for the enjoyment of the family and many holiday visitors.
Regardless of the time of the year or the time of the day there are pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for lunch. They eat pies for dinner and they eat pies for midnight snacks. Pies are made with a great variety of ingredients from the apple pie we all know to the rivel pie which is made from flour, sugar, and butter. The Dutch housewife is as generous with her pies as she is with all her cooking, baking six or eight at a time not one and two.
The apple is an important Pennsylvania Dutch food. Dried apples form the basis for many typical dishes. Each fall barrels of apples are converted into cider. Apple butter is one of the Pennsylvania Dutch foods which has found national acceptance. The making of apple butter is an all-day affair and has the air of a holiday to it. Early in the morning the neighbors gather and begin to peel huge piles of apples that will be needed. Soon the great copper apple butter kettle is brought out and set up over a wood fire. Apple butter requires constant stirring to prevent burning. However, stirring can be light work for a boy and a girl when they’re young and the day is bright and the world is full of promise. By dusk the apple butter is made, neighborhood news is brought up to date and hunger has been driven that much further away for the coming winter.
Food is abundant and appetites are hearty in the Pennsylvania Dutch country. The traditional dishes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are “wonderful good.”
PENNSYLVANIA DUTCH
“Make with a smile for once”
“Some folks are wonderful nice”
Salads
FRUIT SALAD DRESSING
½ cup sugar
1½ tblsp. flour
2 eggs
½ cup pineapple juice
½ cup lemon juice
1 cup whipped cream
Combine the fruit juices and stir slowly into the flour and sugar. Cook. Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten eggs and cook for another minute. Let cool and fold in the whipped cream.
BEET AND APPLE SALAD
2 cups apples, diced
2 cups cooked beets, diced
¼ cup chopped nuts
2 hard boiled eggs
½ cup salad dressing
parsley
Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley.
A GOOD PENNSYLVANIA DUTCH SALAD DRESSING
2 hard boiled eggs, mashed
a little grated onion
3 tablespoons salad oil
1 tablespoon vinegar
½ teaspoon salt
pinch of pepper
Mix well together, then put on lettuce and turn and stir until it is well covered with the dressing. Good with any green salad.
PEPPER CABBAGE
2 cups shredded cabbage
1 large green pepper
½ cup hot salad dressing
1 tsp. salt
Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool place. Drain off all liquid. Make a hot dressing with:
1 tblsp. butter
1 tsp. flour
½ tsp. dry mustard
salt and pepper
yolk of 1 egg
½ cup vinegar
Melt the butter and blend in the flour. Add vinegar and stir until mixture thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for 1 minute more. Pour this over the pepper cabbage and mix well.
POTATO SALAD DRESSING
1 beaten egg
½ cup sugar
1 tbsp. flour
½ cup water
½ cup vinegar
2 tbsp. butter
½ tsp. salt
¼ tsp. pepper
Combine in the order given, stirring after each addition. Boil until thick. Cool before adding to the salad.
BEAN SALAD
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