y. Boil in slightly salted water until tender. Drain.
Serve hot thoroughly mixed with warm cooked salad dressing made as
follows:

1/2 teaspoon mustard
1-1/2 teaspoons salt
1-1/2 teaspoons sugar
1-1/2 tablespoons flour
1/8 teaspoon pepper
1 beaten egg
1 cup milk
4 tablespoons vinegar
1-1/2 tablespoons butter

Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix
thoroughly. Add milk and vinegar. Cook over hot water, stirring
frequently until thick. Add butter. Cook and stir until melted.

CUCUMBER SALAD

2 medium cucumbers
1 medium onion
salt
2 tblsp. vinegar
sour cream
pepper

Pare and thinly slice cucumber and onion sprinkle with a teaspoon of
salt and let stand for a few minutes. Pat with towel or absorbent paper
to take out all moisture possible. Place cucumbers and onions in serving
dish, add the vinegar and mix. Pour on enough sour cream to half cover
and dust with pepper. Chill.

PENNSYLVANIA DUTCH

[Illustration]

Soups

PHILADELPHIA PEPPER POT

1 lb. honeycomb tripe
1 veal knuckle
1-1/2 qts. water
2 tablespoons salt
1 tblsp. red pepper, diced
1 tblsp. green pepper, diced
1 tablespoon powdered thyme
6 peppercorns
4 potatoes, diced
2 bay leaves
3 whole cloves
3 tablespoons chopped parsley
2 stalks celery, diced
2 carrots, diced
2 tomatoes, peeled, cut up
4 onions, thinly sliced
1 piece pimento, cut fine

Wash and scrub tripe thoroughly. Place in large kettle and cover with
plenty of cold water. Bring to a boil and simmer until tender. Simmer
without boiling, that is the secret of making tripe tender. Drain and
dice, 1/2 inch squares. In the meantime place the veal knuckle in
another kettle adding 1-1/2 qts. of water and all ingredients except the
potatoes. Simmer at least one hour, put in potatoes and simmer for
another hour or until meat falls off the bone. Remove bone and take off
all the meat. Cut it into small pieces and together with the tripe put
it back into the soup. Bring to a boil and the soup is ready to serve.
This soup keeps well and can be reheated.

DUMPLINGS (Spaetzle)

1 cup milk
2 cups flour
2 eggs
1 tsp. salt

Add milk to flour slowly, stirring constantly to keep mixture smooth.
Add 1 egg at a time, beating well after each addition. Salt and mix
well. When cooking in boiling salted water or meat broth, pour the
batter from a shallow bowl, tilting it over