The Pennsylvania German cook book

TX 715 .K29 Copy 1 ) ■ r^'' Cbe Pcnnsvivania German Cook Book Compiled by mrs. 1. fl. Keller, Jllliance, Ohio. ■ v!'X‘ * 4 • • • • 1 . > I* *»*• '.’ ^• * y ' ■ *'*ii • ■ * *•*• 1 PENNSYLVANIA GERMAN COOK BOOK [Revised and Enlarged.] CONTAINING 560 EXCELLENT RECIPES COMPILED BY (»*'* v>* >* >> • > » > > 1 i ' > ‘ » I J ► > ft ) » I M R S. J. A. KELLER, ALLIANCE, OHIO. PRICE 50 CENTS. CONu t o C* - Rtcfvo -AV. vv, 1^02 Cor - ■ ' #■ s r y ajuu, -ur- OUARS CL^ XXa No ^ / ") 3 COPY B. ^■1 *• "Cbc H. /». Scranton ^ printing Company. Blliancc, Ohio. ^ 4|S • • < « t « « • ' 4 « « C « *• I « « « • « 4 4 « 4 I f • « • 4^ 4# 4 • « •• 4 • 4 « « 4 4 • 4 « t • «••• «••• . • • * • • • • » • 4 • • • « 4 4 • • • • . * 4 « 4 4.4 INTRODUCTION. NO WING the excellency of Pennsylvania cooking and house keeping, and having gathered the choicest and best recipes from many of the royal cooks among our peo¬ ple — recipes to suit the tastes of the most fastidious as well as for the plain meals of the humble toiler. We present them here for the guidance of all who desire any assistance. We know that w'e render a good service, especially to those whose opportunities for learning to cook were limited when young and to those who have gone from the schoolroom, counter, or desk to cooking, and are tired and worried be¬ cause things do not get right. We know this plain, simple, little book will be a gem in every household whither it finds its way. And to those who so kindly gave their assistance to the help and guidance of their sisters, we express our grateful thanks. They too will have the joy of lightening the labors and gladening the hearts of their fellow-sisters. Author. SECOND EDITION. The first edition having been exhausted, I yield to the so¬ licitations of many friends and offer this second edition which has been corrected and enlarged with the utmost care, in order to give the very best to those w’ho may take this book as their guide. Author. Entered aecordini;' to Act of Coni^ress in the Year 1902 by MRS. .1. A. KKLLKR, In the Otfice of the Librarian of Conicress at WaMhinicton, I). C. LADY CAKE. CAKES. One- half cup butter, one and a half cups granulated sugar, one cup luke¬ warm water, two and one-half cups sifted dour, whites of four eggs, two teaspoons vanilla or the juice and rind of one lemon, two teaspoons baking powder. Cream butter in an earthen dish with silver spoon until a light colored cream, then add sugar, and beat thoroughly, take half of the sifted dour, and the cup of water and add alternately little by little until all is used, then add the beaten whites of half the eggs and the rest of the dour, and beat well, then add the vanilla or lemon, the baking powder, then the rest of the beaten whites of the eggs, then turn quickly into a deep, w’ell buttered tin, and bake three quarters of an hour. Prepare pan before cake is made and do not let the cake stand a minute after the baking powder is in. After the cake is cold make the follow'- ing frosting: White of one egg, eight tablespoons white sugar, two tablespoons cocoanut, do not beat the egg, add sugar and stir w’ell, beat in the cocoanut, spread on the cake and sprinkle with dry cocoa- nut. (Kxcellent.) Mrs. G. K. Holbikn.