Hoil the shelled beans two hours. In
the mean time cut the corn from the
cobs. Pse double the quantity of corn
that you do beans. At the end of two
hours put the corn with the beans and
cm)k one-half hour, 8ea.son well and add
milk. Another way is to boil string
beans and add a few’ ears of green corn
cut from the cob.
CORN ON COB.
Hoil in salted boiling water fifteen
to twenty minutes.
STEWED CORN.
Cut from cob, stew fifteen or tw’enty
minutes, season w’ell and add milk.
BAKED CORN.
One dozen ears of corn, ctit through
the kernels and scrajH* from the cob.
One egg, one tablea|M>on inelteil butter,
one tables|KM)n sugar, one teasiHK>n salt,
one pint sweet milk. Mix together
and bake two hours.
THK P?:XXSYLVAXTA CJEHMAX COOK I?OoK.
3‘»
BOILED CABBAGE.
Cut one head of cabbage into (piarters,
cut out the heart and see that it is lr(*e
of insects. Boil witli a piece of beef
or pork about two hours.
Plainfleld, I’a.
HEIDELBERG CABBAGE.
Take bard red cabbage, cut into halves,
tlien lay Hat side down, cut into long
narrow strips, drop into a keltle witli a
tablespoon butter and a teaspoon
salt, two tablespoons vinegar, and in it
bury an onion wiib a few cloves. Let it
boil two and one-half hours. Add a
little hot water occasionally.
S. K.
PEPPER CABBAGE.
(AJFavorite Dish.)
Small head of cabbage, one stalk (►f
celery, one or two peppers chopped line.
Season with salt, sugar, pepper and vin¬
egar to suit the taste. M. R.
STUFFED CABBAGE.
Take a solid nice hea4 of cabbage,
hollow it out and serve cabbage salad in
it. Makes a very -dainty .appearance on
the table. M. K.
COLD CABBAGE.
Stamp line cut seasoned cabbage
until it gets juicy, then add vinegar.
Red cabbage looks beautiful.
CABBAGE SLAW.
Cut cabbage on cabbage cutter, put
into a pan with some butter or lard, add
salt, sugar and a little water. Let it
simmer until tender, then add one-half
cup of cream and jiiht before taking up
a little vinegar. Mrs. C. Norton.
CABBAGE SLAW NO. 2. (Swiss.)
Take one egg, some weak vinegar, and
sugar✪ Cabbage Slaw, stir all together, let it come
to a boil and i)our on cut cabbage.
CABBAGE SALAD, (German.)
Take ham dripping (a si)oonful.) and
let it get hot, then add a pinch of salt and
a half cup or more of vinegar✪ Cabbage Salad (German), pour on the
hot dripping and as soon as it is Imt
pour it on the cabbage and stir. This
is good in the spring when the appetite
varies.
SOUER KROUT.
Cut cabbage as for slaw, rather coai'^e,
prepare a jar or tub. Rut lirst a layer
of clean cabbage leaves in bottom, then
a layer of cut cabbage about two inches
thick, sprinkle with salt and stamp with
a potato masher until it becomes juicy,
then add another layer of cabbage salt.
So continue until jar is nearly full.
Rlace a covering of cabbage leaves over
it. then a cloth over the covering. Rut a
weight oil top✪ Sauer Kraut. let stand about nine days,
then take olT cloth and remove scum,
wash cloth and replace it. As soon as it
is sour it is ready for use. To boil — Take
out the quantity desired, wash it and
press it with the hands. Rnt a small
piece of salted pork or a few spare ribs
into a kettle with it, put on water
and cover. Boil slowly .seve'^al hours.
( Dumiilings. ) Take a pint of Hour a
small piece of butter, a little salt, one
even teaspoon baking powder, one egg.
Page 32 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil the shelled beans two hours. In the mean time cut the corn from the cobs. Use double the quantity of corn that you do beans. At the end of two hours put the corn with the beans and cook one-half hour, Season well and add milk. Another way is to boil string beans and add a few’ ears of green corn cut from the cob.
CORN ON COB.
Boil in salted boiling water fifteen to twenty minutes.
STEWED CORN.
Cut from cob, stew fifteen or tw’enty minutes, season w’ell and add milk.
BAKED CORN.
One dozen ears of corn, cut through the kernels and scrape from the cob. One egg, one tablespoon melted butter, one tablespoon sugar, one teaspoon salt, one pint sweet milk. Mix together and bake two hours.
THE PENNSYLVANIA GERMAN COOK BOOK.
3‘»
BOILED CABBAGE.
Cut one head of cabbage into quarters, cut out the heart and see that it is free of insects. Boil witli a piece of beef or pork about two hours.
Plainfleld, I’a.
HEIDELBERG CABBAGE.
Take bard red cabbage, cut into halves, then lay flat side down, cut into long narrow strips, drop into a keltle with a tablespoon butter and a teaspoon salt, two tablespoons vinegar, and in it bury an onion with a few cloves. Let it boil two and one-half hours. Add a little hot water occasionally.
PEPPER CABBAGE. (AJFavorite Dish.)
Small head of cabbage, one stalk of celery, one or two peppers chopped fine. Season with salt, sugar, pepper and vin¬ egar to suit the taste. M. R.
STUFFED CABBAGE.
Take a solid nice head of cabbage, hollow it out and serve cabbage salad in it. Makes a very dainty appearance on the table. M. K.
COLD CABBAGE.
Stamp line cut seasoned cabbage until it gets juicy, then add vinegar. Red cabbage looks beautiful.
CABBAGE SLAW.
Cut cabbage on cabbage cutter, put into a pan with some butter or lard, add salt, sugar and a little water. Let it simmer until tender, then add one-half cup of cream and just before taking up a little vinegar. Mrs. C. Norton.
CABBAGE SLAW NO. 2. (Swiss.) Take one egg, some weak vinegar, and sugar, stir all together, let it come to a boil and pour on cut cabbage.
CABBAGE SALAD, (German.)
Take ham dripping (a spoonful.) and let it get hot, then add a pinch of salt and a half cup or more of vinegar, pour on the hot dripping and as soon as it is hot pour it on the cabbage and stir. This is good in the spring when the appetite varies.
SOUER KROUT.
Cut cabbage as for slaw, rather coarse, prepare a jar or tub. Put first a layer of clean cabbage leaves in bottom, then a layer of cut cabbage about two inches thick, sprinkle with salt and stamp with a potato masher until it becomes juicy, then add another layer of cabbage salt. So continue until jar is nearly full. Place a covering of cabbage leaves over it. then a cloth over the covering. Put a weight on top. let stand about nine days, then take olT cloth and remove scum, wash cloth and replace it. As soon as it is sour it is ready for use. To boil — Take out the quantity desired, wash it and press it with the hands. Put a small piece of salted pork or a few spare ribs into a kettle with it, put on water and cover. Boil slowly .several hours. ( Dumiilings. ) Take a pint of Hour a small piece of butter, a little salt, one even teaspoon baking powder, one egg.
Records on this page
Cabbage SlawCabbage Slaw No. 2 (Swiss)Cabbage Salad (German)Sauer Kraut