The Rural Voice, 1980-10, Page 35THE RURAL FAMILY
Dutch Treat
When the Dutch people immigrated to Canada to farm, they also brought some of their
special ways of cooking. Rural Voice asked Tinie Logtenberg, Dungannon, to share some
of her family favorites like mashed potatoe s and carrots and a refreshing drink, Advokaat.
Plus we added a few recipes from our files.
ERWTENSOEP
[Pea Soup]
1 lb. quick -cooking green split peas
3 qu. water
1'h tbsp. salt
' tsp. pepper
'/s tsp. powdered allspice
' tsp. powdered marjoram
1 beef bouillon cube
2 Ib. spareribs, cut into 2 rib pieces
2 medium -thick leeks
1 medium onion, peeled
1 cup celery, in slices '/z" thick
1 Ib. smoked sausage
'/• cup butter or margarine
3 to 4 slices white bread
Snipped parsley
About 3 hr. before serving:
1.In large kettle place peas and water.Let
come fo a boil, then simmer, covered, 1'
hr.
2. Add salt, pepper, allspice. marjoram,
bouillon cube, and spareribs, trimmed of
excess fat. Stir well, then bring to a boil
and simmer covered 45 min.
3. Meanwhile, halve leeks lengthwise,
then washand cut into slices 1" thick. Cut
onion into thin rings. Add these, with
celery and sausage, to soup; bring to a
boil; let simmer, covered, 30 min., or
until spareribs are tender.
4. Meanwhile, in medium skillet, heat
butter or margarine; in it toast bread, cut
into small cubes, until brown and crisp.
Heap in small bowl.
5. Serve in of the these two ways: Remove
spareribs and sausage from soup; keep
warm. Transfer soup to tureen or soup
bowls; sprinkle with parsley; serve as
first course with bread cubes. Follow with
main course of spareribs and sausage, cut
into 2" pieces, along with a favourite
potato dish and a green vegetable, like
broccoli, cabbage, or beans. Or remove
meat from spareribs, cut up if needed;
add to soup with peeled sausage in thin
slices. Serve as main -dish soup with the
croutons and a tossed crisp salad. Follow
with a hearty dessert. Makes 6 to 8
servings.
On a cold day in Holland you might find
yourself eating a bowl a Erwtensoep, also
lovingly called "Snert".
•In Holland, pigs' feet replace the
spareribs.
POTATOES AND BACON
Cook potatoes, mash and add 11/2 1 b. of
fried bacon crumbled. Stir in and serve at
once.
RED CABBAGE
Cook with a sour apple. Add a little
vinegar atter it is cooked to bring back the
colour. Add a bit of brown sugar and salt
and pepper to taste.
MASHED POTATOES AND CARROTS
In large pot put enough potatoes and
carrots in layers for your whole family.
Put one or two onions sliced on top. Cook
until tender and mash all together. Goes
nice with roast beef and cabbage salad.
HONEYKOEK
6 c. flour
1'/2 c. honey
1 tbsp. baking powder
2 c. water
2 c. brown sugar
PG. 34 THE RURAL VOICE/OCTOBER 1980
'/: tsp. extract of anise
2 eggs
2 tbsp. molasses
Put in a loaf pan. Bake at 325° oven for
an hour or until done. If you put a fresh
slice of bread with the cake in a bag, the
cake will keep moist. Will make about
three loaf pans.
TAAI TAAI [A TYPE OF SQUARES]
1 c. corn syrup or honey
1 c. water
1 c. brown sugar
Bring to a boil. Then cool till lukewarm.
Add 3' c. flour.
1 tsp. baking soda
1 tsp. anise seed or powder
A pinch of salt
Mix together. Pour into greased cookie
sheet. Bake at 350°, 25-30 minutes. Cool
and then cut.
BOTERKOEK [SQUARES]
1 c. white sugar
'/: c. brown sugar
2 tsp. almond extract
2 eggs
2 c. flour
2 tsp. baking powder
2/3 c. margarine or butter
Mix together. Bake at 350° for '/: hour.
WINE -LEMON WHIP
The Dutch like six meals a day and
hearty fare to boot. Yet this light, lovely
wine whip is a specialty at dessert.
4 eggs, separated
1/2 cut granulated sugar
'/. cup lemon juice
4 cup dry white wine
Grated rind '/2 lemon
Day before or early on the day:
1. Refrigerate the egg whites. In small
bowl, with electric mixer at medium
speed, beat egg yolks with sugar until
thick and fluffy; add lemon juice and
wine, blending well; then stir in lemon
rind.
2. Turn into double boiler. Cook over
boiling water, beating constantly, with
fork or wire whip, until thickened;
refrigerate.
Just before serving:
Beat egg whites until stiff; fold into
egg -lemon mixture; beat up with egg
beater until smooth. Turn into pretty
glass dish. Makes 8 servings.