GERMANS-WI-L Archives

From: Kathie Harrison <>
Subject: [GERMANS-WI] Old German recipes & Growing Up With Tulsa
Date: Fri, 11 Jul 2003 18:26:17 -0700 (PDT)

This book was written and self published by Blanche
Opal Kern Schad of Tulsa, OK. She was a Harrison
descendant and first cousin to my G-grandfather,
Herman Harrison who lived in Saunders Co., Nebraska.
Opal's mother Emma Justine Harrison and my
GG-grandfather Richard Harrison (Cuming Co., NE) were
siblings. Emma and her husband Charles Wesley Kern
went from Saunders Co., NE to OK Territory in 1893 and
settled in Tulsa. Opal & her mother Emma are in the
photograph above.

This is a story of the family and Opal and her older
siblings and later their own families growing up with
Tulsa from territorial days to statehood and through 2
World Wars, etc. Opal's son Harry of Tulsa, OK gave me
permission to transcribe and put his mother's book
online.


>From "Growing Up With Tulsa" by Blanche Opal Kern
Schad, who married a Plymouth, WI German.

"In Wisconsin we had a kerosene stove. I never did
learn to bake in it. Our early day gas stove ovens had
meters marked warm -medium -hot This meter was in a
glass container built into the oven door with a needle
pointing to the temperature. By adjusting the flame
you could control the heat Things to be cooked below
300 degrees would cause the needle to point to the top
of the warm section, from 325 degrees to 400 degrees,
medium and above that, hot.

However, our first cook stove with gas was a wood
burner range that had a gas burner fitting into the
compartment where wood had originally been used. This
stove had a reservoir fastened to it at the opposite
side where the burner was. This we kept full of water
in order to have hot water. Our regular gas stove set
up on legs with an oven at the top and a broiler under
it. The other half of the stove was the burner part.
This was covered with a warming shelf near the top of
the cover to keep food hot. "

Here are some recipes that were Opal's very German
mother-in-law. Please keep in mind that the recipes
are very old and Opal and Catherine (Kathryn) are long
gone from this world. ENJOY!
=======
Oatmeal Cookies

Catherine Schad

1 box brown sugar

1 cup of lard (Crisco is now used)

2 eggs

1 tablespoon baking powder in 1/2 cup of warm water

2 cups flour

1 1/2 teaspoon nutmeg, 2 teaspoons cinnamon, 1
teaspoon sugar. Mix. Stir in:

3 cups quick cooking oatmeal

1 1/2 cup raisins

1 1/2 nuts

Let stand overnight. Bake at 325 degrees for 10 to 15
minutes.

======
Rabbit

1 rabbit, 2 1/2 lbs.

3 cups of red wine

3 cups water

1/4 cup sugar

1 medium onion

2 carrots

1 teaspoon salt

1 teaspoon pickling spices

1/4 teaspoon pepper

Marinate in a covered pan for 20 minutes. Drain the
rabbit and add:

1/3 cup flour

1/2 teaspoon salt

1/2 teaspoon monosodium glutamate

1/2 teaspoon pepper

3 tablespoon fat

Add the spices by piece. Let slowly brown in skillet
and turn over. Cook until done (similar to frying
chicken). Remove rabbit from heat Gradually add half
of marinade, 1/4 cup flour and shake well in jar. Put
into frying pan to make gravy.
===
Catherine Schad baked bread once or twice a week.

1 pkg. Star or Fleischmann's yeast put into warm water
(2 1/2 cups plus 1/2 cup milk)

Pour enough flour (6 to 7 cups) into it and let stand
while getting the remainder ready.

2 eggs

1/3 cup of Crisco oil (She used 1/3 cup of lard.)

1/2 cup sugar salt

Mix down. Repeat. Mix down. Put into loaf pans - 3
loaves - or make coffee cake, doughnuts, etc. out of
it. Bake in hot oven. 350 degrees for about 35
minutes. Remove and add butter across top.


--------------------------------------------------------------------------------

Hot Potato Salad with Bratwurst

Fry bacon in strips. Save the fat to make the gravy
with water.

1 onion

celery seed

Boil potatoes with jackets and cut into slices and add
to gravy. Add vinegar and a little wine vinegar, some
sugar, and bacon strips to gravy. Serve with
bratwurst.


--------------------------------------------------------------------------------

Suet Pudding

1 cup sugar

1 cup raisins

1 cup chopped suet

2 cups flour

1 cup sour milk

2 T. molasses

1 t. soda

pinch of salt

1 cup nuts

Steam 2 hours and serve with Hard Sauce.

Hard Sauce

1/2 cup butter creamed with 1 cup of sugar. Flavor
with vanilla if desired. Beat butter to a cream, add
the sugar and beat thoroughly.


--------------------------------------------------------------------------------

Date Bars - Nelda Schad White

1 cup sugar

3 eggs (beat whites )

1 cup flour

1 cup dates & raisins

1 cup nuts

1 1/2 t. baking powder

pinch salt

1/2 t. vanilla

Place in tin, press down and bake slowly.


--------------------------------------------------------------------------------

Oatmeal Cookies

3 cups Oatmeal

1/2 cup butter

1/2 cup lard

2 eggs well beaten

1 1/2 cup sugar

pinch salt

2 t. vanilla

1 t. cinnamon

1 cup raisins

1 cup nuts

1 cup coconut

6 T. milk

1 t. soda

2 cups flour

Pour melted butter and lard over oats while hot Drop
in small teaspoon. Fill well greased pan.


--------------------------------------------------------------------------------

Anise Seed Cookies

4 egg whites beaten 15 min.

1 # powdered sugar added slowly

2 cups flour (sifted 3 or 4 times).

Add slowly 1 tsp. anise seed - ground

Drop in tins at night

Bake in morning. 300 degrees until lightly browned.


--------------------------------------------------------------------------------

Oatmeal Cookie

1 cup lard

2 cups brown sugar

3 cups oatmeal, quick 3 min.

2 cups flour

1/2 cup hot water (1 t. soda)

2 t. cinnamon

1/2 t. cloves

1 t. ginger

1/2 t. nutmeg

1 t. allspice

salt, nuts, raisins

2 eggs

Mix like cake. Add oatmeal last.


--------------------------------------------------------------------------------

Potato Pancakes

5 uncooked potatoes

1 med. onion

1 T. chopped parsley

1/2 t. salt

pepper

2 eggs

2 T. flour

Grate potatoes & onions. Add salt, pepper, eggs,
parsley, and flour. Mix well & drop by spoonfuls into
hot fat in heavy frying pan. Turn once.


--------------------------------------------------------------------------------

Poppy Seed Cake

1 1/2 cups sugar

3/4 cup butter (scant)

3/4 cup milk

3/4 cup poppy seed (milk and poppy seed are soaked
overnight)

2 cups flour

2 t. baking powder

4 egg whites beaten stiff. Add last vanilla. Bake in
layers at 350 degrees until brown.

Filling

3 egg yolks

2 cups milk

a heaping T. cornstarch

3/4 cup sugar

vanilla

Boil in double boiler until thick. Serve cold.


--------------------------------------------------------------------------------

Devil's Food Cake

1 heaping teaspoon butter

1 cup sugar (cream well)

1 egg (add and beat again)

Cut 2 squares of bitter chocolate into a sauce pan,
add 1/2 cup of water and let this come to a boil. Then
pour over above contents.

Next add 1 1/2 cups flour with 1 t. baking powder.
Last, add 1/2 (scant) t. soda to 1/2 cup boiling
water. Add to above. The secret of this cake is to
have the batter thin. Bake 350 degrees.


--------------------------------------------------------------------------------

Shaum Torte

6 egg whites (beaten)

2 cups sugar

1 teaspoon vinegar

1 teaspoon vanilla

Beat egg whites stiff, gradually add sugar, add t.
vinegar last.

Bake 325 for 10 min., 300 for 25 min. Then top with
bananas or strawberries and whipped cream.


--------------------------------------------------------------------------------

Peppernuts (pfeffernisse)

Grease cookie sheets. Grate 1/2 cup blanched almonds.

Sift: 4 cups flour

2 t. cinnamon

1/2 t. nutmeg

1/2 t. allspice

1/2 t. cloves

1/4 t. mace

1/4 t. salt

1/4 t. pepper

3 oz. candied citron

4 eggs, beaten until thick

2 cups sugar added slowly

Turn onto floured surface. Cut with 1" round cutter.
Put 1 drip brandy on each cookie. Lightly brown. 350
for 15 to 20 min.

A few more recipes can be found on Chapter 12.

http://freepages.books.rootsweb.com/~irishrose/tulsa/index.html





=====
Always digging for my roots, Kathie Harrison
Lancaster Co. Coordinator, NEGenWeb Project
http://www.rootsweb.com/~nelancas/index.html

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