Part 3
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 1/2 cup flour 1 tsp. baking powder 1 tsp. soda 2 eggs 2 cups buttermilk 2 tblsp. butter 1-1/2 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
1/2 cup sugar 2 eggs, well beaten 1/3 cup butter 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup milk 1/2 tsp. lemon juice 1/2 tsp. vanilla 1-1/2 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 1/2 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 1/2 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.
PENNSYLVANIA DUTCH
[Illustration: THE FASTNACHTS SOON IS DONE CHONNY!
Fastnacht Day]
Doughnuts
POTATO DOUGHNUTS
3/4 cup sugar 2 eggs 1 cup mashed potatoes 1/2 cup sweet milk 2-1/2 cups flour 1-1/2 tblsp. shortening 1/2 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 3/4 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 3/4 cup sugar 1 egg beaten lightly 1 cup milk 2 level cups flour 4 level teaspoons baking powder 1/2 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
1-1/2 cups yellow corn meal 3/4 cup flour, sifted 1-1/2 tsp. baking powder 3/4 tsp. baking soda 1 tsp. salt 2 tblsp. sugar 2 eggs, beaten 1-1/4 cups sour milk or buttermilk 1/4 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 x 8 x 2-inch pan, in moderately hot oven (375-f) 40 minutes.
BRAN MUFFINS
1 cup flour 3-1/2 tsp. baking powder 1/2 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 1/2 teaspoon salt 1 egg 1/2 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:
1/2 cup shortening 3/8 cup sugar 1-1/2 teaspoons salt 2 eggs 1/2 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.
[Illustration: Becky ... fill the pitcher, the milk is all]
CRULLERS
2 eggs 1/2 cup cream, sweet or sour 1/2 cup milk 1 tsp. baking soda 1 tsp. salt 1/4 cup sugar 3-1/2 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 1/4 in. thick. Cut into strips 6" x 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
1/2 lb. butter 1 cup sugar 6 eggs, beaten 1/2 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 1/2 inch apart and 4-1/2 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:
1/4 cup shortening 1-1/2 cups flour 1 cup brown sugar
Work the above ingredients together.
For the liquid part:
3/4 teaspoon baking soda 1/8 teaspoon nutmeg a little ginger, cinnamon and cloves 1/4 teaspoon salt 3/4 cup molasses 3/4 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 1-1/2 tblsp. shortening 1 tsp. soda 1/2 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 1/4 cup sugar 3 to 4 cups flour 1/2 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 1/2 tsp. salt 3 tblsp. sugar 2 eggs, separated 1/2 cup milk 1/2 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
2-1/4 cups flour, sifted 1 cup milk 3-1/2 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:
1/4 cup butter 1/4 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.
PENNSYLVANIA DUTCH
[Illustration: "UNDER THE COW HANKS MILK."]
Sweets and Rolls
LITTLE COFFEE CAKES
(Kleina Kaffee Kuchen)
1/2 cup shortening, half butter 3 cups flour, sifted 2 whole eggs and 2 egg yolks 3 tblsp. sugar 1/4 cup cream 1/4 cup milk 1 yeast cake
Dissolve yeast cake in 1/4 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 3/4 cup shortening, 1/2 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 1/2 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 1/2 cup lukewarm water 2/3 cup butter 3/4 cup sugar 1-1/2 teaspoons salt 2 eggs 1/2 lemon grated ring and juice 1/4 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
1/2 cup sugar 1/2 teaspoon cinnamon 1/4 cup chopped nuts 3/4 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, 1/4 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:
1/2 cake yeast 1/4 cup lukewarm water 1 cup milk 1/2 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:
1/2 cup milk 1/2 cup butter 3/4 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 1/2 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.
PENNSYLVANIA DUTCH
Cakes
SPONGE CAKE
3 eggs 1 cup sugar 1 cup flour 1/2 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
1/2 cup butter Judges, 5:25 2 cups flour I-Kings, 4:22 1/2 tsp. salt Leviticus, 2:13 1 cup figs I-Samuel, 30:12 1-1/2 cups sugar Jeremiah, 6:20 2 tsp. baking powder Luke, 13:21 1/2 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 1/2 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 1/2 cup shortening 2 eggs 3/4 cup milk 3 tsp. baking powder 1 cup chopped raisins 2-1/4 cups flour 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg 1/2 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 3/4 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 1-1/2 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 1/2 cup shortening 1/2 cup black molasses 1 cup boiling water 3-1/2 cups flour 2 tsp. baking soda 1/2 tsp. ginger 1/2 tsp. cinnamon 1/2 tsp. cloves 2 eggs 3/4 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 1/4 cup butter 1 cup apple sauce 1 tsp. soda 2 cups flour 1 tsp. cinnamon 1/2 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
1-1/2 cups sugar 1/2 cup butter 3 eggs, separated 2-1/2 cups flour 1 cup nut meats, chopped 2 tsp. baking powder 3/4 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.
PENNSYLVANIA DUTCH
[Illustration]
Cookies
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 1-1/2 cups sugar 3 eggs 3-1/2 cups flour 1 tsp. salt 1 tsp. cinnamon 1 tsp. soda 1-1/2 tblsp. hot water 1/2 cup raisins, chopped 1/2 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)
1/2 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
1/2 cup shortening 1 cup brown sugar 1 cup molasses 1 egg 4 cups flour 1 teaspoon cinnamon 1 teaspoon cloves 1/2 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 1/2 cup white sugar 1 cup brown sugar 2 eggs 1/2 teaspoon vanilla 3 cups flour 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon soda 1/4 teaspoon salt 1/2 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