Here are the recipes requested as of 1p.m. EST, Nov. 12 taken from "The Pennsylvania Dutch and their Cooking,", 1935, by J. George Frederick. If anyone has the requested recipes that aren't in this book, please post them! Larry: Chocolate Bread Pudding: 2 oz (squares) chocolate; 3 cups milk; 1/4 t salt; 1/2 cup brown sugar; 2 eggs (separated); 1 1/2 t. vanilla; 6 slices dry bread cut into 1/2 inch cubes; 4 T sugar. Heat chocolate and milk in double boiler until chocolate melts. Add salt. Combine brown sugar and egg yolks and add to chocolate slowly and stirring vigorously. Add vanilla. Combine bread and chocolate mixture. Let stand for 10-15 min. Pour into buttered pan and place pan in another pan of hot water. Bake in moderate oven 30 min. or until almost firm. Beat egg whites until foamy, add half the sugar and beat until blended. Add rest of sugar and beat until mixture stands in peaks. Pile this meringue around the edge of the pudding. Sprinkle shaved chocolate over meringue and bake another 8 min. until meringue is lightly browned. Mary: candy, boiled, rolled into balls, drizzled with chocolate: sorry, none listed. Francis: tomato preserves or tomato marmalade: Dutch Ripe Tomato Pickle: boil together for one hour the following: 12 tomatoes, 2 sweet peppers, 2 T whole mustard seed, 1 cup sugar, 1 oz. celery seed, 3 hot peppers, 6 onions, 4 T salt, 3 cups vinegar, spice to taste. Dutch Green Tomato Pickle: 1 peck green tomatoes, 12 large onions, 12 large peppers. Wash, cut into quarters, sprinkle with salt, and let stand over night. Then drain and cover with vinegar. Then add the following spices: 2 oz. mustard seed, 1/2 oz turmeric, 1/2 oz celery seed, 1/2 oz cloves, 1/2 oz allspice, 1/2 oz whole ginger, 3 lbs. brown sugar. Cook two hours, add 1/2 lb. Colman's mustard and thicken a little with flour. Green Tomato Soy: 2 gals. green tomatoes, chopped without peeling, 12 good sized onions sliced, 2 qts. vinegar, 1qt. sugar, 2 T salt, 2 T ground mustard, 2 T black pepper, 1 T allspice, 1 T cloves. Mix all together and stew until tender, stirring often lest they should scorch. Put in small glass jars. From "Freezing & Canning Cookbook," by Farm Journal, 1964: Tomato Citrus Marmalade: 4 qts. whole ripe tomatoes, peeled; sugar; 2 lemons; 3 oranges; 1/2 stick cinnamon; 1/4 oz whole cloves. Cut tomatoes into small pieces. Drain off one half the juice. Weigh tomatoes and add an equal amount of sugar. Slice lemons and oranges very thin and cut slices into quarters.. Add with spices, which have been tied loosely in a bag, to tomatoes and sugar. Cook rapidly, stirring frequently, until mixture reaches the jellying point. Pour immediately into hot jars. Makes 6 pints. Fruit Tomato Marmalade: 6 tart apples, peeled and cored; 12 peaches, peeled and pitted, 2 large ripe tomatoes, peeled; 4 oranges, seeded; sugar. Chop apples, peaches, and tomatoes. Put oranges through food chopper. Combine fruits, measure. Bring to full boil; reduce heat, cook 10 minutes. For each cup of fruit, as measured before boiling, all 3/4 cup sugar, stir well. Cook 45 min., or until thick, stirring often. Ladle into hot jars. 6 pints. Sue: Cinnamon Stars: don't see any by this name. The book does have Cinnamon Kuchen: 1 yeast cake, 1/2 cup butter, 3/4 cup sugar, 1/2 t salt, 1 egg, 5 1/2 cups flour. Scald a pint of milk, and when partly cooled add yeast, dissolved, and 3 1/2 cups of flour. Beat well, let rise for 2 hours. Then cream butter and sugar, add salt, beat egg into it and add remainder of flour, enough to stiffen. Let rise for an hour. Cut into four sections, roll out each to inch thickness. Place in pie tins, let rise another hour. Then dent the top with a number of dents, brush with melted butter, sprinkle with brown sugar, sift cinnamon over it, and bake 25 to 30 minutes in medium oven. Another cookie: Adventist Chocolate Cookies: 1 cup molasses, 2 cups brown sugar, 1 cup grated Bakers chocolate (3 squares), 1 cup butter, 1 t. baking soda, flour. Mix the ingredients to make a stiff batter, using just flour enough to roll. Cut out with a cookie cutter about 1 1/2 inches in diameter. bake the cookies in a hot oven, on greased paper. Then when baked and cooled, put in a stone crock in a cool place and keep for a month or six weeks before eating. (The early Dutch baked them at Thanksgiving time for Christmas use.) The result is a soft, chewy cookie with a caramel effect which men particularly like. Pam: Potato Candy: sorry, none listed. Fried Cabbage: Fried Cabbage: in pressure cooker 4 cups coarsely cut cabbage, 3 T butter or fat, 1/2 t salt. Melt butter in cooker, add cabbage and salt. Mix well. Pressure cook--3 3/4 lbs. pressure 5-6 min., 15 lbs. pressure 2 min. Reduce pressure with cool water. Sweet and Sour Cabbage: 4 strips bacon; one onion, diced; 1 small head cabbage, cut fine; 2 t flour; 1/4 c. sugar; 1/2 c. vinegar; 1 cup water. Let bacon and onion cook about 10 min. in skillet. Add cabbage and remaining ingredients. Let cook slowly 1 hour or longer. ==== PENNA-DUTCH Mailing List ==== Abbreviations---PD=Pennsylvania Dutch, PMH=Pennsylvania Mennonite Heritage magazine, MFH=Mennonite family History magazine, MRJ=Mennonite Research Journal, LMHS=Lancaster Mennonite Hist. Society. This and more list info at: http://members.aol.com/PennaDutch/pennadutch.html