Thanks to Lady Maggie from Kansas.

PERSIMON PUDDING

2 cups of sugar
2 cups flour
2 cups sweet milk
1 stick margarine or butter (very soft)
3 eggs well beaten
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon vanilla
allspice and ground cloves to taste

Mix together well. Put into a 9x13x3 baking pan. Bake at 300 degrees until done. The sides of the pudding will pullaway from the sides of the pan, approx. 1 hour. Slice into 2x2 squares when cool

*Persimon pulp freezes very well. Freeze in 2 cup portions

PICKLED PEACHES

1 quart cold water
4 teaspn salt
pour over 2 1/2 quarts of clingstone peaches*
Let stand for 3 hrs

SYRUP

3 cups boiling water
4 cups sugar
1 cup vinegar
2-3 sticks cinamon or 2 teaspn ground
1 1/2 teaspn allspice
1 1/2 teaspn whole cloves

Stir until sugar dissolved, then bring to a boil.

Peel peaches either with a knife or by dunking in boiling water. Put 1-2 whoe cloves into each peach.

Add peaches to syrup, boil 10 minutes. Cool and cover. Let stand overnight. Next day drain syrup and cook 10 minutes. Add peaches simmer gently 45 minute. Seal in sterlized jars.

PUMPKIN NUT BREAD

3 1/2 c all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 c sugar
1 c pecans
4 eggs
1 1/2 cans pumpkin
1 c salad oil
2/3 c water

TOPPING

2 tablespoon melted butter
2 tablespoon sugar
1/2 tsp cinnamon

Mix dry ingredients in large bowl.
Add liquids in another bowl and mix well.
Gradually,add liquids.
Knealing may be required to mix in all dry ingredients.
Bake in 2 greased loaf pans.
At 350 degree oven for one hours.
Let cool 5 minutes
Remove from pans to cool. When slightly warm brush butter and sprinkle on topping.

CORN COB JELLY

12 red cobs of field corn without the kernals (Red cobs make more attractive jelly than white cobs will)
Enough water to cover the cobs
1 pkg. powdered pectin
4 cups sugar

Boil cobs in water for 20 minute. Strain three cups of this liquid into a large pan. Stir in the pectin, bring to a boil, and add the sugar. Boil one minute. Seal in hot jars.

SPIN WHEELS

Mix your favorite bisquist dough alittle stiffer than normal. Roll or pat out about 1/4 ' thick , try to keep a rectangular shape. Now the orginal recipe calls for any left over cooked meat chopped or grounded. Sprinkle this evenly over the dough as thick as desired. Season to taste. Then roll the dough until you have a solid tube. Refigerate for 1 to 2 hours. Using a taust string slice into 1/2 thick slices. Slices are places on a cookie sheet and baked at 375 until lightly brown. I like to go in after 5 minute and brush with butter.

Serve with gravy, chile, or even a white sauce.

   PICKLED EGGS

...hard boil 6 eggs shell and stick into each egg
...4 cloves (24 in all)
boil
...2 cups vinegar
make a smooth paste of
...1/2 tsp. ground mustard
...1/2 tsp. salt
...1/2 tsp pepper

with a little cold vinegar and add to the boiling vinegar. Stir for about one minute. Put the eggs in a glass fruit jar and pour the boiling vinegar over them. Cover and refrigerate for about two weeks.

Beer Battered Catfish

What you'll need Catch and clean (or get them store bought ones) Catfish, You'll want about 2 pounds of  Fillets fer this recipe. Then go to the store, or fridge and back yard and gather up: 1/4 cup cornmeal 1/4 cup flour 2 eggs beaten 1 12oz beer 1/4 cup minced onion 3 cups oil (your choice) salt and pepper to taste Mix, in a medium bowl, the flour, cornmeal, salt and pepper. In a separate bowl beat the egg, add the beer and onions . Cut the fillets into squares. Heat the oil. Roll the fish in the flour mix, then into the beer mix then back into the flour mix. Next put into the hot oil and cook until brown -  I like mine cooked a little longer so they're really crispy

      MAKING SAUERKRAUT

There's a reason for everything, even if we don't understand it. It's likely the old timers of 200 years ago didn't understand many of the reasons they made sauerkraut except they knew this was a good way of preserving their cabbage through the winter. Today we know that fresh, raw cabbage is very rich in vitamin C, containing enough in 200 grams (that's about a cup) to supply a whole day's needs. Cooked cabbage and sauerkraut have about half this much. Sauerkraut is also an excellent source of Vitamin K. In the old times, Vitamin C was hard to come by during the winter. Beyond their conscious knowledge, sauerkraut was one of their very few sources.

The Recipe... By Mabel Mertz of Southern Alberta

5 lbs shredded cabbage (About 6 quarts, pressed)

2 oz salt (3 tablespoons)

Shred cabbage finely, put it in a large pan.

Mix cabbage and salt with your hands.

Pack gently with hands or potato masher.

Repeat until crock (Al uses a 6 gal plastic bucket) is nearly full.

Cover with cloth, plate and clean rock or something heavy. During the curing process, kraut needs daily attention.

Remove scum as it forms and wash and scald cloth often to keep it free from scum and mold.

At room temperature, fermentation will be complete in 10 to 12 days.

Pack into jars adding enough juice to fill jars. Often there is not enough juice.

If this happens, make a weak brine by dissolving 2 tablespoons of salt to a quart of water.

Screw bottle lids on tight and process in a boiling water bath for 15 minutes.

After bottles are cool be sure they have sealed before putting them away.

Title: DANDELION AND LETTUCE SALAD

Categories: Penndutch, Salads
Yield: 1 servings

1 ea Lettuce, head

1 pt Dandelion

4 ea Sm Onion

1/2 ea Bell pepper, green

2 ea Med Tomato

2 ea Egg, hard boiled, sliced

1/3 lb Swiss cheese

1 x Salt & pepper

3 tb Olive oil

4 tb Vinegar

Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add salt and black pepper. Mix well. Add the olive oil and vinegar. Mix thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix lightly so tomatoes and eggs will not be mashed or broken. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.