Part 2

1 cup flour 1 egg 2 tsp. baking powder 1/2 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

1/2 lb. noodles 1-1/2 cups cooked ham, diced 2 eggs, beaten 1-1/2 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 1/4" 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 (1/8") on floured board and cut into 2" squares. Equally good with veal or pork.

PENNSYLVANIA DUTCH BEEF WITH ONIONS

1-1/2 lbs. boiled beef 2 tablespoons butter 1 tablespoon vinegar 1 onion 2 tablespoons flour 1 pinch of pepper 1/2 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.

WEINER SCHNITZEL (Veal Cutlet)

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

Veal should be about 1/2 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 1/2 of it in a greased casserole. Add 1/2 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 1/2 cup flour 1-1/2 tsp. salt 1/8 tsp. pepper 3 tblsp. butter 1-1/2 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

2-1/2 lbs. hamburg 2-1/2 cups bread crumbs 1 cup cheese (cubed small) salt and pepper 1/2 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 1/2 cup flour 1/4 teaspoon cloves 1/4 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

1-1/2 lbs. ground beef and pork 6 green peppers 1 can tomato soup 3 tblsp. rice, uncooked 2 eggs, beaten 1/2 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

1-1/2 cups leftover meat 3 tblsp. flour 1/4 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) 1-1/2 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, 1/2 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, 3/4 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 1/2 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 1-1/2 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 2-1/2 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 1/4 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)

2-1/2 lbs. beef 10 potatoes 2 tablespoons butter 2 tablespoons minced parsley 1 chopped onion 1/2 teaspoon salt 1/2 cup milk 3 eggs 2-1/2 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.

[Illustration: "Eat yourself full of what we got"]

SCRAPPLE

1/2 lb. chopped raw meat (beef or pork) 1-1/4 teaspoons salt 1/8 teaspoon pepper 1 cup corn meal 1 medium onion chopped 1-1/4 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 1/4 lb. butter salt and pepper a little flour pastry crust

Stew chicken until tender, season with 1/4 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

[Illustration]

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 1/2 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 1/2 cup brown sugar 1-1/2 cups sliced apples 4 tblsp. butter 1/2 tsp. salt 1 tsp. mace

Boil sweet potatoes until tender. Slice in 1/4 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 1/4 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 1/2 cup milk salt and pepper

Cut large, solid, ripe tomatoes in 1/2 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 1/2 cup bread crumbs, dry 1 teaspoon sugar 1/2 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 3/4 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 1/2 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 1/4 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 1/2 cup bread crumbs, buttered 1/2 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

1-1/2 cups cold mashed potatoes 1 tablespoon butter 1 teaspoon minced parsley 2 tablespoons cream corn meal 1/4 teaspoon salt 1/2 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) 2-1/2 lb. head of red cabbage. Mix 1/4 cup vinegar with 1/4 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 1/2 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, 1-1/2 cups of the bread crumbs, melted butter, salt and pepper then mix well. Sprinkle the remaining 1/2 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 1-1/2 tsp. salt 1-1/2 cups milk 1-1/2 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 1/4 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 1-1/2 tsp. salt 1 small onion, minced 4 tblsp. molasses 1 tsp. dry mustard 4 tblsp. catsup 1/4 lb. salt pork or 4 slices bacon

Soak beans over night in cold water. Drain, add 1-1/2 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 1/4 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 1-1/4 cups milk (or part water); let stand 1/2 hour or longer, add 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon baking powder, 1/2 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 1/4 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.

PENNSYLVANIA DUTCH

Pancakes and Fritters

APPLE RING FRITTERS

1 cup sifted flour 1-1/2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 3/4 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 1/4 inch thick. Dip rings in batter and drop into skillet containing 1/2 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 1/2 tsp. salt 2 tblsp. sugar 2 eggs, separated 3 tblsp. water 1 cup pitted sour cherries