To serve a family of six or seven, place 2 pounds of beef and 4 pork chops, cut in small pieces, in a cook-pot.  Season with a little chopped onion, pepper and salt.  This should be done about three or four hours before dinner.  One hour before serving prepare the dough for pot pie.  Pare white potatoes, slice and dry on a napkin, sift 2 cups of flour with 1 teaspoonful of baking-powder, pinch of salt, cut through the sifted flour, 1 level tablespoonful of shortening.  Moisten dough with 1 egg and enough milk to make dough stiff enough to handle.  (Almost 1 cup of milk, including the egg.) Cut off a small piece of dough, size of a small teacup, roll thin and take up plenty of flour on both sides.  Take up all flour possible.  Cut this dough into four portions or squares.  Have the meat more than covered with water, as water cooks away.

Place a layer of potatoes on meat (well seasoned), then the pared potatoes and small pieces of dough alternately, never allowing pieces of dough to lap; place potatoes between.  Roll the last layer out in one piece, size of a pie plate, and cover top layer of potatoes with it.  Cover closely and cook three-quarters of an hour from the time it commences to boil.  Then turn out carefully on a platter and serve at once.

“ZWETCHEN DAMPFNUDELN” (PRUNE DUMPLINGS)

In the evening a sponge was prepared with yeast for bread.  All the flour required to stiffen the dough for loaves of bread being added at this time.  The bread sponge was stood in a warm place to rise over night.  In the morning, when shaping the dough into loaves, stand aside about one pint of the bread dough.  Later in the morning form the pint of dough into small balls or dumplings, place on a well-floured bake board and stand in a warm place until doubled in size.  Then drop the dumplings into a cook pot containing stewed prunes, a small quantity of water, a little sugar and lemon peel, if liked.  The dried prunes had been soaked over night in cold water, and allowed to simmer on the range in the morning.  The prune juice should be hot when the dumplings are added.  Cook dumplings one-half hour in a closely covered cook-pot and turn out carefully on to a warmed platter, surrounded by prune juice and prunes.

GREEN CORN FRITTERS

Grate pulp from six cars of corn; with a knife scrape down the pulp into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of milk, 1 large tablespoonful of flour, 1/4 teaspoonful of baking powder and a pinch of salt.  Drop with a spoon on a well-greased griddle.  The cakes should be the size of a silver half dollar.  Bake brown on either side and serve hot.  These should not be fried as quickly as griddle cakes are fried, as the corn might then not be thoroughly cooked.

“MOULDASHA” (PARSLEY PIES)