Put persimons through a colander and collect 2
cups of pulps*
2 cups of sugar
2 cups flour
cups sweet milk
1 stick margarine or butter (very
3 eggs well beaten
1 teaspoon soda
teaspoon baking powder
1 teaspoon vanilla
allspice and ground cloves to taste
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
is one I recieved years ago .
those who have no idea
what or where a persimmon
is I'm sorry.
Here in the south,
we all know
where at least one
wild tree is growning.
This recipe won a blue ribbon
at the North
Carolina state fair.
It was given to be by
Viola Greeen of Farmer, N
COUNTRY WISDOM---Persimons collected i the
wild must have fallen from the tree. This usually
only happens after a frost. If you try to bite one
off the tree you are in for a surprise! But off the
ground, you have to get there before the deer. If
you will spread a cloth or plastic under the tree and
sprinkle the cloth and around the cloth with
sunflower seed or even part of the plant , the deer
won't touch your persimons. To collect just gather up
1 quart cold water
pour over 2 1/2 quarts of clingstone
Let stand for 3 hrs
cups boiling water
4 cups sugar
2-3 sticks cinamon or 2 teaspn ground
1/2 teaspn allspice
1 1/2 teaspn whole
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
You won't buy these in a store.
Excellent for church
functions if you can
keep them away from
the men in the house. This
recipe is from
Ruby Marsh of
3 1/2 c all purpose
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
3 c sugar
1 1/2 cans pumpkin
1 c salad
2/3 c water
tablespoon melted butter
2 tablespoon sugar
Mix dry ingredients in large
Add liquids in another bowl and mix
Knealing may be
required to mix in all dry ingredients.
Bake in 2
greased loaf pans.
At 350 degree oven for one
Let cool 5 minutes
Remove from pans to
cool. When slightly warm brush butter and sprinkle on
It is strange with pumpkins being so
easy to grow and to keep that we don't have more
recipes for them. This recipes beats banana nut bread
in my house. It comes from Florence Belcher of
CORN COB JELLY
12 red cobs of field corn without the kernals (Red
cobs make more attractive jelly than white cobs
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.
It is said
that this recipes is
the days of the depresion.
plan to give it a try.
It was sent to me by my
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
Serve with gravy, chile, or even a
This recipe is
open for creating.
spread on cold mashed potatoes,
chopped onions and cheese.
Chopped brocolli and
a cheese sauce are wonderful.
This recipe is
from my grandmother
Iona Moore of Broadhead,
...hard boil 6 eggs
shell and stick into each egg
...4 cloves (24 in all)
...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
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
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.
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.
Filling the 50 Gallon Barrel
As told by Lucinda Jensen
© 1997 by Al Durtschi
"Every fall during the Depression the cabbage we raised was picked and placed in a big pile by the cellar. Then one of the family, usually the smallest one, had to go down to the ditch and scrub their feet. This was not such an easy task after running free as the wind bare foot all summer long. Sometimes the feet had become chapped from repeated wading in the streams and mud baths. (Time was not wasted on baths and scrubbing feet during the summer. That was something to be endured the months we had to spend in school.) Someone was sent over to Maria Mitchell's to borrow the cabbage cutter. Then the fun began as the cabbage was shredded and dumped into a large fifty-gallon wooden barrel. The one with the clean feet stomped it. Salt was added according to the need and so the process went on until the cabbage was all snugly pounded into the barrel. The others who were not actively involved in making it had the fun of tasting it as the barrel was being filled. Their job was to see that just the right amount of salt was added. Of course, Mother was the official taster. After the cabbage had cured the barrel was stored in the back room. LINK TO OLD TIMER IN RECOGNITION FILES
"After school, we came home and kicked off our hot new shoes and changed our one and only dress. Then we dove into the large plates of sauerkraut and delicious boiled potatoes with butter, salt, and pepper. My, what wonderful flavor! After this was enjoyed, then came the work...
DANDELION AND LETTUCE SALAD
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.
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