This is a cover of a postcard-sized, accordion-foldout recipe booklet published by The C.H. Musselman Company of Biglerville, Pennsylvania (about seven miles north of Gettysburg). Musselman's, located in the apple-orchard countryside of northern Adams County, is well-known for its apple-based products, including juices, applesauce and apple butter.
According to its website, "Musselman’s was founded in Biglerville, PA, in 1907 by Christian and Emma Musselman. ... The Musselman family, devout Mennonites of Pennsylvania Dutch descent, was inspired by much more than producing good food. They felt a keen sense of community obligation and created the Musselman Foundation in 1942. Over the course of 70 years the foundation has continued to support the local communities by donating to local schools, colleges, libraries, and hospitals."
That helps to explain the Pennsylvania Dutch tie-in on this branded recipe booklet. It probably dates to the 1960s. One clue: The front side of the booklet, which was intended for mailing out as a souvenir, calls for a four-cent stamp. Postcards could be mailed with four-cent stamps between January 1963 and January 1968, when the rates increased.
In addition to an illustration of a family sitting down for a meal, the cover of the booklet includes the word Donkbawr and adds that it translates to "Thankful" in Pennsylvania Dutch.
Here are a few recipes from the booklet...
Dibbon Delight
- 2 cups sweetened Musselman Apple Sauce No. 2 Can
- 2 packages cherry gelatin dessert
- 1 tablespoon lemon juice
- 1 cup chopped walnuts
Heat apple sauce to boiling, add lemon juice and simmer gently 10 to 15 minutes, or until sauce is very thick. Add the cherry gelatin powder and stir until dissolved. Remove from heat and stir in chopped walnuts. Pour into mold until set, unmold on nest of lettuce.
Apple Sauce Custard
- 1-1/2 cups Musselman's Apple Sauce
- 3/4 cup sugar
- 1/8 teaspoon nutmeg
- 1/2 cup milk
- 2 eggs beaten
- 1/2 teaspoon lemon extract
Combine all ingredients. Pour into unbaked crust in 8" pie pan. Bake at 350° until firm (30 to 40 minutes.)
Apple Krinkle
- 1 Jar or Can Musselman's Applpie Filling*
- 1/2 cup flour
- 1/2 cup oatmeal
- 3/4 cup brown sugar
- 1/2 cup butter or margarine
*That odd misspelling is correct. Here's a Flickr image of the label.
Pour contents of 1 jar Musselman's Applpie into 1 quart casserole. Mix together oatmeal, flour and brown sugar. Cut in butter to make crumbs. Pour crumb mixture over apples and bake in 375° oven for 30 minutes.
The interior of the booklet also makes an advertising pitch for a little box in which you can keep all the recipes. The text states:
These traditional "Wonderful Good" Kitchen Tested Pennsylvania Dutch recipes are best contained in a Musselman Kitchen Recipe File, pictured below. It is a beautiful colored metal file which holds the Pennsylvania Dutch Recipes as well as file cards for your personal culinary secrets.
As easy to get as these recipes are to follow: Send any two Musselman labels along with one dollar in cash, check or money order to: Pennsylvania Dutch Recipes, The C.H. Musselman Co., Biglerville, Pa. and your handy Kitchen File will be shipped immediately.
Other Pennsylvania Dutch posts
- Akron Restaurant: "Homespun Pleasures of Lancaster County"
- Pennsylvania Dutch recipe for funeral pie (aka raisin pie)
- Pennsylvania Dutch cuisine: Schnitz and knepp recipe on old napkin
- Cooking up some calf's head soup, pawnhaas, tzitterli and streivlin
- Enjoy a couple "Best-Loved Pennsylvania Dutch Recipes"
- Who wants sauerbraten, bacon muffins & tangle britches?
- Business card for the late "Jakey Budderschnip" of Noodle Doosie
- Some Pennsylvania Dutch recipes and tiny illustrations
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