A little gem of a book is the
Melting Pot of Mennonite Cookery, which my husband brought into the marriage (lard is a common ingredient - it's comic relief as much as anything). A classic for its little summaries of history of various Mennonite peoples and their immigrations to the North American continent. Following each brief history of ...
Chapter 1 - Pennsylvania German/Amish Mennonites
Chapter 2 - South German Pioneers in the Prairie
Chapter 3 - The Coming of the Swiss
Chapter 4 - Swiss Galician Mennonites
Chapter 5 - Swiss Volhynian Mennonites
Chapter 6 - The Hutterites
Chapter 7 - The Netherland Mennonites
Chapter 8 - The West Prussian Mennonites
Chapter 9 - The Polish Mennonites (broken into Michalin and Ostrog, even!)
Chapter 10 - The Russian (Low German) Mennonites
...are collections of culture-specific recipes for foods like "Church Cookies", "Berry Sturm", "Weisse Pfeffernuesse", "Cornmeal Mush", "Rode Kool", and "Bobbat with Sausages" - and a description of daily life for families in various locations of resettlement. In many cases, these dear folks were escaping wars, or conscription into wars (these are people of peace, remember -- no killing for the followers of Christ, who set an example of brilliant, Creator-directed, non-resistance and the unifying of people from all walks of life), and carried with them their old world recipes for low-budget, sustaining provisions to their new homes and farmlands.
It is here that I went searching for something akin to a simple, fried bread that a woman at our church had made to share with our family on summer nights when we'd get together to munch on ripe watermelon and have seed-spitting contests across the back yard. (Keep your toes behind the edge of the patio. If your seed passes the sand box, you've got real skill!) When those nostalgic, food-related urges hit, you've got to follow 'em, right?
So far I've tried three of the eight (six if you don't count those labelled only as "roll kuchen") cross-cultural recipes for "crullers"... You know I'm serious about my gustatory research when I make a special trip to the store to purchase three large cans of solid Crisco (yikes!) ...
I'd say the "Swiss Galician" recipe gets closest to my taste bud memory, so far. (I'll keep you posted.) What I thought best, though, was when my Mom said she'd try to connect with the source who'd been the maker of the perfect watermelon complement from my youth! Here's hoping!
Modern life continues, with a more standard fare till that day when I delve into a series of things-fried-recipes again. And thanks to the dear women of the Bethel College (KS) Women's Association for the production of this book back in the early 1970s. Quite the chore! So, thank you, Honora, Mildred, Clara, Helen, Neva, Alma, Grietje, and friends. For the history, and for the classic, old-world eats.
P.S. Anyone wanting the instructions for "Sill-Flaesh" (head cheese), let me know. All you need is "a cleaned pig's head, ears, and nose -- with a little of the rind" and a vinegar brine soak for 2 to 3 days. Sounds fairly easy, really, if you've got a thick crock the right size, but I won't be trying it.