Pennsylvania Dutch Cooking. Unknown

tblsp. sugar

      4 tblsp. vinegar

      ½ tsp. paprika

      black pepper

      Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly and pour over dandelions. Put butter and cream into a skillet and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with the slightly warm cream mixture. Cook over high heat until dressing is quite thick. Pour, very hot, over the dandelions, stir well and serve.

      PENNSYLVANIA COLE SLAW

      1 head young cabbage

      ½ cup cream

      1 teaspoon salt

      ½ cup sugar

      ½ cup vinegar

      Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely and combine with dressing just before it is ready to serve. Serves six. As variation: Add shredded green and red peppers.

      DEVILED EGGS

      6 hard-boiled eggs

      ½ tsp. prepared mustard

      2 tsp. soft butter

      salt, pepper, paprika

      Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, butter, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika. For a special treat, add 2 tblsp. finely chopped ham or a small can of deviled ham to the egg yolk mixture.

      HOT DUTCH POTATO SALAD

      4 slices bacon

      ½ cup chopped onion

      ½ cup chopped green pepper

      ¼ cup vinegar

      1 teaspoon salt

      3 hard boiled eggs

      ⅛ teaspoon pepper

      1 teaspoon sugar

      1 egg

      1 qt. hot, cubed, cooked potatoes

      ¼ cup grated raw carrot

      Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.

      HOT SLAW

      Shred cabbage finely. Boil in slightly salted water until tender. Drain. Serve hot thoroughly mixed with warm cooked salad dressing made as follows:

      ½ teaspoon mustard

      1½ teaspoons salt

      1½ teaspoons sugar

      1½ tablespoons flour

      ⅛ teaspoon pepper

      1 beaten egg

      1 cup milk

      4 tablespoons vinegar

      1½ tablespoons butter

      Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix thoroughly. Add milk and vinegar. Cook over hot water, stirring frequently until thick. Add butter. Cook and stir until melted.

      CUCUMBER SALAD

      2 medium cucumbers

      1 medium onion

      salt

      2 tblsp. vinegar

      sour cream

      pepper

      Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to take out all moisture possible. Place cucumbers and onions in serving dish, add the vinegar and mix. Pour on enough sour cream to half cover and dust with pepper. Chill.

      Soups

      PHILADELPHIA PEPPER POT

      1 lb. honeycomb tripe

      1 veal knuckle

      1½ qts. water

      2 tablespoons salt

      1 tblsp. red pepper, diced

      1 tblsp. green pepper, diced

      1 tablespoon powdered thyme

      6 peppercorns

      4 potatoes, diced

      2 bay leaves

      3 whole cloves

      3 tablespoons chopped parsley

      2 stalks celery, diced

      2 carrots, diced

      2 tomatoes, peeled, cut up

      4 onions, thinly sliced

      1 piece pimento, cut fine

      Wash and scrub tripe thoroughly. Place in large kettle and cover with plenty of cold water. Bring to a boil and simmer until tender. Simmer without boiling, that is the secret of making tripe tender. Drain and dice, ½ inch squares. In the meantime place the veal knuckle in another kettle adding 1½ qts. of water and all ingredients except the potatoes. Simmer at least one hour, put in potatoes and simmer for another hour or until meat falls off the bone. Remove bone and take off all the meat. Cut it into small pieces and together with the tripe put it back into the soup. Bring to a boil and the soup is ready to serve. This soup keeps well and can be reheated.

      DUMPLINGS (Spaetzle)

      1 cup milk

      2 cups flour

      2 eggs

      1 tsp. salt

      Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Salt and mix well. When cooking in boiling salted water or meat broth, pour the batter from a shallow bowl, tilting it over the boiling kettle. With a sharp knife slice off pieces of the batter into the boiling liquid. Dip knife in the liquid before each cut to prevent sticking.

      CORN CHOWDER

      4 slices bacon

      2 tblsp. onion, minced

      1 tblsp. celery, minced

      1 tblsp. pepper, minced

      2 cups corn

      2 potatoes, diced

      3 tomatoes, cut-up

      2 pints milk

      salt

      pepper

      Dice the bacon and put into pan to brown, add onion, celery and pepper; fry until bacon is crisp. Add the corn and saute together for 3 minutes. Add the potatoes, tomatoes and seasoning, cover and simmer for 30 minutes. Finally add the milk, heat to the boiling point and serve with a little chopped parsley.

      EGG NOODLES

      2 eggs

      ½ tsp. salt

      sifted flour

      Add salt to the eggs and work in enough flour to make a stiff dough. Knead thoroughly, divide into 2 portions and roll each out as thin as possible, on a floured board. Cover with cloth and let stand until partly dry. Roll up the dough and cut into ¼ inch strips. Spread out on paper to dry a little longer.

      DUTCH COUNTRY BEAN SOUP

      1 lb. soup beans

      1 ham bone

      ½ cup chopped onion

      1 cup diced celery

      1 can tomato sauce

      ½ cup diced potatoes

      2 tsp. minced parsley

      salt