The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1935-09-13
DUTCH COOKING
PROVIDES FIELD
FOR NEW BOOK
]. George Frederick Writes
About Food He Liked in
Childhood.
BY GAIL GARNER
Times Special Writer

Whatever would We do if it we're
not for the men who write fine books
about food? There is so much
artistry in their earnestness and in
the selectiveness Of their adjectiveS. a
way of linking words in a friendly
way with the salivary glands that
women writer's about food rarely
achieve. Perhaps men with fine
palates are happier when eating
than We are.
A new book, THE Pennsylvania
Dutch and Their Cookery" by J.
George Frederick, would be a friend
in need to any woman who aims to
serve wholesome, appetizing and at
tractive meals. 1t would be a fine
companion volume on a shelf beside
Mr.. Frederick's earlier Cooking as
Men Like It." and beside that other
man-made The Gourmet's Book Of
Food and Drink"
Many Recipes Given
Mr.. Frederick tells about the food
he knew as a child, for he is a
Pennsylvania Dutchman who was
cooked for" by some one inheritlng
regional cookery pride and skill
Something is swallowed with
such food that conditions a person
for life" he says, even though there
may be interim periods Of indiffer-
ence."
All but one-third of this 27O-page
book is about food, the first part
being on the history and art of
these sturdy Americans. There are
chapters on soup (the Dutch often
relied on a good soup to make the
main dish of a meaD, oddities, meat,
Dutch Ways with Eggs and Gus
tards," vegetable dishes, Philadel-
phia scrapple, sea foods, salads,
dumplings, sweets and sours, pud-
dingS and desserts, finishing up with
Around the Food Season with My
Grandmother at the Farm"
Where else would you find direc-
tons for making parsley pie, onion
pie, cheese pie, cream raspberry pie,
molaSses pie, sausage pie?
These are some of the recipes:
OulCn OnlCken OOTn SOuO
Boil chicken until tender, remove
bones and shred meat. Make a
smooth dough of one egg and one
and one-half cups flour Roll and
cut into dice. Score and cut corn
from six ears. Put all into the
chicken broth and boil until corn is
soft. Serve with popcorn floating
on the soup.
Spiced Pot Roast
Take a five-pond piece of beef |
and spice with onion, bay leaf, /
cloves, vinegar, salt and pepper. If |
vinegar is too strong, add little
water.
Leave the beef in the spice for "a
hours. Brown on both sides, add |
the juice and boil two hours. Thick
en- with brown flour to make a good |
gravy. Put two tablespoons of butter |
on the beef when finished.
Dutch Liver Oysters
Place a pound of Calls liver in |
sailed water and boil for 80 minutes. |
Cut in pieces the size of an oyster,
dip in crumbs, then egg, then |
crumbs and fry like oysters. Serve
with lemon and squares of fried |
cornmeal mush or fried tomatoes.
Beef Roll
Cut round steak into pieces five
inches square. Cover each with thin |
slices of onion and bacon and dust |
with pepper and salt. Roll, tie with
string and pot roast for two hours.
Fried Potatoes
After peeling and soaking pota-
toes in cold water for several hours,
cut into paper-thin slices. Fry in
bacon drippings to a golden brown.
Sprinkle with caraway or celery /
seed. Serve bacon slices with them.