"KASHA KUCHEN" OR CHERRY CAKE
Aunt Sarah sometimes filled the bottom crusts of two small pies
(either cheese pie or plain custard) with a layer of fresh cherries
and poured the custard over the top of the cherries and baked same as
a plain custard pie.
Aunt Sarah might be called extravagant by some, but she always made
egg desserts when eggs were cheap and plentiful, in the Spring. In
Winter she baked pies and puddings in which a fewer number of eggs
were used and substituted canned and dried fruits for fresh ones. In
summer she used fresh fruit when in season, ice cream and sherbets.
She never indulged in high-priced, unseasonable fruits--thought it an
extravagance for one to do so, and taught Mary "a wise expenditure in
time means wealth."
For banana custard pie she substituted sliced banana for cherries on
top of pie.
More
-
"GEFULLTE RINDERBRUST," OR STUFFED BREAST OF BEEF
Take a fillet of beef, rub both sides well with a mixture of finely chopped onion, minced parsley, salt and pepper. Then spread over the fillet a small quantity of raw, chopped, well-seasoned meat, roll together and tie. Place in a stew pan with a small q... "GELB KUCHEN"
Mary's Aunt taught her to make this exceptionally fine cake, yellow as gold, in texture resembling an "angel cake," from the following ingredients: The whites of 6 eggs, yolks of 3 eggs, 3/4 cup of fine, granulated sugar, 1/2 cup of high-grade flour, 1/2 ... "GERMAN" EGG BREAD
Cut stale bread into slices about 3/4 inch thick. Cut slices in half, and soak for a few minutes, turning frequently, in the following mixtures: 1 pint of sweet milk, 3 eggs, 1 teaspoonful flour mixed smooth with a little of the cold milk and a pinch of s... "GERMAN" EGG-PANCAKES (NOT CHEAP)
These truly delicious pancakes were always baked by "Aunt Sarah" when eggs were most plentiful. For them she used, 1 cup flour, 5 fresh eggs, 1/2 cup milk. The yolks of 5 eggs were broken into a bowl and lightly beaten. Then milk and flour were added grad... "GERMAN" HORSERADISH SAUCE
A sauce to serve with boiled meat was prepared by Aunt Sarah in the following manner: She put half a cup of milk in a stew-pan, let come to a boil, added one large tablespoonful of cracker crumbs, 1 large teaspoonful of butter, 2 large tablespoonfuls of f... "GERMAN" POT PIE
To serve a family of six or seven, place 2 pounds of beef and 4 pork chops, cut in small pieces, in a cook-pot. Season with a little chopped onion, pepper and salt. This should be done about three or four hours before dinner. One hour before serving prepa... "GERMAN" SOUR CREAM CRULLERS
One cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoonfuls of butter, 1 teaspoonful soda, pinch of salt. About 3-1/2 cups of flour. (Use extra flour to dredge the bake-board when rolling out crullers.) This is a very good recipe for crullers, in which the ... "GOTTERSPEISE"
Partly fill an earthenware pudding dish with pieces of sponge cake or small cakes called "Lady Fingers;" cut up with them a few macaroons. Place one pint of wine over fire to heat, add to the wine the following mixture, composed of 1 spoonful of cornstarc... "GRANDMOTHER'S" DOUGHNUTS
Cream together 1 cup sugar and 2 teaspoonfuls butter, 1/2 a grated nutmeg, and a pinch of salt. Add 2 eggs, beaten without separating yolks from whites, and 1 cup of sweet milk. Then add 4 cups of flour (or 1 quart), prepared as follows: Measure 1 quart o... "GRANDMOTHER'S" FINE RAISED BISCUITS
1 quart scalded milk (lukewarm). 3/4 cup of butter, or a mixture of butter and lard. 1/2 cup of sugar. 1 teaspoonful of salt. 2 Fleischman's yeast cakes. Whites of 2 eggs. Flour. Quite early in the morning dissolve the two yeast cakes in a little of the m... "GRANDMOTHER'S" RECIPE FOR BUTTERMILK WAFFLES
Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour, and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon of molasses. Add the well-beaten yolks of 3 eggs, 1-1/2 teaspoonfuls of baking soda, dissolved in a little hot water. ... "GROSSMUTTER'S" HONEY CAKES
One quart of boiled honey (if possible procure the honey used by bakers, as it is much cheaper and superior for this purpose than the clear, strained honey sold for table use). Add to the warm honey two generous tablespoonfuls of butter, yolks of four egg... "HELLER BLUTHER KUKLEIN"
She gathered elderberry blossoms, rinsed off the dust, and when free from moisture dipped the blossoms into fritter batter, holding the stem ends, then dropped them into hot fat, and when golden brown, drained a minute on coarse, brown paper before servin... "HONIG KUCHEN" (HONEY CAKES)
Two pounds of flour, 1/2 pound of butter, 2/3 pound of almonds, 2 pounds of honey in liquid form, the grated yellow rind of one lemon, 1/2 teaspoonful of cloves, 1/2 teaspoonful of cinnamon, 1 ounce of hartshorn, dissolved in a small quantity of water. Bo... "JULY ANN'S" GINGER SNAPS
Two cups of molasses (New Orleans), 1 cup of light brown sugar, 1 egg, 1 tablespoonful of soda, 2 tablespoonfuls of vinegar, 1 tablespoonful of ginger and about 5-1/2 cups of flour. Place molasses and sugar in a sauce-pan on the range, cook together until... "KAFFEE KRANTZ" (COFFEE WREATH)
1 cup sugar. 3/4 cup butter and lard. 4 eggs. 1 pint milk. 1 Fleischman's yeast cake. 4 cups flour. Cream together the sugar, butter, lard and eggs, add the milk, which has been scalded and allowed to cool; flour, and yeast cake, dissolved in a half cup o... "KAFFEE KUCHEN" (COFFEE CAKE)
2 cups milk. 1 heaped cup soft A sugar. 1/2 cup butter and lard. 1 egg. 1 Fleischman's yeast cake. Flour. These German Coffee Cakes should be set to rise either early in the morning or the night before being baked. Scald 2 cups sweet milk and set aside to... "KARTOFFLE KLOSE"
One quart of cold, boiled, skinned potatoes, grated. (Boil without paring the day before they are to be used, if possible.) Put into a frying pan 1 tablespoonful of butter, 1 finely-minced onion (small onion), and fry until a light brown. Remove from fire... "KARTOFFLE KUKLEIN" (POTATO FRITTERS OR BOOFERS)
Place in a bowl 2 cups grated, pared, _raw_ potatoes; drain off any liquid formed, then add 1 small onion, also grated; large egg or 2 small eggs, salt and pepper, 1 tablespoonful chopped parsley, 1/4 teaspoonful baking powder (good measure), and a couple... "KASHA KUCHEN" OR CHERRY CAKE
Aunt Sarah sometimes filled the bottom crusts of two small pies (either cheese pie or plain custard) with a layer of fresh cherries and poured the custard over the top of the cherries and baked same as a plain custard pie. Aunt Sarah might be called extra... "KLEINA KAFFE KUCHEN" (LITTLE COFFEE CAKES)
Scant 1/2 cup lard and butter. 2 cups sifted flour. 2 whole eggs and the yolks of 2 more. 3 tablespoons sugar. 1/4 cup cream. 1/4 milk. 1 Fleischman's yeast cake. 1/8 teaspoon salt. The yeast cake was dissolved in the 1/4 cup lukewarm milk, a couple table... "LEBER KLOSE" OR LIVER DUMPLINGS
Boil a good-sized soup bone for several hours in plenty of water, to which add salt and pepper to taste and several small pieces of celery and sprigs of parsley to flavor stock. Strain the broth or stock into a good-sized cook pot and set on stove to keep... "LEBKUCHEN" (AS THE PROFESSOR'S WIFE MADE THEM)
Two pounds of sugar, 8 large eggs, 3/4 pound of almonds (shelled), 1/4 pound of citron, 1/4 of a pound each of candied orange and lemon peel, the grated yellow rind of one lemon, 4 teaspoonfuls of cinnamon, 1 teaspoonful allspice, about 2 pounds flour. Se... "LEMON APPLE" PIE
Grate the yellow rind from a lemon (discard the white part of rind), grate the remainder of the lemon, also pare and grate 1 apple. Add 1-1/2 cups of sugar, then add 2 well-beaten eggs. Pour this mixture into 1 large pie-tin lined with rich pastry; place ... "LEMON MERINGUE" PUDDING
1 pint of milk. 1/2 cup of sugar 1 cup bread crumbs. Juice and grated rind of one lemon. 2 eggs. 1/3 cup of butter. 3 tablespoonfuls of pulverized sugar used for top. Soak the bread crumbs in milk. Beat the butter and sugar together. Add yolks of eggs, so... "LIGHT BROWN" SUGAR CAKE
Three cupfuls of light brown sugar, 1/2 cup of sweet lard and yolk of one egg creamed together until light. Then add 1-1/2 cups sour milk alternately with 4 cups of flour and 1-1/2 teaspoonfuls of cinnamon; 1-1/2 teaspoonfuls of ginger, 1/2 teaspoonful of... "LITTLE PIGS IN BLANKETS "
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager. Parboil one pint of oysters in their own liquor until they are plump. Drain thoroughly and have your cracker crumbs and white sauce ready. Put a layer of oysters on a platter, then the white sauc... "MARY'S" RECIPE FOR WHEAT BREAD
1 cup sweet milk (scalded). 1 cup cold water. 1 cake Fleischman's yeast (dissolved in a small quantity of luke-warm water). 1-1/2 teaspoonfuls sugar. 1 rounded teaspoonful salt. 1 tablespoonful butter. Flour, about 1-1/2 quarts. This makes good bread an... "MONDEL KRANTZ" OR ALMOND CAKE (AS MADE BY FRAU SCHMIDT)
1 pint sweet milk. 3/4 cup sugar. 3 eggs. 1 yeast cake or 1 cup yeast. 1/3 cup butter. 2 tablespoons rock candy. 1 orange. 2 tablespoons chopped almonds. Flour. Set to rise early in the morning. To the scalded milk, when lukewarm, add the yeast and flour ... "MOULDASHA" (PARSLEY PIES)
Mash and season with butter and salt half a dozen boiled white potatoes, add a little grated onion and chopped parsley. Sift together in a bowl 1 cup of flour, 1 teaspoonful baking powder and a little salt. Add a small quantity of milk to one egg if not e... "PAPRIKASH"
Two pounds of veal, from leg, cut into small pieces for stewing; 4 good-sized onions, cut rather fine; measure about 1/2 cup of sweet lard, place onions in pan with some of this lard and fry a light brown. Add meat and cook meat and onions together about ... "PASTURE" MUSHROOMS
All the members of the Landis family unanimously agreed in declaring the dish "Frau Schmidt" taught Sarah Landis to prepare from the delicious edible Fungi, known as "Pasture" mushrooms (gathered by Professor Schmidt from rich, wind-swept pastures early i... "PEBBLE DASH" OR SHOO-FLY PIE
Aunt Sarah made these to perfection and called them "Pebble Dash" pie. They are not really pies, they resemble cakes, but having a crust we will class them with pies. She lined three small sized pie-tins with rich pie crust. For the crumbs she placed in a... "PENNSYLVANIA DUTCH" KISSES
One cup of pulverized sugar, whites of 3 eggs, 1 heaping cup of nut meats (Mary used hickory nut meats), a pinch of salt. To the very stiffly beaten whites of eggs add sugar, salt and lastly the nut meats. Drop teaspoonfuls of this batter on a greased, fl... "PENNSYLVANIA" PLUM PUDDING (FOR THANKSGIVING DAY)
One cup milk, 2 eggs, 1 cup molasses, 1/2 teaspoonful nutmeg, 1/2 teaspoonful salt, 2 teaspoonfuls baking powder, 1 cup bread crumbs, 1/2 cup corn meal, 1 cup chopped beef suet, 1/4 cup finely minced citron, 1 cup seeded raisins, 1/2 cup currants. Flour t... "PFANNKUCHEN" (PANCAKES)
Four eggs, whites and yolks were beaten separately, 2 tablespoonfuls of milk, were added; 1 teaspoonful of chopped parsley; mix lightly together, add salt to season. Place 2 tablespoonfuls of butter in a fry pan. When butter has melted, pour mixture caref... "POLISH" RYE BREAD (AS MADE IN BUCKS COUNTY)
This excellent, nutritious bread, is made from the whole-ground grain. Every part of the grain is used in the flour, when ground. To bake this bread, sift together one quart of this "whole-ground" rye flour and two quarts of white-bread flour. Early in th... "RHUBARB CUSTARD" PIE
Two cups of rhubarb, uncooked, do not skin it, cut in half-inch pieces. Cream together 1 cup of sugar, 1 tablespoonful of cornstarch, 2 eggs (reserve white of one egg). Add the 2 cups of rhubarb to this mixture and place all in a pie-tin lined with pastry...