***************************************** ***** Apple Fritters (Ob'l Puffers) ***** ***************************************** Categories: PennDutch Brunch Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup flour 1 1/2 tsp baking powder 3 Tbsp powdered sugar 1/4 tsp salt 1/3 cup milk 1 egg, well beaten 2 med apple, sour, thinly sliced DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************ ***** Apricot Wine ***** ************************ Categories: PennDutch Drink/alcohol Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb apricot, dried 4 qt water, warm 6 1/2 cup sugar 2 1/4 cup brown sugar 1 1/2 cup raisins 1 Tbsp ginger 2 lemon, thinly sliced 2 orange, thinly sliced 1/2 cup yeast DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** **************************** ***** Brandied Peaches ***** **************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 peck peach 1 qt brandy sugar DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************************************************ ***** Butter Semmels (A Moravian "companies" delicacy) ***** ************************************************************ Categories: PennDutch Rolls Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup milk, scalded 6 cup flour 1/2 tsp salt 1 cup sugar 2 egg, well beaten 1/2 cup butter 1/2 cup potato, mashed 1/2 cup yeast *DISSOLVED IN: 1/4 cup water, warm 1/4 cup powdered sugar 2 Tbsp butter, melted DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ********************************** ***** Cabbage-Filled Peppers ***** ********************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 bell pepper, red 1/2 head cabbage 1/2 tsp salt 2 cup vinegar 1 Tbsp mustard seed, yellow DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ********************* ***** Chow Chow ***** ********************* Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 peck tomato, green 1/4 peck string beans 3 cup lima beans 3 cup corn 5 bell pepper, green 1 qt onion 1 head cauliflower, large 2 cup sugar 3 qt cider vinegar 1/2 cup salt 2 Tbsp celery seed 2 Tbsp mustard seed 1/2 lb mustard, dry 1 Tbsp turmeric DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ******************************************************** ***** Cinnamon Buns (The Famous Dutch Sticky Buns) ***** ******************************************************** Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup milk, scalded 1/2 cup raisins, chopped 2 Tbsp currants 1/2 tsp cinnamon brown sugar 2 Tbsp citron, finely chopped 1/2 cup yeast *DISSOLVED IN: 1/4 cup water, warm 3 cup flour 1/2 tsp salt 3 Tbsp butter DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** *************************************** ***** Coffee Cake (Kaffee Kuchen) ***** *************************************** Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup butter 1 egg, separated 1 cup sugar 2 cup milk 6 1/2 cup flour 1 cup yeast *DISSOLVED IN: 1/3 cup water, lukewarm butter, melted brown sugar DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ********************** ***** Corn Bread ***** ********************** Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup cornmeal, yellow *OR: 1 cup cornmeal, white 4 Tbsp sugar 1 tsp salt 1 egg, well beaten 1 cup milk, skim 1 cup flour 4 tsp baking powder 2 Tbsp butter, melted DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** *************************** ***** Cranberry Sauce ***** *************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup cranberries 2 cup sugar 1 cup water DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** *************************** ***** Cucumber Pickle ***** *************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 24 cucumber 1 qt onion 1 cup salt 1/2 pt olive oil 3 Tbsp pepper 1/4 lb mustard, dry 3 pt cider vinegar DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************** ***** Cucumber Rings ***** ************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 large pickles, sour 2 cup sugar 1/2 tsp cloves, whole 1 stick cinnamon DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************* ***** Dutch Pancake ***** ************************* Categories: PennDutch Brunch Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 egg, well beaten 1/2 cup flour 1/2 tsp salt 1/2 cup milk DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** *************************** ***** Dutch Schnecken ***** *************************** Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup yeast *DISSOLVED IN: 1 cup water, warm 5 Tbsp sugar 1/2 tsp salt 2 cup milk, warm 2 egg, well beaten 1/2 cup butter, melted flour *TOPPING: 4 Tbsp sugar 4 Tbsp butter 1 1/2 tsp cinnamon DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************** ***** Easter Egg Nog ***** ************************** Categories: PennDutch Drink/alcohol Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 qt whipping cream 6 egg, separated 1 cup sugar brandy DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ******************************* ***** Egg Bread (Hootsla) ***** ******************************* Categories: PennDutch Brunch Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 loaf bread, day old 1/2 cup butter 3 egg, well beaten 1/2 cup milk salt & pepper DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ******************************** ***** Eggless Corn Muffins ***** ******************************** Categories: PennDutch Muffins Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup cornmeal 1/2 cup flour 1/4 cup sugar 1 tsp salt 2 tsp baking powder 1 cup milk 2 Tbsp shortening, melted DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ********************************* ***** Fastnacht Potato Cake ***** ********************************* Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 large potato 2 egg 1 cup sugar 1 tsp salt 1/4 tsp nutmeg 1/2 cup lard *OR: 1/2 cup other shortening 1 cup yeast *DISSOLVED IN: 1/2 cup water, warm flour DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************ ***** German Bread ***** ************************ Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup butter 3/4 cup sugar 1 cup yeast *DISSOLVED IN: 1/4 cup water, lukewarm 1 cup milk, scalded 2 egg, well beaten 2 1/2 cup flour, bread *TO: 3 cup flour, bread 1 1/4 cup bread crumbs, soft 3 Tbsp brown sugar, light 1 tsp cinnamon 1/4 tsp salt 2 Tbsp butter, melted DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ********************************** ***** German Strickle Sheets ***** ********************************** Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup sugar 4 egg, well beaten 4 Tbsp butter 1 cup yeast *DISSOLVED IN: 1/2 cup water, lukewarm 4 cup milk 1 tsp salt flour DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************ ***** Ginger Cakes ***** ************************ Categories: PennDutch Muffins Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup shortening 1 cup brown sugar 2 egg, well beaten 1 cup molasses 4 cup flour 1 tsp soda 1 Tbsp water, boiling 1 tsp ginger pinch salt DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** *************************** ***** Ginger Tomatoes ***** *************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 lb tomato, green 2 lb tomato 5 lb sugar 3 lemon, sliced 1 tsp cloves, whole 3 piece ginger root DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************ ***** Hot Bisquits ***** ************************ Categories: PennDutch Rolls Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 cup flour 4 tsp baking powder 1 tsp salt 2 cup sour cream DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************ ***** India Relish ***** ************************ Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 peck tomato 6 bell pepper, yellow 2 large onion 1/2 oz mustard seed 5 Tbsp 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 cup brown sugar DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************** ***** Indian Muffins ***** ************************** Categories: PennDutch Muffins Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 egg, beaten 1 cup milk 1 tsp shortening, melted 2 Tbsp cornmeal, heaping 1 1/2 cup flour 2 tsp baking powder DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************************** ***** Lebanon County Rhubarb Jam ***** ************************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 lb rhubarb 1 1/2 lb sugar 1/2 cup water 2 orange, rind & juice of DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ********************** ***** Mince Meat ***** ********************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb sugar 4 calf tongue, boiled 2 1/2 lb suet 2 lb raisins 2 lb currants 1/2 lb citron, finely chopped 1/2 lb orange rind, candied, finely chopped 6 lb apple, chopped 1 Tbsp cloves 1 Tbsp cinnamon 1 Tbsp allspice 2 whole nutmeg, grated 1/2 lb almond, finely chopped 1 Tbsp salt 4 orange, rind & juice of 4 lemon, rind & juice of 1/2 lb lemon rind, candied, finely chopped 1 qt brandy 2 qt whiskey DIRECTIONS ------------------------------------------------------------ Chop the calves' tongues very fine, add sugar, raisins, currants and citron. Mix all together. Chop apples fine (do not mash) and add to calves' tongues. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly. Pour over this the fruit juices and rind, the brandy and whiskey. Put mixture into a crock with a lid. Place a cloth over the top of the crock and put on lid. Put in cool place for 3 weeks. Then add more salt and spices if needed. Let stand at least 4 weeks before using. When using as filling for pies, always bake between 2 crusts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Moravian Christmas Loaf ***** *********************************** Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup milk 1 cup butter 1 cup sugar 1/2 cup yeast *DISSOLVED IN: 1/4 cup water, warm 6 cup flour 1 tsp salt 1/2 lb raisins, chopped 1/2 lb currants 1/4 lb citron, chopped 1/2 cup almond, blanched, sliced DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ***************************************************** ***** Moselem Springs Apple Butter (Lotwaerick) ***** ***************************************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 qt apple 2 qt water 1 1/2 qt cider 1 1/2 lb sugar 1 tsp cinnamon 1 tsp allspice 1 tsp cloves DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** *************************** ***** Mustard Pickles ***** *************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 qt tomato, green 2 qt pickles, small sweet 2 qt onion, small white 6 bell pepper, green 2 head cauliflower 1 cup salt 3 qt vinegar, white wine 1 cup flour 1 1/2 cup sugar 1/4 lb mustard, dry 1 oz celery seed 1/2 oz turmeric DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** *********************************************** ***** Peach Fritters (Parshing Ponakucka) ***** *********************************************** Categories: PennDutch Brunch Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup sugar 2 egg, well beaten 1/3 cup butter 2 cup flour 3 tsp baking powder 1/2 tsp salt 1 cup milk 1/2 tsp lemon juice 1/2 tsp vanilla 1 1/2 cup peaches, chopped whipping cream DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************* ***** Pepper Relish ***** ************************* Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 bell pepper, red 16 bell pepper, green 10 small onion 1 qt vinegar 1 1/2 cup sugar 2 1/2 tsp salt DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ********************* ***** Picalilli ***** ********************* Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 peck tomato, green 2/3 cup salt 1 cup horseradish, grated 2 Tbsp cinnamon 2 Tbsp cloves, ground 2 Tbsp allspice 2 Tbsp mustard, dry 4 Tbsp pepper vinegar 2 cup brown sugar DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************************** ***** Pickled Eggs and Red Beets ***** ************************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ beets egg, hard boiled 1/4 cup brown sugar 1/2 cup vinegar 1/2 cup water, cold stick cinnamon 3 whole cloves DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************* ***** Pickled Pears ***** ************************* Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 14 lb pear 1 qt cider vinegar 6 lb sugar 1 tsp cloves, whole 1 tsp cinnamon, stick DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ****************************** ***** Pickled Pigs' Feet ***** ****************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 pigs' feet 3 cup vinegar 1 onion 12 whole peppercorns, black 6 whole cloves 1 bay leaf 1 Tbsp salt DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ******************************* ***** Pickled Red Cabbage ***** ******************************* Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ cabbage, red salt vinegar sugar celery seed pepper mace allspice cinnamon DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************* ***** Plum Conserve ***** ************************* Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb plum 3 lb sugar 1 lb raisins 1/2 lb walnuts, chopped 2 orange DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ******************************* ***** Potato Sponge Bread ***** ******************************* Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 med potato 2 Tbsp sugar 1 Tbsp salt 1 cup yeast *DISSOLVED IN: 1/2 cup water, lukewarm 4 cup flour, bread DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** *********************** ***** Potted Meat ***** *********************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ meat salt & pepper cayenne mustard butter, melted DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************ ***** Raisin Bread ***** ************************ Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 med potato 1 qt water 1 cup yeast 1 cup water, lukewarm 2 tsp cinnamon 1/2 tsp cloves 1 cup sugar 1 lb raisins 1 Tbsp butter flour DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ****************************** ***** Raw Potato Pancake ***** ****************************** Categories: PennDutch Brunch Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 med potato, raw 2 egg, separated 1 tsp salt 1 1/2 Tbsp flour 1/2 tsp baking powder DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ********************* ***** Rye Cakes ***** ********************* Categories: PennDutch Brunch Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup rye meal 1 tsp soda 1 tsp salt 1/3 cup molasses 1 1/2 cup milk, sour 2 egg DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ******************************** ***** Sadye's Dill Pickles ***** ******************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 qt water 2 cup salt 1 qt vinegar 4 Tbsp pepper 5 stalk dill cucumber DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************** ***** Sherry Egg Nog ***** ************************** Categories: PennDutch Drink/alcohol Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 tsp sugar 1 egg wine, sherry 1/2 glass cracked ice 1/2 glass milk DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ***************************************************** ***** Small Coffee Cakes (Kleina Kaffee Kuchen) ***** ***************************************************** Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup butter and other shortening, mixed 2 whole egg 2 egg yolk 3 Tbsp sugar 1/2 cup cream 2 cup flour, sifted 1 cup yeast *DISSOLVED IN: cup milk, lukewarm 1/2 tsp salt DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************** ***** Spiced Peaches ***** ************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 7 lb peach 4 lb brown sugar 1 qt vinegar 1 tsp cloves, whole 1 Tbsp cinnamon, stick 1 tsp allspice, whole DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************** ***** Spiced Pickles ***** ************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 200 small pickles 1 lb sugar 2 oz mustard, dry 1 cup salt 1 qt cider vinegar 2 oz cloves, whole 2 oz cinnamon DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************** ***** Strawberry Jam ***** ************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup sugar 2 cup strawberries DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** *************************** ***** Streusel Kuchen ***** *************************** Categories: PennDutch Breads Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup potato, mashed 1/2 cup potato water 1/2 cup butter and other shortening, mixed 1/2 cup sugar 3 1/2 cup flour 1 cup yeast *DISSOLVED IN: 1/2 cup water, lukewarm 2 egg, well beaten 1/2 cup sugar 1 1/2 cup flour *TOPPING: 1 cup flour 1/2 cup sugar 1 egg yolk, well beaten DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ************************ ***** To Corn Beef ***** ************************ Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ beef ** water 1 1/2 lb salt, kosher 1/2 lb brown sugar 1/2 oz salt peter DIRECTIONS ------------------------------------------------------------ ** fresh-killed "Rare Old Recipes on the Fine Art of Curing Meats" Thoroughly scrub and clean a good oak barrel. Put as much good fresh-killed beef as desired to be corned in barrel and cover with cold water. Have the water 2 inches above the meat. Let stand for 48 hours. Drain off the water and measure before discarding. Measure the same amount of cold water (spring water, if possible) and to every gallon of water used, add the above proportions of salt, sugar and salt peter. Boil for 15 minutes and then skim. When cold, pour over the beef. Place a heavy weight on meat to keep it under brine. Store in a cool cellar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** To Cure Hams ***** ************************ Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 100 lb ham 3 oz salt peter 1 pt salt, kosher 1/2 lb brown sugar *ALSO: 2 pt salt 1/8 lb pepper DIRECTIONS ------------------------------------------------------------ *** The "recipe" specifies ham from corn-fed hogs, and "fine salt (best quality)". Since kosher salt is commonly available today, and contains no iodine, I changed the ingredients to specify it. "Rare Old Recipes on the Fine Art of Curing Meats" Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over the hams and let stand for 24 hours. Then rub the meat with the pepper and part of the remaining salt. Let stand for 5 days and then rub meat again with fine salt. Set aside for 30 days, hang the meat up and brush off the salt. Have hams smoked at a good smoke house, smoking them for 10 days with wood. When finished, rub entire ham with red pepper, wrap carefully in brown paper and then in muslin bags and hang up with the hock down. Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** To Dry Beef ***** *********************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 20 lb beef ** 1 pt salt, kosher 1 tsp salt peter 1/4 lb brown sugar DIRECTIONS ------------------------------------------------------------ ** good fresh-killed beef (the rounds). "Rare Old Recipes on the Fine Art of Curing Meats" Mix the last 3 ingredients well, rubbing out all the lumps. Divide the mixture into 3 equal portions. Place meat in a large bowl and rub thoroughly with one portion of the above mixture. Let stand 1 day. Follow same procedure on second and third days. Turn meat several times a day. Allow meat to remain in bowl for 7 more days, then hang in a warm place until meat stops dripping. Whe dripping has stopped, hang in a cool shed about 6 weeks to dry thoroughly. Wrap meat in clean muslin bags and keep in cool place. If in 6 months meat becomes too dark, soak it in cold water for 24 hours and wipe dry. Wrap again in muslin bags and hang in cool place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** To Pickle Cured Bacon ***** ********************************* Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 100 lb bacon ** 8 lb salt, kosher 3 lb brown sugar 3 oz salt peter 4 gal water, spring DIRECTIONS ------------------------------------------------------------ ** sides of bacon from fresh killed country hogs. "Rare Old Recipes on the Fine Art of Curing Meats" Lay the sides of bacon on a board and rub lightly with fine salt. Let stand for 48 hours. Mix the next three ingredients thoroughly and dissolve in the water. Bring to a boil and cook for 15 minutes. Skim and let cool. Place bacon in a clean oak barrel and pour the liquid over the meat. Place a heavy weight on bacon to keep it under the brine. Bacon prepared like this will keep about one year. Have sections of bacon smoked at smoke house as needed. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Tomato Mincemeat ***** **************************** Categories: PennDutch Can/Preserve Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 qt tomato, green 2 lemon 4 lb brown sugar 2 lb raisins 1 Tbsp salt 2 tsp cloves 1 tsp allspice 1 Tbsp cinnamon 1 tsp ginger 1/2 tsp mace 1 cup vinegar DIRECTIONS ------------------------------------------------------------ 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 Compu-Chef (tm) *** ******************************** ***** Uncle Ezra's Egg Nog ***** ******************************** Categories: PennDutch Drink/alcohol Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp sugar, large 1/2 glass shaved ice 1 egg whiskey *OR: rum 1/2 milk DIRECTIONS ------------------------------------------------------------ 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. *** Recipe Via Compu-Chef (tm) ***