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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.
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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
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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
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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
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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