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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Baked Stuffed Potatoes
Categories: Penndutch, Vegetables
Yield: 1 servings
3 lg Potato
1 tb Butter
1 tb Cream
*or:
1 tb Milk
1/2 ts Salt
1/8 ts Pepper
1 Egg white, stiffly beaten
Bake large potatoes at 450-F about 40 minutes or until
soft. Remove from oven and cut in half lengthwise and
scoop out inside. Mash, adding the butter, salt,
pepper and cream. Mix well. Fold in the stiffly beaten
egg white and blend. Refill potato shells, return to
the oven to brown about 10 minutes at 450-F.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Baked Stuffed Tomatoes
Categories: Penndutch, Vegetables
Yield: 1 servings
6 lg Tomato
1 c Bread crumbs
1/2 ts Salt
1 tb Onion, minced
1 Egg, well beaten
2 tb Butter, melted
1 ts Parsley, minced
Pepper
Remove the stem ends from tomatoes and cut out the
centers. Fill with filling made of the rest of the
ingredients. Place in a baking dish and bake at 350-F
for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Bean Soup
Categories: Penndutch, Soup/stews
Yield: 1 servings
1 1/2 lb Beans, soup
2 c Celery, diced
1/2 c Onion, chopped
1 c Tomato, strained
2 ts Parsley, minced
1/2 c Potato, diced
Salt & pepper
Soak beans overnight in water to cover. In morning,
drain off the water, add fresh water and cook until
almost soft. Wash ham and cover with cold water and
boil until tender. Skim fat from the broth and add the
beans and other ingredients and cook until potatoes
are soft. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Brown Flour Soup (Braune Mehlsuppe)
Categories: Penndutch, Soup/stews
Yield: 1 servings
1/4 c Butter
10 tb Flour
5 c Soup stock
Salt & pepper
Cheese, grated
Melt the butter and stir in flour, add the stock
slowly to prevent lumping. When well-blended, add
seasonings to taste. Cover pot and cook slowly for 2
hours. When serving, sprinkle each bowlful with grated
cheese.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Candied Sweet Potatoes
Categories: Penndutch, Vegetables
Yield: 1 servings
6 Sweet potato
1 1/2 c Brown sugar
1 1/2 c Water, cold
1/4 ts Salt
Peel the potatoes and cut in slices 1/2 inch thick.
Lay in an iron skillet and add the remaining
ingredients. Cover and bake at 350-F for 40 minutes.
Uncover and continue baking for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Chicken Noodle Soup
Categories: Penndutch, Soup/stews
Yield: 1 servings
4 lb Chicken
3 qt Water, cold
1 Onion, sliced
1 Carrot, sliced
1 Bay leaf
1 ts Parsley
Salt & pepper
Wash and clean chicken carefully; cut in pieces. Cover
with the cold water. Add the vegetables and seasoning
and let simmer for 3 hours or until chicken is tender.
Skim off fat. Remove the chicken and add 2 cups of
noodles and cook 15 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Corn Chowder
Categories: Penndutch, Soup/stews
Yield: 1 servings
3 sl Salt pork
1 lg Onion, sliced
4 lg Potato, sliced
2 c Water
6 lg Soda cracker
*soaked in:
1 c Milk
2 c Corn
1 ts Salt
1/4 ts Paprika
Cut the salt pork in cubes and brown. Add onion and
cook until browned; add the potatoes and water and
cook until potatoes are soft. When potatoes are
cooked, stir in the crackers which have been soaked in
the milk, corn, salt and paprika. Heat thoroughly and
serve.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Corn Soup
Categories: Penndutch, Soup/stews
Yield: 1 servings
12 ea Corn
4 Egg, hard boiled
1/2 c Butter
1 tb Flour
1 ts Parsley, minced
Grate the corn off six ears. Cover this with cold
water and bring to a boil cooking about 3/4 hour. Cut
the corn from the other six ears and combine with the
grated corn. Mash the egg yolks and mix with the flour
and butter. Slowly add the water in which the cobs
have cooked and mix well. Add corn and the parsley
and, if mixture is too thick, add enough milk to make
of right consistency. Bring to a boil and cook for 5
minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cottage Cheese (Helen's smierkase)
Categories: Penndutch, Eggs/cheese
Yield: 1 servings
1 qt Milk, sour
Water
Cream
*or:
Sour cream
Pour one quart of sour milk heated to lukewarm into a
cheesecloth bag. Pour one quart of warm water over
this, and after this has drained through, repeat
twice. Tie bag and let drip until the "whey is all."
Serve with either sweet or sour cream and seasoning to
taste.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cream Dressing for Cucumbers
Categories: Penndutch, Dressings, Salads
Yield: 1 servings
1 lg Cucumber
1/2 c Sour cream
1 tb Vinegar
Paprika
Salt
Pare cucumber and slice very thin, place in bowl, add
salt and place in the refrigerator. After 2 hours,
rinse thoroughly 2 or 3 times in ice cold water,
pressing the cucumber slices between the hands each
time to remove all salt. After the last rinsing, add
the following dressing: Combine the sour cream with
the vinegar and paprika; mix well. If desired, chopped
chives or sliced onions may be added.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Creamed Spinach
Categories: Penndutch, Vegetables
Yield: 1 servings
1/4 Spinach
1/2 ts Salt
ds Pepper
1/8 ts Nutmeg
1 tb Butter
2 ts Flour
3/4 c Milk
Pick over and wash spinach thoroughly. Add salt and
cook until tender. Do not add water. Chop the spinach
very fine. Melt the butter in a saucepan, add the
flour and blend. Slowly add the milk and stir
constantly until mixture thickens. Combine with the
chopped spinach, add the pepper and nutmeg and serve.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cup Cheese
Categories: Penndutch, Eggs/cheese
Yield: 1 servings
Thick milk **
pn Salt
1 ts Baking soda
1 c Cream
1/2 lb Butter
Egg
** Thick milk is soured milk.
Scald thick milk by baking it at 350-F for a few
minutes; allow to remain long enough to bake the
curds. Drain off the water, put curds in an earthen
vessel and keep at a moderately warm temperature
(about 75-F). Each day for a week, add new baked
curds. At the end of a week, pour the curds into a
heated pan and let simmer very slowly; bring to a slow
boil without any stirring. Add a pinch of salt, 1 tsp
of baking soda dissolved in 1 cup of fresh sweet cream
and 1/2 pound of butter. Stir the mixture; continue
boiling for 15 minutes. Add 2 or 3 beaten eggs and
pour mixture into small cheese cups.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cut (Schnitzel) Beans
Categories: Penndutch, Vegetables
Yield: 1 servings
1 1/2 qt String beans
2 tb Bacon, smoked, diced
1 tb Butter
3 lg Onion, sliced
4 md Tomato, chopped
1 ts Salt
1 ds Red pepper
1 c Water, hot
Cut string beans in small pieces. Fry the bacon until
crisp and brown, add the other ingredients and simmer
for 1 hour. Add the hot water and continue cooking 2
hours longer, adding more water if necessary.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Dandelion and Lettuce Salad
Categories: Penndutch, Salads
Yield: 1 servings
1 Lettuce
1 pt Dandelion
4 sm Onion
1/2 Bell pepper, green
2 md Tomato
2 Egg, hard boiled, sliced
1/3 lb Swiss cheese
Salt & pepper
3 tb Olive oil
4 tb Vinegar
Cut lettuce, dandelion, onions, pepper and cheese into
small pieces. Add salt and black pepper. Mix well. Add
the olive oil and vinegar. Mix thoroughly, then add
the tomatoes cut in quarters, and the eggs. Mix
lightly so tomatoes and eggs will not be mashed or
broken.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Dandelion Salad
Categories: Penndutch, Salads
Yield: 1 servings
1/2 c Cream
2 Egg
1 tb Sugar
1 ts Salt
4 tb Vinegar
1/4 c Butter
Paprika
Pepper
4 sl Bacon, thick
Dandelion
Carefully wash and prepare the dandelion as you would
lettuce. Roll in cloth and pat dry. Then put into a
salad bowl and place in warm place. Cut bacon in small
pieces, fry quickly and drop over the dandelions. Put
the butter and cream into a skillet and melt over a
slow fire. Beat eggs, add salt, pepper, sugar and
vinegar and mix with slightly warm cream mixture. Pour
into skillet and under increased heat, stir until
dressing becomes thick like custard. Take off and pour
piping hot over dandelion. Stir thoroughly. Never use
dandelion after it has begun to flower, for then it is
apt to be bitter.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Devilled Crabs
Categories: Penndutch, Appetizers
Yield: 1 servings
12 lg Crabs
1 c Cream
2 tb Flour
1/4 ts Mace
1 tb Butter
1 ts Parsley, minced
1 ts Worcestershire sauce
4 Egg, hard boiled, mashed
Salt & pepper
Bread crumbs
Cover crabs with boiling salt water and boil for 30
minutes. Drain off the water, break off all claws,
separate the shells and remove the spongy fingers and
the stomach, which is found under the head. Pick out
all the meat and set aside. Clean the upper shells of
the crabs thoroughly. Melt the butter and add the
flour and blend. Stir in cream and cook until mixture
thickens, stirring constantly. Add the parsley, mashed
egg yolks, seasonings and crab meat. Fill the shells
with this mixture and cover with bread crumbs. Bake at
350-F for 10 minutes or put in a frying basket and
plunge into hot oil until golden brown.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Dutch Cheese Spread
Categories: Penndutch, Eggs/cheese
Yield: 1 servings
1 c Cheese
Milk
Cream
Salt & pepper
A dish famous in Berks County is made from the cheese
as prepared in Cheese Custard recipe. Take a cup of
the cheese or curd after it has been mashed through a
fine sieve and put it in a bowl. Pour in slowly, sweet
milk or cream- half and half is a good mixture- using
the back of a spoon to make it smooth. Work in
sufficient milk and cream to bring it to the
consistency of apple butter. Add salt and pepper and
spread on buttered bread. Serve with apple butter.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Dutch Pot Pie
Categories: Penndutch, Casseroles
Yield: 1 servings
3 Egg
1 tb Butter, melted
1/2 c Milk
1/2 c Cream
1 ts Soda
3 c Flour
1/2 ts Salt
Potato
Parsley, minced
Butter
Beat eggs, add milk, cream, soda, salt and melted
butter. Mix well. Gradually add flour until dough is
stiff enough to roll. (May require up to 4 cups). Roll
on floured board and line a cooking kettle with the
dough. Place a large piece of butter in bottom of
kettle and add peeled and quartered potatoes
alternately with small pieces of the dough. The top
layer should be potatoes. Sprinkle with salt, pepper
and minced parsley. Dot with butter. Add 1 1/2 to 2
cups water. Bake at 350-F about 3 hours.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Dutch Slaw
Categories: Penndutch, Vegetables
Yield: 1 servings
Cabbage
1 Egg
1/4 c Vinegar
1 tb Sugar
1 ts Salt
ds Pepper
Shred cabbage rather fine. Put in sauce pan and
sprinkle with salt. Cover pan and place over a low
flame and steam until very tender. Beat the egg, add
the sugar, salt, pepper and vinegar and pour over the
steamed cabbage. Heat for 5 minutes. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Dutch Stewed Potatoes
Categories: Penndutch, Vegetables
Yield: 1 servings
2 c Potato, raw, diced
1 tb Butter
1/2 ts Salt
ds Pepper
1 ts Parsley, minced
1 Onion, sliced
2 ts Flour
Melt the butter and cook onion in it about 5 minutes.
Add the salt, pepper, parsley and potatoes and cover
with boiling water and cook until tender. Thicken the
potatoes with the flour which has been mixed with a
little cold water.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Egg Croquettes
Categories: Penndutch, Eggs/cheese
Yield: 1 servings
4 Egg, hard boiled, chopped
1 tb Butter
1 tb Flour
3/4 c Milk
1/2 ts Salt
ds Paprika
Cracker crumbs
1 Egg, beaten
Oil
Melt the butter in a double boiler, add flour and stir
until blended. Add milk and seasonings and cook until
mixture is thick. Remove from fire and add the hard
cooked eggs. Set aside to cool. When cold, shape into
croquettes; roll in cracker crumbs and egg, and fry in
deep hot oil.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Flash un Kas
Categories: Penndutch, Appetizers
Yield: 1 servings
2 c Flour
1/2 lb Butter
1/2 lb Cream cheese
*fillings:
2 oz Goose liver paste
1 ts Worcestershire sauce
1 ts Steak sauce
*or:
2 oz Ham, ground
1 ts Steak sauce
1 ts Catsup
*or:
Anchovy paste
*or:
Caviar
Work into the flour the butter and cream cheese. Chill
thoroughly... over night is not too long. Take pieces
of dough and roll very thin, as quickly as possible.
Cut with a round cookie cutter, size of a water glass
or larger if desired. Mix together ingredients for one
of the fillings. Spread on dough, fold over and bake
at 400-F until brown. These may be shaped earlier and
baked just before serving. Serve as an appetizer with
beer, except the anchovy or caviar which should be
served with cocktails. Make the anchovy and caviar
appetizers somewhat smaller than the ones that are to
be served with beer.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: German Noodle Ring with Cheese Sauce
Categories: Penndutch, Pasta, Eggs/cheese
Yield: 1 servings
1 c *noodles
3 c Water, boiling
Salt
3 tb Butter
3 tb Flour
1/2 ts Salt
1/2 ts Paprika
1 1/2 c Milk
2 Egg, well beaten
1/4 lb Cheese, american swiss
Boil the noodles in salted water and cook about 10
minutes until tender. Drain and put into a
well-greased ring mold. Melt the butter, add the flour
and blend. Stir in the milk and continue cooking,
stirring constantly until mixture thickens. Add the
seasoning and cheese cut in small pieces. Cook until
cheese melts. Reserve 1/2 of the sauce to use later.
To the remaining sauce, add the well beaten eggs and
mix well. Pour over the noodles. Set mold in pan
containing hot water and bake at 350-F about 45
minutes. Unmold on large platter, pour over the
remaining hot cheese sauce and fill center with any
desired vegetable, such as peas and carrots, spinach
or asparagus tips.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: German Soup Balls
Categories: Penndutch, Soup/stews
Yield: 1 servings
3 lb Soup meat
2 qt Water
4 Egg
1 c Flour
2 tb Butter
1/2 ts Salt
1/2 c Milk
Add the water to the soup meat, season to taste and
cook slowly for several hours. A half hour before
serving time, make soup balls as follows: combine the
salt and flour and work in the butter. Beat the eggs
and add to flour. Stir in the milk, using only enough
to make batter thin enough to drop by spoon. Drop by
spoonfuls into the boiling hot broth and cook for 10
minutes. Serve in hot soup at once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: German Vegetable Soup
Categories: Penndutch, Soup/stews
Yield: 1 servings
1 lg Soup bone
1 pt Tomato
1 pt Lima beans
1 pt Corn, grated
2 c Cabbage, chopped
1 lg Turnip, diced
1 Carrot, diced
1 Onion, sliced
1 ts Flour
1/2 c Milk
Salt & pepper
Water, cold
Wash soup bone thoroughly and cover with cold water
and allow it to boil for several hours. Skim off the
fat and add the vegetables. Season to taste. Mix the
flour with the milk and stir into soup. Cook for 1
hour and serve hot.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Hashed Brown Potatoes
Categories: Penndutch, Vegetables
Yield: 1 servings
1 lb Salt pork, diced
2 c Potato, boiled, cold
1/8 ts Pepper
Salt
Fry salt pork until there is about 1/3 cup of fat.
Remove the pork scraps and mix the fat with the
potatoes, salt and pepper. Fry for 3 minutes stirring
constantly. Brown. Fold like an omelet and serve at
once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Hollandaise Sauce
Categories: Penndutch, Sauces
Yield: 1 servings
1/2 c Butter
1 tb Lemon juice
2 Egg yolk
1/4 ts Salt
ds Pepper
1/3 c Water, boiling
Divide butter in 3 parts. Put one piece of butter,
with lemon juice and egg yolks in the top of a double
boiler. Cook over boilig water, stirring constantly
with a wire whisk. As the butter melts, add a second
piece. As mixture starts to thicken, add the third
piece of butter. Add the water and cook for 1 minute.
Remove from fire and add seasonings. Should the
mixture curdle, add 2 Tbsp boiling water, drop by drop.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Home Baked Beans
Categories: Penndutch, Vegetables
Yield: 1 servings
1 pt Navy beans
1/4 lb Salt pork
1 ts Mustard, dry
1 1/2 ts Salt
1 tb Molasses
1/2 c Water, boiling
1 1/2 tb Sugar
Cover beans with cold water and soak over night.
Change the water and cook at slightly below boiling
point until skins burst. To test beans, take a few and
expose them to cold air; if shells burst, they are
sufficiently cooked. Drain off the water and add the
salt pork which has been cut into strips. Put in bean
pot, having some of the salt pork slices on top. Mix
the mustard, sugar, salt, and molasses together and
add to the beans. Add the boiling water. Cover pot and
bake at 250-F about 6 hours, removing the cover during
the last hour.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Hot Salad Dressing
Categories: Penndutch, Dressings, Salads
Yield: 1 servings
1 tb Fat
*or:
1 tb Butter
1 ts Flour
2 ts Sugar
1/2 ts Mustard, dry
1/8 ts Pepper
1/2 ts Salt
1/2 c Vinegar
1 Egg yolk
Goose, chicken, or bacon fat may be used. Melt the
fat or butter and blend in the flour. Add the vinegar
and stir until mixture thickens. Mix together the
sugar, mustard, salt and pepper and add to the liquid.
Cook for 4 minutes. Pour over the beaten egg yolk and
mix well. Return to fire and cook 1 minute longer.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Knabrus
Categories: Penndutch, Vegetables
Yield: 1 servings
Onion
Cabbage, finely cut
Salt & pepper
2 tb Butter
Butter a large cooking kettle well and fill with
alternate layers of cabbage and sliced onions. Cover
kettle and place over low flame and steam until
vegetables are tender. Season with salt and pepper and
butter.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Lancaster County Lima Beans
Categories: Penndutch, Vegetables
Yield: 1 servings
1 lb Lima beans
4 Potato, diced
2 c Milk
2 tb Butter
Salt & pepper
Boil the beans until nearly soft, then add the 4 (or
5) potatoes and continue cooking until both are soft.
Drain off the water and add the milk and butter.
Season to taste with salt and pepper and serve. This
makes a very good dish and the cost is low.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Little Pigs in Blankets
Categories: Penndutch, Appetizers
Yield: 1 servings
lg Oyster
sl Bacon
Wrap thin slices of bacon around large oysters and
fasten ends together with a toothpick. Place under hot
flame and broil, turning frequently, until crisp and
brown. Serve immediately.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Mayonnaise Dressing
Categories: Penndutch, Dressings, Salads
Yield: 1 servings
2 Egg yolk, hard boiled
1 Egg yolk
1/2 ts Mustard
1/2 ts Salt
2 ts Vinegar
1/2 Lemon, juice of
1/2 c Olive oil
Paprika
Mash and work smooth the hard cooked egg yolks; stir
in with tablespoon the raw egg yolk and mustard; work
smooth. Add the oil by the tablespoonful and when half
of the oil has been used, add vinegar and lemon juice,
working them in very slowly. Add salt and paprika and
slowly work in the remaining oil. If a greater
quantity of mayonnaise is desired, continue to add
oil, lemon juice and vinegar until the original
quantity is almost doubled. Use only a tablespoon in
working this dressing.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Noodles for Soup
Categories: Penndutch, Soup/stews, Pasta
Yield: 1 servings
2 Egg
1/2 ts Salt
Flour
Beat the eggs, add the salt and as much flour as can
be worked into the eggs (about 1 cup). Knead well,
cover and let stand 30 minutes. Roll out thin and
spread on cloth to dry slightly. Cut in narrow strips.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Old-Fashioned Potato Soup
Categories: Penndutch, Soup/stews
Yield: 1 servings
8 Potato, cubed
1 qt Milk
1 tb Butter
Salt & pepper
1 Egg, well beaten
1/2 c Flour
1/4 c Milk
Boil the potatoes until soft. Drain off all the water.
Add the milk and heat thoroughly; season to taste.
Work the butter into the flour and then add the egg
and 1/4 cup milk, using only enough milk to make
mixture thin enough to drop into the hot milk. Add to
hot milk mixture. Cover the saucepan and cook about 10
minutes. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Old-Fashioned String Beans and Bacon
Categories: Penndutch, Vegetables
Yield: 1 servings
1 c String beans
*plus:
Liquid
2 md Potato, diced
1/4 lb Bacon, diced
1/4 ts Salt
1 sm Onion
1 c Water
Can use fresh string beans, substituting equivalent
amount for the canned. Cut potatoes into 1/2 inch
dice. Brown the bacon and combine with the other
ingredients and cook about 30 minutes until potatoes
are soft.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Oyster Corn Fritters (Welshkorn Eishtar-Puffe
Categories: Penndutch, Vegetables
Yield: 1 servings
2 c Corn pulp
2 tb Flour
2 Egg, separated
1/2 ts Salt
1/4 ts Pepper
Canned or fresh corn may be used. To the corn pulp add
the beaten egg yolks, flour and seasoning. Add the
stiffly beaten egg whites and blend. Drop by spoonfuls
the size of an oyster on a hot buttered frying pan and
brown.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Pennsylvania Pepper Cabbage (Cole Slaw)
Categories: Penndutch, Salads
Yield: 1 servings
2 c Cabbage, shredded
1 Bell pepper, green, finely c
-hopped
*or:
1 Bell pepper, red, finely cho
-pped
1/2 c *hot salad dressing
1 ts Salt
Mix the shredded cabbage, pepper and salt and let
stand about 1 hour. Drain off all liquid. Pour the Hot
Dressing over the cabbage and mix well. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Philadelphia Pepper Pot
Categories: Penndutch, Soup/stews
Yield: 1 servings
2 lb Honeycomb tripe
2 lb Tripe, plain
1 Veal knuckle
1 Pot herbs
4 md Potato
1 lg Onion
1 Bay leaf
Salt
Cayenne
1 c Beef suet
2 c Flour
Water
Salt
Parsley, chopped
Cook the tripe the day before using. Wash thoroughly,
place in kettle and cover with water. Boil 8 hours.
Remove the tripe. When cooled, cut into pieces about
1/2 inch square. The next day wash the veal knuckle,
cover with 3 quarts of cold water and simmer about 3
hours, removing scum as it rises. Remove meat from
bones and cut into small pieces. Strain the broth and
return to kettle. Add the bay leaf and onion and
simmer about 1 hour. Then add the potatoes, which have
been cut in squares, and the pot herbs. Add the meat
and tripe and season with salt and cayenne pepper (if
desired). Make dumplings by combining the finely
chopped suet, flour, salt and enough water to permit
rolling the dough into dumplings, about the size of
marbles. Flour well to prevent sticking and drop into
the hot soup. Cook 10 minutes, add some chopped
parsley and serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Potato Balls (Kartoffel Balle)
Categories: Penndutch, Vegetables
Yield: 1 servings
Irish potatoes
Water
Butter
Parsley, fresh, minced
Salt
Peel Irish potatoes and cut in small balls. Place in
cold water for 15 minutes. Drain off the water and
cover with fresh water and cook about 12 minutes until
tender. Drain, add butter, minced parsley and salt to
taste. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Potato Croquettes (Kartoffel Kloesse)
Categories: Penndutch, Vegetables
Yield: 1 servings
9 md Potato
3 Egg, well beaten
1 c Flour
2/3 c Bread crumbs
1/2 ts Nutmeg
1 ts Salt
1/2 lb Butter
1/2 c Bread crumbs
1 ts Onion, chopped
Boil the potatoes in their jackets until soft, remove
the skins and put potatoes through a ricer. Spread on
a towel for a few minutes to remove moisture, then put
them in a bowl and add the salt. Add the eggs, flour,
2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form
mixture into dry balls (if mixture is too moist, add
more bread crumbs). Drop the balls into boiling salted
water. When balls come to the surface, allow them to
boil for 3 minutes. Remove one from liquid and cut
open; if center is dry, they are sufficiently cooked.
Remove balls from liquid and pour over them a dressing
made as follows: Brown the butter in a skillet, add
the 1/2 cup bread crumbs and onion and cook for
several minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Potato Salad
Categories: Penndutch, Salads
Yield: 1 servings
8 Potato
1 Celery, diced
2 Egg, hard boiled, sliced
1 Onion, minced
1 tb Parsley, minced
2 Egg, well beaten
1 c Sugar
1/2 c Vinegar
*diluted with:
1/2 c Water, cold
1/4 ts Mustard, dry
1/2 ts Salt
1/4 ts Pepper
4 sl Bacon, diced
Boil potatoes in their jackets. When soft, peel and
dice. Add the celery, sliced hard cooked eggs and
onion. Fry bacon in skillet until crisp and brown.
Beat the eggs, add the sugar, spices and vinegar and
water. Mix well. Pour egg mixture into the hot bacon
and fat and stir until mixture thickens (about 10
minutes). Pour over the potato mixture and mix
lightly. Let stand in cold place several hours before
serving.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Raspberry Vinegar
Categories: Penndutch, Salads, Dressings
Yield: 1 servings
4 lb Raspberries
2 c Vinegar
Sugar
Mash the berries and add the vinegar and let stand for
4 days. To each cup of liquid add one cup of sugar.
Bring to a boil and cook for 20 minutes. Strain and
bottle.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Rinktum Ditty
Categories: Penndutch, Eggs/cheese
Yield: 1 servings
1 tb Butter
1 sm Onion, minced
1 lb Cheese
1 c Milk
1 tb Flour
1 c Catsup
1 ts Mustard, dry
1 tb Worcestershire sauce
1/2 ts Salt
1/4 ts Paprika
1 Egg, well beaten
Cut cheese in small pieces. Melt the butter in top of
a double boiler, add the onion and cook until onion is
soft. Stir in the flour and blend; then gradually add
the milk and mix well. Add the cheese and cook until
the cheese has melted. Mix together the catsup,
mustard, Worcestershire sauce, salt and paprika; add
to cheese sauce and cook for 5 minutes. Stir in the
egg and cook one minute longer. Serve at once on toast
or crackers.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Rivel Soup
Categories: Penndutch, Soup/stews
Yield: 1 servings
2 c Flour
1/2 ts Salt
1 Egg, well beaten
Broth, chicken
*or:
Broth, beef
1 c Corn, crushed
Combine the flour, salt and beaten egg and mix
together with the fingers until mixture is crumbly.
Pour this mixture into the broth, add the corn and
cook about 10 minutes. The rivels will look like
boiled rice when cooked.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Salt Pork, Beans and Hominy
Categories: Penndutch, Casseroles
Yield: 1 servings
1/2 lb Soup beans
1/2 lb Hominy
1/2 lb Salt pork
pn Marjoram
Wash the beans and cover with water and let soak over
night. Cover hominy with water and also let stand over
night. In the morning, drain off the water from both
and combine the beans and the hominy and cover with
fresh cold water. Wash the salt pork and lay in strips
on the top. Season with salt & pepper and a pinch of
sweet marjoram. Let mixture cook slowly for about 5
hours, adding more water as necessary. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Sauerkraut
Categories: Penndutch, Vegetables
Yield: 1 servings
1 qt Sauerkraut
2 tb Butter
1 Onion, chopped
1 Potato, grated
1 ts Caraway seeds
Melt the butter and add the onion and cook until
brown. Add the sauerkraut and cook for 8 minutes. Add
the caraway seed and potato, cover with boiling
waterand cook for 30 minutes in an uncovered vessel
over a slow fire. Cover the kettle and cook 30 minutes
longer. Brown sugar or an apple may be added to give
different flavor.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Scalloped Potatoes
Categories: Penndutch, Vegetables
Yield: 1 servings
6 Potato, thinly sliced
1 c Milk
Bread crumbs
Butter
Salt & pepper
Put a layer of sliced potatoes in a buttered baking
dish, sprinkle with salt, pepper and bread crumbs. Dot
with bits of butter. Repeat until dish is filled. Pour
on the milk and bake at 350-F about 1-1/2 hours.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Scalloped Sweet Potatoes and Apples
Categories: Penndutch, Vegetables
Yield: 1 servings
6 md Potato, sweet
1/2 c Brown sugar
1 1/2 c Apple, sliced
4 tb Butter
1/2 ts Salt
1 ts Mace
Boil sweet potatoes until tender. Slice in 1/4 inch
pieces. Butter a 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 at 350-F about 50 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Shartlesville Corn Pudding
Categories: Penndutch, Vegetables
Yield: 1 servings
6 ea Corn, grated
2 Egg, separated
4 tb Milk
1/4 ts Salt
1/8 ts Pepper
Add the beaten yolks of eggs to the corn and mix
thoroughly. Stir in the milk and seasonings. Add the
stiffly beaten whites. Pour into a buttered baking
dish, set dish in pan with hot water and bake at 350-F
about 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Shupp Noodles
Categories: Penndutch, Pasta
Yield: 1 servings
*noodles
1/4 lb Butter
3 Egg
Make noodles, cutting much broader than for soup. Cook
in boiling salted water about 10 minutes. Drain. Melt
the butter and add the noodles and fry until light
brown. Beat the eggs, adding seasoning to taste, and
stir into the noodles. Cook until eggs are set. Serve
at once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Snapper Soup
Categories: Penndutch, Soup/stews
Yield: 1 servings
3 1/2 lb Veal knuckle
1 c Chicken fat
*or:
1 c Butter
3 qt Broth, beef
*or:
4 qt Broth, beef
2 c Wine, dry sherry
1 c Flour
1 Turtle **
2 Carrot, diced
3 Onion, finely chopped
2 Celery, chopped
1/4 ts Thyme
1/2 ts Marjoram
1 Bay leaf
3 Cloves
3 sl Lemon
1 ds Tabasco
Salt & pepper
1 Egg, hard boiled, chopped
2 c Tomato, strained
** Meat from one snapper turtle, cut in small pieces.
Have knuckles broken into 2 inch pieces. Place
knuckles in a roasting pan and add the butter or
chicken fat, onions, celery, carrots, thyme, marjoram,
cloves, bay leaf, salt and pepper. Bake at 400-F until
brown. Remove from oven and add flour, mixing well and
cook 30 minutes longer. Pour browned mixture into a
large soup kettle, add the broth and tomatoes, and
cook slowly for 3-1/2 hours. Combine the snapper meat
with 1 cup sherry, some salt, the tabasco and lemon
slices, and simmer for 10 minutes. Strain the soup and
combine the two mixtures. Add the chopped egg and the
balance of the sherry and serve immediately.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Split Pea Soup
Categories: Penndutch, Soup/stews
Yield: 1 servings
1 c Split peas
1 Ham bone
3 qt Water
1 tb Onion, minced
3 tb Butter
3 tb Flour
1 ts Salt
1/8 ts Pepper
2 c Milk
Wash and soak peas in water to cover, overnight. In
the morning drain off the water and cover with 3
quarts of fresh water. Add the ham bone and onion and
cook until peas are soft. Rub through a sieve. Melt
the butter and stir in the flour until well blended
and smooth. Add the salt, pepper and milk and cook,
stirring constantly until the mixture thickens.
Combine with the strained liquid and cook until rather
thick. Serve hot.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Suet or Carrot Pudding
Categories: Penndutch, Vegetables
Yield: 1 servings
2 c Carrot, cooked, mashed
1 c Suet, chopped
1 c Molasses
1 Egg
1 ts Baking soda
*dissolved in:
1/4 c Water, hot
2 tb Brown sugar
1/4 ts Salt
1/2 Lemon, grated rind of
1 ts Allspice
1 ts Cinnamon
1 ts Nutmeg
1 ts Cloves
1/2 c Raisins
1/2 c Currants
1/2 c Citron, chopped
1/2 c Flour
Mix all the ingredients together, adding the dissolved
baking soda last. Put into a buttered mold and steam
for 3 hours. (May need to use extra flour to thicken
the batter).
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: To Make Beef Tea
Categories: Penndutch, Soup/stews
Yield: 1 servings
1 lb Beef **
1 c Water
1 ts Salt
** prime lean beef
Put beef through a food grinder using a coarse knife.
Place in top of double boiler and add the water.
Simmer over a very low flame about 3-1/2 hours. Add
salt. Strain and keep liquid in a cool place. If too
strong, it may be diluted with some boiling water to
strength desired. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: White Salad Dressing
Categories: Penndutch, Dressings, Salads
Yield: 1 servings
3 Egg yolk, well beaten
1 c Cream
1 tb Flour
1/2 c Vinegar
1 tb Sugar
1 ts Mustard, dry
1 ts Salt
2 tb Olive oil
Mix the dry ingredients together and slowly add the
vinegar and oil. Stir in the cream and beaten egg
yolks and cook in top of double boiler until thick.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: White Sauce
Categories: Penndutch, Sauces
Yield: 1 servings
1 tb Butter
1 tb Flour
1 c Milk
1/4 ts Salt
1/8 ts Pepper
Melt butter and add the flour and stir until blended.
Slowly add the milk and cook until mixture thickens,
stirring constantly. Add seasonings and cook 2 minutes
longer.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Apple Fritters (Ob'l Puffers)
Categories: Penndutch, Brunch
Yield: 1 servings
1 c Flour
1 1/2 ts Baking powder
3 tb Powdered sugar
1/4 ts Salt
1/3 c Milk
1 Egg, well beaten
2 md Apple, sour, thinly sliced
Sift the dry ingredients into a bowl. Beat the egg and
add the milk and stir into the dry ingredients. Mix
well. Add the sliced apples. Drop batter by spoonfuls
into hot fat and fry.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Apricot Wine
Categories: Penndutch, Drink/alcoh
Yield: 1 servings
1 lb Apricot, dried
4 qt Water, warm
6 1/2 c Sugar
2 1/4 c Brown sugar
1 1/2 c Raisins
1 tb Ginger
2 Lemon, thinly sliced
2 Orange, thinly sliced
1/2 c Yeast
Wash the apricots in several waters and then dry them
and cut in halves. Place in a large crock and pour on
the warm water, reserving 1/2 cup of it in which to
dissolve the yeast cake. Stir in the sugars, fruit,
raisins and ginger. Then add the dissolved yeast and
mix well. Cover with top of the crock and let stand
for thirty days, stirring the mixture every other day.
After thirty days strain the mixture and bottle.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Brandied Peaches
Categories: Penndutch, Can/preserv
Yield: 1 servings
1 Peach
1 qt Brandy
Sugar
Skin peaches by pouring boiling water over a few at a
time and allowing to stand a few minutes. Then dip in
cold water and skins will rub off. After peaches have
been skinned, measure them and use one half of their
weight in sugar. Have a large, clean, covered stone
crock and put in a layer of peaches and a layer of
sugar until all ingredients are used. Pour the brandy
over the layers. Cover the crock with a heavy piece of
white muslin before placing on the top of the crock.
Set aside in a cool place and allow peaches to stand 2
to 3 months before using.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Butter Semmels (A Moravian "companies" delica
Categories: Penndutch, Rolls
Yield: 1 servings
2 c Milk, scalded
6 c Flour
1/2 ts Salt
1 c Sugar
2 Egg, well beaten
1/2 c Butter
1/2 c Potato, mashed
1/2 c Yeast
*dissolved in:
1/4 c Water, warm
1/4 c Powdered sugar
2 tb Butter, melted
This batter must be made in the early evening and set
to rise in a warm place until morning. Mix together
the dissolved yeast cake, mashed potatoes and 1/2 cup
of the sugar. Let stand for four hours. To the scalded
milk, add the butter and stir until melted. When cool
add the eggs, 1/2 cup of sugar, and salt and combine
with the yeast mixture. Sift in the flour and knead
thoroughly. Cover and let rise in a warm place until
morning. Roll out to about 1/4 inch thick, brush the
dough with melted butter and cut in 2 inch squares.
Turn up the four corners toward the center. Place on a
greased baking sheet about 2 inches apart and let rise
until light. Bake at 450-F for 20 minutes. Remove from
oven, brush with melted butter, and sprinkle with
powdered sugar. Serve hot with plenty of coffee.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cabbage-Filled Peppers
Categories: Penndutch, Can/preserv
Yield: 1 servings
6 Bell pepper, red
1/2 Cabbage
1/2 ts Salt
2 c Vinegar
1 tb Mustard seed, yellow
Remove stems and cut off the tops of the peppers and
remove the seeds without breaking the shells. Cut
cabbage fine as in slaw and add to it the salt and
mustard seeds. Mix thoroughly and place in peppers,
pressing it in tightly. Place tops on pepper cases and
fasten them down with toothpicks. Place them upright
in stone jar and cover with cold vinegar. Place cover
over jar and put away in cool place until ready to
use. They may be kept for several months before using.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Chow Chow
Categories: Penndutch, Can/preserv
Yield: 1 servings
1/4 Tomato, green
1/4 String beans
3 c Lima beans
3 c Corn
5 Bell pepper, green
1 qt Onion
1 Cauliflower, large
2 c Sugar
3 qt Cider vinegar
1/2 c Salt
2 tb Celery seed
2 tb Mustard seed
1/2 lb Mustard, dry
1 tb Turmeric
Cut the string beans in pieces; break the cauliflower
into flowerets, add the lima beans and corn and cook
all four ingredients about 25 minutes. Chop the
onions, peppers, and tomatoes. Heat the vinegar and
when hot, add the sugar, salt and spices which have
been mixed together. Drain the water from the cooked
vegetables and add to the hot vinegar. Then add the
chopped vegetables and cook about 25 minutes, stirring
constantly. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
Categories: Penndutch, Breads
Yield: 1 servings
1 c Milk, scalded
1/2 c Raisins, chopped
2 tb Currants
1/2 ts Cinnamon
Brown sugar
2 tb Citron, finely chopped
1/2 c Yeast
*dissolved in:
1/4 c Water, warm
3 c Flour
1/2 ts Salt
3 tb Butter
Dissolve yeast in warm water and add to milk which has
been allowed to become lukewarm. Add sugar (about 3
Tbsp), salt and flour, and knead thoroughly until it
becomes a soft dough. Place the dough in a buttered
bowl and butter the top of the dough. Cover bowl and
put in a warm place. Permit it to stand until the
dough becomes three times its original size. Roll
until it is one fourth of an inch in thickness, brush
with butter and spread with the raisins, currants,
citron, brown sugar and cinnamon. Roll as a jelly roll
and cut into slices 3/4 inch thick. Place slices in
buttered pans, spread well with brown sugar, and bake
at 400-F for 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Coffee Cake (Kaffee Kuchen)
Categories: Penndutch, Breads
Yield: 1 servings
1/2 c Butter
1 Egg, separated
1 c Sugar
2 c Milk
6 1/2 c Flour
1 c Yeast
*dissolved in:
1/3 c Water, lukewarm
Butter, melted
Brown sugar
Scald the milk and set aside to cool. Cream the sugar,
butter and egg yolk. Add to this the lukewarm milk,
alternately with the flour and the dissolved yeast
cake. Beat lightly and add the stiffly beaten egg
white. Allow this mixture to rise over night. Flour a
bake-board and take out large spoonfuls of the dough
to which just enough flour has been added to permit it
to be rolled into flat cakes. Spread on well-greased
pie tins and when light (about 1-1/2 hours) brush
melted butter over the top and strew thickly with
brown sugar. If preferred, spread "rivels" on top by
combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp
butter. Crumble together and sprinkle on top of cakes.
Bake at 400-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Corn Bread
Categories: Penndutch, Breads
Yield: 1 servings
1 c Cornmeal, yellow
*or:
1 c Cornmeal, white
4 tb Sugar
1 ts Salt
1 Egg, well beaten
1 c Milk, skim
1 c Flour
4 ts Baking powder
2 tb Butter, melted
Add the sugar and salt to the cornmeal. Beat the egg
well and pour into the milk; stir this mixture into
the meal, beating thoroughly. Sift the flour and
baking powder into the meal, add the melted butter and
beat hard. Pour the mixture into a greased pan and
bake at 400-F until brown. To make a thin crisp Johnny
Cake, use an oblong pan and spread batter thinly. For
a soft loaf, spread batter thickly.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cranberry Sauce
Categories: Penndutch, Can/preserv
Yield: 1 servings
4 c Cranberries
2 c Sugar
1 c Water
Select good cranberries and wash well. Cook sugar and
water together about 10 minutes, add cranberries.
Cover pan and cook until cranberries stop popping,
about 10 minutes. Skim off top if necessary, pour into
dish and let cool before serving.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cucumber Pickle
Categories: Penndutch, Can/preserv
Yield: 1 servings
24 Cucumber
1 qt Onion
1 c Salt
1/2 pt Olive oil
3 tb Pepper
1/4 lb Mustard, dry
3 pt Cider vinegar
Remove the skins from the cucumbers and slice very
thin, add the peel and sliced onions and cover with
the salt. Let stand over night. Drain well and add the
olive oil, pepper and mustard, stirring slowly. Add
the vinegar and pour into air-tight jars and let stand
for 6 weeks.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cucumber Rings
Categories: Penndutch, Can/preserv
Yield: 1 servings
6 lg Pickles, sour
2 c Sugar
1/2 ts Cloves, whole
1 Cinnamon
Slice pickles in 1/4 inch slices and cover with the
sugar and spices. Keep in an earthen bowl for 24
hours, stirring frequently. Fill sterilized jars and
seal. Keep in a cool place.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Dutch Pancake
Categories: Penndutch, Brunch
Yield: 1 servings
3 Egg, well beaten
1/2 c Flour
1/2 ts Salt
1/2 c Milk
Beat the eggs thoroughly and add the flour and salt.
Continue to beat and add the milk while beating. Pour
into a well-buttered pan and bake for 25 minutes.
Serve with powdered sugar and lemon juice.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Dutch Schnecken
Categories: Penndutch, Breads
Yield: 1 servings
1 c Yeast
*dissolved in:
1 c Water, warm
5 tb Sugar
1/2 ts Salt
2 c Milk, warm
2 Egg, well beaten
1/2 c Butter, melted
Flour
*topping:
4 tb Sugar
4 tb Butter
1 1/2 ts Cinnamon
Dissolve the yeast cake and add one Tbsp of the sugar
and the salt and enough flour to stiffen to a sponge.
Let rise for one hour, then add the rest of the
ingredients, using enough sifted flour to make a soft
sponge. Let rise again, then roll out dough on a
floured board and cover with a mixture of 4 Tbsp
sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like
a jelly roll and cut in 2 inch pieces. Place on
well-greased pans and let rise for a third time, then
bake at 400-F for 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Easter Egg Nog
Categories: Penndutch, Drink/alcoh
Yield: 1 servings
1 1/2 qt Whipping cream
6 Egg, separated
1 c Sugar
Brandy
Beat cream thick, and combine with sugar and egg yolks
which have been beaten together. Then add 1 1/4
tumblers brandy (to taste) and stiffly beaten egg
whites. It may require more sugar according to taste.
Keep cool until served. Sprinkle with nutmeg, if
desired.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Egg Bread (Hootsla)
Categories: Penndutch, Brunch
Yield: 1 servings
1/2 Bread, day old
1/2 c Butter
3 Egg, well beaten
1/2 c Milk
Salt & pepper
Cut bread into cubes and brown in butter which has
been melted. Beat the eggs well and add the milk and
salt and pepper to taste. Pour over bread and fry
until brown. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Eggless Corn Muffins
Categories: Penndutch, Muffins
Yield: 1 servings
1 c Cornmeal
1/2 c Flour
1/4 c Sugar
1 ts Salt
2 ts Baking powder
1 c Milk
2 tb Shortening, melted
Sift and mix together the dry ingredients. Add the
milk and shortening. Pour into greased muffin tins and
bake at 350-F for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Fastnacht Potato Cake
Categories: Penndutch, Breads
Yield: 1 servings
2 lg Potato
2 Egg
1 c Sugar
1 ts Salt
1/4 ts Nutmeg
1/2 c Lard
*or:
1/2 c Other shortening
1 c Yeast
*dissolved in:
1/2 c Water, warm
Flour
Boil the pared potatoes in enough water to cover them.
Drain off the potato water and save. Mash the potatoes
and beat lightly. Measure the potato water and add
more water, if necessary, to make 1 1/2 pints. Combine
with the rest of the ingredients, using enough flour
to make a rather stiff batter. Cover and let rise in a
warm place until morning. Knead in the morning, adding
as much flour as is necessary. Let rise again. Spread
on well-greased tins and when light (about 1-1/4
hours) brush melted butter over top. Strew with
"rivels" made by combining 1/2 cup sugar, 1/2 cup
flour, and 2 Tbsp butter.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: German Bread
Categories: Penndutch, Breads
Yield: 1 servings
1/2 c Butter
3/4 c Sugar
1 c Yeast
*dissolved in:
1/4 c Water, lukewarm
1 c Milk, scalded
2 Egg, well beaten
2 1/2 c Flour, bread
*to:
3 c Flour, bread
1 1/4 c Bread crumbs, soft
3 tb Brown sugar, light
1 ts Cinnamon
1/4 ts Salt
2 tb Butter, melted
Cream together the butter and sugar, add the scalded
milk and mix thoroughly. When lukewarm, stir in the
dissolved yeast, eggs and flour (using more flour if
necessary to make a stiff batter). Beat mixture
thoroughly, cover and let rise in a warm place about
1-1/2 hours or until double in bulk. When light, beat
again thoroughly. Grease deep pie pan and sprinkle
lightly with flour. With a spoon, fill the pie pans
with the dough. Sprinkle top of cakes with the
following mixture: combine the soft bread crumbs with
the melted butter, sugar, salt and cinnamon and mix
well. Let cakes rise about 20 minutes and bake at
400-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: German Strickle Sheets
Categories: Penndutch, Breads
Yield: 1 servings
2 c Sugar
4 Egg, well beaten
4 tb Butter
1 c Yeast
*dissolved in:
1/2 c Water, lukewarm
4 c Milk
1 ts Salt
Flour
Scald milk and add the eggs and butter. When cool, add
the dissolved yeast, salt, sugar and enough flour to
form a thin batter. Beat all together about 7 minutes,
cover well and set bowl containing mixture in warm
place for 7 or 8 hours. After time has elapsed, add
enough flour to make a soft dough, knead lightly and
set to rise again. When well-raised, roll dough to one
inch thickness and cut in biscuit shapes. Allow to
rise a second time. Before placing in oven, spread
with the following mixture: Mix 2 cups sugar with 4
Tbsp flour and add 1/2 cup butter and cream well; add
4 Tbsp boiling water and beat mixture into a sauce.
Bake at 400-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Ginger Cakes
Categories: Penndutch, Muffins
Yield: 1 servings
1 c Shortening
1 c Brown sugar
2 Egg, well beaten
1 c Molasses
4 c Flour
1 ts Soda
1 tb Water, boiling
1 ts Ginger
pn Salt
Use a mixture of butter and lard for the shortening.
Cream the shortening and sugar together. Add eggs and
beat thoroughly. Add the molasses and baking soda
which has been dissolved in the boiling water. Sift
the flour and ginger together and combine with other
ingredients. Mix well. Pour into well-greased muffin
pans and bake at 350-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Ginger Tomatoes
Categories: Penndutch, Can/preserv
Yield: 1 servings
6 lb Tomato, green
2 lb Tomato
5 lb Sugar
3 Lemon, sliced
1 ts Cloves, whole
3 pn Ginger root
Scald and peel the green and red tomatoes and cut in
quarters. Add the sugar and spices and the sliced
lemons. Bring to a boil and then reduce heat and cook
slowly until mixture is thick. Pour into sterilized
jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Hot Bisquits
Categories: Penndutch, Rolls
Yield: 1 servings
6 c Flour
4 ts Baking powder
1 ts Salt
2 c Sour cream
Sift flour, salt and baking powder. Gradually add the
cream, working as little as possible. Turn out on
floured board and press out with the hands. Do not
roll. Cut with biscuit cutter and bake at 400-F about
10 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: India Relish
Categories: Penndutch, Can/preserv
Yield: 1 servings
1/2 Tomato
6 Bell pepper, yellow
2 lg Onion
1/2 oz Mustard seed
5 tb Salt
1 qt Vinegar
1/2 oz Celery seed
1/2 oz Allspice, whole
1/2 oz Cloves, whole
1/2 oz Cinnamon, stick
3 Bay leaf
1 1/2 c Brown sugar
Put the tomatoes, peppers and onions through the food
chopper. Place all spices in a cheese cloth bag and
boil with the vinegar, salt and sugar for 15 minutes.
Add the chopped vegetables and cook for 20 minutes.
Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Indian Muffins
Categories: Penndutch, Muffins
Yield: 1 servings
1 Egg, beaten
1 c Milk
1 ts Shortening, melted
2 tb Cornmeal, heaping
1 1/2 c Flour
2 ts Baking powder
Mix the egg, milk and shortening together. Combine
with the sifted dry ingredients and mix thoroughly.
Bake in greased muffin tins at 450-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Lebanon County Rhubarb Jam
Categories: Penndutch, Can/preserv
Yield: 1 servings
2 1/2 lb Rhubarb
1 1/2 lb Sugar
1/2 c Water
2 Orange, rind & juice of
Wash and skin the rhubarb and cut into small pieces;
add sugar and 1/2 cup of cold water. Grate the rind of
the oranges and add to the rhubarb. Add the orange
juice and cook for 30 minutes, stirring occasionally.
Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Moravian Christmas Loaf
Categories: Penndutch, Breads
Yield: 1 servings
3 c Milk
1 c Butter
1 c Sugar
1/2 c Yeast
*dissolved in:
1/4 c Water, warm
6 c Flour
1 ts Salt
1/2 lb Raisins, chopped
1/2 lb Currants
1/4 lb Citron, chopped
1/2 c Almond, blanched, sliced
Scald 2 cups of the milk and let cool. Add the
dissolved yeast cake, 3 cups of flour and the salt.
Mix well. Cover and set aside to rise in a warm place,
over night. In the morning, scald the other cup of
milk and add the butter and stir until melted. Combine
with the yeast mixture and add the sugar and the
balance of the flour, kneading the dough well, until
it is no longer sticky. Use more flour if necessary.
Combine the fruit and sprinkle with some flour and add
to the dough, mixing well. Cover and let rise again
until double in bulk. Shape in small loaves, place in
small pans, and sprinkle with the sliced almonds. Let
rise for 2 hours. Bake at 400-F for 40 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Moselem Springs Apple Butter (Lotwaerick)
Categories: Penndutch, Can/preserv
Yield: 1 servings
4 qt Apple
2 qt Water
1 1/2 qt Cider
1 1/2 lb Sugar
1 ts Cinnamon
1 ts Allspice
1 ts Cloves
Wash and slice the apples into small bits. Cover with
the water and boil until soft. Press through a sieve
to remove skins and seeds. Bring cider to a boil and
then add apple pulp and sugar and cook until it
thickens, constantly stirring to prevent scorching.
Add spices and cook until it is thick enough for
spreading. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Mustard Pickles
Categories: Penndutch, Can/preserv
Yield: 1 servings
2 qt Tomato, green
2 qt Pickles, small sweet
2 qt Onion, small white
6 Bell pepper, green
2 Cauliflower
1 c Salt
3 qt Vinegar, white wine
1 c Flour
1 1/2 c Sugar
1/4 lb Mustard, dry
1 oz Celery seed
1/2 oz Turmeric
Separate the cauliflower into flowerets, peel the
onions and slice the peppers real fine, slice the
tomatoes and combine all four ingredients. Cover with
the salt and let stand over night. Drain, cover with
boiling water and cook until vegetables are soft.
Drain. Heat the vinegar and pour over the flour,
sugar, mustard, celery seed and turmeric which have
been mixed together. Mix thoroughly. Add the pickles
to the cooked vegetables and pour over the liquid,
cook about 10 minutes or until mixture thickens. Pour
into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Peach Fritters (Parshing Ponakucka)
Categories: Penndutch, Brunch
Yield: 1 servings
1/2 c Sugar
2 Egg, well beaten
1/3 c Butter
2 c Flour
3 ts Baking powder
1/2 ts Salt
1 c Milk
1/2 ts Lemon juice
1/2 ts Vanilla
1 1/2 c Peaches, chopped
Whipping cream
May use either fresh or canned peaches.
Cream the butter and sugar, and add the eggs and beat
thoroughly. Sift the dry ingredients together and add
alternately with the milk. Fold in the peaches, lemon
juice and vanilla. Drop by teaspoonfuls into hot fat
and fry until golden brown. Serve with whipped cream
or sprinkle with powdered sugar.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Pepper Relish
Categories: Penndutch, Can/preserv
Yield: 1 servings
16 Bell pepper, red
16 Bell pepper, green
10 sm Onion
1 qt Vinegar
1 1/2 c Sugar
2 1/2 ts Salt
Chop the peppers and onions very fine and cover with
boiling water and let stand for 5 minutes. Drain off
the water and again cover with boiling water and let
stand for 10 minutes more. Place in a muslin bag and
allow to drain over night. Combine the vinegar, salt
and sugar and bring to a boil. Add pepper mixture and
cook for 20 minutes. Pour into sterilized jars and
seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Picalilli
Categories: Penndutch, Can/preserv
Yield: 1 servings
4 Tomato, green
2/3 c Salt
1 c Horseradish, grated
2 tb Cinnamon
2 tb Cloves, ground
2 tb Allspice
2 tb Mustard, dry
4 tb Pepper
Vinegar
2 c Brown sugar
Sprinkle the salt over the chopped tomatoes and let
stand over night. In the morning, drain in colander.
Add the horseradish, spices and sugar and enough
vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Pickled Eggs and Red Beets
Categories: Penndutch, Can/preserv
Yield: 1 servings
Beets
Egg, hard boiled
1/4 c Brown sugar
1/2 c Vinegar
1/2 c Water, cold
Cinnamon
3 Cloves
Boil young beets until tender. Skin and cover with
liquid made by combining the brown sugar, vinegar,
water, a small piece of cinnamon, and 3 or 4 whole
cloves. Let beets stand in this mixture for several
days. Remove and add whole hard boiled shelled eggs to
the liquid and let pickle for 2 days before using.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Pickled Pears
Categories: Penndutch, Can/preserv
Yield: 1 servings
14 lb Pear
1 qt Cider vinegar
6 lb Sugar
1 ts Cloves, whole
1 ts Cinnamon, stick
Any good preserving pear may be used. Slice and remove
core or pickle whole; the latter method is preferred
when Sickel pears are used. Peel pears. Put spices in
a small cheese cloth bag and add to the vinegar and
sugar and bring to a boil. Add pears and cook until
tender. The pears will look clear when tender. Remove
them with a spoon and place them in sterilized jars.
Boil the syrup until it becomes thick, the pour it
over pears and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Pickled Pigs' Feet
Categories: Penndutch, Can/preserv
Yield: 1 servings
4 Pigs' feet
3 c Vinegar
1 Onion
12 Peppercorns, black
6 Cloves
1 Bay leaf
1 tb Salt
Split the pigs' feet, scrub thoroughly and cover with
cold water. Add the vinegar and bring to a boil. Skim
off the top. Add seasonings and boil slowly for 2
hours. Cool in liquid and serve cold.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Pickled Red Cabbage
Categories: Penndutch, Can/preserv
Yield: 1 servings
Cabbage, red
Salt
Vinegar
Sugar
Celery seed
Pepper
Mace
Allspice
Cinnamon
Shred red cabbage rather fine and sprinkle generously
with salt. Set aside in a cool place to stand for 30
hours. Drain all moisture from cabbage, and then place
it in the sun, allowing to remain for several hours.
Use sufficient vinegar to cover the cabbage, adding 1
cup of sugar to every gallon of vinegar, and a small
quantity of each of the spices. Boil this together for
7 minutes and pour over the cabbage. Put in stone
jars, cover and store in a cool place.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Plum Conserve
Categories: Penndutch, Can/preserv
Yield: 1 servings
3 lb Plum
3 lb Sugar
1 lb Raisins
1/2 lb Walnuts, chopped
2 Orange
Wash oranges, remove seeds and grind. Pit the plums
and cut in quarters. Combine the oranges and plums and
add the sugar and raisins. Simmer about 1-1/2 hours.
Add the walnuts and cook about 45 minutes longer. Pour
into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Potato Sponge Bread
Categories: Penndutch, Breads
Yield: 1 servings
4 md Potato
2 tb Sugar
1 tb Salt
1 c Yeast
*dissolved in:
1/2 c Water, lukewarm
4 c Flour, bread
Pare and boil the potatoes and while hot, mash finely
and rub through a sieve or colander. Add the sugar,
salt and dissolved yeast cake. Stir flour into the
mixture, beating well. Add more flour to form soft
dough. Turn onto a floured board and knead. Return to
bowl, cover and let rise over night. In the morning,
form into loaves, let rise until light and bake at
350-F for 45 to 50 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Potted Meat
Categories: Penndutch, Can/preserv
Yield: 1 servings
Meat
Salt & pepper
Cayenne
Mustard
Butter, melted
Chop and pound to a paste any fragments of cooked ham,
tongue, poultry, game or fish. With ham use a quarter
part of fat. Remove all gristle and skin and pound
until free from any fibre and reduced to a paste.
Season highly with salt, pepper, cayenne, and made
mustard, and moisten with a little melted butter
(except ham, which has fat enough).
Pack closely in small stone or earthen jars. Put jars
in steamer and heat for one half hour. Then press the
meat down again and cover with hot melted butter. This
will keep some time and may be served in slices or
used for sandwiches. Ham and tongue may be mixed with
veal or chicken. Beef, game and fish are better alone.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Raisin Bread
Categories: Penndutch, Breads
Yield: 1 servings
1 md Potato
1 qt Water
1 c Yeast
1 c Water, lukewarm
2 ts Cinnamon
1/2 ts Cloves
1 c Sugar
1 lb Raisins
1 tb Butter
Flour
Pare and boil the potato in the quart of water, mash
and mix sufficient flour with the water to form a
smooth batter. Dissolve the yeast in 1 cup of lukewarm
water and combine with the batter. Cover and set in a
warm place and let rise for 4 hours. Add the rest of
the ingredients and knead, adding flour as needed. Be
careful not to get dough too stiff. Let stand for 2
hours, then form into loaves, place in bread pans and
let rise until light. Bake at 400-F for 30 to 40
minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Raw Potato Pancake
Categories: Penndutch, Brunch
Yield: 1 servings
3 md Potato, raw
2 Egg, separated
1 ts Salt
1 1/2 tb Flour
1/2 ts Baking powder
Grate the potatoes and add the beaten egg yolks. Stir
in the flour, baking powder and salt and mix well.
Fold in the stiffly beaten egg whites. Cook by
spoonfuls in heavy skillet in hot fat. Serve with
apple sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Rye Cakes
Categories: Penndutch, Brunch
Yield: 1 servings
3 c Rye meal
1 ts Soda
1 ts Salt
1/3 c Molasses
1 1/2 c Milk, sour
2 Egg
Sift the dry ingredients into a bowl and gradually
stir in the milk. Add the beaten eggs and molasses and
mix well. Drop by spoonfuls into hot fat and fry until
brown. Drain on brown paper.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Sadye's Dill Pickles
Categories: Penndutch, Can/preserv
Yield: 1 servings
10 qt Water
2 c Salt
1 qt Vinegar
4 tb Pepper
5 Dill
Cucumber
Make a solution of the first four ingredients and
bring to a boil. Fill crock with cucumbers, placing
dill between layers of cucumbers. Add the hot
solution. Onions or garlic may be added if desired.
cover crock and let stand several days before using.
If preferred, cucumbers may be preserved in jars
rather than in crock.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Sherry Egg Nog
Categories: Penndutch, Drink/alcoh
Yield: 1 servings
2 ts Sugar
1 Egg
Wine, sherry
1/2 Cracked ice
1/2 Milk
Measure 2 wine glasses of sherry, add other
ingredients, shake thoroughly and serve with dash of
nutmeg on top.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
Categories: Penndutch, Breads
Yield: 1 servings
1/2 c Butter and other shortening,
-mixed
2 Egg
2 Egg yolk
3 tb Sugar
1/2 c Cream
2 c Flour, sifted
1 c Yeast
*dissolved in:
c Milk, lukewarm
1/2 ts Salt
Cream the butter, sugar and salt and add the eggs and
egg yolks one at a time, beating well after each
addition. To the dissolved yeast, add 3 Tbsp of the
flour and mix well. Combine with the first mixture.
Add the remaining flour and cream alternately. Grease
and flour muffin tins and fill 2/3 full of the dough.
Set pans in a warm place until dough has risen to the
tops of the pans. Bake at 400-F about 25 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Spiced Peaches
Categories: Penndutch, Can/preserv
Yield: 1 servings
7 lb Peach
4 lb Brown sugar
1 qt Vinegar
1 ts Cloves, whole
1 tb Cinnamon, stick
1 ts Allspice, whole
Tie spices in a bag and add to the vinegar. Bring to a
boil and stir in the sugar. Scald and peel peaches
leaving them whole. Drop peaches, a few at a time,
into spiced liquid and cook until soft. Fill
sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Spiced Pickles
Categories: Penndutch, Can/preserv
Yield: 1 servings
200 sm Pickles
1 lb Sugar
2 oz Mustard, dry
1 c Salt
1 qt Cider vinegar
2 oz Cloves, whole
2 oz Cinnamon
Scald the pickles in boiling water. Drain. Mix
together the cinnamon and cloves. Place a layer of
pickles in a crock and sprinkle with the spice
mixture; repeat until crock is filled. Combine the
sugar, salt, mustard and vinegar and bring to a boil
and cook about 5 minutes. Pour brine over the pickles,
filling the crock. (More brine may be needed,
depending on size of pickles). Cover crock and let
stand in a cold place.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Strawberry Jam
Categories: Penndutch, Can/preserv
Yield: 1 servings
2 c Sugar
2 c Strawberries
Use large firm berries. Wash and hull the
strawberries; then measure. Place a layer of berries
in a kettle, then a layer of sugar until all
ingredients are used. Let stand over night or until
the sugar dissolves. Place on fire, bring to a boil
and cook about 10 minutes. Pour into a bowl and let
stand until the next day; then fill sterilized jelly
glasses and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Streusel Kuchen
Categories: Penndutch, Breads
Yield: 1 servings
1/2 c Potato, mashed
1/2 c Potato water
1/2 c Butter and other shortening,
-mixed
1/2 c Sugar
3 1/2 c Flour
1 c Yeast
*dissolved in:
1/2 c Water, lukewarm
2 Egg, well beaten
1/2 c Sugar
1 1/2 c Flour
*topping:
1 c Flour
1/2 c Sugar
1 Egg yolk, well beaten
Mix together the mashed potatoes, potato water,
shortening and sugar. Add to this about 3 1/2 cups
flour and the dissolved yeast. Set this dough aside to
rise in a warm place over night. The following morning
add the eggs, 1/2 cup sugar and 1 1/2 cups flour.
Allow this mixture to stand in a warm place until
light. Then roll out pieces 6 by 8 by 1 inch thick and
place in greased oblong pans. When cakes are ready to
be put into the oven, brush top of cake with melted
butter. Strew over the tops of the cakes the topping
mixture. This mixture should be rubbed through a
coarse sieve. Bake at 400-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Tomato Mincemeat
Categories: Penndutch, Can/preserv
Yield: 1 servings
8 qt Tomato, green
2 Lemon
4 lb Brown sugar
2 lb Raisins
1 tb Salt
2 ts Cloves
1 ts Allspice
1 tb Cinnamon
1 ts Ginger
1/2 ts Mace
1 c Vinegar
Scald and peel the tomatoes. Put through a food
chopper with the lemons. Add sugar, raisins, vinegar
and spices and cook about 45 minutes. Pour into
sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Uncle Ezra's Egg Nog
Categories: Penndutch, Drink/alcoh
Yield: 1 servings
1 tb Sugar, large
1/2 Shaved ice
1 Egg
Whiskey
*or:
Rum
1/2 Milk
Measure one wineglass of whiskey or rum, add other
ingredients (use whole milk), shake thoroughly and
strain. Grate a little nutmeg on top and serve.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
-----