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JAMAICAN SUPERSTITION: MENSTRUATION
A WOMAN SHOULD NEVER BAKE A CAKE WHEN SHE IS MENSTRUATING OR IT
WILL NOT RISE.
Submitter comment: LEARNED THIS FROM A LADY-FRIEND FROM JAMAICA.
Where learned: NEW YORK ; JAMAICA
| Subject headings: | Food Drink -- Manner of preparation Process Food Drink -- Pastry Sweet Dessert BELIEF -- Product or activity of man or animal |
Date learned: 01-01-1964
SOUP PICNIC
EVERY LABOR DAY, FOR AT LEAST FORTY YEARS, BUT NOT SINCE 1971,
THE ROHR FAMILY HELD WHAT THEY CALLED A "SOUP PICNIC." EACH INDI-
VIDUAL FAMILY WOULD BRING A PAN OF VEGETABLE SOUP, AND AT THE PICNIC
SITE (WHICH TRADED OFF FROM FAMILY TO FAMILY YEARLY) THE SOUPS WOULD
BE COMBINED IN A BIG BUTCHERING KETTLE, AND HEATED OVER AN OPEN
FIRE. THE FAMILY MADE A DAY OF IT, AND WOULD EAT THE SOUP BOTH FOR
LUNCH AND SUPPER THAT DAY.
WHEN THE CUSTOM FIRST STARTED, THE MEALS CONSISTED SOLELY OF
SOUP AND CRACKERS. AFTER A FEW YEARS, CORN ON THE COB WAS ADDED,
SINCE MANY OF THE FAMILY MEMBERS WERE GROWING IT, AND IT WAS PLENTI-
FUL DURING THE LATE SUMMER. AFTER A FEW YEARS, DESSERTS WERE ALSO
ADDED TO THE TRADITION, BUT IT WAS ALWAYS KEPT AT THAT--NEVER ANY
SIDE DISHES, OR MEAT (OTHER THAN THAT IN THE SOUP ITSELF.) (IN MY
WORDS)
Where learned: OHIO ; MASSILLON
Date learned: 11-00-1973
BOILED DINNERS
I REMEMBER MY MOTHER AND HER MOTHER,
MY GRANDMOTHER THOMPSON, SPEAKING OF
NICE NEW ENGLAND BOILED DINNERS. THEY WERE
VEGETABLES, POTATOES, AND MEAT, BUT THE POINT WAS,
THEY WERE ALWAYS BOILED.
Submitter comment:
INFORMANT'S RELATIVES ARE DETROITERS OF ENGLISH ANCESTRY.
Where learned: MICHIGAN ; 10410 SOMERSET ; DETROIT
| Subject headings: | Food Drink -- Manner of preparation Process |
BOILING ROOT VEGETABLES
YOU HAVE TO START BOILING ROOT VEGETABLES IN COLD WATER, BECAUSE
THEY ARE USED TO THE COLD OF THE SOIL AND HOT WATER WILL SHOCK
THEM. VEGETABLES WHICH GROW ABOVE GROUND, SUCH AS BEANS, SHOULD BE
STARTED IN WARM WATER BECAUSE THEY ARE USED TO THE WARMTH OF THE SUN
AND COLD WATER WILL SHOCK THEM.
Submitter comment: THIS WAS WELL KNOWN BY ALL GOOD POLISH COOKS.
Where learned: MICHIGAN ; HARPER WOODS
| Subject headings: | Food Drink -- Manner of preparation Process |
Date learned: 09-24-1972
MENSTRUATION BELIEF
A WOMAN WHO IS GOING THROUGH HER MENSTRUATION SHOULD NOT DO
ANY CANNING OF TOMATOES. WHEN A WOMAN CANS WHEN SHE IS THIS WAY,
ALL THE CANS WILL BURST OF OVER ACIDITY.
Where learned: MICHIGAN ; GROSSE POINTE
| Subject headings: | Food Drink -- Manner of preparation Process BELIEF -- Product or activity of man or animal |
Date learned: 03-04-1972
TO REMOVE THE CALCIUM DEPOSIT IN A TEAKETTLE, BOIL ONE CUP OF
VINEGAR WITH A QUART OF WATER.
Where learned: MICHIGAN ; DETROIT
Keyword(s): TEA
| Subject headings: | Food Drink -- Manner of preparation Process |
Date learned: 03-10-1971
SPAGHETTI TEST
IF YOU THROW SPAGHETTI ON A WALL AND IT STICKS, IT MEANS IT'S DONE.
I DON'T KNOW IF THIS IS ACTUALLY TRUE, BUT THE INFORMANT TOLD ME
IT WORKS.
Where learned: MICHIGAN ; UNIVERSITY OF DETROIT ; DETROIT ; DORMS
Keyword(s): HUMOR
| Subject headings: | Food Drink -- Manner of preparation Process |
Date learned: 10-06-1971
BOILING ROOT VEGETABLES
YOU HAVE TO START BOILING ROOT VEGETABLES IN COLD WATER, BECAUSE
THEY ARE USED TO THE COLD OF THE SOIL AND HOT WATER WILL SHOCK THEM,
VEGETABLES WHICH GROW ABOVE GROUND, SUCH AS BEANS, SHOULD BE STARTED
IN WARM WATER BECAUSE THEY ARE USED TO THE WARMTH OF THE SUN, AND
COLD WATER WILL SHOCK THEM. THIS WAS WELL KNOWN BY ALL GOOD POLISH
COOKS.
Where learned: MICHIGAN ; HARPER WOODS
| Subject headings: | Favorites Food Drink -- Manner of preparation Process BELIEF -- Plant |
Date learned: 09-00-1972
FOOD BELIEFS
IF YOU BOIL ANYTHING GREEN DURING DOGDAYS IT WILL SPOIL.
Submitter comment:
MY AUNT DOES NOT COOK ANYTHING GREEN DURING DOG DAYS. THIS
INCLUDES COLLARDS, TURNIPS, BEANS, AND PEAS.
Where learned: GEORGIA ; MILLEDGEVILLE
| Subject headings: | CUSTOM FESTIVAL -- July CUSTOM FESTIVAL -- August CUSTOM FESTIVAL -- Summer Food Drink -- Manner of preparation Process BELIEF -- Measure of time Summer BELIEF -- Color |
Date learned: 00-00-1979
FOLK FOODS. ; FOLK FOODS: FLAN
INGREDIENTS: 3/4 CUPS OF SUGAR TO MAKE THE CARAMEL. 4 CUPS OF MILK.
2 TABLESPOONS OF VANILLA, 6 LARGE EGGS, SUGAR 1/4. MIX EGGS, SUGAR
AND VANILLA WITH A MIXER AT A LOW SPEED UNTIL MIXED. WARM MILK TO BE
HOT BUT NOT BOILED. MIX THE MILK WITH THE ABOVE ITEMS. PUT IN OVEN AT
350 DEGREES. PUT THESE THINGS IN A CARAMEL DISH. PUT THE DISH IN A
HOT WATER DISH AND BAKE FOR ONE HOUR UNTIL IT IS READY.
LET IT COOL. AFTER IT IS COOL, TRANSFER THE FLAN TO ANOTHER
DISH. SERVE WITH MANDARINE ORANGES OR ANY FRUIT YOU WISH.
Submitter comment:
THIS IS A FAMILY RECIPE IN MY MOTHER'S FAMILY. IT IS SO OLD,
THAT SHE CAN'T REMEMBER WHERE IT CAME FROM, OTHER THAN FROM SPAIN.
| Subject headings: | Food Drink -- Manner of preparation Process Food Drink -- Pastry Sweet Dessert |
Date learned: 04-00-1979
FOOD
CANNELONI-PASTA TUBES FILLED WITH MEAT, COVERED WITH SAUCE, AND BAKED
Where learned: MICHIGAN ; UNIVERSITY OF DETROIT ; DETROIT ; CAMPUS
| Subject headings: | Food Drink -- Manner of preparation Process Food Drink -- Plant food Cereal |
Date learned: 02-00-1979
THE HUNCHBACK
AN IRISH WOMAN WAS BAKING BREAD. HER HUSBAND CAME HOME ON NIGHT
AND STATED THAT SHE WOULDN'T FINISH HER TASK BY 12 MIDNIGHT. SHE
SAID, IF THE DEVIL COMES AND STANDS IN THIS DOOR, I'M GOING TO
FINISH THIS BREAD TONIGHT} WHILE SHE WAS BAKING, A LOG FROM THE
FIREPLACE FLEW OUT AND HIT HER ON HER BACK. THAT IS HOW THE
HUNCHED BACK CAME TO BE.
Where learned: DETROIT ; TOLD AT COLLECTORS HOME
| Subject headings: | PROSE NARRATIVE -- Physically handicapped Deformed Food Drink -- Manner of preparation Process BELIEF -- Devil Demon |
Date learned: 03-15-1970
FOOD-VEGETABLE
IN THE OLD WEST A MAN ORDERED FRIED POTATOES CUT VERY THIN. WHEN
THE COOK BROUGHT OUT THE POTATOES, THE MAN COMPLAINED THAT THEY
WERE NOT THIN ENOUGH. THE COOK GOT SO MAD THAT HE RETURNED TO THE
KITCHEN AND CUT UP THE POTATOES RAZOR THIN AND FRIED THEM UP.
THE MAN THOUGHT THEY WERE DELICIOUS. THUS THE POTATO CHIP.
Where learned: NEW JERSEY ; NEWARK
Keyword(s): ORIGIN OF A FOOD ; ORIGIN OF A SNACK: THE POTATO CHIP
| Subject headings: | PROSE NARRATIVE -- Product or activity of man or animal Food Drink -- Manner of preparation Process Food Drink -- Plant food Cereal |
BODY PART BELIEF
BURNT TOAST WILL MAKE YOUR HAIR CURLY OR IMPROVE YOUR SINGING VOICE.
Where learned: MICHIGAN ; BIRMINGHAM
Date learned: 00-00-1968
TO GET A SMOKEY FLAVOR FOR MEAT OR FISH, DIP THEM INTO A PINT OF
WATER THAT HAS A DROP OF CREOSOTE ADDED TO IT.
Submitter comment: THE INFORMANT LEARNED THIS AS A CHILD IN INDIANA.
Where learned: MICHIGAN ; WARREN
| Subject headings: | Food Drink -- Manner of preparation Process |
FAMILY FOOD TRADITION
EVERY SATURDAY NIGHT WE HAD HOME BAKED BEANS AND HOME MADE BROWN
BREAD WHEN I LIVED IN NOVA SCOTIA.
Submitter comment: ITEM WAS LEARNED IN NOVA SCOTIA ALTHOUGH COLLECTED IN DETROIT.
Where learned: MICHIGAN ; DETROIT ; BOTSFORD GRADE SCHOOL ; CLARENCEVILLE DISTRICT
Date learned: 11-00-1982
BANA CAULDA (HOT BUTTER)
PEEL TWELVE LARGE CLOVES OF GARLIC. THINLY SLICE INTO A
ONE QUART SAUCEPAN. ADD FOUR OUNCES OF FLAT FILET
ANCHOVIES. COVER BOTTOM OF PAN WITH OLIVE OIL. PUT ON
MEDIUM HEAT. COOK TIL GARLIC IS SOFT. DO NOT BROWN.
MASH GARLIC AND ANCHOVIES WITH A FORK TIL FINE. ADD ONE
POUND OF BUTTER. STIR TIL BUTTER MELTS AND COMES TO A SOFT BOIL.
USING A FORK, DIP CABBAGE OR VEGETABLES OF CHOICE IN MIXTURE.
USE SLICED BREAD TO CATCH THE DRIPPINGS.
Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
Date learned: 11-00-1982
CHICKEN CACCIATORE
BROWN FOUR HALF-POUND CHICKEN BREASTS IN CHICKEN FAT IN A
LARGE SKILLET, REMOVE FROM PAN. BROWN THREE CUPS DICED ONIONS
TIL GOLDEN IN PAN. ADD TWO POUNDS ITALIAN PULP TOMATOES CUT UP
FINE, FOUR LARGE GARLIC CLOVES DICED FINE, TEASPOON OF PEPPER,
ONE-FOURTH TEASPOON OREGANO, FIVE OUNCES SLICED MUSHROOMS,
FOURTEEN AND ONE-HALF OUNCES CHICKEN BROTH, STIR TO MIX WELL.
ADD CHICKEN. COVER AND SIMMER FOR ONE HOUR. TURN CHICKEN AFTER
ONE-HALF HOUR. SERVE WITH GRATED ROMANO OR PARMESAN CHEESE.
Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
Date learned: 11-00-1982
ITALIAN BREAD
PUT FOUR TO FOUR AND ONE-HALF POUNDS FLOUR IN LARGE BOWL.
ADD ONE TABLESPOON SALT AND TWO TABLESPOONS SUGAR. MIX.
ADD TWO PACKAGES OF YEAST SOFTENED IN FOUR CUPS OF WATER. MIX
TIL IT NO LONGER CLINGS TO HANDS. ADD AMOUNT OF SHORTENING
EQUAL TO SIZE OF ONE SMALL EGG. KNEAD FOR FIFTEEN TO THIRTY
MINUTES. SET IN WARM PLACE TIL DOUBLE IN BULK. SHAPE AND
PUT IN LOAF PANS. LET RISE TIL DOUBLE IN SIZE. PLACE IN
300 DEGREE OVEN FOR ONE HOUR AND FIFTEEN MINUTES. REMOVE
FROM PANS AT ONCE. SET ON A METAL RACK TO COOL.
Submitter comment:
THIS RECIPE WAS BROUGHT OVER FROM ITALY BY THE INFORMANT'S
ITALIAN GRANDMOTHER.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
| Subject headings: | Food Drink -- Manner of preparation Kind of heatCooking equipment Food Drink -- Manner of preparation Process Food Drink -- Plant food Cereal |
Date learned: 11-00-1982
PILAF
COOK HANDFUL OF FINE EGG NOODLES IN TWO TABLESPOONS MELTED
BUTTER TIL PINK, NOT BROWN. ADD TWO CUPS CHICKEN BROTH, COVER
PAN, BRING TO BOIL. ADD ONE CUP LONG GRAIN RICE, STIR WITH FORK
TIL BOILING RESUMES. TURN HEAT LOW, COVER AND COOK TIL ALL LIQUID
IS ABSORBED (20 TO 25 MINUTES), STIRRING OCCASIONALLY.
FLUFF WITH FORK BEFORE SERVING.
Submitter comment:
THIS RECIPE WAS LEARNED BY THE INFORMANT FROM HER ARMENIAN
MOTHER-IN-LAW.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
James Callow Keyword(s): PILAF
Date learned: 11-00-1982