Moms

Recipes
Favorite Recipes
from
Ethel Schumann
by
Susan and Paul Schumann
2
Contents
Introduction 3
Salads 9
Sauces and Dressings 16
Soups/Stews/Gumbo 20
Casseroles 27
Vegetables 34
Meat 52
Seafood 60
Bread 63
Drinks 71
Desserts 72
Cookies 82
Cakes 99
Pies 117
Candy 123
Miscellaneous 129
About Ethel Schumann 135
Index 138
3
Introduction
Recollections
By
Paul Schumann

I had a nuclear family and had more or less traditional family meals, especially dinner. Dinner
was a regular family event, and I dont remember much exception to that except when Dad
starting traveling.

Every evening we sat down together to a full meal, including desert, prepared by Mom. As I re-
member, we rarely had left-overs, probably not only due to my Moms planning, but also the
voracious appetites of two growing boys. In addition, my Dad did not like left-overs.

I dont remember much about what was talked about over dinner, except for the time when I,
in elementary school, asked (spelling it out, What does f-u-c-k mean? I had seen the word in
the boys bathroom. Dad asked where I heard the word, and Mom said Dad would explain it
later. It was very quiet after that, and I was acutely aware that I had crossed a line. I dont re-
member any further conversation about the word, public or private.

We rarely ate out. The only place I remember eating at was Felix Mexican Restaurant. When
Felix closed in 2008, the Houston Press reported:

Felix Mexican Restaurant at 904 Westheimer has shut down after 60 years in business. Long-
time patrons are leaving notes on the front door of the shuttered Tex-Mex institution demand-
ing an explanation. We need some closure, one note read.

Felix Mexican Restaurant was the granddaddy of
Houston Tex-Mex. It was named for Felix Ti-
jerina, a Mexican immigrant who worked at The
Original Mexican Restaurant on Fannin before
opening his own Tex-Mex restaurant, The Mexi-
can Inn, in 1929. Felixs first Montrose location
opened in 1937.
The flagship restaurant at 904 Westheimer
opened in 1948. At the time, a regular dinner cost 50 cents. In the heyday of the chain, there
were six Felix Mexican restaurants in Houston and Beaumont. Tijernia became active in Hous-
4
ton politics and was a four-time national president of LULAC.

As a teen I always ordered two Mexican plates, and finished them both. (Remember my com-
ment about voracious appetite)

Seafood was always purchased in Galveston at the 37
th
Street Fish Market, or caught. Fried
shrimp was a big favorite of the family and it got to the point where the shrimp had to be
counted out so that everyone got their share. Fried oysters were also a favorite until one day
when I bit halfway in an oyster, saw the black stuff and asked what it was. The explanation
nixed oysters for me for a number of years. Even though I now like fried, raw and baked oysters
(as in Oysters Rockefeller), I still recall that experience. Almost every winter, Uncle Robert
would show up with some mackerel. Mom baked that with onions, and the gravy on mashed
potatoes was wonderful. Mackerel used to run in the Gulf in the January-February time frame.

Another restaurant we went to rarely was the San Jacinto Inn. It was more expensive but it was
all you could eat. It was remembered by Katy Oliveira in Memories of the San Jacinto Inn:
The dining room featured an all-you-can-eat menu, consisting of primarily seafood and
chicken. In winter the menu included celery, shrimp cocktail, oysters on the half shell, fried
oysters, fried tenderloin of fish, fried chicken, French fried potatoes, hot biscuits served with
strawberry or black cherry preserves, and dessert. The summer menu mirrored its winter coun-
terpart in many ways, but featured iced crab and stuffed crab rather than the oyster dishes. In
the 1930s and 1940s, patrons not only enjoyed the hefty meal, but also a dance orchestra. Dur-
ing World War II, this live entertainment gave way to a need for more tables to accommodate
the restaurants growing clientele. In later years, the restaurant seated nearly seven hundred
guests and it boasted serving 85,000 pounds of fish, 55,000 chickens, 200,000 pounds of
shrimp, 1,700,000 oysters, 50,000 crabs, and 500,000 hot biscuits in an average year.

When Dad started traveling, he developed a taste for fine food restaurants and we went out
more often.

Mom was the sole cook for the dinner meals every day. On Saturday we usually had hamburgers
for lunch, and I reached a limit of four when I was in high school. Sunday lunch was the main
meal of the day and she usually cooked a roast beef or pork. I loved the pork roast with po-
tato dumplings. As I remember, Dad often washed and dried dishes.

Lunches were usually sandwiches. In elementary school I started out buying my lunch at the
cafeteria. They werent too good. The school (Jefferson Elementary) was not air conditioned
and the cafeteria was hot, steamy and rife with the smells from the kitchen. One day I threw up
after trying to eat the meal. My mother was mortified. From then on out, I took a sandwich.
And, to this day, I still prefer a sandwich for lunch.

Mom did not do breakfast. She did not like to get up early, and she rarely ate breakfast. She
said that she just couldnt face it. So, Dad made breakfast. That meant Bill and I had to get up
5
early so that he could get to work. He never seemed happy to wake us. His wakeup call was a
slap on the butt. He cooked eggs or cereal (oatmeal, farina, malt-o-meal). Eggs, bacon and toast
(sometimes sausage or spam) was a standard fare. My favorite was a rare treat when he cooked
scrambled eggs with liver pudding.

Dad renovated the kitchen, changing the layout. When I was a kid, the table was next to the
window. In the summer time, I remember sitting at the table near the window for breakfast. It
was lazy, leisurely summer. Outside the window was a honey suckle vine, and the smell was per-
fume to my cold cereal, milk and sugar.

The Lehmann family gatherings were often
around a meal. We had beach parties, picnics at
San Jacinto Battle Grounds or Hermann Park,
or a meal at a holiday at someones house. To
me, these were magic times. They seemed to
happen frequently, easily, and sometimes on the
spur of a moment. No one was cross and the
time was filled with good food, fun, laughter
and stories. After the meal were card games or
sports games if outdoor. These gatherings were
the entertainment.
Picnic in 1938
Upon Moms death, Susan took all the recipes. She selected and scanned
the recipes and I processed them into a form that could be used in this
book. We used only those recipes that were either handwritten or typed,
and they are presented in the original form. I have annotated some of the
recipes.

You will note that the recipes are almost solely for a dinner meal no
breakfast or lunch items.

Susan and I looked for pictures of meals and kitchens. In our numerous
historical photographs, we found only a few. At
the time, you just didnt capture ordinary moments with a camera. So,
we dont have many photos to share.

Some recipes are missing, like my favorite birthday cake (angel food)
and Bills favorite (devils food cake).

Theres a table of contents and an index to help find a recipe.

Mom and Dad were married in Galveston on October 26, 1932. They
went by train to San Antonio and stayed at the Menger Hotel for their
honeymoon. They lived for about six years in Galveston, at least part of
6
the time with Grandpa Schumann and Uncle Robert. Grandma Schumann died when I was
born in 1937. My Mom bore some resentment against Uncle Robert because of interactions
when they all lived together. My Grandpa Schumann was fond of my Mom. After Mom and
Dad moved to Houston, they wrote letters to one another. In about 1938, they moved to Hous-
ton and lived in a rent house briefly before moving into the new house at 911 Sue shown on
the cover. They lived in the house until Mom moved to Austin sometime after Dad died.
Mom and Grandpa
Schumann at new
House at 911 Sue,
Houston, Texas
Dining room looking into living room
Dad and
Matt eating
in the
kitchen
Susan, Christi, Angela & Dad eating
watermelon in dining room
Christi and
Matt in
kitchen
Mom and
Susan talking
in the
kitchen
7
Grandma Lehmanns Red Stew

By
Susan Kokemoor Schumann

Long before I became a Schumann, I had heard about Grandma
Lehmanns red stew. I heard that it was delicious and that it was
usually quite spicyhot, actually, from peppers that were added. I
was told that Grandma always claimed that she had only put in
two/three little peppers...not that much! Apparently, Grandma
would go out into the yard and pick a few little red bird peppers
from one of the small bushes in her front yard. Those would be
added to the stew (red because it had a tomato base) and then the
exclamations would begin.

I originally had several different thoughts about this: I was sure that the term bird pepper
was a colloquial term and probably didnt mean much. I also had figured out that Grandma
Lehmann liked to tease or kid people (she told her daughter, Ethel, that she wasnt sure that
Billy and I were actually married since the right music wasnt played at our wedding.no
Bridal March, no Lohengrin!) So, maybe her claim that she only used two or three peppers
was a way of teasing everyone.

The day finally came for me to have some of Grandmas red stew. That day happened to be the
third day of our honeymoon in Galveston. Bill had called Grandma to ask if we could stop
by.we were about to move to Ohio and wanted to spend a little time with them before we
went. She promptly invited us for lunch with the announcement that she was making red stew.
(This was a good thing since we were running a little low on funds!) We came for lunchthe
stew was delicious and spicy and she had added only two or three peppers. I only added two
or three became our mantra when something we cooked turned out a little too spicy.

Many summers later, Bill picked several bird pep-
pers off the bushes in the front yard of Grandma
Lehmanns house and brought them home to La
Crosse. We dried the seeds and planted them in
pots and grew them throughout the winter.
That spring, Bill put the two large pots with the
bird pepper bushes outside and they thrived. I
think he transplanted one. We collected numer-
ous peppers from it that summer and brought
the one still potted in for the winter. We had
bird peppers for several years. The bush became a
beautiful ornamental plant in the garden with a variety of red, purple and green peppers
8
throughout the summer. It looked like a bush that had dozens of bright mini-candles attached
to it. It was an attention-getter in our garden for several years. Wish we had taken pictures of
it!

As it turns out

The term bird pepper is a common name for a pepper plant that is native to Texas and other
places around the Caribbean. This is not a colloquial termit is also known as a pequin pep-
per. Apparently, birds do like to feast on the peppers and dont have any trouble with the heat
index of the plant.

As it turns out

This pepper is one of the hottest peppers grown and is used for a few commercial hot sauces
that we purchase in the market today. Grandma was being straight-forward with only using
two or three. those two or three would have produced the spiciness in the large pot of stew
that folks liked to tease her about.

Here are some actual facts about bird peppersa real and widely-used name:

http://tasteoftx.com/recipes/chiles/pequin.html

Pequin Chiles

Heat Index- Fire Hot!

Color: Green maturing to bright red or red-orange, dries to brownish-red

Average Size: 1/2 3/4" long, 1/4" diameter

Shape: Wild pequins are oval while domesticated chiles are a slightly elongated oval.

Description: The pequin is the smallest chile of all, about 1/3 inch long and wide. Do not
let the size fool you, though. It is hot! The pequin has a complex, smoky, citrus, nutty fla-
vor.

Scoville Heat Units: 30,000 40,000 (other articles put it at 100,000 +)

Trivia: Birds love them, hence their nickname 'bird pepper'.
9
Salads
I dont remember ever eating this. It really
sounds German and looks authentic.
10
This was prepared as a special treat only for New
Years day. My mother hated to make it. It was
tedious work and took a long time, plus she did
not like to eat it. My dad loved it as it was a tra-
ditional meal in his family. I enjoyed it as well,
but I cant remember Bills view. I still miss it
every New Years. You cant get the milker her-
ring anymore, but you can use preserved herring
in wine instead. There was a restaurant in New
York that served this as an appetizer all year
long. ( Maxls in White Plainsnow gone). One day when we went with our friends Ann and
Jack Baumgartner to the horse race track on Long Island, we stopped on the way home at this
restaurant. I, of course, ordered the herring salad. It has a very strong flavor and smell. It was-
nt until years later, that I found out that Ann was pregnant at the time and had not told us
yet. She said that she almost upchucked from the smell.

Milker herring is Dutch cured herring with the gonads left in the fish. Usually
packed in small barrels with about 12 fish for the North American delicatessen trade. Also
called melker or Norwegian milker. As I remember it was salt cured so you had to soak the
fish in milk and wash thoroughly. I found on the Internet that it is still available, but expen-
sive. And, as you can see, it was the male fish so it wasnt the eggs that were included in the
recipe.
11
This was a regu-
lar at Thanksgiv-
ing and Christ-
mas family meals
with the Leh-
manns. It is still a
Thanksgiving
traditional at our
Thanksgiving.
This was Kays
recipe, Kathe-
rine Lehmann
Cook, her sis-
ter.
12
13
14
15
16
Sauces and
Dressings
17
18
19
20
Soups / Stews /
Gumbo
Bill like this so much
that the day after Bill
and Susan were mar-
ried they drove to
Galveston to have
some of the stew
made by Grandma
Lehmann.
21
This is Grandma Lehmanns (Elizabeth Eades) Schumann) famous red
stew, much prized by my brother (William Schumann) and me.

While this letter was sent to my Mom, I dont remember her ever making
it. My Dad was not a fan of soups and stews because of his experiences
with those in his childhood. The family was very poor and his mother
used the cheaper (and poorer) cuts of meat (the left-overs from the
butcher) to make them.
22
23
This was another popular and frequently used recipe. I can
still tasted the gravy when I think about it. It was mostly
round steak though, not veal.
24
Vatap is a Brazilian dish
made from bread, shrimp,
coconut milk, finely
ground peanuts and palm
oil mashed into a creamy
paste. This food is very
popular in the North and
Northeast, but it is more
typical in the northeastern
state of Bahia where it is
commonly eaten with
acaraj, although Vatap is
often eaten with white rice
in other regions of Brazil.
Alternatively, the shrimp
can be replaced with
ground tuna, chicken or
cod among other options.
25
26
This was Grandma Lehmanns version
of crab gumbo. I have very fond
memories of the family sitting around
the big table in the kitchen with no air
conditioning and a ceiling fan going.
We picked the meat out of the crabs,
laughed and talked a lot while sweat-
ing from the combination of just a
few bird peppers as Grandma would
always say, and the Galveston humid
heat. Your face would break out in
dripping sweat. Most of us would pick
crabs and eat them as we picked. My
mom would pick them out and make
a pile on her plate so that she could
enjoy them. If Uncle Bill was there he
would try to distract her and steal
some of the crab from her pile. Great
times! Forever gone...
Grandma Lehmann (back) and others at
kitchen table.
27
Casseroles
28
29
Strata or stratta is a
family of layered casse-
role dishes in Ameri-
can cuisine. The most
common modern vari-
ant is a brunch dish,
similar to a quiche or
frittata, made from a
mixture which mainly
consists of bread, eggs
and cheese.
Continued on next page
30
31
32
33
34
Vegetables
LOUISIANA STYLE DIRTY RICE

1 lb. chicken giblets (with neck and or livers) (I prefer ground beef)
1/2 cup chopped onion
1/2 cup green pepper
1/2 cup celery
1 teaspoon salt
l/2 teaspoon pepper
1/2 teaspoon red pepper
2 cups cooked rice

Cook giblets till tender. Finely chop giblets. Save liquid.
In liquid, cook onion, pepper, and celery until tender. Save liquid.
Combine giblets, vegetables and seasoning. Add 2 cups cooked rice. Add
enough liquid to moisten. Bake 30 minutes at 350 degrees. (If thickening
is desired, make a small roux)

*Roux = 1 portion oil or shortening to 1 portion flour. Brown slowly in
skillet over medium high heat until medium-dark brown. Stir constantly
to often.

DIRTY RICE
(from Aunt Kay Cook)

1 cup rice
1 stick margarine
1 can onion soup
1 can beef bullion
1 jar mushrooms

Brown rice in butter, add rest. Cover and bake in oven for 30 minutes
Aunt Kay Cook is Katherine
(Lehmann) Cook, her sister.
35
Janus is a Roman
god depicted with
two faces; he is the
god of the doors
and gates. He is
also seen as the god
of beginnings. Janu-
ary sits at the end of
one year and the
beginning of an-
other. Sweet and
sour foods look
both ways as well.
36
I remember the process of canning although I didnt participate in it. It was always hot in the kitchen and can-
ning just made things even hotterwithout air conditioning and those large kettles of boiling water.

Then we had to wait for the cucumbers to turn into pickles and I remember asking many times, Are they ready
yet? It was always a big event when we could eat the first pickles.
37
38
I didnt like raw cucumbers but I did like them pickled or baked. This recipe
was one of my favorite dishes and standard fare for a Sunday dinner with
roast.
Of course this was a favorite. I have no idea how many times we had this
dish. Its probably the reason why I crave simple pasta dishes!
39
The baked eggplant was another favorite and pretty much standard fare
for a Sunday dinner.
40
41
42
43
44
Of course, now
pennies are no
longer made of
coppertoo expen-
sive.
45
46
47
48
49
50
51
This was definitely one
of my favorites. They
were usually served
with pork roast and
gravy. I used to call
them fat pills. Its a
really heavy, filling
dumpling, great to sat-
isfy hungry teenagers.
The recipe came from
Grandma Schumann.
No one knew why you
put toast in the mid-
dle.
52
Meat

Beef Stroganoff or Beef Stro-
ganov is a Russian dish of sau-
ted pieces of beef served in a
sauce with smetana or sour
cream. From its origins in 19th-
century Russia, it has become
popular around the world, with
considerable variation from the
original recipe.
53
54
55
56
The only connection I can find about attrib-
uting this recipe to Janus is to Janus Day, or
New Years, January 1st.
57
Not sure where this name came from. It could be a meal for a bull-
fighter before their event, but more likely comes from the butchering
of the bull after being killed in the ring. The meat is considered a deli-
cacy and supposedly tastes different.

I think that this a Spanish dish.
58
Apparently, this is a very popular dish in the Slavic countries - in Russia it's called
"Kholodets". It's also a part of the cuisine of Poland, Romania, Serbia...any of the Slavic
countries. Plus, there's something the French make that's very close called "gard manje", the
Germans have "sulze". In Latvia, it's called Sivena galerts. (There are some umlauts and til-
des that I didn't bother to find a way to put in on the German and Slavic words.)

It is served as part of a cold plate, cold platter on a buffet. It's served with a variety of rel-
ishes, horseradish, hot mustard/Dijon mustard. Depending on the kind of veggies or boiled
eggs or other things that you could add, it can be used as a food decoration. The Russians
contend that if you eat the Kholodets while drinking vodka, you won't get drunk....:)

The English add a jelly-like substance (made in exactly the same way the recipe indicates) to
their pork pies.....after they are baked. I guess they lift off the top crust of the pie, add the
jelly and put everything in a cold spot/refrigerator. This is supposedly done to keep the meat
moist so that you don't have to serve it right away.

So...I'm thinking that she could have gotten the recipe from a friend (Slavic) and the name of it
is sort of colloquial....or maybe it's some English recipe that your grandmother/great-
grandmother used (along with a colloquial name). Or, she had it somewhere and got the rec-
ipe from the hostess or someone else.

It's an interesting mystery!
59
60
Sea Food
61
This was one of my favorite dishes as a kid. Mackerel used to run in the Gulf off Galves-
ton in the Fall. During that time you could buy mackerel at fish markets in Galveston.
Mackerel is an oily fish (an oil we now know is good for you) and the gravy made this
way on mashed potatoes was great.

As an oily fish, it is a rich source of omega-3 fatty acids

We only had this once or twice a year.
62
63
Bread
64
65
66
67
68
Ann and Jack
Baumgartner and their
two kids, Peter and
Tracy, were our closest
friends in New York.
Our kids called them
Aunt and Uncle.
Anadama bread is a
tradi-
tional yeast bread of Ne
w England in
the United States made
with wheat flour, cornm
eal, molasses and some-
times rye flour. It is not
readily agreed exactly
when or where the
bread originated, except
it existed before 1850
in Rockport, Massachu-
setts. It is thought to
have come from the
local fishing commu-
nity,
[1][2]
but it may have
come through the Fin-
nish community of local
stonecutters.
69
This was an essential element of the Christmas celebration. I joked that
Barbara Beutel had to learn how to make this before I would marry her.
We used to call it stella a bad English version of the German stollen.
As a kid I though stella referred to the star of Christmas. Stollen is
a fruit cake containing dried fruit and often marzipan and covered with
sugar, powdered sugar or icing sugar. The cake is usually made with
chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a
traditional German cake, usually eaten during the Christmas season,
when it is called Weihnachtsstollen or Christstollen.
70
71
Drinks

72
Desserts
Judy is Judy
(Cook) Adams
her niece.
73
Apple Dumplings
This was a desert served of-
ten when apples were in sea-
son. I loved eating apples
this way. For some reason I
did not like it when the ap-
ples were not cored com-
pletely. I didnt like finding
the hard core bits in a bite.
74

Im not sure which recipe she used when I was a kid. I dont remember having
meringue or jam on top. Bread pudding was a real treat in that it turned stale
bread into a delicious dessertone of my favorites still and one I will order in a
restaurant on a special occasion.
75

76

Pecan Tassies are miniature pecan pies with
lovely golden brown crusts and sweet and
gooey pecan filling. Joy of Baking http://
www.joyofbaking.com/PecanTassies.html
77

78

79

80

I remember making ice
cream mostly at the Leh-
manns. We would go get ice
from the ice house a half a
block from the house at 39th
and N 1/2. Wed pack the
hand freezer with ice and salt
and take turns cranking the
freezer. I remember cranking
a lot, but the result was
worth all the effort.
Stedings Bakery was
owned by Herman Steding
Jr. and was located at 3627
Ave. O, just a few blocks
from the Lehmann house.
I never knew this bakery.
The one I remember was
downtown, close to the
railroad station, but I cant
remember the name.
Grandma Lehmann had,
in addition to the baker, a
meat market and a fish
market in her neighbor-
hood. The fish market was
called the 37th Street fish
market. I dont remember
the meat market. Often
she would just call these
places and theyd deliver
what she wanted.
81

82
Cookies
83
84
Sweet sorghum is any of the many varieties of sorghum which
have a high sugar content. Sweet sorghum will thrive better un-
der drier and warmer conditions than many other crops and is
grown primarily for forage, silage, and syrup production. Sweet
sorghum has been widely cultivated in the U.S. since the 1850s
for use in sweeteners, primarily in the form of sorghum syrup.
85
Mary Ann Harris was her niece.
Mystery Cookie
She had to title for this recipe.
86
87
88
Lebkuchen(or Pfefferku-
chen) is a traditional
German baked Christ-
mas treat, somewhat
resembling gingerbread.
Lebkuchen was invented
by monks in the 13th
century. Lebkuchen
were recorded as early as
1296 in Ulm, and 1395
in Nrnberg
(Nuremberg). The latter
is the most famous ex-
porter today of the prod-
uct known as Nrnber-
ger Lebkuchen
(Nrnberg Lebkuchen).
"Oblaten Lebkuchen" is
baked on a thin wafer to
keep the soft cookie
from sticking to the
cookie sheet.
"Nrnberger Elisen
Lebkuchen" is consid-
ered the finest kind of
Oblaten Lebkuchen.

This was another of our
traditional Christmas
cookies. As Ive grown
older, one of my favor-
ites.
89
L. Stern is Louise
Stern, a friend
from Zion Lu-
theran Church.
Her son, Bill
Stern was a close
friend of Bill
Schumann.
90
Anns Sugar Cookies. The Ann is Ann
Franks, moms best friend.
91
Springerle is a type of Ger-
man biscuit with an em-
bossed design made by
pressing a mold onto rolled
dough and allowing the
impression to dry before
baking. This preserves the
detail of the surface pat-
tern. They are most com-
monly seen during
the Christmas season.
The name springerle means
"little jumper" or
"little knight". Their origin
can be traced back to at
least the 14th century in
southwestern Germany and
surrounding areas, mostly
in Swabia.
Springerle was one of the
family favorites and a staple
of our Christmas. They get
very hard and are great to
dunk in coffee.
Susan was an expert in making Springerle. She
had mastered both the art and technology of
baking this Christmas treat. She sent me some
for Christmas 2013. After her death on March
3, 2014, we found, hidden in our kitchen,
three of her Springerle, shown left. I will pre-
serve these and use them as Christmas orna-
ments.
92
93
Persimmon Russian Cookies
First item is oleo (butter)
Sugar
Egg
Flour
Cinnamon
Nutmeg
Cloves
Salt
Persimmon pulp
Baking soda
Raisins
Pecans
94
95
Emmas Fruit Cookie. Emma
is Emma Kokemoor, Susans
mother.
96
97
98
Pfeffernsse are tiny
spice cookies, popular as a holi-
day treat
in Germany, Denmark,
and The Netherlands. It is also
known aspeper-
noten in Dutch (plural),
ppant in Plautdietsch, pfef-
fernuesse or peppernuts
in English, and peberndder
in Danish..

This white version was unique
to moms cooking. I think it
came from Dads mother. She
did not make it every year for
Christmas, but it was one of
my favorites. I preferred it to
the dark version. The dark
spice cookie was great but I
didnt like the sugar coating.
These have no coating.
99
Cakes

100
101
Thelma is Thelma (Lehmann)
Harris her sister.
102
103
104
Helen Bortz was a friend
of Moms from Zion Lu-
theran Church. She is
also the aunt of Susan
Kokemoor Schumann.
The Harvey Wallbanger is
reported to have been in-
vented in 1952 by three-time
world cham-
pion mixologist Donato
'Duke' Antone (Paolantonio).
The Harvey Wallbanger was
brought to international
prominence by then Galliano
salesman, George Bednar.
Legend has it that the drink
was named after a Manhattan
Beach surfer who was a regu-
lar patron of Duke's
'Blackwatch' Bar on Sunset
Blvd. in Hollywood during
the early 1950s.
105
106
This old frontier recipe
was used before Ranchers/
farmers had availability of
block chocolate or chips,
only powdered cocoa
which was expensive. It is
sometimes called Texas
Sheet, but originally called
"Sheath" cake because the
icing covered the cake like
a "sheath" covers a knife.
107
108
109
110
111
112
113
Mohn Kuchen (Poppy seed
cake) is one of the "fine baked
goods" and is a tradi-
tional cake of
the Polish and Silesian cuisine.
It has long been in different
variants and
for German , Bohemian and Au
strian cuisine. It also has a pres-
ence in Central and Eastern
European cuisines and also
known today worldwide.
114
115
116
117
Pies

118

119

120

Ann was Ann
Franks, her best
friend.
121

122

123
Candy
124
These were one of my favorites at Christmas (and probably everyone as they disappeared quickly). It wasnt
until many years later while on a business trip to Seattle that I found that this type of candy was known as
Turkish Delights. I bought some in a small Russian candy store.

Turkish delight or Lokum is a family of confections based on a gel of starch and sugar. Premium varieties con-
sist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel,
generally flavored with rosewater, mastic, or lemon. http://en.wikipedia.org/wiki/Turkish_delight
125
126
127
Glazed Pecans
128
129
Miscellaneous

Kochse (kochkaese) is a German cheese. The name simply translates to "cook
cheese". (http://www.gourmetsleuth.com/Articles/Ethnic-Unique-Foods-Ingredients-
645/kochkaese.aspx)

I dont recognize this handwriting but I assume its that of her Mother-in-Law, Carolina
(Bergmann) Schumann. Also, I think she meant cottage cheese not what we now call
cream cheese.
130
Never had this but it looks really good. Food.com lists their recipe as German Sweet & Sour Eggs
Aka Suess-Sauer Eier. They say to add the sauce to eggs any style, and the recipe is different than
hers.

Read more: http://www.food.com/recipe/german-sweet-sour-eggs-aka-suess-sauer-eier-
98986#ixzz1uyVxokqq
131
This was my favor-
ite jam that Mom
made. It was
breakfast staple
until we ran out.
Each year we de-
pended upon
someone else for
figs. My Dad
could not grow a
fig tree in our
yard. Each year he
would nurse the
tree trying to help
it grow. It never
got more that 5
feet tall and many
seasons was much
smaller. The fig
trees in the Leh-
manns back yard
were enormous
and quite often
the figs would
come from there. I
remember fre-
quently being
asked to climb a
tall ladder to pick
figs for Grandma.
132
Terri is Terri (Lehmann) Proch,
moms niece.
133
134
135
Ethel
Schumann
1988
136
137
138
Index
24 hour salad 13
Anchovy salad 9
Anise cookies 92
Apple
Apple cake 103
Apple crisp 72
Apple dumplings 73
Apple kuchen 77
Apple pie 118
Apple pie with crumb topping 120
Apple pie, mock 121
Apple sauce cake 99
Savory squash and apple pie 122
Artichoke and cheese squares 47
Bachelor buttons 83
Bar cookies 86
Beef
Beef Stroganoff 52
Bullfighters steak 57
Red stew 20
Bean salad 15
Beer cake 102
Frosting 102
Beets 37
Harvard beets 37
Red beet eggs 49
Bread
Anadama bread 68
Massachusetts Anadama bread 68
Eggnog bread 70
Carrot bread 65
Christmas bread 69
Date loaf 67
Ginger bread with orange sauce 80
Hints on bread making 63
Bread pudding 74
Rye batter bread 65
Rye bread 66
White batter bread 67
White bread 64
Whole wheat bread 67
Broccoli cheese strata 29
Buttermilk pie 117
Cabbage
Red cabbage 45
Carrots
Belgium carrots 37
Carrot casserole 31
Carrot cake 108, 113
Copper pennies 44
Cauliflowers, fried with cheese sauce 40
Celery, fried 39
Cheesecake
Cheese cake cookie 87
Easy cheesecake 99
Peaches and cream cheese cake 100
Tiny cheese cakes 114
Cherry pie 121
Chicken
Chicken and rice 52
Chicken breast deluxe 54
Chicken supreme 53
Chocolate
Double chocolate oatmeal cookies 89
Chocolate potato cake 110
Chocolate snappers 89
Cocoa cake 103
Chocolate sheath cake 106
Fudge ribbon cake 109
Mississippi fudge cake 111
Cobbler 75
Coconut
Coconut dream squares 87
Coconut pie 118
Coffee cake 100
Coke salad 14
139
Cookies 88
Cooked cheese 129, 133
Corn
Corn on the cob 42
Fried corn 42
Jalapeno corn 45
Corn beef salad 9
Crab
Baked crab 60
Crab gumbo 24
Mamas crab gumbo 26
Cranberry
Cranberry cookies 96
Cranberry salad 12
Cranberry nut cake 112
Cucumber
Baked cucumber 38, 47
Dill pickles 36
Spiced pickles 36
Custard, baked 72
Dates
Date bars 95
Date cup cakes 105
Deep dish pie 117
Dipped marshmallows 128
Dirty rice 34, 46
Louisiana style dirty rice 34, 46
Eggnog
Eggnog wreaths 82
Baked eggnog rum balls 86
Eggnog bread 70
Eggplant
Baked eggplant 39
Fried eggplant 39
Enchilada pie28
Fig
Fig nut jam 134
Fig preserves 131
Fish
Fish with brown butter 61
Herring salad 10
Salmon loaf 62
Smothered mackerel 61
Forgotten cookies 84
Fruit
Curried fruit 78
Fruit cocktail cake 116
Fruit cookie 95
Fruit salad 14
Dressing 19
Green beans
Creamed green beans 41
Green beans and carrots 41
Green bean casserole 33
Green onions 37
Harvey Wallbangers Cake 104
Hello dolly cookies 83
Honey
Honey balls 83
Honey cake 109
Howdy cookies 90
Hummingbird cake 107
Ice cream 80
Jam cake 115
Juicy jellies 126
Lebkuchen, Elisen 88
Kisses 126
Knox dainties 124
Lemon
Lemon bars 98
Lemon biscuits 81
Louisiana cake 115
Macaroon cake 104
Marinara sauce 16
Meatballs
Meatballs with spaghetti 22
Meatballs with mixed vegetables 23
Meat sauce (spaghetti) 17
Meringue
Never fail meringue 121
Mince pie, mock 119
Mixed garden salad 11
Mustard sauce 16
Noodles 130
Noodles and oysters casserole 33
Nutted caramel chews 128
Oatmeal
Lacy oatmeal cookies 94
140
Oatmeal cookies 96
Oatmeal cake 112
Okra
Dill okra 43
Okra and tomatoes 42
Orange
Orange nut cake 114
Orange sugared nuts 79
Pastry dough
Anns pastry for tarts or pie crust 120
Patience candy 125
Pea salad 14
Pear
Pear mince 79
Pear pie 119
Pear pineapple preserves 133
Pecans
Glazed pecans 127
Pecan molasses pie 117
Poor mans pecan pie 118
Sugared pecans 78
Waxy pecan cookies 82
Pecan pralines 125, 126
Perogi 55
Persimmon Russian cookies 93
Pink sauce 18
Plum jam 133
Poppy seed
Poppy seed cake 113
Poppy seed dressing 18
Pork
Pork and sauerkraut 23
Pork tenderloin 56
Mustard sauce 56
Stuffed pork chops 59
Potatoes
Au gratin potatoes 44
Bacon potato pudding 30
Baked Irish potatoes 42
Dumplings 51
German potato salad 13
Mashed potatoes 41
Potato soup 25
Scalloped potatoes and carrots 50
Potato chip cookies 84
Pound cake 116
Pudding
Banana pudding 76
Pumpkin pudding, steamed 77
Rhode Island hasty pudding 81
Indian pudding 75
Pudding cake 101, 108
Pulling candy 124
Raisin ice box bookies 97
Ranger cookies 97
Red velvet cake 116
Rum balls 95
Quick casserole dinner 27
Rice 43
Rice casserole 31
Rum
Rum cake 102
Rum sauce 17
Rutabaga 41
Salad 12, 13
Sand tarts 94
Sauerkraut
Sauerkraut Janus 35, 56
Sauerkraut salad 11
Shrimp
Shrimp Creole 25
Shrimp gumbo 24
Silcia 58
Smothered veal round 23
Sorghum cookies 84
Spaghetti
Spaghetti au gratin 51
Chicken and spaghetti 28
Spaghetti and tomatoes 42
Meat sauce (spaghetti) 17
Meatballs with spaghetti 22
Spaghetti with tomatoes and cheese 38
Spiced nuts 127
Spice tea 71
Spinach
Spinach Parmigianino 35
Spinach squash casserole 32
Spinach quiche 48
141
Springerle 91
Sponge drops 92
Squash
Baked Italian squash 43
Baked squash 49, 50
Fried squash 38
Summer squash skillet 48
Squash corn bread mix 45
Savory squash and apple pie 122
Stew with dumplings 22
Sugar cookies 90
Sugared walnuts 123
Sweet and sour eggs 130
Sweet potatoes
Baked sweet potatoes 39
Baked sweet potatoes 40
Tartar sauce 17
Tea time tassies 76
Toll house cookies 86
Tomatoes Mariu 35
Tortilla curls 131
Vatapa 24
Veal cutlets 23
Veggie sandwich 132
Vinegar candy 123
Waldorf salad 11
Walk to school cookies 85
White pfeffernusse 98