Estate Sale Finds - Inverness: The Pamphlets ~ Pennsylvania Dutch and Amish Dutch Cookbooks

Pennsylvania Dutch Cookbook: Fine Old Recipes Made Famous by the Early Dutch Settlers in Pennsylvania, published in 1972. The third "themed" pamphlet from my estate sale finds.

Again we begin with Soup which includes a Philadelphia pepper pot (made with tripe), chicken noodle (made with homemade noodles), German soup balls in broth, snapper soup (turtle with veal knuckles) and chowder - clam or corn, followed by Breads which offer cinnamon buns, potato bread, kuchen, raisin bread, a Moravian sugar cake, Dutch pancakes, egg bread, oyster corn fritters and  
gingerbread.

Salads consist of pepper cabbage, Dutch slaw, hot potato salad, dandelion & lettuce salad and cucumbers in cream dressing, while Entrees feature sauerbraten, brisket of beef with sauerkraut & dumplings, stuffed beef hearts, liver cakes, wiener Schnitzel, a jellied veal loaf, ham & green beans, fried mush, scrapple and instructions on how to cure hams, dry beef, corn beef and make sausage.

In Poultry and Game a few of the options are stewed chicken, chestnut stuffing, fricasseed goose, smoked goose and rabbit cake, with Vegetables dishing out Lancaster County Lima beans (made with potatoes, milk & butter), Shaker corm, baked stuffed tomatoes, potato balls, scalloped sweet potatoes & apples and potato pudding.

For Desserts there is sponge cake, lebkuchen, cinnamon cake, ginger cupcakes, chocolate marble cake, currant cookies, anise drops, cinnamon crisps, sand tarts, Moravian Christmas cookies, rising crumb pie, butterscotch pie, brown Betty, shoo fly pie, fudge, steamed carrot pudding, mints and caramels.

The last chapter, Preserves, encompasses raspberry vinegar, apricot wine, ginger tomatoes, dill pickles, cucumber rings, pickled red cabbage, spice peaches, plum conserve, tomato mincemeat and apple butter.

Amish Dutch Cookbook, published in 1971.

Of course we begin with Soups which consist of Brunswick stew, meat soup and corn chowder, then move Meat & Potatoes which offers stuffed pork chops, fried rabbit, schnitz & knepp, hamburger BBQ, Dutch stew (beef & pork), meat & cabbage, German potato pancakes, scalloped potatoes with onions, roast duck and salmon souffle.

Sweets and Sours encompasses pepper slaw, chili sauce, corn relish and horseradish pickles, while Vegetables and Casseroles dishes out a sausage casserole, baked macaroni (with ground beef & tomatoes), baked salmon & macaroni and corn fritters.

For Desserts and Puddings a few of the options are rice pudding, cherry pudding, steamed apple dumplings, a three layer chocolate cake, a golden chiffon cake and a coconut mist cake, while Pies are comprised of a lemon sponge, shoo fly, rhubarb, mincemeat and lemon meringue. Breads and Stuffings present a Dutch coffee ring, griddle cakes and a fruit topped coffee cake.

In Cookies, there are beef tongue ginger cookies, honey cookies, pinwheel cookies, banana drop cookies, walnut wafers and raisin pineapple drop cookies, with Candies offering molasses candy, fudge and lemon butter. Scattered throughout the book are dishes from several Pennsylvania restaurants ~ sausage & egg pie, mustard beans, Pocono mountain brook trout almondine, chocolate cake with peanut butter icing, pepper cabbage, apple fritters, onion rings & cheese, potato rivel soup and chicken corn soup.

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