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Home My WebLink AboutZurich Herald, 1957-06-06, Page 314 How Mama Made Apple Strudel The other evening,. while dining alt a friend's house, 1 was singled out when dessert arrived, "This strudel is not the kind you are acetistomed to," my hostess re- marked, "but it's the best 1 could manage." Staring at in from its plate was this soggy -textured con- coction, wrapped around some half cooked apples. I1 would not be easy to consume this facsimile. Since my friend is a top-level writer and not that kind of a cook, made no comment. With the aid of generous mounds of whipped cream, 1 began to struggle with the offering. This was the perfect spot for nee to think about Mania's Vieu- nese apple strudel, for bow could 1 ever forget it? Mama had a way with an ap• pie strudel. Having acquired the culinary ingenuity of making one in Vienna as a young lady, she never forgot the recipe. Papa al- ways reinarked that it was perfect and just as good as his own moth- er's, which was the height of a compliment. I never wearied of observing her prepare the ingredients, of watch- ing her toss and stretch the dougb and then form it into a horseshoe and bake it. 1 used to think, 'even when I was only six years old, that Mama was wonderful. Especially al snaking strudel! I would watch in patience and wait for her to ask me to help, Eventually, she always did. "Now you can peel and core th apples . . . and see that you keep the skins thin," she admonished. This order made me feel import- ant. 1 had learned, through per- gistence, to peel apples with such transparent skins that I could al- most see Mania through them. The intricate part arrived when I reached the core of each apple and began to slice them. No apple meat could be wasted, yet no core be in ' eluded in the strudel's filling. Mama mixed sifted ' flour and salt, then added the beaten egg and butter and a cup of lukewarm water. This mixture was tossed on a floured board several times with great vigor. Mama was an expert at tossing the dough onto the board. Although ][ held my breath watching her, the dough always missed the floor and landed on the board unmistakably. I wondered if Mama would ever allow me to toss the strudel dough in this fashion. I had a secret yearn- ing to perform this feat. I often practiced tossing my doll and my rubber ball, but I never aid hit the board properly. hay tossing attempts landed on the (door, every time. • I continued to watch i\lanaa transfer the tossed mixture onto a plate, heat an earthenware mixinb bowl in the olei'i, .and the phtee this bowl over the dough fur abutit 45 minutes. ('Phis was the secret for the perfect consisteuey of the dough.) ,A Viennese secret After Altuwi bad examined the apples which 1 had Heeled and slieed, she euverea then up with cold water and went about pre- paring the tilling for the strudel. First she stirred a eup of bread crumbs with some sweet butter until it turned golden brown. Af- ter setting this mixture aside, she began to blend cinnamon and sugar with grated leiuou rind and nut- meg, .a dash of rosemary, and a cupful each of raisins and chopped almonds, After draining the apples, she added the browned crumbs and all the spices, raisins and nuts; next she added the beaten white of an egg. She tossed these ingredients Go gether with practiced gestures. Then she suddenly stopped and dip- ped a spoon into the mixture and handed it to me. "Open mouth !" she said and sullied. I smacked my lips. These thoughtful little gestures always made me feel so good., Mama was the most! But the part that remains the shiniest of all was the stretching and pulling of the strudel. Mania .whisked out a gleaming white linen cloth which she waved through the air and over the kit- chen table. She sprinkled it gener- ously with lots of flour. Next, she removed the dough from beneath the heated bowl and placed it in the center of the floured cloth. Dip- ping the tips of her fingers in more flour, she began slowly and gently to pull and stretch the dough, a bit at a thine, coaxingly and with care, to avoid tearing. I knew, af- ter watching this same perform- ance. week after week, that the dough just had to be as transpar- ent as isinglass. Mama had to work fast and the procedure was exciting. I could scarcely sit still, so had to get up and stand beside the table. At times I had to leap aside, for Mama kept racing around. 1;44 table, pulling . the dough here -and there and everywhere, just so it was stretched over the entire table. "Now !" she exclaimed, and I knew this meant the filling was to be distributed evenly over the transparent dough. With handfuls • she deposited the filling over the dough, adding additional pats of sweet butter and a sprinkle of salt. When the filling was all gone she picked up one end of the cloth and said: "You may help now. Lift the cloth with care." I lifted the cloth, as though I were in the garden with Papa and he was asking me to hold a full-blown rose so that he could fasten it with a fragile bit of silk." I stood at one end of the table while Mama was at the other, su- pervising the production ; slowly ;:w:;:a�;;o.?^av A;;.?,°: n:w:•.•ari%'s: `:s;:.y :_:1xi:- is KITTEN-SITTER—These kittens didn't lose their mittens, but they keep losing their ma. A hen gallantly steps in to fill the breach and kitten -sits till mealtime, when the skylarking mother returns. SOME CLASS — In Top photo, you are looking at the entire student body and faculty of the River. Bend school in the Bates Hole area. River Bend is probably the smallest of many small schools in the sparsely populated state. The teaching "staff" of the one -room school is Mrs. Gladys M. Johnson) second from right. The "student body" consists of Thelma Watson, 11, left, her 13 -year-old brother, Murray, and Sherolyn Minchow, 14, right. Lower picture shows the schoolhouse. Authorities recently voted to build a fence around it because wandering cattle herds frequently surround the building and poke -inquisitive heads in the door and windows. s. '. 'yae•,y y� we rolled the dough by propelling the cloth and at last we had it ac• ross the table. "Good !" Mama exclaimed, tier eyes shining. She buttered a large white enameled baking dish gener- ously and sprinkled more bread crumbs over the bottom. Then she transferred the long roll, horseshoe fashion, into the greased pan, and with a hand -braid- ed goose -feather brush she patted melted butter over the strudel. Then she slipped the masterpiece into the waiting oven and slammed the black nickel -plated door. She plac- ed our black and gold sugar bowl on a chair before the oven.. "Do not move this," she ordered `t and waved her hand at the chair and sugar bowl. This was to remind her there was something going on in the oven which she must remem- ber . , . not to forget. She glanced at the clock and then began to pick up pots and pans. I always helped wipe the cook- ing dishes, for this made me a complete part of the entire enter prise. While Mania supervised the simmering of rich beef soup which she was cooking for Papa's din. ner, I thought there never in all the world was a nicer, warmer, friendlier place than our kitchen. The sunshine broke in without knocking; the sparrows fluttered about the window sills, eyeing Mama's many potted plants; and the tangy fumes of skillfully com- bined ingredients permeating the atmosphere. When the dishes were dried and properly restored to their cup- board niches, when the soup sim- mered down to its exact capacity and strength, Matna removed the strudel from the oven. It was culin- ary art, perfectly prepared In a A rat s Ll prefas -riodcration S 'E N Io C.A ( S i;.C.-.A.D.65 ) the 3-towe of $ea9rum . . s . • • Alen who think of tomorrow practice moderation today perfect setting. Crisp and golden brown, with little spirals of escap- ing steam that brimmed with the tang of cinnamon, lemon, and well - cooked apples. The highlight for me occurred when Mania nodded and I sallied forth to sprinkle the strudel with powdered sugar, flavored with van- illa sticks that Mama kept en- sconced in the porcelain container. "That is enough 1" Mama admon- ished 'as I continued to smother the strudel with powdered sugar. So when my good friend awl hostess, glancing at my empty des- sert plate, remarked, , ''Well, you managed to get through that pro - .position!" I merely ,nodded and smiled wistfully, but she knew and I knew she knew that neither of us were kidding each other. She had partaken of Mama's strudel often at our home, so she was convinc- ed as I, that nobody, but nobody could concoct an apple strudel that had the crispness, the taste, and the eye -appeal of Mama's strudel Mania had a way with apple stru- del — after the Viennese fashion. —By Annette Victoren in The Christian Science Monitor, The Carriage Shop The carriage shop was a very interesting place the Boy al- ways thuoght. He'd watch old Obadiah Pinchsnuff make sur- reys, buggies and one Obadiah turned out a hansom cab that he said was ordered by a man in New York. Maybe, Mr. Pinchsnuff said, the famous Dia- mond Jim Brady will ride in this cab. That is, he added, if he can get his shape into it, for he is a very large man. When Mr. Pinchsnuff finished a couple of buggies or phaetons, he would hitch them together and drag them around the county looking for buyers. Grandma Tillinghast bought a shiny black buggy with a tur- key red wheels, but complained that $10.0 was a great deal too high for it. All that money, she moaned, just' for something to ride around in. The -Hired Man said, shucks, a nice looking buggy is all right, but he'd take the old one any- time because you never had t' keep it washed and slicked up. And besides, he reminded hex, this spankin' new ve-hy-cle (with the accent on the middle syllable) will make the old harness look pretty derned shabby, won't it? Grandma said she wasn't go- ing to buy a new harness and a new horse just because of the new carriage. Why, she said, that would be like her cousin Deborah getting new carpet, new furniture and a new piano just because"when they washed the windows everything seem- ed worn: — "Hartford Courant" The Arabian horse is the only true thoroughbred horse hi the world today. 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