Mennonite Community Cookbook 65th Anniversary Edition
First published in 1950, Mennonite Community Cookbook has become a treasured part of many family kitchens. Parents who received the cookbook when they were first married make sure to purchase it for their own sons and daughters when they wed. This 65th anniversary edition adds all new color photography and a brief history while retaining all of the original recipes and traditional Fraktur drawings.
This “grandmother of all Mennonite cookbooks” brings a touch of Mennonite culture and hospitality to any home that relishes great cooking. Mary Emma Showalter compiled favorite recipes from hundreds of Mennonite women across the United States and Canada noted for their excellent cooking into this book of more than 1,100 recipes. These tantalizing dishes came to this country directly from Dutch, German, Swiss, and Russian kitchens. Old -fashioned cooking and traditional Mennonite values are woven throughout. Original directions like “a dab of cinnamon” or “ten blubs of molasses” have been standardized to help you get the same wonderful individuality and flavor. Showalter introduces each chapter with her own nostalgic recollection of cookery in grandma’s day—the pie shelf in the springhouse, outdoor bake ovens, the summer kitchen.
http://mennonitecommunitycookbook.com/
Mary Emma Showalter founded the home economics department at Eastern Mennonite University, where she taught from 1946-1972. She authored Mennonite Community Cookbook in 1950 because “a cookbook of favorite recipes of Mennonite families had never been published.”
The kind of food that wins honors at the county fair.
—Christian Review
Its recipes go back to hand-written collections passed from generation to generation.
—The Star, Chicago
Simply, line-by-line directions.
—The Philadelphia Inquirere
A beautiful gift.
—Pennsylvania Famer
Delightful . . . you can envision old-fashioned Mennonite kitchens and cooking methods.
—Colonial Homes Magaazine
Pansy Cake
Butter Horns
Pansy Cake
First part:
½ cup shortening
1 cup sugar
2 cups cake flour
¼ teaspoon salt
1 ½ baking powder
½ cup milk
3 egg whites
½ teaspoon lemon extract
Few drops red coloring
Cream shortening. Add sugar gradually and beat until fluffy.
Sift flour; measure and add salt and baking powder. Sift again.
Add dry ingredients alternately with milk and flavoring.
Add stiffly beaten egg whites and blend into mixture.
Divide batter into 2 equal parts.
Color half of batter pink.|
Set this batter aside while second part is being made.
Second part:
½ cup shortening
1 cup sugar
3 egg yolks
2 cups cake flour
¼ teaspoon salt
1 ½ teaspoons baking powder
3 tablespoons grated chocolate or cocoa
½ cup milk
1 teaspoon vanilla
Mix as in first part except to add egg yolks to creamed sugar and shortening. Remove ½ of batter and add to it the melted chocolate or cocoa. Leave remaining half of batter yellow.
The total amount of batter will make 4 (8 inch) layers.
When pouring batter into pans, make first layer white around edge, then a ring of pink, yellow and brown in center.
Make second layer pink on outside edge, then white, brown and yellow in center.
Make third layer yellow on edge, then brown, white and pink in center.
Make fourth layer brown on edge, then yellow, pink and white in center.
Bake at 350 degrees for 25-30 minutes.
Cover with favorite frosting.
(Mrs. Henry Brown, North Lima, Ohio)
Butter Horns
1 cake compressed yeast dissolved in
½ cup warm water
1 cup scalded milk
½ cup sugar
½ cup shortening
3 eggs
1 ½ teaspoons salt
4 ½ cups flour
Scald milk. When cooled to lukewarm temperature, add yeast that has been dissolved in warm water.
Add salt, sugar and beaten eggs.
Beat thoroughly.
Stir in flour gradually, adding enough so that dough no longer sticks to fingers.
Cover, set in a warm place and let rise until light.
Roll out dough 3/8 inches thick into circular shapes the size of a dinner plate.
Cut into pie-shape wedges and brush with melted butter.
Start rolling at wide end and roll toward center.
Place on greased sheet or pan and let rise again until double in size.
Bake at 425 degrees for 20 minutes.
Makes 3 ½ dozen small rolls.
(Mrs. Eva Cooprider, Hesston, Kan.; Mrs. Katie Jantz, Haviland, Kan.; Mrs. Harvey Stahly, Nappanee, Ind.)
Used by permission of Herald Press
~ Related Books ~
Leave a Reply