"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 in the fall of
the year until the coming of frost) were good enough to tickle the
palate of an epicure.
Sarah Landis was very particular to use _none_ unless pronounced
_edible mushrooms_, and not poisonous toad-stools, by Professor
Schmidt, who was a recognized authority. Said the Professor, "The
edible variety may be easily recognized by one having a knowledge of
the vegetable. The cap may be readily peeled, and the flesh of the
'Pasture' mushroom, when cut or broken, changes in color to a pale
rose pink, and they possess many other distinctive features, easily
recognized, when one has made a study of them."
The following is the manner in which the mushrooms were prepared by
Fran Schmidt:
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"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... "RIVEL KUCHEN"
Place in a bowl 1 cup flour, 1/2 cup sugar (good measure), 1/2 cup butter and lard, or all butter is better (scant measure). Some like a little grating of nutmeg, especially if part lard is used. Mix or crumb the ingredients well together with the hands t... "ROT PFEFFERS" FILLED WITH CABBAGE
Cut the tops from the stem end of twelve sweet (not hot) red peppers or "rot pfeffers," as Aunt Sarah called them. Carefully remove seeds, do not break outside shell of peppers. Cut one head of cabbage quite fine on a slaw-cutter; add to the cabbage 1 eve... "SAFFRON" RAISIN BREAD
For this old-fashioned, "country" bread, set a sponge in the evening, consisting of 1 cup of luke-warm water, 1 Fleischman's compressed yeast cake and 2 tablespoonfuls of saffron water, obtained by steeping 1/2 tablespoonful of dried saffron flowers in a ... "SAUERGEBRATENS" OR GERMAN POT ROAST
Buy about three pounds of beef, as for an ordinary pot roast. Place in a large bowl. Boil vinegar (or, if vinegar is too sharp, add a little water, a couple of whole cloves and a little allspice); this should cover the piece of meat. Vinegar should be pou... "SCHWARZ" CAKE
This delicious black chocolate or "Schwarz" cake, as Aunt Sarah called it, was made from the following recipe: 1-1/2 cups of sugar. 1/2 cup butter. 1/2 cup sweet milk. 1 even teaspoon of soda (saleratus). 3 eggs. 1 teaspoonful of vanilla. 2 cups flour. 1-... "SLICE" BREAD PUDDING
Line the sides of a pudding dish holding two quarts with seven slices of stale bread from which crust had been removed. Beat together 3 eggs, 3 tablespoonfuls of sugar and 3 cups of sweet milk (and add the juice and grated rind of one lemon, or half a gra... "SMIER-KASE" OR COTTAGE CHEESE
Stand a pan containing three quarts of milk in a warm place until it becomes sour and quite thick. Stand the pan containing the thick milk on the back part of the range, where it will heat gradually but not cook. When the "whey" separates from the curd in... "SNITZ" PIE
Cover a bowlful of well-washed dried apples with cold water and allow to soak over night. The following morning cook until tender and mash through a colander. If quite thick a small quantity of water should be added. Season with sugar to taste. Some apple... "SOUR CREAM" MOLASSES CAKE
1/2 cup molasses. 1 cup sugar. 1/2 cup thick sour cream. 1/2 cup sour milk. 1/2 cup finely chopped peanuts. 1 egg. 1 teaspoonful soda dissolved in little hot water. 2-3/4 cups flour. 1 cup seeded raisins. Mix together like ordinary cake. Bake in a fruit c... "SPRINGERLES" (GERMAN CHRISTMAS CAKES)
4 eggs. 1 pound sifted pulverized sugar 2 quarts flour, sifted twice. 2 small teaspoonfuls baking powder. Beat whites and yolks of eggs separately, mix with sugar and beat well. Add flour until you have a smooth dough. Roll out pieces of dough, which shou... "STIRRED" OATMEAL BREAD
Early in the morning 1 cup of oatmeal porridge, left over from that which had been cooked for breakfast, was placed in a bowl and added gradually 2 cups of scalded, luke-warm milk, 1 tablespoon of a mixture of lard and butter, 1/4 cup New Orleans molasses... "STREUSEL KUCHEN"
For these German-raised cakes, take 1/2 cup mashed potatoes and 1/2 cup of potato water, 1/2 cup lard and butter mixed, creamed with 1/2 cup sugar. Mix with these ingredients about 3-1/2 cups of flour and 1 cup of yeast. Set this sponge to rise at night i... "SUPPEE SCHWANGEN"
Mary was taught to make these by the Professor's wife. She beat together either 1 or 2 raw eggs, 1/2 cup flour, 1 tablespoonful butter, a little salt, and just enough milk to thin the mixture enough so it may be dropped by half teaspoonfuls into hot soup ...