Part 4

1 cup butter 1-1/2 cups brown sugar 3 eggs, beaten 1 tsp. soda 1-1/2 tblsp. hot water 3 cups flour 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. cloves 1-1/2 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

1-1/2 cups flour 1 tblsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves, ground 1/2 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, 1/4 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 1/2 cup brown sugar, packed 2-1/4 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 3/4 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 3/4 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 1/2 cup melted butter 2 eggs 1-1/2 cups flour 1/2 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 1/2 cup brown sugar 2 tsp. ginger 1 tsp. cinnamon 1/4 tsp. cloves or allspice 1-1/2 tsp. salt 1 egg 3/4 cup molasses 3 cups flour, sifted 1 tsp. soda 1/2 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 1/2 lb. powdered sugar 2 cups flour 1/2 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. nutmeg 1/2 tsp. soda 1/4 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

1/2 lb. butter 1 cup sugar 1 tblsp. cream 2 cups dark molasses 1 tblsp. cinnamon 1/2 tblsp. ginger 1/2 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

[Illustration: "A plump wife and a big barn never did any man harm"]

Pies

PUMPKIN PIE

1-1/2 cups mashed cooked pumpkin 1-1/2 cups rich milk 3/4 cup brown sugar 2 eggs pastry for 9" shell 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves, powdered 3/4 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 1/2 cup sugar 2 eggs, separated pinch of salt 1 lemon 1-1/2 cups milk 1 pie shell

Mix 2 tablespoons of flour with 1/2 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 1-1/2 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 1-1/2 cups sugar 1/2 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 1/2 cup sugar 1/2 cup butter and shortening mixed

Mix or "crumb" the above ingredients together with the hands to form small lumps or rivels. Stew 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 3/4 teaspoon cinnamon 1/4 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:

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

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

For the topping:

2/3 cup sugar 1/4 cup butter 1 egg, beaten 1 tsp. baking powder 1 cup milk 1-1/2 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 3/4 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 1-1/2 cups sugar 1 cup black walnuts, chopped 1-1/2 cups water 1-1/4 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 1-1/2 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 1-1/2 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

1-1/2 cups cottage cheese 1/2 cup sugar 2 tblsp. flour 1/4 tsp. salt 2 eggs, separated 2 cups milk 1/4 tsp. cinnamon 1/2 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

1/2 cup apple butter 2 eggs 1/2 cup sugar 1-1/2 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 1/2 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 1-1/2 cups sugar 3 tblsp. flour 1/4 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.

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 1/4 cup boiling water 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/2 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 1/2 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

1-3/4 cups flour 2-1/2 tsp. baking powder 1/2 tsp. salt 1/4 cup butter, or other fat 3/4 cup sugar 1 egg 1/2 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 x 8 x 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

1/2 cup sugar 1/4 cup butter 2 tsp. baking powder 2-1/2 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 1/2 cup molasses 1/2 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 1/2 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 1/2 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 cup raisins 2 tablespoons butter

Prepare biscuit dough, roll 1/4 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 1-1/2 cups milk 1 cup sugar 3 tblsps. butter, melted 1/4 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 1/2 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.

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 1/2 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 1-1/2 teaspoons turmeric 1/2 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 2-1/2 cups sugar 1/2 cup water 2 oranges, juice and rind 2 cups raspberries

Skin and cut rhubarb into 1/2 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 1-1/2 lbs. sugar 2 lemons 1/2 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 1/2 tblsp. alum 2 qts. water 3 cups sugar 1 pt. vinegar 2 sticks cinnamon 1/2 tblsp. whole cloves 1 tsp. allspice

Pare the cantaloupe, remove seeds and cut into strips, 1 x 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 1/2 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 1/2 cup sugar 6 whole cloves 1 pt. vinegar 1/2 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 1-1/2 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 1-1/2 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 1-1/2 tablespoons celery seed 1/2 tablespoon ginger vinegar to cover (about 8 cups) 1 tablespoon cloves