The Pennsylvania German cook book

One-half pint grated cheese, one pint Hour, butter or lard the size of a walnut, a little salt, mix as you would pie crust. Boll out rather thick. Cut into strips one half inch wide and six inches long. Bake a light brown. But a white napkin on plate and pile straws up log cabin shape. THE PENNSYLVANIA GERMAN COOK BOOK. NOODLES. Beat three eggs slightly, add two table¬ spoons water, a little salt and enough flour to make a stiff dough. Stir thoroughly. Roll very thin, when partly dry roll them up with a sharp knife, use either in a vegetable or clear soup. sharp knife, use either in a vegetable or clear soup. Or have a kettle of boiling water, drop in the noodles, let them boil a few minutes then skim out and put into a pan with hot butter and fry them. SPETZEL (With Sour Krout.) One or two eggs, half a cup of water, a little salt, stir in flour to a stiff batter. Put some of batter on a plate and cut off from the edge with a sharp knife into boiling water, they get like round nooilles, skim out and drain, then season with browned butter and bread crumbs. .Mrs. Schumacker. BAKED TOMATOES. Take large ripe tomatoes, cut a thin slice from the smooth end of each, scoop out with a small spoon as much of the pulp as possible without injuring the shape, mix pulp with bread crumbs, season with salt, pepper and butter, a little onion if desired, and re-flil tomatoes, put on the tops and bake slowly three-quarters of an hour, lift (uit carefully on a flat dish and garnish with parsley. TOMATO TOAST. Strain a quart of tomatoes through a colander, then season well, and add a cup of cream, toast bread a nice brown, spread with butter, lay on a platter and pour on tomatoes. FRIED TOMATOES. Cut green or solid ripe tomatoes across the tomato, season with salt and pepper, then dip eacli slice in egg and cracker dust or flour, and fry in hot butter cr lard. STEWED TOMATOES. nice way is to thicken them with cream and flour instead of bread crumbs. SANDWICHES. SALMON SANDWICHES. One can of salmon, (remove all bones) to two tablespoons of crisp pickles, three hard boiled eggs, chop all together and add a teaspoon mustard, juice of one lemon, one tablespoon melted butter, one of vinegar, mix thoroughly and spread between very thin slices of but¬ tered bread. CREAM CHEESE AND MARMA¬ LADE SANDWICHES. Take thin slices of white bread, spread rather generously with cream cheese, and then topped again with a layer of marmalade, orange is very nice, though any flavor may l)e used. (Good for Lunch¬ eon.) CHEESE SANDWICHES. Thin slices of buttered bread with thin slices of Switzer cheese between them. PEANUT SANDWICHES. Put fresh roasted peanuts, chopped fine between two layers of buttered bread. NASTURTION SANDWICHES. Chop leaves and flowers, and put may¬ onnaise dressing with it, cut bread in Shape of a leaf, butter, and put the dressing between them. LETTUCE SANDWICHES. Put leaves of lettuce between the bread, with some dressing. THE PENNSYLVANIA GERMAN COOK BOOK SALADS. POTATO SALAD.