What about Spekolazius (not certain of the spelling). These were a nutty golden coloured cookie that my parents often bought. Elsa Katharina Hines wrote: > If there alot of nuts in the cookie, it could be Hazelnut cookies > (Haselnußgebäck). > Katharina > > > >Thanks for your response Katharina -- but this is coarser and crunchier > >then > >lebkuchen. The nuts are like a fine coarse cut (if this makes sense) -- > >not > >big chunks but not ground to a flour. > > > >----- Original Message ----- > >From: "Katharina Hines" <[email protected]> > >To: <[email protected]> > >Sent: Monday, December 04, 2000 6:07 PM > >Subject: [GERMAN-LIFE] Re: [GERMAN-FOOD] Fw: traditions for Christmas > > > > > >| Hi Claire, > >| I don't know every thing. I just was lucky to lived in Germany for over > >20 > >| years. My grandmother raised me. So I learned a lot of the old > >traditions.As > >| a child I ask alot of questions. > >| > >| It could be Lebkuchen.Gingerbread > >| Because it is spicy and brown in color. > >| The made houses from them, ornaments in all different size and shapes > >| The would be hang on the tree or wall and good to eat. > >| I don't cut them out any more I am getting lazy. I make Lebkuchen bars. > >| I make my batter, put icing on and cut in squares. > >| Katharina > >| > > >| >I'm looking for a recipe that we bought from a bakery when I was a > >child -- > >| >and they were a nutty, slightly spicy, golden cinnamon colored cookie > >that > >| >were cut into hearts and diamonds and round scalloped. Does this sound > >| >familiar to anyone -- Katharina you seem to know everything? This was > >the > >| >only cookie we bought and it was from a Swiss-German bakery that no > >longer > >| >exists. > >| > > >| >Thank you again. > >| >Claire > >| > > >| > > >| > > >| >==== GERMAN-FOOD Mailing List ==== > >| >Problems? > >| >Email [email protected] > >| > > >| > >| > >____________________________________________________________________________ > >_________ > >| Get more from the Web. FREE MSN Explorer download : > >http://explorer.msn.com > >| > >| > > > > _____________________________________________________________________________________ > Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com

I had to do a google search to find out where Westerwald is - western Hesse and eastern Rheinland. In 1815, it looks like Nassau. I still don't know if my Burbach was in Nassau or Westphalia, although it is in Westphalia now. My people there were in a protestant church, although there were Catholic records for the same village. I was thinking of 1700 as a peaceful time, but now I read that all of Europe was fighting with France until the peace of Ryswick in 1698. This was followed by the war of Spanish succession in 1701 which was again Austria and the German empire against France. Holborn writes that the French had propagated Catholicism in the German territories they occupied and that they insisted on a clause to solidify those religious 'gains'. Thus former protestant territories became mixed territiories. "The 'Ryswick clause' produced endless controversies in the Empire. Moreover, it turned the Palatinate, under Karl Ludwig recently a model of toleration, into a center of acrimonius denominational conflict and oppression." So my Huguenot ancestors had fled Louis XIV's oppression to settle in the Palatinate, and the religious controversies follow them into Germany. I wonder how many of the Huguenots went with my ancestor to Pennsylvania in 1732. I read on the Westphalia site that William Penn had visited Wesphalia in the late 1600s encouraging people to move to Pennsylvania where there was religious toleration. Baden and 1870 Baden-Durlach was protestant, Baden-Baden was catholic. Sandhausen appears to have been in Baden-Durlach. Carl Frederick came to the throne there in 1738 and inherited Baden-Baden in 1771. He "conducted his government in a paternal, though mild and enlightened, fashion." Serfdom was abolished in 1783. Carl died in 1811. In 1870 Germany was unified under Prussian hegemony, and the Prussians quickly won the Franco-Prussian war and marched into Paris. Thus your ancestor went from a resident of the Kingdom of Baden to a resident in the German Reich. Probably this change also brought a change in military obligations. Also with the addition of Alsace to Germany, Sandhausen moved further away from the French border. Thomas Koch ----- Original Message ----- From: M Langdon <[email protected]> To: <[email protected]> Sent: Monday, December 04, 2000 9:29 PM Subject: Re: [GERMAN-LIFE] Life in Sandhausen/Baden 1850-1875 > My Ggrandfather, Samuel WITTMANN, left Sandhausen/Baden in1875 as a young > man of 27 years. I would like to know the same things about this area and > time. > > Thank you, > Margaret Wittman Langdon > > > >My GR. (5) GF. Johannes Syffer/Seifen was born about 1700 in Mehren, > >Westerwald, Germany. I am interested in learning what life was like for a > >person living in the area of Mehren, Westerwald of Germany in 1700 -1726! > > > >Would like to learn about: > >(a) houses > >(b) crops they grew & animals raised > >(c) schooling > >(d) clothing > >(e) church life > >(f) Military obligations > >(g) modes of transportation > >(h) difficulty in leaving area to go to America > > > >I appreciate all those who responded! Thanks! John [email protected] > > > > >

Sue, it's not an Oktoberfest. In short words: every German town or city has (or has had) it's own "Kirmes" (or Kirchweih or Kerb or similar). A translation could be "consecration of the church". It's traditionally the highlight of all festivities of the year and in most towns it's celebrated between september and november. There is dancing, shooting, merry-go-rounds and so on. And a lot of beer, which used to be a special brew for this festivity. Your "Kerpner Kirmes" is just the Kirmes of a town called "Kerpn" (I would assume it's "Kerpen", close to Koeln). _________________________ Heinz L. Zulauf Flotowstrasse 9 D-64287 Darmstadt Germany e-mail: [email protected] Visit my Private Homepage "The Classical Music Site" http://myweb.vector.ch/zulauf _________________________ ----- Original Message ----- From: "Sue Schafer" <[email protected]> To: <[email protected]> Sent: Monday, December 04, 2000 10:44 PM Subject: [GERMAN-LIFE] Kerpner Kirmes > Since we are on the topic of German holidays, I wonder if anyone has heard of a holiday called Kerpner Kirmes. In letters from German relatives living in Wisconsin (dated 1880-98) there are references to a big party that happens on Oct. 3rd after the corn has been "bushed" and the turnips are finished. In the afternoon there is bird shooting and at night there is a big dance. From one letter: "Can you call/dance the German Quadrille?". There are letters saying "it is best to come to our house rather than [the other cousins' house], because we live on the plain and they live in the valley where you can't see anything" (but see what?). > > At any rate is Kerpner Kirmes some sort of dialect phrase for Ocktoberfest? These folks were from the Cologne and Bonn areas. > > Thanks, > Sue Schafer/Schaefer > Seattle >

My Ggrandfather, Samuel WITTMANN, left Sandhausen/Baden in1875 as a young man of 27 years. I would like to know the same things about this area and time. Thank you, Margaret Wittman Langdon >My GR. (5) GF. Johannes Syffer/Seifen was born about 1700 in Mehren, >Westerwald, Germany. I am interested in learning what life was like for a >person living in the area of Mehren, Westerwald of Germany in 1700 -1726! > >Would like to learn about: >(a) houses >(b) crops they grew & animals raised >(c) schooling >(d) clothing >(e) church life >(f) Military obligations >(g) modes of transportation >(h) difficulty in leaving area to go to America > >I appreciate all those who responded! Thanks! John [email protected] > >

Speaking of hazelnut cookies, how about that hazelnut Italian ice cream they sell all over the place in Germany? Yum. I gained 6 lbs in 6 weeks, and I swear it all came from that hazelnut ice cream. I loved it! Dorie ----- Original Message ----- From: Katharina Hines <[email protected]> To: <[email protected]> Sent: Monday, December 04, 2000 11:19 PM Subject: Re: [GERMAN-LIFE] Re: [GERMAN-FOOD] Fw: traditions for Christmas > If there alot of nuts in the cookie, it could be Hazelnut cookies > (Haselnußgebäck). > Katharina > > > >Thanks for your response Katharina -- but this is coarser and crunchier > >then > >lebkuchen. The nuts are like a fine coarse cut (if this makes sense) -- > >not > >big chunks but not ground to a flour. > > > >----- Original Message ----- > >From: "Katharina Hines" <[email protected]> > >To: <[email protected]> > >Sent: Monday, December 04, 2000 6:07 PM > >Subject: [GERMAN-LIFE] Re: [GERMAN-FOOD] Fw: traditions for Christmas > > > > > >| Hi Claire, > >| I don't know every thing. I just was lucky to lived in Germany for over > >20 > >| years. My grandmother raised me. So I learned a lot of the old > >traditions.As > >| a child I ask alot of questions. > >| > >| It could be Lebkuchen.Gingerbread > >| Because it is spicy and brown in color. > >| The made houses from them, ornaments in all different size and shapes > >| The would be hang on the tree or wall and good to eat. > >| I don't cut them out any more I am getting lazy. I make Lebkuchen bars. > >| I make my batter, put icing on and cut in squares. > >| Katharina > >| > > >| >I'm looking for a recipe that we bought from a bakery when I was a > >child -- > >| >and they were a nutty, slightly spicy, golden cinnamon colored cookie > >that > >| >were cut into hearts and diamonds and round scalloped. Does this sound > >| >familiar to anyone -- Katharina you seem to know everything? This was > >the > >| >only cookie we bought and it was from a Swiss-German bakery that no > >longer > >| >exists. > >| > > >| >Thank you again. > >| >Claire > >| > > >| > > >| > > >| >==== GERMAN-FOOD Mailing List ==== > >| >Problems? > >| >Email [email protected] > >| > > >| > >| > >___________________________________________________________________________ _ > >_________ > >| Get more from the Web. FREE MSN Explorer download : > >http://explorer.msn.com > >| > >| > > > > ____________________________________________________________________________ _________ > Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com

Oh my the pictures were great! Very much unlike the cemetaries around here! Debby in Texas Genevieve Hagen wrote: > Thank you for those photos! They added tremendously to the word > descriptions. GH. > > At 04:47 PM 12/2/00 -0800, you wrote: > > In reference to my previous posting ......... > > > >"Just a thought ... if anyones interested, I could put some photos of > > German / Austrian grave sites I took while I was there in the late > > 70's. Let me know .. and if there's enough interest, I'll set it up" > > > > > >...... go here to see the three photos ...... > >http://angelfire.com/wa2/testbase ...... > > > > > >I hope this is what you were looking for > > > >Thanks > > > >Dick S. > > > >

<<WHY did we all think it was SWISS?>> Because it definitely is, Marge. I opened this item with saying "we use to have a Swiss (!) meat fondue". But somehow the "Swiss" has been lost in the discussion. _________________________ Heinz L. Zulauf Flotowstrasse 9 D-64287 Darmstadt Germany e-mail: [email protected] Visit my Private Homepage "The Classical Music Site" http://myweb.vector.ch/zulauf _________________________ ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Monday, December 04, 2000 6:54 AM Subject: Re: [GERMAN-LIFE] fondue > In a message dated 12/3/00 6:41:42 PM US Mountain Standard Time, > [email protected] writes: > > > > . Back then we did not realize we were just > > carrying on a German Tradition. > > > > > > WHY did we all think it was SWISS? -- OK maybe that is pretty close to > German. Don't forget to dip FRUIT in chocolate chips? Now that takes me > back, remember the days when we didn't know how bad this was for us? -- Marge > >

<<I guess my dad did not realize being of German ancestry, what a German Tradition he was doing>> It's a Swiss tradition, Karen, imported into Germany only about 40 years ago (same time as in the US). _________________________ Heinz L. Zulauf Flotowstrasse 9 D-64287 Darmstadt Germany e-mail: [email protected] Visit my Private Homepage "The Classical Music Site" http://myweb.vector.ch/zulauf _________________________ ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Monday, December 04, 2000 2:40 AM Subject: [GERMAN-LIFE] fondue > Hi everyone, > I remember fondly fondue pots in the 1960's when I was a teenager. We had one > and still have it, we now use it for heating items on a buffet table. I can > remember the first time we used it, my younger brother and I and my mom > thought it was great. My dad didn't. I remember my mom made a really great > cheese kind of fondue, that we had pieces of soft garlic type bread to dip > into it. My dad's bread kept falling off his long fork and I think my > brother was the one who retrieved all of my dad's bread and ate it. Needless > to say, dad probably did not get much to eat and probably ended up eating a > sandwich, probably knockwurst. We still use the pot, for heating things on > a party table, but I could not begin to know where those really neat long > forks went. I guess my dad did not realize being of German ancestry, what a > German Tradition he was doing. I will have to remind him of the experience > and see if he remembers. Thanks for reminding us all of us baby boomers and > our fondue pots in the 60's. Back then we did not realize we were just > carrying on a German Tradition. > > Karen JENTER > Michigan > USA >

Jerry & Chris Thiessen wrote: > > Stan, > My father in later years used to ask for salt rising bread. Seems his > mother who was German always made it when he was a child. I could not find > a recipe at the time. I since have seen a mix for it from a specialty > place so it is available. I have not tried it yet. > Chris > Thanks Chris. I'll keep looking. > > Stan from Livonia

Hi Claire, I don't know every thing. I just was lucky to lived in Germany for over 20 years. My grandmother raised me. So I learned a lot of the old traditions.As a child I ask alot of questions. It could be Lebkuchen.Gingerbread Because it is spicy and brown in color. The made houses from them, ornaments in all different size and shapes The would be hang on the tree or wall and good to eat. I don't cut them out any more I am getting lazy. I make Lebkuchen bars. I make my batter, put icing on and cut in squares. Katharina > >I'm looking for a recipe that we bought from a bakery when I was a child -- >and they were a nutty, slightly spicy, golden cinnamon colored cookie that >were cut into hearts and diamonds and round scalloped. Does this sound >familiar to anyone -- Katharina you seem to know everything? This was the >only cookie we bought and it was from a Swiss-German bakery that no longer >exists. > >Thank you again. >Claire > > > >==== GERMAN-FOOD Mailing List ==== >Problems? >Email [email protected] > _____________________________________________________________________________________ Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com

There is a bedtime story (with a musical theme) that has been passed down through my branch of the Schafer family. I don't know if it was made up, maybe someone took the theme from the old quotation "music calms the savage beast" and fixed it up a bit. Or maybe it originated from an old German folk tale.... I thought it would be fun to see if it sounded familiar to anyone. As background: before emigrating to Wisconsin in 1847, my ggrandfather Dionis Schaefer taught music at Pruell (I was always told it was University of Bonn, but I see notes that say Pruell, need to find out where that is...). In 1869 Dionis and family travelled to the Territory of Washington (travelling overland to San Francisco via wagon and train, to Victoria BC via ship, and then taking another ship to Olympia). This would be the Olympic Peninsula area of Washington, at the time, a very densely forested area with no roads (lots of rain, 70-80 inches of rain a year). Travel was by dugout canoe and raft along the rivers. Their homestead was along the Satsop River in the midst of a dense forest. They still managed to have music. My grandfather carved a fiddle for himself during those early years. So here is the story: The Story of Fiddler Sam There once was a fiddler who made a living traveling from home to home playing at celebrations. If there was a wedding or any other event, he was asked to come and play. One night, late in the evening, after he had finished playing at a wedding he declined his hosts invitation to spend the night, and set off through the dark forest for home. He was on foot, and it was very dark, but he could hear sounds. He suddenly realized that he was being followed by wolves, many wolves. He began to walk faster, and they moved faster too. Soon he was running, his fiddle and bow in hand, with the wolves hot on his heels. Quickly he jumped on a large stump and tried to fend off the wolves that leapt and snapped at him. He started to play his fiddle and the wolves began to quiet themselves. Soon they were sitting. The next day people began to look for him. They followed the sound of the fiddle and found him sitting on a stump surrounded by wolves. The End. And that is about as elaborate as I ever heard it. :~) (by the way, I think all the wolves in Washington have been killed, although they're trying to bring them back in....) Sue Schafer/Schaefer Seattle

My GR. (5) GF. Johannes Syffer/Seifen was born about 1700 in Mehren, Westerwald, Germany. I am interested in learning what life was like for a person living in the area of Mehren, Westerwald of Germany in 1700 -1726! Would like to learn about: (a) houses (b) crops they grew & animals raised (c) schooling (d) clothing (e) church life (f) Military obligations (g) modes of transportation (h) difficulty in leaving area to go to America I appreciate all those who responded! Thanks! John [email protected]

Hello Everyone, I think my grandmother used to make salt rising bread. I used the google.com search engine and there are a lot of recipes. Below is one that sounded good. Apparrently it is not the easiest bread to make. Salt Rising Bread Submitted by: Makes 3 -9x5 inch loaves Prep Time: 20 Minutes Cook Time: 30 Minutes Average Rating: ***** " THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained. " Print 3x5 | 4x6 | full page Add Recipe Box | Shopping List Email this recipe | a Holiday Ecard Convert Metric | U.S. Standard View Reviews | Notes | Nutrition Info Ingredients 1 cup milk 1/2 cup cornmeal 1 tablespoon white sugar 1 teaspoon salt 2 cups warm water (110 degrees F/45 degrees C) 2 cups all-purpose flour 2 tablespoons white sugar 3 tablespoons shortening 1/2 teaspoon baking soda 1 tablespoon warm water (110 degrees F/45 degrees C) 6 cups all-purpose flour Directions 1 To Make Starter: Heat the milk and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears. 2 To Make The Sponge: In a medium-sized bowl add 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour to the starter. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours. 3 Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans. 4 Preheat the oven to 375 degrees F (190 degrees C). 5 Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread. Also, this site has the bread for sale online. Even though I live in Michigan I don't have any connection with Zehnder's or Frankenmuth, which is a really great German Town to Visit. Any search engine should bring up a lot of recipes, for anyone eager to make their own. Of course, we all will wish we could have a piece, too. HA! Karen JENTER Michigan USA

A few years ago for my birthday my family and I went to a fondue restaurant for dinner and found that they now offer hot oil or hot broth to cook your food. We wanted "the best" so we order it with the oil. My family had such a nice time that my daughter asked to go there again for her birthday. In addition to the family, she invited several friends. Since we had a larger group we needed two "cooking pots" and decided to have one oil and one broth. We couldn't tell the difference in taste or texture after the food was cooked. If you enjoy fondue cooking but are health conscious you might try cooking with hot broth. The fondue restaurant has such a brisk business that you must have reservations if you want to go there for dinner. With all of the discussion about fondue, I think we will have to go again soon. AJ

We have a fondue pot going almost every year -- but have not done other than the cheese fondue. Last year I was in Switzerland with family members and we had to have the fondue there -- it's a real treat an a social event -- with a good glass of wine on a cold day. And yes, Swiss, as that is part of my origin -- both parents came from Switzerland Claire

Thanks for your response Katharina -- but this is coarser and crunchier then lebkuchen. The nuts are like a fine coarse cut (if this makes sense) -- not big chunks but not ground to a flour. ----- Original Message ----- From: "Katharina Hines" <[email protected]> To: <[email protected]> Sent: Monday, December 04, 2000 6:07 PM Subject: [GERMAN-LIFE] Re: [GERMAN-FOOD] Fw: traditions for Christmas | Hi Claire, | I don't know every thing. I just was lucky to lived in Germany for over 20 | years. My grandmother raised me. So I learned a lot of the old traditions.As | a child I ask alot of questions. | | It could be Lebkuchen.Gingerbread | Because it is spicy and brown in color. | The made houses from them, ornaments in all different size and shapes | The would be hang on the tree or wall and good to eat. | I don't cut them out any more I am getting lazy. I make Lebkuchen bars. | I make my batter, put icing on and cut in squares. | Katharina | > | >I'm looking for a recipe that we bought from a bakery when I was a child -- | >and they were a nutty, slightly spicy, golden cinnamon colored cookie that | >were cut into hearts and diamonds and round scalloped. Does this sound | >familiar to anyone -- Katharina you seem to know everything? This was the | >only cookie we bought and it was from a Swiss-German bakery that no longer | >exists. | > | >Thank you again. | >Claire | > | > | > | >==== GERMAN-FOOD Mailing List ==== | >Problems? | >Email [email protected] | > | | ____________________________________________________________________________ _________ | Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com | |

There was a funny story in my family about my great uncle who was romantically interested in one of his Schmitz relatives in Wisconsin. He asked my ggrandmother if he could court her. She said "no, too close to the blanket"! Is this a familiar phrase in German? Thanks, Sue Schafer/Schaefer Seattle

Thank you Heinz, That is very, very interesting. I suppose they probably were making big bonfires at night or maybe just burning the fields, which would explain the reason why you could see better from the house located on the plain. Sue ----- Original Message ----- From: Heinz L. Zulauf <[email protected]> To: <[email protected]> Sent: Monday, December 04, 2000 2:04 PM Subject: Re: [GERMAN-LIFE] Kerpner Kirmes > Sue, > > it's not an Oktoberfest. > In short words: every German town or city has (or has had) it's own "Kirmes" > (or Kirchweih or Kerb or similar). A translation could be "consecration of > the church". It's traditionally the highlight of all festivities of the year > and in most towns it's celebrated between september and november. There is > dancing, shooting, merry-go-rounds and so on. And a lot of beer, which used > to be a special brew for this festivity. > Your "Kerpner Kirmes" is just the Kirmes of a town called "Kerpn" (I would > assume it's "Kerpen", close to Koeln). > _________________________ > Heinz L. Zulauf > Flotowstrasse 9 > D-64287 Darmstadt > Germany > e-mail: [email protected] > > Visit my Private Homepage > "The Classical Music Site" > http://myweb.vector.ch/zulauf > _________________________ > ----- Original Message ----- > From: "Sue Schafer" <[email protected]> > To: <[email protected]> > Sent: Monday, December 04, 2000 10:44 PM > Subject: [GERMAN-LIFE] Kerpner Kirmes > > > > Since we are on the topic of German holidays, I wonder if anyone has heard > of a holiday called Kerpner Kirmes. In letters from German relatives > living in Wisconsin (dated 1880-98) there are references to a big party that > happens on Oct. 3rd after the corn has been "bushed" and the turnips are > finished. In the afternoon there is bird shooting and at night there is a > big dance. From one letter: "Can you call/dance the German Quadrille?". > There are letters saying "it is best to come to our house rather than [the > other cousins' house], because we live on the plain and they live in the > valley where you can't see anything" (but see what?). > > > > At any rate is Kerpner Kirmes some sort of dialect phrase for > Ocktoberfest? These folks were from the Cologne and Bonn areas. > > > > Thanks, > > Sue Schafer/Schaefer > > Seattle > > > >

In a message dated 12/4/00 5:47:47 AM Mountain Standard Time, [email protected] writes: > > Where can I by baking parchment paper? My last I got from Germany. > > Merry Christmas > > Brigitte, Houston > > [email protected] > > In El Paso, Texas, you can buy parchment paper for baking in the local supermarkets in the isle that contains all the baking products. I'm often 'told' to get some. ;-) Mike Mattes El Paso, Texas [email protected] Searching for: MATTES, DINAN, DONOUGHUE, TUFFY, KEANLE/KIENLE Germany, Ireland, Wayne Co., PA, and Brooklyn, NY I think my ancestors were born under a bridge and buried in the backyard.

Since we are on the topic of German holidays, I wonder if anyone has heard of a holiday called Kerpner Kirmes. In letters from German relatives living in Wisconsin (dated 1880-98) there are references to a big party that happens on Oct. 3rd after the corn has been "bushed" and the turnips are finished. In the afternoon there is bird shooting and at night there is a big dance. From one letter: "Can you call/dance the German Quadrille?". There are letters saying "it is best to come to our house rather than [the other cousins' house], because we live on the plain and they live in the valley where you can't see anything" (but see what?). At any rate is Kerpner Kirmes some sort of dialect phrase for Ocktoberfest? These folks were from the Cologne and Bonn areas. Thanks, Sue Schafer/Schaefer Seattle