Crawford County German Recipes

Crawford County, Iowa, IAGenWeb

Traditional German Cookery

A Project of Weihnachtsfest from Manning Iowa

There are many people living here that are decendants of folks from Northern Germany.

When they came from Germany they brought these recipes with them and their descendants kept and still use many of them.

From a cook book compiled of recipes donated by many from the Manning area and permission to use on the internet was given by: Ron Colling, Manning Heritage Foundation, Manning, Iowa and Manning Promotions.

Traditional German Cookery

Collected by Florence Genzen

With assistance from:

Dorothea Musfeldt

Sharon MacDonald- Williams

Cover design by Thomas MacDonald- Williams

A project of Weihnachtsfest - 1989

Manning, Iowa USA

"DIE ALTASTEN BAUME TRAGEN OFT DIE SUSSESTEN FRUCHTE"

The oldest trees often bear the sweetest fruit!

Many persons living in the Manning, Iowa, area are direct descendants of German Immigrants. Some residents are only first and second generation descendants, but many of us are third and fourth generation - removed even further from our roots.

A strong love of tradition and an interest in our past has prompted our community to start a new tradition. In 1987, Manning initiated a German Christmas festival, Called Weihnachtsfest-it is held on three weekends, starting with the opening ceremonies on the Friday evening following Thanksgiving and continuing on Saturday and Sunday for three weeks. Through this festival, we hope to revive and preserve the German customs of the holiday season.

Of course, no Christmas celebration would be complete without food. At Weihnachtsfest, as well as during the rest of the year, many families preserve their German roots by preparing some of the old favorites featured within this book. The aroma of fritters and of wurst and kraut may be noticed in the atmosphere at various times during the year.

It is with a deep love of our heritage that we dedicate this collection of recipes to all the wonderful cooks who are continuing the tradition of German cooking to this day. We hope that this cookbook will serve to preserve their recipes and to kindle an interest in German traditional cooking among the younger families of the area.

In looking through stacks of old recipes, we couldn't help but notice how many of our recipes today are derivatives of traditional recipes, In one form or another. It is also evident how our ancestors had to make do with what they raised or produced, using everything but the "squeak."

As you peruse the book, you will notice that Germans like sours such as sour doughs, sauerbraten and sauerkraut. They even like sour dressings for salads.

Their desserts typically contain less sugar than American desserts contain. Whipped cream is often whipped without sugar.

A traditional German meal is often much higher in fat and starch than our lighter meals preferred today. Hardly a meal is served without noodles or dumplings. Salads were not traditionally served, but a meal always contained'a potato and usually a cooked vegetable. Cookies are baked mostly at Christmas time. Tortes layered with whipped cream are delicious and can be found in bake shop windows the year round.

We wish you "Guten Appetit" as you use the German recipes within these pages. We hope you will find them all to be;

SCHMECKT GUT

TABLE OF CONTENTS

Suppen, Klos, Knodel 1 - 21 Soup and Dumplings

Fleisch 22 - 43 Meat

Gemuese 44 - 51 Vegetables

Salate 52 - 59 Salads

Geback 60 - 69 Breads

Susspelsen 70 - 82 Desserts

Groten Hans 83 - 88 Steamed Puddings

Fortchen 89 - 92 Fritters

Kuchen 93 - 108 Cakes

Kleingeback 109 - 122 Cookies

Pfannkuchen und 123 - 129 Pancakes and Breakfast Items

Fruhstuck

Spezialitaten 130 - 141 Regional Specialties

(Head cheese, grit,

sausages, wursts.)

Miscellaneous und 142 - 146 Miscellaneous and Sauces

Sossen

SCHMECKT GUT

HEISSE BIERSUPPE German Beer Soup) Elsie Wilhelm

3 cups milk 1/2 cup sugar

3 beaten eggs 2 cans heated beer

Drink or serve with crumbled crackers.

May add, if desired,

1/2 tsp. ground cinnamon

1/4 tsp. salt and some pepper

1/3 cup sour cream (beat in last and do not allow to come

to a boll.)

BOUQUET GARNI

2 Tbsp. dried parsley 2 bay leaves

1 Tbsp. thyme 2 Tbsp. dried celery leaves

1 Tbsp. marjoram

Wrap in 4" square of cheese cloth and tie in a bag.

Makes 12 bags to use in soups.

KARTOFFELSUPPE (Potato Soup) Eldora Hofvander

Janet Gruhn from

Wilheimina Gruhn

6 med. potatoes, peeled and cubed 2 tsp. salt

1 cup diced celery 1/4 tsp. pepper

1 med. onion, chopped 2 1/2 cups water

Boil until potatoes are soft. Stir well to break up the cubes.

Brown slightly 6-8 slices of bacon, cubed, and add to the above.

3 cups milk 1 beaten egg

2 Tbsp. flour

Combine milk, flour and egg, add to the soup and heat through.

Add dumplings and simmer covered until dumplings rise and

are done.

DUMPLINGS:

1 cup flour 1 1/2 tsp. baking powder

1/2 tsp. salt 1 tsp. parsley flakes

1/2 tsp. sugar 1 egg

1/2 cup milk

Combine all ingredients and drop by tablespoons full

into the hot soup. Cook until done.

BUTTERMILK AND HAM SOUP Gertle Dammann

Amanda Bogatzke

Ham bones

Navy beans

Potatoes, several

Cook each of the above separately until done.

Then combine.

May add allspice, ginger and nutmeg to taste.

Thicken with a little flour. Lastly add buttermilk and

heat ... do not boll after the buttermilk is added.

"Ohne fleiss, kein preis "

Without ambition, there is no reward.

BUTTERMILK RICE SOUP Margaret Spies

3/4 cup rice 6 Tbsp. sugar

1/2 cup raisins (optional) 1 quart buttermilk

1 egg

Cook the rice in salted water. When almost done, add the

raisins (if desired). Set aside. Beat the egg until fluffy

and add the sugar. Put the buttermilk in a kettle and add

the egg-sugar mixture. Heat slowly until sugar disolves.

Stir constantly until heated but DO NOT BOIL. Remove from

heat and add the cooked rice and raisins. More sugar may be

added to taste.

BUTTERMILK POTATO SOUP

1 pound raw potatoes Salt and Pepper

3 strips bacon 1 Tbsp. flour

1 onion 1 quart buttermilk

Peel, cube and cook the potatoes until tender. Chop and brown

the bacon. Chop and then saute the onion in the bacon grease.

Drain both the bacon and onion. Combine the flour with the

buttermilk. Add re. maining ingredients. Bring almost to a

boil. Serve.

CHICKEN SOUP WITH BREAD DUMPLINGS Helene Heithoff

Clara Stoberl

1 stewing hen 3-4 sprigs parsley

1 Tbsp. salt 2-3 carrots, chopped

Cover hen with water. Add all but the carrots.

Simmer 2 hours or until tender. Remove meat,

debone and chop into pieces. Add carrots and simmer.

May strain before adding carrots if desired.

BREAD DUMPLINGS:

4 cups coarse bread crumbs 2 Tbsp. melted butter

2 1/4 cups warm water 2 1/2 cups flour (more or less)

3 eggs 1 Tbsp. sugar

Salt and pepper

Pour warm water over the crumbs, add rest of the dumpling

Ingredients and stir well. Drop into hot soup, simmer

(covered) for 15 minutes or until done. Add meat and serve.

SPARGEL SUPPE (Asparagus Soup) Florence Genzen

2 cans asparagus 1/2 tsp. salt

3 cups milk or half and half 1/8 tsp. pepper

1/4 cup finely chopped onion 1/8 tsp. nutmeg

2 Tbsp. butter 2 slightly beaten eggs

2 tsp. flour 1 can mushrooms (optional)

Saute onion in butter. Stir in flour, salt, pepper and nutmeg.

Combine asparagus and milk or half and half. This may be blended

for a smoother soup. (in Germany they prefer the white asparagus.)

Add asparagus mix to the roux. Cook until thick. Lastly add the

beaten eggs and mushrooms. Add the following meatball dumplings.

MEATBALLS FOR SOUP

11/2 pounds hamburger or sausage 2 eggs

2 Tbsp. melted shortening 1 Tbsp. chopped onions

2 Tbsp. chopped parsley 1/2 tsp. salt

2/3 cup dried bread crumbs or 3/4 cup quick oatmeal

Combine and form small balls. Add a little milk if needed.

May be browned before adding the dumplings to the soup.

TOMATO SOUP (for canning) Luella Brus

1/2 bushel tomatoes 1 tsp. soda

10 sprigs parsley 1/3 cup salt

1 bunch celery with leaves 2 cups brown sugar

25 whole cloves 2 cups flour

10 medium onions 1 pound soft butter

Cook the tomatoes, parsley, celery, cloves and onions until

tender. Put through sieve. Add the soda and stir well.

Combine the flour and soft butter, add the salt and brown

sugar and add to the rest of the ingredients. Cook 20 minutes

and seal in hot sterile jars. Dilute with milk or water to use.

VEGETABLE SOUP (for canning) Karen Vollstedt

(Grandma Hinz' recipe)

1 gallon tomatoes - blanch, skin and mash

1 quart carrots - diced

1 head cabbage - chopped

6 onions - diced

1 stalk celery - diced

1/4 cup salt

Dash pepper

2 1/2 quarts water

Pour boiling water over cabbage and leave for 10 minutes.

Drain. Combine all the rest of ingredients and boil for

20 minutes. Put in pint jars and process at 10 pounds for

25 minutes. Must be diluted to use.

GERMAN FRUIT SOUP

4 cups boiling water

1/2 cup minute tapioca

Combine water and tapioca

Juice of 1 orange Juice of 1 lemon

1 cup prunes 1 cup raisins

1 cup chopped apples 1 stick cinnamon

1 cup sugar 1 cup grape juice

Combine all but the grape juice and bring to a boil.

Boll until fruit is tender (45 minutes).

Add grape juice and serve.

"Viele koche verdreben den brei,"

Many cooks spoil the broth.

SCHNITZ SOUP Rachel Steinke

(This recipe has been In the family for over 100 years.)

1 cup dried prunes 1 cup dried peaches

1 cup dried pears 1 cup dried raisins

Wash and soak the dried fruits overnight. Cook until tender

in the same water It was soaked in. Add sugar and salt to taste.

1 Tbsp. flour 1 cup sweet cream

Combine flour and cream, add to fruit and bring all to a boil,

Serve.

CHERRY SOUP Marcella Knaack

Martha Vetter

2 cans sour pitted cherries 1/2 glass wine

1 1/2 cans water 2 Tbsp. tapioca (to thicken)

Sugar to taste (approx. 1 cup)

May add 2 slices of lemon and 1 stick of cinnamon.

Serve with dumplings.

DUMPLINGS FOR SOUP Rose Anne Nuile

Virgene Kroeger

1 cup milk Pinch salt 1 cup flour(approx.)

3 Tbsp. flour

1 egg

Scald milk. Combine the 3 Tbsp. flour with a little cold

milk and add to the hot milk to thicken. Cool slightly and

add egg, salt and rest of the flour. Dip spoon Into hot soup

and drop by spoonfuls into the hot soup. Simmer 5 minutes with

lid on. May add raisins to the dumplings for use In chicken

or vegetable soup.

"Es wird uberall nur mit Wasser Aekocht,"

They cook everywhere with water.

Meaning - We are just as Aood as the next man.

KLOS (German Dumplings) Florence Genzen

Recipe is from Schleswig, Germany

2 cups water 2 1/2 cups flour

1/4 pound butter 6 eggs

Bring water and butter to a boil in heavy skillet.

Add flour all at once. Combine until a ball is formed.

Remove from heat and beat in eggs, one at a time.

Spoon dumpling into salted water and boil 10 minutes.

Don't crowd in the pan. Cool and store in covered dish

until ready to use In soup. May be frozen for later use.

Freeze separately on cookie sheet and then place in

plastic bag.

The above recipe for Klos is very versatile. See below.

GNOCCHI (using above recipe)

Drop mixture in salted, boiling water by 1/4 tsp. full,

Cook only about 3 minutes.Drain and put in baking dish

and cover with this sauce:

3 Tbsp. butter 1 cup chicken broth

Small onion, grated 1/2 cup shredded Swiss cheese

2 Tbsp. flour 1/4 cup Parmesan cheese

1 cup half and half

DIRECTIONS FOR SAUCE:

Saute the onion in the butter. Combine with the flour.

Add gradually the half and half and broth and cook until

thick. Lastly add the cheeses. Pour over the tiny dumplings

in a baking dish. Sprinkle with another 1/4 cup Parmesan

cheese. Bake 45 minutes at 350 degrees.

Klos may also be sliced, then browned on both sides until

crisp. Pour over the klos some well beaten eggs. Fry until

set and serve hot.

GERMAN DUMPLINGS Linda Ahrendsen

6 Tbsp. flour Butter the size of an egg

1/2 tsp. salt 1/2 cup boiling water

1 unbeaten egg

Place flour in bowl; add salt, egg and butter. Over this

pour the water and stir vigorously. Drop the batter by

teaspoonfuls into boiling chicken or beef broth. Do not cover.

Boil until dumplings rise to the top when they are done.

LEBERKNODEL (Liver Dumplings for soup)

Sharon Grimm MacDonald-Williams

1/4 cup hot milk 2 Tbsp. flour

5 slices dry white bread 2 eggs, separated

1/2 pound ground liver Grated rind of one lemon

2 Tbsp. minced parsley Dash of nutmeg

2 Tbsp. softened butter 1/8 tsp. marjoram or thyme

Combine milk, bread, liver, parsley, butter and flour to form

paste. Add egg yolks, seasonings and rind. Combine well.

Beat egg whites until stiff and fold into the first mixture.

Dip dumplings into the hot broth by tablespoons full.

Do not crowd. Boil 5-6 minutes or until they bob to the top.

Serve in soup.

KARTOFFELKLOSSE (Potato Dumplings) Thelma Mohr

2 pounds potatoes, cooked in their skins and peeled

6 Tbsp. butter

Salt, pinch of nutmeg

3/4 cup flour

3 egg yolks, beaten

Croutons

Mash the potatoes with the butter, salt and nutmeg.

Beat in the flour Shape into fairly large balls or dumplings.

Push a crouton into the center of each dumpling. Drop the

dumplings into a pan of bubbling boiled salted water. Bring

to a boll, lower the heat and cook for 20 minutes, or until

the dumplings float to the top. Remove with a slotted spoon

to a serving dish. It is important to serve them quite dry.

To ensure this, put a saucer upside down in the serving bowl,

so that any water will drain away underneath the saucer and the

dumplings will remain dry.

SPAETZEL (Noodles)

1 1/3 cups flour

1/2 tsp. salt

2 eggs

1/3 cup water

In medium bowl combine above Ingredients well. Press through

a coarse colander or spaetzel maker Into boiling water

(8 cups water plus 1 tsp. salt).

Stir and cook 2-3 minutes or until firm. Drain and add

1-2 Tbsp. butter. Sprinkle with buttered bread crumbs.

Spaetzel is excellent served as a side dish with meats,

in beef or chicken gravy or soup, with spinach, ham, kraut

or mushrooms.

Another variation of this recipe calls for 3/4 pound of

ground liver added to the spaetzel mix. The cooked

spaetzel is then served with onion butter.

GERMAN POTATO NOODLES Malinda Dammann

6 potatoes 2 eggs

1/2 cup milk Enough flour to roll noodles

Boil potatoes, mash and add enough flour to roll,

Roll Into 3 inch strips 1 inch thick. Place in a 9 x 13 inch

greased pan and bake until lightly brown and crisp.

Beat eggs and add milk. Pour egg-milk over the noodles

and bake 3 minutes,

RIVELS

1 cup flour 1/2 tsp. salt

1 egg, well beaten Hot soup or broth

Combine flour and salt. Make a well In the middle.

Add beaten egg and stir with fork or fingers until the

egg has taken up all of the flour and mixture is crumbly,

like coarse grains of rice. Rub the rivels between the

fingers as they are dropped Into hot soup, Cook, stirring

occasionally for about 10 minutes. This is a very

old-fashioned recipe.

KASESPAETZEL Mrs. August Reichert

2 cups flour

3 eggs

Salt

1 litre water

1 cup grated cheese

1/2 cup butter

1 onion, sliced and fried

Combine the flour, eggs, salt and water. Either press

through a colander or use a spaetzel maker and put the

mixture Into boiling salted water. Cook and stir one or

two minutes; Drain. Put Into a hot bowl and layer with

the grated cheese, butter and fried onion.

"Hunger ist der beste koch,"

Hunger is the best cook.

SAUERBRATEN Lorraine Kruse

Dorothea Musfeldt from Mrs. Fred Musfeldt

4 pound beef chuck, rump or rolled round. Rub with salt

and pepper and place in crock. Add one onion (chopped),

3 bay leaves and 1 tsp. peppercorns. To make marinade:

Heat equal parts of water and vinegar to cover the meat,

Stir in V4 cup sugar and pour this over the meat.

Cover and keep In a cool place for 3 to 4 days.

Remove meat and place in Dutch oven. Save liquid for

basting. Put one cup liquid over meat and bake in

slow oven until tender. Add more liquid If necessary.

Remove meat and slice for serving.

To make gravy: Melt 1/4 cup sugar in skillet, add strained

liquid as needed. May want to thicken this a little.

Variations for the gravy: Add 1/4 to 1/2 cup raisins and

4-6 crumbled gingerinaps. You may substitute crumbled bread

for the gingersnaps.

You may blend in 1 cup sour cream to the gravy. Heat and

serve over the meat. Good with mashed potatoes, noodles

or potato dumplings.

KANADLE Rose Anne Nulle

Mrs. Merlyn lribeck

Helen Kasperbauer

4 pounds round steak (do not tenderize)

1 medium onion, chopped 1 cup vinegar

1 cup flour

Cut steak in 2 inch strips; Boil in water over medium heat

for 2 hours. Add onion and vinegar and boil for 1 hour.

Brown flour in frying pan, combine with water to make paste.

Add paste to meat mixture and simmer until thick.

DUMPLINGS

10-12 slices dried bread, cut in cubes

6 beaten eggs and a little milk

Combine dumpling ingredients and form into 3 inch balls.

Let sit for 1 hour. Simmer in boiling water 20 minutes.

Serve with the kanadle (meat) over the top. 23

ROULADEN Kay Bowers

Served on Christmas Eve especially.

Sirloin, cut 1/4 inch thick Raw bacon

Salt and pepper Onions

Mustard Dill pickles

Spread strips of sirloin with mustard and season with salt

and pepper. Cut up the raw bacon, onions and dill pickles

and put some on each meat strip. Roll up the strips and

fasten with toothpicks. Brown in oil, add a little water

and stew slowly for one hour. Remove meat and thicken the

broth for gravy.

Variation: May omit the dill pickle and substitute sauerkraut

or green pepper.

WIENER SCHNITZEL (Breaded Veal Cutlet)

4 - 6 ounce veal cutlets 1/2 tsp. salt

2 Tbsp. flour 1/4 tsp. pepper

3 Tbsp. Parmesan cheese 1/4 tsp. grated nutmeg

1 egg, beaten 1/2 cup milk

1 tsp. parsley, minced

Combine all the above ingredients except the cutlets to

make the batter. Dip the floured cutlets into the batter.

Cook over low heat in 4 Tbsp. butter until golden brown and

tender. Remove to warming platter and keep hot. Add 2 Tbsp.

butter to the pan drippings, heat until darkened.

Add the juice of 3/4 lemon, stir and pour over the cutlets.

GERMAN SKILLET Mr and Mrs Mike Nieland

1 Tbsp. butter or oleo

14-ounce can sauerkraut and juice

1 medium onion

2/3 cup Minute Rice or macaroni

1 pound ground beef, fried and drained

1 tsp. salt

1/4 tsp. pepper

1 cup tomato sauce

Combine all ingredients. Cover and cook on low heat

for 30 minutes.

"Die arheit macht das lehen suss,"

Work makes life sweet.

GEMISCHTES GULASCH (Goulash)

1 1/2 pounds cubed lean beef 1/2 tsp. pepper

1 pound cubed lean pork 1/4 tsp. cinnamon

1 large onion, chopped 1/4 tsp. garlic powder

2 cups tomato sauce 1 1/2 tsp. paprika

1 1/2 tsp. salt 1 cup water

Brown the cubed meat and the onions. Add the rest of the

ingredients andsimmer for 2 hours, stirring occasionally,

It may be necessary to add more water. Is excellent over

spaetzel or noodles. Serves 8-10 persons.

KRAUTWICKEL (Cabbage Rolls)

1 head cabbage 1 tsp. butter

1 pound ground beef and pork 1 cup beef stock

1 egg 1 Tbsp. flour

1 onion, chopped 1/4 cup cream

1 tsp. chopped parsley

Remove large outer leaves from the head of cabbage. Flatten

out the ribs and cook in salted water for 2-3 minutes.

Drain and spread out on the table. Chop the small leaves

finely and combine with the meat, egg, onion and parsley.

Spread this mixture onto the large leaves. Roll up and tie

with string. Fry the rolls briefly in butter. Pour on the

beef stock, cover and simmer for one hour. Place on hot

platter, add flour and cream to the pan to make the sauce.

Pour over the rolls and serve.

SNITZ AND KNEPP Rose Anne Nulle

1 ham hock

Apples

2 Tbsp. brown sugar

Cover ham hock with water and boil for 2 hours. Add apples

and brown sugar and simmer until apples are done.

Then add the knepp:

KNEPP

2 cups flour 1 egg, beaten

1 Tbsp. baking powder 2 Tbsp. warm butter

1/2 tsp. salt 1/3 to 1/2 cup milk

Combine the above and drop by spoonfuls into the boiling

ham mixture. Cover and boil for 15 minutes. Do not peek.

BOILED DINNER WITH SMOKED BUTT Eldora Hofvander

1 1/4 pound head of cabbage, quartered

1 1/2 pound smoked pork shoulder butt

4 ribs celery 1/2 tsp. thyme

2 leeks Chopped parsley

8 cups water Salt

1 bay leaf 2 turnips, peeled and diced

1/2 tsp. allspice 4 carrots, diced

4 potatoes, quartered

Combine the pork butt, celery, leeks, water and seasonings

and boil about 10 minutes. Add the rest of the ingredients

and simmer for 25 minutes or until tender. Should be tender

to the pressure of a fork.

RUMP ROAST or Sandwich Meat Theresa Schlichte

4-5 pound rump, roast 10 beef bouillon cubes

1 can beer Salt and pepper

Water to cover the roast 1 tsp. oregano

1/2 large onion 3 bay leaves

3 cloves garlic Sweet basil

Celery tops

Combine all ingredients and simmer on top of the stove

for 3 to 4 hours. Slice thin and dip in the juice or

thicken the juice to make a delicious gravy.

"Des hauses gluck zufriedenkeit," The house's fortune is

contentedness.

BRATWURST IN BEER SAUCE Henry Stoltenberg

10 Bratwurst 1 cup tomato juice

Flour 1 can beer

1 Tbsp. butter 1/2 green pepper, diced

1-6 oz can tomato paste Clove of garlic, chopped

1/2 cup catsup Dash of Worcestershire sauce

Simmer bratwurst in water for 8 to 10 minutes. Do not boil.

Dry with paper towel and roll in the flour. Melt the butter

and fry the bratwurst until nicely browned. Put remaining

ingredients in a pan and heat to simmering. After the wursts

are browned, carefully place them in the warm sauce and

heat through.

FRIED BRATWURST SANDWICH Thelma Mohr

1 pound Westphalian bratwurst

Flour Meat stock

1/4 cup fat 1 1/4 tsp. cornstarch

2 onions, diced 1/2 cup red wine

Pour hot water over the sausages, dry and roll in flour.

Heat the fat, fry the onions until they are transparent,

add the sausages and brown them on all sides. Add the

meat stock and cook, covered, gently for 30 minutes.

Take out the sausages, set aside but keep hot. Combine

the cornstarch with water to make a thin paste, stir this

into the gravy, bring to a boil and cook for 3 minutes.

Add the wine. Pour the sauce over the sausages and serve

with mashed potatoes, salad or red cabbage.

GERMAN DRESSING FOR CHICKEN AND GOOSE Selma Dalgety

Liver, gizzard and heart of the fowl

Onion Salt and pepper

2 apples 1/2 cup raisins

2 Tbsp sugar Pinch of cinnamon

3-4 slices of bread soaked in cold water - squeeze dry.

Cook the giblets. Chop the giblets, onion and apples.

Combine with the remainder of the ingredients. Stuff

in the fowl and bake immediately. Do not stuff the fowl

the day before, as this increases the danger of salmonella

contamination. May bake the dressing in an oven-proof

casserole dish as an alternative.

RICE AND SAUSAGE DRESSING Linda Ahrendsen

1 pound sausage 1/2 cup celery leaves, chopped

2 Tbsp. butter 1/4 tsp.sage

1/2 cup chopped onion 1/4 tsp.pepper

2 2/3 cups precooked rice 1/4 tsp. savory

3 cups water 1/4 tsp. thyme

2 cups celery, diced 1 Tbsp. salt

Saute the sausage, onion and butter for 3 minutes. Add all

the remaining ingredients. Stir until all the rice is moist.

Bring quickly to a boil, uncovered, fluffing the rice once

or twice, while cooking, with a fork. Do not stir. Cover

and remove from the heat. Allow to stand for 10 minutes;

then stuff the fowl.

HASENPFEFFER

May use either hare or rabbit. Hare is game meat.

Domestic rabbit is tame and tender.

1 hare or rabbit, cut up 1 Tbsp. butter

1 1/2 cups red wine 1 small onion, chopped

1 Tbsp. lemon juice 1/4 tsp. thyme

1 onion, sliced 1/4 tsp. marjoram

3 Tbsp. flour 1 stalk celery, minced

1 tsp. salt 8-10 peppercorns

3-4 slices bacon, diced Grated rind of one lemon

Combine all ingredients in a bowl and marinate for 24 hours.

Roll the rabbit in flour and brown the meat in butter.

After browning, place in an oven-proof pan, cover and bake

in the oven for 1 1/2 to 2 hours.

HASENBRATEN Kathy Jones

1 rabbit - cut in serving pieces

2 eggs, beaten 1/2 bay leaf, crushed

Seasoned flour 3 peppercorns

1/2 to 3/4 cup water 1/4 cup chopped onion

1/2 cup vinegar

Dip the rabbit pieces in the beaten eggs, then in the

seasoned flour. Brown in hot oil. Then add the remaining

ingredients and simmer gently for several hours. For a

German flair, serve with dumplings and sweet-sour red cabbage.

HERNPOFESEN Mrs. John Reimers

1 onion, finely chopped

Calf's brains

1 to 2 eggs

Small amount of milk

8 to 10 slices bread

Breadcrumbs

Fry the finely chopped onion in hot fat until brown.

Dip the calf's brain in hot water for a few minutes;

remove the membranes, chop the brains and fry with the

onions until tender. Whisk the eggs with a little milk;

pour the egg-milk over the brains and allow to set.

Dip the slices of bread quickly in milk into which an egg

has been beaten. Then turn the slices into the breadcrumbs

and fry a golden brown in hot fat. Put the slices together

with brain mixture as a filler.

OCHSENZUNGE (Tongue in raisin sauce)

1 fresh beef tongue (about 2 pounds)

6 sprigs parsley 2 Tbsp. flour

1 bay leaf 3 Tbsp. tomato paste

4 peppercorns 1 1/2 cups raisins

4 whole cloves 2 Tbsp. vinegar

1 tsp. salt 1 tsp. sugar

1 onion, chopped Salt and pepper

4 Tbsp. butter

Scrub and soak the tongue in cold water for 10 minutes.

Place in a kettle with the herbs, spices and onion.

Cover with boiling water and simmer, uncovered, for

1 1/2 hours. Remove the tongue, put in cold water, skin

and slice. Strain the juice, saving to use for the sauce.

Melt butter in pan; add flour, stirring well. Add tomato

paste and reserved juice as needed. Add vinegar, raisins

and sugar. Season with salt and pepper. Reheat tongue and

serve with the raisin sauce.

BARBECUED LIVER

1/2 cup tomato juice 1 Tbsp. brown sugar

1/4 cup water 1 tsp. salt

2 Tbsp. apple cider vinegar 1/2 tsp. dry mustard

2 Tbsp. catsup 1/8 tsp. chili powder

1 Tbsp. Worcestershire sauce Bacon drippings

1 pound beef liver, cut in strips

Combine the tomato juice, water, vinegar, catsup,

Worcestershire sauce, brown sugar, salt, dry mustard and

chili powder. Simmer for 10-15 minutes. Heat the bacon

drippings in a skillet. Brown the liver strips only until

they lose their color. Add the barbecue sauce and simmer

until heated through. Serve over rice or noodles.

FRIED LIVER PATTIES

1 pound beef liver 1 egg, beaten

2 slices bacon 2 Tbsp. flour

1 onion, chopped Salt and pepper

Grind or finely chop the liver. Add all remaining ingredients.

Drop by spoonfuls onto a greased skillet. Fry just a few

minutes on each side. Leftovers make good sandwiches.

PICKLED HEART, TONGUE OR CHICKEN Genelle Kienast

Cook desired meat in equal parts of water and vinegar

until tender. Add salt to taste.

Peel the outer skin from the tongue when cooked.

This recipe also is good for pickling chicken gizzards.

BEEF TONGUE

2/3 cup salt Pinch pepper

1/3 cup brown sugar 1 raw beef tongue

Combine the salt, sugar and pepper and rub into the

raw tongue. Place in an airtight container and store

in a cool place for 3 days. Turn the tongue daily.

On the fourth day, remove the tongue and rinse well.

Cook 2 hours or until tender. Cool 10 minutes. Peel the

outer skin from the tongue. Slice and serve.

PICKLED HAM

1 pound cooked ham, cubed 1 cup white vinegar

1 onion, sliced 1/8 tsp. black pepper

1 1/2 cups water

Combine all and let sit in cold place for 24 hours

before serving.

PICKLED PIG'S FEET

4 pigs feet 1 Tbsp. whole cloves

Salted water 1/2 tsp. black pepper

2 cups vinegar 1 small stick cinnamon

2 Tbsp. salt 1 cup chopped dill pickles

Scrape and clean pig's feet well. Put in a kettle to boil

with enough salt water to cover. Simmer for four hours or

until meat will separate easily from the bones. Remove feet

and add vinegar, salt, pepper and spices to stock in which

meat was cooked. Boll for 30 minutes. Strain liquid and

remove spices. Pick meat off the bones. Place pieces of

meat and chopped pickles in a glass loaf pan and pour stock

over It. Chill until cold. Slice and serve. May be made

ahead of time. Keeps well in refrigerator.

WEISSKOHL IN SAURER SAHNE Mrs. Fred Steinhauer

1/2 head cabbage (4 C. shredded) 1 Tbsp. cornstarch

1 small onion, sliced 1 Tbsp. butter

1 CUP beef stock 1/2 cup sour cream

Boil cabbage, onion and beef stock (covered) until cabbage

is tender approximately 12-15 minutes. With slotted spoon,

remove the cabbage to serving dish. Add a little liquid to

the cornstarch; then add the cornstarch to the cabbage liquid.

Add the butter and simmer until thick. Remove from heat,

add the sour cream, stir and pour over the cabbage.

Serve hot.

BAKED CABBAGE

2 cups shredded cabbage

3 beaten eggs

Salt and pepper

1 onion, grated

6-8 slices white bread, cubed

2 cups milk

Combine all ingredients and place in greased casserole.

Top with 1/2 cup grated cheese. Bake at 350 degrees for

30 minutes.

"Wohlerzogen hat nie gelogen," A good upbringing never deceives.

KOHLRABI

4 kohlrabi Salt

1 tsp. salt Pepper

Pinch baking soda Nutmeg

2 Tbsp. butter 1 Tbsp. chopped parsley

1 Tbsp. flour 2 Tbsp. cream

1 cup beef stock

Remove the tender leaves and cook in salted water with a

pinch of baking soda. Rinse the leaves in cold water,

drain and chop finely. Peel and slice the tubers. Cook

in salted water until tender - approx. 25-30 minutes.

Make a cream sauce from the rest of the Ingredients.

Add the sliced kohlrabi. Add the chopped kohlrabi leaves

to this. For a change, you may butter the leaves and serve

them separately.

STIELMUS (Turnip Tops)

2 pounds turnip tops 1 Tbsp. flour

2 Tbsp. pork fat 1/2 cup milk

1/2 cup water Nutmeg to taste

2 Tbsp. butter Salt to taste

Pull off the turnip leaves; Wash and cut up. Sear in

hot fat. Add water and cook until tender. Melt the

butter; stir in the flour and milk. Stir and cook

until thick. Add the salt and nutmeg to taste.

Pour the sauce over the turnip tops to serve.

GRUNKOHL (Kale)

4 pounds fresh curly kale 3 Tbsp. prepared mustard

2 Tbsp. bacon grease 2 Tbsp. quick oatmeal

1 large onion, chopped 6 smoked sausages

Trim kale and slide. Heat grease; add onion. Add kale and

enough water to cover bottom of the pan. Combine; cover

and cook until tender - 45 minutes. Stir in mustard, oats

and lay sausage on top of kale. Replace lid and simmer

about 20 minutes. Serve with boiled potatoes.

SAUERKRAUT Sharon Grimm MacDonald-Williams

Shred cabbage very thin. Place In layers in a stone crock,

sprinkling coarse salt over each layer. On top place a plate

which exactly fits the Inside of the stone crock. Weight

down the plate. Cover with a clean towel. Cabbage will

ferment and Is ready to use in 3 weeks. Wash well in clear

water before using.

To serve: Rinse 2 pounds sauerkraut with warm water in a

colander; drain well. Place In a heavy saucepan with 2 Tbsp.

butter and your choice of seasonings.* Cover and simmer for

15-30 minutes. Add 2 cups liquid such as meat broth, wine,

beer, water or bouillon. If using bouillon, omit salt.

Season according to your likes such as salt, pepper, caraway

seeds, onion or apple.

RED CABBAGE

3 small heads red cabbage 2 bay leaves, crushed

2 cups chicken broth 1/2 cup brown sugar

1/2 cup white vinegar Salt and pepper

Chop cabbage and remove the core. Cover with the remaining

ingredients and simmer for 1 hour or longer.

ROTKOHL MIT APFELN (Sweet-sour red cabbage with apples)

Gerta Krabbenhoft - Germany

4 cups shredded red cabbage 1 Tbsp.sugar

1 apple, cored and chopped 1/2 tsp. salt

1/4 cup water Dash pepper

3 Tbsp. dry red wine 1 Tbsp. butter

1 Tbsp. vinegar

Combine cabbage, apple and water and cook 10 minutes. Do not

drain. Add remainder of ingredients and simmer for 5 minutes.

May omit wine and use a total of 1/4 cup vinegar if desired.

HIMMEL UND ERDE (Heaven and Earth) Susan Grimm

5 large potatoes, peeled and diced

2 cups water

Pinch of salt

5 apples, peeled and cut into eighths

1 Tbsp. vinegar

1 tsp. sugar

8 ounces bacon

2 onions, sliced and cut in half

Chopped celery or carrots (optional)

Peel and dice potatoes; cook in salted water about 15 minutes.

Add peeled and cut apples. Boll until apples are tender. Add

sugar and vinegar. Cut bacon into cubes and fry. Add the

sliced onions and brown. Add the bacon and onions to the

potato mixture. Stir and serve hot. May be either a very

thick soup or a potato side dish. Leftover Himmel und Erde

may be formed into patties and fried in butter.

REIBKUCHEN (Potato Cakes) Thelma Mohr

2 pounds peeled potatoes

3 eggs

Salt to taste

Hot fat

Grate the potatoes in warm water - this keeps them white.

Squeeze dry In cloth; mix with the eggs, add the salt.

Drop by tablespoonfuls Into the hot fat until brown on both

sides. Should be crisp and brown. Serve hot with applasauce

or stewed cranberries. Potato cakes may also be served cold

at coffee time. As a variation, may add onions or nutmeg or

grated apple.

This Is an everyday dish and also is served at every folk

festival or fair. It may be eaten with the hands and is an

lntergral part of German folk life.

KARTOFFELSALAT (German Potato Salad)

6 medium white potatoes or 15-20 small new potatoes

6 slices bacon, diced Pinch pepper

1/2 cup diced onion 3-4 Tbsp. vinegar

1 tsp. flour 1/2 cup water

2 tsp. sugar Minced parsley

2 tsp. salt

Cook potatoes in jackets in salted water. When barely fork

tender, drain, peel and dice. Fry bacon until crisp; remove

from pan. Add onion and cook until tender in the bacon fat.

Drain off all but 1 Tbep. bacon fat. Add the flour, sugar,

salt and pepper to the skillet and cook and stir until lightly

brown. Stir in the vinegar and water and cook until slightly

thickened. Again add the bacon, pour over the diced potatoes.

Stir to blend gently. Sprinkle minced parsley over the top.

"Larheer macht nicht satt, besser wer kartoffel hat,"

Laurels won't fill your stomach; you are hetter off with potatoes.

OLDE GERMAN SALADE Rachel Steinke

1 cup buttermilk Cut up radishes

1 Tbsp. lemon juice Green onions, chopped

2 Tbsp. sour cream Fresh dill - optional

Red tip lettuce, torn

Combine all the above and enjoy a traditional treat.

GERMAN SLAW Esther Peters

8 slices bacon, diced, fried and drained

3 Tbsp. sugar 3/4 cup water

1 tsp. salt 1 head shredded cabbage

1/2 tsp pepper 1/4 cup minced onion

1/4 cup wine vinegar

Combine all Ingredients and top with the diced bacon

and 1/2 cup green pepper strips.

DANDELION SALAD

Diehpan full of young dandelion stalks, washed, drained and

cut up.

4 strips bacon, fried and crumbled

3 hard-boiled eggs, diced, salted

1/2 cup sugar

2 Tbsp, flour

1 egg, beaten

% cup vinegar

1% cups water

Combine the sugar, flour, egg, vinegar and water and pour

into the bacon drippings. Simmer until thick. Pour warm

over the dandelion greens; toss and serve hot. Top with the

crumbled bacon and hardboiled egg slices.

TOMATO SALAD

4 large tomatoes, red or yellow

1/2 green pepper, chopped

1 medium onion, sliced

3 Tbsp. sugar

1/2 cup vinegar

1/2 cup water

Salt

Cut tomatoes in chunks. Add peppers and onions. Sprinkle

sugar over this and allow to stand for 15 minutes. Add

remaining ingredients and stir. Refrigerate or keep cold

several hours before serving.

GURKEN SALAT (Cucumber Salad)

4 medium cucumbers, peeled and sliced thin

1 medium onion, sliced

2 tsp. salt

1/2 cup cream

2 Tbsp. vinegar

Salt and pepper

Combine the peeled and sliced cucumbers and onion. Add the

salt and allow to stand for one hour. Drain and add the

sauce made from the cream, vinegar, salt and pepper.

Chill and serve.

"Lehre bildet geister, doch ubung macht den meister,"

Teaching develops minds but practice makes the master.

ROTE RUBENSALAT (Beet Salad)

1 pound red beets 1 tsp. cloves

1/4 cup vinegar 1 bay leaf

1/4 cup water Salt

1/2 tsp. sugar Pepper

2 tsp. caraway seeds 3-4 Tbsp. olive oil

1 onion, chopped

Wash the beets and cook in salted water until tender. Dip in

cold water, peel and slice thinly.

Combine other ingredients and pour over the beets. Allow to

stand in refrigerator for several hours to get the flavor

theough the beets.

Serve at room temperature.

SPARGEL SALAT (Asparagus Salad) Thelma Mohr

1 pound cooked asparagus 1/4 tsp. sugar

1 Tbsp. mild vinegar Finely chopped parsley

3 Tbsp. olive oil 2 hard-boiled eggs, chopped

1/4 tsp. salt Sour cream (optional)

Make a dressing of the vinegar, oil, salt and sugar. Add

the parsley and mix well. Pour this mixture over the asparagus.

Sprinkle with the eggs. A little sour cream may be mixed into

the dressing. Serve this with cooked ham or plain or

pickled tongue.

BOHNENSALAT (Bean Salad) Hermann Cook Book

Hermann, Missouri

1 pound fresh green beans 1/4 cup vinegar

Salted water 3 Tbsp. sugar

1/2 to 1 cup chopped onion 1-2 tsp. salt

1/4 cup bacon grease Dash of pepper

Wash, break stem ends and pull off any strings from the beans.

Cut them lengthwise or diagonally,as desired. Cover with

salted water and cook until tender, but not soft, about

15 minutes. Drain. Fry onion In the bacon grease over

very low heat until glassy, about 5 minutes. Add beans and

remaining ingredients. Combine well and heat thoroughly to

Improve flavor. Serve slightly warm.

RYE BROT (Rye Bread) Hilda Petersen

4 cups lukewarm liquid 3 Tbsp. sugar

1 1/2 pkg. yeast 3 Tbsp. shortening

2 Tbsp. salt

White flour (enough to make stiff dough)

3 cups stone ground whole wheat or graham flour

Soften yeast in lukewarm liquid. Add sugar, salt and shortening.

Add the stone ground flour. Mix well. Knead in enough white flour

to make a stiff dough. Let rise in greased bowl one time.

Shape into loaves and place in greased pans. Allow to rise

and bake at 350 degrees for 1 hour.

"Das schonste wappen in der welt, das ist der pflug im ackerfeld,"

The most beautiful coat of arms in the world is the plow out

in the fields.

STONE GROUND WHOLE WHEAT BREAD Betty Grimm

Gen Baker

1 cake yeast 3/4 cup brown sugar

1/2 cup warm water 2 cups stone ground whole

1 tsp. sugar wheat flour

2 cups scalded milk 1 egg, beaten

6 Tbsp. oil 1 tsp. salt

4 cups plus white flour

Combine yeast, warm water and 1 tsp. sugar. Let sit. Scald milk;

add oil and brown sugar while milk is hot. Add whole wheat flour

and let stand until lukewarm. Add beaten egg, salt, softened

yeast and white flour. Knead, let rise, punch down and shape

into two loaves. Let rise again until double in bulk.

Bake at 350 degrees for one hour.

HEIDELBERG ROGGENBROT (Rye Bread)

SWAT NIE GRAU (Black not gray)

2 cups white flour 1 Tbsp. salt

4 cups rye flour 1 1/2 Tbsp. caraway seed

2 pkgs. yeast 2 cups very warm water

3/8 cup cocoa 1/3 cup molasses

1 1/2 Tbsp. sugar 2 Tbsp. shortening

Combine white flour, rye flour, dry yeast, cocoa, sugar, salt

and caraway seed. Add to this the water, molasses and

shortening. Combine well and knead until it forms a firm

ball. Put in greased bowl and cover. Let rise until double.

Make into 2 round loaves. Place on greased baking sheet.

Brush with oil and allow to rise. Can be refrigerated

for 2 to 24 hours or baked when risen at 400 degrees for

30-45 minutes.

BRAN OATMEAL BREAD Mrs. Herbert Stribe

1 cup quick rolled oats 1 pkg. yeast

1/2 cup All Bran 1/2 cup lukewarm water

1 tsp. salt 1 tsp. sugar

1/4 cup brown sugar 1 cup whole wheat flour

2 cups boiling water 4 cups white flour

2 Tbsp. melted shortening or cooking oil

Combine rolled oats, All Bran, salt and brown sugar. Add boiling

water and melted shortening. Cool to lukewarm. Dissolve yeast

in warm water to which 1 tsp. sugar has been added. Stir yeast

mixture into first mixture and beat well. Stir in flours.

Combine well and place dough on floured board. Allow to rise

for 10 minutes, to develop gluten. Knead well, place in greased

bowl and let rise until double (approx. 1 1/2 - 2 hours.) Bake

at 350 degrees for 1 hour. Yield - 2 loaves.

RYE BROT (Rye Bread) Mercedes Bowers

Irene Fitz, Florence Genzen

1 cup white flour 2 pkg. yeast

1 cup Bran Buds or Raisin Bran 6 Tbsp. lard

3 cups rye graham flour 6 cups warm water

2 tsp. salt Flour as needed

1/4 cup sugar

Dissolve yeast in warm water in which sugar has been dissolved.

Add lard, salt, bran, flours and remaining water. Combine well.

Add flour as needed to make a soft dough. Allow to rise until

double. Punch down and shape into loaves. Let rise and bake in

350 degree oven for about 1 hour. The bran gives this bread a

nutty, sweet flavor and is good fiber (bulk) in the diet.

PIONEER'S POTATO BREAD

3 1/2 cups milk 1/2 cup mashed potatoes

6 Tbsp. sugar 2 pkgs. dry yeast

6 Tbsp. butter 1/2 cup lukewarm water

2 tsp. salt 10 cups white flour

Scald milk; add sugar, butter, salt and mashed potatoes. Cool.

Dissolve yeast in water and add to the above. Add flour slowly

and beat well. Knead until it forms a smooth ball. Cover and

allow to rise until double. Punch down once and let rise again.

Divide into 3 parts and let rest for 10 minutes. Form 3 loaves.

Sprinkle greased bread pans with cornmeal. Bake at 350 for

40-45 minutes.

"Salz und brot macht die backen rot,"

Salt and bread make the cheeks red,

TENDERCRUST BUNS Dorothy Mohr, Amanda Lamp

2 pkgs. yeast 1/2 cup sugar

3/4 cup warm water 2 eggs, well beaten

1 tsp. sugar 1 tsp. salt

2 cups lukewarm water 8 cups flour

1/4 cup melted butter

Dissolve yeast in 3/4 cup lukewarm water with 1 tsp. sugar.

Combine 2 cups lukewarm water, the butter, 1/2 cup sugar,

eggs and salt. Add 2 cups flour and mix well. Add yeast

mixture and beat until smooth. Add another 6 cups flour

and knead until smooth. Cover and let rise until double.

Form into balls and place in pan. Brush with melted butter.

Cover and allow to rise until double. Bake 15 minutes at

400 degrees or until nicely browned.

Variation: Use as a coffee cake dough by adding 3/4 cup

raisins to the dough and sprinkling 1/2 cup brown sugar

mixed with 1 tsp. cinnamon over the top.

Yield: 48 buns or four 8 inch coffee cakes.

REFRIGERATOR ROLLS Sally Heithoff

1 1/2 cups hot water 2 eggs

1 1/2 tsp. salt 2 pkg. yeast

3/4 cup sugar 3 cups flour

5 Tbsp. butter 10 cups flour or less

1 1/2 cups warm water

Combine hot water, salt, sugar and butter. Cool. Combine

warm water, eggs, yeast and 3 cups flour. Add mixture

one and mixture two and beat very hard. Add rest of flour

as needed until correct consistency. Put in covered bowl

and grease top of dough. Allow to rise until double in bulk.

Punch down and set in the refrigerator. Punch down when

needed. Will keep at least 4 days in the refreigerator.

Take out as needed, but keep top greased. Allow rolls to

rise more than double before baking.

BROTCHEN (Hard Rolls)

1 pkg. yeast 2 Tbsp. shortening

1/4 cup warm water 1 cup warm water

2 tsp. sugar 1 egg white, stiffly beaten

1/2 tsp. salt 4 cups flour, approx

Combine yeast and 1/4 cup warm water in cup. Combine sugar,

salt, shortening and warm water in bowl. Add yeast mixture

to the sugar mixture. Add the stiffly beaten egg white.

Stir in flour as needed. Knead until right consistency.

Put in greased bowl. Punch down twice. Divide into 10-12

pieces, form into balls and place on greased baking pan.

Flatten them down and let rise. Bake at 450 degrees for

20 minutes or longer. To get the hard crust, place pan

with boiling water in bottom of oven while baking.

OVERNIGHT BREAD OR ROLLS LaVonne Gehlsen

1 tsp. dry yeast 1/2 cup shortening

3 cups warm water 1 Tbsp. salt

1 cup sugar 8 cups flour

2 eggs

Combine dough, using standard bread technique at 5 p.m.

Punch down every hour until 10 p.m. Shape into loaves or

rolls. Cover and let rise at room temperature on counter

overnight. Next morning bake at 350-375 degrees for

15 minutes for rolls or 45 minutes for bread.

CINNAMON-RAISIN BREAD:

Add 1 cup raisins to the other ingredients. Add 2 tsp. sugar

and 1 tsp. cinnamon to the rolled out dough. (No butter.)

It is also possible to put this dough in the refrigerator

after 3-4 punchings and form into loaves in the morning.

PFANNKUCHEN (Dessert Pancakes)

Very delicious: served at the famous Tesche Restaurant in Rendsberg.

6 eggs, separated 4-5 apples

2 Tbsp. sugar 1/4 cup milk

1/2 cup flour 1/2 tsp. baking powder

1/4 cup melted butter 1/2 tsp. salt

Beat egg yolks, add 2 Tbsp. sugar and beat well. Add melted

butter, milk, salt, flour and baking powder. Beat egg whites

and fold Into the above mixture. Peel and slice half the

apples Into a pan and saute with butter. Pour half of the

batter over the apples and fry both sides of the pancake.

Sprinkle with cinnamon-sugar; cut and serve. Repeat with

the second half of the apples and remaining batter.

May use plums instead of apples. May top with sour cream.

If you have two large pans, you are able to cook this all

at one time. This really works best.

BREAD PUDDING (Old, old recipe)

Fill a greased roaster half full of old cubed bread.

Mix in some raisins. Combine several eggs, some sugar

and some milk to soak the mixture. Bake one hour.

If you need more precise instructions, try the following:

WEISSBROT PUDDING (White Bread Pudding) Selma Dalgety

2 cups milk, scalded 1 tsp. cinnamon

1/4 to 1/2 cup butter 1 1/2 tsp. vanilla

3-4 eggs 3-4 cups dried bread cubes

1/2 cup sugar 1/2 cup raisins

1/2 tsp. salt

Put bread cubes and raisins in greased baking dish first.

Cover with milk mixture (all the other ingredients which

have been combined first.) Set baking dish in another pan

of hot water. Bake 40-45 minutes or until knife comes out clean.

RAISIN PUDDING Gertie Dammann from Dora Dammann

1 cup flour 1 cup raisins

3/4 cup sugar 2 cups boiling water

2 tsp. baking powder 1 cup brown sugar

1/2 cup milk 1 Tbsp. butter

Combine flour, sugar, baking powder, milk and raisins.

Put into well greased baking dish. Cover with a combination

of the boiling water, brown sugar and butter. Bake for

30 minutes at 325. Good for supper or anytime.

"Kaffee und die liebe schmecken am besten wenn sie heiss sind,"

Coffee and love are best hot.

RICE PUDDING

4 eggs 1 tsp. vanilla

2 cups hot milk 1/4 tsp. salt

1/2 cup sugar 2 cups cooked rice

1 Tbsp. butter 1/3 cup raisins

Combine all ingredients and pour into greased pan or

baking dish. Bake at 325 degrees for one hour. May set

pan in another pan of hot water to bake.

APFEL STRUDEL (Apple Strudel) Edna Kaspersen

1 1/2 cups flour 5 cups apples

1/2 cup flour 1/2 cup sugar

1/8 tsp. salt 3 Tbsp. tapioca

1/2 cup butter 2/3 tsp. cinnamon

Combine the flour, 1/2 cup sugar, salt and butter until

crumbs are like pie crust. Peel and slice apples. Combine

apples, 1/2 cup sugar, tapioca and cinnamon. Reserving 3/4

cup crumbs, press remaining crumbs in 8 or 9 inch square pan.

Pour apple mixture over crumbs. Sprinkle reserved 3/4 cup

crumbs over top and bake at 400 degrees for 45 minutes.

Serve warm or cold with schiagsahne (whipped cream) or

with ice cream.

APPLE DUMPLING Louise Zubrod

2 cups sugar 1 tsp. salt

2 cups water 2 tsp. baking powder

1/4 -tsp. cinnamon 3/4 cup shortening

1/4 tsp. nutmeg 1/2 cup milk

1/4 cup butter 3-4 sliced apples

2 cups flour

Combine sugar, water, cinnamon, nutmeg and butter. Pour

into a 9 x 13 inch cake pan. Combine flour, salt and

baking powder. Cut In the shortening; add milk. Roll

out to 1/4 inch thick. Spread the sliced apples onto the

dough. Dot with butter. Sprinkle with a little sugar and

cinnamon. Roll up like a jelly roll, slice and place the

dumplings on top of the syrup in the pan. Bake at 350

degrees for 45 minutes.

APFELKLOSSE Alvina Klocke

2 cups flour 4 cups apples, peeled, sliced

1/2 cup sugar 1/2 cup sugar

1/2 tsp. baking powder 1/4 cup flour

1/2 tsp. salt 1 tsp. cinnamon

1 cup butter 1/4 tsp. nutmeg

2 beaten egg yolks 2 egg whites, slightly beaten

Combine 2 cups flour, 1/2 cup sugar, 1/2 tsp. salt and

baking powder. Cut in butter as for pie crust. Add egg

yolks. Press half in the bottom of a jelly roll pan

10 x 15 inch. Combine apples, 1/2 cup sugar, 1/4 cup

flour, cinnamon and nutmeg. Spread over the bottom

crust. Crumble remaining crust over the filling.

Brush with egg whites. Bake at 350 degrees for 30-40

minutes.

BEIGNETTENTEIG

2 cups flour 2 Tbsp. melted butter

1 egg 1 jigger rum

2 tsp. sugar Warm water

Pinch of salt

It works best to make this batter several hours before

using. Combine all Ingredients, using enough warm water

to form a creamy batter. Allow to cool.

When ready to fry, heat fat. Dip slices of apple, banana,

pineapple or other fruit In this batter. Fry in deep fat

until golden brown.

Same batter may be used for vegetables, meat or fish;

however, sugar and rum should be omitted.

KIRSCHPFANNKUCHEN (Cherry Pancakes)

4 rolls 2 tsp. sugar

4 Tbsp. flour 1 pound cherries

2 eggs Butter or fat

1 cup milk Cinnamon and sugar

Soak rolls in cold water. Squeeze dry and break up.

Combine flour, eggs, milk and sugar and add to the rolls.

Pit the cherries and fold into the batter. Drop by

spoonfuls in the hot fat to saute.

Serve with sugar and cinnamon.

"Wer nicht liebt wein, weib und gesang, der bleiht ein

narr sein lehanlang"

Whoever doesn't like wine, woman and song remains a fool

his whole life long.

WINDBEUTEL (Cream Puffs) Darlene Vollstedt

Ingredients in German Ingredients in English

1/2 tasse wasser 1/2 cup water

1/4 tasse butter 1/4 cup margarine

1/2 tasse mehl 1/2 cup flour

1/4 teelveffel salz 1/4 tsp. salt

2 eier 2 eggs

Bring water to boil; add butter. Turn heat down; add

flour and salt all at once. Stir until dough leaves

the sides of the pan. Remove from the heat and beat

in the eggs one at a time. Beat the dough for TWO MINUTES.*

With 2 wet spoons, heap dough onto a greased and lightly

floured baking sheet. Set puffs 2 1/2 inches apart. Bake

at 450 for 12 minutes. Reduce heat to 375 and bake an

additional 30 minutes. Remove to a wire rack and cool.

Slice top loose and fill with pudding or whipped cream.

Dust with powdered sugar. Makes 8.

*At this point, the dough may be kept in the refrigerator

or ice shrank for one-two days.

RHUBARB TAPIOCA Blanche Grelck

3 cups rhubarb, washed and cut

1 cup sugar

1 1/4 cups boiling water

1/2 tsp. salt

1/3 cup Minute Tapioca

Sprinkle the diced rhubarb with the sugar. Allow to stand.

Pour the boiling water and salt in the top of a double

boiler. Add the, tapioca and cook until all the water

is absorbed. Add the rhubarb-sugar mixture and cook until

the tapioca is clear and the rhubarb is soft. Cool and

serve with whipped cream.

OBSTAUFLAUF (Fruit Pudding) Mrs. Ed Stuhr

2 cups milk

1/4 cup sugar

Pinch cinnamon

Lemon or vanilla flavoring

1 loaf bread

1 pound fruit such as apples, rhubarb, cherries or

raspberries

Combine first four ingredients. Slice bread. In a

greased baking dish, arrange alternate layers of the

bread and fruit. Pour the milk over the pudding and

allow the bread to absorb the milk. Bake at 375 for

30 minutes.

KAISERSCHMARREN (Scrambled Pancakes) Burkhart Tesche

2 Tbsp. butter 2 cups flour

2 Tbsp. sugar 1 cup milk or cream

4 eggs, separated Another 2 Tbsp. butter

1 pinch salt

Cream 2 Tbsp. butter until frothy. Slowly add, one at

a time, the sugar, egg yolks, salt, flour and milk.

Beat egg whites until stiff and fold into the batter.

Melt the butter and fry the batter golden brown on both

sides. Using a knife and fork or two forks, chop up

the pancake. Turn onto hot platter and sprinkle with

sugar and cinnamon. Garnish with pieces of fruit, such

as apples or cherries which have been sauteed in butter.

For a different taste, garnish with raisins or strawberries.

"Funf finger fassen mehr als zwei gabeln"

Five finaers hold more than two forks.

GROTEN HANS OR MEHLBUDLE (Steamed Dumpling)

Groten Hans Is perhaps one of the most popular dishes

that has survived to this day from the Schleswig-Holstein

area. Each family has his own favorite recipe. The

batter for the dumpling is poured into a wet cloth and

tied, or steamed In a greased molded steamer. It may be

served with ham, gooseberry, raisin, prune or lemon sauce.

This recipe comes from Bernice Nielson, Mild& Peters,

Arla Dammann, Linda Ahrendsen and Florence Karsten.

4 egg yolks, beaten 1/2 tsp. salt

1/2 cup sugar 1 3/4 cup milk or more

1/2 cup melted butter 1 tsp. vanilla

4 cups flour 1 cup raisins

1 tsp. baking powder 4 beaten egg whites

1/2 tsp. nutmeg

Combine egg yolks, sugar and melted butter. Sift together

the dry Ingredients and add alternately to the egg yolks

with the milk. Add vanilla and raisins and fold In the

beaten egg whites. Turn Into cloth or steamer and steam

2-3 hours or until firm. ENJOY ...

BIG HANS (Big Dumpling) Shirley McCollum

from Grandmother Mrs. John Peters

8-10 slices dry bread 1 Tbsp. butter

2 1/2 cups milk 1/2 cup raisins

4 beaten eggs 2 tsp. baking powder

Flour to make a stiff dough like cake dough.

Soak bread in the milk. Add remaining ingredients. Put in

a cloth, tie and immerse in a kettle of boiling water.

Cook 2 1/2 hours or until it springs back when you touch

the cloth. Serve with the following sauce:

HOT SAUCE - 1 cup

1/2 cup sugar 1/8 tsp. salt

11/2 Tbsp. cornstarch 1 1/2 cups boiling water

Boil until thick and clear, stirring constantly. Remove

from heat and add 1 Tbsp. butter. May add 1 Tbsp. lemon

juice and 1 tsp. lemon rind OR l 1/2 tsp. vanilla OR

1/8 tsp. nutmeg OR 6 Tbsp. sweet red wine OR cooked raisins,

cherries or prunes.

SWATEN GROTEN HANS Alta Hansen from Mary Wiese

3/4 cup melted lard 1/2 tsp. salt

1 cup sour cream Flour enough to thicken

I cup fresh pork blood (like cake batter)

1/2 cup raisins Apple slices

Combine ingredients and steam for 2-3 hours or until done.

Serve with a sauce of:

1/2 cup raisins

2 peeled and sliced apples

2 cups water

1/2 cup sugar

2 Tbsp. cornstarch

To make sauce: Combine cornstarch with sugar. Add water and

stir to combine. Add fruit and boil until sauce is thickened.

LAVA MUHLBUDLE Alice Lohmeier Grau

Alice's grandmother, a pioneer widow served this nourishing

"rib sticking" dish in her sod home to her 10 children.

3 cups ground pork liver 2 1/2 cups white flour

1 cup cracklings 2 tsp. baking powder

1 cup ground fresh bacon 1 tsp. salt

4 eggs 2 tsp. cinnamon

1 1/2 cups milk 1 tsp. allspice

2 cups oatmeal 1/2 tsp. cloves

Combine well; pour into a wet heavy cloth. Bring up the

four corners and tie. Drop into a washboller of boiling

salted water and boll for 2 hours. To serve - Slice and

fry and serve with black strap molasses.

GRAHAM STEAMED PUDDING Ila Grimm

1/4 cup butter 3/4 cup raisins (or less)

1/2 cup milk 1 tsp. soda

1/2 cup molasses 1 tsp. salt

1 1/2 cups graham flour 1 egg

Steam for 2 hours in either a steamer or in a greased

coffee can. Eat with the following sauce:

1 1/2 cups water 1 egg

1/2 cup sugar 1 Tbsp. butter

1 Tbsp. cornstarch Vanilla

Combine sugar with cornstarch. Add remaining ingredients

and cook until thickened and clear. Serve warm over the

graham pudding.

WEIHNACHTS PUDDING (Christmas Pudding) Mrs. Fred Spies

1 cup finely chopped suet 1/2 tsp. allspice

1 cup fine dry bread crumbs 1 tsp. cinnamon

1 cup dark corn syrup 3/4 cup milk

2 eggs, beaten 1 cup seedless raisins

2 cups sifted flour l/2 cup currants

1/2 tsp. salt 1/2 cup chopped apple

2 tsp. baking powder 1/2 cup chopped dates

1/4 tsp. baking soda 1 cup candied mixed fruit

1/2 cup sugar 1/4 CUP Chopped walnuts or

1/2 tsp. nutmeg blanched almonds

Combine suet and crumbs; add syrup and eggs; blend. Sift dry

ingredients and add to the first mixture alternately with the

milk. Add fruits and nuts. Fill a well-greased 1 1/2 quart

mold two-thirds full. Cover tightly. Steam for 2 1/2 hours.

Serve hot with hard sauce. Serves 8-10.

HARD SAUCE

Beat 1/2 cup soft butter until fluffy; beat in 2 cups of

powdered sugar, 1 tsp. rum extract, 1/2 tsp. ground nutmeg

and a dash of salt. Chill before serving. 88

FORTCHEN (Fritters) The Bunz Family

(Elke translated this from the original German recipe)

1 pkg. dry yeast 1/2 cup butter

1/2 tsp. sugar 3 eggs, separated

1/4 cup lukewarm water 2 1/4 cups flour

1 1/2 cups milk, warm 1 cup raisins,

1/3 cup sugar washed and drained

Dissolve yeast and sugar in lukewarm water. Beat in the

warm milk. Reserve 1/3 of the above mixture. Add flour,

sugar, butter and raisins. Beat yolks and add to the

reserved milk mixture. Combine flour mixture with egg

yolk mixture. Beat egg whites and fold in carefully.

Allow to rise for one hour. Fry in fortchen skillet or

drop by teaspoonfuls into hot fat; fry until golden brown.

Serve warm with sugar or jelly.

FRUIT FRITTERS Wallie Wilke

2/3 cup flour 4 Tbsp. melted butter

3/4 tsp. baking powder 2 eggs, separated

1/4 tsp. salt 1/2 tsp. vanilla or Cognac

1/4 cup white wine

Combine all ingredients, adding beaten egg whites last.

Then stir in sugared fruit such as apples, peaches, apricots,

cherries or bananas. Drop by spoonfuls into hot fat. Fry.

Drain and sift with powdered sugar or granulated sugar.

"Auch der tod ist nicht umsonst er kostet das leben,"

Even death isn't free of charge, it costs us our life.

FUDGINS (Fritters) Dorothy Rowedder

Darlene Schrum

1 pkg. dry yeast 2 cups milk, scalded and cooled

1 tsp. salt 2 Tbsp. butter

1/2 cup warm water 1 cup raisins, cooked

3 eggs, beaten and drained

1 cup sugar 4-4 1/2 cups flour

Dissolve sugar and yeast in water. Allow to stand for 10 minutes.

Add eggs, sugar, milk and butter. Stir in raisins and flour.

Let rise, stir down and let rise again. Drop by teaspoonfuls

into hot fat or "fudgin" pan. Fry until golden brown. Then drain

and roll in sugar while warm.

FUDGINS (Fritters) Edna Kaspersen

1 pkg. dry yeast 5 Tbsp. sugar

1/2 cup warm water 5 eggs

6 1/2 cups flour 1 cup raisins

3 1/2 cups milk 1 tsp. cardamom

I Tbsp. butter 1/2 tsp. nutmeg

1 Tbsp. salt

Dissolve yeast In the warm water. Add 1 cup flour (enough

to make a sponge); set In warm place. Scald 3 cups milk;

thicken with 1/2 cup flour dissolved in 1/2 cup cold milk.

Remove from fire. Add butter, salt and sugar. Cool until

lukewarm and add eggs, one at a time. Add the sponge to this

mixture. Add raisins, cardamom and nutmeg. Lastly add 5 cups

flour. Set aside In warm place and allow to rise until almost

double in size. Stir down once or twice, as time permits, and

then drop by teaspoon into hot fat. Drain and roll in sugar

while warm.

BRANDIED FRUIT CAKE Mrs. Jurgen Hinz

Eldora Hofvander

1/2 pound butter 1/2 tsp. mace

1 1/4 cups sugar 1/4 pound chopped walnuts

5 large eggs 1/4 pound chopped Brazil nuts

1/2 cup white syrup 1/4 pound chopped pecans

1/2 cup brandy 1 cup seeded raisins

2 1/3 cups flour 1 cup light raisins

1 tsp. soda 1/2 pound candied pineapple

1/2 tsp. cinnamon 1/2 pound candied cherries

1/2 tsp. cloves 1/2 pound chopped dates

1/2 tsp. nutmeg 3/4 pound fruit cake mix

Combine fruit and nuts with half of the flour. Cream butter

and sugar, add eggs one at a time and beat well. Add brandy

and syrup. Pour mixture over the floured fruits and nuts.

Combine spices with remaining flour and add. Combine all

together well. Line bottom of pans with waxed paper only,

no grease.

Bake in large bread pans 2 1/2-3 hours at 250

degrees and small bread pans for approx. 1 1/2 hours.

Remove from oven and let sit in pan 30-45 min. Then pour

brandy on top of cakes.

Use 1/4 cup brandy on a large loaf and less on the small ones.

Let cool thoroughly. Wrap and store in freezer to eat and enjoy.

"Gabratene tauben fliegen keinem ins maul,"

Roasted doves don't simply fly into your mouth

Nobody Aets something for nothing.

93 and 94

GERMAN FRUITCAKE Dorothea Musfeldt

3/4 cup butter, softened 1/2 tsp. nutmeg

2 cups sugar 1 cup buttermilk

4 eggs, beaten 3/4 cup cherry preserves

1 tsp. soda 3/4 cup apricot preserves

1 tsp. cinnamon 1 tsp. vanilla flavoring

1 cup chopped nuts (A combination of 1/3 pecans,

English walnuts and black walnuts is good.)

Combine all ingredients except for the nuts. Beat at

medium-high speed for 3 minutes. Fold in the nuts.

Pour into a greased and floured bundt pan. Bake at

325 degrees for approx. 90 minutes or until cake tests done.

Note: If your bundt pan has a teflon lining it may be

necessary to bake your cake at 300 degrees or less.

FRAHM FRUIT CAKE (Soft) Lois Frahm

from the Herb Frahm family

1 cup shortening (1/2 butter and 1/2 lard)

1 cup sugar 1 pkg. candied orange peel

1 cup syrup 1 pkg. candied lemon peel

3 eggs 1 pkg. candied citron

1 cup coffee 1 cup chopped raisins

7 cups flour 1 cup chopped currants

1 tsp. soda 1 cup chopped dates

1/2 tsp. cinnamon 1 cup chopped nuts

1/2 tsp. cloves 1/2 cup maraschino cherries

1/2 tsp. allspice (not drained)

1/2 tsp. nutmeg 1/2 cup fresh white grapes

1/2 cup wine

Combine peels, fruits and nuts with the wine and allow to

soak overnight. Combine cake ingredients'using standard

methods. Combine the batter with the soaked fruit-nut mixture.

Put in a very large greased angel food pan and bake at 250

degrees for 3-4 hours. May use a smaller pan and not bake as

long. This is a lighter textured fruit cake.

APPLESAUCE FRUIT CAKE Shirley McCollum

1 cup shortening 1/2 tsp. cloves

2 cups white sugar 1/2 tsp. salt

1 egg 1 cup raisins

1 rounded tsp. soda 2 cups chopped dates

2 cups applesauce 2 cups chopped nuts

4 cups flour 1/2 pound cut up gum drops

1 tsp. baking powder 8 oz. candied fruit

1 tsp. cinnamon

Cream the shortening and sugars. Add the egg. Dissolve soda

in the applesauce and add alternately with the sifted dry

ingredients. Add the nuts and fruit and pour into greased

and floured loaf pans. Bake in a slow oven for 1 1/2 hours.

STREUSELKUCHEN (Crumb Cake) Maxine Becker Strecker

1/2 cup + 3 Tbsp. butter Pinch of salt

1 cup sugar 2 1/2 cups sifted flour

2 eggs 2 tsp. baking powder

1 tsp. vanilla extract Grated peel of 1/2 lemon

Combine and cream sugar and butter. Add eggs and mix.

Add flavorings and sifted dry ingredients. Pour into

9 x 13 inch pan or 9 Inch springform pan that has been

greased and floured.

STREUSEL TOPPING

1/2 cup + 2 Tbsp. butter 1/2 tsp. lemon or vanilla

2/3 cup sugar 1 tsp. cinnamon

1 3/4 cups flour

Combine all ingredients using two forks until loose and crumbly.

Sprinkle over batter and bake at 375 for 50 minutes.

ORANGENKUCHEN (Orange Cake) Mrs. Ed Stuhr

1 cup plus 3 Tbsp. butter 1 Tbsp. lemon juice

1 1/4 cups sugar 1 1/2 cups flour

4 egg yolks 1/2 cup cornstarch

3 whole eggs 1 cup blanched almonds

Pinch of salt (finely ground)

3 Tbsp. orange liqueur

1 Tbsp. frozen conc. orange juice

Grated rind of 2 oranges and of 1 lemon

l/2 cup chopped candied orange peel

Preheat oven to 375 degrees. Grease and flour a 14 x 4 1/2

inch loaf pan. Cream butter and sugar. Add eggs. Sift

together the flour and cornstarch. Add flour alternately

with the wet ingredients to the creamed mixture. Lastly,

add the almonds and candied orange peel. Pour into prepared

pan. Bake for 70 minutes. Cool in pan for 10 minutes

before unmolding onto cake rack.

SOUR CREAM COFFEE CAKE Joleen Muhlbauer

Cynthia Genzen

1/2 cup butter 2 cups sifted flour

1 cup sugar 1 tsp. soda

2 eggs 1 tsp. baking powder

1 cup sour cream 1/2 tsp. salt

1 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs

one at a time and beat well. Add dry ingredients alternately

with the sour cream. Stir in the vanilla.

FILLING AND TOPPING: Combine 1/3 cup brown sugar, 1/4 cup

white sugar, 1/2 cup chopped nuts and 1 tsp. cinnamon.

Grease and flour 9 x 13 inch cake pan. Pour half the batter

into the pan. Top with 1/2 the crumbs. Repeat the batter and

crumb layers. Bake for 25-30 minutes at 350 degrees.

100

KUCHEN Katherina M6eller, Germany

5 cups flour 1 tsp. grated lemon rind

1/2 tsp. salt 4 beaten eggs

3/4 cup sugar 1 cup milk

6 ounces butter 1/2 pkg. dry yeast

Combine flour, salt and sugar. Cut in the butter and the

lemon rind. Add eggs, milk and yeast. Spread into round

ovenproof pan. Fill lined pan with peeled sliced fruit,

such as plums, apples, or peaches. Sprinkle generously

with sugar and cinnamon. Dot with butter. Bake at 425

degrees for 25 minutes.

101

PFLAUMENKUCHEN (Plum Cake) Katherina M6eller, Germany

2 cups flour 1 egg

1/4 pound butter ( 1/2 cup) Pinch of salt

1/2 cup sugar 1 tsp. baking powder

Combine all the above and knead until a supple dough.

Roll out and place in a 10 inch greased flan pan.

Pit 2 pounds plums. Quarter or slice the plums and

arrange in a circle on the dough. Sprinkle with a

combination of 3/4 cup sugar, 1 tsp. cinnamon and 1/3 cup

chopped almonds (or less). Bake at 375 degrees for 30 minutes.

Variations: May also use apples or peaches. With apples,

top with combination of 1 cup sour cream, 2 beaten eggs

and 1/3 cup powdered sugar; or you may top with a meringue

of 2 egg whites and 8 Tbsp. sugar. Top with the meringue

after baking and return to oven to brown.

102

APFEL KUCHEN Mrs. Charley Gruhn

1/2 cup sugar 1 Tbsp. butter

2 cups flour 1 cup milk

1 Tbsp. baking soda 1 beaten egg

1/2 tsp. salt 2 1/2 cups sliced apples

Combine cake ingredients using standard techniques. Put

in a 9 x 13 Inch pan which has been greased and floured.

Arrange apples over the top. Sprinkle with a combination

of 2/3 cup sugar and 1 tsp. cinnamon. Drizzle 1 cup cream

over the top. Bake at 375 for 10 minutes and then reduce

oven temperature to 350 degrees and bake for an additional

30 minutes.

"Dreitageger gas ist ist eine last"

After three days a guest becomes a burden.

103

WEIHNACHTS STOLLEN Mrs. Ted Hansen

11 cups sifted flour 1/2 tsp. nutmeg

2 cups milk 1 Tbsp. grated lemon peel

1 1/4 cups melted butter 3 Tbsp. lemon juice

6 eggs 1 Tbsp.cognac

1 pound seedless raisins 1/4 pound chopped

1 pound currants blanched almonds

3/4 cup sugar 1/2 pound chopped citron

1/2 tsp. mace 1/2 tsp. salt

2 pkgs. yeast 1/2 cup warm water

Dissolve yeast in the warm water. Combine other ingredients

in this order - flour, milk, melted butter, eggs, raisins,

currants, sugar, spices, peel, lemon juice, cognac, nuts,

citron, salt and dissolved yeast. Raisins and currants

should be soaked and plumped. Dough will be stiff. Fold

dough until it is well mixed and smooth. Cover bowl and let

sit in a warm place for 12 hours. Turn out onto floured

board and knead. Place in 2 greased pans and let rise

until double. Bake at 350 degrees for 1 hour. When still

warm, spread with 1/4 cup melted butter, drizzle with 2 Tbsp.

cognac and sift with 1/2 cup powdered sugar.

104

NUT CRACKER SWEET TORTE Marcy Ehlers

6 eggs, separated 1 1/4 tsp. baking powder

1/2 cup sugar 1 tsp. cinnamon

2 Tbsp. vegetable oil 1/2 tsp. cloves

1 Tbsp. rum flavoring 1 cup graham cracker

1/2 cup sugar crumbs (fine)

1/4 cup flour 1 square unsweetened

1 cup finely chopped nuts chocolate (grated)

Preheat oven to 350 degrees. Line bottoms of two 8-9

inch round layer pans with aluminum foil. Beat egg

whites until foamy. Beat in the sugar (1 Tbsp. at a time)

until stiff and glossy. Beat egg yolks, oil and rum

flavoring in a small bowl. Add 1/2 cup sugar, flour,

2 cups whipping cream, 1/2 cup powdered sugar and 2 tsp.

rum flavor' ing. Whip cream and add sugar and rum.

Decorate with chocolate curls. Chill for 7 hours or

more for flavors to mellow.

105

DRECHTER KUCHA (Funnel Cakes) Kathy Volistedt

2 eggs 1 tsp. baking powder

1 1/2 cups milk 1/2 tsp. salt

2 cups flour (more or less)

Combine all ingredients. Pour slowly into hot fat through

a funnel or using a pitcher and making fancy designs while

pouring. Drain on paper towels when golden. Sprinkle with

powdered sugar.

106

GERTA'S BROCHEN Gerta Krabbenhoft, Germany

1/2 pound flour (2 cups) Salt

1/2 pound quark (dry cottage cheese)

1 egg, beaten 1/2 cup sugar

1 Tbsp. margarine 1 tsp. baking powder

Sift together flour, salt, sugar and baking powder. Add

the quark, beaten egg and margarine.

Knead and form into 8 rolls. Top with cream to glaze.

Bake at 360 degrees for 15 minutes.

107

EINFACH HONIGLEBKUCHEN (Honey Cake) Selma Dalgety

1/2 cup butter or lard 1 tsp. baking powder

3/4 cup sugar 1 tsp. cinnamon

2 eggs Pinch cloves

3/4 cup candied orange or lemon peel (chopped)

3/4 cup honey 1 tsp. rum flavoring

4 cups flour 1 cup chopped almonds

Cream butter and sugar. Add eggs and beat well. Add orange

or lemon peel, honey, baking powder and flour. Lastly stir

in the spices, rum flavoring and chopped almonds. Knead into

a smooth dough. Place in greased jelly roll pan (10 x 15 inch)

and press or roll even. Bake at 350 degrees until brown

(approx. 20 minutes.) While still hot spread on the

icing and cut.

EIWEISSGLAZER (icing)

1 cup powdered sugar 2 egg whites

1 tsp. lemon juice

Mix and beat hard, using electric mixer if possible.

Icing is nice and white and spreads well.

108

JAN HAGEL Joelle Puck

1 cup sugar 1 egg yolk

1 cup butter 1 tsp. almond extract

2 cups flour (scant) 1/2 cup sliced almonds

Cream sugar and butter; add yolk and beat. Add flour; pat

and spread very thin in jelly roll pan. Brush with slightly

beaten egg whites. Pat sliced almonds on top. Bake at

300 for 25 minutes. Cut in diamond shape pieces. Remove

from pan at once. Good with coffee or tea and a smile.

109

ISRAEL COOKIES Luella Gruhn

from Mrs. Hans Detlefsen

1 cup butter or oleo 4 egg whites

1/4 cup sugar 1 cup sugar

4 egg yolks Vanilla and salt

3 cups flour coconut or pecans (optional)

Cream butter and 1/4 cup sugar. Add egg yolks, then the flour.

Roll out very thin and cut. Place on lightly greased cookie

sheet. Then combine the following: 4 egg whites, beaten,

1 cup sugar, salt and vanilla. Add some coconut or pecan

pieces. Put a dab on each cookie and bake in slow oven

until light brown.

110

BROWN COOKIES Tena Arp

1 cup sugar 2 cups flour

3/4 cup shortening 2 tsp. soda

4 Tbsp. molasses 1 tsp. cinnamon

1 egg 1 tsp. ginger

Pinch of salt

Combine sugar,and shortening. Add molasses and cream

well. Sift dry ingredients and add to the creamed mixture.

Mix well. Form into balls and roll in sugar.

Do not flatten. Bake.

111

GOLD COOKIES Ida Wiese

2 1/2 cups sugar

1 cup butter

3 egg yolks, beaten

2 1/2 cups flour

1 tsp. cream of tartar

1 tsp. soda

1/4 tsp. salt

Cream sugar and butter. Add egg yolks, then the sifted dry

ingredients. Make in little balls and bake in slow oven.

112

GRANDPA'S MOLASSES COOKIES Linda Ahrendsen

3/4 cup shortening 1/2 tsp. salt

1 cup brown sugar 1 tsp. cinnamon

1/4 cup molasses (Brer Rabbit Green Label)

1 egg 1/2 tsp. ginger

2 1/4 cups flour 1/4 tsp. cloves

2 tsp. soda

Cream shortening and brown sugar. Add molasses and egg

and mix well. Sift dry ingredients together and add to

the first mixture. Chill dough for 1 hour or more.

Roll into balls. Dip the tops in sugar. Place 2 1/2

inches apart on a cookie sheet. Bake at 375 degrees

for 10-12 minutes. Makes 4 dozen cookies.

113

DARK PEPPERNUTS Betty Andresen

Katie Petersen, Dorothy Rowedder

1 cup lard 2 eggs

1 cup white sugar 1 tsp. soda

1 cup dark syrup 1 tsp. anise oil

1 tsp. salt 5 cups flour

Combine the lard, white sugar, syrup and salt. Bring to

boil. Cool and add the eggs, soda and anise oil.

Add the flour and mix well. Roll in small rolls the

diameter of a pencil. Pinch off and bake.

114

WHITE PEPPERNUTS Beverly Grundmeler

1 cup white syrup 1 tsp. soda

1 cup sugar 1 tsp. salt

1 cup margarine or Crisco 1/2 tsp. Cloves

2 eggs 1/2 tsp. anise extract

1 tsp. cinnamon 5 cups flour

Combine syrup, sugar and margarine or Crisco and bring to boil.

Boil one minute. Remove from heat and cool a little. Add eggs,

soda and spices. Mix, then add the flour to make a stiff dough.

Roll into strips the size of a pencil and chill until firm.

Cut in small pieces and bake on a cookie sheet. Bake at 350 for

7-8 minutes. Watch as they burn easily. Makes a large batch.

115

Grandmother Peters' WHITE COOKIES Mrs. Jurgen Hinz

2 pounds white flour (4 cups) 2 1/2-3 Tbsp. lemon juice

1 pound butter 1 1/2 tsp. lemon rind (approx.)

1 pound sugar (2 1/4 cups) Pinch cardamom

1/4 pound finely ground almonds 1 tsp. baking ammonia

3 eggs

Combine all ingredients. Note-start with lesser amount of flour.

Chill dough, roll, cut out and bake. Bake at 350 degrees for

8-12 minutes. Watch carefully. Use ungreased cookie sheet.

May brush tops of cookies with slightly beaten egg white and

sprinkle with pearl sugar or colored sugar before baking.

116

CHRISTMAS COOKIES Rowedder family by

Verna Frahm and Lois Frahm

1 cup butter 1/2 tsp. cinnamon

1 cup brown sugar 1/2 tSp. Cloves

1 cup white sugar 1/2 tsp. nutmeg

2 eggs 1 cup chopped nutmeats

3 cups flour 2 cups chopped raisins

1 tsp. salt 1 tsp. vanilla

1/2 tsp. soda dissolved in 2 Tbsp. sour milk

Cream the butter and the sugars. Add the eggs and beat.

Sift together the flour, salt and spices. Add the flour

mixture alternately with the soda and sour milk to the

creamed mixture. Lastly add the nuts, raisins and vanilla.

Roll into balls. Bake at 325 degrees until done.

117

CARDAMOM COOKIES Amanda Puck

1 cup butter 1 tsp. crushed cardamom seeds

1 cup white sugar 3 cups flour

2 eggs l tsp.soda

2 tbsp. cream 1 tsp. baking powder

1/8 tsp. salt

Combine ingredients well, Shape into balls and flatten with fork.

Bake in slow oven.

118

ALMOND COOKIES Amanda Puck

1/2 cup butter 1/2 tsp. almond flavoring

1/2 cup margarine 2/3 cups finely chopped almonds

1/2 cup sugar

1 1/2 to 1 3/4 cups flour

Cream butter and sugar. Add flavoring, flour and nuts. Chill.

Form into small crescents and bake in 350 degree oven until

delicately browned. Cool and roll in,powdered sugar.

119

AMMONIA COOKIES Tena Arp

1 cup butter 1 tsp. salt

2 cups sugar 2 1/2 cups flour or more

1 large tsp. ammonia-crushed 1/2 cup chopped nuts

1 tsp. vanilla 1 egg white, beaten stiff

Combine and bake in a slow oven (300 degrees) until light brown.

Ammonia Cookies Elaine Struve

1 cup Crisco 1 egg white, beaten

2 cups sugar 1 tsp. baking ammonia

1 tsp. salt 1 1/2 to 2 cups flour

1/4 tsp. crushed cardamom seeds Nuts (optional)

Cream shortening, sugar and salt. Add ammonia, cardamom

and egg white. Add the flour very gradually, after the

first cup, to keep the dough sugary. Pinch off small

pieces and roll into ball shape. Bake in a slow oven.

120

SCHMALZKUCHEN Grandmother Peters

Schleswig, Germany

1/2 cup schmalz* or butter 3/4 cup sugar

1/2 cup butter 1 1/2 to 2 cups flour

1 tsp. powdered ammonia dissolved in 1 Tbsp. water

Coconut or a little chocolate may be added.

Combine and roll into balls and bake in a 350 degree oven

for 10 minutes.

*Schmalz is the leaf lard pulled from the inside of the

pork ribs or Gansfett (Goose Lard).

Another use for Gansfett or Schmalz. Pull the yellow

solid fat from the inside of the goose and add to the

clear fat drained from roasting the goose (or use leaf

lard). Heat until it is liquefied. Add a quartered

onion and one unpeeled, but sliced apple. Cook until the

onion is soft but not brown. Strain all through a fine

sieve. Chill. When solid again, the schmalz may be spread

on dark bread as we do butter. "Quark" (cream cheese or

solid cottage cheese) may be spread over the schmaiz. 121

121

FROSTED RAISIN CREMES Betty Flanagan

2 cups boiled raisins (save the juice)

1 cup raisin juice (add water if needed)

1 tsp. baking soda 2 beaten eggs

1 1/2 cups sugar 2 tsp. cinnamon

1 cup margarine 1/8 tsp. salt

3 1/2 cups flour 1 tsp. vanilla

Boil raisins 20 minutes; cool. Add soda to raisin juice.

Add the rest of the ingredients. Spread in thin layer in

greased jelly roll pan. Bake at 350 degrees for 15-20

minutes. Frost while warm with 2 cups powdered sugar,

1/4 cup margarine, 1/2 tsp. vanilla and hot water to make

frosting consistency.

122

DEUTSCHE PFANNKUCHEN Ida Kusel

4 eggs 1 1/2 cups flour

1 tsp. salt 2 1/2 cups milk

Combine ingredients; do not beat eggs very much.

Cakes will be very thin.

GERMAN FLAT PANCAKES Sue Puck

2 beaten eggs 1 tsp. sugar

2 3/4 to 3 cups milk 1 tsp. salt

2 cups flour

Batter is thin, as are the pancakes.

123

FLENSJES (Very Thin Pancakes) Judith Hackman

3/4 cup flour 2 cups milk

3 eggs Powdered sugar

Pinch of salt

Place flour in mixing bowl. Make a well in the flour;

beat the egg with the salt and pour Into the well. Mix

thoroughly with a wooden spoon. Add the milk very gradually,

stirring well. Heat a 6-inch skillet; add a little lump

of butter and grease the bottom. Pour in a small quantity

of batter. Tip the skillet and let the batter spread out.

Brown on one side only. Sprinkle with powdered sugar,

roll up with two forks, and place on a warm dish. There

are various ways of eating these fiensies. If you bake

them a day In advance, don't roll them up, but put layers

of custard sauce in between. Chill well and cut before

serving. May also spread with jam or marmalade.

124

GERMAN POTATO PANCAKES

2 1/4 cups coarsely shredded peeled potatoes

1/2 cup sliced green onions

1/3 cup flour 1 egg

1/2 tsp. salt

Pinch of pepper

Combine all ingredients. Heat 2 Tbsp. oil in a hot skillet.

Pour batter (1/4 cup at a time) into the oil. Spread to

flatten. Fry on one side, then flip to fry on second side.

As a variation, you may add less onion and add some chopped

apple instead.

125

BUTTERMILK PANCAKES

1 cup flour 1/2 tsp. salt

1 Tbsp.sugar 1 egg

1 tsp. baking powder 1 1/4 cups buttermilk

1/2 tsp. baking soda 2 Tbsp. oil

Combine all ingredients and fry on greased skillet.

HOMEMADE SYRUP

2 cups water 1 tsp. maple flavoring

1 cup white syrup 1 tsp. vanilla

1 cup brown sugar Dash of almond flavoring

1 tsp. caramel flavoring

Combine water and sugars and boll for 5 minutes. Remove

from heat and add the flavorings.

126

BAUERNFRUHSTUCK (Breakfast Dish)

1 pound bacon, diced and browned, save the bacon grease

1 1/2 cups chopped onion

3 pounds potatoes, scrubbed, not peeled, boiled, not too much

12 eggs 1 to 2 tsp. salt

3 Tbsp. milk 1/4 tsp. pepper

6 Tbsp. chopped parsley

Pour 1/3 cup bacon grease in a fry pan; add onions and

cook until onions are transparent. Add sliced potatoes

and more grease if necessary. Cook 10 minutes or until

light brown. Turn when necessary. Add mixture of the eggs,

milk, parsley, salt and pepper and diced cooked bacon.

Cook without stirring 6-8 minutes so as to steam and set

the eggs. Shake pan to make sure the potatoes aren't

sticking. Serves 6.

127

FRIED MUSH

3 cups corn meal 4 quarts water

2 1/2 cups water 1 heaping cup flour

l/2 tsp. salt

Combine cornmeal and 2 1/2 cups water well. Add salt and

rest of water. Cook for 20 minutes. Add flour and mix well.

Simmer a bit. Pour into bread pans and cool. To serve,

slice 1/4 inch thick and deep fry or pan fry until crisp.

Serve with honey or maple syrup.

128

WASH DAY DINNER Dorothy Schrum

5 eggs, beaten

1 cup milk

Dry bread crumbs or flour to make a thin batter

Line greased skillet with bacon slices. Pour in the

batter. Top with more bacon slices. Bake at 350 degrees

for one hour. Serve with apple mousse.

"Besser stumm als dumm,"

Better to remain silent than to show you are stupid.

129

HEAD CHEESE Mrs. Jurgen Hinz

Mrs. Wm. Jensen

Cook hogs head which has been cleaned and cut up. Boil

in salted water until tender. Remove all the meat from

the bones. Reserve the water to cook grit. Finely dice

the cooked meat or grind the meat with several onions.

Add salt, pepper, cloves, allspice and thyme. Add only a

very little of each or to taste. May add sage. Add

vinegar - approximately 1/4 cup to 1 quart of ground meat.

Combine well and put in a crock, colander or bowl. Cover

with a clean cloth and a plate. Weight down the plate to

press out the fat. Chill. Good sliced and served with

rye bread.

130

GERMAN GRIT Annie Ewoldt

Many different recipes exist for this old favorite.

Depending upon which area of Germany the family came

from, ingredients could vary slightly, but the end

result Is always a wonderful traditional dish.

Meat may be hog head, beef or pork heart or tongue,

pork shoulder or ham bone with a bit of ham as available.

Boll the meat in salted water until well done.

Save the meat to grind for head cheese. To the

juice (approx. 1 gallon) add 1/2 cup brown sugar,

1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. allspice,

1/4 tsp. cloves and salt to taste, 4 pounds of steel

cut oats and 2 cups raisins. Cook until thick - several

hours - stirring often. Pour into bread pans or plastic

containers in meal-size amounts. May be frozen.

To serve slice and fry to brown on both sides or heat

in the microwave. Serve with dark corn syrup.

*You may wish to use old fashioned rolled oats or barley

grits or buckwheat grits in place of the steel cut oats.

Some families add several handfuls of cracklings or of

chopped meat to their grit.

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KNIP Linda Ahrendsen

1 hog head - 6 cups meat

Quick oatmeal - 6 cups

Salt

Allspice - 2 tsp.

Boll the hog head in salted water until tender. Grind the

meat using both lean and some fat. Cook the oatmeal

separately. Proportions: Use 1 cup hog meat to 1 cup

oatmeal until all the meat is used. Add allspice and

combine. Refrigerate the mixture. To serve, slice the

knip, fry until brown. Serve with syrup and bread.

132

BUTCHERING AND PRESERVING MEAT Bertha Ruhde

Early March was usually butchering time for pork. The

shoulders were trimmed of fat and cut in cubes.

The cubes of meat were browned in the oven, then

placed in jars and cold packed for later use. It was

always handy to have on hand in case of extra men or company.

The hams were soaked in a brine for 6 weeks, and then smoked.

They were wrapped in newspapers and brown paper sacks and

placed finally in burlap sacks. These sacks were buried

in the oats bin and pulled out when needed. The bacon

was either used as fresh "side pork" or smoked.

Many people also browned pork chops, side pork or pork

patties, layered them in crocks and covered them with

fresh rendered lard to use later. The crocks of meat

were stored in the basement, which was much cooler than

our basements are nowadays.

133

LIVER SAUSAGE Luella Gruhn

1 1/2 pounds uncooked liver 3/4 cup flour

1 1/2 pounds uncooked pork 6 Tbsp. margarine

Medium onion 3 1/2 cups milk

1 Tbsp. salt 3 eggs, beaten untill fluffy

1 tsp. pepper

Grind together at least 3 or 4 times the liver, pork and

onion. Season with the salt and pepper. Combine the flour,

margarine, then the milk and cook like a gravy. Allow to

cool and add the three beaten eggs. Add the liver, pork

and onion mixture. Combine well. Fry a little in a pan

and add additional salt or pepper as needed. Pack in pint

or halfpint jars, not too full. Cold pack 11/2 to 2 hours.

DELICIOUS.

134

LIVERWURST Mrs. August Ploog

Ella Sonksen

1/2 pound salt 2 hog heads

2 1/2 ounces white pepper 2 livers

1/4 pound raisins 1 cheek fat

4 medium onions 3 pounds ground beef

Cook the meat, cool and pick off the bone. Combine with

the rest of the ingredients and stuff into casings,

Cook for 15 minutes. Remove from the hot water and place

in cold water. Cool for one day; then smoke for 4-5 hours.

Store in cool place. Makes 25 pounds of wurst.

"Morgenstund hat gold im mund,"

Up at an early hour puts money in your mouth

as the early bird Aets the worm.

135

BLOOD PUDDING Mrs. Lena Kuhl

1/2 sieve flour

2 Tbsp. salt

1 tsp. allspice

11/4 cups milk

2 cups blood

2 Tbsp. sugar

2 Tbsp. syrup

3/4 cup melted lard

Combine all ingredients. Take a large square of heavy

cloth, wet it and sprinkle the center with flour. Put

the cloth into a large colander and pour the pudding

mixture into the cloth, bringing up the four corners

loosely and tying with string. Put into a large kettle

of boiling water and cook approximately 11/2 hours or

until firm. Slice and serve with syrup.

136

OATMEAL BLOOD PUDDING Kathryn Volistedt

1/4 cup sugar 1/4 tsp. cloves

2 1/2 cups oatmeal, soaked in 2 Tbsp. salt

1 1/2 cups boiling water 3/4 cup cracklings

3/4 cup raisins 2 cups blood

1 tsp. allspice 1/4 cup melted lard

Combine all ingredients. Take a large square of heavy

cloth, wet it and sprinkle the center with some flour.

Put the cloth into a large colander and pour the pudding

mixture into the cloth, bringing up the four corners

loosely and tying with string. Put into a big kettle

of boiling water and cook for approximately 11/2 hours

or until firm. Slice and serve with syrup.

137

BLAUTWURST (Bloodwurst) Mrs. Fred Spies

Mrs. Albert Genzen

1 gallon fresh pork blood 1 cup cracklings

1 cup raisins 1/2 cup lard

1 cup flour 2 tsp. salt

1 1/2 cups sugar 2 tsp. cinnamon

Catch fresh blood at butchering time. Catch in a crock

and stir with a wooden spoon continuously until it is

cool and won't clot. Combine all ingredients and pour

into casings (available at butcher shops) or sew sacks

the size of large casings. Mom used heavy sugar sack

material. Wet the cloth sacks and fill. Tie shut.

Drop in large kettle of boiling water and boil until

firm - about 15-20 minutes or less. Cool and refrigerate.

To serve, slice and fry and serve with syrup. Remove

cloth sack before slicing.

138

BLOOD AND BARLEY Pearl Dammann

Gallon fresh blood

3 Tbsp. salt

1 lb pounds jowl meat

1 box barley

Sage to taste

Catch blood while butchering. Add 3 Tbsp. salt per gallon

of blood. Stir continuously. Cool and refrigerate overnight.

Soak barley overnight and cook using jowl meat and barley.

Add sage to taste.

139

METTWURST Mercedes Bowers

12 pounds ground pork

5 pounds ground beef

1/3 pound salt

3 Tbsp. sugar

1 Tbsp. salt petre

1 tsp. pepper

Combine all ingredients and knead at least 20 minutes.

Store overnight In an enamel or glass container to cool

and season. Put into casings and smoke moderately.

Simmer 20 minutes before using.

140

MINCEMEAT

4 1/2 pounds lean meat, chop or grind

6 cups apple cider 1/2 pound mixed candied fruit

3 cups cider vinegar 2 Tbsp. cinnamon

11 cups sugar 1 Tbsp. cloves

8 1/2 pints ground tart apples 1 Tbsp. nutmeg

2 cups chopped suet 1 Tbsp. salt

2 cups seeded raisins Juice of 1 lemon

2 cups seedless raisins 1 Tbsp. black pepper

2 cups currants

Combine all ingredients. Simmer one hour. Cool and can or

freeze until ready to use. May add 1 cup cognac or whiskey.

141

PREPARED HORSERADISH

1/2 cup raw horseradish, scraped and diced

3/8 cup water

3/8 cup white vinegar

1 tsp. lemon juice

Grind horseradish and rest of the Ingredients.

Store In refrigerator in a tightly sealed jar.

HORSERADISH SAUCE FOR MEAT DISH

1 cup sour cream 1 tsp. sugar

1/3 cup horseradish 1/4 tsp. salt

1 medium apple, peeled and shredded

1/2 tsp. lemon rind

Combine ingredients well. Cover and chill.

Excellent with beef roast.

142

RAHMMARINADE (Sauce for salad, meat or vegetable)

1 tsp. prepared mustard 2 Tbsp. flour

1 tsp. salt 1 tsp. butter

Dash of pepper 1 beaten egg yolk

1 1/2 tsp. powdered sugar 1/3 cup vinegar

1/2 cup heavy cream, whipped

Combine all ingredients except the cream. Heat slowly

and beat until thick. Cool and add the whipped cream.

This is excellent served over any vegetable, meat or

green salad. May vary the recipe by adding cheese,

wine, lemon rind, onion, horseradish, orange juice

or use your imagination.

143

SCHLAGSAHNE (Whipped Cream)

Ever wonder how the Germans get their real whipped

cream to stand up on their beautiful tortes?

Over low heat dissolve 1/2 tsp. unflavored gelatin in

1-2 tsp. water. Cool slightly, but still must remain

liquid. Whip 1/2 pint cream. As the cream begins to

stiffen, gradually add the dissolved gelatin.

Add 2 Tbsp. powdered sugar and flavoring. Will keep

one to two days in the refrigerator.

FALSCHER SCHLAGRAHM (False Whipped Cream)

2 cups milk Dash of vanilla

2 Tbsp. sugar 1 Tbsp. cornstarch or flour

Bring to a boil 1 cup of the milk, sugar and vanilla.

Combine cornstarch with remaining cup of milk.

Combine two mixtures and cook over moderate heat

until clear, stirring constantly. Cool and chill

overnight. Beat before using.

144

PLAIN VANILLA CREAM

2 cups milk 7 Tbsp. sugar

1 tsp. cornstarch 1 tsp. vanilla

4 egg yolks

1 tsp. vanilla

1 envelope gelatin dissolved in 1 cup cream - whipped

Combine sugar, cornstarch, milk and egg yolks. Heat until

near boiling point. Remove from heat and stir until it

thickens. Fold in whipped cream and vanilla and chill.

145

HOMEMADESOAP Luella Gruhn

1 - 8 ounce can lye

21/2 pints RAIN water (A MUST)

6 pounds grease

Heat the grease and strain. Measure and set aside to cool.

Combine lye and water and stir slowly into the cooled but

not congealed grease. Use a granite dishpan or crock.

Stir all the time while pouring lye and water mixture

into the grease. Use a wooden stick to stir. When mixture

is about the color and consistency of honey, pour into wet

towel lined boxes and allow to stand overnight or until

hard enough to cut into squares. Keep from intense heat

or cold till real dry. Ripen several weeks before using.

May add old perfume, 2 Tbsp. Borax, oil of peppermint or

wintergreen.

We used clean half gallon milk cartons to pour it into to set.

146

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