Recipes of the Hintz Family and their Associates
Webmaster and author: Sharlene K. Miller, CG

Cocoa - Mrs. O. W. Matzke-- One and one-half T cocoa, 2 C milk, few grains of salt, 2 cups boiling water, 2 T sugar. Mix sugar, salt and cocoa; cook with 1/2 C water until forms a smooth paste. Add remaining water and milk. Scald, beat with egg beater.

Chocolate Fudge - Mrs. H. G. Hintz-- Mix together 1 C brown sugar and 1 C granulated sugar, 1/2 C syrup, 1/2 C sweet cream put into a kettle with butter the size of 1/2 an egg; when it starts to boil stir rapidly for 2 1/2 minutes. Then put in 2 squares of grated chocolate; let boil for 5 minutes stirring constantly; then add 1 teaspoon vanilla, (nuts may be added if desired.) Beat until it thickens; then pout into a buttered pan; when cool cut into squares.

Chocolate Pie - Mrs. Jesse A. Zabel-- 1 C sugar scant, 1 1/2 tablespoons cocoa, pinch salt, 1 1/2 tablespoons flour, 1 tablespoon butter, 2 eggs (yolks), 1 C water. Cook to a custard and add flavoring to taste. Bake crust first and fill with the above custard, make a meringue from the whites of 2 eggs, 2 tablespoons sugar and flavoring. Set in oven and brown slightly.

Chocolate Cake - Mrs. Jesse A. Zabel-- 2 C sugar, 1 C butter, mixed well together; add the yolks of 3 eggs, 1/2 C chocolate dissolved in 1/2 C hot water or 3/4 C cocoa dissolved in 1/2 C hot water; 1 C sour milk, level teaspoon soda, 2 C flour and the beaten whites of 3 eggs. Flavor to taste. Filling: 1 1/2 C sugar, 1/2 C cocoa, 3/4 C cream; cook until forms a soft ball in water; flavor to taste; beat well until cool.

Devil's Food Cake - Mrs. Henry Hintz-- 1 C sugar, 1/4 C butter, 1/4 C sour cream, 2 eggs, 1 C flour, 1 scant teaspoon soda sifted into flour, 2 squares chocolate dissolved in 2/3 C boiling water; add this mixture last. Flavor with vanilla.

Apple Pie - Mrs. O. W. Matzke-- 4 pared and sliced sour apples, 3 tablespoons flower, 3/4 C sugar, 1/2 teaspoon cinnamon. Line the pie tin with pastry. Cover the bottom with a layer of sliced apple. Mix the dry ingredients and sprinkle over the apples generously. Add apple enough to fill the tin 3/4 full. Cover with the remaining dry ingredients. Dot with butter. Add 3 tablespoons wof cold water. Moisten the edge of the crust with cold water. Put on upper crust and press the edge firmly against the lower crust. Crimp the edge. Place in a hot oven for five minutes and reduce heat and bake 45 minutes or until apples are tender.

Caramel Pie - Mrs. Henry Hintz-- 1 C brown sugar, t tablespoons flour, 1 C milk, 2 eggs, 1 teaspoon vanilla. Coook until thick and pour into baked crust.

Lemon Pie- Mrs. G. W. Zabel-- 1 C sugar, 3 tablespoons cornstarch, 1 C boiling water, 1 teaspoon butter, grated rind and juice of 1 lemon, 2 egg yolks. Mix cornstarck and sugar; add to boiling water stirring constantly. Cook until clear; add the butter, beaten yolks, lemons juice and rind. Bake a crust and fill with lemon mixture and cover with meringue.

Cranberry Pie with Raisins - Mrs. Frank Kaiser-- 1 C split raw cranberries, 1/2 C seeded raisins shopped fine, 1 C sugar, 1 heaping tablespoon flower, 1 teaspoon vanilla. Use a short pie crust and bake slowly.

Spice Cake - Mrs. H. G. Hintz --2 C sugar, 2/3 C butter, 3 eggs, 1 C sour milk or buttermilk, 1 teaspoon soda dissolved in milk, 1 teaspoon cinnamon, 1/2 teaspoon each of allspice and cloves, 2 C flour. Bake in loaf or layers.

Caramel Cake - Minnie Baatz -- 2 eggs, 2 C brown sugar, 1/2 C butter, 1/2 C sour cream, 1 C grated chocolate, 1/2 C hot water, 3/4 teaspoon soda, 2 teaspoons baking powder; mix chocolate and hot water together, then add soda and 2 1/2 C Flour. Bake in loaf or layers.

Cookies - Minnie Kaiser -- 2 eggs, heaping C sugar, 3 T lard, 1 C cream and milk together, 2 teaspoons baking powder and 2 of lemon extract.

Waffles - Minnie Kaiser -- 2 C flour, 2 C milk, 2 teaspoons baking powder, 2 eggs, salt. Beat well.

Puff Pudding - Mrs. Frank Kaiser -- 1 egg, 1/2 C sugar, 1/2 C milk, 1 C flour, butter size of an egg, 1 teaspoon baking powder, 1/2 teaspoon vanilla, 1/2 teaspoon lemon.  Drop in pudding cups over 1 teaspoon canned cherries or other fruit.  Steam 1/2 hour.  Serve with cream.

Orange Pudding - Mrs. Frank Hintz -- Put 2 C water and 1 C sugar over the fire and stir 2 rounding T corn starch smooth in a little water; add gradually to the syrup; cook and stir until clear; add vanilla and pinch salt; cut into small pieces 3 or 4 oranges; turn the mixture over the frit; let stand until cool and serve with whipped cream.

Fried Cakes - Mrs. H. G. Hintz-- 1 egg, 1C sugar, 1 C sour milk, 1/2 C sour cream, 1 teaspoon soda, pinch salt, nutmeg or cinnamon to taste. Flour to make a dough so as to handle. Fry in hot lard.

Escalloped Corn - Ruth Zabel-- 1 can corn, 2 eggs beaten, 1/2 C milk, salt; mix well and put layer of corn in buttered pan; then layer of cracker crumbs rolled fine; alternate until pan is filled, add small pieces of butter last. Bake slowly 1/2 hour.

Can Peas - Mrs. Frank Hintz-- Boil peas 10 minutes, put in jar 2 teaspoons sugar to a quart. Fill jar with water; put in boiler and boil 3 hours.

Roast Beef in Jars- Mrs. Ferd Zabel-- Fill jars the same as for boiling, but omit rubbers and put on old caps.  Take a large pan and put about 1 inch of cold water in it; put jars in pan and bake from 3 to 4 hours.  Be careful that oven is not too hot when first put in oven; while meat is roasting, but bones on to boil; when meat is done fill with broth and put on good caps and rubbers.

Canned Beef -- Ruth Zabel-- Cut into convenient pieces, pack well in sterilized quart half full; add 2 level dessert spoons of salt; then fill jar; placing a piece of suet on top; do not put any water in the jars; put rubbers on and screw caps tight; then turn back a little; place jars on false bottom in boiler and fill with cold water to the neck of the jars. Boil from 3 to 4 hours. Keep hot water to the neck of jar; when meat is done, screw caps tightly.

Oysters Scalloped with Macaroni - Mrs. Herman Brunkow-- Break 1/2 package macaroni into small pieces and cook in plenty boiling salted water until tender; turn into a colander to drain; place a layer of cooked macaroni in a buttered bake dish; add a layer of oysters, dot with pieces of butter and season with salt and pepper. Cover with finely rolled cracker crumbs mixed with melted butter. Proceed in this way until the dish is full, having crumbs on top. Beat 1 egg and add 1 pint milk and pour into dishl. Bake 30 minutes and serve hot; the dish requires 1 pint oysters and will serve 6 persons.

Marmalade - Mrs. C. F. Zabel-- 3 C rhubarb, 3 C sugar, 1 C grated pineapple, 6 oranges. Boil till juice is like syrup; then add 1 C nuts and cook 5 minutes longer.

Pickled Cabbage - Mrs. O. W. Matzke-- Chop the cabbage real fine and pack in earthenware jar or crock alternately with salt. Let stand over night. Extract salt water next morning and place cabbage in hot vinegar allowing the cabbage to heat through. Extract vinegar and place in fresh vinegar in which the same amount of sugar (as vinegar) has been dissolved; using pickling spice or else cayenne pepper and mustard seed. Bring just to boiling point. Pack in jars and cover with spiced vinegar and seal.

Olive Cherries - Mrs. O. W. Matzke-- Fill quart jar with unstemmed cherries. Then add 1 tablespoon salt and 1/2 C white vinegar. Fill jar with cold water and seal.

Beet Relish - Mrs. Frank H. Beer-- 1 quart raw cabbage chopped fine, 1 quart boiled beets chopped fine, 2 C sugar, 1 tablespoon salt, 1 teaspoon black pepper, 1/4 teaspoon red pepper, 1 C grated horseradish. Cover with cold vinegar and keep from air.

Pickled Onions - Mrs. C. Ziettlow-- Peel onions; scald in strong salt water; then take up, make vinegar enough to cover them, boiling hot. Strew over the onions whole pepper and white mustard seed; pour the vinegar over to cover them; when cold put them in cans.

Piccalli - Mrs., H. G. Hintz-- One peck green tomatoes, 6 or 8 medium sized onions, 4 green peppers chopped all thru food grinder, and sprinkle 1 C of salt over them and let them remain over night. In the morning drain and press dry through a sieve; put into a porcelain kettle and cover with vinegar, add 1 C sugar, 1 tablespoon each of cinnamon, allspice and cloves; put in a muslin bag, stew slowly about 1 hour or until the tomatoes are as soft as you desire.

Tomato Catsup - Nettie Matzke-- One gallon of strained tomato juice; 2 tablespoons salt, black pepper and allspice, 1 tablespoon cloves and cinnamon and a scant C sugar; cook until it has the desired thickness and seal in jars; if the spices are tied in a cloth the catsup will be red in color.

Fruit Salad - Nettie Matzke-- 6 bananas, slice and mix with 1 C chopped celery and 1 C chopped English walnuts; pour the folling dressing over fuirt, 1 egg or 2 yolks beaten with 1 tablespoon sugar, 1 teaspoon salt, dash of pepper, small lump butter; add 1/2 C vinegar and cook until the thickness of cream. Cool and pour over fruit.

Cucumber Salad - Mrs. Wm. Brunkow -- Eight large cucumbers; peel and take seeds out. Then slice and add 1 tablespoon salt; let stand 2 hours; 4 large onions, 4 green tomatoes, 1 small head cabbage, cut onions, tomatoes and cabbage with food chopper; press juice out of cucumbers; then mix the onions, tomatoes and cabbage with it; then take 1 1/2 C vinegar, 1/2 C sugar and mix with this the other; also 2 red peppers cut fine. Put altogether in kettle and let boil 1/2 hour, and seal in hot jars. If you like this a little sweeter and more vinegar, add more to suit the taste.

Home Made Soap - Nettie Matzke-- 5 pounds of grease or cracklings, 1 1/2 gallon water, 1 can lye. Let these portions stand 4 or 5 days until the cracklings are eaten up. Stir them occasionally; then heat them well or let mixture boil up. Set it off the stove, and when it is cool cut in squares and spread out to dry.

Furniture Polish - Mrs. H. F. Gadow-- 1 pint oil of parafine (dark), 1/2 pint of oil of turpentine, 1/2 pint wood alcohol, 1/4 pint vinegar. Shake well before using.