.
3 cups boiled potatoes, diced
3 cups sliced apples
2-1/2 cups bread crumbs
1 medium onion, chopped
2 cups chopped celery
chopped parsley
salt and pepper

Clean stomach well and soak in salt water. Combine all ingredients and
mix well. Stuff the stomach with the mixture and sew up the opening.
Simmer for 2 hours in a large kettle with water to cover. Remove to
baking pan with hot fat, brown in hot oven (400-f) basting frequently.
Slice with sharp knife.

SCHNITZ UN KNEPP

Boil a 3 lb. piece of ham for two hours. Pick over and clean 1 qt. of
dried apples; soak in enough water to cover. When meat has boiled for
the stated time, add dried apples and water in which they have been
soaking and continue to boil for another hour. Prepare dumpling batter
as follows:

2 cups flour
1 egg
4 teaspoons baking powder
3 tblsp. melted shortening
1/4 teaspoon pepper
1 tablespoon milk
1 teaspoon salt

Sift together the dry ingredients and mix the dough with egg, which has
been well beaten, the melted shortening and the milk. Drop batter by
spoonfuls into the boiling liquor of the ham and apples. Cover tightly
and cook for 15 minutes. Raisins may be added if desired.

HAM _and_ GREEN BEANS

2 or 3 lbs. ham or ham bone
1 qt. green string beans
potatoes
salt and pepper

Place ham in large pot and cover with water. Cook slowly for a couple of
hours (less if the ham is tenderized) keeping plenty of water on the
ham. Clean and break-up the string beans, put them in with ham and cook
for 25 minutes more. Add the potatoes, which have been pared and cut-up,
and cook slowly until ready. Season to taste.

SAUSAGE PATTIES

Equal amount of lean and fat fresh pork, ground. To each pound of this
mixture, add 1 teaspoon salt, 1/8 teaspoon pepper, pinch each of sage
and thyme. Add one egg beaten, mould into cakes and fry until brown.
Wonderful with pancakes or waffles.

DUTCH MEAT ROLLS (Boova Shenkel)

2-1/2 lbs. beef
10 potatoes
2 tablespoons butter
2 tablespoons minced parsley
1 chopped onion
1/2 teaspoon salt
1/2 cup milk
3 eggs
2-1/2 cups flour
2 teaspoons baking powder
1 tablespoon shortening
1 tablespoon butter

After seasoning the meat with salt and pepper, stew the meat for two
hours. Then make dough with flour, baking powder, salt and the
shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to
10 inches in diameter. Steam the