Pennsylvania Dutch Cooking

by Unknown

CORN PUDDING

• 1 can golden crushed corn
• 2 eggs, slightly beaten
• 2 tbs. flour
• 2 tbs. sugar
• 1 cup milk
• salt and pepper
• lots of butter

Mix all ingredients together. Place in buttered casserole. Bake in slow oven 300 degrees for one hour.

SWEET AND SOUR CELERY

• 2 cups celery, diced
• 1 tsp. salt
• 2 tblsp. sugar
• 2 tblsp. vinegar
• 2 tblsp. flour
• 1 egg
• 1 cup water
• ¼ cup sour cream

Cut up celery and cook in a little salt water until soft and almost dry. Make a dressing of the egg, flour, sugar, vinegar and water, bring to a boil and when it thickens add the sour cream. Pour this over the celery, heat and serve.

HOME BAKED BEANS

• 2 cups navy beans
• 1½ tsp. salt
• 1 small onion, minced
• 4 tblsp. molasses
• 1 tsp. dry mustard
• 4 tblsp. catsup
• ¼ lb. salt pork
• or 4 slices bacon

Soak beans over night in cold water. Drain, add 1½ qts. of fresh water, the Onion and cook slowly until skins burst. Drain save the liquid. Mix molasses, seasoning and catsup with 1 cup of the liquid. Put half the salt pork or bacon in bottom of bean pot or baking dish, add the beans and top with remainder of pork or bacon. Pour molasses mixture over beans, add more liquid to cover. Bake covered for 5 hours in slow oven (300-f). Uncover for the last 30 minutes. Add water if necessary, while cooking.