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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (March 21, 1963)
(! 1. J.e H3f j fcsu .la s, Dutch Treat Foods and Fancies For Dessert: Candied Apple Pie By EDIE EULANE Of tbe Recister'Guard ' Pennsylvania Dutch cookery "got its start" back in the 17th Century when the transplanted colonists found the climate of the new land was favorable to the cultivation of many fruits and vegetables1 they hadn't' grown in the "old country." -' None was more richly re garding than thA ADDle tree. This fruit became their favorite beverage, cider; their vinegar; their "schnitz" or dried apple licet; a snack, a dessert, a relish. As the prairies to the west ward began to beckon, many an apple core was thrown from the prairie schooner made at Con estoga in the Pennsylvania Dutch country. From this source many a mid-western apple tree gprang to life. Even today, there are a num ber of little superstitions con cerning apples among the Penn sylvania Dutch. Peeling apples for pies or apple butter wasn't all work and no play. A long spiral of apple peeling thrown over the shoulder of an unmar ried peeler supposedly formed the initial of a future husband. An apple, snapped by a friend's finger, then eaten, was bound to contain exactly as many seeds as the number of children the apple-eater would have. When pressing , cider for vinegar, someone would whisper into the barrel the names of the three meanest women in the neign borhood, just to make the cider really acid! For the full flavor of Pemv sylvania Dutch apple cookery, do try these rcceipes for Apfel itrudel and Candied Apple pie. Candied Apple Pie 9-inch unbaked pie shell : 114 cups light brown sugar, firmly packed ' 3 lbs. tart cooking apples 1 14 teaspoon salt ' 1 cup sifted all-purpose ' flour ' ' 14 cup (1 stick) butter or marearine Make a pie shell and set aside. Wash, peel and cut apples In oaocr thin slices. Add. 14 cup of the sugsr and salt Mix light ly. Pack firmly as possible into the pastry-lined 8-inch pie plate Combine remaining u cup sugar and flour. Add butter or margarine and cut it in umu the mixture resembles coarse crumbs. Sprinkle over apples and nress it down firmly, espe. dallv at the edges to retain Bake in a preheated moderate even t350 F.) 1 hour and 20 minutes or until apples are ten Her. Place a niece of foil in bot torn of oven, under the pie, to catch any juice that boils out. Serve cold with whipped cream, if desired. Apfelstrudcl (Apple Stnidcl) Strudel Dough: . ' 3 cups sifted all-purpose flour V teaspoon salt 1 egg, beaten 14 cup warm water 1 cup butter or margarine, melted 1 cup fine dry bread crumbs Sift together flour and salt Into a mixing bowl. Add beaten tgg. gradually add water, mix "Es schmekt sehr gut!" One taste of this Candied Apple Pie as pre pared by a Pennsylvania Dutch housewife and you'll agree "it is quite delicious!" ing well with a fork. After all water has been added, stir in 2 tablespoons of the melted butter or margarine, reserving the rest for later use. Knead dough on a lightly floured board for at least 30 minutes - or until dough is smooth, bubbly, elastic and no longer sticks to the board. Or, if a food chopper is available, put the dough through a food chopper 8 to 10 times, using the medium blade. This method saves time and work. ' Place the dough in the center of a large table, covered with a floured cloth. Cover dough with warm bowl and let stand 30 minutes. Then, divide the dough into 2 equal parts. Roll one part at a time as thinly as possible into a rectangle with a rolling pin. Brush surface with melted butter or margarine. Place hands under the dough, pull and stretch with fingers very gently until dough is paper thin. Brush the surface again with melted butter or marg arine. Sprinkle with 14 cup of the bread crumbs and then with one-half of the filling. Roll up in jelly roll fashion, holding the cloth high, allowing the strudel to roll itself over and over. Cut the roll into 2 pieces. Pinch edges together so that juice does not run out. Place rolls on ungreased cooky sheets. Brush tops with melted butter or margarine. Re peat, using remaining dough and filling. Bake in a preheated hot oven (400 F.) 30 minutes. Reduce heat to moderate (350 F.) and bake 25 to 30 minutes or until crust is brown and very crisp. Baste the top of strudel from time to time while baking with remaining melted butter or margarine. If necessary, melt additional butter. Apple Strudel FiUlng: 3 quarts finely chopped ap ples (about 41 pounds) 114 cups sugar 114 teaspoons grated lemon rind 1 teaspoon ground cinna mon 14 teaspoon salt Combine all ingredients. Pro ceed as in above directions. Makes four 14-inch rolls. Applet With Noodles 2 cups uncooked noodles 4 teaspoon salt 1 quart boiling water 4 large tart cooking apples U cup sugar 1 teaspoon ground cinnamon 3 tablespoons butter or margarine Hard sauce, optional i'lace noodles ana salt In a saucepan with boiling water. Cover and cook 9 to 10 minutes or until noodles are tender. Drain. Wash, peel, core and cut apples into eighths. Place half the noodles in a buttered 1V4 quart casserole. Top with all the apples. Mix sugar and cinnamon and sprinkle half over the apples. Dot with butter or margarine. Cover with remaining noodles. Sprinkle with remaining sugar and cinnamon. Coer and bake in a preheated moderate oven (350 F.) 1 hour or until apples are tender. Sent with or without Hard Sauce. Hard Sauce '-i cup butter or margarine About 2-. cups sifted confectioners' sugar ' 2 tablespoons top milk or undiluted evaporated milk 1 tahif ipooo pure vanilla jfiS' extract soften butter or margarine. Add sugar alternately with top milk or undiluted evaporated milk. Blend in pure vanilla ex tract. Chill and . serve over Apples with Noodles or other warm desserts. imimat!asst? ' i a mm mm muni mm l " 1 . Golden necleir . : ' I r , " Vjf J Smoky w . I Si , 2' BUlekt or, bUl O The loveliest legs on the Spring scene are blossoming out In NoMends. For these beautiful stockings are completely proporlioned In both length and width to fit perfectly. And NoMend's new shades are specially created to blend perfectly with the season's favorite fashion colors. Seamloss, pr. 3 pn. l'.II.'.JI.U-LIM.MIMIJ!ama;jui.' Traditional Treat: Sauerbraten Lamb The famous traditions of Pen. nsylvania Dutch cooking are at' tributed to the farmers of Swiss, German and Dutch ancestry who settled in the eastern sec tion of Pennsylvania. They were a hard-labouring people, and as was explained in the heading of an old recipe book, "them what works hard eats hearty".. i so their dishes showed a combination of splen did quality and thriftiness as well. One of the most noteworthy and one of the quaintest nice ties of the Pennsylvania Dutch is the celebrated custom known as the "Seven Sweets and Seven Sours." Tradition has it that the housewife used to set the table with precisely seven sweets and seven sours . . . and it is the cus tom for the guests to look for and even.count to see that there are exactly seven and seven. Lamb shanks were the fea tured meat in one of the most treasured dishes. The lamb shanks were marinated and then cooked in a sauerbraten sauce and served over homemade noodles. Our revised sauerbra ten today simplifies the cooking procedure without any loss of the original rich flavor. Instead of spending hours making homemade noodles, you may want to add a special note to packaged noodles by tossing in a tablespoon of poppyseed and some chopped parsley be fore serving. Sauerbraten Lamb Shanks (Makes 6 servings) 6 lamb shanks, 1 pound each 3 cloves garlic, slivered 3 cups water 1 cup vinegar 1 large onion, thinly sliced 3 bay leaves 14 cup sugar 114 teaspoons peppercorns 1 lemon, sliced 5 whole allspice cup flour cup salad oil 3 medium onions, thinly , sliced Bouillon 9 gingersnaps, crushed J,3 cup water . 3 medium carrots, sliced and cooked Cut deep slits in each lamb shank; insert garlic slivers. Combine in saucepan: 3 cups water, -vinegar, onion, bay .y mrfF A Chocolate tint Stockings in Flower-Fresh Shades 1 50 With 4 '. u " "'" ' m " """ -''"" " ' l'-W' " "" ""'" rw ." mil i. a ill twin Dutch Dinner leaves, sugar, peppercorns, lem on and allspice. Bring to a boil; reduce heat and simmer 2 min utes. Cool; pour over lamb. Chill 12 hours, turning lamb occas ionally. Drain lamb; reserve mar inade. Coat lamb with 6 table spoons of the flour. Brown in hot oil in skillet. Remove Iamb; add onions and cook over me dium heat until lightly browned. Drain off drippings. Return lamb to skillet. Strain reserved marinade into skillet. Cover and cook over medium heat 1 hour, or until lamb is tender, turning occasionally. Re move shanks to heated platter. Measure sauce; add enough seams, pr. . 1" 4BO 3 pf. 'Pennsylvania Dutch' A famous recipe which has been handed down through generations of excellent Pennsyl vania Dutch cooking cuisine, Sauerbraten Lamb bouillon to make 6 cups. Blend remaining 6 tablespoons flour with 14 cup water in skillet. Gradually add sauce mixture, gingersnaps and carrots; cook over low heat, stirring constant ly, until thickened. Serve sauce over lamb and hot cooked noodles. Savory Lamb Loaf 14 cup chopped onions SECTION C . EUGENE, Skirting your figur lightly . . . Century' reed-sllm aJlhoutt j In herringbone weave, devil-may-care Tubrlte. Add fly-front flattery with stitching from waist to hem, a deep box pleat In back for no-stop motion, and a dyed-to-match leather belt for a full fashion fillip. In 3 proportioned lengths to end your alteration pending. .... . lAjiixjxijmm.imts.iMmjm Shanks is an authoritative and distinctively de licious dish you'll enjoy serving with hot noodles seasoned with poppy seed. 114 cups fine dry bread crumbs Vi cup chopped mushrooms 14 cup chopped green pepper 114 teaspoons salt 14 teaspoon pepper 14 teaspoon rosemary, crushed . ', ' 2 eggs, slightly beaten IANK COUN' rv HOME NEWSPAPEBL OREGON, THURSDAY, MARCH 21, 1963 . Sizt$ 1-20. Blaeh, brown, green, Color-mattd cotton print S&H GREEN STAMPS lie.. )bdm 64 E. Broadway - 1 14 cup milk 14 cup chili sauce . 114 pounds ground lamb Combine all Ingredients ex cept ground lamb; mix well. Add lamb and mix lightly with fork, just until blended. Turn into greased 9x5x3-inch loaf pan. Bake in slow oven (325) 45 minutes. (Makes 6 servings) btig 5' blous
