• Put the cold water in a bowl.
• Combine the cornmeal and salt and stir into the cold water.
• Bring the other quart of water to a boil.
• Slowly add the cornmeal and cold water mixture to it, stirring constantly to prevent lumps.
• When smooth, cover and cook slowly for 1–3 hours, so the mush “glops” slowly.
• Stir frequently to keep from sticking to bottom of pan.
• Serve.
• Pour balance into loaf pans to mold.
• Let set until cool.
• Place in refrigerator for several hours until it is fully congealed.
• Cut into ¼-inch thick slices and fry in margarine, butter, or lard until brown.
• Turn and brown on the other side until crisp.
• Serve.

• Mix ingredients and cook together with water in large iron kettle for 1½ hours.
• (The iron kettle gives the mixture a browned flavor.
• )
• Drain meat and reserve pork broth.
• Grind meat.
• Add broth to it until the finished product has the consistency of barbecued beef.

• Mix dry ingredients together.
• Cut in lard until the mixture resembles small peas.
• Stir in egg.
• Add milk, one tablespoon at a time, until the dough is damp and sticks together sufficiently to be rolled out as pie dough.
• Roll thin.
• Place on cookie sheets and cut into 1” squares or diamonds.
• Prick with fork.
• Bake at 350° just until brown.
• Cool, then store in airtight container.

• Beat the egg yolks and water together thoroughly.
• Stir in the salt and flour to make a very stiff, yet workable dough.
• Divide the dough into four balls.
• Roll each one out, making as thin a layer as possible.
• Lay each on a separate cloth to dry.
• When they are dry enough not to stick together, stack them on top of each other and cut them lengthwise into thin strips.
• Then cut across the width of the dough to form thin strips, about 1½–2 inches long.
• Allow noodles to dry completely before storing them in an airtight container.
• Makes 1 pound
• To serve Homemade Noodles:
• Bring 3 quarts of water to a boil.
• Add 1½ Tbsp.
• salt and ½ lb.
• homemade noodles.
• Stir frequently.
• After water returns to boil, cook for 8–10 minutes.
• Drain and serve, covered with brown butter.
• Note: Brown butter is a simple, yet pleasing topping for cooked noodles.
• It is a tradition practiced widely by Amish cooks, especially for use with noodles and steamed vegetables.
• Melt desired amount of butter in saucepan.
• Allow it to brown (watch carefully so it doesn’t burn).
• Pour over noodles in their serving dish.

• The day before serving the filling, cut the bread up into ¾ inch cubes.
• Pile them in a dishpan, then cover it with a tea towel so the bread dries out a bit, but not too much.
• The next day melt butter or margarine (use about 1 cup to a pound loaf of bread) in a larger pan.
• Remove half of it and set aside.
• Add bread cubes to the butter in the pan.
• Pour the reserved butter over the cubes and stir.
• Continue stirring the bread over heat until it browns but doesn’t burn.
• Take a long shallow pan and cover the bottom of it with one-half of the browned bread cubes.
• Follow that with a layer of 1–1½ dozen oysters (either whole or cut up), then the remaining bread cubes and another 1–1½ dozen oysters.
• Pour the oyster liquid, mixed with ¼–½ cup milk, over the bread and oysters.
• The filling should be damp throughout, but not soggy or wet.
• (Add more milk if it seems too dry or more bread if it’s gotten too wet.
• ) Salt and pepper to taste.
• Bake uncovered at 275°–300° until the filling is heated through (stir it up to check) and slightly browned on top.

• Alternate layers of potatoes, celery, oysters, eggs, and seasonings in baking dish.
• Dot with butter.
• Pour milk and oyster liquor over.

Crust

• Mix flour and salt.
• Cut in shortening.
• Combine egg, water, and vinegar and stir into shortening mixture.
• Refrigerate for a few minutes.
• Roll out dough on floured board.
• Place over oyster mixture.
• Cut slits in dough to permit steam to escape.
• Bake at 375° for 45 minutes.

• Mix flour and salt.
• Cut in shortening.
• Combine remaining ingredients and stir into shortening mixture.
• Let stand a few minutes.
• Roll dough on floured board to desired thickness.

• Layer meat and vegetables into 3-quart baking dish or two pastry-lined pie plates.
• Pour gravy over mixture or prepare thickened broth by melting 2 Tbsp.
• margarine.
• Stir in 2 Tbsp.
• flour, 1 tsp.
• salt, and ⅛ tsp.
• pepper.
• When blended, gradually add 2 cups beef broth and 1 cup milk.
• Bring to boil, stirring until thickened.
• Cover baking dish or pie plates with pie crust.
• Cut slits in crust to allow steam to escape.
• Bake at 425° for 35 minutes.
• Turn off oven but let pie sit in it for 10–15 minutes so that the flavors can blend.

• Cook potatoes and onion together until potatoes are tender.
• Separate sausage meat into small pieces and add to potato mixture.
• Stir and cook only until sausage loses its reddish color.
• Drain off excess liquid.
• Stuff mixture loosely into stomach and close all openings with skewers laced with string.
• Place in roast pan with ½ cup water.
• Place remaining mixture that will not fit in stomach in a buttered casserole.
• Cover roast pan containing the stomach and bake at 350° for 2–2½ hours.
• After first hour prick stomach with sharp fork.
• Place casserole of remaining mixture in oven, uncovered, and bake only for the last 40–45 minutes of baking time.
• Overstuffing the stomach may cause it to burst while baking, because the stomach shrinks considerably.

• Place the ham in a roaster, add ½ cup water and cover.
• Bake at 250° for 1–1½ hours.
• Add potatoes and green beans to roaster.
• Cover and return to oven for an additional hour of baking.
• This can also be cooked on top of the stove.
• Place the ham in a heavy kettle.
• Add 2 inches of water and cook slowly, covered, for 1½ hours.
• Add potatoes and green beans and continue cooking slowly for another hour, or until the meat is tender and the potatoes are soft.