Gene: As promised by Sally, here is the first of the recipes from the Hess-Shaffner side of things related to cooking. I can't absolutely say this was the recipe my Mom used, but it may well be. In any event, it has a history attached to it, and it was in her collection of recipes.
Koolslaa (a.k.a. "coleslaw")
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1/4 C mild vinegar
1 tbsp sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp mustard (dry)
1 tbsp butter
Heat to boiling and add some to 1 egg slightly beaten. Then stir into hot mix in pan and cook til thick and boils. Remove from heat and beat in 2 tbsp cream. Pour hot over 3 C finely shredded cabbage. Chill and serve.
Note on card: Brought by Holland Dutch to N.Y. 1624
1/4 tsp pepper
1/2 tsp mustard (dry)
1 tbsp butter
Heat to boiling and add some to 1 egg slightly beaten. Then stir into hot mix in pan and cook til thick and boils. Remove from heat and beat in 2 tbsp cream. Pour hot over 3 C finely shredded cabbage. Chill and serve.
Note on card: Brought by Holland Dutch to N.Y. 1624
Hulda "Dolly" Shaffner Hess, age 17, 1952
Dolly's dietitian school report. She was a gifted cook all her life, and she loved the Pennsylvania Dutch cuisine of her heritage.
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