SuperHack

home *** CD-ROM | disk | FTP | other *** search

/ SuperHack / SuperHack CD.bin / MISC / PENNDTCH.ZIP / PENNDTCH < prev

Wrap

Text File | 1994-06-27 | 89KB | 3,023 lines

---------- 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. -----