The Pennsylvania Dutch (now known more commonly and accurately as Pennsylvania German) are famous for their good cooking, and the first dining club in America was organized in 1732 in Philadelphia.
I was interested to learn that in 1725, Dutch farmers began building the huge, lumbering Conestoga wagons — the same type that was used by pioneer families when they trekked across the western plains. The original use of the wagons was to haul the farmers’ crops of foods and grains to market.
The Pennsylvania Dutch were and still are noted for their culinary achievements and gracious hospitality. It became a tradition to put exactly seven sweets and seven sours on the table whenever guests ate with the family.
Today's cookie is from Mrs. George Steele Wheatley, Christiana, Pa. You need: one fourth pound butter, two cups sugar, three eggs beaten, one cup thick sour cream, two tablespoons soda, four to four and a half cups flour, one teaspoon cream of tartar, one teaspoon nutmeg freshly ground, one fourth teaspoon salt.
Cream the butter and sugar until fluffy. Add the beaten eggs and mix smooth.
Add the sour cream in which the soda has been dissolved. Then stir in the flour which has been sifted with cream of tartar, nutmeg, and salt. Flour should be added to make a fairly stiff batter, so it can be dropped by teaspoonfuls.
Place on greased baking sheets in mounds the size of a large walnut. Bake at 375-400 degrees, 10 or 12 minutes, and remove from pan while warm. Mrs. Wheatley says, "I have better results if dough is chilled."
