PROVEN RECIPES FOR TRADITIONAL
PENNSYLVANIA

Dutch

Dutch

FOODS

Combine the fruit juices and slowly stir them into the flour and sugar. Cook, stirring constantly until it thickens. (You can also cook it in a double boiler.) Add the beaten eggs and cook for another minute. Let it cool and then fold in the whipped cream.

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

Mix everything together well, then add it to the lettuce and toss until it’s evenly coated with the dressing. It goes well with any green salad.

Mix the cabbage, pepper (chopped finely), and salt. Let it sit for 1 hour in a cool place. Drain off all the liquid. Prepare a hot dressing with:

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

Combine the ingredients in the order listed, stirring after each addition. Boil until thick. Let it cool before adding to the salad.

Chop the onion finely, along with the boiled eggs. Add the relish or pickle, chopped, and the beans. Mix everything together well, then add salt and salad dressing. Chill and serve. You can also use green string beans cut into 1-inch pieces for this salad.

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

Beat cream, sugar, vinegar, and salt together until the dressing is smooth and creamy, like whipped cream. Remove the outer leaves of the cabbage. Shred the rest finely and mix with the dressing right before serving. Serves six. Variation: Add shredded green and red peppers.

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

Dice the bacon and fry it in a pan. Add the chopped onion and green pepper. Cook for 3 minutes. Stir in vinegar, salt, pepper, sugar, and a beaten egg. Cook for a little while longer. Add the cubed potatoes, grated carrot, and diced hard-boiled eggs. Mix everything together and serve hot.

Shred the cabbage finely. Boil it in slightly salted water until it's tender. Drain it. Serve it hot, fully mixed with warm cooked salad dressing made as follows:

Mix mustard, salt, sugar, flour, paprika, and pepper. Add the egg and mix thoroughly. Then add milk and vinegar. Cook over hot water, stirring frequently until it thickens. Add butter and continue to cook and stir until melted.

Peel and thinly slice the cucumber and onion, sprinkle with a teaspoon of salt, and let them sit for a few minutes. Pat them dry with a towel or absorbent paper to remove as much moisture as possible. Place the cucumbers and onions in a serving dish, add the vinegar, and mix. Pour in enough sour cream to cover them halfway and sprinkle with pepper. Chill.

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

Add milk to the flour gradually, stirring continuously to keep the mixture smooth. Add 1 egg at a time, mixing well after each addition. Season with salt and mix thoroughly. When cooking in boiling salted water or meat broth, pour the batter from a shallow bowl, tilting it over the boiling pot. Use a sharp knife to slice off pieces of the batter into the boiling liquid. Dip the knife in the liquid before each cut to avoid sticking.

Chop the bacon and put it in a pan to brown. Then add the onion, celery, and pepper; cook until the bacon is crispy. Stir in the corn and sauté for 3 minutes. Add the potatoes, tomatoes, and seasoning, cover, and let it simmer for 30 minutes. Finally, add the milk, heat it to a boil, and serve with a bit of chopped parsley.

Add salt to the eggs and mix in enough flour to create a stiff dough. Knead well, then divide into 2 portions and roll each out as thin as you can on a floured surface. Cover with a cloth and let it sit until it’s partially dry. Roll up the dough and cut it into ¼ inch strips. Lay them out on paper to dry a bit longer.

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

Wash the peas, add cold water, vegetables, and the ham bone, then simmer for three hours or until the mixture thickens. Take out the ham bone, push the peas through a coarse sieve, and season to taste. Thin it out with milk. Serve with toasted croutons.

Into 2 quarts of water, add a soup bone and beef, and boil for 2 hours. For a hearty, filling soup, cut the meat into small pieces and return it to the broth. Add tomatoes, onions, and celery. You can also add other available vegetables, such as diced potatoes, carrots, turnips, string beans, corn, peas, cabbage, or chopped peppers. Boil until all the vegetables are tender.

Make a batch of noodle dough (see above). Roll it out thin, let it dry, and cut it into 3-inch squares. Brown the meat in hot fat with the onion and seasoning. Soak the bread cubes in water, press them dry, then add them to the meat. Spoon the mixture onto the center of the noodle squares, fold them in half, and seal the edges, like little pillows. Drop the filled squares into salted boiling water and cook for 8 to 10 minutes. Carefully lift them out with a slotted spoon into a serving dish and top with the half cup of bread crumbs that have been browned in butter.

Mash the yolks of three or four hard-boiled eggs until smooth and season with salt. To this, add two lightly beaten raw egg yolks. Mix in enough flour to hold the mixture together. Form into balls using floured hands and place them in a cool spot until just before your soup is ready. Carefully drop the balls into the soup and boil for one minute.

Make a recipe for noodle dough (see above). Steam and sauté the spinach in melted butter. Add the eggs, 1 cup of dry bread crumbs, and the seasoning. Mix well, place spoonfuls of the mixture onto the noodle dough squares, and continue as described above.

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

Cook the meat until it's tender, then take it out of the broth. Add water until you have 2 quarts of broth. To make the dumplings, mix a beaten egg and some milk into flour until it's about the consistency of pancake batter. Drop spoonfuls of the mixture into the boiling broth to create small dumplings. Cook for 3 to 4 minutes.

Boil the potatoes and onion in a small amount of water until they're soft. Add milk, salt, and pepper, then heat it up again. Brown the flour in the butter and mix it in slowly with the potato mixture. Add a little water to the beaten egg and stir it into the soup. Let it cook for a few minutes, then serve with a sprinkle of chopped parsley.

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

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 the rivels are cooked.

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

Bring it back to a boil and add the noodles, preferably homemade noodles. Cook for another 20 minutes.

Chop the cabbage into large pieces and cook it in salted water until it's tender, then drain it. Chop the dried beef and soak it in a bit of warm water for 10 minutes. Grease a casserole dish and layer the cabbage and dried beef alternately in it. Pour the white sauce over the top and finish with buttered breadcrumbs. Bake in a moderate oven at 350°F for 25 minutes.

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

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

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

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

Boil the pork chops in water for 30 minutes. Then add the potatoes, cut in half, and the sausage, cut into 1-inch pieces. Cook until the potatoes are nearly done. Drop well-beaten dumpling dough into the boiling meat mixture, cover, and cook for 10 minutes.

2-inch thick piece of chuck, pot roast, or tender boiling beef. Place it in a dish or bowl and cover with a mixture of half vinegar and half water, adding two large sliced onions. Do this two or three days before you plan to cook the meat. The day before cooking, cut 3 or 4 slices of bacon into 1-inch pieces and finely chop 1 tablespoon of the onion that has been soaking in the vinegar. Make holes in the meat 1 or 2 inches apart and stuff bits of bacon and chopped onion into the holes. Return the meat to the marinade and add 1 tablespoon of whole cloves and 1 teaspoon of whole allspice. Bake the meat as a pot roast in part of the marinade until tender. Use more of the marinade, adding sugar to taste, to make a gravy that will be almost black.

Melt butter, take it off the heat, and stir in flour. Gradually add the milk, stirring constantly, until the mixture boils and thickens. Add salt and pepper and cook for 3 more minutes. Stir in the grated horseradish and dry mustard and mix well. Keep it warm in a double boiler. Serve on slices of boiled beef or corned beef.

Dredge the meat in flour and season it. Melt some shortening (bacon fat is best) and brown the meat in it. Take the meat out of the pan, stir in the flour and mix it well. Pour in the tomato juice and stir until the mixture thickens. Add the meat, carrots, and onion. Cover tightly and let it simmer for 45 minutes.

Mix the ingredients above, roll out the dough, and cut it into two-inch squares. Coat the chicken in flour and fry it in butter. Layer the chicken, potato slices, sliced onion, and squares of pot-pie dough. Just cover everything with boiling water and cook for two hours.

Cook noodles in salted boiling water until they're soft. Pour them into a colander, drain, and rinse. In a well-greased casserole, layer the noodles and ham alternately. Beat the eggs with the milk and pour the mixture over the noodles and ham. Place the casserole in a pan of hot water and bake in a moderate oven (350°F) for 30 minutes.

Coat chicken pieces in flour and brown them in butter. Add the other ingredients and cook until tender, adding water to ensure there are 2 cups at the end of cooking. Make gravy by mixing 3 tablespoons of hot liquid with the yolk of an egg. Stir well, then return it to the rest of the liquid and cook for five minutes. Pour it over steamed rice.

Cut the beef into 1-inch cubes, cover with water, season, and boil until tender. Peel the potatoes, cut them into ¼-inch slices, and slice the onion. In the hot broth, add layers of potatoes, onions, a sprinkle of parsley, and dough squares alternately, finishing with dough on top. Cover and boil for 20 minutes. Stir the meat through the pot pie.

For the pot pie crust:

To 2 cups of flour, add a pinch of salt, 1 beaten egg, and enough milk to create a stiff dough. Roll it out thin (⅛") on a floured surface and cut into 2" squares. It's just as good with veal or pork.

Chop the onion. Sauté in butter until soft. Stir in flour and cook until brown. Then add vinegar, salt, pepper, and meat stock, and bring to a boil. Slice the meat and serve hot with the onion sauce.

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

Shred the cabbage and place half of it in a greased casserole. Add half of the sliced potatoes and half of the hamburger, then sprinkle a little salt and pepper. Repeat the same for the remaining half. Pour the milk on top and bake in a moderate oven (350°F) for 2 hours.

Sprinkle the chicken pieces with salt and pepper, then coat them in flour. Melt butter and fry the chicken until it's golden brown on all sides. Place the chicken in a casserole dish and pour cream over it. Cover and bake in a moderate oven (350°F) for 2 hours. Serve with gravy made from the drippings left in the pan after frying the chicken.

Mix all the ingredients and shape them into two loaves. Pour some ketchup on top of the loaves. Bake at 350 until fully cooked.

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

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

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

Wash the squash and cut it in half, then remove the seeds. Add a tablespoon of molasses to each half, sprinkle with salt and a pinch of powdered sage (if the sausage doesn’t already have sage in it). Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan and add about an inch of water to the pan. Cover and bake in a hot oven (400°F) for 40 minutes. Remove the cover and brown the tops.

Cut the spareribs into serving pieces and place them at the bottom of a roasting pan. Add the sauerkraut and a bit of liquid. Cover and bake in a moderate oven (350°F) for 1½ hours. To make the dumplings, mix together flour, baking powder, milk, and egg. Drop spoonfuls onto the sauerkraut, cover tightly, and bake for 20 minutes.

Use 3 pig's feet or about 2 lbs. Scrape, wash, and clean them thoroughly. Place them in a stew pan with 1 chopped onion, ½ cup chopped celery, and cover with cold water. Bring it to a boil, then reduce the heat and let it simmer until the meat is tender and easily comes off the bone. Remove the meat from the bones, strain the liquid, which should measure just under 3 cups. (If it's less, add water). Put the meat and liquid into a bowl. Add 3 tablespoons of strong cider vinegar, ¾ teaspoon of salt, black pepper, and several thin slices of lemon. Chill overnight, then remove the excess fat from the top. Turn it out onto a platter and serve with lemon slices and parsley.

Put the pork in a large stew pot and cover it with cold water. Cook it slowly for 1 hour. Add the sauerkraut, ensuring there's enough liquid in the pot to cover everything. Cook slowly for another hour. Season to taste. Serve with mashed or boiled potatoes.

To make dressing, beat the eggs, add milk, and pour it over the bread crumbs. Mix in the onion, seasoning, and thoroughly incorporate the butter. Spread the dressing over the meat and carefully roll it up. Secure it with skewers or tie it with string. Place it in a greased pan and bake in a moderately hot oven (375°F) for 1½ hours. Slice to serve.

Clean the stomach thoroughly and soak it in salt water. Mix all the ingredients together well. Stuff the stomach with the mixture and sew up the opening. Simmer for 2 hours in a large pot with enough water to cover it. Transfer to a baking dish with hot fat and brown it in a hot oven (400°F), basting frequently. Slice with a sharp knife.

Boil a 3 lb. piece of ham for two hours. Sort through and clean 1 qt. of dried apples; soak them in enough water to cover. When the meat has boiled for the specified time, add the dried apples and the water they soaked in, and continue to boil for another hour. Prepare the dumpling batter as follows:

Sift the dry ingredients together and mix the dough with a well-beaten egg, melted shortening, and milk. Drop spoonfuls of the batter into the boiling liquid with the ham and apples. Cover tightly and cook for 15 minutes. You can add raisins if you’d like.

Place the ham in a large pot and cover it with water. Cook it slowly for a couple of hours (less if the ham is tenderized), making sure there's plenty of water on the ham. Clean and break up the string beans, add them to the ham, and cook for another 25 minutes. Add the potatoes, which have been peeled and chopped, and cook slowly until they're ready. Season to taste.

Equal parts lean and fatty fresh pork, ground. For each pound of this mixture, add 1 teaspoon salt, ⅛ teaspoon pepper, and a pinch each of sage and thyme. Add one beaten egg, shape into patties, and fry until brown. Great with pancakes or waffles.

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

Sauté brown onions in a small amount of fat. Add meat, seasoning, and water. Cook at a simmer for 20 minutes. Stir in cornmeal and boil for 1 hour. Pour into a mold, let it cool, slice it, and fry in fat until brown. Serve with gravy or tomato sauce.

Stew the chicken until it's tender, seasoning it with ¼ lb. of butter, salt, and pepper. Line a deep dish with a pastry crust. Pour in the stewed chicken and loosely cover it with a crust that has a hole the size of a teacup cut in the center. Prepare 1 pint of oysters separately, heating the liquid with a bit of flour and water. Season this mixture with salt, pepper, and 2 tablespoons of butter. Once it reaches a boil, pour it over the oysters. 20 minutes before the pie is done, lift the top crust and add the oyster mixture.

To 1 cup of dried corn (ground in a food processor), add 2 cups of hot milk and let it sit for about an hour. Then stir in 2 beaten eggs, 1 cup of milk, 1 tablespoon of butter, 2 tablespoons of sugar, and salt to taste. Bake for 30 minutes in an oven set to 350 to 360 degrees.

Heat the milk until it boils. Add butter and the cabbage. Cook for seven minutes. Thicken with the flour mixed with a little cold water.

Boil sweet potatoes until they're tender. Slice them into ¼ inch pieces. Butter a baking dish and layer sweet potatoes at the bottom, followed by a layer of apples. Sprinkle with sugar, salt, and mace, and add some butter on top. Repeat the layers until the dish is full, finishing with a top layer of apples. Bake in a moderate oven (350°F) for 50 minutes.

Mash sweet potatoes until they're very smooth and mix in salt, sugar, and melted butter. Shape the mixture into croquette rolls or patties and chill in the fridge for half an hour. Then roll them in bread crumbs, dip in slightly beaten egg whites, and coat with crumbs again. Bake in a lightly greased baking dish for 20 minutes in a hot oven (400°F). For a modern twist on this traditional recipe, place a marshmallow in the center of each one, completely covering it with the potato mixture.

Cut the bacon into pieces and fry until crispy. Slice the onions and fry until they’re soft. Chop the beans into small (1-inch) pieces and brown them slightly with the bacon and onions. Add the tomatoes, seasoning, and boiling water. Cover and cook on low heat until the beans are tender. Add water if needed so there’s a bit of sauce to serve with the beans.

Cut large, ripe tomatoes into ½ inch slices. Coat them generously with flour. Fry them quickly in 2 tablespoons of hot drippings or butter until they’re nicely browned on both sides. Transfer to a serving platter and sprinkle with salt, pepper, and brown sugar. Keep warm. Add 1 tablespoon of butter to the pan drippings and whisk in a tablespoon of flour. Pour in the milk and cook, stirring constantly, until it thickens to a consistency similar to thick cream. Pour this sauce over the tomatoes and serve.

Boil parsnips in salted water. When they’re soft, peel them, remove the core, and then mash. Add shortening, bread crumbs, salt, pepper, sugar, 1 egg, and the beaten white of another egg. Mix well and shape into cakes. Beat the remaining egg yolk with a little milk. Dip the cakes into the egg, roll them in cornmeal or bread crumbs, and fry until golden brown.

Melt butter in a double boiler or saucepan. Add flour and seasoning, and stir until smooth. Gradually add the hot milk while stirring continuously. Once it thickens, melt the grated cheese into the sauce. In a buttered baking dish or casserole, layer the sliced potatoes, onions, and cheese sauce, repeating until all ingredients are used. Bake in a moderate oven (350°F) for 1 hour.

Peel the eggplant and cut it into ½ inch thick slices. Soak the slices in salt water for about an hour. Drain and pat dry. Dip the slices in beaten egg and coat them in fine bread or cracker crumbs. Fry in hot oil (or deep fry) until both sides are nicely browned. Serve with ketchup or tomato sauce.

Cut off the tops of the beets, leaving 2 inches of the stems. Clean them thoroughly, place them in a pot, and cover with boiling water. Cook until they're tender, then slide off the outer skins and dice them. Drain and set aside 1 cup of the water used to cook the beets. Add sugar, vinegar, and butter. Thicken it with 1 tablespoon of cornstarch and cook until it reaches a creamy consistency. Stir in the diced beets, add salt and pepper, and heat through.

In a greased baking dish or casserole, put a layer of tomatoes, then add half of the cucumber and onion slices along with half of the crumbs. Repeat with more tomatoes and the remaining cucumbers, onions, and crumbs. Finish with a layer of tomatoes and sprinkle cheese on top. Bake in a moderate oven at 375°F for 40 minutes.

Mix together a paste with the potatoes and butter, then add the parsley, salt, pepper, cream, onion, and egg. Shape into croquettes, dip in the egg white, and roll in cornmeal. Fry in hot oil.

Place 4 tablespoons of bacon grease in a pressure cooker, then finely chop 1 small onion in the grease and brown the onion until golden. Shred a 2½ lb. head of red cabbage. Mix ¼ cup of vinegar with ¼ cup of water and 2 tablespoons of sugar.

Then place the cabbage in the onions and grease. Pour the vinegar and sugar mixture over the cabbage. Season with salt and pepper to taste and mix gently. Quarter 1 large peeled apple and place it on top of the cabbage. Cook for 4 minutes. If using a regular pot, the cooking time is 20 minutes. This makes 10 servings.

Wash the spinach thoroughly. Drain it and cook with a little water in a covered pot over medium heat for 8 to 10 minutes. Drain and chop the spinach. Add milk, the beaten eggs, 1½ cups of the bread crumbs, melted butter, salt, and pepper, then mix well. Sprinkle the remaining ½ cup of bread crumbs and the chopped bacon on top. Bake in a moderate oven (350°F) for 35 minutes.

Cook potatoes and peas in separate pots in salted water until they're soft and almost dry. Combine the peas and potatoes and pour in the milk. Heat to boiling, then add the butter and flour that have been blended until smooth, and cook until it thickens.

Mix all the ingredients together. Put them in a buttered casserole dish. Bake in a low oven at 300 degrees for one hour.

Chop up celery and cook it in a little salt water until it’s soft and almost dry. Make a dressing with the egg, flour, sugar, vinegar, and water. Bring it to a boil, and when it thickens, stir in the sour cream. Pour this over the celery, heat it up, and serve.

Soak the beans overnight in cold water. Drain them, add 1½ quarts of fresh water and the onion, and cook slowly until the skins burst. Drain and save the liquid. Mix molasses, seasoning, and ketchup with 1 cup of the liquid. Place half of the salt pork or bacon in the bottom of a bean pot or baking dish, add the beans, and top with the remaining pork or bacon. Pour the molasses mixture over the beans and add more liquid to cover them. Bake covered for 5 hours in a slow oven (300°F). Uncover for the last 30 minutes. Add water if necessary while cooking.

Shred the cabbage into fine pieces. Place it in a saucepan and sprinkle with salt. Cover the pan and set it over low heat to steam until it's tender. Beat the egg, add the vinegar, sugar, and salt, then pour it over the steamed cabbage. Heat for five minutes and serve immediately.

1 cup of ground dried corn, add 1¼ cups of milk (or part water); let it sit for ½ hour or longer, then add ½ teaspoon of salt, ½ teaspoon of sugar, 1 teaspoon of baking powder, ½ cup of flour, and 1 egg, well beaten, and fry until golden brown.

Chop the potatoes finely and season them with celery salt, salt, and pepper to taste. Remove the seeds and stem from the pepper, wash it, drain it, and chop it finely. Mix it with the potatoes. Put about 1 tablespoon of melted shortening in the pan, and when it's hot, add the potatoes and cook them slowly. When they're partly brown, fold them into an omelet shape on one side of the pan. Fry until a deep brown.

Soak the beans overnight in cold water. Drain, then add 2 quarts of fresh water and boil until they're tender. Pour the beans into a buttered casserole. Add minced pepper, onion, tomatoes, and seasoning, and mix everything together. Place bacon or salt pork on top and bake, covered. Add water if needed. Bake for 2 hours at 325°F. Uncover for the last 20 minutes.

Sift the dry ingredients. Add milk and an egg. Mix well. Peel and core the apples, then slice them into rings about ¼ inch thick. Dip the rings in the batter and drop them into a skillet with ½ inch of hot melted shortening. Fry until golden brown on both sides. Drain on a paper towel. Combine sugar and cinnamon together and sprinkle over the fritters. Makes 16 to 20.

Sift together the flour, baking powder, salt, and sugar. Mix the beaten egg yolks with water until smooth. Gently fold in the stiffly beaten egg whites and add the cherries. Drop spoonfuls into hot oil (360°F) and cook for 2 to 5 minutes or until golden brown. Drain on paper towels and serve with powdered sugar or fruit sauce. You can use other fruits or berries as well.

Sift together flour, cornmeal, baking powder, baking soda, and salt. Sift again. Beat the eggs well, add the buttermilk, and mix with the dry ingredients. Beat until smooth and then add melted butter. Cook on a hot griddle. The "Dutch" housewife rubbed the griddle with the flat side of a raw turnip cut in half to prevent sticking. Some used a small cloth bag filled with salt. Serve with brown sugar or syrup.

Beat the egg yolks and mix in the flour, 1 teaspoon of salt, and a bit of pepper. Add the corn and gently fold in the stiffly beaten egg whites. Drop small spoonfuls onto a greased griddle or frying pan. Don't cook them too quickly.

Sift the flour, salt, and baking powder together in a bowl. Beat the egg yolks and mix in the milk. Gradually pour the milk mixture into the dry ingredients, mixing until you have a smooth batter. Add the melted butter, then gently fold in the stiffly beaten egg whites. Cook on a hot griddle. Makes about 12 cakes.

Moisten cornmeal with a little cold water and stir it into the salted boiling water. Cook over low heat, stirring often, for 45 minutes. (Most of the cornmeal sold today cooks much faster, so follow the package instructions.) Pour the hot cornmeal into a greased loaf pan or glass baking dish. Let it sit, uncovered, until it cools and firms up. Cut into slices, dip in flour, and fry in hot oil until browned. Serve with syrup. It’s great with sausage.

Cream the butter and sugar, add the eggs, and beat well. Sift the dry ingredients together and slowly add the milk. Gently fold in the peaches, lemon juice, and vanilla. Drop by teaspoons into hot oil. Fry until golden brown. Serve with whipped cream or dust with powdered sugar.

Put the yolks of 5 eggs in a bowl and beat until very light. Gradually add the milk and flour, mixing into a smooth batter that isn't too thick. Gently fold in the stiffly beaten egg whites. Drop large spoonfuls onto a hot greased griddle. Serve hot, sprinkled with sugar or spread with currant or other tart jelly or jam.

Add egg yolks to the mashed potatoes and mix well. Gradually add the flour and baking powder along with the milk until smooth. Gently fold in the stiffly beaten egg whites and drop spoonfuls onto a hot greased griddle or skillet. Finely chopped onion can be sprinkled on the batter on the griddle before flipping. Serve hot with meat.

Beat the mashed potatoes, then mix in melted shortening, beaten eggs, and milk. Sift the dry ingredients together and add them to the liquid mixture. The dough should be soft but firm enough to roll. Divide the dough into 2 parts and roll each out to a thickness of ¾ inch. Cut with a doughnut cutter and fry in hot oil (365°F) until golden brown. Drain on paper towels. Dust with powdered sugar or a mixture of sugar and cinnamon.

Cream butter and sugar together. Add the fruit and egg, then mix in the milk and flour that has been sifted with baking powder and salt. Bake in muffin tins.

Sift together flour, cornmeal, baking powder, baking soda, salt, and sugar. In a separate bowl, mix eggs and sour milk (or buttermilk) and add to the flour mixture. Combine thoroughly and stir in the shortening. Pour into a greased 8 × 8 × 2-inch pan and bake in a moderately hot oven (375°F) for 40 minutes.

Sift the flour, baking powder, and salt. Stir in the sugar and bran. Mix the beaten egg, milk, and melted shortening together. Add this to the dry ingredients and stir quickly. Pour the mixture into greased muffin pans and bake in a hot oven (425°F) for 25 minutes. You can also add raisins or chopped dried prunes.

Sift the flour, then mix in the sugar, salt, and baking powder and sift again. Add the beaten egg and milk. Stir in the melted shortening quickly. Fold in pieces of crispy bacon. Bake in a hot oven (425 degrees) for 15 to 20 minutes. Serve with orange marmalade.

For the Sponge:

At night, dissolve the yeast in lukewarm water and let it sit for 20 minutes. Combine it with flour to create a thick batter. Cover it and let it rise in a warm place overnight until it has doubled in size.

For the dough:

In the morning, cream together the shortening, sugar, and salt. Add this to the risen sponge, along with the beaten eggs and spice. Stir in as much flour as the mixture can easily absorb, creating a fairly soft dough. Mix well. Let it rise until it doubles in size. If you want, you can punch it down and let it rise again until it's nearly doubled. Turn the dough out onto a floured surface, pat or roll it out to about ⅓ inch thick, and cut with a doughnut cutter. Cover it to prevent drying and let it rise until it doubles in size. Fry in deep hot oil at about 375 degrees. If you don't have a thermometer handy, you can test the temperature by dropping in a 1-inch square of bread, which should brown in 1 minute.

Beat the eggs, then stir in cream and milk. Sift the dry ingredients and mix them with the liquid, using just enough flour to create a dough that can be rolled but still stays soft. Mix well and let it sit for 2 hours. Turn the dough out onto a floured surface and roll it to ¼ inch thick. Cut into strips measuring 6" × 1". Fry in deep fat heated to 360°F until brown on both sides. Drain on paper towels and sprinkle with powdered sugar if you like.

Cream together the butter and sugar. Add the eggs, beating well. Sift in the cinnamon and enough flour to make a stiff dough. Roll out the dough very thin on a floured surface to about ⅛ inch thick. Cut into rectangular pieces that are 3 inches by 5 inches. Make 5 cuts lengthwise in the dough, ½ inch apart and 4½ inches long, so that the rectangle stays in one piece. Fry in hot oil (360°F) for 2 minutes or until they float to the surface of the hot grease. When placing them in the fryer, lift the 1st, 3rd, and 5th strips upward. Let the 2nd, 4th, and 6th strips sag downward so that during frying they get all tangled up, or as the Dutch say, all through each other. Dust with powdered sugar or drizzle molasses over them and eat hot.

For the crumbs part:

Mix the above ingredients together.

For the liquid portion:

Mix well and add hot water. In an unbaked pie shell, layer the crumbs and liquid alternately, with crumbs at the bottom and on top. Bake for 15 minutes at 450 degrees, then for 20 minutes at 350 degrees.

Combine sugar, flour, and baking soda. Cut in the shortening and mix well. Add the liquid and work it into coarse crumbs. Spoon the crumbs loosely into the unbaked pie shell. Bake in a moderate oven (375°F) for 40 minutes. This makes a great breakfast treat, especially for dunking in coffee.

Beat the eggs and mix in sugar and milk. Sift together half the flour, salt, and baking powder, then add it to the milk and egg mixture. Mix the batter until smooth and only add more flour as needed. The batter should be thin enough to flow through a funnel. Drop it from the funnel into deep, hot oil (375°F). You can create spirals and intricate shapes by swirling and crisscrossing while controlling the funnel spout with your finger. Serve hot with molasses, tart jelly, jam, or sprinkle with powdered sugar.

Sift together flour, baking powder, salt, and sugar. Mix the beaten egg yolks with the milk and add it to the flour mixture, stirring just until blended. Add the shortening and gently fold in the stiffly beaten egg whites. Pour into a greased 9-inch square pan and bake in a moderate oven (350°F) for about 30 minutes. Cut into 3-inch squares.

Sift together flour, baking powder, and salt. Cream together shortening and sugar until fluffy. Add the egg, beat well, and then add the milk. Stir in the flour mixture just until moistened. Pour into a greased 8-inch square baking pan. Top with:

Cream together the butter and sugar until smooth. Add the bread crumbs and cinnamon. Mix well and sprinkle it over the cake batter. Bake in a moderate oven (375°F) for 40 to 50 minutes. Serve hot.

Dissolve the yeast cake in ¼ cup of warm milk, add 2 tablespoons of flour, and let it sit in a warm spot to rise. Cream together the butter and sugar, then add salt and beat in the eggs one at a time. Mix in the sponge with the yeast, the lukewarm cream, and the sifted flour. Grease the muffin pans and dust them lightly with flour. Fill the pans about ⅔ full with the batter. Place them in a warm area until the dough rises to the top of the pans. Bake in a hot oven (400°F) for 25 minutes.

In a mixing bowl, combine warm mashed potatoes, shortening, sugar, and salt. Beat until creamy and then add 2 eggs and the yeast cake dissolved in a cup of lukewarm water. Use about 2 cups of flour to create a thin batter. Cover and let it rise overnight. Once it has risen well, add 4 cups of flour to form a stiff dough that can be stirred well with a mixing spoon. Roll out the dough to a ½ inch thickness on a floured surface. Cut into squares about the size of a soda cracker. Bring each of the 4 corners of each square to the center and pinch them together. Place a small piece of butter on top of each. Arrange them on greased baking sheets about 2 inches apart and let them rise in a warm place until very light. Bake in a hot oven (400°F) for 15 to 20 minutes. While still hot, brush with melted butter and sprinkle with powdered sugar or a mix of sugar and cinnamon.

Break and soak the yeast in water until it’s soft. Heat the milk until it’s scalded, then let it cool. Cream together the butter, sugar, and salt. Add the well-beaten eggs, lemon, and spices. Mix the lukewarm milk with the yeast and half of the flour. Work in the butter and sugar mixture and enough flour to knead it into a smooth dough. Keep it as soft as you can handle. Let it rise overnight at around 80 degrees. Once the dough has doubled in size, knead it down and let it rise again for an hour. Makes three dozen.

Mix the dry ingredients together. Stir in the melted butter until crumbs form. Add the nuts. Sprinkle them over the coffee cake dough and bake.

Roll ⅓ of the sweet dough into a rectangle that's ¼ inch thick. Brush it with butter and sprinkle brown sugar and cinnamon on top. Roll it up and slice it into 1-inch pieces. Place the pieces cut side down in a greased pan. Brush the tops with butter. Let them rise until they double in size. Sprinkle with brown sugar, cinnamon, and chopped pecans, or pour corn syrup into the bottom of the pan. Bake for 20 minutes at 375.

For the Sponge:

At night, dissolve and soak the yeast in lukewarm water for 20 minutes. Heat the milk until just below boiling, then add salt and let it cool. Combine the yeast with the lukewarm milk and mix in enough flour to create a thick batter. Stir until smooth. Cover the mixture and let it rise in a moderately warm place (78 degrees) overnight or until it fluffs up.

For the Dough:

In the morning, scald the milk and let it cool. Cream together the butter, sugar, and salt. Add in the beaten eggs. Mix the sponge with the lukewarm milk, then combine it with the butter mixture and enough flour to create a soft dough. Beat it vigorously or knead it by hand. Allow the dough to rise until it has doubled in size. Once it’s light, turn it out onto a floured surface and roll it out gently until it’s ½ inch thick. Place it in buttered pans. Brush the top with melted butter. Let it rise again until it has doubled. Sprinkle with sugar or cinnamon and bake in a hot oven for 20 minutes.

Beat the eggs until they are thick and creamy. Add the sifted sugar and mix well. Then add the water and lemon juice and mix again. Sift the flour, then add the salt and baking powder, and sift once more. Gradually combine the dry ingredients with the egg mixture, folding gently. Once well blended, pour it into an ungreased tube pan. Bake in a moderate oven (350°F) for 50 minutes.

Behold, there was a cake baked. I-Kings, 9:16

Blend butter, sugar, spices, and salt. Beat the egg yolks and add them in. Sift in the baking powder and flour, then add the water and honey. Process the fruit and nuts in a food chopper and coat them well with flour. Follow Solomon’s advice for raising good kids—1st clause of Proverbs, 23:14. Fold in the stiffly beaten egg whites. Bake for 1 hour at 375°F.

Cream together the sugar and shortening until fluffy. Add the eggs and mix until light. Sift the flour, then add the salt, spices, and baking powder, and sift again. Gradually mix the dry ingredients into the egg mixture, alternating with the milk. Beat well and fold in the floured raisins. Pour the batter into 2 greased layer cake pans. Bake in a moderate oven (350°F) for 25 to 30 minutes. For the icing, use:

Cream together and boil until it forms a soft ball when dropped in water. Add vanilla and beat until cool. Spread between layers, on top, and around the sides.

Cream together shortening and sugar. Add molasses and beaten eggs. Sift dry ingredients and mix in alternately with 1½ cups of sour milk. Combine the soda with the remaining milk and add it along with the rest of the flour. Finally, fold in floured currants and raisins. Bake in a loaf pan in a low-temperature oven for about one hour.

Cream the sugar and shortening in a bowl. Add the molasses and pour the cup of boiling water over it. Mix well. Combine the flour, baking soda, and spices, sift together, and add to the molasses mixture, beating well. Add the eggs one at a time and mix thoroughly. Next, add the chopped nuts. Pour into a well-greased loaf pan and bake in a moderate oven (350°F) for 40 minutes.

Cream together butter, sugar, and spices. Add applesauce, flour, and baking soda dissolved in a little warm water. Add the raisins (or currants). Mix well and pour into a loaf pan. Bake in a moderate oven (350°F) for about 50 minutes.

Frosting

1 cup powdered sugar, a piece of butter about the size of a walnut. Moisten with a little water and spread over the cake.

Rub butter and sugar together until light and fluffy. Add the egg yolks and beat until smooth. Sift in the flour, salt, and baking powder, adding them along with the milk a little at a time, mixing well. Gently fold in the chopped nuts and the stiffly beaten egg whites. Pour the mixture into two nine-inch cake pans or one loaf pan. Bake in a medium oven (350°F) for 30 minutes for a layer cake or 1 hour for a loaf cake. Use hickory nuts, black walnuts, or shellbarks.

Beat the egg yolks until they're thick and frothy. Whip the egg whites until stiff and fold them into the egg yolks. Slowly add the powdered sugar and mix gently. Sift the flour and add it to the egg mixture along with the anise seed. Drop spoonfuls onto a greased cookie sheet, spacing them about 1 inch apart. Chill in the refrigerator overnight. Bake in a low oven (300°F) for about 12 minutes.

Cream the shortening and sugar, then add the eggs and beat until light and fluffy. Sift the flour, add salt and cinnamon, and sift again. Dissolve the baking soda in the hot water and add it to the creamed mixture. Mix in half of the sifted dry ingredients thoroughly. Fold in the chopped fruit and nuts along with the remaining flour mixture. Stir until everything is well blended. Drop teaspoonfuls onto greased cookie sheets, about 2 inches apart, and bake in a moderate oven (350°F) for 15 minutes.

Cream together the butter and sugar. Beat in the eggs one at a time and add cinnamon. Mix in enough flour to create a soft dough. Shape into small balls. Place a few in a hot waffle iron, spacing them appropriately, press down the top, and bake. This is an old recipe that the Dutch brought over from Germany.

Mix shortening, sugar, and molasses together. Add in a beaten egg. Sift the dry ingredients and combine them. Mix everything well, roll out the dough, and cut into fun shapes. Bake at 350 degrees for 10 minutes. Once cool, decorate with boiled icing.

Cream shortening with granulated and brown sugar. Add 2 eggs and mix in the sifted dry ingredients. Then fold in the chopped blanched almonds. Shape the dough into long rolls. Wrap in wax paper and refrigerate for 12 hours. Slice thinly and bake in a hot oven.

Cream the butter and some of the sugar together, then mix in the rest of the sugar and the eggs. Use enough flour to make a very stiff dough. Roll it out thin, cut into small squares, brush the tops with two beaten eggs, and sprinkle with sugar, cinnamon, and chopped almonds. Bake in a moderate oven for 10 minutes.

Beat the egg whites until they are stiff and dry. Mix together the flour and sugar, then gently fold in the beaten egg whites. Add the walnuts and bake in a moderate oven at 375 degrees.

Cream together the butter and sugar, then mix in the beaten eggs. Dissolve the baking soda in hot water and add it to the creamed mixture. Sift the flour, salt, and spices twice, then add half of it to the mixture and mix well. Combine the chopped raisins and nuts with the remaining flour mixture and add it to the dough. Mix thoroughly and drop by teaspoonfuls onto greased baking sheets, making sure to space them a couple of inches apart. Bake in a moderate oven (350°F) for 12 to 15 minutes.

Sift the flour, cinnamon, nutmeg, cloves, and cream of tartar. Mix the sugar and beaten eggs well. Combine with the flour mixture, then add the citron and almonds. Roll out on a floured surface to ¼ inch thick. Place on a greased baking sheet and bake in a moderate oven (350°F) for 15 minutes. Cut into squares or diamonds while still warm. Ice lightly with plain white or lemon frosting. This is an old recipe for a classic Christmas favorite.

Cream the butter until it looks like whipped cream, then slowly add the sugar while beating well. Gradually add the flour and mix thoroughly. Wrap the dough in wax paper and chill for a few hours. Slightly knead the dough on a floured surface and form it into a smooth ball. Roll it out to about ⅛ inch thick and cut into your desired shapes. Place on ungreased cookie sheets and bake in a moderate oven (350°F) for about 12 minutes. Once cool, decorate with butter icing, candied fruit, and so on.

Rub the paste until smooth, then gradually mix in the sugar until it's well combined. Add a pinch of salt and beat in one egg white at a time, mixing thoroughly. Let it sit for 20 minutes. Drop teaspoonfuls onto a lightly buttered baking sheet. Bake in a slow oven (300°F) for 25 to 30 minutes until the surface is dry. Store in a cool place overnight.

Mix eggs and butter together thoroughly. Then add milk and baking soda. Stir in enough flour to create a soft dough that’s easy to roll out. Cut into any shapes you like. Sprinkle with granulated sugar and bake in a moderately hot oven.

Beat the egg whites lightly, then add sugar, followed by the nut kernels, and finally the flour. Drop the mixture onto greased baking sheets and bake in a moderate oven at 350 degrees.

Pour melted butter over sugar in a bowl and mix until it's smooth and creamy. Add the eggs one at a time, beating after each addition. Sift the baking soda through the flour, add the salt, and combine it with the cake mixture. Let the dough rest in a cool place for an hour. Roll it out on a floured surface until it's quite thin. Cut into small rounds or other shapes. Sprinkle with sugar and bake in a hot oven (400°F) for 10 minutes.

Cream together shortening, brown sugar, spices, and salt. Add the egg and mix well. Incorporate the molasses and blend. Sift the flour, soda, and baking powder together twice, then add to the molasses mixture. Stir well and chill. Roll out a quarter of the dough at a time on a floured surface to slightly more than ⅛ inch thick. Cut with gingerbread man cutters or other shapes. Bake on greased cookie sheets in a moderately hot oven (375°F) for 8 to 10 minutes. Let cool before decorating.

Beat the eggs well, then gradually mix in the powdered sugar, lemon juice, and grated rind. Sift the flour and add salt, baking soda, and spices. Sift again and mix this dry mixture into the egg and sugar mixture. Beat until you have a smooth, medium-soft dough. Chill it in the refrigerator for several hours. Roll it out on a floured surface into long, finger-shaped sticks. Cut into small, marble-sized pieces and bake on greased baking sheets in a hot oven (425°F) until they turn a light, golden brown.

Cream the butter and sugar together until it's smooth. Add the cream, molasses, cinnamon, ginger, and cloves, and mix until smooth. Gradually incorporate the flour. Roll out the dough as thin as possible on a floured surface. Cut into different shapes with cookie cutters. Bake on greased cookie sheets in a moderate oven (350°F) for about 12 minutes. Decorate using a pastry bag and icing made from egg whites and powdered sugar.

Place all the ingredients in a bowl and mix thoroughly with a rotary egg beater. Chill and pour into an unbaked pie crust. Bake in a hot oven (450°F) for 10 minutes. Reduce the heat to a moderately slow oven (325°F). When the surface of the pie filling turns light brown, check by inserting a silver knife. If it comes out clean, the pie is done baking.

Mix 2 tablespoons of flour with ½ cup of sugar and a pinch of salt. Beat 2 egg yolks. Add the juice and grated rind of 1 lemon. Then add the flour and sugar while continuing to beat. Stir in 1½ cups of milk and finally fold in 2 egg whites beaten until stiff, but not dry. Pour into an unbaked pie shell. Bake in a hot oven at 425 degrees for 15 minutes. Reduce the heat to moderate at 350 degrees and bake for an additional 15 minutes.

Mix flour and sugar with pitted cherries in a bowl. Fill the unbaked pie crust with the cherries. Place a top pie crust on it, making sure to vent it, and bake in a hot oven for 10 minutes. Then reduce the heat to moderate and bake for 20 more minutes.

Mix or “crumb” the ingredients together with your hands to form small lumps or crumbs. Scatter the crumbs into a prepared pastry shell and bake in a hot oven (400°F) for 30 minutes. Some people spread 2 tablespoons of molasses over it before baking.

Mix all the ingredients and pour them into an uncooked pie shell. Bake in a hot 450-degree oven for 15 minutes, then reduce the temperature to 350 degrees and bake for another 30 minutes.

After lining a pie plate with pie crust, fill it with red raspberries. Cover it with granulated sugar and place an upper crust on top, rubbing the edges of both the upper and lower crusts with butter to prevent them from sticking together. Then, when the pie is baked, make a cream filling with:

Cook this and when it’s cool, add the beaten whites of three eggs until stiff. Lift the top crust of the pie and pour in this cream filling. Put the crust back on and dust with powdered sugar.

When making a fruit pie, bake the bottom crust in the oven for 5 minutes while you roll out the top crust. Then add the filling and place the top crust on. The bottom crust won’t be soggy.

For the syrup section:

Combine the ingredients above and pour them into a 9-inch unbaked pie shell.

For the topping:

Blend butter and sugar, add the egg and mix well. Stir in the milk and the sifted dry ingredients gradually. Spread the topping over the mixture in the pie shell. Bake in a moderate oven (350°F) for 40 minutes.

Pare apples and cut them into thick slices. Mix half of the sugar with the cinnamon and sprinkle it over the apples. Place them in an unbaked pastry shell. Combine the flour, the remaining sugar, and the butter, then work it into small crumbs with your fingers. Sprinkle the crumbs over the apples. Bake in a hot oven (425°F) for 10 minutes, then reduce the temperature to moderate (350°F) and bake for 35 more minutes. Serve with cheese.

Make crust for 2 pies and line medium-sized pie plates. Sprinkle the walnuts over the crusts, then mix in the filling. The eggs should be beaten well before gradually adding the sugar. Next, fold in flour, corn syrup, and 1½ cups of water. Bake in a very hot oven for three minutes and then reduce to medium for 30 to 40 minutes.

Soak raisins for 3 hours, then mix sugar, flour, and egg. Next, add seasoning, raisins, and liquid. Cook over hot water for 15 minutes, stirring occasionally. Once the mixture cools, pour it into a pie dough-lined pie plate. Cover the pie with narrow strips of dough, crisscrossed, and bake until browned.

Combine cottage cheese, sugar, flour, salt, lemon zest, and spices. Add beaten egg yolks and mix well. Gradually add milk and stir until smooth. Gently fold in the beaten egg whites and pour the mixture into a 9-inch pastry-lined pan. Bake in a moderate (350°F) oven for 1 hour.

Combine apple butter, beaten eggs, sugar, cornstarch, and cinnamon and mix well. Gradually add the milk to the mixture and blend well. Pour into an unbaked pie shell. Top with a lattice made from ½ inch wide strips of crust. Bake at 350°F for 35 minutes.

Fill an unbaked pie crust with currants and red raspberries. Add a generous amount of sugar. Place the top crust on and bake for 30 minutes. This is unusual and really delicious.

Cover the schnitz with water and soak overnight. Add the orange peel and juice, plus more water if needed. Boil until soft, then strain through a colander and mix in sugar and cinnamon. Pour into a pastry-lined shell, dot with butter, and cover with a top crust or lattice strips. Bake in a hot oven (450°F) for 10 minutes. Then reduce the temperature to 350°F and bake for 30 minutes.

Cut rhubarb into small pieces and arrange them in an unbaked pie shell. Mix the sugar and flour, then add the egg yolks and lemon juice. Stir until you have a smooth paste. Pour this mixture over the rhubarb. Top with meringue made from the egg whites. Bake in a hot oven (425°F) for 10 minutes, then reduce the heat to (325°F) and bake for 30 minutes.

Combine and mix all the ingredients with enough flour to create a thick batter; then add the baking soda dissolved in boiling water. Transfer it into a well-greased mold, cover it tightly, and steam for 3 hours. Serve with a sauce made from:

Beat everything together until it's creamy and pour it over the pudding when serving.

Into the bottom of a buttered baking dish, layer thick slices of apples (or peaches). Sprinkle with a mix of sugar and cinnamon. Dot with pieces of butter. In a mixing bowl, sift:

Into this mixture, break 1 egg. Mix until crumbly. Spread over apples (or peaches) and bake in a moderate oven (350°F) until the crust is brown. Serve with milk, whipped cream, or ice cream.

Mix flour, baking powder, and salt and sift twice. Cream the butter until soft; add the sugar gradually, beating until light. Beat in the egg and flavoring. Add the flour, alternating with the milk, beating smooth after each addition. Pour into a buttered square pan (8 × 8 × 2 inches). Bake in a moderate oven (350°F) for about 40 minutes. Serve with butterscotch or orange sauce. It’s delicious topped with crushed berries or other fruits.

Line a buttered baking dish with slices of plain stale cake or bread. Fill it with sweetened rhubarb. Cover and bake in a moderately slow oven (325°F) for 30 minutes. Make a meringue by beating egg whites until stiff and adding 4 tablespoons of sugar. Remove the pudding from the oven, cover it with meringue, and brown it in the oven.

Cream together the butter and sugar, then add the egg and beat well. Sift the flour and baking powder, then add them alternately with the milk. Mix well, coat the cherries with flour, and stir them in. Pour the batter into a baking dish and bake in a moderate oven (350°F) for 30 minutes. Serve with plain or whipped cream.

Peel and slice apples, then arrange them in a well-greased shallow baking dish. Sprinkle with cinnamon, drizzle with molasses, and add small pieces of butter. Cover with biscuit dough that has been rolled to about ½ inch thick. Cut slits in the dough to let steam escape. Bake in a moderate oven at about 375 degrees for 30 minutes. Serve hot, cutting out squares of the biscuit to use as a base for the fruit mixture. Serve with cream flavored with nutmeg.

Prepare biscuit dough, roll it out to ¼ inch thick, and cut it into squares. Peel and core the apples, then place one in the center of each square. Fill each square with a mix of seasonings, sugar, and raisins, and add a bit of butter on top. Fold the corners of the dough over the apples and seal them by pricking with a fork. Bake at 375 degrees for 30 minutes. Serve with cream or milk.

Combine the ingredients except for the egg whites in the order listed and mix well after each addition. Pour the mixture into a baking dish or custard cups. Bake in a slow oven (325°F) until it thickens and turns golden brown. Beat the egg whites, adding 2 tablespoons of sugar, until stiff peaks form, then spread on top of the custard and lightly brown.

Make a syrup using the sugar, butter, and 2 cups of hot water. Add the peaches and bring it to a boil. To make the dumplings, mix flour, baking powder, and salt into a fairly thick batter using milk or cream. Drop large spoonfuls of this batter into the boiling syrup and peaches. Cover and cook for 20 minutes. Serve hot.

Wash and pit the cherries. Drop the apricots into boiling water for a few seconds, then remove the skins and pits. Cut them into quarters. Wash the berries. Mix the fruit and sugar together and cook quickly until the fruit is clear and tender. Seal in hot jars.

Slice cucumbers, onions, and peppers. Pack them in ice. Let them sit for 3 hours. Place a heavy weight on top of the pickles. A plate with a weight on it works best. Drain well and mix with:

Mix well. Pour over the pickles and simmer for 30 minutes. Seal in hot jars.

Skin and chop rhubarb into ½ inch pieces. Add water, sugar, orange juice, and grated peel. Cook everything together, stirring often to prevent burning, for 30 minutes, or until it becomes clear. Pour into sterilized jelly jars and seal.

Clean and peel the carrots, cook them until they're soft, then mash. Add sugar, the juice of 2 lemons, and the grated peel of 1 lemon. Cook for 20 minutes, stirring often. Add the chopped nuts, pour into hot, sterilized jars, and seal.

Use tart unpeeled apples and firm ripe peaches, cut into small pieces. Combine with lemon juice and sugar. Cook slowly until the apples are translucent (about 20 minutes). Pour into sterilized jars and seal. Makes 7 6-oz. jars.

Wash and sort through the gooseberries. Mix them with sugar, vinegar, and spices, then cook slowly until the mixture thickens. Pour into sterilized jars and seal. Yields 5 pints.

Cut oranges into quarters and remove the seeds. Chop cranberries and oranges, fruit and peel, in a food processor. Add hot water and bring it to a boil. Cook quickly until the fruit is soft. Stir in sugar and raisins. Cook over medium heat, stirring frequently, until it thickens. Add chopped walnuts or blanched almonds.

Boil the cider until it reduces to 1 quart. Peel the apples and slice them thin. Add the apples to the cider and cook very slowly, stirring often, until it starts to thicken. Add sugar, syrup, and cinnamon, then keep cooking until it's thick enough to spread once it cools. Seal in sterilized jars. Makes 5 to 6 pints.

Peel the cantaloupe, remove the seeds, and cut it into 1 × 2 inch strips or squares. Dissolve the alum in water and bring it to a boil. Add the cantaloupe and cook for 15 minutes. Drain it well. Mix together vinegar, sugar, and spices. Add the cantaloupe and simmer slowly until the fruit is clear (about 45 minutes). Place it in hot sterilized jars and seal.

When making pickled beets, save some of the spicy pickling liquid and add a half-dozen shelled hard-boiled eggs to it. These will soak up a beautiful color and amazing flavor, making them great appetizers served with crunchy celery hearts. They're also delicious sliced in sandwiches or salads.

Pare and core the pears. Cut them into small pieces or thin slices. Add water and cook until they're soft. Mix in the sugar, ginger, lemon juice, and grated lemon peel. Simmer the mixture until it thickens and the pears become translucent. Pour it into sterilized jars and seal them. Makes 5 pints.

Boil the beets until they're tender. Peel off the skins. Wrap the spices in cheesecloth. Heat vinegar, water, sugar, and spices until it reaches a boil. Add the beets and boil for 5 minutes. Pack everything into sterilized jars and fill them with the hot liquid. Seal the jars.

Cook the corn in boiling water for 2 minutes. Dip it in cold water and cut the kernels off the cob. Chop the cabbage, onion, and peppers into small pieces and add them to the corn. Mix vinegar, sugar, salt, and spices and heat until boiling. Add the corn and vegetables and boil until they're tender, about 20 to 30 minutes, stirring frequently. Pour into sterilized jars and seal. This makes about 8 pints.

Remove the seeds from the peppers and chop them finely with the onion. Put everything into a bowl, cover with boiling water, and let it sit for 5 minutes. Drain and cover again with boiling water, letting it sit for another 10 minutes. Place in a colander or cheesecloth bag and let it drain overnight. In the morning, add the vinegar, sugar, and salt. Boil for 20 minutes. Transfer to hot sterilized jars and seal.

Clean and cook whole green beans. Put them in a clean pint jar. Boil the water, vinegar, sugar, and ⅛ tsp. salt. Pour it over the beans and seal the jar.

Put each type of vegetable in a separate bowl and sprinkle a little salt on each. Let them sit for 4 hours. Squeeze the juice from each vegetable and mix it together. Combine the dry ingredients and turn them into a paste using a small amount of vinegar. Then add all the vinegar and bring it to a boil. Add the vegetables and cook slowly for 20 minutes. Pack them into sterilized jars and seal. Cover the jars with boiling water and simmer for 15 minutes. Makes 2½ quarts.