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Currant Bread

Krentenbrood

6 C. flour

1/2 C. sugar

1/2 C. butter

1 cake yeast

1 1/4 C. 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.

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 (Speculaas)

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.

Dutch Letters (Almond Dutch Banket)

Dough:

4 cups flour

1 lb. (4 sticks) Blue Bonnet margarine

1/2 tsp. salt

1 cup cold water

Cut together as you would for pie crust, then add cold water. Mix dough lightly; dough will be sticky. Refrigerate overnight.

Filling:

1 lb. almond paste

2 1/4 cups sugar

3/4 cup dried bread crumbs, very fine

4 eggs

1 tsp. almond flavoring

Mix into a fine crumbly mixture. Add eggs and almond flavoring. Refrigerate the filling overnight.

To form letters: Divide dough into 14 equal portions. Roll each portion into a strip 12″ x 3 1/2″ on a lightly floured surface. Using a pastry tube or forming a roll divide the filling equally down the center of each strip. Fold long edges of rectangle up over the filling then fold the short ends up, a little water on each seam helps seal them. Place the pastry seam side down on greased cookie sheet or a parchment lined cookie sheet. Allow about 2″ between strips. Beat 2 egg whites with a fork and brush the tops of each strip, then sprinkle with sugar (a coarse sugar looks nice). Bake for 30 minutes at 350 or until lightly browned. This recipe makes 14 Dutch letters. 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

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.

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.

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.

Dutch Mess (Lettuce)

SLAW MET AARDAPPELS

6 servings – Fresh Leaf Lettuce, coarsely cut up

4 – hot chopped hard – boiled eggs

6 strips chopped crisp fried bacon

1/3 c. chopped green onions

6 servings – Hot boiled potatoes

1/3 c. vinegar

1/3 c. water

Sauce

1 T. butter

1 T. flour

½ c. water

2 egg yolks (or 1 whole egg)

½ c. sugar

½ c. vinegar

Melt butter, add flour; when well blended, add water and bring to a boil while stirring. Beat egg yolks, add sugar and vinegar; blend egg mixture and stir into hot sauce. Let mixture come to a boil. Have ready potatoes, eggs, lettuce, and onion. Cut bacon into small pieces, fry in skillet until nicely browned. Add 4 T. of above sauce to bacon grease. (The remaining sauce may be refrigerated for several weeks). Bring to a boil in skillet and keep hot. Place a layer of hot potatoes, mashed with a fork in bowl; then a layer of lettuce, 2 sliced hard boiled eggs, bacon, a layer of lettuce and 2 – 3 Tablespoons of hot bacon dressing. Add remainder potatoes, lettuce and slice eggs. Pour remainder of hot dressing over and serve immediately.

Jo Harmeling & Jenny Messer

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

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. dried 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 or ham hocks

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.

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

Boerenkool

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

Rode 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.