Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

THE MAN IN THE MOON
by Merry Shelburne

We all knew our Golden Retriever, Fuzzibear, would not make it
to his 13th birthday. “All” includes my husband, Fuzzibear, and our
5-year-old female, Goldie, and me.
We also knew Fuzzy would let us know when it was time, and we
were at peace with that. Although he was born with hip dysplasia and
epilepsy, Fuzzers never let that stop him from being all he could be,
and he was a handful.
He was smart, manipulative, hilarious, destructive, and had a
difficult time showing affection. But he was my baby boy, no matter
how old he was, and as he aged we had grown closer and closer. He would
sit and look at me out of the corner of his eye, and if I was stressed
about work or just everyday life, he would do something outrageous to
distract me. That was his way of showing that he loved me, and I would
stop stressing and start to laugh at his antics.
Fuzzibear began to teach Goldie all of his duties so that she’d
be prepared to take over when he left. It reminded me that we always
like to have two dogs, so I thought about getting a puppy while Fuzzy
was still with us.
One became available, so Dandy joined our little family, and it
was the best thing we’ve ever done. From the moment he entered our
lives at eight weeks old, he had us all wrapped around his little paw.
Gruff old Fuzzy allowed the puppy to sleep on top of him and steal food
right out of his mouth. Goldie became instant Mom, teaching Dandy about
manners and household rules.
The three of them were inseparable, and the puppy brought Fuzz a
great deal of joy. I believe he extended our old boy’s life, because
he battled his cancer for another 8 months.
One evening when Fuzzy and I were on our daily stroll, we noticed
a huge harvest moon hanging in the sky. On a sudden whim, I told him
that he was going to be my “Man in the Moon” and that every full moon
we would reconnect and say Hello.
It’s been two years since he left us, and I haven’t missed a month.
I stare at the moon and I say, “Hey Fuzzy, how’s my baby boy?” And
a feeling of peace and joy envelopes me and I know he’s there, watching
over us.
Sometimes Goldie and Dandy put their paws up on the deck railing
and stare at the moon with me. I know they’re connecting somehow with
Fuzzibear, too.
Our Man in the Moon is a very special guardian angel, and I often
wonder if he didn’t put the idea in my head during that evening stroll.
It had come to me not gradually, but like a bolt of lightening. Yes,
I believe he did.
It would be just like him to commandeer the moon and insist on
being unforgettable!

— Merry Shelburne

__________________________________________________
Merry, her husband, and their two zany Golden Retrievers live in
the foothills overlooking Los Angeles. Both dogs enjoy training and
competing in dog agility. She has previously had two stories published
on Petwarmers. You can visit her website here:
http://www.simplesite.com/fuzzibears

RECENT PET NEWS THAT MADE THE HEADLINES

Born to be a hero: Why Angel saved the day (Great story!)
http://tinyurl.com/yed856n

Snake saves family from fire (This one we do NOT believe, but it was
funny to read.)
http://tinyurl.com/ycfwle7

__________________________________________________

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Deb King sent this to me and I thought the information was important enough to share with you all. The principle of the “void” around solid objects makes SO much sense, but I would never have thought of it or even known of it if I hadn’t read this article.

Thanks Deb!

Please forward the information to those to whom you send such things.

There are some “challenges” to the theory, so as always, use your common sense:
http://www.snopes.com/inboxer/household/triangle.asp

Love,
Cyn - ListMOM
***************************************************
Subject: HOW TO SURVIVE AN EARTHQUAKE

EXTRACT FROM DOUG COPP’S ARTICLE ON THE ‘TRIANGLE OF LIFE’

My name is Doug Copp. I am the Rescue Chief and Disaster Manager of the American Rescue Team International (ARTI), the world’s most experienced rescue team. The information in this article will save lives in an earthquake.

I have crawled inside 875 collapsed buildings, worked with rescue teams from 60 countries, founded rescue teams in several countries, and I am a member of many rescue teams from many countries.

I was the United Nations expert in Disaster Mitigation for two years. I have worked at every major disaster in the world sinc e 1985, except for simultaneous disasters.

The first building I ever crawled inside of was a school in Mexico City during the 1985 earthquake. Every child was under its desk. Every child was crushed to the thickness of their bones. They could have survived by lying down next to their desks in the aisles. It was obscene, unnecessary and I wondered why the children were not in the aisles. I didn’t at the time know that the children were told to hide under something. I am amazed that even today schools are still using the “Duck and Cover” instructions- telling the children to squat under their desks with their heads bowed and covered with their hands. This was the technique used in the Mexico City school.

Simply stated, when buildings collapse, the weight of the ceilings falling upon the objects or furniture inside crushes these objects, leaving a space or void next to them. This space is what I call the ‘triangle of life’. The larger the object, the stronger, the less i t will compact. The less the object compacts, the larger the void, the greater the probability that the person who is using this void for safety will not be injured. The next time you watch collapsed buildings, on television, count the ‘triangles’ you see formed. They are everywhere. It is the most common shape, you will see, in a collapsed building.

TIPS FOR EARTHQUAKE SAFETY

1) Almost everyone who simply ‘ducks and covers’ when buildings collapse ARE CRUSHED TO DEATH. People who get under objects, like desks or cars, are crushed.

2) Cats, dogs and babies often naturally curl up in the fetal position. You should too in an earthquake. It is a natural safety/survival instinct. That position helps you survive in a smaller void. Get next to an object, next to a sofa, next to a large bulky object that will compress slightly but leave a void next to it.

3) Wooden buildings are the safest type of construction to be in during an earthquake. Wood is flexib le and moves with the force of the earthquake. If the wooden building does collapse, large survival voids are created. Also, the wooden building has less concentrated, crushing weight. Brick buildings will break into individual bricks. Bricks will cause many injuries but less squashed bodies than concrete slabs. Concrete slab buildings are the most dangerous during an earthquake.

4) If you are in bed during the night and an earthquake occurs, simply roll off the bed. A safe void will exist around the bed. Hotels can achieve a much greater survival rate in earthquakes, simply by posting a sign on the back of the door of every room telling occupants to lie down on the floor, next to the bottom of the bed during an earthquake.

5) If an earthquake happens and you cannot easily escape by getting out the door or window, then lie down and curl up in the fetal position next to a sofa, or large chair.

6) Almost everyone who gets under a doorway when buildings collapse i s kill ed. How? If you stand under a doorway and the doorjamb falls forward or backward you will be crushed by the ceiling above. If the door jam falls sideways you will be cut in half by the doorway. In either case, you will be killed!

7) Never go to the stairs. The stairs have a different ‘moment of frequency (they swing separately from the main part of the building). The stairs and remainder of the building continuously bump into each other until structural failure of the stairs takes place. The people who get on stairs before they fail are chopped up by the stair treads ? horribly mutilated. Even if the building doesn’t collapse, stay away from the stairs. The stairs are a likely part of the building to be damaged. Even if the stairs are not collapsed by the earthquake, they may collapse later when overloaded by fleeing people. They should always be checked for safety, even when the rest of the building is not damaged.

8) Get Near the Outer Walls Of Buildings Or Outside Of Them If Possible - It is much better to be near the outside of the building rather than the interior. The farther inside you are from the outside perimeter of the building the greater the probability that your escape route will be blocked.

9) People inside of their vehicles are crushed when the road above falls in an earthquake and crushes their vehicles; which is exactly what happened with the slabs between the decks of the Nimitz Freeway. The victims of the San Francisco earthquake all stayed inside of their vehicles. They were all killed. They could have easily survived by getting out and lying in the fetal position next to their vehicles. Everyone killed would have survived if they had been able to get out of their cars and sit or lie next to them. All the crushed cars had voids 3 feet high next to them, except for the cars that had columns fall directly across them.

10) I discovered, while crawling inside of collapsed newspaper offices and other offi ces wi th a lot of paper, that paper does not compact. Large voids are found surrounding stacks of paper.

In 1996 we made a film, which proved my survival methodology to be correct. The Turkish Federal Government, City of Istanbul , University of Istanbul Case Productions and ARTI cooperated to film this practical, scientific test. We collapsed a school and a home with 20 mannequins inside. Ten mannequins did ‘duck and cover,’ and ten mannequins I used in my ‘triangle of life’ survival method. After the simulated earthquake collapse we crawled through the rubble and entered the building to film and document the results.

The film, in which I practiced my survival techniques under directly observable, scientific conditions, relevant to building collapse, showed there would have been zero percent survival for those doing duck and cover.

There would likely have been 100 percent survivability for people using my method of the ‘triangle of life.’ This film has been seen by millions of viewers on television in Turkey and the rest of Europe, and it was seen in the USA , Canada and Latin America on the TV program Real TV.

Spread the word and save someone’s life... The entire world is experiencing natural calamities so be prepared!

To visit your group on the web, go to:
http://groups.yahoo.com/group/CraftClass/

http://www.recipecontests.com/news/messages/3015.html

From an interesting article about the depression era:

BUTTER MILK PIE

2 eggs

1 cup sugar

1 cup buttermilk

1 stick (4 ounces) butter, melted

2 tablespoons flour

1 teaspoon vanilla extract

1 9-inch pie crust

Freshly grated nutmeg for garnish, optional

1. Preheat oven to 350 degrees.

2. In a large bowl, beat eggs until smooth. Add sugar, buttermilk, butter, flour, and vanilla. Mix well.

3. Line a 9-inch pie pan with 1 round of unbaked pie crust and pour in filling. Sprinkle with nutmeg if desired.

4. Bake 40 to 45 minutes or until just firm. The filling should be set, but not so firm that it doesn’t jiggle a bit in the center.

- From Endangered Recipes by Lari Robling (Stewart, Tabori & Chang publishers 2009)
Per serving: 454 calories, 4 grams protein, 48 grams carbohydrates, 32 grams sugar, 27 grams fat, 111 milligrams cholesterol, 295 milligrams sodium, trace dietary fiber

Neapolitan Stuffed Peppers
Makes 6 servings

6 yellow or red bell peppers (about 2 pounds)

6 tablespoons olive oil, divided

2 cloves garlic

1 cup canned chopped tomatoes (or about 2 fresh tomatoes, peeled and seeded)
1/2 cup good black Italian or kalamata olives, pitted and chopped

3 to 4 anchovy fillets, mashed

2 tablespoons capers

1 tablespoon fresh oregano, chopped, plus oregano sprigs for garnish

1/2 pound ditalini (or other small tubular pasta) cooked according to package directions

1. Preheat oven to 375 degrees. Slice the tops off the peppers and reserve. Remove seeds and membrane. Set aside.

2. Heat two tablespoons olive oil in a medium skillet. Saute garlic until just golden. Add tomatoes and simmer about 5 minutes. Stir in olives, anchovies, capers, and oregano and mix well. Add pasta and toss well.

3. Stuff peppers with pasta mixture and arrange upright in a shallow baking pan. Put tops back on peppers. Drizzle the remaining 1/4 cup olive oil over the tops. Bake for 50 to 55 minutes or until peppers still hold their shape but are slightly shriveled.

4. Serve warm or at room temperature, garnished with a fresh oregano sprig.

- from Endangered Recipes by Lari Robling (Stewart, Tabori & Chang Publishers, N.Y. 2009)
Per serving: 340 calories, 11 grams protein, 38 grams carbohydrates, 7 grams sugar, 17 grams fat, 11 milligrams cholesterol, 347 milligrams sodium, 4 grams dietary fiber

Baked Bean Croquettes
Makes 5 to 6 croquettes

1 1/2 cups left-over baked beans or a one-pound can

1 egg beaten with 1 tablespoon water

2 cups panko bread crumbs (or leftover bread, cereal or cracker crumbs)

Oil for frying

1. Using a scant quarter cup of beans per croquette, form croquettes into small cylinders, ovals, or rounds.

2. Dip into egg mixture.

3. Coat with bread crumbs and dip into crumbs again.

4. Heat oil to 375 degrees.

5. Fry croquettes a few at a time until lightly golden brown. Drain.

6. Serve with your favorite salsa or white sauce.

Note: Croquettes were a way our grandmothers extended leftovers. Just about any protein (such as salmon or chicken) or vegetable could be rolled into a cylinder. The cylinders are easier to form if beans come straight from the refrigerator. However, if that results in croquettes’ being cold in the center, heat the fried croquettes in a 325-degree oven for 10 minutes.

- from Endangered Recipes by Lari Robling (Stewart, Tabori & Chang Publishers, N.Y. 2009)
Per serving (based on 6): 212 calories, 9 grams protein, 30 grams carbohydrates, 4 grams sugar, 6 grams fat, 35 milligrams cholesterol, 202 milligrams sodium, 6 grams dietary fiber

http://www.kingarthurflour.com/shop/PrintRecipe?RID=1362&radio=1

Mystery Cake (Tomato Soup Spice Cake)

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Dating back to the 1930’s, Mystery Cake was tremendously popular as it required very little butter and eggs, precious ingredients in Depression era America. The flavors in this cake are rich with no true tomato taste, just the warmth of the spices and sweetness of the raisins. This cake keeps beautifully and can be enjoyed as a snack cake with no icing needed, or iced with a simple vanilla glaze to dress it up. “This is a pleasant cake, which keeps well and puzzles people while you are cooking other things, which is always sensible and makes you feel rather noble, in itself a small but valuable pleasure.” M.F.K. Fisher 1942
View by: Volume Weight
Spice Cake

* 4 Tablespoons unsalted butter, softened
* 1 cup granulated sugar
* 1 large egg, well beaten
* 1 can condensed tomato soup (Campbell’s preferred) 10 3/4 ounce size
* 1 teaspoon baking soda
* 1 1/2 cups King Arthur Unbleached All Purpose Flour
* 1/2 teaspoon baking powder
* 1 scant teaspoon ground cloves
* 1 teaspoon cinnamon
* 1/2 cup raisins (optional)

Spice Cake

* 2 ounces unsalted butter, softened
* 7 ounces granulated sugar
* 1 large egg, well beaten
* 1 can condensed tomato soup (Campbell’s preferred) 10 3/4 ounce size
* 1 teaspoon baking soda
* 6 1/2 ounces King Arthur Unbleached All Purpose Flour
* 1/2 teaspoon baking powder
* 1 scant teaspoon ground cloves
* 1 teaspoon cinnamon
* 1/2 cup raisins (optional)

Directions

1) Preheat oven to 350°F. Spritz a 9” round cake pan with cooking spray. Line with a parchment circle and spritz with spray again. Cream butter and sugar in large bowl. Add egg and mix well.

2) Combine baking soda with undiluted soup in can. Let foam for 1 minute. Pour soup mixture into butter/sugar/egg and blend well. Mixture will look slightly curdled. This is normal.

3) In a small bowl combine flour, baking powder and spices. Whisk well and add to tomato soup mixture. Beat together for 1 minute on medium speed. Pour into prepared pan and bake for 30-35 minutes. Cool on wire rack and ice as desired.

Recipe summary

Hands-on time:
10 mins. to 18 mins.
Baking time:
30 mins. to 35 mins.
Total time:
40 mins. to 43 mins.
Yield:
1 cake 9 inch round

Tips from our bakers

* Looking to cut the fat even more? My mother’s aunt’s original version of the recipe calls for only 2 tablespoons of butter. The cake is slightly less tender, but still makes a very nice snack cake.

Red Hot Cinnamon Bread

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A.k.a. Freckle Bread, this delightfully spicy bread uses Cinnamon Red Hot candies in place of the traditional cinnamon swirl. The pink and red pools of melted cinnamon candy remind us of freckles after a day in the sun. This bread makes excellent toast, amazing French toast and can also be made into cheerful and unique cinnamon buns.
View by: Volume Weight
Dough

* 1/4 cup lukewarm water
* 1/2 cup lukewarm milk
* 1/4 cup softened butter (1/2 stick )
* 2 1/4 teaspoons instant yeast
* 1 1/4 teaspoon salt
* 1/4 cup sugar
* 1 teaspoon vanilla
* 1 large egg, lightly beaten
* 3 cups King Arthur All Purpose Flour
* 1/2 cup Cinnamon Red Hot candies

Dough

* 2 ounces lukewarm water
* 4 ounces lukewarm milk
* 2 ounces softened butter
* 2 1/4 teaspoons instant yeast
* 1 1/4 teaspoon salt
* 1.75 ounces sugar
* 1 teaspoon vanilla
* 1 large egg, lightly beaten
* 12.75 ounces King Arthur All Purpose Flour
* 1/2 cup Cinnamon Red Hot candies

Directions

1) Combine all dough ingredients except cinnamon candies and mix and knead together -by hand, mixer or bread machine- until you have a soft, piable dough.

2)Allow the dough to rise, covered, for 45 minutes to one hour or until full and round. To test, poke dough with index finger approximately 1/2 inch deep. If the impression remains, the dough has sufficiently risen.

3) Gently deflate the dough, and pat into a 8” x 10” rectangle. Knead in the cinnamon candies in 3 stages, using about 1/3 of the candies each time.

4) Shape the dough into a loaf and place in a greased or parchment lined 8 1/2” x 4 1/2” loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 40-50 minutes. Dough should just crest the top of the pan.

5) If making buns, divide the dough evenly into 9 pieces and shape into smooth, round balls. Place buns in greased 9x9” square pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 30-40 minutes. Buns will be full, puffy and barely touching one another.

6) Bake bread (or buns) in preheated 350 degree oven for 30-40 minutes (20-25 minutes for buns). If bread browns too quickly on top, tent loosely with aluminium foil. Place pan over parchment or foil lined cookie sheet to catch any drips of hot candy. Bread is done when internal temperature reads 190 degrees on an instant thermometer.

7) Remove bread from pan and allow to cool on wire rack. Place rack over a piece of parchment to catch any drips of hot candy. Candy will set as bread cools.

Recipe summary

Hands-on time:
20 mins. to 25 mins.
Baking time:
30 mins. to 40 mins.
Total time:
2 hrs to 2 hrs 20 mins.
Yield:
1 loaf or 9 buns

Sticky Ginger Squares

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These squares boast a thin, chewy gingerbread layer with crystallized ginger, and gingery streusel on top. They got an extremely high rating from both the crew of taste-testers in our customer service department, and the customers at our store. One woman commented that these were “the perfect, perfect holiday treat.” Add vanilla ice cream for a decadent treat.

Read our blog about these squares, with additional photos, at Bakers’ Banter.
View by: Volume Weight
Squares

* 1 1/4 cups King Arthur Unbleached All-Purpose Flour
* 2 teaspoons ground ginger
* 1 teaspoon ground allspice
* 3/4 teaspoon salt
* 1/4 teaspoon baking soda
* 1/2 cup diced crystallized ginger
* 1/4 cup molasses
* 2 large eggs
* 1 1/3 cups brown sugar, firmly packed
* 1/4 cup butter, melted

Topping

* 1 1/3 cups King Arthur Unbleached All-Purpose Flour
* 1/2 cup butter
* 1/4 teaspoon salt*
* 3/4 cup brown sugar
* 1/2 cup diced crystallized ginger
* *If you use salted butter, reduce the salt to 1/8 teaspoon

Squares

* 5 1/4 ounces King Arthur Unbleached All-Purpose Flour
* 2 teaspoons ground ginger
* 1 teaspoon ground allspice
* 3/4 teaspoon salt
* 1/4 teaspoon baking soda
* 3 1/4 ounces diced crystallized ginger
* 3 ounces molasses
* 2 large eggs
* 10 ounces brown sugar, firmly packed
* 2 ounces butter, melted

Topping

* 5 3/4 ounces King Arthur Unbleached All-Purpose Flour
* 4 ounces butter
* 1/4 teaspoon salt*
* 5 3/8 ounces brown sugar
* 3 1/4 ounces diced crystallized ginger
* *If you use salted butter, reduce the salt to 1/8 teaspoon

Directions

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a 9” x 13” pan.

2) To make the squares: In a medium-sized mixing bowl, whisk together the flour, ginger, allspice, salt, baking soda, and crystallized ginger.

3) In a separate bowl, stir together the molasses, eggs, brown sugar and butter.

4) Combine the wet and dry ingredients, beating till smooth.

5) Spread the batter in the prepared pan, and set it aside.

6) To make the streusel topping: Using a pastry blender, electric mixer, or your fingers, mix together the flour, butter, salt, and brown sugar till it’s fairly well-blended; some chunks of butter can remain. Mix in the crystallized ginger.

7) Bake the squares for 15 minutes. Sprinkle on the streusel, and bake an additional 30 minutes, till the streusel is a deep, golden brown.

8) Remove the squares from the oven, and run a knife around the edges of the pan to loosen them. Allow them to cool, then cut into 2 1/4” squares.

Yield: about 2 dozen squares.

Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
40 mins. to 45 mins.
Total time:
55 mins. to 1 hrs 5 mins.
Yield:
2 dozen squares

http://74.125.47.132/search?q=cache:C-zVAnO5bI0J:www.gutenberg.org/files/26558/26558-h/26558-h.htm+she+has+only+milk+and+flour+she+can+still+make+rivel+soup&cd=8&hl=en&ct=clnk&gl=us&client=firefox-a

Food is abundant and appetites are hearty in the Pennsylvania Dutch country. The traditional dishes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are “wonderful good.”

PENNSYLVANIA DUTCH
A farmer carries a goose and a basket

“Make with a smile for once”
“Some folks are wonderful nice”

Salads

FRUIT SALAD DRESSING

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

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

BEET AND APPLE SALAD

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

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

A GOOD PENNSYLVANIA DUTCH SALAD DRESSING

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

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

PEPPER CABBAGE

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

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

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

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

POTATO SALAD DRESSING

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

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

BEAN SALAD

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

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

DANDELION SALAD

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

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

PENNSYLVANIA COLE SLAW

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

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

DEVILED EGGS

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

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

HOT DUTCH POTATO SALAD

* 4 slices bacon
* ½ cup chopped onion
* ½ cup chopped green pepper
* ¼ cup vinegar
* 1 teaspoon salt
* 3 hard boiled eggs
* 1/8 teaspoon pepper
* 1 teaspoon sugar
* 1 egg
* 1 qt. hot, cubed, cooked potatoes
* ¼ cup grated raw carrot

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

HOT SLAW

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

* ½ teaspoon mustard
* 1½ teaspoons salt
* 1½ teaspoons sugar
* 1½ tablespoons flour
* 1/8 teaspoon pepper
* 1 beaten egg
* 1 cup milk
* 4 tablespoons vinegar
* 1½ tablespoons butter

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

CUCUMBER SALAD

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

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

Part 2-

Soups

PHILADELPHIA PEPPER POT

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

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

DUMPLINGS (Spaetzle)

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

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

CORN CHOWDER

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

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

EGG NOODLES

* 2 eggs
* ½ tsp. salt
* sifted flour

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

DUTCH COUNTRY BEAN SOUP

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

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

SPLIT PEA SOUP

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

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

VEGETABLE SOUP

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

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

MEAT FILLING FOR NOODLES

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

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

EGG BALLS FOR SOUP

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

SPINACH FILLING FOR NOODLES

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

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

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

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

BEEF SOUP WITH DUMPLINGS

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

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

POTATO SOUP (Gruumbier Suupe)

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

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

CHICKEN CORN SOUP

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

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

CORN SOUP WITH RIVELS

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

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

CHICKEN NOODLE SOUP

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

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

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

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

Part 3-

Main Dishes

CREAMED CABBAGE and DRIED BEEF

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

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

DUTCH NOODLE CHEESE RING

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

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

POTATO FILLING

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

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

DUTCH CABBAGE ROLLS

* 1 lb. ground beef
* 1/3 cup rice, uncooked
* 1 egg
* 1 onion, chopped fine
* 2 tblsp. shortening
* Juice of 1 lemon
* 1 can tomato soup
* ½ cup celery, chopped
* 1 tsp. sugar
* 1 tsp. parsley, minced
* 6 cabbage leaves
* salt and pepper

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

DUCK UN KRAUT

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

PORK POT PIE WITH DUMPLINGS

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

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

SAUERBRATEN

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

HORSERADISH SAUCE
For Boiled beef or Corned beef

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

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

SCHNITZEL MEAT

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

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

CHICKEN POT PIE

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

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

HAM AND NOODLES IN CASSEROLE

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

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

CHICKEN FRICASSEE

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

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

BEEF POT PIE

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

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

For the pot pie dough:

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

PENNSYLVANIA DUTCH BEEF WITH ONIONS

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

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

WIENER SCHNITZEL (Veal Cutlet)

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

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

HAMBURGER DINNER

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

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

CHICKEN BAKED IN CREAM

* 1 young chicken, cut up
* ½ cup flour
* 1½ tsp. salt
* 1/8 tsp. pepper
* 3 tblsp. butter
* 1½ cups cream, sweet or sour

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

DUTCH MEAT LOAF

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

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

LIVER NOODLES (Leberknoedel)

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

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

STUFFED PEPPERS

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

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

MEAT PIE

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

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

STUFFED ACORN SQUASH

* 3 acorn squash
* 1/3 cup molasses
* 1 tsp. salt
* 1 lb. pork sausage
* 1 tsp. sage
* bread crumbs

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

BAKED SPARERIBS AND SAUERKRAUT
with Dumplings

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

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

SOUSE

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

PORK AND KRAUT (Speck Un Kraut)

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

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

MOCK DUCK

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

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

HOG MAW

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

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

SCHNITZ UN KNEPP

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

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

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

HAM AND GREEN BEANS

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

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

SAUSAGE PATTIES

Equal amount of lean and fat fresh pork, ground. To each pound of this mixture, add 1 teaspoon salt, 1/8 teaspoon pepper, pinch each of sage and thyme. Add one egg beaten, mould into cakes and fry until brown. Wonderful with pancakes or waffles.

DUTCH MEAT ROLLS (Boova Shenkel)

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

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

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