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
[Illustration]
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.