Part 2 (2/2)

Cut a young stewing chicken into serving pieces, bring to a boil and simmer for 2 hours, adding water as needed. Skim off the fat and add:

1 tsp. peppercorns 1 small onion, sliced 1 carrot, sliced 1 bay leaf 1 tblsp. parsley, chopped salt and pepper

Bring to boil again and add noodles, preferably home made noodles. Cook for 20 minutes longer.

PENNSYLVANIA DUTCH

[Ill.u.s.tration]

Main Dishes

CREAMED CABBAGE _and_ DRIED BEEF

large head cabbage lb. dried beef 1 cups white sauce cup b.u.t.tered crumbs

Chop cabbage coa.r.s.ely and cook in salted water until tender, then drain.

Chop the dried beef and soak in a little warm water for 10 minutes.

Grease a ca.s.serole and in it place alternate layers of cabbage and dried beef. Pour the white sauce over it and top with b.u.t.tered bread crumbs.

Bake in moderate oven (350-f) 25 minutes.

DUTCH NOODLE CHEESE RING

1 cup egg noodles 3 tblsp. b.u.t.ter 3 tblsp. flour tsp. salt tsp. paprika 1 cups milk 2 eggs, well beaten Swiss cheese ( to lb.)

Boil noodles in salted water until tender. Drain and place in well-greased ring mold. Melt the b.u.t.ter, add flour and blend smooth.

Stir in milk and cook, stirring constantly until it thickens. Add seasoning and cheese cut in small pieces. Cook until cheese melts. To of the sauce add the well-beaten eggs and mix well. Pour this over the noodles. Set mold in pan of hot water and bake in moderate (350-f) oven 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce. Fill center with peas, and carrots or spinach.

POTATO FILLING

2 cups mashed potatoes 1 egg, beaten 1 qt. stale bread, cubed 2 tblsp. b.u.t.ter 1 onion, minced cup celery, diced 1 tblsp. minced parsley 1 tsp. salt pinch of pepper

Put the beaten egg into the mashed potatoes and mix well. Melt the b.u.t.ter in a large skillet and saute the onion and celery. Stir in the bread crumbs to toast for a few minutes, stirring constantly. Add all the other ingredients, combine with the potatoes and mix thoroughly.

DUTCH CABBAGE ROLLS

1 lb. ground beef ? cup rice, uncooked 1 egg 1 onion, chopped fine 2 tblsp. shortening Juice of 1 lemon 1 can tomato soup cup celery, chopped 1 tsp. sugar 1 tsp. parsley, minced 6 cabbage leaves salt and pepper

Combine meat, salt, pepper, rice and egg, mix well. For the sauce: saute onion in the b.u.t.ter until soft. Add tomato soup and equal amount of water to onion, also celery, parsley, lemon juice, sugar, salt and pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put equal amounts of the meat mixture into cabbage leaves, roll tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce over them, cover pan and cook very slowly for 3 hours.

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