THE PENNSYLVANIA DUTCH COOK BOOK

Not to be confused with the paper bound pamphlet cook book of the same name which has long been popular. This is a symposium of recipes handed down in families of the region popularly known as ""Pennsylvania Dutch"", and includes variants of the foods known through Lancaster County and the adjacent sections as of ""Pennsylvania Dutch"" origin. Not a complete cookbook, but a specialist cookbook, which includes such tantalizing dishes oddly named as light cake with dollars, boova shenkel, square eggs, mummix, hexel, shoofly pie, feather cake, plunkets, speas. Three long-sought items- among others I've found elsewhere- are specific recipes for applebutter, which is better in that area than anywhere else, schneke, and spiced crabapples. And my memory was refreshed on other tasty regional dishes which I plan to try out soon in my own kitchen. There is no attempt to instruct in methods; this is a cookbook for cooks to whom terminology is familiar. But the recipes are clearly presented, the how-to-do-it concise and to the point. And the bits of story and folk lore and legend and history interspersed make it fun to read, or dip into here and there. The publishers have made an attractive looking book.