PUNCH FOR LARGE GROUPS              Mrs. W. D. Grain

Chill

1 case orange pop                                       2 bottles ginger ale

Place in punch bowl and add 2 qts. pineapple ice or pineapple ice cream. Orange ice may be used with the pineapple drinks.

TEA PUNCH I

3 c. strong black tea                                    4 c. orange juice
1 c. lemon juice                                            2 c. raspberry syrup
1 c. crushed pineapple                               2 qts. water, carbonated

If fresh fruit juices are used, they should be strained. The ingredients are mixed in a punch bowl with plenty of ice cubes, and the carbonated water added last, after the other ingredients are well chilled. If desired, lima juice may be substituted for the lemon.

 

FRUIT PUNCH                                           Beulah Noland

2 c. orange juice                                          Grated peel and juice of 1 lemon
1 c. pineapple juice                                     2 c . water
1/2 c. simple syrup                                      1 tbsp. honey
1/2 tsp. powdered cloves                           1/2 tsp. nutmeg
1/2 tsp. cinnamon                                        1/2 tsp. allspice
3 small bottles ginger ale

All ingredients except the ginger ale are mixed together, warmed over a low flame and let steep for 3 hours. The mixture is then strained over a large quantity of ice cubes in a punch bowl, and when chilled the ginger ale is added. Whole cloves may be substituted for powdered, and simple syrup by honey. Garnish with fruit slices to taste.

HOT FRUIT PUNCH

3 c. pineapple juice                                     3 c. grapefruit juice
3 c. orange juice                                          2 c. crushed pineapple
2 cups sugar                                                4 c. strong tea

The sugar, tea, pineapple juice and crushed pineapple are mixed over a low fire and brought to a boil. The grapefruit and orange juices are added and the mixture reheated, if necessary, to make it hot. Spices may be dusted over punch as it is served, thus making a Hot Spiced Punch.

SHERBIT                                                   Betty Crain May

Juice of 6 oranges                                     juice of 3 lemons

Dissolve 2 c. sugar thoroughly in the juice, and add 3 pints milk and 1 pint cream. Freeze in freezer.

BUTTER CAKE                                     Ethel Wright

2 c. flour                                                   1 tbsp, butter
2 tsp. baking powder                             1 c. sugar
1/4 tsp. salt                                              1 egg
1 c. milk                                                    1 tsp. vanilla

Cream sugar and shortening. Add unbeaten egg. Mix well. Sift dry ingredients and add alternately with milk. Add vanilla. Bake in square loaf pan in moderate oven. or bake in thin layers in layer pans and use as base for STRAWBERRY SHORTCAKE.
        
DATE CAKE                                           Aline Spurgen

2 c. sugar                                                 1/2 c. shortening
2 c. sour milk                                            I/2 tsp. nutmeg
2 eggs                                                      1 tsp. cinnamon
3 c. flour                                                    2 lbs dates
2 tsp. soda in milk                                   1 c. nut meats
1 c. raisins

Blend sugar and spices with shortening. Add soda and milk and stir well. Next, add beaten eggs and flour.

Steam the dates and raisins together until tender, and add to above mixture. Place in long baking dish and bake slowly for 1 hour. If desired, use two small baking dishes, and use any desired filling.

DEEP DISH HONEY APPLE PIE       Wilma Pearson

Line a deep baking dish with good, flaky pastry. Roll another sheet of dough,and cut design in it to allow steam to escape.

Peel and slice in discs 1 I/2 qts. apples, and place in pastry lined dish.  Mix 1/4 c. flour, and 1 tsp. cinnamon and sprinkle over the apples. Pour 1 1/2 c. honey mixed with 1 1/2 tsp. lemon juice over this mixture; dot with 1 1/2 tbsp. butter. Place the sheet of dough for top over all , and sea! edges of crust. Brush with 1 1/2 tsp. sugar dissolved in 1 tsp. water over top and bake at 425° 40 or 50 minutes, or until apples are tender. Serve plain or with cream.

SCRIPTURE CAKE CAKE

Amount      Bible              Chapter     Verse

4 1/2 c.      1 Kings                  4             22   ?
1.c             Job (Judges)         5             25   ?
2 c.            Jeremiah               6             20   ?
2 c.             1 Samuel            30            12   ?
2 c.            Nahum                   3             12   ?
2 c.            Numbers              17              8
2 tbsp.       1 Samuel             14            25
1 tsp.         Leviticus                2             13
6                Jeremiah              17            11
1/2 c.         Judges                   4            19
2 tsp.         Amos                     4              5
2 tsp.         11 Chronicles        9              9

This is a fruit cake. Bake at 325 for one hour.

OLD FASHIONED STRAWBERRY SHORTCAKE    Anna Kelley

To one quart of well ripened, crushed strawberries add 1 cup sugar, or more to taste. Pour between layers and over the top of pastry lengths made as follows:

1 1/2 c. flour cut into 1 c. shortening until it crumbles.

Mix with just enough ice water to make into flaky dough. Roll about 1/4 inch thick, cut into short lengths and bake. Serve with cream or whipped cream as desired.

EGG AND CHEESE PUFFS     Helen Graham

4 eggs                                           1 tbsp. chopped onion
1/3 c. flour                                     1/2 tsp. salt
1 tsp. baking powder                   1/3 c. sharp cheese
1/3 c. Crisco for frying

Beat eggs and combine with onion, flour, salt and baking powder. Cut cheese into 1/4 inch cubes, and add to mixture. Heat Crisco in frying pan. Drop large spoonfuls into hot fat and brown on both sides. Serve hot.

BATTER FOR FRIED CHICKEN  Lillie McNeely

NOTE: The recipes for batter for chicken in the two recipes following is given  in large quantity amounts. The cook can alter to suit her needs.

BATTER FOR FRIED CHICKEN I

Put all together and beat until fluffy and stiff enough to spread. It is best to use electric mixer for beating.

RECIPES MADE FAMOUS

by the

PENNSYLVANIA DUTCH

APFELSTRUDEL (APPLE PAN DOWDY)

2 1/2 c. flour                                    1 c. brown sugar
1 tsp. salt                                        1/2 c. raisins
2 tbsp. shortening                           I/2 c. chopped nuts
2 eggs, slightly beaten                  1/2 c. warm water
3 tbsp. butter, melted                    1/2 tsp. cinnamon
Grated rind of 1 lemon

Sift the flour and salt together. Cut in the 2 tbsp. shortening and add the eggs and water. Knead well, then throw or beat the dough against dough board until it blisters. Stand it in a warm place under a cloth for 20 min. Cover the dough board with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar cinnamon and grated lemon rind. Fold in outer edges and roll about four inches wide. Bake in a very hot oven 450⁰ for 10 minutes, reduce the heat to 400° and continue to bake about 20 min. Let cool. Cut into slices about 2 inches wide.

BAKED STUFFED TOMATOES

6 large tomatoes                          1 egg, well beaten
1 c. bread crumbs                        2 tbsp. melted butter
1/2 tsp. salt                                   1 tbsp. minced onion
1 tsp. parsley minced                   Pepper to taste

Remove the stem ends of tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake in a moderately hot oven 350⁰ for 30. min.

HAM AND BACON OMELET (Schnitzel Eierkuchen)

1/4 lb. bacon, chopped              1/4 lb. chipped ham
4 onions, sliced                            4 eggs
4 tbsp. cream or milk                   Salt and pepper

Fry bacon until crisp. Remove from pan and fry ham in the bacon drippings until soft. Remove ham and add to bacon. Fry the onions in the drippings until soft and brown. Return bacon and ham to the frying pan and mix with the union. Beat the eggs, add the milk and seasonings and pour over mixture. Stir and cook for 3 minutes. Serve immediately an hot toast. This is goodl

SAUERKRAUT und SPECK (SAUERKRAUT WITH PORK)

3 lbs_. fresh pork                          Cold water
1 qt. sauerkraut                           Salt and pepper

Wipe piece of pork with a damp cloth, place in large stewing pan and cover with cold water. Set over flame to cook slowly for an hour. Add the sauerkraut and more water if necessary and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper. Serve with mashed potatoes.

HOME BARBECUED CHICKEN

2 broilers                                      1/2 tsp. salt
1/3 c. cider vinegar                     1/8 tsp. pepper
1 tsp. Kitchen Bouquet                Dash paprika
1 tsp. Worchestershire sauce   1 tbsp. tomato paste
1/2 tsp. onion salt                        1/2 c. melted butter
1/4 tsp. garlic salt

Have the broilers split down the back. Wash and clean thoroughly and then wipe dry. Grease the broiling pan and rack, and heat. When hot, place chickens on rack under a very hot flame. Sear both sides, turning frequently. Reduce heat to 400⁰ and finish broiling. Make a sauce of the above ingredients and baste chickens several times with it during the broiling.

DUCK un KRAUT

Prepare a young duck for roasting. Place in a roasting pan and add 2 qts. sauerkraut, 1 cup water and 3 tbsp. granulated sugar. Cover and bake until a golden brown and duck is tender. Serve with creamy mashed potatoes.

COTTAGE CHEESE (Helen's Smierkase)

Pour 1 qt. of sour milk heated to lukewarm into a cheese cloth bag. Pour 1 qt. warm water over this, and after this has drained through repeat twice. Tie bag and let drip until the "whey is all". Serve with either sweet or sour cream and seasoning to taste.

SHOO - FLY PIE ( Molasses Crumb Pie)

Liquid:

1/2 c. molasses                            1 egg yolk, well beaten
1/2  tablespoon soda, dissolved in 3/4  c. boiling water

Crumbs:

3/4 c. flour                                       1/2 c. brown sugar
2 tbsp. shortening                          1/8 tsp. ginger
1/8 tsp. nutmeg                              1/8 tsp. cloves
1/2 tsp. cinnamon                          1/4 tsp. salt

Combine the above dry ingredients, working in the shortening. Line a  pie pan with pastry. Make alternate layers of crumbs and liquid. Top with crumbs bake in hot oven 450⁰ until crust edges start to brown. Reduce heat to 350 and bake until firm about twenty minutes.

PENNSYLVANIA DUTCH Cooking is the epitome of the culinary art. Their good yet simple dishes are famous throughout the country.

It will interest you to know that a real Pennsylvania Dutch meal will consist as many as thirty to forty dishes. The few recipes given here are some of the better known in that area, They all have delicious possibilities and you would be well advised to try them. 
Goot appetit!
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