Combine eggs and sour milk (or buttermilk) and add to the flour mixture.
Mix well and stir in the shortening. Bake in greased 8 x 8 x 2-inch pan,
in moderately hot oven (375-f) 40 minutes.
BRAN MUFFINS
1 cup flour
3-1/2 tsp. baking powder
1/2 tsp. salt
2 tblsp. brown sugar
1 cup bran
1 egg, beaten
2/3 cup milk
2 tblsp. shortening, melted
Sift the flour, baking powder and salt. Stir in the sugar and bran.
Combine the beaten egg, milk and melted shortening. Add to the dry
ingredients and mix quickly. Turn into greased muffin pans and bake in
hot oven (425-f) 25 minutes. Raisins or chopped dried prunes may be
added.
BACON MUFFINS
2 cups flour
1 tablespoon sugar
3 tablespoons melted shortening
1 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup bits crisp bacon
Sift flour, add sugar, salt and baking powder and sift again, add beaten
egg and milk. Add melted shortening beating in quickly. Add bits of
crisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve
with orange marmalade.
FASTNACHTS--Raised Doughnuts
For the Sponge:
1 cake yeast
2 cups lukewarm water
4 scant cups sifted flour
At night break and soak yeast in lukewarm water for 20 minutes. Mix with
flour to a thick batter. Cover, let rise in warm place overnight until
doubled.
For the Dough:
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.
[Illustration: Becky ... fill the pitcher, the milk is all]
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
[Illustration: "UNDER THE COW HANKS MILK."]
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
[Illustration]
Cookies
ANISE COOKIES
6 eggs, separated
1 cup powdered sugar
1 cup flour, sifted
3 tsps. anise seed
Beat egg yolks until thick and foamy. Beat egg whites stiff and combine
with egg yolks. Gradually add the powdered sugar and mix lightly. Sift
flour and add to the egg mixture together with the anise seed. Drop from
teaspoon on greased cookie sheet, spacing about 1 inch apart. Chill in
refrigerator over night. Bake in slow oven (300-f) for about 12 minutes.
FRUIT _and_ NUT COOKIES
1 cup shortening
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
[Illustration: "A plump wife and a big barn never did any man harm"]
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