PENNSYLVANIA Dutch COOKERY IN 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch. The Pennsylvania Dutch are a hard working people and as they say, “Them that works hard, eats hearty.” The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained measurements such as “flour to stiffen,” “butter the size of a walnut,” and “large as an apple.” Many of the recipes have been made more exact and standardized providing us with a regional cookery we can all enjoy. Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch housewife can apparently make soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal. One of the favorite summer soups in the Pennsylvania Dutch country is Chicken Corn Soup. Few Sunday School picnic suppers would be considered complete without gallons of this hearty soup. Many of the Pennsylvania Dutch foods are a part of their folklore. No Shrove Tuesday would be complete without raised doughnuts called “fastnachts.” One of the many folk tales traces this custom back to the burnt offerings made by their old country ancestors to the goddess of spring. With the coming of Christianity the custom became associated with the Easter season and “fastnachts” are eaten on Shrove Tuesday to insure living to next Shrove Tuesday. Young dandelion greens are eaten on Maundy Thursday in order to remain well throughout the year. The Christmas season is one of the busiest times in the Pennsylvania Dutch kitchen. For weeks before Christmas the house is filled with the smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not just a few of one kind but dozens and dozens of many kinds of cookies must be made. There must be plenty for the enjoyment of the family and many holiday visitors. Regardless of the time of the year or the time of the day there are pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for lunch. They eat pies for dinner and they eat pies for midnight snacks. Pies are made with a great variety of ingredients from the apple pie we all know to the rivel pie which is made from flour, sugar, and butter. The Dutch housewife is as generous with her pies as she is with all her cooking, baking six or eight at a time not one and two. The apple is an important Pennsylvania Dutch food. Dried apples form the basis for many typical dishes. Each fall barrels of apples are converted into cider. Apple butter is one of the Pennsylvania Dutch foods which has found national acceptance. The making of apple butter is an all-day affair and has the air of a holiday to it. Early in the morning the neighbors gather and begin to peel huge piles of apples that will be needed. Soon the great copper apple butter kettle is brought out and set up over a wood fire. Apple butter requires constant stirring to prevent burning. However, stirring can be light work for a boy and a girl when they’re young and the day is bright and the world is full of promise. By dusk the apple butter is made, neighborhood news is brought up to date and hunger has been driven that much further away for the coming winter. Food is abundant and appetites are hearty in the Pennsylvania Dutch country. The traditional dishes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are “wonderful good.”

Soups

PHILADELPHIA PEPPER POT

• 1 lb. honeycomb tripe
• 1 veal knuckle
• 1½ qts. water
• 2 tablespoons salt
• 1 tblsp. red pepper, diced
• 1 tblsp. green pepper, diced
• 1 tablespoon powdered thyme
• 6 peppercorns
• 4 potatoes, diced
• 2 bay leaves
• 3 whole cloves
• 3 tablespoons chopped parsley
• 2 stalks celery, diced
• 2 carrots, diced
• 2 tomatoes, peeled, cut up
• 4 onions, thinly sliced
• 1 piece pimento, cut fine

Wash and scrub tripe thoroughly. Place in large kettle and cover with plenty of cold water. Bring to a boil and simmer until tender. Simmer without boiling, that is the secret of making tripe tender. Drain and dice, ½ inch squares. In the meantime place the veal knuckle in another kettle adding 1½ qts. of water and all ingredients except the potatoes. Simmer at least one hour, put in potatoes and simmer for another hour or until meat falls off the bone. Remove bone and take off all the meat. Cut it into small pieces and together with the tripe put it back into the soup. Bring to a boil and the soup is ready to serve. This soup keeps well and can be reheated.

DUMPLINGS (Spaetzle)

• 1 cup milk
• 2 cups flour
• 2 eggs
• 1 tsp. salt

Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Salt and mix well. When cooking in boiling salted water or meat broth, pour the batter from a shallow bowl, tilting it over the boiling kettle. With a sharp knife slice off pieces of the batter into the boiling liquid. Dip knife in the liquid before each cut to prevent sticking.

 

CORN CHOWDER

• 4 slices bacon
• 2 tblsp. onion, minced
• 1 tblsp. celery, minced
• 1 tblsp. pepper, minced
• 2 cups corn
• 2 potatoes, diced
• 3 tomatoes, cut-up
• 2 pints milk
• salt
• pepper

Dice the bacon and put into pan to brown, add onion, celery and pepper; fry until bacon is crisp. Add the corn and saute together for 3 minutes. Add the potatoes, tomatoes and seasoning, cover and simmer for 30 minutes. Finally add the milk, heat to the boiling point and serve with a little chopped parsley.

EGG NOODLES

• 2 eggs
• ½ tsp. salt
• sifted flour

Add salt to the eggs and work in enough flour to make a stiff dough. Knead thoroughly, divide into 2 portions and roll each out as thin as possible, on a floured board. Cover with cloth and let stand until partly dry. Roll up the dough and cut into ¼ inch strips. Spread out on paper to dry a little longer.

DUTCH COUNTRY BEAN SOUP

• 1 lb. soup beans
• 1 ham bone
• ½ cup chopped onion
• 1 cup diced celery
• 1 can tomato sauce
• ½ cup diced potatoes
• 2 tsp. minced parsley
• salt and pepper

Soak beans in water overnight. Drain, add fresh water and cook slowly with the ham bone for 2 hours. Put in the onion, celery, potatoes, tomato sauce, parsley and the salt and pepper and simmer until vegetables are soft. Remove the ham bone, trim off any meat, cut it up and add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggs and add them to the soup.

SPLIT PEA SOUP

• 1 lb. split peas
• 3 qts. water
• 1 ham bone
• salt
• 2 carrots, sliced
• 1 stalk celery, chopped
• 1 large onion, chopped
• pepper

Wash peas, add cold water, vegetables and ham bone and simmer for three hours or until mixture is thick. Remove ham bone, force peas through coarse sieve and season to taste. Dilute with milk. Serve with toasted croutons.

VEGETABLE SOUP

• 1 soup bone
• 2 lbs. stewing beef
• 2 qts. water
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup tomatoes
• 2 tsp. salt
• black pepper

Into 2 qts. of water put soup bone and beef and boil for 2 hours. For a hearty, substantial soup, cut up the meat in small pieces and return to the broth. Add tomatoes, onions and celery. Also add other available vegetables, such as diced potatoes, carrots, turnip, string beans, corn, peas, cabbage or chopped peppers. Boil until all vegetables are tender.

 

MEAT FILLING for NOODLES

• 1 cup ground beef
• 2 tblsp. fat
• 1 small onion
• ½ cup dry bread crumbs
• 1 cup bread cubes
• salt and pepper
• 2 tblsp. butter

Make a recipe of noodle dough (see above). Roll thin, let dry and cut into 3 inch squares. Brown meat in hot fat with the onion and seasoning. Soak bread cubes in water and press dry then add to the meat. Spoon mixture on the center of the noodle squares, fold in half and seal edges, like little pillows. Drop the filled squares into salted boiling water and cook 8 to 10 minutes. Lift carefully with draining spoon to a serving dish and top with the half cup of bread crumbs which have been browned in butter.

EGG BALLS FOR SOUP

Rub the yolks of three or four hard boiled eggs to a smooth paste and salt. To these add two raw ones lightly beaten. Add enough flour to hold the paste together. Make into balls with floured hands and set in cool place until just before your soup comes off. Put the balls carefully into the soup and boil one minute.

SPINACH FILLING for NOODLES

• 2 lbs. raw spinach, chopped
• 3 tblsp. butter
• salt and pepper
• 1½ cups bread crumbs
• 2 eggs

Make a recipe of noodle dough (see above). Steam and brown the spinach in melted butter. Add the eggs, 1 cup of dry bread crumbs and the seasoning. Mix well, spoon mixture on noodle dough squares and proceed as above.

SALSIFY or VEGETABLE OYSTER SOUP

• 1½ cups diced salsify
• 1½ cups water
• 1 tblsp. vinegar
• 1 tblsp. butter
• 1 quart milk
• salt and pepper

Scrub, scrape and clean salsify. Dice and cook in salted water, with 1 tablespoon of vinegar added, until tender. Drain, add butter and rich milk, salt and pepper. Bring to a boil and serve with crackers.

BEEF SOUP with DUMPLINGS

• 1 soup bone
• 2 lbs. stewing beef
• 2 quarts water
• salt
• 1½ cups flour
• 1 egg
• ½ cup milk
• pepper

Cook meat until tender and remove from the broth. Add water until you have 2 quarts of broth. Make dumplings by mixing beaten egg and milk into flour until about the consistency of pancake batter. Drop from teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4 minutes.

 

POTATO SOUP (Gruumbier Suupe)

• 4 cups diced potatoes
• 1 medium onion
• 3 tblsp. flour
• 1 tblsp. butter
• 1 qt. milk
• 1 egg, beaten
• salt and pepper
• parsley

Boil potatoes and onion in small amount of water until soft. Add milk, salt and pepper then reheat. Brown flour in the butter and blend it slowly into the potato mixture. Add a little water to the beaten egg and stir into the soup. Let it cook for a few minutes and serve with a sprinkling of chopped parsley.

CHICKEN CORN SOUP

• 1 stewing hen, about 4-lbs.
• 4 qts. water
• 1 onion, chopped
• 10 ears corn
• ½ cup celery, chopped with leaves
• 2 hard-boiled eggs
• salt and pepper
• rivels

Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.

CORN SOUP with RIVELS

• 3 cups fresh or canned corn
• 2 qts. water
• 1 cup rich milk
• 1⅓ cups flour
• 1 egg
• 3 tblsp. butter
• 1½ tsp. salt
• parsley

Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and milk together. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.

CHICKEN NOODLE SOUP

• 4 lb. chicken
• 2½ qts. water
• 2½ tsp. salt
• 3 cups cooked noodles

Cut a young stewing chicken into serving pieces, bring to a boil and simmer for 2½ hours, adding water as needed. Skim off the fat and add:

• 1 tsp. peppercorns
• 1 small onion, sliced
• 1 carrot, sliced
• 1 bay leaf
• 1 tblsp. parsley, chopped
• salt and pepper

Bring to boil again and add noodles, preferably home made noodles. Cook for 20 minutes longer

Main Dishes

CREAMED CABBAGE and DRIED BEEF

• ½ large head cabbage
• ¼ lb. dried beef
• 1½ cups white sauce
• ½ cup buttered crumbs

Chop cabbage coarsely and cook in salted water until tender, then drain. Chop the dried beef and soak in a little warm water for 10 minutes. Grease a casserole and in it place alternate layers of cabbage and dried beef. Pour the white sauce over it and top with buttered bread crumbs. Bake in moderate oven (350-f) 25 minutes.

DUTCH NOODLE CHEESE RING

• 1 cup egg noodles
• 3 tblsp. butter
• 3 tblsp. flour
• ½ tsp. salt
• ½ tsp. paprika
• 1½ cups milk
• 2 eggs, well beaten
• Swiss cheese (¼ to ½ lb.)

Boil noodles in salted water until tender. Drain and place in well-greased ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook, stirring constantly until it thickens. Add seasoning and cheese cut in small pieces. Cook until cheese melts. To ½ of the sauce add the well-beaten eggs and mix well. Pour this over the noodles. Set mold in pan of hot water and bake in moderate (350-f) oven 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce. Fill center with peas, and carrots or spinach.

 

POTATO FILLING

• 2 cups mashed potatoes
• 1 egg, beaten
• 1 qt. stale bread, cubed
• 2 tblsp. butter
• 1 onion, minced
• ½ cup celery, diced
• 1 tblsp. minced parsley
• 1 tsp. salt
• pinch of pepper

Put the beaten egg into the mashed potatoes and mix well. Melt the butter in a large skillet and saute the onion and celery. Stir in the bread crumbs to toast for a few minutes, stirring constantly. Add all the other ingredients, combine with the potatoes and mix thoroughly.

DUTCH CABBAGE ROLLS

• 1 lb. ground beef
• ⅓ cup rice, uncooked
• 1 egg
• 1 onion, chopped fine
• 2 tblsp. shortening
• Juice of 1 lemon
• 1 can tomato soup
• ½ cup celery, chopped
• 1 tsp. sugar
• 1 tsp. parsley, minced
• 6 cabbage leaves
• salt and pepper

Combine meat, salt, pepper, rice and egg, mix well. For the sauce: saute onion in the butter until soft. Add tomato soup and equal amount of water to onion, also celery, parsley, lemon juice, sugar, salt and pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put equal amounts of the meat mixture into cabbage leaves, roll tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce over them, cover pan and cook very slowly for 3 hours.

DUCK UN KRAUT

Prepare a young duck for roasting. Place in a roasting pan and add 2 quarts of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar. Cover and bake until duck is tender and golden brown. Serve with creamy mashed potatoes.

PORK POT PIE with DUMPLINGS

• 8 loin pork chops
• 2 qts. water
• 1 dumpling recipe
• 4 medium potatoes
• 1 lb. sausage in casing

Boil the pork chops in water for ½ hour. Then add the potatoes cut in half and the sausage cut in 1 inch pieces. Cook until potatoes are almost done. Drop well-beaten dumpling dough into the boiling meat mixture, cover and cook 10 minutes.

SAUERBRATEN

2 inch thick piece of chuck, pot roast or tender boiling beef. Place in dish or bowl and cover with solution of half vinegar and half water, put in two large onions sliced. Do this two or three days before the meat is wanted. On the day before it is to be cooked cut 3 or 4 slices of bacon into 1" pieces and chop fine 1 tablespoon of the onion which has been soaking in the vinegar. Cut holes in the meat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes. Put the meat back into the solution, add 1 tablespoon whole cloves and 1 teaspoon whole allspice. Bake the meat as a pot roast in part of the solution, until tender. Use more of the solution, adding sugar to taste, in making the gravy which will be almost black.

 

HORSERADISH SAUCE
For Boiled beef or Corned beef

• 2 tblsp. butter
• 2 tblsp. flour
• 1 cup milk
• ¼ cup grated horseradish
• ¼ tsp. dry mustard
• salt and pepper

Melt butter, remove from heat and stir in flour. Add the milk gradually, stirring constantly, until mixture boils and thickens. Add salt and pepper and cook for 3 minutes more. Add the grated horseradish and dry mustard and blend well. Keep hot in double boiler. Serve on slices of boiled beef or corned beef.

SCHNITZEL MEAT

• 1½ lbs. veal steak cut in cubes
• 2 tblsp. shortening
• 2 tblsp. flour
• 1 cup tomato juice
• 2 carrots, diced
• 1 small onion, chopped fine.
• Salt and pepper
• Flour

Dredge meat with flour and season. Melt shortening (preferably bacon fat) and brown the meat in it. Remove meat from the pan, stir in the flour and blend. Add the tomato juice and stir well until mixture thickens. Add meat, carrots and onion. Cover closely and simmer for 45 minutes.

CHICKEN POT PIE

• 1 cup flour
• 1 egg
• 2 tsp. baking powder
• ½ egg shell of water
• small teaspoon salt

Mix the above ingredients, roll out and cut in two inch squares. Flour chicken and fry in butter. Put layers of chicken, potato slices, sliced onion and squares of pot-pie dough. Barely cover with boiling water and cook for two hours.

HAM and NOODLES IN CASSEROLE

• ½ lb. noodles
• 1½ cups cooked ham, diced
• 2 eggs, beaten
• 1½ cups milk

Cook noodles in salted boiling water until soft. Pour into colander, drain and wash. Into a well greased casserole put alternate layers of noodles and ham. Beat eggs with the milk and pour over noodles and ham. Set casserole in pan of hot water and bake in moderate oven (350-f) for 30 minutes.

CHICKEN FRICASSEE

• chicken cut up
• butter for frying
• 2 tablespoons flour
• 2 tablespoons butter
• boiled rice
• 2 cups water
• 12 small white onions
• small pinch each of thyme,
• celery salt and sage

Roll chicken pieces in flour and brown in butter. Add remaining ingredients and cook until tender, adding water so that there are 2 cups at end of cooking. Make gravy by adding 3 tablespoons of hot liquid to yolk of an egg. Stir thoroughly, then return to rest of liquid and cook five minutes. Pour over steamed rice.

 

BEEF POT PIE

• 2 lbs. stewing beef
• 6 medium potatoes
• pot pie dough
• 2 onions
• chopped parsley
• salt and pepper

Cut the beef into 1" cubes cover with water, season and boil until tender. Peel potatoes, cut in ¼" slices and slice the onion. Into the hot broth drop layers of potatoes, onions, a sprinkling of parsley and dough squares alternately, ending with dough on top. Cover and boil for 20 minutes. Stir meat thru pot pie.

For the pot pie dough:

To 2 cups of flour add a little salt, 1 egg, beaten and enough milk to make a stiff dough. Roll out thin (⅛") on floured board and cut into 2" squares. Equally good with veal or pork.

PENNSYLVANIA DUTCH BEEF WITH ONIONS

• 1½ lbs. boiled beef
• 2 tablespoons butter
• 1 tablespoon vinegar
• 1 onion
• 2 tablespoons flour
• 1 pinch of pepper
• ½ cup meat stock
• salt

Mince the onion. Simmer in butter until soft. Add flour and simmer until brown. To this add vinegar, salt, pepper and meat stock and let come to a boil. Cut the meat in slices and serve hot, with the onion sauce.

WIENER SCHNITZEL (Veal Cutlet)

• 2 lbs. veal steak
• 1 egg, beaten
• salt
• bread crumbs
• lemon juice
• pepper

Veal should be about ½ inch thick and cut into serving portions. Season with salt and pepper. Dip pieces in bread crumbs, then into the beaten egg and again in the crumbs. Let stand in the refrigerator a while before cooking. Brown in hot fat on both sides, cover and simmer for 30 minutes. Sprinkle with lemon juice.

HAMBURGER DINNER

• 1 lb. hamburger
• 3 cups potatoes, sliced
• salt
• 1 small head cabbage
• 1 cup milk
• pepper

Shred cabbage and put ½ of it in a greased casserole. Add ½ of the sliced potatoes and half of the hamburger a sprinkle of salt and pepper. Add remaining half in the same manner. Pour on the milk and bake in a moderate oven (350-f) for 2 hours.

CHICKEN BAKED in CREAM

• 1 young chicken, cut up
• ½ cup flour
• 1½ tsp. salt
• ⅛ tsp. pepper
• 3 tblsp. butter
• 1½ cups cream, sweet or sour

Sprinkle the pieces of chicken with salt and pepper and dredge in flour. Melt butter and fry chicken until a golden brown on all sides. Place the chicken in a casserole, pour the cream over it. Cover and bake in a moderate oven (350-f) for 2 hours. Serve with gravy made from the pan fryings left after frying the chicken.

 

DUTCH MEAT LOAF

• 2½ lbs. hamburg
• 2½ cups bread crumbs
• 1 cup cheese (cubed small)
• salt and pepper
• ½ green pepper, chopped
• 1 small onion, chopped
• 2 eggs
• 1 cup catsup

Mix all ingredients, form into two loaves. Pour some catsup over top of loaves. Bake at 350 until done.

LIVER NOODLES (Leberknoedel)

• 1 lb. calf’s liver
• 1 onion
• 1 tablespoon butter
• salt and pepper
• 2 eggs
• ½ cup flour
• ¼ teaspoon cloves
• ¼ teaspoon marjoram

Simmer the liver in boiling water for 30 minutes. Then trim off any skin or ligaments and grind the liver fine. Season. Mince the onion, add the butter, beat the eggs and add them. Work into this paste the flour, using enough to make the paste quite stiff. Form into small balls and poach them in any meat soup for 15 minutes. Serve them swimming in the soup.

STUFFED PEPPERS

• 1½ lbs. ground beef and pork
• 6 green peppers
• 1 can tomato soup
• 3 tblsp. rice, uncooked
• 2 eggs, beaten
• ½ tsp. salt

Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and soak in hot water for a couple of minutes. Scoop out seeds and fill with the meat mixture. Stand them in baking pan, pour the tomato soup over them and bake in slow oven (300-f) for 1 hour.

MEAT PIE

• 1½ cups leftover meat
• 3 tblsp. flour
• ¼ cup drippings
• 1 cup milk
• 1 tblsp. grated onion
• ⅓ cup chopped pepper
• salt
• pepper

Add flour to drippings and blend, add milk gradually and cook, stirring constantly until it thickens. Stir in the salt, onion and green pepper. Mix cut-up meat into the gravy and pour it into pastry lined baking dish. Top with crust and bake in hot oven (425-f) for 25 minutes.

STUFFED ACORN SQUASH

• 3 acorn squash
• ⅓ cup molasses
• 1 tsp. salt
• 1 lb. pork sausage
• 1 tsp. sage
• bread crumbs

Wash squash and cut in halves, remove seeds. Put a tablespoon of molasses in each half, sprinkle with salt and a pinch of powdered sage (if the sausage does not contain sage). Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan, add about an inch of water to the pan. Cover and bake in hot oven (400-f) for 40 minutes. Remove cover and brown.

 

BAKED SPARERIBS and SAUERKRAUT
with Dumplings

• Spareribs
• sauerkraut
• 2 cups flour
• 1 egg, beaten
• 1 tsp. baking powder
• 1 cup milk

Cut spareribs into serving portions and place in the bottom of roasting pan. Add the sauerkraut and a little liquid. Cover and bake in moderate oven (350-f) 1½ hours. Make dumplings by combining flour, baking powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and bake for 20 minutes.

SOUSE

Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly. Place in stew pan with 1 chopped onion, ½ cup chopped celery and cover with cold water. Let it come to a boil, then reduce heat and simmer until meat is tender and comes easily from the bone. Pick meat from the bones, strain liquid, which should measure a scant 3 cups. (If less add water). Put meat and liquid into a bowl. Add 3 tblsp. strong cider vinegar, ¾ tsp. salt, black pepper and several thin slices of lemon. Chill overnight, remove surplus fat from the top. Turn out on a platter and serve with lemon slices and parsley.

PORK AND KRAUT (Speck Un Kraut)

• 2 or 3 lbs. fresh pork
• 1 qt. sauerkraut
• water
• salt and pepper

Put pork in large stew pan and cover with cold water, cook slowly for 1 hour. Add the sauerkraut making sure there is enough liquid in the pan to cover. Cook slowly for another hour. Season to taste. Serve with mashed or boiled potatoes.

MOCK DUCK

• 1 thick round steak
• 2 cups bread crumbs
• 1 tblsp. onion minced
• 2 eggs
• ½ cup milk
• 1 tblsp. butter
• 1 tsp. salt
• poultry seasoning

To make dressing beat eggs, add milk and pour over bread crumbs. Add the onion, seasoning and work in the butter mixing thoroughly. Spread the dressing over the meat and roll up carefully. Fasten with skewers or tie with string. Place in a greased pan and bake in medium hot oven (375-f) for 1½ hours. Slice to serve.

HOG MAW

• 1 pig’s stomach
• 2 lbs. smoked sausage meat, diced.
• 3 cups boiled potatoes, diced
• 3 cups sliced apples
• 2½ cups bread crumbs
• 1 medium onion, chopped
• 2 cups chopped celery
• chopped parsley
• salt and pepper

Clean stomach well and soak in salt water. Combine all ingredients and mix well. Stuff the stomach with the mixture and sew up the opening. Simmer for 2 hours in a large kettle with water to cover. Remove to baking pan with hot fat, brown in hot oven (400-f) basting frequently. Slice with sharp knife.

 

SCHNITZ UN KNEPP

Boil a 3 lb. piece of ham for two hours. Pick over and clean 1 qt. of dried apples; soak in enough water to cover. When meat has boiled for the stated time, add dried apples and water in which they have been soaking and continue to boil for another hour. Prepare dumpling batter as follows:

• 2 cups flour
• 1 egg
• 4 teaspoons baking powder
• 3 tblsp. melted shortening
• ¼ teaspoon pepper
• 1 tablespoon milk
• 1 teaspoon salt

Sift together the dry ingredients and mix the dough with egg, which has been well beaten, the melted shortening and the milk. Drop batter by spoonfuls into the boiling liquor of the ham and apples. Cover tightly and cook for 15 minutes. Raisins may be added if desired.

HAM and GREEN BEANS

• 2 or 3 lbs. ham or ham bone
• 1 qt. green string beans
• potatoes
• salt and pepper

Place ham in large pot and cover with water. Cook slowly for a couple of hours (less if the ham is tenderized) keeping plenty of water on the ham. Clean and break-up the string beans, put them in with ham and cook for 25 minutes more. Add the potatoes, which have been pared and cut-up, and cook slowly until ready. Season to taste.

SAUSAGE PATTIES

Equal amount of lean and fat fresh pork, ground. To each pound of this mixture, add 1 teaspoon salt, ⅛ teaspoon pepper, pinch each of sage and thyme. Add one egg beaten, mould into cakes and fry until brown. Wonderful with pancakes or waffles.

DUTCH MEAT ROLLS (Boova Shenkel)

• 2½ lbs. beef
• 10 potatoes
• 2 tablespoons butter
• 2 tablespoons minced parsley
• 1 chopped onion
• ½ teaspoon salt
• ½ cup milk
• 3 eggs
• 2½ cups flour
• 2 teaspoons baking powder
• 1 tablespoon shortening
• 1 tablespoon butter

After seasoning the meat with salt and pepper, stew the meat for two hours. Then make dough with flour, baking powder, salt and the shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to 10 inches in diameter. Steam the potatoes, pared and sliced thin; add salt and pepper, 2 tablespoons of butter; the parsley and onions and then beat lightly the three eggs into the mixture. Put this mixture on the circles of dough after it has stood a little while. Fold half the circle of dough over like a half moon and press edges together tightly. Drop these into the pot with the meat and stew water. Cover tightly and cook for 30 minutes. Into a frying pan put a couple of tablespoons of fat skimmed from the stew before putting in the dough rolls, add to this 1 tablespoon of butter. In this brown small cubes of hard bread and stir in a half cup of milk. Pour this milk sauce over the Meat rolls when serving.

 

Salads

FRUIT SALAD DRESSING

• ½ cup sugar
• 1½ tblsp. flour
• 2 eggs
• ½ cup pineapple juice
• ½ cup lemon juice
• 1 cup whipped cream

Combine the fruit juices and stir slowly into the flour and sugar. Cook. Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten eggs and cook for another minute. Let cool and fold in the whipped cream.

BEET and APPLE SALAD

• 2 cups apples, diced
• 2 cups cooked beets, diced
• ¼ cup chopped nuts
• 2 hard boiled eggs
• ½ cup salad dressing
• parsley

Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley.

A GOOD PENNSYLVANIA DUTCH SALAD DRESSING

• 2 hard boiled eggs, mashed
• a little grated onion
• 3 tablespoons salad oil
• 1 tablespoon vinegar
• ½ teaspoon salt
• pinch of pepper

Mix well together, then put on lettuce and turn and stir until it is well covered with the dressing. Good with any green salad.

 

PEPPER CABBAGE

• 2 cups shredded cabbage
• 1 large green pepper
• ½ cup hot salad dressing
• 1 tsp. salt

Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool place. Drain off all liquid. Make a hot dressing with:

• 1 tblsp. butter
• 1 tsp. flour
• ½ tsp. dry mustard
• salt and pepper
• yolk of 1 egg
• ½ cup vinegar

Melt the butter and blend in the flour. Add vinegar and stir until mixture thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for 1 minute more. Pour this over the pepper cabbage and mix well.

POTATO SALAD DRESSING

• 1 beaten egg
• ½ cup sugar
• 1 tbsp. flour
• ½ cup water
• ½ cup vinegar
• 2 tbsp. butter
• ½ tsp. salt
• ¼ tsp. pepper

Combine in the order given, stirring after each addition. Boil until thick. Cool before adding to the salad.

BEAN SALAD

• 3 cups navy beans baked or boiled
• 1 medium onion
• 2 tblsp. pickle relish or 1-large pickle
• 3 hard boiled eggs
• 2 tblsp. vinegar
• ⅔ cup boiled salad dressing
• 1½ tsp. salt

Chop the onion fine, the boiled eggs, add the relish, or the pickle, chopped and the beans. Mix well together and add salt and salad dressing. Chill and serve. Green string beans, cut in 1-inch pieces may be used for this salad.

DANDELION SALAD

• Young dandelion greens
• 4 thick slices bacon
• ½ cup cream
• 2 tblsp. butter
• 2 eggs
• 1 tsp. salt
• 1 tblsp. sugar
• 4 tblsp. vinegar
• ½ tsp. paprika
• black pepper

Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly and pour over dandelions. Put butter and cream into a skillet and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with the slightly warm cream mixture. Cook over high heat until dressing is quite thick. Pour, very hot, over the dandelions, stir well and serve.

 

PENNSYLVANIA COLE SLAW

• 1 head young cabbage
• ½ cup cream
• 1 teaspoon salt
• ½ cup sugar
• ½ cup vinegar

Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely and combine with dressing just before it is ready to serve. Serves six. As variation: Add shredded green and red peppers.

DEVILED EGGS

• 6 hard-boiled eggs
• ½ tsp. prepared mustard
• 2 tsp. soft butter
• salt, pepper, paprika

Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, butter, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika. For a special treat, add 2 tblsp. finely chopped ham or a small can of deviled ham to the egg yolk mixture.

HOT DUTCH POTATO SALAD

• 4 slices bacon
• ½ cup chopped onion
• ½ cup chopped green pepper
• ¼ cup vinegar
• 1 teaspoon salt
• 3 hard boiled eggs
• ⅛ teaspoon pepper
• 1 teaspoon sugar
• 1 egg
• 1 qt. hot, cubed, cooked potatoes
• ¼ cup grated raw carrot

Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.

HOT SLAW

Shred cabbage finely. Boil in slightly salted water until tender. Drain. Serve hot thoroughly mixed with warm cooked salad dressing made as follows:

• ½ teaspoon mustard
• 1½ teaspoons salt
• 1½ teaspoons sugar
• 1½ tablespoons flour
• ⅛ teaspoon pepper
• 1 beaten egg
• 1 cup milk
• 4 tablespoons vinegar
• 1½ tablespoons butter

Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix thoroughly. Add milk and vinegar. Cook over hot water, stirring frequently until thick. Add butter. Cook and stir until melted.

CUCUMBER SALAD

• 2 medium cucumbers
• 1 medium onion
• salt
• 2 tblsp. vinegar
• sour cream
• pepper

Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to take out all moisture possible. Place cucumbers and onions in serving dish, add the vinegar and mix. Pour on enough sour cream to half cover and dust with pepper. Chill.