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PÄ…czki are traditional Polish doughnuts. PÄ…czki is the plural form of the word pÄ…czek in Polish, but many English speakers use paczki as singular and paczkis as plural.

Enjoy a recipe for this Milwaukee Lenten favorite first published by the Milwaukee Journal on February 7th, 1963.

Paczki
1 ½ C Milk
2 cakes yeast
1 tsp salt
½ C sugar
3 egg yolks
1 whole egg
1 tsp vanilla
½ tsp mace or ½ tsp nutmeg
½ C butter
4 ½ C flour

Scald milk and allow to cool to lukewarm. Break yeast into lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt and spices. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk. (About two and one half hours) Punch down, knead and let rise again. Place dough on lightly floured board, stretch toward you and fill with thick filling (jelly is not thick enough.) Fold over and cut into desired size ball, place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Doughnuts should have a very dark color before turning that they are thoroughly baked. Drain on soft absorbent paper. Sprinkle with vanilla flavored powdered sugar or a mixture of granulated sugar and cinnamon.

Note: The cookbook Treasured Polish Christmas customs and traditions, 1977 p.726 states that rose jams, apricot or peach preserves and prune butter are good fillings for paczki.

Wisconsin is famous for many things: cheese, breweries, motorcycles, and of course, bratwurst! Although Sheboygan holds the title of "Bratwurst Capital of the World," Milwaukee is home to many connoisseurs of this German sausage. If you have ever wanted to make your own brats, here is what you need to know. Taken from MPL's Ready Reference Historic Recipe File, this recipe for broiled bratwurst was published in the January 19, 1967 edition of the Milwaukee Journal.

Bratwurst

Combine all ingredients; put through grinder three times. Mix with 1/2 cup water; fill pork casings. To serve, prepare broiled bratwurst. Broiled bratwurst: Cover bratwurst with hot water. Bring to a boil and remove from heat immediately. Let stand in hot water a few minutes until firm. Drain; dip bratwurst into milk. Place in broiler and cook until golden brown under low to moderate heat. Serves four.

Getting together with family and friends this Memorial Day weekend? Searching for a great dish to bring? Try this recipe for German Potato Salad from the August 5, 1981 edition of the Milwaukee Journal. This dish is another Milwaukee favorite!

German Potato Salad

8 cups cooked salad potatoes, peeled, sliced and still warm (about 3 1/2 pounds)
1/2 cup (1 medium) finely sliced onion
1/4 cup minced fresh parsley
1 teaspoon celery seed
salt and pepper
6 slices bacon
2 tablespoons flour
1/3 cup sugar
1 egg
1/4 cup white vinegar
1 cup water
1/4 cup bottled lemon juice
2 hard-cooked eggs, sliced
parsley sprigs for garnish

In large bowl, combine potatoes with onion, parsley, celery seed, and salt and pepper to taste.

In medium skillet, fry bacon until crisp. Remove bacon and set aside, reserving drippings in pan. Add flour, sugar, 1 teaspoon salt and 1/8 teaspoon pepper to drippings. Stir well. Bring just to boil; reduce heat.

Meanwhile, in small bowl, beat egg slightly. Add vinegar, water, and lemon juice. Slowly add egg mixture to mixture in pan. Stir and cook over low heat until thickened, about 3 to 4 minutes. Pour over potato mixture; mix lightly. Crumble reserved bacon over potatoes and mix lightly again. Garnish with hard-cooked eggs and parsley. Serve warm. Makes 10 to 12 servings.

Summer is officially here, so why not celebrate with some homemade frozen vanilla custard! From the June 28, 1962 edition of the Milwaukee Journal, here is a recipe to try.

Frozen Vanilla Custard

1 egg, separated
1/4 cup sugar
1/2 teaspoon vanilla extract
1 small can evaporated milk (2/3) cup, chilled icy cold

Beat egg yolk. Add sugar and vanilla. Beat until sugar is dissolved. Beat egg white until stiff. Fold into yolk mixture. Whip milk until it is stiff and will hold a peak. Fold in egg mixture lightly. Pour at once into cold freezing tray and freeze. Makes one pint.

(Want to make it chocolate custard?)

Cocoa: Omit sugar. Use in its place a syrup made by blending one-fourth cup sugar, one-fourth cup cocoa and one-half cup water and boiling until thick. Chill syrup, then add to the beaten egg yolks.

Enjoy!

Looking for a way to cool off this weekend? Try this recipe for Citrus Slush adapted from the Milwaukee Journal on September 8, 1982. It makes a lot, so why not invite over your family, your friends or even the whole neighborhood!

Citrus Slush

4 cans (6 ounces each) frozen tangerine or orange juice concentrate or combination
1 quart pineapple sherbet
3 cups water
9 quarts white soda (about)
9 oranges, lemons and/or limes, sliced, for garnish (about)

To make slush, thaw juice concentrates and soften sherbet. In 3-quart airtight freezer container, combine concentrates, sherbet and water. Freeze 8 hours or overnight, until firm.

To serve, let mixture stand 10 minutes at room temperature. Scoop frozen mixture into 2 1/2-or 3-quart serving bowl. Fill bottom of larger bowl with layer of ice cubes and insert bowl of slush into bowl. Fill in space around side of bowl with more ice cubes. For each serving, spoon about 2 1/2 tablespoons slush into glass; pour in white soda and garnish with fruit slice. Makes 9 1/2 to 10 cups slush or about 60 servings, 6 ounces each.

Looking for something delicious to have with your morning coffee or tea?
Try this easy recipe from the October 11, 1973 edition of the Milwaukee Sentinel:

Fresh Banana Lemon Tea Bread

2/3 cup shortening
1 cup sugar
2 eggs
1 1/2 cups mashed ripe bananas (3 bananas)
6 tablespoons fresh lemon juice
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated fresh lemon rind

In large bowl, cream shortening with sugar. Beat in eggs, one at a time, beating well after each addition. Blend in bananas and lemon juice. Sift together flour, baking soda and salt. Blend into banana mixture; stir in lemon rind. Turn into greased 9 by 5 by 3 inch loaf pan. Bake in 325 degree oven for one hour or until cake tester inserted in center comes out clean. Remove from pan and cool. Sift confectioners' sugar over top, if desired, before serving.

Autumn is officially here! Why not celebrate with an easy recipe that features some of the season's best produce? Try this recipe for Apple-Stuffed Acorn Squash from the October 8, 1971 edition of the Milwaukee Sentinel:

Apple-Stuffed Acorn Squash

2 acorn squash
2 tart cooking apples
1 tablespoon fresh lemon juice
1 1/2 tablespoons fresh grated lemon rind
1/4 cup butter or margarine, melted and divided
1/3 cup packed brown sugar
salt
cinnamon

Cut squash in half lengthwise and scoop out the seeds. Place in baking dish cut side down and add one-half inch of boiling water. Bake in 400 degree oven for 20 minutes. Pare, core and dice apples; mix with lemon juice, rind, two tablespoons butter and brown sugar. Brush squash halves with remaining two tablespoons butter; sprinkle with salt and cinnamon. Fill squash halves with apple mixture. Place in baking dish, add one-half inch boiling water, cover and bake 30 minutes longer. Before serving, pour pan juices over squash. If desired, garnish with apple and lemon slices. Makes four servings.

Has carving those pumpkins got you thinking about delicious pumpkin pie? Try this recipe for Famous Pumpkin Pie from the Milwaukee Journal on January 6, 1966.

Famous Pumpkin Pie

1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 1/2 cups canned pumpkin
1 7/8 cups (large can) undiluted evaporated milk
9 inch single crust unbaked pie shell

Blend sugar, spices and salt together. Add eggs, pumpkin and milk. Mix well. Pour into unbaked pie shell. Bake in hot oven, 425 degrees, 15 minutes; reduce to moderate heat, 350 degrees, and continue baking about 40 minutes, or until knife inserted in pie mixture comes out clean. Cool.

Allrecipes.com has more than 175 million annual visits from users who share and download recipes and reviews. For more than a decade, this Seattle-based site has served as a dynamic, indispensible resource for cooks seeking trusted recipes and entertaining ideas. In addition, Allrecipes.com houses more than 52,000 recipes. Looking for that perfect dip? How about an inspiring Thanksgiving menu? Allrecipes.com to the rescue!

For other sites on cooking, home buying and all things domestic, check out the House and Garden category under Recommended Links on the MPL home page.

This holiday season, celebrate Milwaukee's German heritage by making stollen for family and friends. Stollen is a sweet yeast bread with raisins, nuts, and candied fruit typically served during German Christmas celebrations.

Try this recipe from the December 12, 1973 edition of the Milwaukee Journal:

German Stollen

1 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons salt
3/4 cup butter (1 1/2 sticks)
1 ounce yeast dissolved in 1 tablespoon sugar (this liquefies when stirred)
2 whole eggs plus 2 egg yolks
6 cups flour
1/2 teaspoon ground cardamom seed
1/2 cup white raisins
1/2 cup glazed cherries
1 cup finely chopped assorted candied fruit
melted butter for glazing
candied cherry halves and coarsely chopped walnuts for decorating
frosting (see below)

Scald milk. Add sugar, salt and butter. Cool to lukewarm. Add yeast mixture and 2 whole eggs and 2 egg yolks. Beat very well. Add three cups of the flour and beat again. Add remaining flour, cardamom, raisins, cherries, candied fruit, and beat again. Place in large, greased bowl and cover tightly. Refrigerate overnight.

Punch down dough on a floured board and divide into thirds. Roll each piece into 10 inch oval and spread with melted butter. Press each piece down center and fold lengthwise. Brush top with melted butter. Let rise until double, about 1 or 2 hours. Bake on greased cookie sheet at 350 degrees for 30 minutes. Frost while warm. Decorate with candied cherry halves and chopped walnuts.

Frosting:

Mix all until smooth

Stay warm on these cold January days with a big bowl of steaming chili. Sample this recipe from the August 24, 1978 edition of the Milwaukee Sentinel:

Schmitt's Special Chili

1 pint chile puree **see below
1 cup cooked pinto beans with liquid
1 pound coarsely ground beef or pork
rosemary
sage
freshly ground coarse pepper
1 large tomato, chopped
1 large onion, chopped
1 large green pepper, chopped
1 (4 ounce) can diced green chiles
salt

**To make chile puree, place six dried red California chiles in saucepan and add three cups water. Bring to a boil and boil until chiles are softened. Drain chiles, reserving water, and puree in blender. Add enough water to puree to make two cups. Strain through sieve to remove small bits of peel.

Combine chile puree and beans and bring to simmer. Pan fry beef in skillet until browned. Season to taste with rosemary, sage and pepper while cooking. Add meat to chile mixture. Add tomato, onion, green pepper and green chiles. Season with salt to taste and simmer one hour or longer. Makes four servings.

Looking for a sweet treat? Try this recipe for Chocolate Bread Pudding from the November 25, 1974 edition of the Milwaukee Journal.

Chocolate Bread Pudding

5 slices soft white or whole wheat bread, cut into 1 inch cubes
1 package (6 ounces) chocolate pieces
1/2 teaspoon cinnamon
2 cups milk
1/2 cup sugar
1/4 cup butter
1/4 teaspoon salt
2 eggs, well beaten
whipped cream (optional)

In large bowl combine bread cubes, chocolate pieces and cinnamon. In saucepan, combine milk, sugar, butter and salt; bring to a boil over moderate heat, stirring constantly. Remove from heat.

Stir 2 measuring tablespoons of hot milk mixture into beaten eggs. Quickly blend eggs into remaining milk mixture. Combine milk-egg mixture with chocolate and bread cubes; stir to coat. (Chocolate will not melt completely.)

Pour into lightly greased 1 1/2 quart casserole. Place in a baking pan filled with 1 inch hot water. Bake at 350 degrees for 45 to 50 minutes. Serve warm with whipped cream, if desired. Makes 5 to 6 servings.

From the May 26, 1971 edition of the Milwaukee Journal:

Crunchy Raspberry and Rhubarb Cake

Topping mixture
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter or margarine
1 cup milk
1 egg
4 cups chopped fresh rhubarb, or 2 cups (1 pound package) thawed, drained, frozen rhubarb
1/3 cup (3 ounce package) red raspberry or strawberry flavored gelatin

Grease bottom only of 13 by 9 inch baking pan. Prepare topping mixture; set aside. In large mixing bowl, combine flour with sugar, baking powder and salt. Cut in butter until crumbly. Add milk and egg; mix well. Pour batter into prepared pan. Spoon rhubarb evenly over batter; sprinkle with dry gelatin, then with topping. Bake at 375 degrees, 40 to 45 minutes until topping is light golden brown and rhubarb is bubbly. The cake can be served warm or cool with whipped cream or ice cream.

Topping:

In medium mixing bowl, combine all ingredients; mix well with fork.

It's Memorial Day Weekend and that means it's time for picnics!

If you are grilling out with friends and family, bring along this delicious side dish.

This recipe for Country Coleslaw comes from the October 31, 1971 edition of the Milwaukee Journal.

Country Coleslaw

4 cups shredded cabbage
1 can (12 ounces) whole kernel corn with sweet peppers, drained
1/2 cup finely chopped onion
1/4 cup diced sharp American cheese
2 tablespoons sliced pitted ripe olives
Creamy mustard dressing (see below)

In large bowl, combine salad ingredients. Add creamy mustard dressing; toss gently to combine. Cover and chill. Serves 6 to 8.

Creamy Mustard Dressing
1 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons vinegar
4 teaspoons prepared mustard
1/2 teaspoon celery seed

Blend mayonnaise with remaining ingredients.

To continue our celebration of National Dairy Month, try this easy recipe for Cheese Puffs from the February 24, 1964 edition of the Milwaukee Journal.

Cheese Puffs

1/4 pound grated American cheese
1/4 cup butter
1/2 cup sifted all-purpose flour
Dash cayenne

Blend cheese and butter thoroughly. Work in the flour and cayenne. Chill two hours or longer. Roll into balls one inch in diameter. Bake in very hot oven, 450 degrees, 15 minutes. Yield: 30 puffs.

In honor of the Wisconsin State Fair, which runs August 6 - 16th, try this recipe for State Fair Cream Puffs. It is from the July 30, 1980 edition of the Milwaukee Journal.

State Fair Cream Puffs

1 cup water
1/2 cup vegetable shortening
1 1/2 cups sifted flour
1/3 teaspoon salt
4 large eggs
1 large egg white
Milk (if necessary)
1 pint whipping cream
4 teaspoons granulated sugar (about)
1 teaspoon vanilla
Powdered sugar

Bring water and shortening to vigorous boil in large kettle. Add flour and salt; stir until mixture works away from kettle.

Put batter in large mixing bowl and mix a short time to cool batter a little. Add eggs and egg white, 1 at a time; mix thoroughly. If necessary, add just enough milk for a batter that is loose but not too soft. (Batter should be firm enough to hold its shape when dropped from spoon). Mix batter well for a few minutes.

With tablespoon, drop batter on ungreased cookie sheet. Batter should not run flat.

Bake at 450 degrees 25 to 30 minutes or until golden brown and dry. Cool on rack. Cut off tops.

Beat whipping cream until stiff. Fold in granulated sugar to taste and vanilla. Fill cream puffs with whipped cream. Replace tops. Sprinkle with powdered sugar. Makes about 1 dozen.

With pumpkins popping up all over town, why not try a pumpkin recipe? Here is an easy recipe for Pumpkin Souffle from the Milwaukee Sentinel published on November 21, 1974.

Pumpkin Souffle

2 cups dry bread crumbs
1/3 cup raisins
1/3 cup sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon salt
1/8 teaspoon cloves
3 cups milk
6 egg yolks, beaten
1 cup pumpkin pie filling
6 egg whites

Stir together bread crumbs, raisins, sugar, spices and salt. Heat milk until bubbles form around edge of pan; blend one-fourth cup into egg yolks. Gradually add egg yolk mixture to remaining milk. Cook over medium heat, stirring constantly until slightly thickened. Remove from heat and mix in pie filling. Blend into bread crumb mixture. Beat egg whites until stiff, but not until dry peaks form. Fold into bread mixture. Put into greased souffle dish (1 1/2 quarts). Bake in preheated 350 degree oven 50 to 55 minutes until golden brown and firm to touch. Serve immediately. Makes six to eight servings.

One week from today, you may be wondering how to use up the rest of that Thanksgiving turkey. Try this recipe from the Milwaukee Sentinel on November 18, 1982.

After Thanksgiving Strata

4 cups (7 to 8 ounces) herb-seasoned stuffing cubes, divided
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 cup diced cooked turkey
1/2 cup shredded cheddar cheese
3 tablespoons thinly sliced green onions with tops
6 eggs
1 1/2 cups milk
2 tablespoons sliced blanched almonds
Green onions for garnish (optional)

Arrange 2 cups stuffing cubes on bottom of greased 8-by-8-by-2 inch baking dish. Arrange broccoli, turkey, cheese and onions over cubes. Sprinkle with remaining cubes. Blend together eggs and milk. Pour over stuffing mixture. Sprinkle with almonds. Cover. Refrigerate several hours or overnight. Bake in preheated 350-degree oven until golden brown, about 50 t0 60 minutes. Garnish with additional green onions, if desired.

Do you need to talk turkey with the experts? Are you feeling unsure about your spritz cookie recipe? There may be a hotline ready to take your question! Holiday entertaining often generates questions about food safety and preparation and several large companies provide telephone assistance. Further information about hours and dates are listed on the Holiday Helpline link below:

Holiday Helplines

Looking for ideas for homemade gifts this holiday season? Try this recipe for fudge from the December 11, 1975 edition of the Milwaukee Sentinel.

Chocolate Fudge Velvet

3 squares unsweetened chocolate, cut in pieces
1 cup milk
3 cups sugar
3 tablespoons light corn syrup
1/8 teaspoon salt
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts or pecans, optional

Combine chocolate and milk in heavy saucepan. Cook over low heat, stirring constantly, until milk is scalded and chocolate is melted. Stir in sugar, corn syrup and salt. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off.

Cook without stirring until mixture reaches soft ball stage or 236 to 238 degrees on candy thermometer. Remove from heat; add butter without stirring. Let stand without disturbing until mixture cools to about 110 degrees or lukewarm.

Add vanilla. Beat until candy loses its gloss and starts to thicken. Stir in nuts and pour quickly into lightly buttered 8 inch square pan. Mark in 36 pieces while still warm and when cold and firm, cut. Makes about one and one-half pounds.

From the August 28, 1968 edition of the Milwaukee Journal:

Coconut Pear Crisp

3 fresh pears
2 tablespoons sugar
2 tablespoons flour
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 cup soft bread crumbs
1/2 coconut
1/4 cup brown sugar, packed
3 tablespoons melted butter or margarine
3 tablespoons honey

Pare, core and cut pears into large cubes. Place in eight inch pie plate. Blend granulated sugar, flour, ginger and salt. Sprinkle over pears, mixing very lightly. Combine remaining ingredients and spread over pears. Bake in 375 degree oven 25 minutes or until pears are tender and topping is golden brown. Makes five or six servings.

Even those of us without a drop of Irish ancestry can use St. Patrick's Day as an excuse to sample some delicious fare from the Emerald Isle. Recipe sources range from books such as The Irish Pub Cookbook to the Ready Reference Historic Recipe File to numerous websites. One of my favorites, accessible via the Milwaukee Public Library's House and Garden Recommended Links, is www.allrecipes.com. What I especially like about this site is the review section, which allows a sort of virtual kaffeeklatsch in which people who've made the item offer their suggestions on how to tweak it. There's also the serendipity of starting out with a search for Irish potatoes and winding up with a delicious mash up of spuds and cabbage called Colcannon. Bon appetit, now you may eat!

Have yourself a traditional St. Patrick's Day celebration tomorrow by serving Corned Beef and Cabbage to your friends and family! Here is a recipe from the March 12, 1975 edition of the Milwaukee Journal.

Corned Beef and Cabbage
(Traditional)

4 pounds corned beef
1 sprig thyme and 1 bunch parsley, bound together
1 onion stuck with 6 cloves
Pepper
2 onions
1 whole carrot
2 pounds cabbage

Tie beef into a neat shape. Put in large pot, cover with cold water. (Do not add salt.) Add remaining ingredients except cabbage. Bring very slowly to boil, uncovered.

Simmer very gently for 3 hours. Skim when a scum rises.

Remove thyme, parsley, and cloved onion. Add cabbage, which has been cut in quarters and well washed in salted cold water. Simmer for about 20 minutes, or until cabbage is cooked.

Remove meat and cut string. Strain cabbage, pepper well and serve on a dish surrounding the beef. Makes 6 to 8 servings.

Note: If corned beef water is too salty, cook cabbage in separate water, adding 3 cups of the beef stock to salt and flavor the water.

Today is National Chili Day. Why not celebrate with this recipe for Chili Con Carne from the March 20, 1968 edition of the Milwaukee Sentinel?

Chili Con Carne
4 pounds ground beef
2 pounds lean pork, ground
6 cups chopped onion
¼ cup diced celery
4 cans (1 pound each) tomatoes
2 cans (1 pound each) tomato puree
8 cans (1 pound each) kidney beans, undrained
½ cup chili powder
¼ cup salt

Brown meat in shallow pans in broiler. Pour off drippings into heavy kettle. Add onion and celery to drippings and cook five minutes. Add meat and remaining ingredients and cook, uncovered, over low heat about two hours, stirring frequently. Serve in bowls. Makes 25 servings, two cups each.

Finding the right recipe is a breeze with Google's new recipe search feature, Recipe View. With Recipe View you can narrow any search to recipes by clicking on the Recipe toolbar on the left side of Google's search screen. You can also filter results by ingredients, cook time, and calories all from a single screen. Try searching for specific recipes ("Apple cobbler"), individual ingredients ("banana") or more open ended terms like "birthday." Bon appetit!

Receipe View was launched February 24, 2011 and is currently available in the U.S. and Japan.

Looking for some Irish recipes to celebrate Saint Patrick's Day? Try this one from the March 15, 1979 edition of the Milwaukee Sentinel or access the full article for more recipes, including Corned Beef, Soda Bread, Blarney Puffs and Colcannon.

Irish Apple Slices

1 egg yolk
1 cup sugar plus 1 tablespoon
2/3 cup milk
1 teaspoon cinnamon
1 cup margarine
1 cup corn flake crumbs
2 ½ cups flour
1 teaspoon salt
8 to 10 apples

Frosting:
1 cup powdered sugar
1 egg white beaten until stiff

To make dough, add flour, salt, margarine and one tablespoon sugar. Mix egg yolk with milk and add to dough. Roll out half of dough, spread on 10 by 15 inch jelly roll pan. Spread corn flake crumbs over dough. Slice apples with one cup sugar and cinnamon and mix together. Spread over dough and corn flakes. Roll out other half of dough and cover apple mixture. Bake at 350 degrees one hour.

To make frosting, mix ingredients together and pour over apple slices when completely cool.

Are you craving rhubarb? MPL's Historic Recipe File contains 17 recipes using this love it or hate it crop. If you're looking to use up your harvest or don't know what to do with rhubarb from your neighbor or CSA, try some new (old!) recipes. You might want to try rhubarb tea or bread or cake or cobbler or torte or cheesecake or flameri.
Bebop-A-Reebop Rhubarb!

It's that time of year again! The trees are bare, the days are short and the flavor of pumpkin is back in vogue. Luckily for you, the library's Historic Recipe Collection has got you covered!

Love pancakes? Try this recipe for pumpkin pancakes!

Need a desert for thanksgiving? Try this great pumpkin pie recipe!

Want to try something a little different? Check out these pumpkin pickles!

Not in the mood for pumpkin? We've got the solution for that too. Try one of our autumn recipes!

Check out the library's Historic Recipe Collection to get other great recipes!

When you are out working in the yard or garden this spring, chances are you're going to come across a dandelion or two. Instead of pulling them and adding them to the compost pile, why not try one of the recipes located in the Milwaukee Public Library's Historic Recipe database?

If dandelions don't get your mouth watering, there are many other lip-smacking creations to be found. From delectable deserts like the fruit-filled Spring Fantasy, to the (surprisingly) meat-free Peter Rabbit and More Casserole, you can put your garden (and weeds) to good use with the Historic Recipe Collection.