Onion Cake

Take curd and mix with good rich milk to the consistency of cottage cheese. Fry sliced onions until soft in butter and add to cheese. Season with salt; bake in pastry.

Sauerkraut

Put into large earthen jar a thick layer of cut cabbage, add 1/4 cup of salt. Repeat until jar is filled. Put dry linen cloth over the top, add heavy weights, let stand 2 weeks. Take off cloth ,ri|nse, remove a little brine and replace cloth and weights; let stand again. This process requires about 6 weeks.

To Cook

Add to 1 1/2 lbs. of boiling pork, 1 qt. sauerkraut. Cook 2 1/2 to 3 hours slowly.

Cora Colehouse.

Sauerkraut

Cut cabbage coarse, salt to taste, work with hands until brine appears, then pack in jars, put heavy press on, will be fit to use in 4 weeks. Keep salt water on top, do not let become dry.

Miss M. V. R.

Potato Dumplings

Boil potatoes and let cool, then grate. Take bread crumbs and brown in butter. Remove from stove take the potatoes and bread, and enough flour to make them stick together. Form into balls and roll in flour. Heat either chicken or beef broth, and drop in dumplings, just let come to a boil.

Mrs. George Sunday.

Pigs In Blanket

Slice or cut into dice 1/2 doz. potatoes, then boil soft. Take as many bread crumbs as potatoes, put crumbs into pan, with lump butter the size of walnut, parsley, salt and pepper to taste and a few slices of onion. Fry until brown, then add potatoes. Make noodle dough, cut in squares, and put in filling as for dumplings. Drop these into the broth in which potatoes have been boiled.

Mrs. George Sunday.

Schmeltz Noodles

Take 1 egg, 1/2 egg shell milk, and flour enough to make dough. 1 cup bread crumbs, fry or brown in butter. Boil noodles in a little salt water; when noodles come to top remove at once to a platter, and cover with bread crumbs. One layer crumbs and one of noodles.

Miss Ida Sunday.

Scrapple

1 gal. broth in which pudding has been boiled, 1 lb. pudding meat, thicken with 1 cup wheat flour and 3 pts. corn meal, 1 cup of buckwheat flour may be added if desired.

Mrs. A. L. Benford.

Chester County Scrapple

To 1 gal. broth in which meat has been boiled, add 7 lbs. pudding meat, cornmeal and buckwheat flour enough to thicken as mush. Season with salt and pepper.

Beef Pot Roast

Take a lean piece of beef, cut a little fat from it and fry in a pot a few minutes. Season the beef and sprinkle over a little flour, put in the pot and fry brown on all sides. Pour in hot water to half cover the beef, cover tightly and cook until tender. Add a little boiling water at intervals to prevent burning Thicken the gravy and pour around the meat on the platter.

Schnitts And Knep

Enough For Three People

1 egg, 2 cups flour, 3 teaspoonfuls of baking powder; enough milk to barely moisten. Boil ham 1 hour before serving, add 1 cup of sweet schnitts. Sweeten broth to taste. 20 minutes before serving take from flame and add the knep, 1 spoonful at a time. Do not lift the lid after adding the knep.

Cora Colehouse.