Pennsylvania Dutch Cooking Part 13

1 cup raisins 1 cup chopped suet 1 cup mola.s.ses 1 cup milk 1 tsp. salt 1 tsp. soda cup boiling water tsp. cinnamon tsp. nutmeg tsp. allspice 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 b.u.t.tered baking dish put thick layers of apples (or peaches). Sprinkle with sugar and cinnamon mixed. Dot with lumps of b.u.t.ter. Into a mixing bowl sift:

1 cup sugar 1 tsp. baking powder 1 cup flour 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 cups flour 2 tsp. baking powder tsp. salt cup b.u.t.ter, or other fat cup sugar 1 egg tsp. lemon extract ? cup milk

Mix flour, baking powder and salt and sift twice. Cream b.u.t.ter 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 b.u.t.tered square tin (8 8 2 inches).

Bake in moderate oven (350-f) for about 40 minutes. Serve with b.u.t.terscotch 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 b.u.t.tered 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

cup sugar cup b.u.t.ter 2 tsp. baking powder 2 cups flour 1 cup milk 1 cup cherries, pitted 1 egg

Cream together the b.u.t.ter 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 cup mola.s.ses teaspoon cinnamon 2 tablespoons b.u.t.ter biscuit dough

Pare and slice apples and arrange in a well greased shallow baking dish.

Sprinkle with cinnamon, drizzle over mola.s.ses and dot with b.u.t.ter. Cover with biscuit dough which has been rolled to about 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 cup brown sugar teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg cup raisins 2 tablespoons b.u.t.ter

Prepare biscuit dough, roll 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 b.u.t.ter. Bring corners of the dough to the top of the apples and seal by p.r.i.c.king 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 cups milk 1 cup sugar 3 tblsps. b.u.t.ter, melted 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 b.u.t.ter 1 cup milk or cream 2 cups sliced peaches 1 cup flour 2 teaspoons baking powder teaspoon salt 2 cups hot water

Make a syrup of the sugar with the b.u.t.ter 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_ b.u.t.tER PICKLES

1 gal. cuc.u.mbers 8 onions cup salt 2 green peppers 2 red peppers

Slice cuc.u.mbers, 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 teaspoons turmeric teaspoon ground cloves 5 cups vinegar

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