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

[Wilson Gray]

What? No mention of Russische Eier? Surely the most delicious form of
deviled eggs on earth!

-Wilson Gray

On Jun 5, 2004, at 11:46 PM, Bapopik at AOL.COM wrote:

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> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> Poster:       Bapopik at AOL.COM
> Subject:      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.)
>