Part 11 (2/2)

Beat eggs well, gradually add powdered sugar, lemon juice and grated rind. Sift flour and add salt, soda and spices. Sift again and add to egg and sugar mixture. Beat to form smooth, medium-soft dough. Chill in refrigerator for several hours. Roll out on floured board, into long finger-shaped sticks. Cut into small marble sized pieces and bake on greased baking sheets in hot oven (425-f) until they turn a light, golden brown.

MORAVIAN DARK COOKIES

lb. b.u.t.ter 1 cup sugar 1 tblsp. cream 2 cups dark mola.s.ses 1 tblsp. cinnamon tblsp. ginger tsp. cloves, ground 8 cups flour

Cream the b.u.t.ter and sugar together until smooth. Add the cream, mola.s.ses, cinnamon, ginger and cloves and blend smooth. Work in the flour gradually. Roll out as thin as possible on floured board. Cut into various shapes with cookie cutters. Bake on greased cookie sheets in moderate oven (350-f) for about 12 minutes. Decorate using a pastry tube and icing made from egg-white and confectioners sugar.

PENNSYLVANIA DUTCH

[Ill.u.s.tration: ”A plump wife and a big barn never did any man harm”]

Pies

PUMPKIN PIE

1 cups mashed cooked pumpkin 1 cups rich milk cup brown sugar 2 eggs pastry for 9” sh.e.l.l 1 tsp. cinnamon tsp. ginger tsp. cloves, powdered tsp. salt 2 tblsp. b.u.t.ter, melted

Place all ingredients in a bowl and beat well with a rotary egg beater.

Chill and pour into an unbaked pie sh.e.l.l. Bake in hot oven (450-f) for 10 minutes. Reduce heat to moderately slow oven (325-f). When surface of pie filling turns light brown, test by inserting a silver knife. If it comes out clean the pie is finished baking.

LEMON CUSTARD PIE

2 tablespoons flour cup sugar 2 eggs, separated pinch of salt 1 lemon 1 cups milk 1 pie sh.e.l.l

Mix 2 tablespoons of flour with cup sugar and a pinch of salt. Beat 2 egg yolks. Add the juice and grated rind of 1 lemon. Then add flour and sugar continuing to beat. Stir in 1 cups milk and lastly fold in 2 egg whites beaten stiff, but not dry. Pour into unbaked pie sh.e.l.l.

Bake in hot oven, 425 degrees for 15 minutes. Reduce heat to moderate 350 degrees and bake 15 minutes more.

PENNSYLVANIA DUTCH SOUR CHERRY PIE

1 qt. fresh sour cherries 1 cups sugar cup flour pie crust

Mix flour and sugar and pitted cherries in a bowl. Fill unbaked pie crust with the cherries. Put on a top pie crust, vented and bake in a hot oven for 10 minutes. Reduce to moderate and bake for 20 minutes more.

RIVEL (CRUMB) PIE

1 cup flour cup sugar cup b.u.t.ter and shortening mixed

Mix or ”crumb” the above ingredients together with the hands to form small lumps or rivels. Stew the rivels into a prepared pastry sh.e.l.l and bake in a hot oven (400-f) for 30 minutes. Some spread 2 tblsps. of mola.s.ses over it before baking.

SOUR CREAM RAISIN PIE

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