I would like to put my two cents worth on this subject, 1. The "Zuckertuete" was the way Sugar was delivered prior W2. The cone was approx. 3 ft./1 m. high and the sugar had to be broken up with a hammer, and I think that the outside was black in colour. - 2. The " Tuete " was a comon mean of packaging small amounts of powdered materials and the making of a "tuete" was one of the first things one was taught in a Grocery Shop. I can still make the standard tuete from any piece of paper ! Herb Schwarz, Ontario,Canada ----- Original Message ----- From: "Elfriede Grillmair" <egrillmair@shaw.ca> To: <GERMAN-BOHEMIAN-L@rootsweb.com> Sent: Monday, November 29, 2004 1:03 AM Subject: RE: [GERMAN-BOHEMIAN] GERMAN GIFT CONES > I think it's spelled "Zuckertuete" - a conical bag is a "Tuete" or "Tu"te" > (u with two dots over it - pronounced like the French u in "sur"). This word > is used mainly in Germany, as far as I know. There is a different word for > it in Austria, but that, too, escapes me at the moment. I remember that hot > roasted chestnuts were sold in them by street vendors with small portable > stoves. The "Tuete" was made from old newspapers rolled up into a conical > shape, whereby the center of the left-hand side of the page was used as the > bottom point around which the rest of the page was wound up to make a > cone-shaped container. It was just great on freezing winter days, while > going to the "Christkindlmarkt", to warm your cold hands clutching the > heated "Tuete" while munching on these roasted chestnuts. Cheap too. > Elfriede > > > > -----Original Message----- > From: Arlette [mailto:Adrahos01@comcast.net] > Sent: Sunday, November 28, 2004 5:14 PM > To: GERMAN-BOHEMIAN-L@rootsweb.com > Subject: Re: [GERMAN-BOHEMIAN] GERMAN GIFT CONES > > Is it "zucker diete" (sugar bag) (spelling?) - it's the only thing my dad > could think of. > > > ----- Original Message ----- > From: "Steven Karides" <karides@sbcglobal.net> > To: <GERMAN-BOHEMIAN-L@rootsweb.com> > Sent: Sunday, November 28, 2004 7:01 PM > Subject: [GERMAN-BOHEMIAN] GERMAN GIFT CONES > > > > I'm having a memory problem...What is the proper name for the German > > large, colorful, cone-shaped gift container? > > > > Thank You for your help! > > Susan Muehlhans-Karides > > > > > > ==== GERMAN-BOHEMIAN Mailing List ==== > > Would you like to see messages that were posted before you joined the > > list? > > Visit http://www.rootsweb.com/~gbhs/mailinglist.html and request an > > archive. > > > > > > > > ==== GERMAN-BOHEMIAN Mailing List ==== > Visit the German-Bohemian Heritage Society Web Page! > http://www.rootsweb.com/~gbhs/ > > > > > ==== GERMAN-BOHEMIAN Mailing List ==== > Forgotten how to UNSUBSCRIBE? > Visit http://www.rootsweb.com/~gbhs/mailinglist.html > >

OOOps, Herb, the cone sugar was called "ZuckerHUT" not "Zuckertüte," but you are right as to how it was sold - it was a pressed cone-like, just as you describe and it was very large - it came in a thick black paper. Our ancestors then broke off larger chunks, put them into a big mortar and ground the pieces down to look like "fine" sugar with a pestle. They used smaller chunks for sweetening their coffee, which - incidentally - was rarely made of coffee beans, but was more often made from roasted grain, sort of like Postum.... and it also contained a lot of chicory. My grandmother told me that there was a certain knowledge how to chop at a sugarcone, which I am sure is now "a lost art". Since I am 75 years old, my grandma was a girl in the late 1800, about the time most of our ancestors came to this country, so this is nearly a "first hand" report. Aida

http://www.germandeli.com/chrisdrin.html Here is a site that sold Zuckerhuts for Christmas. I was wondering if anyone might have a recipe for making such a cone?? Or did one have to purchase it for this purpose??? Rod Fleck Forks, WA -----Original Message----- From: aida kraus [mailto:akibb1@verizon.net] Sent: Tuesday, November 30, 2004 8:59 AM To: GERMAN-BOHEMIAN-L@rootsweb.com Subject: [GERMAN-BOHEMIAN] Zuckertüte - Zuckerhut OOOps, Herb, the cone sugar was called "ZuckerHUT" not "Zuckertüte," but you are right as to how it was sold - it was a pressed cone-like, just as you describe and it was very large - it came in a thick black paper. Our ancestors then broke off larger chunks, put them into a big mortar and ground the pieces down to look like "fine" sugar with a pestle. They used smaller chunks for sweetening their coffee, which - incidentally - was rarely made of coffee beans, but was more often made from roasted grain, sort of like Postum.... and it also contained a lot of chicory. My grandmother told me that there was a certain knowledge how to chop at a sugarcone, which I am sure is now "a lost art". Since I am 75 years old, my grandma was a girl in the late 1800, about the time most of our ancestors came to this country, so this is nearly a "first hand" report. Aida ==== GERMAN-BOHEMIAN Mailing List ====

my 2 cents - eurocents ;-) a) In Austria a "Tuete" is called "Stanitzl". b) I don't know where to get the large sugarcones which have been found in grocerystores long ago, but in Austria you get small Zuckerhuete in some stores. (about 20cm high and 6 cm onthe ground). You need them to make a "Feuerzangenbowle" - pour it with high percentage rum, put it on two spoons over a bowl with "Bowle" (Wine, oranges, spices....) and light it. The fire will melt the sugar, which drops into the hot Bowle. Great in these cold days!!! Regards, Paul -----Ursprüngliche Nachricht----- Von: Rod Fleck [mailto:rodfleck@olypen.com] Gesendet: Mittwoch, 1. Dezember 2004 03:38 An: GERMAN-BOHEMIAN-L@rootsweb.com Betreff: [GERMAN-BOHEMIAN] RE: [GERMAN-BOHEMIAN] Zuckertüte - Zuckerhut http://www.germandeli.com/chrisdrin.html Here is a site that sold Zuckerhuts for Christmas. I was wondering if anyone might have a recipe for making such a cone?? Or did one have to purchase it for this purpose??? Rod Fleck Forks, WA -----Original Message----- From: aida kraus [mailto:akibb1@verizon.net] Sent: Tuesday, November 30, 2004 8:59 AM To: GERMAN-BOHEMIAN-L@rootsweb.com Subject: [GERMAN-BOHEMIAN] Zuckertüte - Zuckerhut OOOps, Herb, the cone sugar was called "ZuckerHUT" not "Zuckertüte," but you are right as to how it was sold - it was a pressed cone-like, just as you describe and it was very large - it came in a thick black paper. Our ancestors then broke off larger chunks, put them into a big mortar and ground the pieces down to look like "fine" sugar with a pestle. They used smaller chunks for sweetening their coffee, which - incidentally - was rarely made of coffee beans, but was more often made from roasted grain, sort of like Postum.... and it also contained a lot of chicory. My grandmother told me that there was a certain knowledge how to chop at a sugarcone, which I am sure is now "a lost art". Since I am 75 years old, my grandma was a girl in the late 1800, about the time most of our ancestors came to this country, so this is nearly a "first hand" report. Aida ==== GERMAN-BOHEMIAN Mailing List ==== ==== GERMAN-BOHEMIAN Mailing List ====

Thanks, Paul! "Stanitzl" is the word I was looking for. I guess one forgets when one has no chance to use it for nearly half a century. It "sounds like home". Elfriede -----Original Message----- From: Paul Schröfl [mailto:pschroef@hyperwave.com] Sent: Wednesday, December 01, 2004 1:29 AM To: GERMAN-BOHEMIAN-L@rootsweb.com Subject: [GERMAN-BOHEMIAN] AW: [GERMAN-BOHEMIAN] RE: [GERMAN-BOHEMIAN] Zuckertüte - Zuckerhut my 2 cents - eurocents ;-) a) In Austria a "Tuete" is called "Stanitzl". b) I don't know where to get the large sugarcones which have been found in grocerystores long ago, but in Austria you get small Zuckerhuete in some stores. (about 20cm high and 6 cm onthe ground). You need them to make a "Feuerzangenbowle" - pour it with high percentage rum, put it on two spoons over a bowl with "Bowle" (Wine, oranges, spices....) and light it. The fire will melt the sugar, which drops into the hot Bowle. Great in these cold days!!! Regards, Paul