Has anyone got some Dutch recipes?

Question

I do mean Dutch as in the Netherlands, ie: Holland. Pennsylavnian Dutch are German, Not Dutch. I also don't mean "special" brownies.

Answer 1

Hope this is enough recipes for you...enjoy.


Apple Fritters
Appel Beignets

1 C. flour 2 eggs milk
1/2 t. salt 6 sour apples
Beat eggs, add flour, salt and enough milk to make a thin batter. Peel apples, core, but do not quarter. Slice in 1/4 inch slices. Dip in batter and fry in hot lard until light brown. Roll in powdered sugar.

Apple Pudding with Cream
Appel Pudding met Geklopte Room
1 lb. sour apples 3 C. water
3/4 C. sugar 1/2 grated lemon rind
1 T. gelatin 1 C. cream
Cook apples in water with lemon rind. Strain, add sugar and dissolved gelatin. When cool add whipped cream. Pour into mold and chill.

Brown Betty
Schoenlappers Taart
6 large apples 3 eggs
5 slices stale bread or rusk
3/4 t. cinnamon 1/2 C. butter
1/2 C. sugar
Pare, core and cook apples to sauce. Add sugar, butter, cinnamon and broken bread or rusk. Beat eggs separately and fold into above mixture. Place in buttered baking dish. Bake in moderate oven until brown on top.

Cake
Tulband
1 3/4 lb. brown sugar 3/4 lb. butter
5 well beaten eggs
1 qt. sour milk 2 lbs. flour
3 t. cinnamon 2 t. cloves
2 lbs. raisins 1 lb. currants
1/2 lb. lemon or citron
3 t. soda dissolved in cold water
Mix and bake in two tube pans using 1/2 C. butter to grease pans. Cover cakes while baking. Slow oven 3 hours.

Dutch Tart
Weener Taart
2 C. flour 1 C. butter 1 C. sugar
3 eggs 1 t. lemon extract
Make a batter of the above mixture. Pour into a buttered angel food pan in alternate layers with the following fruit mixture:
2 apples 1 peeled orange
5/8 C. water 1/2 C. sugar
juice of 1 lemon
Cook apples in water until done. Strain. Add sugar and lemon juice and orange pulp. Cook again for a few minutes. Then place in layers. Bake in moderate oven.

Fried Cakes
Hollandsche Olie Bolen
5 C. flour 3 eggs beaten 1 t. salt
1/2 pkg. currants 1/2 pkg. raisins
5 apples chopped
1/2 cake compressed yeast
Mix the flour with milk enough to make a thin batter. Add remaining ingredients. Dissolve yeast in 1/2 C. luke warm water before adding to flour mixture. Mix well and let stand to rise 4 or 5 hours. Fry in deep fat like doughnuts. Drop from spoon. Roll in sugar.
This is used as New Years treat

Red Cabbage
Roode Kool
1 medium sized head red cabbage cut up
1 apple, cut
1 t. salt
Boil in a little water until tender. When done add:
1/2 C. sugar 1/4 C. vinegar
1 T. butter a little flour to thicken

Meat Rolls
Rollade
Take skin of fresh pork, strips of about six by ten inches. Lay fat side up.
1/4 lb. lean pork 1/2 lb. beef
Cut in strips and lay at one end. Season with pepper, salt and cloves. Sprinkle seasoning over meat and skin, roll tightly; tie with cord to keep in shape. Put in kettle, cover with boiling water and cook until very tender. Remove carefully so as not to break the rolls. Put in a jar and cover with cold cider vinegar.

Mixed herring-salad (Haringsalade)

Ingredients:
1 small cooked beetroot, 2 cooking apples, some (pickled) onions and gherkins, 8 cold cooked potatoes, 2 hard boiled eggs, some lettuce or curly endives, 2 tbsp. Salad oil, 2 tbsp. Vinegar, salt, mayonnaise, 3 fresh salted herrings.
Preparations:
Soak the herring as indicated in the previous recipe. Bone the herring and cut them up in small pieces. Keep a few pieces for decorating. Cut the peeled beetroot, gherkins and potatoes and one egg. Wash the lettuce or endives an shred it very finely. Put all these ingredients in a big bowl. Mix it well with salad oil, vinegar and salt. Put the salad on a flat dish and smooth the top with a wet spoon. Coat the salad and decorate with quarters of egg, pieces of hering and surround it with very small bits of "yellow" lettuce (the inside leaves). Serve it with toast and butter or, if dished up at lunchtime, with bread and butter.

Stewed rabbit (gestoofd konijn)

Ingredients:
1 cut-up rabbit, 1/3 cup butter or margarine, 1 large onion chopped, pepper, salt, bay leaves, thyme, small hot chilli, parsley, celery, carrot, all chopped, 1 lemon.
For the sauce:
2 cups stock or bouillon, ¼ cup butter or margarine, 3 tbsp. flour, 1 tbsp. tomato paste, 1 large chopped onion, seasoning and chopped vegetables as for rabbit above.
Preparations:
Rub rabbit pieces with pepper and salt and brown in butter an all sides. Add onion, seasoning, chopped vegetables and some water. Cover and simmer one hour or until half done. Meanwhile make the sauce. Fry onion, bay leaf, thyme and chili in butter. Remove from skillet with skimmer, leaving the butter. Add flour and brown slightly, stirring constantly. Then add stock, tomato paste, pepper and salt to taste and cook it for 10 minutes. Pour sauce over rabbit and cook one hour more or until meat falls from bone. Add lemon juice. Serve with rice or mashed potatoes and with a side dish of either tomato salad, cabbage or Brussels sprouts.

Pickled beef (runderlapjes)

Ingredients:
1½ lb. Lean stewing beef (cut in four steaks), pepper, salt, 6 tbsp. butter, margarine or bacon drippings, 1 large onion, 1½ tbsp. vinegar, 1 tbsp. mustard or more to taste, 1 bay leaf, some cloves and peppercorns.
Preparations:
Scrape the meat and rub with pepper and salt. Heat butter, margarine or fat in skillet or Dutch oven until it is real hot and thoroughly brown the meat on both sides. Add the sliced onion at the last moment, fry them very lightly without getting brown. Dissolve the remainder in the pan with some water and pour it over the meat. Add vinegar, mustard and herbs, cover and allow to simmer very gently for about two to three hours, or until very soft, while turning every half hour.


Hunter’s dish (jachtschotel)

Ingredients:
As much cold meat as available, ½ lb. cooking apples, 3 medium onions, peeled and sliced very thin, 3 tbsp. butter or margarine, 12 big boiled potatoes, pepper, salt, 1 cup stock or bouillon made from meat cubes.
Preparations:
Slice the meat, peel the apples, slice them. Fry them with the onions until golden brown. Arrange alternate layers of sliced potatoes, meat, onions and apples in a casserole. Season with pepper and salt. Take care that the last layer will be of potatoes, but do not put it on top yet. Pour the stock over the contents of the dish. Finish off with potatoes. Dot with butter. Put in the oven until thoroughly hot and brown on top. You can serve it with spiced red cabbage or with stewed sliced (cooked) beetroots or thick applesauce.

The Hague Bluff (Haagse bluf)
The good citizens of The Hague are often accused, rightly or wrongly so, of bragging or showing off. The following recipe, "The Hague Bluff" is so named because it produces quite a fluffy dessert out of practically nothing. It is a great favourite with Dutch children.

Ingredients:
3 tbsp. raspberry syrup, ½ cup sugar, 1 egg white.
Preparations:
Put raspberry syrup, sugar and the unbeaten white of egg in a deep bowl or in an electric-mixer. Beat by hand 10 minutes or more, the idea being that the longer one beats, the more one gets. Serve with a wafer or a lady finger. In Holland it is made of red currant juice, but I believe that is not available in the shops in England and America. That’s why I chose raspberry syrup as a substitute.

Butter cake with almond paste (gevulde boterkoek)

Ingredients for the dough:
2 cups flour, 1 cup butter, 1 cup (caster) sugar, 1 small egg, pinch of salt.
Preparations:
Knead all the ingredients for the dough in to a firm ball. Divide the dough in two and press into a buttered pie pan of 1" deep and 8" diameter. Make the filling. For the filling: 2 cups blanched almonds - ¼ cup sugar - 1 small egg - grated peel of half a lemon. Grind the blanched almonds, mix with sugar, beaten egg and lemon peel and grind once more. Place this almond paste on top of the dough layer and press the other galf on top of both. Bake in a moderate (350° F.) oven until golden brown and done, about 1 hour. Remove from pan on wire rack. Cut in wedges or diamonds.

Answer 2

Well..I have a Pennsylvania Dutch Cookbook. It has recipes handed down by early Dutch settlers in Pennsylvania. Would this be what you are looking for? Copyright 1961 by Culinary Arts Press. There's a lot..anything specific? My mother left it to me.

Answer 3

I have never seen or used an enameled dutch oven let alone in an oven I have used them in a fire (campfire or fireplace) or in coals. most any old recipes would work in a dutch oven well after all most probably originated with them

Answer 4

Nope

Answer 5

Do you mean "special" brownies?

Answer 6

Try allrecipes.com it rocks!

Answer 7

Bread
Currant Bread
Krentenbrood
6 C. flour 1/2 C. sugar
1/2C. butter 1 cake yeast
1 1/4C. milk 2 eggs
1 pkg. currants 1 t. salt
4 oz. citron
Add currants when molding for second time. Bake in slow oven.

Pancakes
Flensjes
1 pt. sweet milk 4 eggs
pinch of salt and flour to make thin batter
For each cake drop a large spoonful of the batter into boiling lard and cook like doughnuts. Serve hot with jelly or syrup.
Muffins
Broedertjes
Beat 3 eggs very light
Add 2 1/2 C. sour cream in which has been dissolved 1 t. soda
Add 2 1/3 C. flour, 3/4 t. salt
These are to be baked on top of stove, in well buttered hot iron gem pans. Fill pans half way; when lower side is brown, turn with fork, and when done dip melted butter over them and sprinkle with powdered sugar.
This is a favorite dish with the Dutch boys and girls.

Pancakes - No. 2
Flensjes
12 eggs 1 qt. milk
1 C. flour 1 t. salt
Beat eggs to a froth; add milk and salt, slowly stirring; pour it into flour.
Cook very think layers on buttered griddle, turn when brown; roll up with butter and brown sugar.

Cookies Top
Dutch Sugar Cookies
Suiker Koekjes
1 C. butter ice cold 1 C. sugar
2 C. sifted flour 1/4 C. cold water
1/4 t. soda 1 t. vanilla
Roll very thin. Cut with cookie cutter. Bake in a slow oven.

Dutch Lace Cookies
Klets Koekjes
5 oz. flour 10 oz. brown sugar
2 t. butter 5 oz. chopped almonds
Bake in moderate oven until light brown; do not roll but drop a teaspoonful of the mixture about 4 inches apart in well buttered tins.

Dutch Santa Claus Cookies
Sint Nickolaas Koekjes
10 oz. butter 1egg
10 oz. brown and white sugar mixed
2 t. cinnamon 1 t. nutmeg
1/2 t. cloves 1 lb. flour
1 t. soda dissolved in 2 T. sour milk
Mix---form into ball---chill.
Slice thin and bake.

Hermits
Hernhutters
2 C. flour 1 C. butter
3/4 C. sugar 3/4 C. currants
1/4 C. almonds ground
Mix together, form into small balls, place on cookie sheet and bake in moderate oven.

Macaroons
Makronen
2 1/2 C. sugar
2 3/4 C. almonds ground
Grated rind of one lemon
Whites of four eggs beaten stiff
Blanch and grind almonds and add sugar and egg whites.
Cover pans with oiled paper and drop from teaspoon. Bake in slow oven.
New Years Cookies
Nieuwjaarskoekjes
3 C. flour 2 t. baking powder
1 C. sugar 3 T. milk
1 C. butter or 1/2 lard and 1/2 butter
1/2 t. lemon flavoring 1/2 C. coconut
Make a long thin roll. Roll in sugar. Cut and form into figure eights. Flatten and bake in moderate oven.

Old Fashioned Soft Molasses Cookies
Stroop Koekjes
4 C. flour 2 t. soda 1/4 t. salt
1 t. ginger 1/2 t. cinnamon
1 1/2 C. molasses 1/2 C. lard
1/4 C. butter 5 T. boiling water
1 egg
Measure shortening before melting. Add molasses and water and egg. Sift dry ingredients. Set out to cool for 1 hour. This dough is soft. Handle on well floured board. Roll 1/4 inch thick. Cut with cookie cutter.
Bake in moderate oven 325 degrees about 15 minutes.

Santa Claus Cookies
Sint Nickolaas Koekjes
11 oz. brown sugar 11 oz. shortening
1 egg 1 lb. flour 1 t. cinnamon
1/2 C. nuts 1/2 t. allspice
1/2 t. nutmeg 1/2 t. salt
1/2 t. soda dissolved in a little hot water
Mix and make into a roll and slice when cold, or roll and cut with cookie cutter. Bake in moderate oven.

Spritz Cookies
1 C. butter 1 1/4 C. brown sugar
2 C. flour 1 t. baking powder 1 egg
Mix with hands, put dough into cookie press (Spritzer). Cut into 6 inch pieces. form into letter S and bake in moderate oven on cookie sheet.

Dessert Top
Apple Fritters
Appel Beignets
1 C. flour 2 eggs milk
1/2 t. salt 6 sour apples
Beat eggs, add flour, salt and enough milk to make a thin batter. Peel apples, core, but do not quarter. Slice in 1/4 inch slices. Dip in batter and fry in hot lard until light brown. Roll in powdered sugar.

Apple Pudding with Cream
Appel Pudding met Geklopte Room
1 lb. sour apples 3 C. water
3/4 C. sugar 1/2 grated lemon rind
1 T. gelatin 1 C. cream
Cook apples in water with lemon rind. Strain, add sugar and dissolved gelatin. When cool add whipped cream. Pour into mold and chill.

Brown Betty
Schoenlappers Taart
6 large apples 3 eggs
5 slices stale bread or rusk
3/4 t. cinnamon 1/2 C. butter
1/2 C. sugar
Pare, core and cook apples to sauce. Add sugar, butter, cinnamon and broken bread or rusk. Beat eggs separately and fold into above mixture. Place in buttered baking dish. Bake in moderate oven until brown on top.

Cake
Tulband
1 3/4 lb. brown sugar 3/4 lb. butter
5 well beaten eggs
1 qt. sour milk 2 lbs. flour
3 t. cinnamon 2 t. cloves
2 lbs. raisins 1 lb. currants
1/2 lb. lemon or citron
3 t. soda dissolved in cold water
Mix and bake in two tube pans using 1/2 C. butter to grease pans. Cover cakes while baking. Slow oven 3 hours.

Dutch Tart
Weener Taart
2 C. flour 1 C. butter 1 C. sugar
3 eggs 1 t. lemon extract
Make a batter of the above mixture. Pour into a buttered angel food pan in alternate layers with the following fruit mixture:
2 apples 1 peeled orange
5/8 C. water 1/2 C. sugar
juice of 1 lemon
Cook apples in water until done. Strain. Add sugar and lemon juice and orange pulp. Cook again for a few minutes. Then place in layers. Bake in moderate oven.

Fried Cakes
Hollandsche Olie Bolen
5 C. flour 3 eggs beaten 1 t. salt
1/2 pkg. currants 1/2 pkg. raisins
5 apples chopped
1/2 cake compressed yeast
Mix the flour with milk enough to make a thin batter. Add remaining ingredients. Dissolve yeast in 1/2 C. luke warm water before adding to flour mixture. Mix well and let stand to rise 4 or 5 hours. Fry in deep fat like doughnuts. Drop from spoon. Roll in sugar.
This is used as New Years treat

Lemon Pudding
Citroen Pudding
1 1/2 C. sugar 3 lemons
6 eggs 1 T. gelatin
Beat egg yolks. Add juice of 3 lemons and rind of 1. Cook in double boiler. Add gelatin which as been dissolved in water. When cool add beaten egg whites and chill.

Molasses Cake
Stroop Koek
1 C. sugar 1/2 C. lard or butter
1 C. dark molasses or sorghum
2 eggs 1/2 t. salt 1/2 t. nutmeg
1/2 t. cloves 1 t. cinnamon
3 3/4 C. flour 3/4 C. rich sour milk
1 t. soda dissolved in sour milk
orange peel from 3 oranges
Mix as usual. Bake in slow oven from 1 1/2 to 2 hours. Spread with butter when serving. Excellent with cheese spread.
Orange Peel for Stroop Koek
(See Molasses Cake and Sorghum Cake)
Rinds of three oranges
1/2 C. sugar 1/2 C. scant molasses
Cut rinds very fine. Add 1/2 C. water and allow to cook a few minutes. Drain, add molasses, sugar and 1/2 C. water. Cook slowly until liquid has boiled down.

Pastry Shells
Pasteitjes
1 lb. of hard butter 1 lb. flour
1 C. ice water pinch of salt
Chop butter and flour until as fine as sand; add salt and water, a little at a time; keep chopping until it forms a dough. Roll with as little flour as possible into a large thin sheet. Fold and refold until like a small loaf of bread. Let stand overnight in a cold place; when ready for use cut off a small piece and roll as thin as cardboard; have two sized cutters and cut three pieces with the largest one and place on top of each other using a little water and flour to make them stick together. Then cut out two more and use the smaller cutter to cut out the center. Put together as the others and put them on the three in the same way. Bake in moderate oven. When serving fill with jelly.

Poor Man's Pudding
Schoenlappers Taart
Line a buttered baking dish with buttered slices of stale bread. Slice apples on top. Sprinkle with 1/2 or 3/4 C. sugar and 1 t. cinnamon. Add 1 C. water and bake until brown on top.

Rice and Macaroons
Rijst met Bitterkoekjes
1 qt. milk 1 C. rice
1/2 lb. macaroons 1 egg
1 T. butter rounding 1/2 C. sugar
Cook rice and macaroons in milk until done; add sugar, butter and beaten egg. Mixture must not be too dry. Put in baking dish and put in oven until light brown.

Sand Tarts
1 C. butter 2 C. sugar pinch salt
2 1/2 C. flour 3 eggs--less 1 white
Mix together.
Roll out very thin on well floured board. Take equal parts of sugar and cinnamon and sprinkle over dough which has been brushed with white of egg. Cut in squares, place a blanched almond in center of each square. Bake quickly.

Snipper Cake
Snipper Koek
1 C. sugar 1 egg 1 C. sour milk
1 C. molasses--dark or sorghum
5 C. flour 1 t. soda 10c orange peel
Mix in usual way and bake in a slow oven 2 1/2 or 3 hours. Spread with butter when serving.

Sorghum Cake
Stroop Koek
4 eggs 1/4 C. butter
1 C. dark molasses or sorghum
1 C. brown sugar 1 C. sour milk
1 t. soda 4 C. flour 1/4 t. cloves
3 t. cinnamon 1/4 t. nutmeg
2 orange peel candied
Mix as usual. Pour into two bread pans. Bake one hour in slow oven.

Steamed Pudding
Jan In De Zak
2 C. flour 1 C. buttermilk 1 egg
1 1/2 C. molasses pinch salt
2 C. corn meal 1 t. soda
Mix well. Pour into a salt sack. Tie securely to allow for doubling in size. Place in kettle of boiling water and cover tightly. Steam for one hour. Serve with fruit sauce or molasses.

Dutch Treat Top

Cream Rolls
Room Hoorns
Make a rich pastry by using:
1 C. butter 1 1/2 C. flour
Cold water
Roll thin, cut into strips and roll around finger shaped molds.
Bake until light brown. Fill with whipped cream or marshmallow filling.

Cream Puffs
Soesen
Boil together 2 C. water and 1 C. butter. Add 2 C. flour well sifted, stirring constantly. When smooth remove from fire and add eight eggs, two at a time. Beat thoroughly and bake in buttered gem pans in a hot oven.
Fill with whipped cream or custard.

Dried Apricots
Gedroogde Abrikozen
1/2 lb. apricots 2 - 3 C. sugar
2 1/2 C. water grated lemon peel
1/2 C. wine or berry juice
Cook apricots, sugar and lemon peel. When nearly done (about 1/2 hour) add wine or berry juice.

Dutch Handkerchiefs
2 1/2 C. flour 1 1/2 C. butter
Mix with just enough cold water to roll very thin. Cut in 4 inch squares.
Beat together 1 C. sugar and white of 1 egg. Put 1 t. of this on each pastry square. Pinch the four corners together and bake quickly.



Figure 8's
Krakelingen
1 C. butter 1 1/3 C. sugar
1/4 t. salt 1 t. vanilla
1 egg beaten--add milk to make 1/2 C. liquid
2 t. baking powder sifted with 4 C. flour
Cream butter and sugar. Add other ingredients and mix well. Chill. Take small pieces of dough and roll with hands until thickness of pencil. Form into figure 8, dip in unbeaten egg whites, then in sugar. Bake 10 to 15 min. in moderate oven.
Makes 60 cookies.

Pastry Letters
Banket Gebak
Have a rich pastry dough chilled and ready to roll. Mix:
1 lb. sweet almonds
2 C. sugar 3 eggs
grated rind of one lemon water
Grind almonds fine, add sugar and lemon, beaten eggs and enough water to make a firm mixture. Roll pastry quite thin into a long strip. Place almond filling on pastry and roll like jelly roll. Do not make roll thicker than two inches. Cut and form into letters desired.
Bake until light brown. Brush with milk and sprinkle with sugar.

Holland Fritters
Poffertjes
Bring to a boiling point 1 C. water, 1 T. butter, pinch of salt; when boiling sift in 1 scant C. flour and stir until very stiff paste. Let cool. Then add 4 eggs, 1 at a time. Beat hard and drop a small teaspoonful at a time in hot lard. They should more than double their original size. Serve hot with maple sugar syrup.

Meat Top

Breakfast Dish
Balken Brij
Cook the portion of one pig's head until meat loosens from the bones. Put through the meat grinder, season with salt and pepper and return to liquid. When boiling stir in enough corn meal to make a medium thick mush and cook slowly for 15 min. Keep stirring. Pack in pan to mold.
Keep in cold place. When ready to use, unmold, slice and fry like mush.

Head Cheese
Hoofd Kaas
2 lbs. beef 2 lbs. lean pork
1 C. vinegar 1 T. salt 1 t. pepper
pinch of cloves and allspice
Cook meat until well done and boil down until only a pint of juice is left.
Dice meat, put back into liquid, add vinegar and spices, boil a few minutes.
Place in mold and keep in cool place. Slice thin to serve.

Lemon Butter
(for meats)
juice of 3 lemons and rind of 1 1/2
6 eggs 1 C. sugar
Steam in a basin over hot water until it will drop thick from end of spoon. To be eaten cold with meats.

Main Dish
Hutspot
1/2 lb. pot roast 4 C. diced carrots
4 C. diced potatoes salt - pepper
1 C. sliced onions
Put meat into enough water to cover. Add 1 1/2 t. salt and cook until half done. Add carrots, cover and cook 1/2 hour longer. Then add potatoes and onions and cook until potatoes are done. Remove meat to platter and slightly mash the vegetables. Arrange around meat and serve. There should be little liquid left when done.

Meat Rolls
Rollade
Take skin of fresh pork, strips of about six by ten inches. Lay fat side up.
1/4 lb. lean pork 1/2 lb. beef
Cut in strips and lay at one end. Season with pepper, salt and cloves. Sprinkle seasoning over meat and skin, roll tightly; tie with cord to keep in shape. Put in kettle, cover with boiling water and cook until very tender. Remove carefully so as not to break the rolls. Put in a jar and cover with cold cider vinegar.

One Dish Meal
Hutspot
Boil a piece of beef and when almost tender add several onions and carrots cut up. Season with salt and pepper.
Boil potatoes separately and when done mash them.
The liquid on the meat and vegetables should be boiled down to not more than 1 C. of liquid. Just before serving add the mashed potatoes and mix thoroughly.
Pig in Blanket
Saucijzenbroodjes
4 C. sifted flour 3 t. baking powder
1 C. butter
2 lbs. ground pork, seasoned
Add enough water to make a dough that will roll easily.
Cut dough in squares. Form meat into rolls one inch thick and four inches long. Roll dough around meat. Bake in moderate oven until light brown.

Roast Chicken Dutch Style
Place 1 C. butter in an iron kettle (preferably). After butter has heated until foam has gone down put in whole chicken which has been thoroughly dried. Brown on all sides. Add 1/2 C. water and cover tightly. Cook slowly adding not more than 1/2 C. water as it boils down.
After chicken has cooked one hour, add salt. Allow three hours for chicken one year old. When ready to serve make brown gravy from remaining liquid.

Sausage
Gehakt
1 lb. beef -- chop or grind
1/2 lb. pork -- chop or grind
Add:
2 C. fine rusk 2 eggs
salt and pepper
Make up into balls; fry brown in butter.

Sour Tongue
Zuur Tong
Soak 1 fresh beef tongue in vinegar over night. Add one onion sliced and a little salt. Remove from this water and cook slowly in water to which a little vinegar and mixed spices have been added; put spices in bag. Cook until well done.
To the liquid that is left, add raisins and thickening to make sauce to be served with the tongue. Serve hot.

Sour Beef Stew
Use beef from the rump or any good cold, left over meat
1 T. butter
1 onion cut up and browned in butter
Add meat and 1 C. vinegar, one small handful raisins; pepper and allspice (whole and put in thin bag to cook) add salt. When meat is tender (if fresh meat is used) thicken gravy with small pieces of ginger bread or molasses and flour. As vinegar boils away, add water.

Spiced Tongue
Zuur Tong
Soak fresh pig's tongue in vinegar over night.
Prepare 6 or more.
Remove and cook until tender in water to cover,
1/2 C. vinegar, 1 sliced onion,
1/2 C. sugar, 3 bay leaves,
2 t. salt, 4 cloves,
4 whole peppers. Skin when tender.
This will keep several weeks if kept in the brine.

Salad Top

Herring Salad
Haring Salade
2 salt herring, soak over night remove bones and chop
3 apples chopped
onion to taste
2 hard boiled eggs cut
1 stalk celery pinch of cinnamon
pepper juice of one lemon or vinegar
Mix well and serve chilled.
Raw Sauer Kraut Salad
Rauwe Zuur Kool Salade
1/2 lb. kraut
1 onion chopped
12 seeded olives
4 small pickles French dressing
Mix well and let stand for one hour. Serve with pork or game.

Red Cabbage Salad
Roode Kool Salade
1/2 lb. red cabbage cut fine
2 apples chopped
1 small piece of bologna cut in cubes
salt, pepper and mustard to taste
Mayonnaise dressing

Soup Top

Bean Soup
Bonen Soep
3 C. dried beans
1 pigs foot or 2 lbs. pork
1 large potato
1 medium onion celery to taste
Soak beans over night. In morning boil in water enough to cover; add 1/2 t. soda, boil 15 min. and drain. Add three quarts of fresh water and the pork. An hour before serving add potatoes, celery onion and salt to taste. (If thick, add boiling water.)

Buttermilk Soup
Karnemelksche Pap
2 qts. buttermilk
3/4 C. flour
Mix flour with a little water until smooth; add 1 pint of the buttermilk. Let come to a boil, stirring constantly to prevent separating. Now add the rest of the buttermilk, a little at a time. Serve hot with sugar or molasses to taste.
Barley, rice or oatmeal cooked may be used in place of flour.
Pea Soup
Erwten Soep
Wash 2 C. peas and soak over night in 4 qts. of water. Next morning cook peas in same water in which they were soaked. Add:
2 pigs feet 1 T. salt
1 small bunch celery 3 onions
6 potatoes cut fine
Boil slowly for several hours. Improves with long cooking.

Pea Soup
Erwten Soep
2 lbs. pork
2 C. dried peas soaked overnight in rain water
Put meat and peas in 4 qts. of water. After boiling for two hours, put in four potatoes cut fine, three medium sized onions also cut, one stalk celery. Salt and pepper to taste.
If hard water is used put in pinch of soda while soaking.

Wine Soup
Wijn Soep
1/4 C. tapioca 1 qt. water--cook until clear
Add:
1 C. raisins 1/2 C. sugar
1 C. grape juice or wine
Good served with croutons.

Vegetables Top

Canned Red Cabbage
Ingemaakte Roode Kool
3 qts. shredded red cabbage
1 qt. quartered apples
Cover with 1 C. vinegar to every quart of water. Boil until tender and seal in glass jars.
To prepare for the table:
Drain off extra liquid, add a little salt, 1/2 C. sugar and lump of butter.

Cut Green Beans
Hollandsche Snijbonen
Cut fresh green beans with cutter or shredder. Pack in stone crock alternating layers of beans and coarse salt. Cover with cloth and place weight on top to form brine.
When preparing to serve: Take as many as wanted from crock. Cover with boiling water, drain and repeat until salt is drawn out. Now cook with a piece of pork or bacon. Season with pepper and nutmeg. Or omit meat and season with large lump of butter, 1 t. sugar, and pinch of nutmeg.

Endive
Andijvie
Cut the endive very fine as you would cabbage for slaw; after cutting let it stand at least 2 hours in cold water before preparing for the table; drain thoroughly.
When ready to serve mix with the following dressing:
3 large potatoes (hot) and creamed with 1 T. butter, a little salt and pepper, 1 t. sugar and vinegar to taste, about 1/2 C.
Mix with endive and serve at once.
Kale
Boerekoll
1 bologna or 2 lbs. pork shoulder
2 lbs. kale 4 C. diced potatoes
If pork shoulder is used, cook it in salted water until tender. If bologna is used heat thoroughly. Evaporate the liquid until meat is almost dry. In the meantime put kale in salted water and let stand 1/2 hour. Then cook in plenty of water 1/2 hour and drain. Squeeze until dry and cut up fine. Add kale to meat, season with salt and pepper. Over this put diced potatoes and steam until potatoes are done. Take out meat and shake up kale and potatoes.

Red Cabbage
Roode Kool
1 medium sized head red cabbage cut up
1 apple, cut
1 t. salt
Boil in a little water until tender. When done add:
1/2 C. sugar 1/4 C. vinegar
1 T. butter a little flour to thicken

Spinach
Spinazie
Pick and strip off all fibrous stems. Wash well and cook with a little salted water. Do not cover. Do not cook more than 15 min. Drain and chop fine. Flavor with nutmeg and lump of butter.

Sugar Peas
Peulen
1/2 gal. sugar peas. String and use pods. Barely cover with water and little salt. Cook until tender. Drain and add large lump of butter and season with a little sugar and pepper.