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| Start of eBook | 1 |
| ILLUSTRATIONS | 1 |
| CHAPTER I. | 1 |
| CHAPTER II. | 4 |
| CHAPTER III. | 7 |
| CHAPTER IV. | 9 |
| CHAPTER V. | 10 |
| CHAPTER VI. | 14 |
| CHAPTER VII | 20 |
| CHAPTER VIII. | 21 |
| CHAPTER IX. | 26 |
| LIFE’S COMMON THINGS. | 28 |
| CHAPTER X. | 29 |
| CHAPTER XI. | 32 |
| CHAPTER XII. | 33 |
| CHAPTER XIII. | 36 |
| CHAPTER XIV. | 40 |
| CHAPTER XV. | 41 |
| CHAPTER XVI. | 43 |
| CHAPTER XVII. | 49 |
| HEEMWEH. | 51 |
| MEUHLEN RAD. | 53 |
| CHAPTER XVIII. | 54 |
| CHAPTER XIX. | 61 |
| CHAPTER XX. | 66 |
| THE POTTER AND THE CLAY. | 70 |
| CHAPTER XXI. | 71 |
| CHAPTER XXII. | 73 |
| ANGEL CAKE. | 74 |
| GOLD CAKE. | 75 |
| CHAPTER XXIII. | 76 |
| CHAPTER XXIV. | 77 |
| CHAPTER XXV. | 79 |
| CHAPTER XXVI | 80 |
| CHAPTER XXVII. | 82 |
| CHAPTER XXVIII. | 83 |
| CHAPTER XXIX. | 86 |
| CHAPTER XXX. | 88 |
| CHAPTER XXXI. | 89 |
| MARY’S COLLECTION OF RECIPES | 93 |
| THE MANY USES OF STALE BREAD | 95 |
| CROUTONS AND CRUMBS | 96 |
| “GERMAN” EGG BREAD | 96 |
| CREAMED TOAST | 97 |
| BREAD AND ROLLS | 97 |
| “BUCKS COUNTY” HEARTH-BAKED RYE BREAD (AS MADE BY AUNT SARAH) | 100 |
| “FRAU SCHMIDTS” GOOD WHITE BREAD (SPONGE METHOD) | 101 |
| EXCELLENT “GRAHAM BREAD” | 102 |
| GRAHAM BREAD (AN OLD RECIPE) | 102 |
| “MARY’S” RECIPE FOR WHEAT BREAD | 102 |
| WHOLE-WHEAT BREAD | 103 |
| NUT BREAD | 103 |
| FRAU SCHMIDTS “QUICK BREAD” | 104 |
| AN “OATMEAL LOAF” | 105 |
| AUNT SARAH’S WHITE BREAD (SPONGE METHOD) | 105 |
| RECIPE FOR “PULLED BREAD” | 106 |
| AUNT SARAH’S “HUTZEL BROD” | 106 |
| AUNT SARAH’S WHITE BREAD AND ROLLS | 107 |
| AUNT SARAH’S RAISED ROLLS (FROM BREAD DOUGH) | 108 |
| CLOVER-LEAF ROLLS | 108 |
| “POLISH” RYE BREAD (AS MADE IN BUCKS COUNTY) | 108 |
| PERFECT BREAKFAST ROLLS | 109 |
| “AN OLD RECIPE” FOR GOOD BREAD | 109 |
| STEAMED BROWN BREAD | 110 |
| A WHOLESOME BREAD (MADE FROM BRAN) | 110 |
| FRAU SCHMIDT’S “HUTZEL BROD” | 110 |
| “AUNT SARAH’S” QUICKLY-MADE BROWN BREAD | 111 |
| “STIRRED” OATMEAL BREAD | 111 |
| NUT AND RAISIN BREAD | 111 |
| “SAFFRON” RAISIN BREAD | 111 |
| RAISED ROLLS | 112 |
| “GRANDMOTHER’S” FINE RAISED BISCUITS | 112 |
| STIRRED BREAD | 114 |
| POTATO BISCUITS | 114 |
| AUNT SARAH’S POTATO YEAST | 114 |
| PERFECTION POTATO CAKES | 114 |
| MARY’S RECIPE FOR CINNAMON BUNS | 115 |
| “KLEINA KAFFE KUCHEN” (LITTLE COFFEE CAKES) | 116 |
| GROSSMUTTER’S POTATO CAKES | 116 |
| AUNT SARAH’S “BREAD DOUGH” CAKE | 116 |
| GOOD, CHEAP DUTCH CAKES | 117 |
| RECIPE FOR “LIGHT CAKES” (GIVEN MARY BY A FARMER’S WIFE) | 117 |
| BUTTER “SCHIMMEL” | 117 |
| “BUCKS COUNTY” DOUGHNUTS | 118 |
| EXTRA FINE “QUAKER BONNET” BISCUITS | 118 |
| BUCKS COUNTY CINNAMON “KUCHEN” | 118 |
| MORAVIAN SUGAR CAKES | 119 |
| MARY’S POTATO CAKES | 120 |
| GERMAN RAISIN CAKE (RAISED WITH YEAST) | 120 |
| “KAFFEE KRANTZ” (COFFEE WREATH) | 121 |
| “MONDEL KRANTZ” OR ALMOND CAKE (AS MADE BY FRAU SCHMIDT) | 121 |
| THE PROFESSOR’S WIFE’S RECIPE FOR “DUTCH CAKES” | 122 |
| “FARMERS’ POUND CAKE” (AS AUNT SARAH CALLED THIS) | 122 |
| GERMAN “COFFEE BREAD” | 122 |
| “FAST NACHT KUCHEN” (DOUGHNUTS) | 123 |
| “KAFFEE KUCHEN” (COFFEE CAKE) | 123 |
| MUFFINS, BISCUITS, GRIDDLE CAKES AND WAFFLES | 124 |
| SALLY LUNN (AS AUNT SARAH MADE IT) | 125 |
| AUNT SARAH’S RECIPE FOR “JOHNNY CAKE” | 125 |
| MARY’S BREAKFAST MUFFINS | 125 |
| RICE MUFFINS | 125 |
| INDIAN PONE | 125 |
| “PFANNKUCHEN” (PANCAKES) | 126 |
| “EXTRA FINE” BAKING POWDER BISCUITS | 126 |
| “FLANNEL” CAKES, MADE FROM SOUR MILK | 126 |
| “FLANNEL” CAKES WITH BAKING POWDER | 127 |
| FRAU SCHMIDT’S RECIPE FOR WAFFLES | 127 |
| “CRUMB” CORN CAKES | 127 |
| “GRANDMOTHER’S” RECIPE FOR BUTTERMILK WAFFLES | 127 |
| BREAD GRIDDLE CAKES | 127 |
| NEVER FAIL “FLANNEL” CAKES | 128 |
| WAFFLES MADE FROM SWEET MILK AND BAKING POWDER | 128 |
| “BUCKS COUNTY” BUCKWHEAT CAKES | 128 |
| DELICIOUS CORN CAKES | 128 |
| RICE WAFFLES | 129 |
| “GERMAN” EGG-PANCAKES (NOT CHEAP) | 129 |
| “FRAU SCHMIDT’S” GRIDDLE CAKE RECIPE | 129 |
| MARY’S RECIPE FOR “CORN CAKE” | 129 |
| AUNT SARAH’S DELICIOUS CREAM BISCUITS | 130 |
| MARY’S MUFFINS | 130 |
| CORN MUFFINS (AS MADE BY “FRAU SCHMIDT”) | 130 |
| STRAWBERRY SHORTCAKE (AS FRAU SCHMIDT MADE IT) | 130 |
| PERFECTION WAFFLES | 131 |
| RECIPE FOR MAKING “BAKING POWDER” | 131 |
| FRITTERS, CROQUETTES, DUMPLINGS AND CRULLERS | 131 |
| KARTOFFLE BALLA (POTATO BALLS) | 132 |
| RICE BALLS WITH CHEESE | 133 |
| RICE CROQUETTES (AND LEMON SAUCE) | 133 |
| CORN OYSTERS | 134 |
| BANANA FRITTERS | 134 |
| PARSNIP FRITTERS | 135 |
| AUNT SARAH’S “SCHNITZ AND KNOPF” | 135 |
| A VERY OLD RECIPE FOR DUMPLINGS, OR “KNOPF” | 135 |
| “KARTOFFLE KUKLEIN” (POTATO FRITTERS OR BOOFERS) | 135 |
| ROSETTES, WAFERS AND ROSENKUCHEN (AS MADE BY FRAU SCHMIDT) | 136 |
| APYL KUKLEIN (APPLE FRITTERS) | 137 |
| DUMPLINGS MADE FROM “BREAD SPONGE” | 137 |
| “LEBER KLOSE” OR LIVER DUMPLINGS | 138 |
| FRAU SCHMIDT’S “OLD RECIPE FOR SCHNITZ AND KNOPF” | 138 |
| “BROD KNODEL,” OR BREAD DUMPLINGS | 139 |
| “GERMAN” POT PIE | 139 |
| “ZWETCHEN DAMPFNUDELN” (PRUNE DUMPLINGS) | 140 |
| GREEN CORN FRITTERS | 140 |
| “MOULDASHA” (PARSLEY PIES) | 140 |
| INEXPENSIVE DROP CRULLERS | 141 |
| BATTER BAKED WITH GRAVY | 141 |
| “GERMAN” SOUR CREAM CRULLERS | 141 |
| “GRANDMOTHER’S” DOUGHNUTS | 142 |
| FINE “DROP CRULLERS” | 142 |
| SOUPS AND CHOWDERS | 142 |
| VEGETABLE SOUP | 143 |
| MARKLOSE BALLS | 144 |
| EGG BALLS FOR SOUP | 144 |
| CREAM OF OYSTER BOUILLON | 144 |
| GERMAN NOODLE SOUP | 144 |
| CREAM OF CELERY | 145 |
| OYSTER STEW | 145 |
| CLAM BROTH | 145 |
| TURKEY SOUP | 146 |
| CREAM OF PEA SOUP | 146 |
| TOMATO SOUP | 146 |
| FRAU SCHMIDTS CLAM SOUP | 146 |
| CLAM CHOWDER | 146 |
| BROWN POTATO CHOWDER | 147 |
| BEAN CHOWDER | 147 |
| BOUILLON | 147 |
| FARMER’S RICE | 147 |
| PHILADELPHIA “PEPPER POT” | 148 |
| GERMAN VEGETABLE SOUP | 148 |
| A CHEAP RICE AND TOMATO SOUP | 149 |
| FISH, CLAMS AND OYSTER (BONED SHAD) | 149 |
| CROQUETTES OF COLD, COOKED FISH | 149 |
| SHAD ROE | 149 |
| SCALLOPED OYSTERS | 150 |
| DEVILED OYSTERS | 150 |
| PLANKED SHAD | 150 |
| BROILED MACKEREL | 151 |
| CODFISH BALLS | 151 |
| FRIED OYSTERS | 151 |
| PANNED OYSTERS | 152 |
| OYSTERS STEAMED IN THE SHELL | 152 |
| A RECIPE GIVEN MARY FOR “OYSTER COCKTAIL” | 152 |
| OYSTER CROQUETTES | 152 |
| FRAU SCHMIDTS WAY OF SERVING “OYSTER COCKTAILS” | 152 |
| SALMON LOAF | 153 |
| CREAMED SALMON | 153 |
| OYSTER CANAPES | 153 |
| MEAT | 153 |
| “SAUERGEBRATENS” OR GERMAN POT ROAST | 154 |
| HUNGARIAN GOULASH | 154 |
| BROILED STEAK | 155 |
| STEWED SHIN OF BEEF | 155 |
| HAMBURG STEAK | 156 |
| MEAT STEW WITH DUMPLINGS | 156 |
| DUMPLINGS. | 156 |
| EXTENDING THE MEAT FLAVOR | 157 |
| PREPARING A POT ROAST | 157 |
| STUFFED BREAST OF VEAL | 158 |
| BEEF STEW | 158 |
| SAVORY BEEF ROLL | 159 |
| VEAL CUTLETS | 159 |
| MEAT “SNITZEL” | 159 |
| SIRLOIN STEAKS | 159 |
| MEAT BALLS | 160 |
| VEAL LOAF | 160 |
| SWEETBREADS (BREADED) | 160 |
| FRIED LIVER AND BACON | 161 |
| BEEFSTEAK SERVED WITH PEAS | 161 |
| CREAMED “DRIED BEEF” | 161 |
| CREAMED SWEETBREADS | 161 |
| MEAT CROQUETTES | 161 |
| STEWED RABBIT | 162 |
| ROAST LAMB | 162 |
| “GEFULLTE RINDERBRUST,” OR STUFFED BREAST OF BEEF | 162 |
| FRIED PEPPERS WITH PORK CHOPS | 162 |
| BOILED HAM | 163 |
| SLICED HAM | 163 |
| ROAST PORK | 163 |
| PORK CHOPS | 163 |
| HOME-MADE SAUSAGE | 163 |
| AUNT SARAH’S METHOD OF KEEPING SAUSAGE | 164 |
| SOUSE | 164 |
| UTILIZING COLD MEAT “LEFT-OVERS” | 164 |
| FOWL—ROAST CHICKEN OR TURKEY | 165 |
| BREAD FILLING AS AUNT SARAH PREPARED IT | 166 |
| FRIED CHICKEN WITH CREAM GRAVY | 166 |
| STEWED OR STEAMED CHICKEN | 167 |
| VEGETABLES—WHITE POTATOES | 167 |
| BAKED POTATOES | 168 |
| VARIOUS WAYS OF USING SMALL POTATOES | 168 |
| SCALLOPED POTATOES | 169 |
| CANDIED SWEET POTATOES | 169 |
| SWEET POTATO CROQUETTES | 170 |
| POTATO CHIPS | 170 |
| FRIED EGGPLANT | 170 |
| BAKED “STUFFED PEPPERS” | 170 |
| CHILI (AS PREPARED IN NEW MEXICO) | 171 |
| BAKED CABBAGE | 171 |
| CRIMSON CREAMED BEETS | 171 |
| BUTTERED BEETS | 172 |
| PICKLED MANGELWURZEL | 172 |
| GERMAN STEAMED CABBAGE | 172 |
| BEAN “SNITZEL” | 172 |
| BOILED SPINACH | 172 |
| FRIED ONIONS AND POTATOES | 173 |
| STEAMED ASPARAGUS (FINE) | 173 |
| “PASTURE” MUSHROOMS | 173 |
| STEAMED MUSHROOMS. | 173 |
| STEWED TOMATOES | 174 |
| SWEET CORN | 174 |
| FRIED TOMATOES WITH CREAM SAUCE | 174 |
| BAKED “STUFFED TOMATOES” | 175 |
| CANNED TOMATOES—FRIED | 175 |
| “BUCKS COUNTY” BAKED BEANS | 175 |
| COOKED HOMINY | 176 |
| GRATED “PARSNIP CAKES” | 176 |
| TO MAKE “SAUER KRAUT” | 176 |
| DUMPLINGS TO SERVE WITH SAUER KRAUT | 177 |
| PARSLEY DRIED TO PRESERVE ITS GREEN COLOR | 178 |
| TIME REQUIRED TO COOK VEGETABLES | 178 |
| COMMON “CREAM SAUCE” | 178 |
| PREPARATION OF SAVORY GRAVIES | 179 |
| BUTTER, CHEESE AND SUET—A SUBSTITUTE FOR BUTTER | 180 |
| BUTTER—AS IT WAS MADE AT THE FARM, BY “AUNT SARAH” | 181 |
| “SMIER-KASE” OR COTTAGE CHEESE | 182 |
| USES OF “SWEET DRIPPINGS” AND SUET | 182 |
| EGGS—“EIERKUCHEN” OR OMELETTE | 183 |
| HARD BOILED EGGS | 184 |
| SOFT BOILED EGGS | 184 |
| AN EGG AND TOMATO OMELETTE | 184 |
| MUSHROOM OMELETTE | 184 |
| A CLAM OMELETTE | 185 |
| DEVILED EGGS | 185 |
| EGGS IN CREAM SAUCE | 185 |
| AUNT SARAH’S METHOD OF PRESERVING EGGS WITH LIQUID WATER GLASS | 185 |
| TO TEST FRESH EGGS. | 186 |
| SALADS—AUNT SARAH’S SALAD DRESSING | 186 |
| “DUTCH” CUCUMBER SALAD | 187 |
| CARROT SALAD | 187 |
| “AN OLD RECIPE” FOR CHICKEN SALAD | 188 |
| GERMAN POTATO SALAD | 188 |
| GERMAN TURNIP SALAD | 188 |
| GERMAN SALAD DRESSING | 188 |
| MARY’S POTATO SALAD | 189 |
| MARY’S SALAD DRESSING | 189 |
| “FRUIT” SALAD DRESSING | 189 |
| GRAPE FRUIT SALAD | 189 |
| A GOOD, INEXPENSIVE SALAD DRESSING | 189 |
| IMITATION LOBSTER SALAD | 189 |
| “GERMAN” HORSERADISH SAUCE | 190 |
| MAYONNAISE DRESSING IN WHICH OLIVE OIL IS USED | 190 |
| MUSTARD DRESSING TO SERVE WITH SLICED TOMATOES | 190 |
| CHICKEN SALAD | 190 |
| PEPPER HASH | 191 |
| GERMAN BEAN SALAD | 191 |
| MEAT SALADS | 191 |
| BEVERAGES—COFFEE | 192 |
| COCOA | 192 |
| CHOCOLATE | 192 |
| BOILED WATER | 193 |
| TEA | 193 |
| ICED TEA | 193 |
| PUDDINGS | 193 |
| RICE PUDDING | 194 |
| FRAU SCHMIDT’S APPLE DUMPLINGS | 194 |
| CARAMEL CUSTARD (AS MARY PREPARED IT) | 195 |
| AUNT SARAH’S BREAD PUDDING | 195 |
| STEAMED BREAD PUDDING | 195 |
| AN ECONOMICAL BREAD AND APPLE PUDDING | 195 |
| CUP CUSTARDS | 195 |
| FRAU SCHMIDT’S GRAHAM PUDDING | 196 |
| SPONGE BREAD PUDDING | 196 |
| AUNT SARAH’S COTTAGE PUDDING | 196 |
| SAUCE. | 196 |
| APPLE “STRUDEL” | 197 |
| “LEMON MERINGUE” PUDDING | 197 |
| SUET PUDDING | 197 |
| SAUCE FOR SUET PUDDING. | 197 |
| STEAMED FRUIT PUDDING | 198 |
| CORNMEAL PUDDING | 198 |
| HUCKLEBERRY PUDDING | 198 |
| TAPIOCA CUSTARD | 198 |
| DELICIOUS BAKED PEACH PUDDING | 198 |
| CARAMEL CUSTARD | 199 |
| “AUNT SARAH’S” RHUBARB PUDDING | 199 |
| VANILLA SAUCE FOR RHUBARB PUDDING. | 199 |
| RICE CUSTARD | 199 |
| MARY’S CUP PUDDING (FROM STALE BREAD) | 199 |
| SAUCE FOR PUDDING. | 199 |
| “BUCKWHEAT MINUTE” PUDDING | 200 |
| PEACH TAPIOCA | 200 |
| AUNT SARAH’S PLAIN BOILED PUDDING | 200 |
| APPLE TAPIOCA | 200 |
| STEAMED WALNUT PUDDING | 200 |
| “CORNMEAL SPONGE” PUDDING | 201 |
| MARY’S CORN STARCH PUDDING | 201 |
| APPLE JOHNNY CAKE (SERVED AS A PUDDING) | 201 |
| A GOOD AND CHEAP “TAPIOCA PUDDING” | 201 |
| SPANISH CREAM | 202 |
| GRAHAM PUDDING | 202 |
| “PENNSYLVANIA” PLUM PUDDING (FOR THANKSGIVING DAY) | 202 |
| SAUCE FOR PUDDING. | 202 |
| “SLICE” BREAD PUDDING | 202 |
| CEREALS—OATMEAL PORRIDGE | 202 |
| COOKED RICE | 203 |
| CORN MEAL MUSH | 204 |
| MACARONI | 204 |
| BAKED MACARONI AND CHEESE | 205 |
| CAKES—CAKE-MAKING | 205 |
| FRAU SCHMIDT’S LEMON CAKE | 207 |
| FINE “KRUM KUCHEN” | 207 |
| AUNT SARAH’S “QUICK DUTCH CAKES” | 207 |
| A RELIABLE LAYER CAKE | 208 |
| BOILED ICING | 208 |
| A DELICIOUS “SPICE LAYER CAKE” | 208 |
| ICING | 208 |
| AN INEXPENSIVE COCOA CAKE | 209 |
| AUNT SARAH’S WALNUT GINGERBREAD | 209 |
| AUNT SARAH’S “GERMAN CRUMB CAKES” BAKED IN CRUSTS | 209 |
| “SOUR CREAM” MOLASSES CAKE | 210 |
| ECONOMY CAKE | 210 |
| GINGER CAKE | 210 |
| A VERY ECONOMICAL GERMAN CLOVE CAKE | 210 |
| CAKE ICING FOR VARIOUS CAKES | 210 |
| MARY’S RECIPE FOR “HOT MILK” SPONGE CAKE | 211 |
| CHEAP “MOLASSES GINGER BREAD” | 211 |
| AUNT SARAH’S EXTRA FINE LARGE SPONGE CAKE | 211 |
| ANGEL CAKE—AUNT SARAH’S RECIPE | 211 |
| AUNT SARAH’S GOOD AND CHEAP “COUNTRY FRUIT CAKE” | 212 |
| A “SPONGE CUSTARD” CAKE | 212 |
| CUSTARD | 212 |
| GRANDMOTHER’S EXCELLENT “OLD RECIPE” FOR MARBLE CAKE | 212 |
| MARY’S MOLASSES CAKES | 213 |
| CHOCOLATE ICING FOR MOLASSES CAKE. | 213 |
| HICKORY NUT CAKE | 213 |
| “LIGHT BROWN” SUGAR CAKE | 213 |
| “ANGEL FOOD” LAYER CAKE | 214 |
| MARY’S CHOCOLATE CAKE | 214 |
| COCOA FILLING. | 214 |
| A CHEAP ORANGE CAKE | 214 |
| FRAU SCHMIDT’S MOLASSES CAKE | 215 |
| APPLE SAUCE CAKE | 215 |
| ICING. | 215 |
| “SCHWARZ” CAKE | 215 |
| APPLE CREAM CAKE | 215 |
| APPLE CREAM FILLING FOR CAKE. | 215 |
| A “HALF POUND” CAKE | 216 |
| COCOANUT LAYER CAKE | 216 |
| THE FILLING. | 216 |
| GOLD LAYER CAKE | 216 |
| SUNSHINE SPONGE CAKE | 216 |
| AN INEXPENSIVE DARK “CHOCOLATE LAYER CAKE” | 216 |
| ANGEL CAKE | 217 |
| MARY’S CHOCOLATE LOAF (MADE WITH SOUR MILK) | 217 |
| INEXPENSIVE SUNSHINE CAKE | 217 |
| MARY’S RECIPE FOR ORANGE CAKE | 217 |
| FILLING FOR ORANGE CAKE. | 217 |
| ROLL JELLY CAKE | 217 |
| AUNT SARAH’S CINNAMON CAKE | 218 |
| DEVIL’S FOOD CAKE | 218 |
| A CHEAP COCOANUT LAYER CAKE | 219 |
| LADY BALTIMORE CAKE | 219 |
| AN INEXPENSIVE “WHITE FRUIT CAKE” | 219 |
| A GOOD AND CHEAP “WHITE CAKE” | 219 |
| CHOCOLATE ICING (VERY GOOD) | 220 |
| TIP-TOP CAKE | 220 |
| ORANGE CAKE | 220 |
| CHEAP SPONGE CAKE | 220 |
| CARAMEL CAKE AND ICING | 220 |
| A WHITE CAKE | 220 |
| “DUTCH” CURRANT CAKE (NO YEAST USED) | 221 |
| AN “OLD RECIPE” FOR COFFEE CAKE | 221 |
| A CHEAP BROWN SUGAR CAKE | 221 |
| FRAU SCHMIDT’S “GERMAN CHRISTMAS CAKE” | 221 |
| “AUNT SARAH’S” SHELLBARK LAYER CAKE | 221 |
| IMPERIAL CAKE (BAKED FOR MARY’S WEDDING) | 222 |
| A LIGHT FRUIT CAKE (FOR CHRISTMAS) | 222 |
| ENGLISH CAKE (SIMILAR TO A WHITE FRUIT CAKE) | 222 |
| GRANDMOTHER’S FRUIT CAKE (BAKED FOR MARY’S WEDDING) | 222 |
| AN OLD RECIPE FOR POUND CAKE | 222 |
| “BUCKS COUNTY” MOLASSES CAKES (BAKED IN PASTRY) | 222 |
| BROD TORTE (BREAD TART) | 223 |
| A DELICIOUS CHOCOLATE CAKE | 223 |
| CHOCOLATE ICING | 223 |
| A WHITE COCOANUT CAKE | 223 |
| A POTATO CAKE (NO YEAST REQUIRED) | 223 |
| A CITRON CAKE | 224 |
| AUNT AMANDA’S SPICE “KUCHEN” | 224 |
| A GOOD, CHEAP CHOCOLATE CAKE | 224 |
| AN ICE CREAM CAKE | 224 |
| SMALL SPONGE CAKES | 224 |
| SMALL CAKES AND COOKIES—“AUNT SARAH’S” LITTLE LEMON CAKES | 224 |
| OATMEAL CRISPS | 225 |
| AUNT SARAH’S GINGER SNAPS | 225 |
| GERMAN “LEBKUCHEN” | 225 |
| GRANDMOTHER’S MOLASSES CAKES | 226 |
| ANGEL CAKES (BAKED IN GEM PANS) | 226 |
| “GROSSMUTTER’S” HONEY CAKES | 227 |
| LEMON WAFERS OR DROP CAKES | 227 |
| FRAU SCHMIDT’S SUGAR COOKIES | 227 |
| ALMOND MACAROONS (AS PREPARED BY MARY) | 228 |
| “HONIG KUCHEN” (HONEY CAKES) | 228 |
| FRAU SCHMIDT’S MOLASSES SNAPS | 228 |
| HICKORY NUT CAKES | 228 |
| “LEBKUCHEN” (AS THE PROFESSOR’S WIFE MADE THEM) | 228 |
| FRUIT JUMBLES | 229 |
| BROWN “PFEFFERNUSSEN” | 229 |
| SMALL OATMEAL CAKES | 229 |
| FRAU SCHMIDT’S RECIPE FOR “GERMAN” ALMOND SLICES | 229 |
| “JULY ANN’S” GINGER SNAPS | 230 |
| COCOANUT COOKIES | 230 |
| CHOCOLATE COOKIES | 230 |
| SMALL “BELSNICKEL” CHRISTMAS CAKES | 230 |
| “PENNSYLVANIA DUTCH” KISSES | 231 |
| LITTLE CRUMB CAKES | 231 |
| DELICIOUS VANILLA WAFERS (AS MARY MADE THEM) | 231 |
| MACAROONS (AS AUNT SARAH MADE THEM) | 231 |
| “SPRINGERLES” (GERMAN CHRISTMAS CAKES) | 231 |
| OATMEAL COOKIES | 231 |
| PEANUT BISCUITS | 232 |
| PLAIN COOKIES | 232 |
| WALNUT ROCKS | 232 |
| CINNAMON WAFERS (AS MADE BY AUNT SARAH) | 232 |
| ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT) | 232 |
| PEANUT COOKIES | 233 |
| PIES—FLAKY PIE CRUST | 233 |
| AUNT SARAH’S LEMON PIE | 234 |
| THE PROFESSOR’S WIFE’S SUPERIOR PASTRY | 234 |
| MARY’S LEMON MERINGUE (MADE WITH MILK) | 235 |
| APPLE TART | 235 |
| RAISIN OR “ROSINA” PIE | 236 |
| “SNITZ” PIE | 236 |
| MARY’S RECIPE FOR PLAIN PUMPKIN PIE | 236 |
| CHOCOLATE PIE | 237 |
| “PEBBLE DASH” OR SHOO-FLY PIE | 237 |
| VANILLA CRUMB “CRUSTS” | 237 |
| THE CRUMBS (FOR VANILLA CRUMB CRUSTS). | 237 |
| “KASHA KUCHEN” OR CHERRY CAKE | 237 |
| AUNT SARAH’S LEMON MERINGUE | 238 |
| A COUNTRY BATTER PIE | 238 |
| PUMPKIN PIE (AUNT SARAH’S RECIPE) | 238 |
| WHITE POTATO CUSTARD (AUNT SARAH’S RECIPE) | 239 |
| “RHUBARB CUSTARD” PIE | 239 |
| “LEMON APPLE” PIE | 239 |
| GREEN CURRANT PIE | 239 |
| A COUNTRY “MOLASSES” PIE | 239 |
| A MOCK CHERRY PIE | 240 |
| AUNT SARAH’S CUSTARD PIE | 240 |
| PLAIN RHUBARB PIE | 240 |
| MARY’S CREAM PIE | 240 |
| APPLE CUSTARD PIE | 240 |
| LEMON PIE WITH CRUMBS | 241 |
| AUNT SARAH’S BUTTER SCOTCH PIE | 241 |
| GREEN TOMATO MINCE MEAT | 241 |
| ORANGE MERINGUE (A PIE) | 241 |
| GRANDMOTHER’S RECIPE FOR “MINCE MEAT” | 242 |
| “TWENTIETH CENTURY” MINCE MEAT | 242 |
| A “DUTCH” RECIPE FOR PUMPKIN PIE | 242 |
| MARY’S COCOANUT CUSTARD PIE | 243 |
| GRAPE PIE | 243 |
| SOUR CHERRY PIE | 243 |
| AUNT SARAH’S STRAWBERRY PIE | 243 |
| FLORENDINE PIE | 243 |
| AUNT SARAH’S CHEESE CAKE | 244 |
| “FRAU SCHMIDT’S” LEMON PIE | 244 |
| PICKLES—SPICED CUCUMBERS | 244 |
| MIXED SAUCE TO SERVE WITH MEATS | 244 |
| PEPPER RELISH | 245 |
| PICKLED RED CABBAGE | 245 |
| MUSTARD PICKLES | 245 |
| AUNT SARAH’S CUCUMBER PICKLES | 246 |
| “ROT PFEFFERS” FILLED WITH CABBAGE | 246 |
| AN OLD RECIPE FOR SPICED PICKLES | 246 |
| AUNT SARAH’S RECIPE FOR CHILI SAUCE | 247 |
| TOMATO CATSUP | 247 |
| PICKLED BEETS | 247 |
| MARMALADES, PRESERVES AND CANNED FRUITS | 247 |
| “FRAU” SCHMIDT’S RECIPE FOR APPLE BUTTER | 248 |
| CRANBERRY SAUCE | 248 |
| PRESERVED “YELLOW GROUND CHERRIES” | 248 |
| “WUNDERSELDA” MARMALADE | 249 |
| AUNT SARAH’S SPICED PEARS | 249 |
| PEACH MARMALADE | 249 |
| AUNT SARAH’S GINGER PEARS | 249 |
| PEAR AND PINEAPPLE MARMALADE | 250 |
| GRAPE BUTTER | 250 |
| CANNED SOUR CHERRIES FOR PIES | 250 |
| CANDIED ORANGE PEEL | 250 |
| AUNT SARAH’S “CHERRY MARMALADE” | 250 |
| AUNT SARAH’S QUINCE HONEY | 250 |
| PICKLED PEACHES | 250 |
| CURRANT JELLY | 251 |
| PINEAPPLE HONEY | 251 |
| PRESERVED PINEAPPLE | 251 |
| GRAPE CONSERVE | 251 |
| MARY’S RECIPE FOR RHUBARB JAM | 251 |
| APPLE SAUCE | 252 |
| RHUBARB MARMALADE (AS FRAU SCHMIDT MADE IT) | 252 |
| GRAPE FRUIT MARMALADE | 252 |
| ORANGE MARMALADE | 252 |
| CHERRY RELISH | 253 |
| CANNED PEACHES | 253 |
| PEAR CONSERVE | 253 |
| LEMON HONEY | 253 |
| CANNED STRING BEANS | 254 |
| PRESERVED “GERMAN PRUNES” OR PLUMS | 254 |
| BUCKS COUNTY APPLE BUTTER | 254 |
| CANNED TOMATOES | 255 |
| EUCHERED PEACHES | 255 |
| AUNT SARAH’S METHOD OF CANNING CORN | 256 |
| DRIED SWEET CORN | 256 |
| PRESERVED CHERRIES | 256 |
| FROZEN DESSERTS—AUNT SARAH’S FROZEN “FRUIT CUSTARD” | 257 |
| SHERBET | 257 |
| ICE CREAM—A SIMPLE RECIPE GIVEN MARY | 257 |
| FRAU SCHMIDT’S ICE CREAM | 258 |
| MAPLE PARFAIT | 258 |
| ICE CREAM MADE BY BEATING WITH PADDLE | 258 |
| AUNT SARAH’S RECIPE FOR FROZEN CUSTARD | 259 |
| PINEAPPLE CREAM | 259 |
| MARY’S RECIPE FOR PEACH CREAM | 259 |
| LEMON SHERBET | 259 |
| FRAU SCHMIDT’S FROZEN CUSTARD | 260 |
| CARAMEL ICE CREAM | 260 |
| CHERRY SHERBET | 260 |
| GRAPE SHERBET | 261 |
| WINES AND SYRUPS—UNFERMENTED GRAPE JUICE | 261 |
| VINEGAR MADE FROM STRAWBERRIES | 261 |
| BOILED CIDER FOR MINCE PIES | 262 |
| LEMON SYRUP | 262 |
| EGG NOGG | 262 |
| ROSE WINE | 262 |
| DANDELION WINE | 262 |
| DANDELION WINE (MADE WITH YEAST) | 263 |
| GRAPE FRUIT PUNCH | 263 |
| A SUBSTITUTE FOR MAPLE SYRUP | 263 |
| SALTED ALMONDS OR PEANUTS | 263 |
| PEANUT BUTTER | 263 |
| A CLUB SANDWICH | 263 |
| CANDIES-WALNUT MOLASSES TAFFY | 264 |
| COCOANUT CREAMS | 264 |
| FUDGE (AS MADE BY MARY) | 264 |
| A DELICIOUS “CHOCOLATE CREAM” CANDY | 264 |
| MARY’S RECIPE FOR MOLASSES TAFFY | 265 |
| RECIPE FOR MAKING HARD SOAP WITHOUT BOILING | 265 |
| TO IMITATE CHESTNUT WOOD | 266 |
| MEASURES AND WEIGHTS | 266 |
| COOKING SCHEDULE TO USE WITH THE OVEN THERMOMETER OF A GAS STOVE | 267 |
| INDEX TO RECIPES | 268 |
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