely. Put in sauce pan and sprinkle with salt.
Cover pan and place over low heat and steam until tender. Beat the egg,
add the vinegar, sugar and salt and pour over the steamed cabbage. Heat
five minutes and serve at once.
CORN FRITTERS
1 cup ground dried corn, add 1-1/4 cups milk (or part water); let stand
1/2 hour or longer, add 1/2 teaspoon salt, 1/2 teaspoon sugar, 1
teaspoon baking powder, 1/2 cup flour, 1 egg, well beaten, and fry to a
golden brown.
HASHED BROWN POTATOES
6 medium, cold boiled potatoes
shortening
3 raw green peppers
1/4 teaspoon celery salt
salt and pepper
Chop potatoes fine, season with celery salt, salt and pepper to taste.
Remove seeds and stem from pepper, wash drain and chop fine. Mix with
potatoes. Put about 1 tablespoon of melted shortening in pan and when
hot, add potatoes and cook slowly. When partly brown, fold into omelet
shape in one side of pan. Fry until a rich brown.
BAKED LIMA BEANS
2 cups dried limas
4 slices bacon or salt pork
1 medium onion
1 green pepper
1 cup canned tomatoes
2 tsp. salt
1 tsp. mustard
2 tblsp. brown sugar
Soak beans overnight in cold water. Drain, add 2 quarts of fresh water
and boil until tender. Pour beans in buttered casserole. Add minced
pepper, onion, tomatoes and seasoning and mix. Put bacon or salt pork on
top and bake, covered. Add water if necessary. Bake 2 hours at (325-f).
Uncover for the last 20 minutes.
PENNSYLVANIA DUTCH
Pancakes and Fritters
APPLE RING FRITTERS
1 cup sifted flour
1-1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup milk
1 egg
4 large apples
Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples
and slice in rings about 1/4 inch thick. Dip rings in batter and drop
into skillet containing 1/2 inch of hot melted shortening. Fry until
golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon
together and sprinkle over fritters. Makes 16 to 20.
SOUR CHERRY FRITTERS
1 cup flour, sifted
1 tsp. baking powder
1/2 tsp. salt
2 tblsp. sugar
2 eggs, separated
3 tblsp. water
1 cup pitted sour cherries
Sift together the flour, baking powder, salt and sugar. Combine the
beaten egg yolks with water and mix until smooth. Fold in the
stiffly-beaten egg whites and add the cherries. Drop by spoonfuls into
hot fat (360-f) and cook 2 to 5 minutes or until browned. Drain on
absorbent paper and serve with powdered sugar or fruit sauce. Other
fruits or berries may be used.
CORN MEAL GRIDDLE CAKES
2 cups corn meal
1/2 cup flour
1 tsp. baking powder
1 tsp. soda
2 eggs
2 cups buttermilk
2 tblsp. butter
1-1/2 tsp. salt
Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat
eggs well, add the buttermilk and combine with the dry ingredients. Beat
until smooth and add melted butter. Bake on hot griddle. The "dutch"
housewife rubbed the griddle with the flat part of a raw turnip cut in
half, to prevent sticking. Some used a little cloth bag filled with
salt. Serve with brown sugar or syrup.
CORN FRITTERS
2 eggs, separated
2 tblsp. flour
1 tblsp. sugar
2 cups grated fresh corn
Beat the egg yolks and add the flour, 1 teaspoon salt and a little
pepper. Add the corn and fold in the stiffly beaten egg whites. Drop
small spoonfuls on greased griddle or frying pan. Do not cook too fast.
OLD-FASHIONED FLANNEL CAKES
2 cups flour
1 tblsp. baking powder
1 tsp. salt
2 cups milk
2 eggs, separated
2 tblsp. melted butter
Sift together in a bowl the flour, salt and baking powder. Beat the egg
yolks and add the milk. Pour milk mixture slowly into the dry
ingredients and beat to a smooth batter. Add the melted butter then fold
in the stiffly beaten egg whites. Bake on hot griddle. Makes about 12
cakes.
FRIED CORN MEAL MUSH
1 cup corn meal
2 qts. boiling water
1 tsp. salt
Moisten corn meal with a little cold water and stir into the salted
boiling water. Cook over slow fire, stirring often, for 45 minutes.
(Most of the corn meal sold today has been processed to cook much
faster, so follow the directions.) Pour the hot corn meal into a greased
loaf pan or glass baking dish. Let stand, uncovered, until cold and
firm. Cut into slices, dip in flour and fry in hot fat until browned.
Serve with syrup. Wonderful with sausage.
PEACH FRITTERS
1/2 cup sugar
2 eggs, well beaten
1/3 cup butter
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 tsp. lemon juice
1/2 tsp. vanilla
1-1/2 cups chopped peaches, fresh or canned
whipped cream
Cream the butter and sugar, add the eggs and beat thoroughly. Sift dry
ingredients together and add the milk slowly. Fold in peaches, lemon
juice and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown.
Serve with whipped cream or sprinkle with powdered sugar.
GERMAN EGG PANCAKES
5 eggs, separated
1/2 cup milk
1 cup flour, sifted
Put the yolks of 5 eggs in a bowl and beat until very light. Add the
milk and flour gradually and mix into a smooth batter which is not too
thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a
hot greased griddle. Serve hot sprinkled with sugar or spread with
currant or other tart jelly or jam.
POTATO PANCAKES
2 eggs, separated
1 cup mashed potatoes
1/2 cup flour
1 cup milk
2 tsp. baking powder
Add egg yolks to the mashed potatoes and mix well. Add the flour and
baking powder alternately with the milk until smooth. Fold in the
stiffly beaten egg whites and drop spoonfuls on hot greased griddle or
skillet. Finely chopped onion is sometimes sprinkled on the batter on
griddle before turning. Serve hot with meat.
PENNSYLVANIA DUTCH
[Illustration: THE FASTNACHTS SOON IS DONE CHONNY!
Fastnacht Day]
Doughnuts
POTATO DOUGHNUTS
3/4 cup sugar
2 eggs
1 cup mashed potatoes
1/2 cup sweet milk
2-1/2 cups flour
1-1/2 tblsp. shortening
1/2 tsp. salt
1/8 tsp. nutmeg
1 tblsp. baking powder
Beat mashed potatoes, add melted shortening, beaten eggs and milk. Sift
dry ingredients together and add to the liquid. Dough should be soft yet
firm enough to roll. Separate dough into 2 parts and roll each out to
thickness of 3/4 inch. Cut with doughnut cutter and cook in deep fat
(365-f) fry to golden brown. Drain on absorbent paper. Dust with
powdered sugar or sugar and cinnamon mixture.
BLUEBERRY MUFFINS
1/3 cup butter
3/4 cup sugar
1 egg beaten lightly
1 cup milk
2 level cups flour
4 level teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
Cream butter and sugar. Add fruit and egg, then milk and flour sifted
with baking powder and salt. Bake in muffin tins.
JOHNNY CAKE
1-1/2 cups yellow corn meal
3/4 cup flour, sifted
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
2 tblsp. sugar
2 eggs, beaten
1-1/4 cups sour milk or buttermilk
1/4 cup shortening, melted