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

Part 4 -

SCRAPPLE

* ½ lb. chopped raw meat (beef or pork)
* 1¼ teaspoons salt
* 1/8 teaspoon pepper
* 1 cup corn meal
* 1 medium onion chopped
* 1¼ qts. water

Brown onion slowly in a little fat. Add meat, seasoning and water. Cook at simmering point 20 minutes. Add to corn meal and boil for 1 hour. Turn into a mold, cool, cut in slices and fry in fat until brown. Serve with gravy or tomato sauce.

PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE

* 1 stewing chicken
* 1 pt. oysters
* ¼ lb. butter
* salt and pepper
* a little flour
* pastry crust

Stew chicken until tender, season with ¼ lb. butter, salt and pepper. Line deep dish with pastry crust. Pour in the stewed chicken and cover loosely with a crust in the center of which a hole the size of a tea cup has been cut. Prepare separately 1 pt. oysters, heating the liquor with a little flour and water. Season with salt, pepper and 2 tablespoons of butter. When it comes to a boil, pour over oysters. 20 minutes before pie is done, lift the top crust and put the oyster mixture in.

PENNSYLVANIA DUTCH
A woman and a girl are at the market.

Vegetable Dishes

LANCASTER COUNTY BAKED CORN

To 1 cup of dried corn (ground in food chopper) pour on 2 cups of hot milk and let stand about an hour. Then add 2 beaten eggs, 1 cup milk, 1 tablespoon butter, 2 tablespoons sugar and salt to taste. Bake ½ hour in oven of 350 to 360 degrees.

SEVEN-MINUTE CABBAGE

* 2 cups milk
* 2 teaspoons flour
* salt and pepper
* 1 tablespoon butter
* 2 cups chopped cabbage

Heat the milk to boiling. Add butter and the cabbage. Cook seven minutes. Thicken with the flour, mixed with a little cold water.

SCALLOPED SWEET POTATOES AND APPLES

* 6 medium-sized sweet potatoes
* ½ cup brown sugar
* 1½ cups sliced apples
* 4 tblsp. butter
* ½ tsp. salt
* 1 tsp. mace

Boil sweet potatoes until tender. Slice in ¼ inch pieces. Butter baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake in moderate oven (350-f) for 50 minutes.

SWEET POTATO CROQUETTES

* 1 pt. mashed sweet potatoes
* 1 tblsp. butter
* 1 tsp. salt
* 1 tblsp. sugar
* 1 egg white
* bread crumbs

Mash sweet potatoes very fine and add salt, sugar and melted butter. Shape into croquette rolls or patties and chill in the refrigerator for a half hour. Then roll in bread crumbs, dip in the egg white, slightly beaten, and in the crumbs again. Bake in a shallow, greased baking dish for 20 minutes, in hot oven (400-f). For a modern variation of this old recipe, place a marshmallow in the center of each with the potato mixture coating it completely.

SCHNITZEL BEANS

* 4 slices bacon
* 1 qt. string beans
* 3 medium onions, sliced
* 2 cups tomatoes, chopped
* 1 tsp. salt
* ¼ tsp. pepper
* 1 cup hot water

Dice the bacon and fry until crisp. Slice the onions and fry until soft. Cut 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 very slowly until beans are tender. Add water if necessary, so there will be a little sauce to serve with the beans.

FRIED TOMATOES

* 4 tomatoes
* 3 tblsp. hot fat and butter
* 2 tblsp. brown sugar
* Flour
* ½ cup milk
* salt and pepper

Cut large, solid, ripe tomatoes in ½ inch slices. Dredge thickly with flour. Fry quickly in 2 tablespoons of hot drippings or butter, browning well on both sides. Remove to serving platter, sprinkle with salt, pepper and brown sugar. Keep warm. Add 1 tablespoon of butter to the pan fryings and blend in a tablespoon of flour. Add the milk and cook, stirring constantly. It should be about the consistency of thick cream. Pour it over the tomatoes and serve.

PARSNIP PATTIES

* 6 or 7 parsnips
* 1 tablespoon butter or shortening
* 2 eggs
* ½ cup bread crumbs, dry
* 1 teaspoon sugar
* ½ teaspoon salt
* little pepper
* milk

Boil parsnips in salted water. When soft, peel and remove the core then mash. Add shortening, bread crumbs, salt, pepper, sugar and 1 egg and the white of the other, beaten. Mix well and form into cakes. Beat the remaining egg yolk with a little milk added. Dip the cakes into the egg, roll in corn meal or bread crumbs and fry to a nice brown.

SCALLOPED POTATOES

* 6 potatoes, sliced
* 1 onion, chopped
* 2 tsp. salt
* pepper
* 3 tblsp. butter
* 2 tblsp. flour
* 2 cups hot milk
* ¾ cup grated cheese

Melt butter in double boiler or sauce pan. Add flour, seasoning and stir smooth. Slowly add the hot milk stirring constantly. When it thickens melt the grated cheese in the sauce. Into a buttered baking dish or casserole put layers of the sliced potatoes, onions and cheese sauce, repeating until all ingredients are used. Bake in a moderate oven (350-f) for 1 hour.

FRIED EGG PLANT

Pare egg plant and cut in slices ½ inch thick. Soak slices in salt water for about an hour. Drain and wipe dry. Dip slices in beaten egg and roll in fine bread or cracker crumbs. Fry in hot fat (or deep fat) until well browned on both sides. Serve with catsup or tomato sauce.

SWEET AND SOUR BEETS

* 3 cups beets, diced
* 1 cup beet water
* 1 tblsp. sugar
* ¼ cup vinegar
* 2 tsp. butter
* 1 tblsp. corn starch

Cut off beet tops leaving 2 inches of the stems. Clean well, place in pot and cover with boiling water. Cook until tender, slip off the outer skins and dice. Strain and save 1 cup of the water in which beets were cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn starch and cook to the consistency of cream. Add the diced beets, salt and pepper and heat.

SCALLOPED TOMATOES

* 3 cups tomatoes canned or fresh
* 1 medium cucumber pared and sliced
* salt
* 1 small onion, sliced
* ½ cup bread crumbs, buttered
* ½ cup grated cheese
* pepper

Into a greased baking dish or casserole place a layer of tomatoes, add half the cucumber and onion slices and half of the crumbs. Repeat with more tomatoes and remaining cucumbers, onions and crumbs. Top with tomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40 minutes.

DUTCH POTATO CROQUETTES

* 1½ cups cold mashed potatoes
* 1 tablespoon butter
* 1 teaspoon minced parsley
* 2 tablespoons cream
* corn meal
* ¼ teaspoon salt
* ½ teaspoon minced onion
* dash of pepper
* 1 egg

Mix up a paste with the potatoes and butter, add the parsley, salt and pepper, cream, onion and egg. Mold into croquettes, dip into the egg white, roll in corn meal. Fry in deep fat.

RED CABBAGE (Rote Kraut)

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

Then place cabbage in onion and grease. Pour mixture of vinegar and sugar on cabbage. Season with salt and pepper to taste and mix lightly. Quarter 1 large pared apple and place on top of cabbage. Cook 4 min. When using an ordinary pot the cooking time is 20 minutes. This makes 10 servings.

SCALLOPED SPINACH

* 2 lbs. spinach
* 2 cups milk
* 4 tblsp. butter
* salt
* 2 eggs, beaten
* 2 cups bread crumbs
* ½ cup chopped bacon
* pepper

Wash spinach thoroughly. Drain and cook with a little water in covered pot, over moderate 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 bread crumbs and the chopped bacon, on the top. Bake in moderate oven (350-f) 35 minutes.

FRESH PEAS AND NEW POTATOES

* 3 cups fresh peas
* 12 small new potatoes
* 1½ tsp. salt
* 1½ cups milk
* 1½ tsp. flour
* 2 tblsp. butter

Cook potatoes and peas in separate pans, in salted water until soft and almost free of water. Mix the peas and potatoes and add the milk. Bring to the boiling point then add the butter and flour which have been blended smooth and cook until thickened.

CORN PUDDING

* 1 can golden crushed corn
* 2 eggs, slightly beaten
* 2 tbs. flour
* 2 tbs. sugar
* 1 cup milk
* salt and pepper
* lots of butter

Mix all ingredients together. Place in buttered casserole. Bake in slow oven 300 degrees for one hour.

SWEET AND SOUR CELERY

* 2 cups celery, diced
* 1 tsp. salt
* 2 tblsp. sugar
* 2 tblsp. vinegar
* 2 tblsp. flour
* 1 egg
* 1 cup water
* ¼ cup sour cream

Cut up celery and cook in a little salt water until soft and almost dry. Make a dressing of the egg, flour, sugar, vinegar and water, bring to a boil and when it thickens add the sour cream. Pour this over the celery, heat and serve.

HOME BAKED BEANS

* 2 cups navy beans
* 1½ tsp. salt
* 1 small onion, minced
* 4 tblsp. molasses
* 1 tsp. dry mustard
* 4 tblsp. catsup
* ¼ lb. salt pork
* or 4 slices bacon

Soak beans over night in cold water. Drain, add 1½ qts. of fresh water, the Onion and cook slowly until skins burst. Drain save the liquid. Mix molasses, seasoning and catsup with 1 cup of the liquid. Put half the salt pork or bacon in bottom of bean pot or baking dish, add the beans and top with remainder of pork or bacon. Pour molasses mixture over beans, add more liquid to cover. Bake covered for 5 hours in slow oven (300-f). Uncover for the last 30 minutes. Add water if necessary, while cooking.

CABBAGE, SWEET AND SOUR

* cabbage
* 1 egg
* ¼ cup vinegar
* 1 tablespoon sugar
* 1 teaspoon salt

Shred cabbage rather finely. Put in sauce pan and sprinkle with salt. Cover pan and place over low heat and steam until tender. Beat the egg, add the vinegar, sugar and salt and pour over the steamed cabbage. Heat five minutes and serve at once.

CORN FRITTERS

1 cup ground dried corn, add 1¼ cups milk (or part water); let stand ½ hour or longer, add ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoon baking powder, ½ cup flour, 1 egg, well beaten, and fry to a golden brown.

HASHED BROWN POTATOES

* 6 medium, cold boiled potatoes
* shortening
* 3 raw green peppers
* ¼ teaspoon celery salt
* salt and pepper

Chop potatoes fine, season with celery salt, salt and pepper to taste. Remove seeds and stem from pepper, wash drain and chop fine. Mix with potatoes. Put about 1 tablespoon of melted shortening in pan and when hot, add potatoes and cook slowly. When partly brown, fold into omelet shape in one side of pan. Fry until a rich brown.

BAKED LIMA BEANS

* 2 cups dried limas
* 4 slices bacon or salt pork
* 1 medium onion
* 1 green pepper
* 1 cup canned tomatoes
* 2 tsp. salt
* 1 tsp. mustard
* 2 tblsp. brown sugar

Soak beans overnight in cold water. Drain, add 2 quarts of fresh water and boil until tender. Pour beans in buttered casserole. Add minced pepper, onion, tomatoes and seasoning and mix. Put bacon or salt pork on top and bake, covered. Add water if necessary. Bake 2 hours at (325-f). Uncover for the last 20 minutes.

Part 5 -

Pancakes and Fritters

APPLE RING FRITTERS

* 1 cup sifted flour
* 1½ teaspoons baking powder
* 2 tablespoons sugar
* ½ teaspoon salt
* ¾ cup milk
* 1 egg
* 4 large apples

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

SOUR CHERRY FRITTERS

* 1 cup flour, sifted
* 1 tsp. baking powder
* ½ tsp. salt
* 2 tblsp. sugar
* 2 eggs, separated
* 3 tblsp. water
* 1 cup pitted sour cherries

Sift together the flour, baking powder, salt and sugar. Combine the beaten egg yolks with water and mix until smooth. Fold in the stiffly-beaten egg whites and add the cherries. Drop by spoonfuls into hot fat (360-f) and cook 2 to 5 minutes or until browned. Drain on absorbent paper and serve with powdered sugar or fruit sauce. Other fruits or berries may be used.

CORN MEAL GRIDDLE CAKES

* 2 cups corn meal
* ½ cup flour
* 1 tsp. baking powder
* 1 tsp. soda
* 2 eggs
* 2 cups buttermilk
* 2 tblsp. butter
* 1½ tsp. salt

Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat eggs well, add the buttermilk and combine with the dry ingredients. Beat until smooth and add melted butter. Bake on hot griddle. The “dutch” housewife rubbed the griddle with the flat part of a raw turnip cut in half, to prevent sticking. Some used a little cloth bag filled with salt. Serve with brown sugar or syrup.

CORN FRITTERS

* 2 eggs, separated
* 2 tblsp. flour
* 1 tblsp. sugar
* 2 cups grated fresh corn

Beat the egg yolks and add the flour, 1 teaspoon salt and a little pepper. Add the corn and fold in the stiffly beaten egg whites. Drop small spoonfuls on greased griddle or frying pan. Do not cook too fast.

OLD-FASHIONED FLANNEL CAKES

* 2 cups flour
* 1 tblsp. baking powder
* 1 tsp. salt
* 2 cups milk
* 2 eggs, separated
* 2 tblsp. melted butter

Sift together in a bowl the flour, salt and baking powder. Beat the egg yolks and add the milk. Pour milk mixture slowly into the dry ingredients and beat to a smooth batter. Add the melted butter then fold in the stiffly beaten egg whites. Bake on hot griddle. Makes about 12 cakes.

FRIED CORN MEAL MUSH

* 1 cup corn meal
* 2 qts. boiling water
* 1 tsp. salt

Moisten corn meal with a little cold water and stir into the salted boiling water. Cook over slow fire, stirring often, for 45 minutes. (Most of the corn meal sold today has been processed to cook much faster, so follow the directions.) Pour the hot corn meal into a greased loaf pan or glass baking dish. Let stand, uncovered, until cold and firm. Cut into slices, dip in flour and fry in hot fat until browned. Serve with syrup. Wonderful with sausage.

PEACH FRITTERS

* ½ cup sugar
* 2 eggs, well beaten
* 1/3 cup butter
* 2 cups flour
* 3 tsp. baking powder
* ½ tsp. salt
* 1 cup milk
* ½ tsp. lemon juice
* ½ tsp. vanilla
* 1½ cups chopped peaches, fresh or canned
* whipped cream

Cream the butter and sugar, add the eggs and beat thoroughly. Sift dry ingredients together and add the milk slowly. Fold in peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown. Serve with whipped cream or sprinkle with powdered sugar.

GERMAN EGG PANCAKES

* 5 eggs, separated
* ½ cup milk
* 1 cup flour, sifted

Put the yolks of 5 eggs in a bowl and beat until very light. Add the milk and flour gradually and mix into a smooth batter which is not too thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a hot greased griddle. Serve hot sprinkled with sugar or spread with currant or other tart jelly or jam.

POTATO PANCAKES

* 2 eggs, separated
* 1 cup mashed potatoes
* ½ cup flour
* 1 cup milk
* 2 tsp. baking powder

Add egg yolks to the mashed potatoes and mix well. Add the flour and baking powder alternately with the milk until smooth. Fold in the stiffly beaten egg whites and drop spoonfuls on hot greased griddle or skillet. Finely chopped onion is sometimes sprinkled on the batter on griddle before turning. Serve hot with meat.

Part 6 -

Doughnuts
POTATO DOUGHNUTS

* ¾ cup sugar
* 2 eggs
* 1 cup mashed potatoes
* ½ cup sweet milk
* 2½ cups flour
* 1½ tblsp. shortening
* ½ tsp. salt
* 1/8 tsp. nutmeg
* 1 tblsp. baking powder

Beat mashed potatoes, add melted shortening, beaten eggs and milk. Sift dry ingredients together and add to the liquid. Dough should be soft yet firm enough to roll. Separate dough into 2 parts and roll each out to thickness of ¾ inch. Cut with doughnut cutter and cook in deep fat (365-f) fry to golden brown. Drain on absorbent paper. Dust with powdered sugar or sugar and cinnamon mixture.

BLUEBERRY MUFFINS

* 1/3 cup butter
* ¾ cup sugar
* 1 egg beaten lightly
* 1 cup milk
* 2 level cups flour
* 4 level teaspoons baking powder
* ½ teaspoon salt
* 1 cup blueberries

Cream butter and sugar. Add fruit and egg, then milk and flour sifted with baking powder and salt. Bake in muffin tins.

JOHNNY CAKE

* 1½ cups yellow corn meal
* ¾ cup flour, sifted
* 1½ tsp. baking powder
* ¾ tsp. baking soda
* 1 tsp. salt
* 2 tblsp. sugar
* 2 eggs, beaten
* 1¼ cups sour milk or buttermilk
* ¼ cup shortening, melted

Sift flour, corn meal, baking powder, soda, salt and sugar together. Combine eggs and sour milk (or buttermilk) and add to the flour mixture. Mix well and stir in the shortening. Bake in greased 8 × 8 × 2-inch pan, in moderately hot oven (375-f) 40 minutes.

BRAN MUFFINS

* 1 cup flour
* 3½ tsp. baking powder
* ½ tsp. salt
* 2 tblsp. brown sugar
* 1 cup bran
* 1 egg, beaten
* 2/3 cup milk
* 2 tblsp. shortening, melted

Sift the flour, baking powder and salt. Stir in the sugar and bran. Combine the beaten egg, milk and melted shortening. Add to the dry ingredients and mix quickly. Turn into greased muffin pans and bake in hot oven (425-f) 25 minutes. Raisins or chopped dried prunes may be added.

BACON MUFFINS

* 2 cups flour
* 1 tablespoon sugar
* 3 tablespoons melted shortening
* 1 cup milk
* 3 teaspoons baking powder
* ½ teaspoon salt
* 1 egg
* ½ cup bits crisp bacon

Sift flour, add sugar, salt and baking powder and sift again, add beaten egg and milk. Add melted shortening beating in quickly. Add bits of crisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve with orange marmalade.

FASTNACHTS—Raised Doughnuts

For the Sponge:

* 1 cake yeast
* 2 cups lukewarm water
* 4 scant cups sifted flour

At night break and soak yeast in lukewarm water for 20 minutes. Mix with flour to a thick batter. Cover, let rise in warm place overnight until doubled.

For the Dough:

* ½ cup shortening
* 3/8 cup sugar
* 1½ teaspoons salt
* 2 eggs
* ½ teaspoon ground nutmeg
* 5 cups or more of flour

In the morning cream together the shortening, sugar and salt. Add this to the risen sponge, with the beaten eggs and spice. Stir in as much flour as mixture will take up readily, making a rather soft dough. Mix well. Let rise until doubled in bulk. If desired, stir down and let rise again until nearly doubled. Turn onto floured board, pat or roll until 1/3 inch thick and cut with doughnut cutter. Cover to prevent drying and let rise until doubled. Fry in deep hot fat about 375 degrees. If no thermometer is at hand, test temperature with 1 inch square of bread, which should brown in 1 minute.

CRULLERS

* 2 eggs
* ½ cup cream, sweet or sour
* ½ cup milk
* 1 tsp. baking soda
* 1 tsp. salt
* ¼ cup sugar
* 3½ to 4 cups flour

Beat the eggs, add cream and milk. Sift dry ingredients and combine with liquid, using just enough flour to make dough that can be rolled, but still remain soft. Mix well and let stand for 2 hours. Turn out on floured board and roll to ¼ in. thick. Cut into strips 6” × 1”. Fry in deep fat (360-f) until brown on both sides. Drain on absorbent paper and dust with powdered sugar, if you wish.

TANGLE BRITCHES
An old York County Recipe

* ½ lb. butter
* 1 cup sugar
* 6 eggs, beaten
* ½ tsp. cinnamon
* about 5 cups flour

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 board to about 1/8 inch thick. Cut into rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the dough ½ inch apart and 4½ inches long, so that the rectangle remains in one piece. Fry in hot deep fat (360-f) for 2 minutes or until they bob up to the top of the hot grease. When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the 2nd, 4th and 6th sag downward so that in frying they get all fahuudelt (tangled) or as the dutch say, all through each other. Dust with powdered sugar or dribble molasses over them and eat hot.

SHOO-FLY PIE

For the crumb part:

* ¼ cup shortening
* 1½ cups flour
* 1 cup brown sugar

Work the above ingredients together.

For the liquid part:

* ¾ teaspoon baking soda
* 1/8 teaspoon nutmeg
* a little ginger, cinnamon and cloves
* ¼ teaspoon salt
* ¾ cup molasses
* ¾ cup hot water

Mix well together and add hot water. Into an unbaked pie shell, combine the crumbs and liquid in alternate layers with crumbs on bottom and top. Bake 15 minutes at 450 degrees, then 20 minutes at 350 degrees.

GRANDMA’S CRUMB OR SUGAR PIE

* 2 cups flour
* 1 heaping cup brown sugar
* 1½ tblsp. shortening
* 1 tsp. soda
* ½ cup buttermilk or sour cream
* salt
* 1 9-inch, unbaked pastry shell

Combine sugar, flour and soda. Cut in the shortening and blend well. Add the liquid and rub into coarse crumbs. Put crumbs loosely into the unbaked pie shell. Bake in moderate oven (375-f) for 40 minutes. This is a breakfast treat especially good for dunking in coffee.

FUNNEL CAKES (Drechter Kuche)

* 3 eggs
* 2 cups milk
* ¼ cup sugar
* 3 to 4 cups flour
* ½ tsp. salt
* 2 tsps. baking powder

Beat eggs and add sugar and milk. Sift half the flour, salt and baking powder together and add to milk and egg mixture. Beat the batter smooth and add only as much more flour as needed. Batter should be thin enough to run thru a funnel. Drop from funnel into deep, hot fat (375-f). Spirals and endless intricate shapes can be made by swirling and criss-crossing while controlling the funnel spout with a finger. Serve hot with molasses, tart jelly, jam or sprinkle with powdered sugar.

SALLY LUNN

* 2 cups flour, sifted
* 3 tsp. baking powder
* ½ tsp. salt
* 3 tblsp. sugar
* 2 eggs, separated
* ½ cup milk
* ½ cup shortening, melted

Sift flour, baking powder, salt and sugar. Combine the beaten egg yolks and milk and add to the flour mixture, stirring only until mixed. Add shortening, fold in the stiffly beaten egg whites. Turn into greased 9 inch square pan and bake in moderate oven (350-f) about 30 minutes. Cut into 3 inch squares.

QUICK COFFEE CAKE

* 2¼ cups flour, sifted
* 1 cup milk
* 3½ tsp. baking powder
* 1 tsp. salt
* 1/3 cup shortening
* 1/3 cup sugar
* 1 egg

Sift together flour, baking powder and salt. Cream shortening and sugar beating until fluffy. Add egg, beat well and then the milk. Add the flour mixture, stirring just enough to moisten. Turn into greased 8 inch square baking pan. Top with:

* ¼ cup butter
* ¼ cup sugar
* 1 cup dry bread crumbs
* 1 tsp. cinnamon

Cream butter and sugar, well. Add bread crumbs and cinnamon. Blend well and sprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50 minutes. Serve hot.

Part - 7

Sweets and Rolls

LITTLE COFFEE CAKES

(Kleina Kaffee Kuchen)

* ½ cup shortening, half butter
* 3 cups flour, sifted
* 2 whole eggs and
* 2 egg yolks
* 3 tblsp. sugar
* ¼ cup cream
* ¼ cup milk
* 1 yeast cake

Dissolve yeast cake in ¼ cup of warm milk, add 2 tablespoons of flour and stand in warm place to rise. Cream butter and sugar, add salt and the eggs, beaten in one at a time. Add the sponge containing the yeast, the lukewarm cream and the sifted flour. Grease muffin pans and sift a little flour over them. Fill pans about 2/3 full with the batter. Set in a warm place until dough rises to the top of the pans. Bake in hot oven (400-f) for 25 minutes.

BUTTER SEMMELS

* 1 cup mashed potatoes
* ¾ cup shortening, ½ butter
* 1 cup sugar
* 1 tsp. salt
* 2 eggs
* 1 yeast cake
* 1 cup warm water
* 6 cups flour

In a mixing bowl put warm mashed potatoes, shortening, sugar and salt. Beat to a cream and add 2 eggs, the yeast cake dissolved in cup of lukewarm water. Use about 2 cups of the flour to make a thin batter. Cover and let it raise over night. When well risen add 4 cups of flour to make as stiff a dough as can be stirred well with a mixing spoon. Roll out dough to ½ inch thickness on a floured board. Cut into squares about the size of a soda cracker. Bring each of the 4 corners, of each square, to the center and pinch together. Place a small piece of butter on top of each. Put on greased baking sheets about 2 inches apart and stand in warm place to rise until very light. Bake in hot oven (400-f) for 15 to 20 minutes. While still hot, brush with melted butter and dust with powdered sugar or sugar and cinnamon mixed.

SWEET ROLL DOUGH

* 2 cakes yeast
* 2 cups lukewarm milk
* ½ cup lukewarm water
* 2/3 cup butter
* ¾ cup sugar
* 1½ teaspoons salt
* 2 eggs
* ½ lemon grated ring and juice
* ¼ teaspoon nutmeg
* 8 cups flour

Break and soak yeast in water until soft. Scald and then cool milk. Cream together butter, sugar and salt. Add well beaten eggs, lemon and spice. Add lukewarm milk to yeast and mix with half the flour. Work in butter and sugar mixture and enough flour to knead into a smooth dough. Keep it as soft as can be handled readily. Let rise over night at about 80 degrees. As soon as dough is fully doubled in bulk, knead down and let rise again for an hour. Makes three dozen.

CRUMB CAKE

* ½ cup sugar
* ½ teaspoon cinnamon
* ¼ cup chopped nuts
* ¾ cup flour
* 3 tablespoons melted butter

Combine the dry ingredients. Work in melted butter until crumbs are formed. Add nuts. Sprinkle over top of coffee cake dough and bake.

DUTCH STICKY BUNS

Roll 1/3 of the sweet dough into an oblong sheet, ¼ inch thick. Brush with butter and sprinkle with brown sugar and cinnamon. Roll up and cut off 1 inch slices. Place cut side down in greased pan. Brush tops with butter. Let rise until double. Sprinkle with brown sugar and cinnamon and chopped pecans or pour corn syrup in the bottom of the pan. Bake 20 mins. at 375.

COFFEE CAKE (Kaffee Kuchen)

For the Sponge:

* ½ cake yeast
* ¼ cup lukewarm water
* 1 cup milk
* ½ teaspoon salt
* 2 cups sifted flour

At night crumble and soak yeast 20 minutes in lukewarm water. Scald milk, add salt and let cool. Add yeast to lukewarm milk and mix enough flour to make a thick batter. Beat smooth. Cover and let rise in moderately warm place (78 degrees) over night or until light.

For the Dough:

* ½ cup milk
* ½ cup butter
* ¾ cup sugar
* 1 teaspoon salt
* 2 eggs
* 4 cups flour

In morning scald and cool milk. Cream butter, sugar and salt. Add beaten eggs. Mix sponge with lukewarm milk, then add butter mixture and enough flour to make soft dough. Beat hard or knead by hand. Let dough rise until doubled. When light turn on floured board and roll out gently until ½ inch thick. Place in buttered pans. Brush top with melted butter. Let rise until double. Sprinkle with sugar or cinnamon and bake in hot oven for 20 minutes.

Part 8-

PENNSYLVANIA DUTCH

Cakes

SPONGE CAKE

* 3 eggs
* 1 cup sugar
* 1 cup flour
* ½ tsp. salt
* 1 tsp. baking powder
* 3 tblsp. warm water
* 1 tsp. lemon juice

Beat the eggs until thick and creamy. Add sifted sugar and beat well. Add water and lemon juice and beat again. Sift the flour, add salt and baking powder and sift again. Combine dry ingredients with the egg mixture, a little at a time folding in gently. When well blended pour into an ungreased pan with center tube. Bake in moderate oven (350-f) for 50 minutes.

SCRIPTURE CAKE

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

* ½ cup butter
Judges, 5:25
* 2 cups flour
I-Kings, 4:22
* ½ tsp. salt
Leviticus, 2:13
* 1 cup figs
I-Samuel, 30:12
* 1½ cups sugar
Jeremiah, 6:20
* 2 tsp. baking powder
Luke, 13:21
* ½ cup water
Genesis, 24:11
* 1 cup raisins
I-Samuel, 30:12
* 3 eggs
Isaiah, 10:14
* Cinnamon, mace, cloves
I-Kings, 10:10
* 1 tblsp. honey
Proverbs, 24:13
* ½ cup almonds
Genesis, 43:11

Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour, then add the water and honey. Put fruit and nuts thru food chopper and flour well. Follow Solomon’s advice for making good boys—1st clause of Proverbs, 23:14. Fold in stiffly beaten egg whites. Bake for 1 hour in 375-f oven.

SPICE LAYER CAKE

* 2 cups light brown sugar
* ½ cup shortening
* 2 eggs
* ¾ cup milk
* 3 tsp. baking powder
* 1 cup chopped raisins
* 2¼ cups flour
* 1 tsp. cinnamon
* ½ tsp. cloves
* ½ tsp. nutmeg
* ½ tsp. salt

Cream sugar and shortening and beat until fluffy. Add the eggs and beat until light. Sift the flour, add salt, spices, baking powder, then sift again. Add the dry ingredients to the egg mixture alternately with the milk. Beat thoroughly and add the floured raisins. Pour into 2 greased layer cake pans. Bake in moderate oven (350-f) for 25 or 30 minutes.

For the icing use:

* 2 cups sugar
* ¾ cup milk
* 2 tblsp. butter

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

GRANDMOTHER’S MOLASSES CAKE

* 1 cup shortening
* 1 cup sugar
* 1 cup molasses
* 1 teaspoon salt
* 2 eggs
* 1 cup raisins and currants
* flour to make a soft batter
* 1 tablespoon ginger
* 1 tablespoon cloves
* 1 tablespoon cinnamon
* 2 cups sour milk
* 1 teaspoon baking soda

Cream shortening and sugar. Add molasses and beaten eggs. Sift dry ingredients and add alternately with 1½ cups of sour milk. Mix the soda in the remaining milk and add with remainder of flour. Floured currants and raisins are added last. Bake in a loaf pan in a slow oven about one hour.

WALNUT GINGERBREAD

* 1 cup light brown sugar
* ½ cup shortening
* ½ cup black molasses
* 1 cup boiling water
* 3½ cups flour
* 2 tsp. baking soda
* ½ tsp. ginger
* ½ tsp. cinnamon
* ½ tsp. cloves
* 2 eggs
* ¾ cup chopped black walnuts

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, soda and spices, sift and add to the molasses mixture, beating well. Add the eggs one at a time and blend thoroughly. Next add the chopped nut meats. Pour into a well greased loaf pan and bake in moderate oven (350-f) for 40 minutes.

APPLE SAUCE CAKE

* 1 cup light brown sugar
* ¼ cup butter
* 1 cup apple sauce
* 1 tsp. soda
* 2 cups flour
* 1 tsp. cinnamon
* ½ tsp. cloves, ground
* a little nutmeg
* 1 cup raisins
* pinch of salt

Cream together butter, sugar and spices. Add apple sauce, flour and soda dissolved in a little warm water. Add the raisins (or currants). Beat thoroughly and pour into a loaf tin. Bake in moderate oven (350-f) for approximately 50 minutes.

ICING

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

NUT CAKE

* 1½ cups sugar
* ½ cup butter
* 3 eggs, separated
* 2½ cups flour
* 1 cup nut meats, chopped
* 2 tsp. baking powder
* ¾ cup milk
* a little salt

Rub butter and sugar to a light, white cream. Add egg yolks and beat until smooth. Sift flour, salt and baking powder and add, together with milk, a little at a time, beating well. Fold in chopped nuts and stiffly beaten egg whites. Pour into 2 nine inch cake pans or 1 loaf pan. Bake in medium oven (350-f) for 30 minutes for layer cake or 1 hour for loaf cake. Use hickory nuts, black walnuts or shellbarks.

Part 9-

ANISE COOKIES

* 6 eggs, separated
* 1 cup powdered sugar
* 1 cup flour, sifted
* 3 tsps. anise seed

Beat egg yolks until thick and foamy. Beat egg whites stiff and combine with egg yolks. Gradually add the powdered sugar and mix lightly. Sift flour and add to the egg mixture together with the anise seed. Drop from teaspoon on greased cookie sheet, spacing about 1 inch apart. Chill in refrigerator over night. Bake in slow oven (300-f) for about 12 minutes.

FRUIT AND NUT COOKIES

* 1 cup shortening
* 1½ cups sugar
* 3 eggs
* 3½ cups flour
* 1 tsp. salt
* 1 tsp. cinnamon
* 1 tsp. soda
* 1½ tblsp. hot water
* ½ cup raisins, chopped
* ½ cup currants, chopped
* 1 cup nuts, chopped

Cream shortening and sugar, add the eggs and beat until light and fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the soda in the hot water and add to the creamed mixture. Add half of the sifted dry ingredients mixing well. Fold in the chopped fruit and nuts and the remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in moderate oven (350-f) for 15 minutes.

CINNAMON WAFFLES (Zimmet waffles)

* ½ lb. butter
* 1 cup sugar
* 2 tsp. cinnamon
* 3 eggs
* flour

Cream the butter and sugar. Beat in the eggs 1 at a time and add cinnamon. Work in enough flour to make a soft dough. Form into small balls. Place several in a hot waffle iron, suitably spaced, press down top and bake. This is an old recipe which the “dutch” brought over from Germany.

MORAVIAN CHRISTMAS COOKIES

* ½ cup shortening
* 1 cup brown sugar
* 1 cup molasses
* 1 egg
* 4 cups flour
* 1 teaspoon cinnamon
* 1 teaspoon cloves
* ½ teaspoon nutmeg
* 1 teaspoon soda

Blend shortening, sugar and molasses. Add beaten egg. Sift dry ingredients and combine. Mix well, roll out and cut in fancy shapes. Bake at 350 degrees for 10 minutes. When cool decorate with boiled icing.

DUTCH ALMOND COOKIES

* 1 cup shortening
* ½ cup white sugar
* 1 cup brown sugar
* 2 eggs
* ½ teaspoon vanilla
* 3 cups flour
* ¼ teaspoon cinnamon
* ¼ teaspoon nutmeg
* ¼ teaspoon soda
* ¼ teaspoon salt
* ½ cup ground blanched almonds

Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add the chopped blanched almonds. Shape dough into long rolls. Roll in wax paper and store in cold place for 12 hours. Slice thin and bake in hot oven.

SAND TARTS

* 2 cups sugar
* 1 cup butter
* 4 eggs
* flour

Work butter and part of the sugar together, then the remainder of the sugar and the eggs should be mixed in. Use flour enough to make very stiff. Roll thin, cut out in small squares, wet top with two eggs beaten, sprinkle with sugar, cinnamon and chopped almonds. Bake in moderate oven, 10 minutes.

WALNUT KISSES

* 1 lb. sugar
* 6 egg whites
* 3 tablespoons flour
* 2 cups walnuts chopped

Beat egg whites until stiff and dry. Mix flour and sugar and fold in stiffly beaten egg whites. Add walnuts and bake in moderate oven, 375 degrees.

WALNUT ROCKS

* 1 cup butter
* 1½ cups brown sugar
* 3 eggs, beaten
* 1 tsp. soda
* 1½ tblsp. hot water
* 3 cups flour
* ½ tsp. salt
* 1 tsp. cinnamon
* ½ tsp. cloves
* 1½ cups chopped raisins
* 1 cup chopped walnuts

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

LEBKUCHEN

* 1½ cups flour
* 1 tblsp. cinnamon
* ½ tsp. nutmeg
* ½ tsp. cloves, ground
* ½ tsp. cream of tartar
* 2 eggs, beaten
* 1 cup dark brown sugar
* 1/8 lb. citron, chopped fine
* 1/8 lb. almonds, chopped

Sift the flour, cinnamon, nutmeg, cloves and cream of tartar. Mix the sugar and beaten eggs thoroughly. Combine with the flour mixture, add citron and the almonds. Roll out on floured board, ¼ inch thick. Place on a greased cookie sheet and bake in moderate oven (350-f) for 15 minutes. Cut into squares or diamonds while still warm. Ice thinly with plain white or lemon frosting. This is an old recipe for an oldtime Christmas favorite.

CHRISTMAS BUTTER COOKIES

* 1 cup soft butter
* ½ cup brown sugar, packed
* 2¼ cups flour, sifted

Cream butter until it resembles whipped cream and slowly add the sugar, beating well. Add flour gradually and blend thoroughly. Wrap in waxed paper and chill for several hours. Knead dough slightly on floured board, form into a smooth ball. Roll to about 1/8 inch thick and cut to desired shapes. Place on ungreased cookie sheets and bake in moderate oven (350-f) about 12 minutes. When cold decorate with butter icing, candied fruit, etc.

ALMOND MACAROONS

* 1 cup almond paste
* ¾ cup sugar
* 3 egg whites
* salt

Rub paste until smooth, gradually work in the sugar until well mixed. Add a pinch of salt and beat in one egg white at a time, mixing thoroughly. Let stand for 20 minutes. Drop teaspoonfuls on lightly buttered baking sheet. Bake in slow oven (300-f) for 25 or 30 minutes until surface is dry. Keep in cool place overnight.

SUGAR CAKES

* 3 cups sugar
* ¾ cup butter
* 2 eggs
* 2 teaspoons baking soda
* 1 cup thick milk

Mix eggs and butter well. Then add milk and soda. Mix in enough flour to make a soft dough, just so you can roll it. Cut into any shapes you wish. Sprinkle with granulated sugar, bake in a moderately heated oven.

HICKORY NUT KISSES

* 2 cups sugar
* 2 cups hickory nuts, chopped fine
* 6 egg whites
* 3 tablespoons flour

Beat egg whites lightly, add sugar, then nut kernels, lastly the flour. Drop on greased tins and bake in moderate oven. 350 degrees.

“BELSNICKEL” CHRISTMAS CAKES

* 1 cup sugar
* ½ cup melted butter
* 2 eggs
* 1½ cups flour
* ½ tsp. baking soda
* pinch of salt

Pour melted butter over sugar in a bowl and beat until smooth and creamy. Add the eggs, beating one at a time, into the mixture. Sift the baking soda thru the flour add the salt and add to the cake mixture. Stand the dough in a cold place for an hour. Roll out on floured board, quite thin. Cut into small rounds or other shapes. Sprinkle with sugar and bake in hot oven (400-f) for 10 minutes.

GINGER COOKIES—GINGERBREAD MEN

* 2/3 cup shortening
* ½ cup brown sugar
* 2 tsp. ginger
* 1 tsp. cinnamon
* ¼ tsp. cloves or allspice
* 1½ tsp. salt
* 1 egg
* ¾ cup molasses
* 3 cups flour, sifted
* 1 tsp. soda
* ½ tsp. baking powder

Cream together shortening, brown sugar, spices and salt. Add the egg, mix thoroughly. Add molasses and blend. Sift together twice the flour, soda, baking powder and add to the molasses mixture. Stir well and chill. Roll out a fourth of the dough at a time, on floured board to a little more than 1/8 inch thick. Cut with gingerbread man cutters or other shapes. Bake on greased cookie sheets in moderately hot (375-f) oven, 8 to 10 minutes. Cool before decorating.

PFEFFERNUSSE

* 3 eggs
* ½ lb. powdered sugar
* 2 cups flour
* ½ tsp. cinnamon
* ¼ tsp. cloves
* ¼ tsp. nutmeg
* ½ tsp. soda
* ¼ tsp. salt
* 1 lemon, juice and rind

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

MORAVIAN DARK COOKIES

* ½ lb. butter
* 1 cup sugar
* 1 tblsp. cream
* 2 cups dark molasses
* 1 tblsp. cinnamon
* ½ tblsp. ginger
* ½ tsp. cloves, ground
* 8 cups flour

Cream the butter and sugar together until smooth. Add the cream, molasses, cinnamon, ginger and cloves and blend smooth. Work in the flour gradually. Roll out as thin as possible on floured board. Cut into various shapes with cookie cutters. Bake on greased cookie sheets in moderate oven (350-f) for about 12 minutes. Decorate using a pastry tube and icing made from egg-white and confectioners sugar.

PENNSYLVANIA DUTCH
A woman sits in a chair, sewing.

“A plump wife and a big barn
never did any man harm”

Part 10 -

Pies

PUMPKIN PIE

* 1½ cups mashed cooked pumpkin
* 1½ cups rich milk
* ¾ cup brown sugar
* 2 eggs
* pastry for 9” shell
* 1 tsp. cinnamon
* ½ tsp. ginger
* ¼ tsp. cloves, powdered
* ¾ tsp. salt
* 2 tblsp. butter, melted

Place all ingredients in a bowl and beat well with a rotary egg beater. Chill and pour into an unbaked pie shell. Bake in hot oven (450-f) for 10 minutes. Reduce heat to moderately slow oven (325-f). When surface of pie filling turns light brown, test by inserting a silver knife. If it comes out clean the pie is finished baking.

LEMON CUSTARD PIE

* 2 tablespoons flour
* ½ cup sugar
* 2 eggs, separated
* pinch of salt
* 1 lemon
* 1½ cups milk
* 1 pie shell

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

PENNSYLVANIA DUTCH SOUR CHERRY PIE

* 1 qt. fresh sour cherries
* 1½ cups sugar
* ½ cup flour
* pie crust

Mix flour and sugar and pitted cherries in a bowl. Fill unbaked pie crust with the cherries. Put on a top pie crust, vented and bake in a hot oven for 10 minutes. Reduce to moderate and bake for 20 minutes more.

RIVEL (CRUMB) PIE

* 1 cup flour
* ½ cup sugar
* ½ cup butter and shortening mixed

Mix or “crumb” the above ingredients together with the hands to form small lumps or rivels. Strew the rivels into a prepared pastry shell and bake in a hot oven (400-f) for 30 minutes. Some spread 2 tblsps. of molasses over it before baking.

SOUR CREAM RAISIN PIE

* 1 cup sugar
* ¾ teaspoon cinnamon
* ¼ teaspoon nutmeg
* 1/8 teaspoon salt
* 1 cup thick sour cream
* 3 eggs, slightly beaten
* 2 cups raisins, ground
* 1 unbaked pie shell

Combine all ingredients and turn into uncooked pie shell. Bake in hot, 450 degree oven 15 minutes, and then reduce to 350 degrees for 30 minutes.

CREAM RASPBERRY PIE

After lining a pie plate with pie crust, fill it with red raspberries. Cover it with granulated sugar and with an upper crust, but rub the edges of both upper and lower crusts with butter, so they will not stick together. Then when pie is baked make a cream filling with:

* 1 cup milk
* 1 teaspoon cornstarch
* 2 tablespoons sugar
* vanilla

Cook this and when cool, add the whites of three eggs stiffly beaten. Lift the upper crust of the pie and pour in this cream filling. Replace the crust and sift with powdered sugar.

PASTRY HINT

When making a fruit pie, put lower crust in the oven 5 minutes and bake while you are rolling out the top crust. Then put in filling and put on the top crust. The undercrust will not be soggy.

MONTGOMERY PIE

For the syrup part:

* ½ cup molasses
* ½ cup sugar
* 1 egg
* 1 cup water
* 2 tblsp. flour
* ½ lemon, juice and rind

Combine above ingredients and pour into a 9 inch, unbaked pie shell.

For the topping:

* 2/3 cup sugar
* ¼ cup butter
* 1 egg, beaten
* 1 tsp. baking powder
* 1 cup milk
* 1½ cups flour

Blend butter and sugar, add egg and beat well. Add milk and the sifted dry ingredients a little at a time. Spread topping over mixture in the pie shell. Bake in moderate oven (350-f) for 40 minutes.

APPLE CRUMB PIE

* 6 tart apples
* 1 cup sugar
* 1/3 cup butter
* ¾ cup flour
* 1 tsp. cinnamon
* pastry for 9” shell

Pare apples and cut into thick slices. Mix half the sugar with the cinnamon and sprinkle over apples. Put into unbaked pastry shell. Blend the flour, the remaining sugar and the butter and work into small crumbs, with your fingers. Sprinkle the crumbs over the apples. Bake in hot oven (425-f) for 10 minutes then reduce to moderate (350-f) and bake for 35 minutes more. Serve with cheese.

BLACK WALNUT PIE

* 4 eggs
* 3 tablespoons flour
* 1½ cups sugar
* 1 cup black walnuts, chopped
* 1½ cups water
* 1¼ cups dark corn syrup

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

FUNERAL PIE

* 1 cup seeded raisins, washed
* 2 cups water
* 1½ cups sugar
* 4 tablespoons flour
* 1 egg, well beaten
* juice of a lemon
* 2 teaspoons grated lemon rind
* pinch of salt

Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning, raisins and liquid. Cook over hot water for 15 minutes, stirring occasionally. When the mixture is cool, empty into pie-dough lined pie plate. Cover pie with narrow strips of dough, criss-crossed and bake until browned.

COTTAGE CHEESE PIE

* 1½ cups cottage cheese
* ½ cup sugar
* 2 tblsp. flour
* ¼ tsp. salt
* 2 eggs, separated
* 2 cups milk
* ¼ tsp. cinnamon
* ½ tsp. lemon rind grated
* pie crust

Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Add beaten egg yolks and mix thoroughly. Add milk gradually and stir smooth. Fold in beaten egg whites and pour into 9 inch, pastry lined pan. Bake in moderate (350-f) oven, 1 hour.

APPLE BUTTER PIE

* ½ cup apple butter
* 2 eggs
* ½ cup sugar
* 1½ tblsp. cornstarch
* 1 tsp. cinnamon
* 2 cups milk
* Pastry for 9 inch crust and strips for top

Combine apple butter, beaten eggs, sugar, cornstarch and cinnamon and mix well. Add the milk gradually to the mixture and blend well. Pour into unbaked pie shell. Top with “lattice” made from ½ inch wide strips of crust. Bake at 350-f, 35 minutes.

CURRANT AND RED RASPBERRY PIE

Fill an unbaked pie shell with currants and red raspberries. Sugar generously. Add the top crust and bake for 30 minutes. This is unusual and very delicious.

SCHNITZ PIE (Dried apples)

* 1 lb. of schnitz
* 1 orange, rind and juice
* 2 cups sugar
* 2 tblsp. cinnamon
* prepared pie crust

Cover Schnitz with water and soak over night. Add orange rind and juice and more water if necessary. Boil until soft, then put through colander and add sugar and cinnamon. Pour into pastry lined shell, dot with butter, cover with top crust or lattice strips. Bake in hot oven (450-f) for 10 minutes. Reduce to 350-f bake 30 minutes.

RHUBARB PIE

* 3 cups diced rhubarb
* 1½ cups sugar
* 3 tblsp. flour
* ¼ tsp. salt
* 1 tblsp. lemon juice
* 2 eggs, separated
* 1 9-inch pie shell

Cut rhubarb into small pieces and arrange in an unbaked pie shell. Combine the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from the egg white. Bake in a hot oven (425-f) for 10 minutes, then reduce heat to (325-f) and bake for 30 minutes.

Part 11-

PENNSYLVANIA DUTCH

Desserts

STEAMED FRUIT PUDDING

* 1 cup raisins
* 1 cup chopped suet
* 1 cup molasses
* 1 cup milk
* 1 tsp. salt
* 1 tsp. soda
* ¼ cup boiling water
* ½ tsp. cinnamon
* ½ tsp. nutmeg
* ½ tsp. allspice
* ½ tsp. cloves
* flour

Combine and mix all the ingredients with flour enough to make a stiff batter; then add the soda dissolved in boiling water. Put into a well greased mould, cover tightly and steam for 3 hours. Serve with a sauce made from:

* 1 cup brown sugar
* 1 tsp. vanilla
* 1 egg, beaten

Beat all together until creamy and pour over the pudding when serving.

APPLE OR PEACH STRUDEL

Into bottom of a buttered baking dish put thick layers of apples (or peaches). Sprinkle with sugar and cinnamon mixed. Dot with lumps of butter. Into a mixing bowl sift:

* 1 cup sugar
* 1 tsp. baking powder
* 1 cup flour
* ½ tsp. salt

Into this break 1 egg. Mix until crumbly. Put over apples (peaches) bake in moderate oven (350-f) till crust is brown. Serve with milk, whipped cream or ice cream.

COTTAGE PUDDING

* 1¾ cups flour
* 2½ tsp. baking powder
* ½ tsp. salt
* ¼ cup butter, or other fat
* ¾ cup sugar
* 1 egg
* ½ tsp. lemon extract
* 2/3 cup milk

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

RHUBARB PUDDING

* Stewed Rhubarb
* Stale cake or bread
* Sugar
* Whites of 2 eggs

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

CHERRY PUDDING

* ½ cup sugar
* ¼ cup butter
* 2 tsp. baking powder
* 2½ cups flour
* 1 cup milk
* 1 cup cherries, pitted
* 1 egg

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

APPLE PANDOWDY

* 4 tart apples
* ½ cup molasses
* ½ teaspoon cinnamon
* 2 tablespoons butter
* biscuit dough

Pare and slice apples and arrange in a well greased shallow baking dish. Sprinkle with cinnamon, drizzle over molasses and dot with butter. Cover with biscuit dough which has been rolled to about ½ inch thickness. Cut gashes in dough to allow steam to escape. Bake in moderate oven 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.

APPLE DUMPLINGS

* rich baking powder
* biscuit dough
* 6 apples, medium size
* ½ cup brown sugar
* ½ teaspoon salt
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* ½ cup raisins
* 2 tablespoons butter

Prepare biscuit dough, roll ¼ inch thick and cut into squares. Pare and core apples and place one in center of each square. Fill each with a portion of the seasonings, sugar, raisins and dot with butter. Bring corners of the dough to the top of the apples and seal by pricking with a fork. Bake at 375 degrees for 30 minutes. Serve with cream or milk.

PUMPKIN CUSTARD

* 2 cups pumpkin, sieved
* 1 cup soft bread crumbs
* 2 eggs, separated
* 1½ cups milk
* 1 cup sugar
* 3 tblsps. butter, melted
* ¼ tsp. salt
* 1 tsp. orange flavoring

Combine ingredients except egg whites in the order listed and mix well after each addition. Pour into baking dish or custard cups. Bake in a slow oven (325-f) until mixture thickens and browns. Beat the egg whites, adding 2 tablespoons of sugar, until stiff, spread on top of custard and brown lightly.

PEACH DUMPLINGS

* 1 cup sugar
* 1 tablespoon butter
* 1 cup milk or cream
* 2 cups sliced peaches
* 1 cup flour
* 2 teaspoons baking powder
* ½ teaspoon salt
* 2 cups hot water

Make a syrup of the sugar with the butter and 2 cups hot water. Add the peaches. Let this come to a boil. Make dumplings by mixing flour and baking powder and salt into a fairly stiff batter with milk or cream. Drop large spoonfuls of this batter into the boiling syrup and peaches. Cover and cook for 20 minutes. Serve while hot.

Part 12-

{Please use modern canning instructions and canning times...or “Ask Delawhere”.....granny}

PENNSYLVANIA DUTCH

Sweets and Sours

MIXED FRUIT PRESERVES

* 3 cups sour cherries
* 3 cups fresh apricots
* 2 cups red raspberries
* 7 cups sugar

Wash and seed cherries. Drop the apricots into boiling water for a few seconds, remove skins and seeds. Cut into quarters. Wash the berries. Mix the fruit and sugar together and cook quickly, until fruits are clear and tender. Seal in hot jars.

BREAD AND BUTTER PICKLES

* 1 gal. cucumbers
* 8 onions
* ½ cup salt
* 2 green peppers
* 2 red peppers

Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put a heavy weight on top the pickles. A plate with a weight on top is best. Drain well and combine with:

* 5 cups sugar
* 2 tablespoons mustard seed
* 2 tablespoons celery seed
* 1½ teaspoons turmeric
* ½ teaspoon ground cloves
* 5 cups vinegar

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

RASPBERRY RHUBARB JAM

* 3 lbs. rhubarb
* 2½ cups sugar
* ½ cup water
* 2 oranges, juice and rind
* 2 cups raspberries

Skin and cut rhubarb into ½ inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.

CARROT MARMALADE

* 1 lb. carrots
* 1½ lbs. sugar
* 2 lemons
* ½ cup chopped nuts

Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.

APPLE AND PEACH CONSERVE

* 2 cups apples, chopped
* 2 cups peaches, chopped
* juice of 2 lemons
* 3 cups sugar

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

SPICED GOOSEBERRIES

* 5 lbs. ripe gooseberries
* 4 lbs. brown sugar
* 2 cups vinegar
* 2 tblsps. cloves
* 3 tsps. cinnamon
* 3 tsps. allspice

Wash and pick over gooseberries. Combine with sugar, vinegar, spices and cook slowly until mixture becomes rather thick. Pour into sterilized glasses and seal. 5 pints.
CRANBERRY CONSERVE

* 4 cups cranberries
* 2 large oranges
* 1 cup chopped raisins
* 2 cups hot water
* 4 cups sugar
* 1 cup chopped nuts

Cut oranges into quarters and remove seeds. Grind cranberries and oranges, fruit and rind in food chopper. Add the hot water and bring to a boil. Cook quickly until fruit is soft. Add sugar and raisins. Cook over moderate heat, stirring often, until thickened. Add chopped walnuts or blanched almonds.

APPLE BUTTER

* 4 qts. apples
* 2 qts. apple cider
* 2 cups sugar
* 2 cups dark corn syrup
* 1 tsp. cinnamon

Boil the cider until reduced to 1 quart. Pare the apples and slice thin. Put the apples into the cider and cook very slowly, stirring frequently, until it begins to thicken. Add sugar, syrup and cinnamon and continue to cook until thick enough to spread when cool. Seal in sterilized jars. Makes 5 to 6 pints.

SPICED CANTALOUPE

* 3 lbs. cantaloupe
* ½ tblsp. alum
* 2 qts. water
* 3 cups sugar
* 1 pt. vinegar
* 2 sticks cinnamon
* ½ tblsp. whole cloves
* 1 tsp. allspice

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

RED BEET EGGS

When making pickled beets, save some of the spicy pickling liquid and put into it a half-dozen, shelled, hard-boiled eggs. These take on a beautiful color and excellent flavor and are grand as appetizers served with crisp hearts of celery. They are also good sliced in sandwiches or salads.

GINGER PEARS

* 5 lbs. hard pears
* 3 cups water
* 5 lbs. sugar
* ½ cup chopped preserved ginger
* 3 lemons juice and rind

Pare and core the pears. Dice or cut into thin slices. Add water and cook until tender. Add the sugar, ginger, the lemon juice and grated rind. Simmer mixture until thick and pears are transparent. Pour into sterilized jars and seal. Makes 5 pints.

PICKLED BEETS

* 3 lbs. beets
* 1 stick cinnamon
* 1 teaspoon whole allspice
* ½ cup sugar
* 6 whole cloves
* 1 pt. vinegar
* ½ cup water

Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat vinegar, water, sugar and spices to boiling point. Add beets and boil 5 minutes. Pack in sterile jars and fill with hot liquid. Seal.

CORN RELISH

* 9 ears corn
* 1 qt. vinegar
* 1 cup sugar
* 1 tsp. salt
* 1½ tblsps. dry mustard
* 1 tsp. turmeric
* 1 medium head cabbage
* 2 medium onions, chopped
* 3 red peppers
* 2 green peppers

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

PEPPER RELISH

* 12 sweet red peppers
* 12 sweet green peppers
* 8 small onions
* 1 qt. vinegar
* 1½ cups sugar
* 2 tsp. salt

Seed the peppers and chop fine with the onion. Put into a bowl, cover with boiling water and let stand for 5 minutes. Drain and cover again with boiling water, let stand for 10 minutes longer. Place in colander or cheesecloth bag let drain over night. In the morning add the vinegar, sugar and salt. Boil for 20 minutes. Place in hot sterilized jars and seal.

PICKLED GREEN BEANS

* 2 cups green beans
* 1 cup vinegar
* 1 cup sugar
* 1 cup water

Clean and cook whole green beans. Place them in a sterile pint jar. Boil the water, vinegar, sugar and 1/8 tsp. salt. Pour over the beans and seal jar.

CHOW CHOW

* 2 qts. chopped cabbage
* 1 qt. chopped green tomatoes
* 6 large onions, chopped
* 3 sweet red peppers, chopped
* salt
* 2 lbs. sugar
* 4 tablespoons dry mustard
* 3 tblsp. white mustard seed
* 1½ tablespoons celery seed
* ½ tablespoon ginger
* vinegar to cover (about 8 cups)
* 1 tablespoon cloves

Put each kind of vegetable into a separate bowl and sprinkle a small amount of salt over each. Let stand 4 hours. Press juice from each vegetable and combine. Mix the dry ingredients and rub into a paste by using a small amount of vinegar. Then add all the vinegar and heat to boiling. Put in the vegetables and cook slowly for 20 minutes. Pack in sterile jars and seal. Cover jars with boiling water and simmer for 15 minutes. Makes 2½ quarts.

End of book..........

http://ghosttraveller.com/THIRTIES%20RECIPES.htm

Old Fashioned Molasses Cookies

1 cup butter or full fat margarine
2/3 c sugar
1 c molasses
1/4 c sour milk
2 1/2 c sifted all purpose flour
2 tsp baking soda
1 tsp ginger
1/2 tsp salt

Cream butter thoroughly. Add sugar gradually and cream together until fluffy. Add molasses and milk. Mix well. Sift flour with soda, ginger, and salt 3 times. Add flour to butter mixture, mix thoroughly. Chill. Roll out dough on floured surface thin and cut out with cookie cutters or a floured glass. Bake on greased cookie sheets at 375 for 8 minutes, until done.

Round the World Cookbook, 1934

This one, as well as Cakes and Cookies With Personality, was put out by the makers of “Nucoa :The Double-Purpose Food” (also the makers of Hellmann’s Mayonnaise). It was one of those brands of white shortening (”oleo-margarine”, they gleefully referred to it as) that came with a packet of yellow food dye if you wanted to pass it off as a butter substitute. The wholesome thrift spread for bread and flavor shortening that now contains over 7500 units of vitamin A in every pound...

Butterscotch Pie

1 pre baked pie crust
1 cup dark brown sugar
3 tablespoons butter (or, if you prefer, ‘Nucoa oleo-margarine’)
1 1/2 cups milk
1/2 tsp vanilla extract
2 eggs, separated
3 tbsp all purpose flour
2 tbsp powdered sugar

Heat a heavy fry pan over medium heat. Add the butter and brown sugar and stir until the sugar is melted and a thick brown syrup is formed. Add one cup of the milk into the pan, and the vanilla. Beat the egg yolks lightly in a medium sized bowl, and combine with the remaining milk and the flour until smooth. Add to the mixture in the fry pan and stir over medium heat until thickened and creamy. Pour into cooled pie crust. Beat remaining egg whites with powdered sugar until stiff and spoon decoratively over pie. Bake in preheated 325 degree oven until meringue is browned, Serve cold.

Interestingly enough a large part of Meat Tops The Menu was dedicated to weight reducing diets. No Atkins fare here, though - lots of bouillon and jellied consommé... (pass me the emesis basin)

Deviled Lamb Chops

Have lamb chops cut 1 inch thick. Beat 2 egg yolks slightly and add to 3 tablespoons melted butter. Season yolk mixture with 1 tsp dry mustard, 2 tsp Worcestershire sauce, cayenne pepper, and 2 tbsp vinegar. Brush chops with this mixture and place on a rack under a preheated broiler. By the time the chops are browned they will be half done. Season with salt and pepper, turn and broil on second side.

Substitutes for sour milk or buttermilk

from Successful Baking for Flavor and Texture by Martha Lee Anderson, 1936

Sweet milk can be artificially and quickly clabbered or soured by the acids present in citrus fruit juices, that is, lemon, orange, or grapefruit juice, or by vinegar. To change sweet milk to sour milk, equaling it as a leavening agent with baking soda, use the acid juices in the following quantities:

1 1/3 tbsp vinegar (4tsp)
1 1/2 tbsp lemon juice (4 1/2 tsp)
1/4 c grapefruit juice (4 tbsp)
3/4 c orange juice(12 tbsp)

For example: when vinegar is used to clabber sweet milk, place 1 1/3 tbsp vinegar in a measuring cup, add sufficient sweet milk until the combination of milk and vinegar equals the quantity of sour milk required. Mix well. In any case, the resulting sour milk will react with 1/2 tsp baking soda. It can be used in place of sour milk or buttermilk in any baking soda recipe.

This nifty little cookbook has all the best Bisquick-related recipes used by all the celebrities, rogue spies, and carefree socialites of 1935

Fritters

Add 2 cups vegetables or fruit to 2 cups of Bisquick. Beat 2 eggs well and add to 3/4 c milk. Stir into Bisquick mixture and mix well. Drop by small spoonfuls into deep fat, heated to 360 degrees F. (or until a cube of bread browns in 60 seconds) Keep turning and frying until golden brown on both sides. Drain on brown paper; serve hot with maple syrup.

Vegetable suggestions: cooked corn, chopped parsnips, chopped carrots
Fruit suggestions: chopped apples, bananas, peaches, apricots, or pineapple. Halves of banana can be dipped into the fritter batter and fried. Also, peaches, apples, and apricots can be cut to make rings, dipped in batter and fried. Be sure to drain canned fruit well before using.

A light dusting of confectioner’s sugar makes a sweet fritter even lovelier! You can make a savory fritter by adding grated cheese or chopped anchovies...

Movie star Dick Powell tries not to get any batter on that snazzy suit, meanwhile...

Warner Brother’s starlet Bette Davis enjoys some tea and Ham Biscuits “in her dressing room”; Clark Gable prefers a hunter’s breakfast with Bisquick griddle cakes, while Joan Crawford (who is also known for her ‘clever home management’) serves a “smart dinner” with Bisquick cheese straws and whole wheat Bisquicks...

Hop Sing’s ghost haunts this depression era cook

I get a kick out of this next recipe, mostly because from what I understand, Chop Suey did not exist in Chinese cuisine - it was a bastardization of Chinese cooking that the industrious businessmen in Chinatown made to satisfy the palates of the European immigrants in the city. Plus, I don’t imagine a “real” Chinese cook would break out a can of LaChoy...

The Chinese Recipe for Chop Suey

1 lb fresh lean meat, veal, or pork, cut into small pieces
1 can LaChoy bean sprouts
2 C. sliced onion
4 C. fine cut celery
2 C. soup stock or juice from can of bean sprouts
4 Tbsp LaChoy soy sauce
1 Tbsp LaChoy brown sauce
2 Tbsp cooking oil or lard
2 Tbsp flour

Fry the meat in a deep kettle in the lard or oil, until well done. Add onions and sauté for 2 minutes. Add the celery, soy sauce, stock, and brown sauce. Cover and cook over a brisk fire until the vegetables are done (about 10 minutes). Add LaChoy sprouts. Stir and heat for 2 minutes. Thicken at edges with a thin paste of flour and water. Stir thoroughly and remove from fire at once. Serve hot with steamed rice.

For “extra fine” Chop Suey, Chef LaChoy recommends adding a can of LaChoy Chop Suey Vegetables, LaChoy water chestnuts, or LaChoy bamboo shoots...

LaChoy Sprouts with Bacon

Chop 1/4 lb bacon and fry until done. Remove from fire and add 1 tsp vinegar. Pour this over 3 cups of LaChoy bean sprouts, heated and drained, ready for serving.

Rumford Baking Powder put out dozens of cook booklets during this era. “The New Use of Rumford” claims to save fuel by speeding up the cooking time of vegetables when added to the boiling water (for instance, whole beets take 85 minutes to cook without Rumford Baking Powder, whereas with Rumford Baking Powder, they only take 60 minutes!). The cover proudly proclaims that the company is, in fact, a member of the NRA !

Milk Pop

When children do not want their milk, as children so often do, give them a change by adding 1/2 tsp of Rumford Baking Powder, 1 tsp of sugar, and a few drops of vanilla, or a teaspoon of chocolate syrup (or fruit juice) to a glass of milk. Stir or shake well. This adds food values, as well as being a change.

Mmm, mmmmm! Mom added tartaric acid and cornstarch to make my milk extra special...!

The Winter 1939 edition of The Sealtest Food Advisor proclaims: “ Pouring gasoline into an automobile motor will cause it to stall; shoveling food into the human motor will likewise clog the machinery...” Um, doesn’t gas make a car... go?

more from the “Food Advisor”:

Am I the only person to have never associated “goulash” and “Philippine” in the same hemisphere?

Philippine Goulash

2 cans red kidney beans
1/2 lb sliced bacon
1 quart can tomatoes
1 tsp Rumford Baking Powder
1/4 lb cheese
salt and pepper

Cook the bacon crisply, then lift it from the pan. Add the kidney beans to the bacon fat. Then tomatoes to which Rumford Baking Powder has been added. Stir all together. Season to taste with salt and pepper. Cover closely, set in moderate oven and cook slowly for 1 hour. Then remove the cover and sprinkle with grated cheese. Arrange the bacon strips all over and cook for 10 minutes longer. Serve in a casserole.

Raisin Pie

2 c seeded raisins
1 1/2 c boiling water
1/2 tsp salt
3 tbsp cornstarch
1/2 c sugar
grated rind and juice of 1 lemon

Cook the raisins and water in the upper part of a double boiler for 5 minutes. Mix the salt, cornstarch, and sugar and pour the mixture over them, stirring constantly. Return to the double boiler and cook 5 minutes longer. Add the lemon rind and juice, cool, then bake between two crusts.

I’m not exactly sure of the age of “Cooking Made Easy with Rockwood’s Chocolate Bits”.

http://ghosttraveller.com/really_old_recipes.htm

Poke Sallet with potlikker
Parboil several cups of poke, and drain off liquid. Cook parboiled poke with a ham hock in a large pot of water for a couple of hours, “like turnip greens”. “Dandelions are done the same way. Thistle, wild lettuce, whiteweed, narrow and broad leafed dock, pussley (sic), wild violet leaves, wild mustard are all cooked like turnip or mustard greens.” 3

Parboiling and draining the water from the poke (pokeweed) is essential, as it drives out naturally occurring alkaloids and acids which, if left in, can give you a major case of the “bad guts”

Poke is a viney, aggressive plant characterized by a magenta stem and purple berries when the plant matures. Very young poke is suggested for eating. Please know what you’re looking for, so you don’t serve a big bowl of stewed poison oak...

The people of Appalachia have gathered the plants that grow in abundance in the southern US for centuries. Poke is a plant that grows copiously in the woods of the south. They attributed restorative properties to the broth made with these greens (the ‘potlikker’).

Many varieties of these “weeds” that were gathered by my grandmother 75 years ago are now affectionately known as “mesclun” by yuppies everywhere, who shell out quite a bit for organic dandelion greens, etc.

“Sallet” is an old English term for “cooked greens”, as opposed to “salad”, uncooked greens. There is a yearly Poke Sallet Festival in Harlan County, Kentucky.

Sauces from the Middle Ages
Recommendations for sauces from a French cookbook written in 1651:
For chicken or fried fish - “jance”: a mixture of cider vinegar, white wine, burnt bread, cloves and ginger.
For boiled cold fish- a green sauce of vinegar, cider vinegar, ginger and various “hot” herbs
“Camelina” sauce was a blend of either red wine, vinegar or both, toasted bread, clove, ginger, grain of paradise (Alligator pepper) , cinnamon, and “long pepper”. It was served with boiled fish or red meats, referred to as “crude meats”.
Red meats might have included boar or venison. Fish could have included lamprey eels and dolphins (’sea hogs’).
The “cruder” the meat, the spicier the sauce. 5

Ketchup has had a long and strange journey to it’s current home at the Heinz factory, being colored day glo green and forced into squeeze bottles. It started out as fish sauce in Asia. British merchant sailors acquired a taste for the tomato-less sauce on their fish and chips and brought it to England, where it’s quite aromatic smell drew cats - thus fish sauce became “cat - sup”. At some point tomatoes were added, it got a whole lot thicker, and eventually it was sold in little plastic packets in McDonald’s restaurants everywhere.

Lots of different Catsups were developed by inventive cooks over the centuries - and a lot of them had no relation to fish sauce or tomatoes.

Apple Catsup
12 tart apples, pared, cored and quartered.
1 c sugar
1 tsp white pepper
1 tsp ground cloves
1 tsp dry mustard
2 white onions, minced
2 c pickling vinegar
2 tsp cinnamon
1 tbsp salt
1/2 c prepared horseradish

Place the apples in a large pot, covered with water. Cook slowly until the apples are soft and the water has almost completely evaporated. Put the apples through a sieve or vegetable mill. You should have about 1 quart of pulp. Add the remaining ingredients and heat until boiling. Reduce heat and simmer for an hour. Keep refrigerated. Excellent with roast pork, ham, goose or duck.4

Margarine was invented in France by Hippolyte Mège-Mouriez , as a butter substitute that was demanded by Emperor Louis Napoleon III. The name was coined by Mège-Mouriez because he developed it by using margaric acid. Margaric acid was so named because of it’s pearly appearance - margarites is Greek for “pearl”. (Nat’l assn of Margarine Manufacturers)

Out of the old west comes this recipe, from a stubby gunfighter named Bat Masterson, who was a close friend of Wyatt Earp during the heyday of Dodge City, KS. Later on, he moved to New York City and became, of all things, a sports writer. This recipe was one he invented that became popular all over cowboy towns of the western expansion.

William B. ‘Bat’ Masterson

Prairie Dog

Take a wiener and split it lengthwise. Rub the insides of the wiener with ground sage, and broil until done. On one side of a bun, spread mustard and cover with thinly sliced dill pickle. On the other, sprinkle with Worcestershire. “It makes the usual catsup and mustard wiener sandwich taste very poor in comparison” 2

The Gem Cyclopedia of Universal Knowledge is a virtual plethora of information about living as a proper, well educated individual in 1896. The following receipts are taken from it’s ample chapter on homemaking.

Beef Heart Soup

Take 1 beef heart, cut off most of the fat and wash it thoroughly. Then put the heart into a kettle with 1 1/2 gallons of cold water and boil until tender. Just before it is quite done add salt to taste. Have ready a variety of finely chopped vegetables - about 1 quart - to which may be added a small quantity of either macaroni, rice, or vermicelli. Boil all together for 1 hour. Serve hot with cubes of golden brown toast, and you will enjoy a delicious soup. Better satisfaction will be given if the heart is removed from the broth before adding the vegetables. It may then be stuffed and baked, sliced for sandwiches or made into a fine hash.

Oyster Toast

Select 15 plump oysters, chop them fine, add salt pepper and a suspicion of nutmeg. Beat up the yolks of 2 eggs with a gill of cream; whisk into this the simmering oysters (I think the author forgot to add to simmer the oysters in a saucepan...); when set, pour the whole over the slices of buttered toast.

Head Cheese

After thoroughly cleaning a hog’s or a pig’s head, split it in two with a sharp knife; take out the eyes, take out the brain, cut off the ears, and pour scalding water over them and the head and scrape them clean. Cut off any part of the nose which is discolored so as not to be scraped clean; then rinse all in cold water and put into a large kettle with hot (not boiling) water to cover it, and set the kettle (having covered it) overthe fire; let it boil gently, taking off the scum as it rises; when boiled so that the bones leave the meat readily, take it from the water with a skimmer into a large wooden bowl or tray; take from it every particle of bone, chop the meat small and season to taste with salt and pepper, and if liked, a little chopped sage or thyme.

Spread a cloth in a colander or sieve, set it in a deep dish and put the meat in, then fold the cloth loosely over it, lay a weight on which may press equally the whole surface ( a sufficiently large plate will serve); let the weight be more or less heavy, according as you may wish the cheese to be fat or lean; a heavy weight by pressing out the fat will of course leave the cheese lean. When cold take the weight off, take it from the colander or sieve, scrape off whatever fat may be found on the outside of the cloth, and keep the cheese in the cloth in a cool place, to be eaten sliced thin, with or without mustard and vinegar or catsup.

After the water is cold from which the head was boiled, take off the fat from it and whatever may have drained from the sieve or colander and cloth, put it together in some clean water, give it one boil, then strain it through a cloth and set it to become cold, then take off the cake of fat. It is fit for any use. 6 (the author needs to read his chapter on ‘grammar’)

A familiar one came from the Native Americans

Native American Meat and Fish Sauce

Combine a level teaspoon of ground horseradish and 2 oz catsup. Refrigerate for 4 hours before serving. Originally, the tomato based part was tomato pulp with “Indian” spices, but the author of the cookbook I got this from substituted ketchup. (Basically, it’s cocktail sauce) Horseradish is native only to the Americas, and Europeans widely believed the tomato (a plant from the nightshade family) to be poisonous. It makes sense that the Natives invented shrimp cocktail sauce long before whitey came over.
“It just cannot be beat. Brings out the flavor of meat, fish, or seafood perfectly.”2

Modern day barbecue is contributed to the Native Americans, who had a unique way of cooking meat over a wood fire when the Europeans came to settle the Americas. Natives had a word for this, which the Spanish morphed into “barbacoa”, and hence - barbecue.

Sesame seed is a food that was brought to the Americas by African Slaves. In Charleston and Savannah, they’re still called “benne (pronounced ‘bennie’) seeds”, just as the African slaves called them when they brought them here.

Benne Seed Wafers

1 c flour
1/2 tsp baking powder
1/4 tsp salt
3/4 c softened butter
2 c brown sugar
2 eggs, beaten
1 tsp vanilla extract
3/4 c sesame seeds
Preheat oven to 325 degrees. In a large skillet, toast the sesame seeds lightly then cool.
Sift flour, baking soda, and salt together. In a large bowl, cream the butter and brown sugar until fluffy. Beat in eggs and vanilla. Add the sesame seeds. Grease a cookie sheet. Drop by teaspoonfuls 1 1/2 inches apart. Bake for 10 minutes in upper 1/3 of the oven - only a sheet at a time. Let cool for 1 minute, then gently but briskly scrape up the wafers with a spatula and let cool on racks. 1

You might want to use a silicon baking mat or greased parchment paper for this one...

aunt matildas recipes

“Aunt Matilda’s Selected Receipts” is a tiny booklet that was given away with the purchase of 10 bars of Dobbins’ Electric Soap. This copy was printed by I.L. Cragin & Co, Philadelphia, in 1879.

Roast Pigeons
Clean, wash and dress as you would chickens; lay several in your dripping-pan, in rows; add just enough water to cover the bottom of the pan; baste three or four times with butter, after that baste often with their own gravy. Thicken the gravy with a little flour. Lay them close together on a plate, and serve with crab-apple or quince jelly.

Green Corn Pudding
Take a half a dozen ears of green sweet corn, and with a sharp pointed knife, split each row of kernels and scrape from the ear; mix with this pulp two eggs, well beaten, two tablespoonfuls of sugar, one tablespoon of butter, one saltspoon of salt, half a pint of sweet cream (or or milk with an extra spoonful of butter), and one dozen crackers, pounded fine. Mix well together and bake two or three hours. Use the corn raw.

Pigeons aren’t native to the Americas. They were first brought over from Europe to Canada in the 1600’s, primarily for cooking. They are reportedly delicious. I know that my cat agrees. 7

“Real Old Fashioned Shortcake” was another give away booklet put out by the Reliable Flour Corp. in Boston, Mass.

bohemian cookbook

marie rosicky

Marie’s book, originally published in Czech, was re-printed in English in 1949.

I’m sure this old recipe is riddled with opportunities to get a case of botulism, so use at your own discretion.

Canning Geese (Zavarovani husi)

The goose, thoroughyly cleaned, is sprinkled with salt and caraway seed, and (if you like it) rubbed with garlic mashed to a paste. Roast the goose in a very hot oven forty or fifty minutes, so it browns on the surface. Then cut it up and put the pieces in preserving jars with a wide neck, screw on the cover (with rubber ring) and put the jars in a boiler containing a small amount of water, so they can cook in steam. Do not add water to the meat, it will form sufficiant juice, which can be utilized later for gravy, etc.

Here’s a dish that Healing Foods from the Bible claims was served at the Passsover seder

Haroseth

* 3/4 c chopped almonds
* walnuts or other nuts combined
* 3 c chopped apples
* 3/4 c sweet red wine
* 1/2 tsp cinnamon
* 1/2 c chopped dates
* 1/2 c raisins

Combine ingredients and serve immediately

http://www.fitnessandfreebies.com/usa/ww2cakes.html

World War II Cake Recipes
All three recipes date back to the days of World War II, when sugar was rationed. The third recipe is from a 1922 cookbook from the Metropolitan Life Insurance Company.

Honey Cake

Ingredients:
1/2 cup solid vegetable shortening (some butter can be used in place of some of the shortening)
1 cup honey
1 egg, well beaten
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour milk (1/2 cup milk mixed with 1/2 teaspoon white vinegar)
1/2 cup chopped nuts

Directions:
Preheat oven to 350-degrees.

Cream shortening in bowl. Add honey and egg.

In bowl, sift together flour, baking soda, salt and cinnamon. Add alternately with sour milk to shortening mixture. Add nuts.

Pour batter into gre

ased and floured 13 x 9-inch baking pan. Smooth top of batter with spatula. Batter will be sticky. Bake in preheated oven 35 minutes or until done.

Recipe makes about 12 servings.

Butterscotch Sugarless Cake

Ingredients:
1/2 cup solid shortening
1 cup white corn syrup
2 eggs, well beaten
1 package (3.5 ounces) butterscotch pudding mix
1/2 teaspoon salt
2 /3 cup sour milk or buttermilk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Directions:
Preheat oven to 350-degrees.

Beat together shortening and corn syrup in bowl.

In another bowl, combine eggs, pudding mix and salt. Add to shortening mixture.

Add sour milk alternately with combined flour, baking powder, and baking soda. Mix well and add vanilla.

Divide batter evenly between two greased and floured 9-inch cake pans. Bake in preheated oven 30 to 35 minutes or until done. Remove from oven, cool completely then fill and/or frost as desired.

Recipe makes about 12 servings.

War Cake

Ingredients:
1 cup molasses
1 cup corn syrup (light or dark can be used)
1-1/2 cup boiling water
2 cups raisins
2 tablespoon solid vegetable shortening
1 teaspoon salt
1 teaspoon ground cinnamon
1 /2 teaspoon ground cloves
1 /2 teaspoon ground nutmeg
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder

Directions:
In large pot, combine molasses, corn syrup, water, raisins, shortening, salt, cinnamon, cloves and nutmeg. Bring to a boil. Remove from heat and cool to room temperature.

Preheat oven to 350-degrees. Sift together flour, baking soda, and baking powder. Combine with molasses mixture and beat well.

Divide batter between two well-greased 9 x 5-inch loaf pans. Bake 45 minutes or until done. Cakes will be dense and will not rise much.

Recipe makes two loaf cakes.

http://www.fitnessandfreebies.com/usa/starpuffs.html

Blueberry and Custard Filled Star Puffs
Ingredients:
1 sheet (from a 17 ounce package) frozen puff pastry, thawed
1 package (3-3/8 ounce) instant vanilla pudding and pie filling mix
1 cup milk
8 ounces sour cream
2 cups fresh blueberries (1 pint)
1 tablespon sugar
1/2 teaspoon grated orange zest
1 tablespoon chopped fresh mint (optional)
Confectioner’s sugar

Directions:
To prepare stars:
Carefully unfold puff pastry on a work surface. With a rolling pin, roll pastry out 1/2” wider than its original dimension. Using a 3-inch star shaped cookie cutter, cut out 12 stars. With a spatula place stars 1 inch apart on an ungreased baking sheet. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack, cool slightly. Using a sharp knife, cut stars in half, horizontally, cool completely.

To prepare sauce:
In a medium bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about two minutes. Fold in sour cream. Cover and refrigerate until thickened, about 15 minutes.

In another medium bowl combine blueberries, sugar, mint and orange zest. Cover and refrigerate until ready to serve.

Using a small strainer sprinkle tops of stars with confectioner’s sugar, set aside.

To serve
On each dessert plate place two star bottoms, spoon 1/3-cup sauce and 1/3-cup blueberries onto stars and top with reserved star tops.

http://www.nationalww2museum.org/calendar/kitchen-memories-recipes-and.html

Kitchen Memories Recipes
Wartime Recipes

We’ve received many recipes, and we would like to share a few with you. If you decide to make one of the recipes below, please share your experience (we love photos and text!) with us. Email us at kitchenmemories@nationalww2museum.org!

Mock Apple Pie

Prepare a 2 layer pie crust
14 salting (soda) crackers broken into pieces

Cook and cool the following:
- 1 ½ cup water
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 ½ teaspoon cream of tartar
- 3 tablespoon lemon juice
- 1/8 teaspoon nutmeg

Place crackers into the unbaked pie shell. Pour the above cooled mixture over the crackers. Cover with the 2nd layer of the pie crust. Back at 325 degrees until crust is light brown.
(One would never know there were no apples in it)

-Janice M., Germantown, IL

Mother’s War Cake

- ½ cup shortening (bacon grease can be substituted)
- 1 teaspoon cinnamon
- 1 teaspoon of other spices: cloves, mace, ginger
- 1 cup chopped raisins
- 1 cup sugar – white
- 1 cup water
- 2 cups flour
- ¼ teaspoon soda
- 2 teaspoon baking powder

Boil sugar, shortening, raisins, salt, and spices for 3 minutes. Remove from heat and let cool. When cool, add flour, baking soda, and baking powder that have been sifted together; beat well. Pour into a greased 9x5 inch loaf pan.

Bake at 350 degrees for 45 minutes.

-Dorothy R., Dartmouth, Nova Scotia, Canada

Meat Extender

- 1lb. ground beef, if available
- ¾ cup uncooked white rice
- 1 med. onion chopped
- 1 jar or can of tomatoes, undrained
- 1 cup water
- 2 tablespoons bacon drippings or lard
- 1 small bell pepper, chopped
- 1 teaspoon sugar

In a large skillet, heat drippings and add rice and book at med. heat stirring often until rice is slightly browned. Add beef and onion and stir until meat is no longer pink. Add bell pepper, tomatoes, and water. Bring to boil, reduce heat, cover and simmer until rice is tender. Add some tomato juice or water if needed. Add sugar. Salt and pepper to taste.

-Anna M., Tyler, TX

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