Blue Rhine, Black Forest(1930) (German cuisine, 2 of 2)

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BLUE RHINE
BLACK FOREST
A HAND- AN DAY-BOOK
by Louis Untermeyer
New York: Harcourt, Brace and Company
1930


Pg. 240:  SOUP (SUPPE)
Fleischbruhe: broth
Gemusesuppe: vegetable
Gerstensuppe: barley soup
Grunkernsuppe: grain soup
Kerbelsuppe: cream of chevril
Kraftbruhe: bouillon
Linsensupper: lentil soup
Muschelsuppe: clam chowder
Rindfleischsuppe: beef and vegetable soup
Schottische Suppe: Scotch broth
Spargelsuppe: cream of asparagus

   FISH (FISCH)
Austern: oysters
Backforellen: brook trout
Ruckling: smoked white fish
Forellen: trout
Heilbutte: halibut
Herring: herring
Hummer: lobster
Kabeljau: cod
Krabben: shrimps
Krebse: crabs
Rauchherring: smoked herring
Rheinsalm: Rhine salmon
Rollmops: rolled pickled herring
Salm (Lachs): salmon
Sardellen: anchovies
Scholle: flounder
Seezunge: sole
Steinbutt: turbot
Zander: pike, perch

   MEAT (FLEISCH)
Deutsches Beefsteak: chopped (Hamburg) steak
Ente: duck
Hammellfleisch: mutton
Hammellrippchen: mutton chop
Italienischer Salat: cold meat salad spiced
(Pg. 241--ed.)
Junghahn gebraten: young roast chicken
Jungschweinsbraten: roast suckling pig
Gans: goose
Gansleber: goose liver (pate de fois gras)
Gefullter Weisskohl: stuffed cabbage with meat
Kalbsbrust: breast of veal
Kalbskopf: calf's head
Klabsleber: calf's liver
Klabsnierenbraten: loin of veal
Kalte platte; kalte Aufschnitt: cold meats
Klops: meat balls
Kucken: chicken
Lammkoteletten: lamb chops
Leberknodel: liver dumplings
Mastochsenfleisch: tenderloin of beef
Mettwurst: country sausage
Ochsenfleisch: boiled beef
Ochsenrippenstuck: sirloin of beef
Pfeffertopf: Westphalian pepper-pot
Ragout: stew
Rebhuhn: partridge
Rehbraten: roast venison
Rehkeule: leg of venison
Rehrucken: saddle of venison
Rindfleisch: boiled beef
Rippenstuck: steak
Sauerbraten: spiced, steamed beef
Schinken: ham
Scweinepokelfleisch: salt pork
Schweinskotelett: pork chop
Speck: bacon
Taube: pigeon (squab)
Truthahn: turkey
Wiener Schnitzel: breaded veal cutlet
Wurst: sausage

   VEGETABLES (GEMUSE)
Beete (Rote Ruben): beets
Bohnen: beans
Blumenkohl: cauliflower
Erbsen: peas
Erbsen und Wurzeln: peas and carrots
Gurken: cucumbers (pickles)
Karotten (Mohrrube): carrots
Kartoffel: potatoes
Katoffelbrei, Kartoffelmus: mashed potatoes
Kartoffelklose: potatoe dumplings
Kohl: cabbage
Kopfsalad: head lettuce
Kraut: cabbage, herb
Krauter: herbs
Meerettich: horse radish
Perlbohnen: string beans
Pfifferlingen: small mushrooms
Pilz (pilzling): mushroom
Reis: rice
Rosenkohl: Burssels sprouts
Rote Ruben: beets
(Pg. 242--ed.)
Rotkraut: red cabbage
Rube: turnip
Salat: salad
Schnittlauch: chives
Sellerie: celery
Spargel: asparagus
Spinat: spinach
Sprossen: Brussels sprouts
Tomatte: tomato
Wachsbohnen: wax beans
Wirsinggemuse: spring cabbage
Wirsingkohl: savoy cabbage
Zweibel: onions

   SWEETS, DESSERTS (SUSSPEISE, NACHTISCH)
Apfelmus: applesauce
Apfeltorte: apple-pie
Cremeschnitte: cream-layer (Napoleon)
Eis: ice
Frucheis: fruit ice
Geback: small cakes
Gefrorenes: ice-cream
Hornchen: sugared rolls, a sweetened _croissant_
Kase: cheese
Kaseplatte: assorted cheeses
Kompott: stewed fruit
Kuchen: cake
Makronen: macaroons
Merinken: kisses (meringue)
Pfannkuchen: pancakes
Rahmeis: ice-cream
Schlagsahne: whipped cream
Schnee-Eier: meringue in custard (Floating island)
Schillerlocken: cream rolls
Strudel: Strudel.  A pastry which has no Englsih counterpart.  There are several varieties, the best of which is the _ausgezogene_, composed of a sheet of extremely thin dough.  This sheet is pulled out by hand over a large table, spread with fruit (apples or cherries), nuts, sugar, and butter--sometimes a cottage cheese mixture known as _Topfenstrudel_--rolled and baked.  It is then sliced in portions for epicures in Heaven.
Torte: layer cake
Waffeln: sweet biscuits--sometimes waffles, but usually sugar crackers
Windbeutel: cream puff

   FRUIT, BERRIES, ETC> (OBST, BEERE, U. S. W.)
Apfel: apple
Apfelsine: orange
Aprikose: apricot
Ananas Erdbeeren: large strawberries
Ananas: pineapple
Backpfaumen: stewed prunes
Birne: pear
Blaubeeren: blueberries
Brombeeren: blackberries
Erdbeeren: strawberries
Heidelbeeren: huckleberries
Himbeeren: raspberries
Johannesbeeren: currants
Kirsche: cherry
Kronsbeeren: cranberries
(Pg. 243--ed.)
Melonen: melons
Mirabelle: small yellow plum
Pfirsich: peach
Pflaume: plum
Preiselbeeren: red whortleberries, small cranberries
Ringlotte: green gage
Stachelbeeren: gooseberries
Wald Erdbeeren: small wild strawberries
Zwetchgen: blue plums, prunes

Pg. 246:  APPENDIX C  THE BLACK FOREST ANTOHOLOGY
Pg. 247:  ANCIENT ADAGE
   _Away with recipes in books!_
   _Hunger is the best of cooks._
   The ensuing related verses were found in various villages.  The tone of one or two is suspiciously modern, but the general idiom--to say nothing of the subject--attest the authenticity.

Pg. 248:  TO (sic?) MANY COOKS
   _Keep love a-stewing, keep soup in the pot._
   _Both are enjoyable only when hot._

Pg. 252:  RECIPE
   _For betrothal parties, this may be of use:_
   _Don't season your sauce till you've picked your goose._

Pg. 253:  COOKED GOOSE
   _Hurry from love and marriage, hurry._
   _Run while you can from your desire._
   _The cooked goose has no time to worry_
   _Whether it's frying-pan or fire._

Pg. 253:  OLD AND YOUNG
   _An old wine and a young wife_
   _Will keep you dancing most of your life._

Pg. 254:  WEDDING CAKE
   _How to bake_
   _The wedding cake:_
   _First you mix_
   _Five or six_
   _Eggs with honey,_
   _Milk and many_
   _A homely pound_
   _(Finely ground)_
   _Of humdrum_
   _Domestic crumb._
   _Then add some_
   _Hint of clove,_
   _Traces of_
   _Romantic love._
   _Now drop in_
   _A shred of thin_
   _Forbidden fruit,_
   _Flavor to suit._
Pg. 255:
   _Add, for spice,_
   _A dash of lies._
   _Put in mold--_
   _And serve it cold._

Pg. 255:  KILLJOYS
   _Bread would be cake and beer would be nectar_
   _If it weren't for love and the tax-collector._

Pg. 256:  DISGRUNTLED GUEST
   _The meat is high,_
   _The bread is dry,_
   _The wine is bitter_
   _And so am I._

Pg. 257:  NEVERTHELESS
   _The world's a mess;_
      _Living's no good._
   _Nevertheless,_
      _You eat your food._

Pg. 257:  SAUERKRAUT
   _Life is as heavy as sauerkraut--and it_
   _Is pleasant to him who can stomach and stand it._

Pg. 257:  BARNYARD MOTTO
   _When the hen lays and the cocks carouse_
   _Nothing evil can touch your house._

Pg. 261:  A SIGN-BOARD
   _"Welcome!  Welcome!" says mine host--_
   _And who pays best is welcome most._
   Food and drink are, not unnaturally, given a place in the short and simple iambics of the poor.  Drinking-songs, though not quite extinct, are rare--radio and the phonographs have invaded the taverns--but the ancient jokes and rhymed saws hold their own.

Pg. 261:  COMPENSATION
   _Life, alas,_
      _Is very drear._
   _Up with the glass!_
      _Down with the beer!_

Pg. 261:  ON A COFFEE-CUP
   _Honor to Eve whose wisdom is acted;_
   _Honor to Solomon and his queen;_
   _But glory to him who first extracted_
   _Magic from the coffee-bean._

Pg. 261:  IDEAL GUEST
   _The favorite guest is one who's able_
   _To leave no crumb upon the table._


(ALL RIGHT!  NOW WHERE IS THE BLACK FOREST CAKE???--ed.)