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"Not your everyday apple salad. From the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: lettuce, salad oil, salt...

"A delicious, from-scratch pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cornstarch, egg yolks, milk...

"Lovely with berries and lightly sweetened whipped cream or your preferred glaze. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time."

Ingredients: cream of tartar, egg whites...

"Hollanders like plain, substantial food and lots of it. Long, slow cooking yields an extraordinarily tender meat. This method also works well for spareribs. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pork hocks, salt and pepper...

"This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cream, partridges, salt...

"Not just any old Christmas cookie. Great any time of the year and just delicious with your tea or coffee. Overnight chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cloves, nutmeg, nuts...

"Spicily sweet. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: molasses, salt, flour...

"From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947."

Ingredients: milk, salt, sugar...

"Spicy and sweet, this old favorite is from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cinnamon, cloves, eggs...

"Dutch housewives have long been famous for their skill and for their nourishing soups. These characterisics are equally notable in the American Dutch with such adaptations as berry and fruit soups, apple cakes, and milk drinks. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cinnamon sticks, lemon juice...

"If you like, toss some frozen peas into the white sauce for some color contrast. A rib-sticking comfort food from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, steamed rice, milk...

"A toothsome delight from the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cornmeal, eggs, milk...

"A perfect ending to those leftover boiled potatoes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, eggs, fresh parsley...

"Surprisingly satisfying, this composed salad comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"

Ingredients: eggs, French dressing...