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Show T- Food glitries .4.. P.'";'-''-' ',-- German apple cake tops off meal , ' t- ' ,: , '' ' ''' ' 'r. ' ' . . :,,t , 4 '1',,,,:;., ''' ' , ,: . : ' r As ' Ori--' il .,, I , , S :. Lake , Tribune Food Editor , ' ., f '-- 1 - ,.,,,.:'''At''' 7 - - , ' ,,,1 r. ,:,:e '' 4,,, - ,.,' , , ' - , , , ! IMO d t"' ;. MEI MI a la MP' r 41,; ' - , 44 t jsr 14, ... 0 ,,,,, . h. , 1,,,,t., i, lb, , $:,f,' ' ,, . ., ;.,,,.. , -- 7,- ,. (,. '. 'i'' - . ' . '' ,.''': cr ; , ., : ' '' - - ' - '- - - '' ' - i :'.', Ilk IIP: "yr-,:lt- - , It ' a,' , 44t V '. ''';' ... : , Pr," , , 1 f ,,er , 44(1,41,7'-'- i!1.- ,,::,., 14,4, . 1 r 4 - , , Aii '. ' , - tf,..-,7- , - t 1t - ,4 , 4 'I - ti ,, 'm-- Jel ; wiJ-,!14... ..(vw,,,14.-- , I '..-- , .', , ,,,:, , (:- , ,. , ,, ,.: ':: - - '.,- . .:A.-,.,- , - .. ' ,, ,....'' .. ; : -- .; ,! -- 4 , ii.:e ti :rl'Ai 0 :,4- t4. ,,, IA '' ,.,.. 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Roll out on cookie sheet to IA,t rise about 20 minutes. Have applesauce room temperature and spread on dough Bake at 30 degrees for 12 to 17 minutes. While rake is baking. prepare topping. To prepiffe topping. separate the 3 eggs. Add ;I ISee Page 12. 2 to 1 h Sprinkle of sugar cup milk, scalded cup margarine Pgg cup sugar VdMENIONIMEMMOIIMI , - Mathilde (Mrs. William IL) Tegtmeier has many treasured recipes from her native Germany. farorite is Apfelkuchen (Apple Cake). Thanks to you, Mrs. Tegtmeier, and to other culinary specialists, Mrs. Rita Anderson; Mrs. B. Poulson, Sandy; Kaysuille Reader; Mrs. George Campbell: Mrs. Winston W. Little; Mrs. Dorothy Geering; Mrs. W.H. Ford: Mrs. Dean Rasmussen; Mrs. Corrine Huth; Mrs. Jesse Saxon; Mrs. T.R. Williamson; Mrs. Margaret Colton; Mrs. James Duff; Mrs. A. Robert Sessions; Mrs. Joseph alder; Mrs. Leonore Kirkham; Mrs. William J. Vanessen; Mrs. T. Cunningham and Salt Lake Reader. 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I...- n stick-to-the-ri- A .4 I,,,,, Ai 44 - 4 - STEP INSIDE the charming kitchen of Mathilde (Mrs. William H.) Tegtmeier and you will most likely catch marvelous aromas of German goodies baking. These aromas seem to be wafting throughout the Tegtmeier residence constantly where Mathilde does her homework well, managing to keep an array of sweet treats from her homeland for Bill and the rest of the family to eat and enjoy. Born in Wendthagen, Germany, close to Hanover, Mathilde has many treasured recipes that her mother taught her to make when she was but a little girl with her hair in braids. "Traditions are held dear to people in Germany, as are their family recipes," Mathilde said. "Most German recipes are passed from mother to daughter with to and personal touches particular significance those who prepare it." Bill at a church MATHILDE met Beckedorf-bormeeting in Stadthagen over 30 years ago. They were married a short time later. "Shortly after we were married, we both felt very strongly we should come to Salt Lake City because of our membership in the Church of Jesus Christ of Latter-DaSaints. "We saved our money and came to this country in 1952. We were the first of our families to make the trek. "We returned to Germany after we had lived here for 20 years and then went back again two years ago. We have no desire to return to Germany to live. so happy here. We're just "We are so content Americans now. And so thankful for it." ACCORDING to Mathilde, German food is hearty and delicious. The big meal of the day is served at noon. "This dinner is necessarily of the variety and on Sunday or a holiday might include soup as a first course. This perhaps beef, chicken or onion might be followed by Rouladen served with potatoes (always potatoes for each meal), gravy and a vegetable combo such as carrots and peas or carrots or cauliflower. German people are big on vegetables. "These dinners seldom include salads and breads. And we don't drink water with meals occasionally but usually nothing." fruit juice dinner usually Everyday fare for this noon-tim- e would include one-po- t meals, such as hefty lentil soup, split pea soup or potato soup with meat inrAuded. Mathilde explained. She added that desserts are seldom served with dinner in Germany. ''If we do have dessert at this meal, it is usually a light pudding or fruit cup. "We save the rich, luscious desserts for our afternoon dessert time which is usually served at about 3 p.m "IN THE EVENING. German people usually just sandwich on rye bread with sliced have an open-faceluncheon meats served with a light, milk soup." Morning, noon or night, Mathilde has the right combination of tasty dishes to keep Bill and their youngest son, Dennis, 19, happily well fed. Their married four children and nine grandchildren drop by the Tegtmeier home often to share loving moments with their family -- - and the terrific German goodies Mathilde creates. "It really delights me Now my daughters are establishing their own traditions by making these same German sweet treat s I make Bring a bit of German charm to ewir kitchen Ly preparing the sensattimill rccipes sciii 1)!I go4)ti c(),)1,. answer i Mrs. Winiarn II. Tegttneicn made by Mr. E. Walter Rohtns in, Ogden ' , , 4,, , by Bonnie ;75,.: , ,.....,.....y, ,,.,,,.,.. , , ,..,,,,.,.. .,,(1,,,,..-,,- ' t' .. ' ,s , , , - - ,,:. - - ,. , .m,, , Ir f.'. ' A1- 4.- ,, i f . . J l'"?'") , . :;;;,?-,.. , , " '75,,' t , ,, |
