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<p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size: 11pt; font-family: Arial;">===========================================<br>
L O W L A N D S - L - 30 December 2008 - Volume 04<span style="color: rgb(102, 102, 102);"><br>
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<p class="MsoNormal" style=""><span style="font-size: 11pt; font-family: Arial;"><br>
</span><span style="font-size: 11pt; font-family: Arial;" lang="NL">From: R. F. Hahn <<a href="mailto:sassisch@yahoo.com" target="_blank"><span class="yshortcuts"><span id="lw_1230672338_3">sassisch@yahoo.com</span></span></a>> <br>
Subject: Traditions<br>
<br>
Dear Lowlanders,<br>
<br>
I just read through our Arend's posting again just now, and his mention of <i>euliebollen</i>
(German-type spelling <i>Öliebollen</i>) his Low Saxon equivalent of Dutch <i>oliebollen</i>
("oil balls"), in Belgium <i>smoutebollen</i> ("lard balls"). Essentially,
these are deep-fried dough balls, often containing sultanas, citrus zest or
apple pieces, served sprinkled with powdered sugar. These are popular fare
around New Year's and also at fun fairs (carnivals). These are often referred
to as "Dutch doughnuts" (although they have no holes).<br>
<br>
<a href="http://en.wikipedia.org/wiki/Oliebollen">http://en.wikipedia.org/wiki/Oliebollen</a><br>
<br>
We seem to be dealing with a cultural continuum here.<br>
<br>
In much of Northern Germany the equivalent, eaten on the same occasions, is the
<i>Berliner</i>. The difference is that they tend to be fluffier, that they do
not usually contain flavoring other than vanilla, that they tend to be injected
with fruit jelly or applesauce, and that they can be served sprinkled with
powdered sugar or are glazed. In the past they would be yeast-risen, lately
mostly made with baking powder and/or baking soda. Also, in some traditions
they used to be fried in lard.<br>
<br>
<a href="http://en.wikipedia.org/wiki/Berliner_(pastry)">http://en.wikipedia.org/wiki/Berliner_(pastry)</a><br>
<br>
These are also eaten in Denmark and are called <i>berliner</i> there as well.<br>
<br>
Oliebollen seem to me like a cross between them and the Louisiana French <i>baigner</i>.
Berliners are the closest relatives of the American jelly doughnut, I believe,
are more closely related to the Polish <i>pączki</i> (sg. <i>pączek</i>), the
Russian <i>pončiki</i> (</span><i><span style="font-size: 11pt; font-family: Arial;">пончики</span></i><i><span style="font-size: 11pt; font-family: Arial;" lang="NL">, sg. pončik</span></i><span style="font-size: 11pt; font-family: Arial;" lang="NL"> </span><i><span style="font-size: 11pt; font-family: Arial;">пончик</span></i><span style="font-size: 11pt; font-family: Arial;" lang="NL">), and <i>pyški</i>
(</span><i><span style="font-size: 11pt; font-family: Arial;">пышки</span></i><span style="font-size: 11pt; font-family: Arial;" lang="NL">, sg. <i>pyšik</i>
</span><i><span style="font-size: 11pt; font-family: Arial;">пышик</span></i><span style="font-size: 11pt; font-family: Arial;" lang="NL">), the
Ukrainian <i>pampušky</i> (</span><i><span style="font-size: 11pt; font-family: Arial;">пампушки</span></i><span style="font-size: 11pt; font-family: Arial;" lang="NL">, sg. <i>pampušyk</i> </span><i><span style="font-size: 11pt; font-family: Arial;">пампушик</span></i><span style="font-size: 11pt; font-family: Arial;" lang="NL">), the
Lithuanian <i>spurgos</i>, and the Ashkenazi Jewish Hanukkah treat called <i>sufganiyot</i>
(</span><span dir="rtl" style="font-size: 11pt; font-family: Arial;" lang="HE">סופגניות</span><span dir="ltr"></span><span dir="ltr"></span><span style="font-size: 11pt; font-family: Arial;" lang="NL"><span dir="ltr"></span><span dir="ltr"></span>, sg. <i>sufganiyah</i> </span><span dir="rtl" style="font-size: 11pt; font-family: Arial;" lang="HE">סופגנייה</span><span dir="ltr"></span><span dir="ltr"></span><span style="font-size: 11pt; font-family: Arial;" lang="NL"><span dir="ltr"></span><span dir="ltr"></span>) in Hebrew, <i>pontshkes</i> (</span><span dir="rtl" style="font-size: 11pt; font-family: Arial;" lang="JI">פאָנטשקעס</span><span dir="ltr"></span><span dir="ltr"></span><span style="font-size: 11pt; font-family: Arial;" lang="NL"><span dir="ltr"></span><span dir="ltr"></span>,
sg. <i>pontshke</i> </span><span dir="rtl" style="font-size: 11pt; font-family: Arial;" lang="JI">פאָנטשקע</span><span dir="ltr"></span><span dir="ltr"></span><span style="font-size: 11pt; font-family: Arial;" lang="NL"><span dir="ltr"></span><span dir="ltr"></span>)</span><span style="font-size: 11pt; font-family: Arial;" lang="NL"> in Yiddish</span><span style="font-size: 11pt; font-family: Arial;" lang="NL">.<br>
<br>
In our North German New Year's Eve tradition, one of the <i>Berliners</i> in a
batch might be filled with mustard instead of jelly or applesauce, and everyone
hopes not to be the unlucky one that gets it, for it may be a bad omen for the
coming year.<br>
<br>
Traditionally, there are also games that deal with reading fortunes. One of the
favorites is <i>Bliegeten</i> (German <i>Bleigießen</i> "pouring of lead") in
which liquid lead is poured from a spoon into cold water. The pourer's fortune
is supposed to be symbolized by the solidified shape. Less dangerous alternatives
are tin pouring and wax pouring.<br>
<br>
<a href="http://de.wikipedia.org/wiki/Bleigie%C3%9Fen">http://de.wikipedia.org/wiki/Bleigie%C3%9Fen</a><br>
<br>
Happy Holiday!<br>
<br>
Regards,<br>
Reinhard/Ron</span><span style="font-size: 11pt; font-family: Arial;"></span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;"> </span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="NL"></span></p>