aprons

"Tia Mary" wrote in message
...
lucretia borgia wrote:
On Sat, 24 Jan 2009 16:21:19 -0500, "lucille"
opined:
...snipped.... She couldn't read a word of any language, but she would
borrow a newspaper and hold it under the dough. When the letters were
clear enough to read, the dough was thin enough to be filled and rolled.
...snipped....
L


I've made strudel dough once, in conjunction with someone else, takes
forever !

The closest I've come to making strudel dough is making potica which is
basically Bohunk strudel (Bohunk being what the Slovenians call themselves
and of which DH is one) :-). Anyway, I had a large old dining room table,
about 40" wide x just over 80" long and it was the perfect size. I would
make up the dough which fit -- with room to spare -- in the old green Lg.
size Tupperware bowl. Once the dough was ready the FIRST time I made
potica, I did as instructed by my DSisIL and covered the table with a
sheet and then dusted it with flour. I turned out that bowl of dough and
somehow managed to roll it out so that it covered that HUGE table. I
added the proper ingredients (butter, brown sugar, spices and finely
ground walnuts) and lifting the sheet along the long side, rolled the
whole shebang into one long jelly roll sort of structure. Then, using a
saucer whose edge was dipped in flour, I cut the rolled dough into 5 equal
pieces! And YES, i t took two people to roll that *(#*(&$&%#$% length of
potica dough up, even using the sheet!
Once I got it all rolled, cut and baked, I called my DSIL to ask her WHY
in the world the whole thing had to be rolled out and then cut --
why not just divide the dough into 5 portions and roll each one
separately. Her laughing response was "You did WHAT?" Hey -- what can I
say, her written directions said one long roll not 5 small rolls and what
did I know? I had never made potica before!!! I've only made potica 3 or
4 more times since then but it is made one loaf at a time --
and that doesn't change the taste at all -- LOLOL! And YES -- I wear an
apron whenever I bake or cook or do anything messy :-). CiaoMeow ^;;^
--
PAX, Tia Mary ^;;^ (RCTQ Queen of Kitties)
Angels can't show their wings on earth but nothing was ever said about
their whiskers!
Visit my Photo albums at http://community.webshots.com/user/tiamary



That's more or less what my grandmother did, except that her table was white
enamel and it was probably about the same size. Now I wonder if she used a
sheet too, in order to roll it. It brought back a really great picture of
her standing and lovingly rolling and rolling and rolling, and then she
filled it with a mix of nuts and raisins. She was originally from
somewhere in Russia and your recipe sounds very much the same, without that
name.

Lucille

"lucretia borgia" wrote in message
...
On Sun, 25 Jan 2009 14:01:22 +0000, "Bruce Fletcher (remove dentures
to reply)" opined:

Cheryl Isaak wrote:
I learned to do them, haven't in years. Thank heavens for fitted sheets

We have fitted sheets for the bottom sheet but the top sheet still needs
folding in and under the mattress (with hospital corners of course!)

I use a duvet, always have, so it is much neater with the fitted
sheets. My eldest aunt thought fitted sheets were pretty sinful
because how were you going to turn them when the middles wore ?



I'm completely lost now. How would you turn it if it were a flat sheet.
Doesn't the middle still remain the middle????

lucille wrote:
"lucretia borgia" wrote in message
...
On Sun, 25 Jan 2009 14:01:22 +0000, "Bruce Fletcher (remove dentures
to reply)" opined:

Cheryl Isaak wrote:
I learned to do them, haven't in years. Thank heavens for fitted sheets

We have fitted sheets for the bottom sheet but the top sheet still needs
folding in and under the mattress (with hospital corners of course!)

I use a duvet, always have, so it is much neater with the fitted
sheets. My eldest aunt thought fitted sheets were pretty sinful
because how were you going to turn them when the middles wore ?



I'm completely lost now. How would you turn it if it were a flat
sheet. Doesn't the middle still remain the middle????

If I remember correctly, my grandmother would cut her sheets in half
lengthwise, Join the two outer edge to make a middle seam, and then
hemmed the two new outer edges. She had old linen sheets, which I hated,
they had little darned patches where the sheet developed holes.

G

"Gillian Murray" wrote in message
...
lucille wrote:
"lucretia borgia" wrote in message
...
On Sun, 25 Jan 2009 14:01:22 +0000, "Bruce Fletcher (remove dentures
to reply)" opined:

Cheryl Isaak wrote:
I learned to do them, haven't in years. Thank heavens for fitted
sheets

We have fitted sheets for the bottom sheet but the top sheet still
needs
folding in and under the mattress (with hospital corners of course!)

I use a duvet, always have, so it is much neater with the fitted
sheets. My eldest aunt thought fitted sheets were pretty sinful
because how were you going to turn them when the middles wore ?



I'm completely lost now. How would you turn it if it were a flat sheet.
Doesn't the middle still remain the middle????

If I remember correctly, my grandmother would cut her sheets in half
lengthwise, Join the two outer edge to make a middle seam, and then hemmed
the two new outer edges. She had old linen sheets, which I hated, they had
little darned patches where the sheet developed holes.

G



That was what my grandmother did. And my mother sewed together two double
sheets to make one king size when she bought a new king size bed.

Lucille

"lucille" wrote

(snip)
That's more or less what my grandmother did, except that her table was
white enamel and it was probably about the same size. Now I wonder if she
used a sheet too, in order to roll it. It brought back a really great
picture of her standing and lovingly rolling and rolling and rolling, and
then she filled it with a mix of nuts and raisins. She was originally
from somewhere in Russia and your recipe sounds very much the same,
without that name.

When I was must a wee kid I made real strudel once with a Yugoslavian lady.
The dough could only be rolled to a point, then you had to slide your hands
under it and stretch it. So it required several people, including me that
particular day. It did take forever, the dough was as thin as tracing
paper. It was then filled and rolled. IIRC, and this is years ago, we made
apple ones, which had a layer of breadcrumbs sprinkled first, and included
walnuts and raisins. Poppyseed ones also--always a favorite of mine. After
rolling, the tops were heavily dusted with icing sugar. Mary also used the
same dough to make savoury strudels, with cabbage in them.
Thanks for a memory of a day spent with floury hands! Mary is long gone,
spoke broken English, but had the patience and love of her cooking to share
it with a kid.

Dawne

"Dawne Peterson" wrote in message
...

"lucille" wrote

(snip)
That's more or less what my grandmother did, except that her table was
white enamel and it was probably about the same size. Now I wonder if
she used a sheet too, in order to roll it. It brought back a really
great picture of her standing and lovingly rolling and rolling and
rolling, and then she filled it with a mix of nuts and raisins. She was
originally from somewhere in Russia and your recipe sounds very much the
same, without that name.

When I was must a wee kid I made real strudel once with a Yugoslavian
lady. The dough could only be rolled to a point, then you had to slide
your hands under it and stretch it. So it required several people,
including me that particular day. It did take forever, the dough was as
thin as tracing paper. It was then filled and rolled. IIRC, and this is
years ago, we made apple ones, which had a layer of breadcrumbs sprinkled
first, and included walnuts and raisins. Poppyseed ones also--always a
favorite of mine. After rolling, the tops were heavily dusted with icing
sugar. Mary also used the same dough to make savoury strudels, with
cabbage in them.
Thanks for a memory of a day spent with floury hands! Mary is long gone,
spoke broken English, but had the patience and love of her cooking to
share it with a kid.

Dawne


I was the first and only grandchild until after WW2, and my grandmother
thought the sun rose and set on my little head but touch her strudel dough,
never, ever. I could jump up and down on the feather beds, and fool with
the piano and use her foot pedal sewing machine. I could cook along with
her and make sugar cookies and knead bread dough. I could dirty up her
floor and do nearly anything except mess with her kosher dishes and cutlery
for fear I would mix them up and then they would have to be replaced,, but
touch her strudel dough after all that rolling and stretching was a very
definite no-no. lol

Dawne Peterson wrote:
When I was must a wee kid I made real strudel once with a Yugoslavian lady.
...snipped....
Dawne

That was potica (po-teet'-sah) you were making and Yugoslavians call
themselves Bohunks -- at least all of DH's family uses the term. For
outsiders to use the term is considered an insult but it's OK for MOI
because my DMIL approved of me :-). CiaoMeow ^;;^

PAX, Tia Mary ^;;^ (RCTQ Queen of Kitties)
Angels can't show their wings on earth but nothing was ever said about
their whiskers!
Visit my Photo albums at http://community.webshots.com/user/tiamary

"Tia Mary" wrote Dawne Peterson wrote:
When I was must a wee kid I made real strudel once with a Yugoslavian
lady. ...snipped....
Dawne

That was potica (po-teet'-sah) you were making and Yugoslavians call
themselves Bohunks -- at least all of DH's family uses the term. For
outsiders to use the term is considered an insult but it's OK for MOI
because my DMIL approved of me :-). CiaoMeow ^;;^

If they did here, I wouldn't have known, not being one of them (BG). But
the term was used here as a insult to describe Central Europeans in
general, and so is not a word I would use, as some are rightly sensitive
about it. Of course, it is often true that a term used as an insult by
outsiders is used defiantly and with pride by insiders.

Mary always referred to what she made as strudel; whether she just picked up
that term in the New Country, or called it something else to people who
spoke her language, I don't know.

One of the real joys of Saskatchewan is our very mixed heritage, going back
to the 19th C, so there is an amazing amount of great food.

Dawne

"Bruce Fletcher wrote
My gran never wore an apron but she did wear a "pinnie" (pinafore) g
I can still remember the smell of freshly laundered cotton
--
My Swedish grannie liked aprons that covered the whole front from neck to
skirt hem, with very large pockets, often across the hem like a carpenter's
apron. These had straps that crossed in the back and went through a casing
in the waist bank, then tied. She was definitely ready for anything the
world threw at here with those!

My Scottish grandma preferred a more conventional waist tied half apron,
perhaps to show that by, at least by the time I knew her, she had left the
farm and was in no danger whatsoever of being spattered by anything unseemly
in her neatly appointed kitchen.

Dawne

"Dawne Peterson" wrote in message
el...

"Tia Mary" wrote Dawne Peterson wrote:
When I was must a wee kid I made real strudel once with a Yugoslavian
lady. ...snipped....
Dawne

That was potica (po-teet'-sah) you were making and Yugoslavians call
themselves Bohunks -- at least all of DH's family uses the term. For
outsiders to use the term is considered an insult but it's OK for MOI
because my DMIL approved of me :-). CiaoMeow ^;;^

If they did here, I wouldn't have known, not being one of them (BG). But
the term was used here as a insult to describe Central Europeans in
general, and so is not a word I would use, as some are rightly sensitive
about it. Of course, it is often true that a term used as an insult by
outsiders is used defiantly and with pride by insiders.

Mary always referred to what she made as strudel; whether she just picked
up that term in the New Country, or called it something else to people who
spoke her language, I don't know.

One of the real joys of Saskatchewan is our very mixed heritage, going
back to the 19th C, so there is an amazing amount of great food.

Dawne


I think strudel is a German word and that's what my Bubby (Grandmother)
called it. She was from Russia and spoke only Yiddish and English. I
suppose she knew Russian but she despised that country and it's people and
would never speak in that language. I don't know if she picked up the word
strudel word here in the U.S. or that was what she called it in the old
country.

All I do know is that it was very good and too much work for me to bother
with.

Lucille

Lucille