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A "SHELL" IS A GLASS OF DRAFT BEER. WHEN DRAFT BEER IS POURED IN
LARGER GOBLET LIKE GLASSES IT IS CALLED A "BOOMBA."

Where learned: MICHIGAN ; DETROIT ; PAT SULLIVANS TAVERN

James Callow Keyword(s): ALCOHOLIC BEVERAGES ; SLANG

Subject headings: Food Drink -- Kind of Food and Its Preparation
SPEECH -- Trade & commerce

Date learned: 10-00-1975

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ITALIAN COOKING

OLIVE OIL AND HERBS ARE USED IN PRACTICALLY EVERY ITALIAN RECIPE.
HOWEVER, IN NORTHERN ITALY, THE COOKS PREFER TO USE BUTTER, THOUGH
AN EXTRA DROP OF OIL IN THIS OR THAT COMBINATION CAN ADD AN
INDEFINABLE DISTINCTION OF FLAVOR.

Submitter comment: REALLY ENJOYS TALKING ABOUT ITALIAN COOKING.

Where learned: OHIO ; AKRON

Subject headings: Food Drink -- Kind of Food and Its Preparation
Food Drink -- Animal product Butter
Food Drink -- Flavoring

Date learned: 10-00-1976

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LUBSCOSE (NORWEGIAN DISH)

4 - LARGE POTATOES DICED
4 - MEDIUM PORK CHOPS DICED
1- ONION - MEDIUM
1- TBSP SALT - ADD PEPPER
1 - QUART WATER
BOIL FOR 20 MIN. ADD 1 PT. MILK AND SIMMER FOR 15 MIN. OR UNTIL
MIXTURE THICKENS.

Where learned: MICHIGAN ; ROYAL OAK

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 04-03-1970

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FOOD

TO MAKE FRIED BREAD ROLL OUT BREAD DOUGH, CUT IT INTO OBLONGS
AND FRY IN HOT GREASE.

Where learned: MICHIGAN ; DETROIT

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 03-00-1971

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PUNHAUS OR RABBIT

TAKE THE BROTH FROM DIFFERENT KINDS OF MEAT THAT WERE BOILED,
ADD LIVERSAUSAGE AND BLOODSAUSAGE, BRING TO A BOIL, STIR IN FLOUR
UNTIL VERY THICK. POUR INTO LOAF PANS AND LEAVE UNTIL COLD.
SLICE AND FRY.

Where learned: MICHIGAN ; DETROIT

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 03-00-1971

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NEPFLA

MIX EGGS INTO FLOUR AND ADD ENOUGH WATER UNTIL THE MIXTURE IS
IN DOUGH CONSISTENCY. THEN CUT OFF PIECES INTO BOILING, SALTED
WATER. THEY ARE A FORM OF NOODLE.

Where learned: MICHIGAN ; DETROIT

Keyword(s): FOOD

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 03-00-1971

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FOOD

A FOOD COMMONLY EATEN IN VERMONT IS FRIED CABBAGE MADE BY FRYING
RAW CABBAGE IN VEGETABLE OIL UNTIL IT IS BROWNED.

Where learned: VERMONT ; VERGENNES

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 03-00-1971

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EGG IN A BASKET

THIS IS A RECIPE WHICH HER MOTHER USED AT LEAST AS EARLY AS 1920,
AND WHICH WAS BROUGHT TO AMERICA IN 1906 FROM POLAND.
A PIECE OF BREAD, BUTTERED, IS PLACED IN A FRYING PAN. THE BREAD
HAS A HOLE CUT IN THE CENTER OF IT, DOUGHNUT-SHAPE.
WHEN ONE SIDE OF THE BREAD IS BROWNED, IT IS TURNED OVER, AND THEN
AN EGG IS CRACKED IN THE HOLE AND FRIED. WHEN FINISHED, THE TOAST
AND EGG ARE THEREFORE TOGETHER.

Where learned: MICHIGAN ; DETROIT

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 09-20-1969

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CHAW CHAW

A DISH POPULAR WITH THE ITALIAN HILLFOLK OF NORTHERN ARKANSAS IS
CALLED 'CHAW CHAW' WHICH IS MADE OF CABBAGE, SALT, VINEAGER, SUGAR,
HOT PEPPER, AND ONIONS AND CAN BE SERVED EITHER PICKLED OR FRIED.

Where learned: LOCATION NOT RECORDED BY COLLECTOR

Keyword(s): VINEGAR

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 11-08-1968

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PIEROGI

PIEROGI-A NEEDLE DOUGH IN THE FORM OF A FILLED DUMPLING. THE
VARIOUS FILLINGS ARE COTTAGE CHEESE, SAUERKRAUT, SWEET-SOUR CABBAGE,
MASHED POTATOES OR PLUMS.

Where learned: OHIO ; TOLEDO

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 10-27-1968

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MIXED PREPARATION IN LIQUID

LEBANESE PEOPLE ENJOY WHEAT, TOMATOES, PARSLEY, AND SEASONING,
EATEN WITH A GRAPE LEAF, THIS IS CALLED TABOLE.

Where learned: MICHIGAN ; DETROIT

Keyword(s): FOOD

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 09-00-1972

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PREPARATION OF FOOD (ITALIAN)

WHENEVER A CUCUMBER IS CUT OR PEELED THE END MUST BE CUT OFF FIRST,
THE CUT END IS THEN RUBBED AGAINST THE AREA IT WAS JUST CUT FROM.
THIS TAKES THE "POISON" OUT OF THE CUCUMBER.

Where learned: MICHIGAN ; DETROIT

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 10-00-1969

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DOUGH BALLS AND BEANS

BREAD DOUGH IS ROLLED OUT ABOUT 1/2 INCH THICK WHICH IS THEN CUT INTO
RECTANGULAR AND VARIOUS OBLONG SHAPES, USUALLY 2-3 INCHES WIDE AND
4-7 INCHES LONG. THIS IS IMMERSED IN HOT GREASE UNTIL THEY PUFF UP
AND BECOME LIGHT BROWN. SOUP BEANS ARE COOKED UNTIL THICK WITH
HAMHOCKS. WHEN COOKED, THE BEANS ARE MIXED WITH CHOPPED ONIONS.
THE BALLS ARE EATEN BY BITING AN END OFF AND STUFFING THE BALL WITH
THE BEANS. THEN EAT THE STUFFED BALL.

Submitter comment: THIS FOOD ITEM IS FROM WEST VIRGINIA.

Where learned: UNIVERSITY OF DETROIT

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 11-11-1977

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ETHNIC FOOD COMBINATION

MY ITALIAN MOTHER LEARNED TO MAKE ARMENIAN FOODS FROM HER
ARMENIAN MOTHER-IN-LAW. ON HOLIDAYS AND SPECIAL OCCASIONS
SHE OFTEN PREPARES DISHES OF BOTH ITALIAN AND ARMENIAN ORIGIN.
THIS SHOWS THAT DIFFERENT ETHNIC FOODS CAN EXIST AND SURVIVE
SIDE BY SIDE, CONTRARY TO THE OPINION OF SOME FOLKLORISTS.

Where learned: MICHIGAN ; CLINTON TOWNSHIP

Subject headings: Food Drink -- Typical menus for the various meals For meal hours, see F574.84. Special or festive meals
Food Drink -- Kind of Food and Its Preparation

Date learned: 11-00-1982

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DIET

DOWN SOUTH PEOPLE USE TO EAT A DISH CALLED LIVER AND LITES.
THIS WAS A DISH THAT CONSISTED OF LIVER AND THE LUNGS OF SOME
ANIMAL. ANOTHER DISH THAT USE TO BE EATEN WAS CALVES BRAINS,
WITH A SIDE DISH OF HOT BISCUITS AND GRAVY.

Where learned: TENNESSEE ; MARTIN

James Callow Keyword(s): CALVES' BRAINS ; LIGHTS=AN ANIMALS LUNGS

Subject headings: Food Drink -- Food
Food Drink -- Kind of Food and Its Preparation
Food Drink -- Meat

Date learned: 00001947CA

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Do not eat fish and watermelon together, do not drink corn
liquor and eat bananas, do not eat fish and milk together.

James Callow comment: "If you eat bananas after drinking beer or whiskey, it will
kill you (... student, Negro, Cleveland, 1959)"; "if you eat
bananas after drinking whiskey, you will die in agony" (...
barber, Negro, Cleveland, 1956)" -- Puckett, Ohio, nos. 27489,
27490.

Where learned: Camben ; Arkansas

James Callow Keyword(s): Incompatible foods

Subject headings: Favorites
Food Drink -- Kind of Food and Its Preparation
BELIEF -- Fish
BELIEF -- Means of Causing or Avoiding Illness

Date learned: 00-00-1945

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ALWAYS STIR THE CAKE BATTER IN THE SAME DIRECTION;
OTHERWISE THE CAKE WILL FALL.

James Callow comment: THIS IS BACKLOG MATERIAL DO NOT DESTROY

Where learned: MICHIGAN ; DETROIT

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 03-18-1968

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RECIPE--(PASSED DOWN VERBALLY)

TEA CAKES OR SUGAR COOKIES, ONCE EATEN WITH HOT TEA:
1 EGG
1 1/2 CUP OF SUGAR
1 TEASPOON OF SODA
1/2 CUP OF FRESH BUTTERMILK
1/2 CUP OF LARD
1 TEASPOON OF VANILLA
2 TEASPOON OF BAKING POWDER
1 PINCH OF SALT

Submitter comment: ALL THE RECIPES RECORDED FROM THIS INFORMANT HAVE BEEN HANDED
DOWN BY HER MOTHER AND GRANDMOTHER AND ARE WRITTEN NOW FOR THE
FIRST TIME.

Where learned: TENNESSEE ; BELFAST

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 06-24-1972

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RECIPE--(PASSED DOWN VERBALLY) : "POLK SALLET"

"POLK IS BEST PICKED AS SOON AS IT COMES THROUGH THE GROUND. WASH
AND PARBOIL IN GOOD AMOUNT OF WATER UNTIL REAL TENDER, THEN PUT
IN SKILLET WITH SMALL AMOUNT OF WATER AND LARD OR BACON DRIPPINGS
AND SALT. COOK SLOWLY UNTIL ALMOST DRY. THEN ADD AS MANY EGGS AS
YOU WANT AND COOK UNTIL THE EGGS ARE DONE. SOME LIKE LOTS OF EGGS,
SOME LIKE A FEW."

Where learned: TENNESSEE ; BELFAST

Subject headings: Food Drink -- Kind of Food and Its Preparation

Date learned: 06-24-1972

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