This book presents the language (Pennsylvania German, Dutch, or Deitsch) developed by the settlers brought to Pennsylvania from the Rhine Valley by William Penn. The settlers' dialects evolved into a formal language which has been spoken and read for three centuries throughout much of Pennsylvania and more recently, in parts of the Middle and Far West, and Canada. This book contains 13 readings--on such topics as school, house, farm, and town, as well as dates, weather, body parts, and clothing--each with the translations on facing pages and followed by vocabulary and grammatical rules. By the end of the book all major rules of grammar have been covered together with a substantial working vocabulary. An introduction gives an overview of the language and a guide to pronunciation; an appendix presents practice patterns for the serious student; and an index leads to definitions of all vocabulary words.

This book presents the language (Pennsylvania German, Dutch, or Deitsch) developed by the settlers brought to Pennsylvania from the Rhine Valley by William Penn. The settlers' dialects evolved into a formal language which has been spoken and read for three centuries throughout much of Pennsylvania and more recently, in parts of the Middle and Far West, and Canada. This book contains 13 readings--on such topics as school, house, farm, and town, as well as dates, weather, body parts, and clothing--each with the translations on facing pages and followed by vocabulary and grammatical rules. By the end of the book all major rules of grammar have been covered together with a substantial working vocabulary. An introduction gives an overview of the language and a guide to pronunciation; an appendix presents practice patterns for the serious student; and an index leads to definitions of all vocabulary words.

Cover -- Contents -- Preface -- Acknowledgments -- CHAPTER 1. What Is Pennsylvania Dutch? -- CHAPTER 2. Early History of Pennsylvania Dutch -- CHAPTER 3. Pennsylvania Dutch, 1800-1860 -- CHAPTER 4. Profiles in Pennsylvania Dutch Literature -- CHAPTER 5. Pennsylvania Dutch in the Public Eye -- CHAPTER 6. Pennsylvania Dutch and the Amish and Mennonites -- CHAPTER 7. An American Story -- Notes -- Bibliography -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- Y -- Z

This comprehensive anthology of original Pennsylvania German writings makes accessible a literature that is becoming increasingly rare. The Buffington/Barba system of German sound values has been applied to help the reader understand and appreciate the selections, which provide a view to virtually every facet of Pennsylvania German life.

Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone. One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn. Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook. To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.