style="font-size:15px;"> 1/2 cup vinegar2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
Combine in the order given, stirring after each addition. Boil until thick. Cool before adding to the salad. BEAN SALAD
3 cups navy beans baked or boiled
1 medium onion
2 tblsp. pickle relish or 1-large pickle
3 hard boiled eggs
2 tblsp. vinegar
2/3 cup boiled salad dressing
11/2 tsp. salt
Chop the onion fine, the boiled eggs, add the relish, or the pickle, chopped and the beans. Mix well together and add salt and salad
dressing. Chill and serve. Green string beans, cut in 1-inch pieces may be used for this salad. DANDELION SALAD
Young dandelion greens
4 thick slices bacon
1/2 cup cream
2 tblsp. butter
2 eggs
1 tsp. salt
1 tblsp. sugar
4 tblsp. vinegar
1/2 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
1/2 cup cream
1 teaspoon salt
1/2 cup sugar
1/2 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
3
1/2 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
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup vinegar
1 teaspoon salt
3 hard boiled eggs
2/3 teaspoon pepper
1 teaspoon sugar
1 egg
1 qt. hot, cubed, cooked potatoes
1/4 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:
1/2 teaspoon mustard
11/2 teaspoons salt
11/2 teaspoons sugar
11/2 tablespoons flour
2/3 teaspoon pepper
1 beaten egg
1 cup milk
4 tablespoons vinegar
11/2 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.
PENNSYLVANIA DUTCH Soups
4
PHILADELPHIA PEPPER POT
1 lb. honeycomb tripe
1 veal knuckle
11/2 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, 1/2 inch squares.
