1 pk yeast, active dry
1 t sugar
1 1/2 t salt
3 c unbleached flour
1 T shortening
1 c water,120 to 130 degrees f.
6 bacon, slices, cut up
2 onions, medium, sliced
1/4 t cumin
1/2 t salt
pepper, as desired
1 egg yolk
1 c sour cream

1/4 lb butter
1/3 c sugar
1/2 t vanilla
1 egg
1 T sour cream
1 pinch salt (only if you use unsalted butter)
1 t lemon peel
1 3/4 c flour
1 t baking powder
2 c Italian plums

6 T butter
3/4 c flour
1/3 c sugar
1/2 t cinnamon

2 cups plus 3 1/2 T flour
1 oz fresh yeast
7 T butter
2 eggs
1 pinch salt
3 T sugar
1 cup plus 1 T milk
1/2 lemon grated rind

3 1/4 lbs damson plums, rinsed, pitted
5 T sugar
1 T cinnamon
2 T butter for greasing cookie sheet
plain breadcrumbs

10 1/2 oz small zucchini
1 c less 2 T sugar
4 egg yolks
juice and peel of one lemon, Grated
1 dash salt
2 T rum
3 1/2 oz flaked coconut
3 1/2 oz candied fruit, like cherries
3/4 c plus 2 T flour
1 t baking powder
4 egg whites, chilled
shortening for greasing cake mold
7 oz dark cake glaze, this is a prepackaged glaze

2 c yellow split-peas, dry
1 onion, large, whole
1 turnip (or parsnip),large
1/8 t thyme, dried
1 onion, small, minced
2 T unbleached flour
6 c stock, broth, or water
1 carrot, large
1/8 t marjoram, dried
1 t salt
2 T butter, melted

4 cold knackwurst, precooked, peeled and sliced thin
1 small onion, trimmed, peeled, thin sliced
salt (to taste )
black pepper, Freshly Ground
3 T wine vinegar
4 T vegetable oil

8 leaves savoy cabbage
1/2 cup plus 1/2 T sour cream
10 1/2 oz leftover meat
1 bunch parsley
peel of 1/2 a lemon, grated
1/3 cup butter
a little meat broth
1 T to 2 T plain breadcrumbs
salt, to taste
nutmeg to taste, ground
pepper, to taste

42 1/3 oz pork shoulder, wild or tame, rolled and tied up.
1 3/4 oz butter
salt and pepper, to taste
4 juniper berries, smashed
2 3/16 lb sauerkraut
2 bay leaves
6 juniper berries, whole
2 apples
1 c white wine
6 slices Canadian bacon
1 3/4 oz Crisco

29 oz white asparagus,(2 cans)
2 T unbleached flour
1/2 c milk
1/8 t nutmeg, freshly grated
2 T margarine
1/2 c ,asparagus liquid
4 oz ham, cut into julienne strips
1/4 t salt

4 lb leg of lamb
1 small onion, chopped
1 T parsley
2 T butter
1 bay leaf
1 c buttermilk
1 T flour
1/2 t salt
1/8 t black pepper
1 T cornstarch
2 T cold water